Tipps in the Kitch

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Roasted Butternut Squash & Goat Cheese Penne

10/20/2017 by Lindsay Cola (Tippens)

I wasn’t lying when I said this Roasted Butternut Squash & Goat Cheese Penne was my new fave fall dish because it’s seriously beyond delicious.

Let’s just say it’s freaking FALL-tastic.

Roasted Butternut Squash & Goat Cheese Penne

Perfectly roasted butternut squash is tossed with sautéed mushrooms, bacon, spinach, goat cheese, fresh basil, and candied pumpkin seeds.  Literally the most mouth watering combo of all time.

Roasted Butternut Squash & Goat Cheese Penne

Fair warning- do not leave me alone with this Butt Squash glory or there will be zero left when you return.

I’ve said it before, and i’m gonna say it again- I love roasted butt squash! Does me saying Butt squash offend you? I apologize if it does, i’m a big fan of abbreviations, and this one is just too good. This pasta has a few different moving parts, but very simple overall.

f i v e  easy steps:

Step 1: Roast the Butt Squash

Step 2: Saute onion, garlic, bacon, mushrooms, and spinach

Step 3: Cook the pasta

Step 4: Toss squash with onion mixture, pasta, goat cheese, fresh basil, and candied pumpkin seeds

Step 5: Gobble it up!

Roasted Butternut Squash & Goat Cheese Penne

If you haven’t jumped on the butternut squash train yet, i’m telling you, now is the time.  I literally cannot wait to make this dish again and i’m so pumped for you to try it.  Please share with me if you do! I love hearing from you guys.

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Penne with Roasted Butternut Squash


  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 5–6 1x
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Ingredients

FOR THE ROASTED SQUASH:

  • 3 c cubed butternut squash
  • 3 T olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, minced

FOR THE PASTA:

  • 1–2 T olive oil
  • 1 c yellow onion, diced
  • 4 cloves garlic, minced
  • 2 slices bacon, sliced crosswise
  • 1 c white mushrooms, sliced
  • 4 c fresh spinach (arugula would be delicious tossed in at the end also!)
  • 1/2 tsp salt, more to taste
  • 1/4 tsp red pepper flakes
  • 1/2 tsp pepper
  • 1–8 oz box Penne Pasta (I used Chickpea Pasta by Banza), cooked per instructions on package, drained and tossed with olive oil
  • 1/2 c crumbled goat cheese
  • 10 fresh basil leaves, rolled tightly and sliced into strips
  • 1/3 c candied pumpkin seeds (I found these at Trader Joes, but candied pecans would work also)

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. Toss butternut squash with olive oil, salt, pepper, and garlic, and spread evenly onto parchment paper.
  3. Roast for 25-35 minutes, until butternut squash is deliciously roasted and a toothpick inserts easily.
  4. While the squash is roasting, heat oil in a large non-stick skillet over medium-high heat. When oil is hot, add onion, garlic, mushrooms, and bacon. Saute for 5-6 minutes, until bacon is cooked.
  5. Add spinach to saute pan, and cook until wilted. About 3-4 minutes.
  6. Separately, bring a large pot of salted water to a boil. Cook penne pasta per instructions on package, drain, toss with 1 T olive oil; set aside.
  7. Toss mushroom-bacon mixture with the roasted squash, penne pasta, goat cheese, basil, and pumpkin seeds. Serve immediately.

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Filed Under: Dinner, Gluten Free, Pasta Tagged With: bacon, butternut squash, dinner, easy dinner, fall dish, fall pasta, goat cheese, mushrooms, pasta, penne, penne pasta, spinach, weeknight dinner, weeknight meal

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.

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

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

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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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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)⁣
⁣
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!!! ⁣

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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!!! ⁣
⁣
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!!! ⁣

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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. 🤩⁣
⁣
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. 🤩⁣⁣
⁣⁣
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! ⁣

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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! 🍓🍋🍇🍒🥭🥥⁣
⁣
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

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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. ⁣
⁣
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! ⁣

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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!!! ⁣
⁣
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!!! ⁣

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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’ 😏

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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! 😘😘😘


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