Recipe Day- Yummy Spiced Mocha Protein Drink

There will be Amazon affiliate links denoted by a *.

HI babes! The weather is warming up and I’ve been experimenting with my morning beverages. Today a new recipe.

You’ll need:

-Shaker bottle. This* is the one I use. It is WELL worth the price to have the hot/cold flexibility. Highly recommended. Alternately use one of those little milk frother things if you don’t have a shaker.

-Protein powder of your choice in chocolate. I use two. For most of the protein I use Amazing Grass Protein Superfood: Organic Vegan Protein Powder*. And for extra veg servings and a little more protein I use the Amazing Grass Green Superfood: Organic Wheat Grass and 7 Super Greens Powder*. If you’re not a fan of a slightly green grassy flavor, the first one will cover that in the second one. Or you can use just one.

-For the spice, I’m using this Tropical Heat Kenyan Tea Masala*. Y’all, I got it on a whim and it is fucking delicious. Like a lot of masalas the spice profile is clovey, gingery but I think the ratios of the spices give it such a nice smooth heat that works in both savory and sweet stuff. I love it.

-Instant coffee. I use a very strong dark one. It is the one my partner likes*. Chocolatey finish. I use it for flavor mostly. If you are caffeine sensitive, PLEASE do not use this one you will see through time and/or poo yourself. You could also use a bit of cold brew, leftover coffee. Or skip it.

-Your milk substance of choice. I’ve made it with almond milk, coconut milk and soy. The best for me texturally is almond milk.

OKAY now.

I also use nutritional extras. I add collagen*, MSM*, a sploot of hemp oil.

Because this is powder heavy you can’t just drump powders and go. Add about half to three quarters of your milk, then add your powders and coffee and masala. Shake it shake it shake it like a polaroid picture. Check it, add the rest of your milk and shakey shakey shakey…if you’re me you might also be shaking your ass while doing this because why not?

And voila. You have a deliciously spiced cold mocha.

A few other pro tips. If you have texture issues with protein powders, try altering how much you’re using. You don’t HAVE to use two full scoops or whatever. For about 18 ounces of liquid I usually do about half to two thirds of a scoop of the protein. If you want more protein but not that texture, add some looser protein like a nut butter. If you need sweetener use something liquid, I don’t use any.

If you aren’t able to physically shake it, blend it. Alternately, you can skip the nutritive powders OR use liquids. If you struggle to get in enough calories or veggies this is a great way to get them in. Also it is delicious.

SO if you make this, tell me your version.

GO enjoy!

Recipe Post! Poached tilapia with spinach garlic pasta.

OH hey.

I want to share a recipe I worked up a few weeks ago and have made a couple of times.

This is great for folks who need to jam some more greens into dinners. This is also pretty easy to do and goes fairly quickly. Remember babes, anything you don’t personally like you can swap out.

This is what we’re making:

20190625_212255

[image description: photo of pasta in a pan with lots of greens and speckles of spices.

Great things about this recipe:

  • Make it vegetarian/vegan by omitting the fish.
  • Make it heartier by adding other proteins rather than the fish. Use leftover chicken, pork, use tofu. You want your flavor to be something that will go well with a garlicky flavor.
  • You can use leftover salad with any greens. I’ve done this with spinach, mixed spring greens. Use boxed or bagged salad for less spoon use.
  • Other spoon conserving tips. Parboil your pasta when you have the energy. That means just boil it until it is almost ready, remove from heat. I cool it and put it in the fridge. That way when it is time to bring it all together, BAM into the pot it goes. The pasta finishes cooking and tastes great. Use whatever pasta you want.

You’ll need:

  • Chopped garlic. I very frequently either buy peeled garlic from Safeway I like the O Organics whole peeled garlic. The cloves come in little packs that are about a head of garlic each and individually sealed. They last quite a while. Other options. The whole foods fresh minced garlic in the produce section if I’m cooking a lot is a great deal, but won’t last as long. Alternately, you can buy the kind that comes in a jar like this. Pro tip if you buy that kind, use a bit of garlic powder in your dish to give it a bit more oomph.
  • Pasta- I used some linguine. If you’ve got kids fusili or other spiral pasta might make it easier to eat. I don’t recommend a macaroni type just because there’s no sauce to fill it in.
  • Greens! This time I used baby spinach. One 5oz box of organic baby spinach lasted partner and I for this meal and some bomb salads. My other go to is the O Organics Organic Half & Half Blend Spring Mix & Baby Spinach from my local safeway. The mix of greens is really nice. Herby. Also bonus points if you can get your hands on some fresh herbs. Whole foods carries these small packs of fresh herbs that I just love using. They are just enough for one dinner so I don’t feel like I have a bunch that will go to waste. Suggested herbs: oregano, parsley, basil thyme. You can also use Italian Seasoning mix. Whatever you got. I also used chili flakes and pepper. Also if you need to, pre chop your greens. put them into a bowl/ziploc and have them on deck.
  • Tilapia! We had a bag of frozen fillets.
  • Cheese! Also optional. I used shredded asiago.
  • Butter or olive oil.
  • Chicken or veg stock.

NOW. I will warn y’all. In the photo above I’d fucked up my pasta timing so my fish wound up going cold. Don’t do that.

Let’s get cookin. We’ll assume your pasta is either par boiled or otherwise ready to go.

  1. Preheat a skillet or frying pan then drizzle in enough olive oil to coat the bottom fairly well. You’ll want there to be a bit more than it takes to fry off the garlic.
  2. Once your oil is nice and hot, add in your garlic, with or without chili flakes. Note: this is how much I used because I used the leftover for a while. You do not need to be so extra.

20190625_204059

[image description: a pan full of chopped garlic, olive oil and chili flakes with a sprinkling of pepper on top.

3. This won’t fry if you use a good amount of oil. Lower the temp until it is bubbling fairly gently and stir. You don’t want the garlic to burn or get too brown. You want a toasty tan color and amazing friggin smell. Once it is done, you’ll want to carefully pour most of the mix into a bowl and set aside. Leave some of the bits that remain and some of the oil. *if you’re not poaching fish skip to 5.

4. Put your tilapia into the pan, drizzle a spoonful or so of the garlic oil into the pan and pour your stock over it enough to cover your fish. Cover the pan and let it steam. Lightly season your fish with a smidge of pepper and/or other spices. I used paprika and a touch of seasoned salt.

5. In a pan large enough (unless you just made your pasta, then use your pasta pan) pre heat on medium to low. Depending on the size of your fish, wait until your fish is almost done. Add in your pasta, your greens and drizzle with your garlic oil. I used a lot cause we love garlic. Mix well, add in a little bit of chicken stock (less than a quarter cup) for moisture and cover. Let simmer and stir while the greens cook.

If you like your greens more tender let it cook longer and add a bit more stock. If you want them crisper take them out earlier.

Once your fish is done and your greens are done, put the pasta on a plate or in a bowl, top with your cheese. Put your fish on the side.

Notes:

This meal took me over an hour because I didn’t really plan. I was going to make something else and decided that was the night I poached fish for the first time. On poaching fish. Small delicate tilapia does not take that damn long to cook. I overcooked mine because I was afraid they wouldn’t be done. I don’t suggest this recipe as your first time poaching fish.

You could also do cod, herbed salmon, leftover fish. Vegan proteins seitan, fake meats of your choice. Go nuts! You could also use nuts. If you like them pine nuts would be good I think. You can also expand this recipe easily by sauteeing other veggies. Mushrooms,. carrots, peas. Or if all you have is frozen heat those separately then toss in your pasta. If you have canned, drain them well and for extra flavor, sizzle them quickly with some of your garlic oil.

Don’t have tilapia? Add a couple of cans of tuna, well drained if in water. If in oil, add it to a pan and then add some garlic and lightly saute it. Just enough to give it a touch of color and then toss with your pasta.

If you aren’t a fish fan. This can also work with things like lemon chicken, leftover rotisserie chicken, roast chicken. Go nuts babes! If you try it please report back!

Crockpot Lemon Garlic Chicken-Recipe time.

Below find a photo of the delicious chicken I made. Photo was taken a couple of hours before it was done.

chimkin

[image description: a whole chicken in a crockpot. It is sprinkled with spices, sprigs of rosemary and a few bits of lemon are visible.

OKAY babes. I have fallen ass over teakettle with my crockpot. And I made a delicious and super simple chicken in it. After deboning, there is enough chicken for a few meals for partner and I. Find my recipe below.

You need:

  • 1 chicken. I bought a 5lb fryer.
  • Some lemons. I used two medium sized ones.
  • Handful of rosemary sprigs. Just this once I will say use fresh.
  • Garlic 1-2 bulbs worth.
  • Herbs De Provence. This one* is my personal fave. I don’t have to use a ton of it to get that flavor.
  • Other spices you like. I used smoked paprika, black pepper and about a half teaspoon of seasoned salt.
  • Half cup or so of chicken stock.
  • 1 crockpot.

Prep your area.

Food safety is important. I laid out some foil to put my chicken on while I was working with it and that cut down on the mess. I also really hate getting raw meat on my hands so I wore gloves.

Remove the giblets and/or neck. You can toss these but I put them in the pot.

Next, slice up your lemons. Put them aside. I buy and use pre-peeled garlic. If you have hand troubles do this. For this type of recipe, go with whole cloves over chopped.

Let’s get that chicken ready.

Jam lemon and garlic into the chicken. And a stick of rosemary. Between pieces of lemon, sprinkle some seasoning in there. Next, season your chicken. On top, on the thighs etc, rub it around. Leave the chicken.

Next, put your stock (or wine if you like) into the pot. Then season it with paprika, pepper, and stir well. Drop in some of your garlic, a rosemary stick and some lemon.

Gently put your chicken in. My super secret is I put the chicken in breast side down for extra juiciness.

After you get the chicken in, jam in the rest of your garlic, rosemary and lemon. Set it on low and go to bed.

When you start smelling garlicky goodness, check your chicken. When it is up to temp you can put it on keep warm OR gently take it out and debone it.

Use your chicken how you like. Put the rest in the fridge.

Mistakes-

Don’t cook it too long, I fell asleep for an hour or so and yeah. I did that and the meat is so tender it is kinda mush. Still delicious.

I will be serving my chicken mushy weirdness (it is ugly but amazing) with wilted spring green lemon pasta. You can also use the shredded chicken for salads, serve over rice, etc. A few other notes. We like VERY garlicky food so used more garlic and we mashed up the garlic when we took the thicken out. There won’t be quite enough liquid left for stock but keep it anyway for the flavor. If you like a different spice profile, use the spices you like. For straight up lemon pepper flavor, less garlic, no paprika and more pepper. Experiment because honestly, as long as you use seasoning it is gonna taste good.

Go forth and enjoy.