Raspberry Banana Protein Shake

Happy Wednesday!

I'm feeling quite pink today. I blame the raspberries.

I found them in our fridge this morning, pretty much on their last leg. I knew someone just had to eat these berries. Like right this minute. As I was popping them into my mouth I remembered, Uh, you don't really like raspberries.

I don't know what it is, but out of all the fruit I eat, raspberries are my least favorite. And it's not the seeds or the texture. It's definitely the taste. I just don't like them raw. I love raspberry preserves, ice cream, cobbler, pie....I really like them frozen.

But these sad, raw berries needed to be consumed two days ago. And I couldn't just let them hang out a couple more hours until Mr. B. woke up.

So, I threw them into a protein shake and it made this pretty pink color.

Pretty Pink.

Pretty in Pink.

Cheers!

Raspberry Banana Protein Shake

Serves 1

handful of raspberries, rinsed
1 frozen banana
1 scoop vanilla soy protein
1/2 c almond milk
1/2 c 1% milk
1 Tbsp ground flaxseed meal
2-4 ice cubes

Place all ingredients in a blender and process until smooth.

NOTE: A handful of spinach would be delicious as well. (You can't taste it. It will just change the color and add a healthy dose of vegetables.)


With Love and God Bless,
Brindi

Spring Pea Soup

Happy St. Patty's Day!

I have a super healthy green soup to celebrate the day....and just in time for Spring!

Today is the one day we celebrate all things green, at least in my household. And when I made this soup a few weekends ago to celebrate the approaching spring (this warm weather is crazy, but I'm loving it), I knew this dish was a St. Patty's Day must.

Only five ingredients, ready in 30 minutes, it's light and simple and spring-y and healthy and GREEN!

Plus, it's one of my all-time favorite soups. EVER. Mr. B despises peas. He can find them in anything. So this is a great way for me to get my pea-fix, and knowing it's all mine because he won't go near it is fabulous.

I'm almost positive I could eat the whole batch.

Perfecto!

Spring Pea Soup

Serves 6-8

2 c peeled and cubed potatoes
2 Tbsp butter, cubed
6 c chicken broth
1 c frozen peas
handful of minced chives

In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly. Transfer soup to a blender (in batches, if needed) and puree until smooth. (Or you could use an immersion blender if you have one. I do not. I'm demanding one for my birthday.) Return soup to pan and heat through. Sprinkle with chives and enjoy!


Nutritional Information
Per cup: 99 calories, 3 Fat, 14 Carbs, 3 Fiber, 3 Protein

This soup is perfect for a work lunch. I make this Sunday night and eat on it throughout the week.

With Love and God Bless,
Brindi

Are you wearing GREEN today?

Sunday Sweets

Every other Sunday I like to post a blog sharing my favorite finds from around the Internet and current obsessions.

What I Had For Breakfast Today: Toast with peanut butter and strawberry jam, an apple and a mug of Wild Berry Black Tea. (Sorry, no photo today.)

Sweet Dessert Option: Kiwi Popsicles.....yes, please! (Plus, check out this site for more popsicle ideas!)

Daily Inspiration: "Faith in God includes faith in His Timing." This is something I've been telling myself multiple times a day recently. Trust in Him and work with Him and He will bring you through it.

Sweet Do-It-Yourself Craft: I'm dying to get my hands on this craft: Wood Pallet Photo Display. LOVE.

Sweet Recipe Find: Next year to celebrate Dr. Seuss' birthday, I'm making this Cat in the Hat Bread.

Sweet For-the-Home Want: I want this home office STAT! It looks well organized.....and nothing makes me happier than organization!

Daily Smile: Haha. This happens to me every time! But I still love you, Target.

Sweet Place: Check out this awesome Tree House! Kids these days have it so good.....

Sweet Fashion Find: I want this outfit. Love the color and the lace :)

Sweet Entertaining Idea: I think these striped linens would be cute for a tea or coffee party.

Sweet Dish To Make Soon: Stuffed Zucchini. I'm thinking dinner tonight with pork chops for Mr. B.

Sweet Photography: Love everything about this picture....especially the boots :)

Sweet Idea I Wish I Had Done: Books as wedding favors!!! Oh well, maybe for another event.... (I found this idea on theknot.com)

Sweet Idea For My Future Home: A vertical garden!!!! Of course!

Best Day Brightener: God's creation cannot subsist without God's abundant grace. God has given human beings the sacred responsibility of mediating God's grace.  --Vigen Guroian

Check out my other Sunday Sweets!
Sunday Sweets #1-5
Sunday Sweets #6
Sunday Sweets #7
Sunday Sweets #8

Was there something you came across this week and just have to share?

With Love and God Bless,
Brindi

My Chicken Parmigiana with Pasta for One

Happy Monday!

I hope you're enjoying a fabulous start to the week. My day started off a little slower than I wanted....sleeping in until 9 AM! However, I did not get to bed until well after midnight because Mr. B got a new toy over the weekend and I was introduced to Angry Birds for the first time. (I know. I'm way behind. I'm aware.) Anyhoo, let's just say I'm obsessed, frustrated, crazy addicted.

Just like I'm addicted to this homemade marinara sauce.
I will never, not ever buy another jar of marinara sauce. This is THE sauce. Light and perfect and tasty and everything a sauce should be.

Not to mention portion controlled. I love recipes for one. I need, need them for the times when my husband wants pork chops (again) and sausage (for the third day in a row).

I've had this recipe in my repertoire for a few years now. But every time I come across it, or remember I have it, it's like a new find. A fantastically, delicious hidden treasure in my cookbook. And I'm serious. I have not bought any other sauce since this discovery. I mean it's not as quick as opening a jar and warming it on the stove, but it's close enough. The taste is worth the extra few minutes it takes to throw the ingredients in a blender and heat up. I mean, the pasta has to cook, the chicken has to cook....to be honest, the sauce is the easiest and the fastest of the three.

And did I mention how fantastically delicious it is?

And that I love Chicken Parmigiana.

And I love making comfort foods healthy.

So this here, my Internet friends, is a winner.

 

Chicken Parmigiana

Serves 1

1 egg white
1 boneless, skinless chicken breast
1/4 tsp salt
1/4 c seasoned bread crumbs
1 tsp EVOO, divided
2 Tbsp grated mozzarella cheese
1 c canned diced tomatoes (with juices)
2 Tbsp chopped onion
1 clove garlic
1 tsp grated Parmesan cheese
1 tsp ground black pepper
1 tsp tomato paste
2 basil leaves
1 oz cooked whole-grain angel hair pasta
1 c steamed broccoli

Heat oven to 400 degrees. Place egg white in shallow bowl. Sprinkle chicken with salt. Spread bread crumbs on sheet of wax paper or foil. Dip chicken in egg, then dredge through bread crumbs. Coat small oven-safe skillet with cooking spray. Heat 1/2 tsp oil over medium-high heat. Cook chicken on one side until bread crumbs begin to brown, 4-5 minutes. Turn and cook 2-3 minutes more. Transfer skillet to oven; bake chicken 8-10 minutes. Remove. Sprinkle chicken with mozzarella and bake until cheese melts and chicken is cooked through, 1 minute more.

For sauce: Blend tomatoes, onion, garlic, Parmesan and pepper in food processor or blender until smooth. Heat a small saucepan over medium heat and add remaining 1/2 tsp oil. Cook tomato paste, stirring constantly, until paste browns, 3-4 minutes. Add tomato mixture and basil. Cook until sauce becomes smoother, 4-5 minutes. Stir in pasta; serve with chicken and broccoli.

*Note: When I make this for Mr. B, he needs a little sugar to cut the acidity, so I chop up a few baby carrots and toss them into the blender as well. The sweetness of the carrots cut the acidity and he never even knows they're there. Well, maybe now he does....

Nutritional Info: Calories 521, Fat 10, Carbs 47, Fiber 10, Protein 58

With Love and God Bless,
Brindi