I love breakfast and I love Mexican food. Give me Mexican food for breakfast and I’ll be your friend for life! I mean, do you see that cheese? If you haven’t noticed by now, these are not your typical “diet” recipes! They taste amazing and the portions are HUGE! This is what FOOD FREEDOM looks like!
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Sausage Breakfast Quesadillas
(Serves 1)
* 4 egg whites, whisked (8 Tbsps.)
* 1/4 c. reduced fat Mexican blend shredded cheese, divided
* 1 Mission brand, carb balance, soft taco tortilla
* 1 fully cooked turkey sausage patty, chopped (about 34 g.)
* 1 Tbsp. salsa
* 1 Tbsp. fresh cilantro
Spray a medium skillet with cooking spray and heat over medium. Pour in eggs, cover and cook until set, about 3-5 minutes. Sprinkle 1/2 of the cheese over the eggs and place the tortilla on top. Using a large spatula, flip the entire quesadilla so the tortilla is now on the bottom. Cover half of the quesadilla with the sausage, salsa, cilantro and remaining cheese. Cover and cook until cheese is melted and tortilla is beginning to brown. About 3 minutes. Fold quesadilla in half and continue to cook about 4 more minutes, flipping once, until both sides are golden brown.
1 quesadilla
281 calories
(31P | 12F | 21C)
Pre-Logged in My Fitness Pal as:
“FFC Sausage Breakfast Quesadilla”
*Printable, PDF versions of all of our BLT recipes (Breakfasts, Lunches and Treats) are compiled each quarter and available at www.fitfoodiechicks.com
I’m not even a fast food burger person, but make anything into a taco and I am down! These come together so fast, can feed a crowd and the macros are so good you can have a few!
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Big Mac Tacos
(Makes 16 tacos)
* 1 lb. 93% lean ground beef
* 1 packet dry onion soup mix (4 Tbsps.)
* 8 slices of fat free American cheese
* 8 sesame hamburger buns
* 1 c. shredded lettuce
* 48 Hamburger sliced dill pickles
* 1/2 c. Fat Free Thousand Island dressing
In a medium skillet over medium-high heat, combine ground beef, and onion soup mix together and cook, breaking meat up with a spoon, until no longer pink. About 5 minutes. Reduce heat to medium-low. Place slices of cheese over the meat and let it sit until cheese is melted. Stir cheese into the meat. Separate hamburger bun tops and bottoms and, using a rolling pin, roll out each piece to ¼-inch thick. Fold buns in half and toast in toaster on light setting. Scoop about 1 1/4 oz. of hot meat and cheese mixture into each bun. Top with about 1 Tbsp. of lettuce, 3 pickle slices and about 1/2 Tbsp. of dressing.
1 taco
154 calories
(10P | 3F | 20C)
Pre-Logged in My Fitness Pal as:
“FFC Big Mac Tacos”
*Printable, PDF versions of all of our BLT recipes (Breakfasts, Lunches and Treats) are compiled each quarter and available at www.fitfoodiechicks.com
THROW AWAY YOUR SCALE! Ok, maybe that is a bit dramatic, but at least stop relying on it to be your measure of success.
Instead, when you focus on things like: properly fueling your body, gaining strength and improving your relationship with food, magic can happen that might not show up on the scale!
You will feel better, have more energy, build muscle and enjoy life! Your clothes will begin to fit better, your thoughts will be clearer and you will walk with your head up a bit higher! And you will SEE changes in the mirror (or in pictures…so take them!)
There is about 3 years between these 2 pics, but I weigh the EXACT SAME today as I did then. So what changed? Other than being 3 years older and wiser, I eat MORE calories and I don’t restrict ANY foods out of my diet. ( I sure did back then) I consistently track what I eat and drink. I added weight training into my exercise routine and I have cut back on cardio. I drink my minimum amount of water every day and I enjoy life! I even indulge once in a while and don’t track my food, with zero guilt. I just get right back on the very next day!
Is it easy? Yes and no…I’m not going to lie, it is a mental game to break the mindset I have had my entire life and I still have to consciously work to shift it. That is the hardest part. But I am LOVING the food freedom I have now and am happier than I have ever been. For the first time in my life I can say I have a healthy relationship with food and I am truly proud of my body the way it is!
Was it fast? Obviously not! And there were several ups and downs in weight between the two photos, but the overall progress is apparent. But now that this is my lifestyle, I get excited when I think of what can happen in the next 3 years!
Will I help you? Heck yes! We would be honored to help teach you how to have the same food freedom, and get the results you desire.
Bottom line, if you weigh yourself, that is ok. I still do as well. But please, stop making the scale your focus. Don’t let that “inanimate, gravitational pull measuring, hunk of junk” ruin your day ever again!
I’m embarrassed to admit than when I was a teenager I would BEG my mom to buy the Pepperidge Farm Classic Coconut Layer Cake from the store and on the rare occasion that she caved, I could single handedly devour the whole thing within a week! I am still tempted to this day every time I walk through the freezer section, but I would not be able to stop myself! My solution? Guilt free, protein packed Coconut Cupcakes!
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Coconut Cupcakes
(Makes 24 cupcakes)
* 1 (15.25 oz.) package white cake mix
* 1 1/4 c. nonfat plain Greek yogurt
* 2 eggs
* 1 c. water
* 2 tsps. coconut extract
* 1 1/2 c. sweetened coconut flakes, divided
* 120 g. vanilla protein powder
* 1 (8 oz.) container Cool Whip Light
Preheat oven to 350℉. Line a regular sized muffin tin with parchment liners. In a large mixing bowl or stand mixer, mix together: cake mix, yogurt, eggs, water and coconut extract. Add 3/4 c. of coconut flakes and protein powder and mix on low until just incorporated. Evenly scoop batter into muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes or until an inserted toothpick comes out clean. Let cupcakes cool completely then evenly top with Cool Whip and sprinkle remaining coconut flakes on top.
*For a fun twist, you can color the coconut flakes on top with food coloring by placing the coconut in a zip seal bag, adding a few drops of food coloring and massaging bag until well coated. Spread colored coconut out on a cookie sheet to dry before topping cupcakes. Add a few egg shaped candies to make “bird’s nest cupcakes” (candy not included in nutrition facts, log separately)
1 cupcake
155 calories
(7P | 5F | 25C)
Pre-Logged in My Fitness Pal as:
“FFC Coconut Cupcakes”
*Printable, PDF versions of all of our BLT recipes (Breakfasts, Lunches and Treats) are compiled each quarter and available at www.fitfoodiechicks.com