-1 cup ground oats ( I just take oats and blend in my coffee grinder) OR 2 cups whole oats
-1 cup liquid egg whites
-NF vanilla whey (optional)
-1 cup pumpkin
-chopped walnuts and/or raisins
-sweetener: honey (I like to use about 2-3 tbsp)
Mix and place into silicone muffin tins. Bake at 350 for 20-30min.
3 cups of oats
1 cup egg whites
2 tbsp crunchy natural PB
2 scoops of natural factors chocolate protein powder
(you could also add in raisins, ground almonds, coconut, honey…)
Mix and stir – a lot! Then roll them out into small balls and place in the fridge (this can get a little messy..lol). This recipe I made gave me 30 balls.
Calories 46 calories/6g carbs/1g fat/4g protein
Make your own Breakfast Sandwich in less than 5min!
-whole wheat/gluten free english muffin
-1 poached egg (I use a microwave egg poacher – best $10.00 gadget ever -check out below!)
-cheese of your choice (I used a cheese string…made prep time pretty quick!)
-1 slice of cooked ham or bacon
Check out this recipe for fried rice! (Cause we all know Manchu Wok smells good when you walk by at the food court…)
– cooked brown rice (we had some left over that we cooked in chicken stock last night with red peppers)
-1 tbsp olive oil
-salt and pepper
In a wok pour in your olive oil and crack 2 eggs. Cook and mix together to make scrambled eggs. Add in your pre-cooked brown rice and whatever veggies you’d like. You could also add in pre-cooked chopped chicken for chicken fried rice. Easy ‘leftovers’ meal!
Cottage Cheese Pancakes!
1/2 cup ground oats (or you could use almond flour or coconut flour)
1/2 cup cottage cheese
1/2 cup liquid egg whites
cinnamon, ginger, vanilla (any spice you’d like!)
** you can also so 1/4 cup or 1/3 cup measurements for this recipe – just keep all the measurements the same!
Stir and mix pancake batter and place small amounts in a non-stick frying pan. Cook at a low heat. I also recommend using a little olive oil in the pan so they don’t stick. Top with your favourite berries or a little bit of natural peanut butter.