This are grain, flour & gluten free; high protein and delicious! Ingredients: 1 large banana, mashed 2 eggs 1/2 scoop collagen 1/4 scoop (approx 1 tbsp) vanilla protein powder Dark chocolate chips (5-7 per pancake) Almond/Peanut/Sun butter ( 1 tsp per crepe) Berries of choice Directions: In bowl, mash banana well. Add eggs, collagen & protein & mix well. Spray pan or griddle & put on medium heat. Pour batter & add chocolate chips to each. When done, place on a plate & spread 1 tsp nut/seed butter on each and place berries on top of the nut/seed butter. Fold in half & enjoy! Makes approximately 2 servings: 6 crepes in total

NOTE:The Waffle mix in picture is not GF - can use a GF mix as a substitute) Ingredients: 3/4 cup Kodiak Cakes Mix 3/4 cup 2% organic milk 1 large egg 1/3 scoop vanilla protein powder 1/2 scoop perfect hydrolyzed collagen dark chocolate chips Directions: Use olive oil mister or cooking spray & heat waffle iron. In measuring cup, place milk & egg and whisk together. Add waffle mix & then protein powders & mix well. Pour into heated waffle iron and add a few chocolate chips. Serve plain, with syrup or nut butter for a more filling & protein packed waffle! Can also add 1-2 tbsp unsweetened cocoa powder to make waffles chocolate! Makes approx. 2 servings.

Ingredients: - 1-2 lbs white, flaky fish like flounder or cod - 2-3 tbsp olive or coconut oil - 2-3 tbsp gf panko - lots of colorful veggies of choice (sliced grape tomatoes, zucchini, peppers & onions used above) - himalayan salt & seasonings of choice Directions: In baking pan, place fish in single layer, along with veggies. Drizzle 2 tbsp oil & seasoning (I use pinch of himalayan salt, garlic powder & dill) over everything & bake at 425 degrees for approximately 20 minutes. Remove from oven, drizzle or spray additional tbsp oil & add panko to the fish. Bake or broil an additional 5-7 minutes until cooked through & veggies are cooked to desired consistency. Makes approximately 4 servings.

Ingredients: 2 containers riced cauliflower (approximately 28 oz.) 7 cloves fresh garlic (chopped or minced) or 7 tsp prepared minced garlic 3 tbsp olive oil 1 14 oz. can organic black beans, rinsed & drained 1 can organic corn or 14 oz. frozen organic corn fresh parsley 1 each red, yellow, orange pepper, diced (optional) Directions: In large skillet, heat 2 tbsp olive oil & 4 tsp. garlic. Add riced cauliflower & 1 more tsp garlic. Stir & cook on medium heat for 5-10 min. In another smaller skillet, heat 1 tbsp oil & 2 tsp garlic. Add corn & cook on high, 3-5 minutes, add pepper if using & cook additional 3 minutes. Finally, add black beans, mix & cook a few more minutes & then add mixture t

Ingredients: 1 container cauliflower rice (12-14 oz.) 2 eggs 2 tsp minced or chopped garlic 3 cups organic mozzarella or italian cheese blend 1/2 cup fresh parmesan cheese 1 tsp oregano (fresh or dried) 2 tsp parley (fresh or dried sprinkle of red pepper flakes (optional) tomato or marinara sauce for dipping Directions: Line baking sheet with parchment paper preheat oven to 425 degrees. In mixing bowl, combine riced cauliflower, eggs, garlic, 1 cup mozzarella or cheese blend, parmesan cheese & oregano. Pour onto baking sheet and mold/pat until well packed and a crust is formed. Bake for 25-30 minutes (should be deep golden color). Sprinkle remaining mozzarella cheese, parsley & red pepper f

Ingredients: 1 box black bean spaghetti 1-2 bunches asparagus spears (ends cut off) 1-2 tbsp olive oil 1 tbsp butter garlic powder, dried minced onion & himalayan salt to taste Directions: Cook spaghetti according to directions on package & drain. In saute pan, heat olive oil & cook asparagus until desired firmness (should still have a vibrant green color & slightly firm). Add spaghetti, seasoning, butter & remaining oil. Saute 3-5 minutes & serve. Adding grilled or sauteed shrimp is optional.

Ingredients: - 1 lb (or bag) uncooked shrimp - 2 packages zucchini noodles or 2 large zucchinis, spiraled - 1 tbsp olive oil - 2 tbsp grass fed salted butter - 2 cloves minced garlic (can use minced/chopped garlic in container) Direction: Heat 1 tbsp oil over medium/high heat. Add garlic & cook for a minute. Add shrimp & saute for 2-3 minutes. Add 1 tbsp butter & cook until shrimp is pink. Lower heat & add zucchini noodles & 1 tbsp butter. Stir & cover for additional 3 minutes. Stir & taste to see if additional garlic or seasoning is needed. Serves 3