It has been quite a bit of time since I have added a new recipe and I am so sorry for that! Honestly, the last couple months have had it's great times and also kind of stressful times. I celebrated my thirtieth birthday, Derryk's birthday, Valentine's Day and my two sister's birthday. I have been wedding planning and oh yeah, I accepted a new full time job. I had a rare quiet Sunday last weekend where I dedicated my free time to recipe development and this is one of the first recipes from that. If you think a yolk that looks this good is hard, you are wrong. It only takes three minutes!
Lately, I have been seeing chicken tenders everywhere on my feed and I finally caved and made some recently. In a lot of the recipes, the "dredge" that you dip the chicken in before the coconut contains eggs and I was thinking of how I can make this recipe WITHOUT using eggs. This motivation stemmed from paying good money for my eggs and I rather eat them versus use them as an ingredient. I get these amazing pasture-raised eggs added to my CSA every week and while my veggies are super affordable (full box for $30.00), my eggs are not ($7.50 for 12). I had some flax meal on hand which leads to how I made my "egg substitute".
Fish is gotta be hands down my favorite food! My favorite type of fish is sashimi but can get super pricey if I consume on the regular. One thing I do keep on hand is canned tuna in olive oil and it is a staple in my Tupperware lunches. I was inspired to make a bright and colorful dish inspired my tuna tartare towers. What I came out with is golden beets dressed in almond butter turmeric dressing and layered with tuna salad with parsley. This dish was a nice and light lunch and only took about 10 minutes to whip up. Note: I use a Trader Joe's salad dressing in this recipe but this post is not sponsored. I just really enjoy them and recommend to my clients.
It is day three post-Turkey Day, and I bet you have some sweet potatoes around that you don't know what to do with. Lucky you are reading this! I used some leftover steamed sweet potato to make this protein shake. Not only will this have you feeling energized post-workout, but you will also think you traveled back in time to Thursday celebrating Thanksgiving.
I love noodles and although regular noodles tend to be low in fiber, these Healthy Noodles are full of it and are gluten free, dairy free, and fat-free. With just 25 calories and 4 grams of fiber. This is a great option for those trying to boost fiber intake and perfect for lunch meal prep.
Peanut butter and jelly sandwiches were one of my favorites growing up and to this day I have a huge obsession with peanut butter. Since we are at the height of berry season, I wanted to share something easy to make with strawberries. This recipe is also gluten free and dairy free. Super easy to make in advance for breakfast meal prep.
I hope these pretty pink muffins gain as much attention as the horrible pink drink that debuted this week aka "The Unicorn Frappuccino" from Starbucks. Not to say I am against having treats, but this wouldn't be my treat of choice. It won't kill you though, so don't fret if FoodBabe made you think you were going to. But couldn't we have stopped at Unicorn toast? If you like pink food and aren't looking to have 59 grams of sugar in one sitting (i.e. refer back to Unicorn Frapp nutrition facts), you came to the right place! These babies are naturally pink with the help of some beautiful beet and yogurt puree. These muffins can also be made totally allergy friendly which is a huge plus for all my dairy free, gluten free, paleo, vegetarian, and etc. peeps!