I know, everyone keeps saying the word “macro” these days, but what the heck does that mean?! “Macro” refers to the three main macronutrients that we eat: protein, carbohydrates, and fat. Ideally, you want to be eating a healthy balance of these three macronutrients customized to your own specific health and fitness needs.But they don’t only taste great. They can help you hit your macro goals each day and make sure your body is getting a solid serving of protein. 

Here’s a breakdown of the three macros:

• Carbohydrates - your body’s main source of energy
• Proteins - help build and repair muscle
• Fats - protect your organs and help keep your body warm

Keeping track of your macros can be a useful tool to help you reach your fitness goals. Macros allows you to eat the foods you love, balanced in with plenty of healthy veggies and protein. It’s so much easier to stay on track if you happen to love your food.

We all know that eating healthy, balanced meals is important, but let’s face it - summertime gets busy! That’s why I put together this cheat sheet with some of my favorite light and easy macro-friendly recipes to help get you through the lazy days of summer.

All of these recipes can be adapted to fit your schedule and diet preferences. For instance, feel free to swap out your proteins for rotisserie chicken, or maybe a vegetarian option. Feel free to skip dairy products if you’re sensitive to dairy.

Also, my #1 Busy Mom Hack is you can buy ingredients for most of these recipes from Trader Joe’s. Look, homemade guacamole is the best, but we don’t always have time for that! You can stay healthy and keep hitting your macro goals even when you don’t have time to prepare everything from scratch.

BREE'S EASY SUMMER MACRO-FRIENDLY MEALS

BBB TURKEY LETTUCE WRAPS

1 LB 93% LEAN GROUND TURKEY
1/4 C HOISIN SAUCE
1 TBSP COCONUT AMINOS
2 TSP SIRACHA
1 TBSP RICE VINEGAR
1 1/2 TSP SESAME OIL
1 TSP HONEY
1 TBSP MINCED GARLIC
1 TBSP MINCED GINGER
1 C SLICED GREEN ONIONS, DIVIDED
1/2 C MATCHSTICK CARROTS
1 - 8 OZ CAN WATER CHESTNUTS, DRAINED AND DICED
1 HEAD BIBB LETTUCE
1/4 C CHOPPED CASHEWS

1. Mix hoisin sauce, coconut aminos, Siracha, rice vinegar, sesame oil, and honey in a small bowl and set aside.
2. Heat a large skillet over medium high heat and spray with cooking spray.
3. Add turkey and cook until cooked through and beginning to brown.
4. Drain any excess liquid from the cooked turkey and remove from pan.
5. Spray pan with cooking spray and add 3/4 c green onions and carrots. Saute for 1 1/2 minutes. Add garlic and ginger and cook 30 seconds to a minute longer until fragrant.
6. Add prepared sauce and diced water chestnuts to pan, stirring to coat evenly, and cook for another 30 seconds.
7. Add turkey back into pan. Mix and stir until heated through.
8. Serve warm in lettuce leaves and garnish with remaining green onions and cashews.

Want more delicious recipes like this one? Check out my Nourish Cookbooks - this recipe came from the Spring/Summer Edition!

 

BBB GREEK CHICKEN BOWL

MARINADE: 
1 LB CHICKEN BREAST, CUT INTO 1” CUBES
3 TBSP OLIVE OIL
2 TBSP LEMON JUICE
1 TBSP RED WINE VINEGAR
1 TBSP GREEK SEASONING

DRESSING: 
3 TBSP OLIVE OIL
1 TBSP RED WINE VINEGAR
1 TSP FRESH OREGANO OR 1/2 TSP DRIED OREGANO
SALT TO TASTE

TOPPINGS: 
1 1/3 C COOKED COUSCOUS, COOLED
1 1/3 C CUCUMBER, DICED
1 C CHERRY TOMATOES, HALVED
1/2 C RED ONION, THINLY SLICED
1/3 C PITTED KALAMATA OLIVES
1/2 C FETA CHEESE
1/4 C CLASSIC HUMMUS
1/2 C BANANA PEPPERS
2 TBSP TZATZIKI YOGURT DIP

1. Marinate and grill the chicken. (Skip the marinade if you’re short on time!)
2. Whisk together the dressing or shake together in a mason jar.
3. Prepare 4 bowls with the toppings starting with the couscous - OR set things out assembly style and let everyone in your family put together their own bowl. 
4. Top with the chicken and enjoy!

Psst.. this is another one from my Nourish Spring/Summer Edition!

CARNE ASADA TACOS

1 CORN TORTILLA
4 OZ CARNE ASADA
1 TBSP GUACAMOLE
ONION AND PEPPERS, SLIDED
1 OZ SHREDDED CHEESE, OPTIONAL
1 TBSP PLAIN GREEK YOGURT, OPTIONAL

1. Saute your chopped onions and peppers. Set aside.
2. Cook your carne asada until done (approximately 10-14 min). Dice into bite-sized pieces.
3. Warm your tortillas.
4. Top each tortilla with 4 oz of the carne asada. Add on your preferred toppings. Remember to leave out the cheese and Greek yogurt if you are dairy sensitive. I promise, they are still delicious!

ASIAN CAULIFLOWER RICE BOWL

1 BAG FROZEN RICED CAULIFLOWER
1 BAG MIXED FROZEN VEGGIES (CORN & PEAS, ETC.)
4 CHICKEN BREASTS
1 BUNCH GREEN ONION, CHOPPED
FRESH OR CHOPPED GINGER TO TASTE
2 EGGS
COCONUT AMINOS TO TASTE

1. Brown your chicken breasts, then cook through (approximately 15 min).
2. While the chicken is cooking, heat the riced cauliflower and veggies in the microwave
3. Add a little peanut or vegetable oil to a hot pan. Saute the cauliflower rice and veggies in the oil until cooked through.
4. Add in a little fresh grated or chopped ginger to the veggies
5. Beat two eggs and pour over the hot cauliflowers, stirring to combine over the heat.
6. Distribute the cauliflower rice between four bowls. Chop the chicken into bite size pieces and top each of the bowls with chicken.
7. Sprinkle with chopped green onion and serve with coconut aminos.

Looking for more summer dinner inspiration? My Nourish Spring/Summer cookbook has lots of fast macro-friendly recipes to keep you going all summer long. Cheers to a happy, healthy summer!