Fit Food Fantasy: 2 Days Of Flawless Eating

Ingredients:

• 2 cups almond meal
• 2 scoops of your favorite protein powder (I used VPX Chocolate Graham Cracker)
• 2 eggs
• 2 egg whites
• ½ cup water
• ½ cup of raw organic coconut (optional)

Directions:

1. Mash/whisk together all ingredients.
2. Heat skillet using non-stick spray.
3. Drizzle with Agave (in place of syrup).

Note: Makes 6 pancakes.

Ingredients:

• 32 oz of Greek yogurt (I use Greek yogurt because it's high in protein)
• 3 cups Ezekiel cereal
• 2 tbsp Agave Nectar

Directions:

1. Mix together in a Tupperware container and let sit in refrigerator to thicken.

Ingredients:

• 3-4 skinless, boneless chicken breasts
• 1 head romaine or red leaf lettuce (anything but iceberg; the darker green the better)
• ¼ cup almonds or walnuts
• 1 bunch of scallions OR vegetable of your choice-GET YOUR VEGGIES IN!!!
• Your favorite teriyaki or a low-sodium soy sauce

Directions:

1. Trim fat on chicken and cut into cubes.
2. Panfry or steam until done.
3. Add in nuts (better if crushed).
4. Add in chopped scallions (optional to cook with chicken).
5. Add in about ¼ cup of your favorite sauce.
6. Stir everything together.

Pull apart lettuce to make wraps. (Be gentle so not to tear the lettuce; the lettuce needs to hold the chicken.) Add a large spoonful or two of chicken, mix in, wrap, and take a bite!

Note: Makes 12 lettuce wraps.

Ingredients:

• 1 scoop protein powder (I use VPX Chocolate Graham Cracker)
• 1 cup rice milk (can also use almond milk)
• 1 cup water (optional for consistency)
• 1-2 leaves of kale
• ½ cup blueberries
• Any other fruits or veggies you desire

Directions:

1. Mix it all up in a blender and ENJOY!

Ingredients:

• 1 lb lean ground turkey
• 2 tbsp salsa (choose your favorite)
• ¼ cup chopped cilantro
• 1 egg
• 2 tbsp chopped onion (optional)

Directions:

1. Mix ingredients together and shape into patties.
2. Panfry or grill.
3. Bun is optional, if you must have the bread try Ezekiel buns. If you brown the turkey in a pan, you can serve as a taco with corn OR Ezekiel tortilla for another great option.

Note: Makes 4 burgers.

Ingredients:

• 2-3 medium-sized red potatoes (rinsed, peeled, and diced)
• 1 tbsp olive or coconut oil
• 3-4 tbsp chopped yellow onion
• 2 jalapeno peppers sliced

Directions:

1. Coat pan with thin layer of olive or coconut oil.
2. Add chopped onions and sliced jalapenos.
3. Add water or more oil as necessary. * Cook 20 minutes (or until done) on medium heat, covered. Stir occasionally.

Ingredients:

• 6-8 egg whites
• 1 cup gluten-free old-fashioned rolled oats, oatmeal, or barley flakes
• 2 packets Stevia, Truvia or Xylitol (your choice of sweetener)
• Cinnamon
• ½ cup blueberries or 1 banana (optional)

Directions:

1. Blend egg whites, fruit (if desired), sweetener, and oats.
2. Pour into 9-inch pan already sprayed with Pam nonstick spray, making sure it spreads evenly (use a knife).
3. Bake for 13-15 minutes at 350 degrees. Sprinkle cinnamon on top.

Ingredients:

• 2 scoops favorite protein powder (I use VPX Chocolate Graham Cracker
• 10-12 oz water OR coconut milk (you can also use rice or almond milk; base the ounces on the amount your protein powder label states to mix per scoop)
• 1 tbsp of guar gum (this is a gluten free thickening agent)

Directions:

1. Blend and then divide among 2 or 4 bowls, depending on preference.
2. Allow to set for at least 4 hours, so it congeals to a pudding-like consistency.

Ingredients:

• 1 lb ground turkey
• 1 egg white
• 2 tbsp chopped green onion
• 2 tbsp chopped celery (optional)
• 2 tbsp chopped carrot (optional)
• 1 tsp dried ground ginger
• 1 tbsp garlic
• ¼ chopped nuts (your preference)
• 3-4 tbsp of your favorite teriyaki sauce OR Bragg's Liquid Amino's (preferably low sodium)

Directions:

1. In a large mixing bowl, combine all ingredients and stir until blended.
2. Put mixture into a 9-by-5 loaf pan; sprinkle with sesame seeds and bake at 350 degrees for 50 minutes. Let stand for 5 minutes and serve. Makes 6¬-8 servings.

Ingredients:

• 2 cups rolled oats (I use gluten-free because I'm gluten intolerant)
• ¾ cup almond meal
• ¾ cup unsweetened coconut
• ½ cup coconut milk (can also use rice or almond milk)
• ½ cup dark chocolate almond spread
• 1 tbsp Chia seeds
• 4 eggs
• 1-2 scoops favorite protein powder (optional if you want higher protein content)

Directions:

1. Use cupcake papers; cook in cupcake cooking pan.
2. Cook in oven at 350 for 10-12 minutes.
3. Makes 12 balls.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup cashews, crushed
• 1 red pepper
• ¾ cup dried red chilies
• 2 cups long-grain brown rice
• 1 cup broccoli
• 4 slices pepper jack cheese (optional)
• 2 tbsp crushed red pepper (if you like it HOT!)

Directions:

1. In a 2½-quart saucepan, add 6 cups water and cook/steam chicken for 10 minutes.
2. In a 2½-quart saucepan, add water and rice and broccoli (cook broccoli separately or with rice) * Preheat oven to 350.
3. While the chicken and rice are cooking, slice your red pepper. Chop the nuts or leave them as is.
4. After 10 minutes, remove chicken from water and place in casserole dish. Top chicken with cheese, throw in red pepper slices, dried red chilies and lastly sprinkle with cashews.
5. Place in oven for 20-25 minutes.