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You can’t go wrong with this treat.
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Steak Bites and Mashed Sweet Potatoes
Servings: 2, Prep Time: 10 min, Cook Time: 15 minIngredients12 oz [336 g] Sirloin Steak (Cubed)2 tbsp [28 g] Coconut Aminos1 tablespoon [17 g] Worcestershire Sauce1 tbsp, minced [8.5 g] Garlic0.5 tbsp [7 g] Olive Oil2 sweetpotato, [260 g] Sweet Potato1 cup, florets [71 g] Broccoli (Steamed)DirectionsPlace the cubed sirloin in a bowl or freezer bag. Add the coconut aminos, Worcestershire sauce, garlic, and salt/pepper and allow to marinate for one hour (or overnight).Scrub the sweet potatoes and poke multiple holes with a fork. Cook in the microwave for about 6-8 minutes or until tender. Cut in half, then set aside to cool.Heat the olive oil in a medium pan. Add the sirloin and cook for about 5 minutes per side or until cooked to your desired liking.Scrape the flesh of the sweet potato away from the skin and place into a bowl, gently mash with a fork and season with salt and pepper to taste. Place the sirloin bites on top and serve with steamed broccoli.Nutrition InfoCalories: 473, Fat: 20g, Carbs: 37g, Protein: 38g, Fiber: 6g, Sugar: 13g
Chopped Salad Chicken Wrap
Servings: 1, Prep Time: 10 min, Cook Time: 0 minIngredients1 wrap [57 g] Wrap10 leaf, medium [20 g] Iceberg Lettuce (Chopped into small pieces )0.12 cup, shredded [13.56 g] Cheddar Cheese1 medium piece (yield after cooking, bone removed) [62 g] Rotisserie Chicken (Chopped into small pieces )0.12 onion (small) [17.76 g] Red Onions (Diced into small cubes)0.25 medium [50.25 g] Cucumber (Diced into small cubes)0.12 cup [13.56 g] Shredded Carrots3 tsp [10.8 g] Ranch Seasoning Mix0.5 cup [120 g] Plain Non Fat Greek YogurtDirectionsMix the Greek yogurt and ranch seasoning in a bowl to make the dressing.Add the iceberg lettuce, rotisserie chicken, cheddar cheese, red onions, carrots, cucumbers, and ranch dressing to a large bowl and gently toss until combined. Refrigerate until ready to eat.Add the chopped chicken salad to a large wrap. Fold the left and right sides of the wrap in over the filling. Bring the bottom of the wrap up and over the filling while keeping the sides tucked in. Tuck the bottom edge of the wrap around the filling and roll the wrap closed.Nutrition InfoCalories: 414, Fat: 17g, Carbs: 27g, Protein: 42g, Fiber: 7g, Sugar: 7g
Freezable Breakfast Burritos
Servings: 2, Prep Time: 5 min, Cook Time: 10 minIngredients4 tortillas [100 g] Cassava Flour Tortillas10 oz [280 g] Ground Turkey10 oz [283.5 g] Egg White1 2 tbsp [30 ml] Salsa Verde (Pace)1 cup [152 g] Strawberries1 tbsp [14 g] Olive Oil1 tbsp [9 g] Taco Seasoning0.15 cup, shredded [16.2 g] Gruyere CheeseDirectionsAdd half of the olive oil to a pan over medium heat. Cook the ground turkey for about 8 minutes until fully cooked, then add the taco seasoning and mix well. Remove the turkey from the pan and set it aside.Add the remaining olive oil to the pan and cook the egg whites, using a spatula to scramble them.Evenly distribute the ground turkey, egg whites, and cheese among the tortillas. Roll each tortilla into a burrito. Serve with salsa verde and strawberries.If freezing the burritos, wrap each one in aluminum foil or plastic wrap after rolling. Place them in the freezer. To reheat, unwrap and remove the foil or plastic wrap, then wrap the burrito in a paper towel. Microwave for 1:30–2 minutes until heated throughout.Nutrition InfoCalories: 532, Fat: 23g, Carbs: 32g, Protein: 47g, Fiber: 5g, Sugar: 6g
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