4 Brown’n Serve Sausage Links
5.3 oz Trader Joe’s Nonfat Strawberry Yogurt
15 tbsp Liquid Egg Substitute
2 White Corn Style Tortillas
Pour and measure out liquid egg substitute. Add to pan with a bit of cooking spray and heat on medium heat.
While that starts to cook wrap up sausage in paper towel and microwave 1 min and then flip and microwave for another minute.
Start to scramble egg substitute and make it to how you enjoy scrambled eggs.
Turn off heat. Heat tortillas in pan or I just used the full on burner for a few minutes until they browned.
Take sausages out of microwave. Place tortillas on plate and start to add eggs followed by the sausages and top with cheese and I used sriracha on top.
Grab your yogurt and make your coffee how you normally would to enjoy this fast, easy high protein breakfast.
Macro Count: 646 Calories 58.7 Carbs /16.7 Fat /57.7 Protein
1 Cup Gluten Free Kodiak Mix
1/2 Cup Egg Whites
1/2 Milk of Choice
SF Whipped Cream
1 tbsp SF Maple Syrup
Coffee is made from @gaggiaprofessional Machine
Mix batter throughly until it forms thickness you desire.
Heat up pan or griddle.
Once heated. Spray with cooking spray and measure out batter. I did 2 at a time.
Once bubble formed I flipped to the other side. Once done place on a plate and use remaining batter.
Once all batter is gone. Plate cakes on a plate. Add SF Syrup and SF Whipped Cream and some Sprinkles.
Make coffee from machine if you have one if not make your coffee how you normally would, then enjoy! 😉
Macro Count: 328 Calories 46.8 Carbs /6.5 Fat /17.5 Protein
4-5 oz Sirloin Tip Steak
3-4 Romaine Leaves
1 Naked Baked Potato
Cook steak accordingly or how you would cook your steak, some pink, no pink, etc.
Spread out romaine on baking sheet and grill for about 15-20 mins or until charred or wilted.
Cook baked potato until cooked through. Making sure to microwave before finishing off on the grill or stove.
Once romaine is off the grill and cooled add Caesar dressing and cheese.
Plate and enjoy this yummy, easy dinner.
Macro Count: 370 Calories 16 Carbs/18.5 Fat/37 Protein
(Rough estimation here, would add a few more calories)
1/2 tbsp olive oil
1 lb. ground chicken breast
1/2 onion, diced
2 cloves garlic, minced
2 carrots, peeled and shredded
1 (14oz) bag coleslaw mix
3 tbsp low sodium gluten free tamari (or coconut aminos )
1 tbsp rice vinegar
1–2 tsp toasted sesame oil
Heat olive oil in a large pan over medium heat.
Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don’t drain it.)
Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.
Add garlic and cook 1 minute more.
Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)
Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.
Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.
Stir in sesame oil and serve! 😛
184 Calories 6.8 Carbs /10.4 Fat /18.7 Protein