Isometric Recipe Book 1

Isometric Recipe Book
Table of Contents
Breakfast Creations
One Minute Omelets
Mexican Eggs
Green Eggs
Eggs -n- Lentils
Strawberry Protein Smoothie
Ultra Breakfast Protein Smoothie
Dinner Delights
Beef Stroganoff
Grilled Salmon
Cod Fish with Mango Sauce
10
Mild or Spicy Turkey Chili
12
Kabobs
13
Mexican Layered Tortillas
14
Quick Eats & Sides
15
No Bake Peanut Butter Protein Bites
15
Chocolate Protein Pudding
16
Protein Fruit Puree
17
Rice Wraps to Go
18
Kale Chips
20
Sweet Potato Fries
21
Bonus Material
22
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Breakfast Creations
One Minute Omelets

(No more excuses eggs.)
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Prep time: 30 seconds

Cook time: 2-3 min
Total time: 3 mins
Serves: 1
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Macronutrients: 18g. Protein, 3g. Carbs, 0g. Fat

Ingredients:
- 3/4 cup egg whites
- cheese or salsa (optional)
- salt & pepper to taste
Directions:
1. In a small to medium microwave safe bowl (glass works best) place the egg
whites or egg(s) inside. Using a whisk or fork, mix until frothy. Add in cheese or
salsa and mix well.
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2.
Place in microwave and cook on full power. Cook egg whites for 1 minute to 1
minute 30 seconds until there is no uncooked egg white in the bottom of the
bowl. Cook egg for 30-45 seconds until there is no uncooked egg in the bottom of
the bowl. The eggs will puff greatly. Immediately move to plate and enjoy.
3.
Eggs may be seasoned with kosher salt and black pepper or topped with cheese,
salsa, or hummus.
Mexican Eggs
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(Get your fiesta on with these Mexican style eggs.)
Prep time: 5 Minutes

Cook time: 5 Minutes
Servings: 2
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Macronutrients per serving: 44g. Protein, 92g. Carbs, 12g. Fat
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Ingredients:
- 4 organic eggs
- 1 1/2 cups black beans (canned or precooked)
- 2 handfuls of spinach
- 3 stewed tomatoes
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- salsa
- non-stick cooking spray or a tbsp of olive oil or coconut oil
1. Blend eggs, spinach, beans, and tomatoes all together. Blend until it reaches a liquid
consistency.
2. Spray a large frying pan with cooking spray or use 1 tbsp of olive oil to grease pan.
Pour egg mixture into frying pan and stir in ground cumin, garlic powder, salt &
pepper to taste.
3. Cook until the egg mixture is no longer runny but fluffy. Add your favorite salsa on top
and eat hot.
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Green Eggs
(Dont let the color scare you. These eggs offer a power punch of color & nutrients.)
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Prep Time: 5 minutes

Cook Time: 7 minutes
Servings: 1
Macronutrients: 24g. Protein, 7g.

Carbs, 20g. Fat
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Ingredients:
- 4 eggs
- Leaves from 3 kale stalks
- 3 stalks of rainbow or swiss chard
- 2 handfuls of spinach
- 1 cup roughly chopped bell pepper
- 1 tbsp olive oil
- mustard to taste
Directions:
1. Take all your veggies and roughly cut into large chunks.
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2. Place all of the vegetables along with the eggs into a blender. Blend until smooth.
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3. Place vegetables into frying pan with a tablespoon of olive oil and cook until no longer
runny.
4. Season with salt & pepper & mustard (optional) to taste. Other favorite toppings
include: salsa or hummus.
Eggs -n- Lentils

(A little bit of this & a little bit of that.)
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Prep time: 5 minutes

Cook time: 30 minutes (if you have cooked lentils on hand than cook time is 5 minutes)
Servings: 2
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Macronutrients per Serving: 26g. of Protein, 57g. of Carbs, 17g. of Fat
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Ingredients:
- 1/2 cup uncooked lentils or 1 cup of cooked lentils
- 4 eggs
- 2-3 sliced green onions
- handful of chopped mushrooms
- handful of kale leaves only
- small handful of cilantro about 1/4 cup
- 1 tbsp. olive oil
- sprinkling of salt & pepper to taste
Directions:
1. Begin by cooking your lentils in a small pot. *Lentils will simmer for about 20 minutes
or until tender.
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2. Cut mushrooms, onions, kale and cilantro roughly and set aside until lentils are done.
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3. Strain lentils out of pot once they are done cooking.
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4. Place olive oil into frying pan and begin adding kale, onions, mushrooms, and
cilantro. Once vegetables soften, add eggs and lentils. Mix until eggs are well cooked.
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5. Add salt & pepper to taste. Enjoy hot.
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Strawberry Protein Smoothie

(Give tofu a try with this sweet mix.)
Prep Time: 5 Minutes

Serving Size: 16 oz
Macronutrients (total): 21g. of Protein, 42g. of

Carbs, 10g. of Fat
Ingredients:
- 1/2 package of organic tofu (about 8 oz) (I used
Nasoya Super Firm)
- 5-7 large fresh or frozen strawberries
- 1 cup organic soy milk (vanilla flavored is best)
- 3 tbsp. honey
- a few ice cubs optional
- sprinkle of coconut
Directions:
1. Blend all ingredients together until smooth and
desired consistency.
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Ultra Breakfast Protein Smoothie

(Everything you love about breakfast in a cup.)

Servings: 1
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Macronutrients (total): 48g. of Protein, 69g. of Carbs & 48g. of Fat
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Ingredients:
- 1 cup of strawberries fresh or frozen
- 1 cup of organic soy milk
- 1/4 cup oatmeal
- 1/2 cup peanut butter or almond butter 16,12, 33
- 3 tbsp unsweetened shredded coconut (optional)
- 2 tbsp chia seed 5,14,10
- ice (if not using frozen strawberries)
Directions:
1. In a blender add all ingredients and blend until smooth. If you dont have a high power
mixer you may want to add the oatmeal and peanut butter last.
Dinner Delights
Beef Stroganoff
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(Lip-smacking flavor.)
Servings: 4 (sauce & rice)
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Macronutrients per Serving:
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Sauce: 22g. Protein, 2.5g. Carbs,

17 g. Fat
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Noodles: 2oz (dry)= 4g. Protein, 46g. Carbs, 1 g. Fat
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Ingredients:
Sauce:
- 1 lb grass fed beef
- 1 onion chopped
- 2 ribs of celery finely chopped
- 8 oz of sliced mushrooms
- 1 cup chicken or vegetable broth
- 2 tbsp all-purpose gluten-free flour (cornstarch will work)
- 1 tsp. basil
- 1/2 tsp. thyme
- 2 cups on uncooked organic brown rice
Directions:
1. Begin preparing rice by following directions.
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2. Begin browning beef in a large greased pan.
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3. Roughly chop onions, celery, and mushrooms and add to meat.
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4. Add 1 cup of vegetable broth, 2 tbsp gf flour or cornstarch, basil thyme. Stir
occasionally allowing the broth to thicken.
5. Add salt & pepper to taste. Enjoy hot!

Grilled Salmon
(Salmon is one of the easiest and fastest fishes to prepare.)
Prep Time: 3 mins.
Cook Time: 12 mins.
Serving size: 3 oz. (8-10 servings)
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Macronutrients per Serving: 22g. Protein, 0g. Carbs, 7g. Fat
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Ingredients:
- 1.5 -2 lbs. uncooked salmon
- 1/2 lemon
- sprinkle of garlic powder
- sprinkle of pepper
- sprinkle of parsley
Directions:
1. Cover a large grill pan with foil than place raw salmon on pan.
2. Poke salmon with a fork and then squeeze generously with fresh lemon. Sprinkle
garlic, pepper, and parsley modestly.
3. Place salmon in the grill for 7-8 minutes and then check. Salmon should be fork
tender. The biggest mistake with salmon is overcooking. Check salmon and cook for
another 3-4 minutes if not yet done.
4. Serve warm with your favorite sauteed vegetable. Salmon tastes wonderful with
sauteed asparagus, green beans or mushrooms. Here I simply sauteed vegetables I
had on hand in minced garlic, olive oil, with salt and pepper to taste.
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Cod Fish with Mango Sauce
(A sweet tropical flavor that even non-fish lovers will love)
Prep Time: 7-10 mins

Cook Time: 10-15 mins
Servings: 4
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18g. Protein, 25g. Carbs, 8g.
Fat
Ingredients:
- 16 oz package of thawed
cod fillets
- 1 mango roughly chopped
- 1/2 lemon
- 2-3 tbsp olive oil
- 1 tsp basil
- 1 tsp minced garlic
- 1/2 tsp garlic powder
- sprinkle of parsley
- sprinkle of unsweetened shredded coconut
Directions:
1. Take your thawed cod fillets and place on a foiled baking pan. Poke fillets with a fork
and then squeeze half of the lemon onto the fillets. Place fish in the boiler on low for
about 10 - 15 minutes or until fish is flaky.
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2. Cut your mango into bit size pieces. Set aside.
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3. Pour olive oil, minced garlic, and basil into a medium mixing bowl. Stir quickly, Next
add in chunks of mango. Pour on top of finished fish.
4. Sprinkle with parsley & shredded coconut. Eat hot.
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10
Chicken Rice Bake
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(Hearty, succulent and it practically cooks itself.)

Cook Time: 45 - 50 minutes
Servings: 4
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Macronutrients per serving: 13g. Protein, 40g. Carbs, 1g. Fat
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Ingredients:
- 4 chicken breasts pounded thin (I have used both boneless and non boneless chicken)
- 1 cup organic brown rice
- 1 cup chicken broth or water
- 14.5 oz chopped tomatoes
- 8 oz or about a cup of tomato sauce
- 2 tsp salt & 2 tsp. pepper
- 3 cloves garlic
- olive or coconut oil
Directions:
1. Pound chicken breasts thin and place in a deep frying pan with olive oil.
2. Cook chicken on each side for 3 - 4x minutes. Then remove chicken from pan and set
aside.
3. Add rice to deep frying pan and stir for 2-3 minutes. Add garlic, chopped tomatoes,
chicken broth, salt and pepper. Bring to a boil.
4. Place chicken and tomato sauce back into the pan. Cover and simmer for 30 -35
minutes or until chicken & rice is fork tender.!
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5. Enjoy warm. !
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Mild or Spicy Turkey Chili
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(Need dinner fast? Dump, stir & go.)

Servings = 7 cups
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Macronutrients per Serving: 1 cup=

22g. Protein, 24g. Carbs, 6g. Fat
Ingredients:
-1 lb of ground organic turkey
-14.5 oz of diced tomato (do not drain)
- 15 oz can of kidney beans (drained & rinsed)
- 15 oz can of Garbanzo beans (drained & rinsed)
- 1/4 cup of water
- 1 small onion
- 1 tbsp parsley or *for spicy use 1 tbsp chili powder
- 1 tbsp oregano or *for spicy use 1 tbsp cumin instead
- 1 tsp. thyme or *for spicy use 1-2 tsp. cayenne powder
- 2 dashes of garlic powder
- sea salt & pepper to taste
Directions:
1. Pour 1/4 cup of water into a large pot and begin browning the ground turkey.
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2. Chop onion into small pieces and add with ground turkey.
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3. Once meat is fully cooked add the can of diced tomatoes, drain and rinse your cans
of beans before adding.
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4. Add all of your seasonings and bring to boil for about 3-5 minutes.
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5. Simmer until ready to serve.
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12
Kabobs
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(Dont wait til summer to enjoy this dish that is as fun to make as it is to eat)

Servings: Makes 9 skewers
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Macronutrients per Serving: 28g. Protein, 7g. Carbs, 4g. Fat
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Ingredients:
- 3 1/2 pounds of chicken
- 1 can of pineapple chunks 16 oz (make sure it has no added sugar or syrups)
- 1 orange bell pepper
- 1 cup cherry tomatoes
- 1 small onion
- 4 oz mushrooms halved or precut steak mushrooms
- wooden skewers (optional)
Marinade:
- 1/4 cup reserved pineapple juice
- 1/2 of 1/4 olive oil
- 1/2 of 1/4 balsamic vinegar
- 1/4 tsp salt
- 1 tsp minced garlic
- good shake of pepper
Directions:
1. Cut chicken into thin cubes and cut the pepper, onion, and mushroom into thick
chunks.
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2. Place all the ingredients of the marinade into a container with a lid and shake.
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3. Next place all the chopped chicken and vegetables in the container, replace the lid
and shake until marinade is covering all the vegetables and meat.
4. Place chicken, vegetables, and pineapple on wooden skewers or line a baking sheet
with foil and spread out vegetables and chicken on the foil.
5. Place in broiler and cook on low for 15 minutes or until meat is not longer pink and
the veggies are tender.
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Mexican Layered Tortillas
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(This dish is completely dairy-free, but I guarantee you wont even notice.)
Prep time: 20 minutes

Cook time: 10 minutes
Servings: 6
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Ingredients:
- 1 lb. ground beef
- 2 (15 oz.) cans of traditional refried beans
- 12 corn tortillas
- 4 cups of spinach
- 2 1/2 cups of your favorite salsa
- 1 cup of hummus
- large handful of olives (optional)
- 3-5 tbsp olive oil or favorite cooking oil
Directions:
1. Preheat oven to 350 degrees.
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2. Begin cooking the ground beef.
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3. In a separate pan, pour half of the called olive oil and heat. Place 2-3 corn tortillas at
a time (depending on how large your pan is) into the olive oil and lightly brown for a
few seconds. Flip over once slightly brown. Continue until all 12 tortillas are done. Set
aside.
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4. Once meat is thoroughly cooked mix in both cans of beans then set aside.
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5. In a 9x13 pan begin layering your ingredients starting with the corn tortillas. Lay 6
corn tortillas down on the bottom of the pan. They should overlap. Place a generous
layer of meat/beans on top. Next, cover with 2 cups of spinach and then salsa.
Repeat the layers again by starting with another layer of corn tortillas.
6. Top the Mexican lasagna with a thin layer of your favorite hummus and sprinkle with
black olives on top. Bake for 10 minutes or until lightly brown. Enjoy!
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Quick Eats & Sides

No Bake Peanut Butter Protein Bites
(A sweet snack that will give you protein and energy for those long days.)
Prep Time: 5 mins.

Freezer Time: 2 hours
Servings: 25
Macronutrients per Serving: 7g. of Protein, 6g. of Carbs, 11g. of Fat (Will depend on
your protein mix)
Ingredients:
- 2 cups peanut butter
- 2 scoops of protein powder
- 2 bananas
- 2 tbsp. flax seed or chia seed
- 1 tbsp. cocoa powder
Directions:
1. Mix all the ingredients together by hand.
2. Make small peanut butter balls and place in a plastic storage container. Layer peanut
butter balls with parchment paper in between.
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3. Freeze for 2 hours before serving. Store in freezer.
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Chocolate Protein Pudding

(Just like the boxed stuff but way healthier!)
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Refrigeration Time: 6 hours
Serves: 1
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Macronutrients per Serving: 47g. Protein, 34g.

of Carbs, 24g. of Fat (added toppings not
included)
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Ingredients:
- 4 tbsp chia seeds
- 1 cup non-dairy milk
- 1/4 cup protein powder (about 60 grams)
- 1 tbsp raw cacao powder or cocoa powder
- toppings of choice (berries, peanut butter or
almond butter, hemp hearts, or chopped
almonds).
DIRECTIONS:
1. Place all ingredients into a mason jar. Screw top tight and shake vigorously.
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2. Place in refrigerator overnight or in the fridge for 6 hours (chia seeds will expand).
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3. Mix with a spoon and pour desired toppings on top. Eat it and go.
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16
Protein Fruit Puree
(Become a fan of tofu with this sweet & tasty number.)

Serves: 2
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Macronutrients per serving: 30g. of Protein, 40g. of Carbs, 24g. of Fat
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Ingredients:
- 16 oz of Organic Silken Tofu
- 1 ripe banana
- 1 1/2 cups of fruit of your choice (raspberries, pineapple, strawberries etc)
- 1/4 cup chopped almonds
- 3 tbsp. non-dairy milk
- honey to drizzle (optional)
Directions:
1. Drain package of tofu and place in a blender or food processor along with your
banana and blend until smooth. Pour tofu in a bowl and set aside.
2. Place the fruit of choice along with your nondairy milk into blender or food processor
and blend until smooth.
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3. Place alternate tablespoons of the fruit and the tofu mixture into a glass or bowl.
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4. Chop 1/4 cup almonds and divide the almonds into each bowl.
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5. Sprinkle with honey. Eat and enjoy.
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Rice Wraps to Go
(Skip the carbs and grab a wrap.)
Prep Time: 5-7 mins.

Cook Time: 0 mins.
Servings: 1 (makes 4 rolls)
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Macronutrients:
(this is minus the topping)
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Ingredients:
- 4 oz cooked shredded chicken or
8-12 slices of your favorite lunch
meat
- 1 cup of alfalfa sprouts
- 1/4 cup of salted or unsalted
sunflower seeds
- 1/2 cucumber or another vegetable
- 1/2 of avocado
- 2 green onions (optional)
- 4 rice wraps (found in the ethnic aisle of your grocery store)
Topping:
- favorite hummus, mayo (dairy-free), mustard or salad dressing for dipping
Directions:
1. Chop your green onions into large coin shapes, cut avocado into thin strips, and peel
your cucumber and cut lengthwise.
2. If you chicken or meat isnt already shredded make sure its ready to go. Omit this
step if you are using lunch meat.
3. Take one rice wrap at a time, run it under water until well moist but not soggy. Place
the wrap on a clean cutting board or flat surface.
4. Add your sesame seeds, first, so they stick. Place 1/4 cup of alfalfa sprouts, 3-4
slices of cucumber, chunks of chicken, a few slices of avocado, tossed with your
green onion on top.
5. Once all your ingredients are on, roll your wrap like a tortilla. Tuck your ends under to
prevent the filling from falling out. Enjoy with your favorite sauce.
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Salad Wraps
(Enjoy any one of your favorite sandwiches on thick slices of bread lettuce.)
Prep time: 5 Minutes

Cook time: 0
Serves: 1
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Macronutrients per serving: 40g. of Protein, 34g, of Carbs, 57g. of Fat
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Ingredients:
- 1 can of tuna (7 oz can)
- 1 avocado
- 1 cucumber
- 1/2 of a small onion chopped (optional)
- 5-6 large boston leaves
- handful of cherry tomatoes
- 1 tbsp pickle relish (optional)
- 1/2 tbsp mustard
- 1/4 cup dairy-free mayonnaise
- garlic powder to taste
- pepper to taste
Directions:
1. Drain your can of tuna and scoop in a bowl. Add mustard, mayo, garlic powder,
pepper, and relish.
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2. Slice thin slices of cucumber and avocado and set aside.
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3. Clean lettuce wraps with water and nontoxic soap. Pat dry with a paper towel.
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4. Place scoops of tuna onto the lettuce wraps.
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5. Place tuna mixture on leaves and top with cherry tomatoes, avocado, and onions.
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Variations: You can use lunch meat, hard-boiled eggs, shredded chicken with slices of
bell peppers, different sprouts, hummus, chopped broccoli, shredded cabbage, sesame
seeds, chopped nuts etc.
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Kale Chips
(Never eat potato chips again!)
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Prep Time: 5 mins.

Cook Time: 10 - 15 mins.
Servings: 1-2
Macronutrients per serving: 0g. Protein, 0 g. Carbs, 8g. Fat

Ingredients:
- 1 large Kale bunch
- 1/4 cup olive oil
- sea salt to sprinkle
- garlic to sprinkle
- pepper to sprinkle
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Directions:
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2. Wash kale leaves with non toxic soap. (I use Seventh Generation)
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3. Pat or shake excess water off.
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4. Pull off leaves from kale steam and place in a large bowl.
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5. Pour olive oil over kale leaves and rub the oil into the kale until completely covered.
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6. Spread kale leaves on to baking sheet its okay if they over lap.
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7. Sprinkle salt, pepper, & garlic on top. Bake for 10 -15 minutes or until crisp and flat.
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Variations: Coconut oil with cinnamon for a sweet taste. Chili & Cumin seasoning for
spicy.
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Sweet Potato Fries
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(These fries are so good youll feel guilty for eating them.)
Prep Time: 3 mins

Servings: 2
Macronutrients: 1 g. Protein, 13g. Carbs, 14g. Fat (if you use 2 tbsp oil)
Ingredients:
-1 large sweet potato
- garlic powder
- sea salt
- pepper
- olive oil (3-4 tbsp)
Directions:
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2. Peel sweet potato and place in a vegetable slice.
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(If you dont have a vegetable slicer then cut sweet potato into thin coin slices.)
(The thiner the slices the shorter amount of time to bake.)
3. Using your hands, rub olive oil onto the sweet potato slices. This will prevent the
sweet potato from drying out or burning.
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4. Next generously sprinkle on salt, pepper, and garlic powder.
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5. Bake for 12 minutes then flip over & cook for another 12 mins./ or until fork tender.
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Bonus Material
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Hydration Drink: Kombucha

(Better, More Effective & Healthier than Gatorade.)
What the heck is Kombucha?

Kombucha. What are you talking about, Todd? If you have ever shopped in a health
food store chances are you have seen bottles of Kombucha sold in the cooler section
starting at $4 a bottle. Im going to lay out how you can make your own for less.
Kombucha is a high energy drink that not only is loaded with tons of B vitamins but also
detoxifies your body. It is great fore eliminating lactic acid, an athletes must and helps
increase the healthy bacteria in your intestinal tract.
How does Kombucha work?
This is the shortened version. I have laid out step by step directions with a link to a
tutorial below. I highly recommend watching the tutorial twice before beginning to make
your own Kombucha. It seems like a lot at first but after a few times of brewing youll
remember the details.
Start by combining strong-brewed, sweetened, black or green tea with a bit of already
prepared kombucha and a scoby. (This is what I am holding in the below picture.) A
scoby is a symbiotic culture of bacteria and yeast combined. Both extremely healthy
bacteria and yeast. The scoby culture plays a very similar role in the kombucha tea as a
mother starter does in sourdough bread.
Between 7 -10 days, the yeast and bacteria have metabolized about 95 percent of the
sugar, excreting hundreds of compounds, including the several B vitamins, lactic acid,
and alcohol. The compounds expelled is what makes kombucha so desirable.
FYI: Please consult a doctor before drinking if pregnant or nursing. Also, remember this
is a live culture therefore it is HIGHLY acceptable to mold. Drinking moldy kombucha
can be highly toxic and dangerous to your health.
In general, white, black or green spots are indications of mold. Scoby must be thrown
away or composed in your garden. Brown or lightly tan spots are okay. If in doubt,
Google moldy scoby to see pictures.
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Ingredients:
- Scoby
- 3 quarts of filtered water*
- 2 bags of organic green tea
- 2 bags of organic black tea
- 1 cup of palm sugar or honey
- 2/3 cups of starter (fermented kombucha tea).
Water needs to be filtered in order to eliminate the chance of bacteria or mold growing
on the kombucha.
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Materials:
- 1 large cooking pot
- 1 wooden spoon
- 1 large rubber band
- 1 clean 100% white cotton towel (No colors or blends of fabric - again it will alter the
fermenting process of your kombucha).
- 1 glass jar the size of 3 quarts or larger (must be glass).
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Directions:
1. Filter 3 quarts of water and bring to a boil.
2. Add 1 cup of sugar into boiling water and let the sugar water boil for 5 minutes.
3. After 5 minutes, turn the burner off and remove the pot of sugar water away from the
stove. Add the 4 tea bags (2 green and 2 black) and stir the tea bags a few times in
the water. Let tea steep for 10 minutes.
4. After 10 minutes, remove tea bags again using the wooden spoon. Pour water into a
3 quart size glass jar.
5. Let tea cool down to room temperature but do not let it sit longer than it needs too.
6. If washed hands place the scoby into the room temperature tea along with the starter.
Stir lightly a few times.
7. Place clean white cotton towel over the bowl securing it with a rubber band.
8. Place the scoby into a room where it is not in direct sunlight but not so tiny it doesnt
have room to breathe. Do not place in a room that has a ceiling fan or the kitchen
where food particles can get into the kombucha.
9. Do not touch or move until at least 7 days or 10 days at the max.
10. After the fermentation is done remove cotton towel and with clean hands separate
the scobies. You should now have two. :) Place each scoby into a clean glass
container (not bag) with a tight lid and 2/3 cups starter in each bowl. You can keep
them together but they must stay in the fridge or they will die.
11. Best to drink cold. You can also add fruit juice to reduce the vinegar flavor. Just add
2 parts of your favorite juice to the mix.
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*Do not drink more than 8 ounces a day but start off with about 2-3 ounces a day
to allow your body to get used to drinking it. Its that potent.
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Tutorials:
Home economists has a beginner and an advanced kombucha tutorial.
Make sure to wash your hands and all of your materials extremely well as you dont
want mold growing on your kombucha.
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Isometric Recipe Book 1

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Isometric Recipe Book

One Minute Omelets

Eggs -n- Lentils

Strawberry Protein Smoothie

Ultra Breakfast Protein Smoothie

Cod Fish with Mango Sauce

Mild or Spicy Turkey Chili

Mexican Layered Tortillas

Quick Eats & Sides

No Bake Peanut Butter Protein Bites

Chocolate Protein Pudding

Protein Fruit Puree

Sweet Potato Fries