3 ingredient Low Carb Chicken Nuggets

Quick and easy low carb Chicken nuggets with only 3 ingredients!

Ingredients:⁣⁣

1 pack Shrewd Foods protein puffs (only 2g carbs)⁣⁣

1 Meats2u chicken breast ⁣⁣

1tbs sugar free syrup ⁣⁣

You will also need a cooling rack + baking sheet (key to get them crispy)⁣⁣ and a Food processor ⁣⁣

Directions: ⁣

1. Preheat oven to 400 degrees. ⁣⁣

Dice chicken breast into 1 inch cubes. Set aside. ⁣⁣

2. Pulse protein puffs in food processor until they are a course powder (like Panko bread crumbs) and dump into a shallow Tupperware dish. ⁣⁣

3. In a separate bowl mix chicken breast with 1 tbs of sugar free syrup. Once evenly coated in syrup, add each piece one by one to your protein puff powder coating evenly. ⁣⁣

3. Immediately transfer to your lightly greased cooling rack. Space them out evenly and bake for 12-15 min. ⁣Enjoy while warm! ⁣

If you try this recipe, make sure to let me know what you think!

#ShrewdCrew #ShrewdFoodie

Roasted (Air Fryer) Stuffed Poblano Peppers

Quick, easy, clean, and tasty! First time roasting peppers in my air fryer and it turned out great. You can cook more than one pepper in the air fryer at a time, the time might need to be adjusted.

Ingredients

1 poblano pepper

Meats2u Shredded Chicken

1/4 avocado

1/2 lime

Optional:

Salsa

Bolthouse Farms Cilantro avocado yogurt dressing

Instructions

1. Prepare crockpot Chicken ahead of time recipe here but don’t add sauce after cooking.

2. Cook pepper 400 degrees for 6 min, flip and cook another 6 min.

3. Peel off skin and cut slit down center from stem to bottom (don’t cut through both layers.)

4.Stuff with chicken and top with avocado slices and squeeze fresh lime on top. Add other fixings you see fit and enjoy!

Crockpot shredded chicken

This has easily become one of my favorite and quick ways to prep a good amount of chicken for my boyfriend and I especially since we are so busy with our hectic work schedules

It was nice to dust off my crockpot that I was not using at all anymore and it’s gotten to the point where we actually think we want to get a second one just to make even more!

This recipe can be used with basically any sauce that you like depending on what you were going to be adding your chicken to our use the shredded chicken on top of salads, tacos, rice, etc. Because it is extremely versatile and easy to eat cold if you are one of those people who are always on the go.

Ingredients:

• 6-8 Meats2u Chicken Breast
• https://meats2u.com/product-category/poultry/?aff=kelsey&coupon=VIPKELSEY
• 1 Carton organic low sodium chicken or vegetable broth
• Sauce of your choosing

Instructions:

1. Place defrosted chicken breast in crock pot. Add as much broth to fully cover chicken and a little bit more I usually use about 3/4 of a carton

2. Cook on high for about three hours or low for six just depending on how long you are going to be leaving your crockpot.

3. Once cooked, drain excess liquid and let it cool down. You can either use a hand mixer or two forks (pull forks in opposite direction)to shred the chicken.

4. Transfer to a large container add your favorite sauce, salsa, or leave unseasoned and add sauce later!

Mix well and store for up to about 3 days.

Chunky Meats2u Shrimp Burgers

Burgers:

• 1 pound @meats2u shrimp, shelled and deveined

https://meats2u.com/product-category/seafood/?aff=kelsey&coupon=VIPKELSEY

• 1 egg

• 1/4c chopped cilantro

• 2 tbs minced garlic

• 1/2 cup Panko

• 1/2 jalapeno pepper, seeded and chopped

• 1 large shallot, minced

• 1 tsp salt & pepper

• 1/2 cup red pepper, chopped small

Aioli

• 1 avocado,

• 1/2 c plain greek yogurt

• 1 tbs fresh lime juice

• 2 tbs minced garlic

• 1/2 jalapeno pepper, seeded and chopped

• 1/4c chopped cilantro

• 1 tsp salt & pepper

Instructions

Burgers

• Divide the shrimp in half. Coarsely chop one half and set aside. Put half in a food processor. And grind to a coarse puree. Add in egg, shallot, cilantro, jalapeño and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a bowl & add coarsely chopped shrimp and red pepper. Season with salt and black. Mix well. Form burgers and chill for 1 hour (covered).

• Heat oil in a heavy skillet. Fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

Avocado Aioli

• Remove peel and seed of avocado and scoop into food processor.

• Add greek yogurt, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper. Process until smooth.

• Place in a dish, cover and chill for an hour.

If you are feeling discouraged about “Getting back on track”..

It’s probably about that time where the “new year new me “ has lost its luster. I tried SO hard to stay on track through the Holidays, they are tough on everyone! Then I had to throw in the fact that I was sick for weeks back to back and in the middle of picking up my life and moving to a different city PLUS work was a lot of pressure on me.

My scale has been dead for WEEKS. I literally did not change the batteries in my scale because I was all messed up in my head about gaining weight and didn’t want to see the number. I thought if I got on the scale it was going to be 12lbs heaver, I’m not joking …. I finally got on last weekend and I was barley up 5lbs and was getting upset over NOTHING.

When you’ve been through tough relationships that make you self conscious about your weight, an eating disorder and then throw in the fact you are constantly scrolling on Instagram seeing all these “amazing bodies” your self image can be a mess. There are going to be times where you miss workouts or you mess up on your meals, you are human BUT don’t let it drag out and be the person that gets in your own way. This definitely has become a lifestyle for me and with that you need to see the big picture. Sure there are times that I’m getting ready for a photo shoot or some sort of event and I go a little bit more hard-core but overall I have come to terms that being a thyroid cancer survivor my life has to be lived a little bit differently with my nutrition.

I love how I look and feel when I TAKE CARE OF MY BODY. that’s how I see all the time in the gym & kitchen, me taking care of ME. Are you taking care of YOU?

Seared Scallops and Cauliflower Risotto

I was looking for a relatively clean meal to enjoy on a Sunday evening while my boyfriend and I are both home to enjoy a meal that’s not in a melaprep container. Keith had never tried scallops before but absolutely loved this recipe! Traditionally risotto is made with quite a bit of fat and it would be way more carbs if I didn’t use the cauliflower rice so the substitution fits your macros while still having a savory meal.

If you don’t like scallops you can also substitute shrimp or chicken.

Ingredients:

Seared Scallops

• 1 lb Meats2u Jumbo scallops

• 3 Tbs avocado oil

• Salt and Pepper

Cauliflower Risotto

• 4 cups of riced cauliflower

• 2 tbsp avocado oil

• 3 garlic cloves minced

• 1/4 cup thinly sliced green onions

• 1/4 cup Parmesan cheese grated

• 1/4 tsp

• 1/4 tsp

1 bunch asparagus

Lemon

Instructions:

1. Preheat oven to 375. Cut off ends of asparagus and place of a baking sheet lined with foil. Bake for 9 mine while prepping the rest of meal.

2. Bring a medium skillet to medium heat

3. Add garlic and green onions to the skillet and cook ~3 minutes

4. Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)

5. Stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.

6. Pat the scallops with a paper towel. Sprinkle salt and pepper on top (about 1/4 tsp of each if you’re not sure about sprinkling)

7. Bring a frying pan to medium heat; Add avocado oil and wait about 30 seconds for it to heat up

8. Add scallops to the pan and cook for 3 minutes per side. Remove from the heat and pan so that they do not continue to cook.

9.Add a large spoon of risotto to a plate. Top with asparagus, scallops, green onions.

Inspired Supps

So one of the most frequently asked what supplements I take and how it works in conjunction with my thyroid medication.

For those of you who do not know me….Hello my name is Kelsey and I am a thyroid cancer survivor! I take armour thyroid to replace the thyroid hormones my body can no longer produce due to the thyroidectomy I had 5+ years ago.

One of the first questions I asked my Endrochronologist post surgery was if I was allowed to take any supplements and if so, how long did how long do I have to wait after I take my thyroid medication to have any. His response was that after I waited the 45 min whatever I wanted to take after that he was okay with. Now, I am not a medical professional and I will advise it’s up to you to work with your doctor if you have any questions. I am just sharing what supplements I take from Inspired and how they have worked for me.

What I take BEFORE THE GYM:

I am a busy thyroid-less girl. I have a full time Business Career in addition to the other companies I am involved with, my workouts, and this thing called life so best believe I NEED a preworkout stack that will give me that boost I need to power through my workouts without that “cracked out” feeling because I already drink coffee throughout the day. I mix 1/2 scoop of the two following powders 30 min before the gym

1. 3MBER

http://www.inspirednutra.com/collections/fat-burner/products/3mb3r-1?rfsn=1990854.1fcc7

This is a Thermogenic.Think of your body as a campfire the hotter the fire the more you burn! Thermogenic fat burners do exactly that. Heat up the core temperature in burn more calories throughout the day.

Why you need it:

• Increased energy
• Boosts metabolism
• Increases focus
• Helps curb your cravings and appetite

2. DVST8

http://www.inspirednutra.com/products/dvst8-worldwide?rfsn=1990854.1fcc7

This is my favorite pre-workouts that I have ever taken.

Why you need it:

• Increases focus
• Massive pumps
• Energy

3. LGND

http://www.inspirednutra.com/collections/pre-workout/products/lgnd?rfsn=1990854.1fcc7

This is an all natural plant-based performance booster that hits just about every single category to up your output in the gym.

Why you need it

• Improve natural testosterone levels
• Increase strength and endurance
• Mental focus
• Increased stamina

During my workout:

BCAAS/AMINOS

http://www.inspirednutra.com/products/bcaa-fermented-vegan-amino-acids?rfsn=1990854.1fcc7

http://www.inspirednutra.com/collections/just-in/products/amino?rfsn=1990854.1fcc7

You don’t want your hard earned gains to go to waste. Amino acids are the building blocks of protein. Three of these leucine, isoleucine, and valine are muscle building power houses. BCAAS help you preserve lean muscle mass, recover quicker, and replenish vital minerals lost during training.

Why you need it:

• Reduce fatigue during your workouts
• Preserve lean muscle mass
• Triggers protein synthesis

These are also great to add to your water for flavor throughout the day if you have a hard time getting your water intake daily!

GREENS

http://www.inspirednutra.com/blogs/news/supercharge-your-immunity?rfsn=1990854.1fcc7

INSPIRED PROMO CODE: KELSEYFIT

Low Carb Lemon Pepper Chicken “Fried Rice”

So I know that utilizing cauliflower instead of rice is not headline news but I feel like I do often forget how much it is a great filler when you are on a low-carb diet and looking to fuel up!

I am not a huge fan of cauliflower unless it’s roasted, mashed or riced. A lot of people who are on the keto diet or just in general are looking to keep their carbs low definitely should take advantage of incorporating “Riced cauliflower” into their meals. I find it at Trader Joe’s or Sprouts!

I decided to make a lemon pepper fried rice and seriously it was one of the best things I have made since I have been back on my meal plan! A great guilt-free way to enjoy fried rice! If you enjoy making more of a classic version, you can always add peas, carrots, & liquid aminos instead! I will probably make another version of this with some shrimp in the future!

Ingredients:

• Package riced cauliflower
• Lemon Pepper Seasoning
• 1/4 c egg whites
• 2 cups of finely chopped broccoli
• 1Pk Meats2u Lemon Pepper pre-seasoned
• 2 tbs olive oil

Directions:

1. Pre-cook your chicken. I decided to cook it in a crockpot or you can go ahead and bake it however you please! Chop or shred and set aside to add at the end. It’s also to just add top if you are counting your protein intake After the rice is cooked to your own portion (that’s what I do)

2. In a large skillet heat olive oil. Then add package of Riced cauliflower. Cook on high heat too quickly crisp up the cauliflower so it doesn’t get soggy for about 2 min.

3. Drizzle in egg whites and once they are not translucent, stir in broccoli with any other veggies you would like to incorporate!

4. Add Chicken and enjoy!

USE CODE VIPKELSEY on your next MEATS2U purchase

Low Carb Zucchini Lasagna

I love the cheesy carb-loaded goodness of my Italian family roots just as much as the next person BUT my waistline, not so much!

I have substituted zucchini noodles previously when I made an enchilada style dish and it was absolutely amazing so I decided to try it with a lasagna dish!

Although I am I’m not sure what my grandpa would think about me subbing zucchini for noodles but for me it was absolutely delicious! I was worried about the dish being too soggy because there is a lot of moisture in the zucchini but I didn’t have any issues.

Traditionally I like to make my family recipe tomato sauce but I’m trying to make these recipes short and easy!

 

 

Ingredients:

• 1 jar of pasta sauce
• 3 large zucchini
• 1/4 c shredded mozzarella cheese
• 1 large egg
• 20 oz ricotta cheese
• 3 cups baby spinach
• 1 pack of Meats2u House Seasoned Chicken*
• Pink Himalayan salt
• Pepper
• Oregano
• 2 Tbs Fresh Basil
• Olive oil cooking spray

*Pre-cook your defrosted Meats2u Chicken in a crockpot for about 2.5-3 hours, drain, and shred with an electric mixer

You will also need a 9×13 baking dish and a Y peeler

Directions:

1. In a mixing bowl combine ricotta cheese and egg with fresh basil, 1/4 tsp oregano, and pinch/salt pepper. Refrigerate until ready to assemble

2. Using a Y peeler make thick noodle like strips with your zucchini, set aside.

3. Lightly grease your deep 9 x 13 pan and preheat your oven to 375°

4. To assemble have your chicken, Baby spinach, cheese mix, and sauce ready to go. Starting with the zucchini noodles line them along the bottom of the pan (2 Columns lengthwise seems to work best). Then top with ricotta cheese and spoon the pasta sauce over the top. Add your shredded chicken and top with baby spinach. Repeat one more time.

5. Your final layer should be a layer of zucchini topped with a bit of pasta sauce and sprinkled lightly with the mozzarella cheese. You can add the shredded cheese to each layer but I am trying to keep this low fat! Who doesn’t love cheese though?

6. Top with foil and bake in preheated oven for 25 minutes. Remove foil, and bake for an additional 25 minutes to allow cheese to brown. Serve warm!

 

Try Meats2u using code VIPKELSEY on your next order!

Eggs Florentine: Protein Style

If you have been following me for a while then you would know that I absolutely love breakfast and brunch! Breakfast is definitely a meal where it’s easy to load up on the carbs and sugars so often times I try to find more “leaner” alternates to enjoy. One of my absolute favorite breakfast dishes is Eggs Benedict. I decided to make a high protein alternate to Eggs Florine utilizing one of my favorite items from Meats2U, their chicken breakfast patties!

Just look a that yolk drip…

Ingredients:

1 pack Meats2u Breakfast Sausage patties – defrosted

1 Small bag baby spinach

4 Eggs

Pinch of paprika to garnish

2 tsp. White wine vinegar

Spray olive oil

Pink Himalayan Salt (or regular)

Pepper

1 tsp lemon juice

Directions:
1. In a medium sauce pan fill 3/4 way full with water. add vinegar. Bring to a simmer over medium-high heat.
2. While you are waiting for the water to boil, in a well oiled cast iron skillet (preferable but you can use a regular skillet) cook your defrosted Meats2u Breakfast Patties. Cook on each side 3-6 min.
3. Carefully, using the handle of a wooden or silicone cooking utensil, swirl the water in a clockwise motion into a small whirl pool is created. Gently break egg into the water. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes. The yolks should still be runny. Remove the egg from the water with a slotted spoon and set aside on a warm paper-towel-lined plate. Meanwhile, in a medium skillet sauté your spinach and lemon over low heat. We all know that we start off with a huge pile of spinach in end up with nothing so make sure you sauté the whole bag. Season with salt & pepper.
5. Time to assemble: Place or sausage patties on a plate them top with a generous helping of spinach, and finally add your poached egg. Garnish with paprika. Enjoy!

Use my code VIPKELSEY to save on your next Meats2u order!