Active time: 5 minutes Total time: 5 minutes This creamy smoothie tastes like a nutritious milkshake that is totally acceptable for breakfast or, better yet, after a workout. Ground flaxseeds up your fiber intake without sacrificing taste (making it great for kids or picky eaters). For this recipe you’ll want unsweetened and unsalted natural almond butter to control the amount of added sugar sugar and sodium in the smoothie. We also like to use an almond butter made with roasted almonds for a more toasty, nutty flavor. This is a great post-workout meal as it has more than 20g of…
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avocado - Dinner - Gluten-free - leafy greens - low sodium - Lunch - recipe - Recipes - salad - under 400 calories - Vegan - Vegetarian
Vegan Green Goddess Salad
This salad is vegan and incredibly satisfying — a big bowl of lettuce and radicchio smothered with a creamy, herby green goddess dressing made from avocado. Slices of roasted beets, cucumber and cherry tomatoes make it deliciously easy to devour your vegetables. The sunflower seeds up the protein to 7 grams per serving — and add a lovely crunch. Boost the protein even more with some edamame to make this a complete meal. Active Time: 10 minutes Total time: 10 minutes Vegan Green Goddess Salad Ingredients For the dressing 1 medium avocado, pit and peel discarded 1/4 cup (14g) mixed…
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You don’t have to spend hours in the kitchen to eat well. Whether it’s a breakfast scramble, noodle bowl, or lighter take on classic egg salad, we have plenty of creative 20-minute or less recipes that are high in satiating protein. Here are 11 great options to get started and fuel your weight-loss goals: 1. 20-MINUTE ZESTY SHRIMP LETTUCE WRAPS | MYFITNESSPAL’S RECIPES Nutrition (per serving): Calories: 179; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 138mg; Sodium: 545mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 2g; Protein: 17g 2. SHREDDED VEGETABLE SALAD WITH SESAME CHICKEN STRIPS | MYFITNESSPAL’S RECIPES Nutrition (per serving):…
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To make this stunning breakfast bowl an any-morning reality, we cook our whole grains in advance and store them in individual portions in our fridge or freezer. Defrost what you need and the rest of this meal comes together quickly. The crispy garlic adds texture and so much flavor, while the leftover garlic oil is used to cook the eggs. To cut down on oil (and calories), cook the eggs using a combo fry-baste method which uses only 1 tablespoon of oil and hot water (hot water is essential to avoid splatter) to gently cook the eggs until the whites…