Make It Macro

A one-stop space to find all of your favorite foods macro style. 

Raspberry Jam

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Summer is my favorite time of the year. Mostly because I genuinely love the sunshine and the heat, but also because my berry plants come alive!! When we moved into our house three years ago, we had no idea there were any berry plants on the property. Then when summer hit I had strawberries and raspberries coming out of my ears! This season the plants have nearly doubled, and I have more raspberries than I know what to do with. 

I've always been a huge fan of jam. But if you look at the nutrition labels at the store there is SO much sugar I could just never justify it! This jam is the perfect solution. It only has three ingredients, and it's just as sweet as anything off the shelf! 

This jam comes together SO quickly it almost blew my mind. Set aside 20 minutes to whip this up and you're golden! 

INGREDIENTS:

  • 280g fresh raspberries (this can be replaced with any kind of berry, the nutrition will just change slightly depending on what you use!)
  • 2 C Splenda/Sucralose
  • 2T lemon juice

DIRECTIONS:

  • Combine all ingredients in a saucepan and bring to a boil. Take down to a simmer and stir occasionally for 10 minutes. 
  • Transfer into heat safe jar and keep in the fridge! (these also make super cute gifts for friends, family or neighbors! Try putting it in a mason jar with a cute plaid ribbon!)

Macros per serving (15g)

9Cal/.2P/1.8C/0F

Seriously. SERIOUSLY. Can't beat that! 

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Enjoy! 

-Sam

Biscuit & Gravy Casserole

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The long awaited recipe has finally arrived!!! Who doesn't love a good plate of biscuits and gravy? We love that meal here at the Adams household. But I stopped making it once I jumped on the macro train cause it was so fatty and carby. I didn't think it was possible to find a happy medium between just enough carbs to actually make it taste like biscuits and gravy and being too much for one meal. 

But alas! I found it! 

This recipe is baked in a 9x13 dish and one serving is an eighth of the pan with 1/4c of the gravy. This casserole takes a minute to bake, but it keeps overnight in the fridge and is JUST as good the next morning for breakfast or dinner! It's definitely become a staple in our house!

INGREDIENTS

  • 6 Homestyle Biscuits (the ones in the tube. The package comes with 8, but only use six!)
  • 9T eggwhites (138g)
  • 3 whole eggs
  • 8 Jimmy Dean Sausage patties, crumbled.
  • 28g fat free cheddar
  • 28g mild cheddar shredded cheese
  • 1/2c Fairlife skim milk
  • salt and pepper
  • one package of sausage gravy mix. (save this for after the casserole is in the oven!)

DIRECTIONS

  • Preheat oven to 350
  • Cut biscuits into bite size pieces and place them in a lightly greased 9x13
  • top with crumbled sausage
  • top with cheese
  • mix egg, egg whites, milk, salt and pepper in a bowl and pour over biscuit and sausage. 
  • Cover with foil and bake for 40-45 minutes.
  • While that's in the oven, mix gravy packet with water and top each piece with gravy right before serving!

See? Easy peasy and SO GOOD!

MACROS PER SERVING (1/8TH OF THE PAN) **This includes gravy

246Cal/11.5P/20C/14F 

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Savory Breakfast Waffle

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Does anyone else hear angels singing? Yes? No? Just me? 

It's no secret that I love breakfast foods. But if you're not like me and don't have an obsession with all things potatoes and eggs and want to mix things up, I have just the solution for you! This savory breakfast waffle can be dressed up with bacon, eggs, (as pictured), more cheese, or eaten alone because it's just that good!

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INGREDIENTS:

  • 53g Buttermilk Kodiak Cakes
  • 30g Fat Free Cheddar
  • 1 tsp Everything But The Bagel Seasoning (from Trader Joe's)
  • Water

DIRECTIONS:

  • Mix all ingredients besides water in a bowl until combined. 
  • Add water gradually until a batter consistency is reached. 
  • Pour into a hot waffle iron and bake until cooked through. 

Enjoy!

Macros for ENTIRE waffle:

246Cal/24.6P/32C/2F

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Easy Skinny Bagels

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One of my clients told me yesterday "I don't feel like it's really breakfast unless I have something toasted." and MAN, I feel that on a deep level! I love breakfast foods of any kind, and bagels are no exception! I've cut them out of my diet mostly because the carbs are just too high, until I stumbled across SkinnyTaste and her bagel recipe! This dough is SO easy (two ingredients) and makes four awesome sized bagels. Top it with poppyseeds like in the picture above, Everything But The Bagel seasoning from Trader Joes, or leave it plain and enjoy it with some low fat cream cheese! 

INGREDIENTS:

  • 5 Oz All Purpose Flour, white
  • 2 tsp baking powder
  • Pinch of salt
  • 1 Cup Non-Fat Greek Yogurt (read the nutrition label on this to get the approximate serving size in grams. Fage is 227g per cup!)
  • 1 egg white, beaten

DIRECTIONS:

  • Preheat oven to 375
  • Line baking sheet with parchment paper so the bagels don't stick
  • Combine flour, baking powder, salt and yogurt in a bowl and mix until a crumbly dough is formed.
  • Dust the counter with flour and knead the dough until is "tacky, not sticky" - SkinnyTaste herself.
  • Divide into 4 equal balls. (I'm extremely meticulous and measured out the entire ball of dough and divided that by 4. I believe it was 93g per bagel.)
  • Roll out each ball of dough into ropes and then combine the ends to form bagels.
  • Brush egg white over dough 
  • Bake on the top rack of the oven for 20-25 minutes.

Done! These keep in a container on the counter for 4-5 days, so meal prep a whole batch and enjoy for breakfast, lunch or dinner!

MACROS PER BAGEL:

134Cal/6.2P/23C/0F

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Brownie Protein Overnight Oats

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I've never really been a huge oat fan. At least not eating them plain. I'm constantly looking for ways to dress them up and make them fun and exciting!

Introducing: BROWNIE PROTEIN OATS

INGREDIENTS:

  • 75G old fashioned oats
  • 1 scoop chocolate protein powder (you could sub this out for any flavor and make a plethora of dessert oats)
  • 2T pure cocoa powder
  • 3/4C fairlife skim milk
  • Stevia to taste (I like mine a little sweeter so I added more)
  • Pinch of vanilla

Directions:

  • Combine all ingredients in a bowl or jar and place in the fridge overnight. In the morning, give it a good stir and microwave for a minute to heat up and create that brownie texture. Top with fruit, fat free Reddiwhip and more!

MACROS: 508Cal/45P/64C/7.5F

*NOTE*
This can be adjusted to fit your specific macros. Too carby? Less oats! Need more protein? Add more powder! Enjoy!

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Meal Prep Breakfast Sandwiches

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Oh hey, look at that! Another...

macro friendly meal prep recipe! You're welcome. 

Today we're stealing this recipe from the queen of meal prep, Jannae Goncalves! She makes these breakfast sandwiches every Sunday for her and her husband. So easy to put together, and so quick to heat up every morning! Pop them in the microwave with a paper towel for 60 seconds and you're good to go! 

INGREDIENTS:

  • 1 English Muffin
  • 1 Egg
  • 15g Shredded Monterey Jack Cheese
  • 1 Jimmy Dean Turkey Sausage Patty

DIRECTIONS:

  • Crack eggs in a muffin tin, and add salt and pepper to taste, then scramble in the tin.
  • Set oven to 375 and cook for 13 minutes.
  • When done (a toothpick will come out clean) top with cheese and pop back in oven for additional 2 minutes or until cheese is melted.
  • Simply put together the sandwiches with one patty and the egg and english muffin! These can be separated into ziplock bags and labeled for each day. 

Enjoy!

Macros per sandwich: 
307Cal/21.2P/25C/13F


 

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Peach Cobbler Overnight Oats

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I love dessert...

So why not have it for breakfast?? These overnight oats are so filling and you can meal prep for them for the entire week! They keep in the fridge for 5 days! 
 

INGREDIENTS:

  • 1/2 C Old Fashioned Oats
  • .5 C Low Fat Milk
  • 1 tsp Cinnamon
  • Splash of Vanilla
  • 3 TBSP unsweetened applesauce
  • 1/4 Peach

DIRECTIONS:


Combine all ingredients in a mason jar (oats first) and seal. Store in fridge for at least 6 hours. These can be eaten cold on the way to work or heated up for a warm breakfast! 

Macros per jar: 259 Calories 9.5P/47C/4F

Egg White Bites

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Since we're on a meal prep kick this week, here's another awesome freezer-friendly recipe for you! These guys pair well with the pancake bites, or wrapped up in a spinach and herb tortilla! 
 

Macros per bite: 27 Cal 4P/1F/.3C

Ingredients:

  • 20g Egg Whites
  • 4g Part Skim Mozzarella Cheese
  • 1/8 Slice Deli Ham

Directions:

  • Preheat oven to 350 degrees.
  • Grease mini muffin pan. Fill each muffin tin about 3/4 of the way to the top with egg whites. (That’s about 20g and I use liquid egg whites. I buy them in bulk at Costco) 
  • Dice ham and put 1/8 slice in each section and 4g of cheese on top. Cook for 22 minutes at 350. 


Enjoy!

Pancake Bites

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These Pancake Bites are so...

cute and perfect for meal prep! Ash whipped these up in a few minutes today and this entire batch will last her all week! 

 

INGREDIENTS:

  • 300g Buttermilk Kodiak Cakes
  • 100g egg whites
  • 1/8 C Stevia
  • 1 tsp cinnamon
  • splash of vanilla
  • 1C Water

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Mix all your dry ingredients followed by your wet ingredients until smooth.
  • Divide equally into a greased mini muffin tin.
  • Top with anything you’d like, the macros are for the base pancake mix.
  • Bake for 10 minutes.
  • Let cool and store in a ziplock bag for easy and convenient breakfasts!!!

 

Macros per bite: 48 Cal 4P/7C/0F (These numbers are for the pancake without any toppings. Macros will change depending on what you decide to put in. But the world is your oyster! Put what ever you want in there!)

Ideas of toppings:
Blueberries
Mini Chocolate Chips
Raspberries
Banana Slice
Cranberries
Nuts
Brown Sugar

 

Breakfast Pizza

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I'm a sucker for breakfast foods...

Of any kind, really. Pancakes, burritos, smoothie bowls. But did you know you can have BREAKFAST PIZZA? You're welcome. It's fantastic. 

This is a super delicious and filling breakfast. HOWEVER, you can make it even more low carb and macro friendly depending on your needs/numbers! This recipe uses a whole wheat greek pita, but I'll include the macros for making this into a breakfast burrito or just having it as a scramble! 

INGREDIENTS:

  • 50g Yellow Potatoes
  • 1 Egg
  • .15C raw onion, chopped
  • 1T green onion, chopped
  • 1T Ketchup
  • 30g Fat Free Cheddar
  • 1 Slice turkey bacon
  • 1 Whole Wheat Greek Pita (or spinach tortilla, or you can omit this!)


DIRECTIONS:

  • Chop potatoes and get them in a pan sprayed with vegetable oil. Cook until almost tender and then add in onions and bacon. Cook until onions and bacon are done, then add in egg and scramble.
  • You can melt the cheese on top of everything in the oven if you're using the pita, or add in the cheese with the scramble before putting in a tortilla for a burrito. Add in ketchup and green onions. Enjoy!


Macros for pizza with pita: 
421.2Cal/28.9P/54.8C/9.5F

Macros for breakfast burrito (omit the pita and wrap the ingredients in an Xtreme Wellness tortilla):
285Cal/25.9P/35C/9F

OR

you can omit the pita and the tortilla and just have this as a breakfast scramble!:

235Cal/22P/19.8C/7.5F

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Enjoy!

 

Pancake Breakfast Sandwich

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This pancake breakfast sandwich is..

to die for. I've started making it almost every morning because it 1) fills me up and 2) comes together so quickly! 

INGREDIENTS:

  • 53g Buttermilk Kodiak Cake Mix
  • 1 Morning Star Sausage Patty
  • 1 Piece Wood-Smoked Turkey Bacon
  • 1 Slice American Cheese
  • Water

DIRECTIONS:

  • Stir water into pancake mix until desired consistency is reached. Set aside.
  • Get your bacon cooking on the stove and cook until crisp.
  •  
  • Once bacon and sausage are cooked, stack them together on a small greased pan and top with your cheese slice. Place in oven and turn your broiler on high.
  • While that's in the oven, cook your pancakes. The batter should be split in half.
  • When cheese has melted over your sausage and bacon, pull out of the oven and set in-between your two pancakes. Top with heated Walden Farms Syrup. 

 


Enjoy!!

Macros for the entire recipe: 380Cal/32P/36C/12F

XL Smoothie Bowl

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I think the hardest thing for me about dieting...

 in the past was portion control. I felt so restricted and felt like my portion sizes were the size of a quarter. Granted, the flexibility is something I genuinely love about macros, and its allowed me to explore different portion sizes with all my numbers. 

So, I introduce to you, the XL Smoothie Bowl! This thing is a carb monster, but in the very best way. I picked up a few Jamba frozen fruit packets at Smiths a few days ago and have been dying to try them out. I added vanilla greek yogurt to mine to up the protein, but if you have vanilla protein powder on hand that would work great, too!

INGREDIENTS:

  • 1 Jamba Strawberry Wild Smoothie Pack
  • 1 Light and Fit Greek Vanilla Yogurt Container
  • 105G banana, divided
  • 50g Strawberries
  • 45g Homemade Cinnamon Granola
  • water

DIRECTIONS

  • Throw your smoothie pack, half your banana and yogurt in the blender. Add water until desired consistency is reached.

  • Pour into a bowl and top with remaining fruit and granola.
     

    MACROS: 390Cal/19P/73C/2.5F


 

Coffee Cake Muffins

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One of my fondest memories…

as a kid was my great grandpa always having coffee cake around the house. he would always cut me a slice and warm it up in the microwave so it was just warm enough that the cake would start melting in your mouth. This recipe will cure any sweet tooth and makes four awesome muffins! 

INGREDIENTS:

  • 100g Buttermilk Kodiak Cake Mix
  • 2T Stevia or no-cal sweetner
  • 1T Splenda Brown Sugar
  • 2 Egg Whites
  • 1/8 C water
    • Crumble Mix
  • 1T I Can't Believe It's Not Butter
  • 1/2T Splenda Brown Sugar
  • 12g Graham Cracker Crumbs

MACROS PER MUFFIN:

148Cal/8.6P/21C/2.8F

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Sausage Egg & Cheese 'McGriddle'

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I feel like all we have to say is you're welcome. Macro McGriddle? Yesss.

We've gone through quite the breakfast sandwich phase over here at Make It Macro. We always accept breakfast foods for any meal. This is a super filling recipe that you can make multiple of easily for the family!

INGREDIENTS:

  • 40g Buttermilk Kodiak Cake Mix
  • 1 Egg White
  • Water to desired consistency
    For Topping
  • 1 Over Easy Egg
  • 1 Slice of 2% Kraft American Cheese
  • 1 Morning Star Sausage Patty
  • Walden Farms Pancake Syrup

Directions:

  • Preheat oven to 350.
  • Pour waffle mix into one half of the waffle maker.
  • While that cooks, make your over easy egg.
  • Warm up your sausage in the microwave.
  • When your waffle is golden brown, stack your sausage and cheese onto one half of the waffle and place in your oven until cheese is melted (usually 3-5 melted)
  • Take out of the oven and place over easy egg on top and finish off with some Walden Farms Pancake Syrup
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Sausage Egg & Cheese Breakfast Pita

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We're stoked about all things breakfast!

Breakfast pitas are an awesome option for a quick and filling breakfast! 

INGREDIENTS:

 

  • One Whole Wheat Pita
  • 4 Egg Whites
  • 3 Turkey Sausage Links
  • 28g Fat Free Cheddar

DIRECTIONS:

  • Preheat oven to 450 degrees.
  • Scramble egg whites and brown sausage
  • Layer ingredients inside the pita and top with cheese. 
  • Put on a greased cookie sheet and pop in the oven for 3-4 minutes or until pita is golden brown.

Macros for entire sandwich:

452Cal/59P/40C/10F

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Kodiak Breakfast Muffins

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I like bread for breakfast. Judge me. I also hate the carbs that come with most dessert breads. That's where Kodiak cakes come into play! You'll find that Ashleigh and I use them quite a bit on our cooking because they're so versatile and easy. This recipe makes 10 muffins (the batter gets a little thick so it didn't fill up all 12). These make great mealprep snacks and last throughout the workweek stored in a cool dry place. Enjoy!

-Sam

Macros Per Muffin: 92 Calories 6P/12.2C/2.1F

 

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