Let’s face it, chicken breasts can get old. Dry. Boring.  Recently, we were fooling around in the kitchen and formulated a great– simple and quick!– recipe for some protein pancakes.  They are yummy, and they are ideal for right after a good, hard MGT workout because of the whey protein and oats.  Here is the recipe, let us know what you think!

Mix the following in a large bowl or mix in blender:

  • 2/3 cup liquid egg whites
  • 2/3 cup unsweetened vanilla almond milk
  • 2 scoops vanilla whey protein powder
  • 2/3 cup dry old-fashioned oatmeal
  • 1/4 cup almond flour
  • 1 tbsp ground cinnamon
  • Dash of nutmeg
  • (Optional- dash of Pumpkin Pie spice)

Blend or mix until smooth.  Spray an omelet pan with PAM and put on medium heat.
Pour batter into pan and cook as one BIG pancake.  Makes 2 large pancakes (2 servings).
Add 2 tbsp Josephs Sugar-free maple syrup and eat!


A favorite salad from a favorite store, is dandelion salad from Whole Foods Market’s Recipes.

Easy to make and rich in vitamins and minerals, dandelion greens are also relatively inexpensive yet pack a powerful anti-oxidant punch for strengthening the immune system.  A virtual pharmacopeial treasure chest, dandelions are known as a digestive-supporting herb.  They increase bile flow in the liver, which promotes digestion of fats and absorption of fat-soluble vitamins A, D, K and E. 

Dandelion leaves, flowers and even the roots have been used for centuries in herbal teas as a medicinal plant.  Today, dandelion parts turn up in coffee substitutes, and even wine. Dandelions are rich in the minerals potassium, iron, calcium and magnesium.  They contain nature’s highest level of vitamin A, as well as many B vitamins important for energy metabolism.  As with all vegetables, they are a great source of fiber.

Dandelion Greens with Warm Balsamic Vinaigrette
Serves 6 to 8
Make sure to serve these dandelion greens right after tossing them in the warm garlic-infused vinaigrette.

2 1/2 pounds dandelion greens
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Salt and pepper to taste

Trim off thickest part of the stems and discard along with any tough leaves. Roughly chop remaining greens and transfer to a large salad bowl.

Heat oil in a small heavy skillet over low heat. Add garlic and hazelnuts and cook, stirring frequently, until garlic is golden. Stir in vinegar and salt and pepper.

Pour hot vinaigrette over greens and toss to combine. Serve immediately.

Per Serving (174g-wt.): 140 calories (70 from fat), 8g total fat, 1g saturated fat, 5g protein, 16g total carbohydrate (6g dietary fiber, 7g sugar), 0mg cholesterol, 290mg sodium

We’ve provided this special diet and nutritional information for educational purposes. But remember — we’re not doctors and this is information, not professional advice! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

CLICK HERE to purchase My Gym Trainer! For more information, visit:

Stay Connected:

Bookmark and Share