highproteinlowcarb hashtag performance

#highproteinlowcarb emphasizes nutritious meals combining high protein and low carbohydrate content. It's popular among fitness enthusiasts and those pursuing weight loss, promoting recipes, meal prep tips, and healthy lifestyle choices.

INGREDIENTS (4 SERVINGS): 20 oz chicken thigh 3 Roma tomatoes 3 tomatillos 5 garlic cloves 1-3 jalapeños (spicy) 3/4 onion 1 can of corn 2 zucchini Salt Pepper Low sodium chicken bouillon Cilantro Avocado oil spray DIRECTIONS: 1. Roast the tomatillos, tomatoes, 1/4 of an onion, jalapeños, and 3 garlic cloves using your preferred method (I char them on a comal) 2. Once done, blend the roasted vegetables with low sodium chicken bouillon, 1/2 cup water, seasonings to taste, and a handful of cilantro. Traditionally this salsa is chunky but you may blend until smooth. 3. Slice the remainder of the onion, chop the zucchini, and drain the corn. 4. Grease a pan and cook the chicken for 6 minutes. Season with salt, pepper, and the remaining garlic. 5. Add the sliced onions and cook for 3 minutes. 6. Add the corn and salsa. Cook for 3 minutes. 7. Add the zucchini. Mix well. Cover and cook for 10-12 minutes and add additional seasonings if needed. 8. Each serving is 1.25 cup of guisado. Serve with low carb tortillas and 28 grams of queso fresco. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #lowcarbrecipes #healthymexicanrecipe

INGREDIENTS (4 SERVINGS): 20 oz chicken thigh 3 Roma tomatoes 3 tomatillos 5 garlic cloves 1-3 jalapeños (spicy) 3/4 onion 1 can of corn 2 zucchini Salt Pepper Low sodium chicken bouillon Cilantro Avocado oil spray DIRECTIONS: 1. Roast the tomatillos, tomatoes, 1/4 of an onion, jalapeños, and 3 garlic cloves using your preferred method (I char them on a comal) 2. Once done, blend the roasted vegetables with low sodium chicken bouillon, 1/2 cup water, seasonings to taste, and a handful of cilantro. Traditionally this salsa is chunky but you may blend until smooth. 3. Slice the remainder of the onion, chop the zucchini, and drain the corn. 4. Grease a pan and cook the chicken for 6 minutes. Season with salt, pepper, and the remaining garlic. 5. Add the sliced onions and cook for 3 minutes. 6. Add the corn and salsa. Cook for 3 minutes. 7. Add the zucchini. Mix well. Cover and cook for 10-12 minutes and add additional seasonings if needed. 8. Each serving is 1.25 cup of guisado. Serve with low carb tortillas and 28 grams of queso fresco. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #lowcarbrecipes #healthymexicanrecipe

tarting off 2025 with a new high-protein breakfast biscuit flavor!! these biscuits are easily one of my most popular recipes, they’re easy to mix together & freeze well for meal prep—can’t wait for you to try this jalapeño cheddar version!! 🫑🧀 ✨full recipe is below & on my website✨ if you want a meal prep plan with recipes + grocery list for the entire month of January, that’s on my substack now! ingredients: -1 1/2 tbsp avocado or olive oil -1 medium yellow onion, diced -16oz ground chicken -6 eggs -1 1/2 cups shredded cheddar cheese, divided (sub DF cheese) -12oz jar sliced jalapeños in vinegar, drained & chopped -1 1/2 cups blanched almond flour -1/3 cup coconut flour -2 tsp baking powder -2 tsp garlic powder -2 tsp kosher salt -1/2 tsp ground black pepper Preheat oven to 400F and line a baking sheet with parchment. Heat the oil in a skillet over medium, then add the onion and cook for 5 to 7 min, stirring until translucent. Clear the center of the pan and add in the chicken. Cook, stirring constantly, until the chicken is cooked through, 7 to 10 min. Set aside to cool down and drain any excess liquid. Whisk the eggs in a bowl, then add 1 cup of the cheddar cheese, the cooled chicken and onion mixture, and the jalapeños. Mix, then add the almond flour, coconut flour, baking powder, and spices and mix until just combined. Use a large cookie scoop or spoon to make 12-14 evenly sized balls and place them on the baking sheet. Rub oil in your hands and shape each into a biscuit shape by pressing down lightly on the tops. Cover the tops of each with the remaining cheddar cheese. Bake for 13 to 16 min, until the biscuits are firm and starting to brown on the outside. Remove and cool completely on the baking sheet. Refrigerate in a sealed container for up to 4 days or freezer for a month. I like to reheat these from the fridge in the air fryer on 325F for ~5 minutes, or 10-12 minutes from frozen! enjoyy💕 #mealprep #mealprepideas #breakfastmealprep #healthybreakfastideas #highprotein #highproteinmeals #highproteinlowcarb #easyhealthymeals #breakfastideas #glutenfreerecipes

tarting off 2025 with a new high-protein breakfast biscuit flavor!! these biscuits are easily one of my most popular recipes, they’re easy to mix together & freeze well for meal prep—can’t wait for you to try this jalapeño cheddar version!! 🫑🧀 ✨full recipe is below & on my website✨ if you want a meal prep plan with recipes + grocery list for the entire month of January, that’s on my substack now! ingredients: -1 1/2 tbsp avocado or olive oil -1 medium yellow onion, diced -16oz ground chicken -6 eggs -1 1/2 cups shredded cheddar cheese, divided (sub DF cheese) -12oz jar sliced jalapeños in vinegar, drained & chopped -1 1/2 cups blanched almond flour -1/3 cup coconut flour -2 tsp baking powder -2 tsp garlic powder -2 tsp kosher salt -1/2 tsp ground black pepper Preheat oven to 400F and line a baking sheet with parchment. Heat the oil in a skillet over medium, then add the onion and cook for 5 to 7 min, stirring until translucent. Clear the center of the pan and add in the chicken. Cook, stirring constantly, until the chicken is cooked through, 7 to 10 min. Set aside to cool down and drain any excess liquid. Whisk the eggs in a bowl, then add 1 cup of the cheddar cheese, the cooled chicken and onion mixture, and the jalapeños. Mix, then add the almond flour, coconut flour, baking powder, and spices and mix until just combined. Use a large cookie scoop or spoon to make 12-14 evenly sized balls and place them on the baking sheet. Rub oil in your hands and shape each into a biscuit shape by pressing down lightly on the tops. Cover the tops of each with the remaining cheddar cheese. Bake for 13 to 16 min, until the biscuits are firm and starting to brown on the outside. Remove and cool completely on the baking sheet. Refrigerate in a sealed container for up to 4 days or freezer for a month. I like to reheat these from the fridge in the air fryer on 325F for ~5 minutes, or 10-12 minutes from frozen! enjoyy💕 #mealprep #mealprepideas #breakfastmealprep #healthybreakfastideas #highprotein #highproteinmeals #highproteinlowcarb #easyhealthymeals #breakfastideas #glutenfreerecipes

INGREDIENTS: 20 oz chicken breast 5 oz (2 servings) pork chorizo 1 cup mushrooms 3 bell peppers 2 Mexican zucchini 1/4 cup chopped onion 3 Roma tomatoes 1 jalapeño 2 garlic cloves 1.25 cup fat free mozzarella Avocado oil spray Salt Pepper Tomato bouillon Paprika Sides of choice - low calorie tortillas DIRECTIONS: 1. Chop the vegetables and chicken into strips. 2. Add the chorizo to a pan and cook for 5 minutes. Add the chicken and season with salt and pepper. Cook for 4 minutes. 3. Add the onion and bell peppers. Cook for 3 minutes. 4. Add the zucchini and mushrooms. Cover and cook for 6 minutes. 5. Add the tomato and mix well. Cover and cook for 4-5 minutes or until the zucchini is cooked through and the tomato has released its juice. 6. Top with cheese and cover until it has fully melted. 7. Serve 1/4 of the guisado (~1 cup) with toppings & sides of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #highproteinmeals #healthymexicanfood #highproteinmeals #highproteinlowcarb #lowcarbrecipes

INGREDIENTS: 20 oz chicken breast 5 oz (2 servings) pork chorizo 1 cup mushrooms 3 bell peppers 2 Mexican zucchini 1/4 cup chopped onion 3 Roma tomatoes 1 jalapeño 2 garlic cloves 1.25 cup fat free mozzarella Avocado oil spray Salt Pepper Tomato bouillon Paprika Sides of choice - low calorie tortillas DIRECTIONS: 1. Chop the vegetables and chicken into strips. 2. Add the chorizo to a pan and cook for 5 minutes. Add the chicken and season with salt and pepper. Cook for 4 minutes. 3. Add the onion and bell peppers. Cook for 3 minutes. 4. Add the zucchini and mushrooms. Cover and cook for 6 minutes. 5. Add the tomato and mix well. Cover and cook for 4-5 minutes or until the zucchini is cooked through and the tomato has released its juice. 6. Top with cheese and cover until it has fully melted. 7. Serve 1/4 of the guisado (~1 cup) with toppings & sides of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #highproteinmeals #healthymexicanfood #highproteinmeals #highproteinlowcarb #lowcarbrecipes

Ingredients (4 SERVINGS): 20 oz chicken breast 4-5 Roma tomatoes 5 garlic cloves 1 white onion 1 can chile en adobo Salt Chicken bouillon Avocado oil spray Fat free mozzarella cheese Low carb tortillas DIRECTIONS: 1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion. 2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through. 3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. 4. Remove pits of tomatoes. 5. Roast the tomatoes, 3 garlic cloves, and 1/4 onion for 10-15 minutes or until the skin is blistered. (Air fry at 360° F for 8-10 minutes) 6. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, and chiles en adobo (spicy). 7. Chop the remainder of the onion. 8. Shred chicken using your preferred method. 9. Add 1 tbsp of oil (or oil spray) and sauté onions for 3-4 minutes or until they are translucent. 10. Add in the chicken. Once well combined, add the salsa. Simmer for 8-10 minutes. Add salt, pepper, and any other seasonings to taste. 11. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted. 12. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #healthymexicanrecipe #lowcarbrecipes

Ingredients (4 SERVINGS): 20 oz chicken breast 4-5 Roma tomatoes 5 garlic cloves 1 white onion 1 can chile en adobo Salt Chicken bouillon Avocado oil spray Fat free mozzarella cheese Low carb tortillas DIRECTIONS: 1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion. 2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through. 3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. 4. Remove pits of tomatoes. 5. Roast the tomatoes, 3 garlic cloves, and 1/4 onion for 10-15 minutes or until the skin is blistered. (Air fry at 360° F for 8-10 minutes) 6. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, and chiles en adobo (spicy). 7. Chop the remainder of the onion. 8. Shred chicken using your preferred method. 9. Add 1 tbsp of oil (or oil spray) and sauté onions for 3-4 minutes or until they are translucent. 10. Add in the chicken. Once well combined, add the salsa. Simmer for 8-10 minutes. Add salt, pepper, and any other seasonings to taste. 11. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted. 12. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #healthymexicanrecipe #lowcarbrecipes

INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground turkey (or beef) 4 tomatoes 1/2 white onion 5 garlic cloves 2 carrots 1 anaheim chile 2 jalapeños (spicy) 1 zucchini Salt Pepper Low sodium chicken bullion Tomato bouillon Avocado oil spray Low calorie tortillas Non fat Greek yogurt Salsa DIRECTIONS: 1. Chop all vegetables into bite size pieces. 2. Blend the tomatoes, 1/4 of an onion, 3 garlic cloves, and chicken bouillon to taste. 3. Grease a pan and brown the meat for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 4. Add the chopped onions, Anaheim pepper, and jalapeños. Cook for 3 minutes. 5. Add in the carrots. Mix well before adding the tomato sauce. 6. Bring the heat down to a simmer, add the zucchini, and cook for 10-15 minutes or until the vegetables are cooked through. 7. Divide into 4 equal servings (~1 cup of guisado) 8. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 9. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, and 1 serving of picadillo. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable

INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground turkey (or beef) 4 tomatoes 1/2 white onion 5 garlic cloves 2 carrots 1 anaheim chile 2 jalapeños (spicy) 1 zucchini Salt Pepper Low sodium chicken bullion Tomato bouillon Avocado oil spray Low calorie tortillas Non fat Greek yogurt Salsa DIRECTIONS: 1. Chop all vegetables into bite size pieces. 2. Blend the tomatoes, 1/4 of an onion, 3 garlic cloves, and chicken bouillon to taste. 3. Grease a pan and brown the meat for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 4. Add the chopped onions, Anaheim pepper, and jalapeños. Cook for 3 minutes. 5. Add in the carrots. Mix well before adding the tomato sauce. 6. Bring the heat down to a simmer, add the zucchini, and cook for 10-15 minutes or until the vegetables are cooked through. 7. Divide into 4 equal servings (~1 cup of guisado) 8. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 9. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, and 1 serving of picadillo. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable

THIS KEPT ME SO FULL ALL DAY I COULDNT EVEN SNACK 😭 #highproteindessert #matcharecipe #lowcarbrecipe #highproteinlowcarb

THIS KEPT ME SO FULL ALL DAY I COULDNT EVEN SNACK 😭 #highproteindessert #matcharecipe #lowcarbrecipe #highproteinlowcarb

Ingredients: 1 lb ground chicken 1 lb tomatillos 1-3 jalapeños 1 poblano pepper 5 garlic cloves 1/2 white onion 1-2 cups spinach (optional) Chicken bouillon Salt Pepper 16 low calorie tortillas 1 cup fat free mozzarella cheese 2 cups frijoles de la olla 2 cups shredded lettuce 120 grams nonfat Greek yogurt Directions: 1. Finely chop 1/4 of an onion. 2. Lightly grease a pan and add the ground chicken. Season with salt, pepper, and 2 minced garlic cloves. Cook for 4 minutes and add the chopped onions. Cook for 3-4 minutes or until the chicken is fully cooked. Add the chicken mixture to a bowl. 3. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes) 4. Remove the skin of the poblano and remove the seeds and stem. 5. In a blender, add all the roasted vegetables plus 1/2 cup of water, cilantro, spinach, and seasonings to taste. 6. Add the salsa to the pan where you cooked the chicken and let it simmer for 10 minutes on low heat. 7. Let the salsa simmer while you warm up the tortillas. Add them to a comal or microwave for 20 seconds. 8. Add 1/4 cup of salsa to each of your Tupperware containers. 9. Add 1 ounce of the chicken mixture to each tortilla. Roll them and add 4 enchiladas to each container. 10. Top each set of enchiladas with 1/2 cup of salsa and 1/4 cup of cheese. 11. Add 1/2 cup of lettuce, 30 grams of yogurt, and 1/2 cup of beans to each container. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #comidasaludableyrica #healthymexicanfood #highproteinlowcarb #comidamexicana #mealprepideas

Ingredients: 1 lb ground chicken 1 lb tomatillos 1-3 jalapeños 1 poblano pepper 5 garlic cloves 1/2 white onion 1-2 cups spinach (optional) Chicken bouillon Salt Pepper 16 low calorie tortillas 1 cup fat free mozzarella cheese 2 cups frijoles de la olla 2 cups shredded lettuce 120 grams nonfat Greek yogurt Directions: 1. Finely chop 1/4 of an onion. 2. Lightly grease a pan and add the ground chicken. Season with salt, pepper, and 2 minced garlic cloves. Cook for 4 minutes and add the chopped onions. Cook for 3-4 minutes or until the chicken is fully cooked. Add the chicken mixture to a bowl. 3. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes) 4. Remove the skin of the poblano and remove the seeds and stem. 5. In a blender, add all the roasted vegetables plus 1/2 cup of water, cilantro, spinach, and seasonings to taste. 6. Add the salsa to the pan where you cooked the chicken and let it simmer for 10 minutes on low heat. 7. Let the salsa simmer while you warm up the tortillas. Add them to a comal or microwave for 20 seconds. 8. Add 1/4 cup of salsa to each of your Tupperware containers. 9. Add 1 ounce of the chicken mixture to each tortilla. Roll them and add 4 enchiladas to each container. 10. Top each set of enchiladas with 1/2 cup of salsa and 1/4 cup of cheese. 11. Add 1/2 cup of lettuce, 30 grams of yogurt, and 1/2 cup of beans to each container. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #comidasaludableyrica #healthymexicanfood #highproteinlowcarb #comidamexicana #mealprepideas

these gluten-free sun-dried tomato & feta breakfast muffins SAVED me last week. prep ahead and get 12 days of breakfast out of it!! 🍳☀️ here’s everything you need: - 1 dozen eggs - 24oz pre-cooked sausage (or veggie sausage), I used breakfast chicken sausage, diced into small cubes - (1 + 1/2 packed cups grated sweet potato) (about 1 medium sweet potato, peeled) - 6oz (3/4 cup) crumbled feta cheese (or vegan feta) - 1/2 cup chopped sun-dried tomatoes - 2 1/2 cups blanched almond flour - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon kosher salt - 1/2 teaspoon ground black pepper 1. Preheat the oven to 350F and oil two non-stick muffin tins with a neutral oil (Recommended to use silicone muffin liners if you don’t have a great non-stick muffin tin) 2. Whisk the eggs in a large mixing bowl. Add the chopped chicken sausages, grated sweet potato, crumbled feta, and sun-dried tomatoes and mix to combine. 3. Add the dry ingredients—almond flour, baking powder, garlic powder, oregano, salt, and black pepper—to the bowl. Stir with a rubber spatula until just incorporated. 4. Transfer the mix to the prepared muffin tins, filling each one until just about full. Bake until golden on top and a toothpick comes out clean, 24 to 28 minutes. 5. Cool to room temperature in the muffin tin on the counter before removing each muffin. Refrigerate in a sealed container for up to 4 days, or freeze for 1 month. Reheating: From the refrigerator, microwave until warmed, about 1 minute, or air fry or bake at 350F until warmed, about 5 minutes. From the freezer, microwave for 1 minute then bake or air fry at 350F until warmed through, 5 to 10 minutes. enjoy!! 💓💓 #mealprep #mealprepideas #breakfastmealprep #healthybreakfastideas #highprotein #highproteinmeals #highproteinlowcarb #easyhealthymeals #breakfastideas #glutenfreerecipes #freezerfriendly

these gluten-free sun-dried tomato & feta breakfast muffins SAVED me last week. prep ahead and get 12 days of breakfast out of it!! 🍳☀️ here’s everything you need: - 1 dozen eggs - 24oz pre-cooked sausage (or veggie sausage), I used breakfast chicken sausage, diced into small cubes - (1 + 1/2 packed cups grated sweet potato) (about 1 medium sweet potato, peeled) - 6oz (3/4 cup) crumbled feta cheese (or vegan feta) - 1/2 cup chopped sun-dried tomatoes - 2 1/2 cups blanched almond flour - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon kosher salt - 1/2 teaspoon ground black pepper 1. Preheat the oven to 350F and oil two non-stick muffin tins with a neutral oil (Recommended to use silicone muffin liners if you don’t have a great non-stick muffin tin) 2. Whisk the eggs in a large mixing bowl. Add the chopped chicken sausages, grated sweet potato, crumbled feta, and sun-dried tomatoes and mix to combine. 3. Add the dry ingredients—almond flour, baking powder, garlic powder, oregano, salt, and black pepper—to the bowl. Stir with a rubber spatula until just incorporated. 4. Transfer the mix to the prepared muffin tins, filling each one until just about full. Bake until golden on top and a toothpick comes out clean, 24 to 28 minutes. 5. Cool to room temperature in the muffin tin on the counter before removing each muffin. Refrigerate in a sealed container for up to 4 days, or freeze for 1 month. Reheating: From the refrigerator, microwave until warmed, about 1 minute, or air fry or bake at 350F until warmed, about 5 minutes. From the freezer, microwave for 1 minute then bake or air fry at 350F until warmed through, 5 to 10 minutes. enjoy!! 💓💓 #mealprep #mealprepideas #breakfastmealprep #healthybreakfastideas #highprotein #highproteinmeals #highproteinlowcarb #easyhealthymeals #breakfastideas #glutenfreerecipes #freezerfriendly

Did you eat your protein today? 🍳 This recipe is perfect for hitting your protein goals while nourishing your body & it will keep you full for hours! To make it, add a tortilla to a greased baking dish then add in 3 eggs & 1/2 cup cottage cheese & seasoning (I added a 1/2 teaspoon of salt, pepper & garlic powder) then mix well. Add in your favorite veggies (I used spinach & micro arugula), shredded cheese and mix again. Top with more cheese & bake at 350° for 30 minutes or until the eggs have cooked all the way through. Follow for more easy & delicious recipes! #highproteinmeals #highproteinlowcarb #healthybreakfastideas #easyrecipesathome

Did you eat your protein today? 🍳 This recipe is perfect for hitting your protein goals while nourishing your body & it will keep you full for hours! To make it, add a tortilla to a greased baking dish then add in 3 eggs & 1/2 cup cottage cheese & seasoning (I added a 1/2 teaspoon of salt, pepper & garlic powder) then mix well. Add in your favorite veggies (I used spinach & micro arugula), shredded cheese and mix again. Top with more cheese & bake at 350° for 30 minutes or until the eggs have cooked all the way through. Follow for more easy & delicious recipes! #highproteinmeals #highproteinlowcarb #healthybreakfastideas #easyrecipesathome

a snowy day Greek Souvlaki grilling sesh with @Masterbuilt !! this was really fun to get out and grill these lemony-garlic chicken kabobs for the fam to serve on a platter with homemade crispy shoestring fries, a variety of pickled veggies, hummus, tzatzhiki, and a tomato-cucumber salad… because grilling is for more than just summer !! 🕺 full recipe on my blog at abrightmoment.com 💛 #grilling #greekrecipes #greekfood #chickendinner #chickenrecipes #highproteinlowcarb #highprotein

a snowy day Greek Souvlaki grilling sesh with @Masterbuilt !! this was really fun to get out and grill these lemony-garlic chicken kabobs for the fam to serve on a platter with homemade crispy shoestring fries, a variety of pickled veggies, hummus, tzatzhiki, and a tomato-cucumber salad… because grilling is for more than just summer !! 🕺 full recipe on my blog at abrightmoment.com 💛 #grilling #greekrecipes #greekfood #chickendinner #chickenrecipes #highproteinlowcarb #highprotein

ENOKI AS NOODLES SLAAAAP!!🫲🏼 #padthai #onepotmeal #weeknightdinner #highproteinmeals #highproteinlowcarb #vegetarianrecipe

ENOKI AS NOODLES SLAAAAP!!🫲🏼 #padthai #onepotmeal #weeknightdinner #highproteinmeals #highproteinlowcarb #vegetarianrecipe

INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground beef 4 tomatoes 1/2 white onion 5 garlic cloves 2 poblano peppers 250 grams potato 1 large zucchini 1-2 jalapeños (optional) Salt Pepper Low sodium chicken bullion DIRECTIONS: 1. Roast the poblano peppers using your preferred method. (Air fry at 390°F for 8-10 mins or over an open fire) 2. Let the poblano peppers sweat in a plastic bag for 10-15 minutes before deseeding, removing the stem, and chopping into bite size pieces. 3. Blend 1/4 of the onion, 3 garlic cloves, the tomatoes, jalapeño, 1/2 cup of water, and seasonings until smooth. 4. Chop the remaining vegetables into bite size pieces. 5. Grease a pan with oil spray. Brown the beef for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 6. Add onions. Cook for 3 minutes. 7. Add in the potatoes and salsa. Mix well, cover, and cook for 10 minutes. 8. Add in the poblano peppers and zucchini. Cover and cook for 10-12 minutes or until all the vegetables are fork tender. 9. Divide into 4 equal servings (1.5 cup of picadillo) and serve with sides of choice - I added 28 grams of queso fresco. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #healthymexicanfood #highproteinlowcarb #mealprepideas #comidasaludableyrica

INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground beef 4 tomatoes 1/2 white onion 5 garlic cloves 2 poblano peppers 250 grams potato 1 large zucchini 1-2 jalapeños (optional) Salt Pepper Low sodium chicken bullion DIRECTIONS: 1. Roast the poblano peppers using your preferred method. (Air fry at 390°F for 8-10 mins or over an open fire) 2. Let the poblano peppers sweat in a plastic bag for 10-15 minutes before deseeding, removing the stem, and chopping into bite size pieces. 3. Blend 1/4 of the onion, 3 garlic cloves, the tomatoes, jalapeño, 1/2 cup of water, and seasonings until smooth. 4. Chop the remaining vegetables into bite size pieces. 5. Grease a pan with oil spray. Brown the beef for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 6. Add onions. Cook for 3 minutes. 7. Add in the potatoes and salsa. Mix well, cover, and cook for 10 minutes. 8. Add in the poblano peppers and zucchini. Cover and cook for 10-12 minutes or until all the vegetables are fork tender. 9. Divide into 4 equal servings (1.5 cup of picadillo) and serve with sides of choice - I added 28 grams of queso fresco. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #healthymexicanfood #highproteinlowcarb #mealprepideas #comidasaludableyrica

🌮🌶️Jalapeño Popper Flatbread Tacos Recipe! We’re starting the year with a bang with sharing one of our all time favorites: Jalapeño Popper Flatbread Tacos!😋 Spicing things up! 🌶️🔥 Creamy, cheesy, perfectly crispy, and made with @CutDaCarb flatbreads, this is the ultimate way to kick off 2025!💪 #HighProteinLowCarb 📝 Recipe by @Alese Ingredients: -2 Cut Da Carb flatbreads -1 cup cooked chicken, diced -4 slices bacon, crumbled -2 Tbsp softened cream cheese -2 Tbsp chopped jalapeño -½ tsp each: pepper, salt, garlic powder, onion powder -½ cup shredded cheddar Instructions: 1. Cut each flatbread into 4 squares. 2. In a bowl, mix chicken, bacon, cream cheese, jalapeño, cheddar, and seasonings. 3. Divide filling among flatbread squares, fold in half, and press to seal. Cooking Options: 🔥 Skillet: Heat 3 Tbsp avocado oil over medium heat and fry tacos on each side until golden brown. 🔥 Air Fryer: Cook at 375°F for 12 minutes, flipping halfway through for even crispiness. 📦 Don’t forget to grab your coupon! Enjoy 10% OFF your first 24-Pack with FREE SHIPPING using code: 10OFF24PK Start creating your own delicious meals today! 😋 #lowcarb #CutDaCarb #CutDaCarbRecipes #LowCarbSnacks

🌮🌶️Jalapeño Popper Flatbread Tacos Recipe! We’re starting the year with a bang with sharing one of our all time favorites: Jalapeño Popper Flatbread Tacos!😋 Spicing things up! 🌶️🔥 Creamy, cheesy, perfectly crispy, and made with @CutDaCarb flatbreads, this is the ultimate way to kick off 2025!💪 #HighProteinLowCarb 📝 Recipe by @Alese Ingredients: -2 Cut Da Carb flatbreads -1 cup cooked chicken, diced -4 slices bacon, crumbled -2 Tbsp softened cream cheese -2 Tbsp chopped jalapeño -½ tsp each: pepper, salt, garlic powder, onion powder -½ cup shredded cheddar Instructions: 1. Cut each flatbread into 4 squares. 2. In a bowl, mix chicken, bacon, cream cheese, jalapeño, cheddar, and seasonings. 3. Divide filling among flatbread squares, fold in half, and press to seal. Cooking Options: 🔥 Skillet: Heat 3 Tbsp avocado oil over medium heat and fry tacos on each side until golden brown. 🔥 Air Fryer: Cook at 375°F for 12 minutes, flipping halfway through for even crispiness. 📦 Don’t forget to grab your coupon! Enjoy 10% OFF your first 24-Pack with FREE SHIPPING using code: 10OFF24PK Start creating your own delicious meals today! 😋 #lowcarb #CutDaCarb #CutDaCarbRecipes #LowCarbSnacks

Super easy, healthy recipe 🫶🏼 Chicken sausage and cauliflower Ingredients: 1 lb cauliflower 4 chicken sausage links, Italian flavor 2 tbsp olive oil Seasonings: salt, pepper, garlic powder & paprika Recipe: 1. Heat a pan on medium heat with olive oil 2. Once hot, add the cauliflower and let cook for 5 mins. Season with all the seasonings and stir around evenly 3. After the 5 mins, add in chopped chicken sausage and stir around again. Let cook for 10 more mins while stirring every few minutes so it doesn’t stick to the pan 4. Once done cooking, remove from the pan and add to a plate. Enjoy! #highprotein #highproteinmeals #highproteinlowcarb #lowcarb #chickensausage #cauliflower #healthyrecipes

Super easy, healthy recipe 🫶🏼 Chicken sausage and cauliflower Ingredients: 1 lb cauliflower 4 chicken sausage links, Italian flavor 2 tbsp olive oil Seasonings: salt, pepper, garlic powder & paprika Recipe: 1. Heat a pan on medium heat with olive oil 2. Once hot, add the cauliflower and let cook for 5 mins. Season with all the seasonings and stir around evenly 3. After the 5 mins, add in chopped chicken sausage and stir around again. Let cook for 10 more mins while stirring every few minutes so it doesn’t stick to the pan 4. Once done cooking, remove from the pan and add to a plate. Enjoy! #highprotein #highproteinmeals #highproteinlowcarb #lowcarb #chickensausage #cauliflower #healthyrecipes

INGREDIENTS: 16 oz chicken breast 1 poblano pepper 1-2 jalapeños 1/2 white onion 8 oz tomato sauce 4 garlic cloves Salt Black pepper Chicken bouillon Bay leaves Avocado oil Low calorie tortillas Non fat Greek yogurt Avocado DIRECTIONS: 1. Add 1/4 white onion, salt, 2 garlic cloves, and 2 bay leaves to a pot. Once boiling add the chicken breast. Cook for 30-40 minutes or until it cooked through. 2. Let it cool down and shred it. 3. Chop the vegetables. 4. Add 1 tablespoon of oil to a pot and add the onions, 2 minced garlic cloves, jalapeños, and poblano peppers. Cook for 3 minutes. 5. Add the chicken, tomatoes, and tomato sauce. Add 1/2 cup of water to the tomato sauce can and remove the excess. Add any seasonings you’d like. 6. Mix well. Cover and cook on low for 10 minutes. 7. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 8. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, 1 serving of pollo (195 grams), and 30 grams of avocado. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #highproteinlowcarb #mealprepideas #comidasaludableyrica #comidafit

INGREDIENTS: 16 oz chicken breast 1 poblano pepper 1-2 jalapeños 1/2 white onion 8 oz tomato sauce 4 garlic cloves Salt Black pepper Chicken bouillon Bay leaves Avocado oil Low calorie tortillas Non fat Greek yogurt Avocado DIRECTIONS: 1. Add 1/4 white onion, salt, 2 garlic cloves, and 2 bay leaves to a pot. Once boiling add the chicken breast. Cook for 30-40 minutes or until it cooked through. 2. Let it cool down and shred it. 3. Chop the vegetables. 4. Add 1 tablespoon of oil to a pot and add the onions, 2 minced garlic cloves, jalapeños, and poblano peppers. Cook for 3 minutes. 5. Add the chicken, tomatoes, and tomato sauce. Add 1/2 cup of water to the tomato sauce can and remove the excess. Add any seasonings you’d like. 6. Mix well. Cover and cook on low for 10 minutes. 7. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 8. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, 1 serving of pollo (195 grams), and 30 grams of avocado. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #highproteinlowcarb #mealprepideas #comidasaludableyrica #comidafit

🥪🔥Oven-Baked Cracker Sandwiches!.. Per Sandwich: ✅ Protein: 2.23g ✅ Net Carbs: 0.93g ✅ Calories: 36 💰 Cost: About $0.28 each #CutDaCarb #CutDaCarbRecipes #HighProteinLowCarb #MealPrep #EasyRecipes #crackersandwiches

🥪🔥Oven-Baked Cracker Sandwiches!.. Per Sandwich: ✅ Protein: 2.23g ✅ Net Carbs: 0.93g ✅ Calories: 36 💰 Cost: About $0.28 each #CutDaCarb #CutDaCarbRecipes #HighProteinLowCarb #MealPrep #EasyRecipes #crackersandwiches

#GymTok#FitTok#fitness#gains #FitTok#fitness#health#guthealth#coconutcult#seamoss #realisticwhatieat#fitnessmotivation#gains#form#cut#proteinshake#highproteinlowcarb#health#healthy#mealinspiration#parati#fypシ゚viral#xybca#gymgains#gym#toned#gains#healthyeats#health

75 day medium friendly 🥬 #GymTok#FitTok#fitness#gains #FitTok#fitness#health#guthealth#coconutcult#seamoss #realisticwhatieat#fitnessmotivation#gains#form#cut#proteinshake#highproteinlowcarb#health#healthy#mealinspiration#parati#fypシ゚viral#xybca#gymgains#gym#toned#gains#healthyeats#health

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