210 Calorie Garlic Pepper Shrimp and Broccoli

This is a really easy dinner recipe, and I (almost) always have these ingredients on hand so it's a good go-to dinner :)

All you need it broccoli, shrimp and some spices to whip this up 

- and it is gluten free, dairy free, and paleo :)

 Recipe:
4 cups Broccoli - 120 calories
6 oz. Shrimp(about 10) - 90 calories
Garlic Salt & Pepper to taste               
= 210 calories

1. Preheat oven to 425 degrees

2. Spread broccoli florets on a foil lined baking sheet, spray lightly with cooking spray and sprinkle pepper and garlic salt on top

3. Bake broccoli for 25 minutes

4. While the broccoli is cooking thaw out the shrimp

5. Add the shrimp to a skillet and heat through - top with pepper and garlic salt

6. Take the broccoli out of the oven, top with shrimp :)

170 Calorie Turkey Club Salad

Turkey Club sandwiches are classic - so I thought I'd try to make a salad version - 

I had a salad with Mustard dressing last week and it was fantastic so I decided to use mustard as the dressing for this salad - It is also much healthier than oily salad dressing

I also used Boston Lettuce for this - it's still alive when you buy it(it has the root attached) so it stays nice and fresh in the fridge :)

This salad is gluten free and dairy free!

Recipe:

1 head Boston Lettuce - 20 calories
2 slices Bacon - 60 calories
2 slices turkey - 70 calories
1.5 tablespoons Dijon Mustard - 20 calories          
= 170 calories total


1. Wash and chop up lettuce
2. Cook bacon and chop up, add to lettuce
3. Chop up turkey and add to salad
4. Add Mustard (as dressing) and toss to incorporate

16 Calorie Peanut Butter Pretzels

I had a craving for those peanut butter-filled pretzels - but I have yet to find a gluten free version so I had to make my own - 

I used Glutino Gluten Free Pretzels and PB2 to make these - using PB2 really lowered the calories in these because 2 tablespoons of regular peanut butter has 180 calories(that's more calories than my entire batch of peanut butter pretzels!) and PB2 only has 45 calories for 2 tablespoons

These make a delicious and easy gluten free snack :)

Recipe:
2 tablespoons PB2 - 45 calories
1 tablespoon water - 0
14 Gluten Free Pretzels - 70 calories                                                           
= 115 calories total, makes 7 pretzel sandwiches, about 16.5 calories each

1. Mix together PB2 and water into a thick paste
2. Take about 1 teaspoon sized spoonfuls of the peanut butter and press into a pretzel
3. Press another pretzel on top of the peanut butter - repeat with the rest of the pretzels and peanut butter
4. Enjoy :)

100 Calorie Carrot Fries

I love sweet potato fries - but these carrot fries are even healthier, and they taste really similar!

These make a great snack or side dish

These are also super easy to make, and they are gluten free, dairy free, and vegan :)

Recipe:

1.5 cups Baby Carrots - 78 calories

1/8 cup Sugar Free Maple Syrup -10 calories

Coconut Oil Spray - 10 calories                                          

= 98 calories total

1. Preheat the oven to 400 degrees

2. Slice the baby carrots in half length-wise, then in half length-wise again - cutting each carrot into 4 long pieces

3. Spread carrots on a foil covered baking sheet, spray lightly with coconut oil

4. Bake for 30 minutes, halfway through the cooking time move the carrots around to help them cook evenly

5. Remove from oven, serve with maple syrup as dipping sauce

90 Calorie Egg Drop Soup

This is one of my go-to comfort food dinners - it is really easy to make and it is perfect for a cold Chicago day

All you need is bouillon and an egg! As long as you check your bouillon carefully this is gluten free and dairy free!

Recipe: (makes 1 large serving or 2 smaller servings)
1 egg - 70 calories
2 cups Chicken Bouillon - 20 calories      
= 90 calories

1. Prepare the bouillon and bring to a boil

2. Scramble the egg in a separate bowl - then add to the boiling bouillon - the egg will cook immediately in the boiling pot so be sure to stir quickly to break up the egg

3. Let cool for 5 minutes, then serve :)