Tipps in the Kitch

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Turkey Taco Salads

01/04/2018 by Lindsay Cola (Tippens)

And, i’m back in the game!

Turkey Taco Salads are one of my favorite go-to’s when I want to eat something easy, healthy, delicious (and low-carb!).  They are fast to prepare and the ideal lunch prep or busy weeknight meal.

I’m home from Colorado, and although i’m having serious vacation withdrawals, i’m somewhat happy to be home.  It’s always nice to sleep in your own bed again and get back into a daily routine.  My goals for this month are to eat healthy, workout 4-5 times a week, limit my stress, and maintain a solid work/life balance.  December was a little tough for me i’m not going to lie– work was crazy crazy busy, I had a few too many social obligations, and I was still trying to keep up with my blog on the side.. all of which became a little overwhelming.  Needless to say, I desperately needed the time away to relax, enjoy family time, and just not stress about anything!

Turkey Taco Salads

When i’m having trouble thinking of what I want to meal prep for the week, I pretty much always turn to Taco Salads.  One of my favorite things is using salsa as the dressing- any excuse to sneak salsa into a meal and i’m in. But really, it’s so delicious and also a much healthier alternative to dressing.  I love alllllll the toppings, but feel free to mix it up however you’d like!

Some of my favorite toppings include:

  • Cilantro
  • Avocado
  • Cherry Tomatoes
  • Black Beans
  • Red Onion
  • Salsa
  • Crushed Tortilla Chips
  • Lime Wedges

If you are prepping these for lunches, divide the lettuce and toppings into 6 Meal Prep Containers, however, make sure to store the turkey meat separately so the lettuce doesn’t get soggy.  All you’ll have to do is quickly heat up the meat before assembling your lunch.

Enjoy!!

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Turkey Taco Salads

Turkey Taco Salads


  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4–6 1x
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Ingredients

  • Avocado Oil
  • 1 lb ground turkey
  • 1 c diced yellow onion
  • 2 garlic cloves, minced
  • 1/2 jalepeno, seeded and finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 c red salsa
  • 8 c chopped romaine

OPTIONAL TOPPINGS:

  • Cilantro
  • Avocado
  • Cherry Tomatoes
  • Black Beans
  • Red Onion
  • Salsa
  • Crushed tortilla chips
  • Lime Wedges

Instructions

  1. Heat a few T of avocado oil in a large skillet. Once oil is hot, add onion, garlic, and jalapeño. Saute for 2-3 minutes.
  2. Add ground turkey to skillet, and cook, continuing to break up until turkey is cooked through and no longer pink. Add salsa and spices to turkey and stir to combine.
  3. To assemble, toss romaine with a little avocado oil, salt, pepper, and lime juice. Top with ground turkey mixture and toppings of choice.
  4. Serve with a dollop of salsa and lime wedges.

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Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

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Filed Under: Dinner, Gluten Free, Meal Prep, Salad Tagged With: dinner, ground turkey, healthy dinner, Mexican, mexican food, salad, taco salads, turkey, turkey taco salads

Easy Beef Taco Salads

09/26/2017 by Lindsay Cola (Tippens)

Easy Beef Taco Salads

Taco Tuesday is a real thing, people.  Any excuse to get together with friends, eat tacos, and cruise into Hump Day is a good day if you ask me.  I consider tostadas, taco salads, and taco bowls to be part of the #tacotuesday family, so I hope you all are okay with that.

These Beef Taco Salads with Cholula Lime Dressing are seriously such a easy mid-week go to and they are always delicious. The entire meal can be prepped and on the table in less than 30 minutes.

Only three easy steps required:

Step 1: Prepare Dressing by whisking all ingredients together in a bowl; store in fridge.

Step 2: Saute your onion and garlic, then brown your beef and add all of the spices.

Step 3: Assemble the salads in the following order: Romaine, tomato, watermelon radish, jalepeno, avocado, ground beef, cilantro, green onions, cholula lime dressing, repeat!

Easy Beef Taco Salads

Can we talk about this Cholula Lime Dressing for a minute? I’m talking the easiest and best dressing to keep around.  Simply throw it all in a bowl and whisk it, whisk it good.

Zesty. Garlicky. Light. Delicious, and goes well with salads, tacos, eggs, tosadas, etc.  Keeps well in the fridge for a few days.

These taco salad bowls are absolutely perfect for busy weeknights because the meat and dressing can be prepared ahead of time and all you will have to do is re-heat the meat and assemble the bowls.  It’s still super fast if you don’t prep the meat/dressing ahead of time, I just wanted to give you the option.  Also, feel free to use ground turkey in place of the beef if you prefer, however, keep in mind you may need a little additional seasoning.  These taco salads are also great for lunch meal prep, just make sure to store the meat separately so it doesn’t get soggy.

I’d highly suggest serving with a few tortilla chips on the side to add a little crunchy crunch to the mix.

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Easy Beef Taco Salads

Easy Beef Taco Salads


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

For the beef:

  • 2 T olive oil
  • 1 lb grass-fed ground beef
  • 1/4 yellow onion, diced
  • 5 cloves garlic, minced
  • 1/2 tsp cumin
  • 2 T chili powder
  • 1/2 tsp paprika
  • 1/2 tsp salt, more to taste
  • 1/4 tsp ground black pepper

For the Salad:

  • 6 c Chopped Romaine
  • 1/2 c cherry tomatoes, halved
  • 1 avocado, diced
  • Fresh Jalepeno, sliced
  • Watermelon radish, sliced
  • Lime wedges, for serving
  • Tortilla chips, for serving (optional)
  • Green onions, for serving
  • Salsa, for serving

CHOLULA LIME DRESSING (OPTIONAL: can also use salsa as dressing)

  • 1/4 c extra virgin olive oil
  • 1 T Cholula Hot Sauce (I used Chili Garlic but the Original is also delicious)
  • salt and pepper to taste
  • 2 T fresh lime juice
  • 2 T chopped cilantro

Instructions

  1. In a small bowl, combine all dressing ingredients and whisk together; set aside.
  2. Heat the oil in a skillet over medium-high heat, add onion and garlic and sauté for 2-3 minutes.
  3. Add the meat and cook, breaking up with the back of your spoon until cooked and no longer pink. Drain any excess grease and add spices.  Stir to combine. 
  4. To assemble the salads, place 2 c chopped romaine into serving bowls, followed by ground beef and toppings of choice.
  5.  Drizzle with dressing, cilantro, green onions, and serve with lime wedges and tortilla chips. 

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

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Filed Under: Dinner, Gluten Free, Meal Prep, Salad Tagged With: avocado, beef taco salads, beef tacos, taco bowl, taco salads, taco tuesday, tacos

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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! ⁣
⁣
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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