Protein Powder pancakes

• 1/2 banana
• 2 egg whites
• 1 scoop of protein powder (vanilla).
• 1/2 tbsp ground flax seeds
• 1 teaspoon of cinnamon (or a dash, you don’t really need to measure this out)

Mix it all together with a hand held blender or fork.  Pour into a preheated skillet (spray with canola oil), once the bottom has set, flip and finish cooking.  Viola!

2 Ingredient Pancake

 { Serves 2-3 }

 1 mashed, super ripe banana

2 eggs

Oil for the pan [ EVOO or coconut oil is my pref ]

My additions: a bit of pumpkin pie spice, 2 tablespoons of ground flaxseed [ this really, really holds the mixture together ], a bit of vanilla, & a dash of cinnamon.

Optional: all-natural maple syrup + berries

+ Directions: mash your banana with a fork. In another bowl whisk eggs. Mix eggs & banana together. Add my additions. Put your choice of oil on a pan [ low-medium heat ]. Add a silver dollar-sized amount to the pan. Let the cake set for 30 seconds [ or when the center bubbles ] & flip it! Enjoy with berries & a bit of syrup. Option: if you’re pressed for time use a blender to mix your ingredients.

Cherry Chocolate Oatmeal

1/2 cup whole grain oats

1/3 cup water

1/4 cup diced pitted cherries

1/2 tablespoon unsweetened cocoa powder

1 packet of Stevia

1 tablespoon of chocolate chips

A sprinkle of walnuts

+ Directions: Prepare oatmeal with water using the microwave. Add coco powder, sweetener, cherries & then mix together well. Top with chocolate chips, walnuts, & cherries.

Black Bean Turkey Chili

1 tablespoon EVOO

1 pound extra lean ground turkey

1 large onion, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano leaves, crushed

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 3/4 cups organic chicken broth

1 cup salsa

1 tablespoon brown sugar

1 [ 15 ounce ] can black beans, rinsed & drained

1 [ 16 ounce ] can whole kernel corn, drained

+ Directions: heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat. Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Stir the chili occasionally while cooking.

Pumpkin and Cream Frappe

Pumpkin and Cream Frappe

1 cup unsweetened coconut milk

2 tablespoons of pumpkin, canned [ not pumpkin pie ]

1.2 teaspoon of vanilla extract

1/4 teaspoon of pumpkin spice, ground

1 teaspoon of Stevia

5 ice cubes

2 tablespoons whip cream [ fat free ]

Cinnamon, to taste.

Directions: In a blender add coconut milk, pumpkin, vanilla, pumpkin spice, stevia and ice cubes. Blend until smooth. Top with whipped cream & desired amount of cinnamon. Each serving is 70 calories & 5 grams of fat!

Coconut Blueberry Quinoa With Lime

Coconut Blueberry Quinoa With Lime

[ Serves 4 ]

2 cups cooked quinoa
1/2 cup light coconut milk
2 limes, juiced
1 cup fresh blueberries
Dab of honey to taste

+ Directions: Cook the quinoa to package directions and measure out 2 cups into a medium mixing bowl. Allow to cool. Mix in the rest of the ingredients & enjoy! Note: I highly recommend rinsing the quinoa before cooking it, even if the box says it’s already rinsed. It tones down the earthy flavor considerably & allows the other flavors to come through. Also, if you double the recipe, only use 3/4 cup coconut milk; 1 cup is too much.