Tipps in the Kitch

  • Home
  • About
  • Contact Us
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • 5 Ingredients or Less
    • Sides
    • Salad
    • Soup
    • Pasta
    • Appetizers
    • Dessert
    • Snacks
    • Smoothies and Smoothie Bowls
    • Drinks
    • Entertaining
    • Instant Pot
  • Disclosure & Privacy Policy
  • Resources
    • How to Start a Food Blog

Easy Marinara Sauce

05/19/2019 by Lindsay Cola (Tippens)

This is a quick & easy marinara Sauce recipe that takes less than 30 minutes and perfect for busy weeknights!

Easy Marinara Sauce

Everyone needs a super easy marinara sauce recipe to keep in their back pocket for those busy days. It’s one of those things that is actually quite simple, but can seem a little intimidating if you’ve never made your own before.

This marinara sauce is very simple, and can be ready in just about 30 minutes. It’s loaded with true Italian flavors: onion, garlic, olive oil, tomatoes, oregano and basil, and it’s also gluten-free, paleo, and Whole 30 approved, depending on your preference.

Easy Marinara Sauce

Considering I married an Italian , we like to treat ourselves to pasta at least once a week, so I paired this delicious sauce with orecchiette, but any other pasta would be delicious as well. You could also use it in a simple pasta bake, or store in a jar in the fridge for chicken parmesan, eggplant parmesan, grilled chicken, etc. It will last in the fridge for about 5 days or so. This sauce is definitely one of our go-to’s.. it’s more fresh than store-bought jarred marinara and I like that you can control what’s in it. If you don’t like a little kick, then simply use less red pepper flakes or leave out all together.

Also, what better day to enjoy a big bowl of pasta than SUNDAY? I hope you love it as much as we do!!

Easy Marinara Sauce
Print
Easy Marinara Sauce

Easy Marinara Sauce


  • Author: Lindsay Cola (Tippens)
Print Recipe
Pin Recipe
Scale

Ingredients

  • 2 T extra virgin olive oil
  • 1/2 c white onion, finely diced 
  • 5 cloves garlic, minced 
  • 1– 28 oz can whole peeled tomatoes (San Marzano)
  • 1– 15 oz can tomato sauce 
  • 2 T tomato paste 
  • 1/4 tsp red pepper flakes 
  • 1 1/2 tsp dried oregano 
  • 1/2 tsp dried thyme 
  • 2 bay leafs 
  • 1 bunch of fresh basil
  • 1 tsp salt, more to taste 
  • 1/2 tsp pepper

Instructions

  1. Heat oil in a large sauce pan over medium heat. 
  2. When oil is hot, add onion, garlic, and red pepper flakes; sauté for 1-2 minutes.  
  3. Now add tomatoes, tomato sauce, and tomato paste. Using the back of your spoon, gently break up the tomatoes.  
  4. Add in remaining spices and toss in the bunch of fresh basil (Do not chop this up as we are leaving it in to flavor the sauce, but will be removing it later)
  5. Reduce heat and simmer for 30-40 minutes.  
  6. Serve immediately or transfer to a jar to store in the fridge for up to 5 days.   

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Filed Under: Condiments and Sauces, Gluten Free, Paleo, Pasta, Whole 30

Homemade Red Enchilada Sauce

12/08/2017 by Lindsay Cola (Tippens)

Homemade Red Enchilada Sauce is not nearly as difficult as you might think!  It no joke only takes 15 minutes total, and is more delicious than any store bought sauce out there.

Start by heating the oil in a medium- sized sauce pan.  Add the flour and whisk until the consistency is smooth.  Stir in spices, and then gradually whisk in chicken broth.  Continue stirring to remove any lumps.  Reduce heat and simmer for at least 10 minutes.  And you are d.o.n.e.

Easy, right?

This sauce can be used immediately or simply store it in a mason jar in the fridge until you’re ready to use!  I can assure you as soon as you realize how incredibly easy and delicious this homemade enchilada sauce is, you will NEVER go back to the store-bought jarred stuff!

Print

Homemade Red Enchilada Sauce


  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
Print Recipe
Pin Recipe
Scale

Ingredients

  • 2 T vegetable or avocado oil
  • 2 T all-purpose flour (can sub gluten-free flour)
  • 2 c chicken broth
  • 1/4 c chili powder
  • 1 tsp chipotle paste
  • 1/2 tsp garlic powder
  • 1/4 tsp ground oregano
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Heat oil in a medium sauce pan. Whisk in flour until there aren’t any lumps. Stir in spices.
  2. Gradually whisk in chicken broth, until no more lumps remain. Reduce heat and simmer for 10 minutes.
  3. Use immediately or store in a mason jar in the fridge until you’re ready to use.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Filed Under: Condiments and Sauces Tagged With: dinner, enchilada sauce, mexican food, sauce, sauces, sides

Pumpkin Seed Pesto

10/30/2017 by Lindsay Cola (Tippens)

Pesto is one of my favorite condiments to keep around the house because you can put it on anything!  Toast, salad, soup, pasta, eggs, chicken, fish, tofu, veggies, etc. etc.  Once you realize how simple making your own pesto is, the possibilities are truly endless! If I ever have any extra herbs laying around, I will absolutely make a pesto.  It’s super fun experimenting with different kinds of nuts, seeds, oils, and herbs because you might just come up with a new favorite combo, and I promise– homemade pesto is very hard to mess up.  If stored in an airtight container (I always use a mason jar), it keeps well in the fridge for up to a week, so the possibilities really are endless. This Pumpkin Seed Pesto is such a gem, I tell ya, and absolutely perfect for Fall.

Print

Pumpkin Seed Pesto


  • Prep Time: 10 mins
  • Total Time: 10 mins
Print Recipe
Pin Recipe
Scale

Ingredients

  • 1/2 cup unsalted hulled green pumpkin seeds
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1/2 cup shredded asiago or parmesan cheese
  • 1/2 tsp pepper
  • 5 cloves garlic
  • 1 handful parsley
  • 1 handful basil
  • Juice of 1/2 lemon

Instructions

  1. Combine all ingredients in your blender or food processor , and pulse until you’ve reached a smooth consistency.
  2. Store in a mason jar in the fridge until you’re ready to enjoy. Will keep well for 5-7 days.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Filed Under: Condiments and Sauces Tagged With: breakfast, condiment, dinner, dip, fall, Fall Food, hulled pumpkin seeds, lunch, olive oil, pesto, pumpkin, pumpkin seeds, sauce

Chimichurri Sauce

10/18/2017 by Lindsay Cola (Tippens)

Chimichurri is such an easy and delicious sauce to make, and adds BIG TIME flavor to a variety of grilled meats and fish.  The other night I made Steak Kabobs with this Chimichurri Sauce, however, I decided to add a few tsp of Chipotle Paste, and let me tell you–that was the best decision I made all day.

Chimichurri Sauce is typically served with grilled meats or fish, however, there is absolutely no limit to what you can put it on in my opinion.  It’s so bright and fresh, and adds a ton of flavor to pretty much anything.  I made a double batch last week so I could make steak Kabobs AND Grilled Chimichurri Flank Steak Bowls (YUM).

My best advice would be to keep a jar of it in the fridge and put it on whatever the heck your heart desires throughout the week! It’s delicious with roasted vegetables, potatoes, bread, soups, tacos, steak bowls, etc.

Print

Chimichurri Sauce


  • Prep Time: 5 mins
  • Total Time: 5 mins
Print Recipe
Pin Recipe
Scale

Ingredients

  • 4–5 cloves garlic, finely chopped (I looooove garlic, so I most definitely use 5)
  • 2 1/2 T white vinegar
  • 1 large handful cilantro, finely chopped
  • 1 large handful parsley, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 c olive oil
  • 1 T lemon juice

Instructions

  1. Combine garlic, vinegar, cilantro, parsley, chipotle paste(optional), and spices in a bowl, and stir to combine.
  2. Pour olive oil and lemon juice over the herb mixture and give it a stir. Store in fridge until ready to use.

Notes

I like the texture best when I finely chop the herbs by hand, however, you can absolutely use a blender or food processor to speed it up a bit.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Filed Under: Condiments and Sauces Tagged With: chimichurri, chimichurri sauce, chipotle, chipotle chimichurri, cilantro, garlic, grilled meat, lemon, lemon juice, parsley, sauce

Homemade Spaghetti Sauce

10/17/2017 by Lindsay Cola (Tippens)

EVERYONE needs a go-to Spaghetti Sauce recipe because w-h-o doesn’t like spaghetti with marinara?

Growing up, my mom would make homemade spaghetti sauce about once a week and serve it with oily spaghetti noodles and buttery garlic bread, and it’s still one of my favorite meals to this day.  There is something so cozy and comforting about a big bowl of noodles with marinara sauce and crispy bread on the side to dip into the sauce.

And we aren’t talking a jar of Prego, people.. we are talking homemade sauce.  This version of homemade marinara sauce is simpler than most and can easily be made in under 30 minutes.  It really is so easy and can be made in one pot if you are so inclined.  I like to cook my ground beef in a separate pan just so I can easily discard the grease, but you can absolutely cook in the same pan if you want less clean up.

Whenever i’m in the mood for a meat-free pasta sauce, I like to add fresh mushrooms and extra tomatoes to this recipe and it’s perfecto!  Try to remember that it’s really difficult to mess this up, so have some fun with it!  Italian cooking is SO simple and fresh.  I might be shunned by my in-laws for using canned tomatoes here because fresh tomatoes are definitely #1, however, canned tomatoes are super easy and do the trick if you ask me.

I went to Italy with Alessandro’s family a few years ago, and taking a cooking class while we were there was one of the best decisions i’ve ever made (aside from joining the Cola family, of course).  You would be shocked at how simple their cooking really is.  It was summertime, so we made a few dishes that could be served at room temperature (interesting, right?).. and one of the dishes we made was a Tomato soup. Apparently, when I tried to say it in Italian, I kept calling it “soup soup tomato”. Just a blonde American trying to speak Italian, I tell ya.

But OMG, this tomato soup was seriously so incredible, and it only called for fresh ingredients…fresh tomatoes, homemade olive oil, garlic, fresh basil, salt, pepper, crushed red pepper, and fresh parmigiano. It was that simple and better than you could ever imagine.

If you have the time and want to use fresh tomatoes, dunk each one into boiling water for 1-2 minutes.  Remove and place into an ice bath.  Skin should easily peel off.  Discard the seeds, place into pot, and using a fork or potato masher, gently crush the tomatoes into the pan.  Proceed with recipe from there!

I would highly suggest slicing a baguette, drizzling each piece with olive oil/butter, fresh garlic, & parmesan and placing in a 375 degree oven for 7-8 minutes, or until crispy. Everyone (including yourself) will thank you.

Print
Spaghetti Sauce

Spaghetti Sauce


  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 1 lb grass-fed ground beef
  • 2–3 T olive oil
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 28 oz can crushed tomatoes 
  • 15 oz can tomato sauce
  • 4 oz can tomato paste
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp ground oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bunch fresh basil
  • 1 lb spaghetti, cooked per instructions on package and tossed with olive oil
  • Grated Parmesan, for serving
  • Sliced Basil, for serving
  • Toasted Garlic bread, for serving

Instructions

  1. In a large pot over medium high heat, heat oil and saute onion and garlic for 2-3 minutes.
  2. Meanwhile, heat up another T of oil in a skillet over medium high heat and brown the ground beef until fully browned.
  3. Using a slotted spoon, add beef to pot with onion and garlic, discarding any grease.
  4. Add tomatoes, tomato sauce, and tomato paste to pot. Stir to combine.
  5. Stir in spices and fresh basil, reduce heat and let simmer for 20-30 minutes.
  6. Serve in bowls over oiled noodles, sprinkled with grated parmesan and fresh basil.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Filed Under: Condiments and Sauces, Dinner Tagged With: bolognese, italian, italian food, italian night, marinara, meat sauce, noodles, pasta, Spaghetti, spaghetti sauce

Pico De Gallo

08/23/2017 by Lindsay Cola (Tippens)

The simple things in life are often the most enjoyable, and it tends to be the same with food. Fresh tomatoes, tangy lime juice, splash of beer, and a little crunch from the peppers and onions make this pico de gallo hard to resist. And the best part is it’s SO easy.

Pico De Gallo

As you’ve probably noticed, we eat a lottttttttt of Mexican food around our house. It’s just something i’ve always loved.  Fresh salsas are really easy  to make and are one of my favorite condiments to keep in the fridge because it can literally go on anything.  I love making a big batch of this on Sunday and store in the fridge for a few days. It goes great on tacos, eggs, breakfast bowls, nachos, tostadas, chips, etc.

Simply chop everything up, add to your Molcajete, cover and let chill before serving or just dig right in..  It’s delicious either way.

I ended up putting a big ole spoonful of this pico onto some extra Cheesy Green Chile Nachos the other day and oh man, pure amazingness right there.  It’s also a great party dip because it’s so so easy to whip up, really fresh ingredients, and super versatile.

Print

Pico De Gallo


  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4–6 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 7 Roma tomatoes, diced
  • 2 cloves garlic, minced
  • 1/2 white onion, diced
  • 1 jalapeño, seeds removed, finely chopped
  • 1 serrano, seeds removed, finely chopped
  • 1–2 large handfuls of cilantro, chopped (more/less depending on your cilantro liking)
  • Juice of 1 1/2 – 2 limes
  • Splash of mexican beer, optional
  • Salt

Instructions

  1. Combine all ingredients together in a large bowl, and gently toss to combine. Serve immediately or store covered in the fridge until you’re ready to indulge.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Filed Under: Appetizers, Condiments and Sauces Tagged With: chips, Mexican, mexican food, Pico, pico de gallo, salsa, tomatoes

Roasted Tomatillo & Mango Salsa

07/22/2017 by Lindsay Cola (Tippens)

Sweet, spicy, and a lot of deliciousness goin’ on in this bowl of Roasted Tomatillo & Mango Salsa.  The flavors of roasted peppers and sweet, tangy mango’s have joined forces to make a seriously good salsa.

I made a huge batch of this salsa the other night thinking it would last a few days, but I should have known better.  It was gone the following day and would have most definitely been gone that night if I wouldn’t have aggressively grabbed the bowl out of Alessandro’s hands all because I wanted it for my Fried Egg Tostadas this morning.  You would have thought I hadn’t eaten for days.

Sorry i’m not sorry for loving my salsa so much.  After all, I am a Tippens.

This salsa is really simple and would be the perfect addition to any party. It’s great because it’s really simple to whip up, and can be stored in a large mason jar in the fridge and put it on tacos, tostadas, enchiladas, or just grab some chips and take a dip.

Print

Roasted Tomatillo & Mango Salsa


  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
Print Recipe
Pin Recipe
Scale

Ingredients

  • 12 Tomatillos
  • 1 small white onion, quartered
  • 3 cloves garlic
  • 2 mangos, cubed
  • 1 Jalapeño pepper, stems removed (remove the seeds for less heat)
  • 1 Serrano pepper, stems removed (remove the seeds for less heat)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large handful cilantro
  • juice of 1 lime

Instructions

  1. Preheat broiler and line baking sheet with parchment paper.
  2. Remove husks from the tomatillos and gently run under warm water to remove the stickiness.
  3. Add tomatillos, onion, jalapeño, Serrano, and garlic to baking sheet; broil until tomatillos are soft and everything nicely charred (About 10 minutes)
  4. Add roasted vegetables to your blender or food processor, along with mango, cilantro, lime juice, and spices. Pulse until you’ve reached your desired consistency. (Some like it chunky, others like it smooth)
  5. Serve with Chips, tacos, or your favorite Mexican dish.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Save

Save

Filed Under: Appetizers, Condiments and Sauces, Football Food, Gluten Free Tagged With: Mango, mango salsa, mexican food, salsa, tomatillo salsa

Kale Basil Pesto

07/13/2017 by Lindsay Cola (Tippens)

Creamy. Garlicky. Insanely Delicious.

Pesto is amazing because it literally only takes 5 minutes and can be used in SO many different ways.  This also might be the most delicious pesto ever. Loaded with Kale, fresh basil, garlic, you get the gist. Put it on pizza, pasta, bread, crackers, chicken, or anything else your Italian food loving heart desires.

I personally like to prep a big batch of pesto at the beginning of the week, and store it in the fridge for whenever I need it. That way, I can grab a spoonful or two whenever I please.  Like for this Avocado Toast with Burst Tomatoes and Pesto… words can’t describe the goodness. You need to try it for yourself.

This Pesto though. Less than 10 ingredients and only 5 minutes, that’s all I am asking of you people.  Feel free to sub the pine nuts for almonds, walnuts, or pistachios– all nuts are welcome here.

Print

Kale and Basil Pesto


Print Recipe
Pin Recipe
Scale

Ingredients

  • 3/4 c extra virgin olive oil
  • 5 cloves garlic
  • 1/4 c pine nuts
  • 2 c Kale, chopped
  • 1 c fresh basil
  • 1/2 c grated parmesan
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Juice of 1/2 lemon

Instructions

  1. Combine olive oil, garlic, kale, basil, salt, pepper, parmesan, and lemon juice in a food processor and pulse until smooth. Add the pine nuts and pulse until you’ve reached your desired consistency.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Filed Under: Condiments and Sauces Tagged With: italian, italian food, italian meal, kale basil pesto, kale pesto, pasta, pasta night, pesto, pesto pasta, pine nuts, pizza

Salsa Verde

05/03/2017 by Lindsay Cola (Tippens)

Roasted Tomatillo Salsa

We are a family of chips and salsa lovers.  Any kind of salsa and we are 100% in, but don’t offer unless you’re willing to be left with an empty bowl.  I can guarantee we will gobble that up so fast you won’t have time to tell us otherwise.   Green/red/mild/hot, they’re all delish, but we definitely prefer the *hot* in our house.

My dad started taking my sister and I to eat Mexican food as soon as we could walk, and would also feed us the spiciest foods of all time, so needless to say, we are chips and salsa hogs and world champions of spice.  Either our taste buds were completely fried at an early age or we really are just badasses.

Roasted Tomatillo Salsa

Many people stray away from making their own salsa’s and stick to store bought, and my best guess is they don’t realize how simple homemade salsa really is.  There are a few different ways to make salsas, but they are both simple.

Fresh salsa’s just require a lot of chopping, but that’s about the extent of it. Roasted Salsa Verde adds the extra step of actually roasting the tomatoes and peppers, but it’s not difficult and SO worth it. I’m talking amazing flavor galore.

  • step 1: roast it
  • step 2: blend it
  • Step 3: eat it

Yep, that’s all folks.

You can serve it as your traditional dip with chips, use on enchiladas, a marinade, or slather on tacos, tostadas, quesadillas..really whatever you want!  I’m telling you, once you make this homemade salsa verde, you won’t go back!

Roasted Tomatillo Salsa

Print

Salsa Verde

Salsa Verde


  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
Print Recipe
Pin Recipe
Scale

Ingredients

  • 10 tomatillos, husks removed and rinsed to remove any stickiness
  • 3/4 white onion, quartered
  • 2 serrano peppers, stems removed
  • 1 jalepeno, stems removed
  • Juice of 1 1/2 – 2 limes
  • 1 tsp salt, more to taste
  • 2 large handfuls cilantro

Instructions

Oven Method:

  1. Line baking sheet with foil or parchment paper and pre-heat broiler.
  2. Place tomatillos, onions, serrano’s, and jalepenos on baking sheet and roast until all sides are nicely charred. Turn once tops are charred until all sides are nicely roasted… (about 20-25 minutes)
  3. Toss everything in the blender/food processor including the juices from the pan, and add lime juice, salt, and cilantro. Blend until desired consistency is acheived.
  4. Serve with tortilla chips or keep in the fridge to put on eggs, quesadillas, tacos, etc. throughout the week!

Stove Top Method:

  1. Add tomatillos, peppers, and onion to comal or cast iron skillet over medium high heat.
  2. Cook until all sides are very charred, turning every few minutes.
  3. Add all charred goods to blender along with lime juice, salt, and cilantro.  Blend until you’ve reached desired consistency.
  4. EAT!

Notes

We like our salsa extra spicy, so feel free to reduce the amount of peppers. You can also remove the seeds for less heat!

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

Recipe Card powered by

Save

Save

Save

Save

Filed Under: Appetizers, Condiments and Sauces, Football Food, Gluten Free, Snacks Tagged With: jalepeno peppers, mexican food, roasted tomatillo salsa, salsa, spicy

Search

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!
  • Email
  • Facebook
  • Instagram
  • Pinterest

Zuppa Toscana

Zuppa Toscana

Grapefruit Avocado Salad

Grapefruit Avocado Salad

Spicy Tomato and Spinach Linguine

Spicy Tomato and Spinach Linguine

tippsinthekitch


Instagram post 2191907065882823399_2241913338
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. 🙌🏻🙌🏻🙌🏻

Instagram post 2191026673889868517_2241913338
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! 🙌🏻👌🏻🍲

Instagram post 2186647684970710909_2241913338
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!

Instagram post 2186153863119987039_2241913338
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!!!! 🙌🏻👇🏻👇🏻🦃⁣
⁣
CRISPY CHICKEN & ASPARAGUS SHEETPAN MEAL ⁣
(Serves 2)⁣
⁣
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 ⁣
⁣
For the asparagus: ⁣
1 bunch asparagus, ends trimmed, cut into 3 inch pieces ⁣
1 tsp garlic powder ⁣
Salt + pepper ⁣
⁣
For the bowls:⁣
2 c organic brown rice (or cauliflower rice)⁣
1 lemon, for serving ⁣
A few T grated Parmesan, for serving ⁣
⁣
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!!! ⁣

Instagram post 2185371148045171425_2241913338
NEW!! CHARRED BRUSSELS SPROUT, POMEGRANATE, & GOAT CHEESE SALAD. 🤩 ⁣
⁣
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. ⁣
⁣
You can find the link in my bio! 😘😘

Instagram post 2185188653618100561_2241913338
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. 🙌🏻🙌🏻

Instagram post 2185073358416959067_2241913338
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!

Instagram post 2180738512609614315_2241913338
NEW!! 5 INGREDIENT CAULIFLOWER LEEK SOUP. 🍲 You’re gonna wanna save this one! ⁣
⁣
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!!! ⁣
⁣
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 ⁣
⁣
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!!! ⁣

Instagram post 2177064801042162194_2241913338
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!! 😘😘

Instagram post 2175881426017027067_2241913338
Remember this ONE POT 5 INGREDIENT WONDER?? Well, it just saved my life on this hectic Tuesday.🌟 5 Ingredient Chicken Sausage & Orzo Skillet 🌟⁣
⁣
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. 🙌🏻⁣
⁣
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! 🙌🏻🙌🏻

Instagram post 2175264602149710156_2241913338
NEW & OH SO DELICIOUS! Moroccan Lamb Meatball & Israeli Couscous Soup.  Swoon. 🤩⁣
⁣
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. ☺️⁣
⁣
Recipe is linked!! 🙌🏻🙌🏻

Instagram post 2170184673552894458_2241913338
Another 20 MINUTE SALMON SHEET PAN DINNER because, well, Sheetpan dinners make life so much better. 🤩⁣⁣
⁣⁣
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. ⁣⁣👶🏼❤️
⁣⁣
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! ⁣⁣
⁣⁣
SESAME SALMON SHEETPAN DINNER:⁣⁣
⁣⁣
For the Brussels:⁣⁣
1 lb Brussels sprouts ⁣⁣
2 T olive or avocado oil ⁣⁣
1 T coconut aminos ⁣⁣
S+P⁣⁣
⁣⁣
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 ⁣⁣
⁣⁣
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 ⁣
⁣
For the vinaigrette: ⁣
4 T olive oil ⁣
2 T red wine vinegar ⁣
1 T dijon ⁣
Salt and pepper ⁣
⁣⁣
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! ⁣

Instagram post 2167709567920549637_2241913338
✨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! 🍓🍋🍇🍒🥭🥥⁣
⁣
Entering is simple! 👇🏻⁣
⁣
1. Like this post ⁣
2. Follow me and @waterloosparkling 
3. Tag 2 friends that like to #waterloo ⁣
⁣
*US ONLY⁣
*GIVEAWAY ENDS SUNDAY AT 5pm⁣
🥳🥳🥳GOOD LUCK!!! 🥳🥳🥳
#giveaway #doyouwaterloo

Instagram post 2164279487089254256_2241913338
Love my little family 🧡

Instagram post 2162640079005007101_2241913338
Eating CHILI on a CHILLY fall day. I’m into it. ✨NEW!! ✨Spicy Bison Black Bean Chili. ⁣
⁣
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)
⁣
SPICY BISON BLACK BEAN CHILI ⁣
⁣
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 ⁣
⁣
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! ⁣

Instagram post 2162098098390615485_2241913338
NEW Quick + Easy dinner! ✨ASIAN GROUND TURKEY BOWLS WITH CAULIFLOWER RICE. Low-carb, super flavorful, 30 minute meal for ya! ENJOY!!! ⁣
⁣
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 ⁣
⁣
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!!! ⁣

Instagram post 2161875490688585453_2241913338
It FINALLY feels like fall here in Texas, so get ready for allll the soups! 🍲This ✨ZUPPA TOSCANA✨ is so easy, so delicious, and not to mention a one pot wonder! Link in bio! Pairs perfectly with a cozy weekend at home- just sayin’ 😏

Instagram post 2161317919384699699_2241913338
NO BAKE LACTATION BARS!!! Pretty much the most delicious treats ever. I noticed a dip in my supply this week after not being with my babe for a few days this past weekend. It was probably a combination of pumping at different times than usual, not enough water, not enough sleep, etc. I made another batch of these no-bake lactation protein bars today to hopefully help give me a lil boost. 🍼⁣
⁣
I’m also focusing on drinking tons of water, limiting my caffeine intake, eating oatmeal, adding flaxseed to my smoothies, and indulging in these bars. ⁣
⁣
I know everyone has a different experience with nursing and I just wanted to share mine! And just Maybe this will help someone! Lots of love to all you mamas out there nursing or not, you are AMAZING!! ⁣
No-Bake Chocolate Peanut Butter Protein (Lactation) Bars ⁣
3/4 c peanut butter ⁣
1 T coconut oil, melted ⁣
1/4 c honey ⁣
1/3 c ground flaxseed meal ⁣
1 tsp vanilla ⁣
1 T brewers yeast ⁣
1/2 c favorite protein powder ⁣
For chocolate topping:⁣
1/2 c dark chocolate ⁣
1-2 tsp coconut oil ⁣
Maldon sea salt ⁣
⁣
Mix together peanut butter, coconut oil, honey, flaxseed, vanilla, brewers yeast, and protein powder. Stir it up until well combined and press into parchment lined loaf pan. ⁣
In a separate bowl, melt chocolate and coconut oil in 30 second intervals until fully melted. Pour on top of mixture in loaf pan and spread evenly across the top. ⁣
Sprinkle with sea salt and transfer to fridge to let harden for 20 minutes. Cut into squares and enjoy! 😘😘😘


Load More…


Follow on Instagram


Copyright © 2019 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress