Recipes

LB PROATS

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I'm have a full-fledge love affair with oatmeal. It's rich in fiber, vitamins, minerals, is gluten-free, and with added protein, it keeps me going and going. In fact, proats have become one of my top training/nutrition secrets. I usually don't add sweetener to my food but you'll need it to counteract the protein powder in this recipe. I use monkfruit to sweeten my oats. Try not to use sugar or honey. Sugar contains no nutrients. It only makes you gain weight, contributes to tooth decay and raises your risk of heart disease and diabetes.  And although honey does contain nutrients, it's loaded with sugar and calories. I recommend replacing sugar with monkfruit or stevia. I prep and batch cook my oats on Sunday. This recipe makes 2-3 servings. 

Ingredients

  • 1 cup rolled oats (I use the good stuff - Bob's Red Mill Rolled Oats)

  • 2 scoops of protein powder (I use Moon Juice Vanilla Mushroom protein)

  • 1 tsp. of Lakanto Monkfruit sweetener or Stevia 

  • cinnamon to taste 

  • handful of blueberries 

  • A drizzle of nut butter (I use Sunbutter b/c it's drizzle-able)

Directions

1. In a small pot, boil 2 cups of water and 1/4 tsp salt. Add oats, and cinnamon. Reduce heat to low and cook for 10-20 minutes (depending on the consistency that you prefer), stirring occasionally. 

2. Add protein powder and Monkfruit or stevia during the last 2 minutes of cooking.  Stir. This prevents it from becoming thick and tacky. Cover, remove from heat and let stand for a few minutes. 

3. Top with blueberries and a drizzle of nut butter. 

LB's Minestrone Soup

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Warm up with this plant-based and blender-made minestrone soup! Minestrone is a hearty Italian veggie soup usually made with a tomato broth and rice or pasta.

Minestrone was traditionally made to use up leftover veggies, so you can use any seasonal vegetables and greens you have on hand. I used zucchini for the soup you see above, and it was perfect. It’s easy to make (20 minutes), it’s filling and pairs really well with a salad for lunch or dinner. This recipe yields eight cups so reduce by half if you’d prefer less. I batch cook this on Sunday and enjoy throughout the week. One cup is approximately 100 calories, 2.5g fat, 2g of sugar, and 6g of protein. Enjoy!

Ingredients

  • 2 cups chicken broth

  • 3 Roma tomatoes, quartered or 1 can diced tomatoes

  • 1 cup spinach

  • 1/2 garlic clove, peeled

  • 1/2 small carrot

  • 1/2 small onion, peeled and halved

  • 1 stalk celery stalk, halved

  • 1/8 tsp. black pepper

  • 1/8 tsp. dried oregano

  • 1/2 tsp dried thyme

  • 1/2 tsp. salt or Jake’s Prime

  • 2 tbsp. tomato paste

  • 1/4 cup chick peas, drained

  • 2 cups chopped seasonal vegetables (yellow squash, zucchini, butternut squash, green beans or peas all work), cubed and steamed.

  • 1 cup kidney beans, drained

  • 1/2 cup fresh or canned corn

  • 1/4 cup grated Romano cheese (optional)

Directions

  1. Place the broth, tomatoes, spinach, garlic, carrot, onion, celery, pepper, oregano, basil, salt, and tomato paste into high speed blender and secure lid.

  2. Turn machine on and slowly increase speed to high.

  3. Blend for 6-7 minutes or until steam escapes from lid.

  4. Reduce speed and add steamed veggies, chick peas, kidney beans, corn and cheese.

  5. Leave beans and zucchini whole or blend for 10-20 seconds.

LAUREN'S 160-CALORIE PIZZA

Crush your cravings with my 160-calorie, ultra-thin pizza using my absolute favorite lavash! Not only is it delicious, but it can be topped with tons of veggies and get this... you can eat the entire square (1 lavash: 120 cals, 3 g. fat, 10g. protein + cheese and marinara). 

I haven't met a human that hasn't loved this recipe, and it's a breeze to make.  My girlfriend MJ introduced me to lavash as a pizza crust, but I didn't find a Studio LB worthy lavash until I discovered Joseph's.  Enjoy!

*As a test, Katie and I enjoyed this pizza four times in one week and did have a bit of bloat (could be fiber-related) so I wouldn't recommend eating it more than twice a week.  

Ingredients
1 lavash per person
olive oil
1 tbsp Marinara or pizza sauce
1 tbsp of mozzarella or shredded cheese of choice

Instructions
1. Line baking sheet with foil.  
2. LIGHTLY brush or spray lavash with a tiny bit of olive oil (too much will make it soggy).  Sometimes I brush the foil and then allow the lavash to absorb it on both sides.  
3. Top with marinara (too much will make it soggy) and mozzarella.
4. Bake at 425 for 4-5 minutes or until crust is golden brown.  Watch it ...these cook very fast, and if you allow it to cook one minute too long it will burn.  

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The content of my posts are all items that I genuinely love and I will only work with affiliates and companies that are a good fit the LB brand.  Live Better contains some contextual affiliate links. An affiliate link means that we receive commission on sales of the products that are linked. 

Any products which have been gifted or LB for review is noted with an i/k (in kind) at the bottom of the post and are only posted if a good fit for the LB brand. Any sponsored giveaways or posts will be noted.

Lauren's Loaded Potatoes

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Guys, craving loaded potatoes?  This recipe is SO good and better than the O.G. because the potatoes are dip-able like nachos!  This recipe makes three-four servings, and is perfect for dinner, as an after-school snack, or an evening get together.  I like to add quinoa and make a bowl out of it.  

Ingredients

  • 4 Yukon Gold potatoes
  • 2 tbsp. ghee or olive oil
  • Jakes Prime or sea salt + pepper to taste
  • 1/2 cup cashew sour cream (recipe below) 
  • 1 cup black bean dip (recipe below)
  • Mashed avocado + chopped tomato blend (cilantro is a great addition, too)

Directions

  1. Preheat oven to 425
  2. Slice potatoes into thin rounds (can go up to 1/4” thick if want thicker portions).
  3. In a bowl, toss potatoes with olive oil.
  4. On foiled baking sheets, place potato rounds in single layer. Sprinkle with jake's prime or salt.
  5. Bake for 30-35 min. or until potatoes are golden and start to crisp at edges.
  6. When cool, put potato rounds into 3-4 bowls with beans, cashew sour cream + tomato/avo blend.  I also add quinoa to mine (yum). 
  7. If serving family-style, arrange potato rounds on a large platter with bowls of beans, avocado-tomato blend, cashew sour cream, and cilantro (if using).

 

CASHEW SOUR CREAM

This dairy-free cashew sour cream is healthy, tangy, creamy, protein-rich and the perfect compliment for any spicy dish that calls for sour cream.  

Ingredients

  • 1 cup raw cashews, soaked 1-2 hours (if you own a high speed blender, no soaking necessary)
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1/2 tsp. sea salt
  • Water to blend

Directions

  1. Drain cashews and place in blender.
  2. Add vinegar, lemon juice, and sea salt.
  3. Pour in just enough water to cover the cashews.
  4. Blend on high approx 2-3 min. until mixture is smooth and creamy.

 

BLACK BEAN DIP

Ingredients

  • ½ cup water
  • 1 14-ounce can of black beans, drained
  • 1/2 lemon or lime squeezed
  • 1 garlic clove, peeled
  • 1 tsp La Boite Hawayej spice (sub with taco seasoning)
  • 1 tsp salt

Directions

  1. Place all ingredients into high speed blender.
  2. Start the machine, slowly increase to its highest speed, and blend for 1 min, or desired texture.   

Light my fire

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This smoothie is pure skin food (major vitamin-c), is a great immune-booster, and doesn't taste at all like baby food.  Despite its name, the sweet potato doesn't belong to the same family as the potato.  Potatoes are tubers, and sweet potatoes are roots.  Sweet potatoes are high in Vitamin A and C, fiber, potassium, and iron, and are a fresh, low-calorie addition to your smoothie blend.

if you're in a rush, there's no need to bake the sweeties, first.  You can grate raw sweet potatoes for easier blending, but the frozen chunks make it super simple to toss directly into the blender and help keep the whole thing cold.   

Light My Fire
1/2 c. unsweetened almond milk (or non-dairy milk of choice)
1/2 c. filtered h20
1/2 c. frozen sweet potato (baked then frozen)
1/4 avocado
juice of 1-2 lg. lemons
1" knob ginger
1" knob turmeric
1/2 tbsp. flaxseed meal
Optional: pinch of cayenne, black pepper