macro friendly

If you’re looking for that perfect summer salad, this is it. This Blueberry Cucumber Salad includes juicy peaches and creamy goat cheese for the freshest dish at your table with so much flavor in every bite.

Blueberry Cucumber Salad with Peaches and Goat Cheese

peaches

english cucumber

blueberries

oz goat cheese log

basil leaves

jalapeño (diced)

red onion (diced)

tbsp Mike's Hot Honey

lime (juiced)

sea salt (to taste)

Wash and dry all produce. 

Finely dice cucumbers, peaches, jalapeño, red onion, and julienne the basil leaves. 

Add all of the fruit and vegetables to a mixing bowl. Add crumbled goat cheese, the juice of one lime, and hot honey.

Toss lightly. Top with sea salt and enjoy!

Whether you’re looking for a quick breakfast on a busy morning or a make-ahead meal for the week, this High Protein Egg White Breakfast Bake is the perfect recipe that you definitely need to make asap!

High Protein Egg White Breakfast Bake

cottage cheese (I used Good Culture 2%)

mozzarella cheese

container (4 ounces) roasted red peppers, chopped

spinach, chopped

green onions, sliced

hot sauce

Salt and pepper,

Preheat oven to 375° F. Spray a 8x8 baking dish with cooking spray.

In a large bowl add egg whites, cottage cheese, shredded cheese, roasted red pepper, spinach, green onions, hot sauce, salt, and pepper. Mix well.

Pour mixture into baking dish.

Bake at 375° F for 35-40 minutes or until egg whites are set and starting to slightly brown. Let cool for 5-10 minutes.

Run a knife around the baking dish to loosen and lift out. Serve warm.

Store in an airtight container in the refrigerator for 3-5 days. To reheat, simply microwave for 30-60 seconds, or until it reaches your desired temperature.

Shrimp simmered in a flavorful white wine and tomato broth and topped with plenty of feta makes for a delightful savory dish. Shrimp Saganaki, traditionally served as an appetizer, but hearty enough for a main dish is a quick, one pan recipe you’re going to love.

Shrimp Saganaki

lbs raw shrimp

tbsp minced garlic

tbsp avocado oil

7-8 campari tomatoes (or 1 can (15 oz) diced tomatoes)

red bell pepper

1/ tbsp gyro seasoning (or another greek seasoning)

white wine

vegetable broth

container crumbled mediterranean feta ((5 oz))

dill

tbsp parsley

rice

vegetable of choice

First prepare the ingredients: Use a vegetable chopper to dice the onion and red pepper. Dice the campari tomatoes into small pieces and set aside. Rinse the shrimp and prep them for cooking (peeled, deveined, tail removed).

Heat a skillet to medium heat. Add avocado oil, minced garlic, diced onion, and red bell pepper. Saute for 5-6 minutes or until the onions become translucent and peppers have softened.

Stir in tomatoes and gyro seasoning. Cook for another 6-8 minutes. The tomatoes should shrink when cooking.

Add the white white, vegetable broth, and shrimp. Add the crumbled feta cheese in the center of the pan. Cover with a lid and cook for 4-5 minutes. Carefully watch the shrimp so it doesn’t overcook. We want the internal temperature of the shrimp to be 145°F and light pink in color.

Once the shrimp is done cooking, serve it over cooked rice or grilled vegetables. There will be extra sauce in the pan and it’s delicious mixed with rice.

An easy chopped salad you can use as a dip or put over a bed of greens with protein!

Cowboy Caviar Salad

cucumbers (diced (550 grams))

bell pepper (diced (146 g; red, orange, peppers

red onion (diced

jalapeño (diced (55 g))

corn (132 g, fresh or frozen)

black beans (138 grams; about half the drained can)

cilantro (60 g)

avocado (100 g)

lime

garlic (minced (or frozen cubes))

honey (4 g)

chipotle chili powder

cumin

Tbsp. red wine vinegar (15 g)

salt

An alligator chopper is a lifesaver for this recipe, but however you get there, make sure that your veggies are chopped and added to a large bowl.

Whisk together everything from the lime to the salt and combine with the veggies.

Serve as a dip with chips or rice cakes or enjoy over a bed of greens with some added protein.

I&#39;m obsessed with these air fryer salmon bites! It&#39;s an easy salmon recipe that produces perfectly tender, bite-sized pieces of salmon to add to your bowls for a quick lunch on busy days!

Hot Honey Air Fryer Salmon Bites

Salmon filets, chopped into cubes ((392 g))

tsp Hot honey ((10 g))

tsp Kosher salt

Garlic powder

Paprika

black pepper

tsp Olive oil ((5 g))

Thaw the salmon.

If your salmon is frozen, thaw it by placing it in the fridge overnight or in a bowl of water for about 30 minutes.

Preheat the air fryer.

Preheat the air fryer to 400 degrees F while you prep your salmon.

Prep the salmon.

Pat the salmon dry and chop it into bite-sized cubes.

Season the salmon bites.

Drizzle the cubed salmon with hot honey, and sprinkle it with seasoning. My measurements are estimates since I really just sprinkle everything on top.

Air fry the salmon bites.

Spray the salmon with a quick mist of olive oil spray and add it to your preheated air fryer. Cook at 400 degrees F for 5-7 minutes.

Enjoy!

Enjoy these salmon bites on rice bowls or salads, or tucked into tacos or wraps. We love them over rice with cucumbers, carrots, avocado, and a little sriracha mayo!

My family has had its share of Salmon - I’m a native Seattleite for whom this blessed fish is its own prominent food group. Unfortunately, my picky family members don’t share my undying love of the fish. BUT THIS RECIPE HAS RENEWED THEIR LOVE! After many failed attempts at converting them back to the one true way that is regular salmon consumption, they declared this preparation “the best salmon they have ever had!!!” Requested “you should always make salmon this way!” And my husband even declared it as on par with a memorable dish he enjoyed at Nobu years ago!

Thank you, thank you Lillie for bringing salmon back into my family’s hearts! I loved it, too.

Wow wow wow this is goood! My teenage son and I love salmon but it always intimidates me. I don’t have an air fryer so I just used my oven at 400 for around 15min (I didn’t cut up my filets). I also didn’t make the mayo but I’m sure it’s delicious. We had the salmon over rice with broccoli and I will certainly be making this again! Thank you!!

I made this recipe last night and my husband has declared this is THE only way he wants me to fix salmon in the future. It was delicious. I followed the recipe per the instructions and I served the salmon bites with rice, sliced cucumber and sliced avocado. I also prepared the mayonnaise sriracha sauce to drizzle on the top. Perfection!!

I was skeptical about fish in the air fryer but these salmon bites are delicious! Wonder if any other type of fish can be cut up and cooked in this way?

This recipe is so filling and delicious. My husband loves it too. I love how easy it is and quickly it comes together.

This is a winner!! So good, healthy, easy and quick!! I have made this twice so far, first time with regular honey and the second with hot honey once I got it! Wow, with honey it  good but the hot honey it made it even better! Light, fresh and delicious! I have already shared it with several friends!

Oh my gosh Lillie! This salmon was amazing! From the hot honey to the Sriracha mayo! Wow! The flavors were amazing! My new favorite way to make salmon! Thank you!

These breakfast bars are light in calories but high in protein, and full of the fall flavors you love: pumpkin, chocolate, cinnamon, nutmeg, almond butter, and even squash.

Extra Light High-Protein Pumpkin Pie Breakfast Bars

eggs

pumpkin puree

almond butter (60 g)

zucchini

tbsp almond (or vanilla) extract (15 g)

vanilla protein powder (120 g)

oat flour (215 g)

tsp baking powder

tsp baking soda

tsp kosher salt

cinnamon

cloves

tsp nutmeg

liquid

tbsp chocolate chips (90 g)

Whisk your eggs in a large mixing bowl.

Add the pumpkin purée, almond butter, puréed zucchini or yellow squash, and almond extract. Mix well.

Add all dry ingredients listed above, beginning with the protein powder and stopping with nutmeg. Mix until combined.

Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t use dry stevia. It can leave a weird, bitter aftertaste. If you like your breakfast bars on the sweeter side, add up to ¼ cup of maple syrup or sugar.

Stir in the chocolate chips and pour your mix into a parchment-lined 9x13 pan.

Bake at 350° for about 40 minutes.

Let them cool for a bit before cutting. Sprinkle them with flake salt and serve them warm or cold.

Really savoury - didn’t add extra maple syrup because I worried it’d be too sweet. But they actually ended up not tasting sweet in the slightest. They tasted good still, and very much like fall, but didn’t feel like breakfast.

I 


I absolutely love these bars. They are great tasting and very filling.

Ok what happened please? - I made these and day 1 they were awesome...but by day 3 there is just something about the flavor and smell that I can't put my finger on and now they don't taste good anymore. It's like something spoiled but I can't figure out what happened - does anyone have any ideas??

These are delicious. I didn’t have enough zucchini so subbed in an  puréed apple to get the right grams. Really good and because they were so healthy, I ate 4!

Love these!! I did 1/4c maple syrup and they were whole family approved! Thanks for another great recipe.

WOW!!  So impressed with this recipe!  My whole family loves it.  Easy and delicious way to get protein and veggies into my teen daughter’s breakfast, plus super way to fuel runs and workouts for my husband and me.

Delish! I used the 1/4c maple syrup and they were to die for! Definitely a keeper!

Enjoy this macro-friendly fried egg BLT any time of the day or mutliple times a day. You chose!

Fried Egg BLT

Schar gluten-free rustic sourdough bread* ((75 g))

olive oil spray ((2-3 g))

Tbsp Calabrian chili mayo

Deli ham ((28 g))

Bacon, cooked ((We love Costco precooked for ease!))

tomato,

Egg,

Tbsp Sweet bell peppers, chopped ((10 g))

Tbsp Basil leaves, chopped

Tbsp Green onions, chopped

Arugula

Salt and pepper

If using unsliced bread, carefully slice to thin slices. Toast in a pan with a spritz of olive oil spray on each side, until toasty.

Spread toasted bread with Calabrian chili mayo, and top with ham, bacon, thick sliced tomato seasoned with salt and pepper, and a fried egg. Top with chopped bell peppers, basil leaves, green onions, and arugula. Enjoy!

These macro-friendly microwave brownie zucchini oats are a healthy way to indulge while counting macros.

Microwave Brownie Zucchini Oats

cup old fashioned oats (I used GF) ((30 g))

scoop chocolate protein powder ((15 g)*)

dark cocoa powder ((5 g))

tbsp

tsp mini chocolate chips ((5 g))

Mix everything in a large cereal bowl and microwave for about 2 minutes. Give it a good stir and microwave for another 1-2 minutes. Top with your favorite toppings and enjoy!

I love mine drizzled with a little more cashew milk, then topped with some dairy-free whipped cream, some berries or bananas, and of course a little nut butter.

I don’t like microwave food BUT do not pass this recipe!  It tastes like a brownie in under a few minutes. Definitely more chocolatey than the baked oats.   I had for breakfast but will be making this for a nice afternoon treat!  I used thrive market bone broth protein powder and it worked great.

The perfect morning treat when you’re short on time 🥰

Amazing! I love the full batch version but this is so perfect if you do not have time to prep. Delicious! I topped mine with some banana, PB and almond milk.

Ohmygoodness! This was decadent deliciousness. Thank you for this warm, chocolatey recipe treat! I put a little almond milk yogurt and some hemp seeds on top. Yum!

I love that this delicious recipe can be made as a single serving! When I make the larger version, I just want to eat it all and have no control! I added cacao nibs and almond butter to the top of mine after microwaving.

Quick and Easy Breakfast Nachos

Cut Da Carb Wrap

g oil spray (2 sprays)

1.5 tsp kosher salt (divided)

Tbsp egg whites (100 g)

low-fat cottage cheese (60 g)

pepper

pepper jack Laughing Cow cheese wedge

Tbsp tomato (diced (30 g))

Tbsp red onion (diced (10 g))

Tbsp avocado diced (20 g)

sour cream

Cilantro

Turn the pan to high heat, spray with a light mist of olive oil spray.  Holding your wrap so the length runs left to right, rip the Cut Da Carb wrap into strips, (if it doesn’t rip into straight lines, turn it the other way!) Then stack them on top of each other, and using kitchen scissors, right over the pan, cut the strips into triangles and let them drop into the hot pan. Immediately spray with another mist of olive oil spray, this should equal about 3 grams of oil. Sprinkle with at least ½ tsp kosher salt. Maybe more to taste.

Toss the chips around right away to avoid letting them stick to each other.  Let them cook in the pan, tossing often, for a few minutes until golden brown and crispy. Remove from the pan.

Whisk together egg whites, egg, cottage cheese, remaining 1 tsp salt and pinch of pepper.  Turn your pan back on to medium heat and spray with a light mist of cooking spray. Add eggs and cook gently for 5-7 minutes until set, adding laughing cow cheese half way through to get it all melted in and combined well. Sprinkle with any additional salt and pepper to taste.

Top plate of chips with crumbled egg mixture, diced tomatoes, red onion, avocado, sour cream, and fresh cilantro. Serve with shredded lettuce for more of a taco salad experience!

This bacon cheeseburger is an old classic turned macro-friendly. Piled high with delicious toppings and a killer burger sauce, you&#39;re going to love this burger!

Bacon Cheeseburger with Secret Sauce

lb turkey ((I use organic Fulton Farms*))

garlic powder

white onion, sliced thin

olive oil spray

Tbsp non-fat Greek yogurt ((45 g))

Tbsp pickle juice ((45 g))

Tbsp sweet relish ((30 grams, or dill if you hate it!)*)

Tbsp honey mustard ((7 g, feel free to use yellow mustard instead*))

Tbsp ketchup ((7 g))

brioche hamburger bun*

Tbsp burger sauce ((30 grams))

turkey burger

cheddar ((14 g))

Tbsp Caramelized onions ((15 g))

bacon, cooked*

lettuce

tomato slices ((50 g))

sliced pickles

Weigh and season the meat.

Weigh the meat into 4 oz balls and place them on a plate or sheet pan. Season the balls liberally with a thick pinch of kosher salt, a good sprinkle of garlic powder, and a few cracks of pepper.

Cook the patties.

Heat a heavy-bottomed pan to high heat. Spray with a light mist of avocado oil spray. Carefully smash the meat flat, then add the patties to the pan, seasoned-side down. Season the uncooked tops while they cook for about 2-3 minutes, then flip, add sliced cheese, and cook the other side for a couple of minutes to cook through.

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Top 19 macro friendly recipes from across the web

The most viewed macro friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Cucumber Salad with Peach...

High Protein Egg White Breakfast Ba...

Shrimp Saganaki

Cowboy Caviar Salad

Hot Honey Air Fryer Salmon Bites

Extra Light High-Protein Pumpkin Pi...

Fried Egg BLT

Microwave Brownie Zucchini Oats

Quick and Easy Breakfast Nachos

Bacon Cheeseburger with Secret Sauc...

Korean Beef Bowl

Thai Basil Tofu (Tofu Pad Krapow)

High-Protein, Low-Carb Chocolate Ch...

Crispy Chicken Macaroni Cheese

High Protein Banana Pudding

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Southwest Skillet Ground Beef and S...

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The most viewed macro friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine