*Serves 1
Per Serving: Calories 231, Protein 18g, Total Fat 11g, Carbs 13g, Fiber 3.5g
1/2 cup cottage cheese, low fat, small curd
1/4 cup blueberries
2 tbsp almonds, sliced
Instructions:
Scoop the cottage cheese into a bowl. Top with fresh blueberries and almonds. Serve immediately.
*Serves 10
Per Serving (1 popsicle): Calories 93, Protein 6.5g, Total Fat 4g, Carbs 6.5g, Fiber 1g
1 banana
½ cup vanilla greek yogurt
¼ cup peanut butter
1 cup fairlife milk
2 scoops chocolate protein powder*
TOPPINGS
diced strawberries
blueberries
shredded coconut
Instructions:
Add all ingredients in blender and blend until smooth.
Pour into molds and let freeze 30-40 minutes.
Remove from freezer add desired toppings and popsicle stick.
Return to freezer and allow to freeze until completely solid.
Run popsicles bottom under hot water for a few seconds to remove popsicles from mold with ease.
*Serves 4
Per Serving: Calories 348, Protein 46g, Total Fat 10g, Carbs 15g, Fiber 4.5g
1.5 boneless skinless chicken breasts, poached and cut into bite-sized pieces
1 avocado, cubed
1 small mango, cubed
1 c. grape tomatoes, quartered
1/2 c. fresh or frozen corn
1/4 red onion, thinly sliced
Walden Farms Honey Dijon
Instructions:
In a large bowl, combine salad ingredients and dressing.
Gently toss until salad is coated in dressing, then season to taste with salt and pepper.
*Serves 12
Per Serving (2 bites): Calories 116, Protein 6g, Total Fat 3g, Carbs 18g, Fiber 2g
6 very ripe bananas
1/2 cup mini chocolate chips
2 scoops Quest Peanut Butter Protein Powder*
Instructions:
Line a baking sheet with parchment paper.
Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet.
Cover with plastic wrap and place in the freezer for 1-1/2 hours. Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender.
You want the bananas to softened just a bit, but still be frozen. Place the bananas in the food processor and pulse/blend until smooth and creamy.
Stir in 1/4 cup mini chocolate chips and protein powder.
Grease a mini muffin pan with non-stick cooking spray.
Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips.
Place the muffin pan in the freezer for an hour. Remove the pan from the freezer and pop each bite out with a knife.
Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.
When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.
*Serves 2
Per Serving: Calories 169, Protein 25g, Total Fat 2.5g, Carbs 13g, Fiber 6g
2 medium apples peeled and cored
1 teaspoon ground cinnamon
5.3 ounces (1 Container) Yoplait Greek 100 vanilla yogurt
1/2 cup ProGranola Vanilla Cinnamon Cluster*
Instructions:
Peel and core apples, and slice the bottom off each one.
Sprinkle each with cinnamon, and rub it all over the outside and inside.
Place apples in microwave-safe bowls, and heat in microwave on full power for three minutes.
Scoop half of the yogurt into the center of each apple, and top with granola. Enjoy!
*Serves 3
Per Serving (2 bites): Calories 153, Protein 8g, Total Fat 9g, Carbs 12g, Fiber 3.5g
1/2 cup ProGranola*
4 tablespoons Splenda
4 tablespoons coconut oil melted
1.5 cup Greek yogurt, non-fat, plain
4 tablespoons honey
3 cups strawberries and/or raspberries fresh chopped
Instructions:
Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to a nonstick muffin tin.
In a small bowl, stir together ProGranola, splenda, and coconut oil.
Spoon a small amount into the bottom of each muffin cup.
In a medium bowl, mix together yogurt and honey.
Spoon 2 tablespoons into each muffin cup, covering the crust.
Top with fresh chopped berries.
Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!
*Serves 1
Per Serving: Calories 199, Protein 27g, Total Fat 4.5g, Carbs 24g, Fiber 13.5g
1 Container Vanilla Greek Yogurt, Nonfat
1/2 cup ProGranola® Vanilla Cinnamon Cluster*
12 Raspberries
Instructions:
Layer the following in a cup; 1/4 cup ProGranola, half the container of greek yogurt, 6 raspberries, and repeat.
Per Serving (3 pieces): Calories 183, Carbs 9g, Protein 22g, Total Fat 5.5g
1 Eat Me Guilt Free Chocolate Brownie
1 Eat me Guilt Free Blondie Vanilla Brownie
4 Strawberries
Divide brownies into six pieces each.
Cut strawberry into three pieces.
Set aside
Layer on kabob as follows: strawberry slice, Blondie Vanilla Brownie, strawberry, Chocolate Brownie and strawberry.
Repeat on each of the six kabobs.
