Taco Mac N Cheese

I’ve been counting my macros and trying to stay as close as possible to the nutrients I need and wouldn’t you know it- I can see even more definition in my stomach than ever before! As skeptical as I was about adding back in all the foods I’ve tried to avoid, I’ve been eating more than ever and weigh less. Major WIN! With that said- I’ve had a hard time finding easy macro friendly recipes, so I decided to make some.

Today was a double whammy taco recipe day.  I made the boyfriend taco pizzas, inspired by food network and I made myself some healthier Taco Mac N Cheese. Instructions and macro info below…

 

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Ingredients:

1 Box of Whole Grain Barilla Medium Shells

1 Package 99% Lean Ground Turkey

3/4 Cup Low Fat Shredded Cheddar Cheese

1 Cup Fat Free Greek Yogurt

Low Sodium Taco Seasoning Mix

1/2 Cup Sugar Free Tomato Sauce

Cumin

Garlic Powder

Salt & Pepper

Fresh Cilantro (optional)

Instructions: Boil and cook pasta until perfectly al dente. Meanwhile, heat a cooking pan with a little olive oil, since the meat is so lean, it needs a little fat to cook without becoming dry. Add in half the package of low sodium taco seasoning and season generously with cumin, garlic powder, salt and pepper. Add in sauce and mix together.  One turkey is cooked all the way through add in the cooked and strained pasta. Mix in cheese and greek yogurt while still hot and turn off stove. Top individual bowls with more cheese and fresh cilantro (optional)

 

Servings: 6

Macros Per Serving: Calories: 315, Fat 5G, Protein 31.3G, Carbs 37G

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White Bean and Tomato Pesto Hummus

A quick and easy snack for you! Healthy and delicious with whole wheat pitas or fresh vegetables!

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Ingredients:

1 Can of Cannellini (White Beans)

1 Tbsp Mezetta Tomato Pesto

1 Tbsp Olive Oil (you may need more depending on texture)

Salt & Pepper

Instructions:

Blend ingredients together in a blender or food processor. Swirl another 1/2 tbsp or so into the combined mixture before eating.

 

Enjoy!


4 Ingredient Protein Pancakes

Ok, I lied, it’s really 5 or 6 ingredients, but I’ve caught your attention! Here’s the thought process behind TCB; when I crave something, I make it, but I make it healthier. This morning, I awoke, scrolled through instagram, saw some amazing looking photos of pancakes and here it is! Protein pancakes topped with fresh fruit and a touch of honey.

It’s called balance people! Healthy living is all about making better choices and consciously thinking about what you’re putting into your body!

Enjoy 🙂

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Ingredients:

5 Tbsp Bisquick (Sub any gluten free flour for a healthier mix)

1/2 Tbsp Baking Powder

3 Tbsp Almond Milk

3 Eggs

1/2 Tbsp Coconut Oil

Optional Toppings:

Blueberries

Honey

Instructions:

Combine Bisquick, baking powder, almond milk and eggs in a mixing bowl. Heat the coconut oil in a stove top pan on medium heat. Pour mixture into center of pan to make 5 inch wide pancakes. Flip once and cook until both sides are golden brown.

 


Baked Turkey Corn Dogs

 

I remember those big cartons of Corn Dogs my parents used to buy us at Costco when we were kids. Unbeknownst to me, I was eating the things that would eventually lead to my seventh grade, completely necessary, weight-watchers diet. Oh, the memories. However, I’ve been talking about these ALL week and I’ve finally satisfied this craving and combined some select ingredients to bring you a healthier take on Corn Dogs! These are gluten free, guilt free and a satiating party appetizer your guests will love!

 

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Ingredients:

1 Cup Cornmeal

1 Tsp Baking Powder

1 Cup Coconut Flour

1 Egg

3/4 Cup Egg Whites

1 Cup Almond Milk

4 Tbsp Margarine

1 Package Hillshire Farms Mini Turkey Hot Dogs

Instructions:

Preheat oven to 400º.  Combine batter ingredients, the dry first, until fully combined. Wrap individual hot dogs with batter, pressing the dog into the center and mashing batter withs hands to cover completely. Repeat until batter is gone. Place wrapped hot dogs on parchment paper lined baking sheet. Bake for 20 mins, flip and bake for another 5-10 until golden brown on the outside.



Watermelon Salad With Crispy Pancetta

 

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Life without AC is no life to live! Currently sweating, sitting in my underwear typing up this recipe! Watermelon seems like it’s the only thing that is cooling me down, quenching my thirst, and keeping me full. While the past two days have not been so clean-eating friendly, I’ve been researching ways to optimize your “cheat” day and not let it get you down. “Cheat” does not mean binge. So, I’ll be filling up on lots of protein, fiber, and clean eats today to get right back on track. Ending my start-stop pattern today! Cooking up some lean meals, and off to the pool to cool down.

Enough about me – try this Watermelon Feta Salad with Crispy Pancetta as a light a refreshing meal. This was inspired by a local restaurant by my work place, SO DELISH!

 

 

What you’ll need:

Half of one large watermelon

1 Bag Pre-Washed Arugula

Low Fat Crumbled Feta Cheese

1 Pack or 3 Slices Thick-Cut Pancetta

Dressing:

Olive Oil

Balsamic Vinegar

Honey

Salt & Pepper

Instructions:

Cut Watermelon into bite size cubes and place in large mixing or salad bowl. Mix in Arugula and toss. Top with Feta.  Slice pancetta into 1/4 inch pieces and place lightly greased stove top pan on medium heat. Fry lightly until strips become crispy but not over cooked. Remove from pan and place on paper towel lined plate. Once cooled, roughly chop and toss with salad.

Mix dressing to desired taste and dress lightly.

 

 

 


Savory Zucchini Pancakes

Zucchini is my favorite vegetable.  Is that lame? I’m thinking of all the things I can do with the zucchini pancakes. These would be great as a tortilla substitute with a little Mexican seasoned ground turkey and the appropriate toppings or made into breakfast egg burritos. Mmmm, the possibilities. This morning I ate them by themselves with a little fresh tatziki sauce ( I know I’m spelling this wrong, but you get it).

See full recipe below!

 

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Makes about 8 Pancakes

  • Ingredients:
  • 1 Medium- Large Zucchini Shredded
  • 1 Large Egg
  • 1/3 Cup Liquid Eggwhites
  • 1/3 Cup Arrowhead Gluten Free Flour
  • 1/4 Cup Finely Chopped Onion
  • Seasonings: Dried Dill, Garlic Powder, Crushed Red Pepper, All-Purpose Italian Seasoning, Salt + Pepper                                                                                                                                                       I added about a dash of each or a 1/2 tsp

 

Served with a Quick & Easy Tatziki Sauce:

  • 1 cup Fage Greek Yogurt (plain, can use low fat or regular)
  • ½ of fresh Cucumber, seeds removed and chopped
  • 2 small cloves of Garlic, peeled and chopped
  • 1½ tsp fresh squeezed Lemon Juice
  • 1 Tbsp fresh or dried Dill
  • ⅛ tsp Salt
  • ⅛ tsp Pepper

 

Instructions:

I used a 1/4 measuring cup to make sure these were all uniform.  I spooned these on to a hot griddle, greased with a little cooking oil.  They take about 2-3 minutes each! I flipped constantly to avoid burning.  The pancakes are done when they are a nice golden brown color and get a little crust on the edges and the eggs are cooked all the way through!

 

Thats it! Go on and enjoy your day now, be active and feel great!

 

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Buffalo Chicken Stuffed Sweet Potatoes with Green Sauce

Just call me Iron Chef Celia. I whipped up this healthy meal in no time flat with as few dishes as possible. Dinner time win!

Clean eating, low carb(ish), definitely gluten free and piled with protein. All that good stuff could be yours for dinner tonight! Try these buffalo chicken stuffed sweet potatoes with avocado cream sauce. The sauce is so good, I could put it on anything. Full recipe below…

 

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Makes 6 servings

For the potatoes you’ll need:

3 Cups Shredded Rotisserie Chicken Breast, Skin Removed

6 oz Total Zero Fage Greek Yogurt

4-5 TBSP Franks Red Hot Sauce

1/2 Tbsp Worcestershire Sauce

1/3 Low Fat Shredded Cheddar or Mexican Blend Cheese

3 Large Sweet Potatoes (Easy Steam)

 

Instructions:

Preheat the oven to 350°. Combine chicken with greek yogurt, cheese, hot sauce, and worcestershire sauce in a large mixing bowl.

Meanwhile,  Steam the sweet potatoes for 5 minutes in the microwave. Once cooled enough to handle, slice potatoes lengthwise and scoop out the insides. (I used a melon scoop)  There should be little more than 1/4 inch shell to work with. Place on baking tray and drizzle lightly with olive oil, salt and pepper. Bake potatoes for 15-20 minutes until they start to brown in the center and the skin starts to crisp. (Cooking time will vary with thickness of potatoes)  Next remove from oven and spoon mixture evenly into each potato shell and bake for another 15 minutes.

 

 

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Ugh, yes, give me all that green sauce!

For the sauce you’ll need:

1 Ripe Avocado

1 Fresh Lime Juice

1 Cup Cilantro (or more!)

1/4 Cup Water

3 Tbsp Greek Yogurt

6 Tbsp Olive Oil

Salt and Pepper to taste

Combine ingredients with a food processor or blender.

 

Top with green sauce, chopped tomatoes and more fresh cilantro and enjoy!

 

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Lentil & Chickpea Veggie Burgers

I realize I post light meals but here is something a little “meatier”.  I’ve been really into veggie burgers lately and I almost forgot about these chickpea and lentil veggie burgers. I like meat, but sometimes I’m craving something a little lighter and more nutrient dense.

I ate these in a pita with a little LT and some crumbly feta.  I wish I had some tatziki sauce to complete this meal (which I also have an easy recipe for) but I sadly went sauceless this time. See full recipe below.

 

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This is what the burgers should look like when they are cooked ^^

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To make the burgers:

1 Cup Cooked Lentils (follow pack for cooking instructions)

1 Can of Chickpeas, drained and rinsed

1 Ounce or about 1/3 Cup Chopped Sun Dried Tomatoes (canned in oil)

1/3 Cup Whole Wheat Bread Crumbs

5 Tbsp King Arthur Gluten Free Flour

1 Cup Sautéed Spinach with Garlic (Sauté spinach with 2 cloves minced garlic in olive oil until cooked)

1 Tsp Red Pepper Flakes

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Dried Dill

Salt & Pepper

1/3 Cup Eggbeaters Egg whites (can sub for 2 eggs)

 

Cooking Instructions:

Blend all ingredients in a food processor until fully combined. Make 4 ounce patties by mashing mixture together by hand and place individual patties on parchment paper to prevent sticking. Meanwhile, heat skillet or stove top pan with olive oil on medium heat. Cook patties for 2-3 minutes on each side. Burgers should start to brown and form a dark brown crust. Add extra salt and pepper to taste.

 

 


Crustless Greek Frittata

“You gotta try this frittata” – this is quite possibly my best dad joke yet!

So one morning, I had all these fresh vegetables and some herbs and of course my fridge is always stocked with a million eggs, so I thought, hey, let’s combine this all together into one big protein packed breakfast. I might even re-create this one for weekday meal prep!

 

 

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Crustless Greek Frittata

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Crustless Greek Frittata

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Crustless Greek Frittata

 

Serves: 2

Ingredients:

2 Full Eggs

1/2 Cup Egg Whites (Egg Beaters)

1/3 Cup Chopped Broccoli

1/4 Feta Cheese

1 Small Chopped Tomato

Instructions:

  1. Preheat the oven to 375F
  2. In a bowl, crack the eggs and add the egg whites season with salt & pepper and whisk until fully combined
  3. Add about 1 tbsp olive oil to an oven-proof pan (preferably a cast iron skillet) over medium-high heat. Once hot, add the vegetables and sauté for about 2-3 minutes until slightly cooked.
  4. Remove the pan from the heat and add the eggs and feta to the skillet then place the skillet to the preheated oven. Cook for 15-20 minutes until just set.
  5. Sprinkle more feta on top and broil for an additional 2-3 minutes until cheese is browned.
  6. Top with fresh basil or any preferred herbs!