This recipe is brought to you by bodybuilder, Charles Williams. Bodybuilding has turned him into a kitchen fiend! He is always looking for lean ways to recreate delicious foods. Why let your taste buds suffer when you there is a whole world of delicious lean foods to be had!
I can never get enough of protein pancakes. Who can pass up a protein rich food disguised as a treat?!
- 1 Scoop Vanilla Whey Protein Power
- 1/2 Cup Oats (Blended)
- 1 Egg White
- 1/4 Cup Plain Nonfat Greek Yogurt
- 1 TB Unsweetened Coconut Milk (or milk of choice)
- Grind oats in blender (on blend mode is sufficient)
- Stir dry ingredients together
- Add wet ingredients to dry mixture and mix well (batter will be thick)
- Heat pan on medium heat or low-medium heat
- Spray pan with nonstick spray and slowly spoon or ladle batter into pan
- Cook time will vary based on the size of your cakes. Mine took about a minute and 30 seconds before I flipped them
- Top with fruit, Greek yogurt, sugar-free maple syrup, or smother that bad boy with peanut butter
Recipe and nutrition count graciously provided by Charles Williams. Charles Williams – Designer by day, Bodybuilder by night
My kid brother made me proud – he made these gyros from scratch! He did a half-lamb, half-beef blend and served it on whole wheat pita with tzatziki sauce, grilled onions and fresh diced tomatoes. Yum!
This was spun from the recipe by Alton Brown. Robert’s only alterations were adding Oregano and Thyme and doing the beef-lamb blend. For the tzatziki sauce he exchanged the plain yogurt for Greek yogurt.
Total Active time approx 20-30 minutes
This is a recipe inspired by the Fish taco recipe in the June 2010 Food Network magazine. I “cleaned” it up a little, but it is virtually the same recipe.
1/4 red cabbage, thinly sliced (about 1 1/2 Cups)
1/2 C fresh cilantro, roughly chopped
Juice of 1 lime (or approx 3 Tbsp of lime juice)
2 Tbsp honey (or agave nectar)
1/2 C Plain Greek yogurt (or any plain yogurt will do, Greek yogurt is just chunkier so it resembles the mayo that is normally used for slaw)
Toss the above ingredients to make the slaw
10-12 Corn Tortillas (we used white corn and wheat blend tortillas)
1 Hass avocado, sliced
1/2 C fresh salsa
I used the ready breaded frozen fillets and then seasoned them with chili powder. Baked for 12 minutes on one side then flipped for a remaining 7 minutes.
To bread your own you need about 1.25 lbs skinless halibut, 3/4 cup flour, chili powder, garlic salt and ground peppercorn.
Tortillas were warmed on a skillet as needed so we always got them hot off the griddle.
Served with steamed corn on the cob – yummmm my favorite!
This is an eat-clean recipe that I tweaked. It was DELICIOUS. Served this with Eating Right Multi-grain with Sea Salt Baked Pita chips.
1 lb chicken breast, cubed
3 ribs celery
1/2 large red delicious apple, chopped
1/8 cup pecans, coarsely chopped
1 Tb dried cranberries (minuscule? yeah…high sugar)
1/2 C fresh cilantro, chopped
1/3-1/2 C Greek yogurt
round black pepper
- Heat skillet to medium heat. Drizzle 1 tsp peanut oil. Add chicken. Season well with garlic salt and black pepper. While sauteing, drizzle lemon juice.
- Once cooked through, remove chicken from heat and add celery, apples, pecan, cranberries and cilantro.
- Add yogurt and toss. Grind black pepper for garnish. Chill.
Add a kick of cayenne if you dare!
[Recipe inspiration: Tosca Reno, The Eat-Clean Diet Cookbook]