Ingredients 1 recipe of gluten free biscuits 1 c. shredded cheese 3-4 strips of uncured turkey bacon 3-4 eggs 2 Tbsp milk salt & pepper to taste Instructions 1. Preheat the oven to 375. 2. Generously spray muffin tin with cooking spray. 3. Form biscuits with dough. 4. Cut biscuits in half and push into bottom…
Month: May 2017
2017 Week 20 Menu
2017 Week 20 – The menu for the coming week! #MyTrainerMelissa FoothillsWellnessCenter Monday Breakfast – Mason Jar Omelet (make ahead on Sunday afternoon) Snack – Cherry Java Overnight Oatmeal (make ahead on Sunday afternoon) Lunch – Buffalo Chicken Mason Jar Salad (make ahead on Sunday) Dinner – Grilled Salmon and Chicken with Rosemary-Butter …
2017 Week 19 Menu
2017 Week 19 – The menu for the coming week! #MyTrainerMelissa @FoothillsWellnessCenter **Please note that I was traveling the weekend before, so all meals will be prepared Monday night this week!** Monday Breakfast, Snack and Lunch purchased at the local Coop Dinner – Healthy salad after grocery store trip. Tuesday Breakfast – Breakfast biscuits (make…
2017 Week 18 Crockpot Pulled Pork
Ingredients 1/4 cup teriyaki marinade 1 tablespoon paprika 1 teaspoon fresh ground pepper 2 pounds pork shoulder 1/2 cup chicken broth 1/2 cup coconut sugar 1/4 cup soy sauce or liquid amino 1 cup chili garlic sauce 6-oz pineapple juice 1 medium onion, chopped 8 Ezekiel hamburger buns Instructions: Place chopped onion in the bottom of the crockpot. Place…
2017 Week 18 Banana Bread Protein Waffle
8Ingredients 1 1/4 cups gluten free flour 3/4 cup coconut sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 1 cup smashed banana (2 to 3 small bananas) 1/2 cup coconut oil, plus more for brushing waffle iron 1/2 cup greek yogurt 1 teaspoon pure vanilla extract 2…
2017 Week 18 Egg Waffle
Ingredients 2 eggs (per omelet) Bell peppers (green, red, orange, yellow – your choice) Roma tomatoes Yellow onions Any other veggies, protein &/or cheese ( I used uncured turkey bacon and sharp cheddar cheese!) Salt and pepper 1 Tablespoon greek yogurt Instructions 1. Wash and dice the vegetables in to a fairly small dice. 2….
2017 Week 18 Quinoa Salad
INGREDIENTS 3 cups cooked quinoa 2 cups chopped kale 1/2 cup shredded Parmesan 1/2 cup chopped sun-dried tomatoes in oil 1/2 – 3/4 cup pesto DIRECTIONS In a large bowl combine quinoa, Parmesan, sun-dried tomatoes. Stir until combined. Stir in pesto just until combined. Scoop salad into individual pint jars and fill to the top…