Instant Pot Ranch Chicken Pasta


1 lb. raw chicken tenders {cut into bite-sized pieces}

2 tbsp. avocado oil

1 package {1 oz.} dry Original Ranch dressing mix

1/4 cup turkey bacon {cooked + cut into bite-sized pieces}

8 oz. cream cheese {cut into 8 pieces}

1 lb. dry whole wheat Penne pasta

3 cups low-sodium chicken broth

2 cups water

1 cup shredded cheddar cheese

1/4 – 1/2 tsp. ground black pepper

green onions for topping


Cut up your chicken and put it into a bowl. Add the avocado oil and ranch dressing powder, mix well.

Put your instant pot on the “saute” setting. Cook chicken for 2 – 3 minutes {keep an eye on it because it can burn quickly — continue to stir so it doesn’t stick to the bottom of the pot.}

Add cream cheese, pasta, broth, and water to your instant pot.

Close the lid to lock your pot and select the “manual” setting.

Cook pasta for 8 minutes. Once your time is up, do a quick release for the steam.

Cook your turkey bacon while your pasta is cooking.

Open lid and add ground black pepper and cheese, 1/2 cup at a time, mix until your cheese has melted and everything is combined.

Top with turkey bacon and green onions.

Breakfast Shepherds Pie


1 tbsp. smart balance butter

1 lb. ground turkey sausage {I used chorizo flavored, but you can use any kind that you like}

2 tsp. minced garlic

1/4 tsp. chili powder

1/2 tsp. fine sea salt

1/4 tsp. ground black pepper

8 large eggs {lightly beaten}

4 cups shredded russet potatoes {put these in a bowl and cover them with cold water until it’s time to use them}

2 cups shredded cheddar cheese


Preheat oven to 425 degrees. Use an 8×8 silicone pan or lightly grease a regular one.

Combine your turkey sausage, chili powder, and 1/2 tsp. sea salt in a bowl — use your hands to mix it all together.

Heat 1/2 tbsp. butter in a skillet over medium heat, add minced garlic and cook until fragrant.

Add ground turkey and cook until no longer pink.

Put your turkey in your pan and flatten it out, you’re going to add things in layers.

Add eggs and 1/4 tsp. ground black pepper, cook until a fluffy scramble.

Spread your eggs over your turkey layer.

Strain the water from your potatoes and use paper towels to soak all of the remaining water out of them — you want them as dry as possible.

Add remaining 1/2 tbsp. of butter and 1/4 tsp. of salt to your potatoes and mix well.

Spread your potatoes over your egg layer.

Bake for 25 minutes, top with shredded cheese, and cook for an additional 10 minutes.

Dairy-Free Peanut Butter Bars

I made these dairy free peanut butter bars over the weekend and I am OBSESSED with them.


1 ½ cups all-natural creamy peanut butter

½ cup raw honey

2 tsp. pure vanilla extract

2 large eggs

½ tsp. baking soda

⅓ cup dairy free mini chocolate chips

⅓ cup unsweetened shredded coconut flakes


Preheat oven to 350 degrees.

Use an 8×8 silicone cooking pan or lightly grease a normal pan.

Combine everything into a bowl, mix well.

Spread batter evenly in your pan.

Bake for 25 minutes and let cool for an hour.

They will be gooey when they’re done, so don’t panic thinking that they aren’t ready.

Store your leftovers in the fridge for up to a week.

When I grab one out of the fridge I always warm it up for 15 – 30 seconds in the microwave, but you can eat yours however you’d like!

Let me know what you think of these.

Chicken Cordon Bleu


1 – 1 1/2 lb. boneless skinless chicken breast

1/4 tsp. fine sea salt

1/4 tsp. ground black pepper

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

Provolone slices

Honey ham slices

1 cup whole wheat flour

4 eggs

2 cups Panko breadcrumbs + 1 tbsp. Italian seasonings


1. Place chicken breasts between two pieces of plastic wrap. Use a meat tenderizer to flatten chicken to 1/2 inch.

2. In a small bowl add sea salt, pepper, garlic powder, and onion powder. Mix until combined.

3. Sprinkle seasoning over front and back of chicken.

4. Place ham and cheese slices inside of chicken.

5. Roll chicken up in a new sheet of plastic wrap {individually} and place chicken in fridge for 45 minutes.

6. After 45 minutes whisk eggs in a bowl, put flour in a separate bowl, and bread crumbs + Italian seasonings in another.

7. Preheat oven to 450 degrees.

8. Coat chicken in flour, then egg, then breadcrumbs.

9. Place chicken in a baking dish and cook for 25 – 30 minutes.

Chocolate Chip Protein Pancakes


1 cup whole wheat flour

1 tbsp. baking powder

2 tbsp. Beachbody Chocolate Recover protein powder

2 tbsp. honey

1 1/2 cups 2% Lactaid

1/2 tsp. vanilla

Enjoy Life dairy free mini chocolate chips


1. Combine everything in a bowl — mix well.

2. Grease your griddle and pour 1/4 cup of pancake mix onto it.

3. Cook on low-medium heat until golden brown on each side.

Cheesy Macaroni


1 lb. ground turkey

2 tsp. minced garlic

2 tbsp. tomato paste

1 tsp. garlic powder

1 1/2 tsp. chili powder

1/2 tsp. fine sea salt

1/4 tsp. ground black pepper

4 cups low-sodium beef broth

8 oz. whole wheat elbow macaroni

1 cup shredded cheddar cheese

1 tbsp. cornstarch


1. Cook minced garlic and ground turkey until no longer pink.

2. In a large bowl mix together beef broth, tomato paste, garlic powder, chili powder, sea salt, and pepper until everything is combined. Pour mixture over ground turkey.

3. Add macaroni to your pan and mix until everything is combined.

4. Cover and cook on low for 15 minutes.

5. Add cornstarch and shredded cheese to noodle mix and cook until sauce starts to thicken.

Avocado Brownies

What’s your favorite dessert?

Brownies for me, obviously 🤣

And these Avocado Brownies are the freaking bomb because of their fudgy texture + they’re delicious 🥑


• 1 avocado

• 1/3 cup cacao powder

• 1/2 – 2/3 cup maple syrup {depending on how sweet you want them}

• 1/4 cup whole wheat flour

• 2 eggs

• 1/4 cup coconut cooking oil

• 1 tbsp. vanilla extract

• 1 tsp. baking soda

• 1/2 cup Enjoy Life dairy free mini chocolate chips

• 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees.

2. Put everything except for your chocolate chips and walnuts into your food processor or blender and mix until combined.

3. Pour mixture into a 8×8 silicone pan. Add in chocolate chips + walnuts and mix everything together.

4. Cook for 45 minutes and let cool for one hour.

Spaghetti Squash Lasagna Boats

• 1 spaghetti squash 
• 1/2 tsp. ground black pepper 
• 1/2 tsp. fine sea salt 
• 2 tsp. minced garlic 
• 2 tsp. Italian seasonings 
• 1 lb. ground turkey 
• 24 oz. sugar free spaghetti sauce {I use Ragu Simply}
• Shredded mozzarella 
• Grated Parmesan cheese 

1. Preheat oven to 400 degrees. 

2. Microwave spaghetti squash for 3 minutes {1 1/2 minutes on each side.}

3. Cut off ends and cut in half lengthwise. 

4. Scrape out seeds and place squash on a baking sheet — season squash with 1/4 tsp. of salt and pepper. 

5. Cook squash for 60 minutes — at the 30 minute mark start cooking your sauce. 

6. Place minced garlic and ground turkey in a pan and cook until no longer pink. Add in spaghetti sauce and Italian seasonings. Cover and cook until sauce thickens. 

7. Once your squash is done cooking, use a fork to shred it and then put your squash in a bowl. Add sauce mixture to it and mix until combined. 

8. Put mixture back into your squash shells, top with shredded mozzarella, and Parmesan cheese. 

9. Cook for an additional 10 minutes. 

Super delicious as leftovers too!

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