Breakfast : Protein Pancakes

Makes 8 to 10 pancakes (2 pancakes per serving)

INGREDIENTS

• 1 egg
• 1 scoop protein powder *
• 1/4 cup plain greek yogurt
• 1/3 cup milk
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract

* Have a bit of a sweet tooth? Turn these into chocolate pancakes instead! Substitute the plain protein powder with a chocolate-flavored one, then add in 2 teaspoons of cocoa powder. Cook as you normally would.

HOW TO MAKE IT

1. Blend up all the ingredients in a high-powered blender.
2. Heat up a griddle over medium heat. If you don't have a griddle, use a flat pan on the stove. Spray down the hot griddle (or pan) with cooking spray, or melt a small amount of butter.
3. For perfect sized pancakes, pour 1/4 cup of the mixture on the griddle.
4. When the pancakes start to bubble on the top, it's time to flip!

Snack 1 : Easy Guacamole

Serves 4

INGREDIENTS

• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• Salt to taste
• 2 ripe avocados, pitted and peeled
• 1/4 cup minced onion
• 2 Tbsp minced jalapeño pepper
• Juice of 1 lemon
• 2 oz tortilla chips

HOW TO MAKE IT

1. Combine the cilantro and garlic on a cutting board and use the back of a chef's knife to work them into a fine paste; a pinch of coarse salt helps this process. (If you own a mortar and pestle, there's never been a better time to use it.)
2. Transfer the paste to a bowl and add the avocado.
3. Use a fork to mash the avocado into a mostly smooth—but still slightly chunky—purée.
4. Stir in the onion, jalapeño, lemon juice, and salt.
5. Serve with tortilla chips or warm corn tortillas.

Lunch : Philly Cheesesteak Sandwich

Serves 4

INGREDIENTS

• 2 Tbsp plain Greek yogurt
• 2 Tbsp olive-oil mayonnaise (Diffuse the caloric heft of mayo-based condiments by cutting it with 50 percent Greek yogurt.)
• 1/4 cup crumbled blue cheese
• 16 oz skirt or flank steak
• Salt and black pepper to taste
• 2 cups arugula
• 2 tomatoes, sliced
• 4 whole-wheat sandwich rolls
• Caramelized onions

HOW TO MAKE IT

1. Combine the yogurt, mayonnaise, and blue cheese. Set aside.
2. Heat a grill, stovetop grill pan, or cast-iron skillet until hot.
3. Season the steak with salt and pepper and cook for 3 to 4 minutes per side (for medium-rare) until the steak is firm but still gives with gentle pressure.
4. Allow to rest for at least 5 minutes before slicing. Slice the steak into thin strips.
5. Divide the arugula and tomatoes among the rolls.
6. Top with the steak and caramelized onions and drizzle each sandwich with the blue cheese mayo.

Snack 2 : Cream Cheese Cucumbers

Serves 2

INGREDIENTS

• 2 Persian cucumbers
• 2 oz cream cheese, softened
• 1 tsp chopped fresh chives
• 1/2 tsp everything bagel seasoning
• 2 slices cooked bacon, crumbled

HOW TO MAKE IT

1. Cut cucumbers in half lengthwise; scoop out pulp, leaving a shell.
2. Stir together cream cheese mixture into cucumber shells.
3. Top with everything bagel seasoning and bacon.

Dinner : Healthy Barbecue Chicken Pizza

Serves 4

INGREDIENTS

For the Pizza Dough

• 1 package instant yeast
• 1 cup hot water
• 1/2 tsp salt
• 1 tbsp sugar or honey
• 1/2 tbsp olive oil
• 2 1/2 cups flour, plus more for kneading and rolling

For the Pizza

• 3/4 cup barbecue sauce
• 1 1/2 cups shredded smoked gouda
• 1/2 red onion, thinly sliced
• 1/2 jalapeño pepper, thinly sliced
• 1 cup cooked chicken
• Fresh cilantro leaves

HOW TO MAKE IT

Make the Pizza Dough

1. Combine yeast with the water, salt, and sugar or honey.
2. Allow to sit for 10 minutes while the hot water activates the yeast.
3. Stir in the olive oil and flour, using a wooden spoon to incorporate. When the dough is no longer sticky, place on a cutting board, cover with more flour, and knead for 5 minutes.
4. Return to the bowl, cover with plastic wrap, and let the dough rise at room temperature for at least 90 minutes.
5. Keeps covered in the refrigerator for up to 2 days.

...Now Make the Pizza

1. Preheat the oven to 500°F. Place a pizza stone in the oven, if you have one.
2. Using your hands, a rolling pin, and enough flour to keep it from sticking, stretch the dough into two thin circles, 10" to 12" in diameter.
3. Spread each with a thin layer of barbecue sauce, then divide the gouda, onion, jalapeño, and chicken between the two.
4. If using a pizza stone, bake one pie at a time by carefully sliding the pizza (preferably with a pizza peel) onto the pizza stone; if you don't have a stone, cook the pizzas on a baking sheet.
5. The pizza is done when the crust is golden and the cheese is fully melted. Top with fresh cilantro, and cut into six or eight slices.