I admit, my pumpkin protein waffles failed…but the pumpkin protein bread came out perfect!! Join me in celebrating Fall and all things pumpkin. Here’s how to make this deliciousness.
This is one of my favorite things to whip up after a workout or just on a hot day. I know we’re nearing fall, but it’s not quite time for PSL fever! Enjoy the last few days of summer with two versions of this treat!
Adventures with the Magic Bullet continue. I used it to make out flour out of my oatmeal, then used the flour to make these protein+oat muffins. Yes you could buy oat flour, but it’s pricey. I also used the Magic Bullet to make the third ingredient, puréed apple. Yes, you can buy cheap apple, Read More
A friend posted a food hack video on Facebook. It said you could make ice cream bread–which makes sense when you think about it. But, I wondered, can you make it using protein ice cream and lower carb flour? I tried. You can! Here’s how.
Here’s a simple breakfast (or lunch or dinner or snack) recipe for you. All you need are three ingredients, plus some salt and pepper. You can make these day of or prepare a plethora for the week ahead.
There are two ways to do this. One cooks the pepper and the egg and one (my favorite) leaves the pepper raw and crisp, stuffed with a scrambled egg. I’ll give you both.
Saw a vegan version of this salad at what you’ve probably realized by now is one of my favorite dining places (Whole Foods). I modified theirs a bit, obviously. Besides replacing the Beyond Meat Chicken with real chicken, I took out the raisins, chutney, sugar, and oils. Served on a bed of greens, it, Read More
I love strong, dark coffee. Plain. Simple. Sometimes, thought, you need to spice things up, or in this case, sweeten things up! This diet-friendly take on a frappe hits the spot, especially as the days get warmer.
March 1 is my birthday, which means you all get an un-birthday present: My new recipe for birthday cupcakes that won’t wreck your eating plan or leave you with a sugar high and subsequent crash. Enjoy!
If you love ginger, you will love this ginger carrot salad. It’s Whole Foods inspired, but I made a few tweaks to appeal to my personal palate, including nixing the chives. With just a few ingredients and a few minutes, you’ll have an awesome sandwich side dish for your weekday lunches.
I love the combination of roasted eggplant and tomato, not a fan of heavy cheese and sauces. So I kept what I like and tossed what I didn’t. Call it what you want, but I’m going with dressed-down eggplant parm.