My daughter and I made this delicious smoothie and I had to share it!

Ingredients:
2 cups oatmilk
2 scoops of whey vanilla powder
2 tbsp of peanut butter
1 large frozen banana 
1 handful of ice
​
Blend all ingredients in your mixer and enjoy!

Ingredients:
Chicken Marinade

• Chicken breast, 800g
• 0% Greek yogurt, 0.5 cups
• Lemon juice, 2 tbsp
• Olive oil, 1 tosp
• Garlic, 4 cloves minced
• Dried oregano, 2 tsp
• Paprika, 2 tsp
• Salt, 1.5 tsp
• Black pepper, 1 tsp

Potatoes

• Potatoes, 1200g diced
• Olive oil spray, few sprays
• Dried oregano, 2 tsp
• Garlic powder, 1 tosp
• Paprika, 2 tsp
• Salt, 1 tsp
• Black pepper, 0.5 tsp
• Lemon juice, 1 tosp

Greek Salad

• Cucumber, 1 large diced
• Tomatoes, 2 medium diced
• Red onion, 0.5 medium sliced
• Parsley, 2 tbsp chopped
• Lemon juice, 1 tbsp
• Salt, pinch

Tzatziki

• Greek yogurt (0%), 1.5 cups
• Cucumber, 0.5 grated and squeezed dry
• Garlic, 2 cloves grated
• Lemon juice, 1 tbsp
• Salt, 0.5 tsp
• Black pepper, pinch

Instructions

1. Add the chicken, yogurt, olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper to a bowl. Mix well and marinate for at least 30 minutes. Thread the chicken onto skewers if available.
2. Dice the potatoes into small cubes, then season with oregano, garlic powder, paprika, salt, pepper, and olive oil spray. Air fry at 400°F for 20 minutes, shaking halfway through, then finish with lemon juice.
3. Air fry the chicken at 400°F for 12 minutes or until fully cooked and lightly charred on the outside.
4. Chop the cucumber, tomatoes, red onion, and parsley, then add them to a bowl with lemon juice and a small pinch of salt. Mix well.
5. Grate the cucumber for the tzatziki and squeeze out as much water as possible using paper towels or a clean kitchen towel. Add it to a bowl with Greek yogurt, garlic, lemon juice, dill, salt, and pepper, then mix until smooth.
6. Divide the potatoes, chicken, salad, and tzatziki evenly into 4 bowls and serve 

On instagram: amateurprochef

Ingredients for crispy rice:

• 2 cups of white raw rice cooked and cooled*
• 1 heaping tbsp. chili paste**
• 3 tbsp. oil

Ingredients for salad:

• 4 Persian cucumbers
• 1/2 bunch fresh mint
• 1/2 bunch fresh cilantro
• about 5 scallions
• 1 cup shelled edamame
• 1 avocado
• 1/2 cup chopped peanuts***

Ingredients for dressing:

• 1/4 cup soy sauce
• 1/4 cup seasoned rice vinegar (it's a bit sweeter)
• 2 tbsp. oil
• 1 tbsp. brown sugar
• 1/2 lime
• 1 garlic clove

Instructions:

1. Prepare the Crispy Rice: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the cooked white rice, chill paste, and vegetable oil. Mix well.
3. Spread the rice mixture evenly on the prepared baking sheet.
4. Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.
5. Once crispy and golden, remove from the oven and let cool. This can be done ahead of time.
6. Prepare the Vegetables: Chop all your vegetables and place them in a large bowl. Add the edamame and diced avocado to the bowl.
7. Make the Dressing: In a small jar, combine the ingredients. Whisk together until well mixed.
8. Assemble the Salad: Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
9. Pour the dressing over the salad and toss to combine.
10. Serve immediately and enjoy!

Notes:
*For best results cook rice at a one-to-one ratio.
**I used Sriracha but you can also use crunchy chili onion from Trader Joe’s: and you can control the amount of heat you like, so if you have little ones, add less chili paste. 

***Nut allergies? Skip the peanuts, and add toasted sesame seeds instead. I didn’t even use them because I didn’t have them. And the salad was still great (less fat to calculate).

If preparing this salad ahead of time, add the avocado, crispy rice, and peanuts just before serving to maintain their texture. The crispy rice will become slightly soggy if it sits in the salad for too long (but it will still taste good).

Recipe from Sivan's Kitchen

Ingredients:
1 bunch curly kale, stems removed
1 tbsp avocado oil
1 tsp salt
2 tbsp nutritional yeast or garlic and onion powder. (I used both and it was overpowering. Pick one.)

Mix everything in a large bowl until the kale is well coated.
Spread the leaves out into one layer on a cooking tray.
Bake for 8-10 minutes at 300 F and enjoy! Such a great healthy snack 

Combine in a blender:

• 1 Banana
  
• 1 tbsp of peanut butter
  
• 1 cup oat milk
  
• and ice
  

Blend and enjoy!