Category Archives: Low Carb

Five 5-Minute Prep Protein Desserts to Satisfy Your Sweet Tooth

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Chocolate cravings? Protein goals? You don’t have to choose thanks to these five sweet treats to try the next time a chocolate craving strikes!

From rich chocolate pudding to peanut butter fudge, these quick and easy sweet snacks satisfy your sweet tooth while helping you get more protein. No complicated baking, no skipping dessert—just delicious ways to enjoy the sweet stuff while supporting your muscle and strength goals.

1. Double Dark Chocolate Protein “Pudding”

248 calories | 38g protein | 15g carbs | 3g fat

Chocolate pudding for dessert? Yes, please. This is about as easy as it gets: creamy, chocolatey, packed with protein, and topped with a few fresh raspberries and mini chocolate chips. There’s no cooking involved, and you only need a handful of ingredients.

How to make it: Stir one scoop of chocolate protein powder into ⅔ cup plain, nonfat Greek yogurt until smooth and pudding-like. Top with six raspberries and ½ tablespoon mini chocolate chips. Grab a spoon and enjoy!

I used Sculpt Double Dark Chocolate grass-fed beef protein isolate from Great Lakes Wellness. If you want to try it, use my code THEFITFORK to save 10%.

2. Protein Mug Muffin

Sometimes you want a freshly baked muffin but don’t want to make an entire batch—or wait around for the oven to do its thing. Enter the protein mug muffin! My make-ahead mix keeps the dry ingredients ready in the pantry, so a warm, fluffy, single-serving muffin is only about two minutes away. Add an egg, a little water, and mashed fruit to a scoop of mix, microwave, and enjoy.

It’s a great option when you want something warm and cake-like for dessert, a snack, or even breakfast. And you can switch up the mashed fruit, toppings or flavor of protein powder to make it your own.

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Make-Ahead Protein Mug Muffin Mix

Save 15% at Previnex with code THEFITFORK

3. Protein Peanut Butter Fudge

94 calories | 5g protein | 5g carbs | 6g fat per piece

Peanut butter and chocolate are a pretty unbeatable combination, and this no-bake protein fudge delivers both in a convenient little bite. It’s rich, peanut-buttery, and chocolatey, with protein powder mixed right into the fudge base. No oven, no fancy equipment, and no complicated candy-making skills required.

Make a batch, let it chill until firm, then cut it into pieces for an easy sweet treat whenever a craving hits. It’s also handy to keep in the fridge for those moments when you want just a little something sweet.

Get the full recipe: High-Protein Peanut Butter Fudge

4. Like-Reese’s Peanut Butter Chocolate Cottage Cheese Cup

This low carb Peanut Butter Chocolate Cottage Cheese Cup has a Reese's flavor, it's delicious -- plus simple to make, loaded with protein (31g) and has no added sugar. The perfect snack or dessert for satisfying cravings while staying on track.
275 calories | 31g protein | 15g cabs | 3g fat

If a Reese’s peanut butter cup and a creamy cheesecake had a dessert baby, this might be it. Cottage cheese blends into a smooth, creamy peanut butter filling, while a chocolate topping adds that candy-bar-inspired finish. It’s a fun way to turn a few everyday ingredients into a dessert that feels much more indulgent than the prep suggests.

Blend the cottage cheese with peanut butter powder and your preferred sweetener, spoon it into a cup, then top with melted chocolate. A short chill helps the chocolate set into a shell. You’ll need a few extra minutes for chilling, but the hands-on prep is quick.

I used PBfit reduced-sugar peanut butter powder for the peanut butter flavor.

Get the full recipe: Peanut Butter Chocolate Cottage Cheese Dessert

5. Protein-Packed Chocolate-Covered Greek Yogurt Rice Cakes

Protein-packed chocolate-covered Greek yogurt rice cakes are crunchy, creamy, sweet and easy to make. A simple high-protein dessert or post-workout treat!
244 calories | 20g protein | 24g carbs | 9g fat

A plain rice cake doesn’t exactly scream dessert, but give it a creamy protein-yogurt layer and a chocolate coating, and suddenly we’re talking! These chocolate-covered Greek yogurt rice cakes deliver a satisfying combination of crunchy, creamy, fruity, and chocolatey. Crushed freeze-dried strawberries add a fun pop of color and flavor.

Mix protein powder into plain Greek yogurt, spread it over a rice cake, and top with melted chocolate. Sprinkle with crushed freeze-dried strawberries, then pop it into the freezer for about 10 minutes to set. That’s it!

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Protein-Packed Chocolate-Covered Greek Yougurt Rice Cakes

Which Protein Dessert Will You Try First?

From chocolate pudding with 38 grams of protein to peanut butter fudge for just 94 calories per piece, these five recipes prove that a sweet tooth and a protein goal can happily coexist.

I don’t believe you need to give up dessert to take care of your body. For me, it’s about finding delicious ways to get the nutrition I need while enjoying the foods I love. And at almost 60, keeping muscle and strength on my side is a priority. But so is enjoying chocolate. Fortunately, I don’t have to pick one.

Easy Brisket Deviled Eggs: Snack for Game Day, Holidays and Post Workout

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Deviled Eggs bring a little Texas BBQ flavor to a familiar favorite, making them a crowd-pleasing appetizer for just about any occasion. This batch was created by me, and inspired by my friends at BeefLovingTexans.com

They’re right at home on your Thanksgiving appetizer table, alongside your favorite game day snacks, at Easter celebrations, or at a backyard summer cookout. And because they’re surprisingly easy to make, you don’t have to save them for a special occasion! And, the best part? You don’t even have to smoke a brisket yourself. Leftover brisket works beautifully, but store-bought cooked brisket or a few slices from your favorite BBQ joint make this recipe easy to pull together anytime the craving strikes.

Why You’ll Love These Brisket Deviled Eggs

  • A crowd favorite with a Texas twist. Deviled eggs are a familiar party staple, but smoky brisket and a little jalapeño bring a delicious BBQ-inspired upgrade.
  • Perfect for practically any gathering. Serve them for Thanksgiving, Christmas, Easter, game day, potlucks, summer cookouts, or casual backyard get-togethers.
  • Easy to make. The filling comes together with simple ingredients, and a cookie scoop makes filling the egg whites quick and tidy.
  • A delicious way to use leftover brisket. Have a little brisket left from a weekend cookout? This is a tasty way to give it a second life.
  • Protein-packed party food. Each serving of two deviled egg halves provides 10 grams of protein, making these little bites more substantial than your average appetizer.

Prep & Storage Tips for Brisket Deviled Eggs

For easier egg peeling: Once the eggs are cooked, transfer them immediately to an ice bath to stop the cooking process. Then allow them cool completely. This helps prevent overcooking, which can cause that unappealing green-gray ring around the yolk, and cooling makes the eggs more comfortable to handle. If egg is being stubborn to peel, crack shell and stick under water while peeling . . or try using older eggs (which often peel more nicely than super fresh eggs).

Choose the Mayo You Love: Mayonnaise gives deviled egg filling its classic creamy texture. Regular mayonnaise delivers a rich, traditional flavor, while avocado-oil mayonnaise is another option if that’s what you keep in your fridge. We all have our favorite brand, and some of us prefer “light.” Also, using plain Greek yogurt is another option.

Use a Cookie Scoop for Neat Filling: Want your deviled eggs to look party-ready without a lot of fuss? A small cookie scoop is a handy way to portion the filling evenly into the egg whites without the clean-up and skills needed to use a pastry piping bag.

Don’t Be Shy With the Toppings: Top as your heart desires. My favorite deviled egg toppings are pickled red onions, diced avocado, fresh jalapeño slices, chopped cilantro or chives, and smoked paprika. A little drizzle of BBQ sauce could be a nice touch as well!

Storage Tip: Keep the finished eggs refrigerated at 40°F or below until serving. Don’t leave them at room temperature for more than two hours, or one hour when temperatures are above 90°F. For outdoor cookouts, serve them over ice or bring out smaller platters and replenish as needed.

Leftovers: Put leftover deviled eggs in a covered storage container or covered egg platter and keep refrigerated at 40°F or below for up to 5 days.

Brisket Deviled Eggs Nutrition

These aren’t just a pretty addition to your appetizer spread. They also provide a little protein in every bite. That’s why I like to add them to a lunch or post workout snack. Nutrition per serving (2 deviled egg halves):

  • Calories: 142
  • Total fat: 10.5 grams
  • Carbohydrates: 2 grams
  • Protein: 10 grams
Make Brisket Deviled Eggs with smoky brisket, jalapeños and pickled red onions! An easy Texas-style appetizer for holidays, game day and cookouts.
Print
Brisket Deviled Eggs
Course: Appetizer, snacks
Cuisine: American
Keyword: appetizer, brisket, easter, egg, fingerfood, game day, thanksgiving
Servings: 6 people (2 each)
Ingredients
  • 1/2 cup cooked Leftover Smoked Beef Brisket, chopped, divided
  • 6 eggs
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon water
  • 1/8 teaspoon garlic salt
  • 1 jalapeno pepper seeded and chopped
  • 1/2 teaspoon smoked paprika
  • ¼ cup picked red onion slices
  • optional: diced avocado, microgreens, etc.
Instructions
  1. Add 6 eggs to pot and bring to a boil, uncovered. Let boil for 1 minute;
  2. then turn off heat, add lid to pot, and let stand for 12 minutes.
  3. After 12 minutes, use a slotted spoon to immediately put the eggs into a
  4. bowl filled with water and ice. Let sit for 15 minutes.
  5. Peel eggs and slice in half crosswise.
  6. Add yolks to bowl along with mayo, mustard, water, garlic salt. Use fork or spatula to combine until mostly lump free. Doesn’t have to be perfect.
  7. Next, stir in brisket (all but 2 tablespoons) and diced jalapeno.
  8. Spoon yolk mixture back into egg white halves.
  9. Top each deviled egg with a little bit of the reserved brisket, a bit of
  10. picked red onion, and sprinkled with paprika.
  11. Set in fridge to keep cool until serving. Do not keep out longer than 2 hours, unless chilled on ice. Store leftovers in air-tight container, in
  12. fridge, for up to 5 days.
Recipe Notes

Nutrition Facts (per 2 halves)

  • Calories: 142
  • Total fat: 10.5 grams
  • Carbohydrates: 2 grams
  • Protein: 10 grams

Pumpkin Spice Peanut Butter: High-Protein, Low-Fat Spread for Fall Snacking

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If you love pumpkin spice season but don’t necessarily want every pumpkin recipe to involve loads of sugar and fat, this one is for you. This easy Pumpkin Spice Peanut Butter combines creamy pumpkin, Greek yogurt, vanilla protein powder, peanut butter powder and cozy pumpkin pie spice for a thick, spreadable treat that tastes like fall.

Why You’ll Love This Pumpkin Spice Peanut Butter

Each 2-tablespoon serving is just 75 calories, which is about 60% fewer calories than a 188-calorie serving of traditional peanut butter. It’s also a simple way to add protein to your favorite fall snacks with no added sugar, thanks to a combination of plain Greek yogurt and protein powder.

I love recipes that require almost no effort, and this one checks that box. No cooking, no blender and no complicated ingredients—just stir everything together and you have a pumpkin-spiced spread ready for the fridge. Use it on toast, rice cakes, waffles, pancakes or apple slices, swirl it into oatmeal or yogurt, or grab a spoon and call it a snack. (I won’t tell.)

Ingredients in this Low-Fat Homemade Peanut Butter

Non-Fat Greek Yogurt: Greek yogurt gives this pumpkin spice peanut butter a creamy, thick texture while adding protein. Non-fat yogurt keeps the spread lighter without sacrificing that creamy consistency.  If you want a more indulgent option, feel free to use 2% or full fat Greek yogurt.

Pumpkin Puree: Pumpkin brings the seasonal flavor and natural creaminess. Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. I’m using canned pumpkin for convenience, but if you are DIY kind of person, feel free to use your own homemade pumpkin mash.

Vanilla Protein Powder: Vanilla protein powder adds sweetness, flavor and an extra protein boost. I used Previnex Nourify vanilla protein powder (a plant-based option with extra micronutrients), but you can use your favorite vanilla protein powder. Also a cake batter flavor would work great too.

Save 15% at Previnex with code THEFITFORK

Peanut Butter Powder: Peanut butter powder (like PB Fit) delivers that classic peanut butter flavor while keeping the spread substantially lower fat and lower cal than traditional peanut butter. It also mixes easily into the yogurt and pumpkin base.

Pumpkin Pie Spice: A little pumpkin pie spice brings the whole thing together with classic fall flavors of cinnamon, ginger, nutmeg and other warming spices. I used a pre-packaged pumpkin pie spice blend for convenience, but feel free to whip up your own with cinnamon, nutmeg, ginger, and a pinch of cloves.

How to Enjoy & Store Leftovers:

This pumpkin spice spread is ridiculously versatile. Store the finished spread in an airtight container in the refrigerator for up to one week. Here are some serving ideas:

  • With apple slices for dipping
  • Spread on whole-grain toast
  • Swirled into oatmeal
  • Dolloped onto Greek yogurt
  • Spread over pancakes or waffles
  • On rice cakes
  • As a topping for overnight oats
  • Straight off the spoon—because we’re adults and make our own rules
Homemade high-protein pumpkin spice peanut butter ready to spread or dip
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Pumpkin Spice Peanut Butter (Low-fat, High-protein)
Prep Time
5 mins
Total Time
5 mins
 
This easy Pumpkin Spice Peanut Butter is creamy, high-protein and low-fat with only 75 calories per serving. A simple, delicious fall snack!
Servings: 6 2-Tbsp. servings
Calories: 375 kcal
Ingredients
  • ½ cup non-fat Greek Yogurt
  • ½ cup pumpkin puree
  • ½ cup vanilla protein powder I used @Previnex Nourify
  • ½ cup peanut butter powder
  • 1 tsp pumpkin pie spice
Instructions
  1. Add all ingredients to a bowl and stir until a thick spread is formed. Store in an air-tight container in fridge for up to 1 week.
Recipe Notes

Mexican-Style Pot Roast: Easy Protein Meal Prep

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If you love a fork-tender pot roast with big flavor but don’t love a recipe that requires a sink full of dirty dishes and an hour of chopping, this Mexican-Style Pot Roast needs to go on your list.

It’s hearty, delicious, protein-packed (30g per serving) and incredibly easy to make, thanks to a few smart shortcuts: canned corn, black beans and tomatoes, plus prepared pico de gallo and picante sauce. No chopping or tedious prep work required. Dust the beef with a seasoned flour, and brown in a Dutch Oven. Then it’s a dump-and-forget-about-it recipe – just cover and let it slowly braise until the chuck roast is tender enough to pull apart with a fork. That’s pretty much it.

And once you have that flavorful shredded beef, you’ve got the foundation for tacos, salads, bowls, loaded sweet potatoes and plenty more. It’s also an excellent meal-prep recipe, giving you a protein-packed option that can be reinvented throughout the week. Also, you can freeze it in meal-sized portions for up to six months.

Why This Pot Roast Works

Pantry friendly: Canned corn, black beans and tomatoes are easy to keep on hand, while prepared salsa and pico add plenty of flavor without a lot of prep.

Minimal prep: No need to chop a mountain of vegetables or stand over a pan stirring.

Fork tender: Chuck roast is ideal for low-and-slow cooking. Given enough time, the connective tissue breaks down and the beef becomes tender and shreddable.

Versatile: Make tacos one night, a taco salad the next and a loaded sweet potato after that. One pot can become several completely different meals.

High protein: Beef provides high-quality protein along with nutrients such as iron, zinc and vitamin B12, making it a satisfying choice for an active lifestyle and supporting muscle maintenance and repair.

Choosing a Chuck Roast

I recommend a 2½- to 3-pound chuck roast for this recipe. It’s a good size for fitting comfortably in your pot while keeping the ratio of beef to the other ingredients just right. That said, a slightly larger roast will work, too. Just make sure your pot is large enough and allow additional cooking time if needed. The real test is tenderness: when you can easily pull the beef apart with a fork, it’s done.

Can You Make It in a Slow Cooker?

Absolutely, but with an asterick!*  Instead of braising the roast in the oven, add the ingredients to your slow cooker and cook on LOW for about 7–8 hours, or until the beef is tender enough to pull apart easily with a fork. Cooking time is a guideline rather than a hard deadline. If the beef isn’t shredding easily, give it more time. *You will not be able to brown the roast in a slow cooker per the recipe, but you have two choices: 1) skip the step, it will still cook and shred up fine without browning (just a little flavor will be lost). Or, 2) brown in a skillet before adding to the slow cooker (the only con is that it dirties another dish).

Easy Ingredient Swaps

This recipe is flexible, but there are a couple of things to keep in mind.

  • Fresh corn: Substitute fresh-shucked corn or frozen kernels for canned if you prefer.
  • Fresh tomatoes: Fresh chopped tomatoes and peppers can replace the canned.
  • Beans: Stick with canned beans or beans you’ve already cooked. Don’t use dry beans — there isn’t enough cooking liquid in this recipe to cook them properly.
  • Beer: Use whatever beer you prefer. If you don’t want to use beer, substitute an equal amount of beef or vegetable broth.
  • Flour: This pot roast browns in the first step with a bit of seasoned all-purpose flour. However if gluten-free swaps are needed, try rice flour or potato starch instead.

So Many Ways to Serve It

The original recipe calls for serving the shredded beef in flour tortillas with Mexican cheese, but don’t stop there. Basically, if it can hold shredded Mexican-style beef, you’re in business.

  • Tacos with avocado, cilantro, lime, cheese and extra salsa
  • Taco salad over greens with corn, beans, tomatoes and avocado
  • Loaded sweet potatoes topped with beef, salsa and avocado
  • Burrito bowls with rice, lettuce, beans, corn and your favorite toppings
  • Quesadillas with melted cheese and shredded beef
  • Nachos layered with beef, beans, corn and cheese
  • Stuffed peppers with the beef mixture and a little melted cheese

Why I Love It for Meal Prep

This is exactly the kind of meal prep I can get behind. Instead of making five identical meals and eating the same thing every day, make one big batch of really good beef and change how you serve it (see above).

Tacos on Monday. Salad on Tuesday. A loaded sweet potato on Wednesday. Burrito bowls later in the week. The beef is already cooked, seasoned and ready to go, so getting a satisfying, protein-rich meal on the table becomes much easier. And because chuck roast reheats beautifully, this is one of those recipes that may actually make you look forward to leftovers.

Tips for the Best Mexican-Style Pot Roast

  • Brown the roast first. That quick sear adds another layer of flavor.
  • Keep the shortcuts. Using prepared pico and salsa isn’t cheating — it’s what makes this recipe so easy.
  • Don’t cook dry beans in the pot. Use canned or previously cooked beans.
  • Don’t rush it. Low and slow is what transforms chuck roast from tough to fork tender.
  • Let the beef rest before shredding. A short rest makes it easier to pull apart and gives the juices a chance to settle.
  • Shred Test: Most importantly, don’t pull the roast out just because the timer says it’s done. If the fork doesn’t slide in easily and the meat won’t pull apart, it needs more time.
This easy Mexican-Style Pot Roast turns a chuck roast and a handful of pantry-friendly ingredients into tender, flavorful shredded beef you can use ALL week. Tacos tonight, taco salad tomorrow, loaded sweet potato the next day. Now that's my kind of meal prep!
This easy Mexican-Style Pot Roast turns a chuck roast and a handful of pantry-friendly ingredients into tender, flavorful shredded beef you can use ALL week. Tacos tonight, taco salad tomorrow, loaded sweet potato the next day. Now that's my kind of meal prep!
Print
Mexican-Style Pot Roast
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
 
This easy Mexican-style pot roast is fork-tender, flavorful and protein-packed, with pantry-friendly ingredients and prepared salsa for minimal prep. (Adapted from BeefLovingTexans.com)
Course: dinner, entree
Cuisine: Mexican
Keyword: beef, one pot, pot roast
Calories: 400 kcal
Ingredients
  • 2 ½-3 lbs. Chuck Roast
  • 2 Tbsp. avocado oil or grapeseed or vegetable
  • 3 Tbsp. all-purpose flour or rice flour or potato starch if gluten-free
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 cup Mexican beer recipe tested with Tecate but use what you prefer or swap with broth
  • 1 can 10 oz. diced tomatoes and green chilies
  • 1 can 15 oz. corn, drained
  • 1 can 15 oz. black beans, drained and rinsed
  • 1 cup prepared pico de gallo
  • 1 cup prepared picante sauce
  • Taco optionals: tortillas shredded cheese, cilantro, avocado, sour cream, etc.
Instructions
  1. Preheat oven to 325°F. Heat oil in 3.5 to 5.5 quart Dutch oven over MEDIUM-HIGH heat, until hot.
  2. Combine flour, salt, pepper and cumin in small bowl and mix. Sprinkle/ pat onto roast and turn to coat evenly. Place roast in hot pan. Brown on both sides for 2-3 minutes each.
  3. Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 -3 ½ hours, or
  4. Remove from oven, allow to cool 10-15 minutes. Pull roast from pot and shred beef with fork, removing any remaining fat.
  5. Stir back in all of the cooking veggies and some of the liquid into pot roast. Season with additional salt and pepper as needed.
  6. For tacos, serve with tortillas, shredded cheese, chopped cilantro, avocado, sour cream and/or whatever you prefer.
  7. Store leftovers in air-tight container in fridge for up to 5 days or in freezer for up to 6 months.
Recipe Notes

Nutrition information per serving: 400 Calories; 180 Calories from fat; 20.3 g Total Fat (7.1 g Saturated Fat; 8.1 g Monounsaturated Fat); 110 mg Cholesterol; 674.8 mg Sodium; 20.1 g Total Carbohydrate; 4.7 g Dietary Fiber; 30.1 g Protein; 3.4 mg Iron; 430 mg Potassium; .1 mg Thiamin; 0.2 mg Riboflavin; 7.8 mg Niacin (NE); 0.3 mg Vitamin B6; 2.0 mcg Vitamin B12; 6.5 mg Zinc; 26.7 mcg Selenium; 112.9 mg Choline.

Teriyaki Beef & Sweet Potato Meal Prep | 36g Protein

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Looking for an easy meal prep that is high in protein, balanced with carbohydrates, delicious, and ready in about 15 minutes? This Teriyaki Beef & Sweet Potato Meal Prep checks all the boxes.

Lean ground beef is browned with onion and garlic, tossed with teriyaki sauce, and paired with spiralized sweet potato for a meal that delivers 36 grams of protein per serving along with satisfying carbohydrates. It’s flavorful enough to keep meal prep interesting but simple enough to make on a busy weeknight or prep day. With three servings per batch, it’s an easy way to get a few grab-and-go meals ready for the week.

Why You’ll Love This Teriyaki Beef Meal Prep

Ready in about 15 minutes: No complicated meal-prep marathon required. Brown the beef, quickly steam the sweet potato noodles, divide everything into containers and you’re done.

High in protein: Each serving provides 36 grams of protein, thanks to lean ground beef. Protein is an important part of a balanced eating pattern, especially for active adults looking to support muscle health and recovery.

Balanced with carbohydrates: Sweet potatoes provide carbohydrate-rich fuel to complement the protein-rich beef. I love this combination for an active lifestyle because a satisfying meal doesn’t have to mean choosing between protein and carbs.

Big on flavor: Teriyaki sauce gives the beef a delicious sweet-and-savory glaze, making this meal prep anything but boring.

Gluten-free friendly: Choose a gluten-free teriyaki sauce and this meal can easily fit into a gluten-free eating pattern. Be sure to check labels, since some traditional soy-based sauces and prepared teriyaki sauces contain wheat.

Easy to customize: Add extra vegetables, turn up the heat with Sriracha or gochujang, or finish with your favorite toppings. There are plenty of ways to make this recipe your own.

Great for grab-and-go lunches: Portion the finished beef and sweet potato into three containers and refrigerate. When you’re ready to eat, simply reheat in the microwave. This is a lifesaver for me when I get home from the gym!

spiralized sweet potato

Tips for Making Teriyaki Beef & Sweet Potato Meal Prep

Use lean ground beef: For a leaner meal prep, I recommend using 93% lean ground beef or leaner. You’ll still get plenty of beefy flavor without adding unnecessary fat. Of course, you can use the ground beef you prefer, but remember that the fat percentage will affect the nutrition information. One hack I swear by when buying a less lean option (like 80/20) is to place it in a colander after browning and rinse with warm water.

Peel the sweet potato before spiralizing: Sweet potato skin can be tough, particularly when you’re making sweet potato noodles. A quality vegetable peeler makes quick work of removing the skin before spiralizing. And, a hand spiralizer can be a lot of work on this sturdy root vegetable — I invested in the spiralizing kit for my Kitchen Aid Stand Mixer and it was worth every dollar!

Once peeled, spiralize the sweet potato into long, noodle-like strands. A quick steam in the microwave softens them just enough to finish the meal without turning them mushy.

Take a shortcut with store-bought teriyaki sauce: Could you make homemade teriyaki sauce? Absolutely. And it does give you precise control over the ingredients. But, the practical side of me realizes that I’m only using a half cup and the store-bought options are hard to beat for convenience without noticeable flavor issues. You’ll also find sauces made for a variety of dietary preferences, so choose one that works for your needs. If you’re following a gluten-free or soy-free diet, look for a sauce specifically labeled as such. I like this one HERE.

Add more vegetables: Want to add even more vegetables? Easy! Sauté sliced mushrooms or julienned carrots with the onions before adding the beef. You could also toss in bell peppers, broccoli, snap peas or other vegetables you have hanging around in the refrigerator. That’s one of the reasons I love meal prep recipes like this—they’re flexible enough to clean out the produce drawer.

Make it spicy: For a little heat, add Sriracha or gochujang to the teriyaki beef. You can mix it directly into the skillet or drizzle it over your portion when serving.

Customize the toppings: Have fun with the finishing touches. A sprinkle of sesame seeds, sliced green onions, cilantro or microgreens adds color, texture and fresh flavor.

Macro Boss Meal Prep That Doesn’t Feel Like a Punishment

There’s something about sweet potato noodles and glossy teriyaki beef that makes this feel a little more exciting than the usual meal-prep rotation. You get savory, sweet, tender and satisfying all in one container, with a nice balance of protein and carbohydrates.

Each serving is approximately 406 calories, 36g protein, 11g fat and 40g carbohydrates, making it an easy fit for a balanced meal plan. And because the recipe makes three servings, you’ve got several meals ready to go with very little effort.

Easy Teriyaki Beef Meal Prep with lean ground beef and spiralized sweet potato. Ready in 15 minutes with 36g protein per serving!
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Teriyaki Beef with Sweet Potato Spirals
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Easy Teriyaki Beef Meal Prep with lean ground beef and spiralized sweet potato. Ready in 15 minutes with 36g protein per serving!
Course: dinner, lunch, meal prep
Cuisine: Asian, high protein, Paleo
Keyword: beef, meal prep, sweet potato, teriyaki
Servings: 3 servings
Calories: 406 kcal
Ingredients
  • 1 lb 93/7 Ground Beef
  • ½ cup chopped onion
  • 1 tbsp. minced garlic
  • ½ cup prepared Teriyaki Sauce
  • 1 + lb sweet potato peeled and spiralized
Instructions
  1. In large skillet, brown 1 lb lean ground beef with ½ cup chopped onion and 1 Tbsp minced garlic.
  2. Stir in ½ cup teriyaki sauce, heat a minute until warmed. Set aside.
  3. Meanwhile, peel and spiralize 1 lb+ sweet potato, add to a microwave-safe bowl with 1 Tbsp water and steam for about 2-4 minutes.

  4. Divide beef and sweet potato between 3 lidded containers and garnish however you like.

  5. Store, covered, in fridge for up to 4-5 days. To reheat, crack lid and cook on HIGH in microwave for 2 minutes. Stir and bring to desired temp further, if needed, in 15 second increments.

Recipe Notes