Cheese grits aren’t usually considered the ultimate go-to fitness food. But maybe it’s time we start: They have a pretty solid balance of protein, carbs, and fat, and they’re exactly the kind of dense carbs that your body can digest for a long time. It’s the perfect meal for sustained energy throughout the day. Nutrition: Calories: 145; Protein: 11g; Carbohydrates: 20g; Total fat: 2g; Fiber: 0g.
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Cook time 20 min.
Ingredients
2 Tbsp stone-ground corn grits Salt and pepper to taste 2 Tbsp fat-free evaporated milk 2 Tbsp low-fat sharp cheddar cheese, shredded Diced green and red pepper (optional)
How to make it
Bring half a cup of water to boil. Stir in grits, reduce heat to medium-low, and cook, stirring frequently for 10 mins. Stir in salt, pepper, and 1 tbsp milk. Reduce heat to low and stir until milk is absurbed and grits thicken, about 2 minutes, then repeat with rest of milk. Remove pot from heat, stir in cheese, and serve. (Optional: Top with diced peppers, as shown in photo.)
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Cheese grits aren’t usually considered the ultimate go-to fitness food. But maybe it’s time we start: They have a pretty solid balance of protein, carbs, and fat, and they’re exactly the kind of dense carbs that your body can digest for a long time. It’s the perfect meal for sustained energy throughout the day.
Nutrition: Calories: 145; Protein: 11g; Carbohydrates: 20g; Total fat: 2g; Fiber: 0g.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Cook time 20 min.
Ingredients
2 Tbsp stone-ground corn grits Salt and pepper to taste 2 Tbsp fat-free evaporated milk 2 Tbsp low-fat sharp cheddar cheese, shredded Diced green and red pepper (optional)
How to make it
Bring half a cup of water to boil. Stir in grits, reduce heat to medium-low, and cook, stirring frequently for 10 mins. Stir in salt, pepper, and 1 tbsp milk. Reduce heat to low and stir until milk is absurbed and grits thicken, about 2 minutes, then repeat with rest of milk. Remove pot from heat, stir in cheese, and serve. (Optional: Top with diced peppers, as shown in photo.)
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Cook time 20 min.
Ingredients
2 Tbsp stone-ground corn grits Salt and pepper to taste 2 Tbsp fat-free evaporated milk 2 Tbsp low-fat sharp cheddar cheese, shredded Diced green and red pepper (optional)
How to make it
Bring half a cup of water to boil. Stir in grits, reduce heat to medium-low, and cook, stirring frequently for 10 mins. Stir in salt, pepper, and 1 tbsp milk. Reduce heat to low and stir until milk is absurbed and grits thicken, about 2 minutes, then repeat with rest of milk. Remove pot from heat, stir in cheese, and serve. (Optional: Top with diced peppers, as shown in photo.)
Cook time 20 min.
Cook time 20 min.
Cook time
20 min.
Ingredients
- 2 Tbsp stone-ground corn grits
- Salt and pepper to taste
- 2 Tbsp fat-free evaporated milk
- 2 Tbsp low-fat sharp cheddar cheese, shredded
- Diced green and red pepper (optional)
How to make it
Bring half a cup of water to boil. Stir in grits, reduce heat to medium-low, and cook, stirring frequently for 10 mins. Stir in salt, pepper, and 1 tbsp milk. Reduce heat to low and stir until milk is absurbed and grits thicken, about 2 minutes, then repeat with rest of milk. Remove pot from heat, stir in cheese, and serve. (Optional: Top with diced peppers, as shown in photo.)
Bring half a cup of water to boil. Stir in grits, reduce heat to medium-low, and cook, stirring frequently for 10 mins.
Stir in salt, pepper, and 1 tbsp milk. Reduce heat to low and stir until milk is absurbed and grits thicken, about 2 minutes, then repeat with rest of milk.
Remove pot from heat, stir in cheese, and serve. (Optional: Top with diced peppers, as shown in photo.)
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