Now that I have eaten #AllTheThings this past month leading up to Christmas, I’m planning a lighter menu for New Year’s Eve. A whole side of salmon is a showy (and amazingly simple) celebratory meal that will make waves with your family and friends ringing in 2017. Wow your crowd with my recipe for Slow-Baked Raspberry Dill Salmon, it’s just as delicious as it is dazzling. Slow is the way to go! 
With temperatures topping out over 90 degrees yesterday and bluebonnets popping up everywhere, it’s safe to say spring has definitely sprung in Austin. And, just in time for SXSW , paddle boarding on Lady Bird Lake and running the trails over Spring Break. This time last year I was making my Watermelon Brisket Tacos in the SXSW Taco Takedown, that was definitely a #KeepAustinWeird day. This year I am nursing some battle wounds from Spartan Houston and the Crossfit Games 16.4 Open WOD. However, nothing serious enough from keeping me out of the kitchen.
Today, I’m sharing a protein snack that is fitting for the warm-weather season – Raspberry Lemonade Protein Bites. The sweet-tart zing of this no-bake recipe will remind you of sipping on a refreshing glass of raspberry lemonade on the porch.
Perfect for a post-workout snack or grab-and-go breakfast, these protein bites have about 5g protein and 65 calories per bite and are gluten-free, nut-free and have no-added sugar.
Make these ahead of time and keep in the fridge or freezer so you always have a healthy snack at hand – and, if you love the flavor combo of raspberries and lemons and have a five minutes to make breakfast, you’ll love my Raspberry Lemonade Protein Mug Muffin recipe.
Here are some important words of wisdom I have for you- haha:
By the way, I’ve added maca powder to this protein bite recipe for an extra nutrition boost. Maca, a root vegetable indigenous to Peru, has been beloved for thousands of years for its ability to improve stamina, endurance and hormonal balance. Maca root and maca powder includes vital nutrients including healthy fatty acids, dietary fiber, proteins, carbohydrates and minerals. If you want to omit, just replace with an equal amount of gluten-free baking mix.
It’s hard to believe that the vibrant fushia red color dusted on these protein bits is all natural and not some weird artificial dye mixed into sugar. Instead, the clever ingredient is simply raspberry powder I made by pulverizing freeze-dried raspberries in a zip-top bag with a rolling pin! This raspberry dust would also be fun and festive mixed into yogurt, sprinkled on your Easter desserts or even rimmed on a cocktail or healthy beverage.
Raspberry Lemonade Protein Bites Recipe
What are you doing over Spring Break? What events are you training for? Are you a lemon lover? I’d love to know, please share in the comments below – XOXO, Jennifer
I know it’s not spring yet, but I’m getting the fever to make delicious yummy things that remind me of warm weather. My recipe for Raspberry Lemon Protien Mug Muffins reminds me of the lemon pound cake that has always been a family favorite, but typically reserved for dessert on special occasions. Single serve, and super yummy, this easy-to-make mug muffin makes a delicious morning meal or satisfying swap when you need a sweet treat at night.
If you think you don’t have time to make a scratch breakfast in the morning, especially a “muffin,” think again! This muffin is mixed up right in the mug and “bakes” in the microwave in 2 minutes or less. You’ll be digging into warm, moist, lemony goodness before the coffee is even done brewing – plus, the only dishes to wash are the mug and your spoon! Win-win!
Another win is that you’re fueling yourself well for whatever the day holds. Between protein powder and an egg white, there is plenty of protein to keep you from getting hungry before lunch — plus, it’s under 200 calories and gluten-free. Here are the specifics: 182 calories, 17g protein, 21g carbohydrate (5g sugar), 4g dietary fiber, 3g fat and calcium). This could vary slightly on the protein powder you are using.
I used Meyer Lemons in my recipe which are less acidic and slightly more sweet than a traditional lemon (actually, they are a hybrid lemon-orange) and I love the blemish-free large ones from Frieda’s Produce! Look for these beauties packaged up in a cellophane bag in your produce department.
What’s your favorite quick-fix for breakfast? Have you ever had a Meyer Lemon? Please share in the comments below – XOXO, Jennifer
Berry delicious! Are you craving a dinner that is bursting with seasonal yumminess, simple to pull together and healthy with an exclamation point? My recipe for Raspberry Walnut Wheat Berry Salad with Grilled Chicken is all these things — plus it’s gorgeous enough for outdoor entertaining.
I first made this recipe for the Living Litehouse blog at LitehouseFoods.com; it builds on the flavors of their vibrant Raspberry Walnut Vinaigrette. This elegant entrée salad features all the food groups with spinach, grilled chicken breast, raspberries, walnuts and wheat berries all playing nicely together. What, you’ve never eaten wheat berries?! This versatile whole grain has a sweet, nutty taste and pleasant, chewy texture – a nice swap for brown rice when you’re looking to bust out of a rut. Wheat berries are also a great source of vitamins, fiber and other essential nutrients – and offer healthy source of carbs to fuel your day.
You can also layer up all the ingredients into a jar salad to take to work or to refuel right after a gym session. Starting by pouring dressing in the bottom of the jar, then layer up everything in order of “sturdiness and wiltability” – meaning the wheat berries go next and then the delicate spinach up top. When you’re ready to eat lunch, just shake-shake-shake the jar and pour out on a plate (or eat straight from the container, it’s one less dish to clean)!
If you can’t find the Raspberry Walnut Vinaigrette from Litehouse Foods, then try this homemade Raspberry Dressing recipe that first appeared in Southern Living.
If you don’t pay attention, you might miss apricot season – that would totally be the pits! This small, delicate stone fruit is at its peak from May through mid-June and is such a tasty little treat. A cup of sliced fresh apricots has less than 80 calories and provides a natural, unprocessed source of complex carbohydrates — the “good “ kind of carbs that give your body and brain quick energy for doing stuff – fun stuff like running, yoga, CrossFit and playing with your kids along with necessary evils like folding laundry, vacuuming . . . uh, and thinking rationally while stuck in rush-hour traffic.
When greedily hoarding selecting apricots at the grocery store or farmers’ market, keep in mind that this stone fruit doesn’t ripen with sweetness any further after picking. Look for fruit that is moderately soft but not squishy, unblemished and lightly scented with that famous fragrance. I usually gobble up my fresh apricots right away, but they will stay fresh on the kitchen counter for a couple days – after that, stick them in the fridge to give them a couple extra days of edible enjoyment.
Y’all know I love my grill and decided why not throw some apricots on there and see what would happen. Fabulous, good, yummy things happened as my apricots, brushed only with olive oil and sprinkled with a tiny bit of sea salt, softened and caramelized to perfection. I ate some right off the grates and had a few with my Greek yogurt for dessert – but the highlight of my fruit grilling was the Grilled Apricot and Feta Kale Salad with Organic Raspberry-Lime Vinaigrette I created for my friends at Litehouse Foods.
So many vibrant colors and healthy ingredients to swoon over in this salad including kale, raspberries, Marcona almonds, feta and more. Perfect for your late spring and summer entertaining or wow them at a pot luck. Add some shrimp or chicken to make this an entrée salad. Definitely a timely and soon-to-be-trending salad! Share your innovative salad recipe and tag @litehousefoods and #SaladRevolution on Instagram, they’ll send you a $1 off coupon good on their fit and fresh dressings, cheese, dips, and herbs.
I’ve been taking a break from the roads every now and then and heading to the trails — they are so gorgeous this time of year in Austin and we have 20+ miles of trails in my neighborhood!
Do you like to run or hike on trails? What is the biggest challenge for you — location, terrain, allergies, critters, etc?
What is a unique ingredient you like to put on salads? I’m ALWAYS on the hunt for new ideas, so please share in the comments.
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