We’ve all felt the munchies after a long, hard work-out session. Because let’s face it, a good exercise routine works up a real appetite. But while we already put a lot of thought into pre-workout meals, we don’t often do the same when it comes to post-workout.

It’s important to have the right nutrients before your work-out, but it’s equally important that you have them after as well.

To help you get that helping of nutrients and protein, we’ve compiled a few recipes that we think will be perfect for sating that post work-out appetite.

And with AFRA’s line of kitchen appliances, they’re sure to be prepared to your satisfaction.

Ginger-Kale Smoothies


Prep Time: 15 min. Makes 2 servings

For those who don’t know, there are many health benefits to ginger. It eases muscle pains after exercise, lowers blood sugar, helps with digestion, and even helps fight infections.

Which is why this smoothie is perfect for those who need a quick and easy ginger fix.

Ingredients:

  • 1-1/4 cups orange juice
  • 1 teaspoon lemon juice
  • 2 cups torn fresh kale
  • 1 medium apple, peeled and coarsely chopped
  • 1 tablespoon minced fresh gingerroot
  • 4 ice cubes
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground turmeric or 1/4-inch piece fresh turmeric, peeled and finely chopped
  • Dash cayenne pepper

Place all ingredients in a blender. Blend them until they are smooth, while taking care to keep the cover on. Once it’s done, pour into a glass and enjoy. Best served immediately.


Zucchini Crust Pizza


Prep: 20 min. Bake: 25 min. Makes 6 servings

Now we know what you’re thinking: ‘What’s a pizza doing here? I thought we were talking about health food?’

But appearances can be deceiving. Most health-nuts may balk, but this pizza is lighter on the stomach and is packed with proteins.

Ingredients:

  • 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
  • 1/2 cup egg substitute or 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 small tomatoes, halved and sliced
  • 1/2 cup chopped red onion
  • 1/2 cup julienned bell pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Chopped fresh basil, optional
Preheat oven to 450°. Combine first 4 ingredients into a large bowl, then stir in half a cup of mozzarella cheese and a one-fourth cup of Parmesan cheese. Generously coat a 12-inch pizza pan with cooking spray, and transfer the above mixture to it, spreading it to an 11-inch circle.

Bake for 13 to 16 minutes until it turns golden-brown, then reduce the oven setting to 400°. Sprinkle the remaining mozzarella cheese, and then add the toppings: tomatoes, onion, pepper, herbs, and the remaining Parmesan cheese. Bake for 10 to 15 minutes, until the edge is golden-brown, and the cheese is melted. Optionally, sprinkle the top with basil.

Asparagus Omelet Tortilla Wrap


Prep Time: 20 min. Makes 1 serving.

If you love omelets, tortillas, and asparagus, then this recipe is a veritable treat for you. Packed with whole-grains, greens, and protein, this recipe, when paired with fresh fruit, makes for a great, healthy breakfast before the start of the day.

If asparagus is not to your taste, fear not: you can easily substitute it with spinach instead.

Ingredients:

    • 1 large egg
    • 2 large egg whites
    • 1 tablespoon fat-free milk
    • 2 teaspoons grated Parmesan cheese
    • 1/8 teaspoon pepper
    • 4 fresh asparagus spears, trimmed and sliced
    • 1 teaspoon butter
    • 1 green onion, chopped
    • 1 whole wheat tortilla (8 inches), warmed
    Whisk the first five ingredients in a small bowl until it’s all blended. Apply cooking spray to a small nonstick skillet and set it over medium heat. Add asparagus and cook and stir for 3 to 4 minutes. Once they’re crisp-tender, remove them from the pan.

    Heat the butter over medium-high heat within the same skillet. Pour in egg mixture. The mixture should set immediately at edges. Once it’s set, push the cooked portions toward the center, and allow the uncooked eggs to flow underneath. The eggs must thicken until no liquid egg remains. When they’re done spoon green onion and asparagus on one side, fold the omelet in half, and serve in a tortilla.

    Honey Granola Bars


    Prep: 10 min. Bake: 15 min. + cooling. Makes 20 servings.

    If you’re craving something sweet but are afraid of throwing your diet off-kilter, then this recipe could be just the thing you’re looking for. This granola recipe has the sweetness of honey, along with the chewy texture of raisins, and just the right amount of crunch.

    Even better, they’re portable. You can wrap a few bars and store them in a resealable cold container. If you ever need a snack, simply let them thaw out for a few minutes.

    Ingredients:

      • 3 cups old-fashioned oats
      • 2 cups unsweetened puffed wheat cereal
      • 1 cup all-purpose flour
      • 1/3 cup chopped walnuts
      • 1/3 cup raisins
      • 1/3 cup miniature semisweet chocolate chips
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 1 cup honey
      • 1/4 cup butter, melted
      • 1 teaspoon vanilla extract
      Preheat your oven to 350°. Coat a 13x9-inch baking pan with cooking spray.

      Combine the first 8 ingredients in a large bowl to make an oat mixture. In a separate, smaller bowl, combine the last 3 ingredients (honey, butter, and vanilla). Pour over oat mixture and mix well. Take note that the mixture will be sticky.

      Once you’re done mixing, press the mixture into the baking pan. Bake for 14 to 18 minutes, until it’s set, and the edges are lightly browned. Cool on a wire rack. Cut into bars.

      Colorful Quinoa Salad


      Prep: 30 min. + cooling. Makes 8 servings.

      If you’re avoiding gluten, diary, or eggs, then this quinoa recipe is just right for you. It’s light and refreshing, with a wide spread of veggies, and is also a great side dish to go with your breakfast.

      Ingredients:

        • 2 cups water
        • 1 cup quinoa, rinsed
        • 2 cups fresh baby spinach, thinly sliced
        • 1 cup grape tomatoes, halved
        • 1 medium cucumber, seeded and chopped
        • 1 medium sweet orange pepper, chopped
        • 1 medium sweet yellow pepper, chopped

        Dressing:

        • 3 tablespoons lime juice
        • 2 tablespoons olive oil
        • 4 teaspoons honey
        • 1 tablespoon grated lime zest
        • 2 teaspoons minced fresh gingerroot
        • 1/4 teaspoon salt

        Bring water to boil in a large saucepan. Add quinoa. Reduce heat and simmer, while covered, for 12 to 15 minutes until the liquid is absorbed. After removing the saucepan from heat, fluff the contents with a fork, and then transfer to a large bowl. Wait for it to cool completely, then stir spinach, tomatoes, cucumber, peppers, and green onions into the quinoa. 

        For the dressing, whisk the lime juice, olive oil, honey, lime zest, gingerroot, and salt in a small bowl. Make sure to whisk until blended. 

        Drizzle the finished dressing over your quinoa mixture, and then toss to coat evenly. Keep your quinoa salad refrigerated until serving.