Brittany McCrystal Fit Online Coaching

I lost 55lbs by re creating my favourite takeout from home with better for you ingredients, you need to try this Crispy Sweet Chilli Chicken Burger!

Serves 2 | Cals 480 each | protein 32g

Ingredients

-2 Aldi burger buns
-200g chicken breast
-1 egg white
-30g Corn Flakes, crushed
-2 tbsp light mayo
-40g sugar free sweet chilli sauce
-40g pickles, sliced
-2 handfuls shredded lettuce
-1/4 red onion, thinly sliced

Chicken Seasoning
-1 tsp all purpose seasoning
-1 tsp garlic powder
-1tsp onion powder
-1 tsp chicken salt seasoning

Method

1. Preheat your air fryer to 200°C.
2. Slice the chicken breast into 2 even portions and lightly flatten if needed.
3. In a small bowl, combine the all purpose seasoning, garlic powder, onion powder and chicken seasoning. Coat the chicken evenly with the seasoning mix.
4.Dip the seasoned chicken into the egg white, then press into the crushed Corn Flakes until fully coated.
5.Air fry for 10 to 12 minutes, flipping halfway through, until golden, crispy and cooked through.
6.While the chicken cooks, lightly toast the burger buns.
7.Assemble each burger by spreading the mayo on the bottom bun, then layering with shredded lettuce, red onion, crispy chicken and pickles, spread the sweet chilli over the top bun
8Finish with the top bun and serve

This Breakfast bagel is THAT GIRL 🤤

483 calories | 36g protein Serves 4

Ingredients:

-5 eggs
-Splash milk
-150g light cottage cheese
-1 spring onions, sliced
-150g light cream cheese
-1 tbsp Chives
-2 slices middle bacon
-Salt & pepper
-4 low carb Bagel
-4 slices of light cheddar cheese
-2 tbsp sugar free sweet chilli sauce

Method

1.Preheat your oven to 180 degrees.
2.Cook the bacon as per packet instructions
3.Mix the eggs, cream cheese, spring onion, bacon, chives, salt & pepper and bake for 15 minutes until set.
4.Cut open your bagels and add the cottage cheese, then top each half with the frittata, followed by a slice of cheddar cheese and sweet chilli sauce.
5.Brush or spray the bagels with oil and bake for another 8–10 minutes, until the cheese is melted.

We love good food and a little bit of chaos.

If you’re new here, hiii! I’m Britt, I lost 55lbs naturally while figuring out how to still enjoy my life and the foods that I love! I now help women all over the world do the same through my 1:1 coaching.

If you want to learn how to do this too, comment START below and I’ll reach out. (I always reply too :p)

I created a macro friendly menu for us this week!! Comment MENU and I’ll send you the recipes for free ❤️

This is the type of meals I ate on my 55lbs weight loss journey and the same type of meals I get my clients to eat through my 1:1 coaching! More info in bI0 🔗❤️

High Protein Banana Choc Chip Pancake Bowl

Calories: 542 kcal | Protein: 40 g | Serves 1

Ingredients

For the pancake bowl
35 g plain flour
30 g vanilla protein powder
½ tsp baking powder
1 tbsp sweetener
1 egg
60 ml milk of choice
1 tsp vanilla extract
½ medium banana
¼ cup Greek yoghurt
20 g chocolate chips

Toppings
10g Nutella

Method

1.Preheat your oven to 180°C and lightly grease a small oven safe ramekin.
2.In a bowl mix together the egg, plain flour, protein powder, baking powder, milk, vanilla extract, sweetener and Greek yoghurt. Add in the diced banana and stir until you have a smooth pancake style batter.
3.Fold through half of the chocolate chips.
4.Pour the batter into the ramekin and top with the remaining chocolate chips. Bake for about 20 minutes until fluffy and cooked through, this may take longer depending on your oven.
5.Remove from the oven and top with the remaining chocolate chips and finish with the Nutella on top

High protein Chicken Pad Thai

Serves: 4 | 555 cals | 43g protein

240g dried rice noodles
Thai chilli powder, to serve
Lime wedges, to serve

Pad Thai Sauce
2 tbsp tamarind purée
3 1/2 tbsp stevia sweetener
3 tbsp fish sauce
2 tbsp oyster sauce

Stir Fry
1 tbsp neutral oil
3 garlic cloves, finely chopped
1 small onion, thinly sliced
400g chicken breast, thinly sliced
125g firm tofu, diced
3 spring onions, cut into 3cm pieces (whiteand green parts separated)
2 eggs, lightly whisked
1½ cups bean sprouts, plus extra to serve
20g finely chopped roasted peanuts, plus extra to serve

Method

1. Soak the rice noodles in warm water for 45 minutes until softened but still slightly firm. Drain well and set aside.
2. Whisk together the tamarind purée, stevia sweetener, fish sauce and oyster sauce.
3. Heat the oil in a wok or large frying pan over high heat. Add the garlic and onion and cook for 2–3 minutes until fragrant.
4. Add the chicken and cook until almost cooked through. Push everything to one side of the pan.
5. Pour in the eggs and scramble until just set, then mix through the chicken.
6. Add the tofu, the white parts of the spring onions and the sauce. Cook for 1 minute.
7. Add the noodles, bean sprouts and the green parts of the spring onions. Gently toss everything together, trying not to overwork the noodles so they don’t break. Cook for 1-2 minutes until everything is coated and heated through.
8. Stir through the chopped peanuts.
9. Serve with extra bean sprouts, Thai chilli powder and a squeeze of fresh lime.

Your weekly macro friendly menu is here 📝

comment MEALS and I’ll send you the full recipes for free 💙