Chocolate Peanut Butter Protein Waffle

Chocolate Protein Waffle

INGREDIENTS

1 scoop of Magnum Nutraceuticals Chocolate Peanut Butter Whey Protein.

1/2 cup of oat flour (I blend 1/2 cup of Quaker oats with my nutribullet)

1/4 cup to a 1/2 up of Almond Breeze Unsweetened Original Almond milk 

ON TOP

1 Tbsp. Earth Balance Soy Butter  OR 1/2 Cup  of Halo Top Pancakes and Waffles Ice Cream

Walden Farms Zero Calorie Pancake Syrup

DIRECTIONS

Mix Ingredients, slowly adding in the almond milk.  You want the batter to be just thick enough for a waffle. Not to thin. Once you have the batter mixed, add it to a hot waffle iron. When I use my Belgium waffle iron, i can spread the batter thin to make one large waffle.  Alternatively I can make half of a waffle and make it thicker. Consult your waffle iron for time to cook the waffle.

When its done, I like to put one tablespoon of soy butter on top and drizzle Walden’s  zero calorie pancake syrup. Its so good! Or even better for dessert at Halo Top Protein Ice Cream.  Yum!

Macros: 30g protein, 27g carbs 11g fat (with soy butter)

33g protein, 43g carbs 5g fat (with 1/2 cup of Halo) 

Sweet and Sour Chicken

Serves: 6
Hands-on time: 20 minutes.
Total time: 1 hour.
Ingredients:
 

  • 1/3 cup low-sodium soy sauce2 tbsp raw honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes
  • 1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
  • 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
  • 12 sprigs fresh cilantro, chopped (about 1/4 cup)
  • 1 1/2 cups cooked brown rice, optional

Instructions:

In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.

Nutrients per serving (1 1/4 cups chicken mixture; not including rice): Calories: 161, Total Fat: 1.5 g, Sat. Fat 0.25 g, Monounsaturated Fat: 0.25 g, Polyunsaturated Fat: 0.5 g, Carbs: 17 g, Fiber: 2 g, Sugars: 13 g, Protein: 21 g, Sodium: 404 mg, Cholesterol: 48 mg

* Thanks to Kim Dolan for Recipe

No Bake Chocolate Protein Brownies (Advocare)

Just 2 ingredients for this no-bake snack!

2 Cups of Quick quick oats
2 1/2  scoops of Chocolate AdvoCare Muscle Gain
8oz of water

DIRECTIONS

In mixer mix together Muscle Gain & Oats.  Spread into a pan and Freeze for 30 minutes. Makes 10 small brownies.

 Each brownie is: 51 calories, .5g fat, 3.3 carbs,  3.7g protein

Top your brownie with 1/2 teaspoon of peanut butter no salt added ad add on 65 calories, 5g fat, 2 carbs, 2.5 protein

ChocolateProteinBars

Chocolate Protein Black & Tan Brownies

INGREDIENTS:

black-and-tan-brownies-1

Tan Brownies:
6 tablespoons organic butter, softened
1 1/2 cups honey/molasses combined
2 large eggs
Cooking spray
1 teaspoon vanilla extract
4.5 ounces whole wheat pastry flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans

Black Brownies:
3 Tablespoons of Advocare Chocolate Muscle Gain
4 tablespoons organic butter
1 cup honey mixed with molasses
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness Stout
4.5 ounces whole wheat pastry flour (about 1 cup)
1/4 teaspoon salt

DIRECTIONS

1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.

2. To prepare Tan Brownies, place 6 tablespoons butter and honey/molasses in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) wheat flour into a dry measuring cup; level with a knife. Combine 4.5 ounces wheat flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to honey mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.

3. To prepare Black Brownies, add 4 tablespoons organic butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, add chocolate muscle gain and stirevery 20 seconds until smooth. Add honey/molasses, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) wheat flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add wheat flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

24 Day Challenge – Turkey Chili Recipe

chili

INGREDIENTS

1 small bag dry red beans
1 small bag dry light kidney beans
1 lb ground turkey, bison or super lean ground beef
2 cloves minced garlic
1 large green bell pepper, diced
1 medium to large onion, diced
1 29oz crushed tomato (No Sugar Added)
1 15 oz can tomato sauce (No Sugar Added)
1/4 cup (approx) Chili Powder (more or less to desired taste)
2 tsp (approx) cumin (to taste)

DIRECTIONS

Prepare beans ahead of time according to package directions OR if you choose to use canned beans 

read the labels and look for a low sodium variety with no added sugar. It is best to prepare the
beans yourself because the sodium content of canned beans is often quite high.
Brown meat, bell pepper, garlic, and onion in a large stock pot seasoning with black pepper as you
brown. Add in all tomatoes. Drain beans and add a little at a time until desired
consistency/amount. Season with chili powder and cumin until desired taste. Simmer on low heat
for about 30 minutes.

Protein Peanut Butter Cups

pbc

INGREDIENTS

1 Scoop of Chocolate Protein Powder
1 Tsp. Cocoa Powder
1/8 cup water
1 Stevia Packet
1 Tbsp. Peanut Butter
2 Cup Cake Paper Cups

DIRECTIONS

Mix all ingredients except for the peneanut butter together until its a thick chocolate paste. Next fill half of a paper cup with the paste. Put the cup in the freezer for 20 minutes.

Take the cup out of the freezer (it should be fairly hard). Take one tablespoon of peanut butter and evenly layer it on top of the chocolate. Put the cup back in the freezer for 20 minutes.

Take the cup out of the freezer and add more chocolate paste to the top filing up the cup.

Put the cup back in the freezer for 20 more minutes. Ahhh the anticipation!!!

Take it out and eat it! Nom Nom Nom

Servings: 1
Serving Size: 1 Peanut Butter Cup