INGREDIENTS1 medium-sized head of cauliflower
2 tablespoons sesame oil
1 large carrot, cubed
2 garlic cloves, minced
1 cup frozen broccoli
1 diced yellow onion
2 beaten eggs (use scrambled tofu for vegan)
3 tablespoons low sodium soy sauce (use tamari for GF)
6 green onions, minced
PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, broccoli, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.
I also like to add a couple of diced chicken tenders cooked in teriyaki sauce as well for a delish treat ❤️
OPTIONAL: For the sauce on top, I just whisked equal parts soy sauce, honey, sesame oil, and oyster sauce together and drizzled it over top with sesame seeds. I like a little pretty flair like that.
One of my all time favorite go to quick snacks that offers protein, whole grains and tons of energy and will save your sweet tooth! The whole family LOVES them!
Bonus Tip: If you are making them with kiddos I suggest letting them a roll a few of theirs in sprinkles at the end!
Ingredients:½ cup finely chopped raw mixed nuts (I love almonds)
½ cup Chocolate Shakeology
½ cup organic old-fashioned rolled oats
½ cup all-natural creamy almond butter
3 Tbsp. raw honey
1. Combine nuts, Shakeology, and oats in a medium bowl; mix well.
2. Add almond butter and honey; mix well with a rubber spatula or clean hands.
3. Roll in balls about the size of a ping pong ball.
I store mine in a rubber made container in the fridge for best keeping! Not that they’all stick around long 😉
I don’t know about you guys but I have been dreading the holiday treats and how they’ll tempt my progress! These Protein PB Cups are in plan with the Fix and fit perfectly into any diet/lifestyle with protein to boot! If you are following the Fix plan like me one PB Cup only counts as 2 teaspoons! 🙌🏼🙌🏼🙌🏼 So please make them, devour them, and then make some more!!!
1 heaping TB coconut oil, melted
2 tsp peanut butter, melted
1 scoop/packet Chocolate Shakeology
Mix the melted coconut oil with the Shakeology powder. If it is too thick, add a little more melted coconut oil.
Place paper liners in a muffin tin.
Cover the bottom of each liner with a thin coat of the chocolate mixture.
Place pan in the freezer for 5 minutes.
Remove from freezer and spoon a thin layer of melted peanut butter on top of the hardened chocolate.
Cover the peanut butter with the remaining chocolate mixture.
Place pan in the freezer for 30 minutes.
Remove paper liners from peanut butter cups and enjoy!
Optional: top with a couple sprinkles for fun and flare 😉