I love hard boiled eggs, but I won’t lie, they’re a pain in the you know what. I use my instant pot occasionally which is a lifesaver, but sometimes the set up/tear down/clean up just isn’t worth a couple of hard boiled eggs. Alas, I’ve come across the most magical solution: baked eggs.
This takes a total of 30 minutes, start to finish, and is quite possibly the easiest ever way to hard boil an egg. The best part? NO SHELL. AT ALL. Here’s what you need!
- 1 dozen eggs
- seasoning of choice (I use Everything But The Bagel from TJ’s)
- Preheat oven to 350
- Crack an egg into each well of a greased muffin tin and season with desired seasonings.
- Bake for 20 minutes!
That’s it! They should slide right out and are ready to be stored in the fridge until you need them! An ever better life hack is this silicon muffin tin I use. The eggs come out perfectly with no mess, and it’s dishwasher safe!
Here’s what’s going down today: a week’s worth of fajitas on one cookie sheet, in less than 40 minutes. Easy peasy, delish, quick. Here we go!
- 5-6 medium/largechicken breasts (if chicken isn’t your thing, use whatever protein you’d like!)
- 6 medium bell peppers, any color
- 1 medium purple onion
- 1 packet dry ranch mix
- 1 packet low sodium taco seasoning
- Preheat oven to 350
- Cut chicken into small chunks
- Slice peppers and onion
- Throw everything in a ziplock bag and add your dry ranch mix and taco seasoning.
- Shake it all up to get everything evenly coated.
- Dump everything onto a sheet pan and spread evenly.
- Bake for 35 minutes!
- That’s it!
Serve them in whole wheat tortillas, in a fajita bowl on a bed of cauli lime rice, the possibilities are endless!
There’s nothing I love more than you asking me to write about something specific. I could spend hours brainstorming content that I think you’ll be interested in, or hope you’ll be interested in, but it’s so much more meaningful to write a blog post when it’s sparked by overwhelming interest from you! Today’s topic: supplements!
I will preface by saying I am clearly not in the medical field, so please take what I say with a grain of salt. I’m not a professional, I just do what works for me! It may work for you, it may not! I am positive you could find research out there to negate anything I’m about to say, or even tell you how horrible each one of these supplements are, but that’s just the world we live in. I’m just here to share what I do in hopes that you’ll find something you love/that works for you too!
What I take & what they do!
- Elderberry: this is a super-immune fruit that delivers both antioxidant and immune support, due to its naturally occurring free radical defenders called Anthocyanins. In simpler terms: this keeps your immune system strong and healthy! Take it from me, I’m a kindergarten teacher, which means I can use all the immune system help I can get. After religiously taking Elderberry this fall and winter, for the first time in five years, I’ve not taken a single sick day.
- Fish Oil: Omega-3s contribute to normal brain and eye development. They fight inflammation and may help prevent heart disease and a decline in brain function. This is a gummy version and I can vouch, it’s so much better than the pill!
- Calcium: I didn’t start taking a calcium supplement until I broke my ankle, needless to say it’s now a part of my daily supplement routine! Everyone needs healthy bones!
- Multivitamin: a supercharged, complete multivitamin that fuses massive fruit flavors with a ton of essential vitamins and minerals. Each serving provides as much vitamin A as one cup of broccoli and as much vitamin D as 5 oz. of salmon. I take this in hopes that it’s filling the inevitable nutritional gaps in my diet!
- Collagen: this is the same supplement as the collagen powder I mix in my coffee every day! I take this in addition to the powder but it’s definitely not necessary to take both. Collagen reduces wrinkles, keeps your joints strong and flexible, supports strong bones, and increases skin hydration.
- Melatonin: if you’re someone who doesn’t feel super well rested in the morning, or has trouble going to sleep at night, Melatonin is something you can try! I don’t take this regularly myself, but I’ve tried the powder version and it works wonders.
I hope you find this helpful and stumble upon something more delicious than what you currently have! 🙂
A couple of you had asked if I would do a most loved Friday Faves post, just in case you missed any favorites/some of you want to see what other people have loved! These are the top six (the last two were a tie!) selling products of the faves I’ve shared since January, as well as the products I’ve gotten the most rave reviews about!
I am so not surprised that this8 was #1 on the list. These leggings are AMAZING quality for the price. The fabric is identical to the Lulu Fast and Free crops. Mine have held up extremely well in the wash and I’m the proud owner of all four colors!
Yet another item from the Lulu dupe line. This top is comparable to the Swiftly Tech Long Sleeve that Lulu carries, but I actually like it better! I hate putting on a tank to go work out when its 0 degrees outside, so this has been my go to! It comes in so many cute colors.
This stuff is magic. I have never used a vitamin C serum before now, and I regret that. This serum as changed my skin. It minimizes pores, redness, dark spots, and I think it has done wonders for my skin. I’ve had no breakouts since I started to use it two months ago. I use a dime size amount, morning and night and it lasted me two months! Well worth the money.
These shoes are my new favorites. There’s a reason “cloud foam” is in their name. It feels like you’re walking on clouds. They’re SO light and are perfect for any workout. I also love the black because it’s sleek and I feel like goes with anything!
SO many of you girls bought these and messaged me about how much you love them! This is a cheaper version of the Isle of Paradise drops and I think they work so well! I see a noticeable difference after just one use. I mix 3 drops in my nightly moisturizer 2-3x a week and it gives me the best glow!
These are hands down my favorite piece of jewelry I own right now! And they were $5, so crazy. They go with every single outfit you could ever pick out. They’re nice enough to add a little something to your outfit for a night out, but they’re also perfect for work. I recommend these to everyone!
You guys KNOW my love for Zoe’s Kitchen runs deep. It’s by far my favorite fast food restaurant! I love that they provide healthy, quick options, that are nutritious, filling, and delicious at the same time.
The cauliflower rice bowl is my go-to at Zoe’s, and I figured it would be super easy to recreate at home! This is the recipe I came up with! It took less than 10 minutes to prep all the ingredients, and it has been the most amazing lunch all week long!
- 2lbs ground chicken or 4 medium/large chicken breasts
- 3 bags frozen cauliflower rice (I use the roasted garlic flavor – it’s in the frozen section!)
- 1 cucumber, chopped finely
- 1/2 purple onion, chopped finely
- 1 cup crumbled feta
- store bought taziki
- juice from 1/2 lemon
- Season chicken with salt, pepper, and juice from half a lemon.
- Grill chicken breasts or brown ground chicken in a skillet, whichever you prefer.
- Microwave all 3 bags of frozen cauliflower rice and set aside.
- Chop cucumber and purple onion, combine in a glass dish, season with 1 tsp dill, set aside.
- Assemble your bowls with 1/2 cup cauliflower rice, 4 oz. chicken, 1/4 cup greek salsa (cucumber/onion mixture), 1 tbsp crumbled feta, and taziki to taste!
- 1 cup melted cashew butter (any nut butter would work, I just think cashew butter tastes the best!)
- 1/4 cup coconut oil
- 2 Tbsp honey or maple syrup
- 1 tsp vanilla
- 1/4 cup chocolate chips
- Mix everything except chocolate chips into a large mixing bowl and whisk until thoroughly combined.
- Let the mixture cool for 2-3 minutes, then add your chocolate chips (you want to wait until it’s cooled so that the chocolate chips don’t melt!)
- Pour mixture evenly into a silicone mini muffin tin (should evenly fill 12 wells) or a loaf pan lined with parchment paper.
- Freeze until you’re ready to eat!
*Recipe adapted from Ambitious Kitchen’s No Bake Salted Tahini Cookie Dough Fudge
You would think all I do is sit around and think of ways to incorporate peanut butter into my recipes. Which is 99% true. I love Thai peanut anything really, so this recipe is one of my newest favorites. It can be made into a whole wheat wrap, put on top of a salad, made into a sandwich, put in a lettuce wrap, the options are endless! It’s so light, but filling, and the flavor is to die for.
- 3 cans (I used 12.5 oz) canned chicken
- 1/2 cup finely chopped celery
- 1/4 cup shredded carrots
- 1/4 cup finely chopped green onion
- 1/4 cup chopped peanuts (optional)
- 1/2 cup peanut butter
- 1/4 cup teriyaki sauce (I use a generic teryaki sauce from Aldi!)
- juice from one small lime
- Drain the canned chicken and combine in a large bowl with the celery, carrots, green onion and peanuts. Mix thoroughly.
- In a small saucepan, combine peanut butter, teriyaki sauce, and lime juice and warm until melted.
- Pour peanut butter mixture over the chicken salad and combine thoroughly.
In 2019 one of my intentions is to be more intentional. How does that translate to the blog? Less pointless chatting, more cut to the chase recipe sharing. I’m starting today. This is creamy bacon ranch chicken and you need it in your life. It’s boyfriend/kid/husband/picky eater approved, I promise! Eat it on a whole wheat bun, whole wheat tortilla, lettuce wrap, or on it’s own!
- 5 large chicken breasts (6-8 small)
- 2, 8 oz. blocks cream cheese (I used fat free, any will work!)
- 1/4 cup Ranch powder (or 1 packet)
- 1 Tbsp Trader Joe’s chili lime seasoning (optional, but I love it in this recipe!)
- 1 cup cheddar cheese
- 1/4 cup bacon bits
1. Place chicken breasts in the bottom of your crock pot.
2. Layer the cream cheese, ranch powder, chili lime seasoning, and cheese on top.
3. Cook on low for 6-8 hours or until the chicken is fork tender.
4. Take the chicken breasts out (leaving the liquid in the crock pot), place into a large bowl, and shred with two forks, or use your kitchen aid stand mixer (so much easier!).
5. Pour the remaining liquid from the crock pot back in with the chicken and combine.
These little guys are the perfect, bite sized, fudgey snack. They require minimal ingredients, are low in sugar, and are super easy to throw together! I made a double batch of these yesterday and plan to take them with me to school in my lunches this week!
- 1/2 cup almond butter (Quick tip: microwave your AB if it’s thick! It will be easier to mix later on!)
- 1/4 cup cocoa powder
- 3 Tbsp coconut flour
- 1/4 cup Swerve powdered sugar (Use 2 Tbsp honey if you don’t have this)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 – 2 Tbsp melted coconut oil (Omit if you used honey instead of powdered sugar)
This is the easy part! Mix everything together in a large bowl! Refrigerate for 20-30 minutes until it thickens. Then use a cookie dough scoop to evenly scoop out the balls. Drop each ball onto parchment paper and keep in the fridge until you’re ready to eat!