Whether your current goal is to lean out or bulk up, these dishes are sure to fuel your body and muscles and leave you screaming "Kick A$$" heading into the new year!
Mega Turkey Egg Salad Sandwich
Sometimes simple things yield bigger, better muscle-building results. This quick, protein-packed recipe is a prime example. It's one you're sure to enjoy. The best part: You probably have all the ingredients in your kitchen right now.
- Boil eggs. Once finished, peel and place in a bowl.
- Remove the egg yolk from three of the eggs and discard. Leave the other yolk.
- Chop eggs into tiny pieces and place in a bowl.
- Add yogurt, mustard, and seasoning. Mix together using a fork.
- Build your sandwich. Add spinach, tomato, turkey, and then egg salad.
Serving Size (1 sandwich ) Recipe yields 1
Egg And Turkey Stuffed Avocado
Fuel up in the morning and reap the rewards throughout the day and during your workout! If this recipe doesn't make you fall in love with avocados, then I don't know what will. Plus, the ideal match of protein and heart healthy fats is sure to keep you moving. Add some toast (and more lean protein if desired) and you're set! Boom.
- Set oven to 405 degrees F. Slice avocados in half and scoop out part of the insides to make a larger hole. Either save or immediately eat the part of the removed avocado.
- Crack eggs in a bowl.
- Use folded/crumbled aluminum foil or a ramekin to prop up the avocado halves on a baking sheet.
- Use a spoon to place 1 egg yolk in each of the avocado halves. Then pour the egg white evenly between the halves. Season if desired with pepper, cumin, and a small pinch of sea salt.
- Bake in the oven for 22-25 minutes. Again, remember to use foil or ramekins to prop up avocados while they bake.
Serving Size (1 portion) Recipe yields 2
Epic Chicken Salad Burger
With a little creativity, you can make low-carb meals epic and satisfying. If you're trying to watch your carbohydrate intake but you crave a juicy hamburger, try this low-carb alternative that uses portobello mushrooms instead of bread. Loading up on raw veggies will provide fiber and pump your body with additional vitamins and minerals. This is a great meal for in-season competitors and models who look for lower-carb options.
- Set oven to 375F.
- Wash portobello mushrooms and remove stem. Dry with a paper towel.
- Place face down in a baking pan and lightly spray with olive oil. Sprinkle a little sea salt and garlic.
- Bake in the oven for 8-10 minutes.
- Season ground chicken with your choice of seasonings. I recommend sea salt, garlic, cumin, cayenne, and paprika.
- Form a hamburger patty and cook in a skillet on medium heat. Remember to flip the patty so the inside and sides of the patty get completely cooked.
- Remove the mushroom caps from the oven and immediately begin to assemble your burger.
- Place the mushroom cap face up. Add lettuce, cabbage, tomato, chicken burger patty, goat cheese (crumble or spread), avocado, and carrots.
- Top the burger with the other end of the mushroom cap. Smash it down with your hands and eat!
Serving Size (1 portion) Recipe yields 1
Buffalo Sweet Potato Sliders
The day I realized that I could use sweet potato slices instead of bread, my diet officially changed. I'm not kidding. It made me wonder why in the world I wasn't doing this all along! Hands down, if you need new inspiration for a quick steak-and-potatoes meal, this recipe is sure to get your creative juices flowing. These sliders definitely kick some serious a$$.
- Set the oven to 405 degrees F.
- Slice sweet potato into thick pieces to make slider buns.
- Bake the sweet potato pieces in the oven for 25 minutes.
- Season buffalo meat with onion powder, cayenne pepper and garlic powder.
- Cook buffalo meat in a skillet on medium heat until cooked through.
- Compile your slider. Eat up!
Serving Size (1 slider) Recipe yields 3
Post-Workout Shrimp Pizza
We've all been there: You've finished a workout, caught your breath, and you only have one thing on your mind—refueling. If you're weary of the same old generic meals, switch up your diet to keep it interesting and delicious. Here's one of the meals I enjoy. The best part: It only takes 20-minutes to create and it's easy to customize and make your own.
- serving size of cooked Shrimp or choice of protein (I used 6 oz of cooked shrimp)
- 1 small multigrain pizza crust (or pita bread if you don't have pizza crust)
- 3/4 Heirloom Tomato or Roma Tomato cut thinly
- 1/4 cup reduced fat Feta Cheese
- Fresh cilantro and lime (always keep these on hand)
- 2 roasted green chilies (optional)
- 1/4 cup sauteed Red Onions (optional)
- Set oven to 405 degrees F.
- Sautee or grill your onions (or other veggies) in a pan using Kelapo Coconut Oil spray.
- Slice tomatoes, chilies, and any other veggies. Place them evenly on top of your pizza crust or pita bread. Add your grilled onions.
- Then, add your choice of cooked protein. Cut it into pieces and scatter evenly over the pizza dough.
- Sprinkle feta cheese on top. You can add cilantro as well, but I like the taste of fresh cilantro so I save that until the end.
- Bake on the oven rack, NOT a baking sheet, for 15 minutes. This will ensure the pizza crust is not soggy, but firm and crispy. Remove from the oven and add any extra topping.
- Devour! No really, get after it. You earned it!
Serving Size (1 pizza) Recipe yields 1