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{Recipe} Pepperoni Meatza

Recently, David and I were craving pizza. Go figure!!! We pondered ways to substitute the crust for something more fat loss friendly than bread. I’ve never found a cauliflower crust recipe that worked great for me (please comment and share if you have one!), so we decided to try MEAT! 😉 Meatza was born!

Here is how our experiment turned out that Saturday afternoon…

Ingredients for Pepperoni Meatza “crust”:

  • 1 lb Lean ground turkey (We used extra lean – 99% fat-free)
  • 1 whole egg
  • 1 tsp garlic powder
  • 1 tsp oregano
  • a dash of salt
  • a dash of black pepper

Mix all of this in a bowl. Mash it into a circle on a pizza stone until it’s thin – similar to pizza dough. Bake at 350 degrees for 20 minutes. Remove from oven to top it with your favorite ingredients. Note: Up the oven temperature to 400 degrees while you add toppings.

meatza

Our Toppings:

  • 2/3 cup of pizza sauce (to keep it really simple, I used a jarred spaghetti sauce called Ragu Light – Tomato and Basil – No Sugar Added)
  • diced onions and bell pepper
  • mushrooms
  • Boar’s Head Turkey Pepperoni
  • sliced jalapenos
  • approximately 1/2 – 3/4 cup of shredded mozzarella cheese

Use any toppings YOU like… whatever floats your boat! Bake at 400 degrees for 10 minutes. Serve with a side salad. Enjoy! If you like it spicy, add some crushed red pepper on top…yummmmm.

meatza

Pepperoni “Meat”za

By the time this came out of the oven, David and I were famished from a full afternoon of working around the house. We thought for sure we could eat the WHOLE pizza. Think again! See the blue plate in the picture? That was my one and only serving. It was incredibly filling compared to traditional pie!

If you want to be able to pick it up to eat it, make sure to slice it into fairly small pieces as pictured. Otherwise, you will be eating it with a fork.

I know that if you try this recipe, you will NOT be disappointed. 🙂 Make sure to let me know if you make it, what toppings you chose and how you changed up the recipe to fit your needs!

Enjoy!

Jill

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{Recipe} Grain-Free Pumpkin Bread

Pumpkin bread is one of my favorite fall treats!

Every year for the last several years, I’ve made a particular recipe for Pumpkin Bread that I found in a Southern Living recipe book (with a few of my own tweaks). It’s always been a hit at home as well as among my friends! This year, I decided to attempt a grain-free (and therefore gluten-free), lower sugar version. I was pleasantly surprised that it turned out incredibly delicious and was very easy to make!

Here is a slice I enjoyed with a hot cup of coffee. It was perfectly moist and tasty! 🙂

pumpkin bread slice

If you’d like to try your hand at this recipe, here is how I made it….

Grain-Free Pumpkin Bread Recipe (makes 2 loaves)

  • 3 1/3 cups of almond flour
  • 1 1/4 – 1 1/2 cups of Truvia for baking (depending on how sweet you want your bread – I went with 1 1/2 cups because I have a major sweet tooth! If you use something besides Truvia, it needs to be equivalent to 3 cups of sugar.)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 8 oz. all natural, no added sugar apple sauce
  • 2/3 cup water
  • 4 large eggs
  • 1 15 oz can of pure, preferably organic, pumpkin puree (not pumpkin pie filling – needs to be 100% pumpkin)

Directions: Preheat oven to 350 degrees. Place all dry ingredients in a bowl and stir until incorporated. Combine all wet ingredients until smooth. Pour wet ingredients into dry ingredients and stir together until well incorporated. Divide batter into 2 large (9×5), greased loaf pans.

Bake at 350 degrees for 65 minutes or until wooden pick inserted into the center comes out clean. Cool in pans on wire rack for at least 10-15 minutes. Remove loaves from pans and cool completely on wire rack.

Slice each loaf into 10-12 slices. 1 slice equals 1 serving. Serve cold or warm. To warm, heat a slice in the microwave for 10-15 seconds. Enjoy!

The Finished Loaves

p.s. This recipe freezes well, so I froze one loaf for later. 🙂

p.p.s. If you’d like your own copy, sign up below to receive a printable version of this recipe! Check your spam/junk folder to confirm your subscription. 🙂

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{RECIPE} Super Easy Pumpkin Turkey Chili

I love autumn….. and pumpkin turkey chili!

This is the time of year to get excited about the cooler weather, football season, beautiful changing leaves, and ALL THINGS PUMPKIN!

I was going through some old recipes recently and came across this beanless Pumpkin Turkey Chili recipe that I picked up at the grocery store a few years back. I never made it and honestly had forgotten about it.

I searched the pantry and refrigerator and had most of the ingredients. I changed the recipe slightly to fit my own preferences and had my grocery-shopping husband, David (yeah… he grocery shops! #winning), pick up the couple of items we needed. Last night, David threw this lovely recipe together (yep, he cooks too!), and we enjoyed this super quick and easy Pumpkin Turkey Chili.

It was surprisingly delicious! The pumpkin thickens it up nicely without the beans, so I really didn’t miss them at all. It gets 2 thumbs up from us!! It’s perfect for a lazy weekend day or for serving at a game day party. Enjoy!

pumpkin turkey chili fb

Pumpkin Turkey Chili

Ingredients:
  • 1 Tbsp Olive Oil
  • 1 cup chopped onion
  • 1 cup green bell pepper chopped
  • 1 clove of minced garlic
  • 1 lb. ground turkey
  • 1 14.5 oz can of diced tomatoes
  • 1 15 oz can of pumpkin puree
  • 2 Tbsp chili powder
  • 1/2 tsp ground black pepper
  • Dash of salt
  • Dash of crushed red pepper (optional but delicious if you like spicy things!)
Instructions:

Heat the oil in a large skillet over medium heat. Saute’ the onion, bell pepper, and garlic until tender. Stir in the turkey and cook until browned. Pour mixture into a soup pan or crock pot. Mix in tomatoes and pumpkin. Season with the remaining spices. Cover and simmer for 10-15 minutes OR cook in the crockpot on low for 4-5 hours.
Serves up to 6 people. Feel free to double the recipe for a larger crowd.

Once you make it, let me know what you think over on my facebook page!

 

~Jill

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Tailgating 101: Lean Up Your Tailgating Experience

If you’re anything like me, you LOVE football season and all that goes along with it…including tailgating!

Where I live in the Southeast, football RULES this time of year. That means team spirit, fall weather, loud cheers, bands playing, huge rivalries, seeing college friends at homecoming, pick ’em tournaments, and TAILGATING! Fun, fun!

Contrary to popular belief, tailgating doesn’t have to be a junk food fest. Scoot over chips, dips, fried foods, and nachos! There are ways to have a delicious tailgating experience and still eat with your physique and training goals in mind. Good news, huh? 🙂

Below I’m offering my best tips for a nutritious tailgate party whether in the comfort of your own home or out in the parking lot on your favorite college campus.

My Lean Eating Tailgating 101 Tutorial:

  • First, before gathering with your friends and family to cheer your team on to a WIN, complete a short, intense workout. The workout can be as short as 10 minutes of intense bodyweight exercises or heavy weight training if that’s all you have time for. Make sure to utilize your legs! The larger muscle groups like the legs and glutes are the ones that rev up your metabolism via testosterone and HGH production, and keep it going for up to 48 hours! Try 3 rounds of 1 minute each of squat jumps, burpees with a vertical jump, and plyometric lunges resting as needed. Finish with 1 minute of push ups. Those 10 minutes will do the trick. 🙂
  • Secondly, Be sure to have a protein-filled breakfast or snack before leaving home. This will help you avoid feeling famished and wanting everything in sight! It’s easy to over-do your eating when #1, it’s buffet style and #2, you’re starving.
  • When it’s finally time to chow down, fill up with protein and fibrous veggies FIRST. Choose meat with no bun, grilled kabobs with meat and/or veggies, or any lean protein source available. Step away from the bread/buns!
  • Take your own delicious dish to the gathering that is in line with your goals. Some easy suggestions: lean meat to throw on the grill, fresh fruit salad, a veggie tray, meat and cheese tray, or veggie kabobs.
#FitMom time management tip: I like to pick up barbecue (pulled pork or chopped chicken or turkey) with the sauce on the side. There are lots of great barbecue joints where I live! This provides a quick and easy protein source that is yummy!
  • Use portion control. Don’t pile your plate full of foods that are calorically dense. All things in moderation, but limit the “extras” like sugary slaw, mayo-filled potato salad, and other sweets/desserts to just a few bites. Be picky! Only choose your very favorite things!
  • Slow down! Eating slowly helps your body have time to digest your food which allows you to feel full before over-consuming.
  • Choose your condiments wisely – My favorites are hot sauce, mustard, Bragg’s Aminos, soy sauce, chili sauce, Worcestershire, and herbs/spices.
  • Throughout the day, drink LOTS of water. This will help keep your body happy and hydrated for a long day outside. Shoot for 96 ounces each day.
  • Limit or eliminate booze. Alcohol has so many hidden calories AND halts your fat loss efforts while it’s being metabolized. If you must drink, choose clear liquor and water or diet drink combinations. Sweeten with stevia (if needed) and flavor with fresh lemons and limes. Add an extra glass or 2 of water for every serving of alcohol to help flush your system. TIP: Treat yourself to sparkling water with fresh lemon or lime to replace adult beverages. 🙂
  • Lastly, you can always bring a fat-loss friendly dessert to share! This will help keep you on track without feeling “left out”. A quick and easy choice are these low-carb peanut butter cookies. The 3 ingredient recipe is below!

Low Carb Peanut Butter Cookies

Ingredients:
  • 1 cup no-sugar-added natural peanut butter (smooth or crunchy)
  • 1 whole egg
  • 4 cup sugar substitute (like baking Truvia or Stevia in the Raw)
Directions:

Preheat oven to 350 degrees. Beat egg and combine with the peanut butter and sugar substitute until the mixture is well incorporated. Place 1 inch balls of cookie dough onto a greased baking sheet. Press gently with a fork. Bake 10-12 minutes until cookies are slightly brown. Makes around 10 cookies. Enjoy!

*You can play with this recipe by adding vanilla or unflavored protein powder and egg whites to give it a protein boost!

(Note: I found this recipe on Metabolic Effect’s facebook page a few years ago.)

tailgating

You can see that tailgating is not only FUN, but it can also be nutritious. It does NOT have to be disastrous to your health goals. Comment below with your favorite tailgating traditions!

Happy Tailgating!
Jill

 

p.s. Head over to the facebook post below and share your favorite tailgating traditions!


Affiliate Disclosure: This post contains affiliate links. Your pricing does not go up, but if you purchase through my link I get a bit for referring you. Thanks for supporting my blog!

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{Recipe} Quick and Healthy Blueberry Cobbler – Single Serving

I’ve been researching all the “mug cakes” that are floating around these days trying to find one that appeals to me. I’ve tried a few that were completely GROSS and some that were just ok.

So far, there has been nothing worth sharing here on my site, but I’ll let you know when I do find one! While perusing the good old worldwide web for mug cakes, I came across a recipe for a single serving strawberry cobbler that was FULL of white sugar. I just happen to have fresh blueberries on hand so I decided to “healthify” the recipe and make a blueberry version. This is a PERFECT summer treat!
blueberry cobbler.smaller

Here are the ingredients I used:

  • 1/2 cup fresh blueberries (any type of berry or mixed berries would be fine)
  • slightly less than 1/4 cup of oat flour (I make my own by grinding oats in a coffee grinder of food processor.)
  • 1 Tbsp of non-fat, plain, unsweetened Greek yogurt
  • 2 Tbsp unsweetened, plain almond milk
  • 1/2 tsp of baking powder
  • pinch of salt
  • 1/8 tsp vanilla extract
  • 3-4 packets of Stevia or Truvia (if you live in the south like me, you’ll probably want to use 4!) I used Stevia in the Raw
  • Optional: Sprinkle a little cinnamon in the mixture. I happen to love cinnamon and put it on everything! 🙂

Directions:

Spray a mug or microwavable bowl with non-stick cooking spray. Add berries to the bottom and mash them up a little with a fork to make them a little juicy. Sprinkle them with 1/2-1 pack of stevia. Mix all the remaining ingredients together and add to the top of the blueberries. Microwave for 1-2 minutes checking at 1 minute and beyond for desired firmness. Enjoy after you allow it to cool for just a bit!

I ate this today as my post workout carb along with my protein shake. I have to say that I was impressed. Give it a try, and let me know what you think!

Jill 😀

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{Recipe} Low Carb Buffalo Chicken Party Dip

By Jill Jacobs

If you’re headed to a Super Bowl Party this weekend, you can show up with a DELICIOUS, yet fat-loss friendly, low carb buffalo chicken dip in hand. Woot! No need for unhealthy junk food like chips and pizza when you can have THIS.

buff.chicken.dip.smaller

I recently took this dip to a church gathering as one of my finger foods. It got rave reviews from several friends and family members. You MUST try it!

Low Carb Buffalo Chicken Dip

Ingredients
  • 8 oz reduced fat cream cheese (softened)
  • 3 5 oz. cans of low fat premium chunk white chicken breast in water
  • 1/2 cup Franks Red Hot Sauce
  • 1/2 cup Bolthouse Farms Chunky Blue Cheese Yogurt dressing (found in the produce dept/refrigerated section)
  • 1/2 cup crumbled blue cheese
Instructions

Preheat oven to 350 degrees. Prepare a pie dish or similar sized baking dish with nonstick spray. Combine all ingredients, except for the blue cheese crumbles, in a medium bowl making sure the cream cheese is incorporated. Pour evenly into a baking dish or pie dish. Sprinkle the blue cheese crumbles on top. Bake for 20 minutes or until the dip becomes bubbly around the edges. Remove from oven and ENJOY!!

Serve with celery sticks.

Let me know how you like it! ~Jill