Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

Mix all ingredients well. Distribute evenly into 24 muffin cups. Bake at 350 degrees for approximately 25-29 minutes

These have lots of protein because of the egg whites and good complex carbs from the ground oats and/or spelt four + a vegy pumpkin

Blend all ingredients and enjoy!

combine all ingredients in large slow cooker and cook for five hours on high you can top with sour cream ,tortilla chips ,shredded cheddar,guacamole if desired