More often than not, when I test out new recipes, I post the finished products on Instagram and my Tell Me Mel Facebook page.  So just in case you aren’t following me on either of those medias I’m sharing 5 of my favorite meals + 1 “mocktail” with you today, all in one place!
 
On today’s menu selection:
Pro-Zoats – Protein Zucchini Oatmeal
Sweet Potato Sausage Pancakes
Easy Chopped Turkey Salad
Spinach & Goat Cheese Oil Free Pesto
Chipotle Lime Monterey Chicken
Key Lime “Mocktail”
 

Recipe #1 – Prozoats!  

 
 
This is seriously one of my favorite things to eat for breakfast. It’s super simple to prepare the night before as well.  Just mix everything in a plastic container or mason jar and store in the fridge overnight and you’ve got “overnight oats” ready to eat!  I like eating my Prozoats cold or warm; depending on my mood.
 
Ingredients: 
 1/4 cup gluten free rolled oats
 1 Tbsp chia seeds (I used Spectrum Decadent Blend)
 1/2 serving vanilla protein powder (I used 1 scoop AdvoCare vanilla Muscle Gain)
 1/2 cup unsweetened coconut milk
 1/2 cup grated zucchini
 5 pecan halves
 sprAnkles of cinnamon + nutmeg + vanilla extract
Mix together in a bowl and microwave on 30 sec intervals for about 2 minutes.
Variations: replace protein powder with egg whites for additional protein, add raisins, sub walnuts for pecans, raw cacao powder for you chocolate lovers out there.
Nutritional Info according to recipe above:
297 Calories
13g Fat
27g Carbs
6g Fiber
18g Protein


Recipe #2: Sweet Potato Sausage Pancakes

What’s better than chicken sausage and pancakes? Chicken sausage IN a sweet potato pancake! 
 
Flour and Egg Free Protein Sweet Potato Pancake:
 
Ingredients:
1 small cooked, mashed sweet potato 
2 scoops AdvoCare Vanilla Muscle Gain (or any vanilla protein powder)
1 Flax “Egg” = 1 Tbsp ground flax seeds + 3 Tbsp water
1/4 cup unsweetened coconut milk
1/8 tsp baking soda
1/8 tsp baking powder
Cinnamon and nutmeg
 
Combine all ingredients in a bowl and mix together. I used a hand mixer. Either make pancakes as is now or…..take them a step further.
——
Applegate Farms Chicken Apple Sausage IN a Sweet Potato Pancake:
 
Cut 1 sausage link in half lengthwise, then in half again; so you’ll have 4 pieces. Cook sausage in skillet for a few min. Then add pancake batter around the sausage and cook a few min more; flip pancake, repeat process and there you have it -a 2.0 Version of “Pigs in a blanket” 🙂 **Note: pouring the batter around the sausage takes some skillzzz**
 
Both recipes above make 4 pancakes (size seen in picture). Two pancakes (with chicken sausage) yields:
 
210 total calories 
6.8g Fat
16g Carbs (3g Fiber; 6g Sugar)
21g Protein 
 
Perfect way to start the day; easy/portable to eat post workout, or great addition to your weekend brunch. These would be delish with a side of eggs or egg whites and of course, coffee.
 

Recipe #3: Easy Chopped Turkey Salad

As most of you already know, I am no stranger to salads. I absolutely love them; I’m obsessed. I’m a self-proclaimed #saladbeast.  This salad literally takes less than 2 minutes to throw together.  Protip: ask the deli to slice your meat on “4” – it gives it the chopped thickness that you’ll need to just dice and throw on top of some mixed greens.  I prefer the Applegate Farms Organic Smoked Turkey Breast, but you could use whatever protein you prefer.  
 
Instructions: Grab handfuls of mixed greens, spinach and/or kale and toss in a bowl.  Chop your protein deli meat, dice up a few grape tomatoes and avocado.  Add extra virgin olive oil and fresh lemon for dressing (if you prefer) and there you have it. Lunch in less than 5 minutes!
 
Variations: add diced apples, grapes, and any other veggie or fruit. Blueberries on salads are my favorite! add bacon pieces, cheese, or walnuts/almonds, etc. Although, the more toppings you add, the more time it takes 😉
 

Recipe #4: Spinach & Goat Cheese Oil-Free Pesto


Pictured left: Zoodles tossed in Spinach & Goat Cheese Oil-Free Pesto served over a bed of lean ground turkey and a few chopped pieces of Applegate Farms turkey pepperoni.  Winning combination! 

TO make Zucchini Noodles aka: ZOODLES, peel zucchini.  Next, use a vegetable peeler or spiral slicer to make long spaghetti-like strands. Drain the excess liquid in a colander in the sink while you make the pesto.  When water has drained you can either cook the zoodles on the stovetop for 2 minutes (al dente) or in a microwave-safe bowl covered with a paper towel for 2-3 minutes.

Ingredients:
2 cups fresh (tightly packed) spinach
1 tsp minced garlic
1/2 cup vegetable broth
1 tsp lemon zest
Juice from 1/2 lemon 
Salt 
Pepper
1/2 stevia packet (optional)
2 oz goat cheese crumbles

Blend all ingredients above in a food processor; adding in the goat cheese after and pulsing a few more times. 

Recipe makes 1 cup. (You really only need 1/4 cup to coat the zoodles)
Nutritional Info -Entire recipe yields:
154 Calories
10g Fat
6g Carbs (7g Fiber)
10g Protein

 

Recipe #5: Chipotle Lime Monterey Chicken 


This recipe is super easy, y’all! I served it alongside baked sweet potato chips (using my favorite spiral slicer: Paderno World Cuisine) and some steamed zucchini squash.
 
Ingredients: (Amounts dependent upon how many people you’re feeding)
Chicken Breasts (I always use Vital Farms)
Bacon (AppleGate Farms is my favorite)
Pepperjack Cheese (Organic and Raw is  what I typically look for)
Juice from fresh squeezed lime
Spices: cayenne, cumin, garlic powder, onion powder
 
Preheat oven to 350 degrees. Poke holes in the chicken breast with a fork. Squeeze liberally fresh lime juice, cayenne, cumin, onion powder, garlic, sea salt, pepper.  Place in a glass baking dish and bake for 25 minutes or until chicken is cooked thoroughly.  Meanwhile, prepare organic, uncured bacon on stovetop. Place 1 strip (cut in two) of nearly cooked bacon on chicken breasts, then layer with 1/2 to 1 ounce of pepperjack cheese and bake at 350 degrees for another 3 minutes (enough time to melt the cheese and cook the bacon a bit more).  
 
Top with a slice of fresh tomato and avocado (if desired) and enjoy alongside your favorite veggies!
 

Key Lime “Mocktail” Recipe

 
This refreshing and rehydrating drink is not only great poolside in the summer, but also when you’re just tired of drinking water at the end of the day. It’s also a great way to get the taste of a margarita without actually drinking one. Plus, if you haven’t tried AdvoCare Rehydrate  – it’s a must. Definitely a game changer when it comes to replenishing your electrolytes and helps aid in recovery after workouts or just doing daily physical activities.
 
Ingredients:
1 packet of AdvoCare Key Lime Cherry Rehydrate
About 8-10 ounces of Topo Chico
Splash of Pure lime juice
 
Mix everything together with a spoon or in a shaker bottle with a wire whisk and pour into your favorite sipping cup! Sometime I like to serve my mocktail in a martini glass; cause I’m fancy like that. 🙂
 
There you have it. 5 Recipes + 1 delicious “mocktail”. Minimal ingredients and prep time with all the taste included.  
 
Stay tuned for a project I am working on with a friend of mine – with more tasty recipes coming your way soon!
 
And…. if you haven’t already subscribed to my Tell Me Mel newsletters DO IT NOW (please). I’m putting the finishing touches on a FREE Ebook that includes 8 workouts + a sample meal plan and more, only to be released to my subscribers.  Join my list by clicking {here}: Yay!
 
 
Peace.RecipeRoundup.Love.