Apple Cinnamon Protein Waffles

While cleaning out my cupboards I discovered a waffle maker hiding in the back.  I have not used it in years so I thought, why not?  Instead of making my traditional protein pancakes I whipped up a large batch of protein waffles and ate them all week post-workout.

What you will need:


Ingredients for Protein Waffles


  • 2 cups Kodiak Cakes power pancake mix (from Costco)
  • 1 scoop of whey protein powder (I used Dymatize Iso-100 in Cinnabun)
  • 1 tsp ground cinnamon
  • 3 tsp stevia
  • 5 egg whites
  • 8 oz. unsweetened natural applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup vanilla unsweetened cashew milk


  1. Mix all dry ingredients together
  2. Add wet ingredients and mix well
  3. Pour into pre-heated waffle iron and cook until done (It took me a few attempts to get it right) Makes 18 waffles on Belgium waffle maker

Try not to make a mess!



Nutrition Facts (per waffle):

63 Cals, 9g Carbs, 6g Protein, 1g Fat


Bikini Competitor Chocolate Protein Breakfast Muffins


Looking for a tasty breakfast alternative to oatmeal and egg whites that you can prepare in bulk and eat on the go?  Well, then this quick and easy recipe is for you.  I typically workout early in the morning and then eat my post-workout meal/breakfast on my long drive to work.  These muffins are a quick and convenient way to eat a balanced breakfast that meets my macros while on the go.  They are moist, hearty and not to sweet.  If you are looking for a chocolate brownie or cookie alternative these are not for you.

What you will need:


  • 226 grams of Low Fat Cottage Cheese
  • 2 tsp Pure Vanilla Extract
  • 4 oz Natural Applesauce (unsweetened)
  • 1 Cup Unsweetened Cashew or Almond Milk
  • 1 container of liquid egg whites (or 10 egg whites)
  • 2 tbsp cocoa powder
  • 1 cup baking stevia
  • 3 scoops chocolate Whey Protein Powder
  • 2 cups Oat Meal
  • 3 tbsp coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda


  • Blend cottage cheese, vanilla, applesauce and cashew milk in blender until smooth.
  • Pour into mixing bowl and whisk in eggs.  Whisk for ~ 50 strokes
  • Whisk in remaining ingredients in order listed and mix well
  • Let sit 5-10 minutes to thicken
  • Evenly pour or scoop into 24 paper lined or sprayed muffin tins
  • Sprinkle with raw cacao nibs or slivered almonds (optional)
  • Back at 350 for approximately 20 minutes or until middle is done.  I use multi rack convection bake at 350 degree Fahrenheit.

Nutrition Facts (per muffin):

62 Calories, 1g Fat, 7g Carbs, 6 g Protein (I usually eat 4 at a time)




Quick and Healthy Salmon Cakes

Looking for a tasting recipe this Lent that healthy and good?  Whip up a quick batch of these salmon cakes and enjoy them for lunch or dinner.  I created this recipe during my competition prep because I wanted to get more heart healthy fat in my diet.  I am big into flavor and texture so eating salmon straight from the can was not an option. Costco sells canned pink salmon in bulk and it is much cheaper than buying fresh salmon fillets.  I also like to prep a larger batch of these and eat them through the week or freeze half.


  • 2 Cans of drained wild Alaskan pink salmon
  • 1/4 oat flour (put oatmeal in blender)
  • 3 servings (9tbsp) of liquid egg whites
  • 1tsp Wildtree Dill Dip Blend or dill seasoning of your choice
  • Salt and Pepper to taste


  • Mix all ingredients together and let sit for 5-10 minutes
  • Preheat griddle over medium heat
  • Spray griddle with non-stick cooking spray
  • Take a large spoon full of mix and put on griddle
  • Pat mix down into cake with fork
  • Cook until firm on one side
  • Spray with non-stick cooking spray and flip
  • Cook until firm and brown
  • Repeal above steps to make 6 salmon cakes

Enjoy with spicy mustard!

Nutritional Facts (per cake, recipe makes 6 total):

70 Calories, 1g Fat, 3g Carbs and 13g Protein