, , , , ,

Starbucks Egg Bites

Starbucks Egg Bites
Nutrition Facts
Starbucks Egg Bites
Amount Per Serving
Calories 237 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 11mg 4%
Sodium 425mg 18%
Potassium 339mg 10%
Total Carbohydrates 3g 1%
Dietary Fiber 0.3g 1%
Sugars 1g
Protein 22g 44%
Vitamin C 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Starbucks Egg Bites
Amount Per Serving
Calories 237 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 11mg 4%
Sodium 425mg 18%
Potassium 339mg 10%
Total Carbohydrates 3g 1%
Dietary Fiber 0.3g 1%
Sugars 1g
Protein 22g 44%
Vitamin C 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 375 degrees
  2. Coat the muffin pan with MCT oil.
  3. bake in 375 degree oven for 15-20 minutes
Recipe Notes

From Julie Keister

, , , , , , , , , , , , , , , , ,

Cashew Shrimp Fried Cauliflower Rice

This content is for members only
Cashew Shrimp Fried Cauliflower Rice
Nutrition Facts
Cashew Shrimp Fried Cauliflower Rice
Amount Per Serving
Calories 422 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 296mg 99%
Sodium 1569mg 65%
Potassium 561mg 16%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 11g
Protein 35g 70%
Vitamin A 21%
Vitamin C 128%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Passive Time
Servings people
Category AA
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Cashew Shrimp Fried Cauliflower Rice
Amount Per Serving
Calories 422 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 296mg 99%
Sodium 1569mg 65%
Potassium 561mg 16%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 11g
Protein 35g 70%
Vitamin A 21%
Vitamin C 128%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Whisk together the sauce ingredients and set aside.
  2. Cook 4 cups of the Caulilfower Rice according to package instructions; set aside.
  3. Heat the sesame oil in a wok (or saute pan) over medium heat. Add the mushrooms, onion and garlic. Stir and cook for a few minutes, then cover for a few minutes, then stir and cook until the mushrooms are tender and the onion is soft and translucent. Stir in the carrots and peas and saute for a few minutes longer.
  4. Add the Cauliflower Rice, and stir until combined. Continue to cook until the Cauliflower Rice is cooked to taste.
  5. Push the veggies aside and add the eggs to the empty side of the wok or saute pan. Scramble the eggs, then stir to incorporate them into the veggie mixture.
  6. Stir in the shrimp. Pour the sauce over top and stir to mix. Cook for a minute or two longer until the cauliflower "rice" is nice and tender and the shrimp is warm.
  7. Remove from heat and sprinkle with cashews and green onion, if desired.
Recipe Notes

, , , , , , , , ,

Shiitake and Chicken Sweet and Sour Stew

This content is for members only
Shiitake and Chicken Sweet and Sour Stew
There is no Nutrition Label for this recipe yet.
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time
Servings servings
Category LP FC
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Heat Zero calorie spray in a large saucepan over medium-high heat.
  2. Add chicken, garlic and pepper flakes and stir-fry two minutes.
  3. Add soy sauce and mushrooms and continue to stir-fry two minutes.
  4. Add 1-1/2 cups of the broth and vinegar and bring to a boil.
  5. Reduce heat, simmer uncovered five minutes or until chicken is no longer pink in center
  6. Combine remaining 1/4 cup broth, mixing well.
  7. Stir into stew and simmer two minutes.
  8. Stir in Bok Choy and heat through.
Recipe Notes

Modifications
If you don't like a lot of hot spice, reduce the amount of red pepper flakes.

, , , , , , , ,

Taco Seasoning

This content is for members only
Taco Seasoning
There is no Nutrition Label for this recipe yet.
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category AA
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Stir together and store in an airtight container.
Recipe Notes

Modifications
I usually use half of this amount per pound of meat. Start off with that and you can always add more.:

, , , , , , , , , , , , ,

Lemon Butter Chicken Pasta

This content is for members only
Lemon Butter Chicken Pasta
Nutrition Facts
Lemon Butter Chicken Pasta
Amount Per Serving
Calories 351 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 97mg 32%
Sodium 667mg 28%
Potassium 174mg 5%
Total Carbohydrates 44g 15%
Dietary Fiber 17g 68%
Sugars 2g
Protein 33g 66%
Vitamin A 42%
Vitamin C 34%
Calcium 15%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 25 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 25 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category AA
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Lemon Butter Chicken Pasta
Amount Per Serving
Calories 351 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 97mg 32%
Sodium 667mg 28%
Potassium 174mg 5%
Total Carbohydrates 44g 15%
Dietary Fiber 17g 68%
Sugars 2g
Protein 33g 66%
Vitamin A 42%
Vitamin C 34%
Calcium 15%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a large skillet over medium heat, heat MCT oil.
  2. Add chicken and season generously with salt and pepper.
  3. Cook until no longer pink, 10 minutes per side.
  4. Meanwhile, bring a large pot of water to a boil
  5. Cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
  6. Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion.
  7. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices.
  8. Stir in crushed red pepper flakes.
  9. Pour in 1/4 cup reserved water
  10. Return chicken to skillet, along with spinach.
  11. Gently toss until wilted, 1 to 2 minutes.
  12. Add angel hair and toss until combined. (Add more pasta water if desired.)
  13. Top with Parmesan.
, , , , , , , , , ,

Asian Pork Stir Fry

This content is for members only
Asian Pork Stir Fry
Nutrition Facts
Asian Pork Stir Fry
Amount Per Serving
Calories 517 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 1747mg 73%
Potassium 6159mg 176%
Total Carbohydrates 74g 25%
Dietary Fiber 26g 104%
Sugars 32g
Protein 61g 122%
Vitamin C 80%
Calcium 5%
Iron 73%
* Percent Daily Values are based on a 2000 calorie diet.
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Asian Pork Stir Fry
Amount Per Serving
Calories 517 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 1747mg 73%
Potassium 6159mg 176%
Total Carbohydrates 74g 25%
Dietary Fiber 26g 104%
Sugars 32g
Protein 61g 122%
Vitamin C 80%
Calcium 5%
Iron 73%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cut pork into strips. Combine in a medium bowl with soy sauce, xanthan gum, sesame oil, and red pepper flakes.
  2. Combine ginger and garlic in a small dish.
  3. Heat a nonstick large skillet over high heat. Remove from heat and spray with cooking spray.
  4. Cook pork mixture, stirring constantly, until pork is cooked through, about 2 minutes. Remove from skillet.
  5. Add MCT Oil and heat on medium for about 30 seconds. Cook ginger root mixture for 30 seconds.
  6. Add spinach and mushrooms. Cook until spinach is wilted.
  7. Add pork, vinegar and salt
  8. Cook for about 2 minutes until heated through.
Recipe Notes

Modifications
2 Hands (2 Cups)