Tipps in the Kitch

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Whole 30 Breakfast Skillet for One

06/29/2018 by Lindsay Cola (Tippens)

Getting in the breakfast making routine can be tough, but it’s SO worth it!  This Whole 30 Breakfast Skillet for One is my new favorite because it’s easy to put together and also super healthy allowing me to start my day off with a bang.

Whole 30 Breakfast Skillet for One

I made this for one because often times Alessandro is out the door before I make breakfast, however, this recipe is super easy to double!




Simply start by dicing your sweet potato and onion so you can get that cookin’.  Next, chop up some garlic and toss it in along with your broccolini and spices. Cover and cook for a few minutes to let those veggies soften up a bit.  We are getting close– now just make a little hole in the sweet potato mixture, crack in your egg and let that baby cook.  Once the egg whites are set, garnish with avocado and jalepeno and dig right in!  I could seriously eat this every morning.  It’s also Whole 30 Approved which is always amazing!

Whole 30 Breakfast Skillet for One

Have a wonderful Friday!!!

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Whole 30 Breakfast Skillet for One

Whole 30 Breakfast Skillet for One


  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 1 1x
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Ingredients

  • 1 T avocado oil
  • 1/2 sweet potato, peeled and diced into 1 inch cubes
  • 1/4 yellow onion, diced
  • 1 glove garlic, minced
  • 3 pieces of broccolini
  • 1 egg
  • 1 tsp favorite spice blend (I used Gaby’s Go To Blend from Williams Sonoma)
  • Salt and pepper, to taste
  • Avocado and jalepeno, for serving

Instructions

  1. Heat oil in a medium sized cast iron skillet over medium heat.
  2. When oil is hot, add onion and sweet potatoes; cook for 4-5 minutes, stirring occasionally.
  3. Add broccolini, garlic, and spices, stir together, cover and cook for 3-4 more minutes.
  4. Make a little hole in the sweet potato mixture with your spoon and drizzle in a small amount of oil just to keep the egg from sticking.
  5. Crack in the egg and cook for about 4-5 minutes, or until the egg whites are set.
  6. Garnish with fresh jalapeños and avocado and dig in!

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Filed Under: Breakfast Tagged With: breakfast, breakfast skillet, broccolini, paleo, sweet potato, sweet potatoes, whole 30

Sweet Potato and Chorizo Hash

06/16/2018 by Lindsay Cola (Tippens)

Sweet Potato Chorizo Hash

Fresh off the skillet, this Sweet Potato and Chorizo Hash is sizzlin’ and SO good. All made in one skillet, it’s quick and easy to whip up and is seriously so yummy. It serves 4, but makes great leftovers if you don’t have enough people or room in your belly to top it off. 🙂 Now I’m off to meet my dads new puppy and I can’t even wait! Have a great Saturday!




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Sweet Potato and Chorizo Hash


  • Author: Lindsay // Tipps in the Kitch
  • Yield: 4 1x
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Ingredients

  • 3 T olive oil
  • 8 oz Mexican chorizo
  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 jalepeno, seeded and diced (use a whole jalepeno if you like more spice)
  • 1/2 white onion, diced
  • 4 cloves garlic, finely diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • dash of cayenne pepper
  • 2–4 eggs
  • 1/2 avocado, sliced
  • Cilantro, as garnish

Instructions

  1. Heat a tsp of oil in large cast iron skillet over medium high heat. When skillet is hot, add chorizo and cook, breaking up with the back of your spoon until brown and crumbly. Transfer to a paper towel lined plate.
  2. Using same skillet, add 2 T oil and reheat over medium heat. When hot, add onion and garlic and cook for 1-2 minutes. Now add sweet potato, bell pepper, jalepeno, and spices; stir to combine and cook for 7-10 minutes, or until sweet potatoes are tender.
  3. Add chorizo back to the skillet and toss to combine. Using your spoon, create 4 holes in the chorizo mixture and spray each hole with cooking spray. Crack the eggs in, season with salt and pepper and cook for 4 minutes. Cover the skillet and cook an additional 4 minutes or until egg whites are set.
  4. Garnish with cilantro, avocado and dig in.

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Filed Under: Breakfast Tagged With: breakfast, breakfast hash, chorizo, hash, healthy, sweet potato, whole 30, whole 30 approved

Turkey Taco Lettuce Wraps

05/08/2018 by Lindsay Cola (Tippens)

Taco Tuesday, Y’ALL! Only difference is this week’s Taco Tuesday is gluten-free and whole 30 approved- woop woop!  I’ve really been going to town lately on all of the treats, and although I do believe you can have everything in moderation, I’m going to bring it down just a few notches.  During the week at least!  These Turkey Taco Lettuce Wraps are perfect for a low-carb dinner or even Lunch meal prep.

Turkey Taco Lettuce Wraps

Our life has been a whirlwind lately, so I’m all about easy meals right now- the easier the better! We close on our house this coming Friday and the construction begins shortly after, so I’m in the process of picking out all of the things for the house, but most importantly my, or our ;),  new kitchen:(backsplash, countertops, hardware, floors, etc.!) It’s going to be so much fun, but also just a tad overwhelming! I’ll be sharing lots of before and after pics with you guys too, so don’t you worry.

Anyway, this meal is perfect for busy nights, and so delicious!  Alessandro topped his with crumbled tortilla chips to make it into a taco salad, and he loved!

Enjoy my friends!!!

Turkey Taco Lettuce Wraps

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Turkey Taco Lettuce Wraps

Turkey Taco Lettuce Wraps


  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3-4 1x
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Ingredients

FOR THE TACO MEAT:

  • 1 lb ground turkey
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • dash of cayenne
  • 1/4 c chicken broth
  • Salt and pepper, to taste

FOR THE LETTUCE WRAPS:

  • Romaine, washed well and set on dish towel to dry
  • Tomatoes, for topping
  • Red onion, for topping
  • Avocado, for topping
  • jalapeños, for topping
  • Cilantro, as garnish
  • Lime wedges, for serving
  • Salsa, for serving

Instructions

  1. Heat Olive oil in a medium sized non-stick skillet over medium high heat. When oil is hot, add turkey and cook, breaking up with the back of your spoon until fully cooked and crumbly.
  2. Add onion, garlic, and spices; stir and cook another 2-3 minutes.
  3. Add chicken broth and let simmer for an additional 5 minutes or so.
  4. Spoon taco meat into each romaine cup followed by desired toppings.
  5. Enjoy!!

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Filed Under: Dinner, Gluten Free, Meal Prep, Paleo, Whole 30 Tagged With: Mexican, mexican food, paleo, taco lettuce wraps, taco tuesday, tacos, turkey tacos, whole 30, whole 30 approved

Sweet Potato Breakfast Hash

04/16/2018 by Lindsay Cola (Tippens)

Sweet Potato Breakfast hash is one of my all time favorite things to make ahead and eat for breakfast throughout the week.  It’s SO nice waking up and having a healthy and delicious breakfast waiting for you.  Simply roast the cubed potatoes with onion, bell pepper, and spices, and either serve immediately or store in an airtight container in the fridge for up to 5 days.  If you are prepping ahead, just re-heat the sweet potato mixture and fry up an egg and you’ll be ready to roll!  I like serving with fresh cilantro, jalepeno’s, and a side of salsa, however, its also super delicious with Frank’s Buffalo Sauce or any other hot sauce of choice.

Enjoy!

Sweet Potato Breakfast Hash




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Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash


  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 1x
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Ingredients

  • 3 T olive oil
  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • 1/2 yellow onion, diced
  • 1 green or red bell pepper, diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Fried Egg, for serving
  • Cilantro, as garnish
  • Salsa, for serving

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper or foil.
  2. Toss sweet potatoes with olive oil, onion, bell pepper, and spices so that all pieces are evenly coated. Spread evenly onto baking sheet and bake for 25-35 minutes, until a fork inserts into the potatoes easily.
  3. Serve with a fried egg, fresh cilantro, jalepenos, and a side of salsa.
  4. Store in the fridge for up to 5 days.

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Filed Under: Breakfast Tagged With: breakfast, breakfast meal prep, fried egg, healthy, sweet potatoes, whole 30

Whole 30 Sweet Potato Shepherd’s Pie

10/23/2017 by Lindsay Cola (Tippens)

Say hello to the most delicious Whole 30 Sweet Potato Shepherd’s Pie.

Whole 30 Sweet Potato Shepherds Pie

I’m not gonna lie, I was the least bit thrilled that today was Monday yet again.  Why do the weekends have to fly by so incredibly fast?  I’m a strong believer that 3 day weekends should be a regular thing.. Don’t you think the world would be a better place? A gal can only dream…But hey, we’ve almost made it to Tuesday, which is one day closer to hump day.

The good news is, however, I have a lot of delicious meals on the horizon that I’m so excited to share with you guys.  Like this Whole 30 Sweet Potato Shepherd’s Pie.  When we attempted Whole 30 last Spring, this was one of the first meals I made, and I literally had no idea I would love it THIS much.  I say attempted Whole 30 because we weren’t exactly successful…. we definitely followed it during the week, but we were traveling a ton that month and had numerous weddings/events to attend, so it made it nearly impossible since quite a few of the meals weren’t up to us.  I learned so much though, and would definitely consider doing it again one day.

I want to eat this Sweet Potato Shepherd’s Pie all day, every day, forever.

Okay, that might be extreme, but it’s pretty much amazing, and Alessandro totally raves about it, too.

The key to that oh-so-fluffy sweet potato mash is roasting the potatoes beforehand. Toss the potatoes in olive oil and generously season with salt and pepper and spread them around on a parchment paper lined baking sheet.  Roast at 400 degrees for 25-35 minutes, or until a toothpick inserts easily. Now, toss those cute little cubes with a few T of Ghee (or butter if you aren’t going the Whole 30 route), and blend em up! Trust me, you will want to eat it straight out of the blender with a spoon, but please don’t.. Save it for the real deal- it’s so worth it.

The beef mixture can be made ahead of time if that’s more convenient with your schedule, just store it in the fridge until your ready to assemble, but keep in mind you may need to bake it a few additional minutes.

Pictures truly don’t do this meal justice, so please trust me on this one! I plan on making it again soon and am bound and determined to get a pretty pic, so stay tuned.

Whole 30 Sweet Potato Shepherds Pie
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Whole 30 Sweet Potato Shepherd’s Pie


  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 20 mins
  • Yield: 4–5 1x
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Ingredients

  • 3 sweet potatoes, peeled and cut into 1 inch cubes
  • 1 lb grass-fed ground beef
  • 3–4 T Olive Oil
  • 3 T Ghee
  • 1 yellow onion, diced
  • 1 large shallot, finely chopped
  • 5 cloves garlic, minced
  • 1 green bell pepper, finely diced
  • 2 carrots, cut into small pieces
  • 1/2 T chipotle chili powder
  • 2 1/2 T chili powder
  • 1 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp italian seasoning
  • 1/4 tsp oregano
  • 1/3 c tomato paste
  • Chopped parsley, as garnish

Instructions

  1. Preheat oven to 400 and line a large baking sheet with parchment paper and grease a large cast iron skillet.
  2. Toss sweet potatoes with 2-3 T olive oil, 3/4 tsp salt and 1/2 tsp pepper. Place onto parchment lined baking sheet and roast for 25-35 minutes, until nicely roasted and toothpick inserts easily.
  3. Meanwhile, heat remaining 2 T oil in a large skillet. Once oil is hot, add onion, shallot, garlic, bell pepper, and carrots. Cook for 8-10 minutes, stirring every few minutes, until carrots are tender.
  4. In a separate skillet, brown the beef until totally browned and cooked through. Add to onion mixture.
  5. Add spices and tomato paste to skillet, reduce heat to medium-low, and stir to combine.
  6. When potatoes are done roasting, add to blender or food processor with Ghee and pulse until smooth & creamy. Set aside.
  7. Option to leave beef mixture in the cast iron skillet and cook in that, otherwise, transfer to a greased casserole dish.
  8. Spread sweet potato mash over beef mixture, and using a large spoon, create peaks in the mash.
  9. Bake covered for 15 minutes, uncover and bake an additional 20 minutes. I like to broil for the last 2 minutes to crisp those taters up a bit.
  10. Garnish with fresh parsley and serve.

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Filed Under: Dinner, Gluten Free Tagged With: beef, clean eating, comfort food, dinner, ground beef, healthy, shepherd's pie, sweet potato, sweet potato mash, sweet potato shepherd's pie, whole 30

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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. 🤩⁣
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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. 🤩⁣⁣
⁣⁣
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! ⁣⁣
⁣⁣
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. ⁣
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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)
⁣
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!!! ⁣
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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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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. 🍼⁣
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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. ⁣
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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 ⁣
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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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