Our salmon piccata is a riff on that classic, replacing chicken with salmon and cutting back on the butter to keep saturated fat in check without sacrificing flavor. This dish comes together quickly, making it perfect for any weeknight dinner. Pair it with a salad and whole grains to complete the meal. 20 of 30.

Ingredients. 1 scoop vanilla protein powder I used Quest Vanilla Milkshake Protein Powder, which has 100 calories per scoop. ¾ cup Almond Breeze unsweetened almond milk Original or Vanilla flavored. ¾ cup freshly-squeezed lime juice. Zest from 1 lime about 2 teaspoons. Pinch of salt. 1-2 cups ice.
Calories: 249 kcal Total Carbohydrates: 9 g Protein: 26 g Fat: 12 g Sodium: 74 mg Fiber: 4 g Sugar: 1 g Net Carbs: 5 g. ©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.
Place the cocoa powder in a bowl and add about 2 tbsp of the milk to mix the cocoa powder in without forming any clumps. Add the remaining almond milk and whisk. Then, add the chia seeds, maple syrup, protein powder, and vanilla. Mix until well combined and cover. Place in the fridge for about 2 hours so the chia absorbs the liquid and form a
Boil for 2-3 minutes, and pour through a fine mesh sieve to drain. Set aside. Place the nut milk, cream and vanilla in a small saucepan and heat over med heat until very hot, but not boiling. Meanwhile, combine egg yolks, erythritol and xanthan gum in a large mixing bowl and whisk well until smooth and well combined.
Sprinkle nutmeg on top. Place a rack or aluminum foil ring on bottom of crock, then pour in 2 cups of hot water. Cover baking dish with foil, then place on rack in crock pot. Cover and cook on high for 3 to 3 ½ hours or until pudding is set. For best results, chill completely before serving.
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high protein pudding recipe low carb