Peanutbutter Protein Pancakes

This makes Approx. 6 Pancakes, I ate them all for lunch yesterday.

Ingredients:
2 eggwhites or the equivalent of liquid eggwhites beaten stiff
2 tbsp PB2 prepared
1 scoop of Sun Warrior Vanilla Protein Powder ( love this protein, it’s Vegan and it’s low calorie and low sugar)
1/2 cup of Oatmeal grind to make flour
1/2 cup of fresh Blueberries

Beat the eggwhites to a stiff foam then add all the other ingredients and very gently mix and then cook like pancakes.

I use So Delicious cultured Coconut Milk Yogurt instead of butter and Syrup now. And it is really good.

Nutrition:
388 Calories, 6g fat, 45g Carbs, 10g sugar, 40g protein

Mustard Salmon with Caramelized Onions, Brussel Sprouts and Carrots…

This was a on the fly Recipe…

Ingredients for the Salmon serves 4:
1lb. of Salmon (I use Sockeye all Natural)
3 Tablespoons of Dijon Mustard
1 Tblsp of Olive Oil
and a dash of Pampered Chef Dill Mix ( you can add just plain Dill)

Preheat the oven to 350, line a baking sheet with foil, place the Salmon on it. In a small bowl mix, mustard, oil and seasoning and then slather over the fish. Put in the oven for 20mins.
Serve immediatly

Nurtition:
206 Calories, 12g Fat, 2g Sat. Fat, 0 Carbs, 24g Protein

Ingredients for Veggies:

1 bag of shredded Brussel Sprouts
3 med. Carrots, Peeled and julianned
1 Large Onion, cut into half slices
1 Glove of Carlic
1/2 tbsp Coconut Oil
Salt and Pepper to taste

Heat the Coconut Oil, and put the onions in and let them caramelize, then add the garlic let it cook for a minute then add the sprouts and the carrots and cook for about 10-15 mins until soft.  I put a lid on it to steam the veggies for 10mins with stirring over medium heat add salt and pepper to taste and serve.

Nutrition:
50 Calories,  1g fat, 9g Carbs, 3g Sugar, 2g Protein