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Shrimp Paella

2tbsp EVOO
1/2c chopped onion
1/2c chopped red bell pepper
2 cloves of garlic, minced
2c Bomba rice
5c reduced-sodium chicken broth
1/2tsp dried thyme
1/4tsp salt
1/4tsp pepper
1 large pinch saffron
1lb peeled, cooked shrimp
1c frozen peas, thawed

1) Heat oil in large skillet over medium heat. Add onion, pepper, and garlic. Stir occasionally until the vegetables are softened, about 5 minutes.
2) Add rice, thyme, salt, pepper, and saffron. Pour broth over the top and shake skillet to even out. Do not stir after this.
3) Bring to a boil then reduce to medium-low heat and cook for 15-18 minutes.
4) Remove from heat and stir in shrimp and peas.

– If you don’t like shrimp, you can use other seafood, chicken, or no meat. You can also add more vegetables.
– I used 4 cloves of garlic because that’s how I live my life – heavily garlicked!
– I got the Bomba rice and saffron from Amazon. Absolutely, positively, use Bomba rice!!!! I’m sure you can get away with other rice, but this is fantastic!

Nutrition (4 servings):
Calories: 475, Fat: 9, Carb: 47, Protein: 40

Spicy Honey Garlic Chicken

2-4 boneless skinless chicken breasts (cut into chunks)
2tsp corn starch or flour of choice
2tbsp butter
2tbsp olive oil
1/3c low sodium soy sauce
2tbsp tomato paste
2tsp sriracha
5 cloves garlic
3tbsp honey
1.5tbsp apple cider vinegar
Salt & Pepper to taste

1) In a mixing bowl combine chicken pieces with 2 teaspoon of corn starch, salt & pepper to taste and mix well.
2) Using a skillet, melt 2 tablespoons of butter and 2 tablespoons of oil over medium heat. Add chicken pieces mixed with cornstarch and cook for about 3-4 minutes, stirring few times.
3) Next, add 5 cloves of minced garlic and saute for 1 minute. Then pour in honey, apple cider vinegar, tomato paste, soy sauce, and sriracha. Stir and cook for about 2-3 minutes.
4) Remove from the heat and garnish with freshly chopped parsley. Season with salt and pepper if needed more.
5) Serve over quinoa or rice and steamed broccoli

Sweet Potato Pie Smoothie

4oz cooked sweet potato
8oz low fat milk
1 scoop vanilla protein powder (or vanilla Greek yogurt)
2tbsp maple syrup (or SweetLeaf Stevia Maple Syrup)
1/4tsp vanilla
Dash of nutmeg
Dash of cinnamon
1c ice

1) Blend and serve!

Nutrition Info:
Calories: 393, Fat: 2, Carbs: 61, Protein: 29, Sugar: 11

Valentine’s Yogurt Bark

1c vanilla Greek yogurt
6 strawberries

1) Chop up 3 strawberries in a blender and mix with 1c yogurt in a separate bowl.
2) Line an 8×8 baking dish with wax paper and spread the yogurt mixture evenly across the bottom.
3) Slice remaining strawberries and place on top.
4) Put dish in freezer for 4 hours.
5) Break into chunks and eat immediately.

Calories: 144, Fat: 0, Carbs: 19, Protein: 19, Sugar: 14

Buffalo Chicken Dip

2 large shredded chicken breasts
8oz Neufchâtel cheese
1/2c plain Greek yogurt
1/2c hot sauce

To shred chicken: put a coating of hot sauce on the bottom of a crock pot, put chicken breasts in, add another coating of hot sauce on top, leave for 3 hours on high. Shred with a fork and drain remaining liquid.

Mix all ingredients together and bake on 350 for 20 min.

For 1/6 dip:
Calories: 170, Fat: 8.5, Carbs: 4, Protein: 19

No-Bake Granola Bars

2c Quick Oats
1c peanut butter
1/4c honey
1/4c raisins
1tbsp cinnamon

Stir all ingredients together in a bowl. Shape the into a rectangle on parchment paper in 8×8 baking dish. Put in freezer for 30 minutes to harden. Cut into 16 squares or 8 large bars.

One 1/16 square:
Calories: 150, Fat: 9, Carbs: 15, Protein: 5

Apple Crumble Bars

2c almond flour
2tbsp coconut oil
2tsp vanilla
1/4tsp salt

1tbsp coconut oil
4 apples
2tbsp maple syrup (or Sweet Leaf Stevia Maple Syrup)
2tsp cinnamon

5oz walnuts
3/4c almond flour
1/4c maple syrup
1tbsp coconut oil
1tsp cinnamon
1/4tsp salt

1) Preheat oven to 350 degrees and line 8″ square baking pan with parchment paper.

2) Make the crust: in food processor, combine all crust ingredients plus 1 tablespoon of water. Pulse until the mixture forms a dough. Press evenly onto the pan. Set the food processor aside and bake the mixture for 15 minutes until golden. Let cool on a wire rack.

3) While the crust cooks, prepare the filling. Heat the coconut oil in a large skillet over medium heat. Once melted, add the apples maple syrup, cinnamon and salt and cook, stirring occasionally, until the apples are tender, about 5 minutes. Transfer to a bowl to cool.

4) Prepare the topping: place all the topping ingredients in the same food processor used for the crust and pulse until combined and crumbly.

5) Spread the apple filling over the baked crust and sprinkle with the topping. Bake for 15 to 20 minutes, until topping is golden. Let cool completely on a wire rack before lifting out of the pan and cutting into 16 bars.

Calories: 152, Fat: 12, Carb: 11, Fiber: 2, Sugar: 5, Protein: 2

Adapted from: Inspiralized

Healthier Pumpkin Spice Latte

2c Unsweetened Vanilla Almond Milk
1c brewed coffee
2tbsp canned pumpkin puree
1tbsp SweetLeaf Stevia Maple Syrup
1tbsp vanilla extract
1/2tsp pumpkin pie spice
2 Truvia packets (optional)
Cabot Light Whipped Cream

1) Brew coffee
2) Whisk together milk, spice, maple syrup, and vanilla over medium heat until warm
3) Optional: for foaminess, pour heated mixture into a blender and blend 15 seconds
4) Pour heated mixture into mug with coffee
5) Optional: top with whipped cream

Nutrition (for small muffin; 12 muffin pan):
Calories: 155, Fat: 6, Carb: 20, Fiber: 2, Protein: 2

Low Calorie Cinnamon Kodiak Cakes Muffins

2c Kodiak Cakes Buttermilk Mix
1/4tsp salt
1/2tsp baking powder
2tsp cinnamon
1/2c maple syrup (I used SweetLeaf Stevia Syrup Maple)
1/2c baking Truvia (Only if you aren’t using regular maple syrup!)
2 large egg whites
1c unsweetened almond milk
1tsp vanilla

1tsp cinnamon
1 Truvia or Stevia packet

1) Preheat oven to 350 degrees and line muffin pan with parchment paper muffin cups.
2) In a large bowl, mix together the muffin ingredients until a batter has formed.
3) Evenly pour batter into each muffin cup.
4) Sprinkle topping over each muffin cup.
5) Bake for 17 minutes, or until the muffins are firm and inserted toothpick comes out clean.
6) Let cool for a few minutes, then remove from pan to continue cooling on a rack.

Nutrition (for small muffin; 12 muffin pan):
Calories: 80, Fat: 1, Carb: 13, Fiber: 2, Sugar: 1, Protein: 5

Protein Ice Cream

1 large frozen banana
1 scoop protein powder
1tbsp powdered peanut butter
1tbsp unsweetened cocoa powder
1/2c unsweetened almond milk

Blend in food processor until smooth.

Calories: 270, Fat: 4, Carb: 34, Protein: 28, Fiber: 6, Sugar: 15