This pudding is packed with protein, fibre and loaded with nutrients. 1 serving will keep you full for hours. It’s silky smooth and fantastic topped with berries and shredded coconut or whatever else your heart desires. You never have to feel guilty about eating pudding again!
Continue reading “THE BEST & EASIEST Low-Carb Chocolate Pudding”
Guys..I’m going to be real honest here. I pretty much lived off these burgers and basically ate the entire batch in a day. So..be warned. They are GOOD. Top them with some avocado and tomato and it would be epic! (P.S pictures were not ideal, I wasn’t planning on writing a recipe so I’d already cut into them when the photos were taken so please don’t let that deter you!!)
-1lb Ground Beef
-85g Feta Cheese
-1/2 tsp salt
-1/4 tsp pepper
-1/2-1 tbsp parsley
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 tbsp butter
-Additional Butter for frying
- Combine all ingredients in a large bowl. Use your hands to mash everything together.
- Form 5 burger patties and set aside.
- Heat a large frying pan to medium heat, melt a tbsp or more of butter and place the burgers in the pan(you can repeat steps if using a smaller pan).
- Cook COVERED for 4min on the first side then flip, turn heat to low and cook for another 4-8min or until burgers are cooked through on the second side. (It’s best to cook them low and slow after flipping if you have time!)
- Remove from pan and serve hot with avocado slices and tomato(bruschetta topping in my previous recipe would be a great addition as well!!) Enjoy!
Each burger (1/5 of recipe) is roughly 18F/0.7C/22.7P
I had this burger the other night at the strangest place…the movie theatre! YUP. I ate a delicious burger while watching the newest 50 Shades release. We were in the VIP section where they take your order, have heated seats and chairs that are basically lazy-boys. I don’t think I can ever go back to regular movie theatres guys..
BUT that’s beside the point. This burger was delicious! It had goat cheese, avocado and a bruschetta topping. The kitchen staff were wonderful in accommodating my bun-less request and the burger came out looking beautiful!
After eating it, I was positive I would have to re-make it at home considering how delicious it was and it really is a nice light alternative from eating foods heavy in cream and cheese.
This post is less like a burger recipe and more like a topping recipe, lol. But it was so good I had to share. I bought the burgers frozen (I used these) but you can make your own fresh, maybe even use some greek spices and stuff them with goat cheese…hmmm future recipe idea I think!
Anyways, here’s how to put together this delicious burger:
-Beef Burger Patty (Homemade, store-bought, your choice!)
-1-1 1/2oz thick slice of fresh goat cheese
-1/2 a small avocado(about 40-50g) sliced thinly
- 1/2 a roma tomato chopped into small pieces
- 1 tbsp(7-10g) grated fresh parmesan
- 1 tsp olive oil
- 2 tsp balsamic vinegar
- 1/4 tsp basil
- 1/8 tsp garlic powder
- salt/pepper to taste
- Optional: Green or red onion
- Mix all bruschetta ingredients together in a small bowl and refrigerate for at least 1/2 an hour to blend flavours.
- Cook burger to your desired liking.
- Place small pieces of romaine on a place to create a bed for the burger.
- Immediately top the burger with the goat cheese, avocado slices and then the bruschetta.
- Consume with a fork and knife. Simple as that!
Nutrition for the toppings (add to whichever burger you choose to use): 18F/3C(NET)/9P & 4g fibre
This doesn’t sound like much..but trust me it’s good, creamy & rich with half the fat and double the protein of regular egg salad. This makes a delicious, filling low-carb meal on it’s own or it would go great on a sandwich! You can increase or decrease the spice based on personal preference.
- 1 whole egg boiled chopped
- 1 can of tuna (about 140g) shredded
- 1 cup egg whites seasoned with black pepper and a little salt cooked like a pancake (cooked in a pan sprayed with pam over medium-low heat, flip half way through, don’t brown the egg too much, just enough!) slice into chunks and place in the fridge to chill.
- 70g ripe avocado chopped into chunks(about 1/3 of a large avocado)
- 2 tbsp 2% cottage cheese
- 2 tbsp 0% plain greek yogurt
- 1 whole Green Onion finely chopped
- Sriracha Sauce to taste
- salt/pepper to taste
In a food processor, combine 1/2 the avocado chunks, cottage cheese, greek yogurt, a little salt/pepper and some sriracha sauce to taste and mix until smooth. (If you are lazy like me, you can just mash everything together decently well with a fork, haha).
Putting it together:
In a medium bowl, combine your egg whites & egg. Before adding in the tuna, stir it into the sauce you created and then add the tuna/sauce mixture to the eggs along with the leftover avocado chunks. Mix well and sprinkle with green onion. Give it one last toss and top with additional sriracha sauce as desired. Enjoy!
Nutrition for entire recipe: 16g fat, 10g carbs, 40g protein & 5g fibre
Um, okay let me just say, don’t knock it until you try it. The richness of this
dessert ahem, breakfast was outstanding. It’s better than regular chocolate pudding plus it’s much more filling, low-carb and packed with fibre and protein. Can it get any better?
Who says you can’t have chocolate for breakfast?
- 1/2 scoop Cellucor Red Velvet Cake Batter Whey (My new favourite protein! you can purchase it here: http://www.bodybuilding.com/store/cellucor/cor-performance-whey.html?&_requestid=1278536 )
- 75g very ripe Avocado
- 2 tbsp almond milk (or a little more depending on the consistency you prefer)
- 1 tbsp natural Almond Butter
- 1 tbsp cocoa powder
- 1/4 cup egg whites (2 large egg whites)
- 2 tbsp 2% cottage cheese
- 2 tbsp 0% greek yogurt
- 1/4 tsp vanilla extract
- dash of salt
- 1/8 tsp xanthan gum (for texture purposes, it makes it less icey. If you don’t have this, it will just come out little less smooth but will taste the same!)
- 15 small ice cubes (More for a more ice-cream-like consistency)
- Optional: Truvia or another sweetener to taste (Personally I found it sweet enough and didn’t add any but it’s up to you!)
Place the ice in the blender along with the egg whites and all other ingredients (I find it blends better with the dry ingredients placed on top). Blend until smooth and add additional ice or almond milk if necessary to reach desired texture. Now place in a bowl and devour! Or feel free to go crazy with some toppings..like coconut, chocolate chips, fruit etc!
Nutrition Facts(serves 1 but could easily make 2 smaller servings): 391 calories, 24g fat, 11g carbs, 33g protein, 11g fibre
Brighten up any cloudy morning with a beautiful breakfast of sunny-side up eggs over fresh avocado lettuce wraps. These little wraps will keep you full for hours with a large serving of healthy fats, fibre and protein. This recipe is also paleo and vegetarian friendly! This perfect breakfast can’t get any better…
-2 large romaine leaves
-2 thick slices of a large tomato chopped (1/2 a small tomato)
-1/2 a large avocado sliced thinly
-1-2 tbsp finely chopped red onion
-1 whole chopped green onion
-1 pinch of garlic powder/onion powder
-1 pinch of chili pepper flakes(optional for added spice)
-salt/pepper to taste
-2 large eggs + extra salt/pepper to taste
Directions: Place the 2 romaine leaves on a large plate and sprinkle tomato, avocado, red onion, green onion, garlic/onion powder and red chili pepper flakes on top. Meanwhile, preheat a frying pan over low-medium heat sprayed with a little olive oil cooking spray. Cook 2 eggs until just set(middle still runny) by cooking gently on each side for about 1-2minutes. (while cooking sprinkle well with salt and pepper).
Take off the hot eggs and top each romaine leaf with one each. Grab a fork and knife & break the yolks of each egg letting the beautiful yolk spill over your lettuce wraps! Enjoy!
I’ve always loved the fact that egg yolks create their own delicious sauce!
Nutrition Facts: 290 calories, 20.5g fat, 8g carbs, 16g protein, 5g fibre
Honestly I am not sure why I didn’t post this recipe sooner! I eat this almost weekly and it’s one of my favourite simple meals! It’s so filling and delicious, I don’t feel like I am missing out at all when I eat this awesome dinner. It’s better than TACOS. I’d never thought I would say that but yes I prefer this salad to regular tacos! It’s also high protein and lower in carbs. If you love mexican food and tacos as much as I do then you are sure to love this dish… Take me to the recipe!
Ahh..Summer, the perfect time for swimming, camp fires, long walks and delicious food. Looking for the perfect summer lunch? Try my Open-Faced Avocado Chickpea Sandwich. I love avocado and chickpeas so I thought why not combine them in a beautiful sandwich rather than my typical salad. It turned out super delicious, packed with protein and the perfect meal for vegetarians!
- 1 piece of thick cut whole wheat bread or crustini (I used vitality country harvest, 90cals/slice)
- 1/5 of a large avocado
- 1/4 cup of rinsed and drained chickpeas
- 1/2 tbsp green onion finely chopped
- 1/2 tbsp finely chopped red onion
- 3-4 chopped cherry tomatoes or 1 slice of tomato chopped
- juice from 1 small wedge of lime (to taste!)
- salt/pepper(to taste)
- a few leaves of fresh spinach
- 1 sliced hardboiled egg
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp chili pepper flakes
- salt/pepper (to taste)
Directions: In a small bowl, mash together the avocado and chickpeas.(optional-I left out a few chickpeas to add back in later for extra texture). Once combined add in the other salad ingredients and finish-off with salt/pepper & lime until it’s seasoned to your liking. Next either toast your bread or leave it as is. Spread the salad mixture on top of the bread then place spinach leaves on top and your egg layer on top of that sprinkled with spices & additional salt/pepper. Now grab a fork and knife or use your hands and dig in! Enjoy!
Nutrition Facts(using vitality bread): 29o calories, 35g carbs, 12g fat, 16g protein, 9g fibre
P.S, My perfect side to this sandwich is a serving of large frozen shrimp thawed and deveined with cocktail sauce…amazing!
Oh my gosh! It’s finally here! I am leaving to go on vacation to the Caribbean. Today is my last full day of posts then I am off for a week! So don’t stop following me, I will have plenty of interesting pics to share when I get back! 😉 I also plan on trying lots of new food, I might possibly try to post a little while I am away so look out for that! But just in case, as a nice post before I leave I decided to do something a little crazy.. last night I went to work designing a recipe to use up my poor avocados before I have to leave. They will all go bad if I don’t eat them so I have been overdoing it a little with avocado lately…lol. Anyways this delicious unique recipe is a perfect filling and healthy, high protein breakfast just in time for st.patties day, that you can have ready in minutes the night before! Want to know how to make it? Keep reading! Take me to the recipe!
I have recently gotten a little bored of eating a romaine lettuce salad everyday for lunch. Not to say that I don’t love my giant salads! But I needed a change. So instead I came up with another salad! Apparently I suck at new ideas..But this salad is completely different and is 100% AH-mazing. So if you aren’t a salad eater, trust me on this one. You’ll like it. Filled with black beans, corn, avocado and more, this high protein lunch will keep you full for hours. Take me to the recipe!