The first time that I tried shrimp ceviche was in September when I was in California, love at first bite. Vanessa and I had the pleasure of traveling to San Diego to visit her sister, Giana. This was the first time that I had met Giana in person and the first time that I had ever visited California. It was a wonderful trip of many firsts!

Throughout the week, Giana welcomed us upon her magic carpet and showed us such an amazing time. We visited Universal Studios (we even got to do the Halloween Horror Nights which was terrifying but oh so fun!), got to visit the Griffith Observatory, and tasted so much great food.

Did I mention that we ate so much good food? Haha, but seriously, I'm the type of person that will rate a vacation solely based on my tastebuds. For this vacay, it gets a 10/10.

The second to last day of our trip, Giana took us out for lunch to celebrate her's and Vanessa's dad's birthday. We landed in a restaurant named Coasterra which provided us absolutely stunning views of the bay. Everything that I tasted from there made my tastebuds dance - including my coconut margarita! 😍

However, the food that stood out to me the most, was the ceviche clasico. As a lover of fish and seafood, I was surprised that I had never tasted anything like this before. But, I will say that I'm glad my first experience was at that restaurant! What a fab first impression it made. Everything was so fresh and full of flavor.

What is Ceviche?

Ceviche is an appetizer that is typically made from raw, fresh fish or seafood. The raw fish is not cooke using heat, however it is "cured" by marinating it in lemon or lime juice for about an hour.

If using raw fish or shrimp, I highly recommend sourcing out the freshest meats that you can find.

For this recipe, I decided to keep things simple and oh so easy by sticking with frozen, cooked shrimp. The shrimp still marinates in the lemon and lime juice and soaks up the flavors beautifully!

Ingredients

• Shrimp - This recipe uses medium frozen, cooked shrimp. However, you may use raw shrimp and boil it for 2-4 minutes or until pinked. Remove, from heat as soon as shrimp turns pink in order to avoid overcooking and achieving a rubbery texture.

• Lemon + Lime Juice - This recipe uses a combination of freshly squeezed juice from both lemon and limes. However, if you only have one or the other on hand, feel free to use just lemons or limes.

• Tomatoes - Any fresh tomatoes will work. Cherry, Roma...whatever you happen to have on hand! However, I do not recommend using anything canned.

• Red Onion - The red onion helps to add color in addition to flavor. Feel free to substitute with yellow onions, sweet onions or even shallots!

• Avocado - If you do not plan on eating the ceviche right away, I recommend adding the avocado closer to the time you plan on consuming. Although the citrus juices will help to slow down the oxidation, it will still prevent having brown avocados in your ceviche.

• Jalapeños - Fresh jalapenos are used to pack in some heat. If you do not wish for your ceviche to be spicy, feel free to remove a majority of the seeds, or omit the jalapeno altogether. On the contrary, if you wish for more heat, feel free to use more fresh jalapenos than the recipe calls for.

• Cucumber - This adds a refreshing crunch to the ceviche. It also helps to tone down the fire from the jalapenos. 🔥

How to Make Shrimp Ceviche

1. Begin by chopping up the shrimp. Add to a large bowl. Squeeze the juice from lemon and limes over the shrimp. Add in the salt, and garlic powder. Cover in cling wrap and refrigerate for 30 minutes.
2. While the shrimp is marinating, dice the onions, tomatoes, cucumber and avocado. Chop the celery. Set all aside.
3. Add all chopped ingredients to bowl of shrimp and combine with a spoon. Serve with tortilla chips or on tostadas and enjoy!

What to Eat Shrimp Ceviche with + optional add-ins

I believe that ceviche is best eaten with tortilla chips or on top of tostadas. However, you could totally eat this "taco style" in soft tortillas or use other crackers.

This ceviche recipe is also keto friendly, coming in at 5g net carbs per serving. To keep this on the low carb side, this ceviche would be delicious in avocado boats or with low carb tortillas.

I love to get the low carb tortillas from Aldi. However, if you don't have access to an Aldi, you can find other low carb tortillas brands in various grocery stores or order these from Amazon.

If you're wishing to add in some natural sweetness, adding some diced fresh mangoes or pineapple would give you the sweet/savory/spicy fix you're looking for!

Yield: 4 Servings

Easy Shrimp Ceviche

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This Easy Shrimp Ceviche is bursting with colors and flavors! This recipe uses frozen, cooked shrimp to keep it quick and easy. It is delicious eaten with tortilla chips!

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

• 12 oz medium cooked shrimp
• Juice from 1 lemon
• Juice from 2 limes
• 2 tomatoes
• ½ red onion
• 1 avocado
• 1 medium fresh jalapeno
• ½ English cucumber
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ cup cilantro (optional)

Instructions

1. Begin by chopping up the shrimp. Add to a large bowl. Squeeze the juice from lemon and limes over the shrimp. Add in the salt, and garlic powder. Cover in cling wrap and refrigerate for 30 minutes.
2. While the shrimp is marinating, dice the onions, tomatoes, cucumber and avocado. Chop the celery. Set all aside.
3. Add all chopped ingredients to bowl of shrimp and combine with a spoon. Add in chopped cilantro if desired. Serve with tortilla chips or on tostadas and enjoy!

Notes

• Ceviche can be made ahead of time and kept in the refrigerator. Wait to add the avocado until ready to serve.
• Ceviche can be stored in an airtight container and refrigerated. Aim to consume within maximum 3 days.

Nutrition Information

Yield

4

Serving Size

3 oz
Amount Per Serving Calories 188Total Fat 9gSaturated Fat 1gTrans Fat 0gCholesterol 179mgSodium 196mgCarbohydrates 10gNet Carbohydrates 5gFiber 5gSugar 3gProtein 20g

Please note that nutrition values may differ slightly depending on brand of food items used.

The post Easy Shrimp Ceviche appeared first on It's Cheat Day Everyday.

Chicken salad sandwiches happen to be one of my favorite types of sandwiches. I think that it's the combination of the creaminess, tied in with the savory ingredients and slightly sweet additions.

Slap a few giant spoonfuls of that creamy chicken salad in between a buttery croissant and it doesn't really get much better than that! 🤤

However, a few too many of those yummy chicken salad sandwiches can backfire in the calorie department...fast.

I've remedied that issue by developing what I consider to be, the best Healthy Chicken Salad with Grapes and Walnuts I've tasted. It has all of the great flavor profiles of a traditional chicken salad, just lightened up a little!

Ingredients

• Chicken Breast - For this recipe, I used cooked chicken breast that I had made the night before in my crockpot. However, you can absolutely use a rotisserie chicken in place of cooking the chicken breasts. It will definitely help to save some time!

• Nonfat Greek Yogurt - This really helps to lighten up the chicken salad. By substituting mayonnaise or sour cream with nonfat Greek yogurt, we're cuttin' back on those cals without compromising the creaminess. Win win!

• Red Grapes - You may use any type of grapes for your chicken salad, however I chose to use red grapes to add some color contrast. Tasty and aesthetically pleasing!

• Mustard, salt, black pepper + garlic powder - These help to provide a dynamic savory taste to pleasantly contrast with the sweetness of the grapes

• Walnuts and Celery - These not only add more flavor, but they also add some crunch to really provide some texture. All of the mouth feels. 😍

How to Make Healthy Chicken Salad with Walnuts and Grapes

1. Begin with either chopping cooked chicken into cubes or shredding it. Add to a large bowl. Halve the grapes and chop the celery. Add to bowl of chicken.
2. Add in nonfat Greek yogurt, walnuts, mustard, salt, black pepper and garlic powder. Use a spoon or fork to thoroughly combine all of the ingredients.
3. Serve with side of choice and enjoy!

What to eat Chicken Salad with

Like I mentioned previously, my all time favorite way to eat chicken salad is inside a buttery croissant. However, if you are trying to keep it calorie conscious, here are some other delicious foods to enjoy this chicken salad with:

• Bell peppers
• Celery sticks
• Lettuce wraps
• Thinly sliced French baguette
• Wheat Thins - 140 calories per serving
• Nut Thins - 130 calories per serving
• Good Thins - 130 calories per serving

Or, you can totally just grab a spoon and eat it right out of the bowl. I have done this quite a few times, no shame in the game.

Storage and Alternative Add-ins

If you don't plan on consuming all of the chicken salad within 2 hours, I highly recommend storing in an airtight container and refrigerating. The chicken salad should be consumed within 5 days.

You may also feel free to substitute the walnuts for other nuts such as sliced almonds or pecans. You can also experiment with adding dried cranberries or chopped apples to increase the sweetness. If you are eating low carb, feel free to omit the grapes altogether to keep this carb friendly.

Yield: 5 servings

Healthy Chicken Salad with Grapes and Walnuts

Print

This Healthy Chicken Salad with Grapes and Walnuts is absolutely delicious! This recipe is lightened up with nonfat Greek yogurt in place of mayonnaise. The pairing of celery with red grapes and walnuts provides the perfect sweet and savory combination!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 lb cooked chicken breast (may also use rotisserie chicken)
• ½ cup nonfat Greek yogurt
• ½ cup grapes
• 1 stalk celery
• ¼ cup chopped walnuts
• 1 teaspoon dijon mustard
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Instructions

1. Begin with either chopping cooked chicken into cubes or shredding it. Add to a large bowl. Halve the grapes and chop the celery. Add to bowl of chicken.
2. Add in nonfat Greek yogurt, walnuts, mustard, salt, black pepper and garlic powder. Use a spoon or fork to thoroughly combine all of the ingredients.
3. Serve with side of choice and enjoy!

Notes

If you don't plan on consuming all of the chicken salad within 2 hours, I highly recommend storing in an airtight container and refrigerating. The chicken salad should be consumed within 5 days.

Nutrition Information

Yield

5

Serving Size

3.2 oz
Amount Per Serving Calories 221Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 78mgSodium 225mgCarbohydrates 5gFiber 1gSugar 4gProtein 32g

Please note that nutrition values may differ slightly depending on brand of food items used.

The post Healthy Chicken Salad with Grapes and Walnuts appeared first on It's Cheat Day Everyday.

When it comes to flavor combinations, sweet and salty takes the cake for me, every time! I'm always trying to think of quick and easily accessible breakfast ideas to have stashed in my refrigerator. As a night shift RN, sometimes having something that I can grab to munch on as I drive to work is essential.

Lately, I've really been digging these salted caramel oatmeal bars and have decided that it's definitely time that I share them with you guys! These bars come together with a handful of simple ingredients, are healthy and oh-so-yummy.

The Healthy Date Caramel Sauce is definitely the star of the show here. It's made from simple ingredients including dates and sugar free maple syrup. The best thing about this caramel sauce is that it is refined sugar free, yet still so versatile in many recipes!

I've used this caramel sauce as a fruit dip, in my Healthy British Flapjacks recipe, and now for these salted caramel bars!

Ingredients

• Oats - I used old fashioned oats for this recipe. However, quick cook oats (not instant) will work just great also.

• Healthy Date Caramel Sauce - yumminess. 😍

• Sweetener - you may use any sweetener of choice. My recurring sweetener of choice is Lakanto. I feel as if it tastes the closest to sugar and can be subbed in recipes at a 1:1 ratio.
• Sugar Free Maple Syrup
• Margarine - I like to use Blue Bonnet or Imperial brand
• Almond Milk
• Egg Whites
• Baking Powder
• All Purpose Flour
• Sea Salt - I highly recommend using a coarse sea salt for this recipe. Not only does it provide a more bold flavor contrast, it is also more aesthetically pleasing 😉

Step-by-Step Instructions

1. In a medium bowl, microwave the margarine for 10-15 seconds until softened. Whisk in the sweetener, egg whites and almond milk.
2. Add in the oats, maple syrup, flour, baking powder, and salt. Whisk until thoroughly combined.
3. Line an 8x8 inch baking pan with parchment paper. Spread out the oatmeal mixture evenly. Bake at 350 degrees F for 35 minutes. Allow to cool.
4. Top with date caramel sauce and sprinkle with sea salt flakes. Cut into 12 even pieces. Enjoy!

Add-ins and storage

Feel free to add in sugar free chocolate chips, nuts, or even dried fruits like raisins and cranberries to take these to the next level!

To store in the refrigerator, lay bars flat in an airtight container (try not to layer them) and consume within 1 week.

Yield: 12 Bars

Healthy Salted Caramel Oatmeal Bars

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These Healthy Salted Caramel Oatmeal Bars provide the perfect sweet and salty morning snack! These bars are refined sugar free and made with just a few ingredients. Perfect to keep on hand in the fridge!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 2 cups oats
• ½ cup sugar free maple syrup
• ½ cup liquid egg whites ( or 4 large egg whites)
• ½ cup sweetener (I used Lakanto)
• ¼ cup unsweetened almond milk
• ½ cup all purpose flour
• 1 stick margarine (I used Imperial brand)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup Healthy Date Caramel Sauce
• 2 tablespoon coarse sea salt (for topping)

Instructions

1. In a medium bowl, microwave the margarine for 10-15 seconds until softened. Whisk in the sweetener, egg whites and almond milk.
2. Add in the oats, maple syrup, flour, baking powder, and salt. Whisk until thoroughly combined.
3. Line an 8x8 inch baking pan with parchment paper. Spread out the oatmeal mixture evenly. Bake at 350 degrees F for 35 minutes. Allow to cool.
4. Top with date caramel sauce and sprinkle with sea salt flakes. Cut into 12 even pieces. Enjoy!

Notes

To store in the refrigerator, lay bars flat in an airtight container (try not to layer them) and consume within 1 week.

Recommended Products

As an Amazon Associate, I earn a small amount from qualifying purchases. Please note that I will only ever promote products that I personally trust to be of good quality.

• 
  Lakanto Classic Monk Fruit Sweetener
• 
  Wilton Perfect Results Premium Non-Stick 8-Inch Square Cake Pans, Set of 2
• 
  Maldon Salt, Sea Salt Flakes

Nutrition Information

Yield

12

Serving Size

1 Bar
Amount Per Serving Calories 164Total Fat 5gSaturated Fat 1.2gCholesterol 0mgSodium 128mgCarbohydrates 28.6gFiber 3gSugar 11gProtein 3g

The post Healthy Salted Caramel Oatmeal Bars appeared first on It's Cheat Day Everyday.

If you're new around here, or haven't had a chance to read my about me page, then you probably don't know that England holds a place very near and dear to my heart. It's where I was born and raised until I was 12 years old. I hold so many memories from my dear country across the pond.

Although my British accent is 99% gone, I still try to sprinkle a little touch of Britain in my sunny state of Texas, whenever I can. Some ways are through sharing old stories, my favorite childhood shows or my favorite foods! When I think back to my favorite staple British snacks...flapjacks instantly come to mind!

What is a British Flapjack?

Not to be confused with American flapjacks (pancakes), British flapjacks are totally different. They are comprised of the most simple ingredients: oats, sugar, golden syrup and butter. Simply put, you can think of them as the OG granola bar! They're also fab because they can be made gluten free is gluten free oats are used.

British Flapjacks are great because there are so many possible variations. You can add nuts or raisins, drizzle with chocolate...or mix in any of your favorite fruits or seeds! For these flapjacks, I've decided to take a healthier approach to enjoy this delicious snack without any guilt.

For these Sugar Free British Flapjacks, the golden syrup has been replaced with Healthy Date Caramel Sauce + sugar free maple syrup and the sugar has been replaced with a sweetener. By doing so, these flapjacks are not only healthy, they also have a low glycemic index!

Ingredients

• Quick cook oats - not to be confused with old fashioned, or instant oats. It is very important that quick cook oats are used in this recipe in order for everything to come together and achieve the correct texture. These can be found at most local grocery stores or ordered online.

• Healthy Date Caramel Sauce - If you haven't tried this recipe out yet, now is the perfect time to do so! The leftover sauce is great with apple slices or drizzled over a bowl of warm oatmeal!

• Sweetener - any sweetener of choice can be used. My sweetener of choice for this recipe is Lakanto Golden Monkfruit Sweetener. I find the flavor and texture works extremely well in this recipe.

• Margarine - by replacing stick butter with stick margarine in this recipe, we're able to cut back on some calories without sacrificing flavor or texture. I mostly always use Blue Bonnet or Imperial brands.

• Sugar Free Maple Syrup
• Sea Salt

How to Make Sugar Free British Flapjacks

1. In a medium saucepan, melt the margarine, stirring frequently. Mix in the sweetener, maple syrup and caramel date sauce. Set aside.
2. In a large bowl, add the oats and salt. Pour in the wet ingredients from the saucepan. Use a spoon to thoroughly combine.
3. Line an 8x8 baking pan with parchment paper and add the oat mixture. Evenly spread out the mixture in the pan. Bake in oven at 350 degrees F for 20 minutes.
4. Allow to cool, cut into 12 pieces, enjoy!

Chewy vs Crunchy?

You could survey a room of 100 people, and you would find that the preferences are split pretty evenly. In my personal opinion, I like them on the softer side, and that is the texture that you'll achieve by following this recipe. If you desire a crunchier texture, use a bigger baking pan to spread the oats out thinner and bake for slightly longer.

Yield: 12 Flapjacks

Sugar Free British Flapjacks

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These Sugar Free British Flapjacks are a healthier alternative to the traditional British Bar! Free of refined sugars, these delicious oat bars are the perfect pick me up!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 cups quick cook oats
• 2 tablespoon Healthy Date Caramel Sauce
• ¼ cup sugar free maple syrup
• ½ cup sweetener (I used Lakanto Golden Sweetener)
• 1 stick margarine (I used Imperial brand)
• ½ teaspoon sea salt

Instructions

1. In a medium saucepan, melt the margarine, stirring frequently. Mix in the sweetener, maple syrup and caramel date sauce. Set aside.
2. In a large bowl, add the oats and salt. Pour in the wet ingredients from the saucepan. Use a spoon to thoroughly combine.
3. Line an 8x8 baking pan with parchment paper and add the oat mixture. Evenly spread out the mixture in the pan. Bake in oven at 350 degrees F for 20 minutes.
4. Allow to cool, cut into 12 pieces, enjoy!

Notes

Storage: Flapjacks can be stored in an airtight container and kept in the refrigerator for up to 2 weeks.

Recommended Products

As an Amazon Associate, I earn a small amount from qualifying purchases. Please note that I will only ever promote products that I personally trust to be of good quality.

• 
  Lakanto Monkfruit Sweetener with Erythritol Golden
• 
  Wilton Perfect Non-Stick 8-Inch Square Cake Pans, Set of 2
• 
  Quaker Organic Quick Cook Oatmeal

Nutrition Information

Yield

12

Serving Size

1 Flapjack
Amount Per Serving Calories 106Total Fat 6gSaturated Fat 2gCholesterol 0mgSodium 84mgCarbohydrates 12gFiber 2gSugar 3gProtein 2g

The post Sugar Free British Flapjacks appeared first on It's Cheat Day Everyday.

Dates are an amazing ingredient to have on hand, due to their natural sweetness and versatility. If you're trying to cut back on refined sugars, then dates are the perfect substitute.

One of my favorite ways to use dates, is by far in this Healthy Date Caramel Sauce. Not only is it delicious eaten alone, it's also a great, naturally sweet addition to many different recipes!

Ingredients

This recipe uses only 4 ingredients that can be easily found at any local grocery store.

• Pitted Dates - You can actually use either Medjool or Deglet Noor dates for this recipe. Medjool dates will typically give you a more caramel-like consistency, due to their juiciness and softer texture. Opt for the freshest dates that you can find, because the drier dates will be harder to blend to a caramel-like consistency. If using Deglet Noor dates, be sure to soak them in warm water for 30 minutes to an hour and drain prior to blending.

• Sugar Free Maple Syrup - this aids in providing that creamy, caramel-like texture. If you are trying to cut calories back to a minimum, try a calorie-free syrup, like Lakanto or Walden Farms.

• Unsweetened Almond Milk - This is essential to thin out the texture of the caramel, since the dates can provide a very thick texture

• Vanilla Extract

How to Make Healthy Date Caramel Sauce

1. Begin with a bowl of fresh, soft dates. Add to a food processor along with vanilla and maple syrup.
2. Begin with a few pulses to break up the dates. Gradually add almond milk and blend the dates on high in 30 second intervals until a smooth, creamy consistency is achieved.

Optional: turn this into a healthy salted caramel sauce by adding ½ teaspoon sea salt!

Milk Substitutions: Some people may be intolerant to almonds. If that is the case, feel free to sub the almond milk with coconut milk or oat milk.

Food Processor vs. Blender

For this recipe, I highly recommend using a good food processor. This will allow you to achieve a thicker, creamy like consistency. However, you may use a blender if that is all that you have on hand. You will need to increase the almond milk slightly to allow everything to blend smoothly. This will result in a looser consistency for your caramel sauce, however still delicious! If you're on the hunt for a great, versatile blender; I highly recommend investing in a Vitamix.

How to Use Date Caramel Sauce

This caramel sauce makes the perfect dip to go alongside slices apples, pears or even celery sticks! There are many different ways to use this caramel in recipes too. Try using in:

Healthy British Flapjacks

Oatmeal Salted Caramel Bars

Energy Bites

Smoothies

Oatmeal

Yield: 9 Servings

Healthy Date Caramel Sauce

Print

This healthy, 4 ingredient Date Caramel Sauce is refined sugar free and delicious. It's easy to make, naturally gluten free and vegan. Use it in various recipes or as the perfect fruit dip!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups pitted dates
• ¾ cups unsweetened almond milk
• ½ cup sugar free maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Begin with a bowl of fresh, soft dates. Add to a food processor along with vanilla and maple syrup.
2. Begin with a few pulses to break up the dates. Gradually add almond milk and blend the dates on high in 30 second intervals until a smooth, creamy consistency is achieved.

Notes

Storage: May be stored in an airtight container and refrigerated for up to a week.

Recommended Products

As an Amazon Associate, I earn a small amount from qualifying purchases. Please note that I will only ever promote products that I personally trust to be of good quality.

• 
  Ninja BN601 Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 72-oz. Processor Bowl, 3 Blades, Food Chute & Pusher, Silver
• 
  FRUITEAM 4 oz 12 PACK Mini Mason Jars with Lids and Bands, Quilted Crystal Jars Ideal for Food Storage, Jam, Body Butters, Jelly, Wedding Favors
• 
  Natural Delights Pitted Medjool Dates (12 oz/340 grams) – Large and Plump Non-GMO Verified Pitted Dates Medjool, Naturally Sweet Fruit Snack

Nutrition Information

Yield

9

Serving Size

2 tablespoons
Amount Per Serving Calories 80Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 36.6mgCarbohydrates 21.4gFiber 2gSugar 17gProtein 1g

Please note that nutrition values may differ slightly depending on brand of food items used.

The post Healthy Date Caramel Sauce appeared first on It's Cheat Day Everyday.

Most of my healthy (well, healthier) eating journey has been focused around calories. For years, they were the only macros that I focused on, and the only ones that I really cared about. I mean, it worked. I would stay within my calorie budget, and the extra pounds would stay at bay.

I didn't see the need to really worry about protein intake or carb count, because in my mind I was like "if the system isn't broken, why try to change it?"

However, beginning in 2019, that all changed when my wedding date began to creep up and I couldn't shake the mid-gut bloat for the life of me. That was when I discovered the world of the ketogenic diet and how successful it could be to shed the bloat and get me into that little white dress.

How to Calculate Net Carb Count

For the months leading up to our wedding day, I decided to give the Keto diet a shot and aimed to keep my daily net carb count under 25 grams.

Now, net carbs is totally different from total carbs. Net carbs are calculated by subtracting the grams of fiber and sugar alcohols from the total carb count. When eating Keto, it's important to lean on high fiber, moderate protein, very low carb foods.

In the beginning, I scoped out a ton of delicious looking, relatively easy Keto recipes. While they were definitely low carb, sometimes the calorie count was astronomical. The reason for this, is that a lot of the low carb substitutes focus on using cheese to replace many higher carb ingredients like flour and bread.

This was an issue for me, because I couldn't just go on eating a ridiculous amount of calories a day. Whether I could still lose weight or not - it just did not sit right with me.

Another road-block that I encountered was my unrelenting sweet tooth. I knew that if I was going to cut back on carbs and sugar, I HAD to have an army of low carb sweet treats at my beck and call. That was when I discovered what I consider to be staple low carb ingredients like almond flour and Lakanto sweetener.

In this little corner of the internet, you will find that a vast majority of my low carb recipes will also be relatively low calorie. This makes them versatile for anybody eating low carb, low calorie, gluten free and anything in between!

INGREDIENTS

Almond Flour: this is the main star of these Chewy Keto PB Fit Chocolate Chip Cookies. I highly suggest using a finely ground one in order to achieve the best texture. My favorite brand is this one.

PB Fit Powder: This is one of my favorite ingredients - like ever. With just 70 calories and 2g net carbs per 2 tbsp. It's the perfect healthy way to add that scrumptious peanut butter taste to many recipes.

Beef Gelatin Powder: This is the magic ingredient that makes these Keto cookies so nice and chewy! I first heard of adding beef gelatin powder to cookies from Keto Connect and it is genius...truly genius.

Lily's Chocolate Chips - These chocolate chips are sweetened with stevia and erythritol, keeping the net carb count at 2g per serving.

Sweetener - You may use any calorie free sweetener that you prefer. In this particular recipe, I use Lakanto Monk Fruit/Erythritol Sweetener. I love it because it tastes extremely close to sugar in baked goods and can be subbed for sugar in a 1:1 ratio.

Remaining Ingredients - Egg whites, baking powder, cinnamon, nutmeg, vanilla, salt and vegetable oil spread

All of these ingredients bring these deliciously chewy keto cookies in at just 3g net carbs per cookie!

How to Make Chewy Keto PB Fit Chocolate Chip Cookies

1. In a medium bowl, microwave the vegetable oil spread for 15 seconds or until very softened. Add in the sweetener, vanilla extract and egg whites. Whisk until thoroughly combined and set aside.
2. In a separate large bowl, combine the almond flour, baking powder, salt, PB Fit powder and beef gelatin. Gradually add in the bowl of wet ingredients and whisk until combined. Fold in the chocolate chips.
3. Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place 14 balls of cookie dough onto sheet, spaced about ½ inch apart. Using your hands, gently press the cookie dough balls down to form cookie shapes.
4. Bake in oven at 350 degrees for 20 minutes. Allow to cool and enjoy!

Add-ins and storage

While these cookies are absolutely ah-mazing just as they are. They are totally customizable! Feel free to experiment with various nuts or seeds for added fiber. You could even substitute the milk chocolate chips with Lily's White Chocolate Chips!

These cookies can be stored in the refrigerator for up to a week or in the freezer for months. If refrigerating, be sure to let cool thoroughly and then store in an airtight container. If freezing, allow to cool and then store in a heavy duty freezer food storage bag.

When you're ready to eat them, pop them in the microwave until warm and soft again. These cookies regain their irresistibly chewy texture when they are heated back up!

Check out more delicious recipes using PB Fit Powder:

Skinny Dark Chocolate PB Fit Cups

Skinny Mini PB Oreo Cheesecakes

PB Chocolate Chip Overnight Oats

PB Maple Drizzle

No Bake Peanut Butter Oatmeal Bars

Yield: 14 Cookies

Chewy Keto Chocolate Chip PB Fit Cookies

Print

These deliciously easy to make Keto Chocolate Chip PB Fit Cookies are low in carbs AND calories. They use beef gelatin and a handful of simple ingredients to make them irresistibly soft and chewy!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 ½ cups almond flour
• ½ cup PB Fit powder
• 1 stick (½ cup) vegetable oil spread (I used Imperial brand)
• 2 tablespoon beef gelatin powder
• ½ cup Lily's milk chocolate chips
• ½ cup sweetener (I used Lakanto sweetener)
• ¼ cup liquid egg whites (or egg whites from 2 eggs)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ½ teaspoon salt

Instructions

1. In a medium bowl, microwave the vegetable oil spread for 15 seconds or until very softened. Add in the sweetener, vanilla extract and egg whites. Whisk until thoroughly combined and set aside.
2. In a separate bowl, combine the almond flour, baking powder, salt, PB Fit powder and beef gelatin. Gradually add in the bowl of wet ingredients and whisk until combined. Fold in the chocolate chips.
3. Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place 14 balls of cookie dough onto sheet, spaced about ½ inch apart. Using your hands, gently press the cookie dough balls down to form cookie shapes.
4. Bake in oven at 350 degrees for 20 minutes. Allow to cool and enjoy!

Notes

May be stored in refrigerator for up to 1 week in an airtight container. When ready to eat, reheat in microwave for 20 seconds. Cookies will be soft and chewy again!

Recommended Products

As an Amazon Associate, I earn a small amount from qualifying purchases. Please note that I will only ever promote products that I personally trust to be of good quality.

• 
  PBfit All-Natural Peanut Butter Powder Spread From Real Roasted Pressed Peanuts, 8g of Protein, 30 Oz
• 
  OXO Good Grips Medium Cookie Scoop
• 
  NOW Natural Foods, Beef Gelatin Powder, Natural Thickening Agent, Source of Protein, 1-Pound

Nutrition Information

Yield

14 cookies

Serving Size

1 cookie
Amount Per Serving Calories 119Total Fat 9.6gSaturated Fat 2gTrans Fat 0gCholesterol 0mgSodium 94.8mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 1gProtein 5g

Please note that nutrition values may differ slightly depending on brand of food items used.

The post Chewy Keto Chocolate Chip PB Fit Cookies appeared first on It's Cheat Day Everyday.

This Mexican Shrimp Burrito Bowl recipe has been getting all the love in our household lately. Although it's currently winter, and soups have made their return, I still find myself whipping up these bowls for a healthy, protein packed pick me up.

Back in my college days, I vividly remember making the trip to Chipotle where I would wait in the infamous long line to get my burrito bowl before heading to my evening class. There was just something about a warm bed of rice, topped with meat, beans and vegetables that made those lectures somewhat bearable.

I decided to create my own healthier spin on the burrito bowl, by making a few substitutions, without compromising the flavor one bit!

INGREDIENTS

The best thing about burrito bowls, is that you can customize them endlessly with ingredients that you already have on hand. For this recipe, I used:

• Frozen Cauliflower Rice - By substituting regular rice with cauliflower rice, you save a ton of calories and also end up making this a relatively low carb meal.
• Shrimp - Raw shrimp is preferred for this recipe, as it allows for the seasonings to really soak through during the cooking process
• Roasted Cilantro Lime Corn - You don't want to skip this step, trust me on this!
• Tomatoes
• Black Beans
• Creamy Greek Yogurt Cilantro Lime Sauce - It's great on everything, especially this recipe!

TIPS FOR USING FRESH CAULIFLOWER: Cut the fresh cauliflower into medium sized chunks and add to a food processor. Pulse the cauliflower a few times until a rice-like consistency is formed. Transfer to a microwave-safe bowl, cover, and microwave for 5 minutes.

How to make Mexican Shrimp Burrito Bowls

1. In a large bowl, add the shrimp, lime juice and seasonings. Use a spoon to combine and combine thoroughly.
2. Spray a medium frying pan and cook shrimp on medium-high heat until pink - approx. 3 minutes. Set aside.
3. Microwave frozen cauliflower rice according to package instructions (see above for steps using fresh cauliflower). Drain black beans, microwave for 1 minute and set aside.
4. Transfer cauliflower rice to a dinner bowl. Top with shrimp, diced tomatoes, black beans and Roasted Cilantro Lime Corn. Drizzle with Creamy Cilantro Lime Sauce and enjoy!

Dietary Alternatives

Allergic to shellfish, or just not a fan? - Feel free to sub shrimp with chicken, fish or beef!

For a vegan/vegetarian alternative, feel free to substitute the shrimp with tofu. If going the vegan route, be sure to also use a non-dairy substitute for the Creamy Cilantro Lime Sauce. Almond or Coconut Milk based yogurts work great.

Want it spicy? - Feel free to add ground red pepper to the shrimp seasoning. You could also add some diced jalapeños to your burrito bowl!

For Storage - Burrito bowl can be transferred to a food safe container and kept in the fridge for up to 3 days. Enjoy hot or cold!

This recipe is naturally gluten free and highly customizable which means that virtually anybody can enjoy!

Yield: 4 servings

Healthy Mexican Shrimp Burrito Bowl

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This Healthy Mexican Shrimp Burrito Bowl is packed with so much flavor! This recipe includes Roasted Cilantro Lime Corn and is drizzled with Creamy Cilantro Lime Sauce over a bed of cauliflower rice. Yum!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

For the Shrimp

• 12 oz raw shrimp (peeled and deveined, tail off)
• Juice from ½ lime
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1 teaspoon oregano

• 4 cups frozen cauliflower rice
• 1 cup canned black beans
• 2 cups Roasted Cilantro Lime Corn
• 2 cups cherry tomatoes, cut in half (or diced fresh tomatoes)
• ½ cup Creamy Cilantro Lime Sauce

Instructions

1. Add shrimp, lime juice and spices to a medium bowl and toss to thoroughly combine. Spray medium frying pan and cook shrimp on medium-high heat until pink - approx. 3 minutes.
2. Microwave frozen cauliflower rice according to package instructions (see notes for steps using fresh cauliflower). Drain black beans, microwave for 1 minute and set aside.
3. Transfer cauliflower rice to a dinner bowl. Top with shrimp, diced tomatoes, black beans and Roasted Cilantro Lime Corn. Drizzle with Creamy Cilantro Lime Sauce and enjoy!

Notes

TIPS FOR USING FRESH CAULIFLOWER: Cut the fresh cauliflower into medium sized chunks and add to a food processor. Pulse the cauliflower a few times until a rice-like consistency is formed. Transfer to a microwave-safe bowl, cover, and microwave for 5 minutes.

For Storage - Burrito bowl can be transferred to a food safe container and kept in the fridge for up to 3 days. Enjoy hot or cold!

Nutrition Information

Yield

4

Serving Size

¼ recipe
Amount Per Serving Calories 261Total Fat 3.2gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 2gCholesterol 165.8mgSodium 232mgCarbohydrates 29gFiber 9gSugar 8.3gProtein 19g

Please note that nutrition values may differ slightly depending on brand of food items used.

The post Healthy Mexican Shrimp Burrito Bowl appeared first on It's Cheat Day Everyday.

I've seriously been on a Mexican food kick lately, it feels as if I've been cranking out dish after dish! The truth is, if I was given only one cuisine that I have to live on for the rest of my life, hands down it would be Mexican cuisine.

The flavors in my opinion are unbeatable and always leave me wanting more! This Roasted Cilantro Lime Corn is noooo exception.

Ingredients

This recipe uses just a handful of ingredients, which makes it a super quick and easy side dish option - especially when you're in a pinch for time.

Corn - The obvs main ingredient.

Frozen vs Fresh vs Canned - I used frozen corn for this recipe, however, you may also use canned or fresh corn. If using canned corn, drain the juice and then continue to follow the recipe steps below. If using fresh corn (corn on the cob), add to boiling water and cook for about 10 miniutes, until the corn is tender. Use a knife to scrape the cooked corn off the cob and into a bowl.

Cilantro - I strongly recommend using fresh cilantro for this recipe. You just will not get same aromatic flavors using dried.

Lime - The lime juice gives this recipe the refreshing zesty finish that makes it all pop!

Spices - I used a combination of garlic powder, chili powder and sea salt. Prefer your corn on the spicier side? Feel free to add some ground red pepper to the mix, or even experiment with some finely diced fresh jalapeños.

How to Make Roasted Cilantro Lime Corn

1. Begin with frozen, fresh or canned corn (if using fresh corn, see above for instructions on how to quickly cook the corn on the cob). Microwave the frozen corn according to package directions (usually around 5 minutes) and add to a medium bowl.
2. Squeeze in the lime juice and add in the spices. Finely chop the fresh cilantro and add into the bowl. Use a spoon to toss the corn and evenly coat it in the lime juice and spices.
3. Transfer to an aluminum foil lined baking tray (sprayed with some olive oil spray) and broil on the top rack of the oven for 4-5 minutes until some of the corn kernels are slightly browned.
4. Serve with main dish and enjoy!

What to eat Cilantro Lime Corn with

Oh the possibilities. They're endless, I tell ya! Here are some of our favorite recipes to pair this corn with:

Mexican Chicken Tacos (Tacos de Pollo)

Chicken Fajita Stuffed Sweet Potatoes

Chipotle Turkey Stuffed Bell Peppers

Try this delicious side also! -> Instant Pot Mexican Rice

Yield: 4 Servings

Roasted Cilantro Lime Corn

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This deliciously easy Roasted Cilantro Lime Corn provides the perfect side to any Mexican Dish! Enjoy it with anything from burrito bowls, to tacos...or just eat it straight out of the bowl with a spoon!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 2 cups frozen sweet corn (may use canned or fresh)
• 2 tablespoon finely chopped cilantro
• ½ Lime
• ¼ teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ teaspoon sea salt
• ½ teaspoon black pepper

Instructions

1. Begin by microwaving frozen corn according to package directions (usually around 5 minutes). Transfer cooked corn to a medium sized bowl. Add in spices, chopped cilantro and juice from the half lime. Use a spoon to combine and coat the corn thoroughly in the spices.
2. Line baking pan with aluminum foil and spray. Transfer corn to pan and broil on high for 4-5 minutes - until some of the kernels are slightly blackened.
3. Serve with meal and enioy!

Notes

Using canned corn: Be sure to drain the juice from the corn in a strainer, then follow remaining steps as mentioned above.

Using fresh corn: Fill large pot halfway with water and bring to a boil. Carefully add the peeled corn on the cob, reduce heat to medium and cover. Cook for 6-10 minutes, until the corn kernels are tender. Using a knife, scrape cooked corn kernels off the cob into a medium bowl. Continue with remaining steps as mentioned above.

Nutrition Information

Yield

4

Serving Size

½ cup
Amount Per Serving Calories 76Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 152mgCarbohydrates 17gFiber 2gSugar 4gProtein 3g

Please note that nutrition values may differ slightly depending on brand of food items used.

The post Roasted Cilantro Lime Corn appeared first on It's Cheat Day Everyday.

I know that I've mentioned it time and time again on this blog, but in case you're new around here. Hi! I'm Vicci and I LOVE SAUCE. That is truly no understatement. I feel as if sauce has the ability to elevate a great dish and turn it into a phenomenal one.

I'm always looking for different sauces to add to my flavor palate, so when I discovered cilantro lime crema while eating Costco street tacos, I was an instant fan.

What is Cilantro Lime Sauce?

Cilantro lime sauce, or cilantro lime crema is made from a handful of very simple, everyday ingredients. The traditional recipe contains a combination of sour cream, oils, avocados, cilantro, lime and spices.

In order to ease up on the calories a little, this healthier version Cilantro Lime Sauce contains a few substitutions.

Ingredients

• Nonfat Greek yogurt - we're using this instead of sour cream to lighten up the calories while still maintaining a deliciously creamy texture. For a vegan version, feel free to substitute with an almond milk or coconut milk based Greek style yogurt instead.
• Cilantro
• Avocados - the avocado further adds to the creaminess of this sauce. It also contains enough natural oils to allow us to omit any additional oils - further reducing the calorie count.
• Lime - this adds the refreshing tanginess to this sauce
• Garlic - this recipe used garlic powder, however you can also use minced garlic
• Jalapeños - these are totally optional, depending on whether you like your sauce with a little bit of heat. You can also control the level of spiciness by adding or removing the seeds, or adding more jalapeños to the sauce.
• Salt
• Black pepper (optional) to taste
• Water

How to Make Cilantro Lime Sauce

1. Chop the cilantro and dice the avocado, add to a large bowl. If you are using jalapeños, dice them up and add them to the bowl also.
2. Add in the Greek yogurt and seasonings. Squeeze juice from lime and add the 2 tablespoons of water.
3. Using a hand blender, combine until fully incorporated. The sauce should be a slightly thick, creamy texture. Feel free to add more water until desired consistency is achieved.

No Hand Blender? No Problem!

If you don't have a hand blender, you can also use a food processor or a regular blender (the Nutri Ninja works GREAT for this). You may find that you need to add a little more water or even lime juice in order to allow the blender to fully incorporate the ingredients.

What to Eat Cilantro Lime Sauce With

Now it's no surprise that this sauce pairs extremely well with tacos. Whether you're drizzling it over fish tacos, shrimp, chicken or beef - one thing for sure is that this sauce does not discriminate.

Being that this sauce is gluten free, low carb, vegetarian and has the option to also be vegan (see above), the versatility makes it the perfect dip to bring to a party or game night.

Keep the sauce thicker as a dip for fries and tortilla chips; or thin out the consistency and use it as a salad dressing!

Here are some of our favorite recipes to use it with:

Chicken Tacos (Tacos de Pollo)

Chicken Fajita Stuffed Sweet Potatoes

Chipotle Turkey Stuffed Peppers

Zesty Summer Falafel Bowls

Creamy Greek Yogurt Cilantro Lime Sauce

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This deliciously tangy, yet creamy Greek Yogurt Cilantro Lime Sauce is perfect on tacos! A healthier version of the traditional cilantro lime crema, this addictive and versatile sauce is great on many different foods!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup nonfat Greek yogurt
• ½ avocado, diced
• ½ lime
• ¼ cup cilantro, chopped
• 1 tbs garlic powder or minced garlic
• 2 jalapeños, diced (may omit or adjust according to taste)
• ¼ teaspoon salt
• 2 tablespoon water
• black pepper, to taste (optional)

Instructions

1. Add Greek yogurt, avocado, cilantro, garlic, jalapeños (optional) and salt to a large bowl. Squeeze the juice from the half lime into the bowl of ingredients and add the water.
2. Using a hand blender, blend well until all ingredients are fully incorporated and sauce forms a creamy texture. Serve with tacos or food of choice and enjoy!

Notes

If you do not have a hand blender, a food processor or regular blender will also work! A little more water/ lime juice may need to be added when using a regular blender in order for everything to incorporate well.

Nutrition Information

Yield

8

Serving Size

2 tbsp
Amount Per Serving Calories 44Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 85mgCarbohydrates 4gFiber 1gSugar 1gProtein 3g

Please note that nutrition values may differ slightly depending on brand of food items used.

The post Creamy Greek Yogurt Cilantro Lime Sauce appeared first on It's Cheat Day Everyday.

This post contains affiliate links for trusted products. As an Amazon Associate, I earn a small amount from qualifying purchases.

When the quarantine first began last year, I found Vanessa and I ordering way more takeout than we normally ate. I think that it was the combination of me recovering from health issues and the new stresses that I found myself dealing with as an RN during Covid times. I found myself cooking much less and clicking that Doordash app a few too many times.

Although it was very convenient (I can't lie), we both found ourselves feeling so groggy and gross as time went on. The high amounts of grease, sodium, sugar and fat were beginning to take a toll on us and I finally decided that enough was enough - back into the kitchen I went!

I knew that it was imperative that I had quick meals that I could throw together in under 30 minutes that would also curb the desire for us to order in. This Healthy Beef and Broccoli recipe did just that. All of the yummy takeout flavors that we loved without the post binge grogginess and bloat. It wasn't long before this meal began to make frequent appearances in our weekly meal plans, and it still does!

Is Beef and Broccoli Healthy?

At first glance, the title can be pretty misleading because I mean, it sounds healthy doesn't it? I think that's why we specifically ordered beef and broccoli so much when we got takeout because even though we knew it wasn't the healthiest....the name made us feel like we were making some great health choices.

The Truth: Unfortunately, the truth is that the beef and broccoli found in most restaurants isn't healthy at all! It's loaded with fats, sugar, calories and sodium. So much so that when I actually looked up the nutritional info for some of the restaurants we had been ordering from, my jaw dropped. We were honestly just as well off ordering a burger from a fast food restaurant!

One of the healthier restaurants that we would order from was P.F Changs. Still, after looking up their nutritional information, I knew that I could make some tweaks here and there to bring down the calories, carbs and sugar even further without compromising taste. Check out this table of a side by side comparison of their Beef and Broccoli (lunch portion - without rice) compared to this recipe:

How to make Broccoli Beef

The ingredients that go into making this recipe are fairly simple. You have:

• Beef steak - I used flank steak for this recipe but pretty much any lean beef steak will work just fine. Top sirloin is another great choice.
• Broccoli florets - I used fresh but frozen broccoli will also work. You can either cook frozen broccoli in skillet until slightly tender or microwave according to bag instructions and then toss into skillet once the onion is slightly tender.
• Sliced onion
• Minced garlic
• Ginger - Grated fresh ginger or ginger powder will work just fine for this
• Cornstarch + cold water - used to thicken the sauce

To make the beef and broccoli sauce:

• Beef Stock
• Low sodium soy sauce
• Chili garlic sauce
• Zero calorie sweetener (any kind will work but I linked my favorite)
• Red pepper flakes (optional if you really want to kick up the heat)

Step by Step:

1. Begin by thinly slicing the beef steak against the grain. Add to a large bowl. Combine cornstarch with the cold water until fully dissolved. Pour over beef and toss beef in cornstarch mixture until fully combined.
2. Turn skillet or wok onto medium-high heat and spray with olive oil spray. Carefully add the beef to the skillet. Try not to let the beef overlap - this will ensure that each strip cooks evenly. Cook for about 1 minute on each side and then use tongs to transfer steak strips to a heat safe plate/bowl. Turn skillet heat down to medium. Add in broccoli florets, sliced onions, garlic, and ginger. Cook until broccoli and onion are slightly tender.

3. Add steak back into the skillet. In a medium bowl, combine the soy sauce, chili garlic sauce, sweetener, beef stock and (optional) red pepper flakes. Pour into skillet and combine with beef and broccoli. Allow sauce to begin to boil slightly and then turn heat down to low. Simmer for 5 minutes to allow sauce to thicken. Top with optional sesame seeds or green onions. Serve with favorite side and enjoy!

What to eat with Beef and Broccoli

Of course, this recipe would be great with just plain white rice, but there are also so many other options to suit your tastebuds and needs! Try:

• Cauliflower Rice (low calorie + good for low carb/keto)
• Brown rice
• Quinoa
• Miracle Noodles! (low calorie, gluten free, vegan + keto friendly)

Substitutions

Keto Friendly - Replace the cornstarch + water mixture with ½ teaspoon xanthan gum and ¼ cup water. Slowly incorporate the water into the xanthan gum, stirring frequently to ensure you don't get any lumps. Once combined, add to the sauce ingredients prior to pouring into the skillet. This will bring your total and net carbs down to 3g per serving!

Vegetarian/Vegan - Substitute meat for tofu

Gluten Free- Substitute soy sauce for reduced sodium Tamari sauce

Soy Free - Substitute soy sauce for coconut aminos

Other meats- You can use ground beef, ground turkey, chicken, salmon or even shrimp. If you need help calculating the calorie difference just let me know ☺️.

Storing and Reheating Beef and Broccoli

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Store in a freezer-safe airtight container for up for 5 months. I like to use these Pyrex glass containers whenever I have a chance because I don't have to wait for the food to thaw. I can just reheat the food safely directly in the container!

Microwave: The food can be reheated easily in the microwave. Cook in 1 minute increments, stirring in between until meal has reached desired temp.

This recipe can also be reheated in the oven (375 degrees 15 minutes refrigerated and 35 minutes from frozen) - cover with foil prior to baking. You can also toss on the stovetop for a quick reheat!

For more Healthy Takeout Alternatives, try these:

• Low Carb Mongolian Chicken
• Low Carb Teriyaki Turkey Bowls

Yield: 5 Servings

Healthy Beef and Broccoli

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This Healthy Beef and Broccoli recipe is your perfect substitute for that Friday night takeout. Ready in 25 minutes with less sugar, calories and carbs. This recipe still doesn't lack the authentic restaurant flavors that we all love!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1lb lean beef steak (I used flank but top sirloin also works great)
• ½ cup low sodium soy sauce
• 4 cups broccoli florets
• 3tbs zero calorie sweetener
• 1 teaspoon grated ginger or ginger powder
• ¼ cup beef stock
• 3tbs cornstarch + ¼ cup cold water
• ½ onion, sliced
• 1 tbs minced garlic
• 1 tbs chili garlic sauce
• red pepper flakes (optional)
• Olive Oil Spray

Instructions

1. Begin by thinly slicing the flank steak against the grain. Add to a large bowl. Mix together cornstarch with cold water until fully dissolved and add to bowl with beef. Toss to combine the beef in the cornstarch mixture.
2. Place a skillet or wok on medium-high heat. Spray skillet with olive oil spray and using tongs, place beef strips in the skillet. Try not to overlap the beef strips so that they all cook evenly. Cook for approximately 1 minute on each side. Using the tongs, transfer the beef strips to a heat safe bowl or plate.
3. Turn heat down to medium and spray with more olive oil spray. Add in the sliced onion, broccoli, minced garlic and ginger. Cook until onion and broccoli are slightly tender. Add the beef back in. In a medium bowl, combine the soy sauce, beef stock, sweetener, chili garlic sauce and red pepper flakes (optional). Pour into skillet and combine with beef and broccoli. Allow sauce to slightly begin to boil and then turn heat down to low. Simmer for 5 minutes to allow flavor to soak into the meat. Serve and enjoy!

Notes

For a complete, low calorie meal - serve this up with a side of fried cauliflower rice!

Nutrition Information

Yield

5

Serving Size

⅕ recipe
Amount Per Serving Calories 225Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 72mgSodium 1115mgCarbohydrates 7gNet Carbohydrates 7gFiber 0gSugar 1gProtein 26g

Please note that nutrition values may differ slightly depending on brand of food items used.

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