Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

It felt like an ‘egg for lunch’ kind of day today! Zucchini noodles with Harissa, yellow pepper & tomatoes!

6oz zucchini noodles (made with my Paderno spiralizer, love it!)
1 large egg
1tbsp Mina spicy harissa
1.5oz chopped yellow pepper
6 cherry tomatoes – halved
1tsp Paleo Butter
1tsp diced yellow onion
1/4tsp minced garlic
Salt/Pepper
Flat leaf parsley – chopped

Place 1tsp of Paleo Butter in a small skillet over medium-low/medium heat. Once the butter is hot, add in garlic and yellow onion. Cook for about 30-60 seconds and then add in the harissa, cherry tomatoes & yellow pepper. Continue to cook for another minute or so and then add the zucchini noodles into the pan, lightly season with salt & pepper. Stir the noodles until fully coated in the sauce. Make a ‘nest’ in the noodles and then crack the egg into it. Cover and cook until the egg white is fully set, roughly 5-6 minutes. Top with fresh ground pepper & chopped parsley.

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Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chicken w/marinade:
4oz raw chicken breast
1tbsp soy sauce
1tbsp water
1tbsp Better Body Foods agave nectar
1tsp sesame oil
1/4tsp minced garlic
Fresh ground pepper

Peanut Sauce:
2tbsp Better Body Foods PB Fit powdered peanut butter
1tbsp soy sauce
1.5tbsp water
1tsp Better Body Foods agave nectar
1/4tsp sriracha
1/8tsp sesame oil
1/8tsp garlic powder

1 piece of rice paper
1 slice of red cabbage – chopped
1 slice of green cabbage – chopped
Shredded carrots

Mix together all of the chicken marinade ingredients in a small bowl and set aside. Season the chicken with some fresh ground pepper and place in a zip lock bag. Pour the marinade into the bag, turn to coat and refrigerate for at least 2 hours.

Preheat oven to 400 degrees. Bake chicken on a foil lined baking sheet for 15-20 minutes depending on breast thickness. While chicken is cooking mix together all of the peanut sauce ingredients. Once chicken is done, allow to slightly cool and then cut into strips. Dip the rice paper in some warm water for about 5-10 seconds and place on a plate. Next layer the chicken with the cabbage & carrots. Carefully roll up the spring roll and cut in half.

Egg White BLT – with Turkey Bacon!

Egg White BLT - with Turkey Bacon!

Egg White BLT – with Turkey Bacon!

Ingredients:

4 egg whites
2 pieces of Turkey Bacon
2 tomato slices
Few Pieces of Spinach
1tsp Paleo Butter (to cook eggs in)
Fresh ground pepper

Preheat broiler to high. Heat Paleo Butter in an oven safe skillet over medium heat with 2 silicone egg rings that have also been lightly greased with the butter. Place the turkey bacon on a piece of foil under the broiler. Crack 2 eggs into each silicone ring in the skillet, top with some fresh ground pepper and cook for about a minute and a half. Next place the skillet under the broiler with the bacon until eggs whites are set. Remove bacon when crispy. Layer egg whites with a few pieces of spinach, 2 slices of tomato and the turkey bacon!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta, topped with fresh basil – only 330 calories!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil - only 330 calories!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil – only 330 calories!

Ingredients:

2 slices of Mahler’s low carb Flax & Soy bread
80grams fresh strawberries
62grams skim ricotta cheese
2 egg whites
1oz unsweetened almond milk
1tsp honey
1/4tsp lemon zest
1/2tsp vanilla extract
1/2tsp cinnamon
1-2 packets stevia
1 basil leaf
Sugar Free Maple Syrup

Mix together the honey, lemon zest & ricotta in a small bowl – sweeten to taste with a little stevia. Cut up the strawberries and set aside.

In another small bowl beat together with a fork the egg whites, milk, cinnamon, vanilla & stevia. Dip each piece of bread into the egg mixture and cook for 2:30-3 minutes per side over medium heat.

Cut the toast on a diagonal and layer with the ricotta and strawberries. Top with some fresh basil & sugar free maple syrup.

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad - only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Salt/Pepper
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens

Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.

Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

http://www.facebook.com/absproteinpancakes

Do you want to eat protein pancakes regularly but find them challenging to make? Well look no further, ABS Protein Pancakes (@abs_proteinpancakes) has the solution for you! I just got these in the mail after picking them up online. I had seen a few other woman in the fitness industry posting about them so I had to give them a try!

They are all gluten-free, low sugar, low carb, low calorie (all under 250) & packed full of protein – 30+grams! They currently come in 3 different flavors: Vanilla Cake Batter(seen in picture), Cinnamon Swirl & Chocolate Chip!

Now are you ready for the best part…all you need is 1/3 cup of egg whites & 1/3 cup of milk of choice to make them! They are SO SIMPLE! You just empty the pouch into a bowl, add the egg and the milk & stir – that’s it! Then onto the griddle they go! My 4 year old son could make these.

You can purchase a sample pack of all 3 flavors for only $10.95 here. Each single serve package makes 4 pancakes: http://store4575108.ecwid.com/#!/~/product/category=0&id=38261319

I highly encourage you to head on over to their website & check them out! They have numerous recipes posted as well! http://www.facebook.com/absproteinpancakes

 

Nutritional Info:

<Cinnamon Roll, Chocolate Chip & Vanilla Cake Batter>

Cinnamon Roll, Chocolate Chip, Vanilla Cake Batter

Cinnamon Roll, Chocolate Chip, Vanilla Cake Batter

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

8oz raw sliced flank steak

3tbsp balsamic vinegar

1tbsp Better Body Foods agave nectar

1tbsp olive oil

1tsp minced garlic

Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)

Salt/Pepper

 

In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.