Mother on Alaska who started following her macronutrients (macronutrients) after her pregnancy caused her to gain 80 pounds, she decided to create recipes that could help her lose weight and feed your family.
Because of this, Danielle Lima from Anchorage, Alaska, is to create his website, OH Snap Macros and finally write his first cook, “Macros did lightly: 60 fast and delicious recipes to hit proteins, fats and carbohydrate goals”, 2024.
She The latest cook“High protein macro facilities have been facilitated by: 75 extracting recipes that will help you build muscle build, fat burning and saturated,” they have just been published.
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“I would consider it a continuation, but with a high protein focus,” the Lima told Fox News Digital.
In the new cookbook, Lima said it provides “a really big understanding of macro” and focused on balance of carbohydrates and fats.
The Zesty Chicken Salad Salad Danielle Lima with Cilantro Vinaigrette appears in its new cookbook, “Macro -macronly macronly macro macro macronred is easier.” (Sierra Ashleigh Photography)
For her second book, she said, she wanted to wear reflectors High protein recipes“So in the back of the book I have things like a protein index.”
Lima -is a very southwest chicken salad For example, with Cilantro Vinaigrett contains 38 grams of protein per meal.
It was inspired by a salad with a chopped grill salad, which she would often order in California pizza kitchen, the sheet said.
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“She has a pilein spice,” she said about her Salad recipe.
“So, chicken and beans and corn are super aromatic. And then it only has a ton of vegetables – and the dressing packs in another blow. So, you still have tonnes of taste, you still have a ton of healthy ingredients and you don’t sacrifice yourself with calories.”
Zesty Southwestern Chicken Salad with Cilantro Vinaigrett Danielle Lima
Without gluten
“Never underestimate the power of the salad – it’s one of the easiest ways to pack in proteins,” Lima said. “This grain salad bursts with bold flavors and cilantro Vinaigrette you will like on everything. Adjust it to your desire by adding your favorite toppings and mixing for records meal It’s as unique as you. “
Nutrition
Total meals: 5
Serving Size: 13½ oz (380 g) without optional dressings
Calories: 474
Macro per meal
Protein: 38 g
Carbohydrates: 29 g
Total fat: 25 g
Lima speaks with Fox News Digital from the kitchen of his house in Alaska as behind the counter with the ingredients needed to make a salad. Contains 38 grams of protein per meal. (Fox News Digital)
Other diet
Cholesterol: 110 mg
Sodium: 774 mg
Potassium: 1042 mg
Dietary fibers: 8 g
Sugars: 9 g
Taco spice
1 teaspoon of salt
1 spoonful of onion powder
1 teaspoon with garlic garlic
2 tsp (4 g) peppers
1 tablespoon (8 g) chili powder
1½ tablespoons (9 g) ground cumin
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Southwestern chicken
1.5 lb (675 g) boneless chicken breasts, cracked
1 tablespoon (15 ml) olive oil, divided
1 (15 12 oz [432-g]) Can a canned corn, drained or fresh grilled corn and cut off the mold
1 cup (172 g) black beans, drained and correct
Cilantro dressing
2 cups (32 g) Fresh cilantro
1 garlic clove
¼ cup (60 ml) lime juice
2 teaspoons (14 g) honey
½ teaspoon of salt
1 tablespoon (15 ml) balsamic vinegar
⅓ cup (80 ml) extra virgin olive oil
Lima told the Fox News Digital that her cilantro vinaigrette dressing on a chicken salad on the southwestern chicken “packed the second blow”. (Sierra Ashleigh Photography)
Salad
7 cups (300 g) chopped ruma salad (about 3 heads)
1 cup (170 g) halved tomato cherry
½ cup (80 g) finely chopped red onions
2 oz (57 g) cheese Kotia, demolished
Freshly cracked peppers
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Optional prelinci
Cilantro
Avocado
Tortilla strips
Cooking cheese (for added protein)
Instructions
1. Add salt, onion powder, garlic powder, peppers, powdered chili powder, powdered and cumin. Book 1½ tablespoons (14 g) for chicken and save the rest to use it later.
2. Add the chicken to a large mixing bowl with ½ tablespoon (7 ml) olive oil and 1½ tablespoons (14 g) taco spices. Stir in to mix and evenly coat the chicken.
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3. Heat a large pan over medium heat and add the remaining olive oil. Once hot, add the chicken in one layer and wash for 4 minutes without touching. Transfer and wash the chicken for an additional 3 to 4 minutes, until the chicken is cooked and is no longer pink. Remove the chicken and put it aside.
“This salad with a salad has cracked with bold flavors and cilantro Vinaigrett, which you will like on anything,” the sheet said. (Sierra Ashleigh Photography)
4. Add corn to the same pan you cooked chicken In and cut 3 to 5 minutes to make corn nice and charcoal. Remove it from the heat and add it to the cooked chicken along with the black beans.
5 In a blender or food processor, combine cilantro, garlic, lime juice, honey, salt, balm vinegar, olive oil and ¼ cup (60 ml) water. Place for combination, leaving some pieces of cilantou. Put off the dressing.
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6. In a large bowl, mix the chopped rhinko salad, tomato, red onion, coti cheese, fresh cracked peppers and chicken mixture, then pour over the dressing. Mix everything to completely coat with the dressing and combine the ingredients. Coat the mixed salad a lot of freshly cracked peppers and, if you use, cilantro, avocado, tortilla strips and cheese.
Note: Make this salad dressing and use it in all your favorite salad combinations for a week.
Re -printed with the permission of “high -protein macro, which was easily made by” Danielle Lima. Page Street Publishing Co. Copyright © 2025.
