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 By: Ginger Redeker
 Almond Protein Cake Squares
1 cups of baking Splenda 6 scoops of Beverly Ultra Size Vanilla 1 tbsp. of baking soda ¼ cups of almond-flavored sugar-free coffee syrup 16 egg whites ½ cups of almond butter 1 cups of unsweetened applesauce (or substitute 1 cups of ground apple instead) ½ cups of slivered almonds
Preheat oven to 325°F degrees. Mix first four dry ingredients together in large mixing bowl. Mix the syrup, eggs, almond butter and unsweetened applesauce in separate bowl with blender. Blend until smooth. Gradually add dry ingredients into the bowl, blending constantly on low until completely blended. Spread ingredients evenly onto a cookie sheet sprayed with nonstick cooking spray. Bake at 325°F for 20-25 minutes. Servings: 20 bars 
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Almond Protein Cake Squares.
1 16 oz. can of chick pea beans 5 egg whites 4 finely chopped onions 1½ tbsp. of fresh ground ginger 2 tbsp. of Dijon mustard 1 tsp. of orange peel 2 tbsp. of low-sodium soy sauce 1 tsp. of black pepper 
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Asian Tuna Patties.
Grind up tuna and beans together with a food grinder; add the rest of the ingredients to tuna and beans in a large mixing bowl. Mix well. Make patties with hands, making sure that they are tight and firmly packed. Place in skillet that is sprayed with non stick cooking spray. Cook on medium to high heat until lightly browned on outside. Servings: 8 patties
Steam asparagus until tender crisp, approximately 6-10 minutes. While steaming asparagus, mix yogurt, Miracle Whip, tarragon, lemon juice, vegetable broth and Dijon mustard, salt and pepper in sauce pan. Heat mixture on medium heat for 5 minutes or until warm. Do not bring to a boil! Drizzle sauce over steamed asparagus. Servings: 4 
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Ginger Enjoys Preparing Healthy Meals. Photos By Gary Gardiner.
6 egg whites 
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Baked Apple Omelet.
Core and chop the apple into small bite size pieces and place in a small Zip-Loc bag. Sprinkle a dash of cinnamon in bag with apple and put in microwave on high for 4 minutes, leaving a corner of the Zip-Loc bag open. Spray a small omelet skillet with nonstick cooking spray and cook the 6 egg whites while the apple is cooking in the microwave.
When omelet is close to being fully cooked, scoop out the baked apples from the Zip-Loc bag and place on one side of the omelet. Sprinkle most of the fat free cheddar cheese on top of the apple and flip the egg whites in half to complete the omelet. Sprinkle remaining cheese and a dash of cinnamon on top of omelet. Servings: 1 omelet 
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Ginger Learned From The Best! Photos By Gary Gardiner.
1½ bundles of fresh asparagus, ends trimmed
Preheat oven at 400°F degrees. Place asparagus in glass baking dish. Spread peppers, mushrooms, onions, tomatoes, cilantro and vinegar over asparagus. Season with black pepper to taste. Bake at 400 for 50 minutes or until desired crispness of asparagus. Servings: 4 servings 
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Drooling Like Crazy Yet? Photos By Gary Gardiner.
¼ cups flax seed oil
Combine all ingredients and blend in a food processor thoroughly. Servings: 4 servings 
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Red Peppers Spice Up This Dressing! Photos By Gary Gardiner.
Mix all the ingredients into a blender and add enough ice cubes for desired thickness. Blend until smooth.
Pie crust: 2 scoops of Vanilla Ultra Size Pie filling: 3 tbsp. cornstarch Meringue: 5 egg whites 
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NPC National Figure Competitor, Ginger Redeker.
Preheat oven to 350°F degrees. Pie crust: Mix dry ingredients together. Gradually add in water until the mixture becomes a dry dough - not sticky! Add more or less water to achieve desired consistency. Spread evenly in pie pan. Take a fork and poke holes in pie crust to eliminate heat bubbles while baking. Bake for 10 minutes. Let cool.
Pie filling: Mix Splenda and cornstarch together thoroughly and set aside. In medium saucepan, combine milk, water, egg whites, vanilla, and butter, whisk thoroughly. Add in the splenda mixture and cook on med heat for 5 minutes, stirring constantly with wire whisk. Cook until mixture begins to thicken and bubble. Remove from heat and pour into pie crust that has been lined with the sliced bananas. Meringue: Place egg whites in mixing bowl and beat on high speed with an electric mixer until frothy. Gradually add cornstarch, cream of tartar, and Splenda while beating on low speed. Beat on high speed until stiff peaks form. Top pie with meringue and bake for 10 - 12 minutes or until slightly brown. Servings: 6 slices 
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Everyone Loves Healthy Food. Photos By Gary Gardiner.
2 cups of quick oats 
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Banana Nut Protein Bread.
Preheat oven to 325°F degrees. Mix first three dry ingredients together in large mixing bowl. Smash the four ripe bananas in another bowl and then add the eggs, unsweetened applesauce, sugar free coffee syrup, baking soda, baking powder and Splenda with a blender. Blend until smooth. Gradually add dry ingredients into the bowl, blending constantly on low until completely blended. Spread ingredients evenly into two medium sized bread pans that have been sprayed with nonstick cooking spray. Bake at 325°F for 50-55 minutes. Servings: 2 loaves (12 slices per loaf)
Photos by Gary Gardiner. www.garygardiner.com Recommend this article to a friend by e-mail here! Visitor Reviews Of This Article!
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Recipe:
2 bunches of fresh asparagus
2 scoops of vanilla 
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