LOWER CALORIE NO BAKE SHAKEOLOGY COOKIES

INGREDIENTS

8 Tablespoons PB2

3 Tablespoons Natural Peanut butter

½ Cup chocolate Shakeology

3 Tablespoons Raw Honey

½ Cup Quick Oats.

DIRECTIONS

1. Mix PB2 with water until it’s a paste like consistency

2. Mix in all ingredients until it’s a dry/crumbly texture. (mix in more Shakeology if necessary.)

3. Roll mixture into small individual balls (about a ping-pong ball size) and place on a wax sheet.

4. Makes about 12 balls.

5. Put in freezer until firm.

Nutritional Info - Calories: 80, Carbs: 10g, Fat: 2g, Protein: 7g

SWEET CAULIFLOWER PANCAKES

INGREDIENTS

¼ cup flour or protein powder

2 egg whites

Sweetener

½ tsp baking soda

1 to 1 1/4 cup cauliflower
Vanilla and Cinnamon to taste

DIRECTIONS

1.      Add cauliflower to food processor till it looks like rice

2.      Microwave cauliflower rice for 6-8 minutes

3.      Mix all dry ingredients together then add the egg whites, sweetener, vanilla, and cauliflower

4.      Use a nonstick pan to make pancakes
5.   Top with Dark Amber Maple Syrup OR Agave OR Honey...and FRESH FRUIT!!

SOOOOOO GOOD!!!

QUINOA PROTEIN BARS

INGREDIENTS

2 cups cooked quinoa

1/2 cup natural peanut butter
3 Tablespoon honey
1/4 teaspoon sea salt
3/4 cup gluten-free rolled oats
1 banana mashed
1 egg
1/2 cup unsweetened, shredded coconut*
1/2 cup chocolate chunks (dark!)

DIRECTIONS

Mix first 4 ingredients well. Add next five ingredients, spread out on parchment paper lined pan. Bake at 350 for 20 minutes.

This is one of the easiest snacks! 

PEANUT BUTTER BALLS

INGREDIENTS
1/2 cup natural peanut butter
2 Tbsp honey
5/8 cup dark chocolate (try Lindt Extra Dark Chocolate 85% Cocoa, broken into pieces)
1 1/4 tsp Coconut Oil

DIRECTIONS
1. Mix peanut butter and honey together using an electric mixer until thick (approx 1 minute).
2. Roll into balls and freeze for at least 45 minutes.
3. Combine chocolate chips and coconut oil and heat in microwave for 1 minute. Stir. Heat in microwave for another minute (or until melted).
4. Let chocolate/coconut oil mixture sit out for approx 10 minutes to slightly harden.
5. Once balls are chilled, dip in chocolate mixture.
6. Place balls into the refrigerator to chill.

Note: I made mine into quarter-size balls which made approx 16-18 balls.

Enjoy!

PINTO BEANS & RICE WITH MICROGREEN SALAD

INGREDIENTS 

1 cup cooked brown rice
1/2 cup canned pinto beans (with liquid)
1 teaspoon smoked paprika
1/8 tsp. cumin
1/4 tsp coriander
1 tsp. extra virgin olive oil
1 tsp. Bragg liquid aminos
Himalayan salt to taste

DIRECTIONS 
Heat beans gently in saucepan over medium high heat until simmering.  Drain and return to pan.   Add oil, spices, aminos, and salt.  Stir well.  Gently fold cooked rice into beans.  Serves 1.

Microgreen salad
1/4 cup shredded carrot
1/4 cup chopped cucumber
1/4 cup red bell pepper
1/4 cup sprouts like radish, alfalfa or broccoli
1/4 cup chopped tomato
1/4 cup chopped jicama
fresh herbs like basil, cilantro, parsely, dill
1/3 cup toasted seeds and nuts like cashews, pecans, pumpkin seeds or sunflower seeds (all unsalted).

Then top with your favorite home made dressing. 

NO BAKE SHAKEOLOGY COOKIES

INGREDIENTS

1 cup natural peanut butter or almond butter   

1 cup quick cooking oats

½ cup honey

1 cup Chocolate Shakeology

DIRECTIONS

1. Combine peanut butter, honey, oats and Shakeology in medium bowl. Mix well.
2. Roll 24 balls, each the size of 1 tbsp.
3. Flatten each slightly so takes on the shape of a traditional cookie. (Optional)

Nutritional Information (per serving):

Calories: 115

Fat: 6g

Saturated Fat: 1g

Cholesterol: 2mg

Sodium: 39mg

Carbohydrate: 15g

Fiber: 1g

Sugar: 7g

Protein: 5g

ALMOND CRUSTED TILAPIA OR CHICKEN

INGREDIENTS

1 pound bag of raw unsalted almonds
Egg Whites
Paprika
Garlic
Onion
Salt
Pepper
**This makes much more breading than I need, but I just bag it and refrigerate the rest until the next time I make it again.

DIRECTIONS
 
Almond Flour: 

Blend all ingredients except for egg whites in a food processor to taste (honestly just toss about a tablespoon each spice in and then just a dash of salt and pepper) until it is very fine and soft, almost flour like...It's ok if there are still bits of almond that aren't ground up all the way.  I actually had larger chunks in mine and it tasted really good!  I loved the texture!

Start with 6-8 raw chicken breast or tilapia; trim off all of the fat and cut them into individual portion sizes. Place each breast between plastic wrap and pound until they are thin. Then, I dredge each piece of chicken thru either an all egg white bath. Shake off the excess egg white and then dip both sides of the chicken breast in the almond flour/breading put on onto aluminum foil lined baking sheet and cook.

I like my chicken crispy on top so I bake it the following way: 325 degrees for 20 minutes. Half way through the baking process I pull the chicken out and flip so the underside isn't soggy... then with about 4-5 minutes left I put the broiler on and let them get nice and golden brown on top!