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- Part 3

Sweet Potato Lasagna

Posted by in Recipes | December 23, 2014
Directions
  1. Set oven to 375 degrees Fahrenheit.
  2. Slice sweet potato using a mandolin or a sharp knife. Separately chop up tomatoes, onions, and mushrooms.
  3. Mix cottage cheese with egg white. Set aside.
  4. Sauté red onions with garlic paste. Then add meat, tomatoes, cilantro, mushrooms, tomato sauce, and Italian seasoning.
  5. Build lasagna. Add sweet potato slices, meat sauce, and cottage cheese. Repeat. Top with mozzarella.
  6. Cover with aluminum foil and bake for 45 minutes.

Apple Pie Snickerdoodle Cookies

Posted by in Recipes | December 8, 2014

muscleegg

Apple Pie Snickerdoodle Cookies

Thanks to MuscleEgg recipe guru Corina Nielsen ) for the recipe

Ingredients:
• 1/2 cup Vanilla MuscleEgg …
• 1 1/2 cup almond flour
• 1/2 tsp. baking powder
• 1/2 tsp. apple pie spice
• 1/2 tsp. cinnamon
• 1 scoop Etb Cinnamon Protein
• 3 heaped tablespoons unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 2 tbsp almond butter
• 30g chopped apples

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Combine all ingredients (except apples) in a small bowl and mix until smooth. Add apples and stir until evenly incorporated.
3. Spoon batter evenly (12 portions) onto cookie sheet. Sprinkle with additional cinnamon if desired and bake for 12-15 minutes.

PUMPKIN CRANBERRY STREUSEL BARS

Posted by in Diet Tips,Recipes,Recipes of the day | October 28, 2014
-pumpkin-recipes-graphics-4
Ingredients: Filling
Ingredients: Streusel
Directions
  1. Preheat oven to 350 degrees F.
  2. Cover an 8×8 glass dish with nonstick spray.
  3. Combine all ingredients except pumpkin, walnuts, and oat flour. Once mixed, add in pumpkin, walnuts, and flour.
  4. Spread half of the batter into the glass dish.
  5. Spread sugar-free jelly over batter, and pour remaining batter on top of jelly.
  6. In a separate bowl, mix the last four ingredients together. The mixture should be clumpy. Break it into pieces over batter for streusel topping.
  7. Bake for 20 minutes. Cut into 12 squares.

CRUSTLESS PROTEIN PUMPKIN PIE

Posted by in Recipes,Recipes of the day | October 28, 2014
pumpkin pie
Ingredients
Directions
  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together with a wire whisk, then pour batter into a greased pie pan.
  3. Bake for 50-55 minutes or until toothpick comes out clean.
Nutrition Facts
Serving Size: 1 slice
Recipe Yields: 8
Amount per serving
Calories 50
Total Fat0.8g
Total Carbs4.4g
Protein6.5g

Chocolate Cookies that are to DYE for

Posted by in Recipes | October 7, 2014
choc
Ingredients

Directions

  1. In a bowl, mix all ingredients together with a spoon.
  2. Bake as two “blobs,” or four if you want to make smaller cookies. Use a nonstick or silicone cookie tray.
  3. Bake at 325 degrees F (160 C) for about 25 minutes, or until the cookies are baked on the top and bottom but not fully cooked through. You want them gooey and soft in the center so they’re chewy instead of dry.

Greek Yogurt Parfaits With Protein

Posted by in Recipes,Recipes of the day | October 7, 2014
Directions

  1. Mix together the whey and yogurt using a whisk, fork, or food processor to ensure your mix is smooth and creamy.
  2. In a nonstick pan, heat up the oats, coconut, Stevia, and cinnamon until they start dancing together and brown up a bit.
  3. To assemble your parfait, just layer the yogurt and whey mixture with seasonal berries and the coconut mix.
  4. Let your parfait chill in the fridge for an hour or overnight. Can’t wait to indulge? Enjoy it right away!

STYLE READER’S CHOICE AWARD!!

Posted by in Specials | September 27, 2014

style         WEST COAST NUTRITION

Want’s to say what THANK YOU for making us a TOP 3  this year Best Health Food and Nutrition Shop.
Congratulation to Whole Food Market,and Natural Foods for taking 1st and 2nd.  We are happy to be taking 3rd, with no other Supplement Store taking the top First and Second.  To all of you for making us your #1 Supplement Store!!

Thank you again Allen and Dianna Noe

White Chilli

Posted by in Recipes,Recipes of the day | September 25, 2014

white-chili

Made this for the family and it was a big hit!!  Hope you all enjoy

 

 

Make it a dip!   For a party or just a daily snack leave out the chicken, then use a hand blender, or food processor to blend the chili until it’s chunky or smooth (like hummus). Serve with various bell pepper boats, celery, scooped out roma tomato boats or low fat tortillas or low fat tortilla chips.

INGREDIENTS:

4 teaspoons olive oil
2 pounds shredded chicken breasts or ground chicken (or try ground turkey too!)
1 teaspoon salt
1 clove garlic, minced
1 medium onion, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cans (15 to 19-ounce) white northern beans (or cannellini), rinsed and drained
One 16-ounce jar mild salsa verde (green salsa)
One 14 to 14 1/2-ounce can reduced-sodium chicken broth
Fresh cilantro leaves, for garnish

Optional Extras:

1 tablespoon chopped scallions (2 calories), 2 tablespoons reduced-fat Cheddar (40 calories), low fat tortilla (50 calories, 5 restaurant-style tortilla chips, such as Tostino’s (100 calories), 1 tablespoon reduced-fat sour cream (22 calories).

DIRECTIONS

In a 6-quart pot, heat 1 teaspoon olive oil on medium-high until very hot. Sprinkle the chicken with 1 teaspoon salt & pepper to taste.

Divide the chicken into 2 batches. Add the 1st batch of chicken to pot and stir until the chicken is no longer pink. Remove chicken with tongs or slotted spoon to a bowl or plate.

Add another teaspoon of oil to the pot & cook the remaining chicken as above.

After all the chicken is cooked, pour the rest of the olive oil with the garlic and onions to the pot and cook on medium heat until browned (stir occasionally).

Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute. Add the beans, salsa verde, broth and chicken, and bring to a boil. Reduce the heat to medium, cover and cook the chili for 15 minutes to blend the flavors. Garnish with fresh cilantro, or parsley if you like! Yields 8 servings.

Each serving: calories 370, total fat 18g, sodium 815mg, total carbohydrate 25g, dietary fiber 5g, protein 25g.

ETB PROTEIN CHOCOLATE PEANUT BUTTER COOKIES

Posted by in Recipes,Recipes of the day | September 16, 2014

TRY THESE BIG HIT IN OUR FAMILY

1 scoop of your favorite ETB Whey Pure Isolate Protein. SOLD AT WCN IN ROSEVILLE

  • 2 cups of quinoa flour.
  • 3-4 tbsp of water or coconut milk
  • 1 tsp of coconut oil
  • ½ cup of all natural peanut butter.
  • 1 tsp of baking soda.
  • 1 tsp of organic vanilla extract.
  • ¼ cup of organic oats.

Instructions: Mix well and cook at 300F for 20 min, let it cool off for 10 min, keep in the covered bowl for softness.

etb-peanut-butter-protein-cookies

ETB Protein Cinnamon Pumpkin Pie

Posted by in Recipes,Recipes of the day | September 16, 2014

This is a family favorite enjoy.

Crust:

  • ¾ cup of oat flour
  • ½ cup of oats.
  • 4 tbsp of water or coconut milk
  • 1 tsp of coconut oil

Instructions: Mix crust ingredients until mixture is thick and then spread onto a pie tray.

Pie Mix:

  • 2 scoops of your favorite ETB Whey Pure Isolate Protein. (Cinnamon Bun in this case)
  • 1 tsp of pumpkin pie spice.
  • 2 egg whites.
  • 1 tsp of vanilla extract.
  • 1 can of Libby’s 100% pure pumpkin.

Instructions: Preheat oven to 425F for 15 min. Mix all pie ingredients. Turn oven down to 350F, add pie mix to crust and bake for 40-50 min. Let cool for 2 hours