The Macro Edit

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The Macro Edit Nutrition Coach | Muscle Mommy 💪
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28/09/2026

Macro-Edited Pumpkin Coffee Cake Muffins 🎃☕️

Because pumpkin coffee cake absolutely needed a Macro Edit. Still soft, still sweet, still loaded with cinnamon crumble—just with a little more protein, fiber and some smarter swaps.

Makes 12 muffins

Macros per muffin: ~261 cal | 11.5g protein | 39g carbs | 7.6g fat | 3.1g fiber

Pumpkin Batter

* 120 g all-purpose flour
* 99 g Fit Flour
* 120 g granulated sugar
* 70 g brown sugar
* 5 g baking soda
* 2 g baking powder
* 3 g salt
* 5.2 g cinnamon
* 2.2 g nutmeg
* 2.4 g pumpkin pie spice
* 360 g pumpkin purée
* 113 g light butter, melted
* 60 g low-fat plain yogurt
* 100 g whole egg (about 2 large eggs)
* 5 g vanilla bean paste

Cinnamon Swirl

* 83 g brown sugar
* 5 g cinnamon

Cinnamon Crunch Crumble

* 63 g Fit Flour
* 40 g granulated sugar
* 40 g brown sugar
* 50 g Catalina Crunch Cinnamon Toast, roughly crushed
* 57 g light butter, softened
* 5 g cinnamon
* 0.5 g salt

To make them: Preheat oven to 350°F / 175°C and line a 12-cup muffin tin.

Whisk together the dry batter ingredients. In a separate bowl, whisk the pumpkin, melted light butter, yogurt, eggs and vanilla bean paste. Fold wet into dry just until combined.

Mix the brown sugar and cinnamon for the swirl. In another bowl, combine the crumble ingredients, working in the softened butter and folding in the crushed Catalina Crunch last.

Fill each muffin cup halfway with batter, add a layer of cinnamon swirl, then cover with the remaining batter. Divide the crumble generously over the tops and lightly press it in.

Bake for approximately 19 minutes, but start checking around 15 minutes. They’re ready when the centers are set and a toothpick comes out with a few moist crumbs.

Save this one because pumpkin season deserves better than choosing between good and fits your macros. 🎃

26/09/2026

Poke nachos anyone? SUPAHHH easy recipe👇🏼

*posting to save her giggle on my permanent page 😍*

Save and follow for more 🙃

For the poke:
• 220g sushi-grade tuna, diced
• ½ ripe mango, diced
• ½ avocado, diced
• 2 green onions, sliced
• 2 Tbsp pickled ginger, chopped
• jalapeños to taste

Spicy sauce:
• 45g light mayo
• 10g gochujang
• 10g honey
• 10g rice vinegar
• 10g soy sauce
• 15g chili crisp/oil

Mix the sauce until smooth, then gently toss with the tuna, mango, avocado, green onion and pickled ginger.

For the crispy rice paper:
Add about ¼ inch of vegetable oil to a large pan and heat until hot. Drop in dry rice paper sheets one at a time—they’ll puff up in about 10–15 seconds. Remove immediately and drain on paper towel.

Break into big crispy pieces, pile on the poke and CRUNCH. 🤌🏼

And yes—the tuna needs to be sushi-grade and intended for raw consumption.

Save this one for the next time plain fish + rice sounds absolutely disrespectful. 😂

13/09/2026

Meal-prepped chicken doesn’t have to taste like punishment. 😂

VELVETING is a Chinese cooking technique that helps keep lean proteins ridiculously tender—and it works on more than just chicken. Beef, pork and shrimp can all benefit from it.

For 1 kg chicken breast:
Add the sliced chicken to enough cold water to cover it + about 2 tsp baking soda. Mix well and soak for 10–15 minutes MAX.

Baking soda raises the surface pH of the meat, helping prevent the proteins from tightening as much when they cook = juicier, more tender chicken.

🚨 RINSE IT THOROUGHLY afterward. And don’t get distracted and leave it sitting in there forever. More is NOT better unless mushy chicken was on your meal-prep vision board.

Pat dry, then season.

DRY BUFFALO RUB — for 1 kg chicken
8 g smoked paprika
5 g garlic powder
4 g onion powder
2–3 g cayenne
2 g chili powder
1.5 g black pepper
1 g dried dill
1 g mustard powder
4–5 g salt
Optional: 1–2 g MSG

Cook as usual, and you’ve got tender, spicy chicken ready to throw into bowls, wraps, salads—or whatever makes eating the same protein for the fourth time this week slightly less offensive.

Follow for more macro-friendly eating + tips that make meal prep a hell of a lot more tolerable.

10/09/2026

This ranch is backkkk. 😂 The viral recipe that brought 60,000 of you here in three days—and since I’m currently surviving a bodybuilding diet, we’re bringing her back to make boring food taste a little less boring without drawing too far outside the lines.

LOW-CALORIE RANCH

60g nonfat Greek yogurt
85mL ultrafiltered nonfat milk
56g light mayonnaise
45g fresh lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
Salt + pepper to taste
8g fresh parsley, chopped
6g fresh chives, chopped

Whisk everything together until smooth and refrigerate.

Makes about 270g | ~9 servings
Per 2 Tbsp (30g): ~30 calories | 1g protein | 2g carbs | 2g fat

Save this one- and follow along this week for more ways to make a boring diet plan a lot less boring.

If you like recipes like this, check out temPLATE—my platform that customizes my recipes to fit your macros. Link in bio.

10/09/2026

This ranch is backkkk. 😂 The viral recipe that brought 60,000 of you here in three days- and since I’m currently surviving a bodybuilding diet, we’re bringing her back to make boring food taste a little less boring without drawing too far outside the lines.

LOW-CALORIE RANCH

60g nonfat Greek yogurt
85mL ultrafiltered nonfat milk
56g light mayonnaise
45g fresh lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
Salt + pepper to taste
8g fresh parsley, chopped
6g fresh chives, chopped

Whisk everything together until smooth and refrigerate.

Makes about 270g | ~9 servings
Per 2 Tbsp (30g): ~30 calories | 1g protein | 2g carbs | 2g fat

Save this one- and follow along this week for more ways to make a boring diet plan a lot less boring.

If you like recipes like this, check out temPLATE—my platform that customizes my recipes to fit your macros. Link in bio.

31/08/2026

CHIM CHIM CHURRI STEAK MICRO-CHOP HERB SALAD 🌿🥩

The kind of salad where you chop everything tiny, throw it in one giant bowl, and get a little bit of everything in every bite. Fresh, herby, crunchy, a little spicy and loaded with protein.

For the salad:
• 900g raw lean sirloin steak (3 x ~300g steaks)
• 3 ears fresh corn, charred
• 1 pint cherry tomatoes, chopped
• 1 cucumber, diced
• ½ red onion, finely diced
• 1 avocado, diced
• 1 bunch fresh parsley, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 1 jalapeño, finely diced
• 1 cup kale, ribs removed
• Salt + pepper to taste

Lime Chimichurri Vinaigrette:
• 30g fresh lime juice
• 15g red w**e vinegar
• 30g extra-virgin olive oil
• 8g honey
• 5g Dijon mustard
• 5g fresh garlic
• 10g fresh cilantro
• 10g fresh parsley
• ½ tsp dried oregano
• Salt + lots of cracked black pepper

Season and cook the steak to your preferred doneness, let it rest, then chop into small pieces. Char the corn in a very hot skillet and let cool.

Remove the ribs from the kale, tear into bite-sized pieces and broil for 5–8 minutes until the edges are crispy, keeping an eye on it so it doesn’t burn.

Add all salad ingredients to one big bowl.

For the vinaigrette, add all ingredients to a food processor and blend until combined. Pour it over the salad, toss everything together and dig in. 🌿

Makes 4 servings | ~585 calories • 56g protein • 37g carbs • 22g fat per serving

Save this one for your next steak night and follow for more high-protein recipes that make your macros worth eating. 🔥

31/08/2026

CHIM CHIMCHURRI STEAK MICRO-CHOP HERB SALAD 🌿🥩

The kind of salad where you chop everything tiny, throw it in one giant bowl, and get a little bit of everything in every bite. Fresh, herby, crunchy, a little spicy and loaded with protein.

For the salad:
• 900g raw lean sirloin steak (3 x ~300g steaks)
• 3 ears fresh corn, charred
• 1 pint cherry tomatoes, chopped
• 1 cucumber, diced
• ½ red onion, finely diced
• 1 avocado, diced
• 1 bunch fresh parsley, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 1 jalapeño, finely diced
• 1 cup kale, ribs removed
• Salt + pepper to taste

Lime Chimichurri Vinaigrette:
• 30g fresh lime juice
• 15g red w**e vinegar
• 30g extra-virgin olive oil
• 8g honey
• 5g Dijon mustard
• 5g fresh garlic
• 10g fresh cilantro
• 10g fresh parsley
• ½ tsp dried oregano
• Salt + lots of cracked black pepper

Season and cook the steak to your preferred doneness, let it rest, then chop into small pieces. Char the corn in a very hot skillet and let cool.

Remove the ribs from the kale, tear into bite-sized pieces and broil for 5–8 minutes until the edges are crispy, keeping an eye on it so it doesn’t burn.

Add all salad ingredients to one big bowl.

For the vinaigrette, add all ingredients to a food processor and blend until combined. Pour it over the salad, toss everything together and dig in. 🌿

Makes 4 servings | ~585 calories • 56g protein • 37g carbs • 22g fat per serving

Save this one for your next steak night and follow for more high-protein recipes that make your macros worth eating. 🔥

30/08/2026

IG did me DIRTY.

26/08/2026

All or nothing can kick rocks. Sustainable is where it’s at.

25/08/2026

Orange, Fennel & Arugula Salad 🍊🌿

Fresh, bright, a little salty and exactly the kind of salad that makes you remember salads can actually be GOOD.

Serves 6

For the salad

* 5–6 cups (about 120 g) baby arugula
* 1 large fennel bulb, very thinly shaved
* 3 oranges, peeled and segmented
* ⅓ cup Nocellara/Castelvetrano olives, pitted and roughly torn
* ¼ small red onion, very thinly sliced

Citrus Vinaigrette

* 20 g extra-virgin olive oil
* 15 g fresh orange juice
* 11 g fresh lemon juice
* 2.5 g Dijon mustard
* 2 g honey
* 0.5 g salt
* fennel fronds
* Fresh cracked black pepper, to taste

Add the arugula and shaved fennel to a large serving bowl. Arrange the orange segments, olives and red onion throughout.

Whisk or shake the vinaigrette ingredients until emulsified. Drizzle over the salad just before serving and toss gently to coat. Finish with fennel fronds, cracked black pepper and a little flaky salt if needed.

Approx. macros per serving:
115 calories | 2g protein | 15g carbs | 6g fat | 4g fiber

MAKE IT A MEAL 💪🏽

Add 100–125 g cooked protein to your serving:

Chicken breast: +165–206 cal | +31–39g P | 0g C | +4–5g F
Shrimp: +100–125 cal | +24–30g P | 0g C | +0–1g F
Salmon: +206–258 cal | +22–28g P | 0g C | +12–15g F

The citrus + fennel is especially 🔥 with shrimp or salmon.

Follow for more macro-friendly recipes + check out temPLATE at the link in my bio to build meals around your macros. 🫡

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