These Protein Pancakes are sweet, dense, packed with protein, and gluten-free! They come out fluffy and delicious. Just add a little butter, some fruit, a spoonful of yogurt, or maple syrup for a decadent, guilt-free breakfast! 

NOTES: 

• NeoraFit Plant-Based Protein Powder has a slightly sweet natural vanilla flavor, so with bananas, you likely won’t need to add any sweetener.  
• If you like cinnamon, add a little cinnamon to the batter! 
• Blending the eggs and bananas first can make it easier for your blender to process the oats. 
• These pancakes freeze and refrigerate well. Reheat by microwaving for about 30 seconds.  

Makes 6-8 pancakes 

INSTRUCTIONS

1. Add all ingredients to a blender & blend until smooth.
2. Heat and grease a skillet or griddle over medium-high heat. 
3. Pour batter into the pan and cook pancakes until they start to bubble, about 2-3 minutes. Flip and cook for an additional 1-2 minutes.  
4. Serve with butter, syrup, fruit, nuts, or any other toppings you like!  
5. Enjoy!  

Shakshuka is a North African dish popular in the Middle East. It’s said to have originated in Tunisia. While it’s great for breakfast, you can enjoy it any time of day! There are many variations of this dish with some including cheese or even ground meat such as lamb or beef. It can be fun to experiment with different variations of Shakshuka, but this one is simple and comes together in 30 minutes!

NOTES:

• We used a can of whole peeled tomatoes, but some recipes call for a combination of tomato sauce and fresh tomatoes. If you prefer to go the fresh route, use six fresh tomatoes and ½ cup of tomato sauce.
• Fresh herbs are a must for this recipe! We used parsley and cilantro, but feel free to use whatever herbs you like best. We’ve seen it with mint and I’m sure basil would work great as well.
• Feel free to add cheese as desired!
• If you’re working on getting more protein in your diet, you could also add some ground beef to the sauce, or serve this alongside some chicken sausage.
• Bread is often served with shakshuka.

INSTRUCTIONS

1. Heat olive oil in a large skillet, then sauté onions and bell peppers until the onions are translucent.
2. Add garlic, paprika, cumin, chili powder, and red pepper flakes and cook for one minute.
3. Next, add the can of tomatoes, including the juice, and a pinch of salt and pepper. Use your spatula or a wooden spoon to break up the tomatoes. Bring the sauce to a simmer, cover, and let simmer for 15 minutes.
4. Uncover and cook a little longer to let the sauce thicken if needed. Taste and adjust seasoning as needed.
5. Make six holes or wells in the sauce using a wooden spoon. Crack the eggs into the wells. Reduce the heat to low, cover, and cook for 5-8 minutes or until the egg whites have set.
6. Uncover and remove from heat. Top with chopped parsley and cilantro.
7. Serve & enjoy!

INSTRUCTIONS

1. Preheat oven to 350°.
2. Blend eggs, cottage cheese, herbs, salt, and pepper until smooth.
3. Generously grease a muffin tin with avocado or olive oil.
4. Divide spinach and roasted veggies into each muffin slot (about one tablespoon per slot).
5. Pour egg mixture evenly into slots. Be sure to leave some room for the eggs to rise as they bake.
6. Top with crumbled bacon or prosciutto.
7. Bake for 20 minutes or until eggs are thoroughly cooked.
8. Serve and enjoy!

NOTES:

• This recipe is Slow-Carb Diet friendly since the only dairy included is cottage cheese. For vegetarians, simply skip the meat or use vegan bacon.
• Feel free to use any vegetables you have on hand. Spinach, broccoli, mushrooms, asparagus and roasted peppers are all great options. Enjoy experimenting!
• You can also use any seasonings or herbs you like. We used an Herbed Poultry blend that has rosemary, sage and thyme, though oregano, parsley, garlic powder and onion powder would work great, as well.
• Blending your cottage cheese and eggs not only saves you time, it also makes for the fluffiest egg bites. If you don’t want to have to wash your blender, you can just whisk the eggs and cottage cheese.
• Prosciutto is less thick than bacon so it gets even crispier in the oven. It won’t stay crispy inside the egg bites, but it does add flavor! Bake a few pieces in the oven at 400° for 9-12 minutes in a single layer on a baking sheet lined with parchment paper. It crumbles easily once baked, so you can sprinkle some pieces onto your egg bites before baking.
• These keep well in the refrigerator for about one week.
• To freeze, allow egg bites to cool completely, then place in a freezer safe container. Line with parchment paper to prevent sticking.

INSTRUCTIONS

1. In high-speed blender, combine milk, oats, chia seeds, hemp hearts, vanilla extract, raspberries and banana. Blend until smooth, scraping sides as needed. 

2. Transfer mixture to bowl and garnish with toppings of choice. 

INSTRUCTIONS

1. Place all ingredients in a high-speed blender and blend until smooth.

INSTRUCTIONS

1. In a small saucepan, combine oats, milk or water, half of the cinnamon, nutmeg and protein powder. Simmer over medium-high heat until liquid has absorbed into the oats, stirring frequently, about 5 minutes. Transfer to a serving bowl.
2. Spray a small skillet with oil and place over medium-high heat. Add diced apples and remaining cinnamon and cook until apples are soft, about 3-4 minutes.
3. Serve apples over oats along with pecans and almond butter.

INSTRUCTIONS

1. Place ingredients in a high-speed blender or food processor and blend until completely smooth.
2. Preheat a pre-greased skillet over medium heat.
3. Scoop ¼ cup of batter and pour into the skillet. Cook until the bottom has set, about 2-3 minutes, then flip and cook for until 1-2 minutes or until the other side has set. Repeat with remaining batter.
4. Serve with fresh fruit or a dash of maple syrup.

INSTRUCTIONS

1. Preheat oven to 350 F. Pre-grease an 8 x 8 baking dish or line with parchment paper.
2. In a large mixing bowl, combine oats, baking powder, cinnamon and salt using a whisk and set aside. 
3. In another large mixing bowl, whisk together bananas, egg, vanilla extract, honey and almond milk.
4. Combined wet and dry ingredients using a spatula until you achieve a uniform batter. Gently fold in chocolate chips (optional).
5. Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool for 15-20 minutes before slicing into squares.
6. Store in a container with a lid in the fridge or up to a week.

*For a no added sugar version of this recipe, you can omit the honey and chocolate chips

Boost it: add 2 T granola or a pot of yogurt with a sachet of NeoraFit Collagen Powder

1. In a small pot or deep fry pan combine the mushroom and cherry tomatoes, add salt, pepper, red pepper, and basil or Italian seasoning.
2. Pour water in the pan until the veggies are barely covered and let simmer for 20 minutes.
3. Meanwhile, spray frying pan with spray oil, fill it up with baby spinach, sprinkle on salt, pepper, garlic powder, and red pepper, and cover to let the spinach steam and wilt.
4. Remove the spinach into the serving plate.
5. Break 2 eggs into the same pan on medium high and use a spatula with holes to gently break up the egg yolks. Keep pulling the edges of the eggs toward the middle with the spatula until just before its fully cooked and plate your eggs.

Boost it: add some diced ham or cut up some turkey slices, fry them up and add into the scramble.