1 container Boneless Tenders 99% FF
1 big bag Cauliflower Rice
3 tbsp Corn Starch
1 tsp Minced Garlic
1 tsp Ginger Paste
3 tbsp GF Soy Sauce
1/2 cup La Choy GF Orange Sauce
In a large zip-top bag or a small bowl, combine chicken, cornstarch and tamari/soy sauce). Stir or mix until chicken is well coated.
Heat oil in a large pan over medium heat and cook chicken in batches, careful not to overcrowd the pan.
Cook chicken 4-5 minutes on one side, then another 3-4 minutes on the second side, or until crisped and cooked through.
Remove cooked chicken to a clean plate and repeat until all chicken is cooked.
When the chicken is done cooking, pour the sauce mixture into your pan; garlic, ginger and orange sauce.
Turn off heat and stir in cooked chicken to coat with sauce.
Measure out Cauliflower Rice into meal prep containers. Top with chicken and then store in fridge for up to 3-4 days.
226 Calories 13.3 Carbs /1.5 Fat /41.5 Protein (For 1 Serving only)
1 Cup Cauliflower Rice
1.8 oz Chicken Breast Thin Sliced
3.5 oz Peppers (Roughly)
3-4 tbsp Liquid Aminos
1/2 cup Mushrooms
Cook chicken on grill or in pan, cook throughly to safe temperature.
Once done put on a plate and add in a little bit of oil to pan. Add in peppers, mushrooms and cauliflower rice. And cook until soft.
Add in liquid aminos to taste and let simmer to absorb flavor. Add in chicken you can either dice it up or leave it in the big pieces.
Separate into 3 meals that’s how many mine made and store in the fridge until ready to serve.
198 Calories 13.8 Carbs /1.3 Fat /25.5 Protein (This count is for 1 serving only.)
1 C Rolled Oats
2 scoops Vanilla Protein Powder
1 tsp Baking Powder
1/4 tsp Kosher Salt
1 large Ripe Banana, mashed
1 large Egg
1 oz Walnuts
1/2 C Dried Cranberries
Preheat an oven to 350F and line a baking sheet with parchment paper or cooking spray.
Mix the oats, protein powder, salt, and baking powder in a large bowl.
In a separate bowl, mash the banana before adding the egg. Stir well.
Add the banana and egg to the dry ingredients and stir until evenly mixed.
Fold in the chopped nuts and cranberries.
Spoon the mixture into 8 small circles on the baking sheet. Use a rubber spatula or the backside of the spoon to flatten the cookies and round the edges.
Bake for 8-10 minutes or until the centers are cooked through. The cookies should still be a bit soft but golden brown on the bottom. Do not over bake. Let them cool for a few minutes and dive in.
125 Calories 16.1 Carbs/4.5 Fat /5.9 Protein (For 1 cookie)
1 package Apple Chicken Sausage
1 Big Sweet Potato
1 Head of Broccoli
1/4 cup Coconut Aminos
2 tbsp Dijon Mustard
1 tbsp Frank’s Red Hot
Red Pepper Flake
Preheat oven to 425. Line a large sheet pan with parchment paper.
Add diced potatoes to a medium sized bowl. Add chopped sausage and broccoli to a separate bowl.
Whisk remaining ingredients together to create the marinade/sauce. Pour half over the potatoes, and half over the sausage/broccoli. Mix well using your hands so all pieces are covered.
Add ONLY the potatoes to the pan, and bake for 15 minutes. Remove the pan from the oven and add the sausage and broccoli to the potatoes. Toss everything together and then spread back out evenly. Return to the oven for an additional 15 minutes.
Check to see how browned everything is - if you like super crispy broccoli and potatoes like I do, add an additional 5 mins to the timer. Remove, serve and enjoy!
204 Calories 22.1 Carbs /5.3 Fat /15.4 Protein
1 bell pepper
1 tsp Stone Ground Mustard
1 tsp Light Mayo
2-4 Slices Ultra Thin Rotisserie Chicken Breast
1 Slice Turkey Bacon
1 Slice Ultra Thin Provolone
3-4 Cucumber Chunks Halves
Slice the bell pepper in half, de-seed and de-vein.
To both sides of pepper, spread on mayo and mustard.
Add 2 slices of deli chicken to each side of pepper, one slice of bacon cut in half on each side of the pepper, Provolone to one side, then cucumber slices on top.
Assemble sandwich by placing the side with fewer ingredients on top of the other side, cut in half with a serrated knife (optional), and serve.
180 Calories 5.8 Carbs/10.3 Fat/14.1 Protein
1 lb sirloin or flank steak, cut into small 1/4 inch thick pieces
16 oz fresh broccoli florets
2 tbsp olive oil, extra virgin
Salt and Pepper to taste
Coconut Aminos for drizzling
Add olive oil to skillet on medium high heat.
Once skillet is hot, add beef in a single layer.
Sauté steak so that all sides get a bit of crispy browning. Beef doesn’t need to be completely cooked through when done.
Reduce heat to medium. Add the broccoli florets, and 1/2 cup water.
Salt and pepper to taste. Stir. Cover and let broccoli steam until tender, about 4 to 5 minutes.
Cook rice to amount of servings you will need. I did the minute rice for 2 servings.
Once rice is done plate out 1 cup of rice and about 4-6 oz of Beef and Broccoli top with sesame seeds if needed. And of course enjoy this easy dinner!
495 Calories 16.2 Carbs /27.5 Fat /34.4 Protein
4 Bell Peppers
10 oz Ground Beef (Can use More)
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Black Pepper
1/4 tsp Salt
3/4 Cup Salsa
Top with Shredded Cheese
Preheat oven to 375°
Remove seeds, core, and membrane from bell peppers. Set in a Pyrex dish with water at the bottom of the dish.
Cook ground beef over medium-high heat, breaking up as it cooks. Cook until the beef loses it's pink color and is cooked through. Drain off any fat.
Add in spices and stir everything together. Once cooked turn off heat.
Bring pan near peppers and start to scoop in meat. Top with salsa and cheese.
Bake in oven 10 mins or until cheese is melted and peppers are hot.
Serve with rice of choice and enjoy!
163 Calories 10.7 Carbs /7.1 Fat /14.9 Protein
4-6 Bell Peppers
1 Cup Zucchini
1 Cup Yellow Squash
1 package Mushrooms
1 Can Tomato Sauce
1 Can Black Beans
1 tbsp Olive Oil
3-4 Cloves of Garlic
Pinch of Red Pepper Flake
1 tsp Dried Parsley
Salt and Pepper to Taste
Preheat oven to 350°
In a large skillet, heat oil on medium heat, add onion, and garlic saute for 5 minutes.
Add the zucchini, yellow squash, mushrooms, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or until thick.
Fill each bell pepper with vegetable mixture, making sure to pack it well. Sprinkle with optional vegan shredded cheese.
Place dish on the center rack and bake for 35 – 40 minutes. Cooking times vary, adjust to suit your needs or how your oven works.
Let cool for a few mins and serve with rice on the side if wanted. Totally optional. Enjoy!
215 Calories 33.9 Carbs /4.9 Fat /13.2 Protein
1 @sambazon Açaí Unsweetened Packet
1/2 Cup Strawberries
1/2 Cup @bolthousefarms Vanilla Protein Plus
2 tbsp @bearnakedgranola Toasted Coconut Granola
Cut all fruits up before hand and split in half. Add half to the blender with the frozen açaí packet.
Add in vanilla protein and some water and ice and blend until thick.
Pour into bowl of choice and add the toppings. Banana, Peach and Strawberry followed by Granola.
Enjoy this Immediately or it will melt. 😉
Macros: 405 Calories 71.6 Carbs /8.7 Fat /20.7 Protein
Ground Turkey Breast 97%
1 Cup Marinara Sauce
1 Cup Shredded Mozzarella
1/2 Cup Grated Parmesan Cheese
1 Large Egg
2 tsp Onion Powder
2 tsp Minced Garlic
1/2 tsp Italian Blend
1/2 Black Pepper
1/2 Crushed Red Chili Pepper Flakes
Preheat your oven to 400ºF. Lightly spray a casserole dish with cooking spray.
Combine ground turkey, mozzarella, parmesan, egg, onion powder, garlic, Italian seasoning, crushed chili pepper flakes in a large salad bowl – except for the Marinara sauce, 1 cup cheese, and fresh basil that are set aside for the casserole.
Use a small cookie scoop to form the meatballs all the same size and arrange the meatballs in the casserole dish.
Bake your meatballs casserole for 15 to 20 minutes or until fully cooked.
Top with marinara sauce and shredded cheese and put the meatballs back in the oven. Bake for an additional 5 to 10 minutes until the cheese has fully melted.
Serve meatballs with salad, zoodles or just eat them plain with sauce and some bread.
Macros: 236 4.7 Carbs /11.3 Fat /33.5 Protein