Cheddar Chicken Burger

I love burgers. And I love cheese. I figured…why not combine ’em both?! Decided to go with ground chicken because that’s what I had in my fridge



  • 112g (4oz) extra lean ground chicken breast
  • 15g fat free mild cheddar cheese
  • Trader Joe’s 21 Seasoning Salute

I mixed all of the ingredients in a bowl (I just used pinches of each seasoning), then formed my patty. I cooked on the stove in a covered pan, flipped halfway through, then took it off when it was at my desired done-ness. I sandwiched my patty between 2 sliced of Butternut Ultra-Soft Whole Grain White Bread with Trader Joe’s Bold & Smoky Kansas City Style Barbecue Sauce.

Macros (burger): 144 calories, 2g carbs, 2g fat, 28g protein, 0g fiber

Chicken Meatballs

I have been wanting to make some kind of meatball. When I went to the store yesterday, I spotted ground chicken at the last minute and knew that’s what I wanted to experiment with! So the experimenting began…



  • 4oz ground chicken (I used extra lean)
  • Diced raw onion (43g)
  • 20-30g liquid egg whites
  • 8g oat bran
  • Salt, pepper, onion powder, garlic powder
  • Sambal Oelek

Preheat oven to 350F. Combine all of the ingredients above in a bowl. You can use a spoon or fork to combine or get down and dirty with your hands! Grease a muffin tin with nonstick cooking spray then put the mixture in the pan– mine made 3. Cook for approximately 25 minutes or until cooked through.

Macros (whole recipe): 183 calories, 10g carbs, 1.5g fats, 27g protein, 2g fiber

Creamy Broccoli/Cauliflower Mac & Cheese

Mac & Cheese is such a nostalgic dish. Reminds me of my childhood! But sometimes you just want to throw some veggies in to get those micronutrients in, right? So I created this! It’s based off of a recipe by Chocolate-Covered Katie that my ex-roommate showed me once!


Ingredients (sauce):

  • 100g broccoli or cauliflower
  • 1/2 cup unsweetened almond milk
  • 12-16g (1/4c) nutritional yeast flakes
  • A few sprays of Bragg’s liquid aminos (bought on iHerb: KNN401 for 10% off)
  • 5g (1 serving) honey mustard

Bring all of the ingredients (except the honey mustard) to a boil. Once boiling, cover pan and bring the flame down to a simmer. Simmer for ~15 minutes, or until the broccoli falls apart when you touch it. Once the broccoli is soft enough, blend your ingredients + honey mustard until smooth. Take the sauce out and mix with your favorite noodles (or my friend Kelly likes to use spaghetti squash). You can either eat it as is, or put all of that in a greased dish and bake at 425F until the top has a nice crisp on it. Turn down the heat to 325F, add cheese, and bake until the cheese is gooey. Voila!