Finally Sharing 🐝’s Skinny Spinach Artichoke Dip! Enjoy this while watching some football this weekend. I brought this dip over to our friends house to watch a game a few weeks ago and it was devoured quickly! 😋😍Enjoy!
1 can artichokes (drained)
1 bag spinach
2 garlic cloves
1/4 c Greek yogurt plain
1/4 Parmesan cheese
8 oz (1 block) low fat cream cheese
blend all together in a blender/vitamin/food processor!
Place into a baking dish, sprinkle with onion powder, garlic powder, Parmesan & gluten free BREAD CRUMBS!! Bake on 400 for 20-30 minutes/until bubbly & bread crumbs look toasted!

Smoothie of the day: it tastes similar to a chocolate milkshake 😋😉 { 2 servings }
2 c almond milk
1 frozen banana
1 c strawberries
A handful of spinach
2 scoops of whey protein
2 scoops of collagen
1 tbsp cacoa {yes cacoa, not cocoa}
1 tsp ground cinnamon

Nothing better on this cold, rainy day than creating a new recipe and enjoying it by the fireplace {first one of the season!!} Dark Chocolate Pumpkin Bread 🎃
I hope you enjoy this recipe as much as I am right now!
1 can of pure pumpkin
1 tbsp ground cinnamon
1 tsp baking soda
2 tsp coconut butter
1 1/4 c almond meal flour
1 tbsp @truvia cane sugar blend
2 eggs
1/4 c milk
Dark chocolate (I used three pieces of @dovechocolate)

Preheat oven on 350. Mix everything in a mixing bowl adding the dark chocolate last. Reserve some to put on top! Bake for 30 minutes. Remove from oven and cover with foil. Bake for 30 more minutes!
Enjoy! 🐝

🥡 Do you ever crave Chinese take-out? Cause I sure do! BUT don’t you know how terrible {most} of it is for you..so much added sodium, butter, and who knows what else. Last night was one of those nights where I wanted take-out without the calories. I came up with my own recipe and..you guys it is a WINNER. I love the way this turned out! 🥡
I normally would’ve served over a bed of brown rice but I opted for no side tonight.

I’m sorry I didn’t measure my vegetables… the ingredients in the pictures were for 1 serving (Marcus is out of town this week on a work trip!) To be honest, I thought I was going to have leftovers
but I ended up eating all of it because it was just tooo good! I used 1 chicken breast and then all the veggies that are on that cutting board. I had used a 1/4 of that bell pepper yesterday so a chunk of it was already taken out!

Chicken breast (cubed)
1/4 chopped onion
Bell Pepper
1 garlic clove
White pepper
Onion powder
Garlic powder

1 tsp
arrowroot starch
3 tbsp liquid
amino’s (soy sauce alternative)
2 tsp sambal chili paste
1 tsp teriyaki sauce
Mix in a small ramekin or mixing bowl and set aside!
🐝 🐝 🐝 🐝full recipe up on the blog-#linkinbio

Switched it up this morning from the usual egg/half an avocado or oatmeal and opted in for this power bowl! 😋
2 big spoonfuls of honey @greekgodsyogurt (all time fav, I’ve tried them all!)
1 Banana
Sprinkled with chia deeds & unsweetened coconut flakes!

I’ve been on a sandwich kick lately. These multigrain thins are so good. What is your go to for lunch?
Mine is typically leftovers from dinner but I’ve been switching it up with a sandwich and @traderjoes kettle potato chips! 🐝 Sammy 🥪 •2 slices of @applegate turkey
@oroweatbread sandwich thins •Sliced cucumbers, avocado and spinach
•1 slice of @krogerco pepper jack with jalapeños
I heat mine in a toaster and get it nice and crispy. So tasty!😋

Tonight’s concoction! Who else loves a good one pan dinner? If you aren’t a fan of fish, substitute with chicken! 😋😍
12 oz halibut (2 servings)
1 can black beans
1 c grape tomatoes (halved)
Spinach (I used half a bag because that was all I had, I would’ve used more)
1/2 c homemade salsa
Olive oil
Heat up 1 tbsp of olive oil on medium. Add halibut to pan..sear each side for 3-4 minutes. Remove from pan and cover in foil to keep warm. Add tomatoes, black beans,
Spinach and salsa to the pan. Heat up for 5 minutes and then add the halibut back in. I topped the halibut with a spoonful of salsa! Cooked for 5 more minutes and then served over a bed of ancient grains.
Enjoy! 🐝

We just got back into town from our friends wedding in Fredericksburg. No groceries, which means no Sunday grilling... so @malibupoke was the move. I have tried them all and #malibupoke is my favorite. I build my own bowl and this is what it includes. I highly recommend(if you like it 🔥, if not do not add serrano’s & get the Malibu poke sauce instead of the spicy chili)! 😋
brown rice
serrano peppers
crispy shallots
spicy chili sauce

Favorite thing about making my quinoa + black bean burger: freezing the patties and re-heating on a skillet for an easy-timesaving lunch! Served over a bed of romaine, bell peppers, carrots, cucumbers, grape tomatoes, a little bit of olive oil and some s & p! Enjoy! 🐝 Recipe linked in bio!

Chicken Spaghetti Squash Casserole 😋 🍝
•1 Spaghetti Squash
•1 Jar Rao’s •1 c shredded chicken •Onion and garlic pepper
•Salt and pepper
Pre-heat oven on 400! Microwave the spaghetti squash for 5 minutes..doing this cuts down baking time and makes it SO MUCH EASIER to cut through the spaghetti squash. If you’ve cooked with one before and didn’t microwave, you know how difficult it is! After you have microwaved the squash, cut in half and spoon out the seeds. Put the squash in a baking dish face down. Fill the dish up with water until it is touching the squash. Bake for 15 minutes..remove from oven and bake for another 15-20 minutes face up. While these are baking, in a medium mixing bowl pour the marinara sauce and shredded chicken in a bowl and mix together. Outline the halves with a spoon and start spooning out all of the squash into another baking dish OR pour the water out of the dish you previously used and re-use that. Once you have all of the “zoodles” removed from the halves and in a baking dish, season with a sprinkle of onion powder, garlic powder, salt and pepper. Add the sauce+chicken to the baking dish. Evenly spread it throughout the zoodles. Top with a little bit of parmesean/mozzarella and bake for another 10 minutes or until sauce is bubbling! Enjoy!

@origindallas one of our favorite neighborhood restaurants! Perfect for breakfast, lunch or dinner. Açaí Bowl with homemade granola
—> Sweet Potato hash bowl with chicken are a few of our favs!

Peep these gorgeous @venusetfleur I’ve had for almost two years (they still smell unreal)..AND this amazing @juiceland recreation. *Peachy Green*
This makes 1 serving:
1 🍑
1 🍎
1/2 c 💧
1/2 c ice
And a handful of spinach 🌿! Blend on high for a minute or until a good consistency. Add more ice if it looks to liquid-y. If I had kale I would’ve added it, I’ll save it for next time! This smoothie is so refreshing, light & delicious. Enjoy! 🐝😋

Some may call it basic, but I call it good. I LOVE fall….pumpkin, fall decor, everything about it! Many people think Fall has already begun, but the season technically doesn’t begin until Saturday, September 22. I wanted to create a fall treat without the guilt. I achieved it with these delicious muffins that could easily be made into pumpkin bread if you would rather that. I  prefer muffins because I love the grab and go aspect. Now you will have a yummy treat to kickoff the season! Let me know what you think once you’ve made them.
Enjoy! 🐝
•1 can 100% pumpkin
•1 c oats
•2 tbsp ground cinnamon
•1 tbsp almond meal •2 tsp coconut butter •1/4 c yogurt •1 tsp vanilla •2 eggs
Full recipe linked in bio!

Just because summer is almost gone doesn’t mean that the watermelons are. Contrary to popular belief, watermelons are actually good all year round. Which means you can enjoy this AMAZING ‘summer salad’ anytime you’d like. I had a similar salad in Austin over the weekend and was so anxious to get in my kitchen and try! I didn’t measure but the ingredients are simple and you can be the judge of how much of each you’d like. Watermelon, grape tomatoes, cucumber, feta and a lemon fully squeezed! Add a little bit of salt and pepper for taste and voila.

This recipe was inspired by the tacos made at the El Dorado Beach Club. A few years ago when veggie tacos first popped on the menu - I was skeptical. But in the spirit of trying new things, one day I ordered them.
They. were. delicious.
Here is my home-brewed version of those amazing tacos courtesy of the Baja!


2 zucchini
2 c mushrooms
half an onion
1 bell pepper
1 bunch broccolini
sprinkle of cumin, garlic powder & onion powder

Full recipe up on the blog! Link in bio. 🐝

Pictured from left to right, peanut butter protein bites, date bites & nutella bites. Recipe linked in bio!
I brought these over to my best friends house last night for our bible study. {How cute is her living room} We just started @jenniesallen #Proven. Looking forward to diving into this study and spending time with these gals. ❣️’You don’t have anything to prove. ‘Too many of us walk through life feeling as if we don't measure up. We always seem to thirst for more. We think if we could only work harder or be better, we could be enough. But the truth is, we will never be enough. And thankfully, we don’t have to be.’ ##
Because Jesus is ENOUGH.

If you haven’t tried my maple sriracha salmon, it’s time! 😋
Similar recipe linked in bio, for this recipe I used @fixhotsauce sriracha. I paired this with broccolini (with olive oil and lemon) and short grain brown rice! Cool the brown rice according the package and add a little soy sauce or liquid aminos once finished.

Who else loves soup on gloomy days! 🙋🏼‍♀️
My mom has been making this Mexican chicken noodle soup since I was little and I can’t wait for you to try!
1 1/2 c chicken (I used a combination: 1 can of Valley Fresh 100% natural chicken, drained & the leftover rotisserie chicken)
1 can tomato sauce
4c low sodium chicken broth
2 c water
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1 chicken bullion cube
1-1/2c fideo noodles OR you could use your choice of noodles
Salt & pepper
Top with a little bit of cheese, crunched tortilla chips, cilantro or avocado! {The first two are a must}😋

Do you put sriracha on everything too? If so..you must try this healthier option. The typical sriracha has:
Distilled Vinegar
Potassium Sorbate
Sodium Bisulfite
Xanthan Gum
@fixhotsauce is made up of all NATURAL ingredients. •7 (Seven) All-natural ingredients: organic green chili peppers, garlic, lemongrass, lemon, sea salt, cane sugar and rice vinegar
•Zero nitrates, preservatives, xanthum gum, trans fat, cholesterol
•Low sugar
•Vegan Certified
•Gluten Free
I have been putting this lemon grass sriracha on everything this week, it is so good, and SOo HOT !! 😋🌶

Today I am sharing with you my zucchini lasagna recipe! I made one row of regular lasagna noodles in case Marcus didn't like the zucchini noodle...but turns out he loved it! I will be explaining how to make zucchini lasagna, if you would rather make it with regular noodles then just cook the noodles according to package (I boiled a few noodles for 8 minutes) and then follow the same instructions below! We had this for dinner last night and of course had leftovers since it is just us two.. so here I am patiently waiting for lunch time so I can have more. Can't wait for you to try this delicious, guilt-free lasagna.

3-4 large zucchini
1 egg
1 1/2 c ricotta 
1/2 c mozzarella 
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning 
1 lb lean ground beef
1 jar of Rao's marinara 
1 big handful of spinach 
1/2 c tomato pasta 
Salt & pepper

Full recipe linked in bio!

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