- 350g Oats

- 1/2 cup Cottage cheese

- 20g Protein powder

- 1 tbsp Baking powder

- 1/4 tsp Salt

- 3 eggs

- 1 tbsp Coconut oil

- 1 tbsp Maple Syrup

- 1 tsp Lemon zest (optional)

- 1/4 tsp Lemon extract (optional)

- 1-3 tbsp Almond milk

Directions:

SIMPLE!! Throw all ingredients, except almond milk, into a blender. And blend! Psstt…If not using lemon flavouring use 1 tsp vanilla extract. Add 1 tbsp of almond milk at a time (or milk of choice) until desired consistency is reached. Heat up a nonstick pan on medium heat. Spray with coconut oil (or switch for butter or light olive oil). Cook each side of pancake for two minutes! Garnish with your favourite toppings, I used Greek yoghurt and fresh fruit.

- 1 cup + heaping tbsp frozen kale

- 1 tomato (diced)

- 3/4 bell pepper (diced)

- 1/4 cup Feta cheese

- 18 Egg whites

Directions:

Preheat oven to 350 degrees. Grease muffin tin, I used light olive oil. Add Veggies!! 1.5 tbsp frozen chopped kale into each, evenly distribute diced tomato and bell pepper (you may only use 3/4 of your diced pepper). Fill up each space with egg whites. Sprinkle some feta cheese on top (approx . 1 tbsp). Pop into already preheated oven for 15-20 minutes. Use a knife to help wedge out each egg bite. Serve and enjoy while hot!!!

- 1 1/4cup almond flour

- 3 large eggs

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1/4 tsp black pepper

- 1/2 tsp onion powder

- 1/2 tsp garlic powder

- 1 cup + 1 tbsp low fat cheddar cheese (15% milk fat)

- 1 cup of shredded + squeezed zucchini (1/2 a large zucchini or 1 small zucchini)

Directions:

Preheat oven to 350°F. Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 cup cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 Tbsp cheese. Bake at 350°F about 25 minutes until the muffins are golden. Serve and enjoy! They taste great reheard and even cold!

3 large eggs

1/3 cup maple syrup

1/2 cup high-protein yogurt

1/3 cup coconut oil

2 tsp vanilla extract

1 tbsp golden paste

3/4 cup carrots, shredded

1/2 cup apple, shredded

2 cups almond flour

1/2 cup coconut flour

2 tsp baking powder

1/2 walnuts, chopped

1 tbsp chia, sunflower, pumpkin, ground flax and sesame seeds (of each)

1 tsp cinnamon

1/4 tsp nutmeg, ginger, cloves and salt (of each)

Directions: (makes 12 muffins)

Preheat oven to 350°F. Prepare a muffin tray with silicone liners or grease with butter. Set aside. Add all ingredients to a bowl and mix until well combined. Divide between 12 muffins and put in the oven for 25 minutes or until golden. That’s it…ENJOY!