Monday, March 14, 2016

Easy One Pan Chicken Dinner

Happy Monday to you! Hope you all had a great weekend! 

Mine was fun and busy with family and friends! However, whatever cold that's been going around finally caught up to me. So since I'm being a major bum on the couch and still want to stick to my healthy eating, 

I've got this super easy dish roasting in the oven to last me a few days.

Wednesday, February 10, 2016

Slow Cooker Paleo Jalapeño Blackberry Pork Roast

Slow Cooker Paleo Jalapeño Blackberry Pork Roast.  Well, that's a mouthful! Say that five times fast!

This is one of my favorite recipes in my slow cooker.  It has the perfect blend of sweet and spicy! Especially when served on top of creamy mashed cauliflower.

Because the recipe calls for you to brown the roast prior to placing in your slow cooker, I recommend prepping this the night prior to save time in the morning.

Monday, February 1, 2016

Butter-Free Almond & Vanilla Muffins

I came across a yummy looking recipe for Butter Free Vanilla Scones, so I took the recipe, cleaned it up a bit by making a few adjustments, and made muffins instead of scones. The result was awesome! I made extra and froze them for when I have a sweet tooth, but don't want to cheat on my diet.   

Butter-Free Almond & Vanilla Muffins

Prep time: 10 minutes
Bake time: 10-12 minutes
Servings: 10
Serving size: 1 muffin


1 large egg 
1 egg white
½ cup plain, non-fat Greek yogurt
3 teaspoons pure vanilla extract
2 cups almond meal/flour
⅓ cup Truvia
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt


  • Preheat oven to 375° F. Lightly spray a muffin tin or use muffin liners.
  • In a large mixing bowl, whisk egg, egg white, Greek yogurt and vanilla extract using an electric mixer.
  • In a separate mixing bowl, mix the dry ingredients. Slowly add the mixed dry ingredients to the wet ingredients in the large mixing bowl. Mix well. 
  • Fill each muffin tin/liners approximately 3/4 full.
  • Bake for 10-12 minutes, until lightly golden brown. 

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie

Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4-6

Sunday, January 24, 2016

Meal Prepping Sundays

Meal prep done! We're definitely getting better at this - took us half as long as last week.

There are so many delicious recipes out there and it may be tempting to make them when you're prepping. We did and realized it was just too much. The simpler the better, otherwise we just got overwhelmed and were exhausted after all the cooking.

I'm working on creating meal plans with grocery lists, so stay tuned!

Below are a list of all the meals for the week:

Slow Cooker Marinara Sauce with Meat

Slow-cooker Marinara Sauce with Meat 

Delicious on pasta, if you're into that sort of thing... But if you're wanting less carbs like me, you'll absolutely love it on top of zoodles or spaghetti squash! 

Friday, January 15, 2016

Yummy Egg Muffins

Yummy Egg Muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put in it, making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

Monday, January 4, 2016

The Best Kind of Sunday Funday

His and hers meal prepping = Sunday Funday.
It feels good to have our meals ready for the week!

For those that say it's too hard, too expensive, and too time consuming - guess again! It takes me about a half hour to an hour from start to finish, and my grocery bill averages $65 a week. This meal prep took an hour and a half, because the chayote squash is a little work, but totally worth it.

If you have goals of weight loss, getting fit, or just wanting to feel better, I promise this will help you reach those goals!

Tuesday, November 10, 2015

Cheesy Spaghetti Squash "Lasagna"

Do you smell what The Rock is cook...oh wait...I got a little excited. I made this bubbly, delicious lasagna goodness for Meatless Monday and I wish you could smell your screen!
(Go ahead and try to smell it...while your at it, tap the "share" button with your nose)

I was craving lasagna, but didn't want all those carbs that pasta has. So I used spaghetti squash in place of noodles. And it was delicious!!

This fits perfectly in my 8x8 baking dish. So if you're using a 9x13 or bigger, I suggest doubling the recipe.

Wednesday, October 28, 2015

Delicious and Healthier Salad Dressings

Make healthy salad dressings and home. Salads can be a healthy base for any diet, but it’s all too easy to add too many calories or fat by drizzling on the wrong salad dressing. Here are some of my go-to salad dressings.

Wednesday, August 26, 2015

Chopped Brussels Sprouts Salad

Holy crunchy deliciousness Brussels sprouts!!

Crunchy and quick!!  Took me about 10 minutes and it was ready to eat!

Prep time: 10 minutes
Cook time: n/a
Servings: 2-4

Thursday, August 20, 2015

BBQ Chicken Burrito Bowls

BBQ Chicken Burrito Bowls

Looking for a quick and easy meals for dinner or lunches? You found one!  These are so easy to make and are great as leftovers for lunches during the work week!

Monday, June 1, 2015

Homemade Clean Eating BBQ Sauce

I made this BBQ sauce last night and it's delicious!!  Plus, it's healthier and doesn't have the added sugars and preservatives the pre-bottled sauces have. I'm excited for grilling season!

Prep time: 5 minutes
Cook time: 5-7 minutes
Makes approximately 1 1/2 cups

Clean Eating DELICIOUS Grilled Chicken

The zest and juice from the limes adds a surprising and yummy flavor! You'll love it!

Clean Eating DELICIOUS Grilled Chicken

Prep time: 5 minutes
Cook time: 15-30 minutes (depends on the chicken thickness)
Servings: 8 (based on 4 oz serving size/21 Day Fix Red Container)

Sunday, May 31, 2015

BBQ Pineapple and Pork Kabobs

BBQ Pineapple and Pork Kabobs


2 lbs pork loin chops, cut into 1-2 inch pieces
2 large cans of pineapple chunks with juice (or 1 ripe, fresh pineapple)
4 large green or red bell peppers (or both), cut into large chunks
10 large mushrooms (optional), halved
1 cup fresh cilantro, chopped
2 TBSP onion powder
2 TBSP garlic powder
2 TBSP black pepper

  • Preheat your BBQ ready and get it ready!
  • In a large mixing bowl, add all ingredients. Cover and place in the fridge to marinate for at least 30 minutes. 
  • Alternate pieces of pork, pineapple, peppers, and mushrooms on the kebobs. Metal skewers are the best to use. If you're using wood skewers, be sure to soak them ahead of time in water so they don't burn!
  • Grill for approximately 30 minutes on low-medium heat (approximately 350 degrees F. if you have a thermometer on your BBQ). Use a meat thermometer to be sure meat is thoroughly cooked.