100 Recipes To Make Easy Life

MACRO FRIENDLY
RECIPES
CONTENT
BREAKFAST 5
LUNCH 16
DINNER 30
SNACK 54
DESSERT 62
100 R MACRO FRIENDLY ECIPES| BREAKFAST | 4
BREAKFAST
100 MACRO FRIENDLY RECIPES| BREAKFAST | 5

Bacon, Eggs, and Asparagus BLT Frittata
Serving: 3 (234g/Serving) Serving: 3 (240g/Serving)
Prep Time: 8 minutes Prep Time: 20 minutes
Nutrition Facts Nutrition Facts

Calories: 334 Fat: 23g Calories: 313 Fat: 23g
Carbs: 4g Protein: 25g Carbs: 4g Protein: 21g
8 slices bacon (200g) 8 eggs (400g)

2 bunches of asparagus (100g) 4 slices bacon, cooked and chopped (100g)
¼ tsp. ground thyme (1g) 3 cups spinach (90g)
Salt, to taste (1g) 1 large tomato, sliced and seeded (100g)
Pepper, to taste (1g) 1 tbsp. almond milk (5g)
8 large eggs (400g) 1/2 tsp salt (1g)
1/4 tsp pepper (.5g)
1. Preheat oven to 475 degrees F. 2 tbsp. chopped fresh basil (10g)
2. In 18 inch by 12 inch rimmed pan, arrange bacon slices in 1 tbsp. extra virgin olive oil (14g)
single layer, Roast 8 to 9 minutes or until browned and crisp.
Transfer to paper-towel-lined plate; set aside.
1. Preheat oven to 400 degrees F.
3. Add asparagus to pan in single layer. Roll in bacon fat until
2. In a medium bowl, whisk together the eggs, milk, basil, salt
evenly coated. Arrange in tight single layer, with bottoms of
and pepper. Set aside.
spears touching one long side of pan. Sprinkle thyme and 1/4
3. Heat olive oil in a 10-inch skillet over medium heat.
teaspoon black pepper on asparagus. Roast 8 to 10 minutes or
4. Add spinach and cook 3-4 minutes until wilted.
until asparagus spears are tender and browned.
5. Add in bacon and stir.
4. Carefully crack eggs, without breaking yolks, directly onto
6. Add egg mixture to the pan and place tomatoes on top.
asparagus spears, staggering if necessary and spacing 1/4 inch
7. Using a spatula, occasionally lift the edges to allow uncooked
apart.
egg to run under. When the frittata has set, transfer to the oven
5. Carefully return pan to oven. Roast 5 to 6 minutes or until the
and cook for 12-15 minutes or until egg is cooked through. Cut
eggs are cooked to your liking. Sprinkle 1/8 tsp. salt and 1/8 tsp.
into wedges and serve warm.
black pepper on eggs.
6. To serve, use wide spatula to transfer to serving plates.
TIPS: Want to have Breakfast for dinner but

want some greens? Here you go.

Blueberry Crepes
Serving: 2 (199g/Serving)
Prep Time: 10 minutes
Nutrition Facts
Calories: 355 Fat: 27g
Carbs: 22g Protein: 9g
2 eggs (100g)
1 tsp of honey (5g)
2 tbsp. butter, ghee or coconut oil, plus a little extra
to grease the pan (28g)
a pinch of salt (about 1/8 tsp) (.5g)
1/2 tsp vanilla extract (.5g)
1/3 c. coconut milk or almond milk (75g)
2 tbsp. coconut flour (32g)
Coconut cream (2g)
Blueberry Sauce
1 cup fresh blueberries (150g)
Blueberry Pancakes
1 teaspoon honey (5g)
1/2 teaspoon arrowroot (1g) Serving: 1 (203g)
1. Melt 2 Tablespoons of butter. Whisk the melted butter,
eggs, honey, vanilla, salt and coconut milk together. Add in Nutrition Facts
the coconut flour and mix well. Calories: 229 Fat: 9g
2. Grease a frying pan and set your heat to medium high. Use
a ladle to spoon batter into the hot pan. Tilt pan around to
help the batter spread out into a thin even layer.
3. Cook for about 2 minutes until the bottom is light brown. 1 egg (50g)
Use a spatula to flip in one quick motion. Cook another 2
1 banana (100g)
minutes or until the crepe is cooked through.
4. Fill with sauce. Top with a little more sauce and some 1 tbsp. Almond Flour (16g)
coconut cream. 1/4 cup blueberries (37g)
Sauce 1. In a mixing bowl, combine egg, banana, and flour

1. Heat the blueberries in a saucepan with the honey over together until mixed well
medium heat. After about 5 minutes they will soften and 2. Add blueberries to the mixture and stir until blueberries
pop open, releasing their juice. Once the juice is bubbly and are evenly distributed
the blueberries are all soft, mix the arrowroot powder in a 3. Coat skillet with coconut oil over medium heat
small bowl with a spoon or two of water. Now add that to the 4. Add desired amount of batter for the size of your pancake.
blueberry sauce and stir until it has thickened. Cook until pancakes are cooked through, flipping once
TIPS: Have fun with this one, this can be one

you will want to do when you are feeling creative.

Breakfast Quesadillas Breakfast Rainbow Hash

4 8in. flour tortillas (192g) 1 lb. turkey sausage (228g)

4 eggs (200g) 1/4 head red cabbage (25g)
4 slices of bacon (100g) 3 large carrots (100g)
¼ c. of cheddar cheese salt pepper (1g) 1 c. spinach leaves (30g)
2 tbsp. butter (28g) Coconut oil (5g)
½ c. plain yogurt (114g) Salt and pepper, to taste (1g)
½ c. salsa (25g) 6 eggs (300g)
1. Heat the oil over medium heat in a large skillet. Add the
sausage. Brown it on all sides, tossing often.
1. Put 2 paper towels on a dinner plate then take the 4 slices 2. Meanwhile, chop the three veggies separately in a food
of bacon, and put them on the paper towels. Put another processor.
layer of paper towels on top and cook in microwave for 4 min 3. Once the meat has browned and MOSTLY done, add all of
(1 min per slice) the veggies to the skillet along with any other seasonings you
2. Heat skillet with 1 tbsp. of butter. wish.
3. Beat all the eggs together in a bowl. 4. Cover and cook for 10-12 minutes, mixing often.
4. Season eggs with salt and pepper and cook until they are 5 While that is cooking, cook the eggs to your liking
done to your liking, and remove to a plate. 6. It’s ready when the vegetables have softened some, but still
5. Take the other butter and put into skillet are a bit crisp.
6. Put 1 tortilla in the skillet along with ½ the eggs, ½ the 7. Top sausage mixture with eggs and enjoy.
cheese and ½ the bacon
7. Place the other tortilla on top until the cheese melts.
8. Then flip the tortilla and cook for 1 more min. TIPS: Make a large amount on the weekend
9. Top with Greek yogurt and salsa. and have it all week.
TIPS: I love these things re-heated. Make 4-5

of them for breakfast all week.

Breakfast Stack Breakfast Taquitos
Serving: 1 (193g) Serving: 5 (243g/Serving)
Prep Time: 5-8 minutes Prep Time: 10 minutes

1 tsp. coconut oil (7g) 10- 10 inch tortillas (600g)

2 large eggs (100g) 3 large eggs, scrambled (150g)
1/2 avocado, pit removed (50g) 6 oz. spicy Italian sausage, crumbled (168g)
Thick slice of tomato (30g) ½ Jar of Cut up sun dried tomatoes, drained (114g)
Salt & Pepper to taste (1g) 1 avocado, halved, seeded, peeled and diced (100g)
balsamic vinegar to taste (5g) 1 c. shredded sharp cheddar cheese (85g)
1. Heat a pan and add oil; when oil is hot, add eggs and fry to 1. Preheat oven to 425 degrees F.
your liking. 2. Line a baking sheet with Aluminum Foil; set aside.
2. Put egg on a plate and stack tomato and avocado on top. 3. Working one at a time, transfer tortilla to a work surface;
3. Dress with a big splash of balsamic vinegar and big pinch place eggs, sausage, sun-dried tomatoes, avocado and
each of sea salt and black pepper. cheddar cheese in the center of each wrap.
4. Bring the bottom edge of the tortilla tightly over the filling,
rolling from bottom to top until the top of the tortilla is
TIPS: This is a great meal for all the LOW reached. Repeat with remaining tortilla and filling.
CARB people out there. 5. Place taquitos seam side down onto prepared baking sheet
and bake until taquitos are crisp and cheese has melted,
about 12-15 minutes.
6. If you want to make a bunch of these on the weekend and
have them daily when you get up in the am that is great.
7. Wrap them in plastic wrap and put them in the freezer or
fridge if you are going to eat them within a week.
TIPS: Make these on the weekend and you

can warm them up for a quick breakfast all week.

Chocolate Waffles
Nutrition Facts TIPS:

Calories: 363 Fat: 26g Chocolate for
Carbs: 24g Protein: 12g breakfast. Who’s in?
Chocolate Waffles
1 c. unsweetened applesauce (250g)
4 eggs (200g)
4 tbsp. coconut flour (56g)
1 c. Almond Flour (96g)
½ tsp baking soda (.5g)
¼ tsp salt (.5g)
½ tsp vanilla (.5g)
4 tbsp. cocao powder (48g)
¼ c. dark chocolate chips (10g)
Chocolate Sauce
2 tbsp. of coconut oil (28g)
¼ c. of dark chocolate chips (10g)
1. Combine all the ingredients for the waffles in a large mixing
bowl and blend until well combined.
2. Turn on your waffle maker to high
3. Pour ¾ cup into your waffle maker and cook for 4 - 5
minutes. Remove and Repeat.
4. For the Chocolate Sauce place the coconut oil and dark
chocolate chips in a small sauce pan and on low and melt the
chocolate. Whisk to combine and pour over the waffles.
Cinnamon Roll Shake

Serving: 1 (272g)
Nutrition Facts TIPS: Protein

Calories: 187 Fat: 7g Powder not included in
Carbs: 21g Protein: 7g nutrition information.
8 oz. whole milk (228g)

1 serving of vanilla protein powder (35g)
1 tbsp. vanilla instant pudding (8g)
¼ tsp. cinnamon (.5g)
¼ tbsp. vanilla extract (.5g)
1. Add milk, protein powder, pudding, cinnamon, and vanilla to

blender 2. Pulse until all ingredients are mixed well 3. Serve cold

Crockpot N’Oatmeal
Nutrition Facts
1/2 c. raw walnuts (70g)

1/2 c. raw almonds (70g)
1 medium butternut squash (175g)
2 apples, peeled and cubed (200g)
1 tsp cinnamon (2g)
1/2 tsp nutmeg (.5g) Egg Stuffed Avocados
1 tbsp. coconut sugar or more to taste (14g) Serving: 2 (150g/Serving)
1 c. coconut milk (228g) Prep Time: 2 minutes
Extra Toppings Nutrition Facts

Coconut milk (4g) Calories: 293 Fat: 25g
1. Cover the almonds and with Unsweetened Coconut flakes and 2 eggs (100g)
walnuts with water. Add a dash of Salt and soak for 12 hours 1 avocado (150g)
2. Rinse the nuts with some more water. Place in a food 2 slices of bacon, cooked (50g)
processor and blend until you have a meal or flour
consistency. 1. Preheat oven to 425 degrees.
3. Place the butternut squash, apples, cinnamon, nutmeg, 2. Cut open the avocado and scoop a bit of the insides out,
ground nuts, coconut sugar and coconut milk into the slow set aside.
cooker. 3. Crack an egg into the avocado.
4. Cook on low for 8 hours. 4. Sprinkle pieces of the cooked slice of bacon top.
5. Use a potato masher to mash the oatmeal to your preferred 5. Place on a slightly-greased baking dish, bake for 15 mins, or
consistency. until the egg is cooked to your liking.
6. Top with your favorite toppings and serve. 6. Feel free to eat with the avocado “guts!”
TIPS: Great for meal prep. Extra toppings not TIPS: Super easy with all the essentials for a
included in nutrition calculation. low carb breakfast.

Gallego Roll Ham Breakfast Roll Up

2 lbs. ground beef (912g) 5 eggs (250g)

½ c. Pork Rinds soaked in (50g) 8 thin slices of ham (100g)
¼ c. milk (57g) 1 tomato, seeded and diced (100g)
1 lb. chorizo, finely chopped (456g) 1/2 small onion, diced (50g)
2 eggs, slightly beaten (100g) 1 red bell pepper, seeded and diced (100g)
¼ c. sweet pickle relish (10g) ¼ tsp. chili flakes (.5g)
¼ tsp. pepper (.5g) 2 Tbsp. Olive Oil (28g)
1 small onion, finely chopped (100g) Sea salt and freshly ground black pepper to taste
2 tsp. salt (1g) (1g)
2 tbsp. raisins (optional) ((10g)) Salsa (5g)
2 hardboiled eggs, quartered (8 slices) 1. Heat olive oil in the skillet placed over a medium-high heat.
((100g)) 2. Cook the onions, peppers, and chili flakes until the onions
are softened (about 6 minutes). Then add the tomato and cook
2 tbsp. softened butter (28g)
for 2 minutes.
1. Preheat oven to 350°F.
3. In a small bowl, whisk the eggs and pour them over the
2. Thoroughly combine all ingredients except cooked eggs
vegetable mixture.
and softened butter.
4. Using a spatula, scramble the eggs until cooked through.
3. Coat the center of a large piece of heavy-duty aluminum
5. Roll the ham slices with some egg in the middle and place
foil well with butter.
the rolls back into the skillet.
4. Spread HALF of the beef mixture on buttered foil,
6. Grill each roll on each side until the ham is slightly brown.
making a rectangle.
7. Serve the burritos with fresh salsa and ¼ avocado per serving
5. Arrange 4 slices of eggs in a row at the center,
lengthwise.
6. Roll meat around eggs and wrap with the foil sealing the
edges securely.
7. Do the same thing with the remaining half of the beef
mixture, making two rolls in total.
8. Bake in a pan for 1½ hours. Let rest for 15 minutes
before unwrapping. Slice crosswise.
9. Serve either cold or pan fry until golden brown.
10. Enjoy!
TIPS: Great Low Carb Snack or great

appetizer at a party.

Peach and Pecan Scramble Portobello Bacon Avocado Breakfast
Sandwich
Serving: 4 (77g/Serving) Serving: 1 (171g)

1 peach, pitted &diced (100g) 3 slices of bacon (75g)

3 tbsp.pecans, chopped (30g) 2 thick slices of avocado (30g)
2 tsp. olive oil (28g) 2 leafs of lettuce (15g)
3 eggs (150g) 2 Portobello Mushroom tops (50g)
2 tbsp. unsweetened applesauce Salt and pepper to taste (1g)
(28g)
1/8 tsp. cinnamon (.5g) 1. Cut the bacon strips in half, and cook them as you like them.
1. Heat the olive oil in a small skillet over medium heat. 2. Set bacon aside
2. Dice the peach, and chop the pecans. Add the 3. Slice the stem of the Portobello mushroom stem off, so that
peaches and pecans to the skillet, stir-fry for 2-3 the whole cap is flat and level.
minutes, or until the peaches soften a bit. 4. Cook the Portobello mushroom caps in the bacon pan for
3. Meanwhile, crack the eggs into a bowl, add the about 2 minutes on medium heat.
applesauce and cinnamon, and beat well. 5. Season with salt and pepper to taste
4. Add to the skillet, mixing often. 6. Put the caps on a plate, stack the lettuce, avocado, bacon,
5. When the eggs have set, serve and enjoy. and the top cap on.
7. Enjoy

Sausage and Egg Muffins
Nutrition Facts
1 lb. breakfast sausage (456g)

6 eggs (300g)
1 green onion, (100g)
Salt and pepper to taste (1g)
1. Preheat oven to 350°F.

2. Spray a 6 holes of a muffin tin with cooking spray.
Supreme Breakfast Casserole
3. Divide the sausage into 6 portions, and place each Serving: 6 (196g/Serving)
portion into the empty cups of a muffin tin. Use your hands Prep Time: 15 minutes
to push the sausage around the bottom and up the sides
of the tin, creating a “crust” for the egg to bake in.
4. Crack an egg into each sausage crust. For a scrambled
Nutrition Facts
variation, whisk the eggs before pouring in. Calories: 361 Fat: 25g
5. Top with a sprinkle of salt, pepper, and a few slices of Carbs: 17g Protein: 20g
green onion.
6. Bake until the eggs are set, about 30 minutes.
12 eggs (600g)
8 strips of cooked bacon, cut into small pieces (200g)
TIPS: Great Low carb breakfast option. This is 2 full strips of cooked bacon (set aside) ((50g))
also one you can make in bulk. ½ red onion, diced (50g)
1 large yellow squash, chopped (100g)
1 large zucchini, chopped (100g)
2 c. frozen chopped spinach (60g)
1 tbsp. rosemary (5g)
2 tbsp. garlic powder (10g)
2 tsp. oregano (2g)
Salt and pepper, to taste (1g)
1. Heat the oven to 350.

2. Whisk all of the eggs together in a large bowl. Add the
chopped veggies, bacon and spices. Stir everything together.
3. Thoroughly grease the entire 9x13 baking dish (sides too)
with coconut oil. Add the egg mixture to the baking dish and
evenly distribute it throughout.
4. Bake for about 45 minutes or until the center has set and is
firm.
5. Crumble the remaining two pieces of cooked bacon.
6. Once it is finished baking, remove from the oven and sprinkle
the bacon on top.
TIPS: Great Meal to make on the weekend

and pull off of throughout the week.

Tomato Egg Cups
Serving: 1 (305g)
Nutrition Facts
2 medium tomatoes (200g)

2 eggs (100g)
1 tsp olive oil (5g)
1. Preheat the oven to 350.

2. Cut the tops off the tomatoes.
3. Take a teaspoon and scoop out the insides of the
tomato, being careful not to puncture the sides.
4. Crack an egg into the tomato.
5. Place in a small baking dish with a little olive oil.
6. Bake for about 20-25 minutes, or until the egg is
cooked to your liking.
Warm Almond Butter Apple

Nutrition Facts
Calories: 151 Fat: 9g TIPS: Great Alternative
to Oatmeal in the morning.
1 apple, any kind (100g)

Cinnamon (2)
2 tbsp. water (10g)
¼ tsp vanilla extract (.5g)
2 tbsp. almond butter (32g)
sprinkle of sliced almonds (10g)
splash of coconut milk (5g)
1. Dice the apple into a cereal bowl, peeled if you prefer.

2. Sprinkle the apple with the cinnamon. Stir it.
3. Add the water. If you like the apples to have a lot of liquid, add
more water.
4. Place the bowl in the microwave and warm for 3 to 4 minutes,
until the apple is cooked and the juices collect in the bottom of
the bowl.
5. Remove from microwave, and add the almond butter and
vanilla while the apples are still hot. Stir well.
6. The almond butter will melt slightly and get all gooey and warm.
7. Add the sliced almonds for a bit of crunch. (optional)
8. Add the coconut milk, which helps cut the stickiness of the
almond butter.

100 MACRO FRIENDLY RECIPES| LUNCH | 16
LUNCH

Asian Chicken Salad Asian Chicken Stir Fry

¼ cup lime juice 2 tbsp. olive or coconut oil (28g)

4 tsp sesame oil (10g) 2 large chicken breasts, diced into 1” cubes (300g)
2 tsp rice vinegar (20g) 1 bell pepper, any color (100g)
2 tsp soy sauce (10g) 1 large white onion, diced (100g)
1 ½ tsp fish sauce (7g) 1 zucchini, diced into small chunks (100g)
1 rotisserie chicken (316g) 1 tbsp. Soy Sauce (10g)
2 medium carrots (80g) 1 tsp+ sriracha sauce (2g)
1 ¼ cup red cabbage (112g) handful pea shoots(5g)
thinly sliced 1 ¼ cup green cabbage (112g) Lettuce for wraps (20g)
thinly sliced 2 tbsp. peanuts coarsely chopped (20g)
2 tbsp. fresh cilantro leaves (10g)
1. In a large bowl, mix lime juice, oil, vinegar, soy sauce, 1. In a heavy cast iron pan or skillet, heat oil until shimmery.
and fish sauce. 2. Add chicken, cook on medium high heat until just browned,
2. Remove meat from the rotisserie chicken and toss in the 5 minutes.
sauce mixture. 3. Add onions and peppers, cook until slightly browned¬ about
3. Divide cabbage and carrots between bowls and top with 5 minutes.
chicken. 4. Add zucchini, keep cooking until everything is nicely
4. Top each with peanuts and cilantro. browned, about 6 minutes.
5. Add soy sauce and stir well.
6. Slowly add sriracha sauce until desired heat level¬ this
sneaks up on you, so add slowly. You can always add more, but
you can’t take away if you add too much!
7. Throw pea shoots in while still on stove, and toss mixture
until shoots start to soften, about 2 minutes.
8. Remove from heat and eat immediately!
9. Can be eaten as is, or added to a lettuce wrap.
TIPS: Great dish to make up a lot of and eat

throughout the week.

Cheeseburger Casserole
Prep Time: 14-17 minutes
Nutrition Facts
Cajun Chicken One Pot Carbs: 5g Protein: 32g
Prep Time: 15 minutes 2 lbs. ground beef (912g)
2 large garlic cloves, minced (20g)
Nutrition Facts 1/2 tsp onion powder (2g)
Calories: 277 Fat: 10g 1/2 lb. bacon, cooked and chopped (256g)
Carbs: 21g Protein: 20g 8 eggs (400g)
1 (6oz) can tomato paste (168g)
1 c. heavy cream (232g)
3 chicken breasts (300g)
1/2 tsp salt (1g)
4 Sweet potatoes, cut in Chunks (500g)
1/4 tsp ground pepper (1g)
2 small red onions, cut in quarters (200g)
12oz grated cheddar cheese, divided (340g)
5 cloves garlic, crushed (25g)
1-16oz container of Spring Mix salad (454g)
2 tablespoons Cajun spices (10g)
1 Cucumber, diced (100g)
Salt and pepper to taste (2g)
Favorite Dressing (10g)
1 chicken bouillon cube(3g)
2 Tbsp. olive oil (28g)
1. Brown ground beef with garlic and onion powder.
1. Rinse the chicken under running water and pat dry with 2. Drain excess grease, then spread beef on bottom of 9x13-inch
paper towel. casserole pan.
2. Add chicken, potatoes, garlic to a large bowl and 3. Stir bacon pieces into cooked beef.
sprinkle with salt, pepper, crumbled bouillon cube and 4. In medium bowl, whisk together eggs, tomato paste, heavy
Cajun spice. cream, salt, and pepper until well combined.
3. Drizzle with olive oil and toss everything to coat well. 5. Stir 1 c. grated cheese into egg mixture.
4. Marinate in the refrigerator for 30 minutes. 6. Pour egg mixture over beef and bacon.
5. Meanwhile preheat your oven to 430°F. 7. Top with remaining 4oz of grated cheese.
6. Place in the oven and bake for 25 minutes. 8. Bake at 350°F for 30-35 minutes or until golden brown on top.
7. Add red onions then lower the oven to 360°F and bake 9. Eat with a Salad
for 15 minutes.
8. Check for doneness, if the potatoes and chicken are soft
and easily pierced with a fork, they are ready. If the chicken TIPS: Dressing not included in the nutrition
and vegetables have not browned up as much as you calculation. Easy meal to throw together that tastes
would like, just broil for 5 minutes, watching carefully not great without all the bad carbs.
to burn the chicken.

Chicken and Broccoli with Peanut Sauce Chicken Souvlaki
Prep Time: 15 minutes Prep Time: 8-10 minutes

1 tbsp. coconut oil (14g) 4 c. rotisserie chicken, shredded (260g)

1 1/2 lb. boneless chicken breast (684g) 2 cucumbers, sliced (180g)
2 cloves minced garlic (10g) 1/2 c. onion, sliced (30g)
1 scallion, diced (10g) 2 tbsp. chopped fresh dill (18g)
1 red bell pepper, diced (100g) 3 tbsp. extra-virgin olive oil (42g)
3 tbsp. peanut butter (48g) 1 lemon, juiced (25g)
1 tbsp. tamari (10g) salt and black pepper (2g)
1 tsp sriracha (3g) 1/2 c. plain Greek yogurt (112g)
1/4 c. chicken broth (50g) 1- 1 lb container of Spring mix Salad greens (456g)
3 c. broccoli (434g)
1/2 tsp red pepper flakes (1g) 1. Mix chicken, cucumbers, onion and dill in a bowl
1/4 c. dry roasted unsalted peanuts (30g) 2. In a separate bowl, combine oil, lemon juice, 3/4 teaspoon
salt and 1/4 teaspoon pepper and pour over the chicken
mixture.
3. Divide chicken mixture evenly and serve with yogurt on top of
mixed Greens
1. Heat oil over medium-high heat until hot. Add chicken
and stir fry until browned on the outside, about 3 minutes.
2. Add garlic, scallion, bell pepper and broccoli and stir-fry
TIPS: We love salad. Eat it at least once a
about 2 to 3 minutes.
week. This is a good one.
3. Warm peanut butter in the microwave until it becomes
liquid, about 20 seconds. Mix in the tamari, siracha (if
using), and the chicken broth.
4. Pour peanut sauce over chicken and veggies and toss to
coat. If desired, add additional chicken broth for a thinner
sauce. Cook until broccoli is crisp tender, about 2-3 more
minutes.
5. Season with red pepper flakes, if desired. Top with
peanuts and serve.
TIPS: You can use Almond butter if you are

anti peanut butter.

Citrus Braised Chicken with Garlic Butter
Mushrooms
Serving: 4 (474.5g/Serving)
Nutrition Facts TIPS: Both of these turned out

Calories: 441 Fat: 27g great. We did this for MealFit READY this week.
Carbs: 19g Protein: 33g Super easy to make a large portion of this one.
salt (1g)
Black pepper (1g)
8 boneless skinless chicken thighs (800g)
2 tbsp. olive oil (28g)
2 carrots, sliced (100g)
1 onion, sliced (100g)
3 garlic cloves, minced (15g)
1 c. orange juice (228g)
2 tbsp. fresh lemon juice (20g)
1/2 tsp ground cumin (.5g)
1/2 c. green olives, pitted (67g)
1 tbsp. chopped fresh flat-leaf parsley (3g)
Mushrooms
1/4 cup butter (57g)
4 cloves garlic, minced (20g)
16oz mushrooms washed then patted dry (456g)
salt and pepper (2g)
1. Season chicken with salt and pepper

2. Over medium-high heat, cook 4 chicken thighs in 1 tbsp.
hot oil, 6 minutes on each side. Remove chicken; wipe pan
clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs.
Reserve 1 Tbsp. drippings.
3. Reduce heat to medium; add carrots, and cook, stirring
occasionally, 2 minutes. Add onions, and cook, stirring
occasionally, 5 to 7 minutes or until tender. Add garlic, and
cook, stirring occasionally, 1 minute. Stir in orange juice, lemon
juice, and cumin. Increase heat to high, and bring to a boil.
4. Add chicken and olives. Reduce heat to medium-low; cover
and simmer 35 to 40 minutes or until meat is tender. Just
before serving, stir in parsley, and add salt and pepper to taste.
Mushrooms
1. Add butter and garlic to a small dish then microwave until
melted, 30 seconds. Trim ends off mushrooms and place cap
side down in a baking dish.
2. Drizzle each cap with garlic butter, then season tops with
salt and pepper.
3. Roast for 25-30 minutes, or until tender, basting mushrooms
with butter in the bottom of the skillet halfway through.

Crockpot Beef and Broccoli Crockpot Italian Meatball Zoodle Soup

1 lb. boneless, beef chuck roast, (456g) 32 oz. Beef Stock (960g)
1 c. beef broth (60g) 1 Medium Zucchini, spiralized (75g)
1/2 c. soy sauce or liquid aminos (30g) 2 Ribs Celery, Chopped (80g)
1/3 c. dark brown sugar (20g) 1 Onion, Diced (100g)
1 tbsp. sesame oil (14g) 1 Carrot, Chopped (50g)
3 garlic cloves, minced (15g) 1 Medium Tomato, Diced (80g)
2 tbsp. cornstarch (20g) 1 ½ tsp. Garlic Salt (3g)
4 tbsp. sauce (40g) 1 ½ lb. Ground Beef (684g)
2 c. frozen broccoli florets (122g) ½ Cup Parmesan Cheese, Shredded (60g)
6 Cloves Garlic, Minced (30g)
1. Use a Crockpot Bag and line your crock pot 1 Egg (50g)
2. In the insert of the crockpot, whisk together beef broth, soy 4 Tbs. Fresh Parsley, Chopped (40g)
sauce/aminos, dark brown sugar, sesame oil, and garlic.
1 ½ tsp. Salt (3g)
3. Gently place your slices of beef in the liquid and toss to coat.
4. Turn crockpot on low and cook for 6 hours. 1 ½ tsp. Onion Powder (3g)
5. When done, in a small bowl, whisk together cornstarch and 1 tsp. Italian Seasoning (2g)
cooking liquid to create a slurry, pour into crockpot, stir to mix 1 tsp. Dried Oregano (2g)
well. Toss in your broccoli florets cook on low for an additional ½ tsp. Black Pepper (1g)
30 minutes to thicken up the sauce.
1. Line your Slow Cooker with a Liner. (Saves tons of time on
TIPS: Classic Asian dish make in the Crock clean up.)
pot. 2. To the slow cooker, add beef stock, zucchini, celery, onion,
carrot, tomato, and garlic salt. Cover.
3. In a large mixing bowl, combine ground beef, Parmesan,
garlic, egg, parsley, salt, onion powder, oregano, Italian
seasoning, and pepper. Mix until all ingredients are well
incorporated. Form into approximately 30 meatballs.
4. Heat olive oil in a large skillet over medium-high heat. Once
the pan is hot, add meatballs and brown on all sides. No need
to worry about cooking them all the way through as they will be
going into the slow cooker. Add meatballs to slow cooker, cover
and cook on low for 6 hours.
TIPS: The Spiralizer we have suggested is a

game changer. You need to get one.

Crockpot Ranch Carnitas Eggroll in a Bowl
Serving: 6 (263g/Serving) Serving: 6 (257.5g/Serving)
Prep Time: minutes Prep Time: 11 minutes

2 lbs. bone-in pork shoulder 1 lb. ground beef (456g)

3 tbsp. ranch seasoning (912g) ½ lb. turkey sausage (228g)
1 tsp cumin (30g) 2 bags dry coleslaw mix (800g)
1/2 tsp salt (3g) 5 cloves garlic, minced (25g)
1/4 tsp pepper (1g) 1/2 c. soy sauce (30g)
3 tbsp. butter (42g) 1 tsp. ginger (1g)
1 head Lettuce for wraps or tortillas (400g) Sliced green onion (5g)
Ranch Guacamole 1. In a large, deep skillet, brown sausage and beef.

2 avocados (150g) 2. Meanwhile in a small bowl, combine garlic, soy sauce, and
ginger; set aside.
1 tbsp. ranch seasoning (10g)
3. Once meat is cooked through, add dry coleslaw mix to skillet
1 tbsp. of Salsa (10g) and stir to combine. Pour soy sauce mixture into the skillet and
1/2 lime (20g) stir, continuing to cook over medium heat for about 5 minutes
pinch of salt (1g) or until cabbage is wilted, but still a bit crunchy.
4. Serve with sliced green onion.
1. Rub seasoning all over pork shoulder and place into the
bottom of a crockpot.
2. Drop the butter on top of the pork shoulder.
3. Cover and cook on low for 8-10 hours. When meat is done,
shred with two forks.
4. Eat on top of a bed of lettuce paired with ranch guacamole.
TIPS: Tortillas not included in the nutrition

calculation. Another great low carb option.

Jalapeno – Lime Chicken Wings with Lemon and Siracha Chicken Stir Fry
Crockpot Sweet Carrots Serving: 4 (121.5g/Serving)
Serving: 4 (351.5g/Serving) Prep Time: 8 minutes
Nutrition Facts
Nutrition Facts Calories: 283 Fat: 10g
Calories: 515 Fat: 35g Carbs: 8g Protein: 21g
2 lbs. chicken wings (912g) 2 chicken breast, diced into 1” chunks (200g)
2 jalapeño peppers (30g) 1/4 c. coconut oil (54g) 1 medium onion, diced (80g)
2 tbsp. Soy Sauce(20g) 1 bell pepper, diced (100g)
4 cloves garlic, peeled (20g) 1 lemon, sliced thin (35g)
1 tsp. ground cumin(3g) 3 tsp siracha (12g)
Juice of 1 lime (15g) 2 tsp Soy Sauce (8g)
1/2 c. fresh cilantro leaves (25g) dash of sesame oil (3g)
handful almonds, chopped (10g)
Carrots: 5 large carrots, peeled and cut (250g) green onions, to garnish (3g)
3 tbsp. butter (42g) handful pea shoots (5g)
3-4 tbsp. brown sugar (35g) salt, pepper (2g)
1. Heat oil in a cast iron pan or wok.

2. Add chicken and season with salt and pepper, toss.
3. Add diced onion, bell pepper, and lemon slices.
1. Add all of the marinade ingredients (not the chicken!) to a
4. Toss on high heat until browned.
blender. Process until smooth. If the marinade is a little thick,
5. Add in Soy Sauce, sesame oil and siracha- add in siracha
add a splash of water and re-process.
slowly and taste as you go to be sure you are not making it too
2. Put the chicken wings into a container or large freezer bag.
spicy for your personal taste.
Pour over the marinade and toss the wings through it so that
6. Add pea shoots to pan, toss, and remove from heat.
they are evenly coated.
7. Garnish with sliced green onion and nuts.
3. Marinate for at least 30 minutes, up to overnight.
8. Serve Warm.
4. When you are ready to cook, preheat the oven to 400°F.
Line a baking tray with foil.
5. Place the wings onto the tray and bake for 15 minutes.
6. Turn the oven up to 425°. Turn the chicken wings over
and return them to the oven for another 15 minutes, or until
browned.
TIPS:
Carrots Everyone loves wings.
1. Take a large piece of foil and add the carrots to the middle
of the foil. Cut the butter up a little. The sprinkle the brown
sugar over the carrots.
2. Seal up the edges really well so the butter doesn’t leak out.
3. Cook for about 3 hours on high or 5 hours on low.

Lemon Rosemary Chicken with Garlic 3. Roast for 25 - 30 minutes, or until the florets are browned and
softened, stirring half way through cooking time.
Roasted Cauliflower 4. When cauliflower is done roasting, push the cauliflower
Serving: 3 (430g/Serving) toward the center of the pan. Sprinkle with Parmesan cheese.
Prep Time: 11-14 minutes Turn oven to broil and place under broil for a few minutes to
melt the cheese. Serve hot.
Nutrition Facts
Calories: 444 Fat: 26g TIPS: Great flavor with the chicken. Marinate
overnight if you are a planner.
2 tbsp. fresh rosemary, chopped (15g)

Zest of one lemon (5g)
3 cloves of garlic, roughly chopped (15g)
2 tsp salt (2g) Lemony Chicken Kebabs with Tomato
1/4 tsp black pepper (1g) Parsley Salad
1 tbsp. olive oil (14g) Serving: 2 (453.5g/Serving)
2 tbsp. lemon juice (20g) Prep Time: 12 minutes
Nutrition Facts
4 cloves garlic, peeled and crushed (20g)
1 red onion, cut into ½ inch (100g)
Cauliflower
1 large head of cauliflower, (400g) 3 tbsp. fresh lemon juice, divided (30g)
1 clove garlic, minced (5g) 1 tbsp. minced garlic, divided (10g)
3 tbsp. olive oil (42g) 1 1/2 tsp dried oregano, divided (3g)
1/2 tbsp. dried parsley (5g) 3/4 tsp salt, divided (1g)
salt and black pepper, to taste (2g) 3/4 tsp black pepper, divided (1g)
1/4 tsp. dried thyme leaves (optional) (2g) 3 tbsp. extra-virgin olive oil, divided (42g)
1/4 c. shredded Parmesan cheese (15g) 1 lb. boneless skinless chicken breasts (456g)
1. Add the first 5 ingredients into a food processor and pulse 2 c. fresh parsley leaves (50g)
until well ground. Add the 1 tbsp. of olive oil and pulse again. 2 c. chopped cherry tomatoes (30g)
2. Cover chicken thighs with the mixture and allow to marinade
for 1 hour or overnight. 1. Combine lemon juice, garlic, oregano, salt, and pepper in
3. Preheat oven to 350°F. Heat 2 tbsp. olive oil in an oven a bowl. Add olive oil, stirring with a whisk. Reserve half of the
safe skillet on medium high to high heat. As soon as the oil is mixture for the salad.
shimmery hot, pat dry the chicken thighs with paper towels and 2. Add chicken to the remaining half; marinate in refrigerator for
lay them down in the pan. Sear the thighs without moving them 30 minutes (or up to 10 hours).
for 3-5 minutes or until nicely browned. Turn the thighs over in 3. Thread chicken onto skewers, discard marinade. If you are
the pan. Remove the pan from heat. looking for some re-usable skewers, these are some good ones.
4. Place garlic cloves and onion wedges in between the chicken 4. Heat 1 tbsp. olive oil in a skillet over medium high heat. Add
thigh pieces in the pan. Place in the oven and cook for 20 skewers; cook 3-4 minutes per side, or until done. Remove from
minutes or until chicken is cooked through heat.
5. Combine parsley and tomatoes, add reserved vinaigrette; toss
Cauliflower to coat. Serve chicken with salad.
1. Preheat oven to 450. In a large bowl, combine the cauliflower
florets, olive oil, garlic, dried parsley, salt, pepper, and dried
thyme. Stir to combine.
TIPS: Easy meal that is packed with protein.
2. Dump mixture onto a large baking sheet in an even layer, be
sure not to overcrowd the cauliflower.

Meatloaf with Maple 2. Allow to cool slightly. In a food processor or blender whip
sweet potatoes until smooth.
Whipped Sweet Potatoes 3. Meanwhile, combine half and half, butter, maple syrup and
Serving: 8 (302g/Serving) cinnamon in a small saucepan over low heat. Heat through.
Prep Time: 25 minutes 4. Add butter mixture to sweet potatoes.
5. Transfer to a baking dish. Cover to keep warm.
Nutrition Facts
Calories: 385 Fat: 10g TIPS: EYou can for sure have leftovers for this
Carbs: 34g Protein: 25g dish. Make it on the weekend so the leftovers can be a
“go to” meal for the week.
1 lbs. lean ground beef (456g)

1 lbs. hot turkey sausage (456g)
1 onion, diced (100g)
2 green bell peppers, diced (200g)
2oz fresh basil, chopped (56g)
2 eggs (100g)
MealFit Chicken Salad
2 cloves garlic, minced (10g) Serving: 6 (171g/Serving)
Prep Time: 13-17
1 tbsp. salt (5g)
¼ tsp pepper (1g) Nutrition Facts
Whipped Potatoes Carbs: 8g Protein: 28g
2 lbs. sweet potatoes, peeled and cut into chunks
¼ cup low fat milk 1 rotisserie chicken, shredded (316g)
2 Tbsp. maple syrup 4 stalks celery, chopped (100g)
2 Tbsp. butter 2 granny smith apples, cubed (200g)
½ tsp cinnamon 1 c. fresh Italian parsley, chopped (25g)
1 head romaine lettuce, (400g)
1. Preheat oven to 375°F. 1/4 tsp black pepper (1g)
2. Heat sauté pan over medium-high heat and, when it is hot,
1/4 tsp salt (1g)
add the oil and garlic. Cook until the garlic is toasted, then
remove from heat. 1 egg (50g)
3. While the garlic is toasting, combine the remaining 1 tbsp. apple cider vinegar (14g)
ingredients in a large mixing bowl. Pour toasted garlic and 1/4 tsp. salt (1g)
olive oil into bowl and mix well until uniformly combined. 1 c. extra virgin olive oil (219g)
4. Line a sheet pan with foil, then divide meat mixture into two
equal portions and form them into loaves.
1. Make paleo mayonnaise: Blend egg, vinegar, salt on high
5. Place pans in the preheated oven and bake for 50 minutes.
power, and pour in olive oil slowly while blending, until
Then, take the oven to 425°F for 10 additional minutes making
mayonnaise is thick.
the total cook time 60 minutes.
2. In large bowl, combine chicken, celery, apples, parsley, and
6. Remove the pans from the oven and allow to rest for 10
mayonnaise.
minutes before slicing.
3. Stir in, salt, and pepper and toss to combine.
4. Serve over lettuce.
Whipped Potatoes
1. In a saucepan or Dutch oven add enough water to cover the
sweet potatoes. Bring to boiling. Add sweet potatoes. Cover TIPS: I loved this. This can be eaten as a meal
the pan and cook sweet potatoes until fork tender, about 25- by it self or paired with a Sweet potato.
30 minutes.

Mexican Meatballs
1. Pre-Heat oven to 375

Nutrition Facts 2. Place the pork rinds in a food processor and blitz into a
Calories: 472 Fat: 25g powder/flour.
Carbs: 15g Protein: 51g 3. Chop 1/4 of the bunch of cilantro and add it to a large mixing
bowl with the meat, spices, egg and pork rinds, and mix well.
4. Divide the mixture up into 1 oz. balls. Heat olive oil in a sauté
1 lb. of mushrooms (456g) 1 red bell pepper (100g) pan over medium-high heat and add the meatballs to the pan
1 lb. ground beef (456g) 1 tsp salt (2g) as you roll them.
5. Turn the meatballs occasionally as you prepare the
1 bunch of cilantro (25g) 1/2 tsp garlic powder (1g)
vegetables.
1 egg (50g) 1/2 tsp ground cumin(1g) 6. Sear the outside of the meatballs, once brown on the outside
3 zucchini (150g) 1/8 tsp cinnamon (1g) bake for 8-10 min
2 handfuls pork skins (50g) 1/4 tsp chipotle powder (1g) 7. Cut the zucchini in quarters the long way and remove the
seed portion from half of the quarters
8. Slice your mushrooms, and chop one red bell pepper
9. Add the veggies to same pan the meatballs were in. Salt
and stir the veggies occasionally. They will become watery for
a bit, but then the moisture will reduce and the veggies will
TIPS: If you have kids get them to help form caramelize
them. They will love it. These we a HUGE hit with our 10. Top veggies with meatballs. Garnish with a sprig of cilantro
MealFit READY people. and serve.

Sweet and Salty Chicken Thighs with
Fried Cabbage
Prep Time: minutes
Nutrition Facts
1½ tbsp. apple cider vinegar (15g)

1½ tbsp. tamari or soy sauce (15g)
1½ tbsp. maple syrup (15g)
½ tsp pepper (1g)
Salt to taste (1g)
Cabbage
4 slices of Bacon (40g) Tilapia Tostadas
1 Head Cabbage, Sliced (400g) Serving: 6 (242g/Serving)
1/4 cup Butter (56g) Prep Time: 15 minutes
1 tsp Salt (1g)
1/4 tsp Pepper (1g) Nutrition Facts
1. Combine the apple cider vinegar, tamari, maple syrup and
ground pepper in a small bowl. Set aside.
2. Use a paper towel to pat the chicken thighs dry. Season with
salt. 4 tilapia fillets (342g)
3. Heat the cooking oil in a large skillet set over medium-high
1 pkg. of French Onion Soup Mix (56g)
heat.
4. When the oil is shimmering, add the chicken thighs. When 1 pkg. of Ranch Seasoning mix (28g)
they begin to turn brown and crispy (after about 3-4 minutes), 1/2 cup chopped cilantro (25g)
flip them over and brown them on the other side. 1/3 cup sour cream (76g)
5. Pour over the maple syrup mixture and bring it to a boil. 1/2 jalapeno chopped (5g)
6. Turn down the heat slightly and let the maple syrup mixture 1 tablespoon fresh lime juice (10g)
boil and reduce, while you flip the chicken thighs every minute
1 1/2 cup shredded cabbage (225g)
or so (to ensure they are completely coated in the glaze).
7. When the chicken thighs are cooked through and the maple 1 cup peeled and grated carrots (110g)
mixture is thick and syrupy, remove the chicken from the heat 1/2 cup thinly sliced red onion (75g)
and serve. 8 tostada shells (480g)
Cabbage 1. Coat baking sheet with cooking spray.

1. Cook the Bacon in a large non-stick pan, with a lid, until 2. Mix the ranch and soup mix together in a bowl.
crispy. Crumble and set aside. 2. Using the same pan, add the 3. Put fish on a baking sheet, and drizzle with olive oil
Cabbage, Butter, Salt and Pepper. Stir, cover and let simmer 20 4. Season fish with onion and ranch mix.
minutes until the Cabbage is tender. 3. Return the Bacon to the 5. Roast at 450° until opaque in center, 8 to 10 minutes.
pan and stir into the Cabbage, heat through. 6. In food processor, blend cilantro, sour cream, jalapeno, and
lime juice
TIPS: Use 2 different Pans and do this at the 7. In bowl, toss cabbage, carrots, and onion; divide among
same time. tostada shells.
8. Top each with a piece of fish and crème mixture.

Wings, Pineapple, and Peppers
Nutrition Facts
20 Chicken Wings (1400g)

1 Pineapple (300g)
3 Poblano Peppers, (200g)
2 Onions, Large Julienne (200g)
2 tbsp. Olive Oil (28g)
1 tbsp. Salt (10g)
2 tsp Black Pepper (4g)
3 tbsp. Chili Powder (30g)
1 tsp Cumin (2g)
2 tsp Garlic Powder (4g)
½ tsp White Pepper (1g)
½ tsp Cinnamon (1g)
1. Combine chicken wings, spices (less ½ of Chili Powder, ½ the

Salt, and ½ the Black Pepper) and Olive Oil in a bowl, mix well
with your hands or a spoon and marinate for 15 minutes, or up
to 24 hours.
2. Preheat oven to 400° F
3. Line two half-sheet pans with tin foil and spread wings evenly
throughout.
4. Disperse pineapple, peppers and onions among the wings
and bake for 20 Minutes
5. Remove from oven and turn wings, pineapple and veggies,
then apply secondary seasoning of remaining Chili Powder, Salt
and Pepper.
6. Return to oven for 15 additional minutes.
TIPS: Some of the best wing you will ever

taste.

100 MACRO FRIENDLY RECIPES| DINNER | 30
DINNER

Bacon Wrapped Cream Cheese Stuffed 5. Rub a small amount of olive oil onto a baking pan or spray
with nonstick spray and poor the veggies onto the pan.
Chicken with Roasted Sweet Potatoes and 6. Roast for about 40-45 minutes or until the veggies are done to
Brussels Sprouts your liking.
7. Place the veggies in a serving bowl and toss with 1-2
tablespoons red wine vinegar to taste. Garnish with fresh thyme
if you want. Eat hot!
Nutrition Facts
TIPS: Wonderful dish that is easy. Super easy.
6 Boneless skinless chicken thighs (600g)

4 tbsp. cream cheese (60g)
Bell Pepper Nachos
1/4 cup Pepper Jack cheese,(25g) Serving: 4 (305.5g/Serving)
2 tbsp. green onion, chopped(10g)
8 pieces of bacon (80g)
Nutrition Facts
Veggies Calories: 475 Fat: 24g
1 lb. Brussels sprouts, trimmed (456g) Carbs: 19g Protein: 50g
1 large sweet potato (456g)
2 cloves garlic, smashed (10g)
4 boneless skinless chicken breasts (400g)
1/3 c. olive oil (73g)
1 tsp cumin (2g)
1 onion, chopped (100g)
1/4 or 1/2 teaspoon garlic salt (1g)
2 cloves garlic, minced (10g)
1 tsp salt (2g)
1 tsp. chili powder (2g)
pepper to taste (1g)
1 tbsp. red wine vinegar (10g)
1/2 tsp. cumin (1g)
fresh thyme, to garnish (5g)
1 c. salsa (259g)
4 bell peppers (400g)
1. Mix together softened cream cheese, chopped green onions
and shredded pepper jack cheese. Put 1/4 of this mixture into Guacamole (20g)
the middle of each piece of chicken.
2. Starting at the long side, roll chicken thigh up, keeping the 1. Start by boiling your chicken until it is cooked through. Once
cheese mixture to the middle. it is cooked, shred it and set aside.
3. Wrap 1-2 slices of bacon around the chicken thigh. Place on 2. In a large skillet, sauté garlic and onion in olive oil.
baking sheet and back for 30 minutes at 375. 3. Once onion begins to brown, add shredded chicken to skillet.
4. Broil topside for about 5 minutes to fully brown and crisp 4. Season chicken with chili powder, cumin, and salt and pepper.
bacon. Turn each thigh over and broil for another 3 minutes or 5. Remove from heat and add salsa.
so to crisp up the bottom side. 6. Preheat oven to 350.
7. Cut each pepper into 3 chip-like sections.
Veggies 8. Stuff pepper with chicken mixer and place on a baking sheet.
1. Preheat your oven to 375.Trim the Brussels, cut any large ones 9. Bake 10-15 minutes. Or if you have a smoker, throw them on
in half, and add to a large bowl. there for about 10-15 min.
2. Peel your sweet potato and chop into 1-2 inch pieces. Add to 10. Top with guacamole and serve.
the large bowl.
3. Add the garlic, olive oil, cumin, garlic salt, salt, and pepper to
taste. Stir to coat.
TIPS: If you want to grill your chicken for
more flavor, you can. This is an all time MealFit Ready
4. (Line a large sheet pan with foil if you want super easy
Favorite.
cleanup)

Brisket with Baked
Portabella Mushrooms
Serving: 6 (495g/Serving) 1. Mix all rub ingredients well in a small bowl and set aside.
Prep Time: 20 minutes Place oven rack in upper-middle position and heat oven to 275
degrees. Rub dry rub all over brisket. Place half of bacon going
crosswise in a oven safe 9 by 13-inch pan. Put brisket fat side
Nutrition Facts down on top of bacon. Lay the rest of the bacon crosswise on
Calories: 798 Fat: 59g top of brisket, wrapping it down around the sides, and tucking
any excess under. Cover pan with foil and place in oven for 4
hours.
2. Take pan out of oven. Carefully flip brisket over, fat side up.
Rub Replace foil and return to oven. Turn off heat and leave brisket in
1½ tablespoons packed light brown sugar (15g) oven 1 additional hour.
1½ tablespoons paprika (15g) 3. Pour 1 ½ Cups of the accumulated juices from brisket into
2 teaspoons dry mustard(4g) large measuring cup or a bowl. Remove bacon from brisket
2 teaspoons ground black pepper (4g) and chop into pieces. Cook bacon in medium saucepan over
2 teaspoons salt (4g) medium heat for about 5 minutes. Add onion and cook until
1 teaspoon onion powder (2g) softened, 4-5 minutes. Take off heat and add vinegar and brown
1 teaspoon garlic powder (2g) sugar. Return to heat and simmer until reduced to a syrupy
1 teaspoon ground cumin (2g) consistency, about 5 minutes.
¼ teaspoon cayenne pepper (1g) 4. Add chicken broth to juice from the brisket to make a total of 3
cups. Add to mixture in saucepan and reduce 8-10 minutes. Take
Brisket off heat and add ketchup. Mix well and strain if desired.
1 brisket roast (3 lbs) – if there is a thick layer of fat, trim 5. Cut brisket against the grain into ¼-inch slices and serve with
it down to ¼ inch (1368g) extra sauce.
1 lb. bacon (456g)
Mushrooms
Sauce 1. Preheat the oven to 375. Wipe the mushrooms with a damp
reserved bacon from cooked brisket paper towel to clean off any dirt. Dry well. Do not rinse under
1 onion, finely chopped (100g) water. Using a spoon, take out the black gills of the mushrooms.
½ cup cider vinegar (60g) Also remove the stems. Using your hands, rub oil onto the
⅓ cup packed brown sugar (30g) outside of the mushrooms.
1 ½ cups chicken broth (360g) 2. In a mixing bowl, mix together softened cream cheese, sharp
½ cup ketchup (60g) cheddar, garlic and spinach. Taste and add salt and pepper to
taste. Mix until combined. Divide cheese mixture between three
Mushrooms prepared mushroom caps (I used my hands for this!).
3 portabella mushroom caps (150g) 3. Put in the oven and cook until cheese is melted and
1 tablespoon olive oil (14g) mushroom is cooked, about 10 minutes. Transfer to a serving
4-ounces cream cheese, softened (114g) dish and serve immediately.
1 cup grated extra sharp cheddar cheese (114g)
1 clove garlic, grated or finely minced (5g)
2 cups firmly packed fresh spinach, finely chopped (60g) TIPS: There is a lot of Fat on a brisket, don’t
salt and pepper to taste (2g) freak out. Trim it off and dig in. This takes a while but its
worth it. Do this on the weekend.

Cauliflower Pizza
Nutrition Facts
Crust
1 c. cauliflower, grated (107g)
1/2 c. shredded mozzarella cheese (30g)
1 egg (50g)
1 tsp. oregano (2g)
2 tsp. basil (4g) Chicken and Pineapple Kabobs
½ tsp Garlic powder (1g) Serving: 3 (304g/Serving)
Rest of the pizza
1 c. of Mozzarella Cheese (125g)
1 c. of sliced pepperoni (125g) Nutrition Facts
1 can of tomato sauce (420g) Calories: 475 Fat: 24g
1. Boil the cauliflower, let it cool. Mash the liquid out of it.
2. Combine cauliflower with the mozzarella and egg in a
large bowl. Mix it up good and mash any of the larger bits of 3 chicken breasts (300g)
cauliflower. 2 tbsp. apple cider vinegar (28g)
3. Lay out Parchment Paper on a Baking pan. Square or 2 tbsp. Soy sauce (28g)
round is fine. Sprinkle the dough with, oregano, basil, and 1 red bell pepper (100g)
Garlic powder. 1 sweet onion (100g)
4. Bake at 450° F for 12-15 minutes. 1 Pineapple Cut Into Chunks (300g)
5. Remove the “dough” from the oven and put tomato sauce ¼ c. coconut oil (52g)
on top and sprinkle with cheese and then top with pepperoni 1 tsp. salt (2g)
6. Return the pizza to the oven. Turn the heat up to BROIL and ½ tsp. pepper (1g)
leave in until the cheese has melted and the crust is crispy. ½ tsp. garlic powder (1g)
3-5 min. ½ tsp. basil (1g)
8 bamboo skewers
TIPS: Make sure you get as much of the
1. Cut the chicken breasts into bite size pieces and put in a bowl.
moisture out of the cauliflower as you can. Here is a
Pour apple cider vinegar and soy sauce over them and let sit. At
HOW TO VIDEO.
the same time, soak the bamboo skewers in warm water for at
least 20 minutes (can also soak overnight the night before). Pour
the excess vinegar off the chicken.
2. Cut the pepper, onion and pineapple into bite size (1 inch)
cubes and once skewers are soaked, put the chicken, onion,
pepper and pineapple onto the skewers. Melt the coconut oil
and add the spices. Brush or drizzle the coconut oil mixture onto
the skewers.
3. Grill for 15-20 minutes or until chicken is completely cooked
through. Can also roast in the oven at 375 for 15-20 minutes or
until chicken is cooked.
TIPS: Cut up Veggies on your prep day and

store them in a container.

Chicken Cordon Bleu Chicken Romano with Brussel Sprouts

1 lb. chicken breast, trimmed of fat and cubed (100g) Chicken

3 tbsp. butter, salted (42g) 4 boneless, skinless chicken thighs (400g)
1 large head cauliflower (400g) ½ cup shredded Mozzarella cheese (70g)
½ cup shredded Provolone cheese (70g)
½ c. chicken broth (120g)
2 large eggs (100g)
12 oz. ham, diced (336g) 2 Tbsp. almond flour (20g)
4 oz. onion, chopped (114g) 1 cup pork rinds ground in food processor (100g)
3 oz. mushrooms, chopped (84g) ½ cup finely shredded Parmesan cheese (70g)
1 1/4 c. heavy cream (290g) 1 Tbsp. dried oregano (10g)
1/2 tsp garlic powder (1g)
1 c. Parmesan cheese, grated/divided (140g)
Salt and freshly ground black pepper (2g)
1/2 c. sour cream (115g)
3.5 oz. Swiss cheese, divided (98g) Sprouts
1 tsp. tarragon (2g) 1 lb. of Brussel Sprouts (456g)
Salt and pepper, to taste (2g) ½ cup Olive Oil (110g)
Salt and Pepper (2g)
1. Preheat oven to 350°
2. In large skillet over medium-high heat, brown chicken in 3 Chicken: 1. Preheat oven to 350 degrees. Sprinkle each side of
tbsp. butter. the chicken lightly with salt let stand at room temperature while
3. Once chicken is browned on both sides, add ham, onion you prepare the other items in this recipe.
and mushrooms to pan. Reduce heat to medium and 2. Combine Mozzarella and Provolone cheese in a bowl, set aside.
continue cooking until onions are translucent and soft. 3. In a shallow dish, whisk together flour and egg until smooth.
4. At the same time, boil the head of cauliflower (whole) 4. In a separate shallow dish, toss together Pork rinds, Parmesan
in chicken broth, in a covered pot over high heat. Boil cheese, oregano, garlic powder and 1/4 tsp pepper.
until cauliflower is fork tender. Drain chicken broth & leave 5. Pat chicken dry with paper towels. Working with 1 chicken
cauliflower in hot pot. breast at a time, dredge chicken in egg mixture coating both
5. This will allow some of the excess moisture to evaporate. sides and allowing excess to run off. Immediately transfer to
6. Once nearly all of the liquid is evaporated, fork mash the Parn and pork rind mixture and coat both sides with mixture,
cauliflower. while pressing gently to allow crumbs to adhere.
7. In medium saucepan, combine heavy cream, ½ cup 6. Transfer chicken to a plate and repeat process with remaining
Parmesan cheese, sour cream, Swiss cheese, tarragon and chicken thighs.
salt & pepper. 7. Place the chicken on rimmed greased baking sheet, Bake for
8. Bring to a small boil over medium-high heat and then 30-40 min
reduce heat to low and simmer – about 10 minutes. 8. The last 10 min pull it out and Sprinkle the Cheese on top and
put it back in the final 10 min.
Stir frequently
In a 3 quart 9 x 9casserole dish, combine cauliflower, Sprouts: 1. Pre-heat oven to 350 Cut the each Brussels Sprout
meat mixture and sauce. Once all the ingredients are well in half and place in a bowl that has a top. 2. Drizzle olive oil on
incorporated, cover the top with remaining Swiss cheese and top of all of the Sprouts. Sprinkle Salt and pepper on top. Close
Parmesan cheese. Bake for 25 minutes. bowl and Shake it up good. 3. Line Cookie sheet with Aluminum
Foil. Pour Sprouts on Foil and bake for about 25 min.
TIPS: Wonderful dish. Love making this for a TIPS: Put the Sprouts in below the chicken.
group. When you take out the chicken to put cheese on put the
sprouts on top and the chicken on the lower rack.

Chicken Zoodle Soup
Nutrition Facts
3 tbsp. olive oil, divided (42g) 1. Heat 1 1/2 tbsp. olive oil in a large stockpot over medium
1 ½ lb. boneless, skinless chicken breasts, cut heat. Season chicken with salt and pepper, to taste. Add chicken
into 1-inch chunks (684g) to the stockpot and cook until golden, about 2-3 minutes.
2. Add remaining oil to the stockpot. Add garlic, onion, carrots
salt and black pepper (2g)
and celery. Cook, stirring occasionally, until tender, about 3-4
4 cloves garlic, minced (20g) minutes. Stir in thyme and rosemary until fragrant, about 1
2 onion, diced (200g) minute.
3 carrots, peeled and diced (150g) 3. Whisk in chicken stock, bay leaf and 2 cups water; bring to
4 stalks celery, diced (200g) a boil. Stir in zucchini noodles; reduce heat and simmer until
1/2 tsp dried thyme (1g) zucchini is tender, about 3-5 minutes. Stir in lemon juice; season
with salt and pepper, to taste.
1/2 tsp dried rosemary (1g)
4. Serve immediately, garnished with rosemary and parsley, if
8 c. chicken stock (1920g) desired.
2 bay leaf (10g)
2 lb. zucchini, spiralized (912g)
4 tbsp. lemon juice (40g)
TIPS: Great alternative to the traditional dish.
1 sprig rosemary (10g)
4 tbsp. chopped parsley leaves (40g)

Cilantro Lime Fajitas
Nutrition Facts
Calories: 586 Fat: 43g TIPS: Nutrition information is
calculated with lettuce wraps not tortillas.
Honey Lime Vinaigrette

2 limes juiced (50g)
2/3 c. cilantro (12g)
2 garlic cloves(20g)
2 tbsp. honey (20g)
1/2 c. light olive oil do not use extra virgin (52g)
2 tbsp. white vinegar (20g)
1 tsp. salt(1g)
Chicken Marinade
1/2 c. cilantro (8g)
2 limes, juiced (50g)
2 tsp. coarse salt (4g)
2 garlic cloves (10g)
1 tsp. cumin (2g)
1 tsp. chili powder (2g)
1/4 c. olive oil (26g)
Fajitas
6 chicken thighs, cut into strips (600g)
3 large colored bell peppers, cut into strips (1 green,
1 yellow, 1 red or orange) ((300g))
1 onion sliced in strips (100g)
2 heads romaine lettuce or 8 tortillas (800g)
1 cup shredded Cheddar cheese (140g)
4 tbsp. sour cream (64g)
Avocado, sliced (50g)
3/4 c. cherry tomatoes, halved (100g)
1. Place all ingredients for the vinaigrette in a food processor or 6. Heat a large sauté pan to high.
blender and blend together until the garlic is well chopped and 7. Add the vegetables (do not add the marinade) to the hot
ingredients have emulsified. Refrigerate. pan and cook quickly, tossing with tongs or a spatula until the
2. Place all ingredients for the marinade in processor or blender veggies are still crisp, but golden brown in spots. Remove from
and puree until garlic is finely chopped. pan and keep warm.
3. Pour 1/2 of the marinade into a bowl or Ziploc bag and add 8. In the same pan on high heat, add the chicken and marinade
chicken to the marinade. and cook for 2-3 minutes, or until chicken is fully cooked and
4. Pour the other half of the marinade into another bag or bowl slightly caramelized.
and add the sliced onion and peppers to it. 9. Toss with the vegetables then wrap in tortillas or in Romaine
5. Let the chicken marinate overnight or for several hours, leaves.
if possible. You can also skip letting it marinate and use it 10. Sprinkle with cheese and sour cream
immediately. It will still taste great! 11. Drizzle with the cilantro lime vinaigrette.

Crispy Parmesan Pork with Spinach Salad Crockpot Beef and Broccoli

2 teaspoons tangerine zest (4g) 1 lb. boneless, beef chuck roast, (456g)
1/4 cup tangerine juice (26g) 1 c. beef broth (240g)
1/4 cup olive oil (26g) 1/2 c. soy sauce or liquid aminos (70g)
1 small red onion sliced (60g) 1/3 c. dark brown sugar (40g)
4 boneless pork loin chops (456g) 1 tbsp. sesame oil (14g)
1/2 cup slivered almonds (70g) 3 garlic cloves, minced (15g)
1/2 cup Parmesan cheese (70g) 2 tbsp. cornstarch (20g)
1 -10 oz bag baby spinach (280g) 4 tbsp. sauce (40g)
2 c. frozen broccoli florets (144g)
1. In a large bowl, mix the tangerine zest and juice
2. Whisk in 2 tablespoons oil; season with salt and pepper 1. Use a Crockpot Bag and line your crock pot
add the onion. 2. In the insert of the crockpot, whisk together beef broth, soy
3. Let the onions marinade. 30 min to overnight. sauce/aminos, dark brown sugar, sesame oil, and garlic.
4. Season the pork with salt and pepper. 3. Gently place your slices of beef in the liquid and toss to coat.
5. Using a food processor, grind the almonds and Parmesan 4. Turn crockpot on low and cook for 6 hours.
to the texture of fine breadcrumbs. 5. When done, in a small bowl, whisk together cornstarch and
6. Place in a small bowl. In another shallow bowl, add some cooking liquid to create a slurry, pour into crockpot, stir to mix
water. well. Toss in your broccoli florets cook on low for an additional
7. Dip the pork in the water then in the nut mixture, pressing 30 minutes to thicken up the sauce.
to adhere. In a large nonstick skillet, heat the remaining 2
tablespoons olive oil over medium high heat. TIPS: Classic Asian dish make in the Crock
8. Add the pork and cook until golden and cooked through, pot.
3 – 4 minutes per side.
9. Remove pan from heat and let the pork rest 3 minutes. Add
the spinach to the marinated onions; toss to coat. Serve with
the pork.
10. If you need to add some more dressing to the salad just
add some vinegar and oil.

Crockpot Cashew Chicken with Bacon
Wrapped Asparagus
Nutrition Facts
1/4 c. arrowroot powder (30g)

1/2 tsp. black pepper (1g)
2 lbs. chicken thighs, cut into bite-size pieces (912g)
1 tbs. coconut oil (10g)
3 tbsp. soy sauce (30g)
2 tbsp. rice wine vinegar (20g)
2 tbsp. ketchup (20g)
1 tbsp. sugar (10g)
2 minced garlic cloves (10g)
Crockpot Chicken Cacciatore
1/2 tsp. minced fresh ginger (1g) Serving: 6 (405g/Serving)
1/4-1/2 tbsp. red pepper flakes (5g) Prep Time: 5 minutes
1/2 c. raw cashews (70g)
Nutrition Facts
Asparagus Calories: 293 Fat: 9g
1 bunch of asparagus (200g) Carbs: 12g Protein: 40g
½ lb. of bacon (228g)
olive oil (20g)
salt (1g) 2 lbs. of boneless skinless chicken breasts (912g)
pepper (1g) 1/4 c tomato paste (35g)
1 large onion, minced (100g)
1. Place arrowroot powder and black pepper in a large Ziploc 2 tbsp. butter (32g)
bag. Add chicken pieces and seal; toss to thoroughly coat meat. 1/4 t of red pepper flakes (1g)
2. Remove and add to crockpot. Don’t forget your Crock Pot
1 1/2 tsp of dried oregano (3g)
Bags.
3. Mix soy sauce, vinegar, ketchup, sugar, garlic, ginger, and red 2 lb. mushrooms, quartered if large(912g)
pepper flakes in a small bowl. Pour mixture over chicken and 3 cloves of garlic, minced (15g)
toss to coat. Put lid on crockpot and cook on low for 3-4 hours. 1 can of diced tomatoes, drained (228g)
4.Stir cashews into chicken and sauce before serving. 1/2 cup of red wine (70g)
1/2 cup of chicken stock (70g)
Asparagus
1. Wash asparagus and divide them in to bunches. (You want 1 Salt and pepper to taste (2g)
bunch for as many pieces of bacon that you have.) Spaghetti Squash (50g)
2. Hold one of the bunches (2-4 Asparagus) with one hand and
wrap 1 slice of bacon around the bunch, starting at the bottom 1. Add all the ingredients to the crock pot.
and working your way to the top of the bunch. 2. Stir to combine.
3. Place all the bunches of asparagus on a cookie sheet and 3. Cook on low for 7 hours.
drizzle olive oil on top. Season with salt and pepper. 4. You can eat it like a stew or serve over pasta or spaghetti
4. Bake on 400 for about 20-25 min. squash noodles.
TIPS: Easy dish. Prep is quick. Longest part is TIPS: Pasta not included in the nutrition
getting every thing out of the fridge and pantry. calculation.

Crockpot Chicken White Bean Soup Crockpot Chipotle Tacos and Cabbage Slaw
Serving: 4 (758.75g/Serving) Serving: 5 (524.8g/Serving)
Prep Time: 8-10 minutes Prep Time: 7-9 minutes

4 boneless, skinless chicken thighs (400g) 2 lbs. beef chuck (912g)

8 c. chicken broth (1920g) 1 large onion, thinly sliced (100g)
4 Carrots (200g) 3 cloves garlic, chopped (15g)
2 stalks celery, chopped (200g) 2 tbsp. canned chipotles in adobo (20g)
1 onion, chopped (100g) 3/4 tsp dried oregano (2g)
1 c. dried navy beans (238g) 2 bay leaves (20g)
2 dried bay leaves (20g) pinch of salt, to taste (1g)
salt and pepper to taste (2g) 3 cups thinly sliced cabbage (1020g)
1/2 c. orzo (105g) 3 radishes, halved and thinly sliced (30g)
1/4 cup chopped fresh cilantro (4g)
2 tbsp. fresh lime juice (20g)
1. In a crockpot, combine the chicken, broth, carrots, celery, 12- 4 in. corn tortillas (480g)
onion, beans, bay leaves, 1 1/2 tsp salt, and 1/2 tsp pepper.
2. Cover and cook until the beans and vegetables are tender and
1. In the crockpot, toss together the beef, onion, garlic,
the chicken is cooked through, on low for 7-8 hours or on high
chipotles, oregano, bay leaves, and 1 tsp salt.
for 4-5 hours.
2. Cover and cook on low for 7 to 8 hours.
3. 20 minutes before serving, discard bay leaves and shred the
3. Before serving: Shred cabbage, slice radishes and cilantro,
chicken with 2 forks.
and juice limes.
4. If the slow cooker is on low, turn it to high. Add the pasta,
4. Toss together with 1/4 tsp salt.
cover, and cook until tender, 15-18 min.
5. Warm tortillas for a few minutes per side in a skillet (or wrap in
a wet paper towel and microwave for 30-60 seconds).
TIPS: Never done a pasta on MealFit. 1st time 6. Transfer the beef to a medium bowl and shred.
for everything. Kids and wife killed this. Did not get a 7. Fill the tortillas with the beef and slaw.
picture.
TIPS: Made these for a party and everyone,
kids and adults loved them.

Crockpot Enchilada Stew Crockpot Peppered Turkey Chili

2 lbs. Boneless Skinless chicken thighs (912g) 2 lbs. Ground Turkey (912g)
1 onion, chopped (100g) 1 Onion, large dice (100g)
1 green bell pepper, chopped (100g) 3 Zucchinis, large dice (300g)
1 (4oz) can of chopped jalapenos (114g) 3 Poblano Peppers, large dice (300g)
1 (4oz) can of chopped green chilies (114g) 2 Green Bell Peppers, large dice (200g)
2 Tbsp. coconut oil (32g) 2 Red Bell Peppers, large dice (200g)
1 (14oz) can of diced tomatoes (392g) 7 Chiles, large dice (245g)
1 (7 oz) can tomato sauce (196g) 1 Bulb Garlic, peeled and smashed (25g)
3 garlic cloves, minced (15g) 2 tbsp. Salt (20g)
1 tablespoon cumin (10g) 1/2 c. Chili Powder (50g)
1 Tbsp. chili powder (10g) 2 tbsp. Ground Cumin (20g)
2 tsp dried oregano (4g) 2 28oz. Cans Crushed Tomatoes (1568g)
Salt and pepper, to taste (2g) 1 8oz. can tomato paste (228g)
Bundle of cilantro, to garnish (5g) 4 tbsp. honey (56g)
1 avocado, to garnish (50g) 4 tbsp. olive oil (56g)
1. Add your chicken thighs to crockpot and top with all the other 1. Place the garlic and olive oil in the bottom of the crockpot.
ingredients. (Make Sure you use a Crockpot Liner)
2. Cook on low for 8-10 hours or high for 6-8. 2. Add turkey and break in to chunks with a spoon.
3. After it’s done cooking, use tongs to pick at the chicken to 3. Add salt, chili powder, ground cumin and garlic.
shred it in with all the ingredients. 4. Combine onions, peppers, chiles and zucchini in a large bowls
4. Top with cilantro and some avocado. and toss until mixed well.
5. Pour veggie mixture over turkey.
6. Pour tomatoes and honey over turkey and veggies and stir
TIPS: Don’t let the meal cook too long. Even lightly to combine.
though it’s in the Crock Pot it can overcook. 7. Cook on high for 8-10 hours.
8. Allow to cool for a bit, stir to incorporate all ingredients and
break up turkey further.
TIPS: Cutting everything up takes the most

time. Recruit some help to do the chopping.

Crockpot Sweet and Sour Chicken Crockpot Taco Soup

8 Boneless skinless Chicken Thighs (800g) 1 lb. ground turkey sausage (456g)
1- 12oz. bottle Kikkoman Sweet & Sour Sauce (336g) 1 lb. ground chicken (456g)
1- 20oz. can Dole Pineapple Chunks (560g) 2 tbsp. taco seasoning (20g)
1 onion, chopped in ½″ – 1″ pieces (100g) 1 onion, diced (100g)
2 green Bell Peppers, chopped in ½″ – 1″ pieces (200g) 2-14½oz cans diced tomatoes (812g)
2 Cups of Jasmine rice (350g) 1-15oz can black beans (420g)
2 ½ Cups of Chicken Broth made with Better than 1-15oz can white chili beans (420g)
Bullion. (600g) 2-15oz cans red chili beans (840g)
1 10¾oz can tomato soup (301g)
1. Put in Crock Pot liner. 4 cups water (944g)
2. Pour Pineapple Juice only from can into crockpot, then
2 tsp dried oregano (4g)
add chicken. Set drained Pineapple Chunks aside.
3. Cook chicken in crockpot on High for 3 hours 2 tsp ground cumin (4g)
4. After 3 hours, drain juices from crockpot 2 tsp garlic powder (4g)
5. Remove chicken, and cut into cubes, then transfer Salt, pepper and cayenne pepper to taste (2g)
chicken back to crockpot. Optional: shredded cheese, sour cream, etc.
6. Mix together Sweet & Sour Sauce, drained Pineapple
Chunks, Chopped Onions & Chopped Peppers, stir well.
1. Brown sausage and ground chicken with onion, sprinkling
7. Pour mixture over chicken, stir all together in crockpot,
with taco seasoning while cooking.
and cook on High for 30 more minutes
2. Drain and transfer to slow cooker with remaining ingredients
8. Serve over cooked Rice and ENJOY!
(except garnish).
3. Mix well, cover and cook on low for 4-6 hours.
4. Serve warm with desired optional toppings.
TIPS: If you don’t want to use the Jasmine TIPS: This is Soup. You can make it as thin or as
rice, you can use Cauliflower rice. thick as you like based on the amount of water you add.

Crockpot Tennessee Roast Eggplant and Sweet Potato Lasagna

3 lbs. chuck roast (1368g) 1 small eggplant (80g)

1oz. packet of dry ranch seasoning mix (28g) 1 large sweet potato (100g)
1 oz. packet of dry au jus gravy mix (28g) 1 lb. lean ground beef (456g)
6 tbsp. butter (cut into tabs) ((96g)) 1 can fire roasted tomatoes (or diced tomatoes) ((228g))
¼ cup water (60g) 1/2 red onion, diced (50g)
5-6 pepperoncini peppers (100g) 2 cloves of garlic, diced (10g)
dash of freshly ground black pepper (1g)
Roasted Carrots and Green Beans dash of sea salt (1g)
1 lb. carrots - peeled, sliced (456g) 2 c. of fresh baby spinach (60g)
1 lb. green beans – trimmed (456g) 1 c. low fat mozzarella cheese (125g)
¼ cup olive oil - divided (60g)
2 tablespoons Greek Seasoning (32g)
1 teaspoon salt - divided (2g) 1. Place your onions and garlic in a skillet over medium heat.
Sauté until onions are translucent. Then add in the ground beef
½ teaspoon pepper - divided (1g)
and cook until browned.
2. Add in your fire-roasted tomatoes and mix together well.
1. Put in Crock Pot liner. Cook on medium heat for about 5-10 minutes. While the meat
2. Add ¼ cup water in the crockpot, then put the roast in. sauce is cooking, use your knife to peel and slice your eggplant
3. Sprinkle the dry packets over the roast. and sweet potato. Make sure they are thin slices. Then place
4. Place the butter on top of the roast and add the your eggplant slices in the bottom of a baking dish, covering the
pepperoncini peppers around the roast bottom and slightly overlapping.
5. Cook on low for 8 hours 3. Then start layering. Layer 2: Meat sauce Layer 3: Baby Spinach
6. Shred and serve with the gravy. Layer 4: Sweet Potato (covering the spinach and slightly
overlapping) Layer 5: Meat Sauce Layer 6: Baby Spinach Layer 7:
Side Eggplant (covering the spinach and slightly overlapping) Layer
1. Pre-heat oven to 425. 8: Meat Sauce Layer 9: Baby Spinach Layer 10: Sweet Potato
2. Using one large bowls fill with carrots, and green beans. (covering the spinach and slightly overlapping) Layer 11: Fresh
3. Drizzle with half of the ingredients: olive oil, Greek Mozzarella Cheese.
seasoning, salt and pepper. 4. Bake covered at 400 degrees F for 45 minutes or until the
4. Toss to coat and spread on to even layers on a baking sheet. cheese is slightly browned on the edges and the sweet potato
5. Place carrots and green beans in the oven and roast until is cooked through. Let stand for 10 minutes before cutting and
nicely browned: 18-22 minutes. digging in. Enjoy!
TIPS: Whole family loves this. This is a rarity TIPS: Longer prep time but a great meal to
with traditional roasts. This is juicy and moist. eat more than one day.

Eggplant and Sweet Potato Lasagna Honey Shrimp and Broccoli

2 lbs. Ground Chicken (912g) 2 lbs. shrimp, peeled and deveined (912g)
4 Hard Boiled Eggs, chopped (200g) 3 onions, small dice (150g)
2 Large Sweet Potatoes, peeled and cut into 2 lbs. broccoli, cut into large florets (912g)
2”-3” uniform cubes (300g) 1 tbsp. honey (10g)
1 Large Onion, small dice (100g) 10 cloves garlic, minced (50g)
¼ c. Garlic, minced (34g) 1 tbsp. Olive Oil (16g)
1 – 28oz can Tomato sauce (784g) ¼ c. Walnuts (25g)
1 c. Raisins (165g) Salt and pepper, to taste (2g)
2 tbsp. Olive Oil (32g) Sambal Chili Paste, for garnish (2g)
½ – 18.5oz can Sliced Green Olives (259g)
1 tbsp. Salt (10g) 1. For Broccoli: Heat water in a large stock pot until boiling.
1 tsp Black Pepper (2g) While water is heating, set up a large bowl of ice water. Once
½ tsp. Ground Red Chili Powder (1g) water boils, add the broccoli and a pinch of salt and stir.
2. Boil for 3 minutes, then strain and dump into ice bath. Spoon
1 tbsp. Italian Seasoning (10g)
to transfer broccoli straight from boiling water to ice bath. Once
broccoli has completely cooled, strain it to remove any excess
1. Preheat oven to 350. moisture.
2. Boil sweet potatoes over high heat and simmer until fork 3. For Shrimp: Heat a large sauté pan over high heat, add the
tender. Strain potatoes in a colander for 5-10 minutes to olive oil, garlic and walnuts and stir/shake pan until garlic is
allow all excess moisture to drain off. Then return potatoes lightly toasted, then add onions and season lightly with salt and
to pot and beat with a whisk until smooth or puree in a food pepper.
processor. 4. Lay shrimp out on a paper towel and season with salt and
3. While the potatoes are cooking heat olive oil in sauté pan pepper.
over high heat. Once hot, add garlic and stir for 30-60 seconds. 5. Remove pan to burner and add olive oil and shrimp,
Then add onion and continue to stir. Season chicken with salt, seasoned side down, to the pan and cook for 2 minutes. Then,
pepper and chili. Add it to onion/garlic mixture. Break up the turn shrimp and add the honey to the pan.
meat and brown. Approximately 15-20 minutes. Add tomato 6. Cook 2-3 minutes longer or until shrimp are done to your
sauce, olives and raisins. Stir until combined, then gently fold liking.
in eggs. 7. Toss shrimp one last time, set up a bed of broccoli, serve
4. Divide meat mixture into two 9” x 13” pans. Spread evenly shrimp on top and garnish with Sambal.
until compact and level. Divide sweet potato puree mixture
into the pans. Spread puree evenly over the top of the meat
mixture like you are icing a cake. Do your best to leave the TIPS: Different for MealFit, but super good.
meat mixture undisturbed. Bake for 30 minutes. Hope you enjoy.
TIPS: Don’t let the fancy pic intimidate you.

Great Hearty Dish.

Hummus Crusted Chicken and Summer Lemon Butter Chicken
Veggies Serving: 4 (364.25g/Serving)
Serving: 4 (242.75g/Serving) Prep Time: 20 minutes
Nutrition Facts
8 bone-in, skin-on chicken thighs (800g)
4 boneless skinless chicken thighs (400g) 1 tbsp. smoked paprika (10g)
1 zucchini, chopped (100g) salt and black pepper, to taste (2g)
1 yellow squash, chopped (100g) 3 tbsp. butter, divided (48g)
1 onion, chopped (100g) 3 cloves garlic, minced (15g)
1 garlic clove, minced (5g) 1 c. chicken broth (240g)
1 cup hummus of your choice (246g) 1/2 c. heavy cream (70g)
1 tbsp. olive oil (10g) 1/4 c. freshly grated Parmesan Juice of 1
1 tbsp. dry white wine (10g) lemon (25g)
1 tsp paprika (2g) 1 tsp. dried thyme (2g)
8 c. baby spinach, chopped (240g)
1. Preheat the oven to 450º. Grease a large baking dish
with cooking spray. 1. Preheat oven to 400 degrees F.
2. In a large bowl, toss the zucchini, squash, onion, garlic, 2. Season chicken thighs with paprika, salt and pepper, to taste.
olive oil, and white wine together until everything is coated 3. Melt 2 tbsp. butter in a large oven-proof skillet over medium
with the oil-wine mixture. Season with salt and pepper. high heat. Add chicken, skin-side down, and sear both sides
3. Place all of the vegetables on the bottom of the baking until golden brown, about 2-3 minutes per side; set aside.
dish in an even layer. Lay the four chicken thighs over 4. Melt remaining tbsp. butter in the skillet. Add garlic, and
the vegetables. Spread the hummus evenly on top of the cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in
chicken. Sprinkle the chicken with paprika. chicken broth, heavy cream, Parmesan, lemon juice and thyme.
4. Bake for 25-30 minutes, until the chicken is fully cooked 5. Bring to a boil; reduce heat, stir in spinach, and simmer until
and the vegetables are tender. the spinach has wilted and the sauce has slightly thickened,
about 3-5 minutes. Return chicken to the skillet.
6. Place into oven and bake until completely cooked through,
about 25-30 minutes.
7. Serve immediately.
TIPS: This is a great dish. Love the flavor of

the cream and the spinach.

Lettuce Wraps with Zucchini Fries crumbs that haven’t stuck can fall away. Place the breaded
zucchini onto the prepared baking sheet.
Serving: 8 (300g/Serving) 6. Bake the zucchini in the preheated oven until the fries are
Prep Time: 13-16 minutes golden and tender, about 20-25 minutes.
Nutrition Facts TIPS: This is one of my wife’s favorite meals.

2 lbs. ground chicken (912g) Honey Shrimp and Broccoli

2 tbsp. olive oil (20g) Serving: 3 (620g/Serving)
1 tbsp. minced garlic (10g) Prep Time: 15 minutes
2 tbsp. of fresh ginger finely chopped (20g)
2 c. sliced mushrooms (150g) Nutrition Facts
1 head of lettuce (400g) Calories: 384 Fat: 8g
Soy Sauce and cayenne pepper to taste (5g) Carbs: 39g Protein: 42g
Fries
1 1/2 c. Italian bread crumbs (187g) 1 lb. ground beef (412g)
1/2 c. grated parmesan cheese (70g) ½ medium onion (50g)
1/2 tsp. Tonys Chacheres Seasoning (1g) 1 garlic clove, minced (5g)
3 (9 inch zucchini peeled) ((500g)) 2 c. water (472g)
1/2 c. butter melted (113g) 1 (16oz.) can tomato paste (448g)
½ (15oz) can diced tomatoes (210g)
1. Place olive oil in skillet on medium heat. 2 tbsp. fresh basil, chopped (20g)
2. Once oil is warm add garlic and ginger and let cook for a ¾ tsp. salt (1g)
couple of minutes. Do not allow garlic to burn. ½ tsp. garlic powder (1g)
3. Add ground chicken and begin to cook. When the chicken ½ tsp. dried oregano (1g)
is cooked through, add sliced mushrooms to the meat. (If
¼ tsp. ground black pepper (1g)
you like your mushrooms cooked down more then add them
sooner. If you like them to have a little more texture, then add 1 bay leaf (5)
them later.) 1 large zucchini, sliced lengthwise (100g)
4. Once meat is browned and mushrooms are to your liking 3 c chopped fresh spinach (90g)
then drain the meat/mushroom mixture. Then add as much
soy sauce and cayenne pepper, as you would like. 1. Brown the ground beef and onion in a frying pan.
5. Once the meat mixture is done take your head of lettuce 2. Combine the remaining ingredients except for the zucchini
and peal off a bowl size piece, fill it with the meat mixture, eat and two cups of the spinach. Stir.
it like a taco and enjoy 3. Bring the beef, onions and tomato mixture to a boil and let
simmer for one hour. Add a bit more basil near the end of the
Fries hour.
1. Preheat an oven to 425 degrees F. 4. Assemble your lasagna by placing a layer of zucchini slices
2. Line a baking sheet with aluminum foil lightly greased with on bottom of pan, add a layer of spinach and then a layer of
olive oil. meat sauce. Repeat.
3. Cut the peeled zucchini in half lengthwise. Slice the zucchini 5. Bake on 350 for 20 min.
into pieces that looks like Fries.
4. Combine the bread crumbs, cheese, and seasoned salt on
a plate.
TIPS: Different for MealFit, but super good.
5. Dip the zucchini fries into the melted butter, then press into
Hope you enjoy.
bread crumbs. Gently toss between your hands so any bread

Orange Chipotle Chicken and Paleo Sweet Potato Chili
Sweet Potatoes Serving: 8 (431.25g/Serving)
Serving: 5 (203.2g/Serving) Prep Time: 13-17 minutes
Nutrition Facts
2 lbs. lean ground beef (912g)
3/4 cup orange marmalade (240g) 1 red onion, chopped (100g)
1/2 Tbsp. abodo sauce from canned chipotle’s (8g) 1 tsp. minced garlic (2g)
½ Tbsp. Apple cider vinegar (8g) 1 large can (29.5 oz.) can tomato sauce (826g)
3 sweet potatoes, cut into wedges (300g) 2 c. petite diced tomatoes, with juice (450g)
2 tablespoons olive oil (28g) 3 c. beef stock (720g)
4 large chicken drumsticks (400g) 3 carrots, chopped (150g)
1/3 cup almond flour (32g) 5 small sweet potatoes, peeled and cubed (250g)
2 bay leaves (10g)
1. In bowl, whisk the first 3 ingredients (Marmalade, adobo, ½ tsp. thyme (1g)
and Vinegar. 2 tsp. salt (4g)
2. Reserve 1/3 cup sauce 1½ tsp. black pepper (3g)
3. On a foil lined baking sheet, brush potatoes with olive oil
2 tbsp chili powder (20g)
4. Season chicken, toss in flour, then brush with sauce
5. Arrange Chicken on baking sheet with potatoes Dash of oregano (1g)
6. Roasts at 475° for 15 minute Dash of red pepper flakes (1g)
7. Turn chicken; brush again.
8. Roast until juices run clear when pierced with a knife, 18-20 1. In a large saucepan, brown ground beef, onions and garlic.
more minutes. Drain off the fat.
9. Serve with reserve sauce. 2. Add the remaining ingredients to the saucepan. Mix well,
bring to a boil and simmer for about 30 minutes or until the
sweet potatoes and carrots are cooked through.
TIPS: This is your new alternative to chili.

SOOOOO GOOOD !!!.

Pizza Stir Fry Pork Baked Chicken with Creamed Spinach
Serving: 5 (275.6g/Serving) Serving: 6 (417g/Serving)

10 oz. of pre-sliced pepperoni (280g) 1 -5 oz. bags of plain pork rinds (140g)
1/2 lb. ground Italian sausage (228g) 1 container of fried onions (200g)
1 zucchini (100g) Olive oil (16g)
1 yellow squash (100g) 2 tsp. salt (4g)
1 c. sliced mushrooms (145g) 3 tbsp. Grass Fed butter(42g)
2 c. fresh spinach (60g) 6 drumsticks (450g)
1 large onion (100g)
Optional: black olives and banana peppers (20g) Creamed Spinach
Spices: 1 tbsp. each of Italian seasoning and garlic 1 tbsp. unsalted butter (14g)
powder (20g) 1 medium yellow onion, chopped (75g)
2 cloves garlic, roughly chopped (10g)
Optional: 1 c. pasta or pizza sauce (200g)
Pinch crushed red pepper flakes (3g)
1 c. Mozzarella, to top (125g)
3 (16 oz.) packages frozen chopped spinach (1344g)
Salt & fresh cracked pepper (2g)
1. Brown the sausage until cooked over medium high heat in a
large skillet. (4 oz.) cream cheese, cut into six pieces (114g)
2. While cooking, dice the zucchini, squash and onion and slice ¾ c. freshly grated Parmesan (93g)
the mushrooms if not pre-sliced.
3. Add vegetables to the sausage. Sauté until starting to get 1. Melt the butter in the skillet and preheat the oven to 400.
tender. 2. Grind pork rinds and fried onions up in the food processor
4. Separate pepperoni slices and add. till they are the consistency of breadcrumbs. Add the salt to this
5. Add spinach and black olives, banana peppers or very thinly mixture.
sliced fresh peppers if using. 3. Drizzle the olive oil on the chicken and coat the chicken in
6. Cook until all are heated and spinach is wilted. Spice to taste. the pork rind mixture until all of the chicken is covered.
7. When cooked, top with pasta/pizza sauce (heat if necessary) 4. Lay one side in the melted butter for 1 min then flip the
and cheese (if using). chicken and brown the other side for 1 min.
5. Take out of the skillet and bake for 25-30 min.
TIPS: Nutrition info does not include olives, Side

banana peppers, or sauce. 1. Preheat oven to 400 F.
2. Melt butter in a large skillet over medium-high heat. Add
onions and cook until translucent, about 4-5 minutes. Stir in
garlic and red pepper flakes and cook for another minute.
3. Add one package of frozen spinach at a time to the skillet and
cook until spinach is completely thawed. Continue process
until all packages are used; this should take about 10 minutes.
4. Season with a pinch of salt and fresh cracked pepper. Slowly
stir in cream cheese and let it sit in the spinach mixture for
about 5 minutes to melt and then stir into the spinach until well
incorporated. To finish the creamed spinach mixture, stir in 1
cup Parmesan cheese.
5. Transfer creamed spinach to a 9 x 13 in. baking dish and top
with remaining Parmesan cheese. Bake in the oven with the
chicken for 30-35 minutes, or until mixture is bubbling and the
edges are golden.

Ribeye Steak with Hasselback Potatoes Salmon Veracruzana
Serving: 8 (176.25g) Serving: 4 (216.75g/Serving)
Prep Time: 14-17 minutes Prep Time: 20 minutes

4 Rib-eye steaks (800g) 4 Medium Salmon Filets (400g)

1 bottle of teriyaki sauce (200g) 1 small onion diced (60g)
4 large cloves of garlic minced (20g)
Hasselback Potatoes 3 medium tomatoes diced (240g)
3 medium potatoes (300g) 1/2 C pitted green olives sliced in half (67g)
3 strips bacon (30g) 1/3 C capers in brine drained (45g)
3 slices cheese (45g) 1/2 tsp oregano (1g)
1/4 tsp marjoram (1g)
1 bay leaf (2g)
3 tsp anchovy sauce (6g)
1/2 tsp salt (1g)
3 tsp parmesan cheese (6g)
2 Tbsp. cilantro minced (20g)
1 tsp minced garlic (2g)
lime wedges (10g)
salt and pepper to taste (2g)
parsley (for garnish) ((2g)) 1. For the Veracruz sauce, in a pot, fry the onions and garlic in
rosemary (for garnish) ((2g)) a couple tablespoons of olive oil until soft and translucent. Add
the tomatoes, olives, capers, oregano, marjoram and bay leaf.
Steaks 2. Cook over medium high heat for about 20 minutes to reduce
1. Put steaks in a Ziploc bag or airtight Tupperware type the amount of liquid and concentrate the flavors. Taste it and
container. add salt as needed.
2. Pour sauce over steaks. Let soak for 30 min. 3. To get the fish crisp and brown on the outside, you need
3. Start grill and get really HOT. to get the surface very dry, use paper towels and try to get as
4. Use tongs and place steaks on the grill for 2-3 min then flip. much moisture off the surface as possible. Start heating a pan
5. Every time you flip the steak, dip it back in the teriyaki over medium high heat.
mixture. 4. When the pan is very hot, lightly salt and pepper both sides
6. Want to go about 12-15 min total depending on how you like of the fish. Add a splash of oil to the pan and swirl to coat. Put
your steak. the fish into the pan and do not touch until it starts turning
7. Let the steak rest at least 8 minutes before you cut into it. brown around the edges and no longer sticks to the pan. Gently
flip and brown the other side.
Potatoes 5. When it’s cooked, plate the fish. Stir the minced cilantro into
1. Slice straight down into the potatoes, stopping short of the sauce. Cover the fish with the Veracruz sauce and garnish
cutting all the way through. with some spare cilantro leaves and a wedge of lime.
2. Microwave at for 5 minutes.
3. Combine olive oil, anchovy sauce, parmesan cheese and
garlic in a bowl and mix well.
4. Lay the potatoes onto an oven safe skillet. Add bacon,
anchovy mixture and cheese on top. Sprinkle with salt and
pepper. Bake for 15 minutes at 425 degrees F.
5. Sprinkle with chopped parsley and rosemary if desired.
TIPS: Dipping your steaks back in marinade

will not hurt you as long as your put them on the fire last.

Shrimp and Grits Spanish Paleo Paella

2 c. of Corn Meal (240g) 1 tbsp. Olive oil (14g)

8 c. of Water (1888g) 2 heads of cauliflower, in the food processor to a rice
2 tbsp. of Better than Bullion (20g) consistency (800g)
1 28oz jar of Mariana sauce (784g) 4 big links of chorizo, sliced (400g)
½ c parmesan Cheese (70g) 1 whole roasted chicken (316g)
3 large eggs (150g) 3 onions, chopped (300g)
2 green peppers, chopped (200g)
2 tbsp. of Butter (20g)
1 red peppers, chopped (100g)
2 lb. med RAW shrimp (912g)
4 garlic cloves, chopped (20g)
1/3 c. Feta Cheese (32g)
1 can of diced tomatoes, drained (228g)
3 slices of bacon cooked and crumbled (30g)
4 cups of chicken stock (960g)
Fresh basil (10g) 8 bay leaves (16g)
Salt and pepper to taste (2g) 2-3 tbsp. Cajun/Creole seasoning (25g)
Paprika, celery salt, salt, pepper and red pepper flakes
1. Add the 8 c. of water and Better than bullion to a pot and to taste (3g)
bring to a boil. When boiling, turn down and whisk in the grits
1/2 tsp saffron threads (2g)
until smooth.
20 shrimp, deveined (400g)
2. Pre-heat the oven to 425
3. When grits are done stir together the 4 cups of Grits, Mariana Fresh parsley, chopped (5g)
sauce, eggs and cheese. 2 lemons, cut into wedges (100g)
4. Pour this into a pie pan and bake for 1 hour
5. Let sit for 20 min when done. 1. Bring the broth to a simmer in a separate pot
6. Sauté the shrimp in the butter and bacon until pink. 2. While the broth is getting to a simmer, brown the chorizo,
7. Put shrimp and bacon in a bowl and toss with Feta, salt and then the onions and peppers, then the garlic.
pepper. 3. Add the tomatoes, bay leaves, Cajun seasoning, saffron and
8. Top the pie with the shrimp mixture and serve. other spices. Then stir in the cauliflower and hot broth.
4. Add the chicken pieces and cook until the cauliflower is
thoroughly rice-like, stirring regularly. It doesn’t take too long.
TIPS: I have had more compliments on this 5. Then stir in the shrimp until cooked (3-4 minutes).
than any other MealFit Ready dish. People loved it. 6. Serve topped with fresh parsley and generous squeezes of
lemon juice.
TIPS: A lot of ingredients but it is not very

hard. Buy the chicken at the grocery store deli.

Stuffed Chicken with Loaded Mashed Potatoes
Nutrition Facts
Stuffed Chicken Stuffed Chicken

6 Boneless Skinless Chicken Thighs (600g) 1. Pre-heat oven to 375
1 8oz – block of Cream Cheese at room temp (228g) 2. Mix the Cream cheese, basil, onion and salt and pepper and
3 Fresh Basil leaves diced super small (15g) make it into a paste.
3. Open the chicken and spread some of the paste on the inside.
¼ of a red onion in a food processor (25g)
Wrap bacon around the outside.
Salt and pepper (2g) 4. Warm a skillet and add some olive oil. Sear both sides of the
6 slices of Bacon (60g) chicken real quick. Just enough to brown the bacon a bit.
1 Tbsp. olive oil (14g) 5. Put tin foil on a cookie sheet then place chicken on it and
bake about 16-19 min. Cream cheese should start ozzing out.
Loaded Mashed Potatoes
1 large head cauliflower (400g) Loaded Mashed Potatoes
1 tbsp. cream cheese, softened (16g) 1. Bring a large pot of water to a boil over high heat.
2. Cut cauliflower into small pieces. Add to the pot and boil for 6
¼ cup grated Parmesan cheese (31g)
min, or until well done.
¼ tsp. minced fresh garlic (1g)
3. Drain well, but do not let cool. Place cauliflower in a colander
¼ tsp. better than bullion (1g) and use a heavy bowl to press the excess water out.
1⁄8 tsp. black pepper (1g) 4. Using a food processor, pulse the hot cauliflower with the
1⁄4 cup shredded Cheddar cheese (31g) cream cheese, Parmesan, garlic, better than bullion, and pepper,
4 strips cooked bacon, cut into small pieces (40g) until almost smooth.
½ tsp. chopped chives, for garnish (1g) 5. Stir in Cheddar cheese and bacon bits. Serve hot, topped with
3 tbsp. butter, if desired (42g) butter and chives, if desired.

Stuffed Flank Steak with 1. Preheat oven to 425F.
2. Using a meat mallet, even out the thickness of the steak,
Kicking Green Beans aiming for 1/4 to 1/2 inch thick.
Serving: 4 (482.5g/Serving) 3. In a large bowl, add egg yolk and lightly whisk with a fork. Add
Prep Time: 14-17 minutes spinach and pork rinds, mixing with the egg. Finish off by tossing
in the mozzarella and sun dried tomatoes until all ingredients
are thoroughly mixed.
Nutrition Facts 4. Top butterflied steak with cheese stuffing, spreading it out
Calories: 547 Fat: 33g evenly. Leave a 1-inch border along the edges of the steak clear
Carbs: 19g Protein: 44g of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt
and pepper to taste.
5. Roll the steak tightly and tuck in any stray pieces.
1 1/2 lbs. flank steak butterflied (684g) 6. Using cooking twine, snugly loop & tie along the steak in
2 tbsp. Pork Rinds (32g) 2 inch intervals. String should be snug enough to slightly
1 egg yolk (50g) compress meat but not so tight it begins to cut into the steak.
1 1/2 c. mozzarella cheese shredded (186g) 7. Place on a baking sheet and drizzle with olive oil and use your
1 c. spinach frozen pkg - thawed, rinsed, and well fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4
drained (30g) tsp garlic on top of the steak.
1/2 c. sun dried tomatoes roughly chopped (115g) 8. Bake for 35 minutes, then set oven to broil and cook for
1/2 tsp garlic salt divided (1g) another 5-10 minutes, to taste. Let rest for 15 minutes, exposed
1 pinch pepper to taste (1g) to air and undisturbed, before serving.
Cooking twine (optional) Green Beans
1. In a small bowl mix together soy sauce, rice vinegar, sugar,
water, corn starch, salt, and pepper; set aside.
Kicking Green beans
2. In a wok or large skillet, add oil over medium high heat for
1 lb. green beans, (456g)
30 seconds. Add garlic, green onions, and 1 tsp red pepper
2 green onions, chopped thinly (200g) flakes. Stir fry quickly, for about 30 seconds. Add green beans
1 tsp red pepper flakes + 1/4 tsp (2g) and stir constantly until they are almost fully cooked, about 3
4 garlic cloves, minced (20g) minutes. Push green beans to the side, pour sauce into pan, stir
2 tbsp. sesame oil (20g) to distribute sauce to bottom of pan. Cook for 30 seconds over
1/8 tsp salt (1g) medium high heat; allow to come to a boil (shouldn’t take long),
1/8 tsp black pepper (1g) reduce heat to low, stir to coat green beans with sauce. Cook for
2 tbsp. soy sauce (20g) 30 more seconds.
1 tbsp. rice vinegar (20g)
1 tsp sugar (2g)
TIPS: Here is a quick video oh how to butterfly
1/4 c. water (59g)
a flank steak. Or have the butcher do it at the store.
1 tsp corn starch (2g)

Taco Spaghetti Taco Spaghetti

2 lbs. ground beef (912g) 2 lbs. lean ground beef (912g)

3 slices of bacon (30g) 3 slices of bacon (30g)
1 onion (100g) 1 onion (100g)
3 peppers (300g) 3 peppers (300g)
1 jalapeno (20g) 1 jalapeno (20g)
1 pkg. of taco seasoning (28g) 1 pkg. of taco seasoning (28g)
1 pkg. ranch mix(28g) 1 pkg. ranch mix (28g)
2 Large Spaghetti Squash (600g)
1 Large Spaghetti Squash (300g)
Olive oil (20g)
Olive oil (20g)
1 tsp. salt (2g)
1 tsp. salt (2g)
1 tsp. garlic salt (2g)
1 tsp. garlic salt (2g)
For the spaghetti Squash
For the spaghetti Squash 1. Pre-heat the oven to 375
1. Pre-heat the oven to 375 2. Cut the spaghetti squash down the middle from stem to
2. Cut the spaghetti squash down the middle from stem to bottom and scoop out the seeds.
bottom and scoop out the seeds. 3. Drizzle with olive oil and sprinkle with salt and garlic Salt.
3. Drizzle with olive oil and sprinkle with salt and garlic Salt. 4. Place both halves of the squash cut side down on a baking
4. Place both halves of the squash cut side down on a baking pan and bake for about 35-45 minutes.
pan and bake for about 35-45 minutes. 5. When done. Take a fork and scrape down the flesh and it will
5. When done. Take a fork and scrape down the flesh and it will make noodles.
make noodles. 6. Cut up bacon into pieces & fry.
6. Cut up bacon into pieces & fry. 7. Dice all the veggies (shred in food processor if you have one).
7. Dice all the veggies (shred in food processor if you have one). 8. When the bacon is almost done, add the veggies in the pan
8. When the bacon is almost done, add the veggies in the pan with the bacon.
with the bacon. 9. Add taco seasoning and ranch mix to the raw ground beef.
9. Add taco seasoning and ranch mix to the raw ground beef. 10. Brown the ground beef for about 6-8 min.
10. Brown the ground beef for about 6-8 min. 11. Take the plated “noodles” and combine them with the meat
11. Take the plated “noodles” and combine them with the meat and stir to combine.
and stir to combine.
TIPS: Hispanic meets Italian. Great Combo. TIPS: Hispanic meets Italian. Great Combo.

100 MACRO FRIENDLY RECIPES| SNACK | 54
SNACK

Ants on a Log
Nutrition Facts
3 celery stalks (100g)

3 tbsp. Almond butter (48g)
25 Raisins (25g)
1. Slice the celery stalks.

2. Fill the hollowed-out center of each stalk with almond butter.
3. Sprinkle raisins on top.
TIPS: Super easy Snack. Great for the kids.
Apple Coconut Pudding Apple Pie MealFit Bar


1-14 oz. can full-fat coconut milk (392g) 2 c. dates, pitted (350g)
2 apples, peeled and chopped (200g) ½ c. raw macadamia nuts (70g)
1 vanilla bean (10g) ½ c. dried apples (70g)
2 tbsp. coconut oil (20g) ¼ c. raw almonds (35g)
1/2 tsp. cinnamon (1g) 2 tbsp. coconut oil, melted (27g)
2 tbsp. cinnamon (20g)
1. Pour coconut milk into a small saucepan. Add chopped 1. Put dates, macadamia nuts, apples, and almonds in a food
apples, coconut oil, and cinnamon. processor.
2. Halve the vanilla bean and scrape the tiny black seeds of the 2. Pulse until mixture is in small chunks and transfer to a small
goodness out. Add to the saucepan. bowl.
3. Simmer for about 30 minutes until the apples are soft. 3. Add all remaining ingredients and mix well.
4. Puree in the blender until smooth. 4. Flatten out on parchment paper and form into bars.
5. Refrigerate until chilled and the pudding is set. 5. Place in the refrigerator and let cool.
TIPS: This has healthy dessert written all TIPS: Great quick snack. Kids will love this
over it. one.

Banana Choco-Malt
Serving: 1 (644g)
Nutrition Facts
1 1/2 cups almond milk (342g)

Bacon & Guacamole Sammies 1 medium banana, frozen or fresh (70g)
1/2 cup crushed ice (100g)
2 dates (20g)
2 tbsp. almond butter (32g)
2 tbsp. cacao powder (32g)
Nutrition Facts 1 tsp golden flaxseeds (16g)
Calories: 120 Fat: 12g 1 cup baby spinach (30g)
Carbs: 3g Protein: 6g Sprinkle of cacao nibs and unsweetened coconut,
to garnish (2g)
4 strips bacon (40g) 1. Combine all ingredients except cacao nibs and coconut in a
4 tbsp. guacamole (64g) high-speed blender.
2. Blend until smooth.
1. Break bacon strips in half. 3. Sprinkle garnishes on top, and enjoy immediately!
2. Put 1 tbsp. of guacamole on one half of the bacon and top
with the other half of the bacon slice.
3. Repeat with the other bacon slices and enjoy.
TIPS: Great low carb snack!
Cinnamon Honey Walnuts

Nutrition Facts TIPS: Quick

Calories: 304 Fat: 30g and easy. Something
Carbs: 8g Protein: 7g you can take with you.
1 lb. walnuts (454g)

1 tsp. cinnamon (2g)
1 tbsp. honey (16g)
1. Preheat oven to 350.

2. Heat the honey and cinnamon on the stove, then mix
thoroughly with the walnuts.
3. Spread the walnuts on a baking sheet and toast in the oven
for 20 minutes.

Goblin Deviled Eggs Grilled Fruit Skewers with
Serving: 12 (91g/Serving) Honey Yogurt Sauce
Nutrition Facts
Calories: 151 Fat: 11g Nutrition Facts
Carbs: 2g Protein: 11g Calories: 160 Fat: 0g
1 dozen eggs, hard-boiled (600g)
4oz goat cheese (114g) 1½ cups ripe pineapple chunks (247.5g)
pinch of cayenne (2g) 1⅓ cups green grapes (112g)
salt (1g) 2 large ripe, firm plums (100g)
3 Tbsp. mayo (48g) 8 wooden skewers
2 green onions, sliced very thin (100g) 6oz. Greek plain yogurt (170g)
approx. 8oz bacon (228g) 2 Tbs. honey (32g)
1 Tb. lemon juice (16g)
1. While the eggs are boiling, cut your bacon into thin strips
(widthwise) and crisp them up in a sauté pan over medium heat. 1. Skewer the fruit, alternating pineapple, grapes and plum on
2. When the eggs are done, peel & cut them all in half each skewer.
(lengthwise). Scoop the yolks out into a medium bowl. 2. In a small bowl, combine the yogurt, honey and lemon juice.
3. Whisk together the yolks, goat cheese, mayo, cayenne and salt. 3. Preheat a grill to medium-high and oil the grill’s surface.
4. Using a small spoon, scoop some of the mixture back into the Place the fruit skewers onto the grill and cook until grill marks
egg white. have formed and the fruit softens slightly, 3-5 minutes per side.
5. With a spatula, smooth the top and sprinkle with bacon and 4. Serve each skewer with about 2 tbsp. of the honey-yogurt
green onions. sauce.
TIPS: Great snack to fix in advance and have TIPS: Great Snack for the kids…or the adults.
for the week.
Guacamole Deviled Eggs

Nutrition Facts
4 eggs, hard-boiled (200g)

1 avocado (50g)
2 tsp. hot sauce (4g)
1 tsp. lemon juice (2g)
salt and pepper to taste (2g)
1. Peel hard-boiled eggs and cut in half length-

wise. Spoon out yolks into a small bowl.
2. Mash yolks with avocado, hot sauce and lemon TIPS: Great as
juice. Season with salt and black pepper to taste. a snack or for a party.
3. Refill egg whites with the yolk mixture.

MealFit Cherry Cookie Pickle Roll Up

1 c. almonds (143g) 8 slices lunch meat (100g)

1 c. dates (147g) 4oz cream cheese (112g) TIPS:
1 c. dried cherries (102g) 8 medium dill pickles (200g) Love these.
1/8 tsp Tony Chacheres (1g)
1. In your food processor, mix together fruit and nuts until a
sticky, workable dough is formed. 1. Lay lunch meet in stacks of two on a hard surface.
2. Being careful not to wreck the texture, shape into six equal 2. Throw cream cheese in the microwave for 15 seconds to
sized bars, and wrap in plastic wrap. soften it up.
3. If you’re in a hurry, you can shape the dough into eight to 3. Season the Cream Cheese with the Tony Chacheres
twelve balls instead. 4. Spread 1oz of cream cheese onto each stack.
5. Place a pickle directly in the center of each. Roll up around
TIPS: They should keep in the refrigerator for a the pickles and cut each roll into four equal parts.
week or freezer in an airtight container for up to a month.

Pumpkin Spice Smoothie Shrimp-Stuffed Avocadoes
Serving: 1 (395g) Serving: 4 (84g/Serving)

half a frozen banana (50g) 2 large avocadoes, (150g)

1/3 c. pumpkin purée (81g) 1 ½ c. small pre-cooked salad shrimp, rinsed (150g)
1/4 heaping tsp. pumpkin pie spice (1g) 1 tbsp. lemon juice (16g)
1 tsp of honey or pure maple syrup (5g) 1 tbsp. onion powder (16g)
1 c. almond milk (228g) 1 tsp. pepper (2g)
optional: vanilla protein powder (30g) 1 tsp. paprika (2g)
1. Put all ingredients in the blender. 1. Combine shrimp, lemon juice, onion powder and black
2. Pulse until smooth. pepper in a small bowl.
3. Serve cold. 2. Spoon the mixture onto each avocado half, spreading
4. Sprinkle cinnamon on top if you like. generously.
3. Sprinkle paprika on top of each before serving.
TIPS: Protein Powder not included in TIPS: Avocado and shrimp is an amazing
nutrition information. combo. Gotta try this.

Stuffed Cherry Tomatoes
Nutrition Facts
Calories: 285 Fat: 23g TIPS: This one will take a minute, but it is
totally worth it.
20 large cherry tomatoes (200g)

8 pieces of bacon, cooked and crumbled (80g)
1/2 c. cream cheese (115g)
2 tbsp. finely chopped spinach (10g)
1 1/2 tbsp. grated parmesan cheese (24g)
dash of salt (1g)
1. Cut the top of each tomato off (just a small slice).

2. Scoop out the pulp and seeds and set aside.
3. In a bowl, combine the remaining ingredients and mix.
4. Spoon filling into each tomato.
5. Keep refrigerated, serve and enjoy!
Tuna Tomatoes
Nutrition Facts
Calories: 204 Fat: 8g TIPS: Another low carb snack that is super
good.
1 small can tuna, (114g)

Lemon juice from 2 wedges (10g)
1/2 small red onion, diced (25g)
1/2 c. diced red bell pepper (30g)
1 tbsp. chopped parsley (10g)
½ avocado (25g)
½ jalapeño, diced (10g)
2 large tomatoes (200g)
1. Open can of tuna, drain it, and place in a bowl.

2. Stir in lemon juice.
3. Add bell pepper, onion, jalapeño, avocado, and parsley.
4. Salt and pepper to taste.
5. Cut the top off the tomatoes. Scoop out the middle of the
tomato and put tuna inside.

100 MACRO FRIENDLY RECIPES| DESSERT | 62
DESSERT

Apple Nachos Chocolate Bacon Smoothie
Serving: 8 (75g)/Serving) Serving: 2 (237.5g/Serving)

4 Apples (400g) 1 c. canned coconut milk (228g)

1 Tbsp. Fresh lemon juice (16g) 1 tbsp. cocoa powder (16g)
4 Tbsp. almond butter (64g) 1 tbsp. honey or maple syrup (16g)
½ c. chocolate chips (87.5g) 1 banana (100g)
¼ c. unsweetened Shredded Coconut (15g) 4 strips of cooked regular bacon (40g)
¼ c. sliced almonds (17.5g) 6-9 ice cubes (75g)
1. Slice apples and toss with the lemon juice in a large bowl 1. Combine all ingredients in a blender.
2. Arrange apples on a plate and drizzle with almond butter. 2. Pulse to desired consistency.
You can use a pastry bag to drizzle the almond butter if you are 3. Serve cold.
feeling fancy.
3. Sprinkle with shredded coconut, chocolate chips, and sliced
almonds.
TIPS: If you Freeze the banana before you do

TIPS: This has Super Bowl Snack written all not have to use as much ICE. You can always add some
over it. protein powder.
Cheesecake… Kinda
Serving: 1 (166g)
Nutrition Facts
½ c. plain Greek yogurt (142g)

4 tsp cheesecake instant pudding mix (16g)
1 tsp Peanut Butter (8g)
1. Mix all the ingredients together in a bowl. (you can add the
instant pudding mix to taste if wanted. You will have plenty of
pudding mix left over)
2. The mixture will thicken and get a cheesecake like texture.
3. It is ready to enjoy! You can either eat this out of the bowl,
or if you are feeling fancy, you can serve in separate bowls
topped with crushed walnuts or fresh fruit.
TIPS: You will be amazed at how good this is.

Chocolate Banana Soft Serve Chocolate Snack Cakes
Serving: 1 (122g) Serving: 8-10 (100.2g/Serving)

1 frozen banana (100g) 10 dates, pitted (200g)

1 tbsp. half and half (16g) 1 c. of unsweetened applesauce (255g)
1 ½ tsp. peanut butter (or another nut butter if 3 eggs (150g)
you prefer) ((4g)) 1/2 c. coconut oil (70g)
1 tsp. cocoa powder (2g) 2 tsp. vanilla extract (4g)
1/2 c. Almond flour (48g)
1. Combine all ingredients in blender 1/2 c. unsweetened cocoa powder (59g)
2. Puree until smooth. 1 tsp. baking soda (2g)
3. Serve cold. 1/2 tsp salt (1g)
4. Optional: top with additional toppings like sliced almonds or 1/2 c. strong brewed coffee (114g)
fresh fruit.
1. Preheat oven to 350
TIPS: Pretty Easy. 2. Place the dates in a food processor and pulse until completely
pureed.
3. Add applesauce and continue to pulse until pureed and
combined with the dates.
4. Add the fruit purée to the bowl of a stand mixer, or in a bowl
and use a hand mixer and add the eggs, vanilla, coconut oil and
coffee and mix on low-medium speed until well combined.
5. Combine the dry ingredients in a separate bowl.
6. Slowly add the dry ingredients into the wet ingredients and
mix on low-speed, scraping down the sides, until you have a
smooth batter.
7. Grease an 8×8 glass pan with coconut oil, pour in the batter
and smooth it with the back of a spatula.
8. Bake for 30-35 minutes or until a toothpick stuck in the
middle comes out clean.
TIPS: Great snack or dessert. Worth the time.

Coconut Lime Energy Bites Dark Chocolate Nut Clusters

3/4 cup almonds (107.25g) 1 c. plus 3 tbsp. melted dark chocolate (190g)
1/4 cup cashews (35.75g) Dried cherries (10g)
1 1/2 cups pitted Medjool dates (250g) 1 1/2 c. whole almonds (214.5g)
Zest of 3 limes (30g) Handful of coconut shavings (10g)
Juice of 3 limes (30g)
Pinch of salt (1g) 1. Line a baking sheet with parchment paper.
2. Start melting dark chocolate pieces in a pan on low heat; it
1/3 cup unsweetened coconut flakes (20g)
won’t take long to melt.
3. If you want a sweet cherry taste, throw a handful into the pot
1. Place the almonds and cashews into a blender or food once chocolate has melted.
processor and pulse to finely chop. 4. Place a teaspoon of melted chocolate on parchment paper.
2. Add the dates, salt, lime zest and juice. 5. Top with a small handful of almonds.
3. Blend until the mixture starts to clump together. 6. Drizzle almonds with one tablespoon melted chocolate and
4. Transfer to a bowl and scrape down the sides with a spatula. top with coconut.
5. Use your hands to form small round balls, rolling in your 7. Repeat process with remaining almonds and chocolate until
palm. your pan is full.
6. Roll each ball in the coconut flakes to coat. 8. Transfer to refrigerator for about 10 minutes to chill and
remove them when firm. They’ll be ready to enjoy right away!
TIPS: Store in an airtight container in the
refrigerator for up to a week.
Frozen Yogurt Trail Mix Bars

Nutrition Facts
2 cup Greek yogurt (570g)

5 strawberries, chopped (80g)
1/2 c. chopped almonds (71.5g)
3/4 c. granola (91.5g)
1. Mix all ingredients in a bowl.

2. Line a pan with foil.
3. Spread yogurt mixture into pan.
4. Cover with plastic wrap and place in freezer until frozen.
5. Remove from freezer, let thaw for 5 minutes, cut into bars.
6. Store in an airtight container in the freezer.

No Bake Cookies Rolled Dates

1/3 cup honey (113g) 8 dates (pitted) ((192g))

1 1/2 Tbsp. cocoa (24g) ½ cup unsweetened shredded coconut (30g)
1/3 cup coconut oil or butter (67g) scoop of Vanilla Protein Powder (30g)
1/3 cup almond butter (80g)
1 tsp vanilla (2g) 1. Place dates in your food processor and run it for about 2-3
minutes (until dates have broken down and have created a
2 cups unsweetened coconut (120g)
paste-like texture).
2. Add in 3 tablespoon of shredded coconut to the food
1. Put honey, cocoa, and coconut oil (or butter) in a medium processor. Process for about 1 more minute.
saucepan over medium-high heat. 3. Place the rest of the unsweetened shredded coconut in your
2. Bring mixture to a boil. Boil for 1 minute and immediately small bowl; set aside.
remove from heat. 4. Using your hands, grab about 1/6 of the date-coconut mixture
3. Stir in the almond butter and vanilla until it is incorporated. and create a small ball.
4. Stir in coconut. 5. Dip the small ball in the plate that contains the shredded
5. Scoop by the spoonful onto wax paper or parchment paper coconut. Make sure the small ball gets covered completely by
and put in the fridge until hardened and set. coconut.
6. Repeat steps 4-5 until all date-coconut mixture has been
utilized.
7. Makes 6 rolled dates.
TIPS: Protein powder not included in

nutrition calculations.

100 Recipes To Make Easy Life

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MACRO FRIENDLY

100 MACRO FRIENDLY RECIPES| BREAKFAST | 5

Nutrition Facts Nutrition Facts

8 slices bacon (200g) 8 eggs (400g)

TIPS: Want to have Breakfast for dinner but

100 R MACRO FRIENDLY ECIPES| BREAKFAST | 6

Sauce 1. In a mixing bowl, combine egg, banana, and flour

TIPS: Have fun with this one, this can be one

100 MACRO FRIENDLY RECIPES| BREAKFAST | 7

Nutrition Facts Nutrition Facts

4 8in. flour tortillas (192g) 1 lb. turkey sausage (228g)

TIPS: I love these things re-heated. Make 4-5

100 R MACRO FRIENDLY ECIPES| BREAKFAST | 8

Nutrition Facts Nutrition Facts

1 tsp. coconut oil (7g) 10- 10 inch tortillas (600g)

TIPS: Make these on the weekend and you

100 MACRO FRIENDLY RECIPES| BREAKFAST | 9

Nutrition Facts TIPS:

Cinnamon Roll Shake

Nutrition Facts TIPS: Protein

8 oz. whole milk (228g)

1. Add milk, protein powder, pudding, cinnamon, and vanilla to

100 R MACRO FRIENDLY ECIPES| BREAKFAST | 10

1/2 c. raw walnuts (70g)

Extra Toppings Nutrition Facts

100 MACRO FRIENDLY RECIPES| BREAKFAST | 11

Nutrition Facts Nutrition Facts

2 lbs. ground beef (912g) 5 eggs (250g)

TIPS: Great Low Carb Snack or great

100 R MACRO FRIENDLY ECIPES| BREAKFAST | 12

Nutrition Facts Nutrition Facts

1 peach, pitted &diced (100g) 3 slices of bacon (75g)

100 MACRO FRIENDLY RECIPES| BREAKFAST | 13

1 lb. breakfast sausage (456g)

1. Preheat oven to 350°F.

1. Heat the oven to 350.

TIPS: Great Meal to make on the weekend

100 R MACRO FRIENDLY ECIPES| BREAKFAST | 14

2 medium tomatoes (200g)

1. Preheat the oven to 350.

Warm Almond Butter Apple

1 apple, any kind (100g)

1. Dice the apple into a cereal bowl, peeled if you prefer.

100 MACRO FRIENDLY RECIPES| BREAKFAST | 15

100 MACRO FRIENDLY RECIPES| LUNCH | 17

Nutrition Facts Nutrition Facts

¼ cup lime juice 2 tbsp. olive or coconut oil (28g)

TIPS: Great dish to make up a lot of and eat

100 MACRO FRIENDLY RECIPES| LUNCH | 18

100 MACRO FRIENDLY RECIPES| LUNCH | 19

Nutrition Facts Nutrition Facts

1 tbsp. coconut oil (14g) 4 c. rotisserie chicken, shredded (260g)

TIPS: You can use Almond butter if you are

100 MACRO FRIENDLY RECIPES| LUNCH | 20

Nutrition Facts TIPS: Both of these turned out

1. Season chicken with salt and pepper

100 MACRO FRIENDLY RECIPES| LUNCH | 21

Nutrition Facts Nutrition Facts