Tag Archives: recipe

Citrus soy cod en papillote (that’s fancy talk for fish packets, yo).

soy-and-citrus-cod-with-zucchini

Fish en papillote just means “in paper.” Or in foil. You’re going to make a packet. You’re going to use some fish. And you’re going to have a low calorie, high protein meal that tastes like you can’t believe you’ve been missing out on these. 

I set out to create a low calorie meal that I could use on days when I want a big meal, a dessert, or maybe a bourbon or two. 

The best part of this is that the cod is incredibly tender and flavorful – not fishy at all. And cooking fish in packets leaves you with almost no cleanup to do after you eat. Hooray! 

I used individually wrapped cod portions from Costco. My recipe is for just one portion, but go ahead and double, triple, or quadruple it if you family likes fish. Mine are still unbelievers, but they’ll come around eventually. 

Nutrition:
134 calories|1g fat|3g carb|24g protein|1g fiber

Citrus soy cod packets
Serves 1
A low calorie, high protein, tasty way to enjoy cod.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 1 sheet parchment paper or foil
  2. 4.5 ounce piece of cod (size doesn't matter all that much for cooking time. I used thawed frozen cod from Costco.)
  3. 1/2 teaspoon grated ginger
  4. 1 teaspoon soy sauce
  5. 1 clove garlic, minced
  6. 1/4 large zucchini, cut into thin slices
  7. 1 slice of raw onion, cut into smaller pieces
  8. 1 wedge of lemon
  9. Nonstick cooking spray -preferably olive oil spray
Instructions
  1. Heat oven to 425F.
  2. Lay out the parchment or foil onto a baking sheet. Spray the parchment with a bit of spray for just a wee bit of extra flavor and fat.
  3. Lay your zucchini pieces and onion onto the paper, and place the cod on top of that.
  4. Sprinkle on the garlic and ginger. Drizzle with soy sauce and squeeze the lemon wedge on top of that. You can also cut the wedge into small pieces and place into the packet.
  5. Season with a little salt. Now roll up your packet so that there's a bit of room in there but it won't come open.
  6. Place in oven and cook for approximately 15 minutes, or until the fish flakes easily with a fork when you open your packet. Serve.
Amy Dix http://amydix.com/

High protein, low calorie frittata with poblano and turkey bacon

egg-white-frittata-with-zucchini-onion-and-turkey-bacon

I think I shall call this a “brotatta”. Because the bros and lady bros will love this for a high protein meal or snack that is remarkably low in calories. But it’s not low in flavor. 

I don’t mind using whole eggs with egg whites in my fritattas and omelets. The nutrition from the yolk is good and you don’t need to worry about the cholesterol. Yet if you want to shave off a few calories and leave room for extra bacon, that’s cool too. 

I experimented with an ingredient I love to diss: turkey bacon. I’m an Iowan, and we love good, porky bacon. But my challenge was to create a leaner, meaner frittata without skimping on flavor. And honestly, tossed in the frittata, I still got that smoky bacon flavor for only 35 calories in 2 slices of the turkey “bacon”. I used Wellshire uncured turkey bacon. It’s low in sugar and calories. But I’ve heard Oscar Mayer makes a tasty turkey bacon too. Use whatever you like for your meat if you decide you’d like your frittata to have some. 

This recipe serves one hungry lady. I attempted to cook this on the stovetop instead of finishing in the oven as I usually do. It worked fine, except flipping the thing was a challenge. It doesn’t matter – just cook it until the egg whites are set. 

If you want a heartier meal, add some whole grains or fruit on the side. For breakfast or brinner – it’s tasty fuel for your day. 

Nutrition:
207 kcal|8g fat|4g carb|27g protein|1g fiber

Egg white frittata with poblano pepper and turkey bacon
Serves 1
A high protein, low carb and low calorie frittata for breakfast or brinner.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 8 Tbsp liquid egg whites (that's about 3 egg whites)
  2. 2 Tbsp 2% milk
  3. 2 slices fully cooked turkey bacon (I used Wellshire uncured pre-cooked bacon)
  4. 1/4 cup 2% shredded cheddar cheese
  5. 1 green onion - white parts separated from the green.
  6. 3/4 poblano pepper (I ate the rest while cooking. Use the whole pepper if you like.)
  7. Seasonings: a bit of salt and pepper in the eggs. Optional smoked paprika is excellent too.
Instructions
  1. Chop your veggies so they're ready to go. Chop the bacon into small pieces too.
  2. Measure your egg whites into a cup and add the milk. Whisk to combine.
  3. Heat a small nonstick pan over medium heat. Saute the pepper and white parts of the green onion.
  4. Add the bacon to the veggies plus any additional spices/seasonings and stir to combine.
  5. Add the egg whites/milk mixture and sprinkle on your cheese. Cover the pan and cook 4-5 minutes until the frittata is lightly brown on the bottom.
  6. If you're skilled, flip it in the pan to brown the other side. Otherwise just keep the pan covered and cook another 3-4 minutes or until the egg whites are fully set.
  7. Flip the frittata from the pan onto a plate. Sprinkle on the green onions. Serve.
Amy Dix http://amydix.com/

Curried high protein tuna cakes with lemon sauce

tuna-cakes

Tuna and chicken are classic bro foods if you’re a lifter who needs to pack in a bunch of protein into the day. But it doesn’t need to be boring. 

I tinkered with tuna cakes and came up with a recipe that I’d eat even if I weren’t trying to build some serious muscle. High protein meals are important for fat loss too: they help you retain precious muscle and stay full. 

I designed this recipe to be very light on calories, making it perfect for a small lunch or snack on days when you want to spend your calories on a bigger meal or uh, maybe a few beers later on. 

One note: don’t use liquid egg white for these. It makes them way too goopy. Crack an egg and save the yolk for something else. 

Eat them on their own or pair with a salad for a bigger meal. Either way, I think you’ll love them as much as I do. 

Here’s the video. The full, printable recipe and nutrition info follows. Enjoy!

Nutrition for one serving: mine made 3 cakes:

138 calories|1g fat|6g carb|27g protein|2g fiber

High protein curried tuna cakes with lemony sauce
Serves 1
A high protein, low calorie way to lunch.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 pouch of light tuna packed in water (or a can), drained
  2. .75 oz baby spinach, finely chopped (1 handful)
  3. 1/2 cup raw zucchini, grated and drained/squeezed
  4. 2 large egg whites
  5. 1/2 teaspoon garam masala
  6. 1/2 teaspoon cumin
  7. 1/2 teaspoon curry powder
  8. 1/2 teaspoon ground coriander
  9. 1/2 teaspoon garlic powder
  10. salt and pepper to taste, optional sprinkle of cayenne
Sauce for topping
  1. 1-2 Tbsp plain nonfat Greek yogurt
  2. 1 big squeeze of lemon juice
  3. Optional: a small amount of chopped cilantro or parsley to sprinkle on top.
Instructions
  1. Mix your sauce first and set aside. It's just the yogurt and lemon juice.
  2. Grate the zucchini and squeeze it well. Place into a bowl with the remaining ingredients and combine. Form into 3-4 patties.
  3. Heat a nonstick frying pan over medium-high heat and gently transfer the patties to the pan. They'll be slightly loose, but that's okay. They'll firm up.
  4. Cook 2-3 minutes per side and remove from heat.
  5. Top with lemon sauce and eat!
Notes
  1. These can be made ahead and reheated. Recipe is for 1 serving, but could easily be multiplied.
Amy Dix http://amydix.com/

Spicy gochujang turkey burgers with kimchi

spicy-turkey-burgerI love good turkey burgers. I hate dry, tasteless turkey burgers. 

I love high protein meals. I hate ones that are boring. 

I love low calorie meals that actually taste amazing. I hate the ones that disappoint me. 

I have needs, okay? I’ll bet you do too. I had a package of crazy lean ground turkey -97%. That means it is high in protein, low in calories per ounce, but prone to being pretty damn tasteless and dry. 

I decided I needed a turkey burger in my life, and drew upon another low calorie incredient to make them moist. Moist is a really gross word. But it’s appropriate here. Sorry. Anyway, as it turns out, if you shred zucchini and put it in your meats, they won’t dry out. But you also won’t taste the veggies. 

Turkey burgers also need some amped up flavor. So I added Korean gochujang paste for a little heat and depth: it’s the new Sriracha, for you hipster foodies out there. Grab it at the Asian store, or just swap in sriracha. 

I also wanted to include a little Worchestershire sauce for more umami. I think umami means “funky goodness”. Or that hard to describe “meaty” taste that turkey burgers often lack. Some people use anchovy paste or even Marmite, but this is what I had lying around. 

Going with my Asian theme, I included soy sauce, garlic, and some onion in my burger mix. I could have added some sesame oil, but I was attempting to create a truly lean burger. I bound it all together with an egg white instead. Yeah, I’m a fun hater. If you want to increase the calories a bit, definitely sprinkle in a bit of sesame oil because you’ll love life more. 

Top these off with a little kimchi or gild the lily with whatever you like. These are spicy, meaty, high in protein and low in calories. Serve on a bed of greens or on a half bun for a light lunch or dinner. 

Nutrition:
162 calories|4g fat|3g carb|28g protein|1g fiber

Spicy gochujang turkey burgers with kimchi
Serves 5
A high protein, low calorie turkey burger that actually isn't dry and tasteless, thanks to a few key ingredients.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 20 ounces of 97% lean ground turkey
  2. 1 Tbsp gochujang paste
  3. 1 Tbsp low sodium soy sauce
  4. 90 grams grated zucchini (roughly half a zucchini)
  5. 80 grams raw onion (roughly half an onion), diced
  6. 1 egg white or 3-4 Tbsp liquid egg whites
  7. Optional: kimchi to top the burger after it cooks. Bun and/or greens for serving.
Instructions
  1. Grate and dice your veggies. Put into a bowl with everything else except toppers. Smoosh it up. Form into 5 patties.
  2. Heat a nonstick grill pan or skillet over medium high heat. Spray with nonstick cooking spray and cook 5-6 minutes per side in a covered pan.
  3. Remove from heat. Top with kimchi. Serve.
Amy Dix http://amydix.com/

Meal Planning Monday November 28, 2016

meal-plan-monday-1

It’s a new week and maybe I don’t need to eat pie every day. Or maybe I do? I had quite a lot of good pie and other treats for Thanksgiving. 

There’s no need to repent or detox.  But I’m craving some vegetables. This week’s dinner menu will have plenty of them. Hopefully there will be good leftovers for lunches, and I’ll throw some spinach into my breakfast smoothies or fold a few veggies into an omelet. 

Monday: Black Bean Pumpkin Soup from Smitten Kitchen with a mixed green salad

Tuesday: Feta spinach chicken sausages roasted with red bell peppers, onions, and broccoli. (Use whatever veggies and seasonings you like! I’ll sprinkle on oregano, salt, and pepper and roast in one pan at 400F until it looks nice and toasty. 25-35 minutes should do the trick. 

Wednesday: Baked ginger soy chicken from David Lebowitz, served with a big side of steamed or sauteed stir fry veggies. (Just buy the frozen ones if you don’t have fresh veg on hand.)

Thursday: Surely we have leftovers. Right? Right? If not, I’ve been itching to make the turkey meatloaf from Skinnytaste. It would taste great with a side of sweet potatoes and broccoli. 

Friday: Lentil chili from Little Broken. With a cornbread muffin, because yum. 

Saturday: Hosting a sleepover for many 4th grade hooligans. A DIY hot dog bar with fruits and veggies on the side will work for the kiddos. Turkey brats with apple sauerkraut and roasted Brussels sprouts for the grownups. Plus wine. Of course. 

Sunday: Blackened fish taco bowls from Noshtastic

Are you cooking up a favorite meal you’ve discovered lately? Tell me all about it in a comment below. Have a great week!

Can’t take another shake? Try these ways to use your protein powder.

I giggled.

I giggled.

Do you have a bag of protein powder sitting in your pantry? Sweet: you’re in business today. 

If you’re like me, your containers may be collecting dust. I go through phases with how I choose to get more muscle building protein into my diet. Lately I feel ‘meh’ about protein shakes. Especially now that it’s autumn and I just want to bake things. And shove them in my belly. 

Protein shakes can save the day. Whey protein in particular is top notch for being easy to digest, quick to whip up into a shake with nothing more than water, and relatively cheap to boot. There are other kinds of protein powders too, and you can learn more about how they work here. 

You can fancy them up too with some milk, fruit, and whatever else you can dream if you’re feeling like channeling your inner Top Chef. 

Sometimes I’d rather eat more “food food” for my protein intake. You know – meat, fish, eggs, lentils, or a bunch of Greek yogurt. Sometimes I can’t stomach the idea of sucking  down yet another protein shake. Still, using protein powder makes it way, way easier for me to hit my daily protein target. And it’s a high quality source of those amino acids your body needs to build those gains. 

If you’re feeling burned out on bro shakes but want to get that extra boost from a powder, here are a few ways you can shake things up (without the shaker bottle). 

 

Spiced Pear Rice Pudding
rice-pudding

Use whatever kind of rice you have sitting around for this not-too-sweet dessert that works for breakfast too. The idea is simple: use equal parts rice and milk, add a splash of vanilla and a little bit of spice. I substituted pear for my usual apple, added a pinch of cardamom, and sprinkled on a few teaspoons of hazelnuts. 

Get the recipe here. 

Mug Cakes
lemon protein cake
Protein mug cakes are a thing now. Usually you microwave them and they become rubbery and sad. Yes, an affront to cakery. Is that a word? In any case, I almost always skip these. I’ve found a few good tips if you do decide to nuke one. The power level in your microwave should stay at around 30% power as you bake your cake. Start with a minimal time-  like 30 seconds. And then check.

The kind of protein you use makes a difference when baking with powder. Whey protein absorbs less liquid than other protein powders, so be wary of substituting when you follow a recipe. 

Or you can just bake your little cake in the oven, as I did with my lemon protein mug cake. It was surprisingly tasty and felt like dessert. Or breakfast dessert. 

Rating: 1 or 9, depending on your recipe. The lemon was a 9 for “almost real dessert”. 

Sludge
sludge
This recipe isn’t pretty. It sounds kind of gross. But it’s a chocolatey way to increase your protein intake. I added a few teaspoons of peanut butter chips. Because peanut butter is life, and I was PMSing like a beast. You know, weeping intermittently while watching the Walking Dead. I also needed a gateway recipe to help myself stop stealing my kids’ Halloween candy. Get the recipe from Muffin Topless. 

Cinnabon Protein Oatmeal
cinnabon

You don’t even need a recipe for this breakfast treat. And it’s crazy good. Instead of adding whey protein to my oatmeal, I whipped egg whites into my oats along with a little cinnamon and vanilla.

The magic comes in the topping. Use a tablespoon of Greek yogurt cream cheese or lowfat cream cheese.  Add a half scoop to a full scoop of protein powder depending on how much of a boost you’d like. Thin it out to a thin frosting by adding a little milk, bit by bit.

So good. Not funky. Much yum. Get my recipe here. 

Strawberry Fluff

So fluffy.

So fluffy.

This is the bro-iest bro treat to ever bro. I avoided it because it didn’t sound very yummy to me. But I finally caved and I’ll make this over and over again. Because it’s tasty.  But mostly because: holy mother of God, it’s filling. If you’re having a hangry kind of day, make fluff. It’ll fill your belly. 

You only need fruit, protein powder, some kind of milk, and perhaps a little extract and stevia.  Plus something to help whip it up. Most people use xantham gum. I used an egg white. Yeah, it’s raw. I probably won’t die. 

Get my recipe here

I have two questions for you, because I’m a curious cat. First. What’s your favorite brand/flavor/type of protein powder? And what’s your favorite way to use it? Leave a comment below or on my Facebook page. Thanks!

P.S. I share ideas for workouts and nutrition in my newsletter. I’ll help you build muscle, get lean, and feel mighty fine. Just fill out the form thingy below and I’ll hook you up with my Fat Loss on a Budget book. See you there!

 

Strawberry Fluff – a Protein Packed Treat to Fill Your Belly

So fluffy.

So fluffy.

Protein Fluff is Bro Treat 101. I’d read recipes for this treat on nearly every bodybuilding website. But I avoided it for years, thinking that the concoction was likely some sad dessert devised by people who’d been eating chicken and protein powder for too many years to remember real dessert. 

But I finally gave it a whirl. Here’s the thing. It’s not going to give you the same feeling as a decadent mousse. But it’s yummy. It’s insanely filling. And it provides a wallop of protein. 

I’ve read plenty of recipes. Many call for casein and xantham gum. But I didn’t have those, and I’m too lazy to go to the store. So I used whey protein and an egg white in my mix. The result was fluffy and wonderful. 

I think eating it straight out of the mixing bowl is completely cool. I won’t judge you. But if you stick the fluff into the freezer for 15 minutes you might enjoy it more. I wanted it to be cold. 

You can use nearly any fruit – but some fruits are sweeter than others, so when you blend your concoction before whipping, consider adding some stevia or other sweetener. Want to make it? Read on for the recipe. 

Strawberry Protein Fluff
Serves 1
Fluffy. Filling. Full of gains.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 large egg white
  2. 70 ml(s) Skim Milk
  3. 115.00 g, Strawberries, frozen
  4. 1 tsp Stevia
  5. 20 g Whey Protein Isolate (I used True Nutrition strawberry flavor but vanilla would be great too)
  6. 1/4 tsp almond extract (optional)
Instructions
  1. Use a blender to blend all the ingredients. Pour into a stand mixer fitted with a whisk attachment. Blend until very, very fluffy. (See notes).
  2. Eat right away, or freeze for 15-20 minutes.
Notes
  1. You could use a hand mixer - itl'l just take longer. Most standard recipes indicate whipping for 8-10 minutes, but my powerful stand mixer got the job done in under 3 minutes.
  2. This is a half recipe from what is typically suggested. If you're extra hungry or a very big dude, you may double it and it'll fit into your bowl. This serving size is more than enough to fill me up.
Nutrition
  1. Calories: 153
  2. Carbs: 13g
  3. Sugars: 10g
  4. Fiber: 2g
  5. Fat: 1g
  6. Protein: 25g
Adapted from Every bro forum on the Internet
Adapted from Every bro forum on the Internet
Amy Dix http://amydix.com/

Southwestern zucchini crepe to breakfast or brinner.

img_20160928_105546

I had a zucchini sitting around, wanting to become something. The only thing I actually long to eat, most of the time, is breakfast. So the answer was clear: a zucchini tortilla. 

However, as often happens when I start making stuff up as I go along in the kitchen, my tortilla became more of a crepe. But that’s fine, because it ended up just as delicious. 

Use the basic template I have and then riff from it with whatever you have on hand. I had diced onion and a bit of jalapeno pepper that needed to get eaten so I threw those in. 

Top it with whatever you like: an egg is a must if you’re a fan of them. I wanted sliced avocados but I only had guac. That was just as tasty. Shredded cheese and salsa also made it to the final plate. Cilantro would make a perfect garnish, but I was fresh out. I guess it’s time for a grocery run. 

Whatever you choose, the recipe is simple. I’ve included the ingredients for 1 crepe, because it’s all about me. But you could easily multiply them. Enjoy!

Southwestern Zucchini Crepe
Serves 1
It's a flat thing; not quite a pancake, but softer than a tortilla. Who cares though - it's yummy!
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1/2 zucchini, finely shredded (about 1/2 cup)
  2. 2 Tbsp diced onion
  3. 1 Tbsp diced hot pepper, such as jalapeno
  4. 1 egg white
  5. 1/2 Tbsp oat flour
  6. 1/4 tsp chipotle chili powder or other seasoning
  7. 1/4 tsp garlic powder
  8. Dash of salt
Toppings
  1. 1 egg
  2. Avocado or guacamole
  3. Salsa
  4. Chopped cilantro
For the Crepe
  1. Shred the zucchini and squeeze it in a paper towel to remove the excess water.
  2. Place into a bowl and add the onion, pepper, egg white, flour, and seasonings. Cook over medium heat in a skillet or griddle sprayed with nonstick spray for approximately 10-12 minutes, or until lightly brown on each side.
  3. Remove from heat and top with fixings.
Notes
  1. Chopped bacon would be outstanding. I'm always pro bacon. Always.
Nutrition for 1 crepe (without toppings)
  1. Calories: 80
  2. Carbs: 7g
  3. Protein: 6g
  4. Fats: 2g
  5. Fiber: 2g
  6. Sugar: 1g
Amy Dix http://amydix.com/

You need poblano pepper egg boats in your life.

eggs-in-pepper-boats

I eat eggs for breakfast almost every morning. You’d think that would get boring, but I haven’t hit my breaking point yet. My 9 year old is on Team Runny Eggs with me, and is game to try just about any way of eating the mighty egg: poached, scrambled, fried, soft boiled, hard boiled, whipped into oats… you name it. 

Eggs are a rich source of protein, vitamins, and minerals. Plus they taste mighty fine for breakfast, lunch, or dinner. I stumbled upon a recipe for poblano pepper egg boats from Jacques Pepin, one of the OGs of fine cooking.

Sup, Jacques? Photo Credit Tim Hopkins

Sup, Jacques? Photo Credit Tim Hopkins

Jacques knows what’s up. His recipes calls for some cooking oil in the water that you use to steam your peppers before you fill them with eggy goodness. This seemed unnecessary to me, especially if I used a nonstick pan. Not that I’m dissing Jacques. But Jacques probably doesn’t give a flying French fry about calories. So I was off to modify this. 

By the way, you can use any large-ish pepper for this. Some people have used big banana peppers, but the ones I always see are so narrow that I figured they’d become a huge mess. Pick the pepper that pleases you.

Scroll down for a printable recipe, or get some how-to help here.

Begin by carefully cutting your peppers horizontally and scrape out the seeds and extra bits.

Begin by carefully cutting your peppers horizontally and scrape out the seeds and extra bits.

Fill a nonstick pan with some water - around 1/3 to 1/2 cup should be enough. Sprinkle in around 1/4 tsp of salt and let your peppers rest in there, cut side up. Heat your pan on medium heat and when it begins to warm up, cover the pan and set a timer for around 4 minutes.

Fill a nonstick pan with some water – around 1/3 to 1/2 cup should be enough. Sprinkle in around 1/4 tsp of salt and let your peppers rest in there, cut side down. Heat your pan on medium heat and when it begins to warm up, cover the pan and set a timer for around 4 minutes.

Jacques said to turn them while cooking, but I pretty much forgot. Oops. I was checking Facebook. They were fine. Whateva. Take the lid off, and you’ll notice that the water evaporated and it looks a little sketchy. Move onward. Your pan will be dirty but your peppers won’t stick.

Fill each pepper half with a tablespoon of cheese. I used 2% colby jack, but I can think of way more luxurious ideas. It's just what was laying around in the fridge. Then carefully crack an egg into each pepper half. If it oozes out a little, it's no biggie. It'll all be wonderful, I promise.

Fill each pepper half with a tablespoon of cheese. I used 2% colby jack, but I can think of way more luxurious ideas. It’s just what was laying around in the fridge.

Then carefully crack an egg into each pepper half. If it oozes out a little, it's no biggie. It'll all be wonderful, I promise.

Then carefully crack an egg into each pepper half. If it oozes out a little, it’s no biggie. It’ll all be wonderful, I promise.

You'll sprinkle a bit more salt on your eggs, cover the pan, and cook over medium heat another 3-5 minutes. 5 was just about right for the acceptable amount of runniness in my eggs. You want the yolks to still be runny but the whites to be white. Otherwise, you'll get "snotty eggs", as my kid calls them. He's so gross.

You’ll sprinkle a bit more salt on your eggs, cover the pan, and cook over medium heat another 3-5 minutes. 5 was just about right for the acceptable amount of runniness in my eggs. You want the yolks to still be runny but the whites to be white. Otherwise, you’ll get “snotty eggs”, as my kid calls them. He’s so gross.

Anyway, when they’re done, all you do is plate them, sprinkle on a little cilantro to be fancy, and eat them up. Enjoy! Serve this with some roasted tomatoes and a little whole grain toast and you’ll be breakfasting like a boss. 

Recipe below! What’s your favorite way to eat eggs? Leave a comment and share. 

 

Poblano Peppers in Egg Boats
Serves 2
A pepper stuffed with cheese and an egg is a healthy way to breakfast.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 poblano pepper
  2. 1/3 to 1/2 cup water
  3. 2 Tbsp 2% colby jack cheese
  4. 2 large eggs
  5. 1/4 tsp salt plus a bit more for sprinkling
  6. 1 Tbsp cilantro, chopped
Instructions
  1. Cut pepper in half horizontally, removing seeds.
  2. Add peppers, cut side down, to a nonstick pan. Add water and salt, then heat over medium heat.
  3. When water begins to heat up, cover the pan for approximately 4 minutes, or until pepper is a bit tender.
  4. Uncover pan. Make sure the cut sides are up. Sprinkle cheese into peppers.
  5. Carefully crack eggs into each pepper boat, sprinkle with a bit of salt, and cover pan again.
  6. Cook covered over medium heat for another 3-5 minutes, depending on how runny you like your eggs. Egg yolks should be a little runny but the whites should be set.
  7. Serve and enjoy!
Notes
  1. This recipe serves 2, but I'm not saying you should stop at one half. Eat all the peppers. A pan will accomodate around 4 halves at a time.
Adapted from Jacques Pepin
Adapted from Jacques Pepin
Amy Dix http://amydix.com/

Ranch Chicken Burrito Bowls with Chipotle Avocado Crema

burrito bowlBring all the bros to your yard with a burrito bowl that puts Chipotle to shame – though I actually like Chipotle for a quick, relatively inexpensive and healthy meal option on the go.

Chipotle style burrito bowls are popular among the macro counting ‘IIFYM, bro’ crowd because it’s so easy to customize your plate to exactly what you want on it: more protein and fewer carbs for your day? Just pile on more chicken and go easy on the rice and beans. I used a recipe for cilantro rice and beans here.

This recipe is also easily doubled or tripled if you want lots of leftovers to make it through the week. My 3 boys have begun eating mountains of food, and I was sadly left with no extra chicken. I’m so screwed once they grow into teenagers, right?

I dig this meal for my family too, since everyone can just make their own bowl as they like them. My favorite upgrade to this recipe is the avocado crema, which I found inspiration for via the blog Carlsbad Cravings. I’ve tweaked her Fiesta Ranch Chicken Bowl recipe a bit. I’ve included no nutrient info because it really depends on how you make each component and throw it together. It should be easy enough to guesstimate if you’re a calorie tracker. Enjoy!

Chipotle Chicken Burrito Bowls with Avocado Crema
Print Recipe
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Chipotle Chicken Burrito Bowls with Avocado Crema
Print Recipe
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Ingredients
Chicken marinade
Avocado Crema
Servings: people
Instructions
  1. Chicken: Pound your breasts to an even thickness with a mallet or rolling pin. I do this with the breasts between sheets of wax paper or just out on a cutting board when I'm lazy. Make the marinade: In a small bowl, whisk all of the marinade ingredients together for the chicken. Add the chicken to the bowl and toss to coat. The chicken can sit out for 20 minutes or you can marinade it in the fridge for a few hours. Crema: Throw everything into the blender. It's just that simple. Salt and pepper afterwards to taste, and thin with a little milk if it's thicker than you'd like. Cooking the chicken: Either on the grill or on the stovetop in a saute pan or grill pan, saute your chicken for around 5-6 minutes per side, depending on how thick your chicken breasts are. Let the chicken rest 5 minutes. Cut on the diagonal into strips or smaller bites to serve. Set out all your ingredients, and eat it all up.
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