Monthly Archives: November 2021

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.