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

Zucchini Boats

3 Zucchinis
1lb. ground beef (you can substitute with Turkey)
Fresh Mozzarella
3 Tomatos
Salt & Pepper
Basil and Oregano
1 Glove of Garlic

Sautee the garlic in a tsp of olive oil, add the ground beef and brown. Season with salt and pepper.
Cut the Zucchini length wise in half and cut of the ends. Then take a spoon and scoop out the seeds.

Place in glass pan, or a on a baking sheet.

Once ground beef is cooked, pour into the zucchini if it over flows it’s ok.  Preheat oven to F350.
Slice the tomatos and place on top of the ground beef.

Then cover with Cheese, I use fresh Mozarell and used about half a block. And then sprinkled a little bit of shredded Italian Cheese mix on top. Season with Basil and Oregano. (sorry about the fuzzy picture)

Put in the oven for 40mins.

Then cut and serve… ( my family eat this over rice, I just forgo this)

Enjoy !!!

Cabbage with Ground Beef….

1 head of Cabbage
1lb of ground beef ( I buy all natural, but you can use turkey, lean, whatever your heart desires)
Salt
Pepper
thyme
1 glove chopped Garlic
1 Onion
and a bit of water
1 tbsp Olive oil

Heat the oil in a wok, then add the garlic and chopped onion, sautee for a couple of Minutes, then add the ground beef. Season with Salt and Pepper to taste. Once the ground beef is browned, add chopped Cabbage and stir. add a 2-3 tbsp of water and cover. Reduce heat and let it cook, stir every 5-10 minutes. Season to taste with Salt, Pepper and Thyme. Cook till Cabbage is tender. Serve and top with a bit of Parmesan Cheese.
You can serve this over pasta, but since I try to go low carb for dinner I don’t.

My kids love this and so does my hubby and it’s a quick and healthy meal.

Enjoy!!!

5 Spice Turkey Lettuce Wraps…

This is an altered version of the recipe I got from weigh forward.

Ingridients for 4 Servings:
1lb ground lean turkey
1.5 cups cooked rice
1tbps sesame oil
1 red bell pepper (diced)
1/2 red onion (sliced)
2 med. carrots (peeled and shredded)
1/2 tsp 5 spice
2 tbsp Hoisin sauce
2 hearts of Romaine Lettuce
Brown the Turkey, once fully cooked add rice, pepper, onion, carrot, hoisin, 5spice and stir. Let it heat for about 2-3 minutes. 
Use the Romaine Lettuce as wraps.
Nutrtion per serving:
247 Calories, 9.2gr fat, 2.5 Sat. Fat, Cholesterol 90mg, Carbs 13.8gr, Fiber 2.5 gr, Sugars 4.1 gr and Protein 21.6gr.

Apple Blueberry Crumble…

We went blueberry picking today and came home with 5lb. So I had to figure something out I wanted a light dessert. I didn’t wanna mess with making dough and all that. On my search for a recipe on pinterest I found a pear blueberry crumble, but I didn’t have pears or the honey oats from Special K, so this is what I came up with.

Ingredients, yields 6 servings:
2 big apples, cored and cut into 1 inch pieces
1 1/2 c. fresh or frozen blueberries
2 tbsp, agave syrup ( I try to avoid white sugars)
Juice of 1 lemon
1/2 Cup water
1 tsp Cinnamon
Topping:
1 1/2 c. Oats
3 tbsp. unsalted butter
2 tbsp. Honey

Preheat your oven to 295 F.
In a pot heat the agave, water, apples, lemon juice and cinnamon, cook until the apples a fork tender. Then add the blueberries and cook for another minute. Put into baking dish.
Crumble, mix the the oats, butter (i softened mine in the micro wave for a bit) and honey and then spread over the fruit mixture. 
Bake in the oven for 30mins.
Serve and top with Ice Cream of Greek Yogurt, I topped mine with yogurt that I wipped a bit.
Nutrition Value:
207 Calories, 7g fat, 35g carbs, 17g sugars, 5g fiber, 3g protein.