Jen Lee’s Protein power balls!

These were a HUGE hit at our sip & sweat event so we had to share! Thanks to Jen Lee!

It is really simple and you can use whatever flavor protein and toppings you’d like!


Isalean – 4 scoops
IsaPro – 2 scoops
Coconut oil – 2 TBSP
Milk – enough to keep them together

Add whatever you want! For the vanilla I used sprinkles and white chocolate chips. For the chocolate I used chocolate and peanut butter chips.

Enjoy!!

Buffalo Cauliflower Bites

These bad Larry’s are one of my FAVORITES!!!!!!

Enjoy xo Jen

Buffalo Cauliflower:
2 tablespoons ghee organic butter
1/4 cup hot sauce, such as Frank’s
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil Kosher salt
8 cups cauliflower florets (from about 1 medium head)

Preheat the oven to 400 degrees F.

For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more.

High Protein Shrimp Burrito Bowl

High-Protein Shrimp Burrito Bowl

For the cilantro black beans and rice

3/4 cup (135 grams) uncooked long-grain brown rice (certified gluten-free if necessary)
1 1/2 cups (355 grams) water
1 (15.5-ounce or 420 grams) can black beans, rinsed and drained (certified gluten-free if necessary)
1/4 teaspoon grated lime zest
1 tablespoon lime juice
1/4 cup (5 grams) chopped fresh cilantro
For the burrito bowl

1 teaspoon canola oil
1 medium (55 grams) onion, sliced
2 medium (240 grams) bell peppers, sliced
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1 pound (455 grams) medium shrimp, peeled and deveined
2 cups (95 grams) loosely packed chopped romaine lettuce
1 medium (125 grams) tomato, seeded and chopped
1 medium (150 grams) ripe avocado, diced
Directions
Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.

Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado.

Nutrition Information
Serves: 4 | Serving Size: 1 cup beans and rice + 1 1/4 cups shrimp and vegetables + 1/2 cup lettuce + 1/3 cup chopped tomato + 1/4 cup avocado

Per serving: Calories: 450; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 172mg; Sodium: 452mg; Carbohydrate: 56g; Dietary Fiber: 13g; Sugar: 4g; Protein: 34g