Try this sweet recipe to curb your sweet tooth and add extra protein to your day!
INSTRUCTIONS: (PREHEAT OVEN TO 350)
1)MASH BANANAS AND MIX WITH EGG WHITES & APPLESAUCE.
2)MIX IN DRY INGREDIENTS: OATS, PROTEIN POWDER, BAKING SODA, AND CHIPS.
3)SPRAY MUFFIN TIN. PLACE 1/4 CUP OF MIXTURE IN EACH SPACE.
4) BAKE FOR 15-20 MINUTES OR UNTIL TOPS TURN GOLDEN BROWN.
Looking for a high protein, low-calorie recipe? Look no further than shrimp fajitas!
(Makes about 2 servings)
- 2 tablespoons olive oil
- 1/2 pound shrimp
- 1 teaspoon blackened seasoning
- 1/4 teaspoon kosher salt
- 1 small onion, sliced
- 1 small red bell pepper, sliced
- Toppings of choice
- Heat oil in a large skillet over medium heat.
- Combine shrimp, seasoning and salt in a small bowl, tossing to coat. Add shrimp to pan.
- Add onion and bell pepper to pan.
- Cook until softened.
- Enjoy in a lettuce wrap or flour tortilla!
You know when you look in your fridge and see nothing to eat? Well I’ve taken that feeling and turned it into a challenge! So often I eat the same things so I’m working to expand my choices and my palate and get more creative with things I purchase regularly! Today that creativity turned into Roasted Red Pepper Quoina with Shrimp and Green Beans, Topped with Flounder!
- 1 Cup Quoina
- 1 Cup Fresh or Frozen Green Beans
- 8 0z Shrimp
- 8 oz Flounder
- 1/2 Chopped Red Pepper
- Coconut Oil or Spray
- Cajun Seasoning
- Preheat Oven to 350 degrees.
- On a separate pan bake Flounder topped with cajun seasoning till white and flakey. Roast chopped red pepper till edges brown.
- Boil 1 cup of water and cup quoina. (Till pot whistles, if using waterless cookwear.)
- Then add detailed shrimp, roated red peppers, and green beans to quoina. (and replace the lid till whistle sounds, then close value and let sit.)
- Once the shrimp and flounder are fully cooked, serve quoina mixture on the bottom, flounder on top!
The price of protein bars is ridiculous but so is carrying around a chicken breast in your pocket. After many trial and errors, I have made a recipe that will be repeated regularly. Only four ingredients and it tastes good? Sounds to good to be true! You’ll have to try it to believe it!
No Bake Protein Bars
- 2 cups of oats
- 2 cups of the protein powder of your choice
- 2 cups peanut butter
- 1-2 cups of honey/agave/coconut oil
- Grind your oats into oat flour. (I used my coffee grinder, but you can use a bullet, blender, or average food processor.)
- Mix ground oats and protein powder.
- Add peanut butter and your choice of stickiness(honey/agave/coconut oil) and get ready for a killer arm workout. **I blew up my food processor making these, so trust me that doing it by hand is the way to go!**
- Once you have the ingredients thoroughly mixed, ending in a huge ball of deliciousness, press the mixture flat into a glass pan or a pan lined with wax paper.
- Refrigerate for 2 hours and enjoy!
Thanksgiving, a holiday to be thankful for so many things including FOOOOOD!
Along with this yearly feast comes endless amounts of leftovers. Amongst this slew of leftovers are the ingredients for my favorite meal, Turkey Haystacks.
- Shredded Turkey
- Mashed Potatoes
- Sweet Potatoes
- Cranberry Sauce
Plan the ingredients to match your macros, go wild, and don’t let those leftovers go to waste!
- 1 Lb. Shrimp
- 1 Bunch of Asparagus
- 2 Tablespoons Pesto (Trader Joe’s is my personal favorite)
- 2 cups of your Favorite Pasta
- De-tail Shrimp and chop asparagus into 1 inch sections.
- Heat in a large skillet. I used my waterless cookware, set on low, waited for the whistle to sound, and shut the valvue to let sit for 10 minutes.
- Meanwhile, while the shrimp and asparagus are cooking, begin to boil water in a separate pot.
- Once boiling, add your choice of noodles.
- Once the noodles are done to your preferred texture, strain and cool with cold water.
- Add 2 tablespoons of pesto to cooled pasta.
- Serve shrimp and asparagus over a bed of pasta.
~ 380 calories: 45grams of carbs, 32 grams of protein, and 8 grams of fat
I know there are more than a handful of people who genuinely don’t like fish. Maybe you really don’t, or maybe you’ve never had it prepared in a way that you would enjoy it. Try the following fish burger recipe for a twist on fish that will help to expand your palate.
Tuna or Salmon Burgers
- 6oz. of Fresh Salmon or Canned Tuna
- 2 Egg Whites
- 1/2c of Finely Cut Celery & Onion
- 2tsp Mayonnaise
- Garlic or Onion Powder to taste
Combine all ingredients. Form into patty and grill, bake, or pan fry. Serve on a whole grain bun or as a low carb option, serve on a bed of lettuce with fresh tomato and red onion.