Category Archives: Recipes

In various other news, I’ve been really into making dinners lately. You probably wouldn’t have the ability to observe that judging from all of the baked goods I toss at you, but I really love cooking an excellent meal for close friends and/or family.

Last week, I actually made this healthy turkey quinoa chili for Tony and his family. It’s packed with protein, fiber and an unbelievable amount of flavor. Best of all this chili is normally THICK! If you want you could use it being a chip dip, or pour it over some nachos. I secretly want to make a little chili nacho bowl. Chips on underneath, chili on the top, plus greek yogurt, avocado, cilantro, etc. SO good.

Another reason that I’m adoring this chili is the fact that it makes great leftovers. To me, I always believe chili tastes better the very next day after the flavors have had an opportunity to sit down and meld collectively a bit.

You also could probably cook this up in your slow cooker if you’d like to serve it for video game time or at a party. You are doing your thing!

One last quick be aware, this chili could be spicy if you’d like it to become – just put more chipotle peppers (it is possible to usually find them within the Hispanic section at your neighborhood grocer). If you can’t find it, a few dashes of warm sauce will be delicious!

I hope you love this meal. I served mine with my scrumptious Honey Pumpkin Cornbread Muffins

Chipotle Turkey Quinoa Chili

Prep period:

10 mins

Cook time:

1 hour

Total time:

Ingredients

1 1/2 tablespoons chili powder

1 teaspoon cumin

1 – 8oz can of tomato sauce

2 1/2 cups low-sodium chicken broth, plus more if necessary

1 -15 oz can black coffee beans, rinsed and drained

1-15 oz can kidney beans, rinsed and drained

1 cup uncooked quinoa, rinsed

3 tablespoons

sodium and pepper to taste

Instructions

Heat the essential olive oil in a big pot over medium-high high temperature. Add the onion, garlic clove, carrots and red pepper; saute for 5 minutes or until onions become translucent and garlic is fragrant. Add turkey and make until meat is no longer pink. Mix in chili natural powder, cumin, oregano and cinnamon to coating veggies and turkey.

Add the entire can of tomato sauce and crushed tomatoes towards the pot. Next add the black beans, kidney coffee beans, broth, quinoa and minced chipotle peppers. Bring to a boil; decrease the heat. Cover and simmer for a quarter-hour. Remove lid and simmer 30-45 minutes more or until chili provides thickened. Add more broth if required. Taste and adjust the seasoning if needed.

Pour chili into bowls and best with yogurt, tortilla chips, avocado or cilantro if desired. Enjoy!

TO MAKE VEGETARIAN: Replace turkey with another can of black or kidney beans and use vegetarian broth.

Danielle

Ohh chilli is definitely better the next day! That’s among the factors it’s such an amazing make ahead meal!

Love having it in a dish with some rice and cilantro! Just the best!

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FLASHBACK to my glittery university years: I remember sitting down having a bowl of oatmeal or a peanut butter and strawberry jelly toasted British muffin and enjoying breakfast time while reading inside our university breakfast time nook. I’d soak in the flavors for an excellent thirty minutes because at that time in my lifestyle, breakfast was a time I cherished.

For reasons uknown I am craving those incredibly long breakfast mornings again; mainly I want to recommit to producing enjoyable, healthy and creative morning hours meals – even if I’m the only person eating it. I discover that when I take the time to prepare something, it somehow feels more satisfying and filling.

I wanted to begin with pancakes (of course). Whipping up a batter of fluffy, flavorful banana pancakes is certainly something I’ve liked to do over the weekends. My head to pancake dishes are usually these banana cottage cheese protein pancakes or greek yogurt pancakes because they provide great nutrition and proteins without weighing you down such as a brick.

This time around I made a decision to switch up my pancake game with new flour I enjoy: Quinoa Flour! Quinoa flour is definitely gluten free of charge and pretty amazing to utilize in recipes. In the event that you haven’t yet tried it, give it a try! It’s just a little around the spendy aspect when it comes to gluten free of charge flours, but I discover that it’s worth the money. Also, you’ll be able to make my best gluten free chocolates chip cookies – they are a reader preferred because of their chewy and smooth texture. No significantly, I’m talking MELT IN THE MOUTH AREA GOODNESS folks.

But today we’re talking about pancakes, so let’s reach it…

I made these based off of my greek yogurt pancake recipe. The quinoa flour is extremely fluffy and adds such a good texture to the final pancakes. They’re normally sweetened with banana and some honey, that your batter demands since sometimes quinoa flour could be around the bitter aspect if used alone. The formula also uses greek yogurt and an egg for a nice protein boost of 10g per serving!

However I didn’t have delicious chocolate chips or blueberries inside your home to add to these pancakes, but I really do recommend giving those a go for a little extra flavor. You can even make use of vanilla greek yogurt instead of plain and miss the honey because the vanilla yogurt will likely have added glucose. Another great way to best them has been just a little peanut butter. Your decision!

P.S. I will also quickly talk about that freezing these pancakes works well. It is possible to freeze or refrigerate and reheat them later; I usually portion mine properly then divide into plastic baggies and freeze. Sometimes they just make for an easy weeknight dinner as well. No judgments right here. I recommend offering these almond or peanut butter on top and a deep-fried egg privately for a well-rounded breakfast of over 15 grams of protein!

If you get this to or anything else from Ambitious Kitchen be sure to tag #ambitiouskitchen on Instagram therefore i can easily see your delicious masterpieces!

Gluten Free of charge, Protein-Packed Quinoa Flour Banana Pancakes

Prep period:

5 mins

Cook period:

10 mins

Total period:

15 mins

Ingredients

1 huge ripe banana, mashed

1 tablespoon honey

1/4 teaspoon almond extract

1 egg, slightly beaten

Optional: blueberries or chocolate chips

Instructions

In large dish whisk together quinoa flour, baking powder, and baking soda; reserve. In another medium bowl defeat banana, greek yogurt, eggs, honey, vanilla and almond remove and almond milk until soft and well combined. Add wet ingredients to flour mix and mix collectively. The batter will end up being very dense; consistency will change predicated on which yogurt you used. Note: If you find that it is WAY too thick (almost paste like), you can include within a tablespoon or two more milk until it is smooth, but still heavy.

Lightly coat a large non-stick skillet or griddle with butter or cooking spray and place more than medium heat. Drop batter by 1/4 glass onto skillet. Add toppings of preference. You may want to work with a spoon to spread out the batter only a tiny bit, as pancake batter will be thick and you’ll wish them to cook thoroughly. It’s very important to cook until bubbles appear on top as well as the edges are well cooked; this is heavy batter and that means you want to make sure even cooking. Turn cakes and cook until golden brown on underside, 2 a few minutes. Wipe skillet clean and do it again with an increase of melted butter or cooking food spray and staying batter. You may want to reduce heat to moderate low. Makes 8 pancakes total. Acts: 4 people, 2 pancakes each.

Feel absolve to sub a flavored greek yogurt for the simple. You can even use whole unwanted fat or 2% yogurt.

This recipe is actually great with several tablespoons of almond or peanut butter stirred in to the batter.

Go on and obtain adventurous and try throwing in a few blueberries, chocolate chips as well as granola for more flavor.

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Anyway, moving away from my date obsession and onto these ridiculously delicious ooey-gooey bars that I created together with Peapod If you remember, I am developing fun recipes for them within the last few months because of their new site It’s been wonderful to encourage others to stage in to the kitchen and cook creatively or bake something comforting.

This time I wanted to create something unique and various that you can bring to your friends and family with delightful surprise. That would leave them speculating what were within the bars, but additionally keep them begging for secs. These will surpass your expectations and then some. PROMISE.

In every seriousness, the best part of these bars is how wholesome they’re. Today I realize they contain glucose (organic!), but the ingredients themselves are wholegrain, gluten free, full of healthy fats and packed with nutrition. So you can feel somewhat good about indulging in these this winter.

I mean, perhaps you have ever seen any other thing more beautiful? Now just image how they Flavor. Or even better, let me do my greatest at describing the most fabulous flavor combination.

The base and the surface of the bars are made up of oat flour, oats, organic brownish sugar, coconut oil, vanilla and just a little salt. The pubs are wonderfully crunchy on the bottom for a good base that doesn’t fall apart. Just ensured you pack and press the club base into the bottom from the pan tightly; this will make sure that the crust bakes equally.

Next up may be the filling. Comprised of schedules and espresso powder (or instant espresso!); you’ll create a spread in your food processor. Once you pass on it all over the pubs, you’ll sprinkle the very best with chocolates chunks and cover again with some of the oat combination. That’s it!

The result is a gluten free oat bar using a thick, gooey chocolate and day filling. They’re wealthy, scrumptious and everything you want this time of year.

I hope you LOVE these in so far as i did. Be sure to label #ambitiouskitchen on Instagram if you make these!

To stay up to date with recipes, adhere to AK about:

5.0 from 1 reviews

Calories: 224

Body fat: 10.6g

Sugars: 32.2g

Sugar: 19.2g

Fibers: 3.2g

Proteins: 3.5g

Prep time:

15 mins

Cook time:

35 mins

Total time:

50 mins

Ingredients

1 cup hot water

1/2 teaspoon vanilla extract

1 cup gluten free oats

1/2 teaspoon cooking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup melted coconut oil

3 oz your favorite dark chocolate pub (at least 70%), coarsely chopped (dairy free/vegan, if desired)

Instructions

Preheat oven to 350 degrees F. Line a 8×8 inches skillet with parchment paper so that you can easily remove the pubs after. That is important! Grease the parchment paper with non-stick cooking spray.

Prepare the filling first: Add times, hot water, and espresso powder to some food processor or high-powered blender and mix until clean, about 2 minutes. Allow date mixture to awesome and thicken for 5 minutes when you make the bottom.

To make the oat bottom (and crumble): In a big dish, combine oat flour, oats, baking soda, brown sugar, cinnamon, sodium, and vanilla. Mix in melted coconut oil until the mix is usually crumbly. Measure out 1 glass of the mixture and set aside in a little bowl (this will end up being for the topping). Press the remaining blend into the prepared pan; you will have to press hard to ensure that all of

the mixture will stick together well.

Next spread time mixture evenly together with the bottom crust. Sprinkle on cut dark chocolate then sprinkle the reserved oat topping outrageous. If you want you can also sprinkle the chocolates with a bit of coarse sea salt for the salty and sugary combo. Bake pubs for 30-35 a few minutes or until best is set and slightly fantastic dark brown. Transfer to wire rack to awesome for at least one hour, then remove from skillet to cool totally. Makes 16 pubs. Bars are greatest kept in the fridge and are delicious when served chilled as well as at room temperature.

To create completely vegan: Be sure you work with a vegan chocolates club. Theo makes a nice 85% vegan delicious chocolate bar.

To create gluten free: Use gluten totally free oat flour and gluten totally free oats.

If you want you can make these bars minus the espresso natural powder, they will still be delicious and also kid-friendly!

Recipe by: Monique Volz // Ambitious Kitchen

Photography by: Sarah Fennel // Broma Bakery

35 dates = 8 ounces??

I’ve got about 6 or 7 entire schedules in a glass now and that equals 8 ounces. What am I missing? How does 35 schedules equal 8 oz .? Do you mean already blended or whole schedules??

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The recipe simply so is actually from my dear friend Phi’s new cookbook, Fast & Easy Five-Ingredient Meals: A Cookbook for Busy People ! The cookbook comes out on July 19th, nevertheless, you can pre-order your duplicate today!

Phi’s cookbook is devoted to helping busy people make without headaches meals (aka essentially everyone requires this). It’s truly one of the best cookbooks for those who are busy bees or aren’t as familiar in the kitchen as they’d like to end up being. The recipes are also budget-friendly, because each only involve several simple ingredients. Being successful in all types right there.

I’ve known Phi for a few years right now and was therefore honored when she sent me a sophisticated copy of her cookbook. We first met when she held a retreat here in Chicago. Phi can be someone who lights up the room with her generosity, kindness and ambition. I’m so pleased with her for creating this cookbook all on her personal and couldn’t say enough lovely things about it – even if I tried.

Okay, but really it really is FANTASTIC.

I’m incredibly excited to try out a few quality recipes on Tony including: Poultry Couscous Avocado Salad, Turkey Taco Salad, Strawberries and Cream Tartlets as well as the Spicy Breakfast time Hash. Don’t those all sound lovely? Plus they only take 5 ingredients? encounter lights up with excitement

I actually decided to try out Phi’s 5-Component formula for Lemon Yogurt Marinated Poultry. Phi’s recipe calls for cooking it within the skillet, but it’s summer time, therefore i threw the poultry on my new Fuego grill plus they came out absolutely perfect. I am forever in love.

This recipe will be lovely paired with the following:

5-Ingredient Lemon Yogurt Marinated Grilled Chicken breast Breasts

Prep period:

30 mins

Cook period:

15 mins

Total period:

45 mins

Ingredients

1 tablespoon essential olive oil

1/2 cup basic greek yogurt

1 1/4 pounds poultry breasts (about 5 – small 4 oz chicken breasts)

Instructions

In a dish, combine the lemon juice, olive oil, yogurt and mediterranean spiced sea sodium and stir. Add the chicken breasts and stir so the chicken is covered in the marinade. Place in the refrigerator for 20 moments (or as much as one hour).

Preheat barbeque grill to moderate high and lightly oil the grate.

Get rid of extra marinade over the poultry and put on barbeque grill, cooking food 6-8 minutes per aspect, until juices run clear and poultry in no more pink. Time of year with black pepper and salt, to flavor. Discard the excess marinade.

Serve with salad, potatoes or anything of your choice!

To zest in the chicken: I love to add 2 cloves of minced garlic clove + 1 teaspoon of dijon mustard to the marinade. Seriously so good!

To create your own Mediterranean Sea Salt for this recipe, combine the following: 1 teaspoon dried oregano, 1/4 teaspoon garlic clove powder, 1/4 teaspoon dried thyme, 1/2 teaspoon sea salt, pinch of dried basil and newly ground dark pepper.

I like to grill up a few lemon slices with my chicken to add taste (they are also edible)!

Recipe adapted with permission from Philia Kelnhofer’s Five-Ingredient Formulas.

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Don’t worry though, I’m sure the rest of the country will catch up shortly. March is nearly here, which for me personally means patio time of year, rooftop bars, farmer’s marketplaces, biking along Lake Michigan, working outside, berries and ALL OF THE SMOOTHIES…

My love for smoothies has been wicked solid since way back in 2010 2010 while i was a youngin’ in college. When I 1st started learning about nourishment and fitness, I was adamant about getting some muscle mass and learning how to refuel my body after a workout. Smoothies with a little proteins natural powder or greek yogurt had been a good way to get proteins, vitamins and diet in!

Smoothies aren’t just for breakfast though; I’ll often have one an hour or so before bed. I specifically love when you’re able to make them flavor like snow cream, which is exactly what today’s smoothie reminds me of.

Specifically I’m wondering if you remember Neapolitan ice cream? It’s a little difficult to acquire right now, but I loved it once i was a kid. A scoop of most three wonderful tastes: strawberry, vanilla, and delicious chocolate. Oh hells yes. My edition calls for banana in the middle because I kind of needed it to be like a banana divide.

This smoothie is manufactured in partnership with Almond Breeze Most of you already know I bake with their almond milk on a regular basis, but this time around I wanted with their new extra creamy vanilla cashewmilk almondmilk ! It’s ridiculously great and ideal for smoothie-makin’. Oh and I LOVE the flavor. It is rather subtle creamy cashew goodness.

There are a few tips to making this smoothie beautiful & delicious:

-Use frozen bananas. They change lives in the thickness from the smoothie and so are critical. I love to peel off my bananas, after that place them within a ziploc handbag and freeze immediately.

-Make use of a vanilla proteins powder or one that you really love! I haven’t tested this recipe without protein powder so I’m uncertain how it would turn out if you didn’t utilize it. I think you could use greek yogurt and reduce the amount of almondmilk.

-Don’t worry about it being perfect. You can also make this into a smoothie dish and swirl everything collectively!

Layered Banana Split Protein Smoothie

Prep time:

10 mins

Total period:

10 mins

Ingredients

1 teaspoon chia seeds

For the banana coating:

1 frozen ripe banana

2 tablespoons vanilla protein powder

1 teaspoon chia seeds

For the strawberry level:

1/4-1/3 cup Almond Breeze Unsweetened Vanilla AlmondMilk CashewMilk Blend

Instructions

Make the delicious chocolate layer first: In a blender, add in frozen banana, protein natural powder, cocoa natural powder, chia seeds and milk. It ought to be THICK. Divide between 2 medium eyeglasses and place in the freezer.

Wash the blender, after that produce the banana coating with the addition of frozen banana, protein natural powder, chia seed and milk. Blend until heavy, smooth and creamy. Carefully layer banana smoothie onto chocolates smoothie, gently spooning it around the within edge of the glass. Place glasses back in the freezer.

To make the strawberry layer: Mix strawberries, protein powder and almond dairy together. Again, you desire this to become pretty thick, nevertheless, you might need to add in more almond milk to create it blend. Once strawberry smoothie is certainly dense and creamy, carefully spoon it on the chocolate layer. Place eyeglasses back the freezer once again for a few minutes, then appreciate!

Formula by: Monique Volz // Picture taking by: Sarah Fennel

Monique, I LOVE these – the shades, the neapolitan flavors (the best) and the thought of having it as my sweet deal with before bed. I usually need a little kind of dessert after dinner and this will be perfect and one of the best things for me.

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