Protein shakes are a great way to recover after a workout, protein packed breakfast and a quick easy snack. What’s in your favorite protein shake?

Try this version:
Almond milk 1/2 cup
water 1/2 cup
4 Ice cubes
1/4 or 1/2 banana
1 tblsp almond butter
Handful of spinach
1-2 scoops vanilla pea protein

Ingredients:

1/2 Head of White Cauliflower
4 cloves chopped garlic
(2) Whole Eggs or Egg Whites
Herbs: Chopped Cilantro, Thyme, Rosemary, Oregano, Basil
1/2 Onion
2 Medium Red Tomatoes
(1) 6oz Chicken Breast (grilled before hand)
Pesto sauce
Arugula
Chile Pepper
Preparation:

Pre-heat oven to 425 degrees
In a food processor, high speed blender or cheese grater add 1/2 head of Cauliflower and begin to chop until it turns to a rice like consistency
On LOW heat, saute grated Cauliflower, chopped Garlic and Oregano for 5-6 minutes.
Remove mixture from saute pan and add to a large mixing bowl. Add (2) eggs or egg whites
Mix until egg has been completely absorbed by the Cauliflower
On a pizza stone, cookie sheet or baking pan, begin to spread out your “crust” into a circular or square shape as thick or thin as you’d like.
Put pan in oven and bake for 12-14 minutes until it begins to brown at edges and turn a yellowish color
Remove from oven and spread out your pesto or pizza sauce of choosing
Add the toppings you’d like minus the leafy greens as they will wilt in the heat
Return your pizza to the oven for an additional 4-5 minutes to allow all the toppings to blend together.
Remove and add greens – Cut with a pizza wheel and CAREFULLY begin to pry edges and lift from underneath with a large spatula. This is key to keeping your crust in one piece as it can be fragile at first.
ENJOY —-

Ingredients

4 Large Egg Whites

1/2 cup chopped broccoli

1/2 cup coconut milk

Directions

1. Pre heat your oven to 375 degrees.

2. Spray your cake pan with non stick spray.

3. In a bowl whisk together your egg whites and milk.

4. Mix in your broccoli and seasoning of choice.

5. Pour into your pan.

6. Bake for ~20-24 minutes.

1 scoop protein

1/4 tsp. cinnamon

1/8 tsp. baking soda

1/4 tsp. vanilla

1/4 cup pumpkin puree

1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water, left to sit for 3 minutes)

Cooking spray

Spray dish, Add powder, cinnamon, baking soda mix with fork, add pumpkin purree flax egg and microwave for 3 minutes in a mug.

2 medium eggs

dash of pepper

1 avocado

1. Cut an avocado in half and remove the pit, make the hole big enough where the pit was to fit one egg

2. Crack an egg into each avocado half and put on a baking pan and place in the oven at 350 degrees.

Bake for approximately 10 minutes (until it’s at your desired firmness) and remove, add pepper to taste.

Keep batter refrigerated and on tap so you can make them various times throughout the week.

3-small bananas

½ cup chopped walnuts

6-egg whites

Dry ingredients:

1-cup Rolled oats (Old fashioned oats may be substituted)

1-tbsp Ground flaxseed

1-tbsp Wheat germ

2-tbsp Protein powder

2-tsp Ground cinnamon

½-tsp Sea salt

Wet Ingredients:

1-tspVvanilla

2-tsp Maple syrup (honey may be substituted)

½-cup Plain nonfat Greek Yogurt

—In a small bowl, mash bananas until smooth. Add walnuts. Set aside

—Beat egg whites until stiff. Set aside.

—In another bowl combine the mashed bananas, walnuts and egg whites with wet ingredients. Add dry ingredients to wet and mix gently to combine.

—Heat a skillet or pan on medium-high heat. Coat pan with Pam or any cooking spray. Pour about ¼ cup of batter for each pancake. Cook on one side until bubbles appear on top, then flip to cook other side. Serve and enjoy.

Nutrients-(1, 2” pancake)

Calories: 160; Total fat: 6g; Total Carbohydrates: 20g; Fiber: 3g; Sugar: 6g; Protein: 9g