4 scoops Isagenix Birthday Cake Protein Shake

-1 cup Rolled Oats (I use One Degree brand)

-1 1/2 cups Vanilla Almond Butter (I use Justin’s. Can use PB or plain almond butter)

-1/4 cup chia seeds

-3/4 cup raw honey (the thicker the better)

-1 Tbsp coconut oil, melted

-1 cup chocolate chips ( I use Lilly’s brand)

*Mix all ingredients together. Refrigerate for 1 hour then roll into balls. Tip - freeze them so you don't eat them all at one time!

Kale and Quinoa Salad with Champagne Viniagrette

Salad

1 bunch kale, stems removed and thinly sliced

1 tablespoons olive oil

salt and freshly ground black pepper

4 cups cooked quinoa (approximately)

1 bunch (about 1/2 pound) red grapes, halved

1/2 cup coarsely chopped walnuts (toasted if desired) plus a few more to sprinkle over salad

Combine kale, olive oil and salt and black pepper to taste in a large bowl. Gently massage the kale to soften and wilt it slightly.

Add quinoa, grapes, and walnuts and toss to combine. Top with Shrimp or protein of your choice.

Champagne Viniagrette

Ingredients

2 tablespoons fresh lemon juice

2 tablespoons honey

1 tablespoon Dijon mustard

1 medium shallot, finely minced

½ teaspoon kosher salt

freshly ground black pepper, to taste

¼ cup champagne vinegar

½ cup extra virgin olive oil

Instructions

Add the first 7 ingredients to a bowl.

While whisking, slowly pour in the olive oil and continue whisking to thoroughly combine the ingredients into a nice emulsion.

Caramelized onion and turkey bacon egg bake

6 eggs

1/4 cup raw milk (you can use whatever milk you have on hand)

1 onion, sliced and sautéed with 1 tbsp butter

6 slices turkey bacon, chopped

1/4 cup shredded sharp cheddar

Preheat oven to 375. Start by sautéing onion in pan until soft and brown. Add chopped turkey bacon for a few minutes.

Beat eggs and milk on bowl. Season with salt and pepper. Add in onions and turkey bacon. Pour into greased 8x8 pan. Top with shredded cheese. Bake for 20-25 minutes or until bubbly and brown on top. Makes 9 servings.