Smoothies are a great way to start the day, especially if one contains coffee and an entire banana! It’s a great way to get some good protein to kick start your day and be the best version of you! 😉
- 1 cup of coffee- cold
- One banana
- 1/2 Greek Yogurt (I used plain but vanilla would be awesome too
- 1/4 cup quick-cooking rolled oats
- 2 tablespoons peanut butter
- 1 tablespoon half and half
- 1 tablespoon collagen or vanilla protein powder
ingredientsin the blender. Mix on high until completeltyblended. Pour into 2 glasses and serve. If you like it a little sweeter just add some agave nectar.
Enjoy your protein forward smoothie, giving you the power to conquer your day!
I’m a HUGE fan of ‘main course’ salads, Nicoise Salad definitely fits that bill. Since I love salmon I decided to mix it up a bit and use salmon for the fish! I also opted to use asparagus, another springtime staple in my house and when I walk by it at the grocery store, I just can’t resist it! This salad will be your new favorite way to get your greens!
- 1.5 lbs Wild Caught Salmon (For purchasing tips check out this website)
- 2 tablespoons butter
- 2 lemon slices
Preheat oven to 425. Rinse and pat dry salmon, line a cookie sheet with foil. Cook salmon at 425 for 15 minutes. Bake salmon for 15 minutes or until completely cooked through (about 145 degrees)
- 4 eggs, hard-boiled
- 1 lb. gold potatoes
- 1 lb asparagus, cut diagonally
- 1/2 cup green onions, thinly sliced
- 6 cups Spinach
- 2 large tomatoes, sliced into wedges
- 1/2 cup olives
- Vinaigrette dressing (purchased at my local TJ’s!)
Place eggs in a saucepan, cover with water, bring to a full boil. Turn off heat and let the eggs sit for 15 minutes, then douse in an ice bath to cool. Peel and cut into wedges.
Boil potatoes in salted water for about 20 minutes or until tender. Drain potatoes and slice into quarters. Sauté potatoes in olive oil, add salt, and pepper to taste for 5-7 minutes or until they just start to brown. Set aside.
Place asparagus in a corning ware dish, add 1 tablespoon water, cook on high for 7 minutes in the microwave. Drain water and douse in an ice bath. Set aside.
To assemble the salad, dress Spinach greens in a large bowl and arrange on a serving platter. Place salmon fillet across the spinach greens and now get your creative juices flowing! Add eggs, potatoes, asparagus, tomatoes and olives.
Imagine yourself sitting on the patio of a French villa surrounded by clipped boxwoods and cypress trees, you see your glass of Chardonnay glistening in the hot Italian sun, This colorful, fresh salad is on the table, as you take your first bites you think, “this is the epitome of the perfect French meal”. Bon Appetit!!
ENJOY every bite!!