Blog

Posted April 26th, 2017 under Nutrition

7 Macro-friendly Cinco de Mayo Recipes!

Tags: cinco, revolutionize, nutrition

 7 Macro-friendly Cinco de Mayo Recipes!

 7 Macro-friendly Cinco de Mayo Recipes!

Cinco de Mayo is known for us indulging in Mexican foods and margaritas but if we do not want to use it as a cheat meal there are always better alternatives! Here are some awesome recipes that you should give a try!

Mexican Cauliflower Rice Burrito Bowl

  • ½ cup, Chopped, Red Onion
  • 2 clove, Garlic
  • 1 tsp, whole, Spices, cumin seed
  • 1/2 tsp, Oregano
  • 1/4 tsp, Salt and Pepper
  • 1 oz(s), Tomatos
  • 2 Tbsp (30g), Guacomole
  • 1 Wedge, Lime Wedge
  • ½ cup, Chopped tomatoes
  • 1 teaspoon, Cayenne Pepper, Ground
  • 1 cup, Steamed Broccoli and Caulifower
  • 3 oz, Black Beanss
  • 1 teaspoon, Garlic Powder (Sq)
  • 4 oz., 99% Lean Ground Turkey
    1. Cook ground turkey and the cauliflower rice.
    2. Mix together in a bowl and add or dismiss anything else you would like!

Serves 1: 7F 34C 34P

 

P28 nachos

  • 1 p28 flatbread
  • 28 g, Kraft fat-free mozzarella cheese
  • 4 oz, 99% Lean Ground Chicken Breast
  • 2 Tbsp (30g), Salsa
  • 4 oz, Greek, Nonfat, Plain
  • 1 tsp(s), Chopped Black Olives
    1. Cut up the flatbread into pita chips. Bake the p28 flatbread in the oven until crispy like chip consistency, add salt & pepper to taste if you wish.
    2. While the flatbread is baking, cook the ground chicken.
    3. Put chips on a plate and add the cheese and ground chicken and put in microwave.
    4. Add the rest of the toppings and again add or dismiss anything else you like on your nachos.

Serves 2; per 1 serving : 16F 38C 71P

Cilantro Lime Cauliflower rice

  • 1 tablespoon, Oil - Olive
  • 1 Lime
  • ¼ cup , Chopped cilantro
  • 1 medium head, Cauliflower Head
    1. Rice the cauliflower by grating it on the larger holes on a grater or in a food processor.
    2. Heat the oil in a pan, add the cauliflower rice and cook, stirring occasionally until the rice is tender and slightly golden.
    3. Mix the lime juice, lime zest, and cilantro into the cauliflower rice and enjoy!

Serves 2; per 1 serving: 7F 19C 6P

Mexican pizza

  • 1 p28 flatbread
  • 28 g, Kraft fat free mozzarella cheese
  • 2 Tbsp (30g), Guacomole
  • 2 oz., Cheese Cheddar, Low Fat
  • 8 oz, 95% Lean Ground Beef
  • 2 oz., nonfat plain greek yogurt
    1. Cut the p28 flatbread in half. On each half put 4 oz. 95% lean ground beef. Spread 14g mozzarella cheese and 1 oz. cheddar cheese on each side.
    2. Bake until flatbread is slightly brown and cheese is melted, about 10-15 minutes.
    3. Once done take out and put 1 Tbsp guacamole and 1 oz. nonfat plain Greek yogurt on each flatbread. Enjoy!

Serves 2; per 1 flatbread: 14F 17C 49P

 

Taco Salad

  • 2 cups, Shredded lettuce
  • 4 ounce, 99% Lean Ground Turkey
  • 1 oz, Taco seasoning
  • 1 ounce, Fat Free Shredded Cheddar Cheese
  • 2 ounce, Yogurt Nonfat Plain Greek
  • 2 Tbsp, Guacamole
  • 1/4 cup, Chopped Onion
  • 1/4 cup, Chopped Tomato.
    1. Cook 99% lean ground turkey and add in taco seasoning. In a separate bowl mix lettuce, onions, tomatotes, cheddar cheese.
    2. When the ground turkey is done put it atop the lettuce and then top it with guacamole, nonfat greek yogurt, cheddar cheese and enjoy.

Serves 1: 5F 21C 49P

 

Turkey taco wraps

  • 1 pound, Lean Ground Turkey
  • 1 Cup, Chopped, Red Onion
  • 2/3 cup, Water
  • 1 fluid ounce, Taco Spices & Seasonings Packet
  • 1 can (15 fluid ounce), Black beans
  • 1-1/2 cup, Sauteed Fajita Vegetables (Red & Green Bell Peppers, Onion, Seasonings)
  • 1/2 cup(s), Sliced black olives
  • 12 romaine lettuce leaves=6 wraps (each wrap uses 2 overlapped leaves)
  • 1 cup (227g), Yogurt Nonfat Plain Greek
  • 2 cups , Fat Free Shredded Cheddar Cheese
    1. In a medium-sized saucepan over medium heat, add ground turkey (or meat of choice) and cook on medium heat for about 20 minutes, stirring occasionally. After the meat is fairly cooked add in onions until softened
    2. Add ⅔ cup water and 1 packet taco seasoning and continue to cook for additional 10 minutes.
    3. Add ½ black beans, all of the diced vegetables, and black olives and sauté for 5 minutes. 
    4. Prepare wraps by overlapping 2 lettuce leaves onto a plate. 
    5. Scoop taco filling into each wrap. Top with a scoop of nonfat greek yogurt and sprinkle with cheese. 

Serves 6; per 1 serving: 3F 24C 38P

Stuffed peppers

  • 95% lean ground beef
  • ½ cup chopped onions
  • 1 cup low sugar marinara
  • Salt & pepper taste
  • 4 bell peppers
  • 112g fat free kraft mozzarella cheese
    1. Boil peppers for 2 minutes
    2. In separate pan cook beef, onions, spices & marinara.
    3. Drain peppers, stuff them with 3 oz. ground beef and put them in the oven for 15 minutes. Take out the peppers and top each pepper with 28g fat free mozzarella cheese and put back in oven until cheese is melted.
    4. Take out & enjoy!

Serves 4; per 1 serving: 18C 6F 28P

If you choose to drink for cinco de mayo here is some drink macros:

1 oz. tequila w/ sprite zero: 10C 70kcal

1 oz. tequila w/ club soda & lime: 10C 70kcal

1 oz. cucumber lime vodka w/ club soda: 10C 70kcal

12 oz. corona light: 14C 99kcal

4 oz. skinny girl margarita: 20C 140kcal

Make sure to follow Revolutionize Nutrition on Facebook and on Instagram Revolutonizeusa.

If you would like to work with one our nutritionists contact us through our website or call 732-462-LEAN(5326)

Written By:  Rebecca Desousa BS Nutritional Sciences

Copyright 2016 © RevolutioniZe Nutrition. All rights reserved - RevolutioniZe Nutrition