Strawberry ‘Cheesecake’ Stuffed French Toast – only 265 calories!
2 slices of Mahler’s low carb/high protein bread
100g fresh strawberries – diced
45g fat free plain cream cheese
1 egg white
1oz unsweetened almond milk
1/2tsp pure vanilla extract
1 stevia packet
Optional: sugar free maple syrup
In small microwave safe bowl mix together 35g of the diced strawberries with the stevia packet & water. Microwave for 25-30 seconds and then mash with a fork. Mix in the cream cheese until well combined – set aside. Whisk the egg, milk, cinnamon & vanilla together in a small bowl. Dip each piece of bread in the egg mixture and cook over medium heat for 2-3 minutes per side. Spread the cream cheese on one piece of the French toast, top with strawberries and the remaining piece of toast. Serve with sugar free maple syrup.
Peanut Butter & Apple Boats with vanilla Greek Yogurt & Frosted Mini Wheats!
Fun little breakfast that I made for Dylan! I used a little black food coloring on the frosted mini wheats for faces and then added some blue food coloring to the yogurt!
Caramel Apple Yogurt Bowl!
Caramel Apple Yogurt Bowl for my little guy!
1 Green apple
1 container of fat free vanilla greek yogurt
1tbsp store bought caramel apple dip
Chopped Nut of choice
Cut the top off of the apple and then core it out using a melon baller. Dip the rim into caramel and then into the chopped nuts. Fill with fat free vanilla greek yogurt.
Quick & Simple Smoked Salmon BLT!
2 slices of Mahler’s Low Carb/High Protein Flax & Soy bread
2oz smoked salmon
2 pieces turkey bacon
1 roma tomato – sliced
Handful of spinach
Preheat broiler to high. Broil bacon on a foil lined baking sheet until crispy – flipping once or twice. While bacon is cooking toast the bread in a toaster. Spread the mustard on one or both pieces of toast and layer with spinach, smoked salmon, tomato & bacon.
Spicy Sriracha Shrimp & Zucchini Noodles – Quick and Simple!
5oz zucchini noodles (I use the Paderno Spiralizer & love it)
6-7 raw large shrimp – peeled & deveined
2tbsp soy sauce
1tbsp balsamic vinegar
1tsp lime juice
1/2 tsp sriracha sauce
1/2tsp olive oil
1/2tsp minced garlic
1/4 a red bell pepper – diced
1 green onion stalk -diced
Fresh Ground Pepper
Mix together the soy, balsamic vinegar & lime juice in a small bowl and set aside. Heat a small skillet over medium heat with 1tsp of olive oil. Season the raw shrimp with some fresh ground pepper. When the oil is hot, add in the garlic and quickly sauté for 30-60 seconds. Add in the sauce and allow to bubble for a few minutes and thicken. Once the sauce has thickened, add in the red pepper and shrimp and cook 2-3 minutes until completely pink on both sides and cooked through. Stir in the noodles and remove from heat. Serve garnished with the green onion.
Iced Dark Chocolate & Caramel PROTEIN Coffee – with Maca Powder!
Iced Dark Chocolate & Caramel PROTEIN Coffee! Not only is this a great source of protein but it also gets its ‘caramel’ flavor from an amazing superfood – MACA POWDER! Which is known to increase libido, athletic endurance, regulate mood and is full of vitamins & minerals!
1cup unsweetened vanilla almond milk
1scoop Plant Fusion vanilla protein powder
1tsp instant dark coffee
1.5tsp TruVibe Organics cacao powder
1tsp TruVibe Organics maca powder
1 stevia packet
1cup of ice
Optional: 1/4tsp xanthan gum (makes it extra thick & creamy)
Hershey’s sugar free chocolate syrup
Walden Farm’s Caramel Syrup
TruVibe Organics cacao nibs
Place everything minus the topping ingredients in a blender and blend!
Say HELLO to what’s become my new favorite ‘treat’ – Raspberry filled Frosted Mini Wheats that have been topped with sugar free dark chocolate. So GOOD!
Nothing fancy here, just Kellogg’s Raspberry frosted mini wheats that I topped with a little melted Amber Lyn sugar free dark chocolate!
Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!
1 Ole Xtreme low carb wrap
3oz store bought rotisserie chicken – shredded
1/4cup precooked tricolor quinoa
7 red grapes – halved
7grams crumbled feta cheese
5grams chopped pecans
2tbsp fat free greek yogurt – plain or vanilla (I used vanilla because I like the extra sweetness)
1tsp fresh lemon juice
1tsp olive oil
1/2tsp vinegar (I used pomegranate)
Fresh ground pepper
Handful of spring mix
In a small bowl mix together the yogurt, oil, vinegar & lemon juice until well combined – add fresh ground pepper to taste. In a separate bowl mix together the chicken, grapes, pecans and quinoa. Pour the sauce over the chicken mixture and stir until evenly coated. Season with some more pepper or salt if you choose. You’ve probably noticed by now that I RARELY add salt to dishes, it’s just a personal preference. Lay the tortilla flat & layer with the spring mix, chicken mix & then feta cheese. Roll up tightly and cut!
Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!
Best breakfast EVER – just look at that amazing ooey, gooey chocolate!
2 slices of Mahler’s low carb/high protein Flax & Soy bread (my favorite)
12grams Better Body Foods PB Fit + 1.5tbsp water
1/2 banana – sliced
14grams Amber Lyn sugar free dark chocolate bites
Mix the powdered peanut butter with the 1.5tbsp of water and spread onto a piece of bread. Layer with the sliced banana and then the dark chocolate chunks. Top with the remaining slice of bread and press in a Panini maker (or between to heated skillets) until the chocolate is melted and bubbling!
Quick & Simple Turkey, Brie and Cranberry Quesadilla!
1 Ole Xtreme low carb tortilla
1.5oz reduced sodium deli turkey
1oz brie cheese
20grams dried cranberries
Heat a skillet over medium heat. Once hot, spray with cooking spray and then lay the tortilla flat in it. Cover the tortilla with the turkey and then spread the cheese over the turkey. Sprinkle with cranberries. Cook until the cheese begins to bubble and the tortilla starts to crisp. Fold over, cut & enjoy!