This delicious waist slimming recipe makes one serving of 6 mini muffins which serve as a complete breakfast or snack. Contains only 237 calories, 1.7g of Fat, 19g Carbs of which 4.5g is fiber, only 2.5g of sugar, and a whopping 36.5g of Protein!…..  Dunkin Donuts has nothing on these!

Ingredients:

• 2 egg whites
• 1/4 cup pumpkin
• 1/4 cup quick oats
• 1 scoop Muscle Gauge Protein Isolate Powder, Vanilla
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1-2 servings of stevia extract powder

Directions:

1. Preheat oven to 405 degrees and coat a mini muffin baking pan with coconut oil spray. (olive oil spray can be used too)
2. Mix all dry ingredients together. 
3. Mix egg whites and pumpkin and add dry to wet mixture.
4. Bake for 15 minutes or until toothpick comes out clean.

* I make a few batches at a time to have ready for when on the go. You can freeze and thaw out if not using within 3-4 days. 

Do so now!

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• 2 Tbsp Fresh Aloe Vera, gel
• 1/2 – 1 tsp Fresh Ginger Root (depending on how spicy you want it)
• 1/2 Fresh Lemon Juice, squeezed
• 1 Fresh Mint Leaf
• 16 oz spring water
• Pure Stevia Extract, powder (to taste)

Blend all ingredients, except mint. Add mint and let infuse for at least 15 minutes. I prefer to double the recipe and leave overnight in fridge to maximize the infusing. This way I have ready for morning and night. 

Is best if you drink first thing in morning on empty stomach (15-30mins before breakfast) and before bed.

Enjoy and feel great !

6 egg whites

1/2 cup Quaker Old Fashion Oatmeal

Dash of cinnamon

1 packet Stevia extract powder

1 Tbsp Ground Flaxseed

1/4 tsp baking soda

1/2 Golden Delicious Apple, diced small

Directions:

Preheat a non tick pan on medium heat. Blend all ingredients together, leaving the diced apples aside. Let sit for a few minutes before cooking. Take a 1/4 at a time for each pancake of the blended contents and cook in a pan. Once it begins to bubble, place 1/4 of the diced apples on top of pancakes and let set a bit. Flip pancakes to cook other side. Repeat for each pancake or make all at once in a large girdle. Top with cinnamon to serve. Makes 1 serving of 4 pancakes.

5 Swai Fillets, 6 oz Raw

1 Package Knorr Pesto Mix, Dry

1 Tbsp Balsamic Vinegar

2 tsp Coriander, ground

2 tsp Parsley, dry

2 Tbsp Garlic, minced

2 tsp Cumin, ground

2 tsp Paprika, ground

Dash of Cayenne Pepper

1/2 Lemon, juice

1/4 cup Fage 0% Greek Yogurt, Plain

1 Tbsp Grated Veggie Topping (Non-Dairy Parmesan Cheese)

5 Packages of Tofu Shirataki Fettuccine Noodles

5 Wedges of Light Laughing Cow Soft Cheese

Extra Gratted Veggie Topping, for serving

Directions:

Swai Fish:

Preheat oven on 450 degrees.  In a large sellable bag place swai fillets and set aside. In a small bowl, place the remaining ingredients (except bran, noodles, and laughing cow cheese) and combine well. Add half of the bowl contents into bag with fish, seal, and shake to coat throughout. Add bran, seal, and shake to coat well. Spray aluminum paper with Pam olive oil spray lightly, and place fish on rack. Bake for 15 minutes on low rack and broil for 5 more minutes.

Fettuccine:

In a microwave safe platter or large dish, add noodles, the rest of sauce, and cheese chopped in pieces. Microwave the shirataki noodles for 3 minutes, stirring midway.

Serve fish and fettuccine and top with additional grated veggie cheese.

Prep Time = 15 min. Cook Time = 20 min.

1/2 cup Quaker Multigrain Hot Cereal

1 scoop Muscle Gauge Cake Batter Protein

1  Tbsp Ground Flaxseed

1/2 serving of Frozen Peaches, thawed in microwave

1/2 cup Unsweetened Almond Milk, Vanilla flavor

1/3 cup- 1/2 cup water, depending on desired consistency.

Directions:

1. In a microwave safe bowl, add oats, flaxseed, and almond milk and mix well.
2. Cook in microwave for 2 minutes, stirring throughout.
3. Add in protein powder and water; mix well. Place in microwave for 40sec-1min.
4. Top with chopped peaches.