Tag Archives: foodie

Egg Muffins

Guilt free breakfast on the go, or a midday work snack to help avoid temptation! 11998937_842631232517131_1273193101525218428_n

  • Eggs / Egg white/ Egg beaters
  • Fresh Veggies of your choice (spinach, pepper, onion, etc.)
  • Cooked meat (turkey sausage, turkey bacon, etc.)
  • Shredded Cheese
  • PAM nonstick spray

Use nonstick spray on muffin tin. Add veggies and lean meat (chopped small) to each muffin tin, top with raw egg. Sprinkle on a little shredded cheese and bake @ 350 for 20-25 mins. Reheat in the micro for 30 seconds and enjoy!!

Crock Pot Turkey Quinoa Sweet Potato Chili

IMG_0408This is a delicious spin on chili! It’s rich, a little sweet, and super flavorful. This is a great dish to make and enjoy effortlessly all week long. It also satisfies that comfort food craving.


  • 1lb ground turkey
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • salt and pepper
  • 3 cups chicken broth (plus extra for reheating)
  • 28 oz can crushed tomatoes
  • Small can diced tomatoes (optional)
  • 15 oz can baked beans (I like sweet baked beans)
  • 1 cup uncooked quinoa, rinsed
  • 1 large sweet potato (about 1lb,) peeled and chopped small
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili pepper flakes

Toppings: shredded cheese, onion, avocado etc.

Add ground turkey and onion to a large skillet over medium-high IMG_0411heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic and cook a little longer, then put in a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. You can add more chicken broth when reheating.

Original Recipe: Here


Spinach Pesto (Nut free)


4 cups spinach 2 cups basil 2 cloves garlic 1 tablespoon lemon juice 1/4 cup Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 1/3 cup olive oil

Place the spinach, basil, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor, blender…or if you’re like me, the baby bullet. Blend for 30 seconds (in a perfect world), or as long as needed to grind up all the greens. Turn off the blender and scrape the concoction off the sides to make sure everything is evenly mixing. Then turn the blender back on and slowly stream in the olive oil, continue to blend until smooth & creamy.

Pesto ZoodlesThis flavor packed galicy pesto goes great with zoodles, pasta, veggies, chicken, fish, etc. Store the pesto in a jar or container with a tight fitting lid in the fridge for up to 2 weeks…or eat it all in just a few days like my family! You can also freeze it in small portions to defrost as you need it!

Yields: about 1 cup pesto

Original Recipe: Here