Vanilla Blueberry Protein Powder Scones
All the joys of protein powder and blueberries, just not in a smoothie.
Ingredients
- 1/2 cup flour or almond flour
- 1 scoop Quest Multi-Purpose Mix This could be vanilla protein powder too. Depends on what you have on hand.
- 1 scoop Xyyngular Lean Vanilla
- 2 tbsp Sugar or Stevia Again, adjust to your diet or what you have on hand. I didn't think these were over too sweet or really sweet at all with this ammout of sugar.
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Lemon juice
- 2 whole Eggs Or 4 tbsp of egg whites. I perfer to use an whole egg for texture and flavor when baking with protein powder. Again, adjust to your diet.
- 1/2 cup Fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F.
- Mix flour or choice, protein powder(s), suguar or stevia, salt, baking soda, cinnamon lemon juice, and egg or egg whites. Mix all ingredients well. Fold in blueberries.
- Transfer dough to a floured surface and mold into a circle as thick as you want it. Cut across so you get 4 right angle triangles.
- Transfer to a lined baking sheet and sprinkle with salt and stevia. Bake for about eight to 10 minutes or until they begin to brown on top.
- Don’t over-bake or they will be dry!
Notes
Serving of four.
Macros:
Protein: 12
Fat:3
Carbs: 13
Fiber: <1
Green Chile Stuffed Flank Steak
Easy, flavorful flank steak that goes right on the grill for a magical center piece of your meal.
Equipment
- Grill
- Rolling Pin or Mallet
- Skewers
Ingredients
- 2 LBS Flank Steak
- 2 TBS Olive Oli
- 2 TBD Seasoning or Rub of Choice
- 1 Wheel Brie
- 2 C Green Chiles
Instructions
- I took one flank steak and beat it with a rolling pin until it was about a half inch thick. You can go thinner. I think it looks prettier if you do, you just have to watch the grill more closely.
- Spray or rub the steak with olive oil and then use your favorite seasoning. I used Traeger beef rub. Less is always more in my world with seasonings.
- Cut brie into thin strips and space on the meat about two inches apart. Then smother real GREEN chiles in between the brie.
- Roll the meat, cheese and chile goodness super tight and skewer.
- I heated the BBQ up to about 450° and then seared on two sides. Turned it down to about 400° and let it cook for about 10 minutes a side. I cooked it until the center was 130° for medium rare.
- Took it off and let it rest for about five minutes before I cut into it.