Healthy Pumpkin Pie Smoothie

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Pumpkin Pie is my all-time favorite pie. There is only one short season where I can enjoy it and that would be fall.. It’s not quite fall yet but I thought I would get a head-start on creating and eating some of my favorite pumpkin recipes. Aside from pumpkin pie, pumpkins (plain, unsweetened) have a TON of great nutritional value to them such as vitamin A and antioxidants.  This recipe has no added sugar so it is naturally sweet and it is a great clean treat! This is one of my new favorite breakfast creations because every sip is filled with the goodness of pumpkin spice and everything nice.

Yield: 2

Ingredients:
1/2 cup pumpkin puree (plain, unsweetened)
1 banana
1/2 apple
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup oats
1 Tbsp chia seeds (or you can use flax seeds)
1 cup almond milk (I used vanilla flavored)
1/2 cup ice cubs
2 scoops protein powder (optional)

Steps:
1. Combine all ingredients in a blender and blend for about 2-3 minutes, or until texture is smooth. Enjoy and stay healthy!

Quinoa Chicken”Fried” Rice

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One of the best things to order when going out for Chinese food is chicken or shrimp fried rice..at least that’s my favorite! I tried making a ‘skinny’ version at home and I liked it better than regular white rice. Plus, quinoa is such a great grain to eat and is loaded with nutrients. Next time I am going to swop the chicken out for shrimp or maybe even pork to try new things. Don’t be afraid to try your favorite restaurant dishes at home!

Yield: 8

Ingredientes:
2 chicken breasts; cubed
1/2 tsp ground ginger
1 Tbsp reduced sodium soy sauce
1/4 cup of your favorite teriyaki sauce (I used Trader Joe’s)
1 cup white pearl quinoa
2 cups chicken broth
1 Tbsp sesame oil
1 small yellow onion; chopped
2 garlic cloves; chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup shredded carrots
1/2 cup zucchini; chopped

Steps:
1. Add cubed chicken, teriyaki sauce, soy sauce, and ginger into a mixing bowl. Evenly coat chicken with spoon and let marinate in refrigerator until ready to use.
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2. In a medium sauce pan on medium high heat, add chicken broth and quinoa. Stir and bring to a boil; about 10 minutes. Once broth is boiling, turn off heat and let quinoa simmer for 20 minutes stirrng occasionally.

3. In the meantime, in a large skillet add sesame oil and saute onions and garlic for 5 minutes. image

4. Add marinated chicken (be sure to add in all of the marinating sauce) to skillet with onions and garlic and continue cooking for 5 minutes or until chicken is no longer pink anymore. image

5. Add in peas, corn, zucchini, and let cook until chicken is fully cooked (about 5-7 more minutes). Once chicken is cooked, add cooked quinoa and pan fry for a 3 minutes. Stir to combine the quinoa, chicken, and veggies.
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Chinese Chicken Cobb Salad with a Ginger Sesame Vinaigrette

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I love Cobb salads and I also love Chinese Chicken salads so I decided to combine the two! You can even add shrimp or another type of seafood or meat if you would like as well.

Yield: 2

Ingredients:
4 cups romaine lettuce; chopped
1 avocado; cubed
4 ounces of grilled chilled; chopped
1 (12 ounce) can mandarin oranges; drained
1 (12 ounce) can corn; drained
1/4 cup green onions; chopped
1/4 cup red bell peppers; chopped

Ginger Sesame Vinaigrette
1 Tbsp sesame oil
1 Tbsp honey (heat in microwave for 10 seconds to melt)
1 tsp soy sauce
1 tsp grated ginger
1/2 tsp garlic powder
3 Tbsp rice wine vinegar

Steps:
1. In a medium bowl, whisk together sesame oil, slightly melted honey, soy sauce, ginger, garlic powder, and vinegar. Add lettuce and toss together with tongs until evenly coated.

2. Assemble salad on plate or bowl with the salad on the bottom. Then top with rows of mandarin oranges, bell peppers, avocado, chicken, corn, and green onions.