Live Clean Shift

Made these pancakes today and they were so good I have to share Almond Flour Pancakes INGREDIENTS... 1 cup blanched almond flour 1 scoop protein powder 3 large eggs 2 tablespoons olive oil 1 teaspoon baking powder 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt INSTRUCTIONS Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, protein powder, eggs, olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl, but don't add any additional liquid. Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (I use a scant 1/4 cup). Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick. Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 to 4 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes. Repeat with the remaining batter, until all of the pancakes are cooked. I got 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings. I used natural peanut butter, banana and chocolate Trim I paired this with a Logiq Smart Coffee and Creamer

What if we told you there's an aspect of your body as unique as your fingerprint, and it impacts your overall wellness in a big waywould you take better care of it?!?! #NewBiologyOfWellness Drop VIP in the comments to get on my VIP list to be the first to know when this new product line is revealed

CREAMY GARLIC PARMESAN BRUSSEL SPROUTS WITH BACON INGREDIENTS 10 ounces (300 g) bacon, cut into strips 2 tablespoons butter... 2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half) Salt and pepper to season 5 cloves garlic finely chopped 1 1/2 cups (400 ml) light or heavy cream, (thickened cream) 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional) 1/3 cup fresh shredded or grated mozzarella 1/4 cup fresh shredded or grated parmesan cheese INSTRUCTIONS Preheat oven to 375F | 190C. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes). If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined. Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden. Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

Happy Sunday This mug makes my winters mornings so happy Smart Collagen Coffee with Coconut Whipping Cream ... #CollagenCoffee #smartcoffee #mctoil #grassfedbutter #tetrablend #coconutcream #myCoffeeIsSmarterThanYourCoffee

Sausage and Egg Breakfast Cups 1 lb ground sausage pork, chicken or turkey salt pepper... 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika 1/4 tsp parsley dried 6 eggs Instructions Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs. In a separate bowl, mix the eggs, salt, and pepper. Pour egg mixture into the middle of each cup. Top with shredded cheese, tomatoes, spinach, or toppings of your choice. Bake at 350F (180C) for 30 minutes. Enjoy!

Keto Moo Shu Pork 3 tbsp soy sauce gluten-free 1 tbsp sesame oil toasted 1 tsp garlic powder... 2 tsp ginger fresh, grated 1/2 tsp Chinese five spice powder 1 lb pork tenderloin boneless, cut into strips 1 1/2-inch long and 1/2-inch thick 2 large eggs salt 3 tbsp coconut oil divided 8 oz mushrooms cut into 1/2-inch slices 6 green onions chopped, white and green parts separated 3 cups cabbage slaw (3 colour package mix, divided) 12 butter lettuce leaves washed and patted dry Instructions In a medium bowl, whisk together the soy sauce, sesame oil, garlic powder, ginger, and five spice powder. Add the pork and toss to coat. Let sit at room temperature for 20 minutes. In a small bowl, beat the 2 eggs with 1/2 teaspoon salt. Heat a large, non-stick skillet over medium-high heat with 1 tablespoon of the coconut oil until the oil is shimmering. Add the pork and cook until just cooked through, 3 to 4 minutes. Remove and reserve the pork. Add the beaten egg to the hot skillet, tilt the pan to evenly distribute, then use a spatula to lift and move the egg around so it evenly cooks through and sets like a thin omelet, 2 to 3 minutes. Transfer to a cutting board to rest. Return the skillet to the stovetop. Increase the heat to medium-high and add the remaining 1 tablespoon coconut oil. Add the mushrooms and cook, tossing occasionally, until they’re crispy golden brown in spots and tender, 4 to 5 minutes. Add the white/light parts of the green onions and 2 cups of the cabbage/slaw mix and cook for 2 minutes more. Slice the egg into 1/2-inch thick by 2-inch long strips. Transfer the egg to the skillet, then add the pork and its sauce and toss to combine and heat through, 2 to 3 minutes. Transfer the moo shu pork to a serving bowl and serve with sides of the dark green onion pieces, the remaining 1 cup cabbage mix, and lettuce cups.