Wednesday, October 31, 2018


I have to start out by giving a shout out to the Sugar Free Mom for this original recipe. I made some personal tweaks but the idea is all hers and I love her for it! One of my winter staples now.


  • 2 tbsps extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large yellow onion, diced
  • 1 cup shallots, diced
  • 16oz lean ground beef
  • 16 oz lean ground turkey
  • 1.5 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tsps himalayan sea salt
  • 2 tsps fresh ground black pepper
  • 16 oz marinara sauce (your preference)
  • 1-2 bags frozen cauliflower rice (add according to the space left in your crockpot!)
  • 5 cups low sodium beef broth
  • 1 large head of cabbage, sliced  (Pro Tip, make the slices smaller e.g. cut lengthwise and then cut in half again for easier eating!)


  1. Heat olive oil and garlic on medium high heat.
  2. Add onions and shallots and cook until softened.
  3. Add ground beef and ground turkey and cook until browned and no longer pink.
  4. Add seasonings to beef and marinara sauce.
  5. Add the riced cauliflower to the meat mixture and stir until coated. Judge how much space you have in your crockpot by how much rice to add. You still have to add the cabbage later!
  6. Pour beef broth into crock pot and add cabbage.
  7. Stir to combine everything.
  8. Cook on high 3 hours or low 6 hours. If you don't have a crock pot, simply cook ground beef in a dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.

I freeze in individual zip lock baggies for easy grab and take to work winter lunch options!

Monday, October 8, 2018

Honey Mustard Salmon

I have to give all the credit in the world to Gimme Some Oven for this fabulous recipe I came across and adapted slightly because it was one of the quickest and easiest weeknight meals I've had in a while, and total winner in our household!

I LOVE, could eat it every night of the week! Buuutt, that's a little overkill, so you know, I try to keep it to once or twice!

This will definitely be a staple moving forward and I hope you enjoy it too, with my ever so slight modifications and side pairings!


1 batch honey mustard sauce (see below)
2 pound side of salmon, boneless and skinless
1 tablespoon finely-chopped fresh parsley leaves (I used about 1/2 tbsp of dry parsley because that's what I had!)

1/3 cup whole grain mustard
1/4 cup honey
4 cloves garlic, peeled and minced
2 tablespoons fresh lemon juice
1/4 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper



  1. Heat oven to 375°F.  Or heat a grill to medium heat.
  2. Prepare your honey mustard sauce as directed below.
  3. Line a large baking sheet with a large sheet of aluminum foil.  Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  4. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
  5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed.  (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)

To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through.  Cooking times will vary on the thickness of your salmon, so check it a few minutes early if you have a thinner cut of salmon or cook longer with a thicker cut. I had a thicker cut and had to add up to another 10 minutes of cooking time.  Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.  (Be careful, lots of hot steam will be released!)  Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes.  (Keep a close eye on the salmon while broiling, though, to be sure that the sauce does not burn.)

To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through.  (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.)  Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.  (Be careful, lots of hot steam will be released!)  Continue cooking for 3-4 minutes, until the fish is cooked through.

Remove salmon from the oven or grill.  Sprinkle the top of the salmon evenly with parsley, and serve immediately.


I served this with green beans that flash boiled until cooked but still crunchy, then sauteed with EVOO and red pepper flakes (minced garlic would also be a good addition). Also served with cauliflower rice (I use the frozen bags) and topped with a little thai chili sauce!

Those are my low carb suggestions but this would go fantastic with some jasmine rice with coconut oil or a baked or mashed potatoes!

Monday, June 4, 2018

Pork Chops with Dijon Herb Sauce

Shout out to "The Skinny Taste" for this FABULOUS sauce recipe which I took and adapted slightly for my needs!!!!! It was seriously the BOMB!

I am LOVING this new 2B Mindset nutrition plan I've been following which has a far more flexible and practical approach to everyday nutrition.

For dinner the concept is to focus on veggies most with some protein and a few "accessories" as needed for added flavor/pizzazz!

I had some pork chops marinating this weekend using the marinade from this recipe and I cooked them yesterday.  But tonight for dinner I felt like switching up how I was planning to use them and came across a healthy dijon sauce from Skinny Taste!

  • Easy
  • Quick
  • Healthy
  • And something I had all the ingredients for at home!

Ticked all my boxes!!!

Although I had my pork chops pre-cooked there was a decent amount of juices for me to use that I added to my sauce but I'm going to lay out the recipe below for those who might not pre-cook their pork ahead of time.

Pork- prepare marinade from this recipe and marinade for 3 hours to overnight. When ready to cook proceed to below ingredients and instructions.

Serves 3 (2 pork chops each)


  • 6 medium marinated pork chops 
  • 1 tbsp butter
  • 1 cup organic, low sodium chicken broth
  • 1/2 cup chopped yellow onion
  • 2 tbsp dijon mustard
  • 3 tbsps chopped fresh herbs (your choice)- I used curly parsley, chives and oregano.


  1. In a large saucepan, sprayed with a little evoo spray, cook marinated pork chops over medium/high heat until no longer pink. Remove from pan.
  2. Reduce heat to med/low, add butter, onion and cook until softened (approx 3 mins)
  3. Add chicken broth and bring to a boil. Reduce until slightly thickened. 
  4. Add dijon mustard and herbs.
  5. Optional- add pork to sauce to heat through and soak up some of the juices.

Serve with a couple of tbsps sauce over the pork chops with your choice of sides. I chose cauliflower mash and steamed broccoli and I have to say it was very filling and ridiculously tasty. Hard to believe there's no cream in this sauce!

Let me know if you try it below!

Thursday, February 8, 2018

Chicken Tinga Taco's

Don't you love when you find a new recipe that's the absolute and super easy to make a big batch of?  I'm pretty sure this is going to freeze pretty well too so I plan on portioning out into individual ziplock baggies for easy grab and go lunches or dinners when I'm in a pinch! I also love that this fits in with my 80 day obsession meal plan very well!!!


3 cups shredded chicken breast (I cooked mine overnight on low in the crockpot with about 1 cup of low sodium chicken broth but water would work too)
1 cup low sodium chicken broth (for sauce)
1 tsp unflavored gelatin
1 tbsp olive oil
3/4 cup chopped onion (approx 1 medium)
4 cloves minced garlic
1 cup all natural tomato puree
1 tbsp chili powder
1 tsp dried oregano leaves
2 bay leaves
2 canned chipotle chili peppers in adobo sauce, finely chopped
1 tbsp adobo sauce
1 tbsp lime juice
1 tsp lime zest or finely grated lime peel
1/4 tsp groun black pepper
1/4 tsp himalayan salt
8 (6 inch) corn tortillas


  1. Sprinkle broth with gelatin in a small bowl. Set aside.
  2. Heat oil in a medium nonstick pot over med-high heat until fragrant.
  3. Add onion; cook, stirring frequently for 3-5 minutes, or until onion is translucent.
  4. Add garlic; cook, stirring frequently for 1 minute
  5. Add broth mixture, tomato puree, chili powder, oregano, bay leaves, chipotle chili peppers, adobo sauce, lime juice, lime zest or peel, salt, pepper and shredded chicken. Stir to combine and bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 minutes, or until sauce is reduced by half.
  6. Remove bay leaves and serve 3/4 cup chicken taco mixture over corn tortilla's with your choice of toppings. 
Container equivalents: 1 Yellow, 1 Red, 1 Green, 1 tsp

Possible topping suggestions:

  • Lettuce, jalapeno, peppers, onions, pico de gallo (green container options)
  • 2 tbsp cotija cheese (1/2 blue)
  • Avocado (blue)
  • 1 tbsp chopped onion with cilantro and lime juice (free)

Friday, January 12, 2018

Instant Pot Brown Sugar Balsamic Glazed Pork Loin

I LOVE me a good easy weeknight recipe and this one ticks ALL my boxes!

  • Quick
  • Easy
  • Delicious
  • Plenty of leftovers
  • Freezes well

I mean, does it get much better? I've made this a few times in the crockpot and I'll share how to do that below as well, but last night wanted to give it a shot adapting for the instant pot and was NOT disappointed!  Sped up the cook time significantly and tasted just as delicious!

I love how versatile this dish is. For low carb options I've served it over cauliflower rice with broccoli or with cauliflower mash. It's easy to whip up some extra sauce too if you like that.  It would go great in a wrap, with regular potatoes or rice, quinoa or even on a salad!  Freeze the leftovers in individual freezer baggies and it makes a quick and easy meal on the go later on!


1.5 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
2 clove garlic, crushed
2.5 pounds pork tenderloin


1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Instant Pot Instructions

  1. Cut pork loin in half
  2. Combine all seasonings (sage through to garlic) and rub over pork loin
  3. Add to instant pot and select the meat setting. Increase the time to 90-120 mins depending on your instant pot. Try 90 mins and if you're tenderloin needs more time, add another 30 mins.
  4. Prepare your glaze. Mix ingredients in a small saucepan and heat over medium heat for about 4 minutes or until it thickens (if you're doubling the sauce you'll need to add more time).
  5. Once the pork is ready, remove from instant pot and shred. Place on a aluminum lined sheet pan and toss with a few tablespoons of glaze. Place under the broiler and toss occasionally until it reaches your desired level of crispyness. Keep an eye on it so it doesn't burn!
  6. Serve with leftover sauce.

Crockpot instructions

  1. Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  2. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
  3. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
  4. Heat over medium and stir until mixture thickens, about 4 minutes.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  6. Serve with remaining sauce on the side

Do you have any favorite instant pot recipes? Drop your suggestions and comments below!