Angie's Blueberry Bliss Banana Protein Shake

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  • 1 handful of spinach

  • 1 scoop protein powder

  • 1 tsp. vanilla extract or almond extract

  • ¼ cup blueberries

  • ¼ - ½ frozen banana (this will make it frothy!)

  • ¼ cup gluten free oatmeal (you can decrease this amount if needed to fit macros)

  • ¾ - 1 cup ice

  • ½ - ¾ cup almond or coconut milk


Directions: 

Place ingredients into blender or silver bullet and blend!  Enjoy! 

 Nutrition:  Calories 248,  Protein 28g,  Carbs 30g,  Fiber 8g,  Sugar 8g,  Fat 6g

Macros accounted for ¼ banana

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The Real Deal Chocolate Muffins!

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  • 1 cup oat flour

  • 4 egg whites

  • 2 scoops protein powder

  • 1/4 cup stevia or less depending on sweetness level you like

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/4 cup unsweetened applesauce

  • 4 tbsp cocoa powder

  • 1/2 cup almond milk

  • 3/4 cup pumpkin
    about a cup or so of grated zucchini (you can omit but it makes the muffins super moist)

  • 1/4 cup Greek yogurt


Directions:

  1. Preheat oven to 350 degrees F. Grease pan or use 12 liners for muffins; set aside.

  2. Combine eggs, applesauce, almond milk, pumpkin, grated zucchini, yogurt and vanilla extract in a large bowl. Whisk until combined.  Add in oat flour, stevia, protein powder, baking powder, cocoa powder, and salt.  Stir with until fully combined.  

  3. Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. DO NOT OVERBAKE!  Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.

    Nutrition:  Calories  62 Carbs 8 g  Fat 1 g Protein 7 g Fiber 2 g

Paleo Gingerbread Protein Muffins (SIBO Friendly & Gluten Free)

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  • 3 large eggs

  • 2 cups mashed bananas (4 medium)

  • 1/2 cup almond butter

  • 1/4 cup coconut oil

  • 1 teaspoon almond extract (you could also use vanilla)

  • 1/2 cup coconut flour (you could also use almond flour)

  • 1 1/2 scoop vanilla protein powder

  • 1 teaspoon ginger

  • 1 teaspoon cloves

  • 1/2 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon of salt

  • 1/2 cup frozen wild blueberries


1. Preheat oven to 350 degrees F. Grease pan or use 12 liners for muffins; set aside.

2. Combine eggs, bananas, almond butter, and almond extract in a large bowl. Whisk until combined. Add in coconut flour, cinnamon, baking powder, baking soda, and salt. Stir with until fully combined. Fold in blueberries.

3. Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.


Nutrition Information: Calories 125, Fat 6.2g, Carbs 15.4g, Protein 3.7g, Fiber 3.9g, Sugars 6.6g