HOLY MOLY you guys I just made the best lunch ever today 🙌🏼 If you couldn’t tell I’ve been treating myself this week for finals 😂 But that’s how it should be! I’ve been meal prepping with salads and all the healthy goods but craved something a little more decadent for lunch and came up with this! BBQ grilled cheese 👏🏼 Keep slaying finals y’all we got this! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀
How to make:
•use BBQ marinated chicken: combine 1 teaspoon cinnamon, 1 teaspoon chili powder, 1 teaspoon paprika, a pinch of salt, and 1/4 cup olive oil in a ziplock bag with 1-2 chicken breasts. Marinate for at least 2 hours and bake on 400 degrees for 25 minutes, flipping halfway, when ready to cook (super easy, I meal prepped these for the week)
•in a skillet over medium heat, melt a pinch of butter and place two pieces of sourdough bread with white American cheese slices on top of both pieces of bread
•Top skillet with a cover to allow them to get golden brown for several minutes
•add chicken and @traderjoes barbecue sauce in the sandwich, top with the other piece of bread
Even though it’s 85 degrees in LA, I’m still feelin these wintery breakfasts. This is the same recipe I’ve been making from @eatingbirdfood for some protein packed pumpkin oats. The egg whites in this recipe really bulk it up and makes it super fluffy and filling. My personal addition: add coconut butter on top. Game changer. Search “Pumpkin Protein Oats” on her blog to find recipe!
Good evening. I’m not handling the cold weather too well. I’m such a light weight when it comes to the frigid air and like to hibernate inside, drink tea and eat soup. This traditional Italian white bean and escarole soup is “souper” easy to make in just 15 minutes, low calorie, vegan and made with a few simple ingredients. Here’s how to make it..
1 tablespoon minced garlic.
1/4 cup chopped yellow onion
2 tablespoons olive oil
1/4 cup diced tomatoes
4 cups water with 2 veggie bouillon cubes or 4 cups veggie stock.
1 BPA free can of organic cannellini beans.
1 head of escarole roughly chopped.
Salt and pepper to taste
On the stove top heat olive oil in a medium pot until hot then add the onion. Cook stirring occasionally until the onions start to sweat then add the garlic and season with salt and pepper. Cook for another minute then add tomatoes until heated through. Add the water and veggie bouillon and bring to a boil. Stir in the escarole and reduce heat to simmer. Once the escarole is wilted add the cannellini beans. Continue to simmer for another 5 minutes, remove from heat and serve. Add salt and pepper to taste if desired or top with Parmesan cheese and serve with sourdough bread. This soup has always been warm and comforting and one of my favorites.
Family date at @cafegratitude to celebrate that I’m done with FINALS and this semesterrrr!!! 🎉 so excited for the 19 days off! You have no idea 😂🙈. I got the Indian curry (humble) bowl tonight and added coconut bacon and it’s 💯. Have a great night babes!
Fact: I’m obsessed with chocolate. Also fact: I’m obsessed with nut butter. 😍 So it comes as a surprise to no one that this DOUBLE NUT BUTTER SWIRLED CHOCOLATE SMOOTHIE is my finals fuel of choice!
Packing my morning smoothie with protein, fats, and nutrient rich ingredients gives me all the energy and brain power I need ⚡️ this one is extra thick and creamy (and veggie filled but you’ll never taste it)!
2 big handfuls of spinach
1/2 frozen banana (1 if you like things sweeter)
3/4 cup steamed + frozen zucchini
3/4 cup steamed + frozen cauliflower
2 scoops @vitalproteins marine collagen
2 heaping tbsp cacao powder
1 tbsp almond butter
1 tbsp @eatingevolved roasted coconut butter
1 tsp maca
1 tsp cinnamon
1/2 tsp nutmeg
pinch of sea salt
3/4 cup almond milk
2 tbsp cacao nibs (add at the end to keep it crunchy
Top with a swirl of almond butter and melted @eatingevolved roasted coconut butter and you’ll go straight to heaven! 😛 Use code “CAROLINETMT” for a free surprise chocolate with your @eatingevolved order!
One more exam left. LET’S DO THIS 🔥
My husband and son joined me on camera to answer some of your questions on family, marriage, work & balance. We open up about some of our principles on communication and values, and how we find balance as an entrepreneur family.
It goes exactly how you'd expect it to go with a LOUD toddler who just wants to touch the camera the whole time. Outtakes at the end 😂
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Visit my Facebook page or YouTube channel to watch this video & access the Tactical Baby Gear link or promo code.
Qui dit « semaine très chargée », dit « pas le temps de rentrer chez soi pour manger à midi ».. mais ce n’est pas une excuse pour ne pas manger sainement.. au menu : tofu, petits légumes asiatiques et sauce soja, un régal ! Et c’est tellement mieux de manger chaud, le bon plan : la lunchbox chauffante de chez @detoximix @natureetdecouvertes #healthyfood#healthylife#belletrouvaille
Source: @healthymealsrecipes #healthy#health#eatclean#cleaneating#healthyfood#nutrition#healthylifestyle#healthyeating#healthychoices#healthyliving#healthylife#plantbased#fitfood#veganfoodshare#whatveganseat
Baba Ghanouj Recipe (Eggplant dip).
This is a low calorie mediterranean dip!
Calories for 1 tbsp: 20
2 large eggplants
3 tbsp tahini
1/4 cup lemon juice
2 garlic cloves, minced
Salt, to taste.
Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. Broil eggplants 2 minutes on all sides.
Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375°F. Roast eggplants 25 to 30 minutes, or until very soft. Cool until easily handled. Mash eggplant and combine tahini, lemon juice, garlic and salt. Cool to room temperature then drizzle the top with olive oil and tomatoes.