Super dark choc chunk HEALTH-filled cookies
I got my baking on this weekend, and I'm really loving these.
Made with almond/oat/coconut flour (gluten free).
No processed sugar, filled with nutrients & fiber, and so yummy.
I'll give credit to this recipe, which is a Keto/Paleo/Vegan Coconut Flour Chocolate Chip Cookie.
My recipe is inspired by this version, but I made some tweaks to add more protein, and nix some of the fat content. I purchased most of my ingredients at Trader Joes.
Below are my top 4 "go to" simple healthy meals. They also easily convert into lunch the next day.
No bells or whistles - just simple and nutrient filled dinners to make sure that you and your family are happy, healthy campers!
Monday: BBQ Pulled chicken sandwiches, served with a side salad
BBQ chicken: Put 2 lbs boneless, skinless chicken breast in crockpot. Cover with 1 cup of BBQ sauce. Cook on low approximately 5 hours.
Rolls: Arnold’s Sandwich Thin rolls (Toasted!), or whole grain/healthy roll of choice.
Create Sandwich: 1 toasted roll with approximately 2/3 cup pulled chicken. (chicken will easily shred). Additional toppings: tomato slices, avocado slices
Salad: Natures Promise Organic Spring Mix, slice cucumbers, tomato, red peppers, carrots. Dressing: lightly coat with olive oil & vinegar, or low cal dressing of choice.
Lower the cals: Use only 1/2 roll, or omit roll completely. Serve BBQ pulled chicken over salad.
Tuesday: Turkey Tacos, served with a side salad
Turkey meat: Coat frying pan in a little olive oil. Sautee 1 large onion, and 2 small garlic cloves until golden. Mix in 2lbs lean turkey chop meat. Cook through approximately 10 minutes. Add 28oz can tomato sauce. Keep flame going until turkey is completely cooked through. If you like spicy, add a few green chiles, or sprinkle chilli powder and/or paprika to desired liking.
Tortillas: (Aim for one that is around 100-120 calories). Stop & Shop Whole Wheat Flour (option), OR Lavish bread (I like it toasted!)
Create Taco: 2/3 cup meat, 1 tortilla.
Additional toppings: Salsa, avocado slices, diced tomatoes, black beans, low fat sour cream
Salad: same as before
Lower the cals: Use only 1/2 tortilla, or omit tortilla completely. Serve taco meat over salad.
Wednesday: Baked Chicken Pasta, serve with roasted veggies
Chicken: Cube 2 lbs chicken breast. Coat frying pan in a little olive oil. Sautee 1 large onion, and 2 small garlic cloves until golden. Mix in chicken breast until cooked through. Add 28oz can diced tomato.
Pasta: Cook approximately 4-5 cups brown rice or whole grain pasta. Drain. COMBINE Pasta and Chicken mix. Pour into baking dish. Sprinkle with a dusting of breadcrumbs and part skim mozz cheese (optional). Baked 350 for 20-30 minutes.
Roasted Veggies: Pour frozen or fresh veggie mixture (Broccoli, Cauliflower, carrots,ect) in baking dish. Lightly coat with olive oil. Sprinkle with a sea salt, pepper, garlic power. Baked 350 for about 45 minutes- 1 hour or longer depending on crispiness preference.
Lower the cals: Enjoy small portion of chicken/pasta over a nice big portion of the veggies!
Thursday: Turkey Burgers and Salad
Turkey Meat Burger: Mix 2 lbs lean ground turkey, mix with 1/4 cup bread crumbs (or panko), 1 chopped onion, 2 lightly beaten egg whites, add salt & pepper. Form into patties. Cook on grill or frying pan optional (coat pan in a little bit of olive oil).
Rolls: Arnold Sandwich Thin Rolls (toasted), or whole grain/healthy bun of choice!
Create burger: Additional toppings: Lettuce, tomato slices, avocado slices, a little bit of ketchup or BBQ sauce.
Salad: same as above.
Low cal option: Use only 1/2 roll, or omit roll completely. Serve burger over salad.