Body by Bree Protein Pancakes

Body by Bree Protein Pancakes

Regular Pancake Macros: F5 C23 P19.5

Maple Peanut Butter Pancake Macros: F12.5 C32 P23

Regular Pancake Ingredients: 

• 2.5 oz (about  1/3 cup) Egg Whites from a carton 

• 27g (about 1/3 cup) dry 1 Minute Whole Grain Quick Oats

• 75g (about 1/3 cup) Small Curd 4% Cottage Cheese

• ¼ tsp Vanilla

• ½ tsp Cinnamon 

Maple Peanut Butter Pancake Ingredients:

• 2.5 oz (about 1/3 cup) Egg Whites from a carton 

• 27g (about 1/3 cup) dry 1 Minute Whole Grain Quick Oats

• 75g (about 1/3 cup) Small Curd 4% Cottage Cheese

• ¼ tsp Vanilla

• ½ tsp Cinnamon 

• 30g (about 3 tbsp) Sugar Free Syrup

• 16g ( ½ tbsp) Creamy Peanut Butter

• 1-2 packets of Steiva (artificial sweetener)(optional)

Directions:

1. In a Bullet Blender (or a very good blender) blend all ingredients together until batter is completely smooth

2. On medium-high heat, spray a skillet or frying pan with nonstick spray 

3. Once pan is warm reduce heat to medium-low

4. Pour about 40-50g (about ¼ cup) of batter on the pan. Should make about 4-5 pancakes

5. Cook until no more bubbles appear and then flip pancake over  

6. Cook until the center of pancake does not feel “mushy”

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Macros: C6.5 F1.5 P4

Ingredients: 

• 40g (2.5 tbsp) Jif Peanut Butter Powder
• 20 g (2.5 tsp) Pure Clover Honey
• 20 g (1 1/4 tbsp) Creamy Peanut Butter (I use Kroger)
• 60 ml (1/8c + 1 Tbsp) water
• 6 ml (1tsp) Vanilla 
• 32g (1 Heaping Scoop)  Chocolate Whey Protein (I use Gold Standard)
• 70 ml (6 tbsp) Sugar Free Original Pancake Syrup
• 20 ml Semi-sweet Chocolate Mini Baking Chips
• 60 g (2 cup) Quick 1 Minute 100% Whole Grain Oats

Directions:

1. Mix the first four ingredients together and mix until the mixture is the same consistency as regular peanut butter. If it's too thick add tiny amounts of water.
2. Once the mixtures is at the right consistency, mix in all the remaining ingredient except for the oats. 
3. Slowly stir in the oats
4. Roll 18g (about 1tbs) of the mixture into a ball and place on a cookie sheet
5. Makes 16-17 balls
6. Put balls into the freezer
7. Once the balls are frozen hard you can place them into a plastic bag.
8. You can store the balls in the freezer to keep them fresh for longer or you can keep them in the fridge if you prefer them soft. 

Crock Pot Chicken Potato Soup

Crock Pot Chicken Bacon Potato Soup
Macros: C35 F12 P36.5

Serves 6

Ingredients

• 2lbs Diced Raw Red Potatoes
• 17 oz Boneless Skinless Chicken Breasts 
• 200 g Diced White Onion (1/2 medium onion)
• 140 ml 100% Natural Chicken Broth 99% Fat Free (about 4 cups)
• 90 gram Bacon Bits (about 3/4 c)
• 1.50 tsp Salt
• 1 tsp pepper
• 1 tsp garlic
• 5 oz Philidephia 1/3 Less Fat Cream Cheese
• 2 ounce Shredded Mexican Blend Reduced Fat Cheese Cheese 
• 10 oz. Nonfat Plain Greek Yogurt (two single serve yogurt cups)

Directions

1. Dice Potatoes and Onion
2. Place 17oz chicken, 2lb diced red potatoes, 200g diced onions, 720nl (4 cups) broth, 90g (3/4 c) bacon and seasonings into your crock pot
3. Cook on low for 5 hours
4. With a fork separate chicken breasts
5. Stir in the remaining ingredients
6. Let cook for 20 mins

Notes:

Serving Size: 410g

Serves: 6

Mocha Protein Iced Latte

Mocha Protein Iced Latte 

Macros: C2 F1 P12

Ingredients:

• 8oz Coffee (room temp or cold)
• 3oz Vanillia Unsweetened Almond Milk
• 17g (1/2 Scoop) Chocolate Protein (I use Gold Standard Whey)
• 1 packet Steiva (no calorie sweetener)
• 1/2 tsp vanillia (about 5g)
• Dash Cinnamon
• 3 Ice Cubes (about 50g)

Directions:
1) Put all ingredients in a blender and then pour over ice.
2) If you want a "frappe" then blend with more ice cubes