1-2 scoops protein powder of choice
1/2 cup egg whites
1/4 cup water
1 tsp baking powder
1/2 tsp cinnamon
1/2 a banana
Optional: collagen powder
To make sure everything was blended well I put everything into a blender and blended for about 1 min.
Heat up a pan or griddle with your choice of spray or butter.
Put one pancake on and wait until bubbles form before flipping. Repeat until there is no batter left.
Top with the rest of the banana and your choice of syrup or butter.
This recipe made a lot of me so I only ate one serving. Macros will be counted for that one serving not the whole thing.
193 Calories 22 Carbs /1.1 Fat /24.4 Protein
This was a game changer and it was really good. Head on over to The Mason Jar Exchange to snag some of the yummy meals they make.
Macro Count: 336 Calories 24.7 Carbs/14.2 Fat /27.4 Protein
4 cups Cauliflower Rice
1 bag Frozen Broccoli Florets
1/2 a White Onion
3 Plum Tomatoes
1-2 Pounds of Boneless Skinless Chicken Breasts
Preheat oven to 450°
Line a baking sheet with foil for a easy clean up
Cut chicken into cubes and put into a bowl
Do the same for all the veggies except the broccoli
Once everything is chopped and in the bowl. Season with Italian blend seasoning, salt and pepper. Add in some olive oil.
Grab gloves or use your hands and toss up the mixture and get everything evenly coated.
Pour the mixture on the sheet pan and spread out evenly. Open the bag of broccoli and pour onto the rest of the mixture.
Put into the oven for 15-20 mins and then broil 1-2 mins to get a brown on the chicken.
Once done, grab prep containers and portion out cauliflower rice into each container.
Evenly portion out the chicken and veggies into each container.
Heat up to serve for dinner during the week and add on your favorite sauces.
This recipe is for a meal prep. If only wanted for one meal adjust recipe accordingly.
Macro Count: 228 Calories 9 Carbs /8.8 Fat /28.9 Protein
King Arthur Baking Gluten Free Pancake Mix
Stonewall Kitchen Maine Maple Syrup
Latte Macchiato made with Lavazza Beans and 2% Lactose Free Milk
Whisk together eggs, butter, or oil and milk. Whisk in mix. Allow batter to sit for 10 mins to thicken.
Preheat griddle to medium (350°)
Scoop 1/4 cup of batter onto lightly greased griddle.
Cook 1-2 mins, until bubbles form on top and bottom is golden brown.
Flip and cook for 1-2 mins more. Serve hot with butter or maple syrup.
Brewed using the Gaggia Milano Accademia Espresso Machine.
Macro Count: 393 Calories 81.6 Carbs/2.8 Fat /6 Protein
4oz. Grilled Chicken
Italian Seasoning for the marinade
3/8 Cup Quinoa
Greek Feta Cheese
Grill the marinated chicken
While that is cooking chop up lettuce, cucumber, tomatoes, onion, olives. Portion out dip and quinoa.
Follow the instructions on the box for the quinoa. While waiting for this and the chicken.
Put the bowl(s) together starting with the lettuce. Add on olives, tomatoes, feta, onion.
Take the chicken off the grill and make sure it’s throughly cooked. Cut into cubes and portion out for ounces. Then add to the salad bowl.
Once quinoa is done, and cooled scoop out your desired amount and add to the bowl.
Lastly add your tzatziki to the top. Take a picture before you mix it all up and of course enjoy!
221 Calories 14 Carbs /13.9 Fat /11.3 Protein
I haven’t had a real Oreo in about 4 years. And when I saw they were coming out with Gluten Free Oreos. I literally was so excited! 🤩
So here is the real review of these Nabisco Snacks Gluten Free Oreo I tasted the Double Stuf. First glance, looks like a Oreo. Smells like a Oreo. And the kicker: 𝐓𝐀𝐒𝐓𝐄𝐒 𝐋𝐈𝐊𝐄 𝐀 𝐑𝐄𝐀𝐋 𝐎𝐑𝐄𝐎! You nailed it Nabisco Snacks, a big kudos and hand clap to you. 👏🏻
P.S. Might have to lock these up because you definitely can eat the whole package‼️
Also, if you haven’t gotten these yet they are so worth the hunt to try and find them in the store or online. ⚠️
210 Calories 31.5 Carbs/ 10.5 Fat/ 1.5 Protein
(This is for 3 cookies)
16 oz. Chicken Breast
1 packet Tikka Masala Seasoning
1 medium Onion
1 can of Tomato Sauce
4 oz Half and Half
2 tbsp Butter
2 tbsp Olive Oil
Heat 1 tablespoon of oil in a pan or skillet on medium high heat.
Add chicken, cook and stir for 5 mins or until no longer pink. Remove from pan and set aside.
Heat remaining oil and butter in pan on medium heat. Add onion, cook and stir for 3 mins or translucent.
Return chicken to pan. Stir in Seasoning packet and tomato sauce, cook for 10 mins or until chicken is cooked through, stirring occasionally.
Stir in cream. Reduce heat down to low or simmer 10 mins, or until slightly thickened. Garnish with chopped cilantro if desired.
Serve with naan bread or basmati rice.
Plate this dish however you want it to look, cook green beans either in a steamed or the microwave. And follow the directions for the rice as well.
411 Calories 53.5 Carbs /11.8 Fat /21.9 Protein
4 oz Shady Brook Farm Ground Turkey
1/2 Spaghetti Squash
1/2 Cup Newmans Own Sockarooni Sauce
Green Pepper and Red Pepper
Forno Foods Cheese Rolls
Preheat your oven at 400°
Cut the squash in half and season with salt, pepper and drizzle with oil of choice.
Line a baking sheet and then put squash face down.
Put in the oven for about 20-30 mins.
Once done scrape the inside with a fork and it should look like spaghetti.
While that cools, chop up some peppers and onions and get your measurement ready for the sauce.
In another pan cook the meat until throughly cooked. Grab a measure of that and set aside.
In the pan with the peppers and onions add in the sauce and meat and evenly coat everything.
Lastly add your half of the squash noodles and give everything a light coat in the sauce.
Plate the dish and sprinkle with some cheese.
Preheat oven to 370°
Use the same baking sheet you had the squash on if not too oily.
Put out as many rolls as you would like and bake for about 5 mins.
Remove from oven when cheese roll is golden brown.
Serve with your spaghetti squash and enjoy this healthy spaghetti dinner.
591 Calories 70.5 Carbs /20.9 Fat /33.3 Protein
4 cups Butternut Squash
4 cups Vegetable Broth
1 tbsp Olive Oil
4 tbsp Half and Half
3/4 Cup Onion
4 slices of bread of choice
4 tbsp butter
1 tbsp sugar
1 tbsp cinnamon
Put everything in the pot you are using except the half and half.
Cook until everything is tender or you are able to poke it with a fork.
Add in the half and half.
Take off the heat and blend the soup with a immersion blender or a regular blender and blend until smooth.
Taste and season if needed.
Preheat oven to 375°
Line a baking sheet with foil and spray with cooking spray.
Cut bread into cubes put into a bowl, melt the butter and pour into the bowl with the bread and then add your cinnamon and sugar. Mix until well coated.
Pour onto the baking sheet and put into the oven for 10 mins while preheating and then continue baking for another 10 mins until crispy.
Grab a bowl and add a scoop of the bisque and some creama with some croutons and enjoy!
432 Calories 67.8 Carbs /17.7 Fat /4.3 Protein
1 Caulipower Crust
1/3 of a cup of Cheese
1/2 of a cup of Sauce
1/3 of a Green Pepper
1/3 of Mushrooms
8 Banana Peppers
1/3 of Red Onion
Preheat oven to 425°
Open crusts and take them out of the packaging.
Put down the sauce spread to the edge or close to it and then the cheese.
Add on the toppings: I did peppers first, onion, mushrooms and then banana peppers.
Once oven is preheated put pizzas in the oven and cook for 13-16 mins or until crust is brown.
Let cool for a few mins before cutting and then enjoy your master piece.
716 Calories 14 Carbs /2.5 Fat /32 Protein