There’s something about those pizza flavors that are irresistible. Of course, we have to watch how often we eat pizza since it is high in processed carbs and fats and too low in fiber and protein.
Enter these incredible Pizza Boats!
Enjoy ALL of the pizza flavors that you LOVE without the crust! It’s really fun to have a make-your-own pizza boat night with the kids!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 4
2 spaghetti squashes
olive oil spray
sea salt
black pepper
1 pound loose Italian chicken sausage
2 cups spaghetti sauce
1 cup mozzarella, shredded
1 green bell pepper, seeded and diced
½ red onion, diced
4 ounces pepperoni slices, nitrate-free
2¼ ounces sliced black olives
Instructions
1. Preheat the oven to 400 degrees F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Spray lightly with olive oil and season with salt and pepper.
2. Lay the squash, cut side down, on a parchment paper lined baking sheet. Bake for 40 minutes, or until the flesh is tender.
3. In a large skillet over medium heat, brown the chicken sausage. Drain any oils off and then add the spaghetti sauce. Mix to combine, heating it through for 5 minutes.
4. Loosen the spaghetti squash strands with a fork. Divide the sauce between each squash and top with 25% of the mozzarella, bell pepper, onion, pepperoni and olives.
5. Place the pizza boats back into the oven for 10 minutes, until the cheese has melted. Enjoy!
Nutrition
One serving equals: 384 calories, 12g fat, 18g carbohydrate, 7g sugar, 818mg sodium, 6g fiber, and 27g protein.
This innovative spaghetti pie is made with noodles straight from a squash…not a package! It’s a fun way to serve a traditional, comfort meal without the guilt. Dinners like this are a wonderful way to quickly achieve your fat loss goal.
Courtesy of RealHealthyRecipes.com
What you need
Servings: 6
1 organic spaghetti squash
½ cup raw cashews, soaked in hot water for 10 minutes
2 teaspoons lemon juice
2 teaspoons water
2 Tablespoons olive oil
½ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon sweet paprika
½ clove garlic
dash of pepper
1 Tablespoon coconut oil
1 yellow onion, chopped
1 small green bell pepper, chopped
1 garlic clove, minced
8 ounces ground turkey or beef
½ teaspoon fennel seeds, crushed
1 8-ounce can tomato sauce
1 teaspoon dried oregano, crushed
2 eggs, beaten
2 Tablespoons flax meal
2 Tablespoons nutritional yeast
Instructions
1. Wash the spaghetti squash, slice in half lengthwise and bake cut-side up in a 375 degree F oven for 40 minutes, or until tender. Remove from oven and set aside to cool.
2. Discard the cashew soaking water. Combine the cashews, lemon juice, water, olive oil, salt, paprika, garlic and pepper in a blender. Mix until completely smooth. Set the cheese spread aside.
3. In a large skillet warm the coconut oil over medium-high heat. Add the onion, bell pepper and garlic. Sauté for 3 minutes. Add the ground turkey and cook until the meat is brown and onion is tender. Stir in fennel seeds, tomato sauce, and oregano. Heat through. Remove from heat.
4. Use a fork to scrape the spaghetti squash strands from the squash skins and place in a medium bowl. Add the eggs, flax meal and nutritional yeast. Mix until fully incorporated. Coat a 9-inch pie plate with coconut oil. Press spaghetti squash mixture onto the bottom and up sides of pie plate, forming a crust. Spread the meat mixture over the crust. Sprinkle with the cheese spread.
5. Bake in a 350 degree oven for 20 to 25 minutes or until bubbly and heated through. Slice into wedges to serve.
Nutrition
One serving equals: 289 calories, 19g fat, 347mg sodium, 19g carbohydrate, 5g fiber, and 16g protein
There’s nothing quite like chocolate to make a good day even better. Especially when your chocolate treat is filled with wholesome nutrition that will keep you on track with your fitness goals!
This is no ordinary cookie…it’s high in fiber, filled with protein, doesn’t require an oven AND most importantly it tastes absolutely delicious, so you don’t feel deprived and you’re able to eat your cookie and burn fat too!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 20
2 cups raw pecans, toasted in a dry skillet
¼ cup Chocolate Vegan Protein Powder
2 Tablespoons unsweetened cocoa powder
½ teaspoon sea salt
¼ cup confectioners swerve
¼ cup coconut oil, melted
1 teaspoon vanilla extract
Instructions
1. 1. Pulse the toasted pecans in a dry skillet. Transfer to a food processor and pulse into a powder.
2. Add in the protein powder, cocoa powder, sea salt and swerve, pulsing until combined.
3. Add in the melted coconut oil and vanilla extract and process until smooth.
4. Form the dough into 20 cookies using 1 Tablespoon of cookie dough. Press onto a parchment paper-lined tray and press down with the tongs of a fork to create a pretty pattern on the top of each cookie. Chill for 30 mins in the or fridge before serving. Store leftovers in an air-tight container in the fridge or freezer. Enjoy!
Nutrition
One cookie equals: Calories: 98 Fat: 7g Carbohydrates: 2g Sodium: 75mg Fiber: 1g Protein: 3g Sugar: 0g
Had enough protein shakes for one day? How about filling up on these delicious Egg White Muffins? The inspiration for these muffins came from a fancy egg white frittata enjoyed at a swanky restaurant. This recipe gives you all the same gourmet flavor with the convenience of a handheld muffin. Enjoy for breakfast, lunch or snack time!
What makes these muffins so fancy? It has Kabocha squash and Brussels Sprouts giving stand-out flavor and texture to the egg whites. Be sure to dice your Kabocha very tiny and to shred the Brussels Sprouts quite thin. Also if you can’t find Kabocha squash then Butternut Squash works too.
Courtesy of RealHealthyRecipes.com
What you need
Servings: 12
Non-stick, olive oil cooking spray
2 teaspoons olive oil
1 cup Kabocha squash, peeled, seeded and finely diced
1 cup Brussels Sprouts, finely shredded
dash of sea salt and black pepper
20 egg whites
Instructions
1. Preheat the oven to 350 degree F. Lightly spray 12 muffins tins with non-stick olive oil spray.
2. In a skillet place the olive oil over medium high heat. Add the squash and Brussels Sprouts and sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat and cool.
3. In a large bowl whisk the egg whites with a sprinkle of salt and pepper. Stir in the tender veggies. Divide the egg mixture into the 12 prepared muffin tins.
4. Bake in the preheated oven for 18-20 minutes, until the eggs have set. Keep in an airtight container in the fridge for up to 5 days. Enjoy!
Nutrition
One serving equals: 49 calories, 1g fat, 2g carbohydrate, 88mg sodium, 1g sugar, 1g fiber, and 8g protein.
Salty, crunchy snack foods are a weakness for most people. Instead of eating chips or popcorn or crackers, which quickly add up in unwanted pounds, make a batch of these delicious, crunchy kale chips. Kale chips are low in carbs and make a delicious crunchy snack.
Courtesy of RealHealthyRecipes.com
What you need
Servings: 5
1 bunch kale, washed and torn, stems discarded
1 Tablespoon olive oil
dash of salt and pepper
Instructions
1. Preheat oven to 300 degrees F.
2. In a large bowl mix the kale pieces with all of the ingredients.
3. Spread evenly on foil-lined baking sheets.
4. Bake for 12 minutes, watching closely that they do not burn. Remove from oven when crispy.
Nutrition
One serving equals: 51 calories, 3g fat, 68mg sodium, 5g carbohydrate, 1g fiber, 2g protein