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should obtain this information from a licensed health-care practitioner.
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INTRODUCTION

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TABLE OF CONTENTS
BREAKFAST RECIPES

Page |1
SOUTHWEST PROTEIN SCRAMBLE

INGREDIENTS
- 1/2 cup (120ml) egg whites
- 1 link (100g/3.5oz) turkey sausage
- 1 small onion, diced (110g)
- 1/4 cup (40g) yellow pepper, diced
- 1/4 cup (40g) red pepper, diced
- 1 handful (20g) chopped spinach
- 1 diced tomato (125g)
- Salt and pepper to taste

INSTRUCTIONS
In a large pan, sauté onions and peppers. When onions are clear and peppers are tender,
season with salt and pepper. Add chopped turkey sausage, and sauté until sausage is
golden brown. Lower heat, add egg whites, and scramble. When eggs are almost done,
add in tomato and spinach.

NUTRITION FACTS PER SERVING

Calories: 357
Protein: 34g
Carbs: 26g
Fat: 13g

Makes 1 Serving

Back To Complete Recipe List 13

EGG WHITE & TURKEY BACON SANDWICH

INGREDIENTS
- 1/2 cup (120ml) egg whites
- 2 strips (30g) lean turkey bacon
- 2 slices whole grain bread
- 1/4 cup (30g) low fat cheddar cheese, shredded
- 1/3 cup (60g) diced tomato
- Salt and pepper to taste

INSTRUCTIONS
Microwave turkey bacon strips for 3 minutes or until crisp. Set aside. Whisk together egg
whites, salt and pepper. Add egg white mixture to a non-stick pan, cooking and stirring
for 1-2 minutes or until egg whites are set. Spoon egg whites onto the toast. Top with
cheese, turkey bacon, and diced tomatoes.

NUTRITION FACTS PER SERVING

Calories: 320
Protein: 35g
Carbs: 27g
Fat: 8g

Makes 1 Serving

Back To Complete Recipe List 14

MANGO-PINEAPPLE YOGURT BOWL

INGREDIENTS
- 1 cup (225g) plain fat-free Greek yogurt
- 1 tbsp (7g) unsweetened coconut flakes
- 1/4 cup (45g) pineapple, diced
- 1/4 cup (45g) mango, diced
- 2 tbsp (14g) toasted walnut pieces

INSTRUCTIONS
In a non-stick pan, toast coconut flakes over medium-high heat until golden brown.
Remove and set aside. Assemble bowl by layering yogurt, pineapple chunks and mango
chunks. Sprinkle with toasted coconut flakes and walnut pieces.

NUTRITION FACTS PER SERVING

Calories: 326
Protein: 26g
Carbs: 24g
Fat: 14g

Makes 1 Serving

Back To Complete Recipe List 15

SWEET POTATO CHICKEN HASH SKILLET

INGREDIENTS
- 8oz (225g) chicken breast, diced
- 10oz (285g) sweet potato, diced
- 4 whole eggs
- 3/4 cup (125g) onion, chopped
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Pinch black pepper
- 2 tsp fresh or 3/4 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 tbsp fresh chopped chives

INSTRUCTIONS
Heat a non-stick skillet over medium heat. Add oil and onions to pan and cook for about
5-6 minutes until onions are golden. Add sweet potatoes and thyme, then season with
salt, garlic powder, paprika and a pinch of black pepper. Stir to combine. Add 2-3 tbsp
water, cover and cook sweet potatoes over a medium-low heat for about 8-12 minutes,
stirring occasionally until crisp and tender. Add chopped chicken to the skillet and cook
for 2 minutes, uncovered. Make 4 wide wells in the hash. Crack 1 egg into each well,
season with salt and pepper and cover. Cook until the whites are set (but the yolks are
still runny) for about 5-7 minutes.

NUTRITION FACTS PER SERVING

Calories: 529
Protein: 49g
Carbs: 36g
Fat: 21g

Makes 2 Servings

Back To Complete Recipe List 16

BANANA-WALNUT FRENCH TOAST

INGREDIENTS
- 4 slices Ezekiel bread
- 1/3 cup (80ml) egg whites
- 1 whole egg
- 1 medium banana (120g)
- 8 walnut halves (16g)
- Splash of almond milk
- 1/2 tbsp sugar-free hazelnut syrup
- 1/2 tsp vanilla extract
- Cinnamon + stevia, Splenda or other 0 calorie sweetener of choice to taste

INSTRUCTIONS
Whisk together egg whites, egg, almond milk, vanilla, hazelnut, cinnamon, and
sweetener. Coat each slice of bread in the mixture. Fry in a heated non-stick pan for 2
minutes on each side, or until golden brown. Top bread with the sliced banana, walnut
halves, and sugar-free syrup.

NUTRITION FACTS PER SERVING

Calories: 329
Protein: 17g
Carbs: 45g
Fat: 9g

Makes 2 Servings

Back To Complete Recipe List 17

MEXICAN FRITTATA

INGREDIENTS
- 4 whole eggs
- 1 cup (240ml) egg whites
- 3/4 cup (120g) green pepper, chopped
- 1¼ cup (210g) white onion, sliced
- 1 cup (180g) tomato, diced
- 1 tbsp extra virgin olive oil
- 1 packet low sodium taco seasoning

INSTRUCTIONS
Preheat oven to 400F/200C. Heat a large non-stick sauté pan on high. Sauté pepper and
onion in olive oil until soft. Gradually add spices. Remove from heat. In a separate bowl,
mix together eggs, egg whites and taco seasoning and pour on top of pepper and onion
mixture. Sprinkle in diced tomatoes. Place pan into preheated oven and cook for 10-12
minutes. If desired, top the frittata with cheese, guacamole, or both. Hot sauce and salsa
are also optional additions.

NUTRITION FACTS PER SERVING

Calories: 324
Protein: 27g
Carbs: 18g
Fat: 16g

Makes 2 Servings

Back To Complete Recipe List 18

LEAN BREAKFAST BURRITO

INGREDIENTS
- 1 9” (23cm) whole wheat tortilla
- 1 whole egg
- 1/2 cup (120ml) egg whites
- 1 large lettuce leaf
- 2 tbsp (35g) fat-free refried beans
- 1 tbsp (15g) low fat cheddar cheese, shredded
- 1/4 cup (60g) salsa

INSTRUCTIONS
Lightly coat a medium non-stick skillet with cooking spray and place over medium heat.
Place tortilla in the skillet and warm for 30 seconds, flip and warm the other side for 30
seconds. Place warmed tortilla on a small plate. Whisk egg and egg whites together, and
pour into skillet and cook, stirring occasionally until set. While eggs are cooking, place
lettuce leaf on the tortilla and spread the refried beans over it. Top beans with the cooked
eggs, and salsa.

NUTRITION FACTS PER SERVING

Calories: 363
Protein: 30g
Carbs: 36g
Fat: 11g

Makes 1 Serving

Back To Complete Recipe List 19

ALMOND & MAPLE PROTEIN OATMEAL

INGREDIENTS
- 1/4 cup (30g) oats
- 1 scoop (30g) vanilla protein powder
- 1/2 cup (125ml) unsweetened almond or coconut milk
- 1/4 cup (30g) ground almonds
- 1/4 cup (40g) chopped dates
- 1 tsp maple extract (optional)

INSTRUCTIONS
In a non-stick pot, bring milk, oats, and ground almonds to a boil. Simmer for 3-5
minutes until a thick porridge-like consistency is reached. Remove oatmeal from the heat
and mix in protein powder until fully combined. Let it cool briefly, top with chopped
dates and maple extract.

NUTRITION FACTS PER SERVING

Calories: 598
Protein: 38g
Carbs: 62g
Fat: 22g

Makes 1 Serving

Back To Complete Recipe List 20

COTTAGE CHEESE & APPLES

INGREDIENTS
- 1 cup (225g) low fat cottage cheese
- 1 medium sliced apple (140g)
- 2 tbsp (20g) raisins
- 1 tbsp (7g) slivered almonds
- Pinch of cinnamon
- 1 tsp vanilla extract

INSTRUCTIONS
Stir together cottage cheese, raisins, slivered almonds, cinnamon and vanilla extract until
well mixed. Spoon into a bowl and serve with freshly sliced apples.

NUTRITION FACTS PER SERVING

Calories: 377
Protein: 26g
Carbs: 48g
Fat: 9g

Makes 1 Serving

Back To Complete Recipe List 21

TURKEY & AVOCADO OMELET

INGREDIENTS
- 4oz (115g) lean ground turkey
- 2 whole eggs
- 1 cup (240ml) egg whites
- 1/4 cup (55g) avocado, pureed
- 1/4 cup (15g) sun-dried tomatoes

INSTRUCTIONS
Brown ground turkey in a skillet over a medium-high heat. Drain any excess juice out of
the skillet and place turkey into a bowl. Beat together whole eggs and egg whites, pour
into the skillet. While eggs cook, mix the sun-dried tomatoes with ground turkey. When
eggs are cooked firmly enough to flip, place ground turkey on one half of the cooked
eggs. Flip the open side of the eggs over to cover ground turkey. Cook for 2-3 minutes,
then flip the omelet. Cook until firm and no longer runny. Place omelet onto a plate and
pour pureed avocado over top.

NUTRITION FACTS PER SERVING

Calories: 280
Protein: 38g
Carbs: 5g
Fat: 12g

Makes 2 Servings

Back To Complete Recipe List 22

ACAI PROTEIN BOWL

INGREDIENTS
- 1 pack (100g) frozen unsweetened acai
- 1 frozen banana (120g)
- 1/2 cup (75g) frozen blueberries
- 1/4 cup (60ml) unsweetened almond milk
- 1 scoop (30g) vanilla protein powder
- 1 tbsp (15g) natural peanut, almond or cashew butter
- 1-2 packets stevia, Splenda or other 0 calorie sweetener of choice (optional)

INSTRUCTIONS
Break acai pack up into smaller chunks and combine all ingredients in a blender. If
consistency is too thick, add extra almond milk 1 tablespoon at a time until desired
thickness is reached. Transfer to a bowl and include additional toppings of choice. Ideas
for toppings include granola, rolled oats, fresh fruit, chia seeds, shredded coconut, sliced
almonds, nut butter drizzle, honey, sugar free syrup etc. Nutritional information below is
for base ingredients only.

NUTRITION FACTS PER SERVING

Calories: 452
Protein: 30g
Carbs: 47g
Fat: 16g

Makes 1 Serving

Back To Complete Recipe List 23

OVERNIGHT BANANA BREAD OATS

INGREDIENTS
- 1 medium banana (120g)
- 1/3 cup (40g) oats
- 1/4 cup (55g) plain low fat Greek yogurt
- 1/2 cup (120ml) unsweetened almond milk
- 1 tbsp (12g) chia seeds
- 1/2 tsp ground cinnamon
- 1 tbsp (7g) pecans
- Maple syrup, honey or zero calorie sweetener of choice (optional)

INSTRUCTIONS
In a bowl, mash half of banana. Add oats, yogurt, milk, chia seeds and cinnamon, and stir
to combine. Refrigerate overnight. The next morning, top with pecans and the remaining
banana. For optional added sweetness, top with syrup, honey or any other sweetener of
choice.

NUTRITION FACTS PER SERVING

Calories: 469
Protein: 16g
Carbs: 63g
Fat: 17g

Makes 1 Serving

Back To Complete Recipe List 24

OATMEAL RAISIN QUINOA BREAKFAST
COOKIES

INGREDIENTS
- 1 large banana (135g)
- 1 whole egg
- 3/4 cup (90g) oats
- 1/2 cup (95g) cooked quinoa
- 1/4 cup (35g) raisins
- 1/2 tsp vanilla extract
- 1/2 tsp salt

INSTRUCTIONS
Preheat oven to 350F/175C. In a large bowl, beat egg with a fork. Add banana and vanilla
extract, and mash all together. Add oats, quinoa, raisins and salt, stirring with a spoon
until well combined. Drop batter onto a greased cookie sheet, dividing into 8 cookies.
Bake for 12-15 minutes, until cookies are just browning around the edges.

NUTRITION FACTS PER SERVING

Calories: 98
Protein: 3g
Carbs: 17g
Fat: 2g

Makes 8 Servings

Back To Complete Recipe List 25

HIGH PROTEIN WAFFLE

INGREDIENTS
- 3/4 scoop (22g) vanilla protein powder
- 1 whole egg
- 1/3 tsp baking powder
- 2 tbsp water
- 1 tsp coconut oil
- Dash of vanilla and/or zero calorie sweetener of choice (optional)

INSTRUCTIONS
Pour all ingredients into a bowl and blend together with a fork until smooth. Grease
waffle maker and pour mixture in. Close and cook as you would any regular waffle.

NUTRITION FACTS PER SERVING

Calories: 198
Protein: 23g
Carbs: 4g
Fat: 10g

Makes 1 Serving

Back To Complete Recipe List 26

COCONUT CINNAMON PANCAKE

INGREDIENTS
Pancakes:

- 4 egg whites (120ml)

- 2 tbsp (17g) coconut flour
- 1 tsp cinnamon
- 1 tsp vanilla extract

Toppings:

- 1/2 large banana, chopped (70g)

- 1/8 cup (15g) raw walnuts
- Dash cinnamon
- 1 tsp (7g) honey

INSTRUCTIONS
Preheat skillet on a medium/high heat. Pour all ingredients into a bowl and mix together
until well combined. Cook as you would any other pancake, then top with banana,
walnuts, cinnamon and honey.

NUTRITION FACTS PER SERVING

Calories: 345
Protein: 20g
Carbs: 37g
Fat: 13g

Makes 1 Serving

Back To Complete Recipe List 27

EGG WHITE WRAP

INGREDIENTS
- 5 egg whites (150ml), scrambled
- 2/5 cup (50g) low fat cheddar cheese, grated
- 1/2 onion (55g), chopped
- 1 whole wheat tortilla
- 2 tbsp (40g) salsa

INSTRUCTIONS
Add onions to a non-stick pan heated to medium-low. Add egg whites once onions have
softened and cook to desired firmness, adding cheese when finished. Scoop onto tortilla.
Roll to form a wrap and top with salsa.

NUTRITION FACTS PER SERVING

Calories: 384
Protein: 34g
Carbs: 35g
Fat: 12g

Makes 1 Serving

Back To Complete Recipe List 28

HOMEMADE MUESLI W/ YOGURT

INGREDIENTS
- 1/2 cup (60g) oats
- 1/2 scoop (15g) protein powder (any flavor of choice)
- 1/2 cup dried apricots (80g), finely chopped
- 1 tbsp (7g) raisins
- 1/2 tsp ground flax seed
- 1/2 tsp desiccated coconut
- 3/4 cup (170g) plain fat-free Greek yogurt

INSTRUCTIONS
Combine oats, protein powder, dried fruit, flax seed and coconut in a bowl and add
yogurt to dry mix. Mix thoroughly.

NUTRITION FACTS PER SERVING

Calories: 308
Protein: 20g
Carbs: 48g
Fat: 4g

Makes 2 Servings

Back To Complete Recipe List 29

STRAWBERRY BANANA PROTEIN MUFFINS
INGREDIENTS
- 2 ripe medium bananas (240g), mashed
- 1 whole egg
- 1/2 cup (115g) plain fat-free Greek yogurt
- 1/4 cup (60ml) unsweetened vanilla almond milk
- 2 tsp pure vanilla extract
- 1¼ cup (160g) whole wheat flour
- 2 scoops (60g) vanilla protein powder
- 2 tbsp (15g) flax seeds
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup (165g) strawberries, sliced

INSTRUCTIONS
Preheat oven to 350F/175C. Spray a regular size 12 muffin baking pan with cooking
spray and dust with flour. Do not use muffin liners. In a medium bowl, mash bananas
with a fork until smooth. Add egg, yogurt, almond milk and vanilla extract. Mix with a
fork until smooth and all wet ingredients are combined. In another medium bowl, add
whole wheat flour, protein powder, flax seeds, baking powder and salt, then mix with a
spoon until well combined. Add dry ingredients to bowl of wet ingredients and mix just
enough to combine. Add strawberries and stir briefly to incorporate into mix. Distribute
batter evenly among 12 muffin forms and bake for around 20 minutes or until a toothpick
inserted into middle comes out clean.

NUTRITION CONTENT PER SERVING

Calories: 105
Protein: 8g
Carbs: 16g
Fat: 1g

Makes 12 Servings

Back To Complete Recipe List 30

SWEET POTATO OMELET

INGREDIENTS
- 3 whole eggs
- 1 baked sweet potato (130g)
- 3 slices (45g) lean turkey bacon
- 1/4 cup (30g) low fat cheese, shredded
- 1 tbsp (12g) light sour cream
- Salt and pepper to taste

INSTRUCTIONS
Peel sweet potato and mash the flesh. Reheat it in a skillet or in the microwave. Cook
turkey bacon in a skillet to desired doneness. Once turkey is done, scramble eggs and
pour into a non-stick skillet set to a medium heat. Cover entire skillet surface in a thin
layer of egg. Let eggs set and then carefully flip it over. Spread sweet potato on one side
of the eggs. Sprinkle cheese on top of sweet potato. Place bacon on top of cheese and
sweet potato. Spread sour cream on top of bacon. Fold eggs in half and let sit for a minute
or two. Flip omelet over and let sit for a minute or two. Add salt and pepper to taste.

NUTRITION FACTS PER SERVING

Calories: 453
Protein: 36g
Carbs: 30g
Fat: 21g

Makes 1 Serving

Back To Complete Recipe List 31

BLUEBERRY PROTEIN OATMEAL

INGREDIENTS
- 2/3 cup (80g) oats
- 1 scoop (30g) vanilla protein powder
- 1/3 cup (75ml) low fat milk
- 1/3 cup (75ml) water
- 1 medium banana (120g), smashed
- 1/4 tsp ground cinnamon
- Pinch of salt
- 1/3 cup (80ml) egg whites
- 1 cup (145g) blueberries

INSTRUCTIONS
Bring oats, milk, water, and banana to a boil, whisking consistently to prevent sticking.
When oatmeal begins to thicken, stir in protein powder, cinnamon and salt. Whisk in egg
whites quickly to prevent scrambling. Stir to incorporate and remove from the heat. Pour
into bowls and top with blueberries.

NUTRITION FACTS PER SERVING

Calories: 361
Protein: 24g
Carbs: 55g
Fat: 5g

Makes 2 Servings

Back To Complete Recipe List 32

VANILLA PROTEIN LATTE

INGREDIENTS
- 1/2 cup (120ml) brewed coffee (hot or cold depending on preference)
- 1/2 cup (120ml) unsweetened almond or cashew milk
- 1 scoop (30g) vanilla protein powder (or other flavor of choice)

INSTRUCTIONS
In a blender, add coffee, milk and protein powder and blend until smooth. Top with
cinnamon if desired.

NUTRITION FACTS PER SERVING

Calories: 143
Protein: 25g
Carbs: 4g
Fat: 3g

Makes 1 Serving

Back To Complete Recipe List 33

POULTRY RECIPES

Back To Complete Recipe List 34

CHICKEN AVOCADO QUESADILLA

INGREDIENTS
- 6oz (170g) cooked chicken breast, diced
- 1 tsp extra virgin olive oil
- 1/4 cup (40g) red pepper, sliced
- 1/4 cup (40g) green pepper, sliced
- 1/4 cup (40g) onion, sliced
- 1 large whole wheat tortilla
- 1/4 avocado (50g), thinly sliced
- 1/4 packet low sodium taco seasoning
- 2 tbsp (40g) salsa
- 1/4 cup (30g) low fat cheddar cheese, shredded

INSTRUCTIONS
Coat skillet with cooking spray and place on a medium-high heat. Add olive oil and let
heat for 20 seconds. Add peppers and onions then cook until browned and tender. Add
diced chicken and seasoning mix, stirring well. Remove skillet from the heat and pour
chicken mixture into a bowl. Wipe the skillet clean, then place tortilla in the pan and
layer chicken mixture on top, followed by salsa, avocado and cheese. Fold tortilla in half
and cook until both sides are golden brown.

NUTRITION FACTS PER SERVING

Calories: 679
Protein: 68g
Carbs: 41g
Fat: 27g

Makes 1 Serving

Back To Complete Recipe List 35

THAI PEANUT CHICKEN

INGREDIENTS
- 8 4oz chicken thighs (110g each)
- Ground black pepper
- 3/4 cup (180g) mild salsa
- 1/3 cup (85g) natural peanut butter
- 2 tbsp lime juice
- 1 tbsp low sodium soy sauce or fish sauce
- 2 tsp (8g) grated fresh ginger
- 1/4 cup (13g) chopped fresh cilantro
- Lime wedges

INSTRUCTIONS
Season chicken with fresh ground black pepper and place in a slow cooker. In a medium
bowl, combine remaining ingredients except cilantro/lime and pour over chicken. Cover
and cook on low for 8 hours. Remove chicken, place on a serving platter and pour sauce
over top. Garnish with cilantro and lime wedges.

NUTRITION FACTS PER SERVING

Calories: 264
Protein: 34g
Carbs: 5g
Fat: 12g

Makes 8 Servings

Back To Complete Recipe List 36

HONEY GLAZED BAKED GARLIC CHICKEN

INGREDIENTS
- 2 5oz chicken breasts (140g each)
- 1 tbsp (20g) honey
- 1 tbsp balsamic vinegar
- 1 chopped shallot
- 2 minced garlic cloves
- 1/2 tsp dried basil
- 1/4 tsp pepper

INSTRUCTIONS
Preheat oven to 375F/190C. Place chicken in a foil-lined baking pan. Add all ingredients
to a measuring cup, mix until well combined and pour onto chicken. Bake for 20-25
minutes or until a thermometer reads 165F/74C at the thickest part of the chicken.

NUTRITION FACTS PER SERVING

Calories: 282
Protein: 44g
Carbs: 13g
Fat: 6g

Makes 2 Servings

Back To Complete Recipe List 37

CHICKEN & MUSHROOM PIZZA

INGREDIENTS
- 6oz (170g) cooked chicken breast, cubed or shredded
- 1 12” (30cm) whole wheat thin pizza crust
- 1/8 cup (35g) spaghetti sauce
- 1/4 cup (30g) low fat mozzarella cheese, shredded
- 3 mushrooms (45g), sliced
- 1/4 cup onion (40g), chopped

INSTRUCTIONS
Preheat oven to 425F/220C. Place pizza crust on a cookie sheet or other ovenproof pan
and top with spaghetti sauce, chicken, mushrooms, onions and cheese. Bake for 8-10
minutes or until heated through.

NUTRITION FACTS PER SERVING

Calories: 663
Protein: 44g
Carbs: 88g
Fat: 15g

Makes 2 Servings

Back To Complete Recipe List 38

CHICKEN & TURKEY BACON CLUB SANDWICH

INGREDIENTS
- 2.5oz (70g) cooked chicken breast
- 1 tbsp (15g) plain low fat Greek yogurt
- 3 slices whole grain bread
- 1 whole boiled egg, peeled
- 1 large lettuce leaf
- 1 medium tomato (125g), sliced
- 1 tbsp (15g) dijon mustard
- 1oz (30g) cooked extra lean turkey bacon

INSTRUCTIONS
Spread yogurt onto one slice of the bread. Cut egg into four equal sized pieces and place
on top. Lay down tomato slices and lettuce on top of the egg. Place another slice of bread
on top and spread the mustard onto it. Lay down grilled chicken breast and turkey bacon
and then top with remaining slice of bread.

NUTRITION FACTS PER SERVING

Calories: 533
Protein: 49g
Carbs: 55g
Fat: 13g

Makes 1 Serving

Back To Complete Recipe List 39

GROUND TURKEY LETTUCE WRAPS

INGREDIENTS
- 16oz (450g) lean ground turkey
- 1 tbsp cooking oil
- 1 medium onion (110g), diced
- 1 zucchini (200g), diced
- 8-10 mushrooms (150g), diced
- 6 cloves crushed garlic
- 1/2 cup (140ml) tomato sauce
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp (15g) chili powder
- 24 butter lettuce leaves
- 1/2 cup (120g) light sour cream

INSTRUCTIONS
Heat a large sauté pan over a medium heat. Add oil, onion, mushrooms and zucchini to
pan and cook for 3-4 minutes. Add garlic and cook for 30 more seconds. Add ground
turkey and increase heat to medium-high, cooking through for about 10-12 minutes and
stirring occasionally to break up meat. Add tomato sauce, sugar, chili powder and salt,
stirring to combine. Remove from stove. To serve, spoon 1/4 cup turkey mixture onto one
lettuce leaf and top each wrap with 1 teaspoon of sour cream.

NUTRITION FACTS PER SERVING

Calories: 319
Protein: 41g
Carbs: 14g
Fat: 11g

Makes 4 Servings

Back To Complete Recipe List 40

ROSEMARY CHICKEN SKEWERS

INGREDIENTS
- 3.5oz (100g) skinless chicken breast
- 1/2 tbsp rosemary, finely chopped
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1/2 tsp mustard
- 1 tsp (7g) honey
- 1/2 tsp ground pepper

INSTRUCTIONS
Cut chicken into thick strips and place into a large bowl. Add all remaining ingredients
and mix well. Cover and set aside to marinate for 10 minutes. Thread chicken strips onto
2 metal skewers (or wooden skewers soaked in water). Heat a grill or grill pan to medium
high heat and grill until chicken is cooked through.

NUTRITION FACTS PER SERVING

Calories: 197
Protein: 31g
Carbs: 7g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 41

SPICY SRIRACHA CHICKEN NUGGETS

INGREDIENTS
- 64oz (1800g) chicken breast
- 1/2 cup (60g) oats
- 1 cup (90g) whole wheat bread crumbs
- 1/2 cup (50g) parmesan cheese, grated
- 1/2 tsp black pepper
- 4 tbsp (54g) low fat mayonnaise
- 2 whole eggs
- 3 tbsp extra virgin olive oil
- 2 tsp minced garlic
- 8 tsp (40g) Sriracha

INSTRUCTIONS
Cut chicken into small nugget sized pieces. Turn oats into oat flour by placing them in a
food processor or blender. In a bowl, add oat flour, bread crumbs, parmesan and pepper,
mixing until well combined. In a separate bowl, add in mayonnaise, olive oil, eggs, garlic
and sriracha and mix well. Coat a baking sheet with non-stick cooking spray. Roll each
piece of chicken in wet mix followed by dry mix and place onto a cooking sheet. Bake at
375F/190C for 20-25 minutes. Add more sriracha on top of each nugget before serving.

NUTRITION FACTS PER SERVING

Calories: 259
Protein: 30g
Carbs: 10g
Fat: 11g

Makes 12 Servings

Back To Complete Recipe List 42

TANGY PINEAPPLE CHICKEN

INGREDIENTS
- 12oz (335g) chicken breast
- 2 tbsp extra virgin olive oil
- 1 medium onion (110g), chopped
- 1 (170g) yellow pepper, diced
- 3 tbsp (45g) reduced sugar ketchup
- 2 tbsp low sodium soy sauce
- 1/2 cup (90g) cubed pineapple

INSTRUCTIONS
Heat olive oil in a pan on medium heat. Add in onions and peppers and sauté until lightly
browned. Add chicken and continue to stir-fry until no longer pink inside. Combine
ketchup, soy sauce and pineapple juice and add to pan. Lower heat and cover, simmering
for 20 minutes. Place onto a plate and top with pineapple.

NUTRITION FACTS PER SERVING

Calories: 334
Protein: 37g
Carbs: 15g
Fat: 14g

Makes 3 Servings

Back To Complete Recipe List 43

CREAMY CHICKEN PITAS

INGREDIENTS
- 8oz (230g) cooked chicken breast, diced
- 1/4 cup (65g) fat-free mayonnaise
- 1 tbsp white vinegar
- 1/4 cup (55g) celery, finely chopped
- 2 tbsp (30g) dried cranberries
- 2 tbsp (14g) walnuts, finely chopped
- 2 small whole wheat pitas
- 2 cups (60g) spinach leaves

INSTRUCTIONS
Combine white vinegar and mayonnaise together. Add chicken and celery and stir until
coated. Sprinkle with dried cranberries and walnuts, stirring until mixed. Spoon into
whole wheat pitas. Top with spinach leaves and then serve.

NUTRITION FACTS PER SERVING

Calories: 462
Protein: 41g
Carbs: 34g
Fat: 18g

Makes 2 Servings

Back To Complete Recipe List 44

WHITE TURKEY MAC & CHEESE

INGREDIENTS
- 4 slices (2oz/60g) lean turkey bacon
- 4.5oz (125g) whole wheat macaroni
- 1¾ cup (395g) plain fat-free Greek yogurt
- 2oz (55g) goat cheese
- 1/2 cup (55g) low fat mozzarella
- 1 tbsp (12g) garlic paste
- Fresh chives
- Salt and pepper to taste

INSTRUCTIONS
Prepare macaroni according to packaging. Slice bacon into small pieces and cook in a
non-stick skillet on medium-high heat. Reduce heat to medium and add one cup of yogurt
along with goat cheese, chives, garlic paste and mozzarella. Cook until sauce reaches
desired consistency. Remove from heat and add macaroni with the rest of the yogurt,
mixing until well combined.

NUTRITION FACTS PER SERVING

Calories: 233
Protein: 29g
Carbs: 18g
Fat: 5g

Makes 3 Servings

Back To Complete Recipe List 45

FLATOUT CHICKEN FAJITAS

INGREDIENTS
- 4.5oz (125g) chicken breast, sliced
- 1 tsp extra virgin olive oil
- 2 peppers (340g), chopped
- 1 small red onion (70g), chopped
- 1 tsp fajita seasoning
- 2 original light flat breads
- 1 medium tomato (125g), diced
- Lettuce, chopped

INSTRUCTIONS
Place olive oil in a non-stick pan and heat until it begins to simmer. Add onions and
peppers and stir fry until they go soft. Add in chicken breast and stir fry until cooked
through. Sprinkle on fajita seasoning and fry for 1 minute. Place fajita mix into flatouts
and top with lettuce and tomato. Can be served with salsa as an optional add-on.

NUTRITION FACTS PER SERVING

Calories: 307
Protein: 31g
Carbs: 30g
Fat: 7g

Makes 2 Servings

Back To Complete Recipe List 46

CHICKEN & ARUGULA LASAGNA

INGREDIENTS
- 16oz (450g) lean ground chicken breast
- 1 tsp extra virgin olive oil
- 1 tsp crushed red pepper flakes
- 1 clove garlic, chopped
- 1 tbsp dried basil
- 2 whole eggs
- 2 15oz (420g) containers part-skim ricotta
- 1/2 cup (50g) shredded Parmesan
- 3½ cups (980ml) prepared marinara sauce
- 12 cooked lasagna noodles
- 1 bag baby arugula (140g), steamed and drained
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 375F/190C. Heat oil in a large skillet over medium-high heat. Season
ground chicken with red pepper flakes and salt/pepper to taste. Add chicken and garlic to
skillet, cooking for 5 minutes or until chicken is browned. Remove from heat and set
aside. Combine basil, eggs, ricotta and Parmesan in a large bowl. Season with salt and
pepper to taste. Spray a 13x9 inch baking dish with cooking spray. Spread a 1/2 cup of
marinara sauce over bottom of the dish. Arrange 4 cooked noodles over sauce and top
with half of the ricotta mixture, half of chicken mixture and half of arugula, then top with
1 cup of marinara. Repeat layers, ending with noodles and remaining marinara. Cover
and bake for 45 minutes, letting lasagna stand for 10 minutes before serving.

NUTRITION FACTS PER SERVING

Calories: 395
Protein: 29g
Carbs: 36g
Fat: 15g

Makes 8 Servings

Back To Complete Recipe List 47

CHICKEN STRIPS W/ SWEET MUSTARD DIP

INGREDIENTS
Chicken Strips:

- 20oz (560g) chicken breast, sliced into strips

- 1½ cups (42g) crisp rice cereal
- 1/4 cup (40g) dried minced onion
- 1 tsp salt
- 1/2 tsp ground red pepper
- 2 egg whites (60ml)

Mustard Dip Ingredients:

- 1 tbsp (15g) plain fat-free Greek yogurt

- 1 tbsp (15g) Dijon mustard
- 1 packet stevia, Splenda or other 0 calorie sweetener of choice

INSTRUCTIONS
Preheat oven to 350F/175C. Place cereal in a bag and use a rolling pin to crush into small
pieces (be careful not to turn it into a powder). Place crushed cereal in a large bowl and
add onion, salt, and pepper, mixing until well combined. In a separate bowl, whisk egg
whites along with 1 tablespoon of water. Pat chicken dry with a paper towel and dip each
piece into egg whites, allowing the excess to run off. Place chicken into cereal mixture
and press down to help it stick, coating thoroughly. Spray a baking sheet with cooking
spray and place chicken onto it, baking for 8-10 minutes. As chicken bakes, mix together
yogurt, mustard and sweetener to make dipping sauce.

NUTRITION FACTS PER SERVING

Calories: 319
Protein: 46g
Carbs: 18g
Fat: 7g

Makes 4 Servings

Back To Complete Recipe List 48

LOW CARB CHICKEN & CHEESE MUFFINS

INGREDIENTS
- 10oz (280g) cooked chicken breast, chopped
- 1/2 cup (110g) celery, chopped
- 1/4 cup (40g) red onion, chopped
- 2 whole eggs
- 1/2 tsp lemon pepper
- 2 tbsp (14g) real bacon bits
- 1/4 cup (30g) low fat cheddar cheese
- 1 tsp crushed red pepper
- 1/2 tsp garlic powder
- 1/4 tsp salt

INSTRUCTIONS
Cut chicken breast, celery and red onion into small pieces. Combine all ingredients
together in a bowl and mix until well combined. Coat a muffin pan with non-stick
cooking spray and evenly distribute mix into the muffin spots. Bake on 350F/175C for
30-35 minutes or until a brown tint appears.

NUTRITION FACTS PER SERVING

Calories: 125
Protein: 18g
Carbs: 2g
Fat: 5g

Makes 6 Servings

Back To Complete Recipe List 49

CHICKEN SALAD BURGER

INGREDIENTS
- 5oz (140g) lean ground chicken
- 2 portobello mushroom caps (170g)
- 1 tsp garlic
- 1 tsp cayenne
- 1/4 tsp salt
- Pinch of salt
- 1 large lettuce leaf
- 2 leaves red cabbage
- 3 thin tomato slices (45g)
- 1 tbsp (12g) goat cheese
- 2 small carrots (80g), sliced
- 1/2 avocado (100g), sliced

INSTRUCTIONS
Preheat oven to 375F/190C. Wash portobello mushrooms and remove stem, then dry with
a paper towel. Place face down in a baking pan and season with salt and garlic. Bake in
oven for 8-10 minutes. Place ground chicken into a bowl and season with salt, garlic,
cumin, and cayenne. Form a hamburger patty and cook in a skillet on medium heat.
Remove mushroom caps from oven and place face up on a plate to assemble burger. Add
lettuce, cabbage, tomato, chicken burger patty, goat cheese, avocado, and carrots. Top
burger with the other end of the mushroom cap.

NUTRITION FACTS PER SERVING

Calories: 429
Protein: 41g
Carbs: 28g
Fat: 17g

Makes 1 Serving

Back To Complete Recipe List 50

ITALIAN CHICKEN MEATBALLS

INGREDIENTS
- 40oz (1130g) lean ground chicken
- 3 egg whites (90ml)
- 1 cup (120g) oats
- 1 green pepper (170g), chopped
- 1 red pepper (170g), chopped
- 1 red onion (110g), chopped
- 1 tbsp minced garlic
- 1 tbsp onion flakes
- 1 tbsp dried basil
- 1 tbsp oregano
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 375F/190C. Using your hands, combine all ingredients together in a large
bowl and mix until well combined. Form 12 meatballs from the mixture. Spray a muffin
tin with non-stick spray. Place a meatball in each muffin cup. Bake for about 35 minutes,
or until golden brown.

NUTRITION FACTS PER SERVING

Calories: 223
Protein: 24g
Carbs: 7g
Fat: 11g

Makes 12 Servings

Back To Complete Recipe List 51

CHICKEN & MUSHROOM RISOTTO

INGREDIENTS
- 7oz (200g) chicken breast, chopped
- 1 cup (180g) dry Arborio rice
- 1 can (354ml) evaporated whole milk
- 1 cup (240ml) low sodium chicken stock
- 3 cups (375g) mushrooms, sliced

INSTRUCTIONS
In a deep non-stick wok, dry fry chicken breast until cooked through, then turn down to
low-medium setting. Add in the sliced mushrooms, dry rice, evaporated milk and chicken
stock and stir thoroughly. Continue to cook over a low-medium heat, stirring frequently
until rice has absorbed all liquids and a creamy consistency is achieved.

NUTRITION FACTS PER SERVING

Calories: 580
Protein: 52g
Carbs: 48g
Fat: 20g

Makes 2 Servings

Back To Complete Recipe List 52

PEANUT BUTTER & PINEAPPLE STUFFED
CHICKEN BREASTS

INGREDIENTS
- 4 5oz chicken breasts (140g each)
- 4 tbsp (60g) crunchy natural peanut butter
- 3 tbsp (40g) pineapple chunks, finely chopped
- Handful of thyme leaves, stems removed
- 4 large slices (2oz/55g) prosciutto di Parma
- 1 tsp extra virgin olive oil
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 400F/205C. In a bowl, mix together peanut butter, pineapple and thyme
leaves to form a paste, using some of the pineapple juice if the mixture is a bit stiff. Put
chicken breasts on a board and cut a slit to form a pocket. Spoon a tablespoon of peanut
butter mixture into the pocket and then smooth top side over to seal. Repeat with all four
chicken breasts. Wrap each breast firmly in Parma ham, and place in a roasting dish,
drizzling with olive oil, seasoning with salt and pepper and covering with remaining
thyme. Bake for 25-30 minutes until golden and cooked through at an internal
temperature of 165F/74C.

NUTRITION FACTS PER SERVING

Calories: 364
Protein: 50g
Carbs: 5g
Fat: 16g

Makes 4 Servings

Back To Complete Recipe List 53

CREAMY PARMESAN CHICKEN

INGREDIENTS
- 4 3oz chicken breasts (85g each)
- 1/4 cup (60ml) chicken broth
- 1/2 tsp minced garlic
- 1/4 cup (65g) fat-free mayonnaise
- 1/8 cup (20g) Parmesan cheese

INSTRUCTIONS
Heat up chicken broth in a pan over medium heat. Add in garlic along with chicken
breasts and cook for 8-10 minutes (or until cooked through), flipping a few times
throughout the process. Meanwhile, combine mayonnaise with parmesan cheese in a
small bowl. Once chicken is finished, remove and place on a baking sheet and smother
with sauce. Place under broiler for 1-2 minutes or until cheese is melted and chicken is
slightly browned.

NUTRITION FACTS PER SERVING

Calories: 201
Protein: 28g
Carbs: 2g
Fat: 9g

Makes 4 Servings

Back To Complete Recipe List 54

CARIBBEAN CHICKEN STIR-FRY

INGREDIENTS
- 24oz (680g) chicken breast, cubed
- 1/3 (80ml) cup unsweetened orange juice
- 1 tbsp low sodium soy sauce
- 1 tsp ginger
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 green onion (15g), minced
- 1 red pepper (170g), sliced
- 1 tsp garlic
- 1 cup (60g) black beans, drained
- Salt and pepper
- 5 cups (1000g) cooked brown rice

INSTRUCTIONS
Cook chicken separately. In a small bowl, mix orange juice, soy sauce, ginger, paprika,
turmeric, cayenne pepper, salt and pepper. Set aside. Heat a wok or large skillet over a
high heat. Coat with cooking spray and add red pepper, garlic and green onion, stir-frying
for 1 minute. Add chicken and black beans, and stir fry for another minute. Add the
orange juice mixture to the wok and stir until thickened. Serve on top of rice.

NUTRITION FACTS PER SERVING

Calories: 622
Protein: 62g
Carbs: 71g
Fat: 10g

Makes 4 Servings

Back To Complete Recipe List 55

SWEET CHICKEN PANCAKES

INGREDIENTS
Pancakes:

- 1 cup (100g) oat flour (or regular ground up oats)

- 2 egg whites (60ml)
- 3/4 cup (180ml) skim milk

Filling:

- 14oz (400g) chicken breast, diced

- 10oz (300g) frozen spinach, thawed
- 2 tsp mustard
- 1 tbsp (20g) honey
- 2 tsp lemon juice
- 1 tbsp (7g) sultanas

INSTRUCTIONS
Combine all pancake ingredients together in a bowl and let the mix rest for 15 minutes.
Divide mix into 4 portions and pour into a lightly oiled heated pan. Cook until lightly
browned on each side. Keep pancakes warm in the oven on lowest setting. Sauté spinach
until dry. Remove and set aside. Cook chicken until browned. Add spinach and remaining
ingredients and heat through. Divide mixture between the 4 pancakes and serve.

NUTRITION FACTS PER SERVING

Calories: 331
Protein: 40g
Carbs: 27g
Fat: 7g

Makes 4 Servings

Back To Complete Recipe List 56

MEXICAN CHICKEN CASSEROLE

INGREDIENTS
- 2 5.5oz chicken breasts (155g each)
- 1 tsp extra virgin olive oil
- 1 medium onion (110g), chopped
- 1 clove garlic, minced
- 1 jalapeno (30g), seeded and minced
- 1 tbsp chili powder
- 1 can of stewed tomatoes (410g)
- 1 tsp cumin
- 1 tsp oregano
- 2 cups (400g) cooked brown rice

INSTRUCTIONS
Cook chicken breasts separately and dice. Preheat oven to 350F/180C. Heat oil in a large
saucepan over medium heat. Add onion, garlic and jalapeno and sauté for about 3
minutes until soft. Add chili powder and mix well. Add tomatoes, cumin and oregano and
simmer for about 15 minutes. Add chicken and mix well. Serve with rice.

NUTRITION FACTS PER SERVING

Calories: 505
Protein: 32g
Carbs: 74g
Fat: 9g

Makes 2 Servings

Back To Complete Recipe List 57

SLOW COOKER TURKEY & BEAN CHILI

INGREDIENTS
- 16oz (450g) lean ground turkey
- 1 tbsp canola oil
- 1 medium onion (110g), diced
- 3 cloves minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 15oz (450ml) can no-sugar added tomato sauce
- 1 14.5oz (400g) can diced tomatoes
- 2 15oz (425g) cans kidney beans, drained and rinsed
- 2 tbsp chili powder
- 2 tbsp dried oregano
- 1 tsp ground cumin
- 10-15 baked tortilla chips

INSTRUCTIONS
In a large non-stick skillet, add oil, ground turkey and onion. Cook for about 10 minutes
until meat is no longer pink. Add garlic, salt and pepper. Cook for another minute.
Transfer to a slow cooker. Stir in remaining ingredients: tomato sauce, diced tomatoes,
kidney beans, chili powder, oregano and cumin. Cover and cook on low for 8 hours or
until heated through. Season with additional salt to taste.

NUTRITION FACTS PER SERVING

Calories: 400
Protein: 38g
Carbs: 44g
Fat: 8g

Makes 6 Servings

Back To Complete Recipe List 58

 RED MEAT & PORK RECIPES

Back To Complete Recipe List 59

STEAK FAJITAS

INGREDIENTS
- 3.5oz (100g) lean steak, sliced
- 2 tsp fajita seasoning
- 1/3 medium red onion (35g), sliced
- 1/3 red or green pepper (55g), sliced
- 2 tbsp (20g) low fat cheddar cheese, shredded
- 2 tbsp (40g) salsa
- 1 whole wheat tortilla

INSTRUCTIONS
Sprinkle 1 teaspoon of fajita seasoning onto steak slices. Coat a skillet with cooking
spray and set to medium-high heat, then add the steak. Add bell pepper and onion to other
half of skillet and sprinkle with the other teaspoon of seasoning. Cook until beef has
reached a desired level of doneness and veggies have softened. Place beef and vegetables
into tortilla and top with salsa and cheese.

NUTRITION FACTS PER SERVING

Calories: 399
Protein: 41g
Carbs: 34g
Fat: 11g

Makes 1 Serving

Back To Complete Recipe List 60

BEEF & VEGGIE STIR-FRY

INGREDIENTS
- 16oz (450g) extra lean ground beef
- 3 cups (600g) cooked brown rice
- 1 cup (160g) onion, chopped
- 5 cups (455g) frozen stir-fry vegetables
- 4 tbsp low sodium soy sauce
- 1 tsp pepper
- 1 tsp garlic powder

INSTRUCTIONS
Prepare rice according to package instructions and set aside. Spray a stovetop pan with
cooking spray and set over medium-high heat. Cook ground beef for 5-8 minutes until
mostly browned. Add onions, stir-fry vegetables, soy sauce, pepper and garlic powder.
Cook until vegetables are no longer frozen. Place stir-fry on top of rice and serve.

NUTRITION FACTS PER SERVING

Calories: 574
Protein: 41g
Carbs: 62g
Fat: 18g

Makes 4 Servings

Back To Complete Recipe List 61

TASTY BBQ BEEF BURGERS

INGREDIENTS
- 16oz (450g) extra lean ground beef
- 2 egg whites (60ml)
- 1/2 onion (55g), finely minced
- 2 green onions (30g), finely diced
- 1/4 cup (30g) oats
- 2 tsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp barbecue sauce
- 4 whole wheat burger buns
- Lettuce
- 8 tomato slices (215g)

INSTRUCTIONS
In a large bowl, combine ground beef, egg whites, onion, green onions, oats,
Worcestershire sauce and soy sauce. Mix thoroughly, form into four patties and place on
a heated grill. Flip patties every few minutes until cooked to desired doneness. Brush
patties with barbecue sauce. Serve on top of buns with lettuce, tomato and additional
condiments of choice (reduced sugar ketchup, mustard, sriracha, low fat mayo etc.).

NUTRITION FACTS PER SERVING

Calories: 353
Protein: 40g
Carbs: 28g
Fat: 9g

Makes 4 Servings

Back To Complete Recipe List 62

PINEAPPLE GLAZED PORK TENDERLOIN

INGREDIENTS
- 20oz (560g) pork tenderloin
- 1 tbsp (13g) coconut oil
- 2 tsp chili powder
- 1 tsp curry powder
- 1/3 cup (80ml) water
- 2 cups (490g) frozen pineapple chunks
- Salt and pepper to taste

INSTRUCTIONS
Melt coconut oil in a large skillet over medium heat. Add chili and curry powders to
skillet. When mixture begins to sizzle, mix in water. Place frozen pineapple chunks in hot
pan and sauté until thawed. As pineapple continues to cook and soften, begin mashing it
with a fork or spoon. Let pineapple mixture simmer until liquid has a syrup-like
consistency. Brush each side of the pork pieces with liquid from pineapple mixture and
sprinkle with salt and pepper. Grill over medium heat for 3-5 minutes on each side. Top
each piece with 2-3 tablespoons of the pineapple mix and serve.

NUTRITION FACTS PER SERVING

Calories: 237
Protein: 32g
Carbs: 7g
Fat: 9g

Makes 5 Servings

Back To Complete Recipe List 63

BEEF & MUSHROOM PIZZA

INGREDIENTS
- 3.5oz (100g) extra lean ground beef
- 1 whole wheat pita
- 1 tsp extra virgin olive oil
- 2 tbsp spaghetti sauce
- 1/3 cup (40g) low fat cheddar cheese
- 1/4 cup (30g) mushrooms, sliced
- 1/4 cup (40g) green pepper, diced
- 1/4 cup (40g) red pepper, diced
- 1/4 cup (40g) onions, chopped
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 375F/190C. Coat a pan with olive oil and brown ground beef over
medium-high heat. Spread spaghetti sauce on pita. Top with beef and veggies. Sprinkle
cheese on top and add salt and pepper to taste. Bake for 15 minutes or until pita bread is
crusty.

NUTRITION FACTS PER SERVING

Calories: 568
Protein: 44g
Carbs: 44g
Fat: 24g

Makes 1 Serving

Back To Complete Recipe List 64

MUSHROOM STEAK

INGREDIENTS
- 3.5oz (100g) lean beef steak
- 1 tsp extra virgin olive oil
- 1/2 onion (55g), sliced
- 2/3 cup (85g) mushrooms, sliced
- 1/4 cup (60ml) beef stock
- 1 tsp Worcestershire sauce
- 1/2 tbsp chopped parsley

INSTRUCTIONS
Brush steak with oil on both sides and cook to desired level of doneness. Remove from
heat. Add onion and mushrooms to the juices in the pan and cook for 1 minute. Add
Worcestershire sauce and beef stock and bring to a boil, stirring continually until
thickened. Add parsley and any juices from resting steak. Pour over steak and serve.

NUTRITION FACTS PER SERVING

Calories: 245
Protein: 33g
Carbs: 8g
Fat: 9g

Makes 1 Serving

Back To Complete Recipe List 65

TACO SALAD

INGREDIENTS
- 16oz (455g) extra lean ground beef
- 1 packet low sodium taco seasoning
- 1/2 cup (115g) plain fat-free Greek yogurt
- 1/2 cup (120g) salsa
- 2 10” whole wheat tortillas
- 1 medium onion (110g), diced
- 1 cup (240ml) water
- 1 head (470g) lettuce, shredded
- 2 tomatoes (250g), sliced
- 1 cup (120g) low fat cheddar cheese, shredded

INSTRUCTIONS
Cook ground beef and onions in a skillet over medium-high heat until meat is browned.
Stir in seasoning mix with water and bring to a boil. Cover and simmer over medium heat
for 3 minutes. Combine yogurt and salsa together in a bowl and set aside. Bake tortillas
for 3-5 minutes or until golden brown. In a large bowl, combine lettuce and tomatoes.
Top lettuce with meat, then layer salad with cheese and small pieces of baked tortillas.
Top with yogurt/salsa mixture.

NUTRITION FACTS PER SERVING

Calories: 555
Protein: 62g
Carbs: 34g
Fat: 19g

Makes 3 Servings

Back To Complete Recipe List 66

MUSHROOM GRAVY PAN-FRIED PORK CHOPS
INGREDIENTS
- 4 6oz boneless pork chops (170g each)
- 1 whole egg
- 1/2 cup (65g) whole wheat flour
- 2 tsp seasoning salt
- 1 tbsp extra virgin olive oil
- 1 tbsp (14g) butter
- 1 cup (125g) button mushrooms
- 1 cup (240ml) chicken broth
- 1/4 cup (60ml) low fat milk
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to its lowest setting. Place pork chops between plastic cling wrap and flatten
with a meat mallet until 1/4” thick. Whisk egg in a shallow bowl. In a separate bowl,
combine flour and seasoning salt. Dip pork chops in the egg, then dredge in flour to coat.
Transfer to a plate, and rest for 15 minutes. In a skillet, heat butter and olive oil over
medium heat. Once butter has melted, fry pork chops for about 3-4 minutes per side until
browned and cooked through. Transfer to an ovenproof dish and place in oven to keep
warm. Reserve a tablespoon of pan drippings. Add mushrooms and cook until browned.
Sprinkle 2 tablespoons of flour over top and stir. Cook for 1 minute. Whisk in broth and
milk. Cook until thickened. Season to taste with salt and pepper. Place cooked pork chops
on a serving platter and spoon gravy over top.

NUTRITION FACTS PER SERVING

Calories: 434
Protein: 54g
Carbs: 14g
Fat: 18g

Makes 4 Servings

Back To Complete Recipe List 67

BUFFALO SWEET POTATO SLIDERS

INGREDIENTS
Sliders:

- 6oz (170g) extra lean ground buffalo

- 1 medium sweet potato (200g)
- 1 cup spinach (30g)
- 1 tbsp BBQ Sauce (15g)

Seasoning:

- 1 tsp onion powder

- 1 tsp cayenne pepper
- 1 tsp garlic powder
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 400F/205C. Slice sweet potato into thick pieces to make slider buns and
bake for 25 minutes. Allow time to cool slightly before use. Season buffalo meat with the
onion powder, cayenne pepper and garlic powder. Cook buffalo meat in a skillet on a
medium-high heat until cooked through. Assemble sliders and top with BBQ sauce,
spinach and salt/pepper to taste.

NUTRITION FACTS PER SERVING

Calories: 543
Protein: 48g
Carbs: 54g
Fat: 15g

Makes 1 Serving

Back To Complete Recipe List 68

BEEF QUESADILLAS

INGREDIENTS
- 6oz (170g) extra lean ground beef
- 2 cloves garlic, minced
- 1/2 cup (80g) onion, finely chopped
- 1 green pepper (170g), finely chopped
- 1 carrot (60g), finely shredded
- 1 cup (240ml) tomato sauce
- 4 large whole grain tortillas
- 3/4 cup (90g) low fat shredded cheese

INSTRUCTIONS
Cook ground beef in a skillet over medium-high heat. Once mostly browned, reduce heat
to medium, add garlic and onion and sauté for 2-3 minutes until onion has softened. Add
green pepper and carrots then sauté for another 5 minutes until vegetables are softened
and beef is fully cooked. Stir in tomato sauce and remove from heat. Divide mixture
among the 4 tortillas and spread to cover one half of each tortilla. Sprinkle with cheese
and fold in half. Wipe skillet clean and heat tortilla for two minutes per side until golden
brown.

NUTRITION FACTS PER SERVING

Calories: 702
Protein: 45g
Carbs: 72g
Fat: 26g

Makes 2 Servings

Back To Complete Recipe List 69

SOUTHERN BBQ PULLED PORK

INGREDIENTS
- 24oz (670g) pork tenderloin
- 3 whole garlic cloves
- 1½ tbsp smoke seasoning
- 1 small red onion (70g), thinly sliced
- 3 cups (720ml) water
- 2/3 cup (170g) BBQ sauce
- Salt and pepper to taste

INSTRUCTIONS
Stud tenderloin with cloves and rub with seasoning blend. Place roast in crock-pot or
slow cooker, and cover with onions. Add 3 cups of water and slow cook for 8-10 hours.
Remove pork, discard cloves, drain fat and water. Allow pork to cool, then shred by hand
or with a fork. Return meat to pot and add barbecue sauce. Heat for 1-2 hours. Serve
alone or on a roll.

NUTRITION FACTS PER SERVING

Calories: 382
Protein: 49g
Carbs: 24g
Fat: 10g

Makes 4 Servings

Back To Complete Recipe List 70

PERFECT BAKED MEATBALLS

INGREDIENTS
- 32oz (900g) extra lean ground beef
- 1 clove garlic, minced
- 1/2 tbsp salt
- 1 tbsp caraway seeds
- 1 tbsp ground paprika
- 1 tbsp ground black pepper
- 1 cup (50g) fresh parsley leaves, minced
- 1 tbsp grainy mustard (15g)
- 1 whole egg

INSTRUCTIONS
Preheat oven to 400F/205C. Cover a large baking sheet with parchment paper or
aluminum foil. In a large bowl, combine garlic, salt, caraway seeds, paprika, pepper,
parsley, mustard, and egg with a fork. Using hands, crumble beef into bowl and knead
until everything is incorporated. Moisten your hands with water. Measure out a level
tablespoon of beef and roll into a ball between palms. Line meatballs on baking sheet
about 1/2-inch apart and bake for 20-25 minutes until golden brown.

NUTRITION FACTS PER SERVING

Calories: 342
Protein: 42g
Carbs: 3g
Fat: 18g

Makes 6 Servings

Back To Complete Recipe List 71

GARDEN-STYLE MEATLOAF

INGREDIENTS
- 24oz (670g) extra lean ground beef
- 2½ cups (280g) frozen spinach, thawed and drained
- 1 cup (120g) oats
- 1/2 cup (80g) onions, finely diced
- 1/2 cup (55g) carrots, finely shredded
- 2 egg whites (60ml), slightly beaten
- 1/3 cup (80ml) low fat milk
- 1½ tsp Italian seasoning
- 1/4 tsp freshly ground pepper

INSTRUCTIONS
Preheat oven to 350F/180C. In a large bowl, mix together ground beef, spinach, oats,
onion, carrot, egg whites, milk, Italian seasoning and pepper. Using your hands, mix until
everything is well combined. Shape meatloaf in a large pan, such as a 9x13 baking dish
or deep broiler pan. Make mixture into roughly a 9x5 rectangle. Bake for 45-50 minutes
on the center rack of oven. Once meatloaf has reached medium doneness (160F/70C),
juices will run clear. Let meatloaf stand for 5 minutes before slicing and serving.

NUTRITION FACTS PER SERVING

Calories: 493
Protein: 54g
Carbs: 22g
Fat: 21g

Makes 4 Servings

Back To Complete Recipe List 72

GROUND PORK GINGER-SCALLION LETTUCE
WRAPS

INGREDIENTS
- 16oz (450g) lean ground pork
- 1 tbsp (13g) coconut oil
- 1 small red onion (70g), chopped
- 2 cloves garlic, minced
- 2 tbsp (30g) coconut manna
- 1 tbsp Thai fish sauce
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh mint, chopped
- Juice of 1 lime
- 2 tbsp Hoisin sauce
- Butter or iceberg lettuce leaves

INSTRUCTIONS
Heat a large skillet over medium-high heat. Add coconut oil and onion. Sauté for 5
minutes or until onion has softened, then add pork and garlic. Using a spoon or spatula,
break up pork as you sauté until just done. Stir in coconut manna, fish sauce, basil, mint
and lime juice. Add salt and pepper to taste. Serve pork inside of lettuce leaves.

NUTRITION FACTS PER SERVING

Calories: 241
Protein: 22g
Carbs: 9g
Fat: 13g

Makes 4 Servings

Back To Complete Recipe List 73

HEALTHY BURRITO PIE

INGREDIENTS
- 24oz (670g) extra lean ground beef
- 1/2 cup (80g) red onion, diced
- 4 tbsp (30g) olives, sliced
- 4 tbsp (60g) green chilies, diced
- 1 cup (180g) tomatoes, diced
- 1 cup (240g) salsa
- 2 whole wheat tortillas
- 1 cup (60g) black beans
- 1 cup (120g) low fat cheddar cheese, shredded

INSTRUCTIONS
Heat a large stove top pan to medium-high heat, add ground beef and cook until browned.
Add in red onion, olives, chilies, tomatoes and half the salsa. Mix everything until well
combined and set burner to low, allowing to simmer for 15 minutes. Coat a round baking
dish (at least 9”) with cooking spray and add 1 tortilla to the bottom of it. Place half stove
top mixture on top along with half of beans and half of cheese. Add other tortilla on top
along with remaining mixture, beans, salsa and cheese. Bake at 350F/175C for 25
minutes.

NUTRITION FACTS PER SERVING

Calories: 309
Protein: 31g
Carbs: 17g
Fat: 13g

Makes 8 Servings

Back To Complete Recipe List 74

LEAN BEEF CHILI

INGREDIENTS
- 24oz (670g) extra lean ground beef
- 1 medium onion (110g), diced
- 1 green pepper (170g), chopped
- 3 garlic cloves, minced
- 1 tbsp (7g) chili powder
- 1 tsp turmeric
- 1 tsp oregano
- 2 cans (15oz/420g) black beans
- 2 cans (14.5oz/400g) diced tomatoes (with juice)
- 1 can (14oz/415ml) low sodium beef broth
- 1/4 tsp salt
- 1 tsp pepper

INSTRUCTIONS
In a pan, cook ground beef, pepper, onion and garlic for 5-6 minutes until almost done.
Transfer mixture to a large casserole. Add chili powder, turmeric, oregano, beans,
tomatoes, broth, salt and pepper and heat to a boil. Reduce heat and stir for 20 minutes
until desired thickness is reached.

NUTRITION FACTS PER SERVING

Calories: 217
Protein: 27g
Carbs: 16g
Fat: 5g

Makes 9 Servings

Back To Complete Recipe List 75

PORK W/ POMEGRANATE PAN SAUCE

INGREDIENTS
- 4 4oz center-cut pork loin chops (110g each)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 2 tsp extra virgin olive oil
- 1/3 cup (55g) shallots, chopped
- 3/4 cup (185ml) pomegranate juice
- 1 tbsp sugar
- 1 tbsp balsamic vinegar

INSTRUCTIONS
Preheat oven to lowest setting. Combine garlic powder, salt, pepper and cumin and
sprinkle over pork chops. Heat oil in a large non-stick skillet over medium-high heat.
Add pork chops for about 3 minutes on each side until cooked through. Remove and keep
warm in oven. Add shallots to pan and cook for 45 seconds, stirring continually. Add
juice, sugar, and vinegar and bring to a boil. Cook for 5 minutes or until slightly thick.
Serve pork with sauce.

NUTRITION FACTS PER SERVING

Calories: 265
Protein: 33g
Carbs: 13g
Fat: 9g

Makes 4 Servings

Back To Complete Recipe List 76

GRILLED STEAK SANDWICHES

INGREDIENTS
Steak:

- 14oz (390g) sirloin steak, trimmed of fat

- 1/2 tsp garlic powder
- 1/4 tsp salt
- Black pepper

Sandwiches:

- 8oz (220g) whole wheat baguette, cut into 4 pieces

- 2 tbsp yellow mustard (30g)
- 1/4 cup (65g) fat-free mayonnaise
- 2 cups (80g) shredded romaine lettuce
- 1 large (150g) beefsteak tomato, sliced

INSTRUCTIONS
Season sirloin with garlic powder, salt and black pepper to taste. Preheat large skillet to
medium-high. Spray with cooking spray and add steaks. Grill for about 3 minutes on each
side to desired level of doneness. Transfer steak to a cutting board to rest for 5 minutes.
Split open each piece of bread and spread each one with 1/2 tablespoon mustard and 1
tablespoon mayonnaise. Divide lettuce and tomatoes among the sandwiches. Thinly slice
steak, add it to the sandwiches and serve.

NUTRITION FACTS PER SERVING

Calories: 345
Protein: 37g
Carbs: 38g
Fat: 5g

Makes 4 Servings

Back To Complete Recipe List 77

MEXICAN ENCHILADAS

INGREDIENTS
- 32oz/900g lean ground beef
- 1 cup (160g) onion, chopped
- 1 cup (160g) green pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 15oz/425g red enchilada sauce
- 16 corn tortillas
- 1½ cups low fat cheddar cheese, shredded (180g)
- 1/4 cup cilantro

INSTRUCTIONS
Preheat oven to 350F/175C. Lightly grease a 9x13 casserole dish or baking pan. In a
large skillet, brown ground beef over a medium-high heat. Drain fat and add onion,
garlic, and peppers. Sauté until onion has softened and garlic is fragrant. Season with
cumin, paprika, and black pepper. Remove from heat. Wrap tortillas in a damp paper
towel, then heat in microwave for 20-30 seconds. Pour enchilada sauce into one medium
bowl and shredded cheese into another. Dip a warm tortilla in enchilada sauce, and set in
the casserole dish. Fill tortilla with 3 tablespoons of beef mixture and 1 tablespoon of
cheese. Roll up and arrange in corner of the dish, seam side down. Repeat with all
tortillas and beef. Pour remaining sauce over enchiladas in the pan. Sprinkle tops evenly
with remaining cheese. Bake 20-25 minutes or until cheese is melted. Remove from oven
and let cool 5-10 minutes before serving.

NUTRITION FACTS PER SERVING

Calories: 393
Protein: 41g
Carbs: 28g
Fat: 13g

Makes 8 Servings

Back To Complete Recipe List 78

ROASTED PORK TENDERLOIN TACOS

INGREDIENTS
- 16oz (450g) pork tenderloin, trimmed
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp extra virgin olive oil
- 2 tbsp Mojo marinade
- 1/2 cup (120ml) white wine vinegar
- 3 tbsp water
- 1½ tbsp (18g) sugar
- 1 cup (160g) red onion, thinly sliced
- 8 6” (15cm) corn tortillas
- 1 jalapeño pepper, cut into 16 slices (25g)
- 1 avocado (200g), cut into 16 wedges
- 4 tbsp (48g) fat-free sour cream

INSTRUCTIONS
Heat a large skillet over a medium-high heat and coat with oil. Season pork with salt and
pepper. Add pork to skillet, turning to brown on all sides until cooked through. Remove
and cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl,
tossing to coat the pork. Combine vinegar, 3 tablespoons of water and sugar in a small
saucepan and bring to a boil. Remove from heat and add onion. Let stand for 10 minutes
and drain. Working with 1 tortilla at a time, toast in pan. Arrange 2 pork slices in center
of each tortilla and top with about 2 tablespoons of onion, 2 jalapeño slices, 2 avocado
wedges, and 1½ teaspoons sour cream.

NUTRITION FACTS PER SERVING

Calories: 477
Protein: 37g
Carbs: 35g
Fat: 21g

Makes 4 Servings

Back To Complete Recipe List 79

ONE POT BEEF SKILLET

INGREDIENTS
- 10oz (280g) extra lean ground beef
- 1/2 cup (120ml) water
- 1 cup (240g) salsa
- 1 can (300ml) tomato soup
- 1 cup (140g) frozen kernel corn
- 1 cup (125g) carrots, sliced
- 1 cup (160g) onion, sliced
- 1 cup (125g) mushrooms, sliced
- 1/2 cup (60g) low fat cheddar cheese
- 1/2 clove garlic, crushed
- 2 tbsp onion flakes

INSTRUCTIONS
Brown ground beef in a large skillet over a medium heat. Add water, salsa, soup and
kernel corn and simmer for 5 minutes. Add carrots, onions and mushrooms and cook for
another 5 minutes. Sprinkle with cheddar cheese, crushed garlic and onion flakes. Stir
before serving.

NUTRITION FACTS PER SERVING

Calories: 390
Protein: 37g
Carbs: 38g
Fat: 10g

Makes 3 Servings

Back To Complete Recipe List 80

BEEF STROGANOFF

INGREDIENTS
- 16oz (450g) extra lean ground beef
- 3 cups (465g) cooked whole wheat angel hair pasta
- 1/2 tbsp extra virgin olive oil
- 1 medium onion (110g), diced
- 1 cup (125g) mushrooms, sliced
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp (15g) flour
- 1/4 cup (60ml) skim milk
- 1 can (300ml) low fat cream of mushroom soup
- 1 cup (225g) plain fat-free Greek yogurt

INSTRUCTION
Prepare pasta according to package instructions and set aside. Brown ground beef, onions
and mushrooms in an oiled skillet on a medium-high heat. Add garlic, salt and pepper
and cook for another 5 minutes. Stir in milk, flour, soup and yogurt and cook for 2-3
minutes on medium-low. Serve over top of the noodles.

NUTRITION FACTS PER SERVING

Calories: 332
Protein: 31g
Carbs: 34g
Fat: 8g

Makes 6 Servings

Back To Complete Recipe List 81

JAMAICAN PORK

INGREDIENTS
- 4 6oz (70g) pork chops
- 1 cup (240ml) orange juice
- 1 cup (160g) onions, chopped
- 1 green pepper (170g), diced
- 1 red pepper (170g), diced
- 1 tsp cornstarch
- 1/4 cup (60ml) apple juice
- 1 tbsp garlic, minced
- 1/4 tsp cumin
- 2 scallions (30g), minced
- 1/4 tsp salt
- 1/4 tsp pepper

INSTRUCTIONS
Coat a non-stick skillet with cooking spray and place over medium-high heat. Cook pork
chops for 3 minutes on each side or until browned. Transfer pork to a plate. Add orange
juice to skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Add
onions and peppers, cooking for 5 minutes until softened. Place cornstarch in a small
bowl. Add apple juice, garlic, cumin, pepper and salt. Add to skillet. Cook for 3 minutes,
stirring until sauce thickens. Serve over pork and sprinkle with scallions.

NUTRITION FACTS PER SERVING

Calories: 362
Protein: 50g
Carbs: 18g
Fat: 10g

Makes 4 Servings

Back To Complete Recipe List 82

SPICED PORK TENDERLOIN W/ SAUTÉED
APPLES

INGREDIENTS
- 17.5oz (500g) pork tenderloin, cut into 12 pieces
- 1/2 tsp salt
- 1/4 tsp ground coriander
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp extra virgin olive oil
- 2 tbsp (28g) butter
- 2 cups (360g) apple, thinly sliced
- 1/3 cup (55g) shallots, thinly sliced
- 1/4 cup (60ml) apple cider
- 1 tsp fresh thyme leaves

INSTRUCTIONS
Preheat oven to lowest setting. Heat a large skillet over a medium-high heat. Combine
coriander, pepper, cinnamon, nutmeg and 1/2 teaspoon of salt and sprinkle mixture
evenly over pork. Coat pan with oil and add pork. Cook for 3 minutes on each side or
until desired degree of doneness. Remove pork from pan and keep warm in the oven on
lowest setting. Melt butter in pan and add apple slices, shallots and sauté 4 minutes or
until apple starts to brown. Add apple cider to pan and cook for 2 minutes or until apple
is slightly tender. Stir in thyme leaves. Serve apple mixture with pork.

NUTRITION FACTS PER SERVING

Calories: 338
Protein: 36g
Carbs: 17g
Fat: 14g

Makes 4 Servings

Back To Complete Recipe List 83

BISON OMELET ROLL-UP

INGREDIENTS
- 4oz (110g) extra lean ground bison
- 1 whole egg
- 3 egg whites (90ml)
- 1 cup (30g) spinach
- 1/3 cup (55g) red pepper, diced
- 1/5 tbsp (15g) low fat mozzarella cheese, shredded

INSTRUCTIONS
Season and cook lean bison ground in nonstick skillet. In a bowl, whip eggs together with
a punch of sea salt and pepper. Set a separate nonstick skillet over medium-high heat.
Pour in egg mixture and cook like a pancake. Cover skillet to allow egg to be cooked in
its entirety. Remove egg "pancake" from skillet and place it on a plate. Add spinach
leaves, mozzarella, bell peppers, and ground bison meat. Roll it and wrap it using plastic
wrap until you are ready to eat.

NUTRITION FACTS PER SERVING

Calories: 275
Protein: 39g
Carbs: 5g
Fat: 11g

Makes 1 Serving

Back To Complete Recipe List 84

FISH & SEAFOOD RECIPES

Back To Complete Recipe List 85

LEMON ARTICHOKE BAKED SALMON

INGREDIENTS
- 10oz (280g) salmon
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp white wine vinegar
- 1/4 cup onions (40g), sliced
- 1 garlic clove, minced
- 3 artichoke hearts (200g), chopped
- Salt and pepper to taste

INSTRUCTIONS
Combine olive oil, lemon and vinegar in a large bowl. Add in onions, garlic and
artichokes. Place salmon in a shallow bowl or pan and top with mixture. Add salt and
pepper to taste. Marinate in fridge for 1 hour. Bake salmon at 375F/190C for about 15
minutes or to desired level of doneness.

NUTRITION FACTS PER SERVING

Calories: 416
Protein: 35g
Carbs: 15g
Fat: 24g

Makes 2 Servings

Back To Complete Recipe List 86

SHRIMP FAJITAS

INGREDIENTS
- 24oz (680g) medium shrimp, peeled and deveined
- 8 whole wheat tortillas
- 1 red pepper (170g), thinly sliced
- 1 orange pepper (170g), thinly sliced
- 1 green pepper (170g), thinly sliced
- 1 medium onion (110g), thinly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp (12g) taco seasoning
- Juice of 2 limes

INSTRUCTIONS
Preheat oven to 375F/190C. Cut 4 sheets of foil, about 12 inches long. Divide shrimp,
bell peppers and onion into 4 equal portions and add to center of each foil in a single
layer. Fold up all 4 sides of each foil packet. Add olive oil, taco seasoning and lime juice
and gently toss to combine. Fold sides of foil over shrimp, covering completely and
sealing packets closed. Bake for 10-12 minutes. Serve with tortillas.

NUTRITION FACTS PER SERVING

Calories: 578
Protein: 51g
Carbs: 62g
Fat: 14g

Makes 4 Servings

Back To Complete Recipe List 87

LEAN CRAB CAKES

INGREDIENTS
- 16oz (450g) jumbo lump crab meat
- 1 whole egg, whisked
- 2 tbsp (28g) low fat mayonnaise
- 1 tbsp chopped cilantro
- 1 tsp Worcestershire sauce
- Juice of 1 lime
- 1 tsp Old Bay seasoning
- Freshly ground black pepper to taste

INSTRUCTIONS
Preheat oven to 350F/175C. In a large mixing bowl, gently combine all crab cake
ingredients, making sure to not break up the lumps of crab meat too much. Form crab
mixture into cakes about size of the palm of your hand. Mound crab mixture onto a
parchment-lined baking sheet. Sprinkle tops of crab cakes with Old Bay seasoning and
black pepper. Bake for 20-25 minutes until set and golden brown.

NUTRITION FACTS PER SERVING

Calories: 131
Protein: 24g
Carbs: 2g
Fat: 3g

Makes 4 Servings

Back To Complete Recipe List 88

GRILLED HALIBUT STEAKS

INGREDIENTS
- 4 5oz halibut steaks (140g each)
- 3 tbsp chicken broth
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste

INSTRUCTIONS
Combine chicken broth, lemon juice, olive oil and rosemary in a shallow baking dish Add
halibut, turning to coat. Marinate for 20-60 minutes in the fridge. Heat an oiled skillet on
medium-high. Remove fish and season with salt and pepper. Place skin side down and
cook for about 5 minutes per side, until white and flakey.

NUTRITION FACTS PER SERVING

Calories: 220
Protein: 27g
Carbs: 1g
Fat: 12g

Makes 4 Servings

Back To Complete Recipe List 89

CRISPY TILAPIA FISH STICKS

INGREDIENTS
- 3 4oz tilapia fillets (110g each)
- 2 whole eggs, beaten
- 1½ cups (90g) panko bread crumbs
- 1/4 cup (40g) shredded parmesan cheese
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder

INSTRUCTIONS
Preheat oven to 450F/230C. Cut tilapia to desired size. In one bowl, whisk eggs lightly,
and in another add all dry ingredients. Place fish sticks into egg mixture first, allowing
excess to drip off, and place into breadcrumb mixture. Press down firmly to coat evenly.
Place each fish stick on a metal rack over a baking sheet. Bake for 10 minutes and flip,
then bake for another 8 minutes.

NUTRITION FACTS PER SERVING

Calories: 334
Protein: 39g
Carbs: 22g
Fat: 10g

Makes 3 Servings

Back To Complete Recipe List 90

BAKED POTATO W/ CREAMY TUNA

INGREDIENTS
- 3.5oz (100g) canned tuna, drained
- 1 small baked potato (140g)
- 1/2 avocado (100g)
- 1/2 red pepper (85g), finely sliced
- 1/4 cup (30g) low fat cheddar cheese, shredded
- 1 tbsp lemon juice
- Ground black pepper

INSTRUCTIONS
Drain tuna and mash it in a bowl. Mix in avocado and other ingredients until well
combined. Serve topped on a baked potato.

NUTRITION FACTS PER SERVING

Calories: 514
Protein: 33g
Carbs: 46g
Fat: 22g

Makes 1 Serving

Back To Complete Recipe List 91

SESAME SALMON BURGER

INGREDIENTS
- 3oz (85g) canned salmon
- 1/4 cup (30g) oats
- 1 tbsp lemon juice
- 1 tsp minced ginger
- 1 tbsp low sodium soy sauce
- 1/4 cup (35g) sesame seeds
- 1/4 cup (65g) fat-free mayonnaise
- 1 tbsp extra virgin olive oil
- 3 whole wheat buns
- 1 cup (30g) spinach leaves

INSTRUCTIONS
Combine salmon, oats, lemon juice, ginger, soy sauce, and mayonnaise in a bowl, mixing
until well combined. Form into patties and press sesame seeds into them. Heat oil in a
large skillet over medium heat and cook patties for 2-3 minutes per side. Serve on a
toasted whole wheat bun with spinach leaves and mustard if desired.

NUTRITION FACTS PER SERVING

Calories: 333
Protein: 15g
Carbs: 30g
Fat: 17g

Makes 3 Servings

Back To Complete Recipe List 92

SHRIMP PIZZA

INGREDIENTS
- 6oz (170g) cooked shrimp
- 1/4 cup (40g) red onions, sliced
- 1 medium tomato (125g), sliced
- 2 roasted green chilies
- 1 8” (20cm) multi-grain pizza crust
- 1/4 cup (40g) low fat feta cheese
- Fresh cilantro and lime

INSTRUCTIONS
Preheat oven to 400F/205C. Sauté or grill onions. Slice tomatoes and chilies and place
them evenly on top of pizza crust with onions and shrimp. Sprinkle feta cheese on top.
Bake on oven rack for 15 minutes. Remove from oven and top with cilantro and lime.

NUTRITION FACTS PER SERVING

Calories: 436
Protein: 33g
Carbs: 58g
Fat: 8g

Makes 2 Servings

Back To Complete Recipe List 93

SPICED SCALLOPS W/ FRESH CORN &
AVOCADO

INGREDIENTS
- 6.5 oz (180g) scallops
- 1 avocado (200g), diced
- 1 tbsp fresh lime juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp ground cumin
- 2 tsp extra virgin olive oil
- 4 cups (1000g) corn
- 1 scallion (15g), chopped
- 1/4 cup (60ml) dry white wine

INSTRUCTIONS
In a small bowl, toss avocado and lime juice. Season scallops with salt, pepper and half a
teaspoon of cumin. Heat oil in a large non-stick skillet over medium-high heat. Add
scallops and cook for about 3 minutes until golden and cooked through. Remove scallops
and set aside. Add corn, scallion, white wine and remaining cumin to skillet and cook
until corn is tender, stirring continually. Transfer corn mixture onto a plate and top with
scallops.

NUTRITION FACTS PER SERVING

Calories: 599
Protein: 25g
Carbs: 82g
Fat: 19g

Makes 3 Servings

Back To Complete Recipe List 94

SALMON MEATBALL WRAP

INGREDIENTS
- 3oz (85g) canned salmon
- 1 medium onion (110g), finely diced
- 2 egg whites (60ml)
- 1/2 cup (60g) oats
- 1/2 clove minced garlic
- 3 whole wheat pitas
- 2 cups (60g) spinach
- 1 tbsp extra virgin olive oil

INSTRUCTIONS
Add salmon, onion, egg whites, oats and garlic together in a bowl and mix until well
combined. Form into small meatballs and set on a plate. Coat a skillet with olive oil and
set to medium heat. Place meatballs in skillet and cook for 4-5 minutes, or until browned.
Remove from skillet and place in pitas along with spinach leaves.

NUTRITION FACTS PER SERVING

Calories: 344
Protein: 18g
Carbs: 50g
Fat: 8g

Makes 3 Servings

Back To Complete Recipe List 95

COCONUT CRUSTED HALIBUT

INGREDIENTS
- 2 6oz halibut fillets (170g each)
- 1 tsp coconut oil
- 2 cloves garlic, minced
- 2 tsp (8g) grated fresh ginger
- 1 cup (240ml) coconut milk
- 1/2 tsp green Thai curry paste
- 1 red pepper (170g), sliced
- 2 large carrots (120g), cut into sticks
- Juice of 1 lime
- 2 tbsp (15g) dried unsweetened coconut flakes
- 4 cups (500g) green beans, steamed

INSTRUCTIONS
In a large skillet on a medium heat, cook garlic and ginger in coconut oil for about 30-60
seconds until fragrant. Add in coconut milk and curry paste. Bring to a boil, and reduce
heat to a simmer. Add halibut, red pepper, and carrots. Cook for 4 minutes, flip fish, and
cook for another 2-3 minutes or until fish flakes easily. Remove fish and vegetables from
skillet with a slotted spoon. Allow sauce to continue to simmer for about 6-8 minutes or
until thickened. Add in lime juice and spoon over fish. Top with dried coconut flakes and
serve alongside green beans.

NUTRITION FACTS PER SERVING

Calories: 609
Protein: 43g
Carbs: 44g
Fat: 29g

Makes 2 Servings

Back To Complete Recipe List 96

SMOKY TILAPIA TACOS

INGREDIENTS
- 6 6oz tilapia fillets (170g each)
- 1 tsp garlic powder
- 1 tsp Spanish smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp freshly ground black pepper
- 3/8 tsp salt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh cilantro, finely chopped
- 2 tsp canned green chilies, chopped
- 1 avocado (200g), diced
- 12 6” (15cm) corn tortillas

INSTRUCTIONS
Preheat broiler to high. In a small bowl, mix together garlic, paprika, coriander, pepper
and 1/4 teaspoon of salt. Brush fillets with oil and sprinkle with spice mixture. Place
fillets on a baking sheet and broil for about 6 minutes or until fish flakes easily. Combine
remaining 1/8 teaspoon salt, cilantro, chilies and avocado in a bowl and lightly mash with
a fork. Heat tortillas in a pan 20 seconds on each side or until lightly toasted. Divide
avocado mixture and fish among tortillas. Serve with lime wedges.

NUTRITION FACTS PER SERVING

Calories: 409
Protein: 48g
Carbs: 25g
Fat: 13g

Makes 6 Servings

Back To Complete Recipe List 97

SALMON TERIYAKI STIR-FRY

INGREDIENTS
- 5.5oz (155g) salmon fillet, skinless and boneless
- 1 cup (200g) cooked basmati rice
- 1 tsp extra virgin olive oil
- 1/8 cup (20g) baby corn
- 1 red pepper (170g), sliced
- 1 cup (100g) eggplant, peeled and cubed
- 1 cup (50g) bean sprouts
- 4/5 cup (50g) bok choy or broccoli
- 1 tbsp toasted sesame oil
- 2 tsp (14g) honey
- 2 tbsp lime juice
- 4 tbsp low sodium soy sauce
- 1 tbsp dried coriander
- Pinch of black pepper

INSTRUCTIONS
Prepare rice according to package instructions and set aside. Sauté corn, red pepper,
eggplant, bean sprouts and bok choy in olive oil for 5 minutes. Make teriyaki sauce by
combining sesame oil, honey, lime juice, soy sauce, coriander and pepper. Grill salmon
fillet until cooked through and set aside. Combine rice, veggies and teriyaki sauce and
cook on a high heat for about 3 minutes. Transfer to a plate and lay salmon on top of stir
fry.

NUTRITION FACTS PER SERVING

Calories: 468
Protein: 25g
Carbs: 47g
Fat: 20g

Makes 2 Servings

Back To Complete Recipe List 98

SEAFOOD RISOTTO

INGREDIENTS
- 4oz (110g) medium shrimp
- 4oz (110g) scallops
- 2 cups (480ml) low sodium chicken broth
- 1 8oz bottle (235ml) clam juice
- 2 tsp (10g) butter
- 1/4 cup (40g) shallots, chopped
- 1/2 cup (70g) uncooked Arborio rice
- 1/4 tsp saffron threads, crushed
- 1 tbsp fresh lemon juice
- 1/2 cup (75g) grape tomatoes, halved
- 2 tbsp whipping cream
- Chopped fresh parsley (optional)

INSTRUCTIONS
Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm
over low heat. Melt butter in large saucepan over medium heat. Add shallots to pan and
cook for 2 minutes or until tender, stirring frequently. Add rice and saffron to pan and
cook for 30 seconds. Add lemon juice and cook for 15 seconds. Stir in 1/2 cup of hot
broth mixture and cook for 2 minutes or until the liquid is nearly absorbed, stirring
continually. Add remaining broth mixture, 1/2 cup at a time, stirring until each portion of
broth is absorbed before adding the next. Stir in tomatoes and cook for 1 minute. Stir in
shrimp and scallops and cook for 4 minutes or until shrimp and scallops are done, stirring
occasionally. Remove from heat and stir in cream. Sprinkle with parsley if desired.

NUTRITION FACTS PER SERVING

Calories: 328
Protein: 33g
Carbs: 22g
Fat: 12g

Makes 2 Servings

Back To Complete Recipe List 99

CURRY SHRIMP ON RICE

INGREDIENTS
- 17.5oz (490g) large shrimp
- 2 cups (400g) cooked rice
- 1/8 tsp oregano
- 1/4 tsp salt
- 1/8 tsp curry powder
- 1/8 tsp cayenne pepper
- 1 medium (125g) tomato, sliced
- Salt and pepper to taste

INSTRUCTIONS
Prepare rice according to package instructions and then sprinkle with oregano and salt.
Sprinkle shrimp with curry powder and cayenne pepper. Sauté shrimp in skillet over
medium heat and then serve with rice and sliced tomatoes.

NUTRITION FACTS PER SERVING

Calories: 233
Protein: 32g
Carbs: 24g
Fat: 1g

Makes 4 Servings

Back To Complete Recipe List 100

TUNA CASSEROLE

INGREDIENTS
- 12.5oz (350g) canned tuna, drained
- 1 small onion (70g), chopped
- 1 stalk (55g) celery, diced
- 1 can (300ml) fat-free cream of mushroom soup
- 1¼ cup (300ml) skim milk
- 3½ cups (400g) whole wheat pasta spirals
- 3 tbsp extra virgin olive oil
- 1 cup (120g) low fat cheddar cheese, grated
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350F/180C. In a skillet over medium heat, sauté celery and onion in olive
oil until the onions are soft. Add milk and soup, then heat gently making sure it does not
boil. Season with salt and pepper, then add tuna and half of the cheddar to sauce. Turn
down heat to lowest setting and cover. Meanwhile, boil raw pasta in a separate pot until it
becomes al dente in texture and drain. Pour pasta into a greased ovenproof casserole dish.
Add sauce to it and stir well, and then top with remaining cheese. Bake in the middle
shelf of an oven for 30 minutes or until cheese starts to bubble and brown.

NUTRITION FACTS PER SERVING

Calories: 477
Protein: 35g
Carbs: 46g
Fat: 17g

Makes 4 Servings

Back To Complete Recipe List 101

SEARED LEMON & THYME COD

INGREDIENTS
- 10oz (280g) cod
- 2 cups (400g) cooked brown rice
- 1 tbsp extra virgin olive oil
- 3 tbsp (42g) butter
- 1/4 tsp fresh thyme, minced
- 3/4 tsp garlic, minced
- 1/2 tsp fresh lemon juice
- Salt and pepper to taste

INSTRUCTIONS
Prepare rice according to package instructions. Pat cod fillets dry with a paper towel and
season with salt and pepper. Heat oil in a medium non-stick pan. Cook fillets for about 3
minutes on each side, or until they flake easily. Set fillets aside, and in the same pan,
warm the butter, thyme, garlic, and lemon juice until melted. Drizzle over cod fillets and
serve with rice.

NUTRITION FACTS PER SERVING

Calories: 612
Protein: 38g
Carbs: 52g
Fat: 28g

Makes 2 Servings

Back To Complete Recipe List 102

SALMON POKE BOWL W/ SRIRACHA MAYO

INGREDIENTS
Bowl:

- 10oz (280g) sushi-grade salmon, diced into 1/2 inch cubes

- 2 cups (400g) cooked brown rice
- 1/2 cup (125g) edamame
- 3/4 avocado (150g)
- 1/3 cup (33g) green onion, chopped
- 2 tsp sesame seeds

Sauce:

- 3 tbsp (45g) low fat mayonnaise

- 1½ tbsp low sodium soy sauce
- 1½ tbsp sriracha
- 1/2 tsp ginger, pureed
- 2 tbsp lime juice

INSTRUCTIONS
Cook rice according to package instructions and set aside. Slice up salmon into small
half-inch cubes and place in a bowl. Add edamame, green onions and avocado. Pour
sauce over everything and gently fold to coat. Serve poke over the rice and top with
sesame seeds.

NUTRITION FACTS PER SERVING

Calories: 807
Protein: 45g
Carbs: 69g
Fat: 39g

Makes 2 Servings

Back To Complete Recipe List 103

TUNA QUESADILLA

INGREDIENTS
- 13oz (365g) canned tuna, drained
- 1/4 cup (65g) fat-free mayonnaise
- 1/4 cup (60g) chunky salsa
- 6 8” (20cm) flour tortillas
- 3/4 cup (90g) low fat cheddar cheese, shredded

INSTRUCTIONS
Combine tuna, mayo and salsa in a bowl and mix well. Spread 3 tortillas with tuna
mixture, top with cheese, and cover with remaining tortillas. Lightly oil a non stick skillet
and cook quesadillas on each side until lightly browned and cheese has melted.

NUTRITION FACTS PER SERVING

Calories: 543
Protein: 40g
Carbs: 53g
Fat: 19g

Makes 3 Servings

Back To Complete Recipe List 104

BAKED CITRUS TILAPIA

INGREDIENTS
- 16oz (450g) tilapia fillets
- 1/4 cup (60ml) lime or lemon juice
- 1/4 cup (60ml) orange juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper
- 2-3 tsp lemon or lime zest

INSTRUCTIONS
Preheat oven to 400F/205C. In a bowl, combine lemon or lime juice, orange juice, olive
oil, salt and pepper, and lemon or lime zest. Add tilapia to marinade, coating thoroughly.
Place tilapia and marinade into a baking pan and bake for about 12 minutes or until flaky.

NUTRITION FACTS PER SERVING

Calories: 222
Protein: 30g
Carbs: 3g
Fat: 10g

Makes 4 Servings

Back To Complete Recipe List 105

PARMESAN CRUSTED BAKED COD

INGREDIENTS
- 16oz (375g) Atlantic cod
- 1/4 cup (30g) whole wheat flour
- 1/4 tsp table salt
- 1 egg
- 2 egg whites (60ml)
- 2/3 cup (40g) panko bread crumbs
- 1/4 cup (40g) parmesan cheese, grated
- 1/2 tsp ground oregano
- 1/2 tsp ground basil, dried
- 1/4 tsp ground thyme
- 1 dash black pepper

INSTRUCTIONS
Preheat oven to 425F/220C. Line a baking sheet with foil and place a wire cooling rack
on top of it. Place prepared baking sheet in oven to preheat. Pat fillets dry with a paper
towel and season them with salt and pepper. In a shallow dish, stir together flour, salt,
and black pepper. In a second shallow dish, whisk together egg and egg whites. In a third
shallow dish, stir together panko, parmesan cheese, dried oregano, basil, and thyme.
Dredge each fillet in flour, shaking off any excess. Dip fillet in egg wash, allowing excess
to drip off. Gently press fillet into breadcrumbs. Spray tops generously with cooking
spray. Carefully remove preheated baking sheet, and place each fillet sprayed-side down
on the cooling rack. Bake for 16-18 minutes, or until just cooked through.

NUTRITION FACTS PER SERVING

Calories: 226
Protein: 29g
Carbs: 14g
Fat: 6g

Makes 4 Servings

Back To Complete Recipe List 106

SHRIMP CEVICHE

INGREDIENTS
- 9oz (250g) cooked large shrimp
- 1/2 cup (75g) cherry tomatoes, sliced
- 1/4 medium red onion (30g), sliced
- 1/4 cup (12g) cilantro, chopped
- 1/2 avocado (100g), chopped
- Juice of 1 lime
- Salt and pepper to taste

INSTRUCTIONS
Add all ingredients to a medium bowl and mix until well combined. Refrigerate for 2
hours before serving.

NUTRITION FACTS PER SERVING

Calories: 248
Protein: 32g
Carbs: 12g
Fat: 8g

Makes 2 Servings

Back To Complete Recipe List 107

HONEY GLAZED SALMON

INGREDIENTS
- 3.5oz (100g) salmon steak
- 1 tsp (7g) honey
- 1/8 cup (15g) chopped almonds

INSTRUCTIONS
Preheat oven to 350F/180C. Line sheet pan with tinfoil. Place salmon skin side down.
Drizzle with honey and chopped almonds. Bake for 10-12 minutes or until flaky.

NUTRITION FACTS PER SERVING

Calories: 290
Protein: 24g
Carbs: 8g
Fat: 18g

Makes 1 Serving

Back To Complete Recipe List 108

THAI FISH CAKES

INGREDIENTS
- 16oz (450g) canned tuna, drained
- 1 tbsp dry coriander leaf
- 2 green onions (30g), finely chopped
- 1 tbsp (30g) Thai red curry paste
- 1 tbsp lime juice
- 1 small green chili, deseeded and finely chopped
- 2 tbsp extra virgin olive oil

INSTRUCTIONS
Combine all ingredients (except olive oil) in a food processor and pulse until well
combined. Make sure to not mix too long in order to avoid a mushy consistency. Scoop
out mixture and form into 8 flattened discs. Add olive oil to a non-stick frying pan and
heat on high. Place fish cakes into pan and cook for about 2 minutes on each side until
golden brown.

NUTRITION FACTS PER SERVING

Calories: 176
Protein: 23g
Carbs: 3g
Fat: 8g

Makes 4 Servings

Back To Complete Recipe List 109

- SNACK & BAR RECIPES

Back To Complete Recipe List 110

SIMPLE HOMEMADE PROTEIN BARS

INGREDIENTS
- 2 cups (450g) low fat cottage cheese
- 3 scoops (90g) protein powder (any flavor of choice)
- 1/3 cup (85g) natural peanut butter
- 2 cups (240g) oats

INSTRUCTIONS
Melt peanut butter and then mix all ingredients together in a bowl. Divide mixture into 6
equal rectangles about the size of a candy bar and place each one in the middle of one
square foot of plastic wrap. Fold ends under and freeze bars for about 4 hours.

NUTRITIONAL FACTS PER SERVING

Calories: 364
Protein: 30g
Carbs: 34g
Fat: 12g

Makes 6 Servings

Back To Complete Recipe List 111

BANANA MANGO PROTEIN BARS

INGREDIENTS
- 1½ scoops (45g) banana protein powder
- 1/4 cup (25g) oat flour (or regular ground up oats)
- 1/4 cup (35g) coconut flour
- 1/2 cup (120ml) unsweetened almond milk
- 4 squares (40g) dark chocolate
- 1/4 cup (20g) freeze-dried mango

INSTRUCTIONS
Microwave chocolate in 10-15 second increments until barely melted and stir until fully
melted. Mix rest of the remaining ingredients together and shape into 4 equal bars. If mix
is too dry, add more milk or water a teaspoon at a time. If they’re too wet or sticky, add
more oat flour and/or coconut flour. Once all bars are shaped, dip them in the melted
chocolate using your hands or a spatula and transfer them to freezer for 20 minutes or
fridge for a couple of hours.

NUTRITION FACTS PER SERVING

Calories: 183
Protein: 11g
Carbs: 19g
Fat: 7g

Makes 4 Servings

Back To Complete Recipe List 112

CHOCOLATE CHIP COOKIE DOUGH PROTEIN
BARS

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 2 tbsp (30g) natural peanut butter
- 1 tsp agave syrup or honey
- 2 tsp water
- 1 square (10g) dark chocolate, chopped
- 1/2 tbsp (4g) coconut flour

INSTRUCTIONS
Using a spatula, mix all above ingredients together except for water. Add water one
teaspoon at a time until a doughy consistency is achieved. Shape into 4 small bars and
place in fridge for a couple of hours or until firm.

NUTRITION FACTS PER SERVING

Calories: 110
Protein: 8g
Carbs: 6g
Fat: 6g

Makes 4 Servings

Back To Complete Recipe List 113

CHERRY ALMOND PROTEIN BARS

INGREDIENTS
- 5 scoops (150g) vanilla protein powder
- 1/2 cup (115g) egg beaters
- 1/2 cup (60g) ground almonds
- 1/4 cup (25g) slivered almonds
- 1½ cups (205g) frozen dark sweet cherries
- 1 tbsp (20g) honey
- 2 tbsp (30g) almond butter
- 1/4 cup (60ml) water
- 1 tsp vanilla extract

INSTRUCTIONS
Preheat oven to 350F/180C. Dice and drain cherries of excess liquid. Mix cherries with
remaining ingredients in a bowl. Spray a baking pan with cooking spray and pour bar
mixture into pan. Bake in oven for 10-12 minutes or until cooked through.

NUTRITION FACTS PER SERVING

Calories: 276
Protein: 28g
Carbs: 14g
Fat: 12g

Makes 6 Servings

Back To Complete Recipe List 114

COOKIES & CREAM PROTEIN BARS

INGREDIENTS
- 1/2 cup (115g) coconut butter, softened
- 1½ tbsp (22g) cashew butter
- 2 tbsp (40g) honey
- 1 tsp vanilla extract
- 2½ scoops (75g) vanilla protein powder
- 3 tbsp (30g) dark chocolate chips

INSTRUCTIONS
Line a 6x4 baking dish or loaf pan with some parchment paper and set aside. In a large
bowl, combine softened coconut butter, cashew butter, honey and vanilla extract. Stir
with a spatula until fully combined and smooth. Stir in protein powder and chocolate
chunks until well combined and incorporated. Pour mixture into prepared pan. Spread
and press down to flatten. Cover and freeze for at least 20 minutes until fully set. Slice
into 8 bars.

NUTRITION FACTS PER SERVING

Calories: 192
Protein: 10g
Carbs: 11g
Fat: 12g

Makes 8 Servings

Back To Complete Recipe List 115

RED VELVET PROTEIN BARS

INGREDIENTS
- 1½ scoops (45g) chocolate protein powder
- 1/4 cup (65g) natural peanut, almond or cashew butter
- 1/4 cup (35g) coconut flour
- 1/4 cup (60ml) sugar-free maple syrup
- 3 tsp almond milk
- 2 tsp coconut oil, melted
- 2 tsp beetroot powder
- 1/2 tsp baking stevia

Coating:

- 1/4 cup (30g) unsweetened cocoa powder

- 2 tbsp sugar-free maple syrup
- 2 tbsp (26g) coconut oil, melted

INSTRUCTIONS
In a bowl, mix together flour, protein powder, beetroot powder and stevia. In a separate
bowl, mix maple syrup, almond milk, coconut oil and nut butter (microwave for 5-10
seconds for easier mixing). Add wet ingredients into dry ingredients and mix together
until well combined. Press dough evenly into bottom of an 8x8 inch pan lined with
parchment paper or plastic wrap. Melt all coating ingredients together and pour over
dough. Place in freezer for one hour to harden. Cut into 6 bars and store in refrigerator.

NUTRITION FACTS PER SERVING

Calories: 232
Protein: 10g
Carbs: 21g
Fat: 12g

Makes 6 Servings

Back To Complete Recipe List 116

TOASTED COCONUT & VANILLA PROTEIN BARS

INGREDIENTS
- 2 scoops (60g) vanilla protein powder
- 1/4 cup (20g) coconut flakes
- 1/4 cup (35g) coconut flour
- 1/4 cup (60ml) skim milk
- 1oz (30g) dark chocolate

INSTRUCTIONS
Combine protein powder, coconut flour and nut butter in a bowl. Slowly add milk until
dough comes together and can be shaped by hand. Melt chocolate in microwave using
10-15 second increments until chocolate begins to melt and then stir to finish melting.
Coat the bars, press coconut flakes into chocolate while still warm and cover them. Place
the bars in the freezer for around 30 minutes.

NUTRITION FACTS PER SERVING

Calories: 235
Protein: 19g
Carbs: 15g
Fat: 11g

Makes 3 Servings

Back To Complete Recipe List 117

RASPBERRY CHOCOLATE PROTEIN BARS

INGREDIENTS
- 1/2 cup (125g) natural peanut, almond or cashew butter
- 1/3 cup (115g) honey
- 1 cup (120g) oats
- 1½ scoops (45g) chocolate protein powder
- 1/4 cup (40g) flaxseeds
- 1/2 cup (60g) raspberries

INSTRUCTIONS
Mix peanut butter and honey in a small saucepan over low heat. Stir until a consistent,
smooth texture is achieved. Take off heat and pour in oats, protein powder and flaxseeds,
stirring until well combined. Finally, fold in raspberries. Spread into a 5x9 inch loaf pan
and press down until flattened. Place in freezer for 1 hour until hardened, and then cut
into 8 equal bars.

NUTRITION FACTS PER SERVING

Calories: 227
Protein: 10g
Carbs: 24g
Fat: 11g

Makes 8 Servings

Back To Complete Recipe List 118

WHITE CHOCOLATE PEPPERMINT PROTEIN
BARS

INGREDIENTS
- 1 cup (255g) white chocolate peanut butter
- 5 scoops (150g) white chocolate protein powder
- 1/4 cup (35g) coconut flour
- 1/4 cup (85g) honey
- 1/4 cup (55g) coconut oil
- 1/4 cup (60g) crushed peppermint candies

INSTRUCTIONS
Sift together coconut flour and protein powder. In a separate bowl, melt coconut oil. Add
peanut butter and honey to melted coconut oil and mix until combined. Add dry
ingredients to wet ingredients and mix well. Line a dish of choice with parchment paper
and evenly spread mixture into pan. Sprinkle with crushed peppermint and lightly press
into top of bars. Place in refrigerator to set. Remove and cut into 8 equal bars.

NUTRITION FACTS PER SERVING

Calories: 415
Protein: 22g
Carbs: 30g
Fat: 23g

Makes 8 Servings

Back To Complete Recipe List 119

APPLE CINNAMON PROTEIN BARS

INGREDIENTS
- 8 scoops (240g) vanilla protein powder
- 1/2 cup (60g) oats
- 2 egg whites (60ml)
- 1/2 cup (125g) unsweetened apple sauce
- 1 large apple (230g), cubed
- 1 cup (100g) almonds, ground in blender
- 1 cup (100g) cashews, ground in blender
- 1/2 tsp cinnamon
- 1/2 tsp salt

INSTRUCTIONS
Preheat oven to 350F/180C. Mix egg whites with apple sauce and beat together. In a
separate bowl, combine protein powder, cinnamon, salt, oats and ground nuts. Slowly stir
egg white/apple sauce mixture into dry ingredients and then stir apple pieces in. Lightly
coat a baking pan with cooking spray and transfer mixture into the pan. Bake for 10-15
minutes. Cool, cut in 6 bars and store in the fridge.

NUTRITION FACTS PER SERVING

Calories: 414
Protein: 40g
Carbs: 23g
Fat: 18g

Makes 6 Servings

Back To Complete Recipe List 120

CHOCOLATE PEANUT BUTTER PROTEIN BARS

INGREDIENTS
- 2 scoops (60g) chocolate protein powder
- 3 tbsp (45g) natural peanut butter
- 2 cups (240g) oats
- 5 egg whites (150ml)
- 3 medium bananas (360g)
- 1½ tbsp (30g) honey
- 1/2 cup (120ml) skim milk
- 1½ tsp cinnamon

INSTRUCTIONS
Preheat oven to 350F/180C. Place oats in a blender or food processor and pulse until they
reach a flour-like texture. Place oats in a mixing bowl and add in cinnamon and protein
powder. Next, add peanut butter and mix thoroughly. Mash bananas and add them to this
mixture, along with honey and egg whites until well combined. Finally, add skim milk
and mix once more. Pour batter into a 9x9 or 9x13 greased baking pan. Bake for 15-20
minutes, or until a toothpick comes out clean from the center. Let cool and then cut into 6
equal bars.

NUTRITION FACTS PER SERVING

Calories: 299
Protein: 18g
Carbs: 41g
Fat: 7g

Makes 6 Servings

Back To Complete Recipe List 121

HOMEMADE GRANOLA

INGREDIENTS
- 3 cups (360g) oats
- 1 cup (80g) unsweetened coconut flakes
- 1 cup (160g) dried fruit of your choice
- 1 cup (90g) mixed nuts or seeds of your choice
- 5 tbsp (65g) coconut oil
- 2/3 cup (160ml) pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt

INSTRUCTIONS
Preheat oven to 350F/180C. In a large bowl, combine oats, coconut flakes, nut/seeds,
melted coconut oil, maple syrup (sugar-free syrup can be used instead if you prefer less
calories), vanilla and salt. Stir until everything is evenly coated. Spread evenly on a
parchment-lined baking sheet and bake for 12 minutes. Remove from oven and stir
mixture. Return it back to oven for another 12 minutes or until golden brown, keeping a
close eye to ensure it doesn’t burn. Remove from oven and press granola evenly with a
spatula. Let cool and then add dried fruit.

NUTRITION FACTS PER SERVING

Calories: 499
Protein: 8g
Carbs: 56g
Fat: 27g

Makes 8 Servings

Back To Complete Recipe List 122

SPICY YAM FRIES

INGREDIENTS
Yam Fries:

- 2 medium yams or sweet potatoes (400g), cut into wedges

- 2 tbsp extra virgin olive oil
- 1 tbsp (7g) chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne

Dip:

- 1/2 cup (115g) plain fat-free Greek yogurt

- 2 tbsp (23g) chipotle peppers, chopped
- 1 tsp fresh lime juice

INSTRUCTIONS
Preheat oven to 425F/220C. Toss cut yams in olive oil, cumin, chili powder, garlic
powder, and cayenne. Roast for 30 minutes, turning once. While yams are roasting, mix
Greek yogurt, peppers, and lime juice in a separate bowl.

NUTRITION FACTS PER SERVING

Calories: 375
Protein: 11g
Carbs: 49g
Fat: 15g

Makes 2 Servings

Back To Complete Recipe List 123

PROTEIN POPCORN BALLS

INGREDIENTS
- 13 cups (140g) popped popcorn
- 2 scoops (60g) protein powder (any flavor of choice)
- 4 tbsp (60g) chunky natural peanut butter
- 2 cups (480ml) water
- 1/2 cup (15g) Cheerios

INSTRUCTIONS
Cover a cookie sheet with a layer of foil or parchment paper. In a large mixing bowl,
combine protein powder and water. Add popcorn, and slowly mix until popcorn is evenly
coated with protein glaze. Warm peanut butter in microwave for about 10 seconds.
Gently fold peanut butter and Cheerios into popcorn mixture. The popcorn will not stay
completely puffed, so mix slowly carefully to keep it as fluffy as possible. Spoon mixture
onto cookie sheet, and form into balls. Place in fridge to set.

NUTRITION FACTS PER SERVING

Calories: 216
Protein: 14g
Carbs: 22g
Fat: 8g

Makes 6 Servings

Back To Complete Recipe List 124

COTTAGE CHEESE VEGGIE DIP

INGREDIENTS
- 1 cup (225g) low fat cottage cheese
- 1 green onion (15g), chopped
- 2 tbsp (10g) fresh parsley, snipped
- 1 tsp dried dill
- 1/2 tsp Worcestershire sauce
- 1/8 tsp pepper
- 1 dash garlic powder

INSTRUCTIONS
Place all ingredients into a food processor bowl or blender until smooth. Cover and
refrigerate for at least one hour.

NUTRITION FACTS PER SERVING

Calories: 170
Protein: 29g
Carbs: 9g
Fat: 2g

Makes 1 Serving

Back To Complete Recipe List 125

DRY ROASTED EDAMAME

INGREDIENTS
- 2 cups (300g) frozen shelled edamame, thawed
- 2 tsp extra virgin olive oil
- 1 tsp salt
- 1 tbsp (9g) black sesame seeds

INSTRUCTIONS
Preheat oven to 450F/230C. In a bowl, toss edamame with oil and season with salt.
Transfer edamame to a baking sheet and bake for 12-15 minutes. Remove from oven and
sprinkle with sesame seeds. Return to oven and bake for an additional 5 minutes.

NUTRITION FACTS PER SERVING

Calories: 245
Protein: 18g
Carbs: 14g
Fat: 13g

Makes 2 Servings

Back To Complete Recipe List 126

LEAN MASHED POTATOES

INGREDIENTS
- 4 medium potatoes (600g)
- 4 tbsp extra virgin olive oil
- 4 cloves fresh garlic, oven roasted until tender
- Juice of 1/2 lemon
- 1/2 cup (25g) chives, finely chopped
- 1/2 cup (25g) Italian parsley, finely chopped
- Salt and pepper to taste

INSTRUCTIONS
Bake potatoes until fork tender. Peel and mash with a fork. Add remaining ingredients
while continuing to mash. Add salt and pepper to taste.

NUTRITION FACTS PER SERVING

Calories: 254
Protein: 4g
Carbs: 28g
Fat: 14g

Makes 4 Servings

Back To Complete Recipe List 127

JERKY MIX

INGREDIENTS
- 3 tbsp (20g) raisins
- 3 tbsp (30g) roasted pumpkin seeds
- 1oz (30g) beef jerky

INSTRUCTIONS
Chop jerky and combine with raisins and seeds to make a trail mix.

NUTRITION FACTS PER SERVING

Calories: 342
Protein: 17g
Carbs: 28g
Fat: 18g

Makes 1 Serving

Back To Complete Recipe List 128

PITA CHIPS & SALSA

INGREDIENTS
- 2 large whole wheat pitas
- 2 tbsp extra virgin olive oil
- 1 tsp garlic salt
- 1 tsp garlic powder
- Salt to taste

INSTRUCTIONS
Preheat oven to 350F/180C. Brush one side of each pita pocket with olive oil and sprinkle
with salt, garlic salt, and garlic powder. Slice pitas into bite-sized pieces and place in
oven on a non-stick tray for 15-20 minutes, or until lightly brown. Remove from oven to
cool for 15-20 minutes and then serve with salsa.

NUTRITION FACTS PER SERVING

Calories: 121
Protein: 3g
Carbs: 16g
Fat: 5g

Makes 6 Servings

Back To Complete Recipe List 129

HEALTHY MAC & CHEESE

INGREDIENTS
- 1/3 cup (35g) dry elbow macaroni noodles
- 1/2 cup (120ml) water
- 1/8 tsp salt
- 1/8 cup (30ml) unsweetened almond milk
- 1/8 cup (30g) low fat cottage cheese
- 3 tbsp (30g) low fat cheddar cheese, shredded
- Pepper and mustard powder to taste (optional)

INSTRUCTIONS
Combine pasta noodles, water, and salt in a large microwave safe bowl. Microwave for 6
minutes, taking the bowl out and stirring every 2 minutes. Add 2 tbsp of cheddar cheese
along with milk, cottage cheese and pepper/mustard powder if desired. Stir, and
microwave another 2 minutes, or until cheese and cottage cheese are melted. Stir once
more after removing from microwave, add the additional 1 tbsp cheddar, and stir until
combined.

NUTRITION FACTS PER SERVING

Calories: 157
Protein: 12g
Carbs: 16g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 130

EGG WHITE SNACK BITES

INGREDIENTS
- 10 egg whites (300ml)
- 1 whole egg
- 1 medium tomato (125g), finely chopped
- 1 medium onion (110g), finely chopped
- 1 tsp dried basil
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350F/180C. Whisk egg and egg whites in a medium bowl. Divide
mixture among a 6-cup muffin pan. Top each cup with tomatoes, onions and basil.
Sprinkle with salt and pepper and then bake for 8 minutes. Remove and let cool.

NUTRITION FACTS PER SERVING

Calories: 49
Protein: 7g
Carbs: 3g
Fat: 1g

Makes 6 Servings

Back To Complete Recipe List 131

- DESSERT RECIPES

Back To Complete Recipe List 132

LOW-CAL CHOCOLATE PROTEIN BROWNIES

INGREDIENTS
- 1¼ cup (280g) plain fat-free Greek yogurt
- 1 scoop (30g) chocolate protein powder
- 1/4 cup (60ml) skim milk
- 1/2 cup (60g) cocoa powder
- 1/2 cup (60g) oats
- 1/2 cup (50g) Truvia Baking Blend
- 1 whole egg
- 1 tsp baking powder
- 1 pinch salt

INSTRUCTIONS
Preheat oven to 400F/205C. Grease a square baking dish, approximately 8x8. Combine
all ingredients into a food processor or blender and blend for about 1 minute until
smooth. Pour into prepared dish and bake for about 15 minutes. Allow to cool completely
before cutting into 9 equal squares.

NUTRITION FACTS PER SERVING

Calories: 122
Protein: 10g
Carbs: 16g
Fat: 2g

Makes 9 Servings

Back To Complete Recipe List 133

CHOCOLATE CHIP MINT PROTEIN ICE CREAM

INGREDIENTS
- 2 scoops (60g) chocolate protein powder
- 4 medium bananas (480g), sliced and frozen ahead of time
- 1/4 cup (60ml) unsweetened almond milk
- 1/8 tsp peppermint or mint extract
- 2 tbsp (15g) cocoa powder
- 1/4 cup (40g) chocolate chips

INSTRUCTIONS
Place all ingredients in a large food processor or blender until mixture is light and fluffy.
Line a bread tin with parchment paper, pour mixture in and smoothen out with a rubber
spatula. Sprinkle on chocolate chips and then freeze for about one hour.

NUTRITION FACTS PER SERVING

Calories: 502
Protein: 29g
Carbs: 74g
Fat: 10g

Makes 2 Servings

Back To Complete Recipe List 134

LEMON BLUEBERRY YOGURT PARFAIT

INGREDIENTS
- 1 cup (225g) plain fat-free Greek yogurt
- 1 scoop (30g) vanilla protein powder
- Juice of 1 small lemon (2 tbsp)
- 1/2 tsp lemon zest
- 1 tsp pure vanilla extract
- 1 tbsp (20g) honey
- 1 tsp coconut sugar
- Dash of sumac
- 1/2 cup (75g) blueberries

INSTRUCTIONS
Squeeze lemon juice into the Greek yogurt and stir in protein powder until well
combined. Add lemon zest, vanilla extract and honey and mix well. Sprinkle coconut
sugar and sumac on top, and let sit in the fridge for at least two hours. Top with
blueberries.

NUTRITION FACTS PER SERVING

Calories: 415
Protein: 50g
Carbs: 47g
Fat: 3g

Makes 1 Serving

Back To Complete Recipe List 135

NO-BAKE CHOCOLATE RICE KRISPIES COOKIES

INGREDIENTS
- 1/4 cup (55g) coconut oil
- 1/2 cup (130g) natural peanut butter
- 3 tbsp agave nectar
- 1/4 cup (30g) unsweetened cocoa powder
- 2 scoops (60g) chocolate protein powder
- 1½ cups (25g) puffed brown rice

INSTRUCTIONS
Line baking sheet with parchment or wax paper and set aside. In a medium saucepan,
melt coconut oil on low heat. Mix in peanut butter and agave nectar and whisk together
until all ingredients have melted and are combined. Add cocoa powder and whisk just
enough to incorporate it with the other ingredients, and then remove from heat. Add
protein powder and whisk again until mixture is smooth. Incorporate puffed brown rice
and mix gently with a spatula. Immediately place mixture onto baking sheet in the shape
of 12 cookies. Refrigerate for an hour or freeze for 30 minutes for cookies to set.

NUTRITION FACTS PER SERVING

Calories: 167
Protein: 7g
Carbs: 10g
Fat: 11g

Makes 12 Servings

Back To Complete Recipe List 136

PROTEIN PEANUT BUTTER CUPS

INGREDIENTS
- 7oz (200g) dark chocolate
- 4 tbsp (60g) natural peanut butter
- 1 tsp vanilla extract
- 1/4 tsp sugar
- 1/2 cup (120ml) unsweetened almond milk
- 1 scoop (30g) vanilla protein powder

INSTRUCTIONS
Melt chocolate in microwave in 20-30 second increments until chocolate just begins to
melt, and then stir to finish melting. Fill a 24 mini muffin baking pan with mini baking
cups. Drop about a teaspoon of chocolate into each cup, coating the bottom. Freeze for 15
minutes. Whisk peanut butter, vanilla extract, sugar, almond milk and protein powder in a
small bowl until smooth. If necessary, add more almond milk to create a softer peanut
butter like consistency. Remove muffin tray from freezer. Drop a heaping teaspoon of
filling into the middle of each cup. Top each cup with 1-2 teaspoons of melted chocolate.
Place in freezer for at least 30 minutes.

NUTRITION FACTS PER SERVING

Calories: 73
Protein: 2g
Carbs: 5g
Fat: 5g

Makes 24 Servings

Back To Complete Recipe List 137

FRUIT & HONEY CRUNCHY YOGURT BOWL

INGREDIENTS
- 1 scoop (30g) protein powder (any flavor of choice)
- 3/4 cup (170g) plain fat-free Greek yogurt
- 1 tbsp (20g) honey
- 1/2 cup (75g) blueberries
- 1/2 cup (75g) strawberries
- 3½ tbsp (25g) granola

INSTRUCTIONS
Add protein powder to yogurt and stir to combine. Mix in berries and granola, and top
with honey.

NUTRITION FACTS PER SERVING

Calories: 497
Protein: 46g
Carbs: 58g
Fat: 9g

Makes 1 Serving

Back To Complete Recipe List 138

PROTEIN BANANA SPLIT

INGREDIENTS
- 1 medium banana (120g)
- 3/4 cup (170g) plain fat-free Greek yogurt
- 1/2 scoop (15g) vanilla protein powder
- 1 strawberry, chopped
- 1/4 cup (35g) blueberries
- 1 tbsp (7g) granola
- 1 tbsp (10g) dark chocolate chips

INSTRUCTIONS
Slice banana in half lengthwise and lay both sides in a bowl or on a plate. Mix together
protein and Greek yogurt until well combined and spoon on top of the banana slices. Top
bananas and protein mixture with berries, granola, and chocolate chips.

NUTRITION FACTS PER SERVING

Calories: 412
Protein: 34g
Carbs: 51g
Fat: 8g

Makes 1 Serving

Back To Complete Recipe List 139

PROTEIN BREAD PUDDING

INGREDIENTS
- 4 slices whole grain bread, dried
- 1 cup (240ml) unsweetened almond milk
- 2 egg whites (60ml)
- 1 scoop (30g) vanilla protein powder
- 1/4 cup (40g) raisins
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt

INSTRUCTIONS
Preheat oven to 350F/185C. Grease a standard loaf pan or line with parchment paper.
Tear or cut bread into small one inch cubes and place in a large bowl. Set aside. Whisk
remaining ingredients in a separate medium bowl until fully combined. Let mixture sit at
room temperature for 15 minutes to allow raisins to absorb some of the moisture. Pour
mixture onto bread cubes and stir to combine. Allow mixture to sit at room temperature
for an additional 15-30 minutes until the bread has absorbed most of the liquid. Transfer
bread mixture to pan and bake for around 20-25 minutes until the center of the bread
pudding is set but still soft. Let cool in pan on wire rack for 5 minutes before serving.

NUTRITION FACTS PER SERVING

Calories: 332
Protein: 24g
Carbs: 50g
Fat: 4g

Makes 2 Servings

Back To Complete Recipe List 140

PROTEIN COOKIE DOUGH

INGREDIENTS
- 1 can (15oz/425g) chickpeas
- 1 scoop (30g) vanilla protein powder
- 2 tbsp (30g) natural peanut, almond or cashew butter
- 1 tsp vanilla extract
- 1 tbsp (20g) honey
- 1/4 cup (30g) cacao nibs
- Additional stevia, Splenda or other 0 calorie sweetener of choice for taste

INSTRUCTIONS
Add chickpeas to a food processor and process until smooth. Use a rubber spatula to
scrape down the sides if needed. Add protein powder, nut butter, honey, vanilla extract
and additional sweetener if desired. Process until a ball of dough forms. Scape down
sides again. Add cacao nibs and pulse 3 times.

NUTRITION FACTS PER SERVING

Calories: 199
Protein: 11g
Carbs: 23g
Fat: 7g

Makes 6 Servings

Back To Complete Recipe List 141

CINNAMON ROLL MUG CAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 tbsp (8g) coconut flour
- 1/4 cup (60ml) egg whites
- 1/4 cup (60ml) unsweetened almond milk
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 tbsp (20g) honey
- Glaze: 1 tbsp (15g) coconut butter + pinch of cinnamon

INSTRUCTIONS
Spray a microwavable mug with cooking spray. Stir protein powder, baking powder,
coconut flour, cinnamon and honey together until evenly combined. Add egg whites,
almond milk, and vanilla extract. Add more almond milk if needed (a thick batter is the
desired consistency). Microwave for 60 seconds, or until the center is cooked. Make the
glaze by melting coconut butter with a pinch of cinnamon and drizzle over top.

NUTRITION FACTS PER SERVING

Calories: 386
Protein: 33g
Carbs: 32g
Fat: 14g

Makes 1 Serving

Back To Complete Recipe List 142

COTTAGE CHEESE FRUIT SALAD

INGREDIENTS
- 1 can (14oz/400ml) unsweetened coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 cup (225g) low fat cottage cheese
- 1 scoop (30g) vanilla protein powder
- 1 package naturally flavored orange gelatin
- 2 large oranges (370g), peeled and cut
- 1 cup (180g) pineapple, chopped
- 1/2 cup (65g) walnuts, chopped

INSTRUCTIONS
Refrigerate can of coconut milk and scrape just the solid top layer into bowl of a blender
or food processor. Add maple syrup and vanilla and blend on high until it fluffs up into a
creamy texture. Set aside. In a large bowl, whisk together cottage cheese, powdered
gelatin and protein powder. Stir the fruit and walnuts into mixture until well combined.
Gently transfer whipped coconut topping into the bowl, and fold in.

NUTRITION FACTS PER SERVING

Calories: 301
Protein: 17g
Carbs: 29g
Fat: 13g

Makes 4 Servings

Back To Complete Recipe List 143

STRAWBERRY PROTEIN MOUSSE

INGREDIENTS
- 1 scoop (30g) strawberry protein powder
- 1 cup (225g) low fat cottage cheese
- 1/2 pouch sugar-free Jell-O
- 1/2 cup (75g) strawberries, chopped

INSTRUCTIONS
Mix 10 ounces (295ml) of boiling water with half pouch of sugar-free Jell-O. Allow to
cool for 10 minutes. Once cooled, add cottage cheese and protein powder to a blender
with Jell-O mix and then blend for 1 minute. Once blended, add in strawberries and
refrigerate for 6 hours.

NUTRITION FACTS PER SERVING

Calories: 375
Protein: 49g
Carbs: 29g
Fat: 7g

Makes 1 Serving

Back To Complete Recipe List 144

APPLE PIE PROTEIN CUPCAKES

INGREDIENTS
Cupcakes:

- 1 cup (120g) oats

- 1 cup (120g) almond flour
- 2 scoops (60g) vanilla protein powder
- 1/2 cup (95g) coconut sugar
- 1/2 cup (50g) extra virgin coconut oil
- 4 whole eggs
- 1 tbsp (12g) baking powder
- 1 medium apple (140g), finely chopped or grated
- 1 tbsp (7g) cinnamon
- 1 tbsp (7g) nutmeg
- 1/4 cup (60ml) unsweetened almond milk

Frosting:

- 2½ scoops (75g) vanilla protein powder

- 2/3 cup (150g) plain low fat Greek yogurt
- 4 tbsp (60ml) low fat milk

INSTRUCTIONS
Preheat oven to 350F/180C. Add all ingredients into a bowl and combine into a smooth
cake batter. Equally divide mixture between 10 muffin cases and bake for 15-20 minutes
until cooked through. For the frosting, combine protein powder and yogurt in a small
mixing bowl. Slowly add in milk until you reach your desired frosting consistency. If
frosting is too thin, add more protein powder. Once cupcakes have completely cooled,
add frosting on top with a spoon.

NUTRITIONAL FACTS PER SERVING

Calories: 353
Protein: 18g
Carbs: 23g

Back To Complete Recipe List 145

Fat: 21g

Makes 10 Servings

Back To Complete Recipe List 146

CHOCOLATE PROTEIN LAVA CAKE

INGREDIENTS
- 2/5 cup (95ml) unsweetened almond milk
- 1 scoop (30g) chocolate protein powder
- 1/2 cup (125g) unsweetened apple sauce
- 1/2 cup (60g) oats
- 1 tbsp stevia, Splenda or other 0 calorie sweetener of choice
- 1/2 tbsp (7g) coconut oil
- 2 tbsp (15g) cocoa powder
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp (10g) chocolate chips
- 2 tbsp sugar-free strawberry jelly

INSTRUCTIONS
Turn oats into flour using a food processor or blender. Add all other ingredients (aside
from chocolate chips and jelly) into a bowl and mix until well combined. Coat two 1 cup
ramekins with non-stick cooking spray and fill each one about half way. Add half a
tablespoon of chocolate chips and 1 tablespoon of jelly to the center of each one. Evenly
distribute rest of the cake mixture into each ramekin. Bake at 350F/175C for 13-16
minutes. Cakes can be optionally topped with strawberries and/or sugar free chocolate
syrup.

NUTRITION FACTS PER SERVING

Calories: 269
Protein: 16g
Carbs: 31g
Fat: 9g

Makes 2 Servings

Back To Complete Recipe List 147

LEAN BANANA CREAM PIE

INGREDIENTS
- 1 ready 9” (20cm) low fat pie shell
- 2 (4oz/96g) boxes Jell-O sugar-free banana cream pudding mix
- 2½ cups (360ml) low fat milk
- 2 scoops (60g) vanilla protein powder
- 1 medium banana (120g), sliced into chunks
- 1/2 cup (40g) sugar-free Cool Whip

INSTRUCTIONS
In a large bowl, add pudding mix, protein powder and milk and whisk well. Fold in
bananas and then pour mixture into pie crust. Put top on pie and refrigerate for at least 2
hours. Spread cool whip onto pie before serving.

NUTRITION FACTS PER SERVING

Calories: 259
Protein: 10g
Carbs: 30g
Fat: 11g

Makes 8 Servings

Back To Complete Recipe List 148

COCONUT PROTEIN BALLS

INGREDIENTS
- 3 cups (480g) pitted dates
- 4 scoops (120g) vanilla protein powder
- 1/4 cup (40g) chocolate chips
- 1½ cups (150g) almonds
- 2 tbsp (15g) unsweetened cocoa powder
- 1/2 cup (120ml) warm water
- 1 cup (80g) unsweetened coconut flakes

INSTRUCTIONS
Combine dates, almonds and water in a food processor and grind into small chunks. Pour
into a mixing bowl along with protein powder, carob chips and cocoa powder, and mix
all ingredients together with a spatula until well combined. Add more water if mixture is
too dry. Roll into 32 balls and coat with coconut flakes.

NUTRITION FACTS PER SERVING

Calories: 134
Protein: 5g
Carbs: 15g
Fat: 6g

Makes 32 Servings

Back To Complete Recipe List 149

PEANUT BUTTER PROTEIN COOKIES

INGREDIENTS
- 3/4 cup (190g) natural peanut butter, softened
- 2 egg whites (60ml)
- 3/4 cup (20g) stevia or other 0 calorie sweetener of choice
- 1 scoop (30g) vanilla protein powder
- 1 tsp cinnamon

INSTRUCTIONS
Preheat oven to 350F/180C. Place ingredients into bowl and stir well. Spray non-stick
cooking spray onto a baking sheet. Shape dough into round cookies and bake for about 10
minutes.

NUTRITION FACTS PER SERVING

Calories: 146
Protein: 9g
Carbs: 5g
Fat: 10g

Makes 10 Servings

Back To Complete Recipe List 150

DOUBLE CHOCOLATE FROZEN YOGURT

INGREDIENTS
- 1 cup (225g) plain low fat Greek yogurt
- 1 cup (240ml) unsweetened almond milk
- 1 scoop (30g) chocolate protein powder
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1/4 cup (40g) chocolate chips
- 2-4 packets of stevia, Splenda or other 0 calorie sweetener of choice to taste

INSTRUCTIONS
Combine all ingredients in a bowl except for chocolate chips. Place into fridge for at least
2 hours, covered. Either freeze according to ice cream maker’s instructions (adding in
chocolate chips as it churns), or if you don’t have an ice cream maker, simply freeze in a
shallow container after mixing in chocolate chips, stirring every 30 minutes until desired
texture is achieved.

NUTRITION FACTS PER SERVING

Calories: 584
Protein: 52g
Carbs: 40g
Fat: 24g

Makes 1 Serving

Back To Complete Recipe List 151

CRUSTLESS SWEET POTATO PIE

INGREDIENTS
- 3 medium skinned/cooked/mashed sweet potatoes (390g)
- 1/2 cup (120ml) skim milk
- 2 scoops (60g) vanilla protein powder
- 1/2 cup (125g) natural unsweetened apple sauce
- 1 tsp vanilla essence
- 1/4 tsp nutmeg
- 2 whole eggs

INSTRUCTIONS
Combine the mashed sweet potatoes with eggs, apple sauce, vanilla, milk, protein powder
and nutmeg and mix well. Grease a 9-inch (23cm) non-stick spring form pan with
cooking spray. Pour mixture into prepared pan and bake on the middle shelf of an oven
for 1 hour or until knife comes out clean. Allow to cool naturally and then slice into
quarters.

NUTRITION FACTS PER SERVING

Calories: 187
Protein: 17g
Carbs: 23g
Fat: 3g

Makes 4 Servings

Back To Complete Recipe List 152

HEALTHY PROTEIN BANANA BREAD

INGREDIENTS
- 3 medium bananas (360g), mashed
- 1½ scoops (45g) vanilla protein powder
- 2/5 cup (55g) coconut flour
- 2 whole eggs
- 4 egg whites (120ml)
- 1 tsp baking powder
- 4 tbsp (60g) calorie free maple syrup
- 2 tsp cinnamon
- 4 tbsp (30g) crushed walnuts

INSTRUCTIONS
Preheat oven to 350F/175C. Add all ingredients to a medium sized bowl (except for
walnuts) and mix until well combined. Cover a normal sized loaf pan with parchment
paper and coat with baking spray. Mix walnuts in and add batter to the pan, baking for
about 40 minutes until a toothpick inserted into center comes out clean.

NUTRITION FACTS PER SERVING

Calories: 111
Protein: 7g
Carbs: 14g
Fat: 3g

Makes 10 Servings

Back To Complete Recipe List 153

Back To Complete Recipe List 154
TOFU SCRAMBLE

INGREDIENTS
- 1 block (16oz/450g) firm or extra-firm tofu, drained
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp (6g) nutritional yeast
- 1/2 small white onion (35g), diced
- 1 cup (30g) spinach
- 1/2 cup (80g) bell pepper, diced
- Salt and pepper to taste

INSTRUCTIONS
In a non-stick skillet over medium-high heat, sauté onion for 2-3 minutes. Add in bell
peppers and sauté for another minute or so. Crumble tofu into pan. Stir in onion along
with garlic powder and nutritional yeast. Stir continually until excess water has cooked
out of the tofu. Stir in spinach and cook until just wilted. Add salt and pepper to taste.
Sprinkle with vegan cheese as an optional add-on.

NUTRITION FACTS PER SERVING

Calories: 244
Protein: 25g
Carbs: 9g
Fat: 12g

Makes 2 Servings

Back To Complete Recipe List 155

OATMEAL BREAKFAST BARS

INGREDIENTS
- 2 cups (240g) oats
- 1 cup (100g) oat flour (or regular ground up oats)
- 1 cup (160g) packed currants or other dried fruit
- 1 cup (240ml) apple juice or orange juice
- 1/4 cup (50g) white or brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup (120ml) flaxseed oil
- 1/4 cup (30g) sesame seeds

INSTRUCTIONS
Preheat oven to 375F/190C. Oil a 9x13 pan. Combine all ingredients in a bowl and mix
until well combined. Place mixture into pan and spread evenly. Bake for 30 minutes.
Remove from oven and cut into squares while still warm. Wait until the bars cool before
removing from pan.

NUTRITIONAL FACTS PER SERVING

Calories: 248
Protein: 4g
Carbs: 31g
Fat: 12g

Makes 12 Servings

Back To Complete Recipe List 156

CAJUN SCRAMBLED CHICKPEAS W/ ZUCCHINI

INGREDIENTS
- 3 cups (700g) cooked chickpeas
- 1 medium red onion (110g), thinly sliced
- 1 medium zucchini (200g), sliced into thin half-moons
- 1 tbsp Cajun spice blend, or more to taste
- 1 tbsp chopped fresh thyme, plus more for garnish

INSTRUCTIONS
Mash chickpeas in a medium bowl with fork. Heat a large oiled skillet over medium-
high, add onion, and sauté for about 5 minutes. Add zucchini and cook another 5 minutes.
Stir in chickpeas, Cajun spice, and thyme. Cook 5 minutes, adding up to 1/4 cup water if
mixture seems too dry. Serve garnished with sprinkling of thyme.

NUTRITIONAL FACTS PER SERVING

Calories: 204
Protein: 10g
Carbs: 32g
Fat: 4g

Makes 4 Servings

Back To Complete Recipe List 157

HIGH PROTEIN VEGAN OATMEAL

INGREDIENTS
- 1/4 cup (30g) oats
- 1 cup (240ml) water
- 1/2 medium apple (70g), chopped
- 1 tsp cinnamon
- 3 tbsp (40g) hemp hearts
- 1 tbsp (12g) chia seeds
- 1/2 scoop (15g) vegan protein powder (any flavor of choice)
- 1/4 tsp vanilla extract
- 1 tsp maple syrup

INSTRUCTIONS
Add water and dry oats to a small pot and simmer for 10 minutes. Add in all other
ingredients (except for honey), mixing well and heating through. Simmer to desired
consistency, transfer to a bowl and top with honey.

NUTRITIONAL FACTS PER SERVING

Calories: 445
Protein: 27g
Carbs: 37g
Fat: 21g

Makes 1 Serving

Back To Complete Recipe List 158

CORNED BEAN HASH

INGREDIENTS
- 1 cup (185g) cooked kidney beans, mostly mashed
- 2 tbsp sunflower oil
- 1 cup (160g) onion, diced
- 1 cup (230g) potatoes, diced into 1/2" inch chunks
- 1/4 cup (60g) tahini
- 1-2 tbsp low sodium soy sauce
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp water

INSTRUCTIONS
Heat oil in a cast iron skillet on medium-high heat. Add chopped onions and cook until
they soften and brown slightly. Lightly mash kidney beans before adding to skillet along
with potato, tahini, soy sauce and water. Stir to combine. Cover and cook on medium
heat for about 15-20 minutes (or until potatoes soften), stirring occasionally to prevent
sticking. Remove the cover and cook several more minutes on each side until both sides
are brown and crispy.

NUTRITIONAL FACTS PER SERVING

Calories: 365
Protein: 11g
Carbs: 33g
Fat: 21g

Makes 3 Servings

Back To Complete Recipe List 159

CHOCOLATE ALMOND PROTEIN BAR

INGREDIENTS
- 1 cup (100g) almonds
- 1/4 tsp salt
- 1 tsp cinnamon
- 1½ cups (180g) oats
- 6 scoops (180g) vegan vanilla protein powder
- 1/3 cup (80ml) maple syrup
- 1/4 cup (40g) vegan chocolate chips

INSTRUCTIONS
Prepare an 8x8 square pan by lining it with parchment paper. Measure out 1/4 cup (40g)
of the almonds, chop, and set aside for the topping. In a food processor, pour in
remaining almonds and salt. Process into an almond butter. Add oats, protein powder,
cinnamon, and maple syrup, and process until smooth. Press mixture into pan using the
back of a spoon. Top with chopped almonds, pressing those into bars. Place chocolate
chips in a small glass bowl and microwave until melted. Drizzle chocolate over bars and
allow to set in the fridge for 20 minutes before cutting into 8 pieces.

NUTRITION
Calories: 333
Protein: 24g
Carbs: 30g
Fat: 13g

Makes 8 Servings

Back To Complete Recipe List 160

ITALIAN-STYLE SPAGHETTI SQUASH W/
TEMPEH

INGREDIENTS
- 12oz (340g) tempeh, cut into small cubes
- 2 tbsp low sodium tamari
- 1/4 cup (60ml) mirin
- 2 cloves garlic, finely chopped
- 1 spaghetti squash (40oz/1130g), halved lengthwise and seeded
- 1 tbsp extra virgin olive oil
- 1 jar (25oz/700g) pasta sauce
- 2 cups (140g) small broccoli florets
- 1 cup (30g) packed baby spinach

INSTRUCTIONS
Preheat oven to 375F/190C. In a medium bowl, gently toss together tempeh, tamari,
mirin and garlic, then set aside to let marinate for 30 minutes. Arrange squash halves, cut
sides down, in a large baking dish. Pour 1/2 cup water into dish and bake for 30-45
minutes until just tender, then remove from oven. Heat oil in a large skillet over medium-
high heat. Drain tempeh, then add to skillet and cook until golden brown. Heat pasta
sauce in a medium pot over medium heat until hot throughout, add broccoli and cook
until just tender. Stir in spinach and remove pot from heat. Using a fork, scrape spaghetti
squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash and top
with tempeh.

NUTRITIONAL FACTS PER SERVING

Calories: 424
Protein: 23g
Carbs: 38g
Fat: 20g

Makes 4 Servings

Back To Complete Recipe List 161

LOW FAT EGGPLANT LASAGNA

INGREDIENTS
- 1 medium eggplant (400g), diced
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 2 10oz (275g) packages frozen chopped spinach, thawed
- 1 64oz (1750g) jar tomato sauce
- 1 pound (450g) lasagna noodles

INSTRUCTIONS
Preheat oven to 375F/190C. Heat olive oil in a medium skillet over medium heat. Sauté
garlic for 2 minutes, then add eggplant. Cover frying pan and cook until eggplant is just
tender for about 5-7 minutes. Cover bottom of a 9x13 baking pan with 2 cups of tomato
sauce, then cover tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer
of sauce, then add cooked eggplant and another thin layer of sauce. Add another layer of
noodles followed by a thin layer of sauce, then spinach and another thin layer of sauce.
Add remaining noodles and sauce. Cover tightly with foil and bake for 45-50 minutes.
Noodles are cooked when they can be pierced with a fork.

NUTRITIONAL FACTS PER SERVING

Calories: 285
Protein: 13g
Carbs: 47g
Fat: 5g

Makes 6 servings

Back To Complete Recipe List 162

CRANBERRY ORANGE PROTEIN BARS

INGREDIENTS
- 1 cup (120g) oats
- 1/2 cup (130g) natural nut or seed butter
- 1⅓ cups (320ml) almond milk
- 5 scoops (150g) vanilla vegan protein powder
- 1/3 cup (55g) dried cranberries
- 2 tsp finely grated orange zest

INSTRUCTIONS
Line an 8x8 baking pan with foil and spray with non-stick cooking spray. In a food
processor, process oats into a fine powder. Add nut/seed butter and milk to processor jug
and pulse until mixture is smooth. Add protein powder and pulse until well incorporated,
stopping to scrape sides and bottom of bowl once or twice with a rubber spatula. Stir in
cranberries and orange zest. Transfer mixture to prepared pan. Place a large piece of wax
paper or plastic wrap atop bar mixture and use it to spread and flatten mixture evenly.
Cover and refrigerate overnight until very firm. Using liner, lift mixture from pan and
transfer to a cutting board. Uncover and cut into 8 bars.

NUTRITION
Calories: 247
Protein: 19g
Carbs: 18g
Fat: 11g

Makes 8 Servings

Back To Complete Recipe List 163

TEMPEH JOES

INGREDIENTS
- 1 8oz (225g) package tempeh
- 1 cup (230g) canned chickpeas, rinsed
- 1 tbsp extra virgin olive oil
- 3/4 cup (120g) onions, chopped
- 4 garlic cloves, minced
- 1 cup (160g) green peppers, chopped
- 1 can (410g) diced tomatoes
- 2 tbsp (15g) chili powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- 4 whole grain buns

INSTRUCTION
Mash chickpeas and set aside. Slice tempeh into 1-inch thick slices and stir-fry in a pan
coated with cooking spray for approximately 10 minutes. Remove tempeh from pan and
cut into small pieces. In a large pan over medium heat, add olive oil, onions and garlic,
stirring frequently. Once onions and garlic are fragrant, add peppers, mashed chickpeas
and tempeh, stirring frequently for 5 minutes. Add diced tomatoes, chili powder, paprika,
and cumin. Turn heat up to medium-high and stir frequently for approximately 5 more
minutes. Place tempeh joe mix on toasted buns.

NUTRITIONAL FACTS PER SERVING

Calories: 377
Protein: 21g
Carbs: 44g
Fat: 13g

Makes 4 Servings

Back To Complete Recipe List 164

NUTTY NO-BAKE COCONUT BARS

INGREDIENTS
- 10 dates (240g)
- 1/2 cup (65g) pecans
- 2 scoops (60g) chocolate vegan protein powder
- 1/4 cup (55g) coconut oil
- 2 tbsp (15g) shredded coconut
- 1/4 cup (40g) vegan chocolate chips

INSTRUCTIONS
Blend dates, pecans, protein powder, and coconut oil in a food processor or blender until
smooth, scraping the sides as needed. Remove from blender and mix into a bowl with
coconut flakes until coconut is evenly distributed. Flatten into a parchment paper-lined
9x5 pan and place in the freezer for 35 minutes. Remove and cut into 8 even pieces. Melt
chocolate in the microwave and drizzle over squares. Refrigerate for about 15 minutes
until chocolate firms.

NUTRITIONAL FACTS PER SERVING

Calories: 250
Protein: 4g
Carbs: 27g
Fat: 14g

Makes 8 Servings

Back To Complete Recipe List 165

GREEN PEAS & EDAMAME SMASHED W/ MINT

INGREDIENTS
- 3⅔ cups (550g) sweet peas
- 3 cups (450g) edamame
- 1/2 tsp garlic powder
- Juice of 1 lemon
- 1 scallion (15g), sliced
- 5-6 fresh mint leaves, chopped
- 1/4 cup (60ml) extra virgin olive oil
- Salt and pepper to taste

INSTRUCTIONS
Add peas and edamame to a food processor and puree. In a small oiled skillet over
medium heat, add garlic and cook until fragrant. Reduce heat to low and add pureed
pea/edamame mixture along with lemon juice, scallion, mint, salt and pepper and mix
thoroughly. Transfer to a plate, drizzle with olive oil and serve.

NUTRITIONAL FACTS PER SERVING

Calories: 401
Protein: 22g
Carbs: 31g
Fat: 21g

Makes 4 Servings

Back To Complete Recipe List 166

TEMPTING TEMPEH BURGERS

INGREDIENTS
- 16oz (450g) tempeh
- 1/4 cup (60ml) low sodium soy sauce
- 2 tbsp sake or white wine
- 1/4 cup (60ml) pineapple juice
- 1 tbsp (20g) fresh ginger, grated
- 2 garlic cloves, minced
- 1 pinch red pepper flakes
- 1/2 tsp white pepper
- 4 whole grain buns

INSTRUCTIONS
Cut each block of tempeh horizontally into 2 even square slices to get 4 burgers.
Combine all other ingredients together in a bowl, add in tempeh and set aside to marinate
for 15-20 minutes, turning occasionally. Heat an oiled skillet to medium-high and cook
tempeh for 4-5 minutes or until golden brown. Serve on toasted buns with additional
condiments of choice.

NUTRITIONAL FACTS PER SERVING

Calories: 397
Protein: 29g
Carbs: 31g
Fat: 13g

Makes 4 Servings

Back To Complete Recipe List 167

PEANUT BUTTER BROWNIE BITES

INGREDIENTS
Brownies:

- 1/2 cup (65g) whole wheat flour

- 2 scoops (60g) vanilla vegan protein powder
- 2/3 cup (160g) raw sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 medium banana (120g)
- 1/2 cup (120ml) extra virgin olive oil
- 1 tsp pure vanilla extract
- 1/4 cup (40g) vegan dark chocolate chips

Peanut Butter Swirl:

- 1/4 cup (65g) natural peanut butter

- 1 tbsp (13g) coconut oil
- 1 tbsp maple syrup
- 1 tsp vanilla

INSTRUCTIONS
Preheat oven to 350F/180C. Spray a 24 slot mini muffin tin with cooking spray. In a large
bowl, stir flour, protein powder, sugar, cocoa powder, baking powder and salt together
and set aside. Mash banana in a large bowl and then stir in olive oil, vanilla, and
chocolate chips. Add dry ingredients to wet and mix until batter becomes thick and well
combined. Use a spoon to fill each of muffin wells just to the top. In a small ceramic
bowl, mix peanut butter, coconut oil, maple syrup and vanilla and then microwave for 15-
20 seconds until slightly softened. Add a dollop of peanut butter mixture to top of each
brownie bite. Bake for 15 minutes. Allow to cool for 10 minutes before moving to a
cooling rack.

Back To Complete Recipe List 168

NUTRITIONAL FACTS PER SERVING
Calories: 140
Protein: 4g
Carbs: 13g
Fat: 8g

Makes 24 Servings

Back To Complete Recipe List 169

SWEET POTATO BLACK BEAN QUESADILLAS

INGREDIENTS
- 8 whole grain tortillas
- 1 can (425g) black beans, drained
- 1 medium baked sweet potato (130g)
- 1 tbsp (7g) chili powder
- 1 tbsp (7g) ground cumin
- 1 tsp tamari
- 1 medium red onion (110g), diced
- 1/4 cup (30g) vegan cheddar cheese
- 2 avocados (400g)

INSTRUCTIONS
Place drained beans into a mixing bowl and mash. Cut sweet potato into chunks and add
along with cumin, chili powder and tamari. Stir everything gently to combine. Heat an
oiled skillet over medium and place one tortilla in pan, topping it with 1/4 of bean
mixture and spreading it out almost to the edge. Add onion and a small amount of vegan
cheese. Cover with another tortilla and press down lightly. Cook until tortilla is golden
brown, then flip and cook again until golden brown. Repeat with rest of tortillas. Cut into
quarters and serve warm with sliced avocado, using salsa as a dipping sauce.

NUTRITIONAL FACTS PER SERVING

Calories: 632
Protein: 21g
Carbs: 83g
Fat: 24g

Makes 4 Servings

Back To Complete Recipe List 170

TERIYAKI TOFU BURGER

INGREDIENTS
- 6oz (170g) firm tofu
- 1 tbsp teriyaki sauce
- 1 tbsp Sriracha
- 1 tsp crushed red pepper flakes
- 1 medium red onion (110g), sliced
- 1/4 cup (30g) carrots, shredded
- 2 large lettuce leaves
- 2 whole wheat buns

INSTRUCTIONS
Cut tofu into square slices to make burger patties. Combine teriyaki sauce, Sriracha and
chili flakes in a bowl and allow tofu to marinate for 15-20 minutes. Spray a skillet with
cooking spray and place over medium-high heat. Sauté red onion until caramelized and
set aside. Place tofu in the pan, cooking for 3-4 minutes on each side. Transfer tofu to
toasted buns and top with lettuce, shredded carrots and onion.

NUTRITIONAL FACTS PER SERVING

Calories: 238
Protein: 16g
Carbs: 30g
Fat: 6g

Makes 2 Servings

Back To Complete Recipe List 171

ALMOND JOY PROTEIN BALLS

INGREDIENTS
- 1 cup (100g) almonds
- 4 scoops (120g) vegan protein powder (any flavor of choice)
- 1/4 cup (30g) cacao powder
- 1 tbsp (4g) stevia extract
- 1/8 tsp salt
- 2 tbsp (32g) coconut oil, melted
- 5 tbsp (100g) maple syrup
- 1/2 cup (120ml) coconut milk
- 2 tsp pure vanilla extract
- 1/2 cup (40g) unsweetened coconut flakes + more for coating

INSTRUCTIONS
In a food processor, add almonds, protein powder, cacao powder, stevia extract and salt
and process into a fine powder. In a small bowl, stir together coconut oil, maple syrup,
coconut milk and vanilla and then add to processor until smooth dough forms. Add
coconut flakes and process until combined. Scoop out 12 golf ball sized amounts of
dough, roll with your hands into balls and coat in additional coconut flakes.

NUTRITIONAL FACTS PER SERVING

Calories: 191
Protein: 11g
Carbs: 12g
Fat: 11g

Makes 12 Servings

Back To Complete Recipe List 172

SPICY FREEKEH CHILI

INGREDIENTS
- 2 cups (420g) cooked freekeh
- 1 tbsp (13g) coconut oil
- 1 cup (160g) red onion, diced
- 2 cloves garlic, minced
- 15oz (440ml) tomato sauce
- 2 cups (480ml) vegetable broth
- 1 cup (160g) red pepper, diced
- 2 medium tomatoes (250g), diced
- 1 tsp coriander
- 1 tsp ground chipotle powder
- 1 tsp cumin
- 1 tbsp (7g) paprika
- 1 can (425g) dark kidney beans
- 1 can (425g) black beans
- 1¾ cup (315g) corn
- 1 cup (50g) cilantro

INSTRUCTIONS
Cook freekeh according to package instructions and set aside. Add coconut oil to a skillet
and place on medium-high heat. Add onions and garlic. Sauté until onions become brown
and translucent. Add tomato sauce, cooked freekeh, half of vegetable broth, red pepper
and tomatoes along with coriander, chipotle powder, paprika and cumin. Stir well with a
spatula. Add beans, corn, cilantro and remaining vegetable broth. Reduce heat and cook
on medium for 8-10 minutes.

NUTRITION FACTS PER SERVING

Calories: 364
Protein: 18g
Carbs: 64g
Fat: 4g

Makes 8 Servings

Back To Complete Recipe List 173

QUINOA SALAD

INGREDIENTS
- 1 cup (200g) cooked quinoa
- 1 cup (160g) red pepper, sliced
- 1 cup (50g) cilantro
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup (150g) edamame
- 1 lime

INSTRUCTIONS
Prepare quinoa according to package instructions and set aside. In a separate small
saucepan, boil frozen edamame in water for 5 minutes or until fully cooked. Once quinoa
and edamame are fully cooked, add all ingredients in a large bowl and mix.

NUTRITION FACTS PER SERVING

Calories: 321
Protein: 15g
Carbs: 36g
Fat: 13g

Makes 2 Servings

Back To Complete Recipe List 174

CHOCOLATE AVOCADO PROTEIN PUDDING

INGREDIENTS
- 1 avocado (200g)
- 2 tbsp (15g) unsweetened cocoa powder
- 1 tbsp (15ml) agave nectar
- 1/2 tsp vanilla extract
- 1-2 packets stevia, Splenda or other 0 calorie sweetener of choice
- 1/2 cup (120ml) unsweetened vanilla almond milk
- 1½ scoops (45g) vegan chocolate protein powder

INSTRUCTIONS
Add all ingredients to a blender or food processor and blend until a thick pudding-like
consistency is reached. Add more milk if necessary. Cover and place in fridge for half an
hour before serving.

NUTRITIONAL FACTS PER SERVING

Calories: 351
Protein: 21g
Carbs: 24g
Fat: 19g

Makes 2 Servings

Back To Complete Recipe List 175

TEMPEH LETTUCE WRAPS

INGREDIENTS
- 6oz (165g) tempeh
- 1 tbsp extra virgin olive oil
- 1/2 medium red pepper (85g), sliced
- 1/2 medium onion (55g), sliced
- 1 tbsp (15g) garlic, chopped
- 1 tbsp low sodium soy sauce
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 head lettuce (470g)

INSTRUCTIONS
Slice tempeh into small chunks. Heat olive oil and garlic in a large pan over medium
heat, then add onion, tempeh, and red pepper. Sauté for 3 minutes, then add soy sauce,
ginger powder and onion powder and cook for another 2 minutes, mixing everything until
well combined. Spoon mixture into lettuce leaves and serve.

NUTRITION FACTS PER SERVING

Calories: 160
Protein: 11g
Carbs: 11g
Fat: 8g

Makes 4 Servings

Back To Complete Recipe List 176

LENTIL MARINARA SPAGHETTI SQUASH

INGREDIENTS
- 1 medium summer squash (200g)
- 1 tbsp extra virgin olive oil
- 1 tbsp garlic, chopped
- 1 cup (200g) dried lentils
- 2 cups (400g) tomatoes, canned, stewed
- 1 cup (70g) broccoli
- 1/2 cup (80g) onion, finely chopped
- 1/2 cup (80g) red pepper, sliced
- 1 tbsp Italian seasoning
- Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 400F/205C. Pierce squash with a fork multiple times and bake for 60
minutes, or until outside is softened. In a large oiled skillet over medium heat, add all
other ingredients and stir to combine. Bring to a boil and then reduce to a simmer for 15
minutes. Scrape out spaghetti squash with a fork onto a plate and then top with sauce.

NUTRITION FACTS PER SERVING

Calories: 204
Protein: 10g
Carbs: 32g
Fat: 4g

Makes 4 Servings

Back To Complete Recipe List 177

PROTEIN POWERED VEGAN “FRENCH TOAST”

INGREDIENTS
- 1 cup (240ml) coconut milk
- 1/2 cup (50g) oat flour (or regular ground up oats)
- 3 scoops (90g) vanilla vegan protein powder
- 6 dates (145g)
- 1 tbsp cinnamon

INSTRUCTIONS
Preheat oven to 325F/170C. Blend all ingredients together in a food processor or blender
and pour batter into 6 mini-cake moulds. A medium sized brownie tray can be used as
well. Bake for one hour or until a knife inserted into the center comes out clean. Top with
honey, maple syrup or calorie-free syrup if desired.

NUTRITIONAL FACTS PER SERVING

Calories: 210
Protein: 14g
Carbs: 16g
Fat: 10g

Makes 6 Servings

Back To Complete Recipe List 178

PORTABELLA & SAUSAGE PASTA W/ SPINACH

INGREDIENTS
- 1/2 cup (50g) dry whole wheat pasta
- 1 tbsp extra virgin olive oil
- 1 cup (125g) portabella mushrooms, sliced
- 1/2 cup (80g) onions, chopped
- 1 clove garlic, chopped
- 1/2 cup (120ml) red wine
- 4oz (110g) vegan sausage
- 2 cups (60g) spinach
- 2 tbsp balsamic vinegar
- Salt and pepper to taste

INSTRUCTIONS
Cook pasta according to package instructions and set aside. In a large oiled skillet over
medium heat, sauté onion, mushrooms and garlic for 2-3 minutes until vegetables begin
to shrink and brown. Add wine and vegan sausage to the pan. Cook everything together
until liquid reduces to desired thickness. Combine pasta and mushroom/sausage mixture
and place on top of a bed of fresh spinach. Drizzle with balsamic and add salt/pepper and
any other seasonings of your choice.

NUTRITION FACTS PER SERVING

Calories: 336
Protein: 22g
Carbs: 26g
Fat: 16g

Makes 2 Servings

Back To Complete Recipe List 179

EASY PROTEIN WAFFLES

INGREDIENTS
- 1/2 cup (60g) oats
- 1 scoop (30g) vanilla vegan protein powder
- 2 tsp cacao powder
- 1 tsp flax meal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (240ml) water or plant-based milk

INSTRUCTIONS
Turn the waffle maker on to highest heat setting and spray with cooking spray. In a food
processor, combine oats, protein powder, flax meal, cacao powder, baking powder, and
baking soda. Pulse 2 to 3 times. Add water and process all ingredients until they are well
combined and form a batter. Pour batter into hot waffle maker and wait 1 minute before
closing it. Heat waffles for 6-10 minutes or until desired consistency is reached. Top with
sugar free maple syrup and sliced strawberries if desired.

NUTRITIONAL FACTS PER SERVING

Calories: 340
Protein: 32g
Carbs: 35g
Fat: 8g

Makes 1 Serving

Back To Complete Recipe List 180

CHORIZO TACOS

INGREDIENTS
- 1 12oz package (340g) soy chorizo
- 1 tsp extra virgin olive oil
- 1/2 medium onion (55g), sliced
- 2 tsp jalapeño chili, chopped and seeded
- 1 can (450g) vegetarian refried black beans
- 12 corn tortillas, warm
- Cilantro, chopped

INSTRUCTIONS
Heat oil in a large skillet over medium heat. Add sliced onion and jalapeño, sautéing for
about 10 minutes until tender. Add soy chorizo and cook until it begins to brown, stirring
often. Cook beans in heavy small saucepan over low heat until heated through, stirring
occasionally. Stack 2 warm tortillas for each of 6 tacos. Spread two spoons of beans over
each stack, then top with chorizo mixture, dividing equally. Top with cilantro.

NUTRITION FACTS PER SERVING

Calories: 390
Protein: 19g
Carbs: 56g
Fat: 10g

Makes 4 Servings

Back To Complete Recipe List 181

SUGAR SNAP PEA & CARROT SOBA NOODLES

INGREDIENTS

- 6oz (170g) soba noodles

- 2 cups (300g) frozen edamame
- 10oz (280g) sugar snap peas or snow peas
- 6 medium-sized carrots (360g), peeled
- 1/2 cup (25g) chopped fresh cilantro
- 1/4 cup (35g) sesame seeds
- 1/4 cup (60ml) low sodium tamari or soy sauce
- 2 tbsp peanut oil or extra virgin olive oil
- Juice of 1 small lime
- 1 tbsp toasted sesame oil
- 1 tbsp (20g) honey
- 1 tbsp white miso
- 2 tsp freshly grated ginger
- 1 tsp chili garlic sauce or sriracha

INSTRUCTIONS
Chop peas and slice carrots. Whisk together last 8 ingredients in a small bowl until
emulsified. Set aside. Bring two big pots of water to a boil. Toast sesame seeds in a small
pan over medium-low heat, shaking pan frequently to prevent burning, until seeds are
turning golden and starting to make popping noises. Once pots of water are boiling: In
one pot, cook soba noodles according to package then drain and briefly rinse under cool
water. Cook frozen edamame in other pot until warmed through, but before draining, toss
peas into boiling edamame water and cook for an additional 20 seconds. Drain. Combine
soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in dressing
and toss with salad servers. Toss in chopped cilantro and toasted sesame seeds before
serving.

NUTRITION FACTS PER SERVING

Calories: 333
Protein: 14g
Carbs: 40g

Back To Complete Recipe List 182

Fat: 13g

Makes 6 Servings

Back To Complete Recipe List 183

CHOCOLATE PROTEIN MUFFINS

INGREDIENTS
- 2 large bananas (270g), mashed
- 3 tbsp (36g) chia seeds
- 1/2 cup (120ml) water
- 1/4 cup (65g) almond butter
- 1/3 cup (40g) unsweetened natural apple sauce
- 2 scoops (60g) chocolate vegan protein powder
- 3 tbsp (22g) cacao powder
- 2 tbsp (17g) coconut flour
- 1 tsp baking powder
- 3 tbsp (40g) cacao nibs

INSTRUCTIONS
Preheat oven to 350F/180C. In a large bowl, mash bananas and add chia seeds and water,
stirring well and then allowing to rest for 2-3 minutes. Add almond butter, apple sauce,
protein powder, cacao powder and coconut flour, stirring well until fully incorporated.
Add baking powder and cacao nibs and stir until completely combined. Divide mixture
between 10 muffin liners. Bake for 25 minutes and cool on wire rack completely before
serving.

NUTRITIONAL FACTS PER SERVING

Calories: 138
Protein: 8g
Carbs: 13g
Fat: 6g

Makes 10 servings

Back To Complete Recipe List 184

CHOCOLATE PROTEIN BROWNIES

INGREDIENTS
- 1 cup (225g) overripe banana, mashed
- 2/3 cup (170g) natural peanut, almond or cashew butter
- 1/3 cup (40g) cocoa powder
- 1½ scoops (45g) vegan chocolate protein powder
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/4 cup (60ml) pure maple syrup

INSTRUCTIONS
Preheat oven to 325F/160C. Line an 8x8 pan with parchment paper. Gently warm nut
butter so it is easily stir-able. Combine all ingredients in a bowl, stir until completely
smooth, and then spread into prepared pan. Bake on center rack for 20-25 minutes.
Mixture will be undercooked when it is removed. Allow it to cool, then loosely cover
with a paper towel and place in fridge overnight so that it can fully firm up without losing
its fudgy texture. Cut into 12 equal pieces. Vegan chocolate chips and/or crushed walnuts
can be added to the recipe if desired.

NUTRITION FACTS PER SERVING

Calories: 152
Protein: 7g
Carbs: 13g
Fat: 8g

Makes 12 Servings

Back To Complete Recipe List 185

SIMPLE BLACK BEAN SOUP

INGREDIENTS
- 1 medium onion (110g), diced
- 1 red pepper (170g), diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 3 cans black beans (425g each), drained
- 1 can diced tomatoes (400g)
- 3-4 cups (720-960ml) vegetable broth

INSTRUCTIONS
In an oiled soup pot over medium heat, sauté onion, garlic and red pepper for about
5-6 minutes until softened. Add cumin, oregano, paprika and salt and sauté for another 1-
2 minutes until spices are fragrant. Add black beans, tomatoes and half of the vegetable
broth and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes.
Using an immersion blender, purée to desired consistency. Alternately, you can carefully
transfer half of the soup to a blender, purée, and then add it back to the pot. Thin soup
with remaining broth until desired thickness.

NUTRITION FACTS PER SERVING

Calories: 330
Protein: 20g
Carbs: 58g
Fat: 2g

Makes 6 Servings

Back To Complete Recipe List 186

AMARANTH & RED LENTIL PATTIES

INGREDIENTS
- 1/2 cup (100g) amaranth
- 1/2 cup (100g) split red lentils
- 1/2 medium sweet potato (100g)
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup (60g) breadcrumbs
- Juice of 1/2 a lemon
- Small handful parsley, chopped

INSTRUCTIONS
Preheat oven to 350F/180C. In a medium pot, add amaranth and red lentils together with
2 cups (480ml) of water. Bring to a boil, cover pot, and reduce to a simmer. Let cook
undisturbed for 10-15 minutes until water is absorbed and amaranth and lentils are
cooked. While amaranth/lentils are cooking, finely dice the sweet potato and steam or
boil in a little water until soft. Lightly mash and add to amaranth/lentils along with
cumin, paprika, salt and pepper. Mix in chopped parsley, lemon juice and enough
breadcrumbs to be able to shape into patties. Allow mixture to cool, and then form into
small patties using your hands. Transfer to a tray and bake in oven for 8-10 minutes until
golden brown.

NUTRITION FACTS PER SERVING

Calories: 339
Protein: 16g
Carbs: 62g
Fat: 3g

Makes 3 Servings

Back To Complete Recipe List 187

VEGAN PROTEIN ICE CREAM

INGREDIENTS
- 1 cup (240ml) unsweetened almond milk
- 1 scoop (30g) vegan protein powder (any flavor of choice)
- 1 tbsp (7g) unsweetened cocoa powder
- 1 packet stevia, Splenda or other 0 calorie sweetener of choice
- 1/4 tsp vanilla extract

INSTRUCTIONS
Combine all ingredients in a glass measuring cup and whisk vigorously until completely
combined and no clumps remain. Pour into pre-frozen canister of your ice cream maker
and prepare according to your machine. Best eaten immediately. Alternatively, pour the
mixture into an ice cube tray and freeze until solid. Remove from tray and blend in the
blender with additional almond milk to reach your desire texture.

NUTRITION FACTS PER SERVING

Calories: 177
Protein: 26g
Carbs: 7g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 188

CAULIFLOWER LENTIL LOAF

INGREDIENTS
- 1 cup (200g) cooked brown lentils
- 3 cups (300g) raw riced cauliflower
- 1 cup (160g) sweet onion, chopped
- 2 cups (320g) bell pepper, chopped
- 2 tbsp (12g) nutritional yeast
- 1 tsp minced garlic
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp chipotle powder
- 1/3 cup (80ml) unsweetened ketchup
- 1 tsp liquid smoke

INSTRUCTIONS
Preheat oven to 400F/205C. Cook lentils according to package instructions and set aside.
Rice cauliflower in a food processor then squeeze with a towel to release excess water.
Sauté chopped onion and pepper in a skillet until softened. Add lentils, cauliflower,
onions and peppers along with nutritional yeast, garlic, mustard, paprika, cumin, pepper
and chipotle powder to a large food processor and process until well combined. Line a
9x5 loaf pan with parchment paper and press loaf mixture into the pan, smoothening out
the top. In a small bowl, mix ketchup and liquid smoke together and then spread it evenly
over top of the pressed loaf. Bake loaf in oven for 40-45 minutes.

NUTRITION FACTS PER SERVING

Calories: 515
Protein: 34g
Carbs: 88g
Fat: 3g

Makes 2 Servings

Back To Complete Recipe List 189

CHOCOLATE PROTEIN COOKIE

INGREDIENTS
- 1 scoop (30g) chocolate vegan protein powder
- 2 tbsp (15g) oat flour (or regular ground up oats)
- 1 tbsp (7g) unsweetened cocoa powder
- 1 tbsp (15g) coconut sugar
- 1/2 tbsp flax meal
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 tbsp (35g) unsweetened apple sauce
- 2-3 tbsp (30-45ml) unsweetened almond milk
- 1 tbsp (15g) natural peanut or almond butter
- 1/4 tsp vanilla extract
- 1 tbsp (10g) vegan chocolate chips

INSTRUCTIONS
Preheat oven to 350F/180C. Line a baking sheet with parchment paper. In a medium
bowl, whisk all dry ingredients until combined. In a small bowl, add apple sauce, 2
tablespoons almond milk, nut butter and vanilla. Stir until fully mixed together. Place in
the microwave for 10-15 seconds to make it easier to stir if necessary. Pour wet
ingredients into dry ingredients. Stir until a dough comes together, adding a tablespoon or
two more of almond milk if it is too dry. Fold in chocolate chips. Form a ball in your
hands with the dough and place on lined baking sheet. Bake for 13-16 minutes depending
on desired cookie texture.

NUTRITION FACTS PER SERVING

Calories: 433
Protein: 31g
Carbs: 39g
Fat: 17g

Makes 1 Serving

Back To Complete Recipe List 190

GREEN CHILI MAC & CHEESE

INGREDIENTS
- 2½ cups (280g) large macaroni shells
- 1/2 white onion (55g), diced
- 3-4 cloves garlic, minced
- 1 cup (130g) raw cashews, soaked overnight, then drained
- 1½ cups (360ml) vegetable broth
- 1 tbsp (7g) cornstarch
- 1/2 tsp cumin
- 3/4 tsp chili powder
- 2 tbsp (12g) nutritional yeast
- 1 4oz can (120g) diced chilies

INSTRUCTIONS
Prepare macaroni according to package instructions and set aside. In a medium skillet
over medium heat, sauté onions and garlic. Season with salt and pepper, cook until
softened and set aside. Add onions and garlic to a blender along with cashews, vegetable
broth, cornstarch, cumin, chili powder, nutritional yeast and half of the chilies, blending
until smooth. Add mixture to a pot and cook on low, stirring frequently until slightly
thickened. Add in the macaroni noodles along with remaining chilies and stir until well
combined. Transfer to a bowl and serve. Tortilla chips can be crushed and sprinkled on
top as an optional add-on, along with fresh cilantro.

NUTRITION FACTS PER SERVING

Calories: 351
Protein: 14g
Carbs: 40g
Fat: 15g

Makes 4 Servings

Back To Complete Recipe List 191

STUFFED EGGPLANT W/ FENNEL & WHITE
BEANS

INGREDIENTS
- 2 medium eggplants (800g)
- 2 tbsp + 1 tsp extra virgin olive oil
- 1 fennel bulb (225g), thinly sliced
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 can white beans/cannellini beans (425g), rinsed and drained
- 15 grape tomatoes (420g), sliced in half
- 1 tbsp balsamic vinegar

INSTRUCTIONS
Preheat oven to 400F/205C. Line a baking sheet with parchment paper. Slice eggplants
lengthwise and score flesh in a diamond pattern without poking the skin. Brush 1
tablespoon of olive oil on each eggplant half and place them cut side down on the
parchment paper. Bake for 30 minutes, or until eggplant is tender. Heat remaining
teaspoon of olive oil in a large non-stick skillet. Add fennel, oregano, thyme, garlic
powder and salt and cook over medium-high heat for 5 minutes until it starts to brown.
Add 1/2 cup (120ml) water and continue cooking for another 5 minutes, until fennel
starts to soften. Add beans, tomatoes and vinegar and cook for an additional 5 minutes.
Top roasted eggplant with fennel/bean mixture and serve.

NUTRITION FACTS PER SERVING

Calories: 257
Protein: 9g
Carbs: 35g
Fat: 9g

Makes 4 Servings

Back To Complete Recipe List 192

CARROT CAKE SMOOTHIE BOWL

INGREDIENTS
Smoothie:

- 3/4 scoop (22g) vanilla vegan protein powder

- 1 small frozen banana (100g)
- 1 cup (240ml) unsweetened almond milk
- 1 cup (200g) ice
- 1/2 tsp cinnamon

Toppings:

- 1 tbsp (10g) chopped walnuts

- 2 tbsp (14g) raisins
- 1/3 cup (20g) shredded carrots

INSTRUCTIONS
Combine smoothie ingredients in blender and blend until creamy. Pour into a bowl and
top with carrot cake toppings.

NUTRITION FACTS PER SERVING

Calories: 353
Protein: 22g
Carbs: 46g
Fat: 9g

Makes 1 Serving

Back To Complete Recipe List 193

GREEN SALAD W/ EDAMAME BEETS

INGREDIENTS
- 2 cups (150g) mixed salad greens
- 1 cup (150g) shelled edamame
- 1/2 medium raw beet (50g), peeled and shredded
- 1½ tbsp (22ml) red wine vinegar
- 1 tbsp chopped fresh cilantro
- 2 tsp extra virgin olive oil
- Salt and pepper to taste

INSTRUCTIONS
Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and
pepper in a small bowl until emulsified. Drizzle over the salad.

NUTRITION FACTS PER SERVING

Calories: 317
Protein: 21g
Carbs: 20g
Fat: 17g

Makes 1 Serving

Back To Complete Recipe List 194

PROTEIN COOKIE DOUGH OVERNIGHT OATS

INGREDIENTS
- 1/2 cup (60g) oats
- 1 tbsp (12g) chia seeds
- 1 tbsp (10g) buckwheat groats
- 1 tbsp pure maple syrup
- 1/2 scoop (15g) vegan vanilla protein powder
- 3/4 cup (180ml) unsweetened vanilla almond milk
- 1 tbsp (15g) natural peanut, almond or cashew butter
- 2 tbsp (20g) vegan chocolate chips

INSTRUCTIONS
Mix oats, chia seeds, groats, protein powder and almond milk together in a bowl until
well combined. Place into fridge and leave overnight. In the morning, before eating, stir
in nut butter and chocolate chips and drizzle with maple syrup.

NUTRITION FACTS PER SERVING

Calories: 320
Protein: 18g
Carbs: 35g
Fat: 12g

Makes 2 Servings

Back To Complete Recipe List 195

VEGAN RECIPES

Back To Complete Recipe List 196

TROPICAL TREAT SHAKE

INGREDIENTS
- 1 scoop (30g) protein powder (vanilla, strawberry or banana)
- 1/2 cup (120ml) unsweetened pineapple juice
- 1 large banana (135g)
- 2 tbsp (24g) low fat sour cream
- 1 tsp coconut extract
- 1/2 (120ml) cup water
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 418
Protein: 27g
Carbs: 64g
Fat: 6g

Makes 1 Serving

Back To Complete Recipe List 197

APPLE CINNAMON SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1½ cups (360ml) unsweetened almond milk
- 1 medium apple (140g)
- 1 cup (30g) spinach
- 2 tbsp (20g) almonds
- 1/4 cup (30g) oats
- Cinnamon to taste
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 474
Protein: 44g
Carbs: 43g
Fat: 14g

Makes 1 Serving

Back To Complete Recipe List 198

BLUEBERRY BANANA SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (145g) blueberries
- 1/2 medium banana (60g)
- 2 tbsp (20g) walnuts
- 2 tbsp (12g) oats
- 1 tbsp (12g) chia seeds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 524
Protein: 43g
Carbs: 52g
Fat: 16g

Makes 1 Serving

Back To Complete Recipe List 199

PEANUT BUTTER & JELLY SHAKE

INGREDIENTS
- 1 scoop (30g) strawberry protein powder
- 1 cup (150g) frozen strawberries
- 2 tbsp (30g) natural peanut butter
- 1 tbsp (12g) strawberry 100% fruit spread
- 3/4 cup (180ml) unsweetened vanilla almond milk
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 493
Protein: 33g
Carbs: 43g
Fat: 21g

Makes 1 Serving

Back To Complete Recipe List 200

KEY LIME PIE SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 medium banana (120g)
- 1 tbsp key lime juice
- Zest of 1 key lime
- 1 tsp maple syrup
- 1 tbsp (15g) plain low fat Greek yogurt
- 1 tbsp crushed graham crackers
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 386
Protein: 40g
Carbs: 43g
Fat: 6g

Makes 1 Serving

Back To Complete Recipe List 201

DARK CHOCOLATE PEPPERMINT SHAKE

INGREDIENTS
- 1 scoop (30g) chocolate protein powder
- 1 large banana (135g)
- 1 cup (240ml) unsweetened almond milk
- 2 tbsp (15g) cocoa powder
- 1/2 tsp pure peppermint extract
- 1 tbsp (10g) dark chocolate chips
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 399
Protein: 29g
Carbs: 46g
Fat: 11g

Makes 1 Serving

Back To Complete Recipe List 202

ORANGE JULIUS SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) orange juice
- 1 tbsp vanilla extract
- 1/2 medium banana (60g)
- 3 frozen strawberries (30g)
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 384
Protein: 39g
Carbs: 48g
Fat: 4g

Makes 1 Serving

Back To Complete Recipe List 203

PEACHES & CREAM SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1½ cups (255g) peaches, sliced
- 1/4 cup (55g) plain fat-free Greek yogurt
- 1/2 cup (120ml) orange juice
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 307
Protein: 31g
Carbs: 39g
Fat: 3g

Makes 1 Serving

Back To Complete Recipe List 204

PLUM LEMON SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 ripe plum (65g), pitted
- Juice of 1 lemon
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 209
Protein: 26g
Carbs: 15g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 205

MANGO BLUEBERRY SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1/2 cup (75g) frozen blueberries
- 1/2 cup (80g) frozen mango
- 1 tbsp (12g) chia seeds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 406
Protein: 40g
Carbs: 39g
Fat: 10g

Makes 1 Serving

Back To Complete Recipe List 206

STRAWBERRY CHEESECAKE SHAKE

INGREDIENTS
- 1 scoop (30g) strawberry protein
- 1 cup (240ml) skim milk
- 8 frozen strawberries (90g)
- 4 tbsp (50g) low fat sour cream
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 330
Protein: 34g
Carbs: 26g
Fat: 10g

Makes 1 Serving

Back To Complete Recipe List 207

COFFEE BANANA SHAKE

INGREDIENTS
- 1 scoop (30g) chocolate protein
- 1 cup (240ml) chilled brewed coffee
- 1 large banana (135g)
- 2 tsp (14g) honey
- 1/4 tsp grated nutmeg
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 319
Protein: 26g
Carbs: 47g
Fat: 3g

Makes 1 Serving

Back To Complete Recipe List 208

PEACHY STRAWBERRY SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 3/4 cup (110g) frozen strawberries
- 1/2 cup (100g) frozen sliced peaches
- 1 cup (240ml) unsweetened coconut milk
- 1/2 tsp vanilla extract
- 1 tbsp (20g) honey
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 343
Protein: 26g
Carbs: 44g
Fat: 7g

Makes 1 Serving

Back To Complete Recipe List 209

ALMOND BLAST SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) skim milk
- 1/2 cup (60g) oats
- 1/4 cup (40g) raisins
- 1 tbsp (15g) almond butter
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 639
Protein: 54g
Carbs: 72g
Fat: 15g

Makes 1 Serving

Back To Complete Recipe List 210

BUTTERSCOTCH PECAN SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 2 tbsp sugar free butterscotch pudding mix
- 1/4 cup (30g) pecans
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 359
Protein: 28g
Carbs: 10g
Fat: 23g

Makes 1 Serving

Back To Complete Recipe List 211

APPLE BERRY APRICOT SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1/2 medium apple (70g)
- 1/2 cup (70g) frozen mixed berries
- 1 medium apricot (35g)
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 265
Protein: 27g
Carbs: 28g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 212

BANANA BREAD SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 large banana (135g)
- 1/2 cup (115g) cooked oatmeal
- 1/2 cup (20g) bran flakes
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 512
Protein: 43g
Carbs: 67g
Fat: 8g

Makes 1 Serving

Back To Complete Recipe List 213

PEACH COBBLER SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1/2 can (215g) sliced peaches, drained
- 1 packet Quaker Maple & Brown Sugar Instant Oatmeal
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 487
Protein: 30g
Carbs: 76g
Fat: 7g

Makes 1 Serving

Back To Complete Recipe List 214

CHERRY VANILLA FREEZE SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) cherry sugar-free Kool-Aid
- 6 cherries (50g)
- 1 scoop (50g) ice cream
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 228
Protein: 26g
Carbs: 22g
Fat: 4g

Makes 1 Serving

Back To Complete Recipe List 215

MANGO COCONUT SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (160g) frozen mango chunks
- 1 cup (240ml) unsweetened coconut milk
- 1/2 cup (115g) plain low fat Greek yogurt
- 1/4 tsp cinnamon
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 315
Protein: 34g
Carbs: 29g
Fat: 7g

Makes 1 Serving

Back To Complete Recipe List 216

PEANUT BUTTER CUP SHAKE

INGREDIENTS
- 1½ scoops (45g) chocolate protein powder
- 1 cup (240ml) skim milk
- 1/4 cup (30g) oats
- 2 tbsp (30g) natural peanut butter
- 2 tbsp sugar-free hazelnut creamer
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 620
Protein: 54g
Carbs: 47g
Fat: 24g

Makes 1 Serving

Back To Complete Recipe List 217

SPINACH FLAX SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 handful (30g) baby spinach
- 1/4 cup (40g) frozen mango chunks
- 1/4 cup (40g) frozen pineapple
- 1/2 medium banana (60g)
- 1 tbsp (7g) flax meal
- 1 tbsp (12g) chia seeds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 372
Protein: 30g
Carbs: 36g
Fat: 12g

Makes 1 Serving

Back To Complete Recipe List 218

MAPLE CINNAMON PANCAKE SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) skim milk
- 1/2 cup (60g) oats
- 1/4 tbsp cinnamon
- 1 tbsp sugar free maple syrup
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 381
Protein: 38g
Carbs: 46g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 219

SKINNY OREO SHAKE

INGREDIENTS
- 1/2 cup (115g) fat-free cottage cheese
- 1/2 cup (120ml) skim milk
- 2 Oreo cookies
- 1 tsp vanilla extract
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 233
Protein: 18g
Carbs: 29g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 220

LEMON STRAWBERRY YOGURT SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (225g) fat-free vanilla Greek yogurt
- 1 cup (240ml) light orange juice
- 1½ cups (225g) strawberries
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 423
Protein: 45g
Carbs: 54g
Fat: 3g

Makes 1 Serving

Back To Complete Recipe List 221

ROOT BEER FLOAT SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) diet root beer
- 1/2 cup (115g) plain fat-free Greek yogurt
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 178
Protein: 33g
Carbs: 7g
Fat: 2g

Makes 1 Serving

Back To Complete Recipe List 222

CLEAN MASS GAINER SHAKE

INGREDIENTS
- 2 scoops (60g) chocolate protein powder
- 1 cup (240ml) skim milk
- 1/2 cup (60g) oats
- 1 large banana (135g)
- 2 tbsp (30g) peanut butter
- 1 pinch cinnamon
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 832
Protein: 70g
Carbs: 84g
Fat: 24g

Makes 1 Serving

Back To Complete Recipe List 223

BLUEBERRY ALMOND FLAX SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 cup (150g) frozen blueberries
- 2 tsp (5g) flax seeds
- 2 tbsp (15g) almonds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 403
Protein: 30g
Carbs: 37g
Fat: 15g

Makes 1 Serving

Back To Complete Recipe List 224

PINEAPPLE PASSION SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1/2 cup (115g) low fat vanilla Greek yogurt
- 1/2 cup (120ml) unsweetened almond milk
- 1 cup (160g) frozen pineapple chunks
- 4 large strawberries (40g)
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 263
Protein: 34g
Carbs: 25g
Fat: 3g

Makes 1 Serving

Back To Complete Recipe List 225

CREAMY CARAMEL VANILLA SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 3/4 cup (115g) frozen strawberries
- 1/2 medium banana (60g)
- 4 tbsp (60g) plain fat-free Greek vanilla yogurt
- 1 tbsp (15g) natural peanut butter
- 2 tbsp sugar-free caramel cream topping
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 513
Protein: 36g
Carbs: 63g
Fat: 13g

Makes 1 Serving

Back To Complete Recipe List 226

APPLE SPINACH PEAR SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 cup (30g) spinach
- 1 snack size cup (125g) unsweetened apple sauce
- 1/2 medium pear (80g)
- Handful (10g) cilantro
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx.. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 281
Protein: 27g
Carbs: 32g
Fat: 5g

Makes 1 Serving

Back To Complete Recipe List 227

MIXED FRUIT & HEMP SEED SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1/2 medium orange (65g)
- 1/2 medium banana (60g)
- 1/2 cup (75g) strawberries
- 1 tsp hemp seeds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 303
Protein: 28g
Carbs: 32g
Fat: 7g

Makes 1 Serving

Back To Complete Recipe List 228

ORANGE CREAMSICLE SHAKE

INGREDIENTS
- 2 scoops (60g) vanilla protein powder
- 1/2 cup (120ml) unsweetened almond milk
- 1/2 cup (120ml) water
- 3oz (85g) frozen orange juice concentrate
- 1/2 frozen medium banana (60g)
- 1 tsp (7g) honey
- 1 tsp orange zest (optional)
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 530
Protein: 52g
Carbs: 67g
Fat: 6g

Makes 1 Serving

Back To Complete Recipe List 229

CREAMY BANANA PISTACHIO SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 3/4 cup (180ml) skim milk
- 1 small banana (100g)
- 1/4 cup (30g) pistachio nuts
- 1 tsp (7g) honey
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 501
Protein: 38g
Carbs: 49g
Fat: 17g

Makes 1 Serving

Back To Complete Recipe List 230

CHOCOLATE PEANUT BUTTER BANANA SHAKE

INGREDIENTS
- 2 scoops (60g) chocolate protein powder
- 1 cup (240ml) skim milk
- 1/2 cup (50g) slivered almonds
- 1 tbsp (15g) peanut butter
- 1/2 medium banana (60g)
- 1 tbsp (20g) honey
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 899
Protein: 63g
Carbs: 65g
Fat: 43g

Makes 1 Serving

Back To Complete Recipe List 231

BERRY “SUPERFOOD” SHAKE

INGREDIENTS
- 1 scoop (30g) chocolate protein powder
- 1/2 cup (70g) frozen cherries
- 1 cup (240ml) water
- 1/2 cup (70g) raw beets
- 1/2 cup (75g) frozen strawberries
- 1/2 cup (75g) frozen blueberries
- 1/2 medium banana (60g)
- 1 tbsp (7g) ground flaxseed
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 418
Protein: 29g
Carbs: 62g
Fat: 6g

Makes 1 Serving

Back To Complete Recipe List 232

BANANA ALMOND SUNFLOWER SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 large banana (135g)
- 1 tbsp (7g) sunflower seeds
- 1 tbsp (7g) almonds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 441
Protein: 41g
Carbs: 40g
Fat: 13g

Makes 1 Serving

Back To Complete Recipe List 233

DOUBLE CHOCOLATE FUDGE SHAKE

INGREDIENTS
- 2 scoops (60g) chocolate protein powder
- 1 cup (240ml) unsweetened almond milk
- 2 tbsp (15g) chocolate fudge sugar free pudding mix
- 1 tbsp (10g) chocolate chips
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 362
Protein: 50g
Carbs: 18g
Fat: 10g

Makes 1 Serving

Back To Complete Recipe List 234

PEACHY GREEN SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 cup (160g) frozen peaches
- 1/2 cup (80g) frozen pineapple
- 1/2 medium banana (60g)
- 2 cups (135g) kale
- 1 tbsp (7g) ground flaxseeds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 429
Protein: 41g
Carbs: 46g
Fat: 9g

Makes 1 Serving

Back To Complete Recipe List 235

WHITE CHOCOLATE RASPBERRY SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) unsweetened coconut milk
- 3/4 cup (90g) frozen raspberries
- 1 tbsp (12g) chia seeds
- 1 tbsp (10g) white chocolate chips
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 451
Protein: 41g
Carbs: 38g
Fat: 15g

Makes 1 Serving

Back To Complete Recipe List 236

CINNAMON ROLL SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 cup (240ml) skim milk
- 1 tbsp (7g) sugar-free instant vanilla pudding
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/2 tsp butter-flavor extract
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 275
Protein: 44g
Carbs: 18g
Fat: 3g

Makes 1 Serving

Back To Complete Recipe List 237

GRAPE BERRY SHAKE

INGREDIENTS
- 1½ scoops (45g) vanilla protein powder
- 1 tsp (4g) chia seeds
- 1½ cups (240g) seedless red or purple grapes
- 1/2 cup (75g) frozen blueberries
- 1 tsp flaxseed oil
- 1/2 cup (120ml) water
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 486
Protein: 39g
Carbs: 60g
Fat: 10g

Makes 1 Serving

Back To Complete Recipe List 238

CHOCOLATE ALMOND BROWNIE SHAKE

INGREDIENTS
- 1 scoop (30g) chocolate protein powder
- 1 cup (240ml) low fat milk
- 1/2 Clif Chocolate Brownie bar (35g)
- 1/4 cup (25g) almonds
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 595
Protein: 44g
Carbs: 44g
Fat: 27g

Makes 1 Serving

Back To Complete Recipe List 239

HONEY BANANA SHAKE

INGREDIENTS
- 1 scoop (30g) vanilla protein powder
- 1 cup (240ml) unsweetened almond milk
- 3/4 cup (170g) plain low fat Greek yogurt
- 1 medium banana (120g)
- 1 tsp flaxseed oil
- 2 tsp (14g) honey
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 462
Protein: 44g
Carbs: 49g
Fat: 10g

Makes 1 Serving

Back To Complete Recipe List 240

SPINACH PEPPERMINT SHAKE

INGREDIENTS
- 1 scoop (30g) chocolate protein powder
- 1 cup (240ml) unsweetened almond milk
- 1 tbsp (7g) ground flaxseeds
- 1 tbsp (12g) chia seeds
- 1 medium banana (120g)
- 1/2 cup (15g) spinach
- 1 drop peppermint essential oil
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 362
Protein: 30g
Carbs: 38g
Fat: 10g

Makes 1 Serving

Back To Complete Recipe List 241

CHOCOLATE AVOCADO STRAWBERRY SHAKE

INGREDIENTS
- 1 scoop (30g) chocolate protein powder
- 1 cup (240ml) unsweetened almond milk
- 1/2 cup (75g) frozen strawberries
- 1/2 avocado (100g)
- 1/2 tsp vanilla extract
- 1 tsp honey
- Ice as needed

* Additional sweetener if desired

* Water to thin if necessary

INSTRUCTIONS
Combine all ingredients into a blender and blend for approx. 15-30 seconds on high.

NUTRITION FACTS PER SERVING

Calories: 408
Protein: 28g
Carbs: 29g
Fat: 20g

Back To Complete Recipe List 242