Mmmm…Pancakes: With a Twist!

Alright TQF™, here’s is a fun and interesting pancake recipe I found. I haven’t personally tried it yet but I am going to for Sunday Breakfast. I love to explore new foods and new ways to make the classics. So we are going to look a unique twist on the pancake, made with pork rinds?! WHAAAA Let’s dig in.

Let’s Mix It Up

  1. Place pork rinds in a spice grinder or blender. Grind to a very fine but clumping powder.
  2. Transfer the ground pork rinds to a small bowl and add the cinnamon and baking powder. Stir to combine.
  3. In a larger bowl, whisk eggs, coconut milk and stevia. Add the pork rind mixture and stir.
  4. In a non-stick frying pan, melt ½ tablespoon of coconut oil over med-low heat.
  5. Preheat your oven to the lowest temperature possible. 
  6. Pour a quarter of the batter into the hot oiled pan and spread the batter evenly into a circle with the back of a spoon. Cook the pancake for 4-5 minutes, until bubbles form all over. Flip and repeat.
  7. Transfer the complemented pancake to a clean oven-safe plate and place in the preheated oven.
  8. Add another ½ tablespoon of coconut oil to the pan. The batter may have thickened while sitting. If so, add water, a splash at a time and mix until the batter returns to its original consistency, be careful not to add to much water.
  9. Follow step 6 with the remaining batter.
  10. While the last pancake is cooking, prepare the sauce: Melt the 2 tablespoons of coconut oil and put it in a small bowl along with the almond butter. Stir to combine.

Prep Time: 10min

Cook Time: 40min

Makes: 4 cakes(2 servings)

Nutrition Info: This is a Keto Dish

Calories: 885        Protein: 52g    Carbohydrates: 8g    Fat: 71g    Sugar: 2g


2.8 ounces unseasoned pork rinds.

2 teaspoons ground cinnamon, plus more for garnish.

½ teaspoon baking powder.

4 large eggs

½ cup full-fat coconut milk.

¼ scant teaspoon liquid stevia.

2 tablespoon oil, divided for the pan.

The Sauce:

2 tablespoon coconut oil.

2 tablespoons unsweetened smooth almond butter.

Energy-Packed Snack Balls

Simple to make, easy for on the go, and tasty!

First, place the almonds in a high-powered blender or food processor and pulse until the almonds are broken into small crumbs. Then add the remaining ingredients and blend till it’s nice and smooth. 

Second, Empty the batter onto a large sheet of parchment paper and knead it well with your hands until it comes together into one large piece.

Next, take about a tablespoon of the batter and roll it into a ball. After you can roll the ball into your choice of toppings then place it on another piece of parchment and repeat.

Lastly, place the balls in the freezer for 1 hour, then remove and store in an airtight container in the fridge or serve to guest as a sweet snack at parties. 

Energy balls can last up to 1 week in the fridge or up to 1 month if kept in the freezer.


1 Cup raw almonds 
6 medjool dates
½ cup unsweetened dried cranberries
2 ½ tablespoons melted coconut oil 
Optional: Top with cacao powder and ground cinnamon

Makes about 14 bite sized balls.

Serving Size: 1 Ball
Calories: 173
Protein: 4g
Carbohydrates: 16g
Fat: 13g
Sugar: 10g

Chipotle Cashew Dip

Let’s ring in the new year with a new amazing recipe.  Place this full flavor packed dip on the snack table and guests will just flock to it! Great to go with pita chips or the veggie tray, my favorite is red bell peppers. It’s quick and easy to make, just allow enough time for soaking the cashews. Enjoy, and tag @TeamQuinnFit if you give it a try.

Let’s get mixin’:

Step 1. Soak the cashews in a large bowl for 4 hours in the refrigerator. Drain, then add them to a food processor or high-powered blender.

Step 2. Add the remaining ingredients to the food processor or blender( except for the garnish) and blend until smooth, 3 to 5 minutes. If the mixture needs to be thinned, add more milk 1 tablespoon at a time until you reach desired consistency.

Step 3. Season to taste with salt and black pepper.

Step 4. Enjoy immediately, or place in the fridge for an hour or two to chill before enjoying. Store the dip in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.

Makes 14 Servings

Serving Size 2 tablespoons

Calories 90

Protein 2g

Carbohydrates 6g

Fat 7g


  • 1 ½ cups raw cashews
  •  1 garlic clove
  •  3 tablespoons chopped chipotle peppers in adobo
  • ¼ cup unsweetened almond milk
  • 1 ½ tablespoons nutritional yeast 
  • Juice of 1 lemon 
  • Sea salt & black pepper

Garnish: sliced green onions, cracked black pepper, fresh lime.

Christmas Roast

This year for Christmas dinner I am taking the lead and changing up tradition!!!
Instead of the usual Pineapple Ham that mom used to make… I am going with BIG beef chuck roast. New home, new meat!!!

Let’s Get COOKIN’

  1. Remove Chuck Roast from package. Salt all over and refrigerate uncovered on wire rack overnight. Remove Roast from fridge one hour before cooking and season with salt and pepper.
  2. Preheat Dutch oven, add clarified butter and sear roast on all sides until well browned, 3 minutes per side. Set roast aside.
  3. Add garlic, onions and celery to pot and saute for 3 minutes. Add mushrooms and saute another 2 minutes. Add tomato paste and saute one more minute.
  4. Add red wine and potatoes, scrape bottom with wooden spoon. 
  5. Place Roast and fresh thyme back in Dutch oven and add beef stock to cover ⅔ of the way. 
  6. Close lid tightly and place in 300°F oven for 3½ hours or until roast is fork tender. 
  7. Allow roast to rest in juices for 30 minutes. Then remove Roast and vegetables from Dutch oven. 
  8. Place liquid on stovetop and simmer until liquid is reduced by half.
  9. Slice Roast and spoon sauce over everything. Enjoy!



  • 1 pkg ButcherBox Chuck Roast or Shoulder Roast
  • 1 c dry red wine 
  • 2 c beef stock 
  • 3 Tbsp tomato paste
  • 6 cloves garlic sliced
  • 1 med onion sliced
  • 3 stalks celery sliced
  • 2 c baby bella mushrooms quartered
  • 2 c baby potatoes
  • 5 sprigs fresh thyme
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper 
  • 2 Tbsp clarified butter 

Basic As Hell Salmon Recipe


Alright guys, here is a quick and easy salmon recipe that I got from the FMC community(Fit Men Cook). There are plenty of ways to make this recipe your own and to spice it up but here is the basics. Enjoy


Prep: 5 minutes 

1 ½ pounds wild salmon, sliced into four fillets.


Olive Oil spray


1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon cracked black pepper


Garnish: lemon juice; finely sliced green onions; sea salt and black pepper.

Cook: 15 minutes 

  • Preheat the oven to 420°F. Line a baking sheet with parchment paper.
  • Pat Salmon fillets dry with a paper towel, then lightly spray them with olive oil. Rub the filets with paprika, cumin, and cayenne.
  • Place the fillets on the baking sheet, skin side down. Sprinkle a little cracked black pepper on top of each fillet.
  • Bake in the oven for 6 to 8 minutes, then broil for 2 to 3 minutes, until top and edges look seared or the salmon is cooked through. If you have thinner pieces of salmon or prefer the salmon to be soft yet flakey, broil for less time. For thicker pieces, broil for the full 3 minutes or longer as needed. When the salmon is pink and can be easily flaked with a fork, it is considered done; however, being done is a matter of personal preference. But to whatever degree you decide to cook it, it should be easily flaked with a fork.
  • Remove from the oven, garnigh, and enjoy!


Makes: 4 Servings 

Serving: 1 Fillet 

Cals: 247

Protein: 34g

Carbs: <1g

Fat: 11g

Coach Quinn’s Super Shake

Welcome back just in time for this Thursday’s recipe! Today we are diving into one of my favorites not just for myself but for my clients and members as well.

The Super Shake! A super shake is a nutrient packed smoothie that provides a wide variety of marco and micronutrients and can be used as a meal replacement or an extra meal. It’s also quick and easy so great for anyone who doesn’t have a lot of time or on the go. For me personally I like to use the super shake as an extra meal to help me get my protein and calories up more. For a lot of people eating breakfast is a struggle for many reasons( ex. Not hungry in the morning, not enough time, doesn’t like to eat a big breakfast, getting kids ready and not myself, and so on). I’ve heard it all! So I always recommend a super shake for those people to try out even just a couple times a week. Attached you’ll be able to download/print off the Super Shake recipe and guide, that will give you different ideas for higher or lower calories shakes, but below I’m going to walk you through my favorite recipe.

Coach Quinn’s Super Shake


1 1/2 Cup- Whole Milk/ Almond Milk
1 Cup- Frozen Blueberries
1 Cup- Frozen Spinach
1 Scoop- MyProtein Impact Whey Isolate
½ Cup- Steel Cut Oats
2 Tablespoons- Peanut Butter
A Dash of Cinnamon


  1. Pour milk & oats into the blender.
  2. Add blueberries.
  3. Add protein powder & peanut butter.
  4. Add spinach.
  5. Blend to desired texture. If too thick add a little water to smooth-ie things out( dad joke).
  6. Dash some cinnamon on top for a little spice.
  7. Enjoy the hell out of this sweet treat that’s good for you.

Now of course you can substitute any of the ingredients based on dietary restrictions or preferences. Examples; Soy milk or water instead of whole milk, pineapple instead of blueberries, vegan/plant based proteins, almond butter, you get the point. Make it to your own unique taste. Tag and tell me what you tried! Happy eating!

The Pronut: Protein Donut

This week we will be making a fun sweet treat, The Pronut. The Pronut is a donut with… yep you guessed it protein. The recipe is fairly simple and the macros are great on it. For more info you can check out @BakingGainZ on Instagram. Let’s get started


¼ cup Coconut Flour

2 teaspoons baking powder

½ teaspoon salt

1 Cup of your favorite protein powered

( I prefer a vanilla or chocolate whey. If you use a plant based powder it may come out grainy).

½ cup coconut oil

6 large eggs

1 tablespoon Vanilla 

½ cup Agave or Honey


Makes 1 dozen(12) Pronuts.


First off to make the donuts you will need at least 2 donut pans of the same size. Be sure to use a good cooking spray/ oil to line the pan.

Preheat oven to 350 degrees. While oven is preheating mix all ingredients thoroughly in a large mixing bowl. I use a mixer. You want a smooth consistency. For best results heat up the coconut oil first and pour in while still warm to prevent clumping.

Next pour the mix into the donut pan, leave about a finger tip of space at the top of each mold. After you fill one pan, securely place the other pan on top of it upside down. This will help with flipping the donuts and getting a more even bake on both sides. Slide the pans into the over.

Bake donuts for 7min, after seven minute carefully grab both pans from the over and flip it. So that the top pan is now the bottom pan. Bake for another 7 minutes. Then remove from oven and let cool for 5min.

And There you have it! A fun healthy treat, that taste like a cheat!