Ingredients:
1 medium pre-cooked yam (or 5 oz)
4 egg whites
1 scoop of vanilla or other flavored protein
1 tsp. cinnamon

Instructions:
1. Combine all ingredients using a blender or mixer until you have a smooth batter.
2. Heat a nonstick pan, coated with Pam or coconut oil. 
3. Pour the batter onto the pan for 2 minutes on each side, depending on how moist you like them.

Makes 2 large pancakes - or multiple mini pancakes. They are easy to pack and take with you. Enjoy! ​

​Turkey Meatloaf Muffins
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:

• 1 cup diced onion
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 2 chopped cloves garlic
• 1 tbsp. worcestershire sauce
• 1/2 cup low-sodium chicken broth
• 2 lbs. ground turkey (I used 1.5lb. extra lean + .5 lb. dark)
• 1/2 cup egg whites
• 1 cup quick cooking oats
• 2 tsp. ground cumin
• 1 tsp. ground chipotle pepper spice
• 1 tbsp. garlic powder
• 1 tsp. black pepper
• 1 tsp. salt

Directions:
Pre heat oven to 375 and spray 12-cup muffin pan with some cooking spray (or coat with a little olive or coconut oil).
Heat a medium saute pan over a medium high heat and add onion, celery, bell pepper, and garlic.  Season with a little salt and pepper and cook for 5-6 minutes until you have the raw edge off of the veggies.  Stir in worcestershire sauce and chicken broth and cook another 5 minutes until all the veggies are tender and the mixture is heated through.
Turn off the heat and allow to cool.
In the meantime, in a large bowl, combine ground turkey, egg whites, oats, cumin, chipotle spice, garlic powder, black pepper and salt.  Add in cooked veggies and mix together until everything is well incorporated.
Roll the mixture into 12 even balls and place each one in the muffin pan.
Bake for 25-30 minutes or until cooked through.  Cool and enjoy!
(This is a re post for my clients that wanted this recipe)