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hearty tomato soup

1/22/2019

When I heard there was a cool front coming through, making soup was all I could think about! I knew I needed to get creative because Garrett won't eat anything unless protein is served so this was the perfect combination of both our wants and needs. There's layers, texture and so much goodness in this one recipe. My mom hardly ever made soup when I was growing up so it's not something I make often, but y'all, this recipe is so easy I can't wait to make it again. Anyone else made soup last week?!

Ingredients:

1 package of ground turkey meat
coconut oil
1 cup of chopped onions
3 chopped garlic cloves
a pinch of black pepper
1 tsp of oregano
1 jar of spaghetti sauce
4 cups of chicken stock (1 box of chicken stock gives you a little less than 4 cups. That's fine!)
1/2 cup of nonfat Greek yogurt
2 cups of elbow macaroni pasta - 1 box of Ancient Harvest
one big pinch of freshly chopped basil

Directions:

In a medium-large pot, cook your pasta and then place it off to the side once cooked.
While your pasta is cooking, begin to chop your onion and garlic cloves.
In a large pot, (coat the pot with a little coconut oil), begin to cook your onions and garlic for about 4 minutes to soften.
Add in your ground turkey meat and begin to chop into pieces until it's no longer pink. Add in your pepper and oregano.
Pour in your chicken stock and pasta sauce and let it cook for about 10 minutes.
Add in your Greek yogurt and stir until you can no longer see chunks of yogurt.
Add in the pasta and let it cook for another 10 minutes with the pot covered. Spoon into bowls and sprinkle your fresh basil.
3-4 servings. Enjoy!

All selections and opinions in this post are my own.

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white boots

1/17/2019

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White denim, booties and nails have been all the range; at least in my closet! The "can't wear white after Labor Day" rule is long gone thank goodness! White boots / booties are definitely a reoccurring fav for me. I now own three pairs which is probably unnecessary but I've been wearing them on repeat which I can justify. I have two that hit at calf height and one that hits around my ankle. The ones I have pictured are sold out but I did my best researching a few options that are all at a great price point! Scroll below to shop all white boots under a $100.

All selections and opinions in this post are my own.

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skinny banana chocolate chip muffins

1/14/2019

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Who Dat and happy Monday! The last time we were headed into the NFC Championship game I was a senior in high school. I auditioned to be a Saintsation after we won the Super Bowl and cheered for four consecutive years! It was such an exciting time, I will treasure those memories for forever. Golden baked muffins to kickstart the work week!

Ingredients:

3 bananas
1 tbsp of unsweetened almond milk
1 egg
1/8 honey
2 tsp baking soda
1/2 cup of chocolate chips
1/4 tsp salt
1 tbsp of vanilla extract
1 1/2 cups of almond flour
1 tbsp of melted coconut oil
1/2 cup of nonfat Greek yogurt

Directions:

Preheat oven to 350 and either spray or wipe coconut oil throughout your muffin tin. Recipe makes about 10!
Take all of your wet ingredients and mix them together.
Un-peal your bananas and cut them into inch sized pieces. Once they're cut into pieces begin to mash them up. This will help with mixing.
Place all of your dry ingredients into a bowl and then combine your wet ingredients.
Take your hand held mixer and begin to mix all the ingredients thoroughly. You want to make sure your batter is nice and smooth. Smoothing out those banana chunks is the hardest part!
Once your batter is ready, add in your chocolate chips.
Pour your batter into the muffin tin and place in the oven for about 20 minutes! Enjoy!

Just to note:

You can technically make more than just 10 but I like when my muffins are over flowing. I didn't add enough baking soda to the batch that's pictured.
The better you mix up the batter, the better they taste!

All selections and opinions in this post are my own.

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taco bowls

1/4/2019

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Happy Monday you guys! This recipe takes me back to the beginning of my health and fitness journey when I had no idea what I was doing. Scrambled eggs, pancakes and funfetti cupcakes were just about the only things I could make without burning my mother's house down. I've come along way since then and this recipe was there to help! It's inexpensive, easy and can be extremely versatile which makes it perfect for any college student or a go-to meal prep.

Ingredients:

1 package of ground turkey meat
taco seasoning
1 bag of frozen corn
4 tomatoes
2 avocados
1 large can of black beans
shredded cheese of your choice
8-12 fresh shrimp *optional*
1 bag of cauliflower rice *optional*
1 bag of quinoa *optional*

Directions:

Start by chopping up your tomatoes and avocados & place them off to the side separately.
In either a small or medium pot, over low-medium heat, begin to cook your corn and black beans separately (I prefer to let them heat up on low heat over a longer period of time). 10-12 minutes.
While your corn and black beans are warming up, in a medium sized sauce pan, on low-medium heat, begin to cook your ground turkey meat into chopped pieces. I do not add oil or spray to my pan. After about 5 minutes go ahead and add in your taco seasoning. Save a small amount for your shrimp!
Once your corn, black beans and ground turkey meat are finished, place them off to the side separately.
If you would like to add grilled shrimp to your taco bowls, clean your medium sized sauce pan and add coconut oil to the bottom of the pan. Cook on LOW heat because shrimp cook fast! Add in the remaining taco seasoning.
Once the shrimps are cooked, grab a bowl to spoon in your favorite toppings.
Sprinkle cheese & enjoy!

Just to note:

There is no correct order on how to build your taco bowl and your toppings can be interchangeable. You can use as much or as little toppings as you wish!
If you would like to add in a healthy carb option consider cauliflower rice or quinoa.
I normally have a few left over toppings that I place into a container and eat as a side later on.
This recipe makes 3-4 servings.

All selections and opinions in this post are my own.

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turkey taco stuffed sweet potatoes

1/3/2019

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Happy New Year friends! I'm sure everyone is talking about how it's already 2019 and I myself am stating the obvious. Labor Day seems like just yesterday but today, I'm busy planning my Valentine's Day outfit. I'm excited for a fresh start, a clean slate and endless possibilities this new year. Do you create a vision board or do you write out a list?! Comment below but for now, enjoy these stuffed sweet potatoes!

Ingredients:

2 large sweet potatoes
1 tsp of olive oil
salt & pepper
1 package of ground turkey
4 garlic cloves minced
1 tsp chilli powder
1/2 tsp dried oregano
1/2 tsp paprika
2-3 small tomatoes chopped
1/4 shredded cheese of your choice
2 tbsp of sprinkled parsley

Directions:

Poke holes all over the sweet potatoes and cook in the microwave for 5-6 minutes on HIGH. Let them cool and place in a baking dish.
Slice the potatoes in half (longways) and carefully scoop out the sweet potato. Place the sweet potato skins off to the side. That's your taco bowl!
Mash up the scooped potatoes, begin to add in your olive oil and sprinkle salt and pepper. Evenly distribute the mashed sweet potatoes back into their skin.
In a large skillet, on medium-high heat, begin to cook your ground turkey into chopped pieces. Add in your garlic, chill powder, oregano, paprika, and sprinkle salt and pepper.
Preheat your oven to 400 and begin to spoon your turkey in the sweet potato skins. Sprinkle cheese and place in oven to warm and allow cheese to melt. Enjoy!

Just to note:

If you wanted to save time you could always purchase a taco seasoning packet instead of intergrading five different seasonings.
When I made these bad boys for a second time, I did bake the sweet potatoes versus microwaving them, but it all depends on how much time you have.
I didn't use all of the mashed up sweet potatoes (as I was saving room for the added ground turkey). I placed the leftovers in a container to eat as a side.
This recipe makes 2-3 servings.

All selections and opinions in this post are my own. Special thanks to Ochsner for sponsoring this post.

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