1st phorm

1st phorm is a high-quality recipes brand for weight loss like healthy recipes, dinner, dessert, and lunch ideas

LUNCH

See More;

Healthy dinner

See More;

Zucchini Crust Pizza

by Leave a Comment

Let me tell you something: the blogging community is by far the greatest. Over the past year I’ve met some pretty fantastic bloggers, one of them being Nikki Dinki of Nikki Dinki Cooking. In June, Nikki launched her first cookbook: Meat On The Side. I’ve be a complete fan girl of hers since before she was on Food Network Star Season 9. And now she’s doing Junk Food Flip with Bobby Deen. All the feels for this girl and what she’s accomplished.

Meat On The Side is, by far, one of my most loved cookbooks. Such a unique concept: a cookbook dedicated to vegetable focused recipes. While Nikki was testing out recipes, she sent me a few recipes to try and ohmygod. In June, Nikki send me a copy and I’ve been hooked! I’ve tested out quite a few of the recipes, but her sweet potato and butternut squash soup is to die for (on page 184!), Willa’s lemonade cheesecakes* are mouthwatering (page 256!) and a new favorite, zucchini crust pizza (page 141!)

Meat On The Side is, by far, one of my most loved cookbooks. Such a unique concept: a cookbook dedicated to vegetable focused recipes. Find the recipe on runlifteatrepeat.com!

Sit back, relax and grab your zucchini my friends.

Always a fan of pizza (who isn’t?), I love the idea of using zucchini for the crust. All the pizza without all the guilt. Nikki’s recipe for the crust is pretty straight forward: zucchini, grated cheese, AP flour, and 1 egg. And while you don’t need to add seasoning to the crust since the flavor comes from the sauce, I’m a lover of seasoning so I added in some: basil, parsley, garlic powder and onion powder. Either way, the crust is the bomb.

And the crust is so easy to make, really, it is. I typically shred the zucchini the day before and toss it in a ziplock bag, that way it’s ready when I need it.

Make the crust: shredded zucchini into the microwave, remove excess water, stir ingredients together and bake! That’s it! Add your toppings and bake until the cheese is all melty and gooey. Ah, perfection.

Meat On The Side is, by far, one of my most loved cookbooks. Such a unique concept: a cookbook dedicated to vegetable focused recipes. Find the recipe on runlifteatrepeat.com!

This is such a simple dinner! Nothing overly complicated or over-the-top craziness, and so good to eat pizza without feeling so guilty…. 4 pieces in or a whole pizza. Or is that just me? Ha! 

Nikki’s cookbook, Meat On The Side can be found on Amazon, at Barnes and Noble, Powell’s Books, and iBooks. And check Nikki out on Facebook (she does quite a bit of FB live events!), Instagram and adventures on Snapchat (nikkidinki)!

HAPPY COOKING! See details below for the giveaway!↓

*These cheesecakes are just WOW. If you don’t know, Nikki lost her 1st daughter, Willa, the day she was born and made a tribute to her on her blog and cookbook.♥

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Crust Pizza

Zucchini Crust Pizza

  • Author: Sandra
Print Recipe
Save Recipe

Ingredients

Scale

CRUST

3 medium zucchini (about 2 pounds)

3/4 cup grated Pecorino Romano cheese (parms works too!)

1/2 cup all-purpose or whole wheat flour

1 large egg

1/2 teaspoon dried parsley

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

TOPPINGS

1 cup tomato sauce (page 222 for Nikki’s!)

8 ounces fresh mozzarella

12 cherry or grape tomatoes, halved

1/4 cup finely chopped fresh basil

Instructions

  1. Preheat the oven to 400°F. After this,Line a baking sheet with a silicone baking mat or parchment paper.
  2. Using a food processor or hand grater, grate the zucchini. There should be about 6 cups. Put the shredded zucchini in a large microwave safe bowl and microwave on high for about 7 minutes, stirring half way through. The zucchini should be tender. Set the zucchini aside to allow to cool.
  3. In a medium bowl, combine the grated cheese, dried parsley, onion powder, garlic powder, dried oregano, black pepper, flour and egg. Stir together. Once the zucchini is cooled, use a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. *This is extremely important, less water = better crust!* Add the zucchini to the cheese/egg mixture and stir together. Make 5 balls of dough and place each on the prepared baking sheet, about 5 inches apart. Using your hands, press down and flatten each ball to 1/4 inch thickness. Place in the oven and bake until crusts are golden brown, about 20 minutes.After this, Remove from the oven, leaving the oven on.
  4. Spread a spoonful of tomato sauce over each and top with a sprinkle of cheese, and tomatoes (or toppings of your liking!) Bake until cheese is melted and slightly browned, about 5-10 minutes. After this,Remove from oven and top with fresh basil.

Notes

  1. Any kind of toppings can be added to these pizzas. Make it your own!
  2. *Nikki’s zucchini crust excludes the seasonings above under “crust”, and it’s just as delicious, but I’m a seasoning girl 😉
  3. Excerpted from Meat On The Side: Delicious Vegetable Focused Recipes for Every Day by Nikki Dinki.
  • Category: Healthy dinner

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Skillet Chicken Veggies Sweet Potatoes with Creamy Light Garlic Sauce

by Leave a Comment

Crispy chicken paired with your favorite vegetables in a creamy light garlic sauce. Perfect for an easy weeknight meal!

New day, new recipe coming at ya!

Ok so first, how is your week going? Have you entered in my giveaway yet? I feel like mid-week is once I’m really in the groove of things. But at this point, some of us are tired, ready for the weekend and in a dinner rut. Like me.

Between starting a new job on Monday, final walk thru of our new home, closing in 2.5 weeks and this blog, I’ve been all over the place. But in a good way! When I’m busy I end up eating the same stuff, for weeks (protein pancakes, zucchini pizza, salads.) Ya know, things that will keep me full for hours. So boring but it gets the job done.

Crispy chicken paired with your favorite vegetables in a creamy light garlic sauce. Perfect for an easy weeknight meal! Find the recipe on runlifteatrepeat.com!

Enter a new skillet meal

Weeknights can be rough for anyone, after a long day at work or to/from sports for the kids, the last thing that most want to do is spend hours in the kitchen for dinner. Skillet dinners are a life savor.

What this meal is.

√ Quick & simple.

√ Maximum flavor.

√ Feel good.

√ Protein packed & satisfying.

Sear chicken, make the sauce (chicken broth, 2% milk, thyme and a whole lotta garlic. Like 5 cloves.), add veggies/potatoes, bake. For real, so easy.

Crispy chicken paired with your favorite vegetables in a creamy light garlic sauce. Perfect for an easy weeknight meal! Find the recipe on runlifteatrepeat.com!

But the garliccccccc, that’s really my favorite part.

About 40 minutes start to finish. Minimal work. So get cookin’ and add this rave-worthy meal to your dinner rotation.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Skillet Chicken, Veggies and Sweet Potatoes with Creamy Light Garlic Sauce.

Skillet Chicken, Veggies and Sweet Potatoes with Creamy Light Garlic Sauce.

  • Author: Sandra
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
Print Recipe
Save Recipe

Ingredients

Scale

3 1/2 cups vegetables & potatoes (sweet potatoes, broccoli and cauliflower, etc.)

2 tablespoons olive oil, divided

salt & freshly ground black pepper

3 boneless skinless chicken breasts

3 garlic cloves, minced*

2 garlic cloves, smashed*

3 teaspoons fresh thyme, finely chopped, divided

1/3 cup low-sodium chicken broth

3 tablespoons milk (any milk fat above 2%), room temperature (very important)

1/2 teaspoon cornstarch

Instructions

  1. Preheat the oven to 425°F. After this,Line a baking sheet with a silicone baking mat or parchment paper. Spread the vegetables & potatoes on top and drizzle with 1 Tablespoon of olive oil. Sprinkle with a little salt and pepper. Bake for 10 minutes. Remove from the oven and set aside. Keep the oven on. (To cut down on time, start on the next step as the veggies & potatoes bake.)
  2. Make sure the chicken breasts are even in thickness, if not, pound them down. Sprinkle the chicken with a little salt, pepper and 1.5 teaspoons of thyme. In a large (11-12 inch) ovenproof skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes, turning once. You want the chicken nice and browned (it won’t be cooked through that, thats ok!) Remove from the chicken from the pan and set on a plate.
  3. Add the broth, garlic, and remaining thyme to the pan. Cook and stir to scrape up the bowned bits from the chicken (flavorrrrrr!) Bring to a boil, and reduce heat to simmer for 2-3 minutes. After this,Whisk together the milk and cornstarch, then whisk in.
  4. Now Add the chicken, cooked vegetables & potatoes to the sauce and place the skillet in the oven. Bake until the chicken is completely cooked through, 7-10 minutes. Chicken is done when it reaches 165°F. I typically pull it out at 160°F and let it rest to get the remaining degrees.
  5. Serve chicken, vegetables, and potatoes together with some sauce. Now Leftovers keep well in the refrigerator for a few days. Reheat before eating.

Notes

  1. Typically one garlic clove equals 1/2 teaspoon minced from a jar. Keep in mind: if using pre-minced garlic, it’s milder than fresh. You may need to add extra. If you loooooooove garlic, like me, toss in 2 whole smashed garlic cloves.
  2. Any milk fat above 2% works fine. The milk must be room temperature so it doesn’t curdle. Simply measure out the milk when you begin and it will be perfect when you make the sauce.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Healthy dinner

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Easy Banana Protein Mug Cake

by Leave a Comment

An easy, quick fill-you-up snack packed with protein!

banana-mug-cake3

I feel like I’m at the grocery store all the time. To be honest though; most of the time it’s just to get more zucchini, sweet potatoes and bananas. I’m bananas for all three.

Btw, completely off topic: have you ever tried Chick fil A’s spicy southwest chicken salad? I’m obsessed. With all the possible toppings it’s 420 calories (plus dressing.) I’m not a huge fan of all the extras, so mine comes out to just around 300 calories + 80 calories for the dressing. And I always toss in roasted sweet potatoes. Not too shabby for getting 34g of protein.

If you know me, once I get hooked on something, it’s all I want. For days. And dayz. Chick fil A I’ll keep ya in business.

OK back to what you are really here for.

This mug cake.

banana-mug-cake2

A way to keep myself on track is quick and easy snacks that fill me up. Whether it’s before/after my workout or in the middle of the work day. I need something with substance to keep me going.

I’ll bet that most of you have all the ingredients in your kitchen.

Three simple steps to heaven:

  1. Pour ingredients into large mug.
  2. Mix ingredients.
  3. Microwave.

It is that simple and so satisfying. I typically eat this a few hours before my workout or when I need to satisfy my sweet tooth.

Just look at this.

banana-mug-cake4

See more healthy recipes 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Banana Protein Mug Cake

Easy Banana Protein Mug Cake

  • Author: Sandra
  • Total Time: 5 minutes
  • Yield: 1 mug cake 1x
Print Recipe
Save Recipe

Ingredients

Scale
  • 1 large banana, mashed
  • 2 tablespoons quick oats
  • 2 tablespoons vanilla protein powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • Optional: 2 Tablespoons semi-sweet chocolate chip morsals

Instructions

  1. Spray a large microwave-safe mug with non-stick spray. To the mug add the oats, protein powder, cinnamon, baking soda, egg white and vanilla extract. Mix together well. Add in the mashed bananas and chocolate chips.
  2. Microwave on high for 1.5 – 2 minutes, or until set. Mine took just under 2 minutes (75 seconds.) Allow the mug cake to slightly cool before digging in as the cake will be very hot.
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Category: Breakfast, snacks

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Soft & Chewy Skinny Oatmeal Chocolate Chip Cookies

by Leave a Comment

skinny oatmeal cookies

Soft-baked & chewy healthier oatmeal cookies made from just a few ingredients. Nothing complicated, just pure goodness!

skinny-oatmeal-cookies2

Oomph. Monday, yet again.

I know you feel me. This weekend went by way too fast. I figured I would make today a less painful by sharing some COOKIES.

You are going to love these. And you know what? These cookies are easier than you think:

  1. Make cookie dough.
  2. Chill slightly.
  3. Bake for 10 minutes.

BOOM.

skinny-oatmeal-cookie3

I have been on a mission to create a healthier cookie that doesn’t look that cookie taste or texture. You know what I’m saying? No frills and nothing complicated with this cookie: whole wheat flour, whole grain oats, coconut oil, honey for sweetness and a touch of maple syrup. (No oatmeal chocolate chip cookie should be without maple syrup.)

And yes, these are delish. I made a double batch yesterday to share with friends this week. With no mixer required, the cookie dough comes together in a jiffy!

skinny-oatmeal-cookies5

Get moving into the kitchen.

Your sweet tooth is calling on these cookies.

See more healthy recipes 

Top recipes 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
skinny oatmeal chocolate chip cookies

skinny oatmeal chocolate chip cookies

  • Author: Sandra
  • Total Time: 40 minutes
  • Yield: 10–12 cookies 1x
Print Recipe
Save Recipe

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon cornstarch
  • 2 tablespoons coconut oil, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup honey
  • 1 1/2 teaspoons pure maple syrup
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl, toss the oats, flour, baking powder, cinnamon, and cornstarch together. In a separate bowl whisk together the egg, coconut oil, honey, maple syrup and vanilla extract. Add the wet ingredients into the dry ingredients and mix together using a wooden spoon or spatula. Once almost combined, add the chocolate chips. The dough will be thick and sticky — that’s OK! Chill the dough for 20-30 minutes in the refrigerator.
  2. While the dough is chilling, preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Roll balls of dough (about 3 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes . The centers will look very soft and undone. Remove from the oven and using the back of a spoon, press down slightly on the cookies. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will finish “setting up” during this time.
  4. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Unbaked cookie dough balls freeze well – up to three months. Bake the frozen cookie dough balls for an extra minute, no need to thaw.

Notes

  1. You can use quick oats if you do not have old fashioned. Keep in mind, quick oats absorb liquid much faster so there is no need for chilling.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Pan seared tilapia recipe

by Leave a Comment

Pan seared tilapia – quick and very easy dinner recipe that anyone cake makes at home. This pan-seared fish recipe takes only 20 minutes to make and the result is flaky and delicious tilapia. This breaded tilapia is the best recipe to make when you don’t have time to cook but you want a full dinner or lunch.

Ingredients:

4 Tilapia filets
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup (125) All-purpose flour
1 teaspoon Garlic powder
1 teaspoon Paprika
1/2 teaspoon Cumin
2 Eggs
Oil for frying
Lemon wedges for serving

Directions:

  1. In a shallow bowl, mix flour, salt, pepper, garlic powder, cumin, and other herbs/seasoning of your choice.
  2. Season fish filets with black pepper and salt. Then, coat each filet with flour mixture. Shake to rid of excess flour.
  3. In a separate bowl, beat 2 eggs. Dip each filet in beaten eggs.
  4. Heat 2-3 tablespoons of oil in a large pan/skillet over medium heat. add tilapia filets and fry for about 3 minutes on each side, or until golden brown.
  5. Serve with fresh salad and lemon wedges.

see more recipes

Top recipes

Privacy Policy