Caloric Deficit ‎ Caloric Deficit ‎

Greek Turkey Lettuce Wraps

It all begins with an idea.

Smart Score ●●●●○

ⓘ feeds 2 human beings (3 wraps each)

Savory, juicy ground turkey wrapped in crisp romaine and topped with creamy tzatziki — a light but satisfying handheld meal.

Flavor Profile Zesty

Herby, garlicky, and refreshingly cool with Mediterranean vibes.

Macros

  • Calories: 290 calories

  • Protein: 27g

  • Carbs: 10g

  • Fat: 16g

  • Fiber: 3g

  • Net Carbs: 7g

Optional:

  • Add kalamata olives (sliced) for briny depth (+ fat)

  • Swap turkey for grilled chicken or chickpeas (veg version)

  • Sprinkle with fresh dill or parsley for more herb flavor

Ingredients

Turkey Filling:

  • 8 oz lean ground turkey (93% lean)

  • 1/4 small red onion, finely diced

  • 1 garlic clove, minced

  • 1/2 tsp dried oregano

  • 1/4 tsp cumin

  • Salt & pepper to taste

  • 1 tsp olive oil (for cooking)

Wrap & Toppings:

  • 6 large romaine leaves (or butter lettuce)

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup diced cucumber

  • 2 tbsp crumbled feta cheese

  • 3 tbsp tzatziki sauce (store-bought or homemade)

Instructions

  1. Sauté the Turkey
    Heat olive oil in a skillet over medium heat. Add garlic and onion, cook until soft (2–3 min). Add ground turkey, oregano, cumin, salt, and pepper. Cook until browned and fully cooked (about 6–8 min). Set aside.

  2. Assemble the Wraps
    Lay out romaine leaves. Divide the cooked turkey evenly among the leaves. Top with cherry tomatoes, cucumber, a sprinkle of feta, and a drizzle of tzatziki.

  3. Serve Fresh
    Best enjoyed immediately. Eat as wraps or fold taco-style for easier handling.

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Caloric Deficit ‎ Caloric Deficit ‎

Zucchini Noodle Shrimp Scampi

It all begins with an idea.

Smart Cookie Score ●●●●○

ⓘ feeds 2 human beings

A light twist on a classic — garlicky shrimp sautéed in lemony olive oil over tender zucchini noodles.

Flavor Profile Bright

Garlicky, lemon-forward, and buttery without the guilt.

Macros

  • Calories: 320 calories

  • Protein: 30g

  • Carbs: 8g

  • Fat: 18g

  • Fiber: 2g

  • Net Carbs: 6g

Optional:

  • Add cherry tomatoes for color and sweetness

  • Use ghee instead of olive oil for a butterier flavor

  • Top with crushed almonds for crunch and added fat

Ingredients

  • 2 medium zucchinis, spiralized (or ~4 cups zoodles)

  • 8 oz raw shrimp, peeled & deveined

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • Juice of 1/2 lemon

  • 1/4 tsp red pepper flakes (optional)

  • Salt & black pepper, to taste

  • 1 tbsp chopped parsley

  • 1 tbsp grated Parmesan (optional)

Instructions

  1. Sauté the Shrimp
    Heat 1/2 tbsp olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using), sauté 30 seconds. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side or until opaque. Remove and set aside.

  2. Cook the Zoodles
    Add remaining 1/2 tbsp olive oil to the pan. Toss in zucchini noodles and sauté for 2–3 minutes until just tender (don’t overcook or they’ll get watery). Squeeze in lemon juice.

  3. Combine & Serve
    Return shrimp to the pan and toss everything gently. Plate, then garnish with parsley and optional Parmesan.

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Caloric Deficit ‎ Caloric Deficit ‎

Spaghetti Squash Bolognese

It all begins with an idea.

Smart Cookie Score ●●●●○

ⓘ feeds 2 human beings

A cozy, low-calorie take on pasta night — savory meat sauce over tender roasted spaghetti squash for that “real dinner” feeling without the carb crash.

Flavor Profile Hearty

Rich tomato flavor with warm spices and satisfying bite from the squash.

Macros

  • Calories: 375 calories

  • Protein: 32g

  • Carbs: 14g

  • Fat: 20g

  • Fiber: 5g

  • Net Carbs: 9g

Optional:

  • Add a spoonful of ricotta or light mozzarella on top

  • Use ground chicken or lentils instead of turkey

  • Garnish with fresh basil or chili flakes

Ingredients

  • 1 small spaghetti squash (about 2 lbs)

  • 8 oz lean ground turkey or beef

  • 1/2 cup chopped onion

  • 2 garlic cloves, minced

  • 1 cup crushed tomatoes

  • 1/2 tsp dried basil

  • 1/2 tsp dried oregano

  • Salt & pepper, to taste

  • 1 tsp olive oil

  • 1 tbsp grated Parmesan (optional)

Instructions

Roast the Squash
Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and remove seeds. Brush with olive oil, season lightly, and place cut side down on a baking sheet. Roast for 35–40 minutes, or until tender. Scrape into strands with a fork.

Make the Bolognese
In a skillet over medium heat, sauté onion and garlic until soft. Add ground meat, cook until browned. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 8–10 minutes.

Combine & Serve
Divide spaghetti squash between two bowls. Top with meat sauce and optional Parmesan. Serve warm.

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