1 large egg
1/2 cup of chocolate Nutrasumma protein powder
1/4 cup of coconut flour
1/2 tsp of baking soda
1/4 cup of flaked coconut
1/4 cup of milk*
10 ground Brazil nuts
1/8 cup sugar-free dark chocolate chips
*(We used coconut milk, but any type will work.)

Preheat oven to 340 F or 170 C.
Mix together egg, protein powder, coconut flour, baking soda, coconut, milk, and ground nuts.
Once dough is formed, stir in chocolate chips.
Using a spoon, divide mixture into 12 cookies and place on a sprayed cookie sheet.
Put in oven for 15-20 minutes.
Remove them from the oven as soon as they cook through. It’s good if they’re a bit soft in the center. Make sure you don’t overcook them because they’ll dry up and lose their charm if you do.
Let them cool, pour yourself a tall glass of milk and boom! Enjoy a couple of cookies!
Notes:
If you want lower-calorie and lower-fat cookies: use oats instead of flaked coconut, almonds or walnuts instead of Brazil nuts, and cocoa powder instead of chocolate chips.

75 calories per cookie
4g fat
4g protein

Description
If you can stand the heat… then get into this shrimp bowl!

Ingredients
1/2 medium Red Onions
1 pepper Jalapeno Peppers (optional)
3 tsp Minced Garlic
6 serving (serving = 1/4 pepper) Mt. Olive Roasted Red Peppers
1/4 serving (serving = 1/2 cup) Italian Tomato Sauce
1/2 serving (serving = 1 cup) Vegetable Broth
1 tsp Marjoram (Dried)(optional)
2 serving (serving = 1/4 tsp) Mrs. Dash Original Seasoning Blend
21 large shrimp (shelled) Shrimp
1/2 tsp Chili Powder
1/4 serving (serving = 1 tsp) Crushed Red Pepper Flakes
Directions
In a Medium Saucepan, Heat 1/2 TB Coconut Oil

Add:

1/2 Red Onion, Chopped

1 Jalapeno Pepper, Chopped

1 TB Minced Garlic

Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent

Add:

2 Roasted Red Peppers (pureed in food processor, slightly chunky)

1 1/2 TB Tomato Sauce

1/2 Cup Vegetable Broth

1 Teaspoon Dried Marjoram

1/2 Teaspoon Mrs. Dash Original

Fresh Black Pepper

Chili Powder & Red Chili Flakes (based on your desired level of heat)

Stir & Simmer on Low Heat for about 10 minutes

Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)

Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.

Sprinkle with Fresh Parsley

Description
Perfect Patties for Vegan & Gluten Free Diets!

Ingredients
1 cup Cooked Lentils
1 tsp Garlic Powder
1 small Zucchini
8 medium Baby Carrots
0.15 serving (serving = 1 cup) Vegetable Broth
0.15 serving (serving = 1/2 cup) Italian Tomato Sauce
1/2 serving (serving = 1 tbsp) Coconut Oil
Directions
Pre-Heat Oven at 400 Degrees

Pulse 7-8 Baby Carrots & 1 Small Zucchini in a Food Processor

In a Bowl, Mix:

1 Cup Cooked Lentils, (A made a big batch that were cooked in 1/2 Vegetable Broth, 1/2 Water, Garlic Powder & Tomato Sauce)

The Chopped Carrots & Zucchini

3 TB Almond Meal

Using your hands, form 8 patties (not too thick) and place on a sheet pan greased with Coconut Oil

Bake for 25-30 minutes.

Flip, but be careful, they will be delicate!

Broil on High for 5 minutes.

Let cool before handling (so they can “toughen up”)

ENJOY!

Ingredients
1 tsp Vanilla Extract
1/4 cup (8 fl oz) Coffee (Brewed From Grounds)
1/4 cup (8 fl oz) Water
1/4 cup Almond Milk
1 serving (serving = 1 scoop) Chocolate Protein Powder
1.5 serving (serving = 1/4 cup) Steel Cut Oats
Directions
Cook all ingredients (except protein powder and sweetener) on stovetop while stirring until thick. About 3-4 minutes give or take. Or microwave. Add in sweetener of your choice (agave, trivia, honey, etc..), 1 scoop of chocolate protein powder, and more almond milk to thin out to your liking.

Description
Hold the Mayo!! Tasty Egg Salad that can be eaten for any meal.

Ingredients
3 oz Lowfat or non fat (1-2% Fat) Cottage Cheese
2 large Boiled Eggs
1 large Boiled Egg White
1/4 tsp Chili Powder
1/2 serving (serving = 1 tsp) McCormick Dry Mustard
1/4 serving (serving = 1 serving) Chobani 0% Plain Greek Yogurt
Directions
Boil 3 Large Eggs

In a Small Bowl, Mash together:

2 of the Egg Yolks (the third is not needed)

3 oz. Plain Cottage Cheese (I used 1%)

2 TB Plain Non-Fat Greek Yogurt

1/2 Teaspoon Ground Mustard

1/4 Teaspoon Chili Powder

Dash of Fresh Cracked Pepper

Add Yolk Mix to Chopped Egg Whites

Optional: Sprinkle with Red Chili Flakes to your desired level of heat, or add a Dash of Salt

Serve over a bed of greens, or just eat plain!

~Looking for a perfect boiled egg? For large eggs, once water starts to bubble, cook for 13 minutes then remove from heat~

Lightly toss together in a bowl: 2 cups cubed fresh watermelon 1 Tbsp chopped mint 0.5 oz fat free feta 1 Tbsp chopped red onion 1/2 Tbsp lime juice 1/4 tsp olive oil

NUTRITION
126 calories
20g carbs
1g fat
7g protein!

Description
Tonight’s post-workout dinner: Homemade tuna sweet potato cakes with green stuffed mushroom caps!

Ingredients
1 slice (1 oz) Part Skim Mozzarella Cheese
1 can (6.5 oz), drained Tuna in Water (Canned)
1/3 oz Cilantro
1 oz Feta Cheese
1 dash Black Pepper
1/2 fl oz Lemon Juice
1 tsp Lemon Peel
1/2 head, medium (5-6″ dia) Cauliflower
1/4 cup, pieces or slices Mushrooms
4 piece whole Portabella Mushrooms
1/4 cup, chopped Scallions or Spring Onions
1 cup Spinach
1 sweetpotato, 5″ long Sweet Potato
10 almonds
1 oz Water
1 serving (serving = 1/3 cup) Panko Breadcrumbs

Directions
TUNA CAKES: 1 large sweet potato, 1 can of tuna, 1 chopped scallion, 1 tbsp minced cilantro, 1/2 tbsp lemon juice, 1 tsp lemon rind, pepper to taste. Peel and boil sweet potato for 10 minutes (until soft). Mash sweet potato. Add the rest of the ingredients and and mix well. Shape mixture into 4 cake-like patties. Refrigerate for one hour (so they cool down and stick together). For soft cakes: Cook patties on nonstick baking sheet for 20 minutes at 375, flipping halfway OR For crispy cakes: Heat 1 tsp coconut oil in pan over medium heat. Add patties, cook about 3 minutes per side or until lightly browned.

FOR MUSHROOM CAPS: 4 portobello mushroom caps, 1 cup spinach, 1/2 cauliflower, 1/4 cup mushrooms, 10 almonds, 3 tbsp partly skimmed mozzarella cheese, 3 tbsp panko breadcrumbs (optional, but will add a little crunch/texture), 3 tbsp light feta cheese, lemon juice, a little water. Combine all ingredients but the mushroom caps in a food processor, and blend until a smooth consistency (no big spinach chunks). Stuff mushroom caps with mixture, divided evenly. Lightly coat baking dish with olive oil cooking spray. Cook mushroom caps at 375 for 12 minutes.

350 calories
40g protein

Description
No Bread Needed for these Sliders!

Ingredients
1 medium (2″ dia, 5″ long, raw) Sweet Potato (Without Salt, Baked In Skin, Cooked)
1/4 serving (serving = 1 tbsp) Coconut Oil
1.5 cup Baby Spinach
1 serving (serving = 1/4 tsp.) Mrs. Dash Garlic & Herb Seasoning Blend
4 serving (serving = 3 oz) Boneless & Skinless Turkey Breast Cutlets

Directions
Pre-Heat Oven at 375
Slice a Large (and thick in width) Sweet Potato into 1/2 inch discs
Place onto greased cookie sheet & season
Bake for 30 minutes, flip and bake for 10 more minutes before removing from oven
Grill 3/4 lb. Boneless Turkey Breast (I seasoned mine with Mrs. Dash Garlic & Herb Blend) until cooked through
Sandwich cooked turkey in between 2 sweet potato “buns” with steamed spinach
ENJOY!

The “toppings” for these sliders are ENDLESS! Get crazy with it & add COLOR! Roasted red peppers, Red cabbage, Kale… etc!

Description
These are delicious! Give them a try!

Ingredients
2 tbsp Vanilla Extract
8 large (1-3/8″ dia) Strawberries
1 serving (serving = 1 scoop) Vanilla Protein Powder
2 serving (serving = 1 packet) Truvia Sweetener
1 serving (serving = 3/4 cup) Liberte Greek Yogurt 0%

Directions
Bottom layer mix 1 scoop vanilla protein powder, 6 tbsp greek yogurt, and 2 tbsp pure vanilla. Scoop into cupcake mold, freeze. The blend 8 big strawberries, 2 packs Truvia, and 5 tbsp greek yogurt. Scoop on top of bottom layer, freeze again.

Makes 4 froyo cups
92 calories
7g carbs
4g sugar
12g protein

Ingredients
Nonstick cooking spray
4slices turkey pepperoni (0.25 ounce total), quartered
2tablespoons diced green sweet pepper
2tablespoons presliced mushrooms
2egg whites
1tablespoon NF milk
1deli flat 7-grain thin roll, split
2teaspoons pizza sauce
1slice mozzarella cheese, cut diagonally into quarters
4slices Roma tomato (optional)

1. Coat a small nonstick saucepan with cooking spray; heat over medium heat. Sprinkle pepperoni, sweet pepper, and mushrooms into saucepan; cook for 2 minutes.
2. In a small bowl, whisk together egg whites and milk; pour over pepperoni mixture in saucepan. Cook until egg white mixture begins to set. Using a spatula, fold the partially cooked egg white mixture over; cook about 2 minutes more or until it is cooked through.
3. Meanwhile, toast the deli flat halves. Place cut sides down. While still warm, spread each half with 1 teaspoon of the pizza sauce; place two of the cheese quarters on each half.
4. Spoon half of the egg mixture over each of the prepared deli flat halves. If desired, top with tomato.

Nutrition Facts Per Serving:
Servings Per Recipe: 1
cal.(kcal): 218
Fat, total(g): 6
carb.(g): 23
fiber(g): 6
pro.(g): 21