This fruit pizza will be the favorite for your 4thof July party when you layer strawberries and blueberries on top to look like an American flag. Your friends and family will get a healthy sweet treat and boost of protein without even realizing it. 
 
Turn this in to protein bars by adding 1 cup oats and 1 cup chocolate chips before baking, and not adding the whipped topping. 

Bars
2 organic eggs
1 tsp vanilla
1 tsp Kosher salt
1 tsp baking soda
2 5-oz containers of vanilla Okios Greek yogurt
1 cup Kodiak Buttermilk Pancake Mix
1 cup Univera vanilla protein powder
 
Topping
1 pkg whipped cream cheese
2 scoops Univera vanilla protein powder
4 5-oz containers of vanilla Okios Greek yogurt
Fruit or berries of choice
 
For bars, combine dry ingredients in bowl. Add eggs, vanilla and yogurt and mix well. Pour into 9x11 pan and bake at 350 8-12 minutes.
 
While baking, mix topping ingredients together. When bars are cooked and cooled, and topping and layer with fruit and berries. 

​Homemade pizza with cauliflower crust is the best option for your family pizza night. This crust does take some time to make, but the taste and health benefits are worth the effort. Use a meal prep day to make several and freeze them for later, and involve the family to see who is best at squeezing out the water.  
 
Try topping with stoplight peppers sautéed with red onion, olive oil and garlic. Add seasoned ground turkey for your protein. 


​2 bags minced cauliflower in bag (or chop 2 heads in food processor)
1 cup shaved parmesan cheese
2 TBLS Italian seasoning
2 organic eggs
Pizza toppings of your choice
 
Cook minced cauliflower according to package directions. Drain and wrap in a dishtowel then SQUEEZE to remove all excess water. If you are chopping your own, boil chopped cauliflower in 3 inches of water 4-5 minutes, covered, then drain and squeeze out excess water. 
 
Add egg, cheese and Italian seasoning to cooked cauliflower and mix well. Spread mixture onto pan lined with parchment paper into desired shape and cook on 375 until light brown (approx. 30 minutes). 
 
Top pizza with organic sauce, your favorite veggies, choice of cooked lean meat, and organic mozzarella cheese. Bake on 325 10-15 minutes until veggies are soft and cheese melts.  
 

These keto-friendly brownies are not your weekly cheat! With 10g protein and only 3.5 net carbs, they are a guilt-free option to satisfy your sweet tooth without sabotaging your waistline. Recipe makes 16 brownies.

​​½ c almond flour
¼ c unsweetened cacao powder
¼ c Univera protein powder
½ tsp sea salt
½ tsp baking powder
2 oz unsweetened mint dark chocolate
½ c coconut oil melted
½ c monk fruit sweetener
3 eggs
½ tsp vanilla extract
 
Combine almond flour, cacao powder, salt and baking powder in a medium bowl. 
 
Melt unsweetened dark chocolate and coconut oil together using a double boiler. Stir until smooth. 
 
In a separate bowl, vigorously beat monk-fruit sweetener, eggs and vanilla extract. Add chocolate coconut oil mixture and stir until thoroughly combined. 
 
Fold in dry ingredients and mix until it forms a batter. Pour into 8x8 baking pan lined with parchment paper. Bake 15-20 minutes at 350, brownies are done when they are still slightly gooey in the middle.
 
Serving size: 1 Brownie
200 calories; 7g carbs (3.5g net); 10g protein 

Eat like a KING at breakfast, a PRINCE at lunch and a PAUPER at dinner! 
 
To maximize results, you should get most of your healthy carbs early in the day when you need more energy. At night as you wind down for the day, eat lean and green. 
 
Oatmeal is an easy breakfast option, but the lack of protein can leave you feeling hungry long before lunchtime. Adding a scoop of protein powder makes the protein higher than the carbs and keeps you feeling full longer. Top with our Nutty Granola or experiment with different fresh fruits and nuts to add variety. Avoid dried fruits like raisins and cranberries - they have a lot of sugar. 

​1/2 c Oats
1 scoop Univera protein powder
1 tsp vanilla
1/2 c vanilla almond milk
 
Add Sorg’s Nutty Granola for extra crunch and a boost of healthy fat and protein.
 
275 calories
26 protein
24 carbs
 
 

​1/2 cup natural peanut butter, or nut butter of choice
1 scoop Univera Vanilla Protein
5 tbsp Swerve sweetner
4 tbsp blanched almond flour
1/2 tsp vanilla
1/2 cups chocolate chips
1 1/2 tbsp MCT oil
 
In a small bowl, mix peanut butter, sweetener, almond flour and vanilla until smooth. Form peanut butter mixture into 20 small balls and place on parchment-lined plate. Chill in freezer for 30 minutes. 
 
When peanut butter treats are almost chilled, place chocolate chips in small microwave-safe bowl and heat until fully melted, about 45 seconds. Add MCT oil to melted chocolate and mix well. 
 
Remove treats from freezer and drizzle with melted chocolate. Place in freezer until solid.
Store in ziplock up to 6 months
 
Serving size 2 treats
Calories 140; Fat 12; Protein 6; Carbs 4; Fiber 1

2 c shredded unsweetened coconut
1 c sliced almonds
1 c raw sunflower seeds
½ c raw pumpkin seeds
½ c walnuts
½ c melted coconut oil
10 drops liquid stevia
1 tsp ground cinnamon
½ tsp ground nutmeg
 
Preheat oven to 250 and line 2 baking sheets with parchment paper. 
 
Toss the shredded coconut, seeds and nuts in a bowl until blended. In a small bowl, mix together the coconut oil, stevia, cinnamon and nutmeg. Combine the two mixtures and blend with your hands until the nuts are well coated. 
 
Transfer the granola mixture to the baking sheets and spread out evenly. Bake about 1 hour, until golden brown and crunchy, stirring every 10-15 minutes. 
 
Transfer the granola to a large bowl and cool, tossing it frequently to break up the large pieces. Store in an airtight container in the refrigerator or freezer up to 1 month. 
 
Serves 8 
Calories 391; Fat 38; Protein 10; Carbs 10; Fiber 6
 

These peanut chicken lettuce wraps are a quick and tasty dinner option after a long day at work followed by kids’ activities. Lettuce wraps are easy to make and low in carbs. You should limit carbs to 75 grams per day, and try to consume most of your carbs at breakfast and lunch. 
 
1 head organic Romain lettuce
2 pounds organic chicken
2 tsp olive oil
2 tsp Kosher salt
1 tsp course black pepper
4 TBSP organic peanut butter
2 TBSP light soy sauce
2-4 TBSP agave syrup
1 bag broccoli slaw
Bolthouse Farms Poppy Seed Dressing
Chopped cashews

Sautee chicken with 2 tsp olive oil, Kosher salt, and black pepper. Add peanut butter, soy sauce, and agave syrup.

Sautee broccoli slaw in 1 tbsp of olive oil for 4 minutes. Add Bolthouse Farms Poppy Seed Dressing.

Serve chicken mixture with broccoli slaw in a leaf of lettuce. Top with chopped cashews for a crunch.