What were your favorites? Comment on the Instagram post what you’d like to see more of in 2024.
switch up your smash burger with this viral smash taco recipe
Ingredients for 2:
10-12 oz grass fed & finished ground beef @forceofnaturemeats
4 tortillas (I like @sietefoods grain free or @latortillafactory organic)
optional: 4 slices of cheddar
1/2 tsp each: salt & pepper
1/4 tsp each: onion & garlic powder
dash cayenne
1/4 white onion – some thin slices for topping, rest finely chopped
1 tbsp relish or finely chopped pickles (or
pepperoncini peppers is great too if you’re not a pickle lover)
3-4 cherry tomatoes, quartered
1/2 avocado, sliced
1/4 cup, lettuce shreds (I used romaine and sliced thin, shredded iceberg would be great too)
1.5 tbsp mayo (I like primalkitchenfoods avo oil mayo)
1 tosp mustard
1/2 tbsp ketchup @primalkitchenfoods
1/2 tsp date syrup (can use sugar here too if that’s what you’ve got)
1/2 tsp white vinegar
Directions:
1. Preheat skillet or flat top to medium high heat.
2. Spread thin layer of ground beef along the tortilla. Season with sprinkle of salt and pepper.
3. Lay on pan beef side down, cook for 3-4 mins per side. Flip and let tortilla cook too.
4. While beef cooks, mix your sauce – mayo, mustard, ketchup, date syrup, relish/pickles or pepperoncinis, onions, vinegar, salt, pepper, onion & garlic powder, cayenne pepper.
5. Remove beef tortillas from pan and
immediately add cheese slices. Then add
toppings – lettuce, tomato, onion, avocado & drizzle with sauce.
Fold in half and enjoy!
25g of protein! Continuing the cottage cheese trend by leveling up avo / toast this high protein hack adds the perfect amount of creaminess & tartness to a delicious breaky!
Ingredients:
1 piece of sprouted bread (easier on digestion!, love ezekiel bread here)
1/2 avocado
1/4 cup cottage cheese (love pasture raised from good culture)
pinch of salt & pepper
2 pasture raised eggs, pan fried @vitalfarms
pinch of crushed red pepper (or better yet – chili crunch!)
pinch of everything but the bagel seasoning
2 organic grape/cherry tomatoes, thinly sliced
Micro arugula (4x nutrients of larger counterpart), I get at sprouts or the micro spicy mix at HEB
Directions:
Fry eggs over medium heat in a cast iron or non stick pan, with a drizzle of avocado or olive oil. Season with salt and pepper. I like to cover and cook for 3-4 mins.
Toast bread.
Mix avocado and cottage cheese, mashing with a fork. Season with salt and pepper.
Top toast with Avo & cottage cheese mixture, eggs, tomato, crushed red pepper/chili crunch & EBTB seasoning and top with micro arugula.
Enjoy!
In my lavender era 💜
In just 4 weeks, making my own nut milk has paid for itself with how much money I had been spending on good quality, clean ingredient nut milks at the store.
All my clean & inexpensive picks for this are linked here.
Ingredients:
- 1 cup organic almonds
- 1 tbsp organic oats
- 5 cups filtered or distilled water (plus about 2 cups for soaking)
- Nut milk bag OR, a thin dish towel (like cheese cloth)
- 1 tbsp dried lavender
- Big blender
- Container to put the milk in
- Optional: dash of cinnamon, 1 tsp vanilla, dash of sea salt, 2 dates for sweetener
Directions:
- Pour almonds, oats, lavender & 2 dates into a bowl, and pour hot water over it to cover (about 2 cups). Let sit 1-2 hours. Could also use cold water and soak overnight.
- Strain, add to blender along with 5 cups filtered or distilled water. You can do less for a thicker milk.
- Add any of the optional items: I love 1 tsp ceylon cinnamon (metabolism boost), 1 tsp sea salt (it adds the perfect hint), 1 tsp vanilla extract or paste from 2 vanilla beans.
- Blend for about 2 mins.
- Line a large bowl with either your nut milk bag or thin dish towel (if towel – make sure all the edges are outside of the bowl). Then pour milk into bowl. Pull up the sides to strain. Squeeze the rest of the liquid out with your hands from the base of the bag/towel where the remaining nuts are.
- Pour into container and enjoy for up to a week.
Can use the leftover nuts to bake with, make energy balls, turn into almond flour etc.
Enjoy!
easiest lunch wrap that requires zero cooking and is high in protein!
Ingredients:
1 tosp cream cheese (I like @nancysyogurt probiotic CC)
4 oz deli Turkey (look for in house roasted at your grocery store!)
4-5 slices salami @applegate
organic romaine lettuce leaves
4-5 organic cherry tomatoes, sliced
slice of organic/grass fed pepperjack or provolone @organicvalley
drizzle of olive oil
~1 tsp mustard
sprinkle of salt, pepper, Italian seasoning and optional: crushed red pepper
tortilla – I like @sietefoods grain free, @foodforlifebaking Ezekiel sprouted (easier on digestion) or @latortillafactory organic
Directions:
Lay tortilla down. Spread cream cheese. Top with turkey, salami, provolone or pepperjack, lettuce, tomato. Drizzle with olive oil & sprinkle with seasonings. Roll up, and enjoy!
Optional: can sear in a pan, seam side down for 3 mins per side over medium heat for a toasted wrap.
It’s giving hamburger helper 🍔
super easy weeknight dish full of protein!
Ingredients for 2:
- 10-12 oz grass fed AND finished ground beef (@heb has one, @forceofnaturemeats is also great at WF, or I get mine from @butcher_box)
- 4-5 oz chickpea macaroni (I like @tolerantfoods or @heb brand organic, look for only one ingredient!)
- 1 cup grass fed bone broth (I like @kettleandfire, @fondbonebroth or @bonafideprovisions)
- 1 cup grass fed milk (I like @horizonorganic, you could also use a plain almond milk for a dairy free version)
- 2/3 cup shredded cheese (@raw_farm_usa grass fed raw cheddar would be great here! Or can go dairy free with @miyokoscreamery)
- 1/4 white onion, diced
- 1 tsp salt, 1 tsp black pepper
- 1/2 tsp each: chili powder, paprika, garlic powder
- 1/2 tbsp ketchup (I like @primalkitchenfoods)
- 1/2 tbsp olive oil
Directions:
- Heat a large pot over medium heat with olive oil. Add ground beef and onion and brown, about 5-7 mins. Add salt, pepper, chili powder, paprika & garlic powder.
- Add macaroni, stir well. Add milk, bone broth and ketchup. Stir well.
- Bring to a boil, then reduce heat to a simmer, and cook according to pasta directions (mine was about 7 minutes). Stir in cheese and remove from heat.
I served this with my simple arugula salad on the side!
we’ve seen the smash taco, what about the smash gyro?
Ingredients:
- 4 tortillas
- 8-10 oz of ground chicken or Turkey
- 2 tbsp feta (love sheeps milk!)
- 4-5 cherry tomatoes, diced
- 1/2 cup chopped romaine
- gyro seasoning- 1/4 tsp each: salt, pepper, chili powder, garlic powder, onion powder, paprika, cumin, coriander, oregano, thyme, dash of cinnamon
greek yogurt sauce:
- 2 tbsp greek yogurt
- juice of half a lemon
- 1 tsp apple cider vinegar
- 1 tbsp chopped pepperoncinis or 2 tbsp grated cucumber (squeeze liquid out)
- 1 tsp olive oil
- 1 tbsp parsley (optional: add some chopped dill!)
- yogurt sauce seasoning: 1/4 tsp: salt, pepper, garlic powder, crushed red pepper
Pickled onions: (or just use fresh red onion)
- 2 VERY thin slices of red onion (optional: make a quick pickle by putting the slices in a shallow bowl with 2 tbsp water, 1 tbsp white vinegar, 1 tbsp apple cider vinegar, 1/4 tsp honey, dash of salt & crushed red pepper, for 30 mins)
Directions:
- Optional: prepare your pickled red onions if you’d like to pickle them.
- Preheat skillet or flat top/griddle to medium high heat.
- Pat ground meat into a thin layer on to each tortilla. Season with gyro seasoning. Sear on skillet/flat top for 4ish mins, then flip and let other side crisp up for about 3-4 mins.
- Prepare yogurt sauce while tacos cook.
- Build tacos – top with lettuce, tomato, feta & drizzle with yogurt sauce.
Fold in half like a taco and enjoy!
Ingredients:
1-2 cups organic baby spinach & baby kale
2 cups organic romaine, chopped
5-6 organic cherry/grape tomatoes, quartered
1/2 avocado, diced
1/3 cup alfalfa sprouts (find at @wholefoods)
1 slice organic provolone cheese, cut into small squares (cut into strips, then into squares)
4-5 oz deli turkey meat (look for in house roasted at your grocery store, or @applegate)
1 tsp olive oil + more for a drizzle
2 tbsp grass fed greek yogurt @stonyfield
1 tsp dijon mustard
juice of half a lemon (about 1-1.5 tbsp)
sprinkle of salt, and fresh cracked black pepper
1/2 tsp Italian seasoning
1/4 tsp paprika
1/2 tbsp hemp seeds
Directions:
Mix dressing – greek yogurt, olive oil, lemon juice, dijon mustard, salt, pepper, paprika & Italian seasoning.
Layer spinach, kale & romaine in medium bowl. Drizzle with half of dressing. Add tomato, avocado, sprouts, cheese, turkey, drizzle with rest of dressing, olive oil, Italian seasoning and hemp seeds.
a taco-dilla if you will 🌮
super simple – great for a quick lunch or to switch up taco Tuesday!
Ingredients for 2:
- 10-12 oz pasture raised chicken (I like to slice them in half lengthwise so they’re thinner & they cook faster)
- 1 tsp olive oil
- 1 bell pepper or 4ish mini peppers, diced
- 1/4 onion, diced
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 4 tortillas (or 6 if they’re smaller/mini size)
- 1/2 cup shredded cheese
- 1 tbsp tomato paste
- 2/3 cup water
Directions:
- Add chicken, pepper, onions and seasoning to a medium bowl and toss well.
- Heat large skillet over medium heat. Add olive oil. Add chicken breasts & cook 4-5 mins per side until cooked through. Remove from pan.
- Add peppers & onions. Sauté 2-3 mins. Add tomato paste & water. Stir well.
- Shred chicken and return to pan. Let cook for another 1-2 mins. Remove from pan.
- Rub tortilla on both sides in the chicken mixture to season it. Add to skillet, top with cheese, add chicken on one side (about 2 tbsp cheese & 3-4 tbsp of chicken). Fold tortilla over and press down with spatula. Let cook 2-3 mins til crispy, flip, cook 2-3 mins, remove. I did two in a pan at once – once the first taco was folded over, added the other tortilla, cheese, chicken & then folded over.
Bone Broth Spicy Wonton Soup
higher protein take on your favorite soup 💪
inspired by so many wonton soup recipes I’ve been seeing this soup season! I wanted to try to really amp up the protein in my version, and do it in one pot under 30 mins. deets below ⬇️
Ingredients for 4 servings:
- 1-1.5 lbs of pasture raised chicken breast, thinly sliced (love @cooksventure)
- 1 tsp sesame oil or avocado oil
- 1 24 oz bag of bone broth (love @bonafideprovisions beef)
- 1 head of organic Bok choy, individual stems torn off
- 1-2 cups sliced organic baby Bella mushrooms
- 1 tbsp coconut aminos or soy sauce/tamari
- 1 cup water
- dumplings/wonton/potstickers/Gyoza, take your pick here on what’s accessible to you, I used @feelgoodfoods chicken potstickers bc they were the best ingredients I could find
- salt, pepper, garlic & onion powder, dash of turmeric
- 1 tsp minced ginger
- optional: 1 tsp per bowl of chili crunch, I like @traderjoes version bc they use olive oil, could also use @momofukugoods
- sliced green onion for topping
Directions:
- In large pot, cook chicken over medium high heat, with a little sesame oil or avocado oil, seasoned with salt, pepper, garlic & onion powder. About 7ish mins.
- Remove chicken and set aside. Reduce heat to medium. Add mushrooms & wontons. Traditional versions say to cook wontons separate, but I’m a mama and I need an easy and quick recipe!
- Add Bok choy, ginger, coconut aminos, bone broth & water and bring to a boil. Season with dash of salt, pepper, garlic & onion powder & turmeric (great for inflammation!)
- Cover and reduce heat to medium low, cook for about 10 mins.
- Turn heat off. In each bowl, add individual wontons, then Bok choy, then pour about 3 large ladles of soup over. Add chicken on top, chili oil & green onion.
Enjoy!
Ingredients (makes 24 pigs in blanket – double for larger gathering):
1 can crescent rolls
1 package little smokies
everything but the bagel seasoning
1 egg
1 tsp dijon mustard
Sauce: 2 tbsp ketchup, 1 tbsp mustard, 1 tbsp bbq sauce, 1/2 tbsp honey
1 package Rosemary
Directions:
1. Preheat oven to 375.
2. Roll out each crescent roll triangle. Slice into even sized triangles (I used a pizza cutter). Roll each little smokie in the dough.
3. Line a cookie sheet with parchment paper. Place the sauce bowl you’re going to use in the center. Place each pigs in a blanket around the bowl, each should be touching. Then do the next layer around it to form a wreath (see photo).
4. In small bowl, whisk 1 egg + Dijon mustard. Use a pastry brush to brush mixture on all the pigs in a blanket. Sprinkle with EBTB seasoning.
5. Remove sauce bowl, bake 25-30 mins until golden brown.
6. Mix sauce in sauce bowl. Carefully transfer wreath to wooden board or platter. (I actually just cut around the parchment paper and transferred it on the parchment paper to the board. Place sauce bowl in center. Add rosemary around the wreath.
