Protein Cake with a Zucchini Twist

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Experimenting with protein bars, muffins, and cakes is always fun & delicious!

I took Jamie Eason’s pumpkin protein recipe and used zucchini instead of pumpkin.

I shredded & chopped 1 medium zucchini, with 2 scoops of Jay Robb’s vanilla egg white protein powder. Also in this recipe: oat flour, coconut sugar, cinnamon, ginger, clove, egg whites, vanilla, and almond milk.

Similar to carrot cake, and so good!

P.S. Gluten, dairy, & artificial sugar free!

🙂

Mother’s Benedict

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This incredibly eye-appealing breakfast was also delicious!

Happy Mother’s Day to my mom, as well as the other strong women out there. 🙂

Homemade biscuits using Pamela’s mix (mix, almond milk, coconut butter).

Hollandaise sauce: egg yolks, paprika, lemon juice, sea salt, black pepper. Whisk in pot over simmering water, and slowly add melted coconut oil or olive oil. Be careful not to cook the eggs!

The best part of this breakfast were the egg and bacon cups.

Heat oven to 400 degrees. Grease muffin tins with olive oil. Cook turkey bacon 50% and let cool.

Wrap inside of the muffin tins with bacon (in a circle). I added chopped spinach before I cracked the egg inside the bacon circle. Cook for about 20 minutes.

In this photo, I poured the egg whites that weren’t used for the sauce right into the bacon cup (instead of a full egg). Either method works!

Put it all together. Top with avocado and tomato.

Have a wonderful Sunday,

Cheers!

P.S. This dish is Paleo (gluten and dairy free!)