Make It Macro

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

Pumpkin Pie Protein Shake

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It’s PUMPKIN SEASON! We couldn’t be happier about that over here at MIM.

A lot of clients always tell us “they get seduced by all things pumpkin” and their macros go out the window. So, we’re here to help! We’ll be posting lots of tasty pumpkin treats for you to enjoy while staying on track. Next in the line-up is a pumpkin pie protein shake! Whip this up in the morning for a sweet breakfast or right before bed as an awesome macro cap!

INGREDIENTS:

  • 1/2 C Pumpkin Puree

  • 1 C Skim Fairlife Milk

  • 1/2 Frozen Banana (About 2oz)

  • 1/2 Tbls maple syrup

  • 1 Scoop Protein Powder

  • 1/2 tsp Vanilla

  • 1/4 tsp Cinnamon

  • 1/8 tsp Ginger

  • 1/8 tsp Nutmeg

  • 1/8 tsp Ground Cloves

  • 1/8 tsp Allspice

  • 5 – 10 ice cubes

DIRECTIONS:

  • Throw it all in a blender. Blend. ;)

MACROS:

350 Cal 42P/42C/2F

*You can make this even more macro friendly by subbing out the maple syrup for Walden Farms/Stevia!

Cinnamon Sugar Protein Donuts

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IT'S NATIONAL DONUT DAY! Gosh, what a wonderful holiday. I feel like we should celebrate it every day. And you absolutely can with these amazing macro-friendly cinnamon sugar protein donuts! 

Ashleigh and I were brainstorming some recipes we could make for you guys today to honor this lovely holiday, and we narrowed it down to two. The recipe you see pictured here and a chocolate donut. Would you guys want a chocolate donut recipe?? Drop a comment in our insta post or on here and we'll create one!

These donuts have a Kodiak Cake base (as always, cause we love those and they're so convenient!) with a snickerdoodle flavoring from my very favorite SelectProtein! 

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The cinnamon sugar topping uses Splenda, which gives it that flaky deliciousness without the added carbs! 

INGREDIENTS:

  • 159g Buttermilk Kodiak Cake Mix
    • 62g SELECT Snickerdoodle Protein
    • 1 egg
    • 1/2 tsp vanilla
    • 1/4C Splenda
    • water 

For Cinnamon Sugar Topping

  • 1T Ground Cinnamon
  • 1/2C Splenda (or desired amount, depending on the amount of cinnamon you want to taste)
  • No-Stick cooking spray. 

DIRECTIONS:

  • Preheat oven to 350.
  • Mix your Kodiak Cakes, protein, egg, vanilla, Splenda and water in a bowl until batter consistency is reached. 
  • Spoon batter into a ziplock bag and compress until all the air has been pushed out. Cut off one corner tip.
  • Grease donut pan and pipe in batter evenly. (6 donuts)
  • Bake in oven for 8-9 minutes or until a toothpick comes out clean.
  • AS SOON as the donuts are done, take them out of the pan, spray the top with cooking spray and dip in your cinnamon/Splenda mixture. Set them on a rack to cool. 

MACROS PER DONUT: 150cal/16P/16C/2.3F

**TIP: You could frost these with vanilla greek yogurt+sugar free cheesecake jello mix and it would be AMAZING. Happy cooking!

 

Sam

Cream Cheese Brownies

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Ohh baby! I'm not gonna lie, I think I've out done myself with these guys. As I'm sure you guys know by now, I have a huge sweet tooth. It was the main reason why I gained 30 pounds after I retired from competitive swimming in my late teens/early 20's. 

After I started macros I started to get really complacent with the food I was eating. It was easy, trackable and familiar. After I had been tracking for about 6 months, I started to get confident enough to branch out and create my own recipes. Mostly desserts, to be honest. Then today, as I was prepping some things for a Memorial Day BBQ, I thought it would be nice to make a dessert for all my friends. 90% of us track macros, so I wanted to make something that was decently healthy and include the macros on one of my favorite treats, so here you go! 

The cool ingredient in these brownies is a chocolate Kodiak Cake mix. Almost an entire bag. (400g to be exact if you wanna get fancy with numbers.) I subbed out sugar for Splenda, brought in coconut oil and I even splurged and used FULL FAT CREAM CHEESE. I know. I know. But, that means you could use 1/3 less fat and make these macros even better! 

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Alright, enough dilly dallying! Lets get to the goods!

INGREDIENTS:
(For brownie mix)

  • 400g Kodiak Cake Mix, chocolate
  • 2 eggs
  • 2T coconut oil
  • water to desired consistency
    (For cream cheese filling)
     
  • 8oz cream cheese
  • 1C Splenda
  • 1 egg
  • 1/2 tsp vanilla 

DIRECTIONS:

  • Preheat oven to 350
  • Mix brownie mix, eggs, oil and water in a bowl until batter consistency is reached. 
  • Grease a 9x13 pan and pour batter in.
  • Put cream cheese in a stand mixer and beat for 30 seconds until smooth.
  • Pour in sugar and cream until smooth.
  • Add in egg and vanilla, beat for 2-3 minutes until a smooth frosting is formed. (This process takes a little longer with Splenda. Be patient!)
  • Dollop cream cheese into brownie mix and stir in slightly with a knife. This creates the really pretty marble pattern we all love! 
  • Bake for 20-25 minutes or until brownies are cooked through and cream cheese has set. 

This recipe makes 12 servings! Macros per serving:

223Cal/11.7P/19C/12F

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Banana Bread

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It's no secret that I absolutely love bread. Of any kind, really. It's also no secret that sometimes I buy bananas at the store and just don't ever eat them so they slowly die on my counter making me feel like some sort of heathen. 

I've been on the hunt for a good macro-friendly banana bread recipe that didn't taste extremely bland or look like bird seed for a while now. And ladies and gentleman, I think I finally found it! This recipe is moist, lower on the carb side and little to almost no fat. It uses greek yogurt and Walden Farms pancake syrup and it has NO sugar and NO butter! You're welcome. I made the bread with just the base to get the macros for you, but you could easily add in chocolate chips or nuts of any kind. Just make sure you account for those when tracking :) 

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I mean LOOK at it. My goodness. I just want to eat it all up. 

Okay, I know you're wanting to know. I'll get to the point.

INGREDIENTS:

  • 2 large eggs
  • 115g plain greek yogurt
  • 200g ripe bananas
  • 6T Walden Farms Pancake Syrup
  • 1/4c Splenda
  • 1 tsp vanilla
  • 60g quick oats
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 150g all purpose flour

DIRECTIONS:

  • Preheat oven to 350 and grease bread pan.
  • Whisk eggs in a large bowl, then add in mashed bananas, yogurt, syrup, vanilla and splenda. Mix until smooth
  • Add in oats, baking soda and cinnamon.
  • Gently fold in flour until everything is just combined.
  • pour into greased pan and bake for 35 minutes or until a toothpick comes out clean.

Let cool for about 10 minutes before taking out of the pan and enjoying! I cut this loaf into eight slices. Macros per slice:

133Cal/6P/23.5C/1.5F

Happy Baking, friends!

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Chocolate Soufflé

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Have you ever seen something so beautiful? 
This chocolate soufflé is SO easy and absolutely delicious! You could honestly make 2 of these fit in your macros if you really wanted ;)

INGREDIENTS:

  • 1T Unsweetened cocoa powder
  • 1T all-purpose flour
  • 3T Sucralose, or any other calorie free sweeetner
  • 3T Calorie Countdown Reduced Calorie Chocolate Milk
  • One large egg white
  • Sprinkle of powdered sugar

DIRECTIONS:

  • Preheat oven to 350
  • Grease 14oz ramekin and set aside
  • In a small sauce pan, whisk cocoa, flour, and 2T Sucralose. 
  • Add in in chocolate milk and stir until dissolved and warmed through. Set aside.
  • Whisk eggwhite in stand mixer or with hand (this takes much longer but you burn more calories doing it?? hahaha) until soft peaks start to form.
  • Slowly add in remaining tablespoon of sweetener and beat until peaks are easily formed.
  • Fold in chocolate mixture into the egg whites, stirring until just combined. DO NOT OVER MIX THIS.
  • Pour batter into greased ramein and bake for 14 minutes or until the top sets.*

MACROS FOR ONE SERING (one soufflé) without any toppings

116Cal/6P/20C/1.4F

Note:* DO NOT open the oven while this is baking or it will deflate and look SO sad. Be patient! You can top this puppy with fat free whipped cream, berries, or halo top! Go crazy! 

Protein Snickerdoodle Pizookie

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Have you ever just sat in your kitchen looking in your pantry wondering what the heck you're gonna make that fits your macros? This happened to me the other night. I wanted something sweet, but I had so much protein to fill. I was tired of my standard protein shakes and wanted some dessert, dangit!

Then. The Snickerdoodle Pizookie was born. This comes together SO quickly and hits the spot.

INGREDIENTS:

  • 53g Buttermilk Kodia Cake Pancake Mix
  • 15g Select Protein Snickerdoodle Flavor
  • 2T PBFit powder
  • 15g Dark Chocolate Chips

    DIRECTIONS
  • Combine all dry ingredients (everything but chocolate chips) in a bowl and stir slightly to combine. Add water gradually until a batter consistency is reached. 
  • Pour in a greased ramekin, top with chocolate chips and bake at 350 for about 17 minutes, or until a toothpick comes out clean. 
  • (Optional, but I top mine with fat free reddiwhip and WOWZA)

Macros for Entire Pizookie: 382Cal/32.5P/42C/9F

Pumpkin Protein Donuts

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 Alright. Need I say more?C'mon people. PUMPKIN DONUTS. I'll wait while you wipe that drool off of your face.

You missed a spot. 

Okay, you good now? Oh, good. 

These donuts are so easy to put together. The key here is Select Protein in Snickerdoodle. (Use code PES30 to get 30% off your order!) The only thing I would recommend is whisking the eggs and egg whites together before you add them into the rest of the batter, just so you don't have weird streaks after they bake. These guys are a great pre/post workout snack, and you can even make a protein frosting with greek yogurt and sugar free cheesecake jello mix! They last for about 4 days in an airtight container. 

Enjoy!

 

 

Ingredients:

  • 1 C pure pumpkin puree
  • 1 C old fashioned oats, ground into a flour
  • 2 Scoops Select Snickerdoodle Protein Powder
  • 2 eggs
  • 2 egg whites
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Directions:

  • Preheat oven to 350
  • Place oats into any blender (I use my Magic Bullet) and pulse until they turn into a flour.
  • Combine oat flour with pumpkin and protein powder.
  • In a separate bowl, mix together eggs and egg whites. 
  • Combine with dry ingredients and stir until dough consistency is formed. 
  • Add cinnamon, baking powder and soda.
  • Pour into a greased donut pan (you can also make this in a standard brownie pan, just divide the finished product by 6)
  • Bake for 15-20 minutes or until a toothpick comes out clean.

Macros per donut:

130Cal/13P/13C/3F

Fruit Pizza

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I'm an absolute sucker for fruit pizza's. I used to make them in the summer with a sugar cookie base and cream cheese frosting. (I know). However, Ashleigh came up with this spinoff a few weeks ago and brought me a slice. I may have died and gone to heaven. SO good and not the typical sugar bomb my regular recipe is. It comes together so quick and cures any sugar craving! 

Ingredients:

  • 1 Whole wheat pita
  • 170g fat free greek yogurt
  • 6g fat free vanilla pudding mix
  • 3 strawberries (45g)
  • 1/4 C blueberries

Directions:

  • Mix greek yogurt and pudding mix until a frosting-like consistency is reached. 
  • Spread over pita, and top with sliced strawberries and blueberries.

Macros for the whole pizza:

319Cal/25P/54C/2.2F

 

 

 

 

 

Peach Cobbler Frosting

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I feel like I don't really have to...

say anything besides "you're welcome" for this recipe? 

Ingredients:

  • 2/3 C Fat Free Greek Yogurt
  • 8g sugar free vanilla pudding mix
  • 33g peaches
  • 1/2 graham cracker

Directions:

  • Stir together yogurt and pudding mix until a frosting-like consistency is reached
  • Place in bowl and top with remaining ingredients.
  • Enjoy!

Macros: 219Cal/25P/27C/1F

Banana Cream Pie

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Bananas, cream, graham crackers..

Oh my! If you can't tell, we're suckers for a good dessert over here. Especially one that has portions under control. This spin off banana cream pie is so easy and has almost NO fat!

Ingredients:

  • 2/3 C Plain Fat Free Greek Yogurt
  • 6g sugar free banana pudding mix
  • 58g bananas
  • 1/4 graham cracker sheet
  • Fat Free whipped topping

Directions:

  • Stir together yogurt and pudding mix until smooth. 
  • Top with bananas, crackers and whipped cream.

Macros:

190Cal/18P/30C/.4F

Strawberry Dream Cream

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Sometimes we just need a little pick-me up..

And this strawberry cream is the perfect answer! The amount is the perfect serving size for one, and I bet you could put this on top of our chocolate cookie recipe and it would be amazing..

Ingredients:

  • 250g plain or vanilla greek yogurt
  • 1/4 package of sugar free strawberry jello mix
  • 50g strawberries
  • Fat Free whipped topping

Directions:

  • Combine your jello mix and yogurt until creamy. 
  • Place in bowl and top with strawberries and cream.
  • Enjoy!

Macros:

161Cal/25P/15C/0F

 

Dark Chocolate Chip Cookie

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This is thing is the size of...

your whole head! It's delicious and comes together so easy. We're obviously huge fans of Kodiak Cakes here at MakeItMacro, so we try to constantly innovate and find new ways to incorporate them! This cookie recipe comes together so quickly and hits the spot if you're craving something sweet!

Ingredients:

  • 1/4 C Kodiak Cake Dark Chocolate Mix
  • 5g Coconut Flour
  • 3g Stevia
  • 1 Egg white
  • water 

Directions:

  • Preheat Oven to 350
  • Mix all ingredients in a bowl, gradually adding water until dough-like consistency is reached
  • Place on cookie sheet lined with parchment paper and bake for 10-12 minutes or until a toothpick comes out clean.