200grams Cauliflower
1 egg
1/2cup egg whites
Mix & bake on 400 for 20 minutes then add toppings!


​Pizza toppings:
1/3cup pizza sauce
65grams spinach
50grams fat free cheese
19 slices of Turkey Pepperoni

Macros:
10grams Fat
14grams Carbs
29grams Protein
252 calories

1/3 Cup Smooth peanut butter
1 Scoop Whey Protein vanilla flavor
1 ½ Cups Dark chocolate chips
1 Tbsp Coconut oil


Place 6 paper liners in the wells of a muffin tin and set aside.
In a small bowl, mix together the protein powder and peanut butter until smooth.
Place the chocolate chips and coconut oil in a bowl; microwave in 30-second increments until fully melted.
Place approximately 1 tablespoon of melted chocolate in the bottom of each liner. Place the muffin tin in the freezer for 10 minutes or until chocolate is set.
Place 2 teaspoons of the peanut butter mixture on top of the chocolate layer.
Add an additional tablespoon of chocolate on top of the peanut butter mixture. Chill until firm.
Store in the refrigerator until ready to serve.

1 Scoop Whey Protein vanilla flavor
1 Egg
2 Egg Whites
1 Tsp Coconut oil
1 Tbsp Water
¾ Cup Strawberries or mixed berries
¼ Cup Vanilla Greek yogurt

Mix together the protein powder with the water. In a medium bowl, whisk together the egg and egg whites until thoroughly combined. Pour the protein powder mixture into the eggs and stir until well mixed.
Heat the coconut oil in a medium pan over medium heat. Pour in approximately ¼ cup of the batter and swirl the pan until the bottom is coated with the batter.
Cook for 2-3 minutes then flip the crepe and cook for 1 minute on the other side.
Repeat the process with the remaining batter.
Place ¼ cup fruit into each crepe and fold over. Top with Greek yogurt and serve.

Ingredients

• 1 1/2 cup (135g) old-fashioned rolled oats
• 1 cup (250g) cashew butter
• 1/4 cup (80g) honey
• 2 scoops (64 grams) vanilla protein powder
• 2 tablespoons raisins
• 1/4 teaspoon cinnamon

Directions
Place oats, cashew butter, honey, protein powder, raisins and cinnamon in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem a little crumbly at first, but it will come together as you keep mixing. Use your hands to knead the dough near the end.
Once combined, use a small cookie scoop to scoop and form the dough into balls.

​Store in a covered container in the fridge or freezer.
Serves: 24 | Serving Size: 1 ball
Nutrition (per serving): Calories: 105; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 17mg; Carbohydrate: 11g; Dietary Fiber: 1g; Sugar: 5g; Protein: 3g

FIERCE summer time treat!!!
FIERCE PB protein ice cream🍨🍦😛
Macros:
Protein: 23.6g
Carbs: 10g
Fat: 7.5g
Ingredients:
4oz Fage 0% fat Greek yogurt
2 Tbsp of your favorite PB
10g of Your favorite whey protein
Mix together and freeze for at least 45min-1hr.
Enjoy!!

15 ingredients

Meat

1 1/4 lb Ground turkey

Produce

1 Cucumber, medium

1/4 tsp Dill, dried

3/4 tsp Garlic

1 Lemon, medium fresh

1 tsp Oregano, dried

1 Red onion, medium

2 oz Spinach, frozen

6 Sun dried tomatoes, halves

Refrigerated

1 Egg, large

Baking & Spices

1 Salt and pepper

Bread & Baked Goods

1/3 cup Breadcrumbs

6 Hamburger buns

​Dairy

1/4 cup Feta

7 oz Greek yogurt, plain

Baked at 350 degrees for about 14 minutes.

Ingredients
2 cups gluten-free crispy rice cereal
1/2 cup + 1 T peanut butter can sub for almond/cashew*
1/2 cup sticky sweetener of choice- I've used brown rice syrup best, honey and maple syrup (least sticky)*
1 scoop vanilla protein powder*
Sprinkles optional

For the protein packed glaze
2 scoops vanilla protein powder
1 T nut butter OR sticky sweetener OR coconut oil melted
water OR dairy free milk to thin out
sprinkles optional

​Instructions
Line a baking tray with baking paper or a muffin tin and set aside.
In a large mixing bowl, add your crispy rice cereal and set aside.
Stovetop or in the microwave, melt your nut butter with your sticky sweetener and mix well. Add the protein powder and continue stirring until fully incorporated. If you used brown rice syrup, this should be perfect. If you used honey or maple, you may need to add a dash more to make them stick together. Pour the mixture over the rice crispy cereal and add sprinkles and mix very well.

Pour mixture into the lined baking tray and press firmly into place or fill muffin cups to the top. Set aside Refrigerate for at least 30 minutes to firm up.
While it's firming up, prepare your glaze by combining all the ingredients together and thinning out with liquid until a thick, spreadable batter is formed. Top your rice crispy treats with them and refrigerate for another 30 minutes, or until firm.
​
*Notes* Depending on the protein powder you use, you may need another T of either nut butter or sticky sweetener to firm up. When I using a vegan brown rice protein powder, it is slightly clumpy but hold VERY well (as pictured). These are freezer friendly but can be kept at room temperature.

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