Proteinsforgood

Asparagus Salmon https://www.popsugar.com/fitness/Healthy-Asparagus-Salmon-Snack-29632841/ Ingredients 1 bunch asparagus, ends trimmed (about 20 spears) 1 tablespoon olive oil Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon Directions Preheat the oven to 400˚F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool. Once the asparagus spears have cooled, wrap four or five spears together with one slice of smoked salmon. Repeat with the rest of asparagus spears and salmon slices. Makes four asparagus bundles.

Low Carb Egg Avocado Ingredients 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional Directions Peel your hard-boiled eggs and run under cold water. Transfer to a cutting board, and slice into quarters. Combine your chopped eggs with the diced avocado in a small bowl or mug. Top off with garnishes of your choice, and enjoy.

Paleo Bowl of Eggs Ingredients 1 teaspoon ghee 2 fresh eggs 2 ounces wild smoked salmon (roughly 2 thin slices) 1/2 cup arugula 1/4 avocado, diced Squeeze of fresh lemon Pinch of freshly ground pepper Directions Heat your ghee over medium heat and swirl around in a nonstick pan. Slowly put 2 (unscrambled) eggs into the pan and cook until done, about 6 minutes. While your eggs are cooking, assemble your arugula, avocado, and smoked salmon in a shallow bowl. Squeeze lemon juice over everything, and sprinkle with pepper. Once your eggs are fully cooked, slide them into your bowl, and enjoy immediately.

Oatmeal... not !!!   it is a smoothie which is made from oatmeal Ingredients 1/2 cup oats 1 cup raw spinach 3/4 cup blueberries (not frozen; reserve 1/4 cup for the topping) 1/2 banana (not frozen) 1/3 scoop vanilla protein powder (I used Vega Sport Performance Protein) 1 teaspoon flax meal 1/2 teaspoon cinnamon 1/2 cup boiling water 1 tablespoon almonds, sliced or chopped Directions Throw everything in the blender except for 1/4 cup blueberries and the almonds. Puree until smooth. Pour into a bowl, top with blueberries and almonds, grab a spoon, and enjoy!

Honey Ricotta Toast                     Ingredients 1 slice toast Whole-milk ricotta cheese Honey Flaky sea salt Directions Spread a thick layer of ricotta cheese on the toast. Drizzle with honey and sprinkle with salt. Information Category Breads, Breakfast/Brunch Yield 1 piece of toast

lkj I               Ingredients 2 1/2 cups fat-free milk 1/2 cup instant polenta 1/4 dried blueberries 1/4 cup chopped almonds 2 tablespoons honey Cinnamon, to taste Directions Pour 2 cups of the milk into a medium saucepan, and bring to a boil. Whisk in the polenta, stirring for 5 minutes or until thick. Stir in the blueberries, almonds, and honey. Sprinkle with cinnamon to taste. Divide the polenta between 2 bowls and top each with 1/4 cup of the remaining milk.

30 grams of protein with broccoli and strawberry                     Ingredients 6 ounces vanilla nonfat Greek yogurt 8 almonds 1/4 cup broccoli florets, stems cut off 1 cup frozen strawberries 1/4 cup cannellini or garbanzo beans 3/4 cup iced green tea 1 teaspoon flaxmeal 1/4 teaspoon cinnamon Directions Pour all ingredients into a blender and mix until smooth. Pour into a glass and sprinkle a dash of cinnamon on top. Enjoy immediately. Makes 1 serving. See the nutritional info below. Source: Calorie Count Information Category Drinks, Smoothies Yield 1 serving Cook Time 5 minutes Nutrition Calories per serving 343

Mango and Pineapple With Shredded Coconut and Pistachios 5.3 ounces nonfat vanilla Greek yogurt: 110 calories One-quarter cup fresh mango: 25 calories Half a pineapple ring: 14 calories One tablespoon unsweetened shredded coconut: 33 calories Eight raw pistachios: 31 calories Total calories: 213

  Yogurt-Filled Cantaloupe Bowl   Ingredients 1/2 cantaloupe 6 ounces nonfat Greek yogurt 1 tablespoon fresh raspberries 1 tablespoon fresh blueberries 1 teaspoon raw pepita seeds Directions Scoop out seeds from the center of your half cantaloupe. Fill the hole with six ounces of nonfat Greek yogurt. Add berries to the yogurt and sprinkle with pepita seeds. Use a spoon to scoop bites right out of the cantaloupe peel!   Source: Calorie Count Information Category Breakfast/Brunch Yield Makes one serving. Nutrition Calories per serving 146

Spinach and Sun-Dried Tomato Scramble                     Ingredients 2 large eggs Scant 1/8 teaspoon kosher salt 1/2 tablespoon extra-virgin olive oil A pinch of red pepper flakes Packed 1/2 cup baby spinach 1 sun-dried tomato half, finely chopped 1 heaping tablespoon finely chopped roasted bell pepper (about 1/4 a pepper's worth) 1 tablespoon grated parmesan cheese, plus more for garnish Freshly cracked black pepper, to taste Chopped fresh parsley, for garnish, optional Toast, for serving, optional Directions Beat together the eggs and salt in a small mixing bowl until homogenous and frothy. Add the olive oil to a medium nonstick skillet, heat for about 1 minute over medium-high heat, then add the red pepper flakes and spinach and cook until the spinach is almost wilted, stirring occasionally. Add the sun-dried tomatoes and bell pepper, and cook for 30 more seconds, stirring occasionally. Add the egg and cook, stirring