Half Size Me

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Heather’s Chipotle Burrito

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Heather’s Chipotle Burrito (low carb and delicious!)

 

Here’s what you’ll need:

 

La Tortilla Factory – High Fiber Low Carb Whole Wheat Totillas, 2 tortilla

Black Olives, 6 olives sliced

Riced Cauliflower ,1 cup

Laughing Cow spreadable cheese wedges, 2 chipotle flavor

Jennie-O lean ground turkey, 93% fat free

Shredded lettuce

Sliced Roma tomato

1 TBSP McCormick burrito seasoning

4 TBSP salsa

 

Here’s what you’ll do:

 

In a skillet, cook the ground turkey. Next, add in the burrito seasoning and add a little water, 1-2 TBSP. Then, mix in the cauliflower rice and cook for 5 minutes over medium heat.  

 

Once the cauliflower is cooked, add in the two Laughing Cow cheese wedges. You may need to add a little more water to help the cheese cook down. Once the cheese wedges have broken down and are no longer visible, you can split the mixture evenly into the two tortillas.

 

Top the tortillas however you’d like. I use salsa, olives, lettuce and tomato. Enjoy!

Heather’s Peanut Butter Cup Protein Pancake (grain and dairy free)

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Here’s what you’ll need:

 

1/2 cup pumpkin puree

1 scoop chocolate protein powder (I use Quest brand)

1 cup egg whites

2 TBSP cocoa powder

1/2 tsp baking powder

 

(for toppings)

30 grams or 1/4 cup peanut powder

1/4 cup sugar free pancake syrup

 

Here’s what you’ll do:

 

Mix the pancake ingredients into a bowl until all the dry ingredients are well blended with the wet ingredients. Pour the pancake mix into a well-heated pan and cook like you would a regular pancake. You can cook one large pancake or several small pancakes.

 

In a separate bowl, mix the syrup and the peanut powder until smooth. When the pancake is done cooking, top with peanut butter syrup and enjoy!

Heather’s Pumpkin Caramel Protein Pancakes (grain and dairy free)

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Here’s what you’ll need:

 

1/2 cup pure pumpkin

1 scoop protein powder (Quest salted carmel)

1 cup egg whites

1/2 tsp baking powder

1/2 tsp cinnamon

 

Here’s what you’ll do:
Mix all ingredients in a bowl and pour into a heated pan. Cook just like you would a regular pancake. I usually make one large pancake and it takes a while to cook, but you could make several small pancakes instead, if you want it to cook faster. You can cover the pancake with your favorite toppings. Personally, I use sugar-free pancake syrup.

Heather’s Portobello Personal Pizzas and Garlic Roasted Green Beans

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Here’s what you’ll need:

 

2 large Portabella mushrooms with the gills removed

1/4 cup tomato sauce

1 ounce reduced fat mozzarella

7 slices turkey pepperoni

onion

black olives

mushrooms

bell pepper

oregano

garlic powder

salt

 

Here’s what you’ll do:

 

On a baking tray, place your two mushrooms top down (gill side up). On the underside of both mushrooms, place equal amounts of tomato sauce, all the veggies listed above and as many pepperonis as you like. Next, sprinkle seasonings and cheese on top of the veggies and cheese and then bake at 400° for 10 minutes. Roast asparagus on a separate tray.

Heather’s Two Personal Pizzas With Roasted Asparagus

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Here’s what you’ll need:

 

2 pieces of Joseph Pita bread (or whatever pita bread you prefer)

16 turkey pepperonies

black olives

mushrooms

bell pepper

garlic

oregano

1/2 cup tomato sauce

2 ounces reduced-fat mozzarella

 

Here’s what you’ll do:

 

On a baking tray, lay out two pieces of pita bread. On top of each piece of bread, place 16 turkey pepperonies, 4 sliced black olives, canned mushrooms, canned tomato sauce, oregano, dice bell peppers and onions. Then top both pieces with 2 ounces of reduced-fat mozzarella cheese. Bake both pizzas together at 400° for 10 minutes. Roast asparagus on a separate tray.