Lately I have been experimenting with recipes that are high in protein, and I would love to share with you some of my successes. Currently, I am following Phase 1 of the Atkins diet. I do this a few times a year in order to quit my sweet cravings and clean up my diet, I call it cyclic dieting. The Atkins diet is a ketogenic diet, which focuses on low carbohydrate intake and high fat and protein intake. I don’t feel like I’m truly on a diet when I follow this because I am able to eat a satiating quantity of food. Since Phase 1 of the diet restricts many foods, I find that my creativity is challenged when it comes to creating meals and goodies.
I absolutely would recommend the Atkins diet to anyone who wants to feel a little better about themselves inside and out. The Atkins diet is a great way to lose weight while maintaining a healthy intake of vitamins and minerals. You are allowed to eat full-fat cheese and meat, but taking this in long term is not so good for your heart. That being said, I would encourage your diet to consist of lean meats and a limit of 4 ounces of cheese per day. Your diet should also be filled with an array of vegetables and nuts. Instead of counting calories, net carbs are counted and the amount can vary based on gender and goal. If this sounds interesting to you, I encourage you to learn more online!
- 2 egg whites
- 4 T PBFit
- 1 – 1 1/2 T dark cocoa powder
- 1 t baking soda
- a dash of cream of tartar
- crushed walnuts
- 1/2 oz cream cheese
- 1 spoonful of plain yogurt
- 1 T or less of your sweetener of choice
Add the above ingredients into a bowl. I recommend breaking up the cream cheese into little blobs before mixing. Mix it all together until a batter-like consistency appears. Cook the pancake on high in a greased skillet until bubbles appear, then flip.
Note: You can enjoy this pancake without any sweetener at all if you choose to 🙂 It is fluffy with some crunch from the walnuts and creamy from the cream cheese!
This filling pancake is about 300 calories and contains around 33 g protein and 8 net carbs.
Flourless PB cookies
- 1 egg
- 1/2 c PBfit
- 1 T sweetener of choice
- 1 t baking soda
- dash of cream of tartar
Preheat the oven to 350 degrees. Cover a cookie sheet with and spray with oil. Mix the egg, PBfit, sweetener, baking soda and cream of tartar in a bowl. Slowly add in water until desired cookie-batter consistency is achieved (it will be pretty sticky). This recipe makes about 8 small cookies. Cook in the oven for 7-10 minutes. Let cool and enjoy!
Each cookie is less than 70 calories with 4.5 g of protein and 2 net carbs.
I hope you all enjoy these GF + vegetarian-friendly recipes as much as I do!
“Ask yourself if what you are doing today is getting you closer to where you want to be tomorrow.”