Recipes

PROTEIN MUFFINS

Mini Protein Muffins! OMG try these!
6 egg whites
1 tablespoon melted coconut oil2 teaspoons pure vanilla
1 medium banana, mashed…
1/3 cup coconut flour
1/8 cup ground flax
2 scoops ZEN Fuze Vanilla ProteinPowder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Fat free cooking spray
Preheat oven to 350 degrees
In a large mixing bowl, gently combine allingredients.
Spray mini muffin pan with fat freecooking spray. Pour batter into minimuffin pan.
Bake for approximately 12 to 15 minutes,making sure not to over-bake.
2 Muffins = 175 cal…14g P, 6g F, 17g C Perfect PFC breakfast!

8 MINUTE SHRIMP AND ASPARAGUS

Asparagus and Shrimp Stir Fry:
2T olive oil
1/2 pound raw shrimp
1/2 pound asparagus
1/2t salt…
1/4t crushed red pepper flakes
1t garlic
2t soy sauce
1T or so lemon juice
In a large skillet heat 1 tablespoon olive oil over medium heat. Add shrimp, season with half of the salt and all of the red pepper flakes. Cook until shrimp is pink, about 4-5 min. Remove shrimp and set aside.
Repeat the process with the asparagus (I like to add bell pepper too) and use the garlic and the rest of the salt. You could also add a teaspoon of fresh ginger if you have it. Stir quickly, about 2 minutes, until crisp but tender.
Return the shrimp to join the asparagus in the skillet and add the soy sauce, stir until combined and sprinkle with lemon juice. Serves 2

DETOX PANCAKES (GLUTEN, DAIRY FREE)

3oz egg whites
1/2 banana
1 tablespoon natural peanut butter

Combine all ingredients in blender and pour into pancakes onto medium-high heated skillet or griddle using coconut oil spray or other non-caloric cooking spray.

8 MINUTE SHRIMP AND ASPARAGUS

Asparagus and Shrimp Stir Fry:
2T olive oil
1/2 pound raw shrimp
1/2 pound asparagus
1/2t salt…
1/4t crushed red pepper flakes
1t garlic
2t soy sauce
1T or so lemon juice
In a large skillet heat 1 tablespoon olive oil over medium heat. Add shrimp, season with half of the salt and all of the red pepper flakes. Cook until shrimp is pink, about 4-5 min. Remove shrimp and set aside.
Repeat the process with the asparagus (I like to add bell pepper too) and use the garlic and the rest of the salt. You could also add a teaspoon of fresh ginger if you have it. Stir quickly, about 2 minutes, until crisp but tender.
Return the shrimp to join the asparagus in the skillet and add the soy sauce, stir until combined and sprinkle with lemon juice. Serves 2

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