Oatrageous Snack

Well I was passing by Uxbridge personal trainer, Andrew Ross, when he said,”Pssst, try this…it’s goood.”

The goooey mixture didn’t look particularly appetizing – unless you like haystack brownies.

But, you know me – anything for science – so I took a big fork full!

And, let me tell you it was so goood, I twisted Andrew’s arm, almost breaking it in fact, until he reluctantly gave up his secret recipe:

1. 2 cups oatmeal, uncooked

2. 2 scoops Chocolate Protein Powder

3. 1/2 cup organic raisins

4. 2 Tbsp (heaping) Peanut Butter or Almond Butter

5. 1 Tbsp Honey

6. 1/4 cup Wheatgerm

7. 1/2 cup milk (use more or less to achieve desired texture)

Try this one out…especially you hargainers out there.

Crunchy Roasted Broccoli

Here is a healthy recipe that was brought to me by a fellow broccoli lover that she uses in her healthy eating plans.   She says she can’t take credit for it, but she loves it and so do her kids.  She wanted me to pass it along for the rest of you to give it try.  After you do please come back and leave your comments here on the Uxbridge Fitness Blog.

 1 head broccoli

2 Tbsp flaxseed, ground

2 Tbsp sesame seeds

3 Tbsp olive oil

½ tsp sea salt (optional)

½ tsp ground pepper

Preheat oven to 450F.  Cut broccoli into 1 inch chunks and soak in bowl of water for 5 minutes.  Drain water from bowl and add all other ingredients to mix thoroughly.  Place on baking sheet  and cook in oven for 10-12 minutes.  Serve.

Quick Summer Salad

Roasted Edamame Salad

Here’s a summer salad that’s packed with protein and tastes great.  Finally, my wife’s obsession with the Food Network pays off!  Seriously though, I really like this thing and I think you will too. 

 This recipe belongs to Alton Brown.  It only takes 15 minutes to make and serves four. Try it and let me know how you like it:

Ingredients

1. 12 ounces fresh or frozen shelled edamame, about 2 cups

2. 1/2 cup fresh corn kernels, about 2 ears of corn

3. 1/4 cup finely diced scallion

4. 1 clove garlic, minced

5. 1 tablespoon olive oil

6. 3/4 teaspoon kosher salt

7. 1/4 teaspoon freshly ground black pepper

8. 1 cup chopped fresh tomato

9. 1/4 cup chopped fresh basil leaves

10. 1 tablespoon red wine vinegar

Directions

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.