Very Vanilla Protein Pancakes

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  • 1 1/2 cups of all purpose flour
  • 2 scoops of Proflex Pro Organic Pea Protein Powder
  • 3 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 tablespoon of white sugar
  • 1/2 teaspoon of cinnamon or pumpkin spice
  • 1 1/4 cups of oat milk (or water)
  • 1 1/2 teaspoon of vanilla extract
  • 1 egg
  • 3 tablespoons of melted butter

In a large mixing bowl, sift flower, baking powder, salt, and sugar. Then slowly add in the wet ingredients. Mix until you have a smooth constancy.

Heat up pan, or griddle to medium/medium high. Lightly oil, or spray with your favorite nonstick spray. Pour batter, in small batches onto hot surface. Flip once bubbles appear. Brown on both sides, serve hot with maple syrup honey, or agave.

8 servings

Peanut Butter Protein Fudge Brownie

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Ingredients:

  • 1-1/2 cup of almond flour
  • 3 scoops of Redcon 1 Fudge Brownie protein powder
  • 3/4 cup of peanut butter powder
  • 1/2 cup of sugar
  • 1 tsp baking soda & baking powder
  • Pinch of salt
  • 3 eggs
  • 1-1/2 cup vanilla yogurt
  • 1/3 cup applesauce
  • 2 tbsp melted coconut oil
  • 1 tbsp melted peanut butter

For Drizzle

  • 1 tbsp melted peanut butter *for drizzle*

Preheat oven to 325°F.

Combine dry ingredients. Add in wet ingredients. Stir well. Spray bread pay with non stick spray. Pour batter into bread pan. Then bake at 325°F for 60-65 mins

Drizzle melted peanut butter over the top once cooled. Then serve.

Mashed Potatoes

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Ingredients:

  • 5 lbs of Idaho Potatoes
  • 1/2 lb of butter, cubbed
  • 1 cup of half and half (or cream)
  • 1 tsp of freshly cracked black pepper
  • 1 tbs of Onion powder
  • 1 tbs of Garlic powder
  • Fresh Rosemary (optional)
  • 1 heaping tbs of Chicken Bouillon

Wash potatoes under lukewarm water. Once clean, poke holes in potatoes utilizing a fork. Microwave on high for 10 minutes on each side, or until soft. Toss whole, unpeeled potatoes into large mixing bowl. Start mashing while adding in butter, and rosemary. Add in seasonings, bouillon, and half and half. Mash until achieve desired texture. Add additional half and half, if needed.

Christmas Hunch Punch

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Ingredients:

  • 1 quart of Apple juice
  • 1 quart of Cranberry juice
  • 1 quart of Pineapple juice
  • 2 cups of pomegranate juice
  • 1/2 cup of lime juice
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 cup of pomegranate aperils
  • 1 large orange, sliced

Combine all ingredients. Stir well. Flavors will be best if mixture is allowed to sit for 12-24 hours.

Add desired spirt, and quantity of choice.

Bacon Brussel Spouts

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Ingredients:

  • 12oz of fresh Brussel spouts, cleaned, and sliced (or quartered, if larger)
  • 1 lb of sliced bacon, cubed
  • 2 lemons, halved
  • 1/2 a bunch of fresh cilantro, chopped

Sauté bacon until slightly brown. Do not drain fat. Add in Brussel Sprouts. Continue, over medium heat, while stirring. Cook until bacon crisps, and sprouts soften. Remove from heat, add in cilantro, and squeeze in lemon juice.

Pozolé (Mexican Pork Stew)

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Ingredients:

  • 2 large cans of Las Palmas Enchiladas Sauce
  • 2 large cans of Juanita’s Hominy
  • 3 cans of water (enchilada sauce size)
  • 1 pork butt shoulder
  • 1 large onion
  • 1 clove of garlic
  • 4 bay leaves
  • garlic powder
  • onion powder
  • Knorr Chicken Flavor Bouillon

Raw Toppings:

  • Sliced jalapeños
  • Shredded green cabbage
  • Cilantro
  • Queso Fresco
  • Sliced radish
  • Lime wedges
  • Diced red onion
  • Sliced green onion
  • Salsa
  • Tortilla Chips (optional)
  1. Place pork butt in large stew pot. Add enchilada sauce, hominy, water, onion, garlic, bay leaf, garlic powder, and onion powder. Bring to boil. Simmer for 5 hours, or until tender. Stir occasionally, flip pork but as needed. Shred pork.
  2. Serve hot, add toppings of your liking.

Easy Homemade French Vanilla Ice Cream Recipe

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Ingredients;

Directions;

  1. Whisk all ingredients together in a large bowl.
  2. Pour mixture directly into ice cream maker, and churn per machines instructions.
  3. Once complete, pour mixture into a freezer safe, airtight container. Freeze for approximately 12 hours before serving.

Want to add sprinkles, or chips? Add to mixture just before churning has been completed.

Your one click grocery list can be viewed here!

Easter Pie

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Ingredients:

for crust

  • 1/4 of a cup of butter
  • 1/4 of a cup of solid white vegetable shortening
  • 1 1/2 cups of all purpose flour
  • 2 tablespoons of granulated sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 2 eggs, slightly beaten

for filling

  • 1 1/2 lbs of ricotta
  • 2 tablespoons of flour (optional)
  • 1 1/4 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of lemon zest (grated lemon peel)
  • 1/2 teaspoon of orange zest (grated orange peel)
  • 6 eggs
  • 1/2 cup of semisweet chocolate morsels
  • 1/2 cup of diced citron
  • 1/4 teaspoon of cinnamon
  • pinch of nutmeg
  • 1 tablespoon of vanilla

Directions:

Prepare crust – cut shortening into dry ingredients, until mixture resembles small peas. Add eggs, mix together until smooth, and all flour is absorbed. Refrigerate dough for about 1 hour.

Roll out on lightly floured surface to 1/8 in thickness. Place dough in 10 in pie plate, and crimp around edge. Refrigerate dough while preparing filling. Save scraps of dough for crisscross topping on pie.

Prepare filling – beating ricotta with sugar, add flour, salt, and zests. Beat until smooth. In a separate bowl, beat eggs for 5 minutes, until thick, and lemon colored. Fold eggs into ricotta. Add chocolate, fruit, and seasonings.

Roll out remaining dough to 10″x2″. Cut with sharp knife into 6 10″ strips 1/3″ wide. Carefully weave 3 strips across the length of the pie, and 3 strips across its width over the filling. Bake at 350º for 60-75 minutes, until the top is slightly brown. Test by poking center with fork, or toothpick, which should come out clean.

Eggplant Parmigiana

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Ingredients:

  • 1 lb of eggplant, sliced thin
  • 2 eggs, lightly beaten
  • 1/4 of a cup of flour, seasoned with S&P.
  • 3/4 of a cup of unflavored breadcrumbs
  • 3/4 of a cup of grated parmesan or romano cheese
  • 1/4 of a cup of fresh garlic, minced
  • 1 garlic clove, crushed
  • salt, and black pepper, to taste
  • 1 lb of mozzarella cheese, shredded
  • additional mozzarella for topping
  • Oil for frying (Olive oil preferred)
  • basic marinara sauce

Directions:

Combine breadcrumbs, cheese, parsley, garlic, salt, and pepper. First dip eggplant into flour, then egg, and then the breadcrumb mixture. Fry* in heated oil, until a light golden brown. While cooking the eggplant, line an oven save pan with marinara, then stack eggplant, mozzarella, and sauce, one layer at a time. Once complete, bake at 400º for approximately 25 minutes. Topp with additional cheese (grated, and or mozzarella), if desired. Serve hot with your favorite pasta dish.

*Can also bake at 400, instead of frying

Jack’s Boneless Chicken Wings (Chicken Bites)

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Ingredients:

  • 2 pounds of chicken breasts, sliced (or tenders)
  • 1 cup of flour, seasoned (salt, pepper, chili powder)
  • Oil for frying
  • 1/8 cup of Jack Daniel’s Whiskey
  • 1 tablespoon of butter
  • 1 tablespoon of flour (you can use the seasoned four)
  • 2 cups of chicken stock
  • 6 oz of hot sauce (I like franks, or Burman’s from Aldi)
  • 1/4 cup of brown sugar (alt: maple syrup, agave, or another sweeter)
  • Salt, and pepper

Directions:

Heat a medium sized pan with oil. Dredge chicken in the seasoned flour. Sauté the chicken a few pieces at a time until golden brown, and fully cooked. Set aside on cooked. Once all cooked, add butter, and flour to pan to create a roux. Cook for another 30-45 seconds. Add in the JD, allow alcohol to cook off. Add stock, and hot sauce. Place chicken back into mix. Let reduce, while turning chicken, and stirring. Add in sweeter. Season to taste. Want it hotter? Add red pepper, chili powder, or more hot sauce to make it spicer. Serve hot with ranch, or blue cheese.