Our Favorite Recipes

Apple Crisp Protein Crumble

1 medium apple, diced small
1 tsp maple syrup
Dash of apple pie spice (or cinnamon)
2ish tbsp water
½ cup quick oats
1 scoop of your preferred protein powder
½ cup Greek yogurt

1. Mix together apple, maple syrup and spice in microwave safe bowl and set aside.
2. In another bowl, mix together oats, protein powder, spice and optional drizzle of syrup. Mix together. Then mix in 1 tbsp of water at a time until you get a crumbly consistency. It may take up to 3 Tbsp. of water.
3. Place oat crumbles on top of apples. Microwave for 1 minute to start and check. Microwave for longer until apples and oats are to desired doneness.
4. Add Greek yogurt on top and another sprinkle of spice. Enjoy your 30+ grams of protein deliciousness!

The Clever Carrot’s Carrot and Leek Soup

3 cups of slices leeks (about 3 leeks, white and light green parts only)
5 cups of sliced carrots (about 10 medium carrots)
1/3 cup red lentils (rinsed and picked over)
2x 1 liter cartons of low sodium organic stock (chicken or vegetable)
2 Tbsp unsalted butter
Olive oil
Salt and pepper
1 bunch of scallions

Crème fraiche (optional)

In a large pot, heat the butter and a splash of olive oil. Medium heat is good.

Wash, peel and slice your carrots. The thinner you slice them the faster they’ll cook. Sauté the carrots under tender, about 7-10 minutes. Meanwhile, slice your leeks vertically and then cut into half moon shapes. Submerge the sliced leeks into a large bowl of water. Use your hands to separate and remove any dirt. *This step is VERY importance as leeks can be very sandy.* Dry thoroughly with a salad spinner or kitchen towel and add to the pot. Season with salt and pepper. Sauté until soft, NOT brown.

Add your lentils, 1 ½ cartons of stock and bring to a boil. Reduce to a simmer and let cook away with the lid on for about 30 minutes. You want everything to be nice and tender and the lentils to be completely soft and broken down. While the soup is cooking, chop up some scallions for your topping.

When the soup is finished, puree in batches in a food processor or blender. You can also use an immersion blender for this. If your soup seems too think, add more stock.

Return pureed soup to its original pot and season to taste. Top with chopped scallions (and optional crème fraiche). Enjoy!

GG’s Easy Bread

2 cups bread flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1 cup warm water

Preheat oven to 350 degrees.

Combine flour, yeast, salt and sugar. Add water, blend, cover and rest for 2 hours.

Brush a cast iron pan (or loaf pan) with butter. Place dough in pan and let it rise for 30 minutes.

Bake for 35 minutes. Check and if needed bake another 5-10 minutes.

Optional – rub butter on top when out of oven.