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Team Robertson Ready was inspired by our head coach John Robertson who has been involved in Triathlon, Running, & General Fitness & Nutrition for over 15 years!
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Recipes

Team Robertson / Recipes

Shredded Chicken Tacos with Mango Salsa

January 18, 2016
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Recipes

Possibly the favorite meal in our household.  It's easy, and a very healthy go-to for us.  We make a huge batch of the mango-salsa and often just throw it on top of a bed of lettuce and add a protein such as chicken.  DELICIOUS!   Ingredients: 12 ounces skinless, boneless chicken breast halves 3 tablespoons fresh lime juice, divided 1 tablespoon canola oil 1/2 teaspoon kosher salt, divided 3/4 cup chopped peeled ripe mango 1/2 cup chopped seeded tomato 3 tablespoons chopped fresh cilantro 1 tablespoon minced seeded jalapeño pepper 8 (6-inch) corn tortillas 1 cup packaged angel hair coleslaw Preparation: 1. Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from...

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Mexican Quinoa

July 15, 2015
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Quinoa is on of the most popular “superfoods” these days.  It is loaded with protein, fiber and minerals, but doesn’t contain any gluten.  Pronounced KEEN-wah, 1 cup cooked boasts 8 grams of protein and 5 grams of fiber and is loaded with antioxidants, making it one of the best if not THE best grain for someone to reach for! Below is my FAVORITE quinoa recipe that is SUPER easy to throw together and is so versatile!  Throw it on top of a bed of lettuce and add some shrimp or chicken for a perfect meal...

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Flourless Brownie Muffins

July 4, 2015
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These dark chocolate muffins are surprisingly delicious and WAY healthier than the traditional brownie made with refined sugar and sub-par oils!  The recipe makes a great chocolate cake as well! Ingredients: 1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed 1 large egg 4 large egg whites ½ cup pure maple syrup 1 scoop Quest Vanilla Milkshake Protein Powder 1 tsp. baking soda 2 Tbsp. coconut butter 1/3 cup unsweetened cocoa powder 1/3 cup dark chocolate chips Preparation: (Makes 12 Servings) Blend all ingredients thoroughly in a blender. Pour into a well greased muffin tin and bake at 350 degrees for 15-20 minutes or until toothpick interested in center comes out clean. Nutrition Facts Per Serving: Calories 138 Fat 3.8g Carbohydrates 21.2g Fiber 3.0g Sugars 9.8g Protein 6.2g...

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Banana Chocolate Chip Protein Muffins

June 28, 2015
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These muffins are my go-to when I have a sweet tooth!  So easy to make and will surely satisfy that sweet craving of yours.  The recipe below yields 12 muffins, and the nutrition facts per muffin are:  98 calories, <1 g fat, 9.63 g protein, 12.75 g carbohydrates, & 5.17 g sugar. Ingredients: 1.  Two medium bananas 2.  1 1/3 cup gluten free oats 3.  16 ounces egg whites 4.  Two scoops of Quest Vanilla Milkshake Protein Powder 5.  1/3 cup unsweetened apple sauce 6.  1 tsp baking soda 7.  1 tsp baking powder 8.  OPTIONAL - 3 Tablespoons of semi-sweet chocolate morsels.  Please note adding the chocolate chip morsels will add an additional 18 calories, 1g fat, .25g protein, 2.25g carbs, & 2g sugar per muffin. Baking Instructions:  Place all ingredients in a blender.  Once...

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California Spinach Salad

April 23, 2015
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Serves 4 What You’ll Need: 8 cups fresh spinach leaves 2 avocados 
3 handfuls of alfalfa sprouts 2 bell peppers For the dressing: 1/4 cup plain nonfat Greek yogurt 1 medium lime, juiced 1/4 cup chopped chipotle peppers in Adobo sauce 1 tablespoon fresh leaf parsley, chopped 1 tablespoon extra-virgin olive oil What to Do: Pile on the desired amount of spinach leaves in a salad bowl or plate. Slice up the avocado and the bell pepper, and add to salad. Sprinkle a handful of alfalfa sprouts on top. Make dressing. There are two ways to do this: If you have a small food processor or blender, throw all of the ingredients in it and pulse until well-combined. If doing things by hand, chop all ingredients very finely and stir until well-combined. Drizzle over the salad and toss to combine ...

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CHERRY CHICKEN SALAD

April 23, 2015
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Makes 6, 1/2-cup servings What You'll Need: 3 cups of chicken breast, diced 1 ½ cup cherries, diced 
1 cup celery, diced Arugula (or any type of leafy green) Balsamic Vinegar (or a basic balsamic and Dijon vinaigrette) Salt and Pepper (to taste) 4 pitas, sliced in half What to Do: Combine chicken, cherries, and celery in a bowl. Drizzle vinegar (or vinaigrette) into the bowl (three times around the bowl should be enough.) Mix together so vinegar coats everything. Serve over a bed of arugula or in a pita and enjoy.(Pictured with a side of salad and our carrot & raisin slaw) ...

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