Ingredients
- 1 ⅓ cups protein oats, such as Bob’s Red Mill
- 1 cup vanilla protein powder
- 8 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- Kosher salt
- 3 cups ultra-filtered milk, such as Fairlife; any fat percentage, or your milk of choice
- 8 teaspoons pure maple syrup
- 4 teaspoons pure vanilla extract
- fresh berries, diced apples, sliced banana, granola, and/or nut butter, for serving
Instructions
- Prep the dry ingredients: Into each of four wide-mouth 1-pint jars, spoon 1/3 cup rolled oats, 1/4 cup protein powder, 2 tablespoons chia seeds, 1/4 teaspoon cinnamon, and a pinch of salt. Stir to combine.
- Add the wet ingredients: To each jar, add 3/4 cup milk, 2 teaspoons maple syrup, and 1 teaspoon vanilla. Stir until the dry ingredients are completely incorporated.
- Refrigerate and serve: Seal and refrigerate overnight. Add desired toppings before serving.
Ingredients
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons drained capers, roughly chopped
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
For the salad:
- Kosher salt
- 1/2 cup French green lentils
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 3 Persian (mini) cucumbers, diced
- 4 ounces feta cheese, cut into 1/2-inch cubes (about 1 cup)
- 1/3 cup Castelvetrano olives, pitted and torn
- 1/4 cup roasted and salted sunflower seeds
- 1/4 cup finely chopped fresh parsley leaves and tender stems
- Freshly ground black pepper
For serving:
- 1 medium head radicchio, cored and thinly sliced
- 1 medium romaine lettuce heart, cored and thinly sliced
Instructions
- Make the dressing: In a large bowl, whisk together the oil, vinegar, shallot, capers, mustard, salt, and several grinds of black pepper. Transfer half to a small airtight container and refrigerate for later use.
- Cook the lentils: Bring a medium pot of salted water to a boil. Add the lentils, reduce the heat to medium-low, and simmer, uncovered, until the lentils are just tender but still have a slight bite, 12 to 15 minutes (don’t overcook — they can turn mushy quickly!). Drain and return to the pot. Season with salt to taste, then let cool.
- Assemble the salad: Add the cooled lentils and the chickpeas to the bowl of dressing and toss to coat. Add the cucumbers, feta, olives, sunflower seeds, parsley, 1/2 teaspoon salt, and several grinds of black pepper and toss again. Season with salt to taste. If the salad seems dry, drizzle with a bit of the reserved dressing. Cover and refrigerate until ready to serve.
- Toss and serve: Combine the radicchio and romaine in a large airtight container. Refrigerate. When ready to eat, toss together equal amounts of the lentil salad and greens (heaping 1 cup of each). Drizzle with the reserved dressing.
Blueberry Pancake Protein Muffins
Want to know my secret to quick and easy muffins? Protein pancake mix! I store the baked muffins in the freezer, then thaw one in the microwave before heading out the door on busy days.
muffins
Prep time:15 minutes
Cook time:25 minutes
Total time:40 minutes
Ingredients
- Nonstick cooking spray
- 2 medium overripe bananas
- 2 large eggs
- ½ cup plain Greek yogurt any fat percentage; I like Fage
- ½ cup pure maple syrup
- ¼ cup ultra-filtered milk such as Fairlife; any fat percentage, or your milk of choice
- 1 teaspoon pure vanilla extract
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 ¼ cups fresh or frozen blueberries divided
Instructions
- Line your muffin tin: Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners or coat generously with cooking spray. (I like to spray my liners, too).
- Mix the wet ingredients: Mash the bananas in a large bowl. Add the eggs, yogurt, maple syrup, milk, and vanilla and whisk until smooth.
- Add the dry ingredients: Add the pancake mix, cinnamon, and salt and fold with a rubber spatula until just combined. Gently fold in 1 cup of the blueberries. Divide the batter among the muffin cups. Sprinkle with the remaining 1/4 cup blueberries.
- Bake: Bake until a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes (do not overbake). Let the muffins cool for 15 minutes in the pan before transferring them to a wire rack to cool completely.
Tip: To ripen bananas quickly, bake them (with their peels on) at 350°F for 10 minutes.
Storage: Store at room temperature for up to 3 days, or freeze for up to 3 months.
Reheat: Unwrap frozen muffins and reheat in the microwave until thawed, about 30 seconds.
