Staying committed to your health goals doesn’t mean sacrificing flavor or satisfaction.
That's why we’re sharing four simple delicious meals and desserts that will help you stay on track, without feeling like you're missing out.
Pizza-dilla
Ingredients: (makes 1 PizzaDilla)
- 1 Large Burrito Tortilla
- 7/8 Egg Whites
- 2.5 Tbsp Pizza Sauce
- ⅓ cup Part Skim Mozzarella
- 20 Turkey Pepperonis
- Oregano, Basil, Red Pepper Flakes
Directions:
1.) Add your egg whites to a pan preheated on a 7/10 heat. Then add your large burrito tortilla on top of the egg whites. Add a cover on top and cook till egg whites are fully cooked.
2.) Then flip and then add to one side of the egg whites 1 ¼ pizza sauce, oregano/basil/red pepper flakes, half serving of mozzarella, and 12 turkey pepperonis. Fold over to form into a quesadilla.
3.) Then take off and add to an oven safe pan. Add on top of the pizzadilla 1 ¼ pizza sauce, other half serving of mozzarella, 8 turkey pepperonis, fresh minced basil and red pepper flakes.
4.) Add to oven on 450 degrees F until toppings are golden. Then slice up and enjoy!
Calories-509 Carbs-38g Fat-17g Protein-51g
Double Cheeseburger Crunch Wrap
Ingredients: (makes 2 Crunch Wraps):
- 2 Large Flour Tortillas
- 16oz 93/7 Lean Ground Beef (you’ll have one patty left over)
- ¾ cup 2% Mexican Cheese
- Non Stick Butter Spray
Directions:
1.) Form 4 3oz patties with the last one being 4oz which will be the leftover burger.
2.) Take your parchment paper and burger press to form your burgers.
3.) Preheat stovetop pan to 6/10 heat. Wait till it’s hot to add burgers. Salt side of burger you are about to put facedown and then add that burger to the pan. Then add salt to the other side. Add as many burgers to the pan as you can that can fit evenly.
4.) Once ready to flip, add a little bit of yellow mustard to the top side. Then flip and cook on that side for a few more minutes.
5.) Now lay large tortilla down and add 2 tbsp of your cheese, then a burger, then 2 tbsp more of your cheese, then another burger and then 1 tbsp more of your cheese.
6.) Wrap like a crunch wrap and add to a pan covered in aluminum foil and that’s sprayed non stick cooking spray. Then spray the tops of your crunch wraps and add 6.5in cast iron skillets on top to help really seal them when baking. Totally optional.
7.) Add to the oven on 450 degrees F for 8-10 minutes! Then slice open and enjoy!
Calories-567 Carbs-34g Fat-27g Protein-48g
OREO Protein Cheesecake Cookies
Ingredients: (Makes 4)
- 1 CupPlain Non Fat Greek Yogurt
- ½ cup 2% Cottage Cheese
- ½ cup Fat Free Cream Cheese
- 1 Large Egg
- ¼ cup Egg Whites
- 1 ½ scoop Carbon Fire Element Vanilla Frost Protein powder
- 1 ½ tbsp Sugar Free/Fat Free Cheesecake Pudding Mix
- 2 tsp Zero Cal Sweetener
- 4 Crushed OREO Thins
Directions:
1.) Add all your wet ingredients into a small blender and blend on LOW for 5-7 seconds.
2.) Add your dry ingredients into a bowl and mix to avoid clumping.
3.) Then slowly combine wet with dry and fold till mixed but not overmixed.
4.) Crush up your 4 oreo thins and mix into the batter.
5.) Add the batter evenly to your 4in pans. Cover the bottoms with aluminum foil so the water bath doesn’t mix with the cheesecakes. Now add warm water into the pan. This is for the water bath which will ensure these cook evenly and don’t fall flat in the middle. You want half the cupcake molds covered with water.
6.) Add to oven on 300 degrees F for 30 minutes. Then turn oven off and slightly open the door of the oven. Leave the cheesecakes in there for another 25 minutes.
7.) Once done, let them cool at room temp for another 30 minutes. Then transfer to the fridge still in the springform pans to cool for 4-6 hours. The longer the better.
8.) Then once ready, add your toppings fat free cool whip and crushed OREOs on top. Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream. Then enjoy!
Calories-567 Carbs-34g Fat-27g Protein-48g
Chocolate Chip Protein Lava Cookie
Ingredients: (makes two cookies)
- 1 Scoop Carbon Fire Element Chocolate Lava Cake Protein Powder
- 4 Tbsp PB Powder
- 1 Tbsp All Purpose Flour
- 1 Tsp Zero Cal Sweetener
- ¾ tsp Baking Soda
- Pinch of Sea Salt
- ⅓ cup Canned Pumpkin
- 1/3 Fairlife Fat Free Milk (or Almond Milk)
- 1 Large Egg (room temp)
- 3 tbsp Mini Chocolate Chips
Directions:
1.) Add all your dry ingredients into a bowl (except mini chocolate chips) and mix to avoid clumping. Then add all your wet ingredients. Mix till you get a batter like consistency. Mix in 1 Tbsp of your mini chocolate chips.
2.) Spray 3.5in ramekin with non stick cooking spray. Add 1 tbsp of your chocolate chips to the bottom. Then add half your batter to it.
3.) Lastly, add 1 tbsp of your mini chocolate chip to the middle and mix it into the middle.
4.) Add to microwave for 45 seconds. Then add to plate with the top facing down. Take off ramekin and enjoy!
Calories-567 Carbs-34g Fat-27g Protein-27g