RASPBERRY CINNAMON PROTEIN OATMEAL{Lean Version}

I'm still trying to get rid of all the fresh raspberries I have in my home. So, I'm trying to get creative and make different versions of protein oatmeal's by using up my raspberries. How about a raspberry cinnamon oatmeal? I say, yes! And it tastes outstanding!



RASPBERRY CINNAMON PROTEIN OATMEAL {Lean Version}
Servings: 1
Prep Time: 3 minutes
Bake Time: 30 minutes
Bake Temp: 350 degrees

Ingredients
1/2 old-fashioned oats
1/4 tsp baking powder
1/4 cup raspberries, fresh or frozen
1/3 cup fat-free cottage cheese
1/4 tsp cinnamon
2 TBS sugar-free Torani Brown Sugar & Cinnamon syrup
2 egg whites
2 Stevia packets
1 cup water

Directions
1. Preheat oven to 350 degrees. In a medium size oven bake dish, mix all of your ingredients together, except for the water. You'll want to mix in your egg whites thoroughly before adding your water. Once your oatmeal mixture is mixed, then add your water.

2. Place in oven at 350 degrees for 30 to 35 minutes. Once your oatmeal is done cooking, remove from oven and stir. Set aside and let it cool for 5 minutes and to let it thicken. Sprinkle with extra cinnamon and enjoy!

Nutrition Facts:
Calories: 262
Fat: 3.5g
Carbs: 37g
Protein: 23g
Fiber: 6g
Sugar: 7g

If you want more oatmeal recipes, head on over to Recipes for Gals in Figure and Bodybuilding with Jen Grothe. I have been following her for some time now, and my oatmeal recipes started from the foundation of her baked oatmeal's. Thanks Jen!

VERY RASPBERRY PROTEIN OATMEAL {Lean Version}

My mother-in-law has fresh raspberries coming out of her ears this year. Every time I go to her house, she begs and pleads, "Will you please pick some raspberries and take them home with you?" How can I resist! I love fresh raspberries! What makes it even more fun is knowing I can have fresh raspberries in oatmeal the next morning.



VERY RASPBERRY PROTEIN OATMEAL {Lean Version}
Servings: 1
Prep Time: 5 minutes
Bake Time: 30 minutes
Bake Temp: 350 degrees

Ingredients
1/2 cup old-fashioned oats
1/4 cup fresh raspberries {you can use frozen too}
1/4 cup fat-free cottage cheese
1/4 tsp baking powder
2 TBS sugar-free Torani Raspberry syrup
2 egg whites
2 Stevia packets
1 cup water

Directions
1. Preheat oven to 350 degrees. In a medium size oven safe bowl, mix all of your ingredients together, except for the water. You'll add the water last after you have mixed your ingredients together. I find it easier to mix my ingredients without the water, because the egg whites are sometimes hard to whip in when there is water in the bowl. Once your ingredients are all mixed smoothly together, then add your water.

2. Place in oven at 350 degrees for 30 to 35 minutes. Pull out of oven once it is done, stir your oatmeal and set aside for 5 minutes to let it cool.

Nutrition Facts:
Calories: 240
Fat: 3.5g
Carbs: 35g
Protein: 19.5g
Fiber: 6g
Sugar: 5.5g

If you want more oatmeal recipes, head on over to Recipes for Gals in Figure and Bodybuilding with Jen Grothe. I have been following her for some time now, and my oatmeal recipes started from the foundation of her baked oatmeal's. Thanks Jen!

CINNAMON STREUSEL PROTEIN MUFFINS

Want a better way to enjoy your coffee in the morning? Or how would you like to sit and read your newspaper while enjoy a yummy muffin without feeling guilty? Well, now you can....with my Cinnamon Streusel Protein Muffins.



CINNAMON STREUSEL PROTEIN MUFFINS
Servings: 12
Prep Time: 5 minutes
Bake Time: 10 to 12 minutes
Bake Temp: 350 degrees

Muffin Ingredients
1 cup old-fashioned oats
4 scoops Dymatize Elite Gourmet Protein Vanilla Whey
1 tsp baking powder
1 tsp cinnamon
2 TBS sugar-free Torani Brown Sugar & Cinnamon Syrup
2 TBS egg whites
3 TBS Splenda
1/2 cup all-natural sugar-free applesauce
1/2 cup Fage 0% Total Plain Greek Yogurt
15 Cinnamon Danish Swirl Capella Drops

Topping Ingredients
2 TBS Splenda Brown Sugar
Spray Butter
Cinnamon, sprinkled

Directions
1. Preheat oven to 350 degrees. Lightly spray muffin tin with olive oil.

2. In a large mixing bowl, mix all of your muffin ingredients together. Using a spoon, pour muffin mixture into muffin tin. Makes 12 muffins. Place muffins in oven and bake for 9 to 10 minutes.

3. Pull muffins out. Spray each muffin with spray butter. Sprinkle Splenda brown sugar and cinnamon on top of muffins. Place back into oven for 2 minutes. Remove from oven and let cool. Enjoy!



Stephanie's Tip:
These muffins are heavy and will fill you up fast. These are perfect for an on the go breakfast or snack. I think they taste great, but I prefer them completely cooled off. They tasted better that way, once the flavors were locked in after cooling them down.

Nutrition Facts {1 muffin}
Calories: 84
Fat: 1g
Carbs: 9g
Protein: 10g
Fiber: 10g
Sugar: 3g

PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN {Single Serving}

I found a recipe online that was for a wheat bran muffin that you cook in a mug. What? I can cook a muffin in the microwave? I was thoroughly intrigued and thought to myself, how can I turn this wheat bran {carb-loaded} muffin into a healthy protein muffin? So, I started tinkering around on my own and came up with my very own pumpkin chocolate chip protein muffin. I was so excited how well it turned out, that I'm also making a banana bread muffin and an almond poppy seed muffin too. My options are endless and I'm going to keep plugging away my ingredients to make new protein muffin recipes to share with all of you. But, for now...enjoy my pumpkin chocolate chip muffins.



PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN
Servings: 1
Prep Time: 2 minutes
Cook Time: 1 minute

Ingredients
2 TBS pumpkin puree
1/2 scoop Dymatize Elite Gourmet Protein Vanilla Whey
2 TBS old-fashioned oats
1 tsp egg whites
1/4 tsp baking powder
1/4 tsp cinnamon
1 TBS fat-free cottage cheese
1 tsp Torani sugar-free pumpkin pie or vanilla syrup
1 Stevia packet
1 tsp chocolate chips {I prefer dark chocolate}

Directions
In a small bowl, mix all of your ingredients together. Lightly spray a mug or ramekin with Pam olive oil. Pour muffin mix into mug. Place in microwave on HIGH for 1 minute.



Stephanie's Tips
If you like your muffins a little gooey, then cook for 45 to 50 seconds. If you prefer your muffin more dry, cook for 70 seconds. I also use a little spray butter on top when I eat my muffin. Also too, if you want to make more than 1 serving, just use a larger microwavable bowl and however many extra servings you do, just add one extra minute to each serving.

Nutrition Facts {1 Muffin}
Calories: 147
Fat: 3g
Carbs: 16g
Protein: 15g
Fiber: 3g
Sugar: 4.5g

CHERRY AMARETTO PROTEIN PANCAKES {Bulking Version}

All I did with this recipe is double my lean version recipe. So, I decided to post my bulking version recipe in case people want to go directly to my bulking recipes. My husband loves these pancakes and he keeps asking for more =)



CHERRY AMARETTO PROTEIN PANCAKES {Bulking Version}
Servings: 1 {2 Pancakes}
Skillet Heat: 250 degrees
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
1 cup old-fashioned oats
4 egg whites
1/2 tsp baking powder
1 scoop Dymatize Elite Gourmet Protein Vanilla Whey
2 TBS all-natural {no-sugar added} applesauce
2 TBS dried cherries, chopped
1/2 tsp cherry extract
4 TBS Torani sugar-free Amaretto syrup
2 Stevia packets

Directions
Preheat your skillet to 250 degrees. Chop your dried cherries into tiny pieces. Mix all of your ingredients together along with your dried cherry pieces. Using a 2/3 measuring cup, pour your pancake mixture onto skillet. This recipe makes 2 large pancakes. Cook pancakes for 10 minutes on each side. Serve warm!

Nutrition Facts {2 pancakes}
Calories: 568
Fat: 8g
Carbs: 80g
Protein: 46g
Fiber: 10g
Sugar: 18g

CHERRY AMARETTO PROTEIN PANCAKES {Lean Version}

If you haven't noticed already....I love pancakes! I can't get enough of them. My kids love them too, which makes making a healthy breakfast for my kiddo's super easy. My husband asked me to make him some cherry amaretto flavored one's and of course I couldn't wait to start making them. It took me about 4 or 5 different attempts to get the recipe just right and now I'm so excited to finally share it with all of you. Enjoy!



CHERRY AMARETTO PROTEIN PANCAKES
Servings: 1 {Makes 2 pancakes}
Skillet Heat: 250 degrees
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
1/2 cup old-fashioned oats
2 egg whites
1/4 tsp baking powder
1/2 scoop Dymatize Elite Gourmet Protein Vanilla Whey
1 TBS all-natural {no sugar-added} applesauce
1 TBS dried cherries, chopped
1/4 tsp cherry extract
2 TBS Torani sugar-free Amaretto syrup
1 Stevia packet
dash of salt

Directions
Preheat skillet to 250 degrees. Chop your dried cherries into tiny pieces. Mix all of your ingredients together along with your chopped cherries. Spray your skillet lightly with Pam olive oil. Using 1/3 measuring cup, pour pancake mixture onto skillet. This should make 2 pancakes. Serve warm.

Nutrition Facts {2 pancakes}
Calories: 284
Fat: 4g
Carbs: 40g
Protein: 23g
Fiber: 5g
Sugar: 9g

ALMOND GRIDDLE CAKES WITH BLUEBERRY SYRUP Lean Version

I was actually trying to go for a red, white and blue pancake breakfast to bring in the 4th of July, but I decided last minute that it just wasn't working for me. So, I just made a white and blue pancake breakfast instead. Garnish this dish with a fresh strawberry and taa-daa....instant Independence Day breakfast. I got this recipe idea from my Clean Eating Magazine, except their recipe had cranberry syrup and I tweaked several ingredients to add more protein and less fat. My kind of recipe!



ALMOND GRIDDLE CAKES WITH BLUEBERRY SYRUP
Servings: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Griddle Heat: 250 degrees

Pancake Ingredients
1/4 cup almond flour {I like Bob's Red Mill}
1/4 cup oat flour
1/2 tsp baking powder
1/2 tsp vanilla extract
1 TBS sugar-free applesauce
4 egg whites

Blueberry syrup Ingredients
1/2 cup blueberries, fresh or frozen
1/4 cup water
2 Stevia packets
1/2 tsp vanilla extract

Topping
1/4 cup Total 0% Plain Fage Greek Yogurt

Directions
1. In a sauce pan, combine all of your syrup ingredients and simmer over low heat for 15 minutes. While your blueberries are simmering, start your pancake mixture.

2. Heat your griddle/skillet to 250 degrees. Mix all of your pancake ingredients in a small mixing bowl. Spray skillet/griddle lightly with Pam Olive Oil spray. Using a 1/8 cup, pour pancake mixture onto griddle. This recipe makes 6 pancakes. Cook on each side 2 to 3 minutes.

3. Remove syrup from stove and let it cool for 1 to 2 minutes before serving over your pancakes. Place a dollop of yogurt over the top of syrup and serve. Enjoy!

Nutrition Facts - Serving Size: 3 pancakes, 2 TBS syrup, 2 TBS yogurt
Calories: 192
Fat: 8g
Carbs: 17.5g
Protein: 14.5g
Fiber: 3.5g
Sugars: 6.5g

BLACKBERRY CHEESECAKE PROTEIN PANCAKES{Lean Version}

Who doesn't love a good cheesecake in the morning? Ha ha! Well I do! I made myself some yummy blackberry cheesecake pancakes and they turned out perfect. See, you can still have your cheesecake and eat it too. Enjoy!



BLACKBERRY CHEESECAKE PROTEIN PANCAKES {Lean Version}
Servings: 1 {2 pancakes}
Skillet Heat: 250 degrees
Cook Time: 20 minutes

Ingredients
1/2 cup old-fashioned oats
1/4 tsp baking soda
1/2 tsp vanilla extract
1/4 cup Blackberries, frozen
2 egg whites
2 TBS Da Vinci sugar-free French Vanilla syrup
1 Stevia packet
1 oz Fat-Free Cream Cheese
4-5 Capella Graham Cracker Drops

Directions
Mix all of your ingredients together, except for your cream cheese and graham cracker Capella drops. Once your pancake mixture is blended together, set aside.

Mix your fat-free cream cheese and Capella drops together till blended and cream cheese is smooth and creamy. Drop cream cheese into pancake mixture and swirl around. I just used a fork and mixed it in till I was satisfied with the cream cheese consistency.

Lightly spray skillet with Pam olive oil spray. Take 1/4 measuring cup scoop pancake mixture onto skillet. This recipe makes 2 pancakes. Cook on skillet at 250 degrees for 10 minutes. Then flip and cook the other side for another 10 minutes. Remove from heat and enjoy!

Stephanie's Tip
Once again, I've perfected a pancake that I really don't even need to serve with a topping. I just eat these like their cookies.

Nutrition Facts - {Serving size: 2 Pancakes}
Calories: 240
Fat: 3g
Carbs: 36g
Protein: 16.5g
Fiber: 6g
Sugar: 8g

BANANA BREAD PROTEIN PANCAKES {Lean Version}

A week or so ago, I decided to make my family some homemade banana muffins. I had no problem making them and resisting them seemed really easy. The thought of real white flour and real sugar made my skin crawl. I don't usually use those 2 ingredients, even when I'm making something for my kids. I try to stick to healthy ingredients, but I felt like my kids and husband deserved a little treat. What I didn't expect is how GOOD they would smell. Oh, the aroma's of banana's and cinnamon lingered through my house and it was so excruciatingly painful for me to deal with the smells. My stomach growled and my taste buds watered. Man, I could have killed to have just one bite of those yummy "unhealthy" muffins. But, I refrained! I was a good girl. Instead, I decided to whip up a homemade healthy protein packed banana pancake recipe for myself. I was able to enjoy the guilty pleasure as my muffins, without feeling guilty. Oh yeah baby!



BANANA BREAD PROTEIN PANCAKES {Lean Version}
Servings: 2 {Makes 4 pancakes}
Bake Skillet: 250 degrees
Bake Time: 20 minutes

Ingredients
1/2 cup old-fashioned oats
1/2 scoop Dymatize Elite Gourmet Protein Vanilla Whey
1 egg white
1/4 cup Fage Total 0% plain Greek yogurt
1/4 tsp baking powder
Pinch Sea Salt
1/4 banana, mashed
1/8 tsp cinnamon
1 TBS All-Natural sugar-free Applesauce
1 TBS Torani sugar-free Cinnamon & Brown Sugar syrup
1 Stevia packet
1/2 tsp vanilla extract
1 tsp walnuts, finely chopped

Directions
Mix all of your ingredients together till blended well. Preheat skillet to 250 degrees and lightly spray with Pam Olive Oil spray. Using a 1/4 measuring cup, scoop mixture onto skillet. Should make about 4 pancakes. Brown on both sides for 10 minutes each. Enjoy!

Nutrition Facts {Serving = 2 pancakes}
Calories: 157.5
Fat: 3g
Carbs: 21.5g
Protein: 13g
Fiber: 3g
Sugar: 4.5g

BANANA BREAD PROTEIN PANCAKES {Bulking Version}

Nothing beats the smell of fresh banana bread baking in the oven. You can have the best of both worlds without feeling like you're going without. Make some yummy Banana Bread Protein pancakes and your house will smell like the real deal....and you're taste buds will thank you for it too!



BANANA BREAD PROTEIN PANCAKES {Bulking Version}
Servings: 1 {Makes 4 pancakes}
Bake Skillet: 250 degrees
Bake Time: 20 minutes

Ingredients
1 cup old-fashioned oats
1 scoop BSN Syntha-6 Banana Whey Protein
2 egg whites
1/2 cup Fage Total 0% plain Greek yogurt
1/2 tsp baking powder
1/2 large banana, mashed
1/4 tsp cinnamon
2 TBS All-Natural Sugar-Free Applesauce
2 TBS Torani sugar-free Cinnamon & Brown Sugar syrup
2 Stevia packets
1 tsp vanilla extract
Pinch Sea Salt
1 TBS walnuts, finely chopped

Directions
Mix all of your ingredients together till mixed completely and blended well. Preheat skillet to 250 degrees and spray lightly with Pam Olive Oil spray. Using a 1/2 measuring cup, scoop pancake mixture onto skillet. Should make about 4 pancakes. Brown on both sides for 10 minutes each. Enjoy!

Nutrition Facts for 4 pancakes:
Calories: 726
Fat: 17g
Carbs: 93.5g
Protein: 53.5g
Fiber: 16g
Sugar: 20g

VERY VANILLA PROTEIN PANCAKES

I actually make these for my 2 little boys all the time. They love them and I know that they are eating something super healthy in the mornings. What's even more fun, is to know that if I don't feel like cooking one evening, I'll just grab one of these protein pancakes from the freezer, heat, and serve them up for dinner. And I don't feel an ounce of guilt for giving my kids pancakes for supper.



VERY VANILLA PROTEIN PANCAKES
Servings: Makes 8 single pancakes
Bake on skillet: 250 degrees
Bake Time: 10 to 12 minutes

Ingredients
1 cup Old-Fashioned Oats
1 6oz. Vanilla Low-fat Yogurt
2 scoops Dymatize Elite Gourmet Vanilla Whey Protein Powder
1 TBS Sugar-Free Fat-Free Jello Pudding Powder
1/2 cup Unsweetened Vanilla Almond Milk
1/2 tsp vanilla extract
1/4 cup egg whites
1/2 tsp baking powder
4 TBS Torani Sugar-Free Vanilla Syrup
1/4 cup Almond Flour {I use Bob's Red Mill}

Directions
Mix all of your ingredients together in a medium size mixing bowl. Heat skillet to 250 degrees and spray lightly with Pam Olive Oil. Using a 1/4 measuring cup, scoop pancake mixture onto skillet. This will make about 8 pancakes. Serve while warm with sugar-free maple syrup or sprinkle with cinnamon and Splenda.

Stephanie's Tip
Keep leftovers in the fridge or make a bunch and store them in your freezer. Then pull them out whenever you're ready to serve yummy protein pancakes. These pancakes are super soft and fluffy =)

Nutrition Facts {for 1 pancake}
Calories: 115
Fat: 3g
Carbs: 12g
Protein: 9g
Fiber: 1.5g
Sugar: 3g

CHOCOLATE PEANUT BUTTER PROTEIN SHAKE

Yesterday I posted a vanilla peanut butter protein shake. This recipe is very much like that one, but instead of using vanilla whey protein, I used chocolate whey protein. Who doesn't love the combination of chocolate peanut butter? "It's like burgers and fries! It's like ice cream and pickles....Unicorns and glitter!" Can anyone guess what commercial I'm quoting? Ha ha! Well, anyways, my kids love this recipe and I have no problem giving it to them every day. Now that summer is right around the corner, these will definitely be the best healthy summer time treat ever!



CHOCOLATE PEANUT BUTTER PROTEIN SHAKE
Servings:1

Ingredients
1/2 scoop Dymatize Elite Gourmet Chocolate Whey Protein
1 TBS PB2
1/2 cup fat-free cottage cheese
1 sweet n' low packet
1/4 cup unsweetened vanilla almond milk
4 ice cubes

Directions
Mix all in a blender till smooth and creamy. Serve immediately or store in the fridge for up to 12 hours. Enjoy the yummy goodness!

Nutrition Facts
Calories: 177
Fat: 2.5g
Carbs: 12g
Protein: 29g
Fiber: 1g
Sugar: 5.5g




**I originally discovered this recipe from Jen of Recipes for GALS in Figure & Bodybuilding when she did her Almond Butter Protein Shake. I just tweaked a few things with the recipe and turned it into a Chocolate Peanut Butter Protein Shake.

ALMOND BUTTER PROTEIN SHAKE By Jen Grothe - Of GALS in Figure & Bodybuilding

Remember last week when I posted the vanilla peanut butter and chocolate peanut butter protein shakes? Did you try them yet? If you haven't, then you're really missing out on something wonderful. I got the main foundation of those 2 recipes from an original recipe that I tried a few months ago. I got the recipe from Jen Grothe - Of GALS in Figure & Bodybuilding and it's for her Almond Butter Protein Shake. Her Almond Butter Shake is hands down on of my all time favorite protein shakes. It's smooth. It's creamy. It's almond butter. Mmmmm..... I think I'm going to go make myself one right now.



ALMOND BUTTER PROTEIN SHAKE {By Jen Grothe - of GALS in Figure & Bodybuilding}
Servings: 1

Ingredients
1/2 scoop of Dymatize Elite Gourmet Vanilla Creme Whey Protein
1/2 cup fat-free cottage cheese
1 TBS Almond Butter
1/4 cup unsweetened vanilla Almond Milk
1 sweetener packet {I used Sweet n' Low}
4 ice cubes

Directions
Mix all of your ingredients together in a blender till smooth. Enjoy! Thanks Jen for such a wonderful recipe!

Stephanie's Tip
My kids love smoothie's, so when I whip up one of these shakes for them, it makes me smile. I know they're getting great calories and proteins without adding a ton of extra sugar. Eat up boys!

Nutrition Facts
Calories: 247
Fat: 10g
Carbs: 13.5g
Proteins: 28g
Fiber: 3g
Sugar: 6g

STRAWBERRY BURST PROTEIN OATMEAL {Bulking Version}

My husband is not a big strawberry fan, but he had no complaints when I made him my Strawberry burst baked oatmeal. He ate it so fast, I even wondered if he actually tasted it. Ha ha!



STRAWBERRY BURST BAKED OATMEAL {Bulking Version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Ingredients
1 cup old-fashioned oats
1 cup fresh strawberries, chopped
2 egg whites
1/2 cup cottage cheese
1/2 tsp baking powder
1 tsp vanilla extract
4 TBS Torani sugar-free Vanilla syrup
2 Stevia packets
3 TBS sugar-free Strawberry Jam
2 cups water

Directions
Mix everything together except for the water. Once your oatmeal is mixed, then add your water and stir. Bake in oven at 400 degrees for 30 to 35 minutes. When done, remove from oven, stir and let it cool for 5 minutes before eating.

Nutrition Facts
Calories: 552
Fats: 8g
Carbs: 102g
Protein: 34g
Fiber: 14g
Sugar: 24g

STRAWBERRY BURST PROTEIN OATMEAL {Lean Version}

Summer is getting closer and the grocery stores are packed to the ceiling with fresh strawberries. There's no better way than to enjoy fresh strawberries than in your oatmeal in the morning. Ah, heaven!



STRAWBERRY BURST BAKED OATMEAL {Lean Version}
Servings: 1
Bake: 350 degrees
Bake Time: 30 to 35 minutes

Ingredients
1/2 cup old-fashioned oats
1/4 cup Fat-Free Cottage Cheese
1 egg white
1/4 tsp baking powder
1/4 cup fresh strawberries, chopped
1 TBS Sugar-Free Strawberry Jam
2 TBS Torani sugar-free vanilla syrup
1/2 tsp vanilla extract
1 Stevia packet
1 cup water

Directions
Mix all of your ingredients together, except for the water. Once your oatmeal is mixed together, than add your water and stir. Bake in oven at 350 degrees for 30 to 35 minutes. When done, let it cool for 5 minutes before eating.

Stephanie's Tip
Add an extra 1/4 cup to your oatmeal is you plan on making this the night before. Your oatmeal won't be as dry in the morning when you go to reheat it.

Nutrition Facts
Calories: 231
Fat: 3g
Carbs: 39g
Protein: 16g
Fiber: 5g
Sugar: 6g

CINNAMON SWIRL PROTEIN PANCAKES {Lean Version}

Everyone voted for cinnamon swirl protein pancakes and that's exactly what I've got! I've finely perfected them and they are uber delicious! I could seriously eat these all day long.



CINNAMON SWIRL PROTEIN PANCAKES {Lean Version}
Servings: 1 {Makes 2 pancakes}
Skillet Heat: 200 to 250 degrees
Bake Time: 10 minutes

Ingredients
1/2 cup old-fashioned oats
1/4 cup Fat-Free Cottage Cheese
1/4 tsp baking powder
1/2 scoop Dymatize Elite Gourmet Vanilla Whey Protein
1 egg white
1/8 tsp cinnamon
1/4 tsp butter extract
1/2 tsp vanilla extract
1 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup
1 TBS All-Natural {no sugar added} Applesauce
pinch sea salt

Topping
1/2 tsp cinnamon
2 tsp Splenda
1/2 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup



Directions
1. Mix all of your pancake ingredients together till blended well. Lightly spray skillet with Pam Olive Oil. Drop mixture onto skillet and make 2 pancakes. You will probably have to take a rubber spatula and move your mixture around to flatten them out.

2. Mix your topping ingredients together till completely blended. It may take a second for the cinnamon to absorb the moisture. Then drizzle cinnamon topping on top of baking pancakes. Take a butter knife and score the pancake a few times in different directions. This will make your wonderful "cinnamon swirl" effect.

3. Pancakes will cook for 4 to 5 minutes on each side. They should turn out golden brown. Remove from skillet and enjoy while they are still warm.



Stephanie's Tip
Top with sugar-free syrup, cinnamon vanilla Greek Yogurt, or sprinkle with cinnamon & sugar. Or you could be like me and eat them with your hands with no topping or syrup. Yeah! They're that good! I seriously don't need anything on top of them. This is a great breakfast or post-workout meal for me that I can eat on the go.

Nutrition Facts:
Calories: 283
Fat: 4g
Carbs: 37.5g
Protein: 26g
Fiber: 5g
Sugar: 5g

CINNAMON SWIRL PROTEIN PANCAKES {Bulking Version}

Last month I held a poll on what should my next recipe be? Cinnamon Swirl Protein Pancakes won by a long shot and I was really happy that it did. I was so eager to start putting my ingredients together and come up with the best Cinnamon Swirl Pancakes. You know what? I think I finally got it! These taste so great and my husband and I almost don't even need any syrup or topping to make 'em taste better. Yeah! They're that good!



CINNAMON SWIRL PROTEIN PANCAKES {Bulking Version}
Servings: 1 {makes 2 large pancakes}
Skillet Heat: 200 to 250 degrees
Bake Time: 8 to 10 minutes

Ingredients
1 cup old-fashioned oats
1/2 cup Fat-Free Cottage Cheese
2 egg whites
1 scoop Dymatize Elite Gourmet Vanilla Whey Protein
1/2 tsp baking powder
2 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup
2 TBS All-Natural {no sugar added} Applesauce
1/4 tsp cinnamon
1/2 tsp butter extract
1 tsp vanilla extract
pinch sea salt

Topping
1 tsp cinnamon
4 tsp Splenda
1 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup

Directions
1. Mix all of your pancake ingredients together till blended well. Lightly spray skillet with Pam Olive Oil. Drop mixture onto skillet and make 2 large pancakes. You will probably have to take a rubber spatula and move your mixture around to flatten them out.

2. Mix your topping ingredients together till completely blended. It may take a second for the cinnamon to absorb the moisture. Then drizzle cinnamon topping on top of baking pancakes. Take a butter knife and score the pancake a few times in different directions. This will make your wonderful "cinnamon swirl" effect.

3. Pancakes will cook for 4 to 5 minutes on each side. They should turn out golden brown. Remove from skillet and enjoy while they are still warm.



Stephanie's Tip
Top with sugar-free syrup, cinnamon vanilla Greek yogurt, or sprinkle with cinnamon and Splenda. Just don't forget to count the calories and macro's when adding a topping.

Nutrition Facts
Calories: 565
Fat: 8g
Carbs: 75g
Proteins: 52g
Fiber: 10g
Sugar: 10g

S'MORES PROTEIN OATMEAL {Bulking Version}

Marshmallows. Chocolate. Graham Crackers. Oh my! You can't go wrong with this oatmeal. It literally melts in your mouth and you feel like you're cheating. Ha ha!



S'MORES PROTEIN OATMEAL {Bulking Version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Ingredients
1 cup old fashioned oats
1/2 tsp baking powder
2 TBS dark chocolate chips
4 TBS Da Vinci Toasted Marshmallow Sugar-Free Syrup
3 stevia packets
2 egg whites
1/2 cup Fage Total 0% Plain Greek Yogurt
12 Capella Graham Cracker Drops
2 TBS Walden Farm's Calorie-Free Chocolate syrup
4 graham cracker squares, crushed {1 whole graham cracker rectangle}
2 cups water
2 large marshmallows

Directions
Mix all of your ingredients together except for the marshmallows and water. I like to mix all of my ingredients before adding the water, because I can mix the egg whites in better and let the oats soak up the syrups. Once mixed, add your water. Cut your 2 marshmallows into 8 to 10 pieces and drop on top.

Bake in the oven at 400 degrees for 30 to 35 minutes. Once done, pull out and stir. Let it cool for 5 minutes before eating. It'll be piping hot! Enjoy!

Stephanie's Tips
1. If you plan to make this the night before, add an extra 1/4 cup of water to the mix. Your oatmeal won't be so dry in the morning when you go to reheat it.

2. A great way to crush your graham crackers is to place them into a ziplock bag and roll a rolling pin over the top of them. Crushes them perfectly into a fine powder =)

3. Also too, if you are making it in the morning, a yummy way to ramp up your S'mores oatmeal, is instead of mixing your graham cracker's into the oatmeal. Leave them out along with the marshmallows. Bake as normal and pull out after 30 to 35 minutes. Then set your oven to broil on low and sprinkle your crushed graham cracker's over the top along with your pieces of marshmallow. Broil for 5 to 6 minutes. Super yummy!

Nutrition Facts
Calories: 581
Fat: 12g
Carbs: 92g
Protein: 30.5g
Fiber: 9.5g
Sugar: 27g

S'MORES PROTEIN OATMEAL {Lean Version}

Campfires. Summer nights. Friends. And good ol' fashion S'mores. Life doesn't get better than that, unless you're trying to stay lean. Don't even think about touching a s'more! Ha ha! But, I'm here to rescue you! Don't you worry! You can still enjoy your s'mores. A S'mores Baked Oatmeal that is!



S'MORES PROTEIN OATMEAL {Lean Version}
Servings: 1
Bake: 350 Degrees
Bake Time: 30 to 35 minutes

Ingredients
1/2 cup old-fashioned oats
2 TBS Da Vinci Sugar-Free Toasted Marshmallow Syrup
1/4 tsp baking soda
2 stevia packets
6 Capella Graham Cracker Drops
1 TBS Walden Farm's Calorie-Free Chocolate Syrup
1 egg white
2 graham crackers {1/2 graham cracker rectangle}, crushed
1/4 cup Fage Total 0% Plain Greek yogurt
1 cup water
1 Large Marshmellow

Directions
Mix all of your ingredients together except for the water and large marshmallow. I like to mix everything together before adding the water, so that I can mix the egg white in properly and the oats have some time to soak up the yummy syrups. Once mixed add your water and stir. Cut your large marshmallow into 4 or 5 pieces and drop on top.

Place in oven at 350 degrees for 30 to 35 minutes. Pull out when done and stir. Let it cool for 5 minutes and enjoy. If you decide to make this the night before, add an extra 1/4 cup of water. Your oatmeal won't be so dry in the morning.

Stephanie's Tip
To smash your graham crackers up, I like to place them in a ziplock bag and then roll a rolling pin over the top of them till they're crushed into a fine powder.

Nutrition Facts
Calories: 255
Fat: 4g
Carbs: 42g
Protein: 15g
Fiber: 4g
Sugar: 10g

VANILLA PEANUT BUTTER PROTEIN SHAKE

A few weeks ago, I found a fab recipe for an Almond Butter Protein Shake from Jen Grothe of Recipes for GALS in Figure & Bodybuilding. It's one of the best tasting protein shakes I've ever had! I'll share it with you soon enough. But, my husband isn't a big fan of almond butter, so I decided to use almost the exact same recipe as Jen's but instead of Almond Butter, I used PB2 {powdered peanut butter}. It is soooo yummy!



VANILLA PEANUT BUTTER PROTEIN SHAKE
Servings: 1

Ingredients
1/2 scoop Dymatize Elite Gourmet Vanilla Whey Protein
1 TBS PB2
1/2 cup fat-free cottage cheese
1/4 cup unsweetened vanilla almond milk
1 Sweet n' low packet
4 ice cubes

Directions
Mix all ingredients together in a blender till smooth and creamy. You can drink this right away or store it in your fridge for future usage. Don't do more than 12 hours in the fridge. Your protein will begin to break down.

Nutrition Facts
Calories: 172
Fat: 2g
Carbs: 12.5g
Protein: 27g
Fiber: 1g
Sugar: 5.5g