Stuffed Avocado with Blueberries

Servings: 2 Ingredients: 1 avocado half 4 oz cooked, shredded, chicken Tomato Onion Cilantro A little bacon for flavor Sprinkled with cumin Side of blueberries Instructions: Spread 2oz shredded chicken over avocado half Chop tomato and onion (enough to sprinkle over chicken) Tear off a few cilantro leaves and spread over stuffed avocado Crisp two…

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“Buttered” Leeks and Roasted Flounder

Servings: 2 Ingredients: 3 cloves garlic 3 leeks ½ lemon 1/2 lb flounder fillet  black pepper 3 Tbsp Ghee extra virgin olive oil salt thyme Instructions: Preheat oven to 425°F and position rack in the centre. Pat flounder dry with a paper towel and place on a baking sheet. Rub with 1tsp olive oil, drizzle…

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MetaLife Protein Pancakes

Servings: 1 (2 pancakes) Ingredients: 2.5 scoops protein 3 eggs 1/4 tsp baking powder Coconut milk (add to get consistency you want) 2 Tbs Ghee Instructions: Whisk eggs Add 2.5 scoops of peak protein powder Add 1/4 tsp baking powder Heat skillet and melt Ghee Pour batter into skillet to make pancakes MetaLife Units: 2.5…

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Salmon & Parsley Salad

Servings: 4 Ingredients: Parsley salad 2 bunches of parsley chopped 1 large red pepper chopped 1 yellow onion chopped 2 cups of green peas 2 lemons squeezed 2 tablespoons of olive oil 1 teaspoon of Allspice Pepper to taste Salmon 16 oz of Salmon Season with pepper and cook without oil. Garnish with parsley after…

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Avocado and Blueberry Smoothie

Servings: 1 Ingredients: ½ avocado 2 tbsp almond butter ¾ cup blueberries 1 serving Peak Protein 1 cup water or unsweetened almond milk 1 cup ice Instructions: Put liquid ingredients and ice in blender first. Then add avocado, almond butter, blueberries and protein powder. Blend until desired consistency; more ice can be added for thicker…

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Mexican Breakfast Frittata

Servings: 1 Ingredients: 2 whole eggs 4­oz. of liquid egg whites 1/2 green bell pepper, sliced 1/4 white onion, sliced 1/2 tbsp. olive oil ½ medium tomato, diced Cumin, oregano or additional spices on spice list Instructions: Preheat oven to 400 degrees. Heat a large, non­stick, oven­-safe sauté pan on high. Sauté bell pepper and…

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Chicken Rutabaga and Kale Stew

Servings: 4 Ingredients: 1 large onion, diced 1 tbsp. olive oil 4 (4 ounce) chicken breasts, cut into 1-inch pieces 3 celery stalks, diced 3 carrots, diced 2 tsp ground cumin 1 tbsp. smoked paprika (this stuff is so addictive, I love it!) 1 tbsp. ground turmeric 2 tsp. Himalayan pink sea salt 1 tsp.…

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Peak Protein Bars

Servings: 4 Ingredients: 3 servings (6 scoops) Peak Protein 1/4 cup (4 tbsp) sunflower seed butter 1/4 cup unsweetened almond milk 1 tbsp unsweetened cocoa powder 1/2 tsp vanilla 1­2 tbsp stevia (optional) Instructions: Combine all ingredients in a bowl and mix together with your hands. Lightly spray an 8×4 loaf pan and press mixture…

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Shaved Turkey and Fruit Medley Salad

Servings: 1 Ingredients: 4oz shaved low fat turkey meat 1-2 handfuls of lettuce 3/4 cup mixed fruit (strawberries, blueberries, cutie or mandarin orange) 1/4 cup pecans Instructions: Toss the lettuce and fruit together (add to plate) For poppy seed salad dressing click here Add shaved deli meat to the plate MetaLife Units: 2 Protein Units…

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Zucchini “Hashbrowns”

Servings: 1 Ingredients: 1 Medium size zucchini 1 Green onion stalk 1 large cage free egg sea salt to taste black pepper to taste 2 1/2 tablespoons olive oil for frying (you can also use coconut oil) Instructions: Grate zucchini into a small bowl. Finely chop green onion and mix with the zucchini. Combine egg…

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