Roasted Butternut Squash Spinach Salad

This was a perfect side for Thanksgiving. However, this would be great in Summer, Spring, Fall and Winter. It was fresh and full of flavor! Easy to make with simple ingredients.

Ingredients

For Salad

• 1.5 lbs Butternut Squash, Cubed (I bought some that was already cut and cubed to avoid the hassle of preparing it)
• 1 tbsp Olive Oil
• 10 oz Bag of Raw Baby Spinach
• 4 oz Feta Cheese
• 1 c Roasted & Salted Pistachios
• 1/2 c Dried Cranberries

For Dressing

• 2 tbsp Honey
• 2 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar

Directions
Heat oven to 400 degrees. Toss the cubed squash in 1 tbsp of olive oil. Salt & pepper optional.
Spread squash on a flat baking sheet. Bake 30 minutes or until squash is starting to brown. Stir squash half way through cooking process. Once squash is cooked set aside to cool. I ate one cube to make sure it was cooked all the way through.
Whisk ingredients for dressing in a bowl and set aside. 
Add bag of spinach to a large bowl and toss in the dressing. Then add the feta cheese, cranberries, pistachios and cooled squash. Toss again to make sure all ingredients have been coated in dressing. 
Chill in fridge 1-2 hours and serve cold. 

Savory Breakfast Waffles

I know my sweets.....but I can definitely do savory! These waffles were packed full of protein!! And a TON of flavor.

The approximate macros on these: 28g Carbs, 16g Fat, 47g Protein!!!

Ingredients

For Waffles

• 1 Packet of Instant Grits
• 14g of Unflavored Protein Powder (I used the Quest Multi Purpose)
• 1/8 Cup Almond Flour
• 1/4 Cup Muscle Egg Liquid Egg Whites
• 1 TBSP Hormel Real Bacon Bits
• 1/8 Cup Unsweetened Coconut Milk
• .5 oz Tillamook Sharp White Cheddar Cheese, Finely Shredded
• 1 Cup of Baby Spinach, Finely Chopped

For Gravy

• 14g Unflavored Protein Powder
• 3 TBSP Unsweetened Coconut Milk
• 1 TSP Imitation Butter Extract
• Salt & Pepper to Taste

Directions

Heat waffle iron. In a bowl, mix together waffle ingredients. Texture of batter will be a little thick. Spoon about 1/4 cup mixture on to sprayed waffle iron. Cook until waffle is browning. My recipe made 3 waffles. For the gravy, warm the coconut milk in the microwave until warm. Add in butter extract then protein powder. Salt & pepper to taste. 

Pour gravy over cooked waffles. I topped mine with one more tablespoon of bacon bits. 

Egg Nog Blondies

My first Holiday recipe in the books for 2015. Egg Nog Blondies!!!! To be honest I have never been a big fan of Egg Nog. I do not like the texture and thickness while drinking it. Although I do love the flavor. So I decided to try something new and create this dessert. And it has absolutely zero Egg Nog in it. HA!

Ingredients

• 3/4 Cup White Chocolate Baking Chips
• 1/2 Cup Coconut Oil
• 4 TSP Brandy Extract
• 1/2 Cup Coconut Milk, Room Temperature
• 2/3 Cup Cane Sugar
• 1/4 Cup Muscle Egg Vanilla Egg Whites, Room Temperature
• 1 Cup Pureed Cannellini Beans (I used 2 cans of beans with some remaining)
• 3 Scoops Vanilla Protein Powder (I used Quest Vanilla Milkshake Protein)
• 1 TSP Ground Cinnamon
• 1 TSP Nutmeg

Directions
Heat oven to 350 degrees. In the microwave, melt white chocolate chips and coconut oil in a small bowl and set aside to cool. Do not overheat chocolate as it will scorch it. I would heat 10-15 seconds at a time and stir until chocolate is melted. Once chocolate and oil has cooled, add in the brandy extract, egg whites, and coconut milk. Beat until mixed.

In a separate bowl, add pureed cannellini beans, protein powder, sugar, cinnamon, and nutmeg. Stir with spoon until mixed. 
Add in the liquid ingredients and beat with a mixer until smooth.

Baking times will vary depending on what type of pan. I used a mini bread loaf pan which had 8 loaves. The recipe made 14 mini blondies. I baked them 35-40 minutes or until the sides were starting to turn a light brown. Each blondie had about 1/4 cup of batter.

*Optional Topping: 

• 1/4 Cup Trader Joes Cookie Butter
• 2 TSP Wilton Sugar Pearls Sprinkles

(Melt cookie butter in microwave and drizzle on top of blondies. Then sprinkle with sugar pearls. Let cool so cookie butter will firm up.)

Butterfinger Cream Cheese Brownies

Ingredients

Brownie Layer

• 1/2c Kodiak Cakes Flapjack & Waffle Mix
• 1/3c Hershey's Dark Chocolate Cocoa Powder
• 1c Coconut Palm Sugar
• 1/4tsp Baking Powder
• 1/2 Stick Butter, Melted & Cooled
• 1tsp Vanilla Extract
• 1/2c Muscle Egg Chocolate Caramel Egg Whites
• 1c Butterfinger Baking Bits

Cream Cheese Layer

• 1pkg Fat Free Cream Cheese, Softened
• 5tbsp Sugar Free Butterscotch Pudding Mix
• 1/2c Muscle Egg Chocolate Caramel Egg Whites
• 1/4c Coconut Milk
• 1/2c Creamy Peanut Butter
• 1/2tsp Vanilla Extract
• 1/2c Butterfinger Baking Bits

Directions

For Brownie Layer:
In a bowl, mix together Kodiak Cakes Flapjack & Waffle Mix, cocoa powder, palm sugar and baking powder. Set aside. Melt butter in a separate bowl and let cool. Add butter, vanilla extract and egg whites to flour mixture and beat with a mixer until smooth. Fold in Butterfinger Baking Bits. Pour brownie batter into a greased 9x9 pan and set aside.

For Cream Cheese Layer:
Place all ingredients except the Butterfinger Baking Bits in a bowl and beat with a mixer until smooth. Last, fold in baking bits.

I used a full bag of the Butterfinger Baking Bits in this recipe. With the remaining baking bits I did not use for the above I used to layer between the brownie and cream cheese layer. As well as placed some on top of the cream cheese layer.

Sprinkle bits on top of the brownie batter then spread the cream cheese mixture on top. You can top cream cheese layer with more Butterfinger bits. Save some for after these are baked so you can enjoy the crunch of the candy bar and the softness of the cream cheese brownies.

Fruit Loop Protein Donut

Ingredients

-1/3c Kodiak Cakes FlapJack & Waffle Mix

-1 scoop Quest Vanilla Milkshake Protein

-1c Fruit Loops

-1tbsp Coconut Flour

-1c Muscle Egg Cake Batter Egg Whites

-1/4tsp Orange Extract

-1/4tsp Lemon Extract

-1/4tsp Raspberry Extract

Topping(optional)

-1/2tbsp Muscle Butter Glazed Donut

-1tsp Rainbow Sprinkles

Directions

Heat oven to 350 degrees. Place all ingredients in a food processor and blend until smooth. Pour batter into a greased donut plan. Bake approximately 15min or until top is turning golden brown. Once donuts are cooled you can add topping of choice. I used Glazed Donut Flavor Muscle Butter and Rainbow Sprinkles. 

Approximate MACROS(DONUT ONLY)

-12g Carbs

-11g Protein

-1g Fat

Grilled PB&J Waffle Sandwich

I have not had a PB&J Sandwich since before I started training for my very first NPC Competition. I absolutely love the classic foods my parents would give me as a kid. But as you know most of these foods really aren't that great for you when you break down the Carbs, Fats and Proteins. This waffle PB&J is jammed packed with approximately 37g of protein! I don't feel so bad indulging on this. It also only has approximately 10g of fat and 44g of carbs. No added sugar to this recipe and very easy to create not just for yourself, but your kids will LOVE it!

This recipe is full of good quality ingredients. Here is what you are going to need:

Ingredients

• 38g Kodiak Cakes FlapJack/Waffle Mix (I used the Whole Wheat, Oat, & Honey)
• 3/4 cup Muscle Egg Cake Batter Egg Whites
• 10g Quest Peanut Butter Protein Powder
• 1tbsp Natural Creamy Peanut Butter
• 1tbsp Coconut Milk
• 1tbps Natural Grape Jelly

Find Muscle Egg Liquid Egg Whites Here: 

Directions
In a bowl, whisk together egg whites and waffle mix. Set aside. In another bowl, mix protein powder, peanut butter and coconut milk. Set aside. Cook waffle in a greased waffle iron. Once the waffle is cooled cut it in half. Spread the peanut butter mixture on one half of the waffle and top it with jelly. Place the other half of the waffle on top. In a sandwich maker or George Foreman, grill the sandwich until the peanut butter and jelly is melted and gooey. Cut the waffle sandwich in half and enjoy!!!

I used an Oster Waffle Iron and George Foreman grill as pictured here.

Lemon Poppyseed Protein Muffins

Ingredients

• 1/2 Cup Coconut Flour
• One 5.3oz Container of Oikos Lemon Meringue Yogurt
• 1 Cup Muscle Egg Cake Batter Egg Whites
• 1/4 Cup Unsweetened Coconut Milk
• 1 TSP Baking Powder
• 1 TSP Pure Lemon Extract
• 1 TBSP Stevia Powder
• 2 TBSP Coconut Oil, Melted & Cooled
• 2 TSP Poppyseeds

Directions
Heat oven to 350 degrees. In a bowl, mix together coconut flour, stevia, and baking powder. Then add egg whites, yogurt, lemon extract, and coconut milk. Once it is mixed add in coconut oil and poppyseeds. I filled 6 silicon baking cups and placed into a muffin pan. I baked muffins until they were turning golden on top and solid in the middle. Baking time for me was about 30-40 minutes. But this will vary depending on the oven and pan that you use.

Approximate MACROS per Muffin: 134 Calories

• 10g Carbs
• 7g Fat
• 7g Protein

*No Sugar Added
*Gluten Free
*Dairy Free

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients
-1/4c Brown Rice Flour
-1/4c Almond Flour
-1/4c Bell Plantation PB2
-2 Scoops of Garden of Life Raw Protein- Vanilla Flavor
-1/4c Creamy Natural Peanut Butter
-2tbsp Madhava Organic Very Raw Honey- Unfiltered
-3oz Sunsweet Pitted Dates
-3/4c Muscle Egg Vanilla Egg Whites
-1/2c Enjoy Life Miniature Baking Chips

Directions
Heat oven to 350 degrees. In a food processor mix all ingredients except mini baking chips. Pulse until dates are chopped fine and a paste consistency has formed. You may periodically have to scrap sides to guarantee all dates have been finely chopped and ingredients are well mixed.
Put mixture in a bowl and add the mini baking chips. Spoon dough onto a greased cookie sheet and bake 10-12minutes. I did 1oz cookies and it made 20 cookies.

Approximate MACROS: 12C/5P/5F

Funfetti Breakfast Cupcake

Ingredients

-1/3 cup of Birch Benders Paleo Pancake & Waffle Mix

-1/4c Cake Batter Flavor Muscle Egg

-One 4oz container Yoplait Greek 100 Whips, Vanilla Cupcake

-2tsp Rainbow Sprinkles

-1tbsp Fat Free Cream Cheese

Directions

In a bowl, mix together Birch Benders, Muscle Egg, 1tsp Rainbow Sprinkles and 1/2 the container of Yoplait. Bake in a large muffin pan or souffle bowl at 350 until center is cooked through. 

In a separate bowl, mix 1tbsp Cream Cheese with the rest of the Yoplait and set in the fridge while cupcake is baking. 

Once cupcake is done let it cool some then top with the Yoplait and Cream Cheese mixture. Top with 1tsp Rainbow Sprinkles. 

Macros: 41c/9f/24p

Homemade Birthday Cake Protein Bar

Ingredients

-1 scoop Quest Vanilla Milkshake Protein Powder

-1/4c Brown Rice Flour

-4tbsp Unsweetened Vanilla Almond Milk

-1tsp Vanilla Extract

-1/4tsp Almond Extract

-1/2tbsp Coconut Oil Melted

-1tsp Rainbow Sprinkles

Directions

In bowl mix together protein, flour, vanilla, almond extract, and almond milk until mixture starts to form a dough consistency. Add in melted coconut oil. Make sure oil is cooled. Work oil into dough then add sprinkles. Line a Tupperware dish with Parchment paper and press dough into dish. Freeze overnight.