Here it is, my favorite recipe for fall! Enjoy these tasty pumpkin pancakes without guilt. Made with almond meal and packed with protein from eggs, these pancakes are sure to satisfy without shortchanging your results.
Courtesy of RealHealthyRecipes.com
What you need
Servings: 5
4 large eggs
¾ cup egg whites
1 (15oz) can of pumpkin
1 cup almond meal
1 teaspoon baking powder
1 teaspoon vanilla extract
dash of nutmeg
1 teaspoon ground cinnamon
cooking spray
Instructions
1. In a medium bowl, mix all of the ingredients together.
2. Heat pancake griddle to medium heat and coat with cooking spray.
3. Cook each side about 3 minutes until brown, then flip and cook remaining side. Enjoy!
Nutrition
One serving equals: 255 calories, 15g fat, 112mg sodium, 11g carbohydrate, 5g fiber, and 19g protein.
This recipe makes a tasty breakfast or a high energy snack. Plain Greek yogurt is a fantastic filler that’s packed with protein and makes the perfect backdrop for ripe fruit and a sprinkle of crunchy, natural granola. To lighten this recipe up even more feel free to leave out the granola. Enjoy!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 3
¾ cup fat-free plain Greek yogurt
A few drops of stevia
2 cups sliced mixed plums, peaches, nectarines, and sprinkle of cinnamon
¾ cup granola
Instructions
1. In a medium bowl, mix the yogurt with the stevia.
2. In another medium bowl, mix the sliced fruit with the cinnamon.
3. In serving dishes, layer the yogurt, fruit, and granola.
Nutrition
One serving equals: 46 calories, 16g fat, 34mg sodium, 39g carbohydrate, 7g fiber, and 15g protein
Who doesn’t love crispy orange chicken? Forget the restaurant. Now you can stay in and make it yourself at home. Rest assured that this meal is filled with healthy ingredients that will not derail your fitness results.
Courtesy of RealHealthyRecipes.com
What you need
Servings: 6
1/2 cup orange juice concentrate (fruit only)
3 Tablespoons coconut aminos
1 Tablespoon olive oil
Zest from one orange
3 cloves garlic, minced
Dash red pepper flakes
2 packets Stevia
1 tablespoon coconut oil
2.5 lbs boneless skinless chicken thigh, cut into bite sized pieces
Dash salt and pepper
Dash granulated onion
1 tablespoon sesame seeds
3 green onions, chopped
Instructions
1. Combine the orange juice concentrate, coconut aminos, olive oil, orange zest, red pepper flakes and Stevia in a small bowl. Mix well and set aside.
2. In a large skillet, heat the coconut oil on medium-high.
3. Generously season the chicken pieces with salt, pepper and granulated onion. Add chicken to hot skillet and brown on all sides.
4. When chicken is almost fully cooked, add the orange sauce, stirring to coat all of the chicken. Cook, uncovered, simmering the sauce until thickened and fully sticking to the chicken.
5. Garnish with sesame seeds and freshly chopped green onion.
Nutrition
One serving equals: 282 calories, 12g fat, 505mg sodium, 12g carbs, 1g fiber, 35g protein
This comforting cold weather soup is filled with creamy pumpkin and savory turkey. Doesn’t get cozier than this!
If you’re making this after your big holiday meal, feel free to use shredded, roasted turkey instead of raw, ground turkey. Simply chop the shredded, roasted turkey and add in the last 10 minutes of the cooking time. Enjoy!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 12
1 tablespoon coconut oil
1 yellow onion, chopped
1 Fennel Bulb, chopped
1 Butternut Squash, peeled, seeded and cubed
2 teaspoons fresh ginger, chopped
1 pound ground turkey
1 (14.5 oz) can diced tomatoes, undrained
1 (14.5 oz) can pureed pumpkin
4 cups broth (chicken or vegetable)
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup fresh parsley, chopped
Instructions
1. 1. In a large soup pot, place the coconut oil over medium-high heat. Add the onion and cook for 3 minutes, until tender. Add the fennel, butternut squash and ginger. Cook for 5 minutes.
2. In a large skillet place the ground turkey over medium-high heat. Cook until browned, stirring often. Drain off liquid.
3. Add the turkey, tomatoes, pumpkin, broth, salt and pepper to the soup pot. Cover and cook over low heat for 40 minutes. Stir in the chopped parsley and cook, uncovered for another 10 minutes. Serve warm. Enjoy!
Nutrition
One serving equals: 110 calories, 4g fat, 195mg sodium, 10g carbohydrate, 2g fiber, and 9g protein.