Carrots with Gremolata

Carrots with Gremolata

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Carrots with Gremolata

?‍?Sometimes vegetables can feel like an afterthought – but with a little time and attention, they can become the star of the meal!
?This carrot recipe is proof of that.
?The gremolata (a fancy term for herb mixture) in this dish would be delicious stirred into other veggies, quinoa, or even lentils for an exotic Middle Eastern flavor.
Course Side Dish
Cuisine American
Calories 552 kcal

Equipment

  • skillet (and lid)

Ingredients
  

  • 2 lbs carrots (900 g)
  • 4 tsp olive oil
  • ½ cup low-sodium organic vegetable stock (125 ml)
  • ¼ cup mint (8 g) chopped
  • ¼ cup parsley (8 g) chopped
  • 2 tsp fresh lemon juice
  • Pink Himalayan salt and fresh ground pepper to taste

Instructions
 

  • Slice the carrots in half lengthwise, and then cut diagonally, into 2-inch long strips.
  • Heat 1 tsp of the oil in the skillet over medium-high heat and add carrots, cooking for 1-2 minutes before adding the broth. Bring to a boil and then cover, reducing the heat to medium-low and cook for about 10-12 minutes, until the carrots are tender.
  • Remove the cover and cook another 2-3 minutes, until the liquid has evaporated and the carrots begin to carmelize. Remove from heat and season with salt and pepper.
  • While the carrots are cooking, prepare the gremolata: combine mint, parsley, lemon juice and rest of the olive oil in a small dish. Add salt and pepper to taste.
  • Toss the carrots with the gremolata and enjoy!

Nutrition

Calories: 552kcalCarbohydrates: 92gProtein: 9gFat: 20gSaturated Fat: 3gSodium: 1108mgPotassium: 3050mgFiber: 27gSugar: 44gVitamin A: 153546IUVitamin C: 81mgCalcium: 347mgIron: 4mg
Keyword Macro Friendly, Vegan
Tried this recipe?Let us know how it was!

3-Ingredient Brownies

3-Ingredient Brownies

Macro Friendly Recipes, Easy Weight Loss Women Over 40

3-Ingredient Brownies

??If you ever find yourself in a snack “emergency” … this comes together fast and it’s surprisingly tasty.
?You can jazz this up by adding ¼ cup (25g) ground oats and ⅛ tsp. baking powder.
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 138 kcal

Equipment

  • oven
  • 8x8-inch (20x20-cm) pan
  • food processor or large spoon

Ingredients
  

  • 3 ripe bananas
  • ½ cup almond butter (125 g) creamy, or peanut butter
  • 2 tbsp cocoa powder raw

Instructions
 

  • Preheat oven to 350°F (180ºC) and lightly oil an 8x8-inch (20x20-cm) pan.
  • Either by hand or using a food processor, mix bananas with nut butter until you get a smooth consistency. If you’re doing this by hand, it helps to use the back of a large spoon or a potato masher.
  • When it’s smooth, stir in the cocoa powder (and oats/baking powder if using) and mix thoroughly.
  • Pour batter into the pan and bake for 20 minutes. A toothpick inserted into the brownies should come out clean.
  • Allow to cool for 15 minutes before slicing into 8 equal pieces. Yum!!

Nutrition

Calories: 138kcalCarbohydrates: 14gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 2mgPotassium: 294mgFiber: 3gSugar: 6gVitamin A: 28IUVitamin C: 4mgCalcium: 58mgIron: 1mg
Keyword Macro Friendly, Vegan
Tried this recipe?Let us know how it was!

Pork Tenderloin with Carrots

Pork Tenderloin with Carrots

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Pork Tenderloin with Carrots

This makes an impressive and easy family meal, but it’s also guest-worthy.
Try pairing it with quinoa and a side salad for a full meal.
Course Main Course
Cuisine American
Servings 4 servings
Calories 232 kcal

Equipment

  • small bowl
  • large skillet (and lid)
  • stove
  • Medium Bowl
  • instant-read thermometer

Ingredients
  

  • 2 tsp pumpkin pie spice
  • 2 tsp ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 lb pork tenderloin (450 g) trimmed
  • 2 tbsp olive oil
  • 3 carrots washed and peeled, and cut ¼-inch thick diagonal slices
  • ¼ tsp ground ginger
  • ½ lemon thinly sliced and then cut into quarters
  • 2 cups baby spinach (60 g) washed

Instructions
 

  • Mix the pumpkin pie spice, 1 tsp cumin, 2 tsp salt and a large pinch of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
  • Heat 1 tbsp oil in a large skillet over medium-high heat. When the oil is hot, add the pork tenderloin. Keep the meat in the center of the skillet as you brown it on all sides, about 5 minutes.
  • While the pork browns, toss the carrots, ginger, lemons, 1 tsp cumin and 1 tsp salt in a medium-sized bowl.
  • When the pork has browned, place 1 tbsp oil in the skillet to one side of the tenderloin, and then spread the carrot mixture beside the meat.
  • Cover the skillet and reduce the heat to low, and cook for about 15 minutes, stirring occasionally.
  • Place the spinach on top of the carrots and cook, covered, for another 5-8 minutes – insert an instant-read thermometer into the thickest part of the pork and it should be about 145ºF (63ºC).
  • Remove the pork from the heat and let rest for 5 minutes before slicing. Serve with carrots and spinach. ENJOY!

Nutrition

Serving: 114gCalories: 232kcalCarbohydrates: 7gProtein: 25gFat: 12gSaturated Fat: 2gCholesterol: 74mgSodium: 105mgPotassium: 712mgFiber: 2gSugar: 3gVitamin A: 9062IUVitamin C: 14mgCalcium: 56mgIron: 3mg
Keyword high protein, Macro Friendly
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Cajun Shrimp Stir Fry

Cajun Shrimp Stir Fry

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Cajun Shrimp Stir Fry

This Cajun shrimp recipe is keto-friendly and totally delicious! It’s an updated version of a classic barbecue shrimp recipe.
Enjoy it with a side salad or some zoodles for a complete meal. It’s sure to become a favorite!
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 243 kcal

Equipment

  • frying pan
  • oven
  • baking dish

Ingredients
  

  • 24 grams uncured bacon (3 slices)
  • 1 stick grass-fed butter (½-cup) (113 g)
  • 2 tbsp Dijon mustard
  • tsp chili powder
  • ¼ tsp thyme
  • 1 tsp ground black pepper
  • 2 garlic cloves crushed
  • 2 tbsp Old Bay or other crab boil seasoning
  • 1 tsp Tabasco or other hot sauce
  • lb shrimp (680 g) (31-40 size works best)
  • ½ cup water (125 ml)

Instructions
 

  • Cook 3 slices of bacon in a frying pan until cooked but not crispy. Remove from the pan and place on a paper towel.
  • Preheat oven to 375ºF (190ºC).
  • Add all the ingredients except shrimp to the bacon grease in the pan, simmer for about 5 minutes.
  • While that’s simmering, place the shrimp in an open baking dish and set aside. Chop the bacon and stir into the shrimp.
  • When butter is melted and seasonings have combined, pour the liquid over the shrimp and stir to coat. Add water if necessary to fully coat the shrimp. Bake uncovered for about 15 minutes.
  • Enjoy!

Nutrition

Calories: 243kcalCarbohydrates: 3gProtein: 36gFat: 9gSaturated Fat: 3gCholesterol: 434mgSodium: 1459mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 9mgCalcium: 280mgIron: 5mg
Keyword high protein, Macro Friendly
Tried this recipe?Let us know how it was!

4-Ingredient Slow Cooker Oats

4-Ingredient Slow Cooker Oats

Macro Friendly Recipes, Easy Weight Loss Women Over 40

4-Ingredient Slow Cooker Oats

??If you’re used to eating quick oats, this will convert you forever to “real” steel-cut oats, which are hearty, nutty and delicious!
?Look for organic, gluten-free steel-cut oats if possible.
You’ll wake up looking forward to breakfast!
Course Breakfast
Cuisine American
Servings 4 servings
Calories 409 kcal

Equipment

  • slow cooker

Ingredients
  

  • 1 cup steel-cut oats (160 g)
  • 1 cup dried cranberries (120 g)
  • 1 cup dried figs (160 g) chopped
  • 4 cups water (1 L)
  • ½ cup unsweetened coconut milk (125 ml) (from can, not carton)

Instructions
 

  • Combine all ingredients in a slow cooker. Cover and cook on low heat for 8 to 9 hours.
  • In the morning, give it a good stir before spooning into 4 bowls. This also will keep in the refrigerator for a few days.

Notes

Tip: Use unsweetened canned coconut milk. Be sure to shake up the can so that when you open it, the fatty cream that rises to the top has fully incorporated with the liquid beneath it.
If it hasn’t, stir it well so that you end up with a smooth, creamy liquid.

Nutrition

Calories: 409kcalCarbohydrates: 77gProtein: 8gFat: 11gSaturated Fat: 7gSodium: 21mgPotassium: 344mgFiber: 10gSugar: 39gVitamin C: 1mgCalcium: 95mgIron: 3mg
Keyword Macro Friendly, Vegan
Tried this recipe?Let us know how it was!

No-Bake Coconut Almond Bars

No-Bake Coconut Almond Bars

Macro Friendly Recipes, Easy Weight Loss Women Over 40

No-Bake Coconut Almond Bars

?Oh you are in for a treat today! You are going to LOVE this one.
?If you haven’t used coconut butter before, it’s different than coconut oil.
⭐If you can’t find it, you can easily substitute extra almond butter or use your favorite nut butter. It just won’t have as much coconut flavor.
Course Snack
Cuisine American
Servings 8 servings
Calories 249 kcal

Equipment

  • 9x5-inch (23x13-cm) loaf pan
  • bowl
  • stove
  • small saucepan (x2)
  • refrigerator

Ingredients
  

  • 1 cup unsweetened shredded coconut (80 g)
  • ¼ cup oat flour (20 g) (grind rolled oats in a food processor or high-speed blender)
  • ¼ cup coconut butter (60 g)
  • ¼ cup almond butter (60 g)
  • ¼ cup maple syrup or honey (60 ml)
  • ¼ tsp sea salt or more to taste
  • ½ tsp pure vanilla extract
  • 3 tbsp dark chocolate 80% cacao or higher chopped
  • 1 tbsp coconut butter
  • 1 tbsp maple syrup or honey

Instructions
 

  • Lightly grease a 9x5-inch (23x13-cm) loaf pan with cooking spray or coconut oil and set aside.
  • To make the base layer, mix together the shredded coconut and oat flour in a bowl. Set aside.
  • Over low heat in a small saucepan, heat the coconut butter, almond butter and maple syrup until smooth. Add the vanilla and salt, and remove from the heat.
  • Slowly stir the saucepan ingredients into your coconut / flour mixture bowl, working it until it forms a ball. Place the mixture into your prepared loaf pan and spread evenly. Place in the refrigerator to cool.
  • To make the topping, melt the chocolate, coconut butter and maple syrup in a small pan on the stove on low heat. When it’s melted and smooth, spread it evenly over the base layer.
  • Let cool, and when it’s set, cut into 8 equal portions. DELICIOUS!

Nutrition

Calories: 249kcalCarbohydrates: 19gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 1mgSodium: 83mgPotassium: 204mgFiber: 5gSugar: 11gVitamin C: 1mgCalcium: 52mgIron: 2mg
Keyword Macro Friendly, Vegan
Tried this recipe?Let us know how it was!