Viewing entries tagged
low carb


Super Simple Low Carb Protein Smoothie

Prior to The FITT Cycle, I was a pro at eating low carb. Now, it's one of the hardest days I struggle with so I have come up with a super simple low carb protein smoothie that's perfect for the FAST Track carb cycle. I hope you enjoy :)

  • 1 cup unsweetened Almond Milk

  • 1 scoop protein powder of choice (I use Tone It Up - you can find it at Target...duh..because target is life)

  • 2 scoops Vital Proteins Collagen peptides

  • 2 T. Trader Joes mixed nut butter

  • 1/4 avocado (optional - adds creaminess and you literally can't taste it)

  • 1/2 cup of ice

Throw all the ingredients in a blender per the order and blend to your preference!! Also, feel free to swap out ingredients!!

C: 10 (net carbs); P: 25; F 24



Proscuitto Wrapped Chicken Breast stuffed with Pesto and Dairy Free Cream Cheese

This dish is packed with so much flavor and one of my absolute favorites. I first found a similar recipe at and tweaked it a little bit to my liking! It's super easy and quick to prepare when you are in a pinch. If you are making this on low carb day, pair it with asparagus, roasted broccoli, or sauteed mushrooms!


  • 2 Organic, boneless, skinless chicken breasts
  • 1/2 cup pesto of your choice
  • 1/2 cup Kite Hill Plain almond cream cheese
  • 6 slices proscuitto (3 for each chicken breast)
  • Pepper
  • Avocado oil

1. Preheat oven to 350 degrees.

2. Lay your chicken breast flat on a cutting board and butterfly the chicken breast, being sure not to cut all the way through the breast.

3. Open up the breast to stuff. Spoon half 1/4 Cup of pesto into each butterflied breast and top with desired amount of Kite Hill almond cream cheese. Fold chicken breast back over.

4. Wrap 3 slices of prosciutto around each chicken breast. Feel free to secure prosciutto with toothpicks, although it is not necessary.

5. Place chicken in small baking dish and drizzle with avocado oil and sprinkle with pepper to your liking.

6. Place chicken in the over and bake until chicken is cooked all the way through and prosciutto is nice and crisp which is usually about 30-35 minutes.

Macro Count (based on 6 oz chicken breast)

C: 4g/F: 27g/P: 40g



Low Carb Baked Salmon with Avocado Salsa

Due to our history with everyone telling us to stay away from anything carbs, I usually find low carb days the easiest to whip up something quick for dinner. This low carb Baked Salmon with Avocado Salsa is one of Jordan's all-time favorite meals that I cook, and when the #hubs likes a healthy meal... that is a HUGE win in my book!!


  • 2 - 6 oz salmon fillets
  • 2 avocados
  • 2 T. chopped cilantro
  • 2 limes
  • 1 T. avocado oil
  • 1/2 small red onion
  • 1/2 tsp ancho chile powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper

Preheat oven to 425 degrees. In a medium sized bowl, mix together 2 diced avocado, 2 T. chopped cilantro, juice of 2 limes, 1/2 diced red onion, salt and pepper to taste. Set aside.

In a small bowl mix together 1/2 tsp. ancho chile power, 1 tsp onion powder, 1 tsp paprika, 1 tsp cumin, 1 tsp salt, 1 tsp black pepper. 

Brush 2 salmon fillets with 1 Tbl avocado oil (EVOO is fine) and generously cover salmon with spice mixture until all the mixture has been used. Cover salmon and put in the refrigerator for 30 minutes (it's ok to cook immediately if you need to).

Bake salmon for 20 minutes or until nice and pink in the middle!!

I like to pair this salmon with asparagus, roasted veggies, or cauliflower rice.

Salmon Macro Count: C: 3g/F: 1.5g/P: 31.5g

Avocado Salsa Macro Count: C: 17g (fiber 21g)/F: 21g/P: 3g