WANT TO JUMPSTART YOUR WEIGHT LOSS JOURNEY? Macro Friendly Cookbook

Sheet Pan Chicken Fajitas

Chicken: We like to use chicken in our fajitas, but you could use steak or shrimp too. . . . Bell peppers: I use a mixture of red, green and yellow bell pepper. Feel free to use pepper color of choice. . . Fajita seasoning: To make it easier, I use store bought fajita seasoning…however you could make your own too. . . Oil: I use about 2 tablespoons of olive oil for these chicken fajitas. The oil helps the fajita seasoning to stick to the chicken and veggies. . . Tortillas: We typically use flour tortillas, but corn tortillas work great too. You could even serve the chicken fajitas over a bed of rice If you want a low carb option, try making lettuce wraps with Romain lettuce. . . Optional toppings. Sliced avocado or guacamole

BAKED TERIYAKI CHICKEN BOWL

I'm all about recreating our favorite take out dishes at home. It’s a lot easier than you think and is more healthy and cost effective. I’ve recreated a few of our other favorites too, like sweet and sour chicken, fried rice and instant pot orange chicken. Yum! CALORIES: 192KCAL | CARBOHYDRATES: 19G | PROTEIN: 23G | FAT: 3G | SATURATED FAT: 1G | CHOLESTEROL: 60MG | SODIUM: 493MG | POTASSIUM: 500MG | FIBER: 2G | SUGAR: 9G | VITAMIN A: 2907IU | VITAMIN C: 7MG | CALCIUM: 30MG | IRON: 1MG

STUFFED SWEET POTATOES

I’m pretty sure that whoever said “eating healthy doesn’t have to be boring” was talking about this stuffed sweet potato recipe. NUTRITION CALORIES: 322KCAL | CARBOHYDRATES: 33G | PROTEIN: 20G | FAT: 12G | SATURATED FAT: 2G | CHOLESTEROL: 53MG | SODIUM: 2052MG | POTASSIUM: 640MG | FIBER: 4G | SUGAR: 11G | VITAMIN A: 18579IU | VITAMIN C: 3MG | CALCIUM: 53MG | IRON: 2MG

LEMON COCONUT ENERGY BALLS

REASONS TO LOVE THEM: No added sugar! Dates are naturally sweet, so no other sweetener is required. Packed with protein. They contain lots of protein to keep you fuller longer. No-bake. No baking required! Simply blend the ingredients and form into balls. Paleo. Add this recipe to your list of top paleo snacks. Easy, healthy and tasty! Whole30 approved. These are one of my favorite Whole 30 snacks! All ingredients are compliant. Freezer-friendly. Store in the freezer and grab one out when you need a quick, healthy snack! These lemon coconut energy balls are packed full of delicious flavor and are super healthy for you! I loved these when I was doing the Whole30 because they were about the sweetest thing I could have. They’re filled with dates, which are naturally sweet and delicious. Perfect for those who have a sweet tooth but are trying to eat healthier.

CHICKEN FAJITA BOWL RECIPE

Make-ahead chicken fajita bowls are an easy and healthy recipe for weekday lunches away from home. One of my favorite meal prep ideas! HOW TO PREP THE CHICKEN FAJITA BOWLS Cook the chicken. I start by preparing one pound of boneless-skinless chicken breasts cut into one inch pieces. When the chicken is fully cooked, I add taco seasoning for tons of flavor. By cutting the chicken into small pieces, it helps the chicken cook faster and is easy to put into lunch containers for traveling. Cook the quinoa. Next, I cooked one cup of quinoa in two cups of water on the stove-top according to the directions on the package. Once the quinoa is cooked, I added about one cup of mild salsa. You can use medium or hot depending on your heat preference. Stir together the veggie mixture. The vegetable mixture is a combination of diced purple onion, red bell pepper, canned corn and mild chopped green chilies. I just love the freshness from these components of the dish. Layer the ingredients in mason jars. I like to evenly divide the quinoa, vegetables, and chicken into 4 mason jars in that order. I like using mason jars because they are small to pack and you can heat the recipe up in the microwave in the jar. If you don’t have mason jars, you can use any container or bowl. I like to top my make-ahead chicken fajita lunch bowls with chopped fresh cilantro and sour cream. You could add cheese and more salsa if you like. These lunch bowls are full of flavor and pretty colors. I highly recommend this recipe for lunch this week! CALORIES: 379KCAL | CARBOHYDRATES: 41G | PROTEIN: 32G | FAT: 9G | SATURATED FAT: 1G | CHOLESTEROL: 72MG | SODIUM: 676MG | POTASSIUM: 963MG | FIBER: 5G | SUGAR: 5G | VITAMIN A: 1295IU | VITAMIN C: 41.6MG | CALCIUM: 49MG | IRON: 3.1MG