Coconut Protein Pancakes

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Starting the new year right with a Fluffy stack of Low Carb Coconut Protein Pancakes this morning! 😍🍥 These were super easy to make and filling! 😋👅💦 Plus these little beauties are grain free, sugar free and full of fiber! 🙌💪 Really can’t get any better for this Saturday morning! 😎☀️🌴

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Coconut Protein Pancakes:

🍥1 scoop Quest multi purpose protein powder
🍥 3 egg whites
🍥 2 tablespoons coconut flour
🍥1/3 cup unsweetened cashew milk
🍥1 tsp vanilla extract
🍥2 packets stevia
🍥1/2 tsp sea salt

Whisk all ingredients until smooth and cook about 3-5 min per side in a skillet greased with coconut oil. Flip pancakes when bubbles start to form around the edges.


These little beauties were topped with walden farms sugar free syrup but you could add fruit, cinnamon, shredded coconut, nuts, peanut butter or of course chocolate! 🍫😘  Happy New Year!

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Nutrition Facts: 1 serving makes about 5-6 small pancakes

221 calories, 35g protein, 12g carbohydrates, g fat and 5g fiber.

Enjoy! 🙂

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Mint Chocolate Protein Smoothie

Even though it isn’t quit December I am already in the holiday spirit and since So Delicious brought back their coconut mint chocolate milk I had to make a Mint Chocolate Protein Smoothie! This mint chocolate is creamy, delicious with only 45 calories and 7g carbs per half cup I’m sold!I also decided to add some brewed coffee for a caffeine boost and it really brings out the chocolately flavor!

Mint Chocolate Protein Shake 🍃❄️🍫

1/2 cup so delicious Mint chocolate
1/2 cup brewed coffee
1 scoop quest vanilla protein powder
1 tbsp unsweetened cocoa powder
1 stevia packet of desired
1/4 cup unsweetened almond milk
Ice cubes

Blend until it become rich and creamy!! Serves 1 ✌ Enjoy!!

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Nutrition Facts:

Serves 1

168 calories, 13g carbohydrates, 24g protein, 3g fiber, 4g fat.

Check out your local supermarket for the mint chocolate goodness perfect for anyone who needs to be dairy free!

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http://sodeliciousdairyfree.com/

 

Quinoa, Kale & Hemp Protein Cakes with Avocado Salsa (Vegetarian, vegan, GF)

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I am not sure if any of you are aware, but I love makes little cakes of deliciousness preferably with vegetables and protein. This yummy cake variety is vegetarian and can be modified to be vegan as well. Not to mention they are so tasty, filling and the avocado salsa is to die for!! 🙂

I made this recipe with red quinoa which is full of fiber, B vitamins, magnesium and protein. I also added kale which is rich in vitamin K, potassium, fiber and antioxidants. The avocado salsa adds so much flavor and includes vitamin C, phytonutrients, omega fats, potassium and fiber! Almost like deconstructed guacamole… and who doesn’t love guacamole right?! duh! Avocados are a huge food trend right now not only due to their buttery and creamy texture, but also because they are heart healthy and work to lower bad cholesterol (LDL) while increasing good cholesterol (HDL), which prevents heart disease. ❤

I use these cakes as part of my lunch meal or can be used as a snack during the day to ward off that crazy hungry feeling many of us get mid-afternoon! If you want to vary the cakes you can always switch the different types of peppers, use swiss chard instead of kale or use a different variety of quinoa. Also, to make this recipe vegan use a flax egg in substitution for the egg, which is 3 tsp water to 1 tsp Flax seed or you can use chia seeds… both of which are rich in omega 3 fats, which have been shown to lower triglycerides (the nasty fat in your blood!)

Ok here goes:

Ingredients:

1 Cup Cooked Red Quinoa

3 Cups Raw Kale

2 Tbsp. Hemp Protein Powder ( I used Bob’s Red Mill)

1 Egg (or flax egg)

1/2 Yellow Pepper diced

1 White Onion diced

1 tsp Cumin

1 tsp Italian Seasoning

1 tsp Red Pepper Flakes

1 Ripe Avocado

1 Diced and Seeded Fresh Tomato

4-5 Sprigs Fresh Cilantro

1 Lime

2 Chopped Garlic Cloves

1 Jalapeño

3 Tbsp. Extra Virgin Olive Oil and 2tsp. Extra Virgin Olive Oil

Salt & Pepper

Directions:

1. Wash & rinse kale then remove from stems and chop.

2. Cook quinoa following directions. You will only need one cup cooked for this recipe.

3. Dice 1/2 white onion, 1/2 yellow pepper and 1 glove garlic.

4. Heat skillet to medium heat and add 2 tsp extra virgin olive oil. Saute onion, pepper and garlic for 3 minutes until softened.

5. Add kale, cumin, salt, pepper, red pepper flakes and italian seasons and sauté kale until tender.

6. In a medium bowl mix 1 cup cooked quinoa with cooked kale, 1 egg, 2 Tbsp hemp protein powder and additional seasonings if desired.

7. Form 4 patties out of quinoa and kale mixture and place in refrigerator for 10 minutes to set up.

8. While patties are chilling prepare avocado salsa. Add diced avocado, diced jalapeño, 1 chopped garlic clove, 1/2 diced white onion, diced fresh tomato (seeded), juice from one lime and chopped cilantro in a bowl. Season with salt and pepper and set aside.

9. Remove quinoa and kale cakes from refrigerator.

10. Reheat skillet to medium heat and add 3 Tbsp. extra virgin olive oil.

11. When skillet is heated through add quinoa and kale cakes to the skillet and brown on each side for 4-6 minutes until heated through.

12. Place cakes onto a platter and top with 2 tbsp. Avocado Salsa.

13. Squeeze extra lime juice if desired and devour! 🙂

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Nutrition Facts:

Makes 4 Servings

Nutrition per Serving: 195 calories, 10g fat (18g Monounsaturated, 5g polyunsaturated and 5g saturated fat), 20g carbohydrates, 7.5g protein, 7g fiber, 52.5mg cholesterol

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Love,

Jessica

Cookies & Cream Protein Muffins

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Happy Valentine’s Day! ❤

Valentine’s really isn’t about being in a relationship it’s more about the chocolate right?! I thought so! 🙂

So I made this insanely delicious recipe for cookies & cream protein muffins, which were also inspired by the newest and super yummy Quest bar! This protein muffin is low calorie, but so creamy and chocolately it’s great for V-day and the other 364 days of the year! I promise you will get hooked!! (Also known to cure PMS symptoms ladies!) Remember chocolate helps release feel good chemicals in the brain such as dopamine and serotonin, so feel free to use this recipe if your feeling moody, depressed, wanna get someone in the mood 😉 or in order to repair damages after an argument! Your choice!

Recipe:

Ingredients:

1 Scoop Cellucor Chocolate Molten Protein Powder

1 Scoop PlantFusion Cookies & Cream Protein Powder

1 Cup Sugar free Fat free Cheesecake Pudding

3/4 Cup Spelt Flour

1/4 Cup Almond Flour

2 Tablespoons Ground Flaxseed

1 tsp Vanilla Extract

1/2 tsp Baking Powder

1 Tbsp. Cocoa Powder

1/4 tsp Salt

6 Egg Whites

1 Cookies & Cream Quest Bar

Cooking Spray

Directions:

1. Preheat oven to 350 degrees fahrenheit

2. Add muffin liners to muffin pan and spray with cooking spray

3. Mix all ingredients, besides Quest Bar, and until blended until smooth

4. Pour batter into muffin tins. Should make 9 muffins

5. Cut Quest Bar into 10 pieces

6. Place one square on top of each muffin and eat the tenth piece! 🙂

7. Bake muffins for 22-25 minutes until cooked through

8. Cool for 10 minutes then enjoy!!

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Nutrition Facts:

Makes 9 Muffins

Per Muffin: 115 calories, 2.5g fat, 6g carbohydrates, 11g protein, 4g fiber, 8mg cholesterol

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Kisses & Hugs,

 Jessica

Low Carb Vegetable Moussaka

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I have been craving this delicious comforting moussaka for so long I decided to re-create with a vegetable twist. Now I love traditional moussaka with delicious lamb in a tomato sauce with creamy potatoes, béchamel and crispy eggplant, but now that I have gone into a phase where I’m consuming low carb, vegetarian meals I needed to revamp this recipe.

This recipe was adapted from the Mediterranean Cooking Cookbook by Jacqueline Clarke and Joanna Farrow, which is a great book filed with yummy, authentic mediterranean dishes! Check it out! But like I said I wanted to lower the carbohydrates just a tad.

This dish is loaded with fiber, lean protein, vitamin C, potassium and iron. Not to mention it is the perfect comfort food for a cold winter day. Not that I have those in South Florida, but you get the point!

Recipe:

Ingredients:

1 eggplant sliced

1 16oz can low sodium canned chickpeas

2 8oz cans tomato sauce

2 zucchini

2 yellow squash

1 cup baby bella mushrooms

1/4 cup parmesan cheese

3 eggs

1 1/4 cup non-fat plain Greek Yogurt

2 carrots

1/2 yellow onion

2 tsp herbs de provence

Salt & Pepper

2 tsp extra virgin olive oil

1 tsp cumin

1tsp cinnamon

1 tsp garlic powder

1tsp red pepper flakes

Directions:

1. Preheat oven to 350 degrees fahrenheit

2. Slice eggplant crosswise and salt in a colander to release liquid

3. Dice onion, carrots, mushrooms, zucchini and squash

4. Heat large skillet to medium high heat and add 2 tsp. extra virgin olive oil

5. When skillet is heated add onion and carrots and sauté for 3-5 minutes until tender

6. Add spices, salt & pepper and add zucchini, squash and mushrooms to skillet

7. Saute vegetables until tender about 5-7 minutes

8. Remove eggplant from colander and dry with paper towel

8. Heat another skillet with extra virgin olive oil and sauté eggplant slices 1-2 minutes per side

8. Add 2 cans of tomato sauce and add canned chickpeas after they are drained and rinsed with cold water and cook until warmed through

8. Make sauce mixture by combining eggs, pepper, salt and Greek yogurt then set aside

9. Add one layer of sliced eggplant to 13 x 9 baking dish that has been sprayed with olive oil spray top with cooked vegetable mixture

10. Add another layer of eggplant and top with rest of cooked vegetable mixture

11. Pour bechamel sauce over vegetables and sprinkle with parmesan cheese

12. Bake moussaka for 45min. until golden brown

13. Let moussaka cool for 10-15min before serving

14. Enjoy!

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Nutrition Facts:

Makes 12 servings

Nutrion per serving: 139 calories, 6g fat, 14g carbohydrates, 9g protein, 61mg cholesterol, 4g dietary fiber.

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Have a great day!

Love,

Jessica

Super antioxidant vegan smoothie!

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I was inspired to make this protein smoothie creation when I woke up this morning with a slight sore throat and thought I need to nip this illness in the bud!

This protein smoothie is super charged with antioxidants from the anthocyanins in the berries as well as vitamin K, vitamin C, calcium and fiber in the spinach this smoothie really helped me to feel better during the day!

Ingredients:

  • 1 cup raw spinach or kale if you like 🙂
  • 1 cup unsweetened almond milk
  • 1 cup mixed frozen berries
  • 1 heaping scoop of vanilla protein powder (I used rainbow light vegan rice protein)

Directions:

  1. Blend all ingredients and add additional almond milk if necessary.
  2. Garnish with fresh blueberries if desired and enjoy! 🙂

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Nutrition Facts:

Makes one smoothie:

198 calories

22g carbohydrates

17g protein

4g fat

7g fiber