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  • 100g roma tomato, chopped

  • 100g English cucumber, chopped with peel on

  • 75g shelled edamame

  • 50g red onion, chopped

  • 1 Tbs white vinegar (you could also use balsamic vinegar or fresh lemon juice)

  • 1 Tbs feta cheese

  • salt and pepper to taste

Combine everything together in a large bowl, as this is a big salad...but filling! Add some grilled chicken (as shown in the photo) or shrimp for extra protein!

1 Serving
311 Cal, 26g Carbs, 14g Fat, 21g Pro



4 Servings
306 Cal, 19.1g Carbs, 15g Fat, 21.6g Pro

  • 1 Tbsp sesame oil

  • 1 lb ground chicken

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 2 Tbsp light sodium soy sauce

  • 1/4 cup hoisin sauce

  • 1 Tbsp rice wine vinegar

  • 2 tsp ginger puree (or you can use fresh grated ginger)

  • 1 Tbsp Sriracha

  • 1 (8-oz) can water chestnuts, drained & diced

  • 2 green onions, thinly sliced

  • Sea salt & freshly ground black pepper, to taste

  • Butter, romaine, or iceberg lettuce leaves

    Heat sesame oil in a saucepan over medium high heat. Add ground chicken & cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

    Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger & Sriracha until onions have become translucent, about 1-2 minutes.

    Stir in chestnuts & green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

    To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf.



1 Serving
433 Cal, 33.9g Carbs, 24.8g Fat, 22.8g Pro

  • 1 cup unsweetened vanilla almond milk

  • 1/2 cup old fashioned rolled oats

  • 4 oz. liquid egg whites

  • 1/2 tsp ground cinnamon

  • 1 tsp Stevia in the raw

  • 1/4 cup chopped walnuts

  • 1 Tbsp sugar-free maple syrup

Bring almond milk to a boil. Stir in rolled oats and reduce heat to a simmer. Cook for approximately 8 minutes, stirring frequently. Add liquid egg whites when the almond milk has almost evaporated. Continue to simmer and stir until the oatmeal has reached the consistency you prefer. (I don't like it to get too thick, so I'll leave it a little liquidy.) Pour into your serving bowl. Mix in walnuts, stevia, and cinnamon, Top with sugar-free maple syrup. Enjoy!



12 Servings 
173 Cal, 19.6g Carbs, 8.1g Fat, 5.1g Pro per serving

  • 3/4 cup dry quinoa, or about 2 cups cooked

  • 1/2 cup dates, pitted

  • 3 Tbsp agave nectar

  • 2 Tbsp vegetable oil

  • 2 Tbsp ground flaxseed

  • 1/2 tsp almond extract

  • 1/4 tsp salt

  • 1/2 cup chocolate protein powder (I used Chocolate Truffle Whey Isolate protein powder by NPower Nutrition)

  • 1/2 cup oat flour

  • 3/4 cup stir-ins like dry fruit, nuts, shredded coconut, or chocolate chips (see nutritional info above for what I used)

Preheat oven to 350 degrees. Spray an 8x8 baking dish lightly with cooking spray. Rinse the dry quinoa in cold water, then let sit in a bowl of water for 10 minutes. In the meantime, bring 1 cup of water to boil. Drain the qunioa and add to the boiling water. Cover, reduce heat to simmer for about 12 minutes. Let cool enough to handle. In the bowl of a food processor, combine the cooked quinoa, dates, agave nectar, vegetable oil, flaxseed, almond extract, and salt. Process until relatively smooth (the quinoa is so small, it will stay slightly lumpy). In a large bowl, stir together protein powder, flour, and stir-ins. Fold wet mixture into the dry mixture with a spatula. The dough is very thick, like cookie dough. Pour into baking pan and spread with spatula and press evenly. Bake for about 22-25 minutes, until firm. Let cool, then slice into a dozen bars. Store in an airtight container for up to a week, or freeze for up to 3 months.

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