Make It Macro

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

Filtering by Tag: macro friendly recipes

Summer Berry Salad


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!


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. 


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


  • Combine all ingredients in massive bowl and ENJOY!

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


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


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!


  • 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


  • 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)