Cranberry Chicken Wraps

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Meals that are high in protein and natural fiber are the perfect way to compliment your strength training routine to achieve your fat loss goal quickly. This recipe for Cranberry Chicken Salad is a delicious way to eat lean and clean. Serve on large lettuce leaves.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 8

4 cups cooked chicken breast, cubed
1 fennel bulb, chopped
? cup roasted pistachios, chopped
? cup dried cranberries
1 Tablespoon roasted pepitas
3 Tablespoons coconut milk, canned and full fat
1 teaspoon dried, ground sage
3 Tablespoons fresh parsley, minced
dash of salt and pepper
head of Romaine lettuce

Instructions

1. Mix all of the ingredients, except the lettuce, in a bowl. Serve by spooning the chicken salad in large Romaine lettuce leaves.

Nutrition
One serving equals: 221 calories, 9 fat, 123mg sodium, 10g carbohydrates, 4g fiber, and 23g protein.

Bacon Wrapped Sweet Potato Fingers

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Here?s a tasty, spooky appetizer that?s much healthier than most appetizers while still tasting sinful and indulgent.

Best of all it is really easy to throw together and makes the house smell AHH-MAZING for when your guests walk in!

Courtesy of RealHealthyRecipes.com

What you need
Servings: Makes 40 – Nutrition is listed for 2

4 sweet potatoes
20 bacon strips
coconut oil spray

Spice blend:

1 teaspoon?sweet paprika?
? teaspoon sea salt
? teaspoon?black pepper?
1 teaspoon dried parsley
? teaspoon?garlic powder?
1 tablespoon coconut sugar

Instructions

1. Preheat the oven to 400 degrees F. Line two rimmed baking sheets with foil and top each with metal cooling racks.

2. Cut each sweet potato in half widthwise and into large fry wedges. You should have about 40 wedges.

3. Combine the spice blend in a small bowl. Place the sweet potato wedges in a large bowl and lightly spray with coconut oil. Toss with the spice blend to coat each wedge.

4. Wrap each slice of sweet potato with a piece of bacon.?Place the wrapped wedges on the prepared baking sheets on the metal racks. Bake in the preheated oven for 40 minutes, until the bacon is crispy and the sweet potato wedges are tender. Enjoy!

Nutrition
2 pieces equals: 156 calories, 8g fat, 490mg sodium, 12g carbohydrates, 2g fiber, 1g sugar, and 8g protein.

Turkey Burgers with Butternut Buns

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If you?d like to enjoy a juicy burger without the added carbs and guilt of a bun then you?re likely going to wrap it in lettuce.

Unless…

You make low-carb, high-fiber buns out of Butternut Squash!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

For the Butternut Buns
1 tablespoon?olive oil?
1 Butternut Squash
2 teaspoons fresh thyme
sea salt and white pepper to taste

For the Yogurt Sauce
? cup Plain Greek Yogurt
1 teaspoon lemon juice
? teaspoon dried garlic
? teaspoon dried dill weed
sea salt and black pepper to taste

For the Turkey Burgers
1 pound lean ground turkey
1 egg, beaten
1 teaspoon fresh garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons fresh cilantro, minced
sea salt and black pepper
1 tablespoon?olive oil

Instructions

1. For the butternut buns: Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil. Slice the neck of the butternut squash into 8 rounds about ? inch thick. Place the rounds on the prepared baking sheet, drizzle with the olive oil, and sprinkle with the thyme, salt, and pepper. Roast in the preheated oven for 25 minutes, flipping the rounds once halfway through the roasting time.

2. For the yogurt sauce: In a medium bowl, combine the yogurt, lemon juice, garlic, and dill. Season with salt and pepper.

3. For the turkey burgers: In a large bowl, mix together the ground turkey, egg, garlic, Worcestershire sauce, and cilantro; then season with salt and pepper. Form the mixture into 4 patties.

4. In a medium skillet, over medium heat, heat the olive oil. Add the patties and cook until golden and cooked through, 5 minutes per side. Serve each burger between 2 butternut squash rounds with a dollop of the yogurt sauce. Enjoy!

Nutrition
One serving equals: 455 calories, 22g fat, 257mg sodium, 16g carbohydrates, 8g fiber, 6g sugar and 35g protein.

EASY Slow Cooker Chicken

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Here?s a perfect recipe to use while meal prepping. Shredded chicken is a wonderful source of protein that can be packed with different veggies and salads for an endless combination of flavors!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 6

4 boneless, skinless chicken breasts
Dash of salt and pepper
2 cups fresh salsa
1 lime, sliced into wedges for serving

Instructions

1. Place the chicken breasts in a slow cooker and season with salt and pepper. Top with the salsa, cover and cook on high for 4 hours or on low for 6-8 hours.

2. Shred the chicken and mix into the salsa juices. Serve with lime wedges. Enjoy in tacos, enchiladas, on salad or on sweet potato or on cauliflower rice or quinoa!

Nutrition
One serving equals: 119 calories, 2g fat, 560mg sodium, 5g carbohydrates, 1g fiber, 2g sugar and 20g protein.

Spiced Tilapia

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Here?s a delicious way to serve up white fish – with lots of spice and a sprinkle of pretty garnish!

I love all of the flavor in this ultra-healthy dish. White fish can be bland or even unpleasant tasting if not properly dressed, but you won?t have to worry about flavor with this incredible spice blend.?Serve over quinoa, rice or cauliflower rice for a tasty, satisfying, fitness dinner!

Courtesy of RealHealthyRecipes.com

What you need
Servings:4

For the Spice Mix
1 tablespoon ground turmeric
? teaspoon ground cinnamon
? teaspoon?ground ginger?
pinch of?ground nutmeg?
? teaspoon sea salt
? teaspoon?black pepper?

For the Tilapia
4 (6-oz) Tilapia Fillets
2 tablespoons?coconut oil?, divided
? cup fresh cilantro
1 red bell pepper, seeded and cut into matchsticks
? cup?Unsweetened Coconut Flakes?

Instructions

1. For the spice mixture: Combine all the spice mixture ingredients in a small dish.

2. For the tilapia: Rub the spice mixture all over the tilapia fillets.

3. Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Cook two of the fillets until golden and flaky, about 3 minutes per side. Remove from the skillet and repeat with the remaining 1 tablespoon coconut oil and the remaining two fillets.

4. Top with the cilantro, bell pepper, and coconut. Serve immediately and enjoy!

Nutrition
One serving equals: 291 calories, 11g fat, 447mg sodium, 4g carbohydrates, 2g fiber, 2g sugar and 21g protein.

Cheesecake Bars

No-Sugar Boozy Cheesecake Bars

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There isn?t ANY sugar and only a few carbs per lip-smacking dessert bar so there?s nothing to feel guilty about. And of course, you know there?s a healthy dose of protein powder in the recipe 🙂 Your healthy lifestyle never tasted SO GOOD!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 20

For the Crust

2 cups Raw Pecans
? cup?Vanilla Whey Protein Powder
? teaspoon sea salt
? cup Swerve Confectioners Style
1 teaspoon?vanilla extract?
? cup coconut oil, melted

For the Cheesecake

16 ounces cream cheese, at room temperature
? cup granular Swerve
? cup Swerve Confectioners Style
2 limes, zested and juice
? cup clear tequila
2 tablespoons Cointreau
2 tablespoons cream (coconut or dairy)
2 eggs, at room temperature

Instructions

1. Preheat the oven to 350 degrees F and line a 9×9 pan with parchment paper

2. Toast the pecans in a dry skillet over medium-low heat. Cool slightly. Transfer to a food processor and pulse into a fine powder.

3. Add the remaining crust ingredients to the food processor. Pulse until fully combined and crumbly. Press into the bottom of the prepared pan.

4. Beat the cream cheese and swerve together until light and fluffy. Add in the lime juice and zest, Teremana, Cointreau and coconut cream. Mix until fully combined. Add the eggs one at a time, beating after each addition.

5. Pour the cheesecake mixture over the crust and bake in the preheated oven for 20-25 minutes. Cool completely, then place in the fridge to chill for 3 hours before cutting into bars. Garnish with thinly sliced lime and enjoy with a margarita!

Nutrition
One serving equals: 194 calories, 15g fat, 142mg sodium, 4g carbohydrates, 1g fiber, 0g sugar and 6g protein.

Roasted Chicken and Veggies

Roasted Chicken and Veggies Dinner

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Roasting a whole chicken with veggies is a wonderful meal and is much simpler to prepare than you might think. Make this recipe on the weekend and then enjoy nutritious leftovers throughout your week.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 5

3 bulbs garlic
1/4 cup olive oil
salt and pepper
4 Tablespoons coconut oil, gently melted
1 Tablespoon each minced, fresh rosemary, oregano, tarragon
1 teaspoon minced garlic
zest and juice from one lemon
4 large organic carrots, cut into 1 inch pieces
3 organic zucchini, cut into 1 inch half-moons
1 cup pearl onions, ends trimmed
1 cup Brussels sprouts, halved
1 hormone-free, organic chicken
2 cups chicken broth
1 Tablespoon coconut flour

Instructions

1. Preheat the oven to 400 degrees F.

2. Cut off the tips of each section of the garlic bulbs. Place the blubs in a small glass pan. Brush the tops with the olive oil and sprinkle with salt and pepper. Cover the pan with aluminum foil and set aside.

3. In a small bowl combine the melted coconut oil, fresh herbs, minced garlic, lemon zest and lemon juice. Set 1/3 of the mixture aside for the veggies.

4. In a large bowl combine the carrots, zucchini, pearl onions and Brussels sprouts with 1/3 of the herb mixture. Season with salt and pepper. Set aside.

5. Rinse your chicken and pat dry. Carefully slide your hand between the skin and the breast and liberally rub some of the herb mixture. Rub the rest of the herb mixture over the top of the chicken. Season the chicken with salt and pepper and tie the legs together with kitchen string. Place the chicken on a large roasting pan, and surround it with the veggies.

6. Roast the chicken and veggies for 30 minutes. Reduce the oven temperature to 350 degrees F, pour 1/2 cup of chicken broth over the chicken and veggies, and place the garlic pan in the oven off to the side.

7. For the next 90 minutes, pour 1/2 cup of broth over the chicken and veggies every 30 minutes as it cooks at 350 degrees F.

8. To see if the chicken is done, poke the tip of a sharp knife between the leg and body and see that the juices run clear. Transfer the chicken and veggies to a large platter. Add a couple of the roasted garlic bulbs to the chicken platter, reserving one for the gravy.

9. To make gravy: Pour all of the roasting pan juices into a skillet and bring to a simmer. Remove the garlic cloves from one of the roasted blubs and smash with a fork. Add garlic to skillet. Mix in the tablespoon of coconut flour, and whisk the gravy as it simmers. Cook for 10 minutes, or until desired thickness. Season with salt and pepper.

Nutrition
One serving equals: 251 calories, 14g fat, 113mg sodium, 19g carbohydrate, 7g fiber, and 17g protein

Fitness Chicken Lettuce Boats

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We love recipes like this, where the flavor and enjoyment outshine the health benefit. One bite of these Fitness Chicken Lettuce Boats and you?ll see what wemean ? the crunch, the collision of flavors and the creamy enjoyment will push all thoughts of calories and fat grams out of your mind?but rest assure that this recipe is highly healthy and will keep you on track towards your fat loss goal. Enjoy!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 6

2 small apples, cored and chopped
1 Tablespoon orange juice
3 cups roasted chicken, chopped
? cup toasted walnuts, chopped
? cup black raisins
1 (4oz) can mild diced green chiles
? cup non-fat plain Greek yogurt
? cup light, balsamic dressing
sea salt and black pepper to taste
1 head butter lettuce
red grapes ? optional for serving

Instructions

1. In a large bowl combine the chopped apples and orange juice. Mix to combine.

2. Add the remaining ingredients (save for the lettuce and grapes) and mix well. Chill, covered, for 15 minutes or until ready to serve. Use an ice cream scoop to place the chicken salad on each lettuce leaf. Garnish the plate with red grapes and Enjoy!

Nutrition
One serving equals: 224 calories, 8g fat, 140mg sodium, 15g carbohydrate, 2g fiber, and 23g protein

Beef and Broccoli Dinner

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Here?s a delicious weeknight dinner recipe that?s quick to throw together. With lots of fiber and protein, this is the type of meal that will help make your fitness goals a reality.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 6

2/3 cup coconut aminos or low-sodium soy sauce
1 1/2 Tablespoons fresh ginger, minced
4 garlic cloves, minced
1/2 cup filtered water
1/3 cup pure maple syrup, grade b
3 Tablespoons arrowroot starch
2 Tablespoon Olive oil, divided
1 bunch green onions, chopped
4 cups organic broccoli, cut into small pieces
1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips

Instructions

1. In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.

2. Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, saut? for 5 minutes. Remove from skillet.

3. Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done, about 4 minutes.

4. Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens, about 3 minutes. Serve and enjoy.

Nutrition
One serving equals: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein

Chorizo Egg Skillet

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Here?s a flavorful and exciting way to start your day! Chorizo, eggs, tomatoes and arugula are the star ingredients in this protein filled breakfast skillet. Feel free to enjoy it for dinner or lunch as well!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

2 links chorizo, casing removed
? yellow onion, chopped
15-oz can diced tomatoes
12 cherry tomatoes, halved
4 large eggs
1 cup arugula
sea salt
black pepper

Instructions

1. Preheat the oven to 300 degrees F.

2. Place the chorizo links in a medium, oven-proof, skillet over low heat. Cook until all sides of the chorizo are browned. Periodically deglaze the pan with water. Allow the chorizo to cool, remove it from the skillet, and then slice each link into 10 pieces.

3. Saut? the onion in the leftover chorizo fat until tender, about 5 minutes. Add the can of tomatoes to the skillet. Arrange the halved cherry tomatoes and slices of chorizo around the edge of the skillet. Use a spoon to create four 2-inch wells in the tomato and egg mixture. Crack each egg into a ramekin and gently pour one egg into each well.

4. Place the skillet in the oven for 10-15 minutes, until the eggs are set. Top with fresh arugula and season with sea salt and black pepper. Enjoy!

Nutrition
One serving equals: 289 calories, 20g fat, 8g carbohydrate, 2g fiber, and 17g protein.