BBQ TOFU TACOS!! Ingredients: For the tofu: 1 16 oz block of extra firm tofu, drained and shredded 1 tbsp soy sauce 2 tsp sesame oil 1 tsp garlic powder 1 tsp paprika 1/2 tsp chili powder 1/4 cup diced yellow onion Olive oil cooking spray 1/3 cup sugar free BBQ sauce (@ghughessugarfree is my favorite) you can also use regular BBQ sauce. 1/4 cup water For the tacos Soft taco tortillas I used @missionfoodsus Mashed avocado with lime juice and sea salt Pineapple salsa (I bought mine) Instructions: 1. Preheat oven to 350F and line a baking sheet with parchment paper. 2. Drain tofu and pat dry (no need to press), use the large side of a cheese grater to grate it into shreds. Add to a bowl with soy sauce, oil, garlic powder, paprika, and chili powder. Add to baking sheet in an even layer and bake for around 25 minutes. 3. Place a pan over medium heat and spray with cooking spray. Add onion and cook until translucent. Reduce heat to low then add BBQ sauce and water, mix together. Add baked tofu and stir until well combined. 4. Assemble tacos by adding mashed avocado, tofu, and pineapple salsa. Store leftover tofu meat in the fridge for up to 4 days. ENJOY! #tofu #veganrecipe #taco #healthyrecipe #tofurecipes #healthydinner #highprotein

EDAMAME CRUNCH SALAD I’m a firm believer that finely chopped, scoopable salads are the best way to eat your veggies. Because if I can dip a chip or a cracker into it…. I want it. Ingredients 1 12 oz bag of frozen shelled edamame 1 orange bell pepper 1 yellow bell pepper 1 European cucumber 2 cups finely chopped purple cabbage 2 green onions, diced 2 mandarin oranges, diced 1/2 cup chopped peanuts Optional: brown rice crackers for dipping Dressing: 1/4 cup coconut aminos 2 tbsp maple syrup 2 tsp lime juice 1 tsp minced garlic 2 tsp miso 1 tsp sriracha Instructions: 1. Cook edamame according to package instructions then set aside to cool. 2. Finely chop all your veggies and add them to a large bowl along with edamame and peanuts. 3. Whisk together all dressing ingredients until well combined, pour over salad. Toss everything together and store leftovers in an a Tupperware in the fridge for up to 4 days. #healthyrecipes #mealprep #salad #mealprepideas #veganrecipes #healthylunch #saladrecipes

SOUTHWEST PROTEIN PASTA SALAD Protein pasta salad is a meal prep STAPLE for me during the week! So easy to throw together in under 20 minutes and loaded with protein and micronutrients! Ingredients: 1 box @barilla protein pasta 1 red bell pepper 1 orange bell pepper 1/2 a red onion 1 jalapeño 1/2 cup cherry tomatoes cut into quarters 1 can of black beans drained and rinsed 1 can of corn 2/3 cup reduced fat shredded cheddar cheese Dressing 1/3 cup cantina style salsa 2 tbsp light mayo 1 tsp lime juice 2 tbsp nonfat plain greek yogurt Instructions 1. Cook pasta according to package instructions and set aside to cool. 2. Finely chop all your veggies, I highly recommend a veggie chopper I’ll link mine on my stories! 3. Whisk together all dressing ingredients until smooth. Then to a large bowl add pasta, beans, corn, all the veggies, and cheese. Pour dressing on top and give everything a good toss. If meal prepping add dressing to a separate Tupperware and add right before eating. Enjoy! #pastasalad #pasta #protein #highprotein #mealprep #mealprepping #mealprepideas #healthylunchideas

Cucumber salmon roll ups Ingredients: 2 6 oz cans salmon (or fresh salmon cooked according to preference) 2-3 tbsp light mayo 2 tbsp low sodium soy sauce 1 tbsp chili garlic sauce 2 tsp rice vinegar 1 green onion, diced One large cucumber thinly sliced 1 avocado, sliced 1. Add salmon, mayo, soy sauce, chili sauce, and vinegar to a large bowl. Mash together until well combined. Then mix in green onion 2. Thinly slice the cucumber with a peeler. Pad all slices until completely dry. Add them in an even layer on a cutting board so they slightly overlap. Add salmon salad to the center in a thin layer (do not use all of it, you will have leftovers). Then add avocado slices on top. 3. Carefully roll together. Slice into even pieces and enjoy! #healthylunch #healthyrecipes #highprotein #easymeals #glutenfree #healthyeating

PROTEIN YOGURT CUPS Ingredients 2 cups nonfat plain Greek yogurt 2 scoops @flex_brands vanilla protein powder (code MARIANNA15) 4 tbsp powdered peanut butter mixed with 3 tbsp water 1/2 cup dark chocolate + 1 tsp coconut oil Instructions: 1. In a large bowl mix together yogurt and protein powder. In a separate bowl mix together powdered pb with water until smooth (add more water if too thick). 2. Add 9 muffin liners to a muffin tray. Evenly distribute yogurt amongst each liner, then add a layer of peanut butter mixture. Should be around 3/4 of the way full. Place in the freezer. 3. Melt chocolate and coconut oil in the microwave in 30 sec increments until smooth. Remove yogurt cups from freezer and pour chocolate on top. Freeze again until completely set. #healthysnack #snackidea #healthydessert #highprotein #healthyrecipe #glutenfree

Can’t stop making snack boxes for lunch, aka adult lunchables. Such an easy way to improve your nutrition and make healthy eating ENJOYABLE! #ad For containers: @bentgo modern lunch box is my all-time favorite. They’re perfect because they’re divided into 4 compartments for different foods. Of course, I had to get the matching snack cup. Which is perfect for separating dips/liquids from foods so they don’t get soggy. I also use their stainless steel travel utensil set whenever I’m on the go! Code: MARIANNA20 gets you 20% off @bentgo products (Code is valid from 2/13-2/27) https://bit.ly/3SKzZqe Snack box essentials: - Whole grains: crackers, breads, tortillas, pita - Healthy fats: cheeses, hummus, nuts/nut butters - Protein: Greek yogurt, chicken, deli meat, cottage cheese - Fruits/veggies: strawberries, apples, cucumbers, carrots, bell peppers #snackbox #healthysnack #healthylunch #snackideas

Mason jar ramen noodle soup>>> Okay I’m so obsessed with these I had to do it again. OG recipe from @nutritionbykylie ! Ingredients to make 3 jars 3 tbsp chili garlic sauce 3 tbsp soy sauce 6 tsp vegetable bouillon (2 tsp per jar) 3 tsp sesame oil 1 1/2 cups shredded carrots 1 cup shredded cabbage 1.5 cups sliced mushrooms 1 rotisserie chicken, skin removed and meat diced into small pieces 3 servings instant ramen noodles 3 tbsp green onions Instructions: 1. To the bottom of each jar evenly add chili sauce, soy sauce, vegetable bouillon and sesame oil. Mix together. 2. Then add, carrots, cabbage, mushrooms, chicken, noodles, and green onion. When ready to eat add boiling water, cover and let noodles sit for 5 min until cooked. Mix everything together and enjoy! For meal prep: add boiling water when ready to eat! #ramennoodles #mealprep #mealprepping #mealprepideas #healthylunch #easyrecipes #ramen

BBQ CHICKEN PROTEIN PIZZA! Decided to drop a bomb on you guys and talk in my video….. don’t get used to it For the crust: 100g flour 1 1/2 tsp baking powder 90g nonfat Greek yogurt Optional: 1 tsp Italian seasoning, pinch of salt, dash of nutritional yeast For topping: BBQ sauce (I use a maple brown sugar free kind) Air fryer bbq chicken tenders (recipe on my page) or just any leftover chicken Low fat mozzarella Thinly sliced red onion Spinach Instructions: 1. Preheat oven to 450F and line a baking sheet with parchment paper 2. To a large bowl add all dough ingredients and fold together until you form a sticky dough. 3. Flour a flat surface and knead the dough until no longer sticky then roll out into a thin circle (1/2 inch thick). Roll the ends up to form a crust. Puncture with a fork a few times then place on baking sheet and and cook for 10 minutes. 4. When done add bbq sauce, cheese, onion, spinach and chicken. Broil on high for 3-4 more minutes ENJOY #protein #healthyrecipes #highprotein #pizza #bbqchicken #healthydinner #easymeals

PROTEIN PASTA SALAD WITH A MAPLE TAHINI DRESSING >>> Ingredients: For the salad: 1 box of protein pasta @barilla is my favorite 1 cucumber, diced 1 bell pepper, diced 3 stalks of celery, diced 1/2 a red onion 1 can of kidney beans, drained and rinsed 2/3 cup reduced fat feta cheese 1 cup arugula Salt and pepper to taste 2 tsp dried oregano 1 tsp onion powder For the dressing 2 tbsp Dijon mustard 3 tbsp tahini 3 tbsp balsamic vinegar 2 tbsp maple syrup 2 tsp lemon juice 1 tsp salt Water to thin Instructions: 1. Cook pasta according to package instructions. Drain and rinse and set aside to cool. 2. While pasta cooks, prep all your veggies. 3. To a large bowl add pasta, veggies, kidney beans, feta, arugula, oregano, garlic powder, and salt and pepper. Toss to combine. 4. Whisk together all salad dressing ingredients and add water 1 tbsp at a time to thin until you reach your desired consistency. 5. Pour dressing over pasta salad and toss until everything is well combined. Store leftovers in the fridge for up to 4 days! #pasta #pastasalad #healthylunch #protein #pastarecipe #salad #healthyrecipes #easymeals #mealprep #mealprepping

Everything I ate today - high protein edition! Every day looks a little different but I always have my staples like @nocow protein bars which are packed with 20g of protein and only 1g of sugar making hitting my protein goal a lot easier. Their dipped protein bars are my personal favorite. I don’t think I can go a day without one. 11/10 recommend! #nocowpartner #whatieatinaday #highprotein #highproteinmeals

HEALTHIER CHICK-FIL-A CHICKEN SANDWICH x SAUCY GIVEAWAY! I’m all about the sauces when it comes to making healthier food taste good! I always use @bigtreefarmsbali coconut aminos in my sauces and marinades for the perfect balance of salty and sweet, such a staple for savory recipes. Which makes me EXTRA excited about this giveaway! I’m a part of the Big Tree Farms Coco Amino Cooking Club and to celebrate, one winner will get a $100 Visa gift card, a variety of Big Tree Farms Organic Coconut Aminos and Sauces, and an Indonesian-made prize pack. To enter: • Follow @bigtreefarmsbali and @mariannas_pantry • Like this post • Tag 3 friends • For an extra entry: repost to your story For the chicken: 1.5 lb chicken breast (2 large) 3 tbsp @bigtreefarmsbali coconut aminos 1/2 cup pickle juice 1/2 cup unsweetened almond milk 1/2 cup egg whites 2 cups corn flakes 1 tsp each; garlic powder, onion powder, paprika For serving: brioche bun, pickles, lettuce For the Chick-Fil-A sauce 1/4 cup light mayo 1 tbsp @bigtreefarmsbali coconut aminos 2 tbsp mustard 1 tbsp sugar free BBQ sauce 1 tbsp honey 1 tsp onion powder Instructions: 1. Tenderize chicken breast, slice in half to form 4 pieces. To a large bowl add coconut aminos, pickle juice, and milk, mix. Then add chicken, cover and refrigerate for 30 min. 2. Add corn flakes to a blender and pulse on high until they form a bread crumb like texture. Add to a bowl with onion powder, garlic powder, and paprika. Add egg whites to a separate bowl. 3.Dip chicken in egg whites, then coat in bread crumb mixture. Spray both sides with cooking spray and add to air fryer. Air fry at 375F for 15-20 min, flipping halfway through. 4. While chicken cooks whisk together all sauce ingredients until smooth. 5. Assemble sandwiches by adding sauce to both sides of bun then add pickles, lettuce, and chicken. ENJOY! Giveaway ends 2/13/24. Winners will be notified via DM by @mariannas_pantry ONLY. Please block/report any spam accounts. Must be 18+ and live in the continental US to enter. Contest is in no way affiliated with Instagram. #BigTreeFarmsCookingClub #bigtreefarms #cocoaminos

Mediterranean bean salad. I’m addicted to these and I’m not sorry. Ingredients: 1 can kidney beans 1 can garbanzo beans 1 can cannellini beans 1 red bell pepper 1 orange bell pepper 1 yellow bell pepper 1 cucumber 1/2 a red onion 1 cup Kalamata olives, diced 1 cup reduced fat feta cheese 2 tbsp olive oil 1/4 cup red wine vinegar Salt and pepper 1 tsp garlic powder 1 tsp dried oregano @sietefoods chips for dipping of course Instructions: 1. Drain and rinse the beans and set aside. Finely dice bell peppers, cucumber, and onion, I highly recommend a veggie chopper for this, it saves so much time! 2. To a large bowl add the beans, veggies, olives, and feta. Add olive oil and vinegar. Then add salt and pepper to taste, garlic powder, and oregano. Toss everything together until well combined adding more salt if needed. Store in an airtight container in the fridge for up to 4 days. #healthyrecipes #saladrecipes #glutenfree #healthyfood #healthylunch #easymeals #cowboycaviar