Shrimp with Spaghetti Squash and Peas

Shrimp with Spaghetti Squash and Peas

Ingredients:

6 ounces raw shrimp, tail off
1 cup cooked spaghetti squash
1/2 cup frozen peas
1 teaspoon olive oil
2 tablespoons grated parmesan cheese

Directions:

1. Heat a medium pan over medium heat. Season the shrimp with garlic salt. Spray the pan with cooking spray, add the shrimp and cook about two minutes per side (or until pink).

2. Cook the frozen peas in the microwave (about 1 1/2 minutes). Toss the peas,with the spaghetti squash, olive oil and cheese. Serve the shrimp on top.

Dark Chocolate Protein Cookies

I woke up this morning at 3:30 a.m. and could NOT go back to sleep. Whenever this happens I usually find something to clean, bake, or cook until the rest of the world wakes up. This morning I decided to stalk Anna's blog for some baking inspiration. Most of my protein cookies have been fails, and I wanted to step up my game. So after reading through some of her recipes and tips for protein cookies, Dark Chocolate Protein Cookies were born! Finally, a protein cookie that's moist, perfectly chewy, and doesn't taste like rubber :)

                         

Dark Chocolate Protein Cookies

1/4 cup chocolate whey protein (I use Cellucor)
1/4 cup quinoa flour (could probably sub oat flour)
2 tablespoons almond flour
1/4 cup cocoa powder
1/2 cup pumpkin puree
1 egg
1/8 teaspoon butter extract (optional, but adds some flavor)
10-20 drops liquid stevia (depending on how sweet you like it!)

1. Preheat oven to 350 F.
2. Beat egg. Combine egg with all remaining ingredients (I mixed it in a large bowl).
3. Line a baking sheet with parchment paper.  Drop cookie batter by the tablespoon onto the paper. Flatten the tops slightly with the back of a spoon for a better shape (don't get too crazy- the batter is sticky!).
4. Bake 10 minutes or until done.