Hulk Cakes

Hulk Cakes 
1 cup 2% cottage cheese 
1 cup oats 
2 whole eggs
4 egg whites
2 servings vanilla whey protein powder 
1/2 of a banana
2 cups spinach 
1 tsp. baking powder 
1. Heat griddle over medium heat for about 5 minutes. 
2. Blend all ingredients together in a blender and let sit 5 minutes. Spray griddle with cooking spray. Slowly pour pancake batter onto griddle. These burn easily, so watch carefully & flip when browned. Makes 18. 
3. Top with 1/2 Tbs. nut butter, 1/2 cup berries & Walden Farms Pancake syrup.
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Serving size: 3 pancakes with topping. 
250 cals | 8g fat | 26g carb | 19g protein

Fresh Broccoli Salad

Fresh Broccoli Salad 
1-1/2 lbs. fresh broccoli 
1 cup naturally sweetened, dried cranberries 
1/4 cup shelled sunflower seeds 
1/4 cup diced shallot 
1 cup shredded mozzarella cheese 
6 slices turkey bacon, chopped 
Dressing: 
3/4 cup olive oil mayo or homemade 
1/4 cup raw honey 
1 Tbs. balsamic vinegar
Sea salt + pepper to taste 
1. Place chopped bacon in a frying pan over med/high heat. Cook until crispy.
2. Mix all dressing ingredients together. Set aside. 
3. Chop broccoli into bite sized pieces. Add broccoli, cranberries, sunflower seeds, shallots, cheese & bacon to a large bowl. Pour dressing over the top and stir until all ingredients are well combined. 
4. Chill in the fridge until ready to serve.

Dark Chocolate Acai Bowl

Dark Chocolate Acai Bowl
Makes 1 serving 
360 cals/12F/39C/27P
1 pack unsweeented Sambazon Acai
30g frozen banana
1/4 cup unsweetened coconut milk 
1 serving protein powder 
1 Tbs. PB Fit 
1 Tbs. Cocoa powder 
1 dropper liquid stevia drops
4 ice cubes 
Topping: 
30g banana, sliced
25g strawberries, sliced
2 Tbs. Love Crunch granola
1. Place Acai in a blender and pulse until broken up. Scrape down the sides of blender and add milk, banana, protein powder, cocoa, PB Fit, stevia & ice. Blend until smooth. 
2. Pour into a bowl and top with bananas, strawberries & granola

Chocolate Speckled Frosty

Chocolate Speckled Frosty 
Makes 1 serving 
255 calories / 9F / 24C / 21P 
2/3 cup unsweetened almond milk 
½ serving chocolate protein powder 
50g banana, frozen 
¼ cup 2% cottage cheese 
15g dark chocolate chips 
1 tsp. cocoa powder 
½ tsp. vanilla extract 
Vanilla stevia drops 
2 Tbs. Reddi Wip, optional 
10-12 ice cubes 
1. Place all ingredients in a blender and blend until smooth. Pour into a cup and top with 
whipped cream.

Peach Crisp

Peach Crisp
Makes 12 servings
Macros without ice cream: 
235 calories | 7F | 39C | 6P 
2 Pounds ripe, but firm peaches - halved, pitted + cut into slices {peel if desired}.
1/4 cup coconut sugar 
1 Tbs. Lemon juice 
1/2 tsp. Almond extract 
Topping: 
2 cups rolled oats 
1-1/2 cups Cinnamon Oat kodiakcakesMix {or any other kodiakcakes mix}
1/2 cup honey
1 Tbs. Cinnamon 
1/4 tsp. Sea salt 
6 Tbs. Butter or coconut oil, chopped 
1. Preheat oven to 375 degrees. 
2. In a large bowl, add peaches, coconut sugar, lemon juice + almond extract. Pour into a greased 9x13 glass baking dish. 
3. Combine all topping ingredients in a bowl with hands or a pastry cutter until thick and crumbly. Press on top of the peach mixture. 
4. Bake for 20-25 minutes. Serve warm. We like to top ours with halotop creamery vanilla or Reddi Wip!

Chocolate Power Waffles

 
Chocolate Power Waffles, packed with protein of course 💁🏼 Makes 2 servings 
340 calories / 12F / 35C / 25P
½ cup @kodiakcakes Power Cakes Mix 
¼ cup water 
2 whole eggs 
¼ cup 2% cottage cheese 
1 Tbs. cocoa powder 
¼ cup powdered peanut butter 
3 Tbs. water 
1 Tbs. natural peanut butter 
2 tsp. honey 
1 cup fresh berries 
1. Heat waffle iron to medium heat. 
2. Place Kodiak Cakes mix, water, eggs, cottage cheese and cocoa powder in a blender, 
blend until smooth. Once waffle iron is hot, spray with cooking spray and pour ½ cup of batter inside. 
3. For topping, stir together powdered peanut butter, water, peanut butter and honey. 
Pour over hot waffles and top with berries. 

Healthy Chocolate Peanut butter No Bake Cookies

Healthy Chocolate Peanut butter No Bake Cookies
Makes 15 cookies. 150 calories | 8F | 17C | 3P
You'll need: 
1/4 cup unsweetened almond milk 
1/2 cup honey *add stevia too for extra sweetness
2 Tbs. Cocoa powder 
1/4 cup grass-fed butter or coconut oil
1/2 cup all-natural peanut butter
A pinch of Himalayan pink salt 
1-1/2 cups rolled oats 
1. Whisk milk, honey, cocoa powder, coconut oil & butter together in a sauce pan. Bring to a boil and stir for one minute. Turn heat down to low. 
2. Stir in peanut butter, stevia, salt & oats until combined. Remove from heat. 
3. Spoon into balls and place on a tray or cookie sheet lined with parchment paper. Let set in the fridge for 30-60 minutes. ENJOY! *to lower the fat/calorie content, sub 1/2 cup powdered peanut butter + 1/4 cup water in place of the peanut butter

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread
Makes 2, 9x5" loaves
12 slices per loaf 
180 calories / 4F / 33C / 4P
Ingredients: 
15 oz. pumpkin purée
3 eggs 
3/4 cup honey 
3/4 cup coconut sugar
1/2 cup unsweetened applesauce 
1/2 cup nonfat, plain, Greek yogurt
2 Tbs. fresh orange juice 
1/2 Tbs. molasses
1 tsp. vanilla 
2 tsp. cinnamon
1/2 tsp. nutmeg 
1/2 tsp. cloves 
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt 
3 cups white, whole-wheat flour 
1 cup dark chocolate chips 
1. Preheat oven to 350 degrees. 
2. Beat pumpkin, eggs, honey, coconut sugar, applesauce, Greek yogurt, orange juice, molasses & vanilla together in a large bowl. Mix until well combined. Set aside. 
3. Stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda and sea salt together in a separate bowl. 
4. Add wet ingredients to dry ingredients and stir until just combined. Stir in 2/3 cup chocolate chips. 
5. Grease 2, 9x5" loaf pans. Pour batter evenly into the two pans then sprinkle the remaining 1/3 cup chocolate chips over the top. 
6. Bake for 40 minutes. Remove from oven and cover loosely with foil. Bake an additional 10 minutes. Let cool. ***For mini muffins, bake at 350 degrees for 15 minutes.