High Protein French Vanilla Almond Mousse recipe

High Protein French Vanilla Almond Mousse Recipe

High Protein French Vanilla Almond Mousse Recipe
 

Try this awesome dessert to satisfy that sweet tooth and get almost 48g of protein while you do it! Who says bodybuilders cant have dessert?

INGREDIENTS:

• 1 cup Greek yogurt ( I use FAGE total 0% which contains 18 grams of protein, 7 carbs, 65 mg of sodium, 7g sugar and 100 calories.)
• 1 tbsp. all-natural Almond Butter (4 grams protein, 8g fat, 3 grams carbs, 1/2 g sugar 98 calories - I grind my own at Whole Foods)
• 1 scoop True Protein French Vanilla Cream protein powder (25.7 grams protein, 0.74 grams fat, 148 mg sodium, 7g carbs, 117 calories)
• 1 tsp. Stevia

Optional-Add 1/4 tsp. of Almond Extract or vanilla extract. (Adjust to taste)

INSTRUCTIONS:
Mix or whisk all ingredients together to remove all lumps. Refrigerate for at least an hour before serving! Recipe makes one swerving.

NOTE: I like to use Vanilla Stevia extract for a stronger Vanilla flavor. Enjoy!

Nutrients per serving

47.7 grams of protein,
17 g carbs,
7 ½ grams sugar,
8.74 grams fat,
213 mg sodium
315 calories..

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Peanut butter Chocolate bars recipe

PEANUT BUTTER CHOCOLATE BARS

1/2 cup stick butter or buttery spread, softened
1 cup Equal® Spoonful (or 24 packets Equal® sweetener) *
1/3 cup splenda brown sugar, firmly packed
1/2 cup 1% milk
1/2 cup natural creamy peanut butter
1 medium egg
1 tsp vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 tsp baking soda
1/4 tsp salt
3/4 cup mini semi-sweet chocolate chips

Directions:
Preheat oven to 350°F.

In a mixing bowl, beat butter, Equal® and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips.

Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated oven for 23 to 25 minutes. Cool completely in pan on wire rack. Cut into squares; store in airtight container at room temperature

Calories 67 cals
Fat  3.5 g
Carbohydrates  7.7 g
Protein  1.4 g
Sodium 49 mg
Total Sugars 3.0 g

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Linguine with Escarole and Shrimp

Linguine with Escarole and Shrimp

6 servings, about 1 1/3 cups each
Total Time: 45 minutes

Ingredients

8 ounces whole-wheat linguine


Linguine with Escarole and Shrimp

4 teaspoons extra-virgin olive oil, divided
1 pound peeled and deveined raw shrimp, (16-20 per pound)
3/4 teaspoon salt substitute, divided
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons minced garlic
1/2 cup white wine
1 pint grape or cherry tomatoes, halved
16 cups thinly sliced escarole, (2-3 heads) or chard leaves
1/4 cup low sodium clam juice, or water
1 teaspoon cornstarch
1 tablespoon lemon juice
6 lemon wedges, for garnish

Preparation

Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Nutrition

Per serving:
271 calories;
5 g fat ( 1.5 g sat , 3.5 g mono );
112 mg cholesterol;
37 g carbohydrates;
0 g added sugars;
20 g protein;
10 g fiber;
352 mg sodium;
751 mg potassium.

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Western Omelet recipe

Western Omelets

Western Omelets

4 eggs or substitute egg whites
2 TBS. All dairy heavy cream
Fresh pepper to taste
FILLING:
2TBS. Unsalted butter
3 TBS. Diced Onions
1/2 diced green pepper
1/2 cup diced nitrate free ham

In a med. bowl, using a fork, whisk eggs, cream and black pepper. Set aside.

In a non stick skillet, melt butter over med. heat. When butter is hot and bubbly ,add onion and bell pepper. Cook til soft.. Add ham and cook 2 more minutes.

Reduce heat to med., add egg mixture and cook. Continue to cook til eggs are set and the bottom is lightly brown.

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Peanut butter Protein cookies

Peanut butter Protein cookies

Peanut butter Protein cookies

1 cup Natural peanut butter
9 tablespoons honey
1and 1/4 cups whey protein powder
1 cup of uncooked oatmeal

Mix the Peanut butter and honey in a bowl, microwave on full for 80 secs. Add the rest and mix
together. Can add raisins/nuts etc to taste.

Roll into 10 cookies and enjoy

*not recommended while cutting but great for bulking

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Protein Triple chocolate cake recipe

Protein Triple chocolate cake

 

 

Use casein protein powder for a moist cake texture.  Whey protein powder tends to make it  dry.

Protein chocolate cake

Ingredients (1 cake = 8 servings):
 - 80 g triple chocolate casein protein powder
 - 10 g cacao powder
 - 2  chocolate flavored egg whites (100 g)
 - 50 g (natural) peanut butter
 - 150 g apple sauce (unsweetened)
 - 100 g fine oats
 - 180 g almond milk or skimmed milk or water




Directions:
 - Mix all ingredients together
 - Spray a cake tin with non-stick baking spray
(use a silicone cake tin if you have one)
- Bake in a preheated oven at 180°C for 40 minutes.
 - Delicious, warm or cold
 - 1 cake = 8 servings

Nutritional facts (1 serving):
 Energy: 139 cal
 Protein: 13 g
 Carbohydrates: 11 g (sugar 2.5 g)
 Fat: 4.5 g (saturated 0.75 g)
 Fiber: 1.4 g

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Where do I get Chocolate flavored eggwhites? Have you ever heard of such a thing?.. Well they have been on the market for couple of years now and they are fantastic. Check out Muscleegg's Flavored Eggwhites. They have Chocolate, Vanilla, and their newest flavored eggwhites -Strawberry

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Low Carb Protein Pancakes recipe

Low Carb Protein Pancakes Recipe

Low Carb Protein Pancakes

Recipe:
1/4 cup eggwhites (see below for flavored eggswhites)
1/2 scoop chocolate protein powder
3 tbsp. psyllium husks
1 tsp. cinnamon
1/2 tsp. cream of tartar
approx. 2-3 tbsp. water

Add in all ingredients except the water, mix together until smooth, add in water to desired thickness of batter. Melt a little butter on a frying pan, over a medium heat. Spoon in some batter, flip after 1-2 minutes, cook another 1-2 minutes. I was spooning in two spoonful's and easily made 6 pancakes.

Totals for the entire recipe using my protein powder was:
Calories 419
Fat 16.7
Protein 43.9
Carbs 38.8
Fiber 34.1

Great recipe for  losing weight and building toned muscle

Additionally, You can add Chocolate flavored eggwhites for a more intense flavor. I highly suggest you try it. 
 If Strawberry is to your liking, (my daughter's favorite) Then substitute the chocolate protein powder for Strawberry flavored protein powder and even better, Muscleegg has a new strawberry flavored eggwhites!!

Get your ingredients here
Psyllium Husk Powder
Chocolate Protein Powder
Strawberry Protein Powder
Chocolate Flavored Eggwhites
Strawberry Flavored Eggwhites

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Baked Chicken Strips

Baked Chicken Strips recipe

Baked Chicken Strips

Boneless Skinless Chicken Breast 6oz
(cut into 1/2 inch Strips) 170g

Salt - 2 pinches
Pepper - 1 pinch
Paprika - 1 pinch
egg -1
water - 2tbsp
whole wheat breadcrumbs - 1/4 cup (i made my own)
Grated coconut - 1/4 cup
olive oil cooking spray

preheat the oven to 350. Season chicken evenly with salt, pepper and paprika. Add the egg and water to a mixing bowl, whisk together well and set aside. Mix the breadcrumbs and the coconut together in a separate mixing bowl and set aside. Dip the chicken in the egg and toss until coated completely . Remove and allow excess to drip off for 1 0r 2 seconds and then place directly into the breadcrumbs/coconut mixture. Roll until nicely coated. Lightly coat a cookie sheet with spray and place the strips onto the tray and then into the oven. Bake until golden brown or cooked through (about 15 minutes). You can remove the largest strip and cut it in to check doneness.
Serves 1 large or 2 small

calories 408.7 204.3
fat 14.7 7.4
carbs 22.5 11.2
fiber 3.0 1.5
sugar 2.9 1.5
protein 46.5 23.3

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Blood Orange Infused Olive Oil Hot Wings

Blood Orange Infused Olive Oil Hot Wings



Blood Orange Infused Olive Oil Hot Wings

Ingredients:

-2 1/2 lbs. small chicken wings
-3 tablespoons Blood Orange Infused Extra Virgin Olive Oil (to cook chicken in)
-1/2 cup tequila
-8 tablespoons Blood Orange Infused Extra Virgin Olive Oil
-1/2 cup fresh lime juice
-6 tablespoons Soy Sauce
-3 tablespoons honey
-2 teaspoons chili powder
-1/2 teaspoon ground cumin
-Assorted vegetables (optional)
-Ranch or blue cheese dressing for dipping

Directions:

Heat the blood orange infused olive oil in large skillet over medium heat. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown. Remove from skillet and set aside. Drain the skillet.

Place the tequila, blood orange infused olive oil, lime juice, Soy Sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling.

Add chicken wings and return to a boil. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.

Serve with assorted vegetables and ranch or blue cheese dressing.

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Peanut Butter French Toast

Peanut Butter French Toast

Peanut Butter French Toast

1/2 cup Skippy Creamy Peanut Butter, you may substitute Super Chunk Peanut Butter
8 slices white bread, you may substitute whole wheat bread
1/2 cup Welch's? Grape Jelly, you may substitute strawberry or raspberry jelly
2 egg(s)
1/2 cup milk
1 tablespoon Shedd's Spread Country Crock?



1. Evenly spread peanut butter on 4 bread slices, then spread jelly on remaining bread.
2. Lightly dip sandwiches in eggs beaten with milk.
3. In 12-inch nonstick skillet, melt spread over medium heat and lightly brown sandwiches, turning once.
4. dust with powdered splenda 
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