Oxygen USA — September-October 2017

64 oxygenmag.com

BEET-IT

QUINOA SALAD

MAKES 1 SERVING

Ingredients:

½ cup cooked quinoa

1 cup chopped kale

¼ cup sliced canned beets

2 tbsp crumbled goat cheese

¼ medium apple, diced (use your

favorite variety)

2 tbsp chopped walnuts

½ cup diced grilled chicken breast

1 tsp honey

1 tsp Dijon mustard

1 tbsp red wine vinegar

1 tbsp extra-virgin olive oil

salt and pepper, to taste

Muscle-Up RECIPES

PUMPKIN

SPICE LATTE

POWER BAR

MAKES 9 SERVINGS

Ingredients:

1½ cups quick-cooking or old-

fashioned rolled oats

1 cup pumpkin puree

1 cup vanilla whey protein powder

½ cup plain nonfat Greek yogurt

2 tbsp honey

2 large eggs

2-3 tbsp instant espresso or

instant coffee

2 tsp vanilla extract

1 tsp pumpkin pie spice

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

White Chocolate Greek Yogurt

Drizzle Ingredients:

¼ cup white chocolate chips

¼ cup plain nonfat Greek yogurt

1 tbsp unsalted butter or coconut

oil, melted

Directions:

1. Preheat oven to 350 degrees.


2. Line 8-inch baking pan with foil

or parchment paper and spray

with nonstick cooking spray.

3. Combine dry ingredients for

bars in medium mixing bowl.

4. Add wet ingredients and mix well.


5. Spread batter evenly in

prepared pan.

6. Bake 25 to 28 minutes, or until

edges are beginning to brown and

a toothpick inserted into center

comes out clean.

7. Allow to cool about two minutes

in pan before using liner to help

transfer bars to a wire rack to cool

completely.

8. In the meantime, place yogurt in

large bowl; add melted butter and

mix to combine.

9. Place chocolate chips in

microwave-safe bowl; add a few

drops melted coconut oil or canola

oil. Heat until chips are melted,

about one minute, stirring at 30

CARROT CAKE

PROTEIN LOAF

MAKES 1 SERVING

Ingredients:

3 large egg whites

1 scoop vanilla whey protein

powder

½ cup oatmeal or oat bran

½ cup grated carrots

1 tsp vanilla extract

1 tsp baking powder

1 tbsp chopped walnuts (optional)

1 tbsp raisins (optional)

¼ tsp pumpkin pie spice

1 dash salt

1-2 packets Splenda (optional)

Directions:

1. Preheat oven to 350 degrees.


2. Spray small loaf pan with
   nonstick cooking spray and set
   aside.


3. Mix all ingredients in small
   bowl. Pour batter into loaf pan.


4. Bake 30 to 35 minutes until
   golden brown on top, or until
   a toothpick inserted into center
   comes out clean.


5. Allow to cool completely before
   serving.

Nutrition Facts (per serving):

calories 396, total fat 5 g,

saturated fat 1 g, trans fat 0 g,

protein 42 g, sodium 590 mg,

carbs 44 g, fiber 6 g, sugar 6 g

seconds. Add melted chocolate

chips to yogurt and oil mixture,

and stir well to combine.

10. Drizzle or spread bar
    coating onto cooled bars. Place
    in fridge to set before cutting into
    nine or 12 bars. Store in airtight
    container in fridge for up to two
    weeks.

Nutrition Facts (per serving):

calories 251, total fat 7 g,

saturated fat 4 g, trans fat 0 g,

protein 22 g, sodium 236 mg,

carbs 26 g, fiber 3 g, sugar 10 g