Sunday, October 26, 2014

The BEST Sweet Potato Fries EVER

I have discovered the secret to the best sweet potato fries of your life. Yep.

I like to serve them along side a burger, re-made in a bit more healthy way. I do a turkey burger patty (200 cals) with melted extra thin provolone cheese (40 cals) with mustard and veggies on a sandwich thin (100 cals). So you can do a burger and large helping of these fries for 440 cals!

The Best Sweet Potato Fries Ever

Serves 3

The stuff

3 medium sweet potatoes, sliced into fries
1 tbsp corn starch
1/2 tbsp paprika
1/2 tbsp cinnamon

What you do

Preheat oven to 400*F and spray a cookie sheet with nonstick spray. Toss fries in corn starch and spices in a Ziploc baggy or bowl. Spread out into a single layer on the cookie sheet. Bake for 45 minutes, tossing them halfway though.

Nutrition Stats

Per serving

  • Cals- 119
  • Carbs- 27g
  • Fiber- 5 g
  • Fat- 0g
  • Protein- 3g

Sunday, October 19, 2014

Crockpot Chicken Enchilada Soup

My sister-in-law/running partner has been making this soup for our family dinner nights for a few years now. The whole family loves it and I enjoy making it at home for my family as well. It is SO easy! And the macros are pretty sweet too. So I realized when I was telling a co-worker about it the other day that I have never shared it here.

Crockpot Chicken Enchilada Soup

Serves 8

The Stuff:

  • 2 lbs of chicken breasts, fresh or frozen (approx 3-4 frozen breasts)
  • 1 can corn, drained
  • 1 can enchilada sauce, I prefer mild
  • 1 can Rotel (tomatoes with green chilis)
  • 1 can black beans, drained
  • 1 tbsp taco seasoning, optional
  • optional toppings: sliced avocado, shredded cheese, sour cream, tortilla strips, lime

What you do:

In a large crockpot, place the chicken breasts. Then pour the corn, enchilada sauce, rotel, and black beans on top, along with the taco seasoning, if desired. Cook on low for approx 8 hours, break apart chicken before serving. Top as desired (I like all the things!)

Nutrition Stats

(per 1/8th serving without toppings)

Cals: 226
Carbs: 19 g
Fat: 4 g
Protein: 26 g

Sunday, October 12, 2014

Protein Pancakes and Almond Butter

I have been on a kick lately with the nut butters. Been making my own from scratch, saves a little money and you can pick what goes into it. Bad thing is that nut butters can get really high cal, really fast!
My nut butter calling to me
Tasty little nut butters, and they do keep me full for a long time. So I was trying to think of a vehicle to carry them with a little bit more protein to aid satiety and volume.

And one day last week, the heavens sang, "protein pancakes!" And I made them. And it was good.

On a side note, I got in some new workout gear from Fabletics (by Kate Hudson)... soooo cute! I am so impressed. Ran in them Saturday morning, and they wore like a champ! I am so in love with this seamless Oula top in cobalt- so soft and gorgeous color. The Salar leggings (in blue lava) have such an eye catching pattern, and are THICK.

So if you have never tried Fabletic's stuff, you might do so with caution! Haha! It is an addiction. They put you on a monthly membership. You can skip the month, but invariably there is something I find that I need!

So back to the recipe this week. One batch of protein pancakes makes 3 soft taco sized pancakes. So I double the batch to make enough for the week which is what I did below. I like 1 pancake with a tbsp of nut butter each morning for breakfast.

Protein Pancakes

(makes 6 soft taco sized pancakes)

The Stuff
-1 banana (I freeze bananas, peels removed, once over ripe in baggies; thaw in microwave to use)
-2 scoops of Vanilla whey protein powder (used GNC Amplified Wheybolic Extreme in Vanilla)
-2/3 cup egg whites

What you do
Blend in a blender until smooth. In a non-stick skillet over medium-high heat, cook 1-2 minutes each size until done.

Cool and freeze extras in Ziploc baggies. Defrost 30 sec to reheat.

Dollop with 1 tbsp of nut butter. Might I suggest my homemade almond butter recipe below. But peanut butter, cashew butter, Nutella, or any nut butter is amazing.

Prepping my pancakes for the week, got 2 skillets going to make it quick!

Cooling the protein pancakes

Stack the cooled cakes with a paper towel in between so they do not stick together, then freeze in a Ziploc for the week

Almond butter

(Makes about 1.5 cups)

The Stuff
3 cups roasted almonds (roast plain almonds in 400*F oven for 5-8 min)

What you do
In my large kitchenaide food processor bowl, put in the almonds (can be hot or room temp). Takes about 15 minutes, scrape every so often. Be patient like Mother Teresa. It will look like crumbs for minutes 1-10. Around 10-15 minutes, it will all ball up like dough. Then keep going and it will finally smooth out. I added stevia to taste- about 1 tbsp. 

Chocolate Almond butter -You can also add cocoa powder for chocolate- 1-2 TBSP. 
Crunchy Almond butter - If you like your almond butter crunchy, reserve some almonds to the side and add them once it gets smooth.

Plain almond butter, crunch style

Plain almond butter, smooth

Nutritional Stats

1/6 of protein pancake recipe *1 pancake* and 1 tbsp plain almond butter

Cals- 183
Carbs - 11 g
Fat - 8 g
Protein - 18 g
Sodium - 140 mg
Sugars - 5 g

Sunday, October 5, 2014

Cabbage and Turkey Stir Fry

Well I was gone last weekend celebrating my son's birthday, enjoying time with my sweet momma, and having family pictures done; so I skipped a post on you guys. Sorry about that.

My momma and I enjoying the deck off the cabin

Here are some sneak peeks from the photographer and one shot far away on a cell phone from off camera:

Sneak peek off the back of {forever} Grace's camera 

Caught by my momma off camera

My sis-in-law and I have been upping our mileage for our upcoming half marathons so we ran in the mountains; the scenery was stunning. I am still getting in 5 days of lifting too- most important thing!

Sis-in-law and I on our run up the mountain

This recipe will make up for my skip week, I hope! My momma made a similar version growing up, so this makes me think of her when I make it.  It is super simple, and tasty. I always forget just how tasty it is honestly. Something about cabbage does not sound mouth watering. But this dish is.

Cabbage and Turkey Stir Fry

Serves 2 very generous portions

The Stuff

  • 0.5 lbs extra lean ground turkey
  • 1/2 head cabbage, shredded
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tbsp onion powder
  • 1 tsp garlic powder (or 2 cloves)
  • 1 tsp salt and pepper, each

What you do

Saute up turkey in a big wok until browned, transfer to a holding plate. Add remaining ingredient and saaute for 5-8 minutes until cabbage is just turning translucent. Add turkey back into wok until heated through and mixed in. Enjoy!

Nutritional Stats

Per serving