Holiday Baked Oatmeal

Holiday Baked Oatmeal

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Holiday Baked Oatmeal

??This is a make-ahead healthy breakfast recipe that is PERFECT for the holidays … or anytime!
?It’s actually much simpler to assemble than it looks. Just bake it, divide it into portions when it’s cool (trust me on this, because you’ll be tempted to eat more!) and keep it in the fridge.
?It also makes a great not-too-sweet snack.
One of the things I especially like about this recipe is that you can use frozen berries, which can help cut back on the cost!
Enjoy this baked oatmeal as-is, or top with Greek yogurt.
Course Breakfast
Cuisine American
Servings 8 servings
Calories 238 kcal

Equipment

  • oven
  • 9-inch (23-centimeter) square baking dish
  • medium mixing bowl
  • Whisk
  • smaller mixing bowl
  • spoon or fork

Ingredients
  

  • 2 cups rolled oats (180 g)
  • 2 tsp cinnamon or pumpkin pie spice
  • 1 tsp. baking powder
  • ½ tsp salt or ground Himalayan salt
  • 1 scoop vanilla protein powder optional
  • cup unsweetened non-dairy milk (375 ml)
  • cup maple syrup (85 ml)
  • 2 large eggs
  • 3 tbsp coconut oil melted, or grass-fed butter
  • 2 tsp pure vanilla extract
  • 2 ripe bananas peeled and sliced
  • 1 cup berries (150 g) fresh or frozen

Instructions
 

  • Preheat the oven to 375ºF (190ºC). Grease a 9-inch (23-centimeter) square baking dish with either butter or coconut oil.
  • In a medium mixing bowl, combine oats, cinnamon or pumpkin pie spice, baking powder, salt and optional protein powder. Whisk to combine.
  • In a smaller mixing bowl, combine milk, maple syrup, eggs, butter or coconut oil, and vanilla. Whisk until blended. (Note: if you're using coconut oil, sometimes it solidifies when it comes into contact with colder ingredients. If that happens, stick the bowl in the microwave and heat it up in 30-second increments until the coconut oil melts.)
  • Place the berries and banana on the bottom of the baking dish, gently mixing them. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Make sure it soaks down through the oats and evenly. Gently press down the oats on top, using a spoon or fork.
  • Bake for about 45 minutes, until the top is golden brown. Remove from the oven and let cool for a few minutes before cutting into 8 portions! DELICIOUS!

Nutrition

Calories: 238kcalCarbohydrates: 34gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 41mgSodium: 255mgPotassium: 308mgFiber: 4gSugar: 15gVitamin A: 290IUVitamin C: 7mgCalcium: 148mgIron: 2mg
Keyword Macro Friendly
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Berry Superfood Blast

Berry Superfood Blast

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Berry Superfood Blast

??It’s cold and flu season, and the holidays are right around the corner!
This is the perfect time of year for this superfood-packed smoothie, to help boost your energy and immunity!
?I actually prefer using frozen berries because they make it thick, but fresh will also work well.
Course Drinks, Snack
Cuisine American
Servings 1 serving
Calories 85 kcal

Equipment

  • high-speed blender

Ingredients
  

  • 1 cup filtered water (250 ml)
  • ½ cup strawberries (80 g) fresh or frozen
  • ¼ cup blueberries (40 g) fresh or frozen
  • ¼ cup goji berries (20 g)
  • 1 tsp maca powder
  • 1 tsp chia seeds
  • 1 cup spinach (30 g)

Instructions
 

  • Blend all of the ingredients in a high-speed blender. If you want a thicker smoothie, add ½ cup (115 g) ice. Enjoy!

Notes

To give this more protein power: mix in one scoop of vanilla plant-based protein powder.

Nutrition

Calories: 85kcalCarbohydrates: 17gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 37mgPotassium: 358mgFiber: 5gSugar: 8gVitamin A: 2813IUVitamin C: 56mgCalcium: 86mgIron: 2mg
Keyword Macro Friendly, Vegan
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Golden Milk Latte

Golden Milk Latte

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Golden Milk Latte

☕?This latte tastes like a sweet, warm spiced cookie – and even better, it’s packed with tons of anti-inflammatory ingredients.
?I like this as a mid-afternoon pick-me-up or as a little treat after dinner if I’m craving something sweet. I’m sure you will feel the same way!
Prep Time 5 mins
Cook Time 7 mins
Course Drinks
Cuisine American
Servings 1 serving
Calories 316 kcal

Equipment

  • small saucepan
  • Whisk
  • stove

Ingredients
  

  • cup lite coconut milk (375 ml)
  • ¾ tsp ground turmeric
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 1 tsp coconut oil melted
  • 1 tsp maple syrup honey, or coconut sugar

Instructions
 

  • Add all the ingredients to a small saucepan, whisking well to combine.
  • Heat over medium heat, stirring frequently, until hot but not boiling. Remove from the heat and taste, adjusting the sweetener and seasoning as needed.
  • Enjoy 🙂

Notes

?Note: it tastes best with canned light coconut milk, but it still works with coconut milk in a carton – you can substitute almond or any other of your favorite milk varieties, too!

Nutrition

Calories: 316kcalCarbohydrates: 17gProtein: 1gFat: 25gSaturated Fat: 24gSodium: 251mgPotassium: 62mgFiber: 1gSugar: 4gVitamin A: 2IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Macro Friendly, Vegan
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Lemon Cheesecake Fat Bomb

Lemon Cheesecake Fat Bomb

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Lemon Cheesecake Fat Bomb

??If you’re following a keto diet, fat bombs are your chance to give your tastebuds an extra treat! If you’re not, these make for a delicious treat!
?Many fat bombs contain chocolate flavor or nut butter, and while there’s nothing wrong with that, variety is the spice of life.
So I thought I’d offer an alternative … Lemon!
These are seriously delicious. Watch your portion sizes! They’ll keep for a couple months in the freezer.
Course Dessert
Cuisine American
Servings 14 servings
Calories 125 kcal

Equipment

  • mixer
  • cupcake liners or candy molds or silicone ice cube trays
  • freezer

Ingredients
  

  • ½ cup coconut oil (125 ml) melted
  • 4 tbsp grass-fed butter softened
  • 4 oz cheese, softened (113 g) full-fat grass-fed cream
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • 1 tbsp stevia alcohol-free

Instructions
 

  • Blend all ingredients with mixer until smooth. Pour into cupcake liners, candy molds or silicone ice cube trays and freeze until firm, preferably overnight.

Nutrition

Calories: 125kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 9gCholesterol: 9mgSodium: 66mgPotassium: 11mgSugar: 1gVitamin A: 260IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword Macro Friendly
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Stuffed Bell Peppers

Stuffed Bell Peppers

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Stuffed Bell Peppers

??‍?Here’s a classic comfort food recipe! This comes together in 3 steps.
?1. Prep the peppers, 2. Make the stuffing, and 3. Bake. You can even prepare the stuffing ahead of time.
Course Main Course
Cuisine American
Servings 6 servings
Calories 317 kcal

Equipment

  • oven
  • baking dish
  • stove
  • large skillet
  • plate
  • paper towels
  • foil

Ingredients
  

  • 6 bell peppers any color
  • 4 tbsp olive oil
  • ½ lb grass-fed ground beef (225 g)
  • Sea salt and freshly ground black pepper
  • 1 onion small, finely diced
  • 3 cloves garlic chopped
  • 1 medium zucchini finely diced
  • 4 plum tomatoes seeded and diced
  • Sriracha to taste
  • 2 cups riced & cooked cauliflower (250 g)
  • 1 cup sheep / goat milk feta (150 g)

Instructions
 

  • Preheat the oven to 350ºF (180ºC).
  • Prepare the peppers: Wash, cut off the tops (set aside) and remove the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Finely chop the tops and set aside.
  • Heat 2 tbsp of oil over medium-high heat in a large skillet. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is just beginning to brown. Move to a paper towel-lined plate to drain fat.
  • Carefully wipe out the skillet and add the remaining oil. When it’s heated, add onions and reserved chopped pepper tops and cook until soft, 4 to 5 minutes. Add garlic and zucchini and cook for another minute. Add the tomatoes, stir, and season with salt, pepper, and a splash of sriracha.
  • Cook until everything is heated through, then stir in the beef and quinoa/barley/cooked rice cauliflower. Taste and adjust the seasoning. Stir in ½ cup (75 g) of the cheese.
  • Fill the peppers with the beef mixture and top each with a sprinkle of the remaining cheese.
  • Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.
  • Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes. The peppers should be soft.
  • Serve with a side salad. Enjoy!

Notes

Time-saving tip: buy a bag of riced cauliflower at the grocery store and steam it, vs. preparing it from scratch.
Bonus tip: try using sheep or goat milk feta, vs. cow’s milk. The texture and taste difference is amazing. You’ll never go back to cow’s milk feta again.

Nutrition

Calories: 317kcalCarbohydrates: 16gProtein: 13gFat: 23gSaturated Fat: 8gCholesterol: 49mgSodium: 331mgPotassium: 744mgFiber: 5gSugar: 10gVitamin A: 4241IUVitamin C: 191mgCalcium: 166mgIron: 2mg
Keyword high protein, Macro Friendly
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Egg Cups with Avocado Fries

Egg Cups with Avocado Fries

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Egg Cups with Avocado Fries

??Because this recipe includes eggs and bacon, it’s easy to think of it for breakfast, but it’s actually great any time of the day!
It will keep you feeling surprisingly full for hours.
Course Breakfast
Cuisine American
Servings 1 serving
Calories 326 kcal

Equipment

  • oven
  • frying pan (and lid)
  • stove
  • muffin pan

Ingredients
  

  • 1 slice nitrate-free bacon uncured
  • ¼ avocado cut into thin strips
  • ½ cup broccoli (90 g) chopped
  • 4 asparagus spears sliced
  • 2 eggs jumbo, whisked together
  • Himalayan salt and pepper to taste

Instructions
 

  • Preheat oven to 350ºF (180ºC).
  • Place bacon in a frying pan and cook over medium-low heat for 2-4 minutes, until fats collect in the pan. Place avocado strips into grease and cook 2-3 minutes per side, until crisp.
  • When bacon is nearly done but still pliable, remove and place half of each strip in one muffin cup. You can either line the muffin cup with the bacon, or chop it up so it covers the bottom and sides.
  • Add sliced asparagus and broccoli florets into bacon pan, cover and cook about 2 minutes, until just starting to cook. Remove and stir into the eggs, and then pour the mixture into muffin cups.
  • Bake 10 minutes, or until set. Salt and pepper to taste. Serve avocado fries alongside egg cups.

Nutrition

Calories: 326kcalCarbohydrates: 11gProtein: 18gFat: 25gSaturated Fat: 7gCholesterol: 342mgSodium: 290mgPotassium: 682mgFiber: 6gSugar: 3gVitamin A: 1316IUVitamin C: 49mgCalcium: 86mgIron: 4mg
Keyword high protein, Macro Friendly
Tried this recipe?Let us know how it was!