This sorbet can be made using most frozen fruit. I had frozen mango on hand, so that's what I used, but peaches, berries, etc should work as well. This recipe is fast and simple, make before you eat dinner and pop it in the freezer for a bit so it can firm up. Ingredients (makes 2 servings):
Directions:
Nutrition Facts for 1 serving:
Calories: 75 Fat: 0g Carbs: 11g Protein: 6g *Nutrition facts calculated with mango, 1 tbsp 2% milk, and stevia sweetener
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I have a lot of leftover ham from Easter. I bought a 10.5lb ham, which 4 of us ate for dinner. I have since made split pea soup, eaten ham all week, and now have made this ham and navy bean stew. I still have about 2 lbs of ham left! You can sub sausuage in for the ham if that's easier, which it might be if you don't have a crap ton of ham left in your fridge! This would pair well with my protein cornbread Ingredients: 1 lb ham - can sub sausage 2 cans navy beans - or whatever kind of beans you have 1 lb carrots, diced or just dump in a bag of baby carrots 2 parsnips - diced 1 onion - diced 2 cups chicken broth if using pressure or slow cooker, 4 cups if using stove top Spices: 2 bay leaves, 1 tbsp garlic, 1 tsp parsley, 1/4 tsp salt, 2 tsp thyme, 1 tsp cayenne pepper, 1/4 tsp black pepper Pressure Cooker Directions: 1. Dump all ingredients in pressure cooker 2. Cook on high for 15 minutes Slow Cooker Directions 1. Dump all ingredients in slow cooker 2. Cook on low for 8 hours Stove Top Directions 1. Dump all ingredients in big pot 2. Bring to a boil, then reduce to a simmer and cook for 40 minutes, stirring occasionally Nutrition Information (makes 6 servings):
Calories: 286 Protein: 22g Carbs: 33g Fat: 6g Low fat chipotle? Sign me up! This chicken is lean but tastes higher fat. I'm not sure what the magic is but everyone who's tried this agrees. I used this in my Butternut Squash Breakfast Burrito Bowl but you can also use the meat in tacos, burritos, taco salad, burrito bowls, .... you get the idea. Warning! This recipe is pretty spicy. If you want to reduce the spice level, reduce the cayenne pepper and red chili flakes. Ingredients:
Directions: 1. In a food processor, combine all ingredients (except for meat) until pureed. 2. Combine meat and spice mixture and cook on stovetop until meat is cooked (I mix in the pan to minimize dishes) Nutrition Information (makes 4 servings):
Calories: 160 Protein: 24g Carbs: 4g Fat: 5g *calculated using 95% ground chicken Great for an afternoon snack at work or on the go, and full of that banana goodness. These are amazing, simple, and healthy. Keeping snacks like these in the fridge keeps you from going to the vending machine or reaching into the candy bowl in the middle of the afternoon! Ingredients:
Directions: 1. Preheat oven to 350 2. Put rolled oats into blender to turn them into oat flour 3. Add bananas, milk, applesauce, eggs and blend 4. Empty into a mixing bowl and mix in remaining ingredients 5. Grease your desired pan (bread pan for banana bread, or a 9x9 pan for bars) 6. Bake in oven for 35-40 minutes for bread, or 25-30 minutes for bars Note: Store in the fridge if not eaten in the first 3 days Nutrition Information (12 servings):
Calories: 106 Protein: 9g Carbs: 18g Fat: 1g *Calculated with 2% milk, truvia baking blend for sweetener This breakfast is great for weekend brunch, or breakfast for dinner. A great way to get your veggies and protein in at breakfast! You can make a large batch ahead of time and then assemble and make a fresh egg when you're ready to eat! To cut down on work, feel free to buy pre diced butternut squash (I know Trader Joe's sells it) I used lean chorizo to make this bowl, find that recipe here Ingredients (Makes 6 servings):
Directions
Nutrition Information (6 servings):
Calories: 300 Protein: 32g Carbs: 20g Fat: 10g *Calculated without toppings and with 95% lean ground chicken These bars are perfect for breakfast or on the go snacking. I've been eating mine as an afternoon snack! Customize mix-ins to whatever sounds good to you! Protein Oatmeal Bars (Serves 8) Ingredients:
Directions:
Note that I made 1.5 times this recipe so I used a 9x13 pan in the pictures.
Nutrition Information (8 servings): Calories: 125 Protein: 10g Carbs: 18g Fat: 2g *Calculated with egg whites, 2% milk and no mix-ins As my roommate Amy is fond of saying FALL=SOUP. End of story. And squash also is fall. So what better fall soup than butternut squash? Enjoy with a sandwich or salad to make a meal, or crackers/bread for a snack! A note about special equipment: I used an immersion blender for this recipe. You can use a regular blender, but note that the soup will need to be cooled slightly first do you do not melt your blender. If you enjoy making soups, I recommend checking out an immersion blender, they are super fun and cool to use! Ingredients:
Directions:
Nutrition Information (10 servings):
Calories: 96 Protein: 5g Carbs: 18g Fat: 1g *Calculated with 3 lb butternut squash and 4% fat cottage cheese This cornbread is the perfect side to a salad, soup, or meat entree. It can also be a great snack, with the right combination of protein and carbohydrate to help get you through an afternoon workout. Best of all, this recipe is easy and takes a total of 30 minutes to make and bake. Note: This recipe is naturally Gluten Free since it uses only cornmeal instead of flour. This also increases the corn flavor Ingredients:
Instructions:
Nutrition Facts (per slice): Calories: 170 Carbohydrates: 29g Protein: 11g Fat: 1g Sodium: 305mg Nutrition Facts calculated based on 2% milk, vanilla 100% Gold Standard whey, and without optional ingredients |
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