Chocolate Peanut Butter Protein Balls

Chocolate Peanut Butter Protein Balls

1 cup oats
1/3 cup honey
1/2 cup natural peanut butter
1 cup shredded coconut
1 IsaDelight Milk or Dark Chocolate
2 scoops Chocolate IsaPro


Combine all ingredients in large bowl.
Mix together with a spoon.
Roll into balls and place on plate covered with wax paper.
Top plate with aluminum foil and place the balls in a plastic container. Set the contents in a refrigerator for 30 minutes before consuming.

Vanilla IsaPro Sunflower Protein Balls

Vanilla IsaPro Sunflower Protein Balls

1 very ripe banana, mashed
1/2 cup sunflower seed butter
1/4 cup honey or maple syrup
4 scoops Vanilla Isa Pro
1/2 tsp. cinnamon
Pinch of salt
1/2 cup sunflower seeds
1/2 cup dried cranberries

Combine all ingredients in a large bowl. Mix together with a spoon.
Roll into balls and place on a plate covered with wax paper.
Top the plate with aluminum foil or place the balls in a plastic container.
Set in fridge for 30 min. Before eating

Lemon Loaf

Cream butter, sugar, add eggs one at a time:
1/2 c butter
1 c sugar
2 eggs

Add flour mix and milk alternately to above mixture:
1 1/2 c flour
1/2 tsp salt
1 tsp baking powder
1/2 c milk
Add 2 tsp lemon rind

Bake 1 hr. at 350’F

Mix 1/4 c sugar and
Juice from 2 1/2 lemons and pour over hot loaf

Loaded Cauliflower

1 large head of Cauliflower, cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400’ for 20 mins)
6 Tbsp chopped Chives
1/2 cup Sour Cream
2 cups Colby Jack Cheese (may use cheddar)
8 oz container sliced mushrooms (optional)

Preheat oven to 425’F
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 Tbs chives, 1 cup of cheese, mushrooms and cauliflower and mix well.
Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
Bake for 15-20 minutes until cheese is melted.  
Top with remaining 3 Tbsp chives and Serve.

Beef Boc Choy

2 Tsbp coconut oil
1 lb sliced beef
2 oz onion, sliced
2 stalks bok choy, washed and sliced 1/2” thick
2 oz red bell pepper, sliced or 1/2” diced
6 medium mushrooms, sliced
1 tsp ginger, minced
2 cloves garlic, minced
1/2 tsp chile sauce (I use Sambal Oelek)
3 Tbsp Paled-fied Hoisin Sauce (made with sugar-free honey)
1/2 cup beef broth
1 Tbsp low-sodium soy sauce or coconut amino
1 bit your favourite thickener (optional)

Directions:  Slice, dice and mince all the listed vegetables and set by the stove burner.  Set the book toy white part and and leafy part in two separate stakes.  Gather all other ingredients and have them close at hand. Heat a wok or large skillet and add the oils.  When the oil is hot, add the onions and sauce 1 minute.  Next add the beef and sauce about 2-3 minutes or until no longer pink.  Add all vegetables BUT the green leafy part of the book toy.  Also add garlic and ginger.  State all until vegetables are tender and crisp, about 2-3 minutes.  Now add the leafy part of the book toy to the pan.  Add the beef broth and all other ingredients and allow flavors to blend a couple of minutes.  If you want, sprinkle your favourite thickener and stir until slightly thickened. Serve at once either alone or atop steamed riced cauliflower.

Nutritional Info:  Makes 4 servings, each contains:
281.3 calories
15.5 g fat
7.73 g carbs, 2.08 g fiber, 5.65 g NET CARBS
27.7 g protein
512 mg sodium

Millionaire Pie

Millionaire Pie



  • 1 prepared graham cracker crust
  • 1 cup sweetened flaked coconut
  • 1 can (15.25oz) crushed pineapple, well drained
  • 1 cup maraschino cherries, drained & chopped
  • 1/2 cup chopped pecans
  • 1 can sweetened (Eagle Brand) Sweetened Condensed Milk
  • 5 tablespoons lemon juice
  • 1 tablespoon maraschino cherry juice
  • 1 1/2 cups whipped topping (plus extra for garnish if desired)


  1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
  2. Gently fold in whipped topping. Pour into crust.
  3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Lemon Squares

Lemon Squares


Cream together:

1 C butter

2 C. flour

1/2 icing sugar

1/2 tsp salt


Press into greased 9×13 pan.

Bake at 350 (325 for glass pan) for 15 min.


Combine the following pour over hot crust:

4 beaten eggs

4 tbsp flour

1/2 tsp baking powder

4 tbsp lemon juice

2 C. sugar

Bake at 350 (325 for glass pan( for 25 min.

Remove and sprinkle with icing sugar if desired.

Peachy Bread Pudding with Caramel Sauce

Peachy Break Pudding with Caramel Sauce



2 C. fresh peaches – peeled, pitted and halved.

1 (14 oz) can  Sweetened Condensed milk

3 eggs, lightly beaten

1 1/4 C. Hot water

1/4 C. butter, melted

1 tsp ground cinnamon

1 tsp vanilla extract

4 C. French bread, torn into small pieces.


Caramel Sauce:

1/2 C. brown sugar

1/2 C. butter

2 tbsp light corn syrup




Preheat oven to 325 degrees F. — grease a 9×13 baking dish.


Chop peaches and lightly mash them in a mixing bowl.

Combine the sweetened condensed milk and eggs; add them to the peaches and mix well.

Stir in the hot water, melted butter, cinnamon, and vanilla.

Stir the french bread into the custard mixture until the bread is completely moistened.  Turn the pudding into the prepared baking dish.

Bake until a knife inserted in the center of the pudding comes out clean (about 1 hour and 10 min.


While pudding is baking, combine brownsugar, 1/2 butter adn corn syrup and bring to boil over medium heat and simmer for 3-4 min or until just slightly thickened.  Let cool slightly.


Remove the pudding from the oven and let it cool for about 10 min. before serving.