Here's a very quick and easy recipe for you to try sometime!
Pork tenderloin and the secret ingredient! (Watch the video to find out) with Vidalia onions and Broccoli
Enjoy!!
Here's a very quick and easy recipe for you to try sometime!
Pork tenderloin and the secret ingredient! (Watch the video to find out) with Vidalia onions and Broccoli
Enjoy!!
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Frozen Granola and Yogurt Fruit Cups
Servings: 2, Prep Time: 10 min, Cook Time: 0 minIngredients0.5 cup dry [48 g] Old Fashioned Oats1 tbsp [21 g] Honey1 tbsp [14 g] Chia Seeds0.5 tsp [1.15 g] Cinnamon0.25 cup [64 g] Peanut Butter1 cup [240 g] Plain Non Fat Greek Yogurt2 medium (1-1/4" dia) [24 g] Strawberries1 serving (73g) [73 g] Blueberries1 serving (62g) [62 g] RaspberriesDirectionsAdd the oats, honey, chia seeds, cinnamon and peanut butter to a bowl and mix well.Line a cupcake tin with 4 cupcake liners.Evenly divide the oatmeal mixture to the four liners and press into the bottom.Evenly pour the yogurt on top of the oatmeal mixutre.Slice the strawberries and add on top of the yogurt along with the blueberries and raspberries.Place in the freezer for at least one hour. Thaw for 3-5 minutes before eating.Nutrition InfoCalories: 439, Fat: 20g, Carbs: 49g, Protein: 22g, Fiber: 9g, Sugar: 20g
Bean Breakfast Fried Egg & Avocado
Servings: 1, Prep Time: 5 min, Cook Time: 20 minIngredients0.5 cup [128 g] Kidney Beans (Canned)0.5 onion [55 g] Yellow Onions2 clove [6 g] Garlic1 large [50 g] Egg0.25 avocado [34 g] Avocado1 medium [148 g] Tomatoes (Roma)0.25 cup [46.25 g] White Rice (Uncooked)1 tsp [2.1 g] Cumin1 tsp [1.8 g] Red or Cayenne Pepper1 tbsp [1 g] Cilantro (Coriander)1 tsp [4.67 g] Avocado Oil5 g Clarified Butter GheeDirectionsWash the rice and cook with 0.5 cup of water. Bring to a boil without a lid, and once it starts to boil lower the heat to a simmer and cook with a lid for 15-20 minutes.While the rice cooks, chop the onion into a small dice and mince the garlic and set aside. Rinse the canned beans in a strainer as well.In a skillet, sauté the onions and garlic with the avocado oil on medium heat. Cook for 3 minutes and add the beans into the pan.Add 3 tbsp. of water into the beans and mash 1/2 the mixture. Season with cumin, cayenne and salt and pepper to taste.In another skillet fry an egg sunny side up with the ghee on medium heat.Cut the tomato and avocado into slices and set aside. Chop the cilantro as well.Once the beans and rice are ready. Serve with the avocado, tomato and fried egg. Enjoy!Nutrition InfoCalories: 582, Fat: 22g, Carbs: 71g, Protein: 20g, Fiber: 11g, Sugar: 10g
Black Bean Tacos with Slaw
Servings: 2, Prep Time: 15 min, Cook Time: 20 minIngredients1 cups [56.7 g] Shredded Green & Red Cabbage with Carrots2 tsp [2.4 g] Kosher Salt0.5 tsp [1.05 g] Black Pepper1 Juice of 1 lemon (2-1/8" dia) [47 g] Fresh Lemon Juice2 cup [480 g] Black Beans (Canned)0.5 cup [112.5 g] 1% Low Fat Cottage Cheese3 tbsp [15 g] Nutritional Yeast0.25 cup [4 g] Cilantro (Coriander) (Chopped)0.25 cup, chopped [31.5 g] Red Onions1 tbsp, minced [8.5 g] Garlic1 tsp [1.8 g] Red Pepper Flakes6 tortillas [150 g] Cassava Flour Tortillas0.5 tbsp [7 g] Olive OilDirectionsAdd the shredded green and red cabbage with carrots to a large bowl, half of the salt, half of the black pepper, and the lemon juice to a large bowl. Mix until combined and refrigerate until ready to eat.Add the black beans, cottage cheese, nutritional yeast, cilantro, red onions, garlic, red pepper flakes, the remaining salt, and the remaining black pepper to a food processor and blend until smooth.Evenly distribute the black bean mixture onto the tortillas and fold each in half.Pan-fry the tacos in a large skillet, greased with olive oil over medium-low heat until they are crispy on both sides.Add the slaw to the inside of each taco before eating.Nutrition InfoCalories: 533, Fat: 9g, Carbs: 84g, Protein: 28g, Fiber: 26g, Sugar: 7g
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