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Recipes

Healthy Chocolate Protein Pudding Recipe

You read that right!! Chocolate. Protein. Pudding. And yes, HEALTHY! There’s not much more to say about this recipe other than… go make it asap! This recipe requires just 5 main ingredients and I bet you already have them in your kitchen.

Chocolate Protein Pudding Recipe

INGREDIENTS

1/3 cup vanilla protein powder

3 tbsp unsweetened almond milk

1 tbsp almond or peanut butter

1 tbsp unsweetened coconut

1 tbsp unsweetened cocoa powder

Sprinkles (optional)

 

INSTRUCTIONS

Combine all of the ingredients in a medium sized bowl

Refrigerate for 30 minutes

Devour! 

 

 

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Chocolate Chip Protein Ball Snack Recipe

A protein-packed, low carb “snack” tops the list in my book. If I can find or create one… game over! It’s instantly a hit! Make it one that tastes just like a cookie and I’ve found myself at a loss for words (well, not entirely lol). With just a few ingredients and a couple of minutes of hands on prep, this is a snack you’ll enjoy again and again!

 

In general, one of my healthy habits is to eat meals and not snacks. Reason being… snacks tend to be carb heavy and low in protein (ex: granola bars, crackers, etc.). They satisfy that lingering hunger but don’t do much for my goals. On the contrary, a well balanced meal – even one that feels more like a snack – can hit all my macronutrient needs (ex: protein smoothie, greek yogurt + side of veggies + hummus).

Lately though, I’ve been such a snacker. Thanks a lot, pregnancy lol. I wanted to have recipes I could turn to that would fit that snack-ish look but still pack a punch in the nutrient department. These Chocolate Chip Protein Balls do just that! I see a lot of Prison Break with protein balls in my future haha.

INGREDIENTS

2 tbsp almond or peanut butter

1 tbsp organic maple syrup

3 tbsp coconut flour

1 scoop vanilla protein powder

2 tbsp almond milk

4 dark chocolate chips

Sprinkles (optional)

 

INSTRUCTIONS

Preheat the oven to 350 degrees

Heat almond/peanut butter and syrup on a small bowl in the microwave for 10 seconds

Using a fork, combine the flour and protein powder to work out any lumps. Stir in warmed almond/peanut butter and syrup

When well combined, stir in almond milk until the mixture just holds together

Divide dough into 4 balls and place on a nonstick baking sheet

Using the tines of a fork, gently press down on balls. Top each with a chocolate chip. Bake for 8 minutes. Top with sprinkles if desired.

Let cool or eat while still warm

 

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Meal Plan Binder: organizing all your recipes in one place

This is for all my girls who enjoy organizing and color coordinate for fun as well as my ladies who would love a little extra help with meal planning and prepping each week. Introducing… my Recipe + Meal Plan Binder. I share lots of recipes at lots of different times, but I love having them all in one place, which is the purpose of this binder!

With all the recipes in one place, I like to use my binder as a “menu” when I’m meal planning. Each week, I sit down and page through the binder as if I’m at a restaurant ordering from a menu. I’ll pick out about 5 recipes (sometimes less, sometimes more) and grocery shop for any necessary items before prepping. 

I’ll walk you through how I set my binder up and a few tips I have on how to use your binder to make your weekly meal planning and prep so much easier and efficient. 

 

GET YOUR SUPPLIES

To begin, gather your binder supplies. You’ll likely have everything around the house. If not, I purchased my supplies from Target and actually scored big with these adorable dividers in the dollar section! That dollar section really does have the cutest office supplies.

Supply List:

  • Binder
  • Dividers
  • Post Its
  • 3 Hole Punch
  • Printed Plans + Recipes

 

PRINT YOUR PLANS + RECIPES

Even though we live in the digital age, I still love paper and ink, so I print all my plans and recipes. Just as a helpful reminder, these are all the plans you should have as a Meal Plan Member: Eat Your Way Lean Meal Plan, Eat Your Way Lean Cookbook, Nutrition Kick Start, Meal Prep Plans, Warm + Toasty Cookbook, and all meal plan member exclusive email recipes as well as blog post recipes. Then, go ahead and give them all a 3 hole punch.

A little printer tip… there may be pages you’ll find you have to print twice because the front side contains a smoothie recipe and the back side has an entree, so if you want to put each recipe in its own section, print those pages twice! Also, on all the recipes I share on my blog, I include a printer-friendly version if you would like to include those.

 

CATEGORIZE

I like to organize my recipes by categories… I’ve included that list below. I have a few extra blank dividers in case I decide to add more at a later time… I’m already thinking about a “Beverage” or “Drinks” category. Also, at the very end I have a category titled “Meal Plans” where I keep the original Meal Plan and other plans like the Nutrition Kick Start and Meal Prep Plans to refer to. 

My Recipe + Meal Plan Binder Categories:

  • Smoothies
  • Breakfasts
  • Entrees
  • Sides
  • Sweets
  • Dips + Dressings
  • Meal Plans

 

MAKE IT YOUR OWN

From here, go ahead and make your binder your own! I love using fun tabs and post its to mark up some of my favorite recipes or add notes on recipe pages. And don’t forget, if you need help with the next step, I shared Grocery Shopping List Printables that work perfectly with the Recipes + Meal Plan Binder (get those HERE)

 

I’m want to give a big shout out to Denise… an incredibly sweet LG Sister and South Carolina cutie (you may know her on IG as @she.bears.arms). This summer, I met Denise at an LG meet up and she showed me her meal plan binder. Since then, the idea was always in the back of my mind, so thank you Denise for the inspiration!

 

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HEALTHY HERBY, CHEESY CAULIFLOWER PASTA RECIPE

I don’t know a single person out there who can’t get behind a big plate of pasta. I’ll never forget the moment I looked up the nutrition facts on my very favorite Four Cheese Pasta from the Cheesecake Factory (no hate – I still love that place lol); I almost gave myself a heart attack.

Sooo lol, I sought out to create a meal that felt like you could eat a big plate of pasta, but really it was half veggies that basically tasted like part of the pasta meal! I didn’t add chicken here, but when I eat this herby, cheesy cauliflower pasta, I mix in chicken for protein to complete the meal!

INGREDIENTS

1 small head cauliflower, trimmed into 1 1/2-inch florets (or even smaller)

1 tbsp + 2 tsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

2 tbsp roughly chopped walnuts

2 tbsp breadcrumbs (I prefer brown rice based breadcrumbs; Ians brand is my personal fav!)

1 tbsp grated parmesean

1 tbsp fresh flat-leaf parsley, roughly chopped or 1 tsp dried parsley

1 tsp fresh rosemary, roughly chopped or 1/2 tsp dried rosemary

1 tsp fresh thyme, roughly chopped or 1/2 tsp dried thyme

1/2 tsp dried red chili flakes

7 oz dry brown rice pasta

INSTRUCTIONS

Preheat the oven to 400 degrees

Toss cauliflower with 1 tbsp olive oil, salt and pepper. Roast the cauliflower for 30 mins or until caramelized

Place walnuts in a small frying pan and heat over medium heat until fragrant (~2 mins – be careful not to overcook!); remove walnuts and keep in a small bowl

Combine breadcrumbs with remaining 2 tsp olive oil, parmesan, herbs and chili flakes in teh same small frying pan over medium heat. Sautee until golden brown.

Cook pasta according to package directions. Drain

Top pasta with cauliflower, walnuts and breadcrumb mixture

 

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HEALTHY CHRISTMAS COOKIES: CRANBERRY COCONUT COOKIE RECIPE

For awhile now, I’ve been trying to come up with a healthy, holiday cookie recipe that isn’t like all the others out there. These are so delicious and unique, so if you bring them to a holiday party, there won’t be ten other ladies bringing a similar one lol. Plus, there’s just something about those cranberries (fresh or dried) that looks so Christmassy!

cranberry-and-coconut-cookies-final

INGREDIENTS

1+1/2 cups almond meal

1/4 cup dark chocolate chips

1/2 cup unsweetened coconut

1/3 cup dark brown sugar

1/4 cup roughly chopped fresh cranberries or 2 tbsp dried cranberries

1/2 tsp baking powder

1/2 tsp sea salt

1 large egg

2 tbsp coconut oil, room temp

1/2 tsp vanilla extract

INSTRUCTIONS

Preheat the oven to 375 degrees

Stir the almond meal, chocolate chips, coconut, brown sugar, cranberries, baking powder and salt together in a large bowl

Whisk the egg well and add in the coconut oil and vanilla extract

Stir the wet mixture into the dry mixture. Refrigerate for 1 hour

Line a large, rimmed cookie sheet with parchment paper.

Using 2 large tbsp of batter, form dough into 1-inch balls. Press down slightly to flatten. Space the dough about 1 1/2 inches apart

Bake for 7 minutes or until edges are golden brown

Place cookie sheet on a cooling rack and let cool completely before transferring to a plate.

screen-shot-2016-12-13-at-12-44-35-pm

 

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Blend + Bake Chocolate Pumpkin Muffin Recipe

October is officially the time when I try to include pumpkin into everything! I’ve made pumpkin muffins before, but never have they been this easy with a simple blend and bake prep! Plus, they’re ingredient profile is so clean and nutritious, they make for the perfect pairing with any meal. I even had 2 with eggs for breakfast the other day!

chocolate-pumpkin-muffins

INGREDIENTS

2 ¼ cups oats

2  eggs

1 cup pumpkin puree

½-3/4 cup unsweetened vanilla almond milk

½ cup organic maple syrup

4 tablespoons melted ghee or coconut oil

2 teaspoons vanilla

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon allspice

½ cup dark chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees


Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.)


Stir in the chocolate chips


Fill 6 muffin liners ¾ full


Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean


Let the muffins cool for 10-15 minutes on a cooling rack

 

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*recipe makes 6 muffins (1 serving = 2 muffins)

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Mason Jar Taco Salad Recipe

First off, any recipe with the word “taco” in it is instantly a win for me. But, I’m always on the quest for meals I can prepare ahead of time that deliver that same delicious, fresh taste as when they’re first made. This Mason Jar Taco Salad checks both those items off my list. You can totally add these to your weekly meal prep!

tacosaladmasonjar

HOMEMADE CHERRY TOMATO SALSA

*Recipe note – you may use your favorite store bought salsa instead

INGREDIENTS

1 handful cherry tomatoes

1 tbsp chopped onion

1 tbsp chopped cilantro or parsley

1 tbsp lime juice

1 tbsp chopped picked jalapenos (optional, for spicy version)

INSTRUCTIONS

Place all of the ingredients in a mini-food processor or blender

MASON JAR TACO SALAD

INGREDIENTS

1/2 cup homemade cherry tomato salsa (or store bought version)

1 handful lettuce

2 tbsp cherry tomatoes

1/3 cup cooked chicken

Radishes

INSTRUCTIONS

Cover the bottom of the jar with salsa

Layer lettuce, tomatoes black beans, chicken and then radishes on top

Refrigerate until ready to eat. You can shake up the jar and enjoy the salad right from the mason jar or sever in a bowl.

screen-shot-2016-10-04-at-4-13-05-pm

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Grab + Go Chicken Parmesan Sandwich Recipe

There are a million and two types of healthy eating approaches as I’m sure you’ve noticed by now.

When it comes to me, my nutrition approach and what you can count on your LG recipes to provide… it’s your favorite, delicious foods made lighter and healthier.

Chicken Parm has always been one of my favorite things to order out. The Wisconsin in me loves that pound of cheese they slap on top lol. There’s something about chicken parmesean in any form that is so satisfying!

Today’s Grab + Go Chicken Parmesean Sandwich is a healthier alternative to those dishes that you can eat on the fly! Enjoy!

Chicken Parmesan Sandwich final

I N G R E D I E N T S

1 cup shredded rotisserie chicken

¼ cup pasta sauce

2 tablespoons shredded Monterey Jack

1 tablespoon fresh basil, roughly chopped

2 Ezekiel tortillas, or other gluten-free tortillas (I like Udi’s brand)

1 tablespoon olive oil

I N S T R U C T I O N S

Mix together the chicken and sauce. Either microwave it for 1 minute, or place in a small saucepan and warm though on low heat.

Heat the tortillas in a large skillet over medium-low heat, for 30 seconds a side.

Quickly divide chicken mixture between the tortillas. Then, divide the cheese between the tortillas.

Quickly wrap them up like burritos.

Heat olive oil in a medium frying pan over medium heat.

To test the oil to see if it’s hot enough, drop a tiny piece of tortilla into it. If it sizzles immediately, the oil is hot.

Place the sandwiches seam side down in the pan. Brown the sandwiches on both sides, and slice in half with a serrated knife.

Screen Shot 2016-08-08 at 5.10.19 PM

Recipe makes 2 servings

During the Summer Fitcation Challenge, I highly suggest you combine the Weight Training Plans with the Eat Your Way Lean Meal Plan!

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Slow Cooker Risotto Recipe

I don’t usually bring out the crockpot during summer, so when I do, you know it will be good! The best benefit of slow cooker meals is that it’s prep + party (party aka no hands on cooking lol)

Rice is one of my carbohydrate staples. If you follow me on snapchat, you know I’m a big fan on risotto for rice that is always moist and tasty!

Arborio rice is the rice used in risotto and it actually has some surprising benefits!

1) HIGH IN PROTEIN – arborio rice offers up to 9 grams of protein per 1/4 cup of rice

2) EASY TO DIGEST – I typically eat grains as moderation for digestion reasons, but arborio rice actually helps aid in digestion and restores regular bowel function

SlowCookerRisotto

I N G R E D I E N T S

2 teaspoons olive oil

1 small red onion, diced

¼ teaspoon ground sea salt

¼ teaspoon freshly ground red pepper

1 ¾ cup arborio rice

4 cups natural, low sodium chicken broth

12 asparagus stalks, rough ends removed

¼ cup parmesan, grated

2 tablespoons flat-leaf parsley, roughly chopped

I N S T R U C T I O N S

Heat the olive oil over medium heat in a small frying pan.

Add the onion, and season with salt and pepper. Cook for 5-7 minutes, or until softened.

Add the rice to the pan, and sauté for 1 minute.

Spray a 4-5 quart slow cooker with cooking spray.

Pour the rice and onion mixture into the slow cooker. Add the broth and cook on high for 1 ½ hours.

Bring a medium saucepan of water to a boil. Place asparagus in a steamer basket, and steam until bright green and crisp tender, about 3-5 minutes.

Stir the parmesan and asparagus into the risotto. Garnish with parsley.

Screen Shot 2016-07-11 at 8.25.56 PMrecipe makes 5 servings

During the Summer Fitcation Challenge, I highly suggest you combine the Weight Training Plans with the Eat Your Way Lean Meal Plan!

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Simple Spaghetti Squash Lasagna Recipe

SpagettiSquashLasagna

The World’s Easiest and Most Delicious Dinner: Spaghetti Squash Lasagna

I think the title says it all! This dish comes together in no time, it’s an elegant vehicle for leftovers, and it’s incredibly delicious.

I used leftover ground turkey, ricotta and goat cheese. But cooked sausage or even chicken would be awesome too.

Ingredients:

  • 1 spaghetti squash
  • 1 cup cooked ground turkey, divided
  • 1 cup ricotta, divided
  • ½ cup pasta sauce, divided
  • ½ cup crumbled goat cheese, or shredded mozzarella divided

*Recipe makes 2 servings

Eat Your Way Lean Food Plate Sections Fulfilled: protein, fat, carbohydrate, vegetable, extra

Instructions:

Preheat oven to 375 degrees.

Halve the squash lengthwise, and remove the seeds with a spoon

Bake the squash for about 1 hour, or until fork tender.

Fluff the strands of “spaghetti” with a fork by pulling the fork across the squash.

Divide the remaining ingredients ((ground turkey, ricotta + pasta sauce)) between the two halves of the squash, and sprinkle the goat cheese or mozzarella on top.

Bake until warmed through and the cheese has melted, about 20 minutes.

Serve immediately.

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