The new cookbook ‘macros’ by Alaska Mom ‘Macros’ has a chicken salad recipe

A Alaska mother who began to track her macros (macronutrients) after a pregnancy made her 80 pounds decided to create recipes that could help her. lose weight and feed your family.

That led Danielle Lima de Anchorage, Alaska, to create his website, Oh Snap Macros, and finally write his first cooking book, “Easy Macros Macros: 60 fast and delicious recipes to hit their protein, fat and carbohydrate goals,” in 2024.

His Newer cookbook“High protein macros made easy: 75 outstanding recipes to help you develop muscle, burn fat and remain satiated,” has just been released.

Is the protein putting fat? Health experts intervene on today’s food approach

“I would consider that this is the sequel, but with a high protein approach,” Lima told Fox News Digital.

In the new kitchen book, Lima said it provides “a great understanding of what macros are” and focused on balancing carbohydrates and fats.

For his second -year book, Lima said, wanted to put the center of attention High protein recipes“So I have things like a protein index on the back of the book.”

The tasty southwest of Lima Chicken salad With cilantro vinaigrette, for example, it contains 38 grams of protein per portion.

He was inspired by the chopped salad of the Barbecoa ranch that often ordered in California Pizza Kitchen, Lima said.

High protein baked ziti recipe: ‘Little swaps’ make a difference

“It has a taco seasoning in the chicken,” Lima said Salad recipe.

“Then, chicken and beans and corn are super tasty. And then it has a ton of vegetables, and the dressing in another blow. So, you still have tons of flavor, you still have tons of healthy ingredients and you are not sacrificing with tons of calories.”

Southwest Zesty chicken salad with Danielle Lima’s coriander vinaigret

Gluten without

“You never underestimate the power of a salad: it is one of the easiest ways of packing in proteins,” Lima said. “This spicy salad is full of bold flavors and a coriander vinaigrette that you will want to spray everything. Customize to your liking adding your favorite coverage and salad mixtures for A meal That is as unique as you are. “

Nutrition

Total portions: 5

Portion size: 13½ oz (380 g) without optional ingredients

Calories: 474

Macros per portion

Protein: 38 g

Carbohydrates: 29 g

Total fat: 25 g

Another nutrition

Cholesterol: 110 mg

Sodium: 774 mg

Potassium: 1042 mg

Dietary fiber: 8 g

Sugars: 9 g

Taco seasoning

1 teaspoon of salt

1 teaspoon onion dust

1 teaspoon of garlic powder

2 teaspoons (4 g) Paprika

1 tablespoon (8 g) powder from Chile

1½ tablespoons (9 g) ground cumin

The Nicholas Sparks chicken salad recipe leaves fans annoying for the secret ingredient: ‘gui too far’

Southwest chicken

1½ lb (675 g) Chicken breast without skin without skin, in cubes

1 tablespoon of olive oil (15 ml), divided

1 (15¼-oz (432-g)) canned corn can

1 cup (172 g) black beans, drained and rinsed

Coriander dressing

2 cups (32 g) Fresh coriander

1 clove of garlic

¼ cup (60 ml) Lima juice

2 teaspoons (14 g) honey

½ teaspoon of salt

1 tablespoon (15 ml) Balsamic vinegar

⅓ Cup (80 ml) Extra virgin olive oil

Salad

7 cups (300 g) chopped Roman lettuce (approximately 3 heads)

1 cup (170 g) cherry tomatoes halfway

½ cup (80 g) finely chopped red onion

2 OZ (57 g) Cotija cheese, crumbled

Fresh pepper

For more lifestyle, visit www.foxnews.com/lifestyle

Optional ingredients

Cilantro

Avocado

Tortilla strips

Becoming cottage cheese (for aggregate proteins)

Instructions

1. Add salt, onion powder, garlic powder, paprika, chili powder and cumin to a small bowl. Reserve 1½ tablespoons (14 g) for chicken and save the rest to use later.

2. Add the chicken in cubes to a large bowl with ½ tablespoon (7 ml) of olive oil and the 1½ reserved tables (14 g) of taco seasoning. Stir to mix and cover the chicken evenly.

Click here to register in our lifestyle bulletin

3. Heat a large pan over medium heat and add the remaining olive oil. Once hot, add the chicken in a single layer and brown for 4 minutes without touching it. Turn and remove the chicken for additional 3 to 4 minutes, until the chicken is cooked and not rose. Remove the chicken and put it aside.

4. Add the corn to the same pan that cooked The chicken In and last 3 to 5 minutes for corn to be pleasant and carbonized. Remove it from the fire and add it to the cooked chicken along with the black beans.

5. In a liquefter or food processor, combine the coriander, garlic, lime juice, honey, salt, balsamic vinegar, olive oil and ¼ cup (60 ml) of water. Mix to combine, leaving some pieces of coriander. Put the dressing aside.

Click here to get the Fox News application

6. In a large bowl, combine the chopped Roman lettuce, tomatoes, red onion, cotija cheese, fresh pepper and chicken mixture, then cover the dressing. Mix everything to completely cover with the dressing and combine the ingredients. Cover the mixed salad with a lot of fresh pepper and, if used, cilantro, avocado, tortilla and cottage cheese.

Note: Make this salad dressing and use it in all your favorite salad combos for the week.

Reprinted with permission from “high protein macros easy” by Danielle Lima. Page Street Publishing Co. Copyright © 2025.