My latest obsession is the everything but the bagel seasoning. I swear I could eat it on EVERYTHING. These are so yummy and crisp. Perfect for a veggie snack or a side dish to go along with dinner. They take just a few minutes to prep!
I made these dairy free with a vegan parmesan cheese and they turned out great, but you can easily use regular parmesan cheese if you are not dairy free.
These would also make an awesome appetizer, paired with a dip. I am loving them lately with the Tessamae Everything Bagel Ranch dressing. I water it down a bit to make it thinner and it tastes great with these brussels sprouts.
I am a pizza lover, so whenever I can make pizza out of veggies, I am all for it! These are simple to make and perfect for a snack or an appetizer. These taste great right out of the oven, but also warm up really well in the air fryer as leftovers!
Get creative with this recipe! Play around with different toppings!
These are great right out of the oven and warm up perfectly in the air fryer as leftovers. Just air fry them at 375 for 1-2 minutes!
I have been doing a lot of mindset work with my business coach. She always says that “our thoughts create our feelings which create our actions.” I realized that this mirrors my fitness and weight loss journey. I started my fitness journey at 215 pounds. I tried so many diets and I “failed” at them and then reward myself with junk.
None of these were positive thoughts and it was too overwhelming and stressful. I doubted myself that I could actually be successful. Every time that I fell off I was simply proving myself right, I could not be successful at losing weight.
I changed my thought on September 28, 2012. Rather than thinking I had to far too go and I would never be able to change. I changed my thought to be:
That thought made me feel empowered, in control, optimistic. I had the feelings and thoughts of when it gets hard, I am not going to quit. When I said the words:
…it felt really good. When I felt good, I was then able to take positive actions. Figuring out how to overcome my excuses, showing up for myself even when it was hard, working through my struggle . It is easy to search for a quick fix when maybe it’s not a quick fix we need, we need to fix what’s inside of us first.
Weight loss is not a secret, it’s science. It’s just having the right mindset. But is your mindset serving you? I know mindset work is not the sexy thing, bit it’s a game changer. Here is what you need to know:
Maybe you or someone else out there reading this blog post is realizing that their thoughts are not serving you and you need to own it. Choose differently and to work on it. There is something called a “Bridge Thought.” It is hard to go from:
to
Maybe your new thoughts are:
Think thoughts that you truly believe in your core and provides you a positive feeling that then allows you to take those positive actions.
I share this because I started this business to help even just ONE person have a breakthrough moment. My Virtual Bootcamps walk you through commitment mindset, nutrition coaching, at-home workouts and support from myself and my team along the way. If I can help change even ONE person’s life, it is all worth it!
Anyone else’s kids OBSESSED with chicken nuggets? We eat our fair share of dino nuggets and wanted to make a recipe that had clean ingredients, was simple AND my kiddos loved! Let me tell you, my kids loved these! They are great as leftovers as well!
These store well in the refrigerator for a few days and can be reheated in the air fryer at 400 degrees for 1-2 minutes.
I have always been so intimidated by pork carnitas and let me tell you, this recipe is so easy and much faster than the traditional slow cooker carnitas! Pork carnitas are awesome because you can do so much with them! Nachos, tacos, salads, burrito bowls, enchiladas, omelettes – you name it!
We made these last night with homemade pico de gallo, romaine, guacamole and some sour cream – so good!
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INGREDIENTS
1 lb ground beef
1/4 cup coconut aminos
1 tbsp sesame oil, divided
1 tsp ginger, chopped
2 tsp garlic
1 tsp stevia
1/4 tsp red pepper flakes
Spicy Mayo
Avocado, sliced
Sesame seeds
DIRECTIONS
In a cast iron skillet over medium high heat, add 2 tsp sesame oil. Once the oil is hot, add ground beef. Break apart and cook until no longer pink.
Meanwhile, combine coconut aminos, remaining sesame oil, ginger, stevia and red pepper flakes.
Once beef is fully cooked, add in sauce and combine. Cook for 1-2 minutes on low heat.
Serve with rice or cauliflower rice and then top with spicy mayo, sesame seeds and avocado.
INGREDIENTS
2 cups cherry tomatoes
1 tbsp olive oil
1 tbsp garlic, minced
1 tsp italian seasoning
2 tsp oregano
1 block feta
1 zucchini
1 packet palmini noodles, rinced (or 1 more zucchini)
1/3 cup fresh basil, chopped
Salt and pepper to taste
Optional: fresh parmesan
DIRECTIONS
Preheat oven to 400 degrees.
In a 9×13 dish, add tomatoes, olive oil, garlic and salt. Massage olive oil into the tomatoes. Add block of feta in the middle of the dish and season with oregano, italian seasoning, salt and pepper. Bake for 30 minutes, or until feta is starting to turn golden brown.
Meanwhile, spiralize zucchini and rince palmini well. Saute over medium heat for 3-4 minutes, or until noodles soften. Be sure not to overcook, noodles will get soggy.
Once feta mixture is done, smash the feta and stir in the tomatoes together. Add zoodles and basil. Mix together and top with fresh parmesan!
INGREDIENTS:
1 red pepper
1 tsp olive oil
2 tbsp mozzarella
1 tbsp chopped spinach
2-3 tbsp egg whites
Sprinkle of garlic powder, onion powder, oregano, salt and pepper
1 tbsp feta cheese
DIRECTIONS
Preheat oven to 400 degrees.
Dice red pepper and toss with olive oil and salt. Bake for 20 minutes.
In a mini waffle maker, start by spraying with nonstick cooking spray, then add 1 tbsp mozzarella, 2 tbsp red pepper, spinach, egg whites, sprinkle in seasonings then top with feta and rest of mozzarella.
Cook for 1-2 minutes.
You will need a silicone egg bite mold and an instant pot or Ninja Foodi.
INGREDIENTS
1 red pepper
1 tsp olive oil
1 cup egg whites
1/4 cup whole milk
4 ounces cream cheese
1/2 tsp oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup pepperjack cheese, shredded
1/3 cup feta
1/4 cup spinach, chopped with stems removed
DIRECTIONS
Preheat oven to 400 degrees.
Dice up red pepper and place on a baking sheet with 1 tsp olive oil and sprinkle with salt. Bake for 20 minutes and then broil for 2-3 minutes, until the red pepper starts to char. Remove from oven and set aside.
Meanwhile, in a blender, combine egg whites, whole milk, cream cheese, oregano, salt, garlic powder and onion powder. Blend until cream cheese is fully mixed in.
Spray silicone egg bite mold well with nonstick cooking spray. Evenly distribute red peppers, feta, pepperjack and spinach into each mold. Then fill with egg mixture and then cover silicone mold with foil.
Pour 1 cup of water into the instant pot and place the silicone mold on the wire steam rack. Close the vent of the instant pot and steam for 10 minutes.
Do a quick release for the vent and carefully remove egg bites from instant pot. Allow to cool for 2 minutes before flipping mold over and removing egg bites.
These taste great as leftovers. Store in the fridge and microwave for 1 minute to reheat.
INGREDIENTS
2 bananas
2 eggs
1/4 cup stevia
1/2 tsp baking powder
1 tsp vanilla
1/2 cup peanut butter
1/2 cup mini chocolate chips
DIRECTIONS
Preheat oven to 400 degrees F.
In a blender, combine bananas, eggs, stevia, baking powder, vanilla and peanut butter. Blend until smooth.
Pour batter into a bowl and fold in 1/4 cup of the mini chocolate chips.
Spray mini muffin pan with nonstick cooking spray and spoon batter into each well and then top with remaining mini chocolate chips.
Bake for 10 minutes.
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