Cocoa Morning Zip protein shake

Cocoa Morning Zip

Posted on Jun 27, 2018 in Breakfast, Protein Drinks

Dancing with nature in its raw, natural form and creating a liquid feast with our ProteinF1rst has been a request from many of you recently. Whip yourself into a lively frenzy as you power your blender up to a high-pitched whirl and enjoy your quick & easy “Cocoa Morning Zip”!

Ingredients: (single serving)

  • 2/3 cup purified water
  • 1/3 cup coconut milk*
  • 1 Tbsp. unsweetened, organic cocoa powder
  • 1 tsp. Xylo Sweet
  • Protein F1rst (1-3 scoops)

Combine first four ingredients in blender until smooth.

Add desired number of ProteinF1rst scoops and hand mix into first four ingredients until fairly blended…then press blender’s high speed for quick, final blending.

Pour your zippy concoction into a glass and enjoy!

* ”Native Forest” brand, non-GMO verified, USDA organic, unsweetened – can buy by the case in cans from Amazon; it’s a product of Thailand and once an individual can is opened, it will last when refrigerated for 1-2 weeks when unused portion is placed in a glass jar with tight lid.

Moroccan Belly Bomber

Posted on Jun 20, 2018 in Breakfast, Lunch/Dinner, Protein Drinks

How’s your creativity going with using ProteinF1rst? I continue to experiment with our many spice choices and found a new delight to tantalize your taste buds—a Moroccan favorite—cinnamon! This week we’ve got a ProteinF1rst creation that can be used for breakfast, lunch or dinner, especially when it’s hot and heating up the kitchen for a meal is out of the question. Enjoy this week’s Moroccan Belly Bomber!

Ingredients: (serves two)

  • 1 Large, organic tomato
  • 2 Medium, organic carrots
  • 1 Persian, organic cucumber
  • 1 Cooked & peeled organic, baby beet
  • 1/2 Red organic bell pepper
  • 6 Organic Romaine lettuce leaves
  • 1 Small pinch of celery seed
  • 1 Cup purified water
  • ProteinF1rst™ (2-4 scoops)
  • 2-3 Dashes of organic, ground cinnamon (to taste)

Blend first eight ingredients together in food processor or blender until pureed.

Once thoroughly blended, add ProteinF1rst™

Color of mixture resembles pumpkin pie…yummy!

Pour into two glasses of choice, add dashes of cinnamon, gently mix with straw and enjoy!

AM Burger Slide

Posted on Jun 13, 2018 in Beef, Breakfast

Morning is protein time…time to fill yourself with healthful energy! We are focusing on the nice and easy this morning, to entice your warm body to slide out of that cozy bed and into another great day of healthy happiness.

Ingredients: (single serving)

  • 1-2 quarter-pound lean, beef patties
  • Season patties as preferred: garlic powder, onion powder, ground pepper, Old Bay, Italian seasoning, etc., or any combination of these
  • 1 organic tomato, sliced
  • 1/4-1/2 cup non-fat, organic cottage cheese

Season beef patties as preferred.

Heat ceramic skillet to medium and place beef patties into skillet and cook to desired wellness or enjoy a morning grill on your patio as I do!

While patties are cooking, slice tomato.

Serve cooked patties and tomato with cottage cheese.

Pistachio Pesto Shrimp

Posted on Jun 6, 2018 in Lunch/Dinner, Seafood

As you know, my happy place is my backyard patio, whether I’m grilling, enjoying an icy drink or just watching my kitty climbing trees—it’s pure joy being out there! Dinner this evening starts on the patio at my grill and ends with a perfect combo-bowl. It is a seafood delight which you lay atop a pile of warm spiraled veggies for a truly memorable meal to share with family or friends—”Pistachio Pesto Shrimp” is here to savor!

Ingredients: (serves 4)

  • 1 ½ lbs. peeled and deveined raw, medium-sized shrimp
  • Organic olive or avocado spray oil
  • 1/4 cup unsalted, roasted pistachios
  • 1 organic glove garlic
  • 1 tsp. organic lemon zest
  • 1/8 tsp. Himalayan salt
  • 1/4 tsp. organic ground black pepper
  • 2 cups organic, packed fresh basil leaves
  • 1/4 cup organic, fresh-grated Parmesan cheese
  • 1 Tbsp. organic, fresh lemon juice
  • 2 Tbsp. organic olive oil
  • 2 Tbsp. purified water
  • 3 cups spiraled organic zucchini
  • 2 Tbsp. coarsely chopped unsalted, roasted pistachios

Heat grill to medium-high; place shrimp onto skewers for easy handling; spray shrimp with oil and place on heated grill and cook first side approximately 2-3 minutes; turn shrimp to second side and again cook second side until done; set aside and keep warm.

Place pistachios, garlic, lemon zest, salt & pepper into small food processor.

Pulse 6-8 times until well combined.

Add basil, Parmesan and lemon juice—process until thoroughly combined.

With processor running, drizzle in oil in steady stream and water in steady stream.

Process until thoroughly mixed and set pesto aside.

In large ceramic skillet add pesto and cook until hot; remove from heat and add three cups spiraled veggies and toss gently to coat; divide veggies amount four bowls.

Drizzle shrimp with remaining pesto from skillet; remove from skewers and top veggie bowls evenly with the shrimp; then sprinkle chopped pistachios evenly over each serving.