Chocolate Greek Yogurt Ice Cream

Chocolate Greek Yogurt Ice Cream

I have mixed feelings about eating “healthier” alternatives to the treats we love and sometimes crave.

I think it is important we know when we need those macro-friendly versions to keep us on track and even when it is simply better to indulge in the real thing.

And I will personally do both, depending on the situation and even the specific craving.

Because we can find a balance between indulging and staying on track toward our goals. What that balance is though, will be unique for each of us!

Like I LOVE dessert.

Do I need a sweet treat at the end of the night?

No.

But do I want one?

HECK YES!

And especially as the weather warms up, my cravings for ice cream increase.

But I know if I get a pint of…well…anything…that whole pint will be gone.

And then I’ll feel crappy and won’t sleep well from the sugar and have a crappy workout the next day.

Now, sometimes, despite the fact I know this will happen, I still indulge and enjoy. (Balance, right!?)

BUT often I find I just feel better, and stay on track toward my goals, when I swap in a satisfying, but more macro-friendly alternative!

That’s why I love this Chocolate Greek Yogurt Ice Cream from my 4-Week Macro Accelerator!

I can make the one serving, satisfy my sweet tooth and even pack in 20 grams of protein!

So if you’re an ice cream fiend too, try this delicious recipe!

Chocolate Greek Yogurt Ice Cream

INGREDIENTS:
2 1/2 oz Fat-Free Plain Greek Yogurt
1/2 scoop Vanilla (or chocolate) Whey Protein
1 tsp Hershey’s Special Dark Cocoa Powder
1/2 cup Unsweetened Vanilla Almond Milk
1 tsp Vanilla Extract
2 tbsp Stevia or sweetener of choice

Blend yogurt, protein powder, cocoa, stevia and almond milk thoroughly.

Place in freezer.

Take out the ice cream after an hour and turn it over gently with a spoon to avoid it becoming one big ice block. Do it again every 30 minutes until it has the right consistency (it should take about 2 hours total).

You can either eat it right away (after the 2 hours) or keep it in the freezer for up to a week. If you leave it in the freezer, take it out 5-10 min before you serve it to let it soften up a bit.

MACRO BREAKDOWN:
Calories: 130
Protein: 20 grams
Carbs: 6 grams
Fat: 2 grams

ENJOY!

Macro-Friendly Pizza – Curb Those Cravings

Macro-Friendly Pizza – Curb Those Cravings

I believe eating well is a balance…and sometimes that balance even means having no balance aka what I consider “cheat days.”

But for those days you don’t fully feel like indulging but do have a hankering for some of those not so healthy treats, it can be fun to come up with macro-friendly alternatives.

These macro-friendly recipes help keep you on track while still satisfying your cravings so that you don’t want to binge.

They are a great way to find balance with eating well so that you don’t feel deprived and can still stay focused on your goals.

They help you create that oh so elusive LIFESTYLE so many people talk about.

And one of my favorite macro-friendly treats is this Pita Pepperoni Pizza!

No this isn’t the cleanest meal you’ll ever eat, but guess what?! Sometimes you NEED that!

So if you’re craving some pizza but want to stay on track, and potentially trigger worse cravings, try this Macro-Friendly Pizza alternative!

The Pita Pepperoni Pizza

SERVINGS 1-2

INGREDIENTS:
2 pitas (Joseph’s Flax Oat Bran & Whole Wheat Pita Bread)
16 slices Turkey Pepperoni (65% Less Fat)
1/2 cup Mozzarella Cheese Shredded
1/2 cup Italian Herb Organic Pasta Sauce
1/2 cup Ricotta Cheese, Low-Fat
1 tbsp Parmesan & Romano Grated Cheese
Sprinkling of Red Pepper Flakes

DIRECTIONS:
Preheat the oven to 350 and place the pita bread on the middle rack for 3-4 minutes just till it starts to get crispy but not brown.

Then remove from the oven and split the ingredients between the two pitas. I like to measure as I put the toppings on, especially if I’m not eating both at that meal.

Top first with tomato sauce. Then the pepperoni. Then sprinkle with the mozzarella before spooning on chunks of the ricotta. You can also spread the ricotta on if you don’t want bigger chunks.

Place in the oven again on a baking sheet and cook till the edges of the pita start to brown and the cheese is melted.

Then remove from the oven and top with parmesan and red pepper. Enjoy!

You can of course place any other toppings on that you like. Others that are good include olives, onions, spinach, mushrooms…The options are endless! Just make sure to adjust the macros below based on the ingredients you use!

MACROS FOR BOTH PITA PIZZAS:
Calories: 475
Protein: 46 grams
Carbs: 34 grams
Fat: 23 grams

FOR A SINGLE PITA PIZZA….just in case you wanted to be lazy and not do the math ;-):
Calories: 237.5
Protein: 23 grams
Carbs: 17 grams
Fat: 11.5 grams

Ready to strike a balance between indulging in the foods you love and eating clean and according to your goals?

Sick of trying to find a “lifestyle” when most diets force you to cut out the foods you love?

It’s time you learned a bit more about Macro Cycling. CLICK HERE!

Buffalo Chicken Quinoa Lettuce Wraps

Buffalo Chicken Quinoa Lettuce Wraps

I LOVE the flavor of Buffalo Chicken. I literally could make myself some sort of Buffalo Chicken something EVERY. SINGLE. DAY! (Heck, I actually have for the last month hehe!)

That is why it was love at first sight when one of my trainers shared this Buffalo Chicken Lettuce Wrap she made as part of her Macro Cycling Plan.

It has that awesome little kick that Frank’s hot sauce has, but is still light and refreshing and perfect for Summer.

Try this macro-friendly Buffalo Chicken recipe. Delicious and full of protein! It actually even makes a great dish for a picnic or BBQ!

Buffalo Chicken Quinoa Lettuce Wraps

SERVINGS 3
***NOTE: This makes approximately 2 wraps per serving

INGREDIENTS:
6 leaves Romaine or Iceberg Lettuce
1/2 cup Diced Onion
1 pound Ground Chicken
1/4 cup Frank’s Hot Sauce
1/2 cup Panko Breadcrumbs
1 cup Cooked Quinoa
1/4 cup Green Onions Chopped

DIRECTIONS:
Cook quinoa according to package and let cool.

Combine all ingredients (including quinoa, excluding green onions) in a bowl and mix well.

Heat a nonstick skillet over medium heat. You can form mixture into balls and make meat balls or cook as a meat crumble by just adding the mixture directly to the skillet.

Cook until meat is throughly cooked through.

Add mixture into lettuce pieces. Top evenly with green onions.

If you’re storing for later on, divide the meat mixture evenly into containers and then only add to the lettuce when you are planning to eat.

**To make this gluten-free you could omit the breadcrumbs or sub in ground up gluten-free oats or even a rice cereal or almonds if preferred. Vegetarians may even sub in tofu or tempeh or even eggs for the chicken! Please note though any subs may change the macros!

MACRONUTRIENT BREAKDOWN:
Calories: 320
Protein: 40 grams
Carbs: 30 grams
Fat: 6 grams

Looking For Some New Macro-Friendly Summer Recipes To Try?

Check out my 13 Macro-Friendly Summer Recipes Guide! –> Learn More!