Chicken Braised in Walnut Sauce

This is an oldddd recipe from Cooking Light magazine. I used to make it all the time in college. It's an easy one-dish meal that makes you feel like a fancy-pants while eating it. Walnuts are an omega-3 bonus.

Chicken Braised in Walnut Sauce

Ingredients:

- 2 teaspoons olive oil 

- 4  (8-ounce) chicken breasts

- 1/3 cup finely chopped onion 

- 1 garlic clove, minced 

- 1/2 cup finely chopped walnuts 

- 2 tablespoons all-purpose flour (I usually use whole wheat or spelt)

- 1/2 teaspoon ground cinnamon 

- 1/4 teaspoon ground red pepper 

- 1 (14-ounce) can fat-free, less-sodium chicken broth (water works too)

- 1/4 cup finely chopped fresh parsley 

- 1 tablespoon white wine vinegar 

- 1/4 teaspoon salt 

- 1/4 teaspoon freshly ground black pepper 

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Remove from pan. Add onion and garlic to pan; cook 2 minutes or until tender. 

2. Combine flour, cinnamon and red pepper and sprinkle over walnuts; stirring to coat. Add broth and stir with a whisk, stirring constantly. Add walnuts and cook 1 minute or until toasted, stirring constantly. 

3. Return chicken to pan. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick.

4. Stir in parsley, vinegar, salt, and black pepper. Remove from heat and serve! Great over rice!

Cream Cheese Stuffed Pumpkin French Toast

Pumpkin season never ends in my apartment. Had a Whole Foods and Trader Joe's adventure last night and found pumpkin flavored Rudi's bread and Trader Joe's Pumpkin Cream Cheese. Amazing apart, and even more amazing together.

I haven't had too many gluten-free breads (I'm not gluten-free) but I've heard they usually don't taste that great. I happen to think the texture and flavor of Rudi's is really good.

If you find another pumpkin flavored bread, it's totally fine to use!

Cream Cheese Stuffed Pumpkin French Toast 

Serves: 2

Ingredients:

4 slices Rudi's Pumpkin bread
2 eggs
1/3 cup unsweetened cashew milk (or any milk)
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
5 drops liquid stevia (optional)
Trader Joe's Pumpkin Cream Cheese

Directions:

1. Heat a non-stick pan over medium high heat.
2. Spread 1 tablespoon cream cheese over each slice of bread and make two sandwiches.
3. Whisk together the eggs, milk, vanilla, stevia, and cinnamon.
4. Spray your pan with cooking spray. Dip each sandwich in the mixture (about 20 seconds each side). Add to the pan and cook about -2 minutes. Flip, then cook about 1-2 minutes on the other side. Serve!

Chocolate Chip Banana Muffins

This recipe is perfect for those super ripe bananas on your counter. The bananas provide enough sweetness, so you don't need to add much sweetener. These are probably the most moist muffins I've ever made. It's hard not to eat the whole batch!

I get my flours, stevia, and extracts from Vitacost. They have the best prices and an amazing selection of food and supplements. Use this link for money off your first order. 

Chocolate Chip Banana Muffins

Ingredients:

3 small very ripe bananas (or two medium)
2 eggs
2 teaspoons coconut oil 

1/2 cup unsweetened cashew or almond milk
1 teaspoon vanilla
1 cup almond flour
1/4 cup coconut flour
1/4 cup stevia
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup chocolate chips (more if desired)

Directions:

1. Preheat oven to 350 F. In a food processor, combine the banana, eggs, coconut oil, milk, and vanilla. Blend until smooth.
2. In a large bowl, combine the flours, stevia, baking powder and cinnamon.
3. Add the dry ingredients to the wet ingredients in the food processor. Blend until smooth. Fold in the chocolate chips.
4. Add batter to a muffin tin coated with cooking spray. Bake 25 minutes or until knife comes out clean. Allow to cool.

Coconut Flaxseed Pancakes

I had been sticking to my usual pancake recipe all week, but decided to switch it up this morning and use some ground flaxseed in the batter. These came out so delicious and fluffy- I could've had 3 more stacks.

Ingredient note: I buy my flour, flaxseed, stevia, oatmeal, psyllium husk and more from Vitacost. They have the best prices and deliver right to your door. Click the link for a discount off your first order!

Coconut Flaxseed Pancakes

Ingredients:

1/3 cup riced cauliflower (I used my Ninja to finely chop it)
1/4 cup egg whites
2 tablespoons Cellucor Cinnamon Swirl Whey Protein
3 tablespoons coconut flour
1 tablespoon flaxseed
1 teaspoon psyllium husk
1/2 teaspoon baking powder
Stevia to taste
Almond milk

1. Microwave the riced cauliflower for 45 seconds (you do NOT taste it- it makes the pancakes moist).
2. Combine all ingredients together in a food processor, except the almond milk. Slowly add almond milk until the batter has a slightly pudding-like consistency.
3. Heat a non-stick pan over medium heat and spray with cooking spray. Once hot, add pancake batter by the spoonful. Cook like regular pancakes (be patient- they take longer to cook than regular pancakes- you don't want to flip too soon!). 

Protein Coffee Cake

I loved coffee cake when I was little. It was a staple dessert whenever my grandmother had people over for dinner. Like traditional coffee cake, there is no coffee used in this recipe. It actually tastes more like a cinnamon cake with a hint of coffee flavor. Perfect for breakfast, snack or dessert!

Protein Coffee Cake

Serves 8

Ingredients:

2 scoop Cafe Mocha protein powder by Dymnatize Elite  (or other coffee flavored protein powder)
1 cup almond flour
1/2 cup millet flour (could also probably use whole wheat flour)
1/4 cup granulated stevia
1 teaspoon baking powder
1 teaspoon cinnamon
6 oz. 0% Total Fage Greek yogurt
1/3 cup skim milk
2 egg whites
1/2 teaspoon butter extract

Directions:

1. Preheat oven to 350 F.
2. Blend ingredients together (I used my cheap blender from Target).
3. Pour batter into a round cake pan.
4. Bake 25 minutes, or until knife comes out clean. Transfer to a cooling rack or a plate to cool. 

Nutrition Info (without frosting): 168 calories, 8 g Fat, 11 g CHO, 13 g Protein

If you'd like to add a frosting (my design skills were lacking on this one), add a big scoop of Greek yogurt and a few drops of liquid stevia to a small plastic ziplock bag. Mix well (basically massage the yogurt). Cut the bottom tip of the plastic bag to form a very small hole. Squeeze all the yogurt down towards the hole and pretend your a real baker with a fancy frosting tool. Make sure the cake is completely cooled before you do this or the yogurt will melt!! Store leftovers in the fridge. 

I buy all my flours, proteins, extracts, protein powders and more from Vitacost. They have the best prices, and deliver right to your door (free shipping!). Use this link for money off your first order!

Cinnamon Banana Pancake Rollups

Not your typical pancakes, but these were a delicious twist to the usual. I based this recipe off of Kim's recipe, but I switched up some of the flavors and ingredients. With oatmeal as the pancake base and cottage cheese as the filling, these pancakes are full of complex carbohydrates and protein- perfect start to the day.

Cinnamon Banana Pancake Rollups

Ingredients:

Pancakes:

- 1/3 cup raw oats
- 1/4 cup egg whites
- 1 T mashed banana
- 4-5 drops vanilla stevia drops (or regular stevia to taste)
- 1/2 teaspoon butter extract
- Cinnamon

Filling:

- 1/3 cup cottage cheese
- 1 tablespoon vanilla whey protein
- 1/4 teaspoon xantham gum (or 1/2 teaspoon flour)
- 3 drops vanilla stevia

Topping:

-1/2 banana
- Cinnamon
- 1 tablespoon sugar free syrup


Directions:

1. Blend together the oats, egg whites, banana, stevia, butter extract, and cinnamon.

2. Preheat a medium size, non-stick pan over medium heat. Coat with cooking spray. Pour batter into the pan. You want the batter to spread out nice and thin. Cook for about two minutes each side.

3. To make the filling blend together the cottage cheese, 1/4 teaspoon xantham gum (or flour), and the stevia. Spread the filling over the pancake and roll up. Cut roll up in half.

4. To make the topping. Slice about 1/2 banana and add to a small pan coated with cooking spray. Cook over medium heat until the banana begins to soften, add cinnamon and about 1 T sugar free syrup. Cook about 30 seconds (keep stirring). Top your pancake rollup with the banana mixture.

5.  DEVOUR.

Ingredient Note: I buy my oats, xantham gum, stevias, flours, and extracts from Vitacost. They have the best prices and deliver everything right to your door! Here's a link for a discount off your first order of $30 or more.

Apple Turkey Meatloaf with Maple Roasted Butternut Squash

This may be the best turkey muffin/mini meatloaf I've ever made. So moist and perfectly flavored. This recipe is perfect for the fall! You can easily make this into one large meatloaf and cook it longer, but they are so cute when they are baked in muffin tins. I HIGHLY recommend you serve this with a side of maple roasted butternut squash. Fall food party in your mouth!

                   

Apple Turkey Muffins

Ingredients:

- 1 lb lean ground turkey breast
- 1/4 cup egg whites
- 1/2 cup unsweetened applesauce
- 1/2 cup oatmeal
- 1/4 onion, finely chopped (I used my Ninja)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash of pepper

Directions:

1. Preheat oven to 350.
2. Combine all ingredients in a large bowl. Make sure it is mixed really well!
3. Spray a muffin tin (mine had 6 cups) with cooking spray. Evenly divide the turkey mixture into the muffin tins.
4. Bake for 25 minutes and serve!

Nutrition information for 1 turkey muffin: 149 calories, 6 grams fat,  8.5 grams carbohydrates, 15.6 grams protein

Maple Roasted Butternut Squash

Ingredient:

- 1 large butternut squash, peeled and cut into small chunks
- Cinnamon
- Sugar free syrup

Directions:

1. Preheat oven to 375. Cover a baking pan with tin foil and coat with cooking spray. Spray with  butternut squash with cooking spray and toss in a large bowl with cinnamon (I use a lot!).
2. Baked for about 30-35 minutes or until soft. Remove from oven and drizzle with a sugar free syrup. Toss to coat.

               

Apple Pie Protein Pancakes

These have been one of my favorite recipes that I keep going back to. The unsweetened applesauce in this recipe gives the pancakes great flavor and keeps them moist. Applesauce is a great replacement for butter and oil in baking. Other options to replace the butter and oil  in your recipes include Greek yogurt, cottage cheese, banana, and even avocado! Do NOT let the cauliflower in the recipe scare you. You cannot taste it, and it makes the pancakes more dense and cake-like. Read more about the ingredients I use here. You can find the coconut flour and psyllium husk from Vitacost. It's cheaper than the grocery store and delivered right to your door! Use this link  for money off your first order!

Apple Pie Protein Pancakes

Ingredients:

1/3 cup riced cauliflower (I place raw cauliflower in my Ninja food processor and blend until finely chopped)
3/4 scoop vanilla whey protein powder (I used Cellucor)
2 tablespoons coconut flour
1/2 tablespoon psyllium husk
1 stevia packet
1/2 teaspoon baking powder
1/4 cup unsweetened applesauce
3 tablespoons egg whites
2-3 tablespoons almond milk
Nutmeg and cinnamon to taste

Directions:

1. Preheat a nonstick pan over medium heat and coat with cooking spray.
2. Microwave your cauliflower rice for 40 seconds.
3. Add all ingredients to your food processor (including cauliflower). Blend until smooth, but do not over mix! Batter should be thick.
4. Add batter to the pan by the heaping spoonful. Cook until set and small bubbles start to form. Flip and cook on the other side. Be patient. Mine are thick so it takes a little longer than regular pancakes.

I layered mine with stevia sweetened Greek yogurt, warm apple slices, and topped them with more cinnamon :)

Serves 1

Nutrition Information:  3 g Fat, 27 g CHO, 14 g Fiber, 24 g Protein

Cinnamon Apple Protein Loaf

I love making my own protein bars and snacks. This is a quick, easy, deliciously moist protein loaf. I love crumbling this on top of my protein fro-yo. If you don't have Cinnamon Graham Cracker protein powder, you can just use vanilla protein powder. I buy my Almond Flour online from Vitacost. It's cheaper and it's delivered right to my door. Use this link for a discount off your first order!

Cinnamon Apple Protein Loaf

Ingredients:

1/2 cup Cinnamon Graham Cracker whey protein
1/2 cup oatmeal
1/4 cup almond flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon baking powder
1/2 cup unsweetened applesauce
2 egg whites
1/3 cup Greek yogurt

Directions:

1. Preheat oven to 350.
2. Place oatmeal in a food processor and blend until it becomes a flour.
3. Add all ingredients into a blender. Blend until smooth. Do not over mix!
4. Place in a bread loaf pan coated with cooking spray. Add batter to the loaf pan.
5. Bake for about 20 minutes, or until knife comes out clean.

I cut mine into 6 slices. You cut bigger pieces if you like!

Nutrition Information (if cut into 6): 3 g Fat, 9 g CHO (1.6 g Fiber), 9 g Protein 

Cinnamon Graham Cracker Protein Pancakes

Pretty sure the picture says it all. FLUFF. My usual ingredients with Cinnamon Graham Cracker whey protein by Optimum Nutrition. Delicious, but if you don't have that flavor, use whatever whey protein powder you like! I always buy my protein powders from bodybuilding.com. If you buy them anywhere else, your paying WAY too much! 

                   

Cinnamon Graham Cracker Protein Pancakes

Ingredients:

1/3 cup riced cauliflower 

1 level scoop Cinnamon Graham Cracker whey protein (I used Optimum Nutrition. If you don't have this, use another flavor!)

1/4 cup oatmeal

2 tablespoons coconut flour

1 teaspoon psyllium husk

1/2 teaspoon baking powder

1/2 medium banana (50 grams)

3 tablespoons egg whites 

1 tablespoon almond milk

1/2 teaspoon butter extract (optional if you don't have any) 

1 packet stevia

5 drops liquid stevia

Directions:

1. Heat a nonstick pan over medium heat. Coat with cooking spray. 

2. Cook the cauliflower in the microwave for 40 seconds (I "rice" mine by putting it into a food processor until finely chopped).

2. Add all ingredients (oatmeal through the stevia) on a food processor. Add cauliflower last (so it has a chance to cool down a little).

3. Blend until smooth, do not over mix. 

4. Cook your pancakes! 

Apple Pie Overnight Oats

Fall spiced apples layered with protein packed egg white oats, and a vanilla cream topping. This will make your taste buds VERY happy. Usually, I make overnight oats without cooking the oats. But cooking them with egg whites makes them a fluffy and thick texture that is really amazing. You can cook them on the stove or in the microwave. I used a microwave because I got home from work late and reallyyy didn't feel like cleaning dishes. You can do it either way, but make sure you watch them in the microwave. If you cook them too long they will bubble up and overflow. Every microwave is different, so my timing may be different than yours. For either method, make sure you really stir the egg whites in. No one likes clumpy eggs in their oatmeal! If you don't have all the spices listed below, just use more cinnamon!

Warning: This will make your house smell really good!

Apple Pie Overnight Oats

For the Oatmeal:

1/2 apple, diced
1 tablespoon sugar free maple syrup
Dash of nutmeg
Dash of allspice
Few dashes of cinnamon
1/3 cup oatmeal
2/3 cup water or almond milk (or any milk)
1 packet stevia
1/4 cup egg whites

For the vanilla cream:

1/4 cup plain greek yogurt
1/2 scoop vanilla whey protein
Stevia to taste

Directions:

1. Place apples in a bowl. Add sugar-free syrup and spices. Stir to combine. Microwave for 1 minute or until soft. Place aside.
2. In a different bowl, stir together oatmeal with the water (or milk) and stevia. Microwave 40 seconds. Stir. Microwave in 20 second intervals until the oats are cooked and most of the liquid has been absorbed (I usually do 40 seconds, 20 seconds, 20 second, stirring in between). Stir in egg whites. Microwave an additional 20-30 seconds.
3. Pour the egg white oats over the apple mixture. Place in the fridge overnight. In the morning, combine the vanilla cream ingredients and top the oats. Enjoy!

Add any additional toppings you like (fruit, nuts, nut butter). I added Nuttzo Seven Nut and Seed Butter :)

Pumpkin Pie Overnight Oats

The perfect fall breakfast! Thick, creamy oats with the warm flavors of pumpkin, cinnamon, and maple.

Pumpkin Pie Overnight Oats

Ingredients:

1/3 cup oatmeal
1/4 cup canned pumpkin
1/2 scoop Cellucor Cinnamon Swirl protein powder (or vanilla)
2 tablespoons plain Greek yogurt
1/3 cup unsweetened vanilla almond milk (or any milk)
1/2 teaspoon maple extract (optional)
1/4-1/2 teaspoon cinnamon

Directions:

1. Mix all ingredients together in a bowl and let it sit in the fridge overnight. Enjoy cold the next morning!

Top with your favorite toppings if you like! This goes great with Justin's Maple Almond Butter or Wild Friend's Cinnamon Raisin Peanut Butter :) You can get them both from Vitacost. Use this link to get up to $10 off your first order!

Here's a recent order of mine from Vitacost- I love them all!

Orange Cinnamon Protein Pancakes

Fall is my favorite season. I love the crisp chill in the air, light sweaters, and the cozy feeling when you walk inside a warm house or store. Most of all, I love the flavors of fall- pumpkin, squash, apple, cinnamon, warm spices, and warm drinks (pumpkin coffee)! This morning my pancakes reminded me of fall, and I was seriously sad when they were over. The flavors of orange and cinnamon are beautiful together, and kind of make you feel all warm and cozy inside.

I made these with my brand new Sunwarrior Warrior Blend protein powder. I've been meaning to get this protein powder for months. Not sure why it took me so long. I love the fact that this protein powder is non-GMO,  allergen, soy, and dairy-free, and has a complete amino acid profile. It is easily digestible which makes it a great powder for those who have issues with whey protein. If you decide to replace whey protein with Sunwarrior in your recipes, be aware that you might have to increase the amount of liquid ingredients you use- Sunwarrior absorbs more liquid than whey protein.

If you'd like to try Sunwarrior Warrior Blend protein powder, iherb.com has the best prices! Use code ZSG766 to get money off your first order!

Orange Cinnamon Protein Pancakes

Ingredients:

3/4 scoop Vanilla Sunwarrior Warrior Blend protein powder
1/4 cup oatmeal
1/2 tablespoon psyllium husk

1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/3 cup riced cauliflower
3 tablespoons egg whites
3 tablespoons unsweetened vanilla almond milk
1/2 teaspoon orange extract
15 stevia drops, or to taste
Water as needed 

Directions:

1. Microwave your cauliflower for 30 seconds (To make "rice", just place raw florets in a food processor- I used my Ninja). Set aside.
2. Place oats in a food processor and blend until it becomes oat flour. Add Sunwarrior, psyllium husk, and  baking powder, to the oat flour. Pulse until combined.
3. Add egg whites, almond milk, orange extract, and stevia to the dry ingredients. Blend until combined. You may need to add some water if it's too thick. I added about 2 tablespoons.
4. Place batter in a bowl and stir in your riced cauliflower.
5. Heat a nonstick skillet over medium heat. Add batter by the spoonful. Flip when the edges set and bubbles start to form.

I layered my pancakes with PB2 and sugar-free apricot jam- HIGHLY recommend this combo!

Macros: 2.8 g fat, 21.5 g CHO (7.1 g fiber), 20 g protein

Sweet Cinnamon Chicken Stir-fry

   This recipe has been a go-to for me all week- I can't get enough! This power-packed meal is so easy to make and it tastes delicious! I've used acorn and kabocha squash in place of the sweet potato too, so use whatever you have on hand. If you're in a rush and don't have any sweet potatoes already prepared, you can cook it quickly in the microwave. My microwave actually has a setting for "baked potato" so that's what I use, but they usually cook between 5-7 minutes. Just make sure you let it rest for a minute or two (it continues to cook when it's out of the microwave). My broccoli is usually from a steamer bag and I cook that in the microwave as well.
    I used Beyond Meat Chicken (read about it here), but cooked chicken is great as well. I top my stir-fry with some almond butter to add some healthy fat to my meal. Definitely recommend it, but do what works for you!

Sweet Cinnamon Chicken Stir-fry

Ingredients:

4 oz cooked chicken (or Beyond Meat Chicken Strips), diced
1 cup cooked broccoli, chopped
4-5 ounces cooked sweet potato (one medium size), diced OR 1 1/2 cups cooked winter squash
Cinnamon to taste (I like a lot!)
Few splashes of sugar-free maple syrup, or regular syrup (I usually do 4-5 quick splashes)

Directions:

1. Heat a non-stick skillet over medium-high heat. Heat the chicken, sweet potato, and broccoli. I like to mash my sweet potato with my spatula.
2. Add cinnamon and sugar-free syrup. Allow to cook for another few minutes, stirring to combine.
3. Transfer to a bowl and top with almond butter, if desired (SO YUM).

Cinnamon Swirl Cauliflower Pancakes

These are seriously unreal. I cannot preach enough about how moist, dense, and cake-like that cauliflower makes to your pancakes!! And no, you absolutely DO NOT taste the cauliflower. This recipe was originally posted by Kim, but since I'm not a good recipe-follower, I modified some of the measurements to fit my needs (and to get the batter looking nice and thick). You really need to try these- LIFE CHANGING.

As a side note, many people have asked where I get some of my ingredients. There is a link on my homepage on the bottom right that brings you to a website where I order a majority of my ingredients at incredibly low prices (iHerb). If you use my link, or click on one of the ingredients that I've highlighted, it will bring you to the website and automatically apply a discount for you :) If you just go to the website, my coupon code is ZSG766.

Cinnamon Swirl Cauliflower Pancakes

Ingredients:

1/3 cup riced cauliflower (I used my Ninja to rice it)
2 tablespoons Cellucor Cinnamon Swirl protein powder
1/2 tablespoon pysllium
2 tablespoons coconut flour
3 tablespoons egg whites
2 ounces banana (about half a medium banana)
20 drops vanilla stevia (or any stevia to taste)

Directions:

1. To make riced cauliflower, pulse the cauliflower in a food processor until it looks "rice-like".
2. Microwave the cauliflower for 30 seconds.
3. Blend together all ingredients except the cauliflower. Then, stir the batter into the cauliflower. Batter will be THICK.
4. Cook over medium heat on a nonstick pan coated with cooking spray. Be patient. Flip when the edges start to set.

 Macros: 2.6 g Fat, 28.4 g CHO, 13.3 g Fiber, 19.3 g Protein

Cinnamon Oatcakes and Cheesy Eggs

I woke up at 5:00 a.m. for absolutely no reason this morning. Just sat there wide awake for about 30 minutes. At that point, I decided I just wasn't going to fall back to sleep and suddenly got really excited to start my day. There was so much I could get done before work- workout, study for the RD exam, go to Whole Foods, work on my field work essay . . . maybe I'd even have some time to lay by my pool ; ). I got dressed and did P90X Back and Biceps followed by some planks, weighted exercise ball crunches, and leg lifts. Done by 7:20 a.m.

I couldn't decide whether I wanted eggs or pancakes for breakfast, sooo I had both! Since I was getting protein from my eggs, I decided to go protein powder free for the pancakes (WHAT?!). Yea.  Hearty, plump, cute, mini oatcakes. They were perfectly delicious.

Cinnamon Oatcakes

Ingredients:

2 tablespoon oats

1 tablespoon coconut flour

1 teaspoon psyllium husk

2 tablespoons egg whites

3 tablespoons unsweetened vanilla almond milk

Drop of butter extract (optional)

Stevia to taste

Cinnamon to taste

Directions:

1. Add your oats to a food processor (I used my Ninja) and grind into oat flour. Add the remaining ingredients and blend until mixed well. Batter will be thick!

3. Heat a non-stick pan over medium-high heat and coat with cooking spray. 

4. Add the batter by the spoonful and press down slightly with the back of your spoon to flatten a little. 

5. Cook until the edges set then flip!

Nutrition Facts: 88 Calories, 2.4 g Fat, 15.1 g CHO, 7.2 g Fiber, 6.4 g Protein

Acorn Squash Cinnamon Swirl Cake for One

Officially one of my new snack obsessions inspired by @amandamclark. Had some pre-cooked small roasted acorn squash halves in the fridge. Makes a perfectly delicious, moist, clean cake for one! To DIE for. It saddens me that most people don't know how fun and delicious healthy eating is . . . ;)

Acorn Squash Cinnamon Swirl Cake for One

Ingredients:

Half of a small acorn squash, cooked
1/2 tablespoon coconut flour
1 tablespoon Cellucor Cinnamon Swirl protein powder (or any flavored protein is fine)
1 packet Truvia
1/4 teaspoon baking powder
2 tablespoons egg beaters
Cinnamon to taste

Directions:

1. Blend together all ingredients (I used my Ninja).
2. Place in a small bowl sprayed with cooking spray.
3. Microwave at 30 second intervals for about 1 1/2-2 minutes. It all really depends on your microwave. Just watch it and don't overcook.

I topped mine with PB2 sauce. So moist and light and cake-y!!!

Nutrition Info (without PB2 sauce): 121 calories, 1 g fat, 20 g CHO, 7 g Fiber, 11.5 g Protein

*Nutrition info varies with different brands of products

Peanut Butter Cinnamon Cream Pancakes

I decided to make some hearty oatmeal pancakes this morning and these came out SO YUM. I'm dedicating them to those of you who still have not bought coconut flour (you can find it in the natural food section of your grocery store or buy it online-I order from Iherb.com. Use ZSG766 discount code to get money off your first order!) and still want to make yummy protein pancakes :).

Most protein pancakes recipes that are made with oats call for a larger serving size than I used. Use more if you like, I choose what fit my macros best.

These were perfectly peanut-buttery and delicious! Feel free to use any protein powder flavors you like to switch it up!

Peanut Butter Cinnamon Cream Protein Pancakes

Ingredients:

3 tablespoons Cellucor Peanut Butter Marshmallow (or any flavor you like)
3 tablespoons cottage cheese
3 tablespoons quick oats

3 tablespoons egg whites
1/2 teaspoon baking powder
1 teaspoon vanilla
Truvia and cinnamon to taste

1. Blend together all ingredients. Batter should be thick.
2. Cook your pancakes.

For the filling, I just mixed together cinnamon + Truvia + Greek yogurt + PB2, thinned out with a little water to dissolve the PB2. Layer it between your pancakes and eat!!

Nutrition Facts for the Pancakes (filling not included): 221 calories, 3 g Fat, 14.6 g CHO, 1.5 g Fiber, 33 g Pro!

On a side note, I am now officially a Sriracha addict!!! Packs HUGE flavor. I used some today in my new favorite egg white salad:

How do you make it? Couldn't be easier. Take the whites of a few hard-boiled eggs and throw them in a food processor/Magic Bullet/Ninja with some Sriracha and Light Silken Tofu (replaces the mayo- you won't miss it!). Wrapped my egg white salad up in a cute little nori wrap :).

I continued my obsession at dinner tonight:

This is Barramundi seasoned with Mrs. Dash Southwestern Blend, onion powder, and lemon juice. Baked it at 350 (about 4 minutes each side) then finished it off under the broiler for about a minute. Topped it with Greek yogurt, avocado and Sriracha!!! Party in my mouth :) Served with roasted paprika butternut squash with toasted pumpkin seeds, and roasted asparagus. My meals will never be the same again!!