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Fall Flavors? 🤤🍁
I didn’t get a lot of the recipe out in the audio this time. So I’m going to type it here.
This is one of those recipes the macros aren’t “perfect” but there’s plenty of protein and micronutrients in this one.
Macros are approximate since it’s mixed together and servings of each may vary but here is an outline:
Sandwich
4 cans cooked chicken
1.5 cup light Greek yogurt
1 cup dried cherries
1/2 cup chopped pecans
Salt, pepper, garlic to taste
Sourdough bread
1tbsp EVOO for cooking
To make:
Drain cans of chicken, add to bowl.
Add the yogurt, cherries, pecans, and mix until combined. Add seasonings to taste.
Heat a pan, add Olive oil, and then bread. Heat to desired toasted level, place 1/2 cup chicken salad on the bread, enjoy.
Macros:
(Approx based on serving size of sandwich)
Calories: 480
Protein: 41
Carbs: 44
Fat: 16
Salad
6 cups Spring mix
2 apples of choice
1 package bacon
1 cup chopped walnuts
1/2 cup fat free feta
1/2 cup dried cranberries
Dressing -
Fat free raspberry pecan
2tbsp
To make:
Rinse your spring mix, don’t be an animal.
Add to mixing bowl
Place bacon in the oven at 400 degrees until desired crisp is achieved. Somewhere between 10-20min
While bacon is cooking, chop your apples, add them to the lettuce along with the chopped walnuts and cranberries.
Once bacon is done, place on rack to cool and drain grease.
Chop the bacon, add to the bowl.
Add your feta and toss until combined
Transfer salad into a bowl, add dressing, and eat.
Macros:
(Approx based on serving size around 1 cup)
Calories: 290
Protein: 6g
Carbs: 38g
Fat: 13g
0:36
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5 comments
Mike Hillman
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RECIPE DROP
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