Clean Eating Blueberry-Banana Protein Crepes

For the past few years I've called myself a 'clean eater,' but lately, I've been super serious about it. Making my own snacks, prepping meals for the week, down to making my own granola. The all natural, organic kind at the grocery store still contain processed junk!

The past few weekends I've been making Clean Eating Blueberry-Banana Protein Crepes for our post workout meal and they have been phenomenal. I started with a recipe I found in Oxygen Magazine, but made a few moderations....

Ingredients
4 egg whites
1 scoop of vanilla protein
1 tsp of cocoa powder (optional...can also use cinnamon)
3 tablespoons of almond butter
1/2 cup blueberries
1 banana

Whisk together the egg whites and vanilla protein. Less lumps the better. I used my new Cuisinart hand blender and it worked it into a really smooth batter. If yours a little thick, add a tablespoon or two of water to it.

Spray a non-stick pan with olive oil spray and pour a 1/3 of the batter into the pan over med-low heat. Once the sides start to cook (probably after 1-2 minutes) add 1 tablespoon almond butter to half of the crepe, along with some blueberries and banana slices. Fold over (like in the picture of above) and let cook a few more minutes. Repeat for the other 2 crepes.

Serving size is one crepe. This recipe makes about 3. Enjoy!

Mandarin Tilapia Spinach Salad Recipe

Tonight I tried a new recipe from Oxygen magazine, Mandarin Tilapia Spinach Salad. I think Mike told me about 5 different times how good it was. Here's the recipe with the modifications I used.

Ingredients:
2 tbsp extra-virgin olive oil
1/2 cup sliced almonds (I used pecans I had left over from a salad I made last week)
1 mandarine orange, halved, unpeeled (local market didn't have mandarins, so I used 3 tangerines)
1 tbsp white vinegar
2 stalks celery, chopped
1/4 cup parsley, chopped
6 oz tilapia
Red pepper flakes
2 cups of baby spinach
2 cups mixed greens
Sea salt and ground pepper to taste (I didn't use salt, I normally don't ever add it to my recipes)

1. Heat oil in a skillet and brown almonds over medium heat, about 5 minutes.
2. Squeeze juice from the orange halves into a small bowl.
3. Add orange juice and in vinegar to skillet. Stir in chopped celery and parsley. Mix all ingredients together and remove from pan; leave the heat on.

A good way to test if Tilapia is done is to rub the top with a fork. If it flakes, than it's done!

4. Brush tilapia fillets with olive oil and sprinkle with red pepper flakes. Brown on both sides, about 2 to 3 minutes per side.
5. Combine spinach and mixed greens in a large mixing bowl. Add the cooked fish and pour almond mixture overtop. Garnish with extra orange slices, and season to taste.

Voila! Finished product. I was wishing we had big salad bowls in our apartment for this meal. I was surprised at how much the tangerine juice covered the salad. No extra dressing needed. This was a quick recipe. Took me less than 30 minutes to make. It will definitely become a staple for when I need to whip up a quick, clean meal!