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Asparagus Salmon

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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.
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Protein Snack

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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.
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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.
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Smoatmeal

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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!
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Honey Ricotta Toast

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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
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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.
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30 grams of protein with broccoli and strawberry

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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
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