Difficulty: Easy  

Prep Time: 3 min.  Cook Time: 2 min  Total Time: 5 min.

Macros: 150 calories for cake. May vary depending on amount, brand, and type of ingredients.

Fat-2g/Carbs-10g/Protein-26g/ Fiber-4g

Ingredients:

1 scoop Protein (I used Cellucor Red Velvet protein powder)
1 TBS stevia or Xylitol
1/4 tsp baking powder
1 tsp red velvet bakery emulsion (optional)
1/3 cup unsweetened almond milk

Directions:

1.) Mix all the ingredients together in a small bowl.

2.) Spray the inside of a large mug with non-stick cooking spray.

3.) Pour batter into the sprayed mug and microwave for 30 second increments until you reach 2 minutes. *Make sure to keep an eye on the mug, so it does not overflow. 

4.) Top with red velvet elli Quark cheese or fat free cream cheese.
 
 
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Here are my delicious cookies and cream spring rolls, that are crispy delicious. These make eating a jest bar even more exciting. The combo of the hot and gooey cookies and cream center with the crispy shell is amazing. The clean cocoa sauce is perfect for dipping! Order some Cookies and Cream Quest bars from the link below!
Difficulty: Easy  

Prep Time: 10 min.  Cook Time: 10 min  Total Time: 20 min.

Macros: 235 calories for entire recipe including chocolate sauce. (makes 4 spring rolls) 
59 calories each!

Fat-8g/Carbs-28g/Protein-21g/ Fiber-21g

Ingredients:

1 Cookies & Cream Quest bar
4 spring roll wrappers aka rice paper

Non-stick cooking spray
Warm Water

CHOCOLATE DIPPING SAUCE:

Ingredients:

2 TBS cocoa powder
2 TBS unsweetened almond milk
2 packets (2tsp) granulated stevia

Directions:

Whisk vigorously together and let sit in fridge for five minutes.

Directions:

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Cut a cookies & cream quest bar into four (4) separate sections and place them on a microwave safe plate. Microwave for 10 seconds until soft.

3.) Wet the entire rice paper in warm water until soft and sticky. Place paper on a hard surface and place 1/4 of the quest bar in the middle. Fold over from the bottom and then fold in the sides. Roll into a spring roll. Repeat three more times.

4.) Spray baking pan with non-stick cooking spray and place spring rolls onto pan. Spray the spring rolls with non-stick cooking spray and then bake for 5-7 minutes or until golden brown and crispy.

5.) Make chocolate dipping sauce.
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Share this delicious protein packed stack with your special someone or eat it all by yourself. Either way, these strawberries and cream protein are absolutely delicious and perfect for any occasion.
Difficulty: Easy  

Prep Time: 10 min.  Cook Time: 10 min  Total Time: 20 min.

Macros: 470 calories for entire recipe including chocolate sauce and cream filling. (makes approx. 4-6 pancakes)

Fat-6g/Carbs-45g/Protein-42g/ Fiber-10g

Pancake Ingredients:

1/4 cup gluten free oat flour (may substitute with almond flour)
1 scoop vanilla or strawberry protein powder ( I used Strawberry Milkshake by Cellucor )
1 banana mashed (may substitute 1/4 cup unsweetened apple sauce)
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk (may substitute any milk)
1/2 tsp baking powder
1/4 tsp sea salt
3 large strawberries chopped into small pieces

Chocolate Sauce:

2 TBS cocoa powder
2 TBS granulated stevia
3 TBS unsweetened almond milk

Cream Filling:

3 oz non-fat greek yogurt
2 TBS granulated stevia
1/4 tsp vanilla extract

3 sliced strawberries for layering

Directions:


1.) Mix chocolate sauce ingredients together in a small bowl and set aside. Mix cream filling ingredients together in a small bowl and set aside.

2.) Mix all pancake ingredients together in a large bowl. 

3.) Pour palm size dollops of batter into a pan over medium heat and cook with coconut oil or non stick cooking spray for 3-5 minutes. Should make about 4-6 pancakes.

4.) Layer pancakes with cream filling and sliced strawberries, then top with chocolate sauce and maple syrup if desired. I also stuffed raspberries with chocolate chips for some valentine snacks.
 
 
Difficulty: Easy  

Prep Time: 3 min.  Cook Time: 2 min  Total Time: 5 min.

Macros: 360 calories for cake not including topping. May vary depending on amount, brand, and type of ingredients.

Fat-10g/Carbs-0g/Protein-37g/ Fiber-1g

Ingredients:

1 scoop Peanut Butter Protein (I used Cellucor PB Marshmallow protein powder)
1 TBS PB powder
1 TBS stevia or Xylitol
1/4 tsp baking powder
1/4 cup unsweetened almond or coconut milk
1 egg
1 banana mashed

TOPPING:

2 Quest Nutrition Cravings peanut butter cups
2 T Nuts N More Protein Peanut butter

Directions:

1.) Mix all the ingredients together in a small bowl.

2.) Spray the inside of a large mug with non-stick cooking spray.

3.) Pour batter into the sprayed mug and microwave for 30 second increments until you reach 2 minutes. *Make sure to keep an eye on the mug, so it does not overflow. Time may vary depending on microwave and strength.

4.) Top with PB and PB cups.
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"THEFITBALDMAN"
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These spices are absolutely delicious. I had to try these after all the hype on Instagram and other social media outlets. These spices are fresh and natural with tons of flavor. Each bottle tastes like it was just freshly grind in the kitchen. My two favorites are the Everything Spicy and Garlic Lovers. I find myself putting the Garlic Lovers on everything including my eggs, as pictured below. Dieting doesn't have to be boring anymore with FLAVORGOD. Spice up anything from your breakfast to your dinner and all the meals in-between. Read Chris Wallace's (Creator and Chef of Flavorgod) dream and vision of his company below which is sweeping the globe.
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  • LOW SODIUM
  • PALEO DIET
  • VEGAN DIET
  • NO MSG
  • SHIPS INTERNATIONALLY 





FLAVORS
  • EVERYTHING
  • EVERYTHING SPICY
  • GARLIC LOVERS
  • LEMON & GARLIC

"My mission is and always will be to provide people with unique and delicious seasonings that help them create amazing meals everyday in kitchens all around the world.

When I first began making these seasonings in 2012, I relentlessly experimented to find the impeccable elements that would separate my seasonings from everything else currently available in the market. After endless hours in the state-of-art FLAVORGOD facilities I was able to perfect the blend for multiple seasonings that met every specification I had set out to meet without compromising flavor or quality! My goal is to keep seasonings chemical and filler free, keeping low salt levels, and always staying true to the herbs and spices that I use. Sacrificing nutritional value has never been an option. The health of people and the foods we eat on a daily basis is what truly matters to me.

Shortly after I created these seasonings, I began selling them at local farmers markets. My seasonings are crafted with care and shipped to countries all over the world. I’m not a huge corporation. I’m one man with a dream and the support of the best team I could ever ask for. Our dream is to provide creative recipes and healthy seasonings everyone will always enjoy."

- Chris Wallace
FLAVORGOD Chef & Creator



 
 
Whats better then peanut butter, bacon, and chocolate. Let me answer that for you…. NOTHING! These pancake strips incorporate all of those with an added bonus, which is protein! I used Cellucors absolutely delicious peanut butter marshmallow protein. These are fun and delicious and great to make with kids if you have any! These are also great for hosting a brunch. Your guests will get a kick out of them!
Difficulty: Easy  

Prep Time: 10 min.  Cook Time: 10 min  Total Time: 20 min.

Macros: 540 calories for entire recipe including bacon and chocolate chips. (makes approx. 4 pancake dippers) May vary depending on amount, brand, and type of ingredients.

Fat-18g/Carbs-33g/Protein-39g/ Fiber-9g

Pancake Ingredients:

1/4 cup gluten free oat flour (may substitute with almond flour)
1 scoop vanilla or peanut butter protein powder ( I used Peanut Butter Marshmallow by Cellucor )
1 banana mashed (may substitute 1/4 cup unsweetened apple sauce)
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk (may substitute any milk)
1/2 tsp baking powder
1/4 tsp sea salt

4 strips turkey bacon
1 TBS dark chocolate chips (Approx. 60)

Directions:

1.) Mix all pancake ingredients together in a large bowl and set aside. 

2.) Heat a pan over medium heat, spray with non-stick cooking spray and cook up 4 strips of turkey bacon.

3.) Pour batter over strips of bacon in the pan over medium heat and cook  for 3-5 minutes. Place 15 chocolate chips on each strip and flip. Should make about 4 pancake strips.

4.) Serve hot with maple syrup for dipping.

Use coupon code: "thefitbaldman" at www.cellucor.com to receive 25% off at checkout!

 
 
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MAN TEA
 
Specifically designed to assist with:
  • lean muscle mass gain
  • calming digestion
  • stamina and strength
  • reducing coffee cravings
  • coffee substitution
  • enhancing energy

Contains: Lu Cha, Black tea, Ren Shen, Jiao Gu Lan, Gan Cao

$55.00 per box - 60 teabags per box. Each teabag weighs 2.5g. 



This tea is absolutely delicious and has the perfect balance of flavor. Its not too strong and it can be enjoyed hot or iced. I like mine with a little cinnamon honey or a wedge of orange. You can really taste the black tea, for the quality is top notch. Add this to your list if you think your man card is lacking. Drinking this with a full beard will most definitely make you want to wrestle grizzlies in the forest.

 
 
Difficulty: Easy  

Prep Time: 15 min.  Cook Time: 10 min  Total Time: 25 min.

Macros: 200 calories
Fat11g/Carbs-7g/Protein-16g/ Fiber-2g

Ingredients:

4 medium scallops (I used Sizzlefish scallops)14 g KerryGold herbed butter
2 cups fresh spinach
1 clove (1 tsp) crushed garlic

Directions:

1.) Preheat two small skillets over medium/high heat.

2.) Wash scallops under cold water and pat dry.

3.) Sautee spinach and garlic in pan with 7g (1/2 serving) KerryGold butter in one pan.

4.) Place 7g (1/2 serving) KerryGold butter in other skillet and drop scallops in butter.

5.) Cook scallops 2 minutes on each side until golden brown crust develops.

6.) Plate spinach with scallops on top and sprinkle with pink himalayan sea salt.
 
 
Spicy and sweet salmon with a little tang in it. Thats exactly what you get with this golden masterpiece. The flavors ping pong off one another here and slap your tastebuds around for sure. Have you guys and gals tried Sizzlefish ? Its an amazing fish company that sells pure, natural fish thats perfectly portioned for easy, healthy meals which are flash frozen and shipped directly to you! Get your hands on some today. In this recipe, I used their Coho Salmon which is delicious and has a great skin on the bottom which I love.
Difficulty: Easy  

Prep Time: 15 min.  Cook Time: 15 min  Total Time: 30 min.

Macros: 260 for 6 oz. (130 calories per 3 oz. piece.)
Fat8g/Carbs-0g/Protein-43g/ Fiber-0g

Ingredients:

6 ounces salmon (I used Sizzlefish Coho Salmon)
2 sprigs fresh dill
2 tsp Sriracha Sauce
2 slices fresh orange 

Directions:

1.) Preheat oven to 375 degrees fahrenheit.

2.) Spray a glass baking dish with non-stick cooking spray (Olive Oil)


3.) Rinse salmon under cold water and place pieces on baking dish.

4.) Drizzle 1 tsp sriracha sauce on each piece of salmon.

5.) Place sliced orange on each piece along with sprig of dill.

6.) Bake for 10-12 minutes until desired wellness.
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Our mission is simple: We want you to perform better. We want you to enjoy both the athletic performance and health benefits of fish, in the most consistently-delicious form that you’ve ever experienced. You can trust us to supply you with pure untreated fish portions, with tools and tips for quick easy preparation, and with honest information about the benefits you are receiving from Sizzlefish products.

- Jim aka The Owner

www.sizzlefish.com


 
 
These Keto mini cheesecakes are the perfect fatty snack to enjoy while eating low carb or Keto. They are creamy and slightly sweet. Great for a quick snack on the go or a decadent dessert. 

Prep Time: 15 min.  Cook Time: 15 min  Total Time: 30 min.

Macros: 132 calories per cheesecake. (based on 8 cheesecakes)
Fat13g/Carbs-2g/Protein-3g/ Fiber-0g

Ingredients:

1 package cream cheese (room temperature)
1/4 cup full fat sour cream
1/4 tsp sea salt
1 tsp cinnamon
1 egg (room temperature)
1 tsp vanilla extract
1 tsp liquid stevia


Directions:

1.) Preheat oven to 350 degrees fahrenheit.

2.) Mix all ingredients together in a large bowl with mixer. 

3.) Place 8 paper cupcake liners in a muffin pan.

4.) Pour batter evenly into 8 cupcake liners. 

5.) Bake for 10-15 minutes. Let cool for 30 minutes and enjoy.