Pesto Parmesan Green Eggs & Ham

Parmesan Pesto Green Eggs & Ham: A healthy and flavorful breakfast, lunch or dinner

Hearty and full of flavor, pesto parmesan green eggs & ham are the perfect healthy breakfast, lunch or dinner!

Parmesan Pesto Green Eggs & Ham: A healthy and flavorful breakfast, lunch or dinner

I went to college in a verrrry small town in Idaho with approximately 2 breakfast options: The Bagel Shop, which was awesome, but more for for those 2am after the bar kinda nights, and The Breakfast Club, which was packed every single weekend morning with all the college kids making their visiting parents take them out for breakfast. Myself included.

Parmesan Pesto Green Eggs & Ham: A healthy and flavorful breakfast, lunch or dinner

I would always either get pancakes (with bacon and eggs and maple syrup on top, of course) or their almost-famous green eggs and ham with pesto and parmesan cheese. It was the bomb. I know nobody says the bomb anymore, but I am stuck in 1997. Don’t judge me. Anyway, I’ve been meaning to recreate this dish for a good long time, and after 20 hours of travel and a crap ton of jet lag, this super easy dish was the absolute perfect dinner.

Parmesan Pesto Green Eggs & Ham: A healthy and flavorful breakfast, lunch or dinner

Lately I’ve been eating a lot of eggs and I’ve been using Eggland’s Best eggs. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. If you’d like more information on their nutrition benefits, you can check out their nutrition info. They worked out great in this dish with the creamy pesto, and simple balance of flavors.

Pesto Parmesan Green Eggs & Ham

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Serves: 2-4

Hearty and full of flavor, pesto parmesan green eggs & ham are the perfect healthy breakfast, lunch or dinner!
Ingredients
  • 4 eggs (I used Eggland's Best)
  • 4 egg whites
  • small pinch salt
  • generous pinch pepper
  • 2 tablespoons pesto sauce
  • large handful baby spinach
  • 3 ounces chopped Canadian bacon
  • 2 tablespoons freshly grated parmesan cheese (+ more for topping)
  • fresh basil for topping
Instructions
  1. In a medium bowl, whisk together eggs and egg whites until well combined. Heat a medium-low nonstick skillet over medium heat. Spray with nonstick spray (or olive oil or butter). Add eggs and season with salt and pepper.
  2. Cook about ¾ of the way (about 5-7 minutes, depending on the size of your pan), stirring often using a spatula or wooden spoon. Add pesto, spinach, Canadian bacon and parmesan cheese, and cook until eggs are fully cooked and spinach has wilted.
  3. Serve immediately topped with more parmesan cheese (if desired) and chopped fresh basil.

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Honey Goat Cheese Spread

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

Smooth, creamy, sweet and tangy honey goat cheese spread is perfect for entertaining, or even just a delicious snack to keep on hand.

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

It’s been a while since we discussed my love of goat cheese. It’s like in my top 5 favorite foods along with sweet potatoes, fro yo, dark chocolate and cilantro. I love the soft, creamy texture and bold taste. People who don’t like goat cheese? I will never understand you.

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

I was super stoked when Breton sent me their gluten-free crackers to sample. I love crackers, but I haven’t found too many gluten-free options that do the trick. These, though? OMG so much herb and garlic flavor! No weird textures!are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program, and I promise they will please all of your gluten-loving friends and family as well! I tried the herb & garlic flavor first, and it was so good on its own that I had a hard time figuring out a pairing that would stand up, but not overwhelm. I wanted to taste this cracker, not hide it.

Honey Goat Cheese Spread Recipe

I wandered around TJ’s looking for inspiration when I saw this perfect little package of honey goat cheese. So simple, but the perfect flavor combination. So I bought some regular goat cheese and added some local Arizona spring honey (if you still buy “honey” in a bear, you are doing it SO wrong!). You don’t need much–just a little touch of sweetness. Finish it off with a pinch of salt and pepper, and that’s it. It is seriously the easiest spread ever, but it tastes incredible!

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

I love entertaining, but I don’t love stressing out and cooking for 17 days ahead of time to get everything together. This spread is so simple you could make it 5 minutes before your guests arrive and they’ll never know. 😉

Honey Goat Cheese Spread

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Serves: 4

Smooth, creamy, sweet and tangy honey goat cheese spread is perfect for entertaining, or even just a delicious snack to keep on hand.
Ingredients
  • 4 ounces goat cheese (in a log, not crumbled)
  • 1 tablespoon honey
  • pinch salt and pepper
Instructions
  1. Place honey and goat cheese in your food processor and process until smooth and creamy. Add salt and pepper to taste (I used a small pinch of each). Serve immediately or cover and store in the refrigerator for up to 3 days.
Notes
If you don't have a food processor, feel free to use a mixer to beat ingredients together.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Truffle Turkey Club {with a fried egg}

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

If you put an egg on a sandwich does that make it a breakfast sandwich? Or does the turkey make it lunch/dinner? I’m pretty sure it just makes it a sandwich for all meals, and that a drippy egg on just about anything makes it instantly 10x better. I know some people are freaked out by egg yolk, but I just think they’re missing out on one of the most delicious things life has to offer.

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

Okay, so you know those people that get their sandwich with just meat and cheese? I don’t understand that. I loooove sandwiches, but they have to be crazy, unique and have lots of different flavors. A delicious spread is mandatory, and bacon is always a plus. Add a drippy egg and you’ve made sandwich perfection.

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

For my sandwich I used Eggland’s Best eggs. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I also use center cut bacon which is healthier than turkey bacon and about 20x better if you ask me. It all comes together to create the perfect, memorable sandwich.

Truffle Turkey Club {with a fried egg}

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Serves: 2 sandwiches

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.
Ingredients
For the truffle mayo:
  • 2 tablespoons light olive oil mayo
  • 2 tablespoons nonfat plain Greek yogurt
  • ½ teaspoon truffle oil
  • pinch sea salt
For the sandwich:
  • 4 slices whole grain bread (I used gluten-free), toasted
  • truffle mayo
  • handful arugula
  • 3-4 ounces sliced turkey
  • 1 roma tomato, sliced
  • 2 eggs, pan fried with a pinch each of salt and pepper
  • 4 slices cooked center cut bacon
Instructions
  1. To make the truffle mayo, whisk all ingredients together in a medium bowl. Taste and add more truffle oil and/or salt if desired. Assemble sandwich and serve immediately.

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Banana Bread Smoothie

Rich and creamy banana bread smoothie

This thick and creamy banana bread smoothie tastes like a milkshake, but it’s naturally light, vegan and gluten-free. 

Rich and creamy banana bread smoothie

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Summer is coming. I know those of you that don’t live in Arizona are super excited that it’s finally Spring but, here in Phoenix, it’s been Spring since about November and the summer temps are taunting us. In fact, next week it’s already supposed to hit 100 degrees. Wahhhhh.

Rich and creamy banana bread smoothie

This will be the first summer in a long time that I’m not training for a marathon (I trained for the New York marathon 3 years in a row and finally crossed the finish line last year!), but it will also be the first summer in an even longer time that I am staying in Phoenix almost the entire summer. I’m kind of terrified. And even though I’m not training for a marathon, I do have to keep training for the Bourbon Chase which means 90 degree runs at 4am and plenty of ice cold smoothies immediately to follow.

Rich and creamy banana bread smoothie

I have a confession: I know I’ve mentioned this before, but I’m not into protein powder. I know most of the healthy living community likes to put protein powder in their smoothies, but I just prefer to get my protein from foods that already contain it. The cup of Silk soy milk I used in this recipe has 8 grams of plant based protein, and often times I’ll beef that up with some nonfat plain Greek yogurt, but this recipe is so smooth and creamy without it, plus I wanted to keep it vegan and dairy free.

Rich and creamy banana bread smoothie

You can get an extra protein boost from lots of soy products–tofu, edamame and more will bulk up the protein in your diet. And this smoothie? You will fall in love with how creamy, dreamy and delicious it is. The oats and frozen banana give it the flavor of freshly baked banana bread, and the dates add a little extra sweetness naturally.

Banana Bread Smoothie

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Serves: 1

This thick and creamy banana bread smoothie tastes like a milkshake, but it's naturally light, vegan and gluten-free.
Ingredients
  • 1 cup Silk soy milk (I used light vanilla)
  • 2 dates, pitted
  • 1 banana, peeled and frozen
  • ¼ cup oats (use certified gluten-free if necessary)
  • 1 cup ice
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
Instructions
  1. Soak dates in soy milk covered in your refrigerator for 30-60 minutes. Blend all ingredients in a high quality blender until smooth. If smoothie is too thick, add a little more soy milk. Drink immediately.

Make sure to check out Silk’s website to get a coupon and fall back in love with soy yourself!

This conversation is sponsored by Silk. The opinions and text are all mine.

Chicken Enchilada Casserole

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Fast, easy and cheesy chicken enchilada casserole has all your favorite flavors, but no rolling and stuffing–just stack and bake. It doesn’t get much simpler or much more delicious!

Chicken Enchilada Casserole: Easy, cheesy and delicious!

I never realized my Mexican food obsession was even a thing for most of my life. I live in Arizona. Mexican food is basically just food. Not to mention that most Mexican dishes include my favorite food group: CHEESE!

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Did I ever tell you about in my “before” days I would go out to eat and then when I’d get full, I would pick all of the cheese off of my dish and leave the rest? I’m pretty sure it was something like #20 in this article. PS: I laughed out loud for so long. Maybe my favorite BuzzFeed article ever?

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Anyway, I love enchiladas, but every time I make them, the rolling takes me forevvveeerrrrr, and then they never stay, and I just end up eating a mess of enchilada filling rather than actual enchiladas. So this time I took a different approach and stacked it all up. It stayed together perfectly. I don’t know if I will ever make regular enchiladas again.

Chicken Enchilada Casserole: Easy, cheesy and delicious!

This is like you ordered enchiladas, then mixed your whole plate of enchiladas and beans together making it even more awesome, and with practically no work!

Chicken Enchilada Casserole

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Serves: 9-12

Ingredients
  • 1½ pounds chicken breast, cooked and shredded
  • 2½ cups enchilada sauce (I used this one, but green or red will work)
  • 6 small corn tortillas
  • 1 (14.5 ounce) can fat free re-fried beans, heated
  • ½ cup shredded cheese (sharp cheddar, Mexican blend, whatever you like)
  • fresh cilantro, optional
  • thinly sliced green onions, optional
Instructions
  1. Preheat oven to 350. Spray a 9" square pan with nonstick spray. Set aside.
  2. In a medium bowl combine shredded chicken with 2 cups enchilada sauce. Line the bottom of prepared 9" pan with 3 tortillas, then add half the beans and half the chicken and enchilada sauce mixture. Repeat with remaining tortillas, beans and chicken. Add remaining ½ cup enchilada sauce on top, then top with shredded cheese.
  3. Bake until cheese is bubbly, about 20 minutes. Top with fresh cilantro and green onions if desired. Serve immediately. Leftovers may be refrigerated in an airtight container for 5-7 days.

 

 

Carrot Cake Cupcakes

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

Ultra soft and tender carrot cake cupcakes with light and fluffy cream cheese frosting are the perfect spring dessert. So delicious no one will know they’re lightened up and gluten-free!

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

Can we just live in a world where anything that has a vegetable is automatically healthy? Like, can these be the side veggie side dish for my grilled chicken? Or zucchini bread. Or I’d even settle for throwing some spinach in my milkshake. That constitutes a green smoothie, right??

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

Okay, so maybe these aren’t quite as healthy as snacking on baby carrots, but sometimes you just need your veggies in the form of a giant, ridiculously good cupcake. And today is one of those days. I’ve been working an absolutely insane amount (which is so worth it because it’s leading to GREAT things that I can’t wait to share!) and pretty much living off canned soup and cheese toast. I am the model of healthy living over here. I miss vegetables, and at the same time I have the overwhelming urge to stress eat about a dozen cupcakes, so I’m pretty sure carrot cake is the perfect solution.

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

I’ve always been a huge fan of carrot cake (except when it has nuts–no thank you), and I’ve tried a couple of times to make carrot cake cupcakes, but they always ended up as a bust. Especially the time I tried to stuff them with whipped coconut cream and they ended up a soggy mess. That was fun. Finally, I decided to stick to a more traditional version, and they ended up being everything I wanted and more! So flavorful, so tender, and better than any carrot cake I have ever tasted. I seriously couldn’t get enough of them, and they are hands down one of my all time favorite desserts.

Carrot Cake Cupcakes

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Serves: 1 dozen

Ultra soft and tender carrot cake cupcakes with light and fluffy cream cheese frosting are the perfect spring dessert. So delicious no one will know they're lightened up and gluten-free!
Ingredients
  • 1½ cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon ground cinnamon
  • dash salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • 1 cup brown sugar
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ pound carrots, grated
For the Cream Cheese Frosting:
  • ½ cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350. Line muffin tins with paper liners. Set aside. In a medium bowl, whisk together baking blend, cinnamon, salt, baking powder, baking soda and nutmeg. Set aside.
  2. In a large bowl, whisk together brown sugar, coconut oil, applesauce, egg and vanilla. Stir in dry ingredients until just combined, then fold in grated carrot.
  3. Fill muffin tins ¾ full with batter. Bake until edges lightly brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
  4. To make frosting, beat butter and sugar together in a large bowl or stand mixer. Beat in powdered sugar ½ cup at a time. Add vanilla and continue to beat until everything is smooth and incorporated, scraping down the sides of the bowl as necessary.
  5. Frost completely cooled cupcakes. Serve immediately or store refrigerated in an airtight container for 3-5 days.

 

Breakfast Stuffed Sweet Potatoes

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

Whether it’s breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

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Okay so don’t think I’m weird because I love maple syrup on my bacon and eggs. My favorite thing is a stack of fluffy pancakes with drippy eggs, crispy bacon and real maple syrup. The sweet and salty together…sooo good.

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

My other favorite thing? Stuffed sweet potatoes. Obviously. And what better to stuff them with when ya want something a little different than some protein-packed eggs? I love eggs. They are pretty much the cheapest and easiest way to instantly bulk up the protein in any dish.

For this dish, I used more of my Eggland’s Best eggs. I’m super into them. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I’m sold!

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

I usually eat this as breakfast for dinner, but it totally works as a super filling breakfast–especially  if you roast the sweet potatoes and cook your bacon ahead of time. With just a handful of ingredients, it’s naturally paleo, gluten-free and dairy-free. And the perfect bite of sweet and salty deliciousness.

Breakfast Stuffed Sweet Potatoes

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Serves: 2

Whether it's breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!
Ingredients
  • 2 small sweet potatoes
  • 1 tablespoon olive oil
  • coarse sea salt
  • 3 slices center cut bacon, cooked and crumbled
  • 4 eggs, cooked to your liking (I did over medium)
  • pure maple syrup for drizzling, optional
Instructions
  1. Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx ½ tablespoon of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
  2. Once your potatoes have cooked, cook up your eggs. Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with 2 eggs and a generous pinch of crumbled bacon. Drizzle with maple syrup of desired (you only need a small amount) and serve immediately

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Cinnamon Streusel Muffins

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

These little gems. Aren’t they adorable? Little 2-3 bite cinnamon goodness that I am totally, ridiculously obsessed with. So obsessed that I moved them to the front of the line, past all of the recipes I made before them because I just couldn’t wait to share them with you.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

I’ve had my mind on these babies for a long time. Cinnamon sugar muffins with coconut oil. So simple. So necessary.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

Most cinnamon sugar muffins are coated with butter then dipped in cinnamon sugar after baking, but I went with this streusel because that seemed like more fun. And I’m sure it probably isn’t, but it just seemed healthier than dipping them in butter. Let’s forget about the 3 tablespoons of oil in the streusel topping…

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

In the batter I used half coconut oil and half applesauce to keep them ultra soft, but still cut down a little on calories. I used almond milk and a tiny bit of apple cider vinegar to be my make-shift buttermilk. I looooove buttermilk muffins, but I rarely keep it on hand, so this is the perfect option, plus it keeps it vegan/dairy-free, if that’s important to you. If not, you can totally use buttermilk, or do the same trick with whatever milk you have on hand.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

These little guys are so ridiculously tender with a perfectly soft crumb, I promise you will never have a clue they are lightened up. In fact, I brought them to a party over the weekend, and as I was leaving, my running coach told me that she was giving everyone else the food they brought to take the leftovers home, but only 4 muffins were left and she was keeping them! I also had someone ask me for the recipe before I even left. They are pretty special. :)

Cinnamon Streusel Muffins

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Serves: 30 mini muffins

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.
Ingredients
  • 1½ cups gluten free baking blend (or white whole wheat flour)
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • dash salt
  • ¾ cup unsweetened almond milk
  • ¼ teaspoon apple cider vinegar
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
For the cinnamon streusel:
  • 3 tablespoons coconut oil
  • ¼ cup brown sugar
  • heaping ⅓ cup quick cook oats (used certified GF if necessary)
  • 1 teaspoon cinnamon
  • dash salt
Instructions
  1. Preheat oven to 350. Spray muffin tins with nonstick spray or line with paper liners. Set aside.
  2. In a medium bowl, whisk together baking blend, cornstarch, baking powder, cinnamon and salt. Set aside. Measure out almond milk and add apple cider vinegar. Gently stir together. Set aside.
  3. In a large bowl, beat together melted applesauce, coconut oil and sugars until well combined. Stir in half of the flour mixture, followed by almond milk mixture, then remaining flour mixture, stirring until just combined.
  4. In a medium bowl, combine all ingredients until they are fully combined and have a slightly crumbly texture. If mixture is too wet, add more oats.
  5. Fill muffin tins ⅔ full with batter--you should get about 30 mini muffins, or a dozen full size. Evenly divide streusel topping over batter, about a generous pinch per mini muffin. Bake until edges are golden and a toothpick inserted in the center comes out with just a few crumbs, about 10 minutes.
  6. Cool completely before removing. Store in an airtight container at room temperature for up to one week.

 

Crockpot Raspberry Chipotle Chicken

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that’s lightly sweet with a spicy kick! Just 3 ingredients and no prep time make it so fast and easy! Great for salads, sandwiches, or a fork.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

One of my favorite meal prep options is crockpot shredded chicken. Almost every week I make some variety of chicken in the crockpot to bring for lunches, and somehow I’m still not sick of it. Probably because I’m always changing it up and trying new things, but I have to tell you this was one of my favorites.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

One of my favorite lunch spots is Costa Vita because they have this amaaaaazing raspberry chipotle chicken salad. I love the sweet and spicy combination and raspberry and chipotle just go together like pb&j.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

This is a great meal prep option because you can use it so many different ways–you don’t just eat the same thing day after day. I suggest making sandwiches, a taco-type salad, and maybe even stuffing a spaghetti squash! Although, I have to admit, I ate the majority with just a fork. 😉

Crockpot Raspberry Chipotle Chicken

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Serves: 10-12

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that's lightly sweet with a spicy kick! Great for salads, sandwiches, or a fork!
Ingredients
  • 4 large chicken breasts
  • 1 x 7 ounce can chipotle peppers in adobo sauce
  • 1 cup raspberry jam
Instructions
  1. Layer chicken in the bottom of your slow cooker. Cover with chipotle peppers (and sauce) and raspberry jam. Cook on low for 5 hours. Shred chicken and stir into sauce. Serve immediately or refrigerate in an airtight container for 5-7 days.

 

Egg Salad with Bacon

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor–you will never want to go back to regular egg salad again!

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

Sponsored Post

Okay, so I am a huge egg fan. Pretty much any way you can prepare them, and for any meal of the day, I’m game. They are such a great, inexpensive and healthy way to get protein, so when I got the opportunity to work with Eggland’s Best, I was immediately on board!

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

I was super excited to find out they sell hardboiled eggs cooked and peeled. It made making this egg salad so easy. I often hard boil several eggs at once to keep them on hand, but when I’m in a time crunch, it’s great to have the option of having all of that done for me. Plus, boiling eggs is one of those simple things that I always manage to mess up.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

To add even more protein to this egg salad (and cut some of the fat), I swapped most of the mayo with nonfat plain Greek yogurt. You can always use all Greek yogurt, but I find that the tiny bit of light mayo really does add to the flavor and makes it taste more like traditional egg salad.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

A few weeks ago, I happened to have some left over cooked bacon lying around so I threw some on my egg salad sandwich. It.Was.Awesome. Like, I never want to eat my egg salad without it again. It’s one of those amazing secrets I almost wish I didn’t know, but now I know and there is no going back.

Egg Salad with Bacon: Lightened up, protein packed egg salad with crispy center cut bacon--easy and delicious!

I also add a little Spike seasoning. My mom always put it in our egg salad growing up, and it’s an other one of those things that I just can’t do without. I literally use it on everything, but it is mandatory in my egg salad. Of course, you can replace it with whatever spices you like to keep on hand, but I recommend going with the Spike–you will thank me for sure! :)

Egg Salad with Bacon

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Serves: 3

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor--you will never want to go back to regular egg salad again!
Ingredients
  • 6 hard boiled eggs, peeled and chopped (I used Eggland's Best)
  • ¼ cup nonfat plain Greek yogurt
  • 1 tablespoon light mayo
  • light pinch salt
  • generous pinch pepper
  • generous pinch Spike seasoning (optional, but recommended)
  • 4 slices center cut bacon, cooked and chopped
Instructions
  1. Mix all ingredients together in a large bowl until well combined. Serve immediately on sandwiches/lettuce/etc., or store refrigerated in an airtight container for up to 5 days.

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Boozy Red Velvet Hot Chocolate

Boozy Red Velvet Hot Chocolate: Rich and decadent with white & dark chocolate + cream cheese melted in!

Rich, creamy and boozy red velvet hot chocolate made with cream cheese and almond milk for an ultra creamy texture combined with white and dark chocolate chips and cake flavored vodka. 

Boozy Red Velvet Hot Chocolate: Rich and decadent with white & dark chocolate + cream cheese melted in!

You guys, you guys, you guys, youuuu guuuuyyyysss! I am so excited I’m about to burst! Today we’re throwing a virtual baby shower for my BBFF (best blog friend forever…yup, we’re nerdy) Nicole from The Marvelous Misadventures of a Foodie. I cannot believe that within the next month Nicole will have a tiny human, and I will have to stop referring to him/her as White Baby. I’m a little sad about that.

Boozy Red Velvet Hot Chocolate: Rich and decadent with white & dark chocolate + cream cheese melted in!

Surrrrprise Nicole! It’s your party! Whenever I think of Nicole’s blog and her favorite foods, I think about pizza, brownies and drinks. So today all of the recipes will be just that–pizza, brownies and booze! I had grand plans for this super amazing infusion I wanted to create, but I couldn’t find all the ingredients I needed, so I went with plan B, and I can’t say I’m disappointed. 😉

Boozy Red Velvet Hot Chocolate: Rich and decadent with white & dark chocolate + cream cheese melted in!

This hot chocolate is totally over the top rich and creamy thanks to the cream cheese. I used a combination of white and dark chocolate chips to get the traditional vanilla and chocolate flavor of red velvet. If you have any buttermilk on hand, you can also add a tablespoon or two, but I didn’t and I didn’t want to get a whole container just for a few tablespoons, ya know?

Boozy Red Velvet Hot Chocolate: Rich and decadent with white & dark chocolate + cream cheese melted in!

So make sure as you sip on your boozy red velvet hot chocolate, that you head over and give Nicole some love and congratulations for growing a whole human! Also, I put together a little list of my 5 favorite recipes that I’ve tasted from her. It was so freaking hard because I seriously love everything she makes, but I’d start with her Bacon Infused Bourbon, DIY Pumpkin Pie Vodka, Mexican Chocolate Chunk Cookies, Ultimate Candy Bar Brownies, and Red Velvet Ice Cream.

Boozy Red Velvet Hot Chocolate

Cook time: 

Total time: 

Serves: 3

Rich, creamy and boozy red velvet hot chocolate made with cream cheese and almond milk for an ultra creamy texture combined with white and dark chocolate chips and cake flavored vodka.
Ingredients
  • 3 cups unsweetened vanilla almond milk (or milk of choice)
  • 2 ounces reduced fat cream cheese, at room temperature
  • ⅓ cup white chocolate chips
  • ⅓ cup dark chocolate chips
  • 2 teaspoons vanilla
  • ½ teaspoon red food coloring
  • 3-4 shots cake flavored vodka (depending how strong you want it)
  • whipped cream for topping
Instructions
  1. Heat almond milk, cream cheese, and white and dark chocolate chips in a medium sauce pan over medium heat whisking constantly until all ingredients are melted and mostly combined. The cream cheese may separate a little bit--the next step will fix this.
  2. Transfer liquid to a blender and blend until frothy and combined. Pour back into sauce pan and over low heat, whisk in vanilla, food coloring and vodka. Serve immediately topped with whipped cream.
Notes
*If you'd like, add 1-2 tablespoons buttermilk. This will give you even more of the red velvet flavor, but it is not required if you don't have it on hand.
**A cake vodka whipped cream or a cream cheese whipped cream take this to the next level!

Make sure to check out the rest of the links from this virtual shower!

Boozy Red Velvet Hot Chocolate from Ari’s Menu
Boozy Iced Coffee from The Wanderlust Kitchen
Coconut Oil Brownies from Handle the Heat
Raspberry Lemonade Champagne Punch from Eat. Drink. Love.
Chocolate Cherry Brownies
from Savvy Eats
Four Cheese Pizza with Sausage and Peppers from The Little Ferraro Kitchen
Crab Rangoon Pizza from Mollie’s Sprinkles of Life
Grapefruit Chia Seed Cocktail from Peace Love and Oats
White Pizza with Bacon, Basil & Tomatoes from Eating Bender

 

Browned Butter Funfetti Cookies

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Rich, nutty, bakery-style browned butter funfetti cookies are everything you could dream of in a cookie–crunchy outside with a soft and chewy inside. 

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Guessssss what??? IT’S MY BIRTHDAY! And a big one. The big 3-0 or, as I like to call it, 20-10. And we’re celebrating with my favorite cookies. Yes. My very favorite cookies I have ever made, tasted, smelled, etc. They are absolute heaven, and I knew I had to save them for a special occasion to share with you because they are totally, unapologetically indulgent.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

After I got home from New York in November, I wanted to make myself a special marathon treat, and I had been craving a perfect funfetti cookie since trying the one from Schmackary’s. Word has it, Obama sends his secret service men to Schmakary’s to get him cookies when he’s in the city. Fancy.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Well, I have a confession. I promise, as much as I love attention, I really do hate to toot my own horn. I actually consider myself a fairly modest person, and I always have a hard time telling you how delicious my recipes are because I feel kind of like a tool–like when you talk about how good the food you made was during dinner? It’s, like, the most uncomfortable thing. But THESE COOKIES. I will shout it from the rooftops. I liked them better thank Schmakary’s. I’m sorry. No, I’m not. Those are great, but this is better.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Apparently birthday week means browned butter week? These were my first time baking (or even tasting!) browned butter, but like I said about the browned butter spaghetti squash–it was sooooo worth the hype! That rich, nutty flavor is uncanny and canNOT be recreated with any substitutes. Every once in a while, it’s just worth having a real, full fat, indulgent cookie. And this was one of those times.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

They came out just like I imagined them–perfectly crunchy outsides with ultra soft, chewy insides. Steve even agreed that he’s rather have mine than the one from Schmakary’s and this one is gluten-free, although you’d never know it. Of course, if you eat gluten, feel free to use white whole wheat flour, or even (gasp) all purpose. I haven’t bought that stuff in years, but these babies are meant for full enjoyment, so have at it! And if you’re so inclined, top ’em off with some light and fluffy cream cheese frosting. It’s also worth it.

Browned Butter Funfetti Cookies

Prep time: 

Cook time: 

Total time: 

Serves: about 3 dozen

Rich, nutty, bakery-style browned butter funfetti cookies are everything you could dream of in a cookie--crunchy outside with a soft and chewy inside.
Ingredients
  • 2 cups gluten-free baking blend (or white whole wheat flour, or all purpose)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, browned and cooled
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅔ cup rainbow jimmies sprinkles
For the cream cheese frosting:
  • ½ cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • extra sprinkles for topping
Instructions
  1. In a medium bowl, whisk together baking blend, cornstarch, baking soda and salt. In a large bowl, beat together browned butter, sugars, egg and vanilla. Stir in dry ingredients until just combined, then fold in sprinkles. Cover and chill for 1 hour.
  2. Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Roll dough in approximately 1½" balls and drop onto prepared baking sheet. Bake until golden and just set, about 10 minutes. Cool completely.
  3. To make frosting, beat butter and sugar together in a large bowl or stand mixer. Beat in powdered sugar ½ cup at a time. Add vanilla and continue to beat until everything is smooth and incorporated, scraping down the sides of the bowl as necessary.
  4. Frost completely cooled cookies and top with extra sprinkles if desired. Frosting and cookies are best stored separately, then frost before serving. Cookies can be stored in an airtight container at room temperature for 5 days. Frosting can be refrigerated in an airtight container for up to 1 week.