MINI EGG CUPS
In a bowl, combine 12 eggs, 1 chopped onion, 1 4oz can green chiles, 2 pounds ground meat (I used maple seasoned venison), 16oz container cottage cheese, 1/3 bag shredded cheese
Bake in either 1 13 x 9 or 1 8 x 8 and 12 muffin tins. Bake for 45 at 350
Mix 1/2 cup oats, 1 scoop vanilla protein powder, 2 TBSP sugar free pudding mix, and enough water to make a paste. Store in the fridge overnight. Serve cold
PROTEIN MINI MUFFINS
In a bowl, combine 2 scoops protein powder, 1 1/2 TBSP coconut flour, and 1 TBSP coconut oil. Mix. Depending on flour, you may have to add some almond milk.
In a sprayed mini muffin tin, fill tins 1/2 full. Bake for 7 minutes at 350.
CHOCOLATE PEANUT BUTTER PROTEIN BANANA SHAKE
Cut bananas in 1/2. Freeze overnight. In baggies, pre make 2 TBSP peanut butter powder, 1 scoop protein powder, and 1 TBSP cocoa powder. In the morning, grab 1/2 banana and 1 baggie and blend into a milkshake (add a little almond milk if necessary)
LEMON PROTEIN BARS
For the crust: combine 1 cup almond flour, 1/2 cup vanilla protein powder, 1/4 cup melted coconut oil, splash of butter extract, dash of baking powder. Mix.
In a sprayed 8 x 8, mash crust down and bake for 10 min at 350
For the topping, combine 3/4 cup lemon juice, 3 eggs, sugar substitute, and zest from 1 lemon. Once crust is done, add topping and bake an additional 15 minutes
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