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- Part 6

No-Cook Protein Bars

Posted by in Recipes | February 6, 2013


nonstick cooking spray
1 12 cups oatmeal (dry)
2 scoops Profusion 84 (chocolate)
2 tbsps flax seeds (hemp, finely ground)
1 cup powdered milk (powdered nonfat dry)
12 cup peanut butter
12 cup water (depending on the protein powder)
1 tsp vanilla
12 cup raisins (dried fruit)

Chicken Salad with Roasted Bell Peper in Avocado Cups

Posted by in Recipes | January 23, 2013

Healthy and yummy! Chicken Salad with Roasted Bell Pepper in Avocado Cups

What you will need:
4 skinless chicken breasts (about 2 pounds total)
4 bay leaves
1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)
2 garlic cloves, finely chopped
1/2 cup unsalted, roasted almonds, finely chopped
1/2 large red onion, diced
1/2 a bunch asparagus, roasted and diced into small pieces**
1/4 cup fresh basil, chopped
1/4 cup fresh parsley chopped
2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*
salt and pepper to taste
Mustard Herb Dressing:
1/3 cup fresh parsley, tightly packed
1/3 cup fresh basil, tightly packed
2 tablespoons apple cider vinegar
1 tablespoon gluten-free Dijon mustard
1 teaspoon minced garlic
1/4 teaspoon sea salt
1/4 cup extra-virgin olive oil
fresh ground pepper to taste

*To Roast Bell Peppers:
Preheat oven to 45o degrees. Line a baking sheet with foil and spray with coconut oil, set aside. Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. Bake peppers for 15 to 20 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large Ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper. Yummy!

**To roast asparagus, toss asparagus in a little olive oil and season with a little salt and pepper. Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus, while bell peppers roast. Remove and allow to cool before cutting into small pieces.

For Chicken Salad:
Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer. Add the chicken breasts to the pot. Return the broth to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.

While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl. Sprinkle with a little salt and pepper.

When the chicken breasts are cooked, remove them from the broth and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand. Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:
In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt. While food processor is running slowly add olive oil in a small drizzle. You may have to stop the food processor to scrape the sides. You want the mixture to come to a liquid consistency. Add fresh ground pepper to taste.

Add dressing to chicken salad and toss to combine.
Serve chilled or at room temperature. Or inside a halved avocado. Take an avocado, remove pit, and place chicken salad in the inside.
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“Power Pumpkin Pie”

Posted by in Recipes | November 14, 2012

Power pumpkin “pie”

2 pkg non-fat or low-fat cream cheese (softened )
3/4 c. brown sugar splenda
1 can organic pumpkin puree
1/2 c. egg whites
1/2 c, almond meal
1 tsp pumpkin pie spice
1 tsp vanilla
1 scoop of Eat the Bear Cinnamon Bun Protein
blend cream cheese and “sugar” til creamy
add pumpkin and whites whip together til fluffy add almond meal and spices

preheat oven 350 pour mixture into glass baking dish sprayed with nonstick/canola oil. Place baking dish in water bath bake for 45 minutes or till firm. May use small ramakins – adjust bake time or graham cracker crust for less clean family friendly!! chill over night yummy!!!

don’t sample early or there may be none for guests!!


Posted by in Discounts and Coupons,Specials,VIP of the Month | October 2, 2012

Well West Coast is proud and happy to hear that with all the support of our customer’s. We took #3 in Style 8th Annual Reader’s Choice Awards!!
The DRUMROLL was in and the great news was announced. We where happy to hear this from you are customer’s. We are honored and want to keep this kind of winning alive. So please put your hands together and help us thank all of you for making this goal. We want to thank our Amazing employee as well.