Category Archives: Recipes

Make your own Harvest Bowls

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⁣⁣This was such an easy dinner option and perfect for all the fall vibes!

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𝐘𝐨𝐮’𝐥𝐥 𝐧𝐞𝐞𝐝: ⁣

Greens Base (𝘣𝘢𝘣𝘺 𝘴𝘱𝘪𝘯𝘢𝘤𝘩 𝘢𝘯𝘥 𝘢𝘳𝘶𝘨𝘶𝘭𝘢 𝘢𝘳𝘦 𝘵𝘸𝘰 𝘰𝘧 𝘮𝘺 𝘧𝘢𝘷𝘰𝘳𝘪𝘵𝘦𝘴) ⁣

roasted squash or sweet potatoes (𝘸𝘦 𝘶𝘴𝘦𝘥 𝘥𝘦𝘭𝘪𝘤𝘢𝘵𝘢) ⁣

veggies of your choice (𝘸𝘦 𝘴𝘭𝘪𝘤𝘦𝘥 𝘶𝘱 𝘤𝘶𝘤𝘶𝘮𝘣𝘦𝘳 𝘢𝘯𝘥 𝘴𝘩𝘳𝘦𝘥𝘥𝘦𝘥 𝘤𝘢𝘳𝘳𝘰𝘵𝘴 𝘢𝘳𝘦 𝘨𝘳𝘦𝘢𝘵 𝘵𝘰𝘰) ⁣

roasted chicken ⁣

diced apples (𝘐 𝘭𝘰𝘷𝘦 𝘔𝘢𝘤𝘪𝘯𝘵𝘰𝘴𝘩) ⁣

goat cheese ⁣

optional grain (𝘲𝘶𝘪𝘯𝘰𝘢 𝘪𝘴 𝘮𝘺 𝘧𝘢𝘷𝘰𝘳𝘪𝘵𝘦) ⁣

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Toss with some lemon juice or your favorite dressing (𝘈𝘊𝘝, 𝘰𝘭𝘪𝘷𝘦 𝘰𝘪𝘭, 𝘢𝘯𝘥 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦 𝘪𝘴 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘤𝘰𝘮𝘣𝘰) and enjoy

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What’s your go-to fall meal?

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Turkey Chili

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This recipe was so easy to make and a great mix of carbs, proteins, and fats for a well balanced meal. It’s perfect for meal prep and freezes great for future lunches or dinners during busy weeks. ⁣
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: ⁣
1 lb 93% lean ground turkey ⁣
2 small zucchinis⁣
3 small bell peppers⁣
1 can of tomato paste ⁣
1 28 oz can of diced tomatoes⁣
1 28 oz can of crushed tomatoes⁣
1 can of black beans. ⁣
1 Packet Trader Joe’s Taco Seasoning⁣
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𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬: ⁣
Brown your ground turkey in a soup pan (𝘐 𝘴𝘱𝘳𝘢𝘺𝘦𝘥 𝘪𝘵 𝘸𝘪𝘵𝘩 𝘢𝘷𝘰𝘤𝘢𝘥𝘰 𝘰𝘪𝘭). ⁣
Add in your diced zucchini and bell peppers. (𝘧𝘦𝘦𝘭 𝘧𝘳𝘦𝘦 𝘵𝘰 𝘢𝘥𝘥 𝘪𝘯 𝘢𝘯𝘺 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘷𝘦𝘨𝘨𝘪𝘦𝘴 𝘺𝘰𝘶 𝘭𝘪𝘬𝘦) ⁣
Let simmer until veggies are mostly cooked through. ⁣
Add in your tomato paste, diced tomatoes, and crushed tomatoes and let sit on low for another 5 minutes or so. ⁣
Lastly, stir in 1 can of rinsed and drained black beans. ⁣
𝘏𝘦𝘳𝘦’𝘴 𝘵𝘩𝘦 𝘴𝘦𝘤𝘳𝘦𝘵: for seasoning I used 1/2 packet of Trader Joe’s Taco Seasoning. That’s it! ⁣
Let it simmer until you’re ready to eat. ⁣
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It makes a ton so feel free to cut back on the ingredients if you’re serving less. ⁣
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𝘔𝘢𝘬𝘦𝘴 𝟾 𝘚𝘦𝘳𝘷𝘪𝘯𝘨𝘴 ⁣
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I saved the recipe on My Fitness Pal as well. Track it by searching for daniellegracep Turkey Chili. Tag me if you try it! ⁣
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𝐃𝐢𝐝 𝐲𝐨𝐮 𝐩𝐫𝐞𝐩 𝐚𝐧𝐲𝐭𝐡𝐢𝐧𝐠 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐰𝐞𝐞𝐤? 𝗪𝐡𝐚𝐭’𝐬 𝐨𝐧 𝐲𝐨𝐮𝐫 𝐝𝐢𝐧𝐧𝐞𝐫 𝐦𝐞𝐧𝐮 𝐭𝐡𝐢𝐬 𝐰𝐞𝐞𝐤? ⁣

Pumpkin Oat Bake

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This recipe is protein packed and perfect to meal prep for the week.

I find these way more filling than regular oats thanks to the addition of pumpkin for fiber and egg whites for protein.

The longer you bake them the thicker and more cake-like they get.

Ingredients:

30 grams oats
45 grams pumpkin
1/4 cup water
160 grams liquid egg whites
Cinnamon
Pure vanilla extract
Pumpkin pie spice
Stevia (optional)

Directions:

Mix together 30 grams of oats, 45 grams of pumpkin and ¼ cup of water and microwave 90 seconds on high.

Stir in your egg whites, cinnamon, vanilla, spices, and stevia if you want it. Microwave on 70% power for 3 and a half minutes.

Transfer to your meal prep container, and microwave once more for about 3 minutes at full power, this is where it will get cakey and thicken up. Let cool completely.

Save for later & tag me if you give them a try.

4 Ingredient Peanut Butter Lava Mug Cake

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This is the simplest recipe ever and is the perfect sweet tooth fix!!

So simple, mix together 1 scoop vegan chocolate protein, 46 grams of liquid egg whites, 1/2 tsp baking powder, and enough water to get you to batter consistency.

Pour half of your batter in a mug sprayed with coconut oil, drop in 10 grams of nut butter (you can use any you like) then top with the rest of your batter.

Microwave on high 90 seconds & enjoy 🍫 SAVE for later & tag me if you try! I used Shakeology as my protein and I love it because it gives you so much more than just a protein boost. You can learn more about it’s benefits here!

Do you have a sweet tooth or a salty tooth?

Low FODMAP Butternut Chicken “Chili”

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This wasn’t your traditional chili and reminded me more of a stew but it is low FODMAP friendly which essentially means perfect for a sensitive stomach!

I got the recipe from Katie Crokus here: https://www.instagram.com/p/CH0ypNrAsHx/

But made some changes to amounts and ingredients.

Here’s how I made it…

In a large pot on the stove sprayed with cooking spray, saute over medium heat:

200g celery⠀

450g cubed butternut squash (I used fresh but bought a prechopped)⠀

300g diced bell peppers

Salt and 1 tsp turmeric

1 cup low sodium organic chicken broth

Once the veggies begin to soften, stir in 8.5 oz shredded rotisserie chicken, another 1 cup of chicken broth, and a sprinkle of Italian seasoning blend.

Stir in a 14.5 oz can of petite diced tomatoes.

Simmer until squash is soft, about 30 min.⠀

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Remove heat and stir in:⠀

4 cups fresh baby spinach⠀

4 tbs. whipped cream cheese

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After doing this I let it sit on low another 30 minutes or so! It made about 4 servings and was delicious!!

Who else craves comfort foods this time of year?!