SNACK ATTACK -- Pop Corn

The clock reads 2:00PM and I sit at my desk, or at home, and wonder why I want to eat. I'm not always hungry, and perhaps this means I am an emotional eater (I already know I totally am), but if I don't get something to chew on then I am going to break. 

90% of the time I go for sugar free mints or gum! I want to shout THANK YOU from the mountain tops for the master mind behind the fruit punch flavored mints. Heaven yall, they came from heaven. 

Anywho, we aren't here for you to read about my mint obsession, what you are here for is to read about another cool snack that is 100% protocol. 

POPCORN. 

You're allowed 1 cup of corn a week. So why not use it as popcorn? NOW, 1 cup of kernels is enough popcorn to last, like a month, so use this recipe below and spread out your little snacks for those moment of "I HAVE TO EAT SOMETHING NOW". 

(Remember, this will count as part of your daily vegetable so be aware) 

MICROWAVE POPCORN

Ingredients:

1/4 cup pop corn kernels

Glass Bowl

Ceremic Plate

Microwave

Place 1/4 cup pop corn kernels in bowl & place plate on top

Turn microwave on and listen closely as you DON'T want it to burn (or maybe you do, but I won't call you weird because that's not nice. ) 

TADA!! ENJOY!

ON THE RUN?

Put it in a brown paper bag!

Recipe - Tuna/Salmon Patties

When I was younger my dad would make my sister and me dinner at his house; and being a single dad, he often made what he knew. By that I mean a lot of eggs, lettuce with a lump of dressing on top, fresh veggies from the garden, fried okra & squash, sandwiches and, my favorite, salmon croquettes. 

I absolutely loved those things, and they were easy to make as well, so it was one of the first things I learned to cook. Canned salmon, an egg, and saltine crackers, mix it up and stick it in the frying pan. The mixing with my hands part might have been the whole reason I loved this so much. I got to play with the food, get messy, and eat something tasty all at the same time. It was a true WIN + WIN! 

I have been craving them for a while now and knew that I couldn't have the crackers, so I just ignored the craving. Then on Monday I decided that I already had everything at home (no grocery store run required -- another win) to make tuna patties. 

So this is how I made them, and let me just tell you...delicious. 

Tuna/Salmon Patties

Ingredients:                                                                          Serving Size 2 (16 oz of tuna)

• 4 cans of white tuna (in water) (or canned salmon if you like that better)
• 1/2 lemon juice
• Sea Salt & Pepper to taste
• 1/2 white onion chopped
• Green onion chopped (as much or as little as you'd like)
• 1 TBSP minced garlic
• garlic powder & onion powder to taste (optional)
• 2 eggs
• 2 TBSP of coconut oil

Directions:

• Drain your tuna, put everything in a bowl (except for the oil) and mix together. 
• In the skillet put 2 TBSP of coconut oil & let it get hot
• Form patties with your hands and carefully place in the skillet
• Let the patties brown on the bottom & then flip
• Once the patty is cooked to your liking remove from skillet and enjoy. 

(4 cans of tuna made 6 patties = 16 oz so my husband and I just each ate 3 = 8oz or protein each) 

These are a new favorite of ours! Let me know what you think!

Happy Wednesday! 

Recipe - Bruschetta Chicken

Delicious & nutritious tastes just like....chicken. 

I made this last night based on THIS recipe. I just switched out the olive oil for coconut oil and a few other minor changes. Below is the modified recipe for Stimulock

It is so fresh, and such a nice way to mix up the protocol foods so you don't get tired of making the same ole things over, and over, and over. 

Bruschetta Chicken

• 10 oz of boneless skinless chicken breast (this makes two if you want left overs make more)
• 4 or 5 small tomatoes, chopped
• 2 clove garlic, minced
• 1/2 small red onion, chopped
• 1 tbsp. Coconut Oil 
• 1 Tbsp. balsamic vinegar
• sea salt & pepper to taste
• Handful basil, chopped

1. In a large skillet, put 1 Tbsp of coconut oil in the bottom. Place chicken in skillet and sprinkle with chicken seasonings. Cook chicken to your liking. (or you can bake the chicken)
2. Meanwhile, combine chopped tomatoes, garlic, onion, coconut oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken. Enjoy!

February Deal!! - STIMULOCK Share the LOVE

STIMULOCK FEBRUARY DEAL --- SHARE THE LOVE

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Contact me to get started today!! 

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