This doesn't sound like much..but trust me it's good, creamy & rich with half the fat and double the protein of regular egg salad. This makes a delicious, filling low-carb meal on it's own or it would go great on a sandwich! You can increase or decrease the spice based on personal preference.
1 whole egg boiled chopped
1 can of tuna (about 140g) shredded
1 cup egg whites seasoned with black pepper and a little salt cooked like a pancake (cooked in a pan sprayed with pam over medium-low heat, flip half way through, don't brown the egg too much, just enough!) slice into chunks and place in the fridge to chill.
70g ripe avocado chopped into chunks(about 1/3 of a large avocado)
2 tbsp 2% cottage cheese
2 tbsp 0% plain greek yogurt
1 whole Green Onion finely chopped
Sriracha Sauce to taste
salt/pepper to taste
In a food processor, combine 1/2 the avocado chunks, cottage cheese, greek yogurt, a little salt/pepper and some sriracha sauce to taste and mix until smooth. (If you are lazy like me, you can just mash everything together decently well with a fork, haha).
Putting it together:
In a medium bowl, combine your egg whites & egg. Before adding in the tuna, stir it into the sauce you created and then add the tuna/sauce mixture to the eggs along with the leftover avocado chunks. Mix well and sprinkle with green onion. Give it one last toss and top with additional sriracha sauce as desired. Enjoy!
Nutrition for entire recipe: 16g fat, 10g carbs, 40g protein & 5g fibre
This is a great way to use of left over batter from my High Protein Crepes recipe! Or you could just make this to eat by itself. It's super easy and fat-free. The perfect side to a breakfast while cutting ! Enjoy!
-1/2 cup egg whites
-1/2 cup unsweetened vanilla almond milk (1/3 a cup if you want thicker egg whites)
-1/8 tsp salt
-1/4-1/2 tsp cinnamon
-1/4 tsp vanilla extract
-1 tsp truvia or more to taste!
-1-2 tbsp SF syrup (I used Old Thyme Sugar Free Syrup)
-Cooking oil spray
Directions: Combine all ingredients in a bowl expect the SF syrup. Heat a pan over medium-low heat. Pour in the mixture and scramble well until desired consistency (I prefer these more creamy and not fully cooked!). At the last minute, add in a little of the syrup and scramble a bit more. Pour in a bowl and top with additional cinnamon/syrup as desired. Enjoy!
Do you miss chocolate? Do you miss topping your sundaes and desserts with globs of delicious, sweet chocolately goodness? Do you love peanut butter? Well look no further..I'm here to help you out! (Sorry that sounded like a terrible attempt at an advertisement ploy). But anywhooo, this perfect sauce goes great with any fruit, pancakes, frozen yogurt, oatmeal, greek yogurt, cardboard…basically anything you'd like it to go on! It's just awesome. So if you love chocolate like me and you secretly eat peanut butter by the spoonful, this one's for you.
-1/4 cup water
-1/4 cup cocoa powder
-1 tbsp PB2 (powdered peanut butter)
-3 tbsp Truvia sweetener(or another sweetener to taste!)
-optional: stevia or splenda to taste(adds a different flavour of sweetness)
-1/8 tsp salt
-1 tsp vanilla extract
Directions: Whisk all ingredients in a small small bowl until thick and smooth. Store in the fridge and use as needed! 🙂 Enjoy!
***Peanut Free Option: leave out the PB2 and boil all ingredients for about 3 minutes or until thickened to your liking!***
Hey all! This is a super simple recipe…it makes a great side dish to any dinner. Cabbage has always been one of my fav green veggies to cook and this dish also makes a great meal if you throw in some chopped spicy turkey sausage! The cabbage act as noodles so all you low-carber's(yes I just made that word up..) out there, this one's for you!
-1 cup thinly sliced cabbage(like noodles)
-1/3 cup chopped red onion
-1/2 tbsp olive oil
-1/4 tsp garlic powder
-1/2 tsp paprika(or less to taste)
-1/4 tsp chili powder(again more or less to taste)
-1/8 tsp cayenne pepper
-1/8 tsp cinnamon
-Salt/Pepper to taste
Directions: In a small frying pan, heat olive oil over medium-low heat. Once hot, add the onions/cabbage. Add your spices and cook, stirring often for 7-8 minutes or until the cabbage has started to become soft. Serve! Simple as that.
Hey all! I have something sweet and delicious to share with you…it felt about time I made a new recipe so without further ado, I introduce you to Cinnamon Butterscotch Protein Fruit Dip. This is definitely perfect for anyone with a sweet tooth. It's a great way to get kids to eat more fruit! Cool, creamy and refreshing for any hot day. The best part? You can eat this dip and feel good knowing there is no added sugar! Although it sure tastes like there is.
Serving size: 4 tbsp
-1 scoop good tasting vanilla protein powder(I use designer whey french vanilla which is perfect)
-1 frozen medium ripe banana (110g)
-1 tbsp Cinnamon Raisin Swirl Butter by PB & Co. (*Note: if this isn't available near you then you can try subbing with 1 tbsp natural peanut butter and a sprinkle of cinnamon)
-enough water to blend( don't overdo it! just enough to blend!) *You could use vanilla almond milk for all of the liquid, I just chose not to because I didn't want the almond taste take over in this recipe*
-1/4 tsp xanthan gum (optional but helps a lot with pudding consistency!)
-1/4 tsp sweetener(optional, it's already quite sweet on it's own!) But I used truvia as my sweetener and I gotta say, it's a new favourite!
Directions: blend together until smooth and pour into a bowl. Eat as is or refrigerate for 20 mins or so to let it set up a bit more. Enjoy! Serve with a side of fresh fruit such as apples, pears, peaches or strawberries.
*NOTE* If you REALLY like this dip, you can actually just eat it on it's own, it's so healthy! So if you choose to eat this for breakfast, the entire nutrition facts are listed below as well.
Lately I have been eating hummus like a mad women. Everyday when I get home from school I eat what seems like an endless amount of carrots and cauliflower with my spicy chipotle hummus. I swear, you'd better not come near me when I am eating my hummus because I WON'T share. I love that stuff. But..what happens when I run out of hummus half-way through the week and am frantically searching for a substitute?! Yup, I had to make this dill dip. Did I mention dill is one of my favourite seasonings? I love love dill pickle popcorn and dill pickle egg whites (yes I love dill pickle egg whites, call me weird). So what better way to have dill then in a delicious veggie dip. It tastes almost like sour-cream and onion dip! It is very low-fat and takes only seconds and a few simple ingredients to make. Take me to the recipe!
I have recently gotten a little bored of eating a romaine lettuce salad everyday for lunch. Not to say that I don't love my giant salads! But I needed a change. So instead I came up with another salad! Apparently I suck at new ideas..But this salad is completely different and is 100% AH-mazing. So if you aren't a salad eater, trust me on this one. You'll like it. Filled with black beans, corn, avocado and more, this high protein lunch will keep you full for hours. Take me to the recipe!
This salad is such a wonderful light and filling but not stuffing dinner. I loved how it had no mayo so it lets the other flavours really shine! Perfect for a summer picnic :).
Serves 2 Ingredients:
-20-30 large shrimp frozen, thawed under cold running water & chopped (pre-cooked kind, but you could cook/peel/devein your own if you'd like, just let them chill for a bit afterwards.)
-1 ripe avocado cut in chunks
-2 tbsp chopped red onion
-1-2 cups romaine lettuce chopped
-1/2 a large tomato or 1 small, chopped
-1/8 tsp garlic powder
-1/8 tsp onion powder
-1/4-1/2 tsp dried basil
-1/4-1/2 tsp dried oregano
-1/4 tsp red pepper flakes or to taste
-salt/pepper to taste
-1 tbsp chopped pecans
-2 tsp olive oil
-juice of one lime
optional:-chopped cucumber, pinch of coriander
Directions: Combine the olive oil and lime juice in a bowl along with some salt/pepper and the red onion and allow to marinate for about 4-5 minutes. Then throw in the rest of your ingredients and add your spices/pecans & possibly additional salt/pepper. Toss to coat everything with dressing. Chill in the fridge for a few hours or serve immediately! Enjoy! 🙂