Hi BABES!!! At LBS we’re all about living the Lean Body LIFESTYLE. We do everything we can to help YOU reach your goals and find your healthiest, happiest body. And since we LOVE spreading the LOVE so much (have you been on Instagram lately to try out our latest cardio/strength workouts?!) we thought there’s no better time than today to share some of our favorite LBS approved recipes!
We hope you enjoy our faves as much as we do…food is fuel, babes, nourish those beautiful bodies! You’d never believe that most of our clients are shocked at HOW MUCH FOOD they GET to eat!! ENJOY girlfriends!
P.S. Our NEW studio is NOW OFFICIALLY OPEN!! Stay connected with @lbsbirmingham on Instagram for the latest updates!!
Kelli’s Beautiful Breakfast: Egg White Fritatta with Sweet Potato Crust
2 sweet potatoes
8 egg whites
4 turkey sausage patties
2- 2.5 cups spinach
3/4 cup cherry tomatoes
Dash of salt/pepper
Boil sweet potato until mushy, spread in the bottom of a glass pie pan.
Mix together the egg white and toppings and poor on top of the sweet potato “crust”.
Bake at 350 degrees for 20-25 mins (until eggs are done).
Allie’s Blueberry Breakfast: Protein Powder Pancakes
1 scoop protein powder
1/2 banana mashed
1/4 cup egg whites
Splash of almond milk
Cinnamon to taste
Preheat skillet with coconut oil spray over medium heat
Mix all ingredients in small mixing bowl until batter forms.
Pour dollops of batter into skillet to form pancakes – flip after bubbles form.
Top with any fruit (I love blueberries!) and a swirl of syrup. Yummmm!
Emily’s Sweet Snack: Flourless Banana Bread Muffins
¼ cup almond butter
2 large bananas
2 Tbsp honey
½ cup old fashioned or rolled oats (g-free if needed!)
¼ cup almond flour/meal
1 tsp vanilla extract
½ tsp baking soda
½ tsp ground cinnamon
Preheat oven to 375 degrees and prepare a muffin pan by spraying 9 caviities with cooking spray. Set aside.
Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
Bake for 10-12 minutes, until tops of your muffins are set and a toothpick inserted into the middle comes out clean.
Allow muffins to cool in pan for about 10 minutes before removing.
Kelsy’s Lovely Lunch Recipe: Kale Salad
2 cups of finely chopped kale
1/4 cup cooked Israeli Couscous
1/2 chopped apple
2 Tbsp chopped pecans
3 oz grilled chicken breast (seasoned with your choice of seasonings)
Sprinkle of goat cheese
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp maple syrup
Salt & Pepper
Toss all together for a filling lunchtime salad!
Nicole’s Delicious Dinner: Roasted Brussel Sprouts and Quinoa Scramble with Egg Whites
1/2 cup egg whites
1/4 cup cooked quinoa
2 cups halved brussels ( can always save for leftovers)
Handful of cherry tomatoes
1/4 of a white onion
Salt & Pepper
Onion salt or onion powder
First prepare your quinoa! You can always pre-make it and just grab it when you need it!
Preheat the oven to 405 degrees. Now grab your brussels! Then remove the ends and cut into halves. I use tin foil on my cookie sheet and then use spray olive oil from @traderjoes to coat them! Then, season with salt & pepper and add a dash of onion salt from Trader Joe’s! Once the oven is ready, cook them for 20ish mins or leave them in a little longer if you like them crispy.
Cut up 1/4 of a yellow onion. I chopped mine pretty thin. Using the same cutting board, cut the cherry tomatoes into halves. Once these are chopped and ready, heat a small skillet on the stove and add some olive oil (not too much) once this heats up, add the onions and let them cook about 2-3 mins! Then, add your tomatoes and cook for another 2-3 mins on medium- dash some salt and pepper, and you’re golden! Once these are done you can set them aside on a plate.
Using the same pan from above, measure out 1/2 cup of egg whites. I seasoned with garlic powder! Scramble those bad boys up!
Grab a big bowl so we can create our magic…add a little over 1/4 cup of quinoa (warm or cold) Grab your cooked brussels (I probably used a full cup worth or more) grab your egg whites and the onion and tomatoes and add it all in one bowl! I drizzeled a little balsamic glaze on top and mixed it all together!
Katherine’s Delectable Dinner: Customizable Protein Bowl
1 serving lean ground turkey
1 serving diced sweet potato
1 serving shaved Brussels sprouts
1 serving avocado
Salt + pepper + garlic powder, chili flakes, etc.
Dice sweet potato and spray with olive oil spray. Cook in oven for 30 minutes at 425 degrees.
While sweet potato cooks, spray a skillet with olive oil spray and cook brussels sprouts until tender. Set aside.
In the same pan, cook ground turkey and season with desired seasonings.
When sweet potatoes are done, layer them in a bowl followed by brussels sprouts and ground turkey. Top with diced avocado and enjoy! Add more seasoning as necessary.