The holiday season can feel like a tough time to keep your fitness and nutrition in check, especially with all the delicious holiday food that’s both sweet and hearty. Sometimes, you’re going to want to eat those meals with your friends and family, and that’s totally OK. No guilt required! 

But when you’re ready to get back on track with your macros, you don’t have to miss out on those fun, seasonal meals that are perfect for colder days. With these six macro-friendly recipes, you can enjoy a delicious and hearty that’s within your regimen. 

Plus, they’re pretty simple to make, and they can feed more than just a few people. I hope you enjoy them as much as my family and I do. Happy cooking!

BUTTERNUT SQUASH CHICKEN SOUP

8 servings

24P / 16C / 6F

This recipe is from my favorite www.paleorunningmomma.com, and it’s full of flavor! Plus, it has a ton of nutrients and will keep you full with all its fiber. 

Ingredients: 

• 1.5 lbs boneless skinless chicken breasts cooked and shredded*
• 2 Tbsp ghee or avocado oil
• 1 medium butternut squash cut into 3/4” cubes (about 4 cups)
• Sea salt and black pepper
• 1 small yellow onion diced
• 4 cloves garlic minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 Tbsp fresh jalapeños finely chopped
• 2 tsp cumin
• 1 tsp oregano
• 3/4 tsp chili powder
• 1/4 tsp chipotle chili powder
• 4 oz can diced green chiles
• 3 cups chicken bone broth
• 1 tbsp fresh minced cilantro
• 1 tbsp fresh lime juice
• 2 tbsp nutritional yeast optional
• Sea salt and black pepper to taste
• Garnish: “sour cream” coconut cream see notes** avocado slices, cilantro

Steps: 

1. Add the butternut squash to a pan with gee and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.
2.  Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño, and spices, stir, and sauté for 3 minutes until fragrant and softened.
3. Add in the green chilis, and broth, and then stir, and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro, and lime juice, and allow it to simmer for 5 minutes. Season with salt and pepper as desired. Serve with coconut “sour cream” (see notes) sliced avocado, additional cilantro, and sliced jalapeño if desired. Enjoy!

ZUPPA TOSCANA SOUP

1 serving = About 2 cups (recipe serves 6)

25C / 17P / 12F

This recipe is from my Nourish Cookbook, and it’s the perfect soup for a cold, rainy (or snowy) day. It's already gluten-free, but it can easily be made dairy-free as well.

Ingredients: 

• 1 lb Jennie-O Italian turkey sausage
• 1 medium yellow onion
• 1 1/2 tsp minced garlic
• 1 tsp dried parsley
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp pepper
• 3 c chicken bone broth
• 600 g Yukon gold potatoes in 1" cubes
• 450 g zucchini, 1/4" sliced in half
• 2 med red bell peppers, diced
• 4 c curly kale, torn and stems removed
• 1/2 half and half (sub canned lite coconut milk for DF)
• 2 Tbsp bacon, cooked and crumbled
• Fresh basil

Steps:

1. Spray a soup pot and cook onion for about 5 min.
2. Add sausage and seasonings, breaking it up as it cooks (about 8 min).
3. Add garlic and stir for 1 min.
4. Add broth, potatoes, zucchini, and red pepper.
5. Turn heat to high, cover, and bring to a boil (about 10 min).
6. Reduce heat to medium-low and boil until potatoes are fork tender (about 3-5 min).
7. Add half and half (or coconut milk) and kale and stir until kale is tender (about 5 min).
8. Taste and adjust seasonings as necessary.
9. Top with bacon, fresh basil, and parmesan cheese if you'd like!

Note:

This can also be made in the instant pot. Follow the directions above and after adding broth and veggies, cover, seal, and cook on manual for 5 min. Add kale and stir until wilted. Add half and half (or coconut milk) and stir to combine.

PHILLY CHEESESTEAK BOWL

Serves 4

Macros: 24C / 30P / 12F

Calories: 311

Fall and winter can throw you completely off track when you don’t have a routine, but meal-prepped meals like this one have saved me when I want to stay on track and still hit my protein. Plus, it’s super yummy! 

Ingredients:

• 2 medium potatoes cut into fries (or you can buy frozen fries, which usually only have 3g of fat, and throw them in the air fryer)
• 1 lb 93/7 lean ground beef
• ½ c diced green pepper
• ½ c diced onion
• ½ packet au jus seasoning (½ oz)
• ½ c shredded mozzarella cheese

Steps:

1. Cut potatoes into fries. Spray liberally with coconut/avocado oil and air fry for 10 min, stir, 5-10 min more until crispy. Split into 4 containers.
2. Cook ground beef in a large skillet. Move to one side of the skillet and add pepper, onion, and seasoning. Stir well and cook until veggies are soft mixed with ground beef. Split into 4 containers over potatoes.
3. Add 2 Tbsp shredded cheese to each container of ground beef mixture.
4. Optional: Squirt 1 Tbsp sriracha mayo over each serving. (Macros for mayo not included.)

LASAGNA SOUP

Serves 8

29C / 25P / 11F

If you’re a pasta lover and want a cozy fall or winter meal that’s within your macros, this is one of my family’s favorite meals! I love it, my husband loves it, and our kids love it, too. You can even have fun throwing in different kinds of pasta. 

Ingredients:

• 1 lb turkey sausage
• 1tbsp Italian seasoning
• 1 onion, chopped
• 2 tsp minced garlic
• 2 tsp oregano
• ½ tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 6 c chicken bone broth
• 1 - 28 oz can diced tomatoes 
• 8 oz uncooked fusilli 
• ½ c fresh basil, chopped
• 8 oz ricotta cheese
• 1 c shredded mozzarella cheese
• ½ tsp salt 

Steps:

1. Heat a soup pot over medium-high heat and spray the bottom with cooking spray.
2. Cook the sausage in the bottom of your soup pot with Italian seasoning.
3. Add onions and saute until softened (about 5 minutes).
4. Add garlic, oregano, and optional red pepper flakes, and saute for 1 minute.
5. Add tomato paste and stir for about 5 minutes or until the paste turns a rusty brown.
6. Add broth and tomatoes with juice and bring to a boil. Reduce heat and simmer for 20 minutes, covered.
7. Add the pasta, increase heat to medium-high, and boil for about 10 minutes or until the pasta is done cooking.
8. While the pasta is cooking, make the cheese mixture. Combine ricotta, mozzarella, salt, and pepper in a bowl and stir to mix well.
9. When pasta is finished cooking, Stir in basil and season with salt and pepper to taste. Remove from heat.
10. Place 1/4 c cheese mixture in the bottom of each bowl and ladle a generous 1 cup of soup over top. Top with fresh basil.

SUN-DRIED TOMATO AND SPINACH GNOCCHI

Serving size 1 cup (Serves 6)

36C / 20P / 20F


This recipe is one of my favorites from my Nourish Cookbook. One time, I brought it to a potluck, and everyone kept asking for the recipe! Trust me, it’s a crowd-pleaser. And if you have the fats for it, it’s even better with Italian sausage. 

Ingredients: 

• 1 lb turkey sausage 
• ½ small onion, chopped
• 1 tsp minced garlic
• 1 tsp dried parsley 
• 1 tsp dried oregano
• 1 tsp dried rosemary 
• 1 tsp dried thyme 
• 1 lb fresh gnocchi 
• ⅔ c sun-dried tomatoes, drained
• ⅔ c chicken bone broth
• 1 ½ c coconut milk
• 2 c baby spinach 
• ½ c freshly grated parmesan cheese
• Fresh parsley for garnish 

Steps:

1. Heat a large skillet over medium-high heat and brown the sausage. When the sausage is about halfway browned add the onion and cook until onions are soft, about 3-5 minutes.
2. Reduce heat to low and add the garlic, parsley, oregano, rosemary, thyme, and marjoram. Cook for 1 minute stirring constantly. Remove from the skillet to a plate and set aside.
3. Heat skillet over medium heat and add gnocchi and sun-dried tomatoes. Cook until the gnocchi is lightly browned, about 8 minutes, stirring several times.
4. Add the broth and coconut milk, simmering until slightly thickened, about 5 minutes.
5. Add the spinach and cook until just wilted. Reduce the heat to low and add the cheese, stirring gently until it melts.
6. Add the sausage mixture back into the skillet and stir until heated through.
7. Season with salt and pepper to taste and garnish with fresh parsley.


Note:

If you use dried or frozen gnocchi, you’ll need to cook according to package directions and drain before adding to the skillet.