Protein Crepe!

Protein Crepes: Yields 2 large crepes


INGREDIENTS:
Crepes:
2 Tbsp Coconut flour
1 Tbsp Almond flour
1 scoop vanilla protein powder (I use About Time Whey - if you want a discount code for 25% off, let me know)
3 large egg whites
1/4 c. almond milk (or milk of your choice)

For Filling:
1/2 scoop protein powder
6 ounces of whatever flavor greek yogurt you prefer (you can use plain and add berries or chocolate powder or whatever into it)



DIRECTIONS:



Mix dry ingredients together for crepe. Add wet ingredients and mix thoroughly.






Heat a large pan over a medium heat and use coconut oil or spray with cooking oil if not a non stick surface. Pour 1/2 of the batter in and swirl it around so that it makes a thin coating. Let cook until it looks dry - about 30-45s. Gently flip and let other side briefly cook.

Mix protein powder and greek yogurt together. Spread onto crepes.

  Fold up crepes and top with berries.

Enjoy! 

(Note: if your pan is smaller, make smaller crepes.)

Nutrition info: (for whole crepe mix and filling using the about time whey)
460 calories
6.8 g fat
2.2 g sat fat
370 mg sodium
32.5 carbs
7 g fiber
21 g sugar (I used pear greek yogurt.. sugar content will be different depending on the yogurt)
67 g protein

Peace, Love, and Happiness. xo

Homemade Black Bean Salsa

So, this black bean salsa is my absolute favorite salsa ever!

• 1 can black beans, drained and rinsed
• 1 can no salt added golden corn, drained
• 3 vine ripe tomatoes, diced
• 1/2 sweet onion, diced
• Balsamic vinegar
• Juice of 2 limes
• small handful finely chopped cilantro
• (roasted red peppers may taste delightful in this mixture, but I've yet to try it!)

Mix beans, corn, tomatoes, and onion. Add chopped cilantro and lime juice, mix well. Add about 3-4 tablespoons of balsamic vinegar (this is really just to taste, so add just a bit at a time and taste salsa as you go) and mix well. 

For best taste, let salsa rest overnight in the refrigerator. If you're pressed on time, try to give the mixture an hour to rest in the fridge. 

Salsa may be eaten with tortilla chips, as an addition to a taco/quesadilla, or directly from a spoon. 

I made a dinner with the salsa warmed in a pan and added to a cooked omelette (1 whole egg and 2 egg whites) and added a slice of cheddar cheese. It was deeeeelicious!