Tipps in the Kitch

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Pink Magic Pitaya Smoothie

11/11/2017 by Lindsay Cola (Tippens)

This Pink Magic Pitaya Smoothie is my new go-to.  Smoothies will never cease to make an appearance in my world because I just love them too much.  There is something so refreshing about a big cold and delicious smoothie-it’s like a magical cure to any bad day, headache, or even if you’re just feeling a little sluggish. I especially love adding Pitaya (aka Dragon Fruit) to my smoothies or bowls because it has so many great health benefits and not to mention insanely delicious.

Dragon Fruit only has about 60 calories per serving, and is full of C and B vitamins, antioxidants, iron, calcium, fiber and helps to decrease bad cholesterol levels.  And that’s only naming a few of it’s benefits…Can you imagine what else it can do? Anyway, go ahead and give this smoothie a whirl because everyone needs a little more magic in their lives, do you agree? Cheers and Happy Saturday!

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Pink Magic Dragon Fruit Smoothie


  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 smoothie bowl 1x
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Ingredients

  • 1/2 frozen banana
  • 1 frozen pitaya packet
  • 3/4 c frozen mango chunks
  • 1/4 c frozen pineapple
  • 1 c almond milk (or nut milk of choice)
  • 1 tsp maca powder
  • 1 tsp flaxseed meal
  • 1 T coconut oil
  • 1 tsp agave nectar
  • 1/2 c crushed ice

OPTIONAL TOPPINGS: cacao nibs, coconut flakes, peanut butter drizzle, granola


Instructions

  1. Combine all ingredients in blender and blend until smooth and creamy.
  2. Serve in cups with desired toppings and enjoy!!

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Filed Under: Breakfast, Smoothies and Bowls Tagged With: antioxidants, breakfast, brunch, dragon fruit, pitaya, pitaya smoothie, power food, Smoothie, snack, superfood, vitamin c

Strawberry Banana Smoothie

11/08/2017 by Lindsay Cola (Tippens)

I sure do love my smoothies, and yes, even if it is 40° outside today.  They are my favorite breakfast to-go option, but also really great for pre/post-workout, or even a mid-afternoon snack. This Strawberry Banana Smoothie is all you could ever want.  We all know and love this flavor combo, and I can promise you will love this one.


I especially love that you can sneak in all sorts of added nutrients and no one would ever know! (i.e flaxseed meal, hemp hearts, coconut oil, maca root powder, chia seeds, protein powder, cacao powder, etc.) I always have these items on hand plus an assortment of frozen fruit, so whipping up the most delicious smoothie of your life can happen on any given day. Feel free to throw in some kale or spinach to get in some greens!  Enjoy! 🙂

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Strawberry Banana Smoothie


  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 1x
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Ingredients

  • 1 frozen banana
  • 2 c frozen strawberries
  • 1 c vanilla almond milk
  • 1 T coconut oil
  • 2 T agave nectar
  • 3/4–1 c crushed ice
  • Optional ADD-IN’S: 1 tsp maca powder, 1 tsp flaxseed meal, 1 tsp hemp hearts, vanilla protein powder.

Instructions

  1. Combine all ingredients in your blender, and blend until smooth and extra creamy.
  2. Enjoy! 🙂

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Filed Under: 5 ingredients, Breakfast, Smoothies and Bowls Tagged With: banana, breakfast, shake, Smoothie, smoothies, strawberry, strawberry banana smoothie, summer, summertime

Chocolate Peanut Butter Smoothie Bowl

10/27/2017 by Lindsay Cola (Tippens)

Breakfast for dinner is a thing, so why can’t dessert for breakfast also be a thing? Alessandro and I are totally addicted to these Chocolate Peanut Butter Smoothie Bowls.

I’m talkin’ smooth, creamy, decadent smoothie bowls that are also jam packed with potassium & protein and topped with crunchy cacao nibs and melty peanut butter drizzle…

What more could you want from me?

Did I also mention that it will be ready in less than 10 minutes? Throw it all in a blender and scoop that delicious mixture into your favorite Bowls and top with anything and everything!  I like to keep it fairly simple and top with sliced banana, cacao nibs (gimme all that crunch), granola, and peanut butter drizzle.

Yes, yes, and yum. I definitely don’t like to share, so I typically double the recipe and that makes for a happy start to the morning, I tell ya.

Feel free to adjust the toppings to your liking, and please oh please share your creations with me!

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Chocolate Peanut Butter Smoothie Bowl

Chocolate Peanut Butter Smoothie Bowl


  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 smoothie bowl 1x
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Ingredients

  • 1 1/2 frozen bananas
  • 1/3 c almond milk
  • 4 T cacao powder
  • 2 T peanut butter
  • 2 tsp agave nectar
  • 1/4 tsp cinnamon
  • 1 c crushed ice
  • 1 scoop chocolate protein powder, optional
  • OPTIONAL TOPPINGS: cacao nibs, banana slices, peanut butter drizzle, granola

Instructions

  1. Place all ingredients into blender and blend until smooth.
  2. Serve in bowls with toppings of choice.

Notes

*for the peanut butter drizzle, melt peanut butter with a little coconut oil in a small bowl in 10 second intervals until smooth and creamy. Drizzle on top 🙂

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Filed Under: Breakfast, Smoothies and Bowls Tagged With: banana, breakfast, cacao, cacao nibs, chocolate smoothie, chocolate smoothie bowl, decadent, delicious, peanut butter, peanut butter bowls, smoothie bowls, smoothies

Sausage, Mushroom, and Kale Egg White Frittata

10/21/2017 by Lindsay Cola (Tippens)

It’s a gloomy Saturday morning over here, so the perfect day to cuddle up and make breakfast.  This Sausage, Mushroom, and Kale Egg White Frittata was thrown together in less than 25 minutes, and is SO delicious.

Believe it or not, Frittata’s are way easier to prepare than omelet’s and way  more delicious in my opinion. The best part is they are extremely difficult to mess up-total bonus.  You can throw whatever you’d like in there, and it’s bound to be delicious, and you don’t really need to follow a recipe if you feel like goin’ with the flow one morning.




Frittata’s are great for entertaining for many reasons, but to mention a few:

  1. Easy to prepare
  2. Pretty presentation
  3. Made in O N E pan = easy clean up!
  4. ALWAYS a hit!

Pair the Frittata with a side salad tossed in oil and vinegar or a side of fresh fruit and you are good to go!

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Sausage, Mushroom, and Kale Egg White Frittata


  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • 2–3 T olive oil
  • 1 large shallot, finely diced
  • 4 cloves garlic, minced
  • 3 sausage links, cut into bite sized pieces (I used artichoke & parmesan chicken sausage)
  • 3/4 c white mushrooms, sliced
  • 3–4 handfuls fresh kale, chopped
  • 7 egg whites + 2 tsp water, whisked together
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 3–4 T grated parmesan

Instructions

  1. Preheat broiler and position the rack about 8 inches from the top.
  2. Crack the egg whites into a bowl and add 1-2 tsp water, salt, and pepper, and whisk together.
  3. Heat oil in a large non-stick oven proof skillet. Add the shallot, garlic, sausage, and mushrooms, and cook over moderately high heat for 4-5 minutes.
  4. Add in the kale, and continue cooking until wilted, about 2-3 minutes.
  5. Evenly scatter the sausage and mushroom mixture on the bottom of the skillet, and Pour in the egg white mixture. Let the mixture set for about 1 minute, then tilt the pan to evenly distribute egg mixture.
  6. Cook over medium heat for about 4-6 minutes, until the sides are set. Sprinkle with Parmesan.
  7. Transfer to broiler and cook an additional 1-2 minutes longer, until egg whites are fully set.
  8. Cut into wedges and serve!

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Filed Under: Breakfast Tagged With: breakfast, brunch, egg white frittata, egg whites, eggs, frittata, Kale, mushroom, parmesan, sausage, skillet eggs

Maple Oat Pumpkin Pie Bars

09/26/2017 by Lindsay Cola (Tippens)

Do you ever skip breakfast because you don’t have anything to grab on your way out the door? I know I do, and by mid-morning i’m so so so hangry.  That’s where these Maple Oat Pumpkin Pie Bars come in MAJORLY handy. I should also mention they are super delicious and perfect for Fall.


THIS POST CONTAINS AN AFFILIATE LINK FOR MY VITAMIX BLENDER THAT I SO MUCH ADORE

The base and top layer (“crust”) is a combination of oats, coconut oil, almond butter, maple syrup, brown sugar, baking soda, vanilla, and salt.  To make the crust, combine all ingredients in your Blender, and pulse it out until oats are roughly broken up and mixture is well combined.  The filling is a simple mixture of pumpkin puree, maple syrup, vanilla, sugar and pumpkin pie spice. Lastly, baked to golden perfection & topped with melted dark chocolate chips.  All of the flavors of pumpkin pie, but healthier and much more convenient. Adult and kid friendly, too!

They are best if stored in the fridge to help keep their shape, but all you have to do is reach in and grab one, and you’ll be quickly on your way. Oh, Happy Happy Fall.

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Maple Oat Pumpkin Breakfast Bars


  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 16 bars 1x
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Ingredients

MAPLE OAT MIXTURE (base and top layer)

  • 3 c old fashioned oats
  • 1/3 c almond butter
  • 1/4 c brown sugar
  • 1/3 c coconut oil
  • 2 T maple syrup
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 c dark chocolate chips, optional

PUMPKIN FILLING

  • 1 1/2 c pumpkin puree
  • 2 T Maple Syrup
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 T sugar

Instructions

  1. Preheat oven to 350 degrees and line greased 8×8 baking pan with parchment paper.
  2. In a blender or food processor, combine oats, almond butter, brown sugar, coconut oil, maple syrup, baking soda, vanilla, and salt. Pulse until mixture is well combined and oats broken up, but not too much as you want to keep some texture.
  3. Press a little over half of the oat mixture into the parchment lined pan. Reserve the rest for the top.
  4. To prepare the filling, combine pumpkin puree, maple syrup, vanilla, spice, and sugar in a small mixing bowl.
  5. Spread pumpkin mixture evenly over the top of the base layer, followed by remaining oat mixture.
  6. Bake for 35-45 minutes, until edges start to brown. Remove from oven, and preheat oven broiler.
  7. Top with chocolate chips and place under broiler for 2-2 1/2 minutes.
  8. Using a spoon gently press melted choclate into the oat mixture and spread around.
  9. Let cool completely before cutting into bars.
  10. Best if stored in fridge.

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Filed Under: Breakfast Tagged With: breakfast bars, healthy snack, kid snack, maple oat, maple oat bars, oat bars, oats, pumpkin, pumpkin bars, pumpkin pie, pumpkin puree, snack

Pumpkin Bread

09/20/2017 by Lindsay Cola (Tippens)

I bought Pumpkin Puree this evening in hopes that I would come up with something new, fun, and festive for fall, but my mind kept taking me straight to Good ole fashioned Pumpkin Bread. Gimme a loaf of moist (I know we all hate that word but it’s just so fitting) and delicious pumpkin bread, and i’m a happy gal.

THIS POST CONTAINS AN AFFILIATE LINK TO MY ADORED KITCHEN AID STAND MIXER

Everyone needs a classic Pumpkin Bread Recipe at their fingertips if you ask me.  Not only does it make your house smell like heaven, but it’s just nice to keep around for those busy back-to-school mornings.  I make Pumpkin Bread any chance I get because it’s totally amaze but also because everyone absolutely  l o v e s  it.  I’m telling you, people don’t turn down anything Pumpkin.  Pumpkin this, pumpkin that, and you’ve got a line at the door. It makes for a great holiday treat or potluck item, as well.

This Pumpkin Bread is just a great classic recipe to keep around.  I like to use my KitchenAid Stand Mixer  for quick breads, cakes, cookies, etc. because it’s amazing, but also to make sure I get all the clumps out. That is obviously a personal preference! I threw some walnuts into the batter and sprinkled some pumpkin seeds on top before placing in the oven, but both are completely optional. By the way, have you tried Trader Joe’s Pumpkin Spice Pumpkin Seeds yet?  I saw them the other day as I was cruising down the aisle, and I couldn’t help but grab a bag.  I mean…. SO-GOOD. That’s what I used as the topping here, and what a great combo, I tell ya.

You can honestly never go wrong with bringing freshly baked goods to any event.  After photographing this delicious loaf last night, I ended up eating two LARGE slices, so to work with me it went, and it was gone in a flash! Enjoy!

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Pumpkin Bread


  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 loaves 1x
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Ingredients

  • 1 c vegetable oil
  • 3 c granulated sugar
  • 3 eggs
  • 1– 15 oz can pumpkin puree
  • 3 c all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • Option to add walnuts, pumpkin seeds, or chocolate chips (about 3/4 c)

Instructions

  1. Preheat oven to 350 Degrees and grease 2 loaf pans.
  2. Using a stand or hand mixer, cream the oil and sugar together until smooth and creamy.
  3. Add eggs in one at a time, and mix until smooth.
  4. Now add pumpkin puree, and continue mixing until combined.
  5. Slowly add in flour, baking soda, baking powder, and salt. Mix until combined. Add cinnamon, nutmeg, and cloves.
  6. Fold walnuts or chocolate chips into the batter, and pour into greased loaf pans.
  7. Option to top with pumpkin seeds.
  8. Bake for 1 hour, or until toothpick comes out clean.
  9. Let cool for 10-15 minutes, then slice and serve!

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Filed Under: Breakfast Tagged With: breakfast, Fall Food, football food, loaf, pumpkin, pumpkin bread

Bacon & Spinach Frittata

08/25/2017 by Lindsay Cola (Tippens)

Who doesn’t love waking up to the smell of bacon and eggs?  I mean, that is the smell of straight up happiness if you ask me.  Crispy pieces of bacon, creamy eggs, and spinach make this Bacon & Spinach Frittata a one-pan wonder.

I love making frittata’s because they are healthy, super easy, budget friendly, and great for entertaining!  They are also delicious re-heated, so I will often prepare one on Sunday and simply heat up a slice on those hectic mornings.

First, pre-heat your broiler.  Then, over medium-high heat, sauté the bacon pieces, diced onion, and garlic in a well-oiled skillet until the bacon is cooked and onion is translucent.  Throw in a few large handfuls of fresh spinach (you don’t need to measure this out unless you absolutely can’t help yourself); sauté until spinach is wilted.

Now it’s time to add the eggs.  Be sure to generously season them with salt and pepper before adding to the pan. Reduce the heat to medium, pour in the eggs, and gently swirl the pan to evenly distribute the eggs into the skillet.  After about 1 minute, sprinkle in the cheese, and gently place sliced tomatoes on top.  Continue to cook on the stove top for another 6 minutes.  Move skillet under the broiler for 2-4 minutes, time depends on the depth of your skillet and your oven. Broil until top is golden brown, but do NOT over cook!  Keep in mind, your eggs will continue to cook even when you remove from the oven, so it’s better to be safe than sorry.  We’re going for a custard-like texture here… avoid spongy at all cost!

I like to serve my frittatas with a side of fresh fruit and greens.  It’s such a perfectly balanced meal, and will leave you satisfied but not overly stuffed!

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Bacon &Spinach Frittata


  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x
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Ingredients

  • 6 eggs, beaten
  • 1/3 c whole milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 slices of bacon, chopped
  • 1/2 yellow onion, diced
  • A few large handfuls of fresh spinach, chopped
  • 1/2 c gruyere and swiss shredded cheese blend (Trader Joe’s has a great blend)
  • 8–10 cherry tomatoes, sliced lengthwise

Instructions

  1. Preheat your broiler.
  2. Combine eggs, milk and spices in a mixing bowl; whisk until creamy and set aside.
  3. Heat oil in a medium sized skillet over medium-high heat. When oil is hot, add chopped bacon, onion, and garlic. Saute until bacon is cooked and onion is translucent.
  4. Throw in a few large handfuls of chopped fresh spinach, and cook until wilted.
  5. Reduce heat to medium, and pour egg mixture into skillet. Swirl the skillet to evenly distribute into the pan.
  6. Cook for 1 minute, then sprinkle in the cheese and gently place tomatoes on top. Allow to cook on the stove top for another 5-6 minutes.
  7. Move skillet to broiler for 2-4 minutes, until top is golden brown.
  8. Serve with a side of greens and fresh fruit.

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Filed Under: Breakfast Tagged With: bacon, breakfast, easy breakfast, eating well, eggs, frittata, healthy mornings, healty breakfast, skillet eggs, spinach

Lemon Parmesan Brussels Sprouts & Egg Skillet

08/18/2017 by Lindsay Cola (Tippens)

I’m so happy to see you again, Friday.

Can we take a moment to talk about how amazing one pan meals are? I mean, it doesn’t get much better than throwing everything in one pan.. talk about easy clean up. If you’re crunched for time like I am most days, one pan meals are incredibly helpful, delicious, and petty much fail-proof.

I especially love one pan meals for breakfast. Like this Lemon Parmesan Brussels Sprouts & Egg Skillet. The lemon and parmesan add such a tasty compliment to the crispy Brussels.  And, add an egg to anything and we’re in heaven.. are you with us?

This breakfast can be prepped in about 10-15 minutes, and will be the perfect start to your morning! Adding some crispy bacon wouldn’t be horrible either. You’ll want to eat the eggs right away, so feel free to only add as many as you’re having that day.  The Brussels can easily be re-heated the following day as well.  Enjoy!!

 

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Lemon Parmesan Brussels Sprout & Egg Skillet


  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x
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Ingredients

  • 16 oz Brussels sprouts, quartered
  • 4 eggs
  • 2–3 T olive oil or Ghee
  • 1 shallot, finely chopped
  • 4 cloves garlic, roughly chopped
  • Zest and juice of 1/2 lemon
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • dash of red pepper flakes
  • A few T shaved Parmesan cheese, for topping

Instructions

  1. In a medium sized mixing bowl, toss Brussels with oil, shallot, garlic, sat, pepper, lemon zest and juice.
  2. Heat additional oil or ghee in a large cast iron skillet. Once oil is hot, add Brussels sprouts to skillet and let cook for 3-4 minutes before stirring.
  3. Now toss Brussels around in skillet and let cook an additional few minutes, until crispy and cooked.
  4. Create 4 holes in the Brussels and crack an egg in each hole. Cook for 4-6 minutes, or until egg whites are set. (Helps to cover the skillet)
  5. Remove from heat, season with salt and freshly cracked pepper and serve with Parmesan and lemon wedges.

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Filed Under: Breakfast Tagged With: breakfast, Brussels sprouts, eggs, healthy, one pot meal, skillet eggs

4 Ingredient Pitaya Smoothie Bowl

08/05/2017 by Lindsay Cola (Tippens)

Another delicious, nutrient packed Smoothie Bowl comin’ atcha! This one is super fast and easy- only 4 ingredients and a few simple toppings, and you’ll have the most refreshing bowl of goodness right in front of you.

As i’ve mentioned before, Pitaya has so many amazing benefits, so I like to eat it at least once a week, if not more!  I feel like it helps my skin and nails and just makes me feel like a super woman.  If you haven’t tried one of my smoothie bowls before, I would definitely recommend starting here.  Its quick, easy, and incredibly satisfying.  You might even be licking the bowl for more!

There are a lot of really really great blenders out there, but i have to brag on my Vitamix Pro Series 750 for just a second.  Not only does it make the worlds best smoothies & smoothie bowls, you can make soup, salsa, dip, ice cream, really just about anything you want.  They are a little pricey, but it is hands down my favorite, most versatile kitchen tool. I would highly recommend it to everyone and can confidently say I use it almost everyday so it pays for itself!

Happy Saturday, everyone!!

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4 Ingredient Pitaya Smoothie Bowl


  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 smoothie bowl 1x
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Ingredients

  • 1/2 frozen banana
  • 1 frozen pack of pitaya
  • 1 c frozen mango
  • 1/4 c almond milk
  • Toppings:
  • Granola
  • Banana slices
  • blueberries

Instructions

  1. Blend Pitaya, banana, mango, and almond milk until smooth. Top with banana slices, blueberries, and granola.

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Filed Under: 5 ingredients, Breakfast, Smoothies and Bowls Tagged With: blueberries, breakfast, dragonfruit, lunch, Mango, pitaya, Smoothie, smoothie bowl, smoothies, snack, superfood, superfruit, vitamix

Fried Egg Tostadas with Roasted Tomatillo Mango Salsa

07/22/2017 by Lindsay Cola (Tippens)

Fried Egg Tostadas

I know i’ve said this before, but this really could be the easiest breakfast of all time.  Imagine a super crispy tostada shell loaded with spoonfuls of creamy black beans, a fried egg, and homemade roasted tomatillo mango salsa. Of course topped off with queso fresco, fresh cilantro, avocado, and jalepeños.  This meal can easily be tailored to whatever you have in the fridge.  I made a big batch of Roasted Tomatillo Mango Salsa the other night, so obvi decided to pile that on top, but that is totally optional.  Grab your favorite salsa and call it a morning.

THREE Easy steps and you’ve got yourself a delicious breakfast:

Step 1: Prepare the toppings (black beans, salsa, cilantro, jalepeños, etc.)

Step 2: Fry the egg

Step 3: Assemble (Tostada shell, black beans, fried egg, toppings, repeat, etc.)

Step 4: EAT

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Fried Egg Tostadas

Fried Egg Tostadas with Tomatillo Mango Salsa


  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: Serves 4 1x
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Ingredients

  • 4 Tostada Shells
  • 4 eggs
  • 1– 15 oz can refried black beans
  • 1/4 c queso fresco
  • 1/2 c roasted tomatillo and mango salsa
  • Fresh cilantro, chopped
  • 1 avocado, sliced
  • Lime wedges, for serving

Instructions

  1. Cook the beans on the stovetop with a little added salt until warm and creamy; meanwhile, prepare all other toppings.
  2. Lightly fry 4 eggs.
  3. Generously spread black beans onto each tostada shell, followed by fried egg, queso fresco, cilantro, salsa, and avocado. Serve with lime wedges.

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Meet Tipps in the Kitch

Hi, i'm Lindsay! Part time food blogger, full time Director of Physician Relations at a National Healthcare company & dog mom. My Husband Alessandro and I live in Dallas, TX with our extra fluffy mini golden doodle, Knox. I am a free-spirit, lover of food, fitness, & lazy sundays. Want to know more? Click here!
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Instagram post 2192611963414892616_2241913338
New!! 5 INGREDIENT ADOBO SALMON BOWLS WITH CAULI RICE AND AVOCADO MASH. 🔥 👌🏻On the Table in 20 minutes or less and seriously sooo delicious. Who knew such simple meals could be so incredibly flavorful? You know I’m into it. ⁣
⁣
Happy almost Friday Friends! Recipe below 🙌🏻
⁣
For the Salmon:⁣
2- 5 oz salmon fillets ⁣
3 T adobo sauce ⁣
Zest and juice of 1/2 lime⁣
Dash of salt ⁣
⁣
For the Avocado mash:⁣
1 large haas avocado ⁣
Juice of 1 lime ⁣
Salt + pepper, to taste⁣
⁣
For the cauliflower rice: ⁣
1 package of Cece Cauliflower rice ⁣
1 T ghee (can sub avocado or olive oil) ⁣
Salt + pepper, to taste ⁣
Cilantro, as garnish, optional 
Watermelon Radish, as garnish, optional ⁣
⁣
1. Combine adobo sauce, lime zest, juice, and salt in a small bowl. Pour over salmon fillets and let marinate for 10-15 minutes. ⁣
2. Heat a few T avocado oil in a medium non stick skillet over medium high heat. When hot, add salmon fillets top side down and cook 3-4 minutes. Don’t move or fiddle with them until you flip!⁣
3. Flip salmon and cook another 3-4 minutes until cooked to your liking. ⁣
4. In a separate skillet over medium heat, sauté cauliflower rice in ghee for 3-4 minutes. Season with salt and pepper. ⁣
5. Mash avocado in a small bowl with lime juice, salt and pepper. ⁣
6. Assemble bowls by adding cauliflower rice, topping with salmon and avocado mash. Option to garnish with cilantro and lime. ⁣

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How did I miss National Cookie Day? Making up for it with these LIFE CHANGING ICED GINGERSNAPS BECAUSE YES. The BEST mini pop in your mouth iced gingersnap cookie of your life. Thin, slightly crispy, but still soft and amazing. One of my all time favorite holiday cookies and I couldn’t let the day pass without sharing with you! Happy almost Friday! 🙌🏻❤️ Recipe link in bio.

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INSTANT POT CHICKEN TINGA! Ask and you shall receive, the recipe is finally up on the blog and it’s seriously so easy and so delicious. I made it again on my stories today as well and will also save to my highlights. 🙌🏻🙌🏻🙌🏻

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After a super fun Thanksgiving break with my family back in Oklahoma, I’m ready for all the veggies! I most definitely enjoyed all the things.. turkey, stuffing, pie, beer, wine, more wine, more pie. So good! But I need veggies in my life, so tonight I’ll be making this Detox Cabbage Soup to have for the week and I couldn’t be more excited. The recipe is on the blog already, so I’ll link it in my bio, and will also be sharing on my stories as soon as this babe goes to sleep. Hope you all are having a great day! 🙌🏻👌🏻🍲

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I’m a sucker for a good blondie, and what better time to indulge in these PUMPKIN CHOCOLATE CHIP BLONDIES than right here and now.. Hump Day/day before thanksgiving/just a good day to treat yourself. I mean just look at that soft and melty goodness would ya 🙌🏻👌🏻 safe travels and Happy Thanksgiving everyone!!! Thankful for you!

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Another super easy sheetpan dinna tonight because, well, it’s the only thing I had time for.  I was totally winging this one, but to be honest it turned out so well I just had to share the recipe with you! Happy almost Thanksgiving break!!!! 🙌🏻👇🏻👇🏻🦃⁣
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CRISPY CHICKEN & ASPARAGUS SHEETPAN MEAL ⁣
(Serves 2)⁣
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For the chicken:⁣
2 T olive oil ⁣
4 bone-in, skin on chicken thighs ⁣
2 tsp garlic powder ⁣
1 tsp dried tarragon ⁣
1/2 tsp smoked paprika ⁣
1 tsp baking powder ⁣
Salt + pepper ⁣
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For the asparagus: ⁣
1 bunch asparagus, ends trimmed, cut into 3 inch pieces ⁣
1 tsp garlic powder ⁣
Salt + pepper ⁣
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For the bowls:⁣
2 c organic brown rice (or cauliflower rice)⁣
1 lemon, for serving ⁣
A few T grated Parmesan, for serving ⁣
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Directions:⁣
1. Preheat oven to 450 degrees. Place greased Sheetpan in the oven while it preheats. ⁣
2. Meanwhile, dry chicken thighs really well with paper towels. Then add them to a mixing bowl along with olive oil, garlic powder, tarragon, paprika, salt, pepper, and baking powder. Toss to combine. ⁣
3. When oven is pre-heated, remove sheetpan and place chicken thighs skin-side down onto sheetpan. Bake for 20 minutes. ⁣
4. While the chicken is baking, toss asparagus with olive oil, salt, pepper, and garlic powder. ⁣
5. Remove Sheetpan from the oven, carefully flip chicken over so it’s now skin-side up, add asparagus and continue roasting another 15-20 minutes, until chicken is fully cooked and skin is crispy. (Option to broil for last 2 minutes) ⁣
6. Squeeze 1/2 lemon over chicken and asparagus and sprinkle with a few T Parmesan. ⁣
7. Serve in bowls with organic brown rice and fresh lemon. ⁣
8. Enjoy!!! ⁣

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NEW!! CHARRED BRUSSELS SPROUT, POMEGRANATE, & GOAT CHEESE SALAD. 🤩 ⁣
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The name says it all but if you need a little more convincing, the Brussels sprouts are perfectly charred in a cast iron skillet, then tossed with fresh arugula, pomegranate seeds, pepitas, and goat cheese, then drizzled with a dijon-maple vinaigrette. It’s just the tastiest if you ask me. ⁣
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You can find the link in my bio! 😘😘

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Next up on the Thanksgiving Agenda👉🏻👉🏻BUTTERNUT SQUASH AND POTATO GRATIN. 🌟🌟🌟Oh my heavens, I’m telling you what, this one is one of a kind and a serious must have!!! Layers of thinly sliced potatoes and butternut squash covered in a decadent bechamel sauce topped with melty Gruyere cheese and fresh thyme. I mean, c’mon It’s just THAT GOOD. 🙌🏻🙌🏻

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Gearing up for Thanksgiving this week and had to share the tastiest Green Beans ever- they’re tossed with garlic, bacon, and onions, and topped off with crispy fried shallots- all I can say is YUM.  Linked in bio!

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NEW!! 5 INGREDIENT CAULIFLOWER LEEK SOUP. 🍲 You’re gonna wanna save this one! ⁣
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5 Ingredients, one pot, < 20 minutes. 🌟🌟🌟 Perfect for these cooler temps and cozy nights in. Also super healthy! Gluten and Dairy free. Recipe below, hope you love!!! ⁣
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2-3 T olive oil ⁣
2 T ghee (or butter) ⁣
1 head of cauliflower, cut into florets ⁣
2 leeks, white and light green parts only, sliced ⁣
2 shallots, (yes, 2 whole bulbs, I get this question a lot 😉  roughly chopped)⁣
6 garlic cloves, roughly chopped ⁣
5.5 c chicken broth ⁣
Salt and pepper to taste ⁣
Chives, as garnish ⁣
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1. Heat oil and ghee in a large Dutch oven or stock pot over medium high heat. Add cauliflower, leeks, shallots, & garlic. Cook for 5-7 minutes, until everything is cooked & soft. ⁣
2. Pour in broth and season with salt and pepper. Bring to a boil for 2-3 minutes, then purée using immersion blender or transfer to stand blender. Blend until smooth. Adjust salt and pepper at this time. ⁣
3. Serve in bowls with a drizzle of olive oil, freshly cracked pepper and chopped chives. Enjoy!!! ⁣

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HOW TO MAKE THE BEST SOFT SCRAMBLED EGGS, you ask? 🍳Well, I made these soft scrambled eggs with crumbled feta on my stories this morning- literally the best eggs you’ll ever eat! I like to use a combination of ghee and avocado oil- I’ve found that the combination of the two not only adds delicious flavor, but the healthy fats help the eggs gracefully move around the pan. The key is to get the pan hot to start, but once you add the eggs, turn the heat to medium-low, high enough to still cook the eggs, but low enough to keep that creaminess! 🙌🏻 Once you notice the eggs are pretty cooked, turn the heat off immediately! They will continue to cook in the hot pan and the last thing we want is overcooked, dry, chewy eggs! 😝 ALSO, my favorite egg pan ever is my @theoriginalgreenpan non-stick non toxic skillet. It is seriously the best! Hope this helps!! 😘😘

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Remember this ONE POT 5 INGREDIENT WONDER?? Well, it just saved my life on this hectic Tuesday.🌟 5 Ingredient Chicken Sausage & Orzo Skillet 🌟⁣
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It’s Seriously SO good & SO easy. It was one of those random throw together recipes a few weeks ago that ended up being a huge hit and deserved it’s own spot on the blog, so here it is! Many of my friends have made this for their kiddos and they’ve loved it, so I'm happy to report it’s toddler approved! Perfect for the whole damn fam. 🙌🏻⁣
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I made this on my stories today and will save to the 5 Ingredient highlight as well. Recipe is up and linked in my bio. Cheers friends! 🙌🏻🙌🏻

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NEW & OH SO DELICIOUS! Moroccan Lamb Meatball & Israeli Couscous Soup.  Swoon. 🤩⁣
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The chilly weather in Dallas is making me want ALL the soups and this one is sooooo good. Seriously. ⁣
Oh, and Don’t let the list of spices scare you, it’s as easy as can be and literally exploding with delicious Moroccan flavors. Worth it. ☺️⁣
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Recipe is linked!! 🙌🏻🙌🏻

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Another 20 MINUTE SALMON SHEET PAN DINNER because, well, Sheetpan dinners make life so much better. 🤩⁣⁣
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TBH, I have all these ideas racing through my head constantly of things I want to make and do and I have a massive, I mean MASSIVE, list of ideas on my phone because this blog/making things for you all is truly what I LOVE, but my free time just isn’t the same in this current season of life. ⁣⁣👶🏼❤️
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SO, as you’ve probably gathered, quick & easy meals is what’s up over here! Whether your a mom or not, we’re all busy and we all need delicious, healthy, and EASY home cooked meals, so for that, I’m your gal! 🙋🏼‍♀️ Hope everyone had a great Monday! Recipe below! ⁣⁣
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SESAME SALMON SHEETPAN DINNER:⁣⁣
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For the Brussels:⁣⁣
1 lb Brussels sprouts ⁣⁣
2 T olive or avocado oil ⁣⁣
1 T coconut aminos ⁣⁣
S+P⁣⁣
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For the Salmon:⁣⁣
2 salmon fillets ⁣⁣
2 T coconut aminos ⁣⁣
3/4 tsp sesame oil ⁣⁣
S+p ⁣⁣
1/2 tsp garlic powder 
1/2 tsp sesame seeds ⁣⁣
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For the sweet potatoes:⁣⁣
1 sweet potato, peeled and sliced into rounds ⁣⁣
Olive oil⁣⁣
S+p, 1/4 tsp garlic powder ⁣⁣
Brown rice, for serving⁣⁣
Sriracha, for serving ⁣⁣
Bowl of greens ⁣
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For the vinaigrette: ⁣
4 T olive oil ⁣
2 T red wine vinegar ⁣
1 T dijon ⁣
Salt and pepper ⁣
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1. Preheat oven to broil and line Sheetpan with parchment paper. ⁣⁣
2. Toss Brussels with olive oil, coconut aminos, salt and pepper, add to Sheetpan. ⁣⁣
3. Toss sweet potato with olive oil, salt and pepper, add to Sheetpan. ⁣⁣
4. Add marinade to salmon fillets top with sesame seeds and transfer to Sheetpan. ⁣⁣
5. Broil for 10-13 minutes, until Salmon is cooked and veggies are tender. Option to serve with brown rice and sriracha. ⁣⁣
⁣6. Whisk vinaigrette together until smooth and creamy. Toss with salad and serve! ⁣

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✨GIVEAWAY CLOSED✨ the question is do YOU WATERLOO?? If not, you sure should! Today I’ve teamed up with one of my favorite companies @waterloosparkling to give TWO winners TWO free cases of their favorite flavors. The glory of these delicious bevs is that not only are the SO refreshing and delicious, they are 0 calories, sugar, and sodium, GF, & WHOLE 30 approved! 🍓🍋🍇🍒🥭🥥⁣
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Entering is simple! 👇🏻⁣
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1. Like this post ⁣
2. Follow me and @waterloosparkling 
3. Tag 2 friends that like to #waterloo ⁣
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*US ONLY⁣
*GIVEAWAY ENDS SUNDAY AT 5pm⁣
🥳🥳🥳GOOD LUCK!!! 🥳🥳🥳
#giveaway #doyouwaterloo

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Love my little family 🧡

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Eating CHILI on a CHILLY fall day. I’m into it. ✨NEW!! ✨Spicy Bison Black Bean Chili. ⁣
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let’s be honest here for a second, who doesn’t love Fritos with their chili? I sure do and am not ashamed to say it. I love a good crunch with every bite.. MMM. Happy Friday and enjoy!! ⁣(recipe below)
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SPICY BISON BLACK BEAN CHILI ⁣
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2 T olive oil ⁣
1 lb ground bison ⁣
1 yellow onion, diced ⁣
1 green bell pepper, diced ⁣
4 cloves garlic, minced ⁣
1 jalepeno, seeds removed and finely diced ⁣
1-28 oz can crushed tomatoes ⁣
1- 8 oz can tomato sauce ⁣
2 T tomato paste ⁣
1- 15 oz can black beans ⁣
1 1/2 c beef broth ⁣
1 1/2 T Worcestershire⁣
1/2 tsp garlic powder ⁣
1/4 tsp cayenne pepper, more to taste ⁣
1 tsp oregano ⁣
1 tsp cumin ⁣
2 1/2 T chili powder ⁣
1/2 tsp smoked paprika ⁣
Salt + Pepper ⁣
Cilantro, as garnish ⁣
Jalepeño slices, for serving ⁣
Shredded cheddar, for serving ⁣
Fritos, for serving ⁣
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Directions:⁣
1. Heat oil in a Dutch oven or large pot over medium high heat. ⁣
2. When hot, add bison and cook, breaking up with the back of your spoon until cooked and crumbly. ⁣
3. Add onion, garlic, jalepeño, bell pepper, and spices; stir to combine and cook another 3-4 minutes, until peppers are soft. ⁣
4. Add broth to the pot and scrape your wooden spoon or spatula across the bottom to release those brown bits. ⁣
5. Now add tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and black beans; give it a big stir. Bring to a boil, reduce heat and simmer for 10-15 minutes. ⁣
6. Serve hot with cheese, jalepenos, and Fritos! Yum! ⁣

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NEW Quick + Easy dinner! ✨ASIAN GROUND TURKEY BOWLS WITH CAULIFLOWER RICE. Low-carb, super flavorful, 30 minute meal for ya! ENJOY!!! ⁣
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Recipe below: ⁣
(Serves 2-3)⁣
2 T avocado oil ⁣
1 lb ground turkey ⁣
4 cloves garlic, minced ⁣
1 T fresh ginger, roughly chopped ⁣
1/3 c chopped shallots (about 1 shallot bulb)⁣
6 scallions, cut into 2-3 inch pieces ⁣
1/4 c soy sauce (can sub coconut aminos)⁣
2 tsp sriracha ⁣
1 1/2 tsp rice wine vinegar ⁣
1 tsp sesame oil ⁣
1 tsp fish sauce ⁣
1 T dark brown sugar ⁣
1/4 c chicken broth ⁣
Salt + pepper, to taste ⁣
Cauliflower rice, for serving ⁣
Sesame seeds, as garnish ⁣
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1. Add soy sauce, sriracha, rice wine vinegar, sesame oil, fish sauce, broth, and sugar to a bowl; set aside. ⁣
2. Heat oil in a large non stick skillet or wok over medium high heat. When hot, add turkey and cook, breaking up with the back of a spoon until cooked and crumbly. Season with salt and pepper. ⁣
3. Add ginger, garlic, and shallots, cook another minute or two. ⁣
4. Now add sauce and scallions and toss to combine. Cook another few minutes until scallions are slightly wilted. ⁣
5. Serve with sautéed cauliflower rice and garnish with sesame seeds. ENJOY!!! ⁣


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