Blueberry Cake Donuts

TOTAL TIME 35 minutes | SERVES 6| NUTRITION  180 Calories | 10g Fat | 8g Carbs | 17g Protein

INGREDIENTS

• ¾ cups almond Flour
• 2 scoops protein powder, vanilla
• 2 tbsp granulated sugar substitute, zero calorie sweetener of choice
• 1 tsp baking powder
• ¼ tsp kosher salt or ⅛ tsp table salt
• 1 cup nonfat vanilla Greek Yogurt
• 2 large eggs
• ¾ cup blueberries
• For glaze: ¼ -½ cup Zero calorie sweetener
• 1-2 Tbsp Water

DIRECTIONS

1. Preheat oven to 350F and place a silicone donut mold on a baking sheet or spray 6-donut tin with nonstick cooking spray.
2. Mix dry ingredients together in large bowl.
3. Add yogurt and eggs to large bowl and stir until evenly mixed. (For best result, whisk eggs together in a separate bowl before adding to avoid overmixing batter).
4. Gently fold in blueberries.
5. Transfer batter to donut mold filling each mold nearly all the way full.
6. Bake for 20-24 minutes or until the donuts are cooked through.
7. Remove mold from the oven and allow donuts to briefly cool before removing and transferring to a wire rack to cool.
8. For the glaze, mix sugar substitute and water in a shallow bowl and dip cooled donuts face down.
9. Let rest for glaze to harden, then enjoy! 

DESCRIPTION

Satisfy your sweet tooth cravings with these delicious donuts made from almond flour and protein powder. These moist cake donuts are filled with juicy blueberries that burst with flavor. To top it off, add the sugar-free glaze that adds a sweet finish to every bite. 

Harissa Honey Chicken Bowl

TOTAL TIME 32 minutes | SERVES 4 | NUTRITION  665 Calories | 16g Fat | 77g Carbs | 53g Protein

INGREDIENTS

• ¼ cup honey
• 2 tbsp harissa paste
• 1 tsp lemon juice
• 2 garlic cloves crushed
• ½ tsp cayenne pepper
• 1lbs boneless skinless chicken breasts, diced
• 1 tsp each ground cumin, salt, and black pepper
• 1 tbsp olive oil
• 2 cups prepared black lentils
• 1 cup diced tomatoes and cucumbers
• ½ cup feta cheese crumbles
• ¼ cup tzatziki sauce
• ¼ cup hummus

DIRECTIONS

1. Add honey, harissa, lemon juice, garlic cloves, and cayenne pepper to a small saucepan on stove over medium-high heat.
2. Cook down, stirring regularly until sauce thickens. Remove from heat and set aside.
3. Coat diced chicken breast cubes in prepared seasoning mixture.
4. Heat 1 tablespoon olive oil in large cast iron skillet on stove over medium-high heat.
5. Add seasoned chicken to skillet and cook for 5-6 minutes per side, or until it reaching internal temperature of 165°F.
6. Brush prepared harissa honey glaze over chicken and continue to cook for 1-2 minutes. Remove chicken and set aside.
7. Divide lentils and diced tomato and cucumber mixture between four bowls.
8. Add the diced chicken, tzatziki sauce, hummus, and feta cheese to bowls and enjoy!

DESCRIPTION

These harissa honey chicken bowls are both colorful and flavorful, thanks to the homemade sauce. To make the perfect bowl, serve it with hummus, black lentils, and tomato cucumber salad.

Taco Meal Prep Bowl

TOTAL TIME 30 minutes | SERVES 4 | NUTRITION  380 Calories | 9g Fat | 38g Carbs | 35g Protein

INGREDIENTS

• 12 oz. bag frozen cauliflower Rice
• 15 oz. can black beans, drained and rinsed
• 15 oz. can whole kernel corn, drained and rinsed
• 4 oz. can diced green chiles
• 2 medium bell Peppers, 1 red and 1 green, diced
• 1-2 jalapeño peppers, optional, diced
• 1 tbsp chili powder
• 1 tbsp olive oil
• 1 lbs 96/4 ground beef
• 1 medium yellow onion, diced
• 5 cloves peeled garlic, minced
• 2 tsp paprika
• ½  tsp Cumin
• ½ cup Enchilada Sauce or salsa
• Salt and pepper, to taste

DIRECTIONS

1. Microwave bagged cauliflower rice for 4-5 minutes. 
2. Heat olive oil in large skillet over medium-high heat. Add cauliflower rice, beans, corn, and peppers to skillet. Stir and leave untouched for 4-5 minutes to develop char. 
3. Add chili powder after 5 minutes and stir. Continue cooking for 5 minutes..
4. Add beef, onion, and garlic to separate large skillet over medium-high heat and break beef apart. Once beef is cooked, reduce heat to medium-low and add dry spices, enchilada sauce, and diced chiles. Simmer for 5 minutes.
5. To make 4 meal prep bowls, add 1 cup of each mixture to a bowl or container. Squeeze fresh lime, garnish with cilantro, and add any other toppings you’d like when serving.

DESCRIPTION

These taco bowl meal preps are perfect for an easy lunch option on busy weeks. Not only will this keep you full, but it’s a delicious and affordable way to get veggies and protein into the diet.

Oven Baked Starbucks Egg Bites

TOTAL TIME 35 minutes | SERVES 6 | NUTRITION  330  Calories (per 2 muffins) | 24.3g Fat | 3.6g Carbs | 23.2g Protein

INGREDIENTS

• 9 large eggs
• 1.5 cups low-fat cottage cheese
• 1 tsp salt
• Black pepper, to taste
• 6 strips cooked center cut bacon
• ⅔ cup shredded gruyere cheese
• Optional veggies: spinach, bell pepper, kale, white onion, green onion

DIRECTIONS

1. Preheat oven to 350F. Spray 12 slot muffin tin with nonstick spray. Add eggs, cottage cheese, and salt to a blender. Blend until a smooth mixture remains.
2. Add 1/2 strip of bacon cut in half to each muffin slot. Add cheese and veggies (if using) to muffin pan on top of bacon. Pour egg and cottage cheese mixture into muffin pan filling each pan evenly.
3. Prepare steam bath by placing a baking sheet on the bottom rack of the oven. Boil water on the stove top and carefully pour boiling water onto the baking sheet. Place muffin tin on the middle rack of the oven (wear proper heat protective oven mitts while doing so).
4. Bake for 25 minutes then remove muffin tin from  oven. Turn off the heat and allow baking sheet to cool before removing it from oven. 
5. Allow egg bites to cool then remove from muffin tins and enjoy!

DESCRIPTION

This recipe uses a sous vide method to make these egg bites super fluffy. Save money with sacrificing taste and protein with this delicious Starbucks copycat recipe!