Hello Dear One!
Have wished to share some AMAZING dishes that are undeniably Fat Burner approved.
I use a term with my Fat Burners, "DEFAULT DINNERS".
These are go-to meals that you eat on repeat because they are delicious, easy/quick to make, and because you KNOW they're a sure thing - they require less brain power to choose and create.
BIG MAC TACOS
These could be called a variety of things, but they are certainly TASTY.
(for 2):
- 2, 4 oz portion of lean ground Turkey
- 2, 1 oz portion part skim shredded mozzarella
- 1 TBS lite Mayo
- 1 TBS salsa verde
- 1 tsp+ horseradish
Put pan on med/high heat.
Press the ground turkey onto the wrap.
Put wrap turkey side down on pan.
Put 1 oz shredded cheese on top of cooked turkey.
When making feel free to use any type of ground meat, cheese, wrap or sauce of your liking.
All my choices just happened to be in my home and super Fat Burning (waistline) supportive.
And here's a more full fledged version of the same recipe should you wish to amp this up.
GUACAMOLE DUPE (aka: GREEN GODDESS SALAD)
1 small head green cabbage (or RED)
3-4 baby cucumbers (or 1 large cucumber)
1/4 cup chives*
1 bunch green onions or scallions
FOR THE DRESSING: (blend in blender)
1 cup basil leaves
1 cup fresh spinach
2 cloves garlic
1 small shallot
2 lemons, juiced
1/4 cup olive oil
1/4 cup nuts of your choice (I used raw, unsalted cashews and walnuts)**
1/3 cup nutritional yeast***
1 teaspoon salt
2 tablespoons rice vinegar
Any extra chives you have on hand (optional)
*I didn’t use chives
**I skipped the nuts
***I used Parmesan cheese vs nutritional yeast only because I had it and not the other
And you can either use this as a dip, a large amount as the foundation of your meal, or enjoy a smaller amount as an accompaniment to it.
EGGPLANT ROLLS with GROUND MEAT
Ingredients:
One large eggplant peeled zebra style
Spray oil
For Filling:
10-14 ounces of ground beef
Medium onion, finally chopped
Small bunch of parsley, chopped
Handful of mint leaves, chopped
4 TBS breadcrumbs
1/2 tsp bharat
1 tsp of salt
1/2 tsp of pepper
1 TBS of olive oil
1/4 c cold water
For the sauce:
1/3 c olive oil
Five cloves of garlic, sliced
1 tsp of paprika
1 tsp of pepper
1 tsp of bharat
1 TBS of dark brown sugar
1 tsp of salt
Can of chopped tomatoes
Heaping TBS of tomato paste
Juice of one large lemon
2 cups of boiling water
How to prepare:
Preheat oven to 400°F
Line baking sheet with parchment paper
Slice eggplant into 1/4 inch slices
Spray oil on the baking sheet
Place eggplant on the baking sheet and spray oil on both sides of them
Bake in oven until lightly golden
Place all filling ingredients into a bowl and mix well
In a large sauce pan, add oil and garlic.
Lightly fry and then add the spices and tomato paste
Stir again, and add the crushed tomatoes, mint, lemon juice, and water.
Mix well and bring to a boil.
Take a healthy pinch of the filling, bringing it to one of the eggplant and begin to roll.
Repeat.
Place the stuffed eggplants in a saucepan with the closure side down.
Close the pot and cook for about 45 to 50 minutes on a medium low heat.
Have alongside more cauliflower rice, tofu shirataki noodles, or WHATEVER else you desire!
Serve, eat, enjoy!
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xo, M
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