Diet Ninjas recipe thread...

Particularly on down days I come across a lot of recipes I want to try. Then I lose / forget them. So this is a list of my favourite recipes. I'll add comments when I try them!

In general they'll probably be fairly low carb, low cal (or easily adaptable) and easy / quick to cook....

From Chrispowell.com

LEMON CHICKEN

Makes: 2 portions

Ingredients

Chicken Breasts – 2 breasts
Olive oil in spritzer bottle – 1 spritz
Lemon juice – 1/4 cup
Garlic minced – 1 tsp
Salt and pepper to taste
Directions

Put all ingredients in a gallon-size zip-top bag and seal. Gently massage bag to mix ingredients and fully coat meat with marinade. Let sit for at least 30 minutes.

Remove meat from bag and discard any remaining marinade. Broil, or grill over medium-high heat, cooking chicken on each side to desired doneness.

Serve immediately with your favorite side for a high- or low-carb day; or portion out and store in the fridge or freezer until you’re ready to reheat and enjoy.

Make this a low carb meal: Serve with a side salad or sliced tomato. Drizzle with salad dressing.
Make this a high carb meal: Serve with a side salad or veggies of your choosing. Serve with your favorite carb side dis

From Chrispowell.com

SIRLOIN STEAK WITH GREEN BEANS AND TOMATOES

Makes: 2 portions

Ingredients

Sirloin steak, boneless and lean – 6 oz
Olive oil in spritzer bottle – 1 spritz
Green beans – 1 cup
Tomatoes, chopped into large pieces – 1 tomato
Garlic, minced – 3/4 tsp
Salt and pepper to taste
Directions

Heat oil in a nonstick pan on high heat. Add meat; cook on each side to desired doneness. Remove from pan and keep warm.

Lower heat to medium. Add green beans and sauté for about 3 minutes; add garlic and continue cooking for about a minute. Season with salt and pepper to taste.

Add diced tomatoes to the pan and cook for about a minute. Cover pan and cook for an additional 3 to 4 minutes, until tomatoes become somewhat saucy.

Plate the meat with vegetables on the side. Serve immediately with your favorite side for a high- or low-carb day; or portion out and store in the fridge or freezer until you’re ready to reheat and enjoy. Green beans and tomatoes can be refrigerated but will not freeze well.

Make this a low carb meal: Serve with a portion of sliced avocado.
Make this a high carb meal: Serve with your favorite carb dish, such as brown rice, baked potato, or baked sweet potato.

From Chrispowell.com

Chocolate-Almond Banana Protein Shake
Serves 1

Ingredients
1 cup vanilla unsweetened almond milk
1 scoop chocolate whey protein powder (or Powell Perfect Chocolate Ice Cream protein powder)
1 tablespoon almond butter
1/2 banana
1 cup of ice

Combine all ingredients in a blender and enjoy!

From Mark Sissons daily apple
Breakfast muffins (low carb)

Cook ½ lb. meat of choice. Nitrate-free bacon or ground pork with some crushed fennel seed works well. Saute ½ cup veggies of choice such as mushrooms, white onion, red bell pepper, spinach or scallions. Mix together with ¼-1/3 cup cheese of choice. Set aside.

Whisk 5 eggs and ¾ cup heavy cream, and pour into muffin tins. (Use foil cups if desired.) Add meat and veggie blend to each cup of egg mixture.

Bake at 325 degrees Fahrenheit for 25 minutes or until golden brown.

These can be stored in the fridge until they are ready to be eaten.

Low carb choc peanut freezer cakes

1/2 cup peanut butter (not the junk kind with sugar in)
1/4 cup coconut oil (unrefined)
3 tbs cocoa powder (check carbs, go for lowest you can find)
2 tbs splenda
1/2 tsp vanilla extract (again check there's no added sugar)

Blitz in a food processor, pour into square tray/container and allow to set in the freezer. Then chop up and keep in the freezer.

I also add pistachio nuts and sprinkle coconut on top. Yummy with a cuppa!!!

Butternut squash soup

INGREDIENTS

1 butternut squash, seeds removed, peeled, and cut into large chunks
1 large yellow onion, chopped
1 apple, peeled, seeds and core removed
3 quarts low-sodium chicken broth
Salt and pepper
1 tbsp curry powder
1/2 cup ff sour cream or ff plain yogurt

The last few times I made this recipe I used sour cream, the next time I will use yogurt. If there is a significant change in taste I will let you know.

Put the squash, onion, apple, and chicken broth in a large pot and cook for 20 to 30 minutes.

Puree the soup in batches in a blender and return to the pot.

Add the salt, pepper, and curry powder and mix in the sour cream or yogurt until thoroughly combined.

I found the sour cream gets a little clumpy and I have to blend it again once it is added, more for aesthetic reasons really.

The soup can be served hot or cold, make sure when reheating to not allow the soup to boil.