#FoodieFriday: Crockpot Burrito Bowl

Happy Friday All!

I think one of my favorite types of food ever is Mexican. I love green chili, enchiladas, and tacos, what can I say? Here is a Mexican style recipe for your crock pot. It’s super easy to make, and great for meal prep!

What You Need:

1 Pound of Chicken Breast

2 Red Bell Peppers

2 Poblanos

1 Can of Whole Corn

1 Can of Black Beans

1 Jar of Sadie’s Not So Hot Salsa

Iceberg Lettuce

What You Do:

I spray my crockpot with PAM just to help with the clean up. Then,  add in the chicken and cover with your favorite salsa.

Next, drain both cans of corn and black beans. Add to the crock pot.

Grab your red bell peppers and poblanos. Wash and chop. Add to your crock pot.

Finally, mix the peppers, beans, and corn with a spoon. Turn the crockpot on high and let cook for 3-4 hours.

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Shred the chicken, grab some iceberg lettuce to add crunchiness, and top with a little extra salsa!

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338 Calories, 23 Carbs, 2 Fat, 36 Protein

What’s your favorite crockpot recipe?

Talk soon!

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#FoodieFriday: High Protein Bento Boxed Lunch

Happy Friday All!

For me, lunch is the hardest meal to plan. Half of the week I am at home, and the other half I am on campus in class. For the days I am not at home, I have been packing a bento boxed lunch to take with me! It’s kind of like a grown-up version of a lunchable,  but I love being able to pick at it throughout class without making any disruptions! This recipe is also super easy to personalize and make your own. Any of the ingredients below can be substituted for other veggies, fruits, and granola bars. Check it out below!

What You Need:

Favorite Type of Lunch Meat (I used crack pepper turkey!)

Mini Sweet Bell Peppers

Strawberries

Fig Bar

Reduced Fat String Cheese

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What You Do:

First, throw in one serving of lunch meat.

Next, add in the string cheese. I use the cheese to separate my meat from my produce.

Then, add in your veggies and fruit. I typically add 3 bell peppers and 5 strawberries.

Finally, wrap your granola bar (I use fig bars) in foil or place into a sandwich bag and lay on top of other food.

Now, throw it in your backpack, purse, or car, and enjoy as needed!

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Calories: 315 Carbs: 30 Protein: 32 Fat: 9

What is your favorite on-the-road lunch recipe?

Talk soon!
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#FoodieFriday: Turkey Burger and Carrot Fries

Happy Friday All!

Have you ever wanted to indulge in burger and fries, but you realized you don’t have enough macros or calories to do so? Well, this quick little recipe is just as good as any ole burger and very diet friendly! I first cooked this meal for Sunday night football, and now, it’s a staple in my diet. Check it out below!

What You Need:

1 tsp Olive Oil

Salt

Pepper

Garlic Powder

Onion Salt

Dijion Mustard (Optional)

2 Heaping Handfuls Spinach

1 93% Lean Butterball Turkey Burger

1 Cup Baby Carrots

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What You Do:

Preheat oven to 450. Cut about 1 cup of baby carrots into fourths. Spread on a cookie sheet. Pour 1 tsp of olive oil on the carrots, and sprinkle with salt and pepper. Cook for 10-15 minutes!

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In the mean time…

Warm a skillet on medium-high heat. Place turkey burger in pan, and sprinkle onion salt, pepper, and garlic powder. Cook about 5-7 minutes on each side until brown!

Add in two heaping handfuls of spinach to the skillet. Continue to cook until spinach is completely sautéed. Your carrot fries should also be done at this point!

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Throw on a plate and cover in mustard (if you like!), and you have a quick, healthy yummy meal!

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Calories: 218 Carbs: 6 Protein: 24 Fat: 13

What’s your favorite diet-trick recipe?

Talk soon!
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#FoodieFriday: Pumpkin Spice Pancakes

Happy Friday All!

I recently purchased Pamcakes’ Pumpkin Spice High Protein Pancake Mix. After making this mix a few times, I decided I wanted my pancakes to be extra pumpkin-y and created this recipe! Try it out below:

What You Need:

1/2 Scoop Peanut Butter Flavored Protein (Vanilla would work well, too!)

1/3 Cup Pamcakes Pancake Pumpkin Spice Mix (Kodiak Cakes will do!)

1 tsp Pumpkin Pie Spice

1/4 Cup Liquid Egg Whites

2 TBS Pumpkin Puree

1 TBS Peanut Butter

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What You Do:

Add 1/3 cup of pancake mix into a bowl. Then, add in the 1/2 of a scoop of protein and teaspoon of pumpkin pie spice to the mix.

Now, add in your egg whites and pumpkin.  Mix ingredients together.

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Add a splash of water to get the right consistency.

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Turn on the stove top, and start flipping pancakes!

In the mean time, put your peanut butter in a small bowl, and microwave it in intervals of 20 seconds until you obtain a liquid consistency. Drizzle over pancakes instead of using syrup.

Enjoy a protein packed breakfast!

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Calories: 316 Carbs: 22 Fat: 10 Protein: 37

What’s your favorite type of pancakes?

Talk soon!

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#FoodieFriday: Pumpkin Pie Oats for One

Hello Pumpkin Spice Season!

I hope you all are having a great Friday so far. Since it is finally October and the leaves are starting to change color, I wanted to share one of my favorite ways to spice up my morning oats. See below!

What You Need:

1/2 Cup Old Fashioned Oats

1/4 Cup Pumpkin Puree

1 tsp Pumpkin Spice Seasoning

1/2 Cup Egg Whites

2 tbs Sugar Free Mable Syrup

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What You Do:

Combine your oatmeal and egg whites. Add in your pumpkin and pumpkin spice seasoning.

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Add in your maple syrup (or other sweetener of choice!).

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Mix together. Add a splash of water to cover oats completely.

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Microwave oats for 90 seconds. Take out of microwave and stir. Place back in microwave for another 30-40 seconds.

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Enjoy a fall inspired breakfast!

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255 Calories, 3g Fat, 35g Carbs, 19g Protein

What’s your favorite pumpkin-spice recipe?

Talk soon!

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#FoodieFriday: Butternut Squash Noodles with Ground Turkey

Happy Friday All!

I recently tried this meal, and it is my absolute favorite at the moment! Not only does it require minimal ingredients, but it takes 30 minutes maximum to make! Check it out below.

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What you need:

2 containers of Green Giant Veggie Spirals Butternut Squash

16 ounces of 93% Lean Ground Turkey

2 Cups of Spinach

Onion Salt

Garlic Powder

Pepper

Italian Seasoning

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What You Do:

First, throw your veggie spirals in the microwave for roughly 5 minutes. That way, they are fully defrosted and cooked before you add them to your dish!

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Next, turn stove on medium-high heat. Add your turkey and all of the seasonings listed above to a skillet.  For the seasonings, I added between 1-2 tablespoons of everything! Now, let your turkey brown.

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After your meat is cooked, added both packages of veggie spirals into your pan. Mix  with the meat before adding spinach. Continue to cook until all of spinach is sautéed.

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21 Carb, 8 Fat, 21 Protein

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What’s your current favorite meal?

Talk soon!

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#FoodieFriday: Pumpkin Spice Granola

Happy Fall All!

I am so excited that fall is here! To celebrate, I thought I would kick off the season with a Pumpkin Spice Granola Recipe. It makes 10 servings total and is delicious with yogurt. See below!

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What You Need:

3 Cups Old-Fashioned Oats

1 Cup Pecans

1 Cup Pumpkin Seeds

2 tsp of Pumpkin Spice Seasoning

1/4 Cup Coconut Oil

1/3 Cup Pumpkin Puree

1/3 Cup Sugar Free Maple Syrup

Sea Salt

What you do:

Mix all of your dry ingredients into a bowl.IMG_2538.JPG

Now, add in the wet ingredients.

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Mix together!

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Place in a single layer on two greased cookie sheets. Cook in the oven on 350 degrees for 20-25 minutes.

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Take out and let cool to ensure the granola gets crunchy!

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Add some yogurt and enjoy!

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249 Calories, 20 Carbs, 18 Fat, 8 Protein 

W/ yogurt: 369 Calories, 34 Carbs, 18 Fat, 23 Protein 

What fall-inspired recipes are you trying out?

Talk soon!

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#FoodieFriday: Zucchini, Peppers, and Beef

Happy Friday All!

For this Foodie Friday, I wanted to share a low carb dish with a decent amount of protein. I found a beef and “zoodle”recipe on Pinterest and manipulated it by adding in peppers versus just onion and garlic! When I make this dish again, I am going to use 2 packages of Green Giants Zucchini Spirals versus just one. Other than that, I give this recipe a ten out of ten!

FullSizeRender-3.jpgI love simple recipes that contain minimal ingredients and are quick to make. Even with cutting the peppers, it took me about thirty minutes to make a 4 serving dinner. It’s a perfect option if you are hungry and looking for a quick healthy meal or if you have a busy night ahead of you. All you need is 1.2 lbs of 93% lean ground beef, 2 poblano peppers, 2 red bell peppers, and a packet (or two!) of zucchini spirals. (I used PAM to spray my skillet to make the clean up a little easier!)

 

First, you will want to brown the beef on medium to high heat. I seasoned the meat with just salt and pepper. While it was browning, I chopped up the peppers and cooked the zucchini for 5 minutes in the microwave. I then added the peppers, paprika, onion powder, and garlic powder to the skillet once the beef was cooked all the way through. Let the peppers and meat continue to cook until the peppers are soft.

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Finally, drain your zucchini noodles and toss them in the pan. I merely stirred the “zoodles” in with the meat and peppers and turned off the heat. Add a little more pepper and you have a healthy dinner option!

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1 serving: 8 carbs, 6 fat, 19 protein

What’s your favorite quick dish to make?

Talk soon!

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#FoodieFriday – Breakfast Style

Happy Friday All!

Getting back into the grind of healthy eating can be challenging, especially after Labor Day barbecues and birthday dinners. I’ve noticed that starting the morning off with a higher protein, higher fat meal sets me up for a successful day.

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What I use:

2 whole eggs*

1 Thompson’s English Muffin

1 slice of Sargento Natural Munster Cheese**

2 slices of Oscar Meyer Deli Chicken Meat

1 Handful of Spinach

Pepper to taste

*Substitute egg whites to reduce fat content.

** Can go without or use reduced fat cheese to lower fat content.

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How:

I let the lunch meat and spinach cook in a skillet for a minute or so first, and then, I add the eggs, cheese, and a little pepper. Afterwards, I flip the omelet and let it brown slightly on the top. This adds a little more texture to the eggs. Finally, throw the omelet on a toasted english muffin, and you have a savory breakfast!

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28 Carbs, 17 Fat, 25 Protein

What is your go to breakfast?

Talk soon!

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#FoodieFriday – Birthday Dinner

Happy Friday all!

This week has been quite eventful! Not only was it Labor Day, but my twin and I turned 22 on Wednesday. To celebrate, we headed to one of my favorite restruants, the BoneFish Grill. It was a perfect place for a low-key birthday! The staff was great, and they even gave us a card with chocolate truffles and a coupon! Super cute!

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In order to prepare to go out to eat, I merely limited my fat intake this morning for breakfast and lowered my carbs at lunch. By substituting egg whites for whole eggs, eliminating cheese, and ditching my afternoon cliff bar and oats, I made a little room to splurge for a celebratory dinner.

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I ended up ordering “The Mule” with no mint to drink and a seared Ahi Tuna Steak drizzled with Pan Asian Sauce.  For sides, I picked steamed broccoli and jasmine rice as my sides. I couldn’t have asked for a better birthday dinner!

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In any case, the season of birthdays, barbecues, and anniversaries is finally coming to an end, and I am ready to hit the ground running with some serious “health!” I think its finally time to set a goal and strive to hit it–stay tuned!

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