Tired of all the carb-laden appetizers that show up at holiday parties? 

Looking for a great appetizer recipe packed with taste, texture and protein? 

This wing recipe is always a hit! Easy to make (takes some time in the oven - but totally worth it). Assemble the night before, toss in the oven before your event and they are ready to go. 

Ingredients:
2-3 pounds chicken wings (I cut the wing into 2 parts if not purchased that way)
1 cup soy sauce
1/2 cup butter
1 cup dark brown sugar
3/4 cup water
1 tsp dry mustard

Directions:
1.  Place wings (2 pieces) in shallow baking dish (like a 9 x 13 pan)
2.  In medium saucepan combine remaining ingredients. Heat and stir until sugar is dissolved. Allow to cool.
3.  Pour marinade over wings. 
4.  Cover and refrigerate overnight.
Heat oven to 300 degrees.  Bake 3 hours uncovered, stirring occasionally.  

To serve, I spoon the wings out of the juice onto a platter. You could also keep warm in a crock pot or chafing dish.

Other tip: I typically double or triple this recipe and just use a larger baking dish to fit extra wings. They are so yummy and enjoyed by all ages, there are never leftovers!

PRINT RECIPE
Yield: 4   Prep time: 20 min   Bake time: 30-40 min

Ingredients
4 bell peppers
1 tsp olive oil
¾  cup quinoa
1 celery stalk
 3 green onions
½ carrot
½ can corn
½ can black bean
½ pound ground turkey
½ jalapeno optional
½-1 cup shredded cheddar or Mexican cheese
½ cup tomato sauce
4 tsp Cajun seasoning (can use taco seasoning)

Preheat oven to 350 degrees. 
Combine ¾ cup of quinoa with 1 ½ cup water or broth, bring to a boil then reduce to a simmer and cook 15 min or until tender.

While quinoa is cooking brown turkey in a pan. 

Plenty of research demonstrates that a healthy, balanced breakfast has many benefits (i.e. better weight management and increased focus and concentration resulting in higher academic achievement).  If you aren’t convinced, see “Reasons to Not Skip Breakfast”.

This is especially true for the student athlete, who typically endures a long, demanding school day, with limited opportunities for fueling before a rigorous afternoon training or workout.

Unfortunately, there are 3 potential pitfalls for student athletes who skip or skimp on breakfast: 

1) Athletes have higher cravings for sweets (a sign that your body is too hungry) and seek out candy or other less healthy sources of quick energy before practice.

2) A cycle of under-eating and over-eating results in the majority of the athlete’s calories being consumed in 1 or 2 meals, late in the day, versus the recommended 4-5 meals throughout the most active time of day. This pattern is very hard on the body resulting in increased cravings, compromised immune health, more fatigue, disruption of sleep, and increased storage of visceral fat (unhealthy fat stores around organ tissues).

3) Decreased endurance and stamina during afternoon practices resulting in less than ideal performance.  Athletes who are well-fueled with breakfast, lunch and a pre-exercise snack have better mental focus, balance, and overall performance.

So, for those who want the benefits from a wholesome breakfast, but aren’t sure what to eat or struggle with time in the morning, check out these simple tips and recipes to get you on the road to success.

3 basic ingredients for a balanced breakfast: 
1) Protein, 2) Complex carbohydrates & Color, and 3) Healthy fat

Protein, such as eggs, yogurt, lean meats, fish, cheese, and nuts, at breakfast is vital for overall growth and repair of muscle tissue, while also helping slow down the absorption of carbohydrates and keeping you satisfied until the next meal event.

Complex carbohydrates include foods such as oatmeal, whole grain breads, quinoa, fruit and vegetables. Try to avoid highly processed foods (things with more than 5 ingredients on the label) as they can lead to increased cravings before the next meal or snack.  I also recommend including a fruit or vegetable when choosing oatmeal or other wholesome grains at breakfast because fruit and veggies are natural sources of anti-inflammatory chemicals, called antioxidants.  Foods with anti-inflammatory properties are crucial for athletes to consume at each meal as they help manage the stress of exercise. So, as the saying goes, “Get some color on your plate!”

Healthy fats include nuts and seeds (specifically walnuts, almonds, and chia, sunflower or ground flax seed), nut butters, avocado, canola oil, olive oil, etc.  Common toppings for breakfast foods often include butter, cream cheese, etc. These are also acceptable in moderation. Include a variety of fats in your weekly breakfast meals as they add flavor, increase satiety, and you will be adding important vitamins, such as vitamin E – also a powerful antioxidant!

To get you started, check out these simple breakfast ideas:
Click HERE for a printable version

20 Quick and Easy Breakfast Ideas:

Smoothies that satisfy!  It seems everyone has their favorite smoothie recipe. Smoothies can be very quick, nutritious, and flavorful but to ensure your savory concoction keeps you satisfied without excessive calories, consider these tips: 1) combine 1-2 servings of fruit and/or veggies with a liquid (milk, water, juice, coconut water); 2) add a source of protein (Greek yogurt, protein powder, peanut butter); and 3) maybe a couple extras (ground flax, chia seeds, nuts, or spices).  Just in case you don’t have your own favorite recipe, here are a couple quick and easy ideas.

1. Fruit and Yogurt Smoothie.  Blend 1 cup plain Greek yogurt with 1 cup frozen fruit (banana and berries work very well) and 1/2 cup liquid (milk, juice, coconut water, etc.). Freeze overnight and thaw throughout the day to enjoy in the afternoon, or blend up in the morning.

2. Peanut Butter Banana Smoothie. Blend 1 small frozen banana, 2 tablespoons peanut butter, 1 cup milk, and 1 cup crushed ice (option – add 1 scoop chocolate whey protein). 

3. CIB Smoothie. For an extra boost of calcium and protein, combine one packet of Carnation Instant Breakfast with 1 cup milk.  Add 2 Tbsp. peanut butter and one small ripe banana.  Blend with crushed ice.

4. Tart CherryBerry and Kale Smoothie.  Feeling sore and tired? Try adding this smoothie that uses Tart Cherry Juice, known for its benefits of fighting inflammation and aiding in sleep. Start by liquefying ½ cup 100% tart cherry juice blended with handful baby kale. Add 1 cup plain Greek yogurt and 1 cup frozen berries.  This recipe uses Tart Cherry Juice available at a variety of health food stores, such as Trader Joes. Note: if you use Tart Cherry Juice Concentrate, add 1 cup water to 1 ounce concentrate to reformulate.

Yummy Yogurt.  Yogurt is great for breakfast because it’s easy to grab and packed with protein to help you stay satisfied longer. Try some of these tasty variations to ensure your breakfast is easy…and well-balanced.

5. Yogurt Parfait. This is one of the easiest breakfasts that provide a great balance of protein and carbohydrates for athletes on the go. Choose a variety of toppings, such as ¼ cup unsweetened granola, 1 tbsp chopped almonds and 1 cup frozen berries. Try choosing fruits that are in season, such as yummy, sweet berries in the summer, flavorful apples or a dollop of pumpkin puree come fall.

6. Tropical Yogurt Parfait.  Top vanilla or plain Greek yogurt with ½ cup crushed canned pineapple (drained) and ½ sliced banana.  If using plain, unsweetened yogurt, you may want to drizzle with a couple teaspoons of honey and top with shredded raw coconut.

Eggs…not just for the weekend.  For many, the idea of an egg breakfast and “eating on the run” doesn’t seem to go together. Considering that eggs are the highest quality protein…and very cost effective, it’s worth it to experiment with some of these quick and easy ideas to start your day off right.

7. Microwaved Scrambled Eggs With Veggies. Yes, it is possible to make really good eggs in the microwave.  And it’s easy! Beat 2 eggs, throw in a microwave-safe container, add 1 handful of your favorite veggies (spinach leaves, mushrooms, onions, cherry tomatoes are a few ideas), and a sprinkle of cheese. Zap the mixture for 30 seconds, stir, and cook another 30 seconds, or until eggs are solid. Prep the night by storing the raw mixture in a fridge until ready to heat and eat in the morning.

8. Breakfast Burrito. Breakfast burritos are full of good nutrition and easy to grab and go. Scramble 2 egg whites, 1/4 cup black beans, 2 tablespoons salsa, and 2 tablespoons shredded cheese, and wrap in 1 small whole-wheat tortilla. Make ahead by preparing a few at a time, wrap in foil, and keep in the freezer until ready to reheat.

9. Super Special Scrambled eggs.  This tasty breakfast is packed with good nutrition for the stressed athlete! Simply lightly sauté handful of spinach with 1 ounce smoked salmon.  Toss in 1-2 beaten eggs with the spinach mixture and cook through. If desired, melt in ½ Tbsp. cream cheese and season lightly with salt and pepper. Serve on top of lightly toasted whole grain baguette – Yum!!  

10. Egg Sandwich.  Who doesn’t love a classic egg sandwich? I remember my father-in-law adding a dollop of salsa to his! So use your creativity with this one. Simply prepare 1-2 eggs to your liking.  Place between 2 whole-wheat English muffin halves (or toast) with 1 slice of cheddar cheese. Pile on some veggies or salsa, if you wish.  Wrap in foil so the cheese melts evenly, and enjoy!

11. Egg Muffins.  Another great do-ahead that is easy to heat up before running out the door. Simply beat 10 eggs, 1/4 cup chopped onion, 3 handfuls of spinach, 1 shredded zucchini, 1/2 a bell pepper (chopped), 4 slices cooked bacon or ham, chopped, and a sprinkle of salt and pepper. Divide egg mixture evenly in a greased muffin tin, and bake for 20-25 minutes at 350 F. Store in refrigerator or freezer. Zap it for a few seconds in the microwave before serving. (See another recipe featured below)

Muffin Madness.  Muffins seem to get a bad rap for being only these sweet, carb-laden morsels of goodness. Well, as I like to say, you can have your “muffin” and be healthy too. Home baked muffins made with a variety of wholesome, natural whole grains can be a great way to manage portions and get high quality nutrition on the go. 

12. Pumpkin protein muffins with oatmeal.  These muffins are packed with a healthy balance of whole grain carbohydrates along with protein to make a perfect morning breakfast or snack. Make a batch the night before and zap in the morning for a warm, tasty meal. (See recipe below)

13. Whole-Wheat Banana Muffins. These hearty, wholesome muffins were developed by one of my dietetic interns and make the perfect portable breakfast.  The Greek yogurt allows for a slight reduction in fat, while adding a punch of protein. (See recipe below)

14. Zucchini Muffins.  Make a batch of your favorite zucchini bread or muffins to easily fit a serving of veggies into a delicious baked goods.  Toss in some ground flax for a healthy dose of fiber and omega-3 fatty acids.

15. Raisin Bran Microwave Muffins.  One of my favorite things for breakfast as a kid was these easy muffins from the microwave. Yup, muffins in the microwave! Prepare the batter ahead of time and leave in refrigerator.  Scoop batter into ramekin or muffin cup and microwave on high for 1 minute, remove to take a look, and keep cooking for 30 seconds at a time until the muffin looks firm.  (See recipe below)

Hearty & Hot Cereals!  These recipes use a couple of nature’s most wholesome energy boosters – quinoa and oatmeal.  Both are full of natural goodness with quinoa providing a complete protein, essential for tissue growth and repair; and, oatmeal delivers a great source of soluble fiber for improving satiety as well as offering a number of important health benefits.

16. Fruity Breakfast Quinoa. Simply prepare quinoa according to package directions, substituting milk for water.  Add your favorite spices, such as cinnamon, nutmeg or pumpkin pie spice. Top with fresh berries and chopped almonds.   

17. Pumpkin Pie Oatmeal. Skip the pumpkin spice latte and enjoy a more wholesome autumn treat for breakfast.  Simply prepare quick oats in the microwave according to package directions adding a heaping dollop of pumpkin puree, pumpkin pie spice and low-fat milk or almond milk. If desired, drizzle with a couple teaspoons of maple syrup or brown sugar and walnuts for a quick and easy breakfast before heading out the door.

18. Overnight Oats. This popular Pinterest pin makes a lot of sense for anyone who really has no time for messing around in the kitchen in the morning. The night before, combine 1/2 cup milk, 1/3 cup rolled oats, 1/2 a mashed banana (or fruit of choice), 1/4 cup chopped nuts (or chia seeds), and a sprinkle of cinnamon in sealed Tupperware container or 1-cup mason jar. By morning, you’ll have delicious overnight oats! These can be heated in the microwave for 1-2 minutes if in the mood for something warm.

Which “wich”?  These creative “sandwiches” combine balanced nutrition in a handful. 

19. Waffle PBJ-Wich. Try this sweet take on a classic breakfast sandwich the next time eating on the go. Prepare 2 whole-grain toaster waffles. Spread one half with 2 tablespoons nut butter and layer 2-3 sliced strawberries or ½ sliced banana on top in place of the traditional jelly. Top with other half.

20. Apple-Wich. This is a perfect pick for apple season, Cut 1 apple in half and remove the core.  Drop 2 tablespoons of your favorite nut butter between the two holes, and sprinkle in 1 tablespoon granola. Wrap up the whole apple in plastic wrap and pair with a portable serving of milk for an easy grab and go breakfast.

Featured Recipes:  

Egg Muffin Variation

See a great variation of this recipe at Averie cooks.   

Pumpkin Protein Muffins with Oatmeal
Makes: 18 muffins      Prep Time: 10 minutes           Cook Time: 12-15 minutes

Ingredients:
1 1⁄2 cups Oats 1 cup Whole wheat flour
1 (15 oz.) can Pumpkin 1⁄2 cup Protein powder (unflavored or vanilla)*
3⁄4 Brown sugar, packed 1 1⁄2 tsp Baking soda
3⁄4 cup Canola oil 3⁄4 tsp Baking powder
2 large Eggs 3⁄4 tsp salt
1 1⁄4 tsp Pumpkin spice (ginger, nutmeg and cinnamon mixed together)
1/3 cup (plus 1 tbsp) Chopped walnuts or pecans (optional)

Directions:
1. Preheat oven to 375 Degrees.
2. In a large mixing bowl beat the brown sugar, oil and eggs together.
3. Add in the oats and pumpkin.
4. In a small bowl, combine the dry ingredients.
5. Gently mix dry ingredients into oat mixture, mixing as little as possible.
6. Fold in 1/3 cup nuts (if desired).
7. Pour batter into paper lined muffin tins, filling each muffin cup approximately 2/3 full.
8. Sprinkle tops of muffins with remaining chopped nuts (if desired).
9. Bake about 12-15 minutes or until toothpick inserted into the center of a muffin comes out clean.

* Note: If you don’t have protein powder on hand, or would rather not use it, just replace the 1⁄2 cup protein powder with an additional 1⁄2 cup whole wheat flour.

Whole Wheat Banana Muffins
Makes: 16 muffins      Prep Time: 15 minutes           Cook Time: 22 minutes

Ingredients:
2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
4 large ripe bananas
1 cup packed brown sugar
1⁄4 cup vegetable oil
1 large egg
1⁄2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
3⁄4 cup walnut halves, toasted and coarsely chopped (optional)
Turbinado cane sugar for sprinkling on muffins before baking

Directions:
1. Preheat oven to 350 degrees F. Line a muffin pan with liners and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and
cinnamon. Set aside.
3. In a large bowl, peel the bananas and mash with a fork. Add brown sugar, oil, egg,
yogurt, vanilla extract. Stir well until combined. Slowly stir in the dry ingredients.
Mix until just combined. Fold in walnuts if desired.
4. Fill muffin liners 3⁄4 full. If desired, sprinkle with cane sugar. Bake until toothpick
inserted in center comes out clean, about 22 minutes. Transfer to wire rack to cool.

Store, covered, at room temperature.
Adapted from recipe available at www.twopeasandtheirpod.com

Raisin Bran Muffins (Microwaveable)

Ingredients:
4 cups Raisin Bran cereal
2 cups flour
1 cup sugar
2 tsp. baking soda
1 tsp. salt
½ cup canola oil
2 eggs, beaten
2 cups buttermilk (or substitute with 1 cup milk and 1 cup plain yogurt)
1 tsp vanilla

Directions:
1.  Combine first 5 dry ingredients together in a large bowl
2. Add the remaining ingredients the dry ingredients and mix until combined.
3. Store in a covered container in refrigerator up to 6 weeks.
4. Fill muffin cups 2/3 full and bake at 400 degrees for 15-20 minutes
5. If desired, fill ramekin or muffin cup (placed in microwaveable dish) with batter and microwave for 1 minute, checking every 30 seconds until cooked through.

For many, summer in Minnesota means evenings out on the boat, weekends biking through lake country, or fun getaways to the cabin. Don't let these lovely moments and great times end in feelings of remorse because of mindless snacking. Using these tips and recipes you can have fun and feel good all summer long!

When planning what you will be packing for the boat, or weekend getaway, keep balance in mind. Many individuals often grab snacks that are convenient and highly processed (such as chips and crackers) and neglect to try easy, whole food options that are rich in protein, healthy fats, and essential vitamins and minerals.  
 
Consider some of the following suggestions for keeping a balance of nutrients in mind when planning your snacks: 

• Watermelon chunks and feta cheese
• Mini pitas with hummus and vegetables
• Trail Mix with nuts and dried fruit
• Apples with Peanut Butter 
• Vegetables and homemade Greek yogurt Dip or hummus 
• Veggie ideas: along with the classic veggies of carrots and celery, try adding a variety of colors and flavor-full veggies, such as red, yellow and orange sweet bell peppers, asparagus spears, jicama, broccoli, radishes, cherry tomatoes etc.)
• Whole grain Tortilla Chips or homemade Kale chips (roast baby kale leaves with a drizzle of olive oil and seasonings in a 350 degree oven for 10 minutes).  Serve with salsa and guacamole
• Roll ups made with whole grain tortillas or large romaine leaves with deli meat, cheese and spinach
• Fruit and nuts (try stuffing an almond in the center of a raspberry for a tasty fruit and protein combination)
• Fresh Fruit on skewers
• Pair whole grain crackers with a selection of high protein cheese, such as parmesan, mozzarella, and smoked gouda. Serve with colorful grapes and strawberries
• Roasted garbanzo beans and steamed edamame are a couple easy high protein options to add with fruit or veggies.  Roast garbanzo beans in a 375 degree oven for 30 minutes.  Let sit for an hour for a crunchy treat. Fresh or frozen edamame can be quickly steamed in the microwave or on the stove, then toss with your favorite seasonings or low-sodium soy sauce.

Finally, check out my recipe for Watermelon, Blueberry and Spincah Salad with Feta for a fresh, colorful, and easy-to-pack, salad for a day on the boat or picnic in the park.

INGREDIENTS:
2 tablespoons lemon juice or lime juice
1 tablespoon honey
4 cups spinach leaves
2 cups seedless watermelon, cut into 1/2 inch cubes
1 cup blueberries, washed and dried
1/2 cup seedless cucumber, sliced (unpeeled)
1/2 cup red onion, cut into thin slices
1/2 cup feta cheese, crumbled
(optional) 2 grilled chicken breasts, cut into cubes

DIRECTIONS:
1.  Whisk the lemon or lime juice and honey in a large bowl.
2.  Add spincach; toss lightly to coat.
3.  Add watermelon, blueberries, cucumber, onion, and chicken; toss.
4.  Top with feta cheese
Makes 4 servings

Coming up in March, we will celebrate National Nutrition month, with the theme, "Enjoy the Taste of Eating Right." I love this idea, because after trying all kinds of popular diets, I learned many years ago that I wasn't willing to sacrifice taste for what seemed to be "healthy."
I modified this recipe a bit to add protein and a tasty dressing.  Not only is it a beautiful and yummy salad to offer your family and friends, it's packed with great nutrition.  Pair this with a whole grain roll, and Voila...an easy, savory meal.

Ingredients:
9 ounces mixed greens (I used a mixture of spring greens and baby spinach)
1 pear, cut into 1-inch cubes
1/4 cup pomegranate ariels
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/4 cup crumbled goat cheese
1 1/2 cups chopped chicken breast (I used 1/2 of a rotisserie chicken, chopped)
Dressing:
1/4 cup walnut oil
2 Tablespoons pomegranate balsamic vinegar
2 Tablespoons sugar

Instructions:
1.  Combine the first seven ingredients in a bowl.
2.  Wisk together the dressing ingredientsi in a medium bowl.
3.  Toss the dressing with the salad ingredients and serve.
Serves 4