Step 1: Wash your escarole leaves until no grit remains. Step 2: Bring a large pot of water to a boil; cook your escarole in the boiling water until bright green (about 2 minutes). Strain the escarole in a colander with cold water (this stops the cooking process). Strain thoroughly so no excess water remains. Step 3: Pre-heat oven at 450. Step 4: Pour olive oil into a large oven-safe skillet over medium heat; add garlic cook for 1-2 min. It is important that you do not burn the garlic. Step 5: Add 1 chicken broth and bring to a simmer. (optional add 1/2 can of chickpeas) Step 4: In another pan cook 4 italian turkey sausage links and cut small pieces. Step 5: Place escarole into a casserole dish and it spread evenly; mix in the sausage. Pour the broth mixture from your skillet and mix it thoroughly. Top with Panko evenly on top followed by pecorino romano cheese. Step 6: Place casserole in oven and cook until top is golden brown about 4-5 minutes.
1 1/2 of any Protein powder (I used Quest Vanilla. You can add any spice/flavoring)
1/4 cup Almond Flour (can sub for coconut flour)
1 tsp Baking Soda
1 tsp Vanilla
1/4 cup unsweetened
1/2 cup Almond Milk
1/2 scoop protein powder ( you can add any spice/flavoring)
1/2 tsp any extract you want (I use vanilla)
2T Stevia or Monk Fruit and Splash of Almond Milk adjust to make thin spreadable up to ¼ cup
Nutrition: 2 servings: 1 Serving: 150 calories 22g protein 5g Fat 3g net carbs
Step 1: Preheat oven to 325 degrees. Step 2: Mix all cake ingredients together. Step 3: Grease baking sheet with coconut oil Step 4: Pour batter onto the baking sheet. Bake 5-10 min until firm. Do not overcook, you want it soft and firm. It should be a golden brown color. Step 5: Let cool for 1-2minutes Step 6: While the batter is cooking, mix together the frosting. Step 7: Once the cake batter is baked coat the flat pancake with frosting evenly Step 8: Cut 3 strips and then roll each strip.