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easy homemade granola recipe with almonds and peanut butter

Easy Peanut Butter Almond Granola

No bake peanut butter pumpkin energy bites

Peanut Butter Pumpkin Energy Balls

The Best Greek Layer Dip

The Best Greek Layer Dip

No-Bake Lactation Bars

No-Bake Lactation Bars

Breastfeeding around the holidays

Surviving Breastfeeding around the Holiday’s

Frozen Almond Butter Banana Bites

Frozen Almond Butter Banana Bites

Blueberry Baked Oatmeal Bites

Blueberry Baked Oatmeal Bites

Tomatoes with Burrata and Basil

One Bowl Chocolate Zucchini Bread (Gluten Free)

One Bowl Gluten Free Chocolate Zucchini Bread

5 ingredient almond butter date balls

5 ingredient Almond Butter Date Balls

5 minute black bean chipotle dip

5 minute black bean chipotle dip

No-Bake Cookie Energy Bites

No Bake Fudge Cookie Energy Bites

Lemon Dill Avocado Toast

Lemon Dill Avocado Toast

Avocado Black Bean Corn Salad

Avocado Black Bean Charred Corn Salsa

Curry Chicken Salad Collard Wraps

Curry Chicken Salad Collard Wraps

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@tippsinthekitch

I desperately need to get back in the swing of pre

I desperately need to get back in the swing of prepping breakfast for the week because as a busy mom, I’m constantly grabbing random things as I run out the door (aka today it was a cheese stick & banana) which is fine and all 🤣but I need something more substantial! These Mushroom Kale Egg Bites are one of my favorites. They re-heat really well and last for a few days. Making soon and you should too!! Easily modified to be Whole30, too if that’s your thing!

Here’s what you’ll need:

1–2 T ghee (can sub olive oil)
8 oz mushrooms, sliced (crimini, white, shiitake)
1/2 yellow onion, diced
5 cloves garlic, minced
5 c organic kale, removed from the stem, chopped
1/3 tsp thyme (fresh or dried)
1/8 tsp truffle powder seasoning from Trader Joe’s (optional!)
8 eggs
2/3 c milk (I used 2%, but you could sub unsweetened almond milk or coconut milk for whole 30)
1 T dijon mustard
1 tsp garlic powder
3/4 tsp salt
1/2 tsp freshly cracked pepper
3/4 c shredded cheese (I used an Italian blend of parmesan, asiago, fontina, and provolone), Option to leave out for whole 30!

Preheat oven to 325 degrees and coat a standard 12-cup muffin tin with cooking spray (or use these silicone baking cups for easy clean up!)
To make mushroom kale mixture: Melt ghee in a medium non-stick skillet over medium-high heat. Add mushrooms & onion; saute for 3-4 minutes until mushrooms and onion have cooked down. Now add garlic, thyme, and truffle powder, if using, and cook another minute or two, until garlic becomes fragrant. Add kale and season with salt and pepper. Cook another few minutes until kale cooks down and is wilted; set aside.
To make the egg mixture: whisk eggs, milk, dijon, salt, pepper, garlic powder in a large bowl. Stir in cheese and then the mushroom mixture.
To make the egg cups: divide the mixture among the muffin cups (about 1/4 c per cup). Bake uncovered for 30-35 minutes. Carefully remove from pan and serve!

https://www.tippsinthekitch.com/mushroom-kale-egg-cups-low-carb/

A few of my favorite weeknight pasta recipes 🍝

A few of my favorite weeknight pasta recipes 🍝

From left to right—
•One Pot Hamburger Helper
•Spicy Tomato and Spinach Linguine
•Instant Pot Ground Turkey Red Lentil Penne
•5 Ingredient Lemon Linguine
•5 Ingredient Chicken Sausage and Rainbow Chard Penne

All recipe can be found on the blog 💫 Happy Monday, friends!!

QUESTION! What is your alls go-to easy weeknight m

QUESTION! What is your alls go-to easy weeknight meals?? I want to create more of what you are really wanting and recipes you’re running to make! Please make a comment below and I would be so appreciative!!! 👆🏻 this is a One Pan French Onion Chicken and it’s so good. Recipe below! Happy Hump Day!!

2–3 T olive oil
5 chicken cutlets (thinly sliced chicken breasts)
1 yellow onion, sliced into strips
2 T butter
5 cloves garlic, minced
1 tsp fresh thyme
2 T balsamic vinegar
1 cup beef broth
3/4 cup half and half
Fresh grated gruyere cheese
Salt + Pepper, to taste

Season chicken cutlets on both sides generously with salt and pepper.
Heat olive oil in a large cast iron skillet over medium high heat. Add chicken and cook for 3-4 minutes per side, until golden brown, cooked through and juices run clear. Transfer to a plate on the side and cover with foil.
Reduce heat to medium and add onions to the same skillet along with another 1-2 T oil. Cook for 5-6 minutes, then add 2 T butter, garlic, and fresh thyme. Cook another 2-3 minutes then add balsamic vinegar and stir to combine. Continue cooking another 5-6 minutes, stirring frequently, until onions are a deep golden brown (but not burned!).
Reduce heat to medium low. Pour in beef broth and half and half and stir to combine. Add chicken back to skillet and spoon onions and juices over the tops of the chicken. Add gruyere cheese to the tops of the chicken and simmer on low until cheese is melted.
Enjoy!!

✨5 INGREDIENT ITALIAN SAUSAGE AND ZUCCHINI ORZO✨
1 lb spicy Italian sausage (you can sub mild or sweet if you don’t like spicy)
2 small zucchini squash, chopped in 1-2 inch pieces
1 1/2 cups dried orzo
3 cups broth (chicken or vegetable both work!), more as needed
Grated Parmesan (about 3/4 cup)
Salt + Pepper to taste
2–3 T olive oil
2 cloves minced garlic, optional
Spinach or arugula, optional

Heat a large skillet over medium high heat and add oil. Add sausage and cook, breaking up with a wooden spoon until cooked through and crumbly.
Add in zucchini and sauté 2-3 minutes. Then add in orzo (option to add 2 cloves fresh minced garlic at this time too) and toast for 60 seconds. Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, stirring every few minutes until orzo is cooked. Season to taste with salt and pepper.
Stir in parmesan until creamy. If you want to add spinach or arugula, toss in now.
Serve in bowls with more parmesan and enjoy!!

https://www.tippsinthekitch.com/italian-sausage-and-zucchini-orzo/

#recipereel #easyrecipes #5ingredients #5ingredientrecipes #orzo #onepanmeal #zucchini #italiansausage #thefeedfeed #tippsinthekitch #foodblogger #weeknightmeals

A little Inspo for your week ✨🤍 All items ca

A little Inspo for your week ✨🤍

All items can be found on the blog!

1. Peach Mango Salsa (new on the blog today!)
2. 5 ingredient Salsa verde chicken with pineapple and jalapeño
3. 5 ingredient Spaghetti Squash Boats
4. 5 Ingredient Chicken Sausage and Okra Sheet pan
5. 5 ingredient lasagna skillet
6. 5 ingredient chicken sausage and orzo skillet

Just made a fresh batch of this Healthy Peanut But

Just made a fresh batch of this Healthy Peanut Butter Banana Zucchini Bread for the week and that makes me happy. If you haven’t tried this one yet, do it!!! It’s incredibly moist, healthier than most banana breads, and seriously SO good! Hope everyone had a great weekend!!

3 very ripe bananas, mashed
1 cup grated zucchini (about 1 medium zucchini), squeezed of excess moisture (easiest to do this in a paper towel or dish cloth)
1/2 cup butter, melted (can sub coconut oil, apple sauce, or other oil)
2 eggs
1/2 cup maple syrup
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/3 cup creamy peanut butter (the organic creamy kind from Trader Joe’s is the best)
3/4 cup chocolate chips, more or less depending on preference!

Preheat oven to 350 degrees and line loaf pan with parchment paper.
Add banana to large mixing bowl and mash with a fork until creamy. Add eggs, butter, maple syrup, vanilla, and peanut butter; stir until mixed really well.
Add in your dry ingredients; flour, baking soda, salt, cinnamon; stir to combine.
Fold in zucchini and 1/2 cup of chocolate chips.
Pour mixture into prepared loaf pan and top with remaining chocolate chips.
Bake for 50-60 minutes, until toothpick inserts and comes out clean. Enjoy!!

#bananabread #healthybananabread #zucchinibread #breakfast #snack

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