The Macro Edit

Directions Website Contact the business

The Macro Edit Nutrition Coach | Muscle Mommy 💪
Lost the weight. Now I just do cool stuff. I teach you how to eat for strength.
1:1 coaching 👇

26/10/2026

3 recipes in one cuz I luhhhhh you soooo much.

HIGH-PROTEIN BUFFALO CHICKEN MELT

Creamy, cheesy, spicy buffalo chicken on toasted sourdough. And because I’m nice, I’m throwing in my viral low-calorie ranch recipe so you don’t have to go digging through my page. 😘

🌶️ CHICKEN SEASONING

* 2 tsp smoked paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp cayenne
* ½ tsp chili powder
* ¼ tsp black pepper
* Pinch of salt

🥪 SANDWICH (1 serving)

* 1 chicken breast (170 g raw)
* 25 g light cream cheese
* 25 g reduced-fat cheddar
* 20 g buffalo sauce
* 2 tbsp chopped green onions
* 2 slices protein sourdough (45 g each)
* 2 tbsp homemade ranch

Directions: Season and cook chicken to 165°F/74°C. Dice and mix with cream cheese, cheddar, buffalo sauce, and green onions. Stuff between sourdough slices and toast until golden. Finish with ranch!

🥛 VIRAL LOW-CAL RANCH

* ¼ cup nonfat Greek yogurt
* ¼ cup nonfat milk
* ¼ cup light mayo
* Juice of 1 lemon
* 1 tsp each garlic powder, onion powder & dill
* 2 tbsp each fresh parsley & chives
* Salt & pepper to taste

Whisk together and refrigerate!

📊 ESTIMATED MACROS (1 sandwich)
🔥 650 calories | 💪 65 g protein
🍞 55 g carbs | 🥑 19 g fat

Macros vary by brand and portion size.

Because eating for strength should never mean sacrificing flavor.

Follow MEEEEEE for more high-protein recipes worth making! 💋

22/10/2026

Homestyle Chicken Soup 🍲 | Post-Eyebrow Transplant Edition 🤨 and if you catch a nip- no you didn’t 🤪

Because sometimes recovery calls for a big bowl of homemade comfort food. Rich broth, tender chicken, lots of veggies, and all the cozy flavors.

INGREDIENTS | 6 servings

* 10 chicken thighs, bone-in, skin-on
* 1½ cups baby carrots, sliced
* 4 celery stalks, chopped
* 1 yellow onion, diced
* 4 garlic cloves, minced
* 2 tbsp butter
* 1½ tbsp sage
* ½ tbsp thyme
* 1 tsp nutmeg
* 1 heaping tsp black pepper
* Salt to taste
* 2 chicken bouillon cubes + 4 cups water
* ½ bag frozen peas
* 1½ tbsp all-purpose flour
* Fresh rosemary (optional)

LET’S COOK!

1. Melt butter over medium heat and bloom your dried seasonings. Add chicken thighs, skin-side down, and sear for 5 minutes until golden. Flip and cook another 10 minutes.
2. Remove chicken to cool. In the same pot (keep those drippings!), sauté onion, celery, and carrots for about 12 minutes. Add garlic and cook 1 minute.
3. Stir in flour and cook 1–2 minutes to create a light roux.
4. Dissolve bouillon in hot water. Remove chicken skin and bones, shred the meat, and return it to the pot with broth, peas, and rosemary.
5. Cover and simmer for 15 minutes, or until chicken is fully cooked (165°F/74°C). Season to taste!

MY TIP: Boneless, skinless thighs work if you’re short on time, but I love skin-on, bone-in thighs for the rich flavor you get from searing and rendering that fat. Worth it!

Makes 6 generous servings and freezes beautifully. A little comfort now, a little convenience later. 🤎

Follow me for recipes that balance comfort, flavor, and eating for strength.

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. 🔥

Address

Abu Dhabi

Website

,

Alerts

Be the first to know and let us send you an email when The Macro Edit posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to The Macro Edit:

Shortcuts

Sponsored

Share

Category