Stop steaming your veggies!

I mean, you can steam them if that’s really how you prefer. But there’s a whole world of flavor out there! Your veggies don’t have to be bland and a necessary evil to your meals. Make them the star!

This is one for my friends that need CALORIES! You can certainly still eat it if you’re in a cut and eating less calories, I would just pair it with some veggies on the side to add more volume, do a leaner meat such as ground chicken or turkey or add more cabbage/less noodles. I want to say you could try doing something like banza pasta for more protein, but that might be weird lol. If you try it let me know how it goes!

The best approach is one that you can maintain throughout the duration of the cut.

An aggressive approach can be more rewarding as progress is faster.

However, it is more challenging to remain consistent as it requires a greater degree of disciple. This can be especially challenging in social situations.

These can be whipped up so quickly! Oven on. Mix ingredients. Roll out. By then the oven should be preheated and ready to rock. While mine cooked I grabbed some green beans, threw them in a HOT pan with avocado oil, allowed them to blister a bit, then added red chili pepper flakes, sliced garlic and salt and cooked for another minute or two.

These whip up quick and easy! I keep a bag of frozen shrimp in my freezer at all times because they defrost quickly for those nights where I forgot to go grocery shopping.

These are sweet, melt in your mouth and delicious. Whether you want them for breakfast, lunch or dinner. I like to cook up a huge batch all at once as it saves me time throughout the week — just reheat and go!

30 minute meals? Don’t mind if I do! This Thai inspired bowl is packed with so much flavor and so easy to make that even the biggest kitchen noobs can still create an amazing dish.

You can use jasmine rice like I did for the base, brown rice, cauliflower rice, coconut rice, cilantro lime rice... you name it. Do what feels right. Maybe even no rice if you prefer to get your carbs elsewhere!

These are SO easy to make and great for meal prep. This whole meal came together in 30 minutes. I turned oven on, prepped my balls and set them on a baking sheet. As I was waiting for my oven to heat up I started in on the couscous. By the time my oven was ready, I covered my couscous and let them both do their thing for 15 min so they ended up finishing at the same time

These bowls are SUPER easy to put together with mostly pantry staples, so let’s do it! I used lean ground beef (96/4) so keep in mind that fattier meat is of course going to affect macros. I don’t use oil for the ground beef when cooking it as the fat renders down and helps it to not stick, plus the sauce essentially deglazes the pan and removes crusty bits. I would recommend using nonstick, carbon steel or cast iron just to ensure it doesn’t stick and turn into a mess!

This recipe looks more intimidating than it actually it is! It moves pretty quickly so I would recommend getting all of your ingredients prepped beforehand (mise en place!) All in with prepping this will likely take less than 40 minutes.

Do you love quick and delicious meals? If so, check out this one from coach Emi!

This is such a good mix of sweet, heat, crunch and some extra volume from all of the veggies! You can do lettuce wraps to keep your carbs down or throw it into a bowl with some rice to bulk up the carbs, throw some avocado slices on top for extra fat or even a sriracha mayo. You can also use ground turkey instead of ground chicken if you’re not a ground chicken fan. Plenty of ways to switch things up and keep it interesting!

It’s been a minute since we shared a good taco Tuesday recipe, and these “accidental” Korean Chicken Tacos, created by coach Emi have us drooling. Below she shares some important tips, plus the macros!

If you find yourself rushing and scrambling to make breakfast in the morning, or if you’d just enjoy a little extra time before your day starts, why not prep your breakfast ahead of time? These egg bites from coach @emimraule are the perfect solution!

This recipe is so quick and easy! You can start your rice up ahead of time — I throw some jasmine rice in my rice cooker, set it and forget it. Cutting the chicken thin and cooking on higher heat makes the process fast, plus it doesn’t dry your chicken out. Not to mention the amazing sauce that packs so much flavor and deliciousness.

All in, the recipe took less than 30 minutes and I only had to use one pan! You could sub out the chicken tenderloins for chicken breasts or thighs, but make sure to either butterfly your chicken breasts or pound them out a bit in order to make it thin. Chicken gets dried out easily, so I find that using thin slices and cooking at higher temps gets that awesome flavor but keeps it moist.

Quick fried rice with frozen veg for those days that regular rice just won’t cut it.

By keeping some staples on hand you can almost always pack your rice with a ton of flavor. I had a bag of frozen veg, a couple of bags of frozen rice (leftover cooked rice also works great!), jarred ginger and garlic hanging out in the fridge along with their saucy friends and eggs on deck.

I’m trying to limit our eating out as much as possible and it’s amazing how much money you can save! While this isn’t quite as good as the real thing, it’s still amazing! (You can see mine in the background with just cheese & bacon cause I’m basic like that).

This is my attempt at copying my wife’s favorite salad, which happens to be from Blaze Pizza!

The balsamic glaze is super versatile so throw it into a small jar and save it for other things as well! I like to keep honey to a minimum in order to bring carbs down, but you could also reduce the balsamic on its own, it will just take longer. Once it cools it will thicken up a bit, so don’t reduce it too much!

Sometimes it’s hard to add veggies to your breakfast. The best way to do it is to mix it in with other food and let it absorb the flavors! With kale, I find that if you let it cook enough the texture is SO much better, and the bit of fat from the sausage really makes it more flavorful.

With this recipe, you can definitely customize it to fit you best! More or fewer potatoes. Egg whites to increase lean protein. Add in other veggies like bell peppers and onion. Take out the ricotta. I just used what I have in my kitchen, but that’s really the beauty of a scramble!

Chicken doesn’t have to suck! Marinades are your friend. Sweet, sweet little chicken baths that load it with flavor and juiciness. Whenever I cook a chicken I stick with the tenderloins or thighs — if using full breasts, butterfly them so they’re not as thick! The quicker we can cook these suckers, the better.