Pistachio Overnight "Oats"

These were so good that I made them two days in a row. I used TVP in this recipe, but you can also use oatmeal. If you like pistachio, you need to try this! It's like a healthy, hearty, delicious breakfast pudding!

Pistachio "Overnight Oats"

Ingredients:

1/3 cup TVP (or oatmeal)

1 tablespoon sugar-free pistachio pudding mix

1/2 tablespoon chia seeds (or flaxseeds)

1 cup unsweetened almond milk

1/4 cup Greek yogurt 

1 packet stevia

Directions:

1. Place all ingredients in a bowl/Tupperware. Allow to sit overnight.

2. Eat cold in the morning!

Top with fruit and some nut butter if you like!

Coconut Cream Protein Pancakes

Fluffy, filling, and the perfect amount of coconut flavor. I've been wanting to test out the coconut emulsion I picked up at T.J. Maxx. I like the flavor better than coconut extract. It tastes more....natural? It doesn't have a strong aftertaste. But extract works perfectly fine for this recipe too!

Ingredients: 

2 tablespoons oatmeal 

2 tablespoons coconut flour

2 tablespoons vanilla whey protein 

1/4 teaspoon baking powder 

1 stevia packet

1 tablespoon reduced-fat coconut flakes 

(or regular)

1/3 cup riced cauliflower (pulse in a good processor until finely chopped) 

2 tablespoons plain Greek yogurt

2 tablespoons low-fat cottage cheese 

1/2 teaspoon coconut emulsion (or extract) 

Directions:

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

2. Microwave cauliflower rice for 40 seconds. 

3. Add all ingredients into a food processor. Blend until smooth.

4. Cook your pancakes! Be patient, flip when the edges have set and little bubbles start to form. 

I layered my stack with Greek yogurt mixed with stevia. You can also add more coconut flakes. 

Cake Batter Protein Pancakes

How can you not love Cellucor's newest protein flavor?! Cor-fetti cake batter- the flavor is spot on. This pancake recipe is really easy with basic ingredients. You can substitute with any protein powder flavor you like and they'll still come out delicious!

Cake Batter Protein Pancakes

Ingredients: 

3/4 scoop Cellucor Cake Batter whey (or any flavor)

1/4 cup oatmeal

1/4 cup cottage cheese (I use Daisy 2%)

1/2 medium banana (50 grams)

3 tablespoons egg whites

1/4 teaspoon baking powder

Directions:

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

2. Blend all ingredients together in a blender or food processor.

3. Drop batter by the spoonful into the pan. Cook until edges set and bubbles start to form, then flip. Cook another 2-3 minutes. 

I topped mine with Justin's Maple Almond butter, but it's also good with Greek yogurt sweetened with stevia. Or both :)

Cauliflower Egg White Oats

Cauliflower? In oatmeal? Yes, you read correctly. This is a heartier version of my "Clegg's" recipe ("oatmeal" made with riced cauliflower and egg whites). The addition of riced cauliflower provides volume, so it fills up your bowl and feels like you're eating more. You cannot taste the cauliflower!

                    

Cauliflower Egg White Oats

Ingredients:

1/3 cup oatmeal
1/2 cup riced cauliflower (Put cauliflower in your food processor until it becomes "rice-like")
2/3 cup almond milk (or any milk)
3 tablespoons egg whites
Stevia to taste

Directions:

1. Add oatmeal, cauliflower and milk to a small pot. Bring to a boil, then reduce heat and cook until it starts to thicken. You can add any sweetener or extracts here. I like using different flavored stevia, coconut extract, etc.
2. Once it has started to thicken, gradually stir in your egg whites. Keep stirring so the egg whites don't get clumpy!
3. Once the egg whites are incorporated, remove from heat.
4. Top with your favorite oatmeal additions (fruit, nuts, nut butter, etc). You can also stir in some protein powder before you add the egg whites.

Butter Toffee Protein Pancakes with Caramel Peanut Sauce

This combination is brought to you by my new Butter Toffee protein powder by Dymatize. You can use any flavor protein for these pancakes though! My favorite pancake recipes all contain cauliflower. I promise you don't taste it, it just makes them extra thick and cake-like! Add  whatever filling/toppings you like. There's no rules with pancakes :) I get my flours and other pancake essentials mostly from iherb.com. Used discount to get money off your first order: ZSG766

Butter Toffee Protein Pancakes with Caramel Peanut Sauce

Ingredients for pancakes:

1/2 scoop Butter Toffee protein powder (or any)

2 tablespoons coconut flour

1/2 tablespoon psyllium husk

1/3 cup riced cauliflower

3 tablespoons Greek yogurt

3 tablespoons egg whites

2 tablespoons almond milk (if you need more add in small amounts, but batter should be THICK)

Stevia to taste

Ingredients for filling:

2 tablespoons PB2

1 tablespoon Walden Farms caramel sauce

Water as needed (I used maybe a tablespoon)

Directions:

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

2. Put cauliflower in a food processor and pulse until it's finely chopped. Cook in the microwave 30 seconds.

2. Blend together cauliflower and remaining ingredients. 

3. Cook your pancakes. Be patient! They are thick and you want to make sure they set before you flip them!

4. Combine filling ingredients (or make your own) and layer between your pancakes. Eat and be happy :)

Cookie Dough Snack Wrap

This is the perfect snack or small meal to give you an energy boost and to make your taste buds REALLY happy :) . When I was little I would sneak tidbits of cookie dough when my mom wasn't looking. She didn't like the idea of me eating something with raw eggs. So, this recipe is the perfect solution since it is egg free! The taste? SPOT ON. I used a small wrap for this recipe, but you can easily double up the recipe and put it on a regular size wrap/tortilla as well.  Make this!

Cookie Dough Snack Wrap

Ingredients:

1 small tortilla (I used La Tortilla brand)
1 tablespoon oat bran (or oat flour)
1 tablespoon whey protein of choice (I used Peanut Butter Cookie Dough by Metabolic Nutrition)
1/4 teaspoon butter extract (optional)
1 tablespoon water

Directions:

1. Combine the oat bran, whey protein, butter extract, and water in a small bowl (it helps to mash it a little with the back of a spoon).
2. Place mixture on the tortilla. Top with any fruit and nut butter you like. Roll up and eat!

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

I've been making my tofu pumpkin pie for years, and everyone from my 3 year old cousin to my 80 year old grandparents could never guess that it was made with tofu! I usually use a store-bought graham cracker crust, but this year I wanted to challenge myself and try to make my own. It came out WAY better than I imagined! However, a few things actually went wrong in the process. Firstly, I planned on only using almond flour as my flour, but I didn't have enough. So, I added coconut flour. Second, I didn't make enough batter to fill a pie tin, so I had to make mini pies. Overall, I'm thankful for these mistakes because the end product was incredible!

You can buy your own pie crust and just make the filling, but I highly recommend making this crust at some point in time. Tastes just like a graham cracker crust .... if not better!

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

Ingredients for the crust:

1/2 cup almond flour
1/4 cup coconut flour
1 scoop Cinnamon Graham Cracker whey protein powder (Optimum Nutrition), or vanilla
2 tablespoons sugar-free maple syrup (or regular)
2 tablespoon coconut oil, melted

Ingredients for the filling:

1 cup silken tofu (make sure you drain excess water)
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 tablespoon sugar-free maple syrup (or regular)
1/2 teaspoon xantham gum (optional)
Stevia to taste (I used 4 packets of Truvia)

Directions:

1. Pre-heat oven to 350 F.
2. Combine crust ingredients in a large bowl. Knead with your hands until a dough forms.
3. Divide dough evenly into 6 balls. Spray a muffin tin with non-stick spray. Add one dough ball to each muffin cup, pressing down so it covers the bottom of the cup. Bake 10 minutes.
4. Meanwhile, blend together your filling ingredients. Divide filling evenly and place on top of your pre-baked crust. Bake for about 30 minutes.
5. Remove your mini pies from the muffin tin and place in the fridge to set. Allow to set for at least an hour.

Nutrition Information (for one mini pie): 190 Calories, 8.6 g Fat, 17.5 g CHO (4.2 g Fiber), 10.8 g Protein

Chocolate Coconut Overnight Oats

Chocolate flavored oats with hints of delicious coconut. Please remind me why people believe that healthy eating is boring?!

Chocolate Coconut Overnight Oats

Ingredients:

1/3 cup oatmeal
1/4 cup plain Greek yogurt
1/3 cup almond milk
1 teaspoon chia seeds (or flaxseeds)
1/2 scoop chocolate whey protein powder (I use Cellucor)
1 tablespoon unsweetened coconut flakes
1/4 teaspoon coconut extract
5-10 drops chocolate stevia (or regular stevia)

Directions:

1. Place all ingredients in a bowl and stir to combine. Allow to sit in the fridge overnight. Eat cold in the morning.

I like to top mine with Wild Friends Chocolate Coconut Peanut Butter. You can order it online from Vitacost.com. Use this link to get money off your first order!

Healthy Barbecue Chicken Pizza on a Cauliflower Crust

A cauliflower pizza crust that isn't soggy and holds it's toppings?! Yes, it's here.  Paired with a healthy homemade BBQ sauce that I came up with because I was all out and didn't feel like going to the store. I will definitely be making this sauce again and again! Please try this crust before you give up on cauliflower pizza- I promise it's delicious! I've modified this recipe slightly from Kim's recipe.You can probably substitute the popcorn seasoning with grated cheese, but I loved how this came out.

Cauliflower Pizza Crust:

Ingredients:

 

1 cup riced cauliflower (I used a food 

Processor)

2 egg whites 

1 1/2 tablespoons almond flour 

1 tablespoon white cheddar popcorn seasoning (Urban Accents)

1/2 teaspoon basil 

1/2 teaspoon garlic powder

1. Preheat oven to 375.
2. Squeeze excess moisture out of your cauliflower. I used paper towels (just give it a good few squeezes).
3. Place all ingredients in a bowl and mix until combined.
4. Spray a baking sheet with non-stick spray. Add pizza "dough" and form into a circle shape. I just place in in the middle and flatten the dough to about 1/4" and shape the edges with a spoon or spatula.
5. Bake for about 25 minutes. Top with your favorite toppings and bake another 8-10 minutes.


Nutrition Information: 58 calories, 0.2 g Fat, 5.6 g CHO, 8.5 g Protein

For BBQ Chicken Pizza:

Spoon my Healthy BBQ Sauce (recipe below) over your pizza crust. Top with a small handful of spinach, 3 ounces cooked chicken, and 1 ounce Almond Cheddar or cheese or your choice. Cook for 8-10 minutes at 375 F on a pre-cooked cauliflower crust (you can also make this on a whole wheat Flat-Out wrap or pita).

Healthy BBQ Sauce

2 tablespoons reduced sugar ketchup
1/2 teaspoon apple cider vinegar
1/2 teaspoon Bragg's Liquid Aminos
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground mustard
1 packet stevia (I used Truvia)

1. Mix together ingredients in a bowl. Store in the fridge.

Nutrition Information: 12 calories, 0 g Fat, 5.5 g CHO, 0.4 g Protein

Easiest Honey Mustard Dressing Ever

This recipe could not be any easier. I've been making this for years and I'm not sure why I never shared it. I use this dressing almost every single day. It's packed with flavor without the fat and added sugars of a store bought honey mustard dressing. Less fat in the dressing means more avocado in my salad :)

Honey Mustard Dressing

Serves 1

Ingredients:

1 tablespoon Dijon mustard
1 packet stevia
Water to desired consistency (I use about 2-3 tablespoons)

Directions:

1. Mix all ingredients in a bowl. I like to put my salad ingredients in the same bowl and mix it all up. It's a fool proof way to get all your dressing on the salad!

You can also make a balsamic version by using balsamic vinegar in place of the water!

Nutrition Information: 12 calories, 0 grams Fat, 3 grams CHO, 0 g Protein

Chocolate Pumpkin Mugcake

I posted this recipe a few weeks ago on Instagram. I was just reminded how delicious it was when my fellow Instagramer Paula from FromFriesToFit tagged me to show me how much she loved the recipe. So, I'm posting this for my blog followers who don't follow me on instagram. The great thing about mugcakes (besides being delicious) is that they are so quick and easy to make. Feel like having cake and don't have the time to bake? Mugcake it is.

Chocolate Pumpkin Mugcake 

Ingredients: 

2 tablespoons chocolate whey protein

1 tablespoon coconut flour

2 tablespoons egg whites 

2 tablespoons canned pumpkin 

1/4 teaspoon baking powder 

Stevia to taste

Directions:

1. Blend all ingredients together (use a whisk or blend in a food processor).

2. Pour batter into a coffee mug coated with cooking spray.

3. Cook for 1 minute. If it needs more time, cook again in 10 second intervals until it's perfect. Mine took about 1:10. Microwave times vary depending on the type you have!

Peanut Butter and Jelly Pancakes

Who doesn't love a classic PB and J?! I could have one for breakfast, lunch, and dinner. Never gets old. So here's my pancake version for a fun, delicious, and healthy breakfast!

Peanut Butter and Jelly Protein
Pancakes

Ingredients for Pancakes:

2 tablespoons almond flour 
2 tablespoons peanut flour
2 tablespoons Cellucor's Peanut Butter Marshmallow Whey Protein (or any)
2 tablespoons plain Greek yogurt
2 tablespoons liquid egg whites
1/4 cup unsweetened almond milk (or any)
1/2 tablespoon psyllium husk
1/2 teaspoon baking powder

For the "Jelly":

1/4 cup berries of choice

Directions:

1. Heat a non-stick pan over medium high heat. Coat with cooking spray.
2. Place all pancake ingredients in a food processor or blender (I use a Ninja food processor) until combined.
3. Add batter by the spoonful to the pan. Cook until edges set and bubbles start to form. Flip. Cook another 2-3 minutes on the other side.
4. To make the jelly, place your berries in a small bowl. If you use strawberries, slice them into 3-4 pieces. Heat in the microwave about 20-25 seconds or until they begin to soften.
5. Layer pancakes with your homemade jelly and peanut butter of choice!

Nutrition information for pancakes only: 213 calories, 5 g Fat, 14 g CHO (6 g Fiber), 28 g Protein


Note: Nutrition information may vary depending upon the flour brand, milk type, and protein powder you use. I included links to where I order my flours. Use my code for money off your first order: ZSG766.

Butterscotch Overnight Oats

Everything about this breakfast was amazing. Overnight oats are the only thing I can get my grandmother to eat while she's healing from surgery. She's been loving my Pumpkin Pie Overnight Oats, but I wanted to switch it up. She loves butterscotch candies, so I thought this combination would be perfect for her. They came out better than I imagined! Creamy, thick, stick-to-your guts oatmeal topped with crunchy Sunflower Seed butter and blueberries. Perfection.

Butterscotch Overnight Oats

Ingredients:

1/4 cup oatmeal

1/4 cup plain Greek yogurt

1/2 tablespoon sugar-free Jell-O Butterscoth pudding mix 

1/2 scoop vanilla protein powder 

1 teaspoon chia seeds (or flaxseed)

1/3 cup almond milk (or any milk)

Directions:

1. Mix all ingredients together and let it sit overnight in the fridge.

2. Eat cold in the morning.Top with
any fruit and nut butter you like!

Orange Glazed Scallops and Zucchini Carrot "Noodles" with Avocado Edamame Pesto

This dish is so fresh, flavorful, AND healthy. The textures and bright flavors of this dish are deliciously satisfying. The sweet nutty taste of edamame and creamy avocado makes this pesto a fabulous topper for almost anything!

Note: If you have a spiralizer for your vegetables then use it, otherwise just use a vegetable peeler like me!

 

Zucchini Carrot "Noodles" with Avocado Edamame Pesto

For the "Noodles":

1 medium zucchini
1medium carrot
Dash of salt

For the Pesto:

1/2 ripe avocado (about 2 ounces)
1/4 cup steamed edamame beans
1/4 cup cilantro
Dash of salt
Juice of 1/2 a small lime
2 tablespoons water

Directions:

1. Using a vegetable peeler, peel the skin off the carrot and zucchini. Peel each vegetable separately, turning as you go, to form ribbon-like noodles.
2. Set you vegetable "noodles" aside and sprinkle with salt. Let sit about 10 minutes.
3. Add all pesto ingredients into a food processor. Blend until combined.
4. Heat a non-stick pan with cooking spray. Saute "noodles" until softened. Top with pesto.

Note: You don't HAVE to heat and soften the noodles. Sometimes I do, sometimes I don't.

Orange Glazed Scallops

Ingredients:

5-6 large sea scallops
2 tablespoons Bragg's liquid aminos (or soy sauce)
1 tablespoon fresh squeezed orange juice
1/8 teaspoon ground ginger
1 teaspoon rice vinegar
1/2 teaspoon honey
1/8 teaspoon chile garlic sauce (optional)


Directions:

1. Rinse scallops and pat dry. Combine the Bragg's (or soy sauce), orange juice, ginger, rice vinegar, honey, and chile garlic sauce in a shallow bowl.
2. Add the scallops to the sauce. Marinate about 4-5 minutes each side.
3. Heat a non-stick skillet over medium high heat. Coat with cooking spray.
4. Add scallops to the pan, reserving marinade. Cook scallops about 2-3 minutes each side until they are cooked through and start to brown nicely on the outside. Remove from pan.
5. Add remaining marinade to the pan and lower the heat. Allow marinade to reduce slightly and start to thicken (about 2-3 minutes). Pour the sauce over the scallops and serve!

Hazelnut Coffee Pancakes

I've been so excited to make hazelnut coffee creations after I purchased my coffee extract and hazelnut flavored stevia from iherb.com (use discount code ZSG766 to get money off your first order!) These are the perfect pick-me-up breakfast. The cauliflower makes them extra moist and fluffy (no you don't taste it!). Plus you get some veggies in at breakfast! 

Hazelnut Coffee Pancakes 

Ingredients:  

1/3 cup riced cauliflower (using a food processor, pulse until cauliflower resembles rice)

1/4 cup oatmeal

2 tablespoons chocolate whey (or vanilla)

1 tablespoon coconut flour

1/2 tablespoon psyllium husk

1/2 teaspoon baking powder

1 teaspoon coffee extract 

10 hazelnut stevia drops

Directions:

1. Cook cauliflower rice in the microwave for 40 seconds.

2. Grind oats into oat flour with a food processor. Add the remaining ingredients (and the cauliflower!) and blend well. 

3. Heat a large, nonstick pan over medium high heat. Coat with cooking spray. Make sure the pan is hot!

4. Add the batter by the spoonful. Flip when the edges set and small bubbles start to form. Cook another 2-3 minutes on the other side. 

Pumpkin Pie Overnight Oats II

I made a different version of my Pumpkin Pie Overnight Oats last night and they came out amazing! I wanted to share this version because they are protein powder free (although you can add it if you want). You can find all the ingredients at your local grocery store. These are a MUST try. I could eat these every morning!

Pumpkin Pie Overnight Oats

Ingredients:

1/3 cup oatmeal

1/3 cup canned pumpkin

1/4 cup Greek yogurt 

1/3 cup almond milk 

1/2 tablespoon flaxseed or chia seed

1/2 tablespoon sugar-free syrup

1/2 teaspoon cinnamon 

1 packet Truvia 

Directions: 

1. Mix all ingredients together in a bowl. Leave in the fridge overnight. Eat cold in the morning. I topped mine with almond butter!

Nutrition Info: 192 calories, 4 g Fat, 27 g CHO, 12 g Protein

Caramel Overnight Oats with White Chocolate Buttercup Fluff

These are probably my most favorite overnight oats to date! This meal is packed with the perfect combination of healthy fats, complex carbohydrates, and protein to start your day. Satisfying and insanely delicious. You need these in your life.

Note If you don't have buttercup squash, you can easily switch it out with another winter squash such as butternut, carnival, kabocha, etc. You can also use any nut butter you like.

Caramel Overnight Oats with White Chocolate Buttercup Fluff

Oatmeal:

1/3 cup oatmeal
1/4 cup plain Greek yogurt
1/4 cup almond milk
1 tablespoon Walden Farms Caramel Sauce
1/3 banana, mashed (I use the back of my fork)
1/2 scoop vanilla whey protein (I used Sunwarrior)

Fluff:

120 grams cooked buttercup squash (about 1/2 cup)
1 tablespoon P28 White Chocolate Peanut Butter (or any nut butter)

Directions:

1. Mix together oatmeal ingredients. Place in the fridge and let it sit overnight.
2. Place the buttercup squash and peanut butter in a food processor and process until smooth. Top your oats.
3. Devour.

Mercury Levels in Fish

I often get questions about the safety of eating fish several times a week. So when I came across the National Resources Defense Council (www.nrdc.org), chart tht ranks fish based in their level of mercury, I thought it would be great to share. According to the NRDC, most mercury pollution is from coal-fired power plants and other industrial processes. Mercury is harmful to humans, especially pregnant women and children. When mercury enters the body, it acts as a neurotoxin, which means it disrupts our nervous system. 

Do not let the fear of mercury steer you away from fish, or you'll be missing out on a great source of protein and omega-3's. Just be smart about your choices. 

I selected some of the most common fish to present here, but check out www.nrdc.org for the whole chart:

Highest Mercury:

Orange Roughy

Swordfish

Tuna (Ahi)

High Mercury (Eat 3 servings or less per month):

Grouper

Tuna (Albacore, canned)

Tuna (Yellowfin)

Sea bass (Chilean)

Mackeral (Spanish, Gulf)

Moderate Mercury (Eat 6 servings or less per month):

Halibut 

Cod (Alaskan)

Lobster 

Mahi Mahi

Snapper 

Tuna (Chunk Light, canned)

Bass (striped, black)

Least Mercury:

Anchovies

Crab 

Flounder 

Oysters 

Clams

Salmon

Scallop

Shrimp 

Sole 

Tilapia 

Trout 

Sardines

Chocolate Hemp Heart Cookies

A soft-baked protein cookie? Hard to come by. But THESE ... yes, soft-baked chocolate-y deliciousness. I got the inspiration from finding Manobita Harvest Hemp Hearts on sale at Whole Foods. Hemp seeds are great on top of anything- oatmeal, salads, yogurt, stir-fries, etc., so I figured they would also be great on cookies as well! They also deliver 10 g of Omega-3 and Omega-6 per 30 g serving! Following the hemp theme, I used hemp protein in this recipe. Hemp protein absorbs more liquid than whey protein. It is very similar to using coconut flour or Sunwarrior protein. You can buy hemp protein and hemp hearts very cheap at iherb.com (use my discount code for up to $10 off your first order: ZSG766). I bet the chocolate flavored hemp protein would make these cookies even more delicious!

Chocolate Hemp Heart Cookies

Ingredients:

1/4 cup hemp protein powder
1 large, ripe banana (mine was 5.5 ounces)
1 tablespoon unsweetened cocoa powder
1 egg
2 tablespoons nut butter (I used Wild Friend's Chocolate Coconut Peanut Butter)
1 teaspoon hemp hearts

Directions:

1. Preheat oven to 350 F.
2. Place all ingredients except the hemp hearts into a blender. Blend until mixed thoroughly.
3. Spray a non-stick pan with cooking spray (or line with parchment paper).
4. Add cookie batter by the spoonful, forming into 8 circular cookies. Sprinkle the top of the cookies evenly with the hemp seeds.
5. Bake 15-20 minutes.

Nutrition Info for one cookie: 71 calories, 3 g Fat, 7 g CHO (3 g Fiber), 4 g Protein

*Nutrition info will be slightly different depending on the brand of nut butter you use.

Pumpkin Turkey Chili

What's more perfect than chili and pumpkin for the fall? Comfort food at its finest. Protein and fiber-packed, this chili is healthy, satisfying, and a stick-to-your guts type of meal. It's a great go-to, crowd pleasing meal!

Note: When I went to the store to buy my ingredients, I forgot the diced tomatoes. So, I used Progresso's Recipe Starters Cooking Sauce in Fire Roasted Tomato because it was what I had on hand. Worked amazingly well! You can probably substitute with a 14.5 ounce of diced tomatoes and 1/2 cup tomato sauce, but I can't promise it will be the same!

 

Pumpkin Turkey Chili

Ingredients

2 cloves of garlic, chopped

1/3 cup chopped onion

1 package lean ground turkey (I used 93/7)

1 (15 oz) can pumpkin 

1 can (18 ounce) Progresso Recipe Starters cooking sauce in  Fire Roasted Tomato

1 can (15 ounce) black beans, drained and rinsed

1 cup water

2 tablespoons chili powder

1 teaspoon garlic powder

Directions:

1. Spray a large pot with cooking spray. Heat over medium heat. 

2. Add garlic and onion to pan. Cook until soft (about 2-3 minutes). Add ground turkey. Break apart the turkey with your spatula or wooden spoon. Cook until pink begins to disappear and meat begins to brown. 

4. Add pumpkin, tomato sauce, black beans, water, chili powder, and garlic powder to the pot. Bring to a boil.

5. Reduce heat, cover, and simmer for about 25-30 minutes. 

6. Enjoy topped with greek yogurt and cheese if you like!

Serves 8 (about 1 1/3 cup per serving)

Nutrition Info: 272 calories, 8.4 g Fat, 25 g CHO (7 g Fiber), 24 g Protein

Almond Banana Protein Pancakes

Warm, fluffy, and thick pancakes with the perfect hint of banana flavor. This is one of those recipes I go back to again and again. Perfect every time!

Almond Banana Protein Pancakes

Ingredients:

1/4 cup oatmeal
2 tablespoons almond flour
2 tablespoons vanilla whey protein
1/2 tablespoon psyllium husk
1/2 teaspoon baking powder
2 ounces banana (about half a medium banana)
2 tablespoons Greek yogurt
3 tablespoons egg whites
1/2 teaspoon butter extract (optional)

Directions:

1. Heat a nonstick skillet over medium-high heat. Coat with cooking spray.
2. Blend your oats into flour (I use my Ninja food processor).
3. Add the remaining ingredients and blend thoroughly.
4. Add a spoonful of batter to the pan at a time. Flip when the edges set and the pancakes start to form small bubbles.
5. Eat!

I like layering mine with sliced banana and PB2, or Greek yogurt sweetened with stevia.

Nutrition Info(pancakes only): 277 calories, 5 grams Fat, 37 g CHO (8 gram fiber), 21 g Protein

*Nutrition Info will vary depending on the brands of ingredients used. 

Egg White Muffins

Here's another recipe that is perfect for making ahead, and grabbing on-the-go for busy mornings. I made them for my mom a few weeks ago and now all her friends have been asking for the recipe! They are so easy. This is my basic recipe, but feel free to try different kinds of vegetables, spices, and cheese. You can also add roasted or steamed potatoes, turkey bacon, turkey or chicken sausage, smoked salmon, ground turkey, etc. Perfect for using up leftovers!

Egg White Muffins

Ingredients:

1 egg
1/2 cup egg whites
1 Light Laughing Cow wedge
1/2 cup steamed broccoli, chopped
Salt and pepper to taste

Directions: 

1. Heat your oven to 350 F. Coat a muffin pan with cooking spray.
2. Whisk together the egg, egg whites, and salt and pepper.
3. Divide the chopped broccoli amongst three muffin tin slots. Pour the egg white mixture over the the chopped broccoli.
4. Break up your Laughing Cow wedge and drop in the center of each of your three muffins.
5. Bake for about 15-20 minutes, or until cooked through.

Makes 3 muffins

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!

Red Velvet Protein Pancakes

I was in Whole Foods the other day when I noticed Melissa's Beets on sale. I picked up the package with one goal in mind: Red Velvet Protein Pancakes. Yes, these are pancakes made with beets (NO they do not taste like beets!). They are delicious AND healthy. How does it get better than that? Make these!

Red Velvet Protein Pancakes

Ingredients:

For the Pancakes:

1/4 cup oatmeal
1 tablespoon coconut flour
2 tablespoons chocolate whey protein (I used Cellucor)
1/2 tablepsoon psyllium
1/2 t baking powder
2 tablespoons cottage cheese
3 tablespoons egg whites
3 tablespoons unsweetened almond milk (or any milk)
1 1/2 medium cooked beets, chopped (about 1/4 cup)
5-10 chocolate stevia drops (or unflavored)

For the Sauce:
1 tablespoon chocolate whey protein
1 tablespoon unsweetened almond milk (or any milk)

 Directions:

1. Blend oatmeal into oat flour (I used my Ninja food processor)
2. Add remaining ingredients. Blend until all ingredients mix thoroughly.
3. Heat a non-stick skillet over medium-high heat.  Coat with cooking spray. Once hot, add your pancake batter by the spoonful.
4. Cook until edges set, then flip. Cook another 1-2 minutes on the other side.
5. Mix sauce ingredients. Pour over your pancakes.

Nutrition Info (Pancakes only): 242 Calories, 4 g Fat, 31 g CHO (11.6 g Fiber), 20.4 g Protein

Nutrition Info (With Chocolate Sauce): 266 Calories, 4 g Fat, 32 g CHO (11.6 g Fiber), 25.4 g Protein 

*Note: Nutrition Info will vary depending on the brand of products you use. The links in the ingredient list will bring you to iherb.com which is where I bought my ingredients. If you use the link, or code ZSG766, you can get up to $10 off your first purchase!

Creamy Salsa

I decided to start to post more of my day-to-day recipes that make healthy eating taste delicious! They are very simple and easy to make. My creamy salsa is perfect for topping fish, meat, potatoes, omelets, chili, and more. You can modify the amounts, but this is the perfect dollop of creamy salsa for me.
  
                         

Creamy Salsa

Ingredients:

2 tablespoon plain Greek yogurt
1 tablespoon salsa

Directions:

1. Mix together!

Easy Miso Glazed Tofu

I love anything miso! You can find miso paste in the health food section of your grocery store, or at Whole Foods. It is VERY important to drain your tofu and get the moisture out in order to get the right texture for cooking. I've posted it in a previous post, but I'll post my tofu "how-to" again:

1. Cut your block of tofu  into 6"steaks", about 3/4-1" thick.
2. Place your "steaks " between paper towels, or a dish towel.Put something heavy on top (heavy pot), and let it sit at least 15-20 minutes.
3. Keep your tofu "steaks" or cut into cubes to use in your favorite recipes.

Easy Miso Glazed Tofu

Ingredients:

1 package of tofu (I use Nasoya Light Firm Tofu)
1/4 cup Bragg's Liquid Aminos (or Soy Sauce)
2 tablespoons water
2 tablespoons white miso paste
1 packet Truvia

Directions:

1. After getting the moisture out of your tofu (as described above), cut into 1-2" cubes. Heat a non-stick pan over medium high heat. Spray with cooking spray and add the tofu.
2. Cook the tofu until it gets nice and golden brown on all sides.
3. Meanwhile, whisk together the remaining ingredients for your sauce. Add the sauce to the pan and lower the heat. Cook about 1-2 minutes until the sauce reduces and it gets a little thick. Stir until all the tofu is coated.
4. Enjoy!

Vanilla Raspberry Protein Muffins

These are magical. For real. These came out dense and cake-like, and were the perfect topping for my protein fro-yo tonight :). Also great as a snack with some nut butter!

Crumbled on top of my protein fro-yo! Protein fro-yo recipe here

Vanilla Raspberry Protein Muffins

Ingredients:

2 scoops Vanilla Sunwarrior Protein Powder (can probably substitute vanilla whey, but you'll need to use less milk)
1/3 cup oatmeal
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 cup fat-free, plain Greek yogurt
1/4 cup egg whites
1 cup unsweetened vanilla almond milk
20-25 vanilla liquid stevia drops (or original)

1 teaspoon vanilla extract 
1/2 cup raspberries

Directions:

1. Preheat your oven to 350.
2. Grind oatmeal into oat flour (I use my Ninja Food Processor). Put aside in a small bowl. Add the protein powder, coconut flour, and baking powder to the bowl and stir until combined.
3. Blend together the Greek yogurt, egg whites, milk, stevia, and vanilla extract (I used my Ninja for this too).
4. Gradually pour the wet ingredients into the dry ingredients. Stir until combined.  Fold in the raspberries.
5. Spray a muffin tin with non-stick spray. Add batter (a little more than 1/4 cup for each muffin).
6. Bake for about 15 minutes, or until your knife comes out clean.

Makes 6 muffins

Macros per muffin: 1.9 g Fat, 9.7 CHO, 4.2 g Fiber, 9.4 g Protein

Since many people ask, I linked some of my ingredients to the website where I buy them (iherb.com). Use the link or use the discount code ZSG766 to get money off your first order!

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

Paleo Coconut Biscuits

After hearing how much @leahpetersfitness loved her loaf of Paleo Coconut Bread, I went to my local Gluten-free shop to pick up a loaf to try. The sales person told me he had just sold the last loaf, and that he would be getting a new delivery the next day. I had to go to Whole Foods anyway, so I figured I would buy it there. Unfortunately, my Whole Foods didn't carry it. So, I decided to make my own Paleo Coconut Bread. I wasn't sure how it would come out, so I didn't want to waste ingredients on an entire loaf of bread in case it didn't come out right. So, I made "biscuits" instead, and cooked them in a muffin tin. These little guys came out FANTASTIC. They are very similar to the macro breakdown of the Paleo Coconut Bread (1 g Fat, 6 g CHO (5 g Fiber), 5 g Protein). They are both gluten and dairy free. Oh, and about 10 times cheaper to make than buying them at the store : ) . Next time, I'm increasing the amount of ingredients and making a loaf of bread!

Paleo Coconut Biscuits

Ingredients:

1/4 cup coconut flour
2 tablespoon ground flaxseed
1/4 teaspoon baking powder
1/4 teaspoon guar gum
1/4 teaspoon sea salt
1/2 cup egg whites
1/2 cup water

Directions:

1. Preheat oven to 350. Spray a muffin tin with nonstick spray.
2. Mix together the coconut flour, flaxseed, baking powder, guar gum, and sea salt. You don't want any clumps of flour!
3. In a separate bowel, whisk the egg whites until frothy. Add the water, whisk again. Gradually add the wet ingredients to the dry ingredients. Stir until well combined.
4. Divide batter evenly in the muffin tin. Bake for about 13 minutes, or until knife comes out clean.

Makes 6 muffins (Make larger ones if you like, just note that the macros will change)

Macros: 1.4 g Fat, 4.6 g CHO (3.6 Fiber), 4.1 protein

Lemon Cake PrOATein Bars

These came out SUPER moist and cake-like. Fresh lemon zest and lemon juice make these bars burst with clean, delicious, lemon flavor. Perfect to take on-the-go or to add to your protein fro-yo :)

Lemon Cake PrOATein Bars

Ingredients:

1 scoop vanilla whey protein powder
1 tablespoon coconut flour
1/4 cup oatmeal
3 tablespoons powdered stevia (or to taste)
1 tablespoon sugar-free lemon pudding mix
Zest of one medium lemon
1 tablespoon fresh lemon juice
1/2 cup egg whites
1/4 cup Greek yogurt
1/4 cup cottage cheese

Directions:

1. Preheat oven to 350.
2. Blend all ingredients together in a blender.
3. Pour batter into a loaf pan coated with cooking spray.
4. Bake for about 20 minutes, or until knife comes out clean.
5. Let cool, then cut into four pieces.

If you'd like to add "frosting", just mix together 1 tablespoon greek yogurt with 1 tablespoon vanilla whey. If you want to get real fancy, throw some more zest on top.

Macros: 1 g Fat, 6.8 g CHO, 11.3 g Protein

*Macros will vary depending on the the protein powder you choose. I used MRM Vanilla for this recipe. 

Peanut-Thai Turkey Meatballs

These are SO simple to make- only five ingredients! These are just straight up protein- no breadcrumb or oatmeal. Still moist and packed with flavor!

Peanut-Thai Turkey Meatballs

Ingredients:

1 package 93/7 Lean Ground Turkey Breast
1/4 cup egg whites
1/4 cup PB2 or peanut flour
2 tablespoons Bragg's Liquid Aminos (or soy sauce)
2 tablespoons lime juice
1/3 cup chopped fresh cilantro

Directions:

1. Preheat oven to 350.
2. Mix all ingredients together until thoroughly combined.
3. Roll into meatballs (I made about 25- feel free to make them bigger or smaller). Place on a baking pan lined with parchment paper (or spray the pan).
4. Baked about 25 minutes, or until the tops begin to turn golden brown.

Makes about 4 servings.

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).

Kabocha Squash Mugcake with Peanut Butter Frosting

     This is hands down one of the BEST mugcakes I have ever made! Basically, heaven in my mouth. After months of hearing about kabocha squash on Instagram, I FINALLY found one at Whole Foods this week. I roasted it as soon as I got home, because I obviously had to taste it ASAP.
    I cut the squash in half and simply roasted it in the oven for about 45 minutes. When it came out, I immediately dived in- it was all it was made out to be and more! I'm seriously in love and cannot imagine continuing my life without it. Kind of like how I feel about nut butter :)
    Kabocha squash is also known as Japanese Pumpkin. Just like others have described, kabocha squash is like butternut squash, but sweeter and creamier. It has a forest green skin and a deep orange flesh, and it its texture reminds me of a butternut squash and sweet potato combined. Three ounces of kabocha squash contains about 38 calories, and 10 g of complex carbohydrates. 

I've used my squash in stir-fries, sweet wraps, and in this insanely delicious mugcake!

Here's what  kabocha squash looks like:

Kabocha Squash Mugcake with Peanut Butter Frosting

Ingredients:

1/3 cup oatmeal
2 ounces kabocha squash
2 tablespoons egg whites
2 tablespoons unsweetened almond milk
2 tablespoons Greek yogurt
1/2 teaspoon butter extract (optional)
8-10 vanilla stevia drops (or original flavor)

For the Frosting:

1 tablespoon Greek yogurt
1 tablespoon PB2
Stevia to taste

Directions:

1. Using a food processor or blender, grind oats into a flour.
2. Add remaining ingredients through the vanilla stevia drops and blend until smooth.
3. Place in a mug sprayed with cooking spray. Cook 1:15-1:30 minutes (varies depending on your microwave- just keep checking that it doesn't overcook).
4. Combine frosting ingredients in a small bowl. Add a little water if necessary.
5. Place mugcake on a plate and top with frosting.

Note: If you put the mugcake in the fridge, the frosting will harden a little- and it tastes wonderful!

Tropical Cauliflower Pancakes with Banana Protein Syrup

It's summer. It's hot outside. I was feeling . . . "tropical". If you haven't tried any of my cauliflower pancake recipes- seriously make them. They are SO moist, and make for thick, cake-like pancakes.

Tropical Cauliflower Pancakes with Banana Protein Syrup

Ingredients:

1/3 cup riced cauliflower (I pulsed some cauliflower florets in my Ninja)
3 tablespoons egg whites
2 ounces fresh pineapple
10 drops stevia (or to taste)
1/4 teaspoon orange extract (coconut would be good here too!)
2 tablespoons vanilla whey protein
2 tablespoons coconut flour
1/2 tablespoon psyllium husk
1 tablespoon reduced-fat coconut flakes

Directions:

1. Cook the cauliflower in the microwave for 30 seconds.
2. Using a food processor/blender, blend together the egg whites, pineapple, orange extract, stevia, and the pineapple.
3. In a separate bowl, mix together the coconut flour, protein powder, psyllium husk, and the coconut flakes.
4. Mix together the dry ingredients, wet ingredients, and the cauliflower.
5. Heat a non-stick skillet over medium heat. Add the pancake batter by the spoonful. BE PATIENT. These are thick and take longer to cook.
6. Once the edges are set (about 5-7 minutes), flip and cook on the the other side until golden brown.

For the Syrup:

Mix together 1 tablespoon banana whey protein with some water and sugar-free maple syrup. You want it to be a sauce-like consistency.

Top with more coconut flakes, nut butter, fruit- whatever you like!

Macros for the pancakes: 4 g Fat, 25 g CHO (12 g Fiber), 17 g Protein

Pumpkin Flax Pancakes with PB2 Cream

These came out super moist! Adding ground flaxseed to baked goods and pancakes gives them a great texture and a host of health benefits. Ground flaxseeds are rich in omega-3's, fiber, and is one of the best sources of lignans. Omega-3 fatty acids are essential, meaning that our body cannot make them. Just one tablespoon of ground flaxseed provides 1.8 grams of omega-3's- which is greater than the AI for both men and women (1.6 and 1.1 grams, respectively). Fiber helps us feel full and helps to regulate digestion, while lignans have antioxidant qualities. Try these pancakes not only because they are delicious, but they also do your body right!

Pumpkin Flax Pancakes with PB2 Cream

Ingredients:

2 tablespoons vanilla protein powder
2 tablespoons ground flaxseed
1 tablespoon coconut flour
Stevia to taste
1/4 cup egg whites
1/4 cup unsweetened almond milk
1/4 cup canned pumpkin

For the Cream:

1 teaspoon sugar-free vanilla pudding mix
1/2 tablespoon PB2

Directions:

1. Blend all ingredients together (I used my Ninja).
2. Cook pancakes over medium heat on a non-stick pan coated with cooking spray.
3. Add batter to the pan by the spoonful. When the pancakes set and bubbles start to form, flip and cook on the other side.
4. To make the cream, mix the pudding mix and PB2 with a little water to form a sauce-like consistency.
5. Layer pancakes with cream and eat!

Nutrition Facts: 223 Calories, 7 g Fat, 19 g CHO, 11 g Fiber, 21 g Protein

Creamy Peanut Butter Banana Overnight Oats

Who doesn't love peanut butter and bananas together? Classic combination. These oats were creamy and bursting with stick-to-your-guts peanut butter flavor. Perfect for a busy morning!

Creamy Peanut Butter Banana Overnight Oats

1/3 cup oatmeal
1/2 banana
1/4 cup Cellucor Peanut Butter Marshmallow protein powder
1 tablespoon peanut butter (or almond butter)
1/3 cup unsweetened vanilla almond milk
2 tablespoons Greek yogurt
5-6 liquid stevia drops (or to taste)

1. Mash the banana. Add oats, 2 tablespoons of the protein powder, peanut butter, milk, yogurt, and stevia. Mix well. Let sit overnight in the fridge.
2. In the morning, mix together the remaining 2 tablespoons of protein powder with a little water until it has a "sauce-like" consistency. Pour over oats.
3. DEVOUR!

Nutrition Info: 331 calories, 11 g Fat, 29 g CHO, 5 g Fiber, 29 g Protein 

Banana Split Overnight Oats

Dessert for breakfast? Yes, please! Healthy dessert for breakfast? Even better. Not only are overnight oats delicious, they are so easy to make- no cooking involved! Make them the night before, and grab and go in the morning.

Banana Split Overnight Oats

Ingredients:

1/3 cup oatmeal
1 tablespoon reduced-fat coconut flakes
1/2 tablespoon flaxseed
2 teaspoons peanut butter (I used organic crunchy peanut butter)
1/3 cup unsweetened almond milk
2 tablespoons Greek yogurt
1 ounce banana, mashed (about 1/4 of a banana)
Stevia to taste
2 tablespoons chocolate protein powder

Directions:

1. Mash banana with a spoon or fork. Combine all ingredients except the protein powder. Let it sit overnight in the fridge.
2. In the morning, combine the protein powder with some water to make a thick "sauce". Pour over your oats. EAT!

Sweet Potato Pie Protein Pancakes

Sweet potatoes are one of my favorite foods. They are a great source of vitamin A and beta-carotene, a powerful antioxidant. Sweet potatoes are a great choice as a complex carbohydrate, and one medium size has a little over 3 g of fiber!

        Unlike simple carbohydrates such as white rice and pasta, sweet potatoes have a low glycemic index. Foods with a low glycemic index don't raise your blood sugar levels as quickly, giving you a steady supply of energy throughout the day. 

        There are so many ways to eat sweet potatoes. I love roasting them or baking them, and when I'm short on time I cook them in the microwave! Sweet potatoes are a staple in my diet, so I always make sure I have them pre-cooked and ready to go. These pancakes are a great way to incorporate sweet potatoes at breakfast time for a satisfying, nutritious breakfast.

Sweet Potato Pie Protein Pancakes

Ingredients:

3 ounces cooked sweet potato
1/4 cup egg whites
2 tablespoons vanilla almond milk
1 scoop vanilla whey protein
1/2 teaspoon baking powder
Stevia and cinnamon to taste

Directions:

1. Blend together all ingredients (I used my Ninja).
2. Heat a non-stick skillet over medium heat. Once hot, add your pancake batter by the spoonful.
3. Once the pancake begins to set and small bubbles start to form, flip your pancakes. Cook about 2-3 more minutes until done.

I served mine with PB2 sauce and sugar-free maple syrup. YUM.

Nutrition Info: 198 calories, 1.4 grams Fat, 20.7 g CHO, 3.1 g Fiber, 25.6 g Protein

Nutrition information will vary depending on the brands of ingredients you use. I used unsweetened almond milk, and MRM protein.