I am taking the week off from creating the Athlete’s Plate this week and asked Chuck Feerick of Feerless Food to be a Guest Chef. He graciously agreed to take on this task and I cannot thank him enough. I ‘met’ Chuck through Twitter and also through our affiliation with HoneyMilk (yes, he does include HoneyMilk in one of his recipes.)
Enjoy our Guest Chef and please show him some blogger love by commenting here and visiting his site. I will be back next week and have a great nominee from BDD that I can’t wait to start scouring their site and getting inspired.
Thank you Chuck for standing in for me.
- ¾ cup oats
- 2 egg whites
- 2 scoops protein powder (30 grams protein, 200 calories)
- 1 mashed banana
- 1 tablespoon coconut oil
- 2/3 – ¾ cup water or milk of choice
In an oven safe dish mix all ingredients till smooth. Bake in over at 400 degrees for 35-45 minutes or until bar brick is set. Remove and eat hot, or wrap in foil and put in freezer until the bar is much firmer and have for breakfast the following day! Microwave version—Microwave on high for 3 minutes. Remove from container, flip bar over, and microwave for another 1-2 minutes. Wrap in foil and place in freezer.
650 calories, 20g fat, 43.5g protein, 80g carb
Pro-Oatmeal protein bar
- 1.5 cup flour
- 1.5 cup oats
- 1 cup Kashi Go Lean Crunch
- 1 can Pumpkin
- 1 6oz. yogurt
- 2 scoops protein powder
- Raisins or cranberries to taste
Mash all ingredients, bake in oven in well greased pan for 20-35 minutes at 400 degrees (depends on your oven)
- 1 half of split butternut squash
- 1-2 oz sharp cheddar cheese
- 1-2 tablespoon pure maple syrup
- 1 4oz. piece of grilled fish
Roast butternut squash half in oven for 20 minutes. Remove and scoop out flesh from shell. Add to bowl and mix with 1-2oz. sharp cheddar cheese and 1 tablespoon of maple syrup. Refill the shell with the mixture and bake for an additional 10-12 minutes. Service with a piece of grilled salmon (4 oz).
Calories: 520, 16g fat, 23g protein, 71g carb
- 1 Light HoneyMilk
- 1 frozen banana
- 2 tbsp ground flax seed
- 1 cup almond milk
Add to blender and serve!
370 calories, 10.5g fat, 22g protein, 45g carb
Boston-Qualifier Biscuits and Eggs
Makes 4 biscuits:
1 cup flour
1/4-1/2 cup almond milk
1/4 cup pumpkin
1 tablespoon baking powder
- 2 Eggs
- 1/2 cup marinara sauce
- Sliced Mushrooms
- Sliced Onions
Mix marinara sauce, Mushrooms and onions and heat in skillet. Add eggs and gently swirl white and allow eggs to cook over easy. Serve over biscuits that have been split and toasted in the oven. Butter the biscuits for better flavor. Add avocado and cheese and desired!
Calories (with 1 tablespoon butter for bisctuits: 540, 20.5g fat, 22g protein, 60g carbs
- 1 Cup 2% Greek yogurt
- 1 Cup almond milk
- 1 scoop vanilla protein powder
- 1 Sliced banana
- 1 tablespoon peanut butter
Mix everything in a large bowl. Put in freezer until it is almost frozen and enjoy with a spoon!
Calories: 510, 15g fat, 41g protein, 52g carb
I will be making this with some chocolate hazelnut coconut banana wafers I recently made as an Ice Cream Sandwich. Go to Facebook for pictures of this creation on Monday.
2,785, 84 fat, 148 pro, 345g carbs
50% carb, 21% protein, 27% fat
And there’s always room for a treat… : )
Thank you Chuck for standing in for me. It is truly appreciated and this is a great menu. For more excellent creations from Chuck be sure to visit his site at Feerless Food.