Almond Chocolate Protein Squares

(Serve 16 – 1 each) Prep Time 15mins, No Cooking

1 Cup Oat Flour, Gluten Free

1 Cup Whey protein powder, vanilla flavour

1/2 Cup Almond flour

1/2 tsp. Sea Salt (or Himalayan salt)

1 Cup All – Natural Almond Butter

2 tsp. Pure Vanilla extract

1/2 Cup Unsweetened Almond Milk

1/4 Cup Dark Chocolate chips, melted

Double Chocolate Cookie

(Makes 15 servings, 1 cookie each)

Non Stick cooking spray

1/4 Cup extra-virgin coconut oil, melted

1/2 Cup unsweetened applesauce

1/3 Cup pure maple syrup

1/4 Cup canned lite coconut milk

1/3 Cup coconut flour

1/4 Cup whole wheat flour

1/2 all-natural cocoa powder

1/4 semisweet chocolate morsels (or silvered raw almonds, chopped pecans, dried cherries, or raisins)

Egg Whites Pizza

(Serve 1)

Small/Medium skillet

Non Stick Spray

2/3 Cup liquid egg whites

1/4 Cup tomatoes sauce

1/4 shredded cheese or 1 light cheese stick

(Add any topping you wish, ham, sausage, chicken, bacon etc, not counting the calories or protein as these would be extra)

1. Line 8 x 8 inch baking tray with baking paper, set aside.
2. Place oat flour, protein powder, almond flour and salt in food processor, pulse to mix.
3. Add almond butter and extract; pulse for 1 minute, or until crumbly.
4. Add almond milk; pulse for 1 min or until mixture forms soft dough.
5. Press dough into prepared tray, smooth top with spatula.
6. Freeze, covered for 15mins
7. Cut into sixteen squares (2 x 2 inch each)
8. Drizzle melted chocolate evenly on top of protein squares (melt the chips few mins before taking it out from the freezer)
9. Freeze for 10mins
10. Store in freezer for up to one week in airtight container.

Total – Fat 13g, Saturated Fat 2g, Cholesterol 7mg, Sodium 122mg, Carbohydrates 11g, Fiber 3g, Sugars 3g, Protein 8g

1. Preheat oven to 350F (180d)
2. Lightly coated baking sheet with spray, or cupcake tray set aside
3. Combine coconut oil, applesauce, maple syrup, and coconut milk in a medium bowl, mix well and set aside
4. Combine coconut flour, whole wheat flour, and cocoa powder in a small bowl, mix well.
5. Add lour mixture to applesauce mixture, mix until well blended.
6. Add morsels, mix until blended.
7. Drop by heaping Tbsp onto prepared baking sheet or cupcake trays.
8. Bake for 12 minutes or until firm.

(Tip : For a gluten free version, swap 1/3 cup of brown rice flour for a whole wheat flour)

1. Spray the pan and turn heat on
2. Pour liquid egg whites and let it sit
3. Use the spatula to expose egg white to the pan and let it sit
4. Carefully tap the egg white crust to check for doneness
5. Add the tomato sauce and use spatula to spread the sauce around
6. Spread the cheese around it
7. Sprinkle with basil, garlic powder, you name it
8. Serve onto your plate and dig in, yummy….

Total – 175 Calories & 20g Protein