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Whole 30

breakfast | one dish meals | poultry | Whole 30
Buffalo Chicken Breakfast Skillet
one dish meals | pork | slow cooker | Whole 30
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bread muffins | breakfast | Whole 30
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appetizers | poultry | snacks | Whole 30
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Buffalo Chicken Lunch Wrap deets 👇🏼 An easy

Buffalo Chicken Lunch Wrap deets 👇🏼

An easy lunch I’ve been loving that makes a great meal prep option for lunch on the go! This has 47 grams of protein in one wrap which keeps me full for hours, and so much flavor - it’s super satisfying! Here’s how I make it + the full macros at the bottom

- 1 Lavash wrap or favorite larger tortilla / flatbread
- 6 oz Realgood grain free chicken breast strips (I crisp it in the air fryer at 450 for about 5 min)
- 1/4 avocado
- Handful baby spinach
- 1 tbsp shredded cheese (optional, sometimes I skip)
- Light drizzle of ranch, honey (I used my fermented honey garlic), & buffalo sauce
- Sprinkle of chopped green onions

550 calories | 47g protein | 42g carbs | 17g fat

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#highprotein #highproteinmeals #highproteinrecipes #healthyrecipeshare #mamahood #weightlossrecipes #mealprepideas #healthymom

140g protein today 🙌🏼 which is my ballpark g

Recipe & macros here! 👇🏼 This is one of our

Recipe & macros here! 👇🏼

This is one of our all time favs on constant rotation and it got a higher protein and fiber upgrade with even more flavor 🙌🏼

You can follow the recipe below for a big full pan / 8 servings, or just do half the recipe for 4 servings. Enjoy!!

HIGH PROTEIN ENCHILADA BAKE 🌶️

2 lbs ground meat - I do one beef one bison
1 pack taco seasoning
1 cup bone broth
1 can black beans
4 oz can diced green chiles
16 siete almond flour tortillas (or your fav)
1 jar siete enchilada sauce (or 15 oz homemade) - use a little more if you like extra saucy on top!
1 cup shredded cheese
Sliced green onions if you like for topping

Preheat the oven to 375°F

Cook the meat in a large skillet until browned and crumbled then add the taco seasoning and bone broth. Simmer for a few minutes to let the flavors combine then stir in the black beans and green chiles.

Slice the tortillas in half.

In a large 9x13” baking dish (or 9x9 for half recipe), drizzle a little enchilada sauce in the bottom then add a layer of tortillas as shown. For a large dish, you’ll use 8 halves of tortillas on each layer making two squares.

Drizzle the tortillas with sauce, then add 1/3 of the meat mixture and spread into an even layer. Sprinkle with 1/4 of the cheese.

Repeat until you reach the top layer of tortillas - then top with just sauce and cheese.

Cover with foil and bake for 20 minutes or until warmed throughout

Serve with your favorite enchilada toppings (sour cream, avocado, cilantro, salsa, etc) and enjoy!

Large pan makes 8 servings
Each serving = 512 calories | 25 fat | 37 carbs | 7g fiber | 36g protein

#highproteinmeals #macrofriendlyrecipes #highproteinrecipes

Happy Halloween from me & my boy crew! First year

Happy Halloween from me & my boy crew! First year no matching theme for my babies… wanted to do their own fun thing, had too much fun running around the neighborhood with their buddies ☺️🎃🍂🤎

An easy fall favorite recipe that gives all of tho

An easy fall favorite recipe that gives all of those cozy pumpkin baked good vibes without a ton of sugar. Macro friendly & the perfect breakfast, snack, or dessert addition! Try with a splash of milk, a scoop of ice cream, or just grab & go

For a 8 or 9” square dish (makes 9 bars - feel free to double in a larger pan!)
- 2/3 cup pumpkin puree
- 1/2 cup creamy peanut butter (look for single ingredient PB)
- 1/3 cup pure maple syrup
- 3 tbsp coconut or avocado oil
- 1 tsp vanilla extract
- 2 cups rolled oats
- 2 scoops vanilla protein powder (or your favorite flavor)
- 1/3 cup chopped pecans
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- optional: 1/2 cup chocolate chips

1. Preheat the oven to 350ºF. Line a 8 or 9” square baking dish with parchment paper and set aside.
2. In a large bowl, mix the pumpkin, peanut butter, maple, coconut oil, and vanilla until smooth.
3. Add the oats, protein powder, pecans, salt, and pumpkin pie spice, and stir until well combined.
4. Scoop the mixture into the lined baking dish and smooth over the top with the back of your spoon or spatula.
5. Transfer to the oven and bake for 30-35 minutes, or until set in the center and lightly golden on top.
6. Remove from the oven, and let the bars cool in the pan before slicing into squares and enjoying!

Store the bars at room temp in an airtight container for a few days before moving to the fridge if there’s any left!

If doubling the recipe, use a 9 x 13” baking dish. Hope you love!

SERVING: 1 BAR (1/9th of the pan)
286 calories | 16g fat | 26g carbs | 11g protein

#macrofriendly #healthyfallrecipes #highproteinrecipes #healthybaking

This is 34 🍂🧁🤎 a cozy day with my favorit

This is 34 🍂🧁🤎 a cozy day with my favorite boys, trip to the Walmart pumpkin patch 😜 to start decorating the porch for fall, killer lower body strength workout I didn’t want to miss (for maybe the first year ever ha), and dinner out with family in town 🙌🏼 perfect day for me

I started my blog when I was 22 and I know some of you found me way back then! Can’t tell you how grateful I am that you’ve stuck around, or found me somewhere along the way 🤎 Here’s to another incredible year! ☺️

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