Yvonne Hendricks, CFN, CPT
Tel: 914-557-3120
Fax: 914-478-7145
email:
ybshy@verizon.net
ExerciseHealthyNutrition.com
RECIPES CONTINUED
Protein Shakes (using
Protowhey):
Blue Heaven:

Ingredients:
1 scoop Protein powder
1 cup of ice cubes
1 cup of water
1 cup of blueberries
1 peeled banana
1 tablespoon coconut syrup

Directions:
Blend together until smooth.  
Pour in favorite tall glass
Honey Drop Tofu

Ingredients:
1 package of firm tofu cut into
small cubes
1 package of snow peas
1 cup of sliced mushroom
½ cup of honey
½ of a red pepper chopped in
small strips
1 cup of Gulden’s mustard
¼ cup of teriyaki sauce
3 tablespoons of olive oil

Directions:
In a saucepan, place oil and
teriyaki sauce and heat over
simmer, then place
mushrooms, red peppers and
tofu. Cover and shake pan
over jet.  Sizzle for 2-3 minutes
until slightly browned then
take of jet and set aside. In a
bowl, mix honey, and mustard.
Then steam snow peas for 5
minutes. On 2 plates, place tofu
in the middle with mushrooms
and peppers. On the
parameter of the plate, take a
teaspoon and make drops
about one dime large going
around the plate. The take
snow peas and place in
between the honey drops
pointing outwards as if making
a star.

Serves: 2
Hawaiian Mahi Mahi

Ingredients:
2, (3 ounce) pieces of fish
1 pear bosc, ripe, peeled and
chopped
1 kiwi peeled and cut in tiny
squares
2 slice of pineapple cut and
chopped
1 cup pineapple juice
3 garlic cloves chopped
8 sun-dried tomatoes
4 pads of butter
1 tspn fresh rosemary chopped
fine
1 tspn fresh cilantro chopped fine
¼ cup water

Directions:
In saucepan, place butter, garlic
and simmer fish over it. Then
add remaining ingredients and
simmer until cooked (about 7-8
minutes).  Serve with risotto or
rice
Ficaccia Bread

Ingredients:
4 cups of flour
1 egg
1 teaspoon yeast
¼ teaspoon salt
¼ cup fresh dill
¼ cup fresh sage
¼ cup fresh cilantro
¼ cup olive oil
1 pad of butter
1 cup of luke warm water

Directions:
Place all into bread machine and
set for dough (Takes 1 and ½
hour).  When dough is done,
take dough and coat with 2
tablespoons of olive oil.  Place in
round pyrex baking bowl and
bake for 35-40 minutes at 375
degrees. Cool and serve

--------------

Ficaccia Vegetarian Pizza

Same ingredients as above but
now add the following:
2 cups of Red sauce already
made
1 red pepper sliced long
1 12oz bag of mozzarella
¼ cup parmesan cheese
¼ teaspoon of basil
¼ teaspoon black pepper
2 cups of broccoli
1 cup sliced mushrooms
1 scallion chopped fine
¼ cup sliced Italian olives

Directions:
Take dough and roll into a circle
large enough for your round
pizza pan.  Preheat oven at 425
degrees.  Place dough onto pan
and then take sauce and layer
the top of dough adding each
ingredient.  Bake at 425 degrees
for 25-30 minutes.  Cool for 5
minutes then slice out.
Protein Shakes (using
Protowhey):
Popeye’s Potion:

Ingredients:
1 scoop protein powder
1 cup ice cubes
1 soy milk
1 cup fresh spinach leaves
1 celery stick
1 banana
1 tablespoon wheat germ

Directions:
Blend together until smooth.  
Pour in favorite tall glass
Protein Shakes (using
Protowhey):
Bloody Maree

Ingredients:
1 scoop protein powder
1 cup ice cubes
1 cup soy milk
1 tomato
1 cup celery
1 banana

Directions:
Blend together until smooth.  
Pour in favorite tall glass
Protein Shakes (using
Protowhey):
Spice So Nice

Ingredients:
1 scoop protein powder
1 cup ice cubes
½ cup soy milk
1 cup apples peeled
1 tablespoon cinnamon
1 banana
1 cup pumpkin

Directions:
Blend together until smooth.  
Pour in favorite tall glass
Protein Shakes (using
Protowhey):
Little Red Nip

Ingredients:
1 scoop protein powder
1 cup ice cubes
1 cup soy milk
1 tablespoon vanilla
1 cup strawberries
1/2 cup cranberry juice
1 banana

Directions:
Blend together until smooth.  
Pour in favorite tall glass
Protein Shakes (using
Protowhey):
Island Affair

Ingredients:
1 scoop protein powder
1 cup ice cubes
1 cup soy milk
1 cup pineapples
1 cup mango
1 banana
1 tablespoon coconut

Directions:
Blend together until smooth.
 Pour in favorite tall glass
Protein Shakes (using
Protowhey):
Mango Mania

Ingredients:
1 scoop protein powder
1 cup ice cubes
1 cup soy milk
1 cup fresh mango
1 banana
1 cup peeled apples

Directions:
Blend together until smooth.
 Pour in favorite tall glass
Tofu Cacciatore

Ingredients:
2 Packages Firm Tofu cut into
cubes
2 onions chopped
4 garlic cloves
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon black pepper
2 cans 12 oz Hunts crushed
tomatoes
2 tablespoon of basil
¼ cup of celery chopped
½ teaspoon rosemary

Directions:
In pot, heat butter and onions,
salt and garlic together.  Add
celery and Tofu until slightly
brown.  Then add in pepper and
olive oil. Then add in tomato
sauce, basil and rosemary.
Simmer and stir until first boil.
Serve over pasta or rice.

Serves: 6-8
*If desired, substitute chicken in
place of Tofu
Protein Shakes (using
Protowhey):
Eye “C” You

Ingredients:
1 scoop protein powder
1 cup ice cubes
1 cup soy milk
1 cup carrots
1 cup peeled apples
1 banana
1 cup orange juice

Directions:
Blend together until smooth.  
Pour in favorite tall glass

Protein Shakes (using
Protowhey):
Manage e’ toi

Ingredients:
1 scoop protein powder
1 cup ice cubes
1 cup soy milk
1 cup of carrots
1 tomato
1 cup blueberries
1 banana
1 tomato

Directions:
Blend together until smooth.  
Pour in favorite tall glass
Pumpkin Soup

Ingredients:
2 quarts of water
1 can 29 oz of Pumpkin
¼ teaspoon cinnamon
1 onion chopped
2 tablespoons of butter
2 tablespoon of evaporated
condensed milk
¼ teaspoon celery
¼ teaspoon of thyme
½ teaspoon salt
1 yam peeled cooked and
mashed

Directions:
Place water in pot over
simmer and add all
ingredients. Stir until
thickened and creamy.  
Serve warm or chilled.

Yield: 6-8 bowls
CLICK FOR
MORE RECIPES
Stuffed Pepper Vegan
Style

Ingredients:
4-6 red peppers
1 box cous-cous tomato
lentil
1 cup chopped spinach
1 cup chopped
¼ cup chopped celery
1 small onion chopped
fine
¼ teaspoon garlic
powder
¼ teaspoon ginger
2 tablespoons butter
2 cups water
¼ teaspoon paprika
¼ cup of parmesan
cheese

Directions:
Wash peppers, slice off
top as it will be used as a
hat later, and spoon out
inside seeds to waste
basket.  In sauce pan
prepare cous-cous
according to box
directions adding the
chopped onion, celery,
garlic and spinach to
water.  Once cooked,
stuff peppers and place
in pot large enough to fit
6 peppers round.
Sprinkle parmesan
cheese on tops of
cous-cous before
covering  with caps.
Cover with caps and
add the two cups of
water to pot for bottom
then sprinkle paprika in
water. Cover and
simmer for 35-40 minutes.

Yield: 4-6 servings
Copyright © 2007-2010 COPYRIGHT ExerciseHealthyNutrition.com Yvonne Hendricks. All rights reserved.
Powered by Yahoo! Designed by Ybshy? Networking Image Communications