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VIDEOS MENTIONED:
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APPLE PROTEIN PANCAKES
WHAT YOU NEED:
1 whole egg
1 scoop vanilla or plain protein powder
1 tbsp ground flaxseed
1 tbsp coconut flour
1 tsp cinnamon
Almond milk, as needed
1 green apple, diced
Butter, as needed
WHAT TO DO:
1-Preheat a skillet over medium-low heat and coat with butter or nonstick spray, as needed.
2-Whisk together egg, protein powder, flaxseed, coconut flour, and cinnamon – adding almond milk as needed to stir. Once combined, stir in half the diced apples.
3-Scoop batter into skillet in 1/4 cup portions – or make 1 big pancake.
4-Let cook until golden brown on the bottom (2-3 min), flip, then cook for another 1-2 minutes until cooked through.
5-Cook remaining apples in skillet until just softened, then serve pancakes with apples on top + syrup or additional cinnamon as desired!
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STICKY BEEF W/ GREENS BEANS & RICE
WHAT YOU NEED:
1 lb ground beef*
(Sauce)
1 tbsp minced ginger
1 tbsp minced garlic
1 cup crushed pineapple
1/4 cup soy sauce
2 tbsp peanut butter
1 tbsp honey
1 tbsp rice vinegar
1 tbsp olive oil
1/2 tsp black pepper
1 tsp thai chili sauce
(Sides)
Green beans, cooked
White rice, cooked
WHAT TO DO:
1-Preheat a large pan over medium heat and add ground beef, breaking up with spatula and cooking until no pink remains.
2-While beef is cooking, add remaining sauce ingredients to a blender. Blending until no chunks of pineapple remain.
3-Once beef is cooked, pour sauce mixture into pan and raise heat to high. Stir until the mixture just starts to bubble, then reduce heat to medium-low and let simmer until sauce is thick and “sticky”.
4-Remove from pan and serve with green beans and rice as desired. Storing leftovers in an airtight container for up to 7 days in the fridge or longer in the freezer.
NOTES:
*Ground beef — sub for broken up tempeh if plant-based or vegan
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