Musings on eating + moving

Running out the door quickies

Recipe 1 - All-In-One, Protein Smoothie with Cacao Crunchies
By Power Supply Content Muse Erin Ryan

If you’re a fan of one-handed meals, you’re going to love this. It’s loaded with protein, greens, healthy fats, omega 3’s, antioxidants, fiber, potassium and has just the right amount of sweetness. Yes, please. Swapping just one or two ingredients can make it completely new.

Yield: 1 smoothie

Ingredients:
1 -1 ½ scoops of protein powder (about 20-30 protein grams, I use All-in-One Vega Plant Protein.)
1 cup water
½ frozen banana (prep frozen banana halves for the week)
2 Tbsp. ground flaxseed (or chia seeds)
2-3 Tbsp. gluten free oats 
A sprinkle of cacao nibs
A clump of spinach
3 ice cubes

Instructions:
Blend. Enjoy. Repeat tomorrow.

Recipe 2 -  Minute Oatcakes - Make Ahead or On the Spot
By Power Supply Content Muse Erin Ryan

I love this recipe because it’s only 2 simple ingredients and you can add just about anything to make it different each time. You’re creating a vehicle for just about anything you’re in the mood for and you can make them fresh every morning or make a bunch for the week.

Yield: 2 Hearty Oatcakes

Ingredients:
1 cup of gluten free oats (I use Bob’s Redmill)
2 egg whites
Optional: 2 Tbsp. Flaxseed, Crushed pecans, 1 tsp. of Cinnamon, Cacao nibs, Cocoa powder, etc.

Instructions:

• Stir oats and egg whites together until oats are coated.
• Spoon two oatcakes onto an oiled skillet (I use a tsp. Of coconut oil in my pain) at medium temp.
• Let cook for 5 minutes, flipping once light brown. 

Transform: Top with favorite nuts, butters, preserves, jam, baked apples, berries, etc. You can even spice it up with salsa, beans, avocado and cilantro. Or you can through scrambled eggs and sliced deli meat between two oatcakes and make it a sandwich.

Recipe 3 - The Peterson 

By Power Supply Geo Relationship Builder Scot Peterson 

Ridiculously fast and good entry. Just 3 minutes and 3 ingredients to yum in even the busiest of morns.

Yield: 1 Mug Muffin

Ingredients:
1 egg
1 banana
10 - 15 chocolate bits (we used a few squares of chopped up 85% dark)

Instructions:

• Whisk egg in (microwavable) mug with fork.
• Add in mashed up banana and your chocolate bits of choice.
• Mix all together.
• Microwave for 90 seconds.
• Stop, wait 10 seconds.
• Zap for 30 more seconds. 

Flip on to a plate and scarf.

Weekend Creative Options

Recipe 4  - Make Ahead Pepita and Bing Cherry Granola Bars
By Launie Kettler of Teeny Tiny Kitchen

These are delicious – and so easy. Free of gluten and dairy too. If the taste inspires you to add in chocolate or other dried fruit, all the better. Consider this a cherry-esque canvas for you to play with.

Yield: 9 granola bars.

Ingredients:
1 cup dried bing cherries
¼ cup organic honey
¼ cup smooth, organic almond butter
1 ½ cups gluten-free oats
¾ cup pepitas, roughly chopped
½ tsp. cinnamon
Coarse sea salt

Instructions:

• Place the cherries in a food processor fitted with a metal blade. Process until the cherries are finely chopped. They may even form a sticky ball – which is just fine too. (If you don't have a food processor, just chop the cherries with a very sharp knife. But, the food processor does only take a few pulses to get the job done.)
• Microwave the honey and almond butter together for 1 minute, or until warmed through. (If you eschew microwaves, you could also just gently warm them in a small pan over low heat.)
• Combine the cherries, almond butter/honey mixture, oats, pepitas, and cinnamon in a large bowl. Mix well to combine.
• Place parchment paper in a 9”x9” or 8”x8” baking pan.
• Spread the mixture out evenly with an offset spatula.
• Sprinkle with coarse sea salt.
• Cover with plastic wrap, press down with a spatula, and refrigerate for 1 hour.
• Cut into 9 squares and remove by lifting up the parchment.

Store in the refrigerator for up to a week, with bars separated by wax or parchment paper. 

Recipe 5 - Bacon Infused Omelet

By Power Supply Chef Peter He of PeoplesBao

This quick and colorful dish will get you out the front door with a spring in your step. And it will keep you full - but energized - until lunch.

Yield: 4 Servings

Ingredients:
1 lb. Brussels sprouts, sliced
8 eggs, beaten
1 tsp. kosher salt
½ tsp. black pepper
1 Tbsp. olive oil
½ lb. mushroom, sliced
1 tsp. minced garlic
2 oz. diced green onions
4 strips cooked bacon, chopped
½ lb. roasted red peppers

Instructions:

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil. Quickly blanch the Brussels sprouts by dropping them in the boiling water. Cook for 30 seconds, and drop in a bowl of ice water.
• Whisk together the eggs, salt, and pepper in a bowl.
• Heat the oil over medium heat in the bottom of shallow pan.
• Evenly spread mushrooms, minced garlic, green onion, and bacon in the pan.
• Add the Brussels sprouts and roasted red peppers.
• Pour the eggs into the pan.
• Bake for 45 minutes, or until eggs are fully cooked.

Recipe 6 - Salmon Scramble

By Power Supply LA Culinary Manager Riley Rearden

Here’s a creative take on the Pistachio Salmon Cake Power Supply meal, but really you can use any version of salmon you like. Anytime I have extra, I scramble the pistachio salmon cake and sauteed peppers (also included in the meal) in with some farm fresh eggs. It makes for a healthy, hearty start to the day. Starting your day with protein always keeps you full longer and gives you more energy than eating straight carbs.

Yield: 1 Serving (For just little ole’ you!)

Ingredients:
Coconut oil 
1-2 oz. of salmon (You can add as much or as little as you like for taste.)
2-3 eggs
(Depending on how hungry you are.)
Sauteed red and green bell peppers
A dash of kosher salt
A dash of freshly ground black pepper
A sprinkle of dill (Always perfect for eggs and salmon.)

Instructions:

• In a small-to-medium sized pan, over low-to-medium heat, throw some coconut oil down in the pan (or whatever cooking oil you prefer).
• Crack 2-3 eggs. (Want to achieve fluffy eggs without adding other stuff? Here’s how. Let them sit for a few mins. in the pan. When you start to see the bottom cooking, give it a light stir/fold with a spatula, then leave it alone.) Now throw in the salmon and sauteed peppers. Fold those in while the rest of the eggs are cooking. Keep folding until desired doneness. Sprinkle some dill over top, and there you have it, salmon scramble.

Recipe 7 - Fluffy Paleo Pancakes

By Power Supply Engagement Gal Amanda Smith

Growing up in Berkeley, my family used to eat at Bette's Oceanview Diner every Sunday. Everything they make is delicious, but their pancakes are top notch. When I moved to DC, my brother gave me their pancake recipe book so I could continue the tradition; once I went gluten-free, I adapted their recipe to meet my needs. It continues to be a favorite indulgence when we make Sunday brunch at home.

Yield: 6-8 pancakes  

Ingredients: 
1½ cups almond flour
1 tsp. baking soda
¼ tsp. salt
2 eggs, separated
¾ cup coconut milk
1 tsp. raw honey
1 tsp. vanilla

Instructions:

• The key to the lightness is whipping the egg whites until they are stiff. To do this, separate the yolks from the whites. (Save the yolks! They have all the nutritional value and creaminess you don’t want to lose.)
• In a stand mixer or with a hand beater, beat the egg whites until they form stiff peaks.
• In a separate bowl, mix the coconut milk with your egg yolks, honey, and vanilla.
• In another bowl, mix together your almond flour, salt, and baking soda. Remove any clumps with the back of a fork, then mix your coconut milk mixture into the dry ingredients. Once well combined, slowly fold in your stiff egg whites.
• Heat up a large pan until it is hot. Add a little coconut oil to a paper towel and lightly grease the pan, then turn down to medium.
• Add a ladle-full of the batter to the pan, and let it cook until you see bubbles forming around the batter. Carefully flip your pancake and let it cook another minute or two until both sides are golden brown. Transfer to a plate and repeat until all batter is used up. Top with fresh fruit and enjoy!

Recipe 8  - Turkey and Apple Sausage Rounds

By Launie Kettler of Teeny Tiny Kitchen

If you're looking for a delicious and simple homemade sausage recipe, this is the one for you! Turkey and sweet apples - combined with some simple herbs and spices - will make this a breakfast fave. And feel free to customize it, too. If you like a lot of spice, add some cayenne. If you'd like it to be sweeter, you could add some ground cloves.

Yield: 8 patties.

Ingredients:
2 Tbsp. olive oil, divided
1 apple, peeled, cored and diced
½ tsp. fennel seeds
½ tsp. kosher salt
½ tsp. freshly ground black pepper
¼ tsp. dried chili flakes
1 lb. lean ground turkey
¼ cup flat-leaf parsley, roughly chopped
1 Tbsp. fresh thyme leaves

Instructions:

• Heat the olive oil over medium heat in a medium frying pan.
• Add the apple, fennel, salt, pepper and chili flakes. Saute until softened, about 3 minutes. 
• Remove from heat and let the mixture cool for about 5 minutes.
• Place the turkey, parsley, and thyme in a large bowl. Add the apple mixture. Using your hands, mix everything together.
• Divide into 8, patties.
• Wipe the frying pan out with a paper towel.
• Heat remaining olive oil in the same frying pan. Fry the sausage patties in batches. Cook for 4 minutes and flip, cooking for an additional 3-4 minutes or until brown and cooked through.
• If you'd love to make a quick breakfast for busy weekdays, freeze the sausage for up to 3 months. Just gently reheat a serving or two in a frying pan when you want it.

Share your fave quick hitter breakfasts with us on social @mypowersupply or shoot me the recipe via email erin@mypowersupply.com. We’re all recipe nerds here, don’t be shy.

Happy Eating,

Erin 

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