Wake up with bright berry-topped bread pudding that you can put together quickly (or even the night before!). With fresh fruit, leftover French bread, and protein icing, these beauties are a sweet start to the to your feeding window.

Macros for the entire recipe: Protein 52g/Fat 13g/Carbs 49g/Cal 533

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Mmmmmm donuts! The subtle addition of pumpkin and cookie butter will be your new fall favorite treat!

Nutritional Info/Macros for per donut (makes about 6 in a standard donut pan):
Protein 9g/ Fat 3g/Carbs 33g/ Calories 188

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This recipe features Bertolli extra virgin olive oil in an unlikely form—creamy gelato!  The olive oil and fig swirls gives the gelato a fruity quality.  Fresh strawberries that have been macerated in balsamic vinegar from Bertolli and red wine adds a touch of sophisticated flavor to this great dessert!

MAKES about 1 ½ Quarts, Macros for ¼ cup: Protein 2g/Fat 15g/Carbs 26g/Cal 241

For the gelato:

1 cup sugar
6 egg yolks
1 cup Bertolli Extra virgin olive oil
¾ cup fig preserves
4 cups half and half
2 tsp. vanilla extract
1 tsp. kosher salt

Instructions
1. Using a stand mixer, beat sugar and egg yolks in a large bowl until pale yellow (about 5 minutes)
2. Add Bertolli extra virgin olive oil in a slow and steady stream and continue beating until mixture is smooth and airy (about 3 minutes). Add half and half, vanilla, and salt, and beat until combined.

3. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Once the gelato has churned, place one layer of gelato in a freezer safe container. Quickly add a couple of dollops of the fig preserve. Add more gelato and filling. When you get to your top layer, give a couple swirly flourishes with your spoon to make the swirl. Place in freezer to make the gelato firm up. Top with boozy balsamic strawberries (directions below)

For the topping:
1 ½ cup strawberries, cut into quarters
1 tablespoon Bertolli balsamic vinegar
2 tablespoons leftover red wine

Instructions
Hull and cut the strawberries into quarters. Toss them into a bowl and drizzle with the balsamic vinegar and wine. Toss the strawberries in the juices and set them in the fridge to rest for an hour or so before topping gelato with it.

Think you need a BBQ pit to make this sandwich? Nope! You can totally make this delicious pulled chicken sandwich at home in your oven. 

Macros for whole recipe: Protein 141g/Fat 14g/Carbs 14g/Calories 745

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Nutritional Info/Macros for whole recipe:Protein 50g/Fat 1g/Carbs 95g/Cal 626

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A sweet and tangy slice of heaven :) Pretty much summer in a cheesecake!

Makes 8 slices: Macros/slice: Protein 14g/Fat 6g/Carbs 28g/Cal 221

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Chewy cookies inspired by the Ben and Jerry’s Chunky Monkey ice cream.

So easy that even a monkey can bake these ;)

Macros for whole recipe (Makes about 4 cookies): Protein 41g/Fat 11g/Carbs 71g/ Calories 502

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This national dish of Singapore is simply made with chicken breast poached in broth with ginger and garlic. It is accompanied by steamed rice, and a delicious chili and ginger sauce.

Macros for whole recipe: Protein 124g/Fat 13g/Carbs 152g/Calories 1257

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This Southern classic dish gets an Epicurean Bodybuilder makeover. Make it fit your macros today! Macros for whole recipe: Protein 101g/Fat 22g/Carbs 53g/Calories 823

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Can’t decide between cookies, cheesecakes or cupcakes?  Now you don’t have to! These cupcakes feature a cookie bottom and a creamy cheesecake top!

Macros for each cheesecake cup: Protein 17g/Fat 7g/Carbs 22g/Calories 215

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It can take time to get used to the limited carbs that you have to work with on if you are on a cut. The secret to staying fuller longer is by eating volume-filling foods. Volume foods are foods that physically have a lot of volume (or size) to them, but they are typically low in calories. Below are two voluminous dishes that that will keep you satiated and not wreck your macros.

Savory!

Oatmeal Risotto

Macros for the whole recipe: Protein 77g/Fat 31g/Carbs 68g/Calories 848

Ingredients

1 ¼ cup dry old fashioned or steel cut oatmeal

4-5 cups chicken or vegetable broth

1 ½ teaspoons unsalted butter

½ teaspoons salt

½ of a medium onion, chopped

2-3 cloves garlic, minced

½ cup peppers (green, red, or yellow), chopped

fresh black ground pepper to taste

2 teaspoons Italian Seasoning

¼ cup Parmigiano Reggiano

Fresh thyme, 1 sprig

8 oz leftover chicken (I used chicken breast)

1 large egg, poached

1. In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.

2. Meanwhile, melt butter in a large high-sided skillet over medium-high heat. Add onions and salt; cook 2 minutes, stirring frequently. Add peppers, garlic, thyme and Italian seasonings; cook until vegetables are soft, stirring frequently.

3. Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot broth, cook until oats have absorbed almost all of the liquid. You’ll just continue adding broth at this point, 1 ladle at a time, and stirring.  Unlike risotto made of rice, you won’t have to stand by the pot and stir constantly, but you should stir frequently. The oats should take about 20-25 minutes to cook (it’s done with the oatmeal is soft).

4. Stir in ¼ cup cheese and cooked chicken. Serve in a bowl, top with the optional poached egg

Sweet!

Protein Fluff Soufflé

Macros for whole recipe: Protein 56g/Fat 6g/Carbs 30g/Calories 398

Ingredients

For the Souffle

1 scoop (30g) vanilla whey or casein protein powder

6 large eggs at room temperature, egg whites only (do not use liquid egg whites because it won’t soufflé)

¼ cup Splenda (you can also use sugar but the carbs will be bumped up)

2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees F (176 C). Spray a round cake pan with some nonstick cooking spray.
2. Separate egg whites (make sure yolks do not get into the egg whites or the soufflé won’t rise). Put egg whites and the rest of the ingredients in the bowl of your stand mixer (or a large bowl if you are using an electric hand mixer).

3. With the whisk attachment, mix on highest speed until you get stiff high peaks.
5. Place batter in cake pan and evenly smooth the top. Bake for 20 minutes or until the top is golden brown. When you take it out, let cool for a few minutes. Once it’s cooled, prepare fluff.

For the fluff

¼ cup COLD non fat milk

½ cup frozen sliced strawberries

½ cup fresh sliced strawberries

Your choice of sweetener (I used 1 tablespoon Splenda)

1 tablespoon chocolate chips

Watch how I make protein fluff here! https://www.youtube.com/watch?v=ktUFlpDkrjU

1. In a stand mixer (or a big bowl with an electric hand mixer), mix protein powder, cold milk and your choice of sweetener on HIGH until mixture gets thick

2. Add frozen fruit and continue mixing on high until fluff gets thicker (about 5-8 minutes).

3. Spread the protein fluff evenly on the top of your soufflé. Top with fresh sliced strawberries and 1 tablespoon chocolate chips.

Macros for the entire recipe:Protein 106g/Fat 45g/Carbs 85g/Calories 1130

America’s favorite cheesy comfort food on a classic burger. This deceptively looks rich but you’ll soon learn that it is far from being it!

The baked macaroni and cheese is based on my original recipe and it surrounds a juicy beef patty. I chose a 91% lean ground beef but feel free to go with a fattier cut (just don’t forget to adjust the macros to account for that swap!). *Note- in order to make your buns the mac and cheese needs to chill in the fridge for an hour or two*

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Here’s a special Valentine’s Day edition of protein fluff! If you don’t already know, protein fluff is an amazing way to satisfy your sweet tooth and can keep you full (it’s verrrrrry voluminous!).  Feel free to substitute regular Oreos if you cannot find the Red Velvet edition.

Macros: Protein 27g/Fat 8g/Carbs 30g/ Calories 296

Watch how I make protein fluff here! https://www.youtube.com/watch?v=ktUFlpDkrjU

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For those of you who follow me on Instagram, you already know that it’s filled with photographs of food with sprinklings of my other love, beauty products!

I decide to bring my two loves together by celebrating the prelaunch of Stowaway Cosmetics, a new company (that I’ve been following for a while) that brings you high quality, portable mini sized makeup with this recipe for bite sized steak. The garlic butter helps gives the steak an extra boost of flavor. Speaking of extras, you can earn your own free sample of Stowaway by clicking this link. (Make sure that your friends share the link soon so they can also earn makeup, since there are only 6 days left)

Total Macros for the 4 pieces of steak (including 4 teaspoons butter): Protein 125g/Fat 65g/Carbs 0/Cal 1,124

Each 4 oz steak with 1 teaspoon butter: P 31g/F 17g/Carbs 09/Cal 281

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Adapted from http://sallysbakingaddiction.com/2014/07/20/soft-pretzel-bites

Chewy pretzel bites served with a creamy cheesy dip is the ultimate Superbowl snack!

Macros (makes about 42 bites) for each pretzel: Protein 1g/Fat 1g/Carbs 9g/Cal 46

Macros for cheese dip: P 24g/F5g/Carbs 10g/Cal 180

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