Sorry I’ve been MIA for a few days but hi I’m back. 🙋🏼♀️
1 pound raw shrimp
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon of salt
2 bell peppers
1 medium onion
GF Mission Soft Taco Shells
Thaw and detail the shrimp. Then add a tablespoon of oil, the cumin, chili powder and salt and mix well with a glove or your hand.
Slice up onions and peppers.
Heat up the last tablespoon of oil in pan and dump in the peppers and onions. Cook until translucent and soft. Remove from heat and put in a separate bowl.
Using the same oil and pan throw in shrimp and cook until pink and throughly cooked to temp.
Remove from heat.
Heat up 2 tortillas for 10-15 seconds.
On each tortilla scoop out 5 shrimp for each one.
Top with peppers and onions mixture and then top with your favorite salsa or sour cream.
Wrap and cut in half and enjoy!
Macro Count: 226 Calories 16.4 Carbs /3.5 Fat /34 Protein
1 container Boneless Skinless Chicken Breast Tenderloins
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 Ground Black Pepper
2 tbsp Olive Oil
3 tbsp Unsalted Butter
1-4 Cloves Garlic
1/3 Cup Chicken Broth
2 Lemons (1 for juice; 1 to be Sliced)
Season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken into the Instant Pot and brown for 3 minutes. Work in batches if needed.
Flip with tongs and sear the other side until browned – about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
Return the chicken to the Instant Pot. Add Chicken Broth. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
Add lemon juice, lemon zest and garnish with fresh chopped parsley (optional) and lemon slices. Serve warm over cauliflower rice or white rice.
Macro Count: 298 Calories 4.9 Carbs /16.4 Fat /33.1 Protein (This is for 1 serving.)
1/2 Cup Kodiak Cakes Gluten Free Mix
1/2 Cup Lactose Free Milk
1 scoop Collagen Powder
1 tbs Vegetable Oil
Mix batter together and make sure it’s smooth with no lumps.
Heat up waffle iron or maker.
Spray maker with spray and then pour or scoop batter into the waffle maker.
Cook until the indicator light goes off and repeat until all the batter is gone.
Serve with SF Maple Syrup, SF Whipped Cream and duh, Sprinkles.
Macro Count: 490 Calories 40.5 Carbs /22.5 Fat /34 Protein
1/2 Cup Gluten Free Kodiak Cakes Mix
1/2 Cup Lactose Free Milk
1 scoop Collagen Powder
Mix batter well until all the lumps are out and don’t over mix.
Heat up griddle or pan and while that is heating get your plate ready.
Spray pan or griddle and measure out 1/4 cup mix for all pancakes.
Repeat this step until all batter is gone.
Place on a stack on the plate. Serve with SF Maple Syrup, SF Whipped Cream and some Sprinkles.
Macro Count: 370 Calories 40.5 Carbs /8.5 Fat /34 Protein
ᴛᴜʀᴋᴇʏ sᴀᴜsᴀɢᴇ, ᴇɢɢ ᴡʜɪᴛᴇ ᴀɴᴅ ᴄʜᴇᴇsᴇ ᴏɴ ᴀ ɢʟᴜᴛᴇɴ ғʀᴇᴇ ᴇɴɢʟɪsʜ ᴍᴜғғɪɴ.. sᴀʏ ᴛʜᴀᴛ 3 ᴛɪᴍᴇs ғᴀsᴛ, ɪ’ʟʟ ᴡᴀɪᴛ.
Food Inspiration from @macroswithem🙋🏼♀️
1 GF Kinnikinnick English Muffin
1 Turkey Sausage Patty
1 Egg white patty
1 slice Velveeta Cheese
Toast English muffin to your liking.
While that toasts heat up sausage patty in microwave to cooking time on bag. Add slice of cheese towards the end so it melts while the rest of it cooks.
Make your egg white in a egg white maker or make in advance in muffin tin and store for the week like I did for this one.
Put this assembly together starting with bottom bun, sausage with cheese, egg white and top with your fave sauce if needed and then add the top bun and enjoy!
Macro Count: 365 Calories 47 Carbs /11 Fat /20 Protein
1 Spaghetti Squash
1 tbsp Olive Oil
1/2 Pound Ground Turkey
14.5 oz Can of Crushed Tomatoes
1 Bag of Spinach
1/2 Cup Shredded Cheese
1 Glove Garlic
Salt and Pepper
Preheat oven to 400° line a rimmed baking sheet with foil.
Cut spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle with olive oil and salt. Flip the squash upside down.
Bake for 40-45 min. or until the squash easily turns into spaghetti with a fork.
Cut onion and add to a pan with 1 tbsp Olive oil. Cook over medium heat until it softens.
Mince garlic clove and add to the onions.
After about a minute, add ground Turkey and break it up as it cooks.
Once cooked through, add crushed tomatoes and spinach and then season with salt and pepper. Bring to a simmer and stir occasionally.
Flip the spaghetti squash so the flesh side is facing up. Let it cool and then scrape the insides to reveal the spaghetti like strands of squash.
Measure out 1 cup of squash and add it to your prep containers.
Then add about a cup of the topping to the squash and then finish the remaining topping split between your containers.
Top with cheese and store in the fridge for up to 3-4 days.
Macro Count: 372 Calories 15.2 Carbs /11.9 Fat /47.2 Protein (This count is for 1 serving)
3-4oz Sirloin Tip Steak
Roasted Potatoes and Bell Peppers
Grill steak until cooked through. To temp if you have a thermometer.
Roasted potatoes and bell peppers for 15 mins on Convection at 400° after microwaving potatoes.
Sauté mushrooms to liking and scoop out how much you like.
Simple plating to this dish, plate what you would like first and of course enjoy!
Macro Count: 304 Calories 22.8 Carbs /12.6 Fat /26.4 Protein
1 Against the Grain Gourmet Cinnamon Raisin Bagel
1 cup Mixed Fruit
2 tbsp Philadelphia Whipped Cream Cheese
Not much instructions since this is pretty self explanatory, enjoy it how you like my friends.
Macro Count: 305 Calories 46 Carbs /12 Fat /1.5 Protein
2 slices Schaer Gluten Free Bread
2 fried eggs
2 slices Pedersons Farms Bacon
Heat up pan with oil or butter and cook 2 slices of bacon. Cook until cooked through.
Toast 2 slices of gluten free bread.
Heat up pan add butter or oil and crack two eggs into the pan. Cook till your liking and then plate.
Once on the plate add some green onion. The bacon and your toast and use any topping you want, hot sauce for the eggs and jelly or butter for the toast.
Macro Count: 390 Calories 32.8 Carbs /20 Fat /18 Protein
It’s okay to love carbs, they love back. 😅
3/4 cup Birch Benders Protein Pancake Mix
1/2 cup Water
1 tbsp oil
1 scoop Purely Inspired Nutrition Collagen Peptides
1 cup of Blueberries
2 tbsp SF Maple Syrup
2 tbsp SF Whipped Cream
Combine ingredients for waffles into bowl; batter, oil, water, collagen and mix well.
Heat up waffle iron and spray with cooking spray or use oil of choice.
Once mixed well scoop about 2 tbsp out onto the maker and close the lid wait until light turns off and take out and place on a plate.
Repeat until all the batter is gone.
Wash and rinse blueberries measure out 1 cup. When all waffles are done put into toaster and get them a little bit more crispy.
Once you did all of them grab your plate. Place the waffles on, add your syrup, blueberries and finish off with whipped cream!
Macro Count: 543 Calories 47.2 Carbs /27.5 Fat /39.6 Protein