Epic Protein Brownies

Today is an epic day. I Jordan McHenry, slept in, made something for breakfast other than pancakes, and am actually posting on my blog. Insert Harry Potter quote* “Ive waited 13yrs” XD sorry if you feel this way waiting for me to get back onto my blog!

Anyway, I was just so shocked by how delicious, tender and mousslike this protein brownie was that I knew at once it was destined to be immortalized in internet recipe glory ( I also wanted to be able to find it easily to make again haha!)

Pros of this recipe: The ingredients are simple and easy to find, the macros absolutely rock, it tastes kinda like chilis molten lava cake base, wait seriously? Yes. Make this.

Mind blowing Brownies

Ingredients:

1/2C (92g) liquid eg gwhites

1/4c (60g) pumpkin puree

1 scant Tbs (15g) unsweetened applesauce

2tbs (10g) Dark coco powder

2Tbs (20g) Oat flour

½ scoop (16g) Chocolate protein powder of choice*

1/2tsp baking powder

2 Heaping tbs granulated stevia (or sugar of choice)

3tbs sf mocha skinny syrup*

Method:

Mix all ingredients together in a bowl (wet to dry) until well incorporated) batter should not be so thick it cannot be poured. Pour into a well-greased 4×4 inch baking ramekin and pop in the oven at 350deg for 20-25min or until the center has risen and set.

Top to your heart’s desire ❤

Macros for entire brownie without the toppings:

252 Calories, 28g Carb, 4g Fat, 25g Protein, ( 8g Fiber, 4g Sugar, mainly a source of vitamin A)

Ingredients Notes:

*I used a blend of Lean body for her chocolate and BPI chocolate cookie because I needed to finish them off, depending on the flavor quality of your chocolate protein this could affect the brownies flavor just saying, the lean body for her chocolate powder is one of the best tasting chocolate proteins I have ever had it just doesn’t have the best macros. It is also a whey/casein blend which in my experience bakes much better than pure whey proteins. Less drying.

*If you do not have a sf or non sugar free (too each its own) chocolate or mocha flavored syrup understand this: I use this syrup in place of water and for extra flavor, therefore, if you are going to sub it you must understand that a substitution must be a liquid and you will also need to up the sweetness somehow for the same flavor to occur. I suggest maybe using coffee and some extra chocolate stevia drops if available. J syrup from home goods for $4

Peanut Butter Cheesecake stuffed Cupcakes

wow. Its been about a month since I last posted on this blog *cringes*… I am pretty upset I let that happen but sometimes life gets in the way. I started classes again, moved into an apartment, had surgery, and the list goes on… but no matter! I’m back now with lots of recipes backed up just itching to be shared!!

Getting back into the swing of things just in time for all hallows eve with a round of festive baking! First in the line up: Healthy chocolate cupcakes with a peanut butter protein cheesecake filling and a peanut butter pumpkin frosting! (whew say that 5x fast lol) This is one of my all time fav recipes because its sounds outlandishly impossible but oh my, it is very, very, possible. (and dangerously tasty) Hope this recipe is coming to you in time for any Halloween parties! And keep your eyes peeled for two more seasonal recipes I will be bringing your way before the week is out, its my gift to you for graciously enduring my absence. XD

Peanut butter cheesecake stuffed chocolate cupcakes with a pb pumpkin frosting

Cheesecake filling:
4oz fat free cream cheese
2tbs (3oz) fat free Greek yogurt
17g (1/2scoop) peanut butter whey (I used metabolic nutrition)*
1/2 a whole egg
1.5tbs (23g) egg whites
2tbs (30g) pumpkin
Pumpkin spice extract
1tbs granulated stevia

Combine all ingredients in a food processor or blender and set aside.

Cupcakes:
160g cauliflower (around 1/4 a large head or roughly larger than 1c)
3tbs (46g) eggwhites
1tbs (25g) applesauce
1tsp vanilla ext
1/2tsp chocolate ext
1tsp instant coffee
2tbs (10g) coco pwd
1/2 scoop (20g) chocolate protein pwd (I used nfsports)*
3tbs granulated stevia
Half 1/3C (20g) oat flour
2tbs (15g) spelt flour*
1/2tsp baking soda
1tsp baking pwd
2tbs (12g) pb2 (powdered peanut butter)
Dash almond milk

Method:
Place the cauliflower in a bowl with a lil bit if water and microwave till soft. Place in a food processor and add the eggs, apple sauce, extracts, coffee and coco pwd. Purée till it’s as smooth as you can get! Add in the rest of the ingredients and continue to pulse till smooth. Add just a splash of almond milk to help blend at the very end.

Line a cupcake tin with 6 liners; fill each one 1/3 of the way with batter. Then proceed to dollop 2tsp of cheesecake in the center of each cupcake. Proceed to pour remaining batter over each cupcake till the cheesecake is covered. Bake at 350deg F for 15-20min or until toothpick inserted comes out clean.
Let cool one minute in pan then remove and allow to cool completely outside of pan on a lil rack.

Frosting:
1/2tbs (6g) pb2* (powdered peanut butter)
2tbs (14g)  cinnamon roll pb lean*
1/2scoop (14g) peanut butter slap*
1/4C (60g) pumpkin puree
Stevia to taste (I used English toffee)
Archer farms pumpkin spice syrup to taste
Water to reach desired consistency
Mix!

Frost your cooled cupcakes with said frosting and get fancy with more Greek yogurt or cream cheese to decorate if ya want

*Note: you will have leftover cheesecake but that’s a win in my book. I took the rest; poured it in a loaf pan and baked for 30min

Also note* this could be a stand alone chocolate cupcake if you didn’t want to hassle with a filling; but you really should

Recipe Substitutions!

Proteins: as you may have noticed I used a few different powders in this recipe but no worries! All you need is a chocolate and peanut butter powder to create these cupcakes. I used Nutritforce chocolate whey, slap nutrition peanut butter whey and metabolic nutrition peanut butter whey (since apparently I’m indecisive lol). Since these are both whey’s and not casein blends I suggest substituting with a similar product and keeping the grams consistent.

Pb lean or PB2: substitute gram for gram with powdered peanut butter of choice

Spelt flour: substitute with whole wheat flour or more oat flour

If you have any other substitution inquiries please fire away and I will answer as best as I can 🙂

Mugcake Mondays!

 

Bringing a little more baking snazziness into your life with this superfood mugcake!! 😉 This mugcake is perfect for today as it is also mugcake Monday! He’s my little superfood secret weapon as I can eat my cake while also consuming a big ol dollup of vitamins/minerals! Simply add kale powder to the batter. That’s all, one little teaspoon of some sort of superfood powder and you are already halfway done vitamin wise for the whole day! (The best part is you can’t taste it!)

I made the cake chocolate because chocolate is always the answer (ok truthfully chocolate is one of the best ways to mask vegetables in healthy baking. My secrets out…. ). Topped with MORE chocolate and MORE superfood goodness! Gojis, blueberries and raspberries for all those wonderful antioxidants!! Give this guy a whirl if you’re stuck for a desert, snack, dinner, 3am in the morning hungover and hungry…. Drink responsibly lol

(Same Mugcake; different day 🙂 )

Superfood Mugcake

4.5tbs (70g) egg whites

1tbs (20g) applesauce

2.5tbs (12g) coco powder

2.5tbs (20g) oat flour

1/3scoop (10g) pesience chocolate peanut butter cup protein*

1tbs granulated stevia

1/3tsp baking powder

1tsp kale powder

Spray a small (roughly 4x4inch or 4inch diameter) mug, bowl or plastic container with spray oil. Mix all ingredients inside starting with wet and finishing with dry. Microwave for 45sec-1:30 (at 45sec the center is pretty undercooked so if you like that stop now! At 1min 30sec its all cooked through like a fluffy cake!)

Just look at that perfectly cake-like center ❤ its a work of beauty to be sure!

*Toppings in photos are a peanut butter sauce made from Chocolate Pb2, fresh berries and goji berries!

Nutrition for Cake! : 200 Calories, 26g Carb 3g Fat 19g Protein (Bonus nutrition!: 8g Fiber 3g Sugar 26% daily vitamin A requirement, 20% calcium requirement, 17% iron requirement )

**Recipe Notes:

Substitutions are pretty straight forward: pumpkin/banana for the applesauce if need be, truvia/sucralose/monk fruit for the stevia, its your head on the flour substitutions you have been warned! (flavor wise mostly).

What really matters is the Protein! My favorite baking brand plays the star part again; Pescience select Protein chocolate peanut butter cup! Whenever I use this brand I don’t have to worry at all about flavor or nutrition because they taste EXACTLY like the name and ALWAYS carry it through baking! In addition they are low fat, low carb and high protein like a protein powder should be! Plus a casein+whey blend for a fuller longer lasting protein high J If you want to eexpereince pesciense as well click hereeee and you can use my code JMC25 for 25% off your entire order!!

Another chocolate protein powder can suffice but you’re seriously missing out! 😉 just try to keep the grams the same as usual!

 

Pumpkin Spice Pacakes

And so it begins, the start of another wonderful crisp fall! I know for some of us (Myself included) the expected whether is still eluding us… (ehemm 95+ degrees Texas…. ) but I cant stop my heart from getting into the spirit of the season! I guess Ill just have to turn my air conditioner down really low, wear a fuzzy sweater and pretend the season has already begun haha I mean, it has in some places right?? Right. So its totally acceptable for me to welcome fall with a spectacular platter of pumpkin spice pancakes!

Dense beautiful lil flapjacks doused in peanut butter syrup with a dollop of pure Irish butter melting eagerly atop ❤ I let my roommate taste a bite and she was left speechless for a couple minutes as her taste buds encountered the full force of spice laden bliss. I think I can still make adjustments and improvements on this recipe but the beauty of a blog is that I can always come back and edit things!

Although my roommate feels they are perfect and immediately demanded the recipe! I hope you guys are as eager as she is because this one is a goodie 🙂 I felt like the season has officially begun after this triumphant stack.

Pumpkin Spice Pancakes

1/2C (92g) liquid egg whites

1/3C (80g) pure pumpkin puree

3tbs pumpkin spice skinny syrup*

1/3C (40g) Oat flour

1tbs (7g) coconut flour

1tsp (5g) psyllium husk powder

2tbs Granulated stevia

1tsp baking powder

1/2tsp baking soda

dash maple extract

1/4tsp cinnamon

1/8tsp each: nutmeg, cloves, ginger

water as needed (1-3tbs)

Method:

Mix together all ingredients except the water (going wet to dry) until just combined. Be careful not to over stir or your batter will turn gumpy and gummy. Let sit and thicken 5-10min, then proceed to add the extra water stirring SLOWLY as to not agitate the batter. Pour onto you heated griddle and flip when bubbles appear on the surface.

makes 4-5 medium sized pancakes

Nutrition for entire stack sans syrup: 287 Calories 19g Protein 4g Fat 41g Carb (Bonus: 13g Fiber, 3g Sugar, 195% daily vitamin A requirement yay for pumpkin!)

PB syrup:

2/3 scoop (17g) peanut butter whey protein*

1tbs (6g) PB2*

walden farms maple syrup to blend* OR syrup of choice

Mix! **Nutrition depends on protein, pb powder and syrup choices

**Recipe Notes:

skinny syrup: the pumpkin spice flavor is currently being sold at Homegoods, Khoals and select bath and body works. I have also found it at target. Here are possible substitution options: sf vanilla r caramel coffee syrup + extra pumpkin pie spices, sf pancake syrup + extra pumpkin pie spices, water or almond milk + liquid stevia drops + extra pumpkin pie spice)

For the pb syrup I used metabolic nutrition pb why because it honestly is the best Peanut butter flavored protein I have ever tried. Can totally be subbed with another powder!

I used bell plantation PB2 obviously it can be subbed with another pb powder brand or actual pb 🙂

Easy-Peasy Coffee cake

Ok so if you have been following me for a while you know of my obsession with coffee cake (amongst other food related obsession lol). I mean my first post WAS  a coffee cake recipe! You will notice I am continually throwing out different coffee cake recipes with different textures, fillings, flavors and ingredients. Even my first post was  a coffee cake recipe!   I’m like the mad scientist for healthy coffee cake haha But my taste buds definitely DON’T complain!!!

( I like to top anything I bake with peanut butter, occasionally fruit and more walden farms syrup lol)

Recently I have been obsessed with this bad boy>>> Easy-peasy HIGH protein coffee cake!!! Am I using caps to often in this post?? TOO BAD. food makes me excited XD This recipe came out of necessity; I was too tired to really put to much effort into my creation sooooo I just plopped some stuff in a bowl, popped it in the oven, and came out with a surprising success! This doesn’t always happen believe me, but when it does I feel like I deserve a medal.

I have manipulated this recipe a couple ways to test its boundaries even further and am pleased to announce it is SUPER adaptable! You’ll notice the first pic is green, well that’s because I added a tsp of kale powder to the batter. In my most recent creation (pictured below), I doubled the recipe, swapped the whey+casein blend for a whey isolate, and changed the cinnamon filling to a chocolate swirl! This recipe proved up to the task and still remained successful through the tampering!!

Now that I have successfully revved up your expectation allow me to get to the recipe portion of this post: without further ado I give you coffee cake 😉

Easy-Peasy Coffee Cake

Batter-

1/2C (92g) liquid eggwhites

2tbs (40g) Apple sauce uns.

2tbs uns Almond milk *(or milk of choice)

2tbs (14g) Coconut flour

1tsp baking powder

1tsp psyllium husk powder*

Opt. tsp (5g) Kale powder

1/2 scoop (15g) Pescience snicker doodle protein powder*

Filling-

1-2tsp (depends on your preference) (6-12g) Date sugar OR coconut sugar

HEAPING amount of cinnamon

2tbs Walden farms pancake syrup*

OR Chocolate swirl!-

1tbs (5g) coco powder

1/4 scoop (7g) chocolate protein powder*

1/2 scoop (4g) super food chocolate powder

1tbs chocolate Walden farms syrup

Method for either: mix together in a small bowl and set aside

method for whole recipe:

In a mixing bowl, combine all the batter ingredients, wet to dry, until well combined. Let the batter sit for at least 5min while you preheat the oven to 30deg F. (this allows the coconut flour to thicken the batter)

Once batter has thickened, pour half of it into the bottom of a roughly 4x4inch small baking ramekin or dish. Cover this batter layer with the filling.

After layering on the filling, carefully cover the top with the remaining batter. Being careful not to swirl the filling in.

Place in the oven and bake for 15-25min (varies per oven) You will know it is finished when the cake has risen and the top has a gelden brown crisp to it.

Nutrition for cinnamon coffee Cake: 215Calories 3g Fat 20.7 Carb 24.2g Protein (bonus: 10.6g Fiber!)

*For chocolate filling subtract 15calories 3g Carb and add> 41 Calories 4g Protein, 1g Fat, 4g Carb

**Recipe Notes:

Protein powder: Yes here it is again, my favorite baking weapon, Select protein powders! Highlighting the spectacular snicker doodle flavor! Ill state again why I’m constantly using this brand- It has outstanding flavors that DONT bake out in cooking and taste exactly like there names!! Their powders are a whey/casein blend which I have found makes protein baking immensely more successful AND keeps you fuller longer thanks to the slow digesting casein protein 🙂

If you are still on the fence about this brand they do offer sample packets AND miniature protein tubs just to wet your feet in the company! But be sure to use my code: JMC25 so you can get 25% off your entire order at Pescience.com!

Recently I did successful swap out the above protein for Salted caramel Optimum nutrition whey and I would like to report that it did work! ( this is the powder I used in the chocolate swirl photo) So as always keep the grams the same and feel free to sub!

Psyllium husk powder: yes this is a crucial ingredient, no its not super hard to find or expensive. I found it at Kroger in a massive tub the other day for $10

Walden farms: In the cinnamon filling this can be swapped with- Honey, agave, maple syrup, sugar free maple syrup etc… but the nutrition will change!

In the chocolate filling I would recommend subbing with coffee and maybe adding a dash of liquid stevia for sweetness

Chocolate filling protein: This is not as crucial as it does not effect baking so sub away till your hearts content! I used optimum nutrition extreme milk chocolate with great success.

 

 

 

Turkey Tacos

Hers an idea, let me show you the savory side of me for a change! I cook everything I eat but sometimes I forget that cooking doesn’t come naturally to everyone. I need to commit to posting more of my go-to savory meals because they are just so darn easy and tasty!

(Turkey taco meat pictured on top of rice and cauliflower topped with chopped avocado and salsa)

This week after eating sautéed chicken for 3 days straight (no time to meal prep ugh) I decided enough was enough and introduced ground taco meat in BULK to last me through a few meals. When cooking, I like to make sure my ingredients are simple and minimal, I want a fast delicious meal that doesn’t require half the kitchen… most of the time… I admit I get carried away occasionally haha. Im proud to say this take on the normal ground taco meat fits that mold and came together in 30min or less! The hardest thing to find was the seasoning packet: Mrs. Dash salt free taco seasoning.

“Jordan why are you using a flavoring packet??”

Because to be frank, my ability to create Mexican tasting food is about as strong as the amount of Hispanic blood in my veins. That is to say none lol. However this blend is available in Kroger for sure! And you can always sub your own taco blend or another brand *( Just know other brands will alter the nutrition info)

Turkey Tacos

(serves 4)

1 package extra lean ground turkey*( Or ground meat of choice)

1/2C  Pomi tomato puree *(Or other brand of pure tomato sauce)

1/4C lime juice

1-2tbs Worcestershire sauce or braggs liquid aminos

3tsp Olive oil

1/4-1/2C chopped white onion

1tbs minced garlic

1 packet Mrs. Dash Taco seasoning

Method:

Combine all ingredients in a large sauce pot. Chop/ mash everything together until the turkey is well broken up. Cover and cook over low heat for 20-30min stirring and chopping occasionally. Once turkey is cooked through, remove pot from heat. Serve immediately or allow to cool before storing. ( It took my turkey only 30min to cook through)

Nutrition for 1/4 of Recipe: 218 Calories 5.4g Fat 7.8g Carb 34.2g Protein

**Recipe Notes:

All substitutions are listed in either the recipe itself or above caption, remember that changing an ingredient will change the nutrition info!

 

Chocolate Zucchini Waffles

You asked for it, you waited for it, so here it is! The moment you have all been anticipating…………..

CHOCOLATE ZUCHINI WAFFLESLayers of thick chocolate batter with cascading rivers of protein peanut butter and decorative nana slices + white chocolate chips. Love at first bite.

Ba-bada-dum-dum-ba-dahhhh <some form of drum roll…. A recipe fit to make any stack of pancakes look like a sorry lump of dough by comparison. These puppies are thick, voluminous and chocolateyyyy 😀 Its one of those recipes I can recreate and trust to pop out the same beautiful stack every time without fail ❤ and the best part? I get more than 1 waffle!!! My waffle iron is a massive old fashioned one not one of the mini Belgium waffle makers so this is a huge accomplishment lol. I can squeeze 3 smallish waffles OR two pretty darn massive dudes for my morning consumptions out of this recipe 🙂 Annnnnnnd since I really don’t think I can do any more to amp up this recipe than said photo ^^ I’m just gonna end it here and give you the deets already 😉

Chocolate Zucchini Waffles:

1/2c (92g) liquid eggwhites

1/2 medium (120g) zucchini finely shredded

1tbs Walden farms chocolate sauce or coffee

4tbs (30g) oat flour

1tsp (5g) phsyllium husk powder

2tbs (10g) coco powder

1/4tsp baking powder

1tbs (6g) chocolate pb2

2tbs granulated stevia

1-2tbs almond milk if needed

Method:

Combine all ingredients in a bowl going wet to dry and mix until well incorporated. ( you don’t want giant wads of zucchini) Let sit for about 5min to thicken up, then pour 1/2 or 1/3 of the batter onto a greased and pre-heated waffle iron. My waffle maker takes 5min to cook.

Repeat for the rest of the batter!

Nutrition for entire recipe: 253 Calories 37g Carb 4g Fat 19g Protein ( Bonus:13g Fiber, 36% daily recommended dose of vitamin C, 16% of iron, 12% of calcium)

Delicious and Healthy

Recipe Notes: Not really much to sub, If you want to be a healthy baking kitchen this recipe includes some of my favorite and most recommended staples! Enjoy!

Marbled Mugcake

The other morning I woke up for the first time in about three weeks NOT craving pancakes or oatmeal. My usually easy to please foodie self turned its nose up at them. Pancakes and oats are great but I have learned recently that anything, no matter how delicious, can get tiring after three straight weeks. XD

My solution to the dilemma that did not involve waiting an hour for something to bake?? Mugcakes! Gloriously gooey cakey quick morning delights. It had been a while since I last made a mugcake so I had no recipes in my back pocket, no matter, I love a good challenge. After multiple cups of coffee (it is the morning mind you) I was able to pull off a spectacularly ingenious tasting and looking breakfast item: Marbled Mugcakes!! Combing the two flavor power houses of caramel and chocolate into one marvelously swirled cake!

The cake was gooey on the outside with a light airy crumb inside, It made my sorry taste buds dance for joy at this new ingenious treat. And the best part is that you don’t even need crazy ingredients! It’s amazing how microwaving can change the whole flavor of something, bringing it to a whole new cake dimension.

If you’re stuck in a breakfast rut I urge you to break the monotony with a delicious, protein packed way to start your day. Go ahead, eat cake for breakfast >: )

Marbled Mug cake

1/2C (92g) eggwhites

2tbs (40g) applesauce

3tbs (20g) oat flour

1tbs (7g) coconut flour

2tbs stevia

1tsp baking soda

Mix the base batter then pour half into a separate bowl.

For Vanilla half:

Add>

1/4 scoop (7g) vanilla or salted caramel (YUM) protein powder*

2tbs vanilla or caramel sf syrup*

Water if necessary to help make a batter.

Mix

For chocolate half:

Add>

1/4scoop (7g) chocolate protein powder*

3/4tbs (4g) coco powder

Opt. Dash chocolate superfood blend

2-3tbs cooled coffee to make a batter

Mix

Spray 2 small mugs WELL with spray oil. Then begin to layer the batters by alternating. Chocolate >vanilla>chocolate> vanilla etc.. Until all batter is used.

Don’t worry about swirling! The act of pouring the batters on top of each other swirls it for you 🙂

Microwave for 45sec; check them, then add another 30sec if not cooked yet. (Cakes will separate from edges of mug and appear porous whence cooked)

Top with chocolate sauce, melted blueberries and MORE chocolate sauce!!! 😀

**Recipe notes:

I used two small mugs and I do recommend this as it makes coking time faster and the swirls prettier since there’s less space for the batter to spill around

If you’re fake doesn’t come out marbled the batters where probably too liquidy; don’t worry though it’ll still taste great!

On the proteins I used optimum nutrition extreme chocolate and salted caramel flavors. Theses are whey isolates and worked extremely well flavor and cooking wise 🙂 as usual exchange gram for gram with proteins 

If you don’t have sf syrup ( get some from your local grocery srsly or from home goods/ koals) sub with extra stevia drops and water

Zesty Greek Chicken

Recently I have been back on the “Bro-Food” bandwagon, this is primarily due to a new training program I am doing with a trainer at my gym and I am already seeing amazing results!! The downside is that your typical bro food (chicken, veg, rice: Repeat.) can get a little boring Luckily I have never let any sort of dietary conundrums get my culinary spirit down! I just took this on as a new challenge! A chance to broaden my foodie horizon to include all those stuck in the horrid cycle of bland tasteless meals. My new motto: interesting Bro Food Only! No sorry boiled chicken or limp steamed veggies. You CAN still have flavor even on stricter meal plans!

Grilled Zesty Greek Chicken Beside roasted baby broccoli and oven dill new potatoes!)

My current favorite creation:

Zesty Greek Chicken!

This marinade comes through the chicken with a Ka-Pow! Of flavor and is sooo unbelievably easy! I have been making it at least once a week and am definitely addicted. The trick is the lemon or lime juice and marinating time. The acids in the marinade penetrate the meat better than most sauces and given time will flow through the entire piece of chicken creating flavor inside the meat and not just the outside!

This is a handy rule to keep in mind when marinating any kind of meat but I will stop my foodie babble now and let you see the recipe!

Marinade: (For 1 LARGE batch of chicken)

1/3-1/2c Lemon or lime juice ( I have been using lime recently)

1/4C Braggs liquid aminos Or worcestershire Sauce

2tsp liquid smoke

1-2tbs minced garlic

1tbs fresh cilantro

Generous shaking of onion powder

Generous shaking of chosen greek seasoning blend. I used Cavenders All Purpose greek seasoning*

Mix all ingredients together in a bowl then pour over your chicken. ( I like to marinate my chicken in a zip lock baggie because it allows the marinade to reach all areas of the meat.) Marinate for AT LEAST 24hrs. You can let this sit and get real flavorful for 2days if you want if kept refrigerated but it needs at least a full day to reach flavor potential!!

(Pan seared zesty Greek chicken over white rice with a side of steamed veg tossed in honey mustard)

I recommend grilling or sautéing the chicken once marinated because this locks in flavor better than oven-cooking.

*Recipe Notes:

Not many substitutions here but I did want to clarify that you should not be afraid of the sodium in a seasoning mix!! If you are drinking your daily water allotment, exercising, and eating balanced, some extra sodium will not harm you J Go ahead, add a shake of your favorite seasoning blend, you will live I promise!

< Here is the exact seasoning I use and love if you are at a loss for a Greek style seasoning mix.

Banana Bread Broiled Zoats

Decided to change things up this morning with some baked oats! Actually.. BROILED oats!! I was too lazy to wait for it to finish cooking so I broiled it for 4min and the result was insane! It puffed up all big and squishy with a Creme brûlée esque inside, it was like oatmeal texture in a loaf shape. I spread that puppy with snickerdoodle buff bake high protein almond butter and we good to go!

Banana bread broiled zoats:

1/2C (40g) Oats

1/2c (92g) egg whites

1 medium zucchini (100g) finely grated

1/2 a ripe banana (70g) mashed

1/2 a scoop (17g) banana protein pwd*

2-3tbs water

2-3tbs sf syrup, I used vanilla (or almond milk/more water with added stevia for the sweetener)

1tsp baking powder

**optional extra tsp liquid stevia for extra sweetness

Combine all ingredients and allow oat mixture to sit overnight in a covered container in your fridge. In the morning; preheat the oven to 350deg, pour the oat mixture into a small 4x4inch baking dish or small baking dish of choice. Bake for 25min and then broil on high for 3-4min. After baking for 25min the edges should be mostly cooked leaving an undercooked middle, after broiling the entire top should be golden brown and the cake should have risen dramatically.

*Please note this method only works if you let the oats sit overnight because the temperature of the oat mixture does effect the process! It has to be cold from the fridge J

Now when you bite in to your masterpiece you will experience a curious cross breed of warm creamy oats and firm chewy cake. Giving it a very crème brulee’ d feel accurate to the creations christening 😉

Nutrition for the entire recipe:357Cals 50g Carb, 5g Fat, 28g Protein

**Substitution Notes:

For the Protein powder I used a sample of some random Banana whey isolate, I know I normally promote casein/whey blends but for this particular recipe a whey concentrate is okay! It actually adds in the puffiness of the recipe. I would recommend subbing with vanilla or chocolate proteins (keep grams consistant) if banana is not an option!

If you are out of protein or sadly never dived into the market let me introduce you to my current favorite brand Pescience Select Protein ❤ click this pic if you need a little extra protein in your daily shenanigans and use my code JMC25 for 25% off your purchase 😀 ( Note: This brand will work for practically ALL of my recipes!)