Because Who Says Healthy Can't Be Sweet?
makes 15 brownies I made this recipe from Chocolatecoveredkatie.com and oh myyyyy gosssssshh. You really can’t taste these black beans, the nutrition contents make this a high fiber low calorie item and HELLLLO chocolate! I love this Ingredients: 1 1/2c cooked black beans 2 tsp …
Serves 2 When you’re working from home or it’s the weekend a quick lunch is def necessary. But if you don’t have canned soup available (which i HATE with a passion) making a pot of soup is just NOT on the agenda….who has that kind …
Ramen noodles in a cup are often filled with sodium. It doesn’t FEEL healthy to be eating powdered food rehydrated by water. So…here’s the next best thing
Ingredients:
1 package of frozen ramen noodles (one pouch should be around 400kcal)
1, 16oz container of miso broth
1/2 16oz container of vegetable broth
1 tbsp. sriracha
2 cups spinach, fresh
1lb portobello mushrooms, sliced
1 scallion, chopped
2 eggs, poached
Directions:
First make the noodles according to package, set aside.
In same pot boil water. Add about 1 tsp vinegar and swirl so it makes a little whirlpool (with a spoon). Add the two eggs gently and let that cook 2 minutes. Remove with a spoon, gently, and add to a bowl. Set aside.
Heat a larger pot with the broths and let it get to a boiling point. Reduce to medium heat and add sriracha and spinach. Let it cook until spinach is wilted.
Spray a small non-stick skillet add mushrooms, salt and pepper and cook a few minutes on each side. You may need to do this twice.
Arrange two bowls. Put noodles in each bowl, add the scallions and mushrooms to each bowl. Add the hot broth on top. Top it with the egg.
Nutrition Facts:
Calories; 319kcal
Protein: 14g
Carbs: 40g
Fiber: 1.6g
This is really similar to my “Really Quick Ramen” soup. It’s quick and doesn’t require you to make the soup taste just right! There are packages of low sodium broth for that! Plus it tastes much fresher! Ingredients: 2 bundles of glass noodles (about 130kcal …
Serves 4 My husband found this recipe from Giada’s website! It’s actually pretty healthy and sooooo tasty! I didn’t change a thing! Ingredients: 1lb chicken breast, sliced in half longways and pounded thin 1/4c flour salt and pepper 1/2 lb portobello mushrooms, sliced 2 shallot, …
I don’t know about you, but when i’m healthy all week and on track with my goals the weekend may totally throw me off. And i don’t necessarily want it to but I do want to enjoy other foods with my family besides my egg white breakfast and whole grain bread lunch!
Making or ordering pancakes and waffles doesn’t have to be unhealthy! Read my tips below to enjoy life on the go 🙂
1/2 of a chocolate chip belgian waffle, or one large thin chocolate chip pancake will run you around 150kcal. That’s actually not a lot! The problem is that we eat more than this because, for obvious reasons, it’s just not enough food ( i mean who eats one pancake or 1/2 waffle?)
Keep the serving size but add these items!
2 poached eggs on top of 1/2 plain belgian waffle
1 cup plain greek yogurt on top of chocolate chip pancake with maple syrup and lots of berries (eat it with a knife and fork)
Spread almond butter on top of chocolate chip waffle
Add cottage cheese and fruit to a plain pancake
Nothing like some homemade fried fish! But who wants to get all messy? Not to mention i absolutely hate pouring oil into a pan to cook something. Each tablespoon of oil (which is the size of your thumb) is 120 calories. Why addddd more calories …
Easy, lots of vegetables/protein. There’s nothing that’s unhealthy about this dip….except of course that you may want to eat the whole thing…. Serving size 1/2 cup Ingredients: 1, 8oz package of frozen spinach, thawed 1 can of quartered artichokes 1, 16oz block regular cream cheese …
This dish is so simple, full of flavor and it’s mostly pantry items that you can keep on hand for any night of the week!
Serves 4
Ingredients:
1 lb chicken breast, hormone and antibiotic free
salt and pepper
1 tbsp oil
2 garlic cloves, chopped
2 shallots, sliced
1 large white onion, sliced
1/2 jar black or green olives, sliced
1, 16oz can chopped tomatoes
lemon juice
feta
Directions:
Heat a large cast iron skillet to medium high. Pound chicken in between two sheets of plastic wrap until thin. Add salt and pepper to both sides. Add oil to the pan and cook chicken about 5 minutes on both side until cooked through.
In a separate large sauce pan add a small amount of oil and cook the garlic and onions/shallots until soft. Add the tomatoes and olives and cook another 5 minutes stir frequently. Add salt and pepper to taste.
Add chicken and toss well. Squeeze lemon on top and sprinkle feta!
Nutrition facts: (Without feta)
Calories: 190kcal
Protein 26.5g
Fat: 7.3g
Carbs: 3.9g
Fiber: 1.3g
