Only two more days until I am a certified Yoga Instructor! What is life?! I’m so excited and I’m a little nervous but looking forward to teaching my first class next week!
Speaking of being nervous and totally stepping out of my comfort zone, I wanted to share what happened yesterday at the gym. As you know, I started a new lifting program by @brookeence a few weeks ago. I am still keeping up with BBG, but this new lifting program is so different than the workouts I know. I have always been intimidated by the heavy weights section o the gym. However, over the past few weeks, I have challenged myself physically and mentally by stepping out of my comfort zone with my workouts and yesterday was the FIRST DAY I FELT CONFIDENT IN THE GYM LIFTING HEAVY WEIGHTS! I have had to ask lots of questions, make tons mistakes, but I am learning something new every day! It is scary to face your fears but something wonderful can come from doing what terrifies you! Cheers to trying new things & growing from these experiences!
#cookingwithkatiebd #whole30
Dinner was a side salad with walnuts, bell peppers, pineapple, avocado, and almonds, prosciutto wrapped asparagus, spaghetti squash & salmon!

- lemon, thinly sliced
- 4sprigs fresh rosemary
- 2 salmon fillets, bones and skin removed
- coarse salt to taste
- 1 tablespoon olive oil, or as needed
*Tip - Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Ready In 30 mins

1. Preheat oven to 400 degrees F (200 degrees C)
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.



Hello, friends! Hope you’re having a wonderful week, so far! I only have 4 more days of @whole30, which is INSANE!! I have been absolutely loving how I am feeling so I am going to finish strong, but next week I am going to enjoy myself & indulge on my trip in NYC with my besties @joceediez @weekendfoodsta @carly_cmg! When I return to AZ, I’ll hop back on the Whole30 bandwagon with @kat_blanch_ for another round! Higher energy, sleeping better, & my aches and pains are gone!💯 #cookingwithkatiebd #whole30

* 2 large yellow plantains
* 6 slices nitrate free, sugar free bacon (sugar free for Whole30)
* ½ tsp fine grain sea salt
* black pepper
* 4 eggs (to poach - or cook to preference if you prefer not to poach)
* 1 medium avocado
* greens of choice for garnish

To Make the Fritters:
1. First, cook bacon over medium-hi heat until crisp, drain on paper towels and save ¼ cup of rendered bacon fat
2. Cut off the ends of your plantains and score the sides to remove the peel. In a large bowl, mash the plantains with a potato masher until smooth (a few lumps are fine)
3. Crumble the cooked bacon and add to the mashed plantains. Also add the salt and pepper and mix.
4. Heat a large nonstick skillet over medium heat (no hotter) and add the ¼ cup bacon fat
5. Form the plantain mixture into 8 small patties and fry in the bacon fat over medium heat, adjusting the heat to avoid burning. Cook on each side until golden brown and crisp.
To poach the eggs:
1. First, crack them carefully into a bowl without breaking the yolks.
2. Heat 1-2 inches of water in a large shallow pan until small bubbles form (a simmer) and whisk the water in a circle (helps keep the whites together)
3. Carefully add the eggs to the simmering water, poach for 2-3 minutes until the whites have set, and remove with a slotted spoon onto a plate. Sprinkle with a bit of salt and pepper.
4. Serve fritters with sliced avocado, your favorite greens, and a poached egg for dipping. Enjoy!

Credit: @paleorunningmomma http://www.paleorunningmomma.com/plantain-bacon-fritters-with-avocado-and-poached-egg-paleo-whole30/

This past weekend was our last full weekend of Yoga Teacher Training! It cannot believe how quickly these last 9 weeks have flown by. I am so incredibly grateful to my home studio @sumitsyogatucson and my incredible fellow students who have become my friends along the way. We will be graduating this week and teaching practice classes starting this week, too! I cannot believe it!
This weekend in YTT, we learned how to teach a flow class, had an introduction to Kundalini with @kundaliniwithnarsinghkk, took a Crystal Workshop with @desert_crystal_healing @crystalyogini111 and learned the power of crystal healing, had a Yoganonymous 101 class: Yoga through Recovery with @universal_love_conspiracy that taught us the science behind how addiction affects the brain and the consequences experienced physically, mentally and emotionally as a result. As well as the science behind the healing power of yoga on the brain and how it serves to counteract the damaging affects of addiction. We also had tons of hot yoga classes, too! Such a wonderful weekend :) This is also my last week of @Whole30! Sunday is my 30th day and I have loved this challenge! Thank goodness for @kat_blanch_ for being my accountability buddy throughout this lil experiment! Here is another lil quick salad I have been loving with summer fruit in season. Mixed greens with mango, radishes, tomatoes, bell peppers, avocado, oranges, fresh squeezed lemon, olive oil and fresh herbs!
#cookingwithkatiebd #Whole30


Holy guacamole! I don't even know where to begin! This past week has been such a wonderful whirlwind! I officially graduated with my Masters in Public Administration!! I could not be more thrilled & could not have done it without the love and support from my family and friends.
Now, it’s “crunch time” for Yoga Teacher Training because we graduate next week and will officially be certified yoga instructors!! Cheers to the end of one chapter & the beginning of another!
Also, here is a recipe we tried last week that my family loved!
Citrus-ginger glazed halibut with red cabbage, radishes, red peppers marinated in orange juice, garlicky smashed potatoes, and a side salad with cranberries, cucumbers, walnuts, beets, and tomatoes.
#cookingwithkatiebd #whole30

Halibut with Citrus-Ginger Glaze
By Dallas and Melissa Hartwig

½ cup apple cider
Zest and juice of 2 lemons
Juice of 1 orange
½ tbsp. fresh ginger, grated (or ½ tsp. ground ginger)
3 tbsp. cooking fat
1 lb. halibut
1 tsp. salt
½ tsp. pepper
1. Preheat the oven to 400°F.
2. For the glaze: Cook the apple cider in a small saucepan over medium-high heat until reduced to about 1 tablespoon, 4 to 6 minutes. Add the lemon juice, orange juice, and ginger and cook until reduced by half, 3 to 5 minutes. Remove the pan from the heat and add the lemon zest. Set aside.
3. For the fish: Heat 2 tbsp. of the cooking fat in a large skillet over high heat, swirling to coat the bottom of the pan. While the fat is heating, season the halibut with the salt and pepper. When the fat is hot, place the fish topside down in the pan and sear for 2 to 3 minutes.
4. While the fish is searing, melt the remaining 1 tbsp. cooking fat (if necessary), line a baking sheet with parchment paper, and brush half of the fat on the paper.
5. Remove the halibut from the pan and transfer seared side up to the greased, lined baking sheet. Brush the remaining cooking fat over the top of the halibut. Bake in the oven for 10 to 12 minutes, until the flesh is just barely firm and flakes easily with a fork.
6. Transfer the fish to a serving dish or individual plates and spoon the glaze over fish

Spent the weekend at Yoga Teacher Training and learned so much! In summary, we learned Vedic Chants for Peace, how to read Sanskrit, The 8 Limbs of Yoga, the Sweet 16 Yoga Sutras & how to teach a Yin class! I cannot believe we have already finished 6 weeks of YTT and we only have 3 more weeks until we are certified Yoga Instructors!! I could not be more excited to share my passion with others & continue to explore my own yoga practice!
I also have been cooking my way through the Whole30 cookbook, which is such a great resource! Simple recipes, extremely accessible & almost zero time to make a delicious meal! @kat_blanch_ and I made these turkey meatballs, sauteed some zucchini noodles, topped it with fresh basil, & broiled tomatoes! #cookingwithkatiebd
Serves 4
Total Time
45 min

1 Egg, beaten
2 Tablespoons Tomato Paste
1 Small/Medium Onion, peeled and grated
3 Cloves Garlic, finely minced
¼ Cup Fresh Parsley, finely chopped
1 Teaspoon Dried Oregano
Salt & Pepper
¼ Cup Almond Flour
1 ½ Pounds Ground Turkey*, a mixture of white and dark meat
Extra-Light Olive Oil
Tomato Sauce, for serving
Fresh Basil, for garnish
Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, and almond flour. Mix well and then mix in the meat.
Preheat the oven to 400º.
Heat a nonstick skillet over high heat and enough of the olive oil to coat the skillet. Scoop out the meatballs with hands or spoon and drop them directly into the pan. Let them cook for about 30 seconds or until brown, then flip them over using a spoon (I found this was the easiest in order to keep them intact). Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with parchment or foil. Repeat with remaining meat – you’ll end up with about 18-20 meatballs using a large scoop, and about 30-35 with a medium scoop.
Transfer the meatballs to the oven and bake for about 20 minutes for the large size, or 15 minutes if you used a medium-sized scoop. The meatballs will be firm to the touch when finished.
Serve with tomato sauce! Enjoy! #cookingwithkatiebd

THESE TACO BOWLS ARE NEXT LEVEL!! @kat_blanch_ and I meal prepped earlier this week & this recipe was so good that she even devoured it right when we made it! Haha that’s when you know it’s good! The seasoning for the fish is incredible & the chipotle aioli is even better!! I ended up adding twice the amount of chipotle peppers because I love the kick of flavor! HIGHLY RECOMMEND! 💯
Blackened tilapia loaded with guacamole, mango salsa, red cabbage slaw, coconut-lime cauliflower rice, and spicy chipotle aioli! This Whole30 fish taco bowls recipe is gluten-free, dairy-free, grain-free, and sugar-free.

Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice


Total Time 35 minutes
Servings 2
Author Cheryl Malik

Blackened Fish
- 2 tilapia loins or filets, about 1 pound
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon coconut oil
- 2 avocados, peeled, seeded, and diced
- 1/4 cup diced red onion
- 2 tablespoons cilantro, chopped
- 1/2 lime, juice of, plus more to taste
- Salt, to taste
Chipotle Aioli
- 1/4 Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)
- 1/2 teaspoon garlic powder
- 1/4 lime, juice of, plus more to taste
- 1 tablespoon full-fat coconut milk
- 1 chipotle pepper in adoboe sauce
- 1 teaspoon adobo sauce
- Salt
Mango Salsa
- 1 mango , peeled, seeded, and diced
- 1 tablespoon cilantro , chopped
- 2 tablespoons red onion , chopped
- 1/4 lime , juice of
- Pinch of salt
Red Cabbage Slaw:
- 1/4 head red cabbage , 2 cups, sliced thin or shaved
- 1/2 lime juiced
- Salt
Coconut-Lime Cauliflower Rice:
- 1 head cauliflower , stemmed and loosely chopped, about 3 cups
- 1 cup full-fat coconut milk
- 1/2 lime, juice of
- Salt, to taste
- Prepare each item for your Whole30 fish taco bowls:
Blackened Fish:
- Combine all spices in a small bowl and rub generously over top and bottom of fish filets. Heat coconut oil in a medium skillet over medium heat and add fish. CONTINUED IN COMMENTS⬇

I am beyond excited that one of my all time favorite athletes, @brookeence, has launched her own Ebook, “The Naked Program”! Of course, I purchased her training program right when I woke up on Monday & am looking forward to expanding my knowledge and getting out of my comfort zone with my workouts! I am a little nervous for this change because I have never lifted heavy weights before but I am eager to see how my body responds! I had my first workout of the program yesterday and I am already feeling a lil sore today 😂🙌🏽💯🔥🙈 Since starting the Whole30, I have been eating eggs every morning for breakfast! So, this morning, I had another frittata with spinach, tomatoes, garlic, onions, topped with avocado, bell peppers & “everything seasoning” from Trader Joe’s! Day 6 @whole30

Finished out this week strong with my strength workouts and excited for Yoga Teacher Training, this weekend! Tonight, we have a Guided Meditation & Sound Bath, afterwards we have a Pranayama workshop. Saturday & Sunday, we have a few hot yoga classes, Acroyoga, Ashatanga workshop, Flow with Hanuman, and anatomy & physiology lecture! So stoked!
For lunch today, I made a breakfast salad with scrambled eggs, green salsa, broiled tomatoes, leftover carnitas, half an avocado with “everything seasoning” and a squeeze of lemon on top! Day 1 #Whole30 #cookingwithkatiebd


Serves: 6-8 SERVINGS
* 4 pounds boneless pork shoulder
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 tablespoon olive oil
* juice of 2 limes
* 1 small onion, finely sliced
* 1 large jalapeño, seed removed and finely diced
* 2 mini bell peppers (if desired) * (I added in some extra spicy chili powder, chili flake and a lil sriracha. I think some white wine would be also delicious in cooking the pork shoulder!) Instructions
1. Rinse and pat dry the pork shoulder
2. Combine the chili powder, ground cumin, salt, and pepper then sprinkle all over the pork. Gently pat the dry rub on to the meat so it sticks. Place the pork shoulder into the slow cooker.
3. Drizzle the olive oil on top and add the onion and jalapeño.
4. Squeeze the juice from two limes over the top, add in any other spices you desire, and cook on low for 4-6 hours. The thicker the roast, the more time it will take to cook
5. After the meat is fully cooked, shred it with two forks, removing any large chunks of fat that remain. Mix the the pulled pork with all the juices in the slow cooker. If desired, spread the pork on a baking sheet and broil for five minutes for crispy shreds of pork
6. Serve with cilantro, lime, bell peppers, diced avocados, salsa, and anything else you desire! Recipe by: @physicalkitchness http://physicalkitchness.com/whole30-slow-cooker-pork-carnitas/

Officially more than a third of the way done with Yoga Teacher Training! 🎉This weekend we learned about kids yoga, anatomy & physiology, bhandas, balancing, and tons of hot yoga classes! It was amazing to face some fears & get some valuable instruction on how to safely move into inversion poses. Thank you @bohemiansofthedesert for being the best teacher & a radiant goddess! So thankful for you, babe😘

As for this bowl of deliciousness, this was my favorite breakfast this week! Coconut milk yogurt, Tumerick cinnamon sweet potato pieces, strawberries, blueberries, blackberries, almond butter, and my friend Lisa’s amazing homemade granola sprinkled on top! So tasty! Hope you had an amazing weekend!
4 cups old-fashioned rolled oats
1 cup raw pecan halves or roughly chopped walnuts
1/2 cup raw pepitas (hulled pumpkin seeds)
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 cup melted coconut oil or extra-virgin olive oil
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 cup dried cranberries
1. Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the oats, pecans, pipits, salt and cinnamon. Stir to combine
2. Pour in the coconut oil, maple syrup, and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto the prepared baking sheet and use a large spoon to spread it into an even layer. Bake until golden, 21 to 23 minutes, stirring halfway. Don’t worry, the granola will continue to crisp up as it cools.
3. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.


Finishing out this work week with a full body blast workout & some Anusara yoga practice tonight at @sumitsyogatucson for Yoga Teacher Training!
Stoked that this week was so productive & now looking forward to all the yoga festivities this weekend!

Sliced tomatoes and cucumber, drizzled with Tuscan herb olive oil, and pesto!
Artichoke Pistachio Pesto:
* ¼ cup unsalted pistachios
* 2 cloves garlic
* 1 cup basil
* 1 cup artichoke hearts (canned, rinsed and drained)
* ½ lemon, juiced
* ¼ cup olive oil
* Himalayan sea salt, to taste

Add all ingredients into food processor & blend until desired consistency or smooth!

First weekend of Yoga Teacher Training COMPLETE! ✅

I still can’t believe I signed up for yoga teacher training but I could not be more excited! This is truly outside my comfort zone & I cannot wait to share everything I learn over the next couple months!
I hope you had an awesome weekend & are ready to start the week off strong!

Had the busiest day today but I am happy I could squeeze in a lil hot yoga sesh at @sumitsyogatucson tonight! We also got new curtains put up so the studio is now super dark! It’s amazing & feels like a lil yoga cave 🤗 After class, I smashed out my 40 burpees for the #burpeechallenge & today’s variation was commando burpees💦😅 As for new recipes, my friend Lisa gave me a new vegetarian cookbook so I’ll be cooking my way through it! So many tasty recipes to come🤤😋I made this soup last might & added in some corn because yo gurl loooovvveeess corn! If you make the recipe, let me know how you like it! #cookingwithkatiebd

Black Bean Tortilla Soup with Sweet Potatoes (I added corn, too!) 2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large yellow onion, chopped
1 small sweet potato (about ½ pound), peeled and cut into ¼-inch dice
1 medium red bell pepper, chopped
1 medium jalapeño, seeded, deribbed, and finely chopped
Fine sea salt
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
1½ teaspoons chili powder
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
1 can of yellow corn **I personally added this ingredient so it is optional!
1 can (14.5 ounces) diced tomatoes, preferably fire-roasted, with their liquid
4 cups (32 ounces) vegetable broth
4 corn tortillas, cut into 2-inch-long, ¼-inch-wide strips
¼ cup chopped fresh cilantro, divided 2 tablespoons
lime juice
¼ teaspoon red pepper flakes (optional) Freshly ground black pepper

2 radishes, thinly sliced and roughly chopped
¼ cup crumbled feta cheese (about 1½ ounces) (optional)

1. In a large Dutch oven, warm 2 tablespoons of the olive oil over medium heat until shimmering. Add the onion, sweet potato, bell pepper, jalapeño, and ¼ teaspoon salt. Cook, stirring occasionally, until the onions are translucent and the sweet potatoes are easily pierced through by a fork, 10 to 15 minutes.
2. Stir in the garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. CONTINUED IN COMMENTS BELOW #BBG#bbg1#bbg2#nutrition#bbgprogress#bbgcommunity#bikinibodyguide#sweat#thekaylamovement#foodisfuel

Started the day off with a leg workout and now heading to a hot yoga class! Leg day is always the hardest for me, so I’m sure my legs will be shaking like a leaf throughout class tonight 😂🙈 Also, I am starting the #1000fitmasburpee challenge tomorrow (round 2) & recruited a few friends to do it with me for the month of March! Let me know if you want to do it & I’ll send you the list of daily variations 🤗

Lastly, I made this paleo granola the other day & thought I would share the recipe! I think if I made it again, I may leave out the sesame seeds but that’s just because of my own preference!
It is delicious on top of smoothies or even with a lil dash of almond milk for breakfast with some banana and strawberries! #cookingwithkatiebd

Crunchy Paleo Granola Recipe
Protein: 19g / 9%

Carbs: 35g / 17%

Fat: 70g / 74%

Ingredients * 2 tbsp. coconut oil
* 1-2 tbsp. honey
* Pinch of sea salt flakes
* 1 tsp. vanilla extract
* 2 cups whole almonds
* 1 cup whole walnuts
* 1 cup macadamia nuts
* 1 cup coconut flakes
* 1/2 cup pumpkin seeds
* 1/4 cup sunflower seeds
* 1/4 cup flax seed
* 1/4 cup sesame seeds
* I added cranberries and goji berries into the mix, too! Also, next time I might leave out the sesame seeds, but that is just for personal preference!
* Pre-heat the oven to 320 F.
* Melt the coconut oil, honey, salt and vanilla over low heat.
* Combine all the nuts and seeds in a large bowl and add the coconut mixture.
* Mix until everything is well coated in the oil.
* Transfer the granola mixture to a greased baking sheet.
* Place in the oven and allow to bake for 10 minutes, keeping an eye on the mixture as it can easily burn.
* Remove from the oven and allow to cool, then place in an airtight jar and keep for up to 2 weeks.

Good morning sunshines☀️ Hope you slept well! I woke up thinking about this green smoothie bowl I made yesterday and I think I’m going to make another before I start my day! I have been keeping up with the #21earthydays challenge and I am surprised that I have successfully been journaling 5 mins a day, so far! I am by no means a writer, but it does feel nice to be able to put my thoughts down onto paper & express my daily intentions + gratitudes! Looking forward to sticking to this challenge and pushing myself a little further each day 🤗

Today, I am heading to New Orleans for Mardi Gras with my girls and could not be more excited! Looking forward to all the yummy food, new experiences & making memories! I’m not sure how much healthy eating will be happening on this lil vacation, but I’ll share pics & videos on my story! It’s all about #balance, right?! I made this green smoothie bowl with frozen green açaí, banana, broccoli, cauliflower, spinach, dates, maca powder, and a splash of almond milk! I topped my bowl off with grapes, apple, raw cacao nibs, a sprinkle of @purely_elizabeth granola & peanut butter! Delish nutrish! #cookingwithkatiebd

I had the most amazing birthday, yesterday! Thank you so much for all the kind words, birthday wishes & for making it so special! 🎉✨🎂💫This weekend was full of smiles, laughter, time with family & friends, and decadent food! I can’t wait to see what this year will bring & I know whatever it may be, it will be wonderful🌟 #cookingwithkatiebd #21earthydays #BBG#bbg1#bbg2##nutrition#bbggirls#bbgprogress#bbgcommunity#bikinibodyguide#sweat#thekaylamovement#foodisfuel

Woke up this morning craving some eggs, so I poached an egg using these amazing egg cups from Crate & Barrel, which make it incredibly easy to poach eggs! It’s a total game changer! Highly recommend 👌🏽 I toasted some walnut bread from @barriobread, smashed some avocado, topped with the poached egg, chives, paprika and the everyday spice from @traderjoes! Soooo tasty! #cookingwithkatiebd
I also finally managed to take Suzy’s Vinyasa Flow class at @sumitsyogatucson which I haven’t taken in almost 6 months! It was challenging and one of the best classes I’ve taken in a while 🙌🏽✨We worked on a balancing series and it was insanely difficult but amazzzziiinnggg! Finished out class with 40 commando burpees for the #burpeechallenge⚡️👊🏽 Continuing my #treatyoself theme this weekend for the birthday festivities, so heading to get my nails done 💅🏽 followed by delicious pizza 🎉 🥂🎂 Happy Saturday y’all!

6am got yoga class ✅
40 single leg Burpees for #1000FitmasBurpee challenge✅
On the road to northern AZ for a lil mini post-final exams vacay ✅
Sedona, here we come!
For breakfast yesterday, I made this tasty bowl of oats! So simple, yet so filling😋 #cookingwithkatiebd

Cinnamon Apple Oats

1/2 cup oats
1 cup almond milk
1 green apple
dashes of cinnamon
coconut oil
nut butter
Microwave oats + almond milk in a bowl OR heat on medium in a pot until oats have desired consistency. In a separate saucepan, add a lil coconut oil to the pan, heat and add sliced apples with dash of cinnamon and cook apples until tender. Top oats with cooked apples and add a nut butter of your choice (peanut butter, almond butter, cookie butter 😉) and enjoy!

Went kind of crazy yesterday and attended two yoga classes at @SumitsYogaTucson, completed 80 Burpees for #1000FitmasBurpees (I missed a day so had to double up), along with a BBG strength workout...Needless to say, I am V sore today! Despite my soreness, I was able to go to a hot Vinyasa flow class this morning and it was wonderful to have a change of pace in my yoga practice. Afterwards, I cranked out my 40 cossack burpees for the #1000FitmasBurpees and have spent the rest of the day enjoying being done with final exams! Heading to the holiday work dinner at the most amazing vegetarian & vegan restaurant, @tumerico tonight and could not be more excited to chow down!
This was my breakfast this morning, slightly burnt sweet potatoes (oops but delicious), spinach scramble, asparagus, bell peppers and a lil mini greens salad with tomatoes & fruit! Yummy in my tummy! #cookingwithkatiebd

Last night, we had a delicious dinner of a chipotle crockpot chicken soup and it was a total hit! Everyone loved it and went back for seconds! Seriously the easiest recipe since you just throw everything into a crockpot and let it do its magic! AMAAZZIINNGG!! Here is the recipe below, if you want to give it a go! You won’t regret it! #cookingwithkatiebd

P.S. I also ended up adding in some riced broccoli and cauliflower on top before serving to give it some extra veggies and texture! I just bought my bags at Trader Joe’s.
Slow Cooker Chipotle Chicken Soup Recipe

This 3-step smoky chipotle slow cooker soup is hearty and protein-packed.
1 lb. boneless chicken breasts
4 cups chicken stock
1 15 oz. can full-fat coconut milk
2 cups ripe tomatoes, diced
1 cup white onion, chopped
3 T chipotle peppers in adobo sauce (sauce only)
2 T ground cumin
1 t smoked paprika
2 t sea salt
Optional Toppings: chopped cilantro, diced avocado, lime wedges
Turn slow cooker to low heat setting and add chicken breasts, tomatoes, onion, chicken stock, chipotle sauce, cumin, smoked paprika and sea salt. Cover and cook 5-6 hours.
Remove chicken breasts and shred with 2 forks. Add chicken back to slow cooker and stir in coconut milk. Cook an additional 20 minutes, uncovered, to reduce slightly.
Ladle soup into bowls and serve with chopped cilantro, avocado and lime wedge.

Today, I had the opportunity to take a heated yoga fusion class today at @sumitsyogatucson and after class, I cranked out my 40 Cross Jack Burpees for #1000FitmasBurpees! It was insanely difficult since the room was still hot from class but I managed to get them done by splitting it up, 20 reps, a mini break, and finished out the last 20 burpees!
For dinner last night, I made a lemon herb salmon with riced cauliflower and broccoli cooked with onion, garlic and tamari, cucumber, tomatoes and some sweet potato fries! It was absolutely delish! Can’t wait to make this recipe again soon 😋

One-Pan Lemon and Herb Salmon

3 salmon fillets * 
2 T olive oil
2 T grass fed butter
1/2 cup vegetable broth
2 T fresh lemon juice
1 t garlic
1/2 t dried thyme
1 t dried oregano
2 T fresh basil, chopped
2 lemon slices
Black pepper to taste

1. Heat olive in a large pan over medium heat. Season fish with salt and pepper to taste. Place fillets in pan and allow to cook until golden brown on one side, about 10 minutes.

2. Reduce heat. Turn salmon over. Add butter and garlic. Cook 5 minutes longer.

3. Add vegetable broth, lemon juice and dried herbs. Stir and scrape up any bits that are stuck to pan (they add great flavor). Cook for 15 minutes longer until salmon is cooked through.

4. Garnish with fresh basil and lemon slices. **Linked recipe is for chicken, but I just replaced it with salmon

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