Protein Shake Recipe

Protein Shake Recipe

1 cup blueberries

1 banana

1 cup coconut water

4 tablespoons  Gelatin

7 ice cubes

Blend all ingredients in a blender until smooth and frosty. If you want to know how I get a nice smooth protein shake, here’s my secret:

I put my ice cubes in first and get them all chopped up

Then I add my fruit and blend until smooth

Next, I add my coconut water and gelatin and blend until everything is combined and frothy.

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Gluten Free Chocolate Cake Roll

Gluten Free Chocolate Cake Roll

Total Time: 35 mins

Prep: Prep Time: 20 mins

Cook: Cook Time: 15 mins

Ingredients:

5 extra large eggs, separated

3 tablespoons cocoa powder

1 cup powdered sugar, sifted

1/4 teaspoon salt

1 1/2 teaspoons vanilla, or

1 1/2 teaspoons almond extract

Directions:

1

Beat egg whites until stiff, not dry. In separate bowl, beat yolks until thick and lemon colored. Sift cocoa, sugar and salt. Gradually beat dry mixture into yolks. Add vanilla or almond extract. Fold yolk mixture into beaten egg whites.

2

Line jelly roll pan with Reyolds Release foil. Spray foil with PAM. Pour batter into pan.

3

Bake at 325 for 15 minutes.

4

Allow cake to cook. Spread Cool Whip or softened ice cream on cake. Use the foil to roll the cake. Peel foil from cake as you roll. Cake may then be refrigerated or frozen.

Gluten free Strawberries and Cream Truffles

Strawberries and Cream Truffles

Ingredients:

2 packets strawberry jelly

1 cup coconut

1/3 can condensed milk

1/2 cup white chocolate chips

Directions:

1

Knead together ONE packet jelly, coconut and condensed milk using the back of a fork until thoroughly mixed.

2

Chill 30 minutes.

3

Roll 1 teaspoon mixture into a ball.

4

Throw into a pie plate with the other packet of Jelly.

5

Roll to coat thoroughly, put on a plate and chill another 30 minutes.

6

Melt 1/2 cup of white chocolate buttons, and spoon a teaspoon full over each truffle, chill again

Roasted Lemon Garlic Broccoli

Roasted Lemon Garlic Broccoli

INGREDIENTS:
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice
DIRECTIONS:
Preheat the oven to 400..
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish