Blueberry Oatmeal Cakes

PREP TIME 15 minutes | COOK TIME 55 minutes | SERVES 6

NUTRITION 1 cake- 364 Calories | 9 g Fat | 41 g Carbs | 32 g Protein
INGREDIENTS
● 2 ½ cups old-fashioned rolled oats
● 1½ cups low-fat milk
● 1 large egg, lightly beaten
● ⅓ cup pure maple syrup
● 2 tablespoons canola oil
● 1 teaspoon vanilla extract
● 1 teaspoon ground cinnamon
● 1 teaspoon baking powder
● ¼ teaspoon salt
● ¾ cup blueberries, fresh or frozen
● 1 scoop of whey protein powder

DIRECTIONS
1. In a large bowl, combine the oats, milk, and protein powder. Stir well to ensure the protein powder dissolves into the milk. Cover and let soak in the refrigerator for at least 8 hours or up to 12 hours, until much of the liquid is absorbed.
2. Preheat oven to 375℉. Coat a 12-cup nonstick muffin tin with cooking spray.
3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder, salt, and protein powder into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for about 10 minutes. Loosen and remove with a paring knife. Serve warm.

Ground Beef Stir Fry

PREP TIME 10 minutes | COOK TIME 18 minutes | SERVES 4

NUTRITION 1 bowl – 230 Calories | 6 g Fat | 14 g Carbs | 27 g Protein

INGREDIENTS
● Cooking spray
● 2 teaspoons toasted sesame oil divided
● 8 ounces fresh green beans, trimmed and cut into 2- inch pieces
● 1 small red bell pepper, thinly sliced
● 1 small yellow onion, thinly sliced
● 1 lb. lean ground beef
● 3 garlic cloves, minced
● ⅓ cup of coconut aminos
● 1 teaspoon honey
● 1 teaspoon grated fresh ginger
● ½ – 1 teaspoon chili garlic sauce

DIRECTIONS
1. Heat a skillet over medium-high, spray with cooking spray, add 1 tsp sesame oil, and swirl to coat. Cook green beans, peppers, and onions for 7-8 minutes until tender. Transfer to a plate and cover to keep warm.
2. Return skillet to medium-high, spray with cooking spray, and cook ground beef, breaking it up, for 6 minutes or until no longer pink. Add garlic and cook for 30 seconds. Drain excess fat.
3. Add 1 tsp sesame oil, coconut aminos, honey, ginger, and chili garlic sauce to the beef. Stir to combine.
4. Return vegetables to the skillet and cook for 2-3 minutes until heated through.
5. Remove from heat, sprinkle with sesame seeds if desired, and serve over rice. Store leftovers in an airtight container for up to 4 days.

Lemon-Garlic Pasta with Salmon

PREP TIME 15 minutes | COOK TIME 15 minutes | SERVES 4

NUTRITION 1 bowl – 473 Calories | 23 g Fat | 49 g Carbs | 20 g Protein

INGREDIENTS
● 8 ounces whole-wheat pasta
● 5 tablespoons extra-virgin olive oil
● 5 cloves garlic, chopped
● 1 teaspoon anchovy paste
● ¼ teaspoon crushed red pepper
● Zest and juice of 1 lemon
● 12 ounces flaked cooked salmon
● 3 tablespoons chopped fresh parsley
● ¼ teaspoon salt
● 2 tablespoons whole-wheat breadcrumbs, toasted

DIRECTIONS
1. Cook pasta as directed, reserving 1/2 cup of the cooking water.
2. In a skillet, heat oil, garlic, anchovy paste, crushed red pepper, lemon zest, and juice until sizzling (3 minutes).
3. Add reserved water, pasta, salmon, parsley, and salt. Cook for 2 minutes, stirring to coat.Serve topped with breadcrumbs.

Lemon Blueberry Cake

PREP TIME 15 minutes | ADDITIONAL TIME 1 hour | COOK TIME 1 hour 15 minutes | SERVES 8
NUTRITION 1 slice – 301 Calories | 7 g Fat | 46 g Carbs | 11 g Protein

INGREDIENTS
● ¾ cup all-purpose flour
● ¾ cup whole-wheat flour
● 2 teaspoons baking powder
● ¼ teaspoon salt
● 2 large lemons
● ¾ cup 4%-fat cottage cheese
● 2 large eggs
● ¾ cup granulated sugar plus 1 tablespoon, divided
● 2 cups fresh blueberries
● 6 tablespoons unsalted butter, melted, plus more for pan

DIRECTIONS
1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter and line it with parchment paper, leaving a 1-inch overhang on all sides.
2. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, and salt.
3. Zest both lemons to yield about 1/4 cup and place the zest in a medium bowl. Juice one lemon to get 2 tablespoons of juice and add it to the same bowl. Thinly slice the other lemon and remove any seeds.
4. In the medium bowl with the lemon zest and juice, add the cottage cheese, eggs, and 3/4 cup sugar. Whisk until the mixture is smooth and well combined.
5. Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Gently fold in the blueberries and melted butter.
6. Pour the batter into the prepared pan. Arrange the lemon slices on top and sprinkle with the remaining 1 tablespoon of sugar.
7. Bake for 1 hour to 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the loaf to cool before slicing.