Tom Brady's Favorite Protein-Charged Smoothie

In honor of Tom Brady's TB12 nutrition brand & his Brady Brand apparel company ​merging with NoBull​, this week's Tailgate Treat is Tom's favorite smoothie.

Ingredients

• 1/2 tbsp hemp seeds

• 1/2 tbsp chia seeds

• 1/2 tbsp flax seeds, ground

• 1 handful of walnuts

• 1 tbsp almond butter

• 1 scoop TB12 Vanilla Plant Based Protein OR your favorite protein powder

• 1 cup frozen organic blueberries

• 1 banana, medium-sized

• 3/4 cup oat milk
  

Instructions

1. Combine ingredients in a blender and enjoy.

Chicken And Cauliflower Rice Soup With All The Herbs

Photo: Goop

Just what the doctor (and your stomach) ordered.

Ingredients

• 3 tablespoons extra virgin olive oil

• 1 onion, diced

• 4 cloves garlic, roughly chopped

• 2 carrots, diced

• ½ bulb fennel, diced

• 2 quarts chicken stock

• 2 cups cauliflower rice (about ½ head)

• 2 cups cooked shredded chicken

• 2 lemons, in wedges

• Any combination of fresh parsley, tarragon, dill, cilantro, and mint, roughly chopped

Instructions

1. Heat the olive oil over medium heat in a large pot.

2. Add the onions and garlic and a pinch of salt. Sauté for about 5 minutes, until fragrant and translucent.

3. Add the carrots and fennel. Sauté for another 5 to 10 minutes until tender.

4. Add the chicken stock and bring to a boil, then reduce to a simmer.

5. Add the cauliflower and chicken 5 to 10 minutes before serving, just to heat the chicken through and gently cook the cauliflower—it should be al dente.

6. Ladle into bowls, top with lots of herbs, and squeeze a few lemon wedges over the top. (Pack the herbs and lemon separately and add in before serving leftovers).

Thanks to Goop for this fabulous recipe. We love GP and Goop. This is one of the many delicious recipes you can find on their site. If you want to up your detox game beyond this soup, check out the Higher Dose Infrared Sauna Bag featured in our 2022 Holiday Gift Guide.

White Christmas Batch Margaritas

Photo: How Sweet Eats

Holiday spirit in a glass.

INGREDIENTS

• 10 ounces silver tequila

• 8 ounces Grand Marnier

• 8 ounces lime juice

• 8 ounces of coconut water

• 8 ounces of canned coconut milk

• 6 ounces coconut cream

• 6 ounces coconut rum

• 6 ounces simple syrup

• 1 teaspoon coconut extract, if desired

• for garnish: sprigs of rosemary and fresh cranberries

INSTRUCTIONS 

• Mix all ingredients together well – I find that for a large scale drink like this with something creamy (the coconut), it works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it. If desired, you can add 1 to 2 teaspoons of coconut extract for a more islandy coconut flavor! Taste and add more syrup if you’d like more sweetness.

• Note: to make the simple syrup, combine equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely.

We found this on PureWOW’s Instagram, but the original recipe is from How Sweet Eats. Thanks for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent work.

4 Ingredient Beef Stir Fry

Photo: Unsplash

A meal that’s so fast to put together, you won’t even break a sweat.

Ingredients (All can be found at Trader joe’s)

• 1 lb shaved beef steak

• 1 package Thai wheat noodles

• Asian Style vegetables with stir fry sauce

• 1/4 cup (or more) General Tsao Stir fry sauce
  
  Optional: top with sesame seeds (not sold at Trader Joe’s)
  
  1. Heat a large pan and add olive oil. Add the shaved beef steak in an even layer and cook side for 1-2 min.

  2. Season with salt & pepper and set aside once it’s done cooking.

  3. In the same pan, add in the frozen veggies and cook for 5-6 min.

  4. Add in the noodles, the steak, the stir fry sauce that comes with the frozen veggies, plus the general tsao sauce and stir to combine.

  5. Heat together for another 2-3 min, then serve and top with sesame seeds (optional) and enjoy!

We love, love, love the Instagram account traderjoes5itemsorless for fast and simple ideas. Make sure you follow Anna Lisa for all the inspiration! We’re not trying to claim we came up with the recipe (we’re followers, not creators when it comes to recipes). We’re simply sharing her good work.

Autumn Wild Rice Soup

Photo: Gimme Some Oven

Sweater weather means it’s time to fire up the stove.

Ingredients

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

• 2 large handfuls of kale, roughly chopped with thick stems removed

• fine sea salt and freshly-cracked black pepper

Directions

• Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

• Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

• Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

• Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

• Serve. Serve warm and enjoy!

We LOVE the recipes from Gimme Some Oven. (Also, how clever is that name)? You can find more amazing recipes just like this one on their website.

PS: The original recipe also has an Instant Pot option. Click here for that.

Banana Peanut Butter Oat Bars

Photo: Unsplash

Delivering this healthy viral favorite to your kitchen.

Ingredients

• 2 medium ripe bananas

• ½ cup natural peanut butter (creamy or crunchy)

• ½ cup pure maple syrup

• 3 Tbsp. coconut oil, melted

• ½ tsp. vanilla extract optional

• 2 cups old-fashioned rolled oats (use gluten-free oats to make the recipe GF)

• 2 scoops collagen protein (~20g) (sub protein powder of choice)

• ½ cup chocolate chips (sub cacao nibs or dried fruit if making vegan)

• ¼ cup finely chopped walnuts (optional)

• ¼ tsp. kosher salt

Instructions

1. Preheat oven to 350ºF and line an 8x8" baking dish with parchment paper.

2. Place bananas in a mixing bowl and use a fork to mash thoroughly. Once pureed, stir in peanut butter, maple syrup, coconut oil, and vanilla.

3. Add rolled oats, collagen or protein powder, chocolate chips, walnuts (if using), and salt; stir to combine.

4. Pour the mixture into the prepared baking dish and transfer to the oven. Bake for 23 to 27 minutes, until set.

   Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.

5. Once cooled, slice into 12 bars. (I also like sprinkling some flaky salt overtop. However, this is totally optional!)

This recipe is by Dishing Out Health and is one of the many amazing meals they have on their site. Make sure to visit their website for tips on storage and freezing the Banana Oat Bars for later.

Cookies & Cream Cheesecake Ice Cream

Photo: Unsplash

A high-protein dessert? Yes, your wishes have come true.

Ingredients

• One container of whole milk cottage cheese (use lactose free cottage cheese if you’re watching your dairy)

• 1/4 cup or more sweetener of your choice (I used raw Manuka honey

• 3-4 gluten-free Oreos

• 1/4 cup white chocolate chips (optional, if you’re up for a little extra. If you leave these out, make sure to add in that fourth Oreo).

Instructions

1. Using a high-powered blender, food processor, or immersion blender, add cottage cheese and sweetener and blend until it’s silky smooth.

2. Add in crushed Oreos and white chocolate chips. Make swirls using a spoon and place the mixture back into the container.

3. Freeze for just a few hours, then top with more crushed Oreos and enjoy!
   
   PRO TIP: to make sure it does not turn icy, stir every hour or so while in the freezer and don’t freeze longer than 4-5 hours.

This recipe may sound weird but trust us, it’s good. Thank you to Lainie Cooks for this gem of a recipe.

Bacon Fried Rice

Photo: Unsplash

Breakfast for dinner never looked so good.

Ingredients

• 8 ounces of bacon, chopped

• 1 small white onion chopped

• 1 cup frozen peas and carrots

• 3 eggs lightly beaten (omit for vegan)

• 3 cups cooked white rice

• 2 teaspoons sesame oil

• 2-3 tablespoons soy sauce to taste

• Green onions, chopped, for garnish

Instructions

1. Add your chopped bacon to a medium-sized skillet or work. Cook over medium-high heat until it is crisp. Remove with a slotted spoon and drain the grease leaving about 1 tablespoon.

2. Next, add your chopped onion and frozen peas and carrots and sauté for 1-2 minutes until they are tender.

3. Slide your veggies to one side and add the beaten egg to the other side. Scramble the egg until it is cooked through. Combine it with the peas and carrots.

4. Add cooked rice and bacon back to the skillet and combine. Add sesame oil and soy sauce to taste. Let it heat through and garnish with chopped green onions.

Thanks to The Recipe Critic for this outstanding recipe. She has so many more delicious dishes on her website so check it out.