Make It Macro

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

Filtering by Tag: macro friendly

Summer Berry Salad

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I'm a volume eater. Meaning, I love to eat things in excess! Before I found macros, this was obviously a huge problem. I would snack on chips, nutella, and cereal all day long because they were empty calories and I never felt full. Granted, I have a swimmers stomach and could eat all day every day and never feel full, but that's besides the point!

When I first got into macros I was so stoked about making my "cheat foods" fit into my daily schedule. But I slowly realized that those foods are so calorie dense, I wasn't feeling full and satisfied after my meals. So I started incorporating more foods into my day that are high volume, low calorie foods! Enter: This berry salad! 

Most fruits and veggies are volume foods. With the rare exception of grapes and pineapple (lots of natural sugars so they're pretty high up there in carbs) you can eat quite a bit of these foods and not break the macro bank. 

This salad is an awesome option for my volume eaters. And it comes with a secret ingredient! Walden Farms Raspberry vinaigrette . Guys. It's so good. And calorie free! You're welcome!

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This salad can be customized to fit your specific macro needs. I had a bit of fat left for my day so I added in some pecans, almonds and extra feta! But you can absolutely scale this back if you need less of each category. 

INGREDIENTS:

  • 95g baby kale and spinach mix
  • 155g strawberries, diced
  • 127g mandarin oranges
  • 10g pecans
  • 28g crumbled feta
  • 14g smoked almonds
  • Walden Farms raspberry vinaigrette 

DIRECTIONS:

  • Combine all ingredients in massive bowl and ENJOY!

Macros for entire salad (if you include all the feta and nuts!)

381Cal/13P/36C/21F

If you remove the almonds and pecans and stick with just the feta, the macros are:

224Cal/9.3P/32.5C/6.3F :)

Spinach and Artichoke Stuffed Chicken

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I've been on the hunt for some awesome dinner recipes lately that don't break my macro bank. I drummed this recipe up tonight and I couldn't be more stoked about it! I served it over garlic and chive mashed potatoes (I know). And it was fantastic. 

The prep for this honestly wasn't bad. I thawed my chicken in the fridge the night before and made my potatoes in the InstaPot. The entire dish start to finish took me 20-25 minutes! 

The only tricky thing about this dish is the size of the chicken breast you use. You'll need to adjust your macros accordingly. My chickenbreast tonight was 125g, so I'm going to include that in these macros. BUT BE AWARE, macros change depending on the weight of your chicken!

Ingredients:

  • 125g chicken filet (it was about 185g raw)
  • 50g spinach, fresh
  • 2 wedges of Laughing Cow swiss cheese
  • 25g artichoke hearts, chopped
  • 1/4 C fat free shredded mozzerella

Directions:

  • Preheat oven to 450
  • Place chicken breasts on a cutting board and slice directly in half (this method is called butterflying).
  • Pound slightly with a mallet to thin the chicken out. 
  • Season both sides with paprika, onion powder, salt and pepper. 
  • Set chicken aside.
  • Heat up a medium sauce pan and sauteé your spinach. When it's started to wilt, add in your artichoke hearts. 
  • Sauteé for 2 minutes, then add in Laughing Cow wedges. Stir until melted in.
  • Add in shredded mozzerella.
  • Place mixture inside one chicken breast. (This ingredient list is for ONE stuffed chicken breast. You can double the recipe to make two, or three, or four for the whole family!)
  • Fold closed and stick in toothpicks to hold the stuffing in.
  • Sear in the pan for 3 minutes on each side or until golden brown.
  • Place stuffed chicken breasts on a greased sheet and place in oven for 10-13 minutes or until chicken is done.

You can serve this dish over potatoes, rice, or just eat it alone!! It's so filling and CHECK OUT THESE MACROS GUYS

MACROS PER SERVING (one chicken breast)

43P/7C/4F

OK. I DIE. MIGHT EAT THIS FOREVER. 

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Cowboy Casserole

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Would you believe me if I told you...

my husband and I had this dish once a week for the first year we were married? It's delightful. I used to make the cornbread from scratch and melt butter on the top... but once we got into the whole CrossFit thing and macros, I just couldn't justify the massive amount of carbs this dish was. 

BUT THEN. I was cruising the isles at my local grocery store (sometimes I do that in the evenings when it's basically empty. It's very therapeutic.) and stumbled across KODIAK CAKE CORN BREAD MIX?!?!?! WHAT! Some tears may have been shed. It's true. 

 

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So I decided to take a stab at a MakeitMacro version of this awesome dish! It turned out pretty awesome! Each serving is only 381 Calories! Boooyaahhh. 

Ingredients:
For the filling:

  • 1 lb lean ground beef (I use 90/10)
  • 1/2 cup onion, chopped
  • 3/4 cup Salsa
  • 1/3 cup mild cheddar cheese
  • 90g corn
  • 1/2 cup black beans

For the cornbread topping:

  • 100g Kodiak Corn Bread Mix
  • 1 egg
  • 1/3 cup fairlife skim milk

Directions:

  • Preheat Oven to 350
  • Brown the meat, drain, then throw back in the pan and add corn, onions, beans and salsa. 
  • Season with salt and pepper
  • Put in greased 9x9 pan and top with cheese
  • Mix cornbread mix with the egg and the milk, then pour on top of meat mixture.
  • Bake 15-17 minutes or until toothpick comes out clean*


*note, the Kodiak mix is a little different than your standard and doesn't brown on the top. Keep an eye on it so it doesn't bake too long and dry out! 

Macros per serving (the pan makes 4)
381 CAL 35P/33C/12F

I usually give myself two servings of this because I have no self control, but I bet this would be AMAZING as a mealprep option! Enjoy, fam! 

Sam

Shepherds Pie

This Shepherds pie is such a filling option for meal prep or dinner! Can

This Shepherds pie is such a filling option for meal prep or dinner! Can we even call it Shepherds pie if we use ground beef? Doesn't the real recipe use lamb? Yes? No? Well. I'm doing it anyway.

I always use "Can't Believe It's Not Butter" to mash my potatoes, but you can sub in olive oil if you want (the fat macros will increase slightly if you do). I add in a little seasoning salt and garlic powder as well. 

This recipe makes four servings, but typically two quarters fit in my macros for the day so my husband and I just split the plan! Enjoy!

Ingredients:
For Meat Filling:

  • 1 pound lean ground beef
  • 1/2 onion, chopped
  • 4T worchestire sauce
  • 1 cup carrots
  • 1 cup peas
  • 1 cup corn

For Potato Topping

  • 16 oz yellow potatoes, boiled
  • 1/4 cup skim milk
  • 4T butter substitute 
  • seasoning salt to taste

DIRECTIONS

  • Preheat oven to 400.
  • Brown ground beef in pan. Right before it's fully cooked, add in chopped onion and simmer until the onion is transluscent.
  • Turn heat up to medium high and add in Worchestshire sauce. Cook until almost all the liquid is gone.
  • Add in veggies and stir to combine.
  • Meanwhile, add your cooked potatoes, milk, butter and seasonings in a bowl. Mash thoroughly.
  • Place beef mixture in a greased 9x9 pan. Top with mashed potatoes and cook for 20 minutes. 
  • You can top this dish with cheese and adjust your macros accordingly. 

MACROS PER SERVING (this recipe makes four servings)

Calories 325/30P/22C/13F

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