Tag Archives: weight loss

Garlic (Quinoa) Noodles

Hope you like garlic! Me? I love garlic… which means I love this recipe. I don’t eat too much pasta these days, but the noodles in this recipe are made from Quinoa! They aren’t available everywhere (we get our from Trader Joe’s), and I strongly recommend them for this recipe! If you don’t have any, your standard high protein whole wheat pasta will work… I just won’t be happy about it!

This is a great vegetarian recipe – but you can very easily toss a chicken breast on top and it will be delicious.


  • 1 package Quinoa spaghetti
  • 1 each red yellow and green pepper
  • 1 red onion
  • 1 carrot (or five baby carrots!)
  • 1 green chilie
  • 1 jalapeño
  • 1 cup shredded cabbage
  • 12-15 cloves of garlic

For the sauce:

  • 4 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp sweet red chili sauce

Optional toppings:

  • Cilantro (OMG GROSS… but if you like it, use it I GUESS)
  • Red pepper flakes


Cook pasta according to package directions.

Meanwhile, chop up all your veg. Heat a couple table spoons of olive oil in a large skillet. Add your garlic and onions and stir for about 2-3 minutes. Add the rest of your veg and stir until combined.

Add sauce ingredients and whisk to combine. Add to the skillet with your veg and stir to coat the veggies.

Drain your pasta and add it to the skillet and toss to combine.

Overnight Quinoa Oatmeal

We are going to supercharge your normal overnight steel cut oat recipe with extra protein and nutrients! This is a great recipe that has a variety of options that allow you to drastically change the flavor profile. Also are included are directions to cook and eat instantly, ’cause ain’t nobody got time to wait all night for their food…


  • 1 cup large flaked gluten free rolled oats
  • 1 cup cooked quinoa
  • 1 scoop vanilla protien powder
  • 3 cups unsweetened vanilla almond milk
  • 1/4 cup sweetener (pure honey, maple syrup, or agave)
  • 1 banana, mashed
  • 1 tablespoon ground chia
  • 1 cup raspberries OR 1 cup blueberries
  • 3 tsp cinnamon
  • Optional Toppings: almond butter, almonds, seeds, dried fruits, fresh fruits (we love bananas), etc

Directions (for overnight oats):

Prepare your quinoa according to package directions. In a medium bowl combine oats, quinoa, protein powder, chia seeds, cinnamon, and sweetner of choice and stir to combine. Add in mashed banana, berries, and peaches. Pour in almond milk, and mix ingredients together. Place in the fridge and leave overnight.

In the morning, remove from the fridge, heat on the stove top or in the microwave, or enjoy cold! If you find the mixture is too thick in the morning just add in some extra almond milk.

Directions if eating immediately:

Prepare your quinoa and steel cut oats according to package directions. Mix the quinoa into the oats along with all of your fruit, chia and sweetener. Add almond butter or other toppings. We love fresh bananas and almond butter!

Vegetarian Chickpea Caeser Salad

Everyone always thinks SALAD when they think vegetarian meals. Well, this time we are actually gonna prove ’em right and eat some salad!

caesar salad

Basically what you are doing is supplementing chickpeas in place of chicken and croutons. And replacing the cheese with nuts. You are going to have a very similar taste profile, but in a more healthy package.

This is a complicated recipe, but it’s delicious and totally worth it when you are sitting down to eat.


Roasted Chickpea Croutons:
  • 1 15oz can chickpeas drained and rinsed
  • 1 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/8 to 1/4 tsp cayenne pepper (add more as needed)
Caesar Dressing (makes 3/4-1 cup):
  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tbsp dijon mustard
  • 1/2 tsp garlic powder
  • 1 medium garlic clove
  • 2 tsp capers
  • 1/2 salt
Nut and Seed Parmesan Cheese:
  • 1/3 cup raw cashews
  • 2 tbsp hulled hemp seeds
  • 1 small garlic clove
  • 1 tbsp nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • salt to taste
  • 1 small bag of kale/spinach mix
  • 2 small heads romaine lettuce (10 cups chopped)


Soak your cashews in a bowl of water overnight, trust me on this one. Drain and rinse when done.

Next you’ll roast your chickpea “croutons”: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a paper towel and rub dry. Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and cayenne. Make sure they are evenly coated. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10-20 minutes or until golden brown.

Dressing is next. Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Now we are doing our Parmesan “cheese”: Add cashews and garlic into food processor and process until finely chopped. Add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Lastly lets throw it all together. Add dressing onto greens and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese.

Consume immediately.

Strawberry Poppy Seed Chicken Salad

This is a great spring inspired salad that has delicious sweet and savory flavor profile from the fruit and chicken. This recipe is a knockoff of the popular Panera Salad, for that “I want to go out to Panera” taste, without the “I just spent 14 bucks for a salad and a drink at Panera” feel…

You can adjust your protein/veg/fruit levels to your liking.

Ingredients:(for one salad)

  • 1 chicken breast per salad (or half a chicken breast depending on hunger levels)
  • sweet onion chopped finely
  • fresh strawberries
  • fresh blueberries
  • almond slices
  • Panera Poppyseed Salad Dressing (use sparingly, as the cals from this can add up)
  • 1 cucumber
  • 1 mixed salad bag or salad green of your choice (I prefer fresh spinach)
  • olive oil
  • salt
  • pepper


Season chicken breast(s) with olive oil, salt and pepper. Sear in a skillet over medium high heat for 3 minutes per side and then turn heat to medium low, cover the skillet with a lid or foil, and cook for 10 minutes, or until chicken is cooked through.

Let the chicken rest for 5 minutes, and then chop into bite sized pieces.

Chop cucumbers. Chop strawberries. Chop onion. Add all of your greens to a plate, top with your chicken and fruit. Remember, a little fruit and dressing go a long way, so use it sparingly!

Eat salad.

Selfishly count all the money you saved from eating at home instead of going out!

BBQ Chicken Salad

Here is your super easy, super standard, super DELICIOUS, chicken salad recipe, with a bit of bbq sauce instead of dressing to top everything off. A great summer recipe, that works well with frozen chicken, fresh chicken, or rotisserie if you want to be extra lazy.

You can always replace barbecue sauce with your favorite low cal salad dressing as well if bbq isn’t to your liking.

bbq chicken salad

Ingredients: (for one salad)

  • 1 chicken breast per salad (or half a chicken breast depending on hunger levels)
  • red onion chopped finely
  • corn (canned), but fresh is best
  • 1 cucumber
  • low calorie/low sugar barbecue sauce – make your own here: http://www.44fitness.com/blog/healthy-barbeque-sauce/
  • 1 mixed salad bag or salad green of your choice (I prefer fresh spinach)
  • olive oil
  • salt
  • pepper


Season chicken breasts with olive oil, salt and pepper. Sear in a skillet over medium high heat for 3 minutes per side and then turn heat to medium low, cover the skillet with a lid or foil, and cook for 10 minutes, or until chicken is cooked through.

Let the chicken rest for 5 minutes, and then chop into bite sized pieces. Return to the skillet add add just enough barbecue sauce to coat the chicken.

Add to salad greens of your choice and add corn (cut from the cob is best), red onion, and cucumbers. Top with a bit of extra sauce if necessary. Try to keep the sauce minimal-the more you add here the more calories you are consuming.

Turkey Meatloaf Cups

These are a staple in my diet. They are super easy. Freeze amazingly. Reheat more amazingly. And are tasty enough that even your kids or spouse… who may not be on the same healthy eating train as you are will still enjoy em!

Ingredients: (makes 24 meatloaf muffins)

  • 3 pounds ground turkey
  • 1 medium onion, cut into small chunks
  • 3 ribs celery from the heart of the stalk, cut into 2-inch pieces
  • 1 green bell pepper, cut into small pieces
  • 1 large egg plus a splash of low fat milk (or plain almond milk), beaten
  • 1.5 cup whole wheat bread crumbs
  • 1 tablespoons Montreal Steak Seasoning by McCormick
  • 1 cup smoky barbecue sauce (the lower the sugar on your bbq, the healthier it will be!)
  • 1/2 cup tomato salsa
  • 1 tablespoon Worcestershire sauce

Preheat oven to 450 degrees F.

Put ground turkey into a big bowl. Chop onion, celery and green pepper and add to the bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.

Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up.

Spray your muffin pans with cooking spray. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Turkey Burgers

In a perfect world you’d have all of your meals prepared for you and you only. You wouldn’t need to worry about what your kids or spouse was eating because everything would fit perfect with your dietary needs and tastes.

I’m not able to set you up with beach front property in the afore mentioned perfect world, but I AM able to give you an amazingly easy and delicious turkey burger recipe that scales easily to your own healthy diet and will be something your kids will enjoy too.


Note – the recipe below is ONLY for the turkey patties, find some starting ideas on how to prepare your turkey burgers below in the TIPS section


  • 3 pounds lean ground turkey
  • 1/4 cup bread crumbs (unseasoned)
  • 1/4 cup onion (diced, the smaller the dice the better)
  • 2 eggs (you can do only whites if you want to lean the recipe out even more)
  • 1 glove garlic (minced or finely diced – stick with actual garlic, no powder)
  • 1 tbsp parsley
  • 1 tsp salt
  • 1/2 tsp black pepper to taste (I normally do about 30ish cracks from the pepper mill)
  • ***optional (lettuce for wraps/low calorie buns, see TIPS below)


Grab a large bowl and toss in your ground turkey, eggs, onion, bread crumbs, garlic, parsley, salt and pepper. Mix thoroughly. On the subject of mixing, get in there and use your hands, that’s what they are made for! They’ll mix WAY better than a spoon or spatula.

Form your turkey mix into patties. I normally do 15 or 16 patties, but you can make your burgers as big or small as you like.

In a medium or large sized skillet over medium heat, arrange your patties. You’ll want to flip them half way through cooking. If you are using a meat thermometer, you’re shooting for an internal temperature of 180F or hotter.


I normally eat my turkey burgers on a lettuce wrap. You’ll want to get a large head of lettuce, tear a leaf off and then wrap your turkey patty inside with whatever toppings you like. It’s delicious, low in calories and carbs, and will make eating your turkey burger about a million times easier.

For your spouses or kids who may not be eating QUITE as healthy as you, toss them onto a bun and put their favorite condiments on and I bet they’ll love em.

Give it a try and enjoy!


Chicken Tortilla less Crock Pot Soup

It’s wet n’ stormy weather outside. There’s a spicy salsa beat pumping from the speakers. A delicious and healthy chicken tortilla crock pot soup cooking in the kitchen. This is exactly what is happening in my life right now… well, everything except for the salsa music part.


We have a recipe here that lets you easily scale the spiciness and is simple enough that anyone can cook it. It essentially boils down to one step: dice everything and throw into crock pot, go to work or school, come home and eat.

Lets do this!


  • 1.5 to 1.75 lbs boneless skinless chicken breast
  • 1 bell pepper (red or green, I normally buy whatever is cheapest)
  • 1 yellow onion
  • 1 jalapeno pepper (keep the seeds if you want it to be more spicy, bin the seeds if you want it less)
  • 2 15oz cans diced tomatoes (do not drain, we want that juice)
  • 1 15oz can black beans (optional recipe is great without)
  • 2 cup chicken broth (I use the reduced sodium stuff)
  • 2 garlic cloves (finely minced)
  • 1 tsp red pepper flakes (if you like your soup on the less spicy side, start with a 1/2 tsp)
  • 1 tbsp chili powder (if you like your soup on the less spicy side, start with a 1/2 tsp)
  • 1/2 tbsp ground cumin
  • 2 bay leaves
  • *after cooking*
  • avocado (cubed, to use as a soup topping prior to serving)


Add all ingredients to crock pot (except the avocado). Make sure the chicken is covered by all of spices, juice, and vegetables.

Cook on high for 4-5 hours. Remove chicken, using a pair of forks (or whatever your preferred method is, ninja sais or robotic claws work also ) shred your chicken, return chicken to pot. Cook on low for another 2 hours.

Salt and pepper to taste. I normally do 10-15 cracks on the pepper mill for mine, but I like it a bit more peppery.

Throw your soup in a bowl, toss some cut up avocado chunks on top and enjoy!

Sweet Potato Beef Stew

Eating healthy shouldn’t be a terrible, robotic, soulless ritual done only to nourish and replenish your body. The idea of getting thru a long day knowing that you have something already made that is warm and tasty, AND reminds you of home ready to be nom’d up is a great feeling.

Enter my healthy sweet potato beef stew.


This recipe is super simple to make. You basically brown up some meat in a big pot, dice some veggies, throw it all into the same pot you did the meat in, add a few spices, and in a few hours you have a delicious, comforting stew.

It’s super healthy to eat as is and if you need to add even more carbs (say for a picky spouse or particular tween), throwing it over a bed of rice or noodles is a perfect mix.


  • 1.5 lb. boneless stew meat
  •  ¼ cup all purpose whole wheat flour
  •  2 Tbsp olive oil
  • 1 medium onion
  • 4 cloves garlic (use real garlic, not powder!)
  • 3 oz tomato paste
  • 3 cups low sodium beef broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  •  ½ lb. carrots
  • 1 lb. sweet potatoes
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 Tbsp worcestershire sauce
  • pepper to taste


Cut your meat into small bite size pieces. In a medium bowl combine your beef bites and your flour, throughly covering all of the meat.

In a large pot, add your olive oil and bring up to medium heat. Add your flour covered beef pieces in small batches, leaving space between pieces. I normally do two or three small batches, as one big batch just makes a soppy wet mess. You want to brown the outside of the meat, but not fully cook it. I generally try not to mess with the meat too much as it will knock the coating off.

After you have browned all your meat and removed it from the pot, add your chopped onion and chopped garlic (don’t worry about cleaning the pot, we want the brown bits!). Saute the veg for a couple of minutes or until translucent.

Add the beef broth, tomato paste, as well as the frozen peas and corn to the pot. Using your your spoon scrape the delicious browned bits off bottom of the pot while stirring. When the bottom of the pot is nice and smooth, add the chopped carrots and chopped sweet potatoes.

Next re-add your meat, bay leaf, thyme, rosemary and your splash of Worcestershire sauce. Add a few cranks with your pepper mill, don’t go too crazy, remember you can always add more later.

Cover the pot and bring it up to a boil. After you see it boiling, lower the heat down to a simmer and keep covered for approximately 1:30. Make sure that it simmers the entire time.

I normally check around the 1:15ish mark to see how tender the veggies are. If they are still hard it will need to cook longer.

Serve over a bed of brown rice if desired, though I normally eat my straight out of the pot. Enjoy!



Turkey Vegetable Chili

vegetable turkey chili

A big ole pot. A pound of turkey. Some tomato, veggies and spices.

What does that all add up to?

The tastiest healthy chili you’ve just about ever had. The only thing that could make this recipe even better is if it was super easy. Like throw a bunch of stuff into a pot and a couple hours later have some delicious food to eat easy.

Luckily for you – it is. I’ve had a bunch of folks try this yummy chili at one of our 44 fitness post workout potlucks and the reviews were awesome, so I’m confident you and yours will enjoy it too.

The recipe below has no beans, but you could easily toss in a can of pinto beans if you need some additional carbs in your life.


  • 1 pd ground turkey
  • 1 15 oz can diced tomato
  • 2 cup chicken broth
  • 8 baby carrots
  • 1 stick celery
  • 1 medium onion
  • 2 green peppers
  • 1 zucchini
  • 1 squash
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 bay leaf

start with 1/2 a tsp of the following spices if you like your chili milder, you can always add more later (I personally normally do a generous tsp to liven stuff up)

  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 1 tsp cumin

chili in pot


Throw your ground turkey into a large pot, break apart with a spatula until cooked. When that’s doing its thing start cutting up your veg. When the turkey is finished cooking, toss in your chopped celery and onions. Let the onions cook until they are translucent.

Add the rest of your chopped veggies, tomatoes, chicken broth, and spices to the pot. Bring everything up to a boil, then reduce the heat, cover the pot, and let simmer for one hour. The longer you cook it, the better it will taste, but an hour is the minimum. I normally start my chili around lunch time and let it simmer until dinner, checking the heat and stirring occasionally. Depending on how moist your veggies are, cooking for longer will allow you to get rid of some of the extra fluid and thicken everything up (as well as make it taste better).

Like noted above the 1tsp of the spicey-spices will make an above average spicy chili, so if you like your food a bit milder (or someone who is eating this does) start with half tsps of the last spices. Remember you can always taste it and add more heat if needed.

Give it a try and enjoy!