SHRIMP FAJITAS

MACROS for 1 fajita (1 oz. cheese, 4 oz. shrimp and 2 oz. avocado, 1 flour tortilla)

12 FAT  33 PRO  15 CHO

YOU NEED

1 lb raw, peeled shrimp

3 bell peppers

½ packet taco seasoning

½ packet ranch seasoning

Drizzle of olive oil

1 lime

Shredded cheese

1 avocado

Cilantro

Flour tortillas

Foil

INSTRUCTIONS

Preheat oven to 350

Heat oil in a saucepan.  While oil is warming, slice bell peppers lengthwise and then in half

Sautee peppers in saucepan with seasonings until just tender

Meanwhile, rinse shrimp in colander.  Let drain

Form long ‘bowls’ with the foil

Place 4 oz. raw shrimp and serving of sautéed peppers in to foil bowls

Wrap foil and place in the oven until shrimp is fully cooked (pink; about 20 minutes)

When shrimp is just about cooked, sprinkle cheese on tortillas and place in oven until cheese is just melted

Remove everything from oven and build fajitas adding avocado, cilantro and lime juice.  Serve immediately while warm

TIP:  Use any leftover shrimp and bell pepper on a salad for lunch the next day!  The flavors melt together and are so yummy!

SUGAR CAKES WITH CHOCOLATE PROTEIN AVOCADO FROSTING

MACROS including frosting for 1 square:

21 CHO   7 PRO   8 FAT 

WHAT YOU NEED FOR CAKES

1 5.3 oz vanilla, non-fat yogurt (I used Oikos)

6 TBSP sugar of choice

2 tsp butter (room temp)

1 tsp vanilla extract

4 egg whites

1 C flour of choice

1 tsp cornstarch

1/2  tsp baking powder

1/4 tsp baking soda

¼ tsp salt

½ cup white chocolate chips

2 TBSP sprinkles

INSTRUCTIONS

Preheat oven to 350

In a small bowl, cream the first three ingredients.  Add vanilla and egg whites.  Mix until creamy

In a large bowl, mix together the dry ingredients (do not add sprinkles or white chips)

Add wet ingredients to dry and stir until combined

Fold in the chips and sprinkles

Pour mixture into a greased baking dish (9x9) and bake until a toothpick comes out clean.  It took 20 or so minutes in my oven

WHAT YOU NEED FOR CHOCOLATE PROTEIN FROSTING

In a food processor combine:

1 large avocado (ripe) 29 FAT

¼ C agave syrup 5 CHO

¼ C chocolate chips 12 FAT 26 CHO

1 scoop chocolate protein powder 25 PRO

2 TBSP cocoa powder

1 tsp vanilla extract

½ C plain, non-fat Greek yogurt 12 PRO

Once combined, spread over completely cooled sugar cakes.

Eat IMMEDIATELY…because you won’t be able to wait! J

TOMATO BASIL GNIOCCHI WITH BISON

MACROS for 1 cup

36 CHO  13 FAT  32 PRO

YOU NEED

1 lb. ground bison

1 package gnocchi

1 Cup cherry tomatoes

5 asparagus spears

½ jar of pasta sauce

½ package fresh mozzarella cheese

½ cup fresh basil

INSTRUCTIONS

1.      Heat oven to 350

2.      Cook gnocchi according to package instructions

3.      While gnocchi is cooking, brown the bison until fully cooked.  Drain fat and set aside

4.      On a cutting board, slice cherry tomatoes in half, and trim and chop asparagus into thirds.  Set aside

5.      On the same cutting board, cut cheese into chunks and tear basil into pieces with your hands

6.      In a large bowl, combine the bison prepared gnocchi and pasta sauce.  Add the tomatoes and asparagus and combine.  Pour pasta into a greased oven safe dish.

7.      Place in oven and bake for 20 minutes.  Remove the pasta from oven and change the temperature of the oven to broil.  Sprinkle cheese over the pasta and place back in the oven until the cheese is melted and bubbly.  Tend to the pasta while it is on broil to ensure the cheese doesn’t burn.  This only takes about 2-3 minutes.  Remove from the oven and sprinkle on the fresh basil.  Serve hot.

CHCOLATE PEANUT BUTTER PROTEIN MUDDY BUDDIES

MACROS for 1 cup of muddy buddies:

37 CHO  10 PRO  14 FAT

YOU NEED

1 scoop chocolate protein powder

½ C powdered sugar

1 TBSP PB2

1 TBSP cocoa powder unsweetened

½ C chocolate chips

¼ C creamy peanut butter

4 cups rice Chex cereal

INSTRUCTIONS

In a gallon Ziploc baggie, combine the first 4 ingredients.  Set aside.

In a small, microwave safe bowl, combine the chocolate chips and peanut butter.  Microwave at 20 second intervals, stirring in between each time.  Do this until the peanut butter and chocolate are fully melted and combined.

In a large bowl, combine the Chex and the melted chocolate mixture until evenly coated.  Pour the chocolate-coated Chex in to the Ziploc bag with the dry ingredients.  Close and shake until the powdered mixture evenly coats the cereal.

Pour muddy buddies on an ungreased cookie sheet and let dry for an hour minimum before storing.