CINNAMON STREUSEL PROTEIN MUFFINS

Want a better way to enjoy your coffee in the morning? Or how would you like to sit and read your newspaper while enjoy a yummy muffin without feeling guilty? Well, now you can....with my Cinnamon Streusel Protein Muffins.



CINNAMON STREUSEL PROTEIN MUFFINS
Servings: 12
Prep Time: 5 minutes
Bake Time: 10 to 12 minutes
Bake Temp: 350 degrees

Muffin Ingredients
1 cup old-fashioned oats
4 scoops Dymatize Elite Gourmet Protein Vanilla Whey
1 tsp baking powder
1 tsp cinnamon
2 TBS sugar-free Torani Brown Sugar & Cinnamon Syrup
2 TBS egg whites
3 TBS Splenda
1/2 cup all-natural sugar-free applesauce
1/2 cup Fage 0% Total Plain Greek Yogurt
15 Cinnamon Danish Swirl Capella Drops

Topping Ingredients
2 TBS Splenda Brown Sugar
Spray Butter
Cinnamon, sprinkled

Directions
1. Preheat oven to 350 degrees. Lightly spray muffin tin with olive oil.

2. In a large mixing bowl, mix all of your muffin ingredients together. Using a spoon, pour muffin mixture into muffin tin. Makes 12 muffins. Place muffins in oven and bake for 9 to 10 minutes.

3. Pull muffins out. Spray each muffin with spray butter. Sprinkle Splenda brown sugar and cinnamon on top of muffins. Place back into oven for 2 minutes. Remove from oven and let cool. Enjoy!



Stephanie's Tip:
These muffins are heavy and will fill you up fast. These are perfect for an on the go breakfast or snack. I think they taste great, but I prefer them completely cooled off. They tasted better that way, once the flavors were locked in after cooling them down.

Nutrition Facts {1 muffin}
Calories: 84
Fat: 1g
Carbs: 9g
Protein: 10g
Fiber: 10g
Sugar: 3g

GARLIC & HERB STUFFED TURKEY MEATBALLS

I love cream cheese and I love turkey. Put my two loves together and you've got my stuffed turkey meatballs. I can eat these plain, in a sandwich, or on a bed of brown rice. These are great to have on hand to take on the go and eat right out of your pocket. Ha ah! Sometimes it's nice to have something that is easy to reheat and take anywhere with you. With our busy lives, this recipe is a must for me.



GARLIC & HERB STUFFED TURKEY MEATBALLS
Servings: 4
Preheat Oven: 350 degrees
Prep Time: 5 minutes
Cook Time: 45 to 50 minutes

Ingredients
1 pound ground lean turkey {93/7}
1/4 cup old fashioned oats
2 tsp Worchestire Sauce
2 Laughing Cow Garlic & Herb cheese wedges
1/2 tsp Garlic Powder
Salt & Pepper, to taste
Olive Oil Spray

Directions
1. Lightly spray muffin tin with Olive Oil spray. Set aside. Cut two laughing cow cheese wedges in half, so that you have a total of 4 slices. Set aside.

2. In a medium mixing bowl, combine your turkey, oats and Worchestire Sauce. Pat your meat mixture down into bowl. Take your hand and score meat into four equal parts.

3. Take 1/4 of turkey mix and pat into a flat patty. Take 1 piece of cheese and place in center. Start forming turkey mix around your cheese wedge till completely covered. Roll into a ball. Repeat this step till you have 4 perfect stuffed meatballs.

4. Place meatballs into muffin tin. Pour a small amount of water into remaining cups so that the pan will cook evenly and you won't ruin your muffin tin. Bake at 350 for 45 to 50 minutes. Enjoy warm!

Nutrition Facts {1 Meatball}
Calories: 214
Fat: 10g
Carbs: 4.5g
Protein: 24.5g
Fiber: .5g
Sugar: 1.25g

CHERRY AMARETTO PROTEIN PANCAKES {Bulking Version}

All I did with this recipe is double my lean version recipe. So, I decided to post my bulking version recipe in case people want to go directly to my bulking recipes. My husband loves these pancakes and he keeps asking for more =)



CHERRY AMARETTO PROTEIN PANCAKES {Bulking Version}
Servings: 1 {2 Pancakes}
Skillet Heat: 250 degrees
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
1 cup old-fashioned oats
4 egg whites
1/2 tsp baking powder
1 scoop Dymatize Elite Gourmet Protein Vanilla Whey
2 TBS all-natural {no-sugar added} applesauce
2 TBS dried cherries, chopped
1/2 tsp cherry extract
4 TBS Torani sugar-free Amaretto syrup
2 Stevia packets

Directions
Preheat your skillet to 250 degrees. Chop your dried cherries into tiny pieces. Mix all of your ingredients together along with your dried cherry pieces. Using a 2/3 measuring cup, pour your pancake mixture onto skillet. This recipe makes 2 large pancakes. Cook pancakes for 10 minutes on each side. Serve warm!

Nutrition Facts {2 pancakes}
Calories: 568
Fat: 8g
Carbs: 80g
Protein: 46g
Fiber: 10g
Sugar: 18g

HOW TO COOK BUTTERNUT SQUASH {Microwave}

I love winter squash and my favorite would either have to be pumpkins or butternut squash. At the moment, my favorite way of cooking my butternut squash is right in the microwave. It's easy, it's fast and it always works.



HOW TO COOK BUTTERNUT SQUASH {Microwave Style}
Cook Time: 20-25 minutes
Microwave on High

Directions
Cut your butternut squash down the middle lengthwise. Scoop the seeds out with a spoon. Wrap each squash half in saran wrap. I use 2 large pieces of saran wrap for each squash half. That way the condensation stays inside, instead of dripping in my microwave. Place one squash half into microwave and cook on high for 10 to 12 minutes {each microwave is a little different}.



Once your 10 to 12 minutes are up, remove from microwave with oven mitts. It's going to be hot. Let it cool for 5 to 8 minutes. Unwrap and enjoy. While your first squash in cooling, cook the other half in the microwave for the same amount of time.

Stephanie's Tip
I have to weigh and measure mine when I'm eating and I usually eat around 6oz. If you're weighing your food, make sure to take the skin off before weighing. The outer skin is really heavy. I like to mash my squash up, like mash potatoes and add a little sea salt and pepper. Mmmmm...my mouth is watering just thinking about it!



Nutrition Facts - Serving size {6oz}
Calories: 77
Fat: .2g
Carbs: 20g
Protein: 2g
Fiber: 3.5g
Sugar: 4g

BANANA BREAD PROTEIN PANCAKES {Bulking Version}

Nothing beats the smell of fresh banana bread baking in the oven. You can have the best of both worlds without feeling like you're going without. Make some yummy Banana Bread Protein pancakes and your house will smell like the real deal....and you're taste buds will thank you for it too!



BANANA BREAD PROTEIN PANCAKES {Bulking Version}
Servings: 1 {Makes 4 pancakes}
Bake Skillet: 250 degrees
Bake Time: 20 minutes

Ingredients
1 cup old-fashioned oats
1 scoop BSN Syntha-6 Banana Whey Protein
2 egg whites
1/2 cup Fage Total 0% plain Greek yogurt
1/2 tsp baking powder
1/2 large banana, mashed
1/4 tsp cinnamon
2 TBS All-Natural Sugar-Free Applesauce
2 TBS Torani sugar-free Cinnamon & Brown Sugar syrup
2 Stevia packets
1 tsp vanilla extract
Pinch Sea Salt
1 TBS walnuts, finely chopped

Directions
Mix all of your ingredients together till mixed completely and blended well. Preheat skillet to 250 degrees and spray lightly with Pam Olive Oil spray. Using a 1/2 measuring cup, scoop pancake mixture onto skillet. Should make about 4 pancakes. Brown on both sides for 10 minutes each. Enjoy!

Nutrition Facts for 4 pancakes:
Calories: 726
Fat: 17g
Carbs: 93.5g
Protein: 53.5g
Fiber: 16g
Sugar: 20g

STRAWBERRY BURST PROTEIN OATMEAL {Bulking Version}

My husband is not a big strawberry fan, but he had no complaints when I made him my Strawberry burst baked oatmeal. He ate it so fast, I even wondered if he actually tasted it. Ha ha!



STRAWBERRY BURST BAKED OATMEAL {Bulking Version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Ingredients
1 cup old-fashioned oats
1 cup fresh strawberries, chopped
2 egg whites
1/2 cup cottage cheese
1/2 tsp baking powder
1 tsp vanilla extract
4 TBS Torani sugar-free Vanilla syrup
2 Stevia packets
3 TBS sugar-free Strawberry Jam
2 cups water

Directions
Mix everything together except for the water. Once your oatmeal is mixed, then add your water and stir. Bake in oven at 400 degrees for 30 to 35 minutes. When done, remove from oven, stir and let it cool for 5 minutes before eating.

Nutrition Facts
Calories: 552
Fats: 8g
Carbs: 102g
Protein: 34g
Fiber: 14g
Sugar: 24g

CINNAMON SWIRL PROTEIN PANCAKES {Bulking Version}

Last month I held a poll on what should my next recipe be? Cinnamon Swirl Protein Pancakes won by a long shot and I was really happy that it did. I was so eager to start putting my ingredients together and come up with the best Cinnamon Swirl Pancakes. You know what? I think I finally got it! These taste so great and my husband and I almost don't even need any syrup or topping to make 'em taste better. Yeah! They're that good!



CINNAMON SWIRL PROTEIN PANCAKES {Bulking Version}
Servings: 1 {makes 2 large pancakes}
Skillet Heat: 200 to 250 degrees
Bake Time: 8 to 10 minutes

Ingredients
1 cup old-fashioned oats
1/2 cup Fat-Free Cottage Cheese
2 egg whites
1 scoop Dymatize Elite Gourmet Vanilla Whey Protein
1/2 tsp baking powder
2 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup
2 TBS All-Natural {no sugar added} Applesauce
1/4 tsp cinnamon
1/2 tsp butter extract
1 tsp vanilla extract
pinch sea salt

Topping
1 tsp cinnamon
4 tsp Splenda
1 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup

Directions
1. Mix all of your pancake ingredients together till blended well. Lightly spray skillet with Pam Olive Oil. Drop mixture onto skillet and make 2 large pancakes. You will probably have to take a rubber spatula and move your mixture around to flatten them out.

2. Mix your topping ingredients together till completely blended. It may take a second for the cinnamon to absorb the moisture. Then drizzle cinnamon topping on top of baking pancakes. Take a butter knife and score the pancake a few times in different directions. This will make your wonderful "cinnamon swirl" effect.

3. Pancakes will cook for 4 to 5 minutes on each side. They should turn out golden brown. Remove from skillet and enjoy while they are still warm.



Stephanie's Tip
Top with sugar-free syrup, cinnamon vanilla Greek yogurt, or sprinkle with cinnamon and Splenda. Just don't forget to count the calories and macro's when adding a topping.

Nutrition Facts
Calories: 565
Fat: 8g
Carbs: 75g
Proteins: 52g
Fiber: 10g
Sugar: 10g

S'MORES PROTEIN OATMEAL {Bulking Version}

Marshmallows. Chocolate. Graham Crackers. Oh my! You can't go wrong with this oatmeal. It literally melts in your mouth and you feel like you're cheating. Ha ha!



S'MORES PROTEIN OATMEAL {Bulking Version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Ingredients
1 cup old fashioned oats
1/2 tsp baking powder
2 TBS dark chocolate chips
4 TBS Da Vinci Toasted Marshmallow Sugar-Free Syrup
3 stevia packets
2 egg whites
1/2 cup Fage Total 0% Plain Greek Yogurt
12 Capella Graham Cracker Drops
2 TBS Walden Farm's Calorie-Free Chocolate syrup
4 graham cracker squares, crushed {1 whole graham cracker rectangle}
2 cups water
2 large marshmallows

Directions
Mix all of your ingredients together except for the marshmallows and water. I like to mix all of my ingredients before adding the water, because I can mix the egg whites in better and let the oats soak up the syrups. Once mixed, add your water. Cut your 2 marshmallows into 8 to 10 pieces and drop on top.

Bake in the oven at 400 degrees for 30 to 35 minutes. Once done, pull out and stir. Let it cool for 5 minutes before eating. It'll be piping hot! Enjoy!

Stephanie's Tips
1. If you plan to make this the night before, add an extra 1/4 cup of water to the mix. Your oatmeal won't be so dry in the morning when you go to reheat it.

2. A great way to crush your graham crackers is to place them into a ziplock bag and roll a rolling pin over the top of them. Crushes them perfectly into a fine powder =)

3. Also too, if you are making it in the morning, a yummy way to ramp up your S'mores oatmeal, is instead of mixing your graham cracker's into the oatmeal. Leave them out along with the marshmallows. Bake as normal and pull out after 30 to 35 minutes. Then set your oven to broil on low and sprinkle your crushed graham cracker's over the top along with your pieces of marshmallow. Broil for 5 to 6 minutes. Super yummy!

Nutrition Facts
Calories: 581
Fat: 12g
Carbs: 92g
Protein: 30.5g
Fiber: 9.5g
Sugar: 27g

BANANA RUM CAKE PROTEIN OATMEAL {Bulking version}

I had some banana's that were starting to look a little old. Usually when that happens, the first thing I do is throw them in my freezer for future banana bread recipes. Instead, I decided to take my old banana {it was still in pretty good condition, but too soft for my liking to just eat it} and put it in my husband's oatmeal. Hmmm...I could do a banana bread oatmeal {recipe for that is coming soon}, but I felt like doing something a little more fun. So, I added rum extract and some other ingredients and my banana rum cake baked oatmeal was born. Say that 3 times real fast!



BANANA RUM CAKE BAKED OATMEAL {Bulking Version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Ingredients
1 cup old-fashioned oats
2 cups water
1 banana, medium, mashed
2 egg whites
2 TBS fat-free sour cream
1/2 cup fat-free cottage cheese
1/2 tsp baking powder
4 TBS Torani sugar-free brown sugar & cinnamon
1/2 tsp vanilla extract
2 tsp Splenda brown sugar
1/2 tsp rum extract
1/2 tsp butter extract
2 tsp pecans, finely chopped
2 stevia packets
pinch of sea salt

Directions
Mix all of your ingredients together in an oven safe bowl. Make sure your egg whites are whipped in well, you don't want egg white clumps after your oatmeal bakes. Bake your oatmeal at 400 degrees for 30 to 35 minutes. Pull out and stir. Wait 5 minutes or so to let it cool before eating. It's gonna be hot!

Nutrition Facts {1 serving}
Calories: 568
Fats: 10g
Carbs: 93g
Protein: 34g
Fiber: 11.5g
Sugar: 25g

BANANA NUT FRENCH TOAST {bulking version}

My husband wanted a version of my banana nut french toast too. So, I whipped him up some with his whey protein and bread and taa daa! A MAN VERSION of banana nut french toast was born!



BANANA NUT FRENCH TOAST {bulking version}
Servings: 1

Ingredients
2 Slices 100% Whole Wheat Bread
1 scoop of BSN Whey Protein Syntha-6 Banana
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 cup egg whites
1 TBS Splenda Brown Sugar Blend
1 TBS walnuts, finely chopped

Directions
1. Whip egg whites, vanilla, cinnamon, and whey protein together in a blender till smooth and there are no lumps left over. Dip whole wheat bread into mixture and cook on a greased skillet {I used Pam Olive Oil Cooking Spray} on medium heat. If you have any egg mixture left over, I like to pour the rest of it over the cooking toast. It will soak into the bread while it cooks.

2. While bread is cooking, top with Splenda brown sugar and walnuts. Once side is golden brown, flip over and cook opposite side. If you have greased your skillet, they shouldn't stick too bad. If they do stick, it's okay. It's because of the brown sugar. Just be patient and gradually lift off skillet with spatula.



TIP
Serve with sugar-free syrup, cinnamon and Splenda, spray butter or eat plain. The nutrition facts do not include your choice of topping, so don't forget to factor that in when you eat them.

Nutrition Facts: 1 Serving = 2 pieces of french toast
Calories: 554
Fat: 13g
Carbs: 62.5g
Protein: 44g
Fiber: 11.5g
Sugar: 20g

CHOCOLATE PEANUT BUTTER OATMEAL{bulking version}

Can I say Reese's, anyone? My husband loves peanut butter and I figured I'd try my hand at making a chocolate peanut butter baked oatmeal. I think it turned out pretty good! What do you think?



CHOCOLATE PEANUT BUTTER BAKED OATMEAL
Servings: 1
Bake: 400 degrees
Bake Time: 30-35 minutes

Ingredients
1 cup Old-Fashioned Oats
2 cups water
1 tsp. vanilla extract
1/2 tsp. baking powder
2 TBS PB2
2 egg whites
1/2 cup Fage Total 0% plain Greek yogurt
2 TBS dark chocolate chips
2 stevia packets
4 TBS Torani Sugar-Free Vanilla Syrup {or Chocolate syrup, if you have any}
1/2 TBS Walden Farm's Calorie-Free Chocolate sauce {you'll add this after it bakes}

Directions
Mix together all of your ingredients, except for the very last one {you'll save that for last}, in an oven safe bowl. Place in oven at 400 degrees for 30 to 35 minutes. Once done, pull out oatmeal and stir. Your chocolate chips will have settled to the very bottom and you'll want to mix them back into your oatmeal. Let cool for 5 minutes before eating. That's when you get to drizzle your Walden Farm's chocolate sauce over the top. **enjoy**

Nutrition Facts
Calories: 581
Fat: 17g
Carbs: 83g
Protein: 34g
Fiber: 12g
Sugar: 24g

TROPICAL PROTEIN SHAKE{bulking version}

My husband found this recipe in his MuscleMag Magazine and asked me if I would make it for him. Of course, honey! I added a little extra ingredient {almond milk} to it and it turned out great. At least that is what my husband said. I would have loved to have tried a sip of it, but unfortunately I'm allegric to coconut :(

This recipe is packed with calories, so I suggest that only those who are looking to increase calories for the day try this. This protein shake would be perfect for a post-workout meal or it's time for you to eat again and you're still full from your last meal {this shake would be great for that}. I'm hoping in the very near future, I'll come up with a lean version for those of us who are cutting calories.



TROPICAL PROTEIN SHAKE {bulking version}
Servings: 1

Ingredients
2 scoops of Banana BSN Syntha-6 Whey Protein {vanilla whey works good too}
6 oz. 100% pineapple juice
1/2 cup coconut milk {unsweetened}
1/4 cup Almond Breeze unsweetened vanilla almond milk

Directions
Mix all ingredients in a blender. Blend till smooth and drink.



Stephanie's Tip
This is the first time I've used coconut milk and I was shocked to see that it had hardened and was super thick. That's totally normal. Either shake the can before opening it or do what I did and stir it really well before measuring out your 1/2 cup. Also too, try chilling your pineapple juce before mixing it in. Your protein shake will taste much better the colder it is.

On another note: Like I said before this protein shake is loaded with calories, so if you prefer, you could even split this recipe in half. Drink half pre-workout and the other half post-workout.

Nutrition: Servings 1
Calories: 750
Fat: 33g
Carbs: 58.5g
Protein: 49g
Fiber: 10g
Sugars: 30g

PECAN PIE PROTEIN PANCAKES{bulking version}

Here is my version of a protein packed breakfast! This recipe makes 2 large pancakes and together they are one serving. So, eat up boys! It's one wholesome pancake breakfast with a yummy pecan pie taste. If you're looking for a similar pecan pie pancake recipe with fewer calories, then check out my Lean Pecan Pie Protein Pancakes.


"Cooking on the skillet! They look yummy already!"

PECAN PIE PROTEIN PANCAKES {bulking version}
Servings: 1 {makes 2 pancakes}
Cook Time: 15 minutes

Ingredients
1 cup old-fashioned oats
1/2 cup fat-free cottage cheese
1/2 tsp baking powder
1 tsp vanilla extract
2 TBS Torani sugar-free caramel syrup or cinnamon brown sugar
1/4 tsp butter extract
2 egg whites
2 TBS Almond Breeze unsweetened vanilla almond milk
2 stevia packets

Topping
1 TBS pecans, chopped
1 TBS Splenda brown sugar

Directions
1. Mix all of your main ingredients together till blended well. I used a 1/2 measuring cup to measure my pancakes onto my skillet. Makes 2 pancakes. You'll want to cook these on low/medium heat. It takes a good 15 minutes or so to get them to fully cook. They are super thick and you'll want to make sure the middle of your pancakes get cooked, without burning the outside of them.

2. While your first side is cooking on the skillet, sprinkle your topping of pecans and Splenda brown sugar over the top of them {as seen in the picture above}. Then flip when ready and cook on other side. They will stick to the pan slightly due to the brown sugar. This is normal. Just be patient and ease your spatula underneath till they release.



Nutrition: 1 serving {2 pancakes}
Calories: 519
Fat: 11.5g
Carbs: 78g
Protein: 32g
Fiber: 17g
Sugar: 14g

TRIPLE CHOCOLATE COVERED STRAWBERRIES OATMEAL{bulking version}

I had a craving for chocolate the other day and decided to make myself a double chocolate covered strawberries oatmeal. It turned out so great that I figured my husband would like to enjoy my yummy breakfast. Except for his recipe needed to be tweaked a little bit to help add extra calories. Of course, his oatmeal became a triple chocolate, while mine was a simple double chocolate. But, that's okay! I want to be lean and he's trying to add extra muscle right now. So, extra calories for him his a GOOD thing.



TRIPLE CHOCOLATE COVERED STRAWBERRIES OATMEAL {bulking version}
Servings: 1
Bake: 350 degrees
Bake Time: 50 minutes

Ingredients
1 cup old-fashioned oats
2 cups water
1/2 cup Total 0% Fage Plain Greek Yogurt
4 oz fresh strawberries, chopped
2 TBS milk chocolate chips
1/2 tsp baking powder
2 Stevia packets
2 egg whites
1 tsp vanilla extract
4 TBS Torani sugar-free vanilla syrup
1 TBS sugar-free fat-free Jello vanilla pudding powder
1 TBS Walden Farm's calorie-free chocolate syrup

Directions
Mix all of your ingredients together. Place in over for 50 minutes at 350 degrees. Once your oatmeal is done cooking, remove from oven and instantly stir with a spoon. The chocolate chips will settle to the bottom and you'll want to stir them into your oatmeal while it's still nice and hot. Let oatmeal cool for 5 minutes before eating.

Nutrition: 1 serving
Calories: 608
Fat: 15g
Carbs: 94g
Protein: 29g
Fiber: 12.5g
Sugar: 29g




Netrition -
The Internet's Premier Nutrition Superstore!

PECAN PIE OATMEAL {bulking}

This one is for the guys! It's got a little extra fat in it and packed full of wholesome carbs and proteins. A perfect breakfast when trying to gain some mass muscle, but at the same time not adding too much fat.



PECAN PIE BAKED OATMEAL {Bulking version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Oatmeal Ingredients
1 cup Old-Fashioned Oats
1/2 cup Fat-Free Cottage Cheese
1 1/2 cups water
1 egg & 1 egg white
1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. butter extract
4 TBS. Torani Sugar-Free Caramel Syrup
2 Stevia packets
1 TBS. Walden Farm's Calorie-Free Caramel Syrup

Topping Ingredients
2 TBS Splenda Brown Sugar
2 TBS Pecans, Chopped
Spray Butter

Directions
1. Mix all of your oatmeal ingredients, except for the last ingredients, in an oven-safe bowl. Once your oatmeal ingredients are mixed, drizzle the Walden Farm's Caramel syrup over the top. The caramel will sink. Place in oven at 400 degrees for 35 minutes.

2. Pull oatmeal from oven and put oven on "low" broil. Sprinkle brown sugar and pecans over the top of oatmeal. Spray with butter. Place back in over on broil for 10 minutes.

3. Remove oatmeal from oven and let it cool for 5 minutes before eating.

Nutrion - Serving: 1
Calories: 683
Fat: 21g
Carbs: 88g
Protein: 35g

CILANTRO LIME BROWN RICE

Brown Rice is one of the biggest staples in a bodybuilding diet. It's a great complex carb and our bodies digest it slower, which means it's a great fuel source for our muscles. I made this recipe for my husband so that he wouldn't have to eat plain ol' brown rice. You've gotta try it! It's so good.



Cilantro Lime Brown Rice
Servings: 5

Ingredients
1 cup Brown Rice {I used natural long grain}
2 1/2 cups water
4 tsp fresh lime juice
3 tsp fresh cilantro
Salt, to taste

Directions
1. In a saucepan, bring your water to a boil. I like to add a dash of salt to my water. Once water is boiling, add your rice. Cover and reduce heat to a simmer for 45 minutes or until all your water is absorbed.

2. Fluff rice with a fork. Add your lime, cilantro, and salt {however much your tastebuds need}. Serve while still hot.

Nutrition: 1 serving {3/4 cup}
Calories: 153
Fat: 1g
Carbs: 59g
Protein: 3g






This post is linked to:
Fireflies & Jellybeans, Make Ahead Meals for Busy Moms, House of Hepworths, The Speckled Dog, Fingerprints on the fridge, Tatortots & Jello, Blessed with Grace, Craft-o-Maniac, Sumo's Sweet Stuff, Sugar Bee Crafts, Somewhat Simple, Frugal Follies, The Healthy Home Economist, Delightfully Dowling, Make Ahead Meals For Busy Moms, Dr. Laura's Adventures, All The Small Stuff, Kelly The Kitchen Kop, Prairie Story, Life As Mom, Real Food Whole Health, Simply Sweet Home, Food Renegade, Ekat's Kitchen, Ann Kroeker. Writer, Designs by Gollum