ProteinPrioritizedMini

Directions

1. 1.Combine everything in a bowl and beat together with a fork. It will be lumpy. Let sit 5 minutes, then beat again until mostly smooth.
2. 2.Heat your pan or griddle with a little butter, coconut oil, or avocado oil spray. Any size pancake works. The batter will be a bit thicker than normal pancakes.
3. 3.Cook on medium to medium-high for 3 to 4 minutes. Test to see if the top is set enough to flip without falling apart, then cook the other side 2 to 3 minutes.
4. 4.Continue until all finished and top as desired.
5. 5.These keep just fine in the fridge. Make a double batch and reheat 15 to 25 seconds in the microwave. Warm, do not overcook or they dry out.

Directions

1. 1.Combine the egg white protein, water, cream of tartar, and salt in a stand mixer bowl. Start slow, then once it froths turn to high. Beat to stiff peaks, 4 to 6 minutes.
2. 2.Slow to medium and add the dairy protein powder and spices. Return to high for 20 to 30 seconds, then add the beaten whole eggs. Mix another 10 to 20 seconds until fully incorporated.
3. 3.Spread in a parchment-lined 9 by 13 inch pan. Bake at 325°F for 22 to 24 minutes. It will fall slightly while cooling. Cool completely before slicing.
4. 4.Slice into 6 squares and store.
5. 5.To use as a bun, slice a piece in half horizontally. Store in a sealed container in the fridge, good for several days.

Directions

1. 1.Chop all ingredients as listed. Lay out lettuce in the bowl, then arrange each ingredient in a neat grouping on top.
2. 2.Whisk all dressing ingredients together. Taste and add salt if needed. Drizzle over the salad.

Directions

1. 1.Make the crust. Mix all crust ingredients together thoroughly (I use my hands), then plop onto a parchment-lined baking sheet. Do not skip the parchment.
2. 2.With clean, slightly wet hands, flatten into a thin circle (or divide into three for individual crusts). A rectangle is fine too. It's your pizza.
3. 3.Bake at 400°F for 20 minutes. Using a spatula, separate from the parchment and flip, reusing the original parchment. Bake another 10 minutes, then remove from oven and turn the oven down to 350°F.
4. 4.Spread most of the BBQ sauce on the crust. Top with half the chicken and onion.
5. 5.Cover with the cheese, then add the remaining chicken and onion. Drizzle on the remaining BBQ sauce.
6. 6.Mince some cilantro and sprinkle on top. Bake at 350°F for 10 to 20 minutes, until the cheese is melted and the onion is softened.
7. 7.Top with a bit more fresh cilantro before serving.

Directions

1. 1.In a bowl, mix tamari, garlic, ginger, sweetener if using, and baking soda. Toss with the steak and let sit 30 minutes. For deeper flavor, marinate up to overnight in the fridge.
2. 2.Heat a pan with ghee or oil. Pull the beef out of the marinade, reserving the marinade. Cook the beef until browned, flip, brown the other side, and remove from pan. Let rest 5 minutes, then slice on the bias into large bite-size pieces.
3. 3.Add the reserved marinade to the pan and bring to a simmer. Add the broccoli and cook just a few minutes to keep it slightly crisp. Return the beef to the pan to warm through, then remove from heat.
4. 4.Serve with cauliflower rice.

Directions

1. 1.Butter a 9 inch ceramic or glass pie pan. You can also make individual ramekins and reduce the cook time.
2. 2.Wash, dry, and spread the berries across the pan.
3. 3.Put all other ingredients in a blender and blend for 1 minute. Pour over the berries. Batter should not go higher than three-quarters of the pan, it will briefly puff up.
4. 4.Bake at 350°F for 23 to 25 minutes. Cool to room temperature before serving, which is the best serving temperature.
5. 5.If serving leftovers from the fridge, leave out for 30 minutes to bring back to room temperature. I cut these slices large, so 6 servings per pan.

Directions

1. 1.Cake. Mix all dry ingredients (except cream of tartar) together in a bowl.
2. 2.Separate the eggs. Put the whites in a mixer bowl and add the cream of tartar.
3. 3.Add the remaining wet ingredients to the dry and mix well. It will seem too thick at first. Keep mixing until it becomes the texture of fudgy brownie batter.
4. 4.Beat the whites to firm peaks and fold into the batter until fully incorporated, keeping as much fluff as possible.
5. 5.Grease an 8 by 8 inch square or 8 inch round pan. Pour in the batter. Bake at 325°F for 22 to 24 minutes. Do not overcook or it will be dry. Cool completely.
6. 6.Frosting. Mix all frosting ingredients in a large bowl until it becomes frosting-like. It will seem too dry at first. Keep mixing. Do not add more milk unless you're absolutely positive you need it.
7. 7.Remove the cooled cake from the pan, cover with frosting, slice, and serve.