@shutthefigup

@shutthefigup

United States

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Food , Healthy , Travel
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Global
207189
Country
44909
Network
Instagram (15.9k)
Statistics
15.9k Total Audience
3.38% Engagement Rate

JESS • SHUTTHEFIGUP

instagram.com
@shutthefigup is one of the top Food influencer in United States with 15893 audience and 3.38% engagement rate on Instagram. Check out the full profile and start to collaborate.
Audience
15.9k
Engagement Rate
3.38%
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The nugget slept almost 10 hours straight last night ???????? A good nights sleep was much needed after a week of rough nights with a sick babe. Feeling so rejuvenated! Taking the morning slow with this cozy bowl of oats.⁣ ⁣ 1/3 cup GF oats, 1 tbsp chia seeds, 1 tbsp ground flax, 2 scoops collagen peptides, cooked in 1 cup water + a pinch of pink salt. Topped with bluebs, @purely_elizabeth pumpkin cinnamon granola, sunflower seed butter, oat milk, and some monkfruit granules.

The nugget slept almost 10 hours straight last night ???????? A g Read More

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It’s ok to say you can’t do something, it’s ok if others can handle more on their plates than you, it’s ok to ask for help, it’s ok to say no. Those that love you will always understand.????⁣ ⁣ September is our month & Mexico is our place. We’ve made a tradition that every September Matt goes on a week long surf trip and I stay at my parents house here in Mexico. After his trip we meet back up at my parents house and spend our wedding anniversary together in Baja.⁣ ⁣ We still tried to make our tradition happen this year. (Regardless of having a newborn and navigating our way through it during a global pandemic.) I think we both were badly wanting to hold on to some normalcy in this crazy year of 2020 + I wanted Matt to be able to take this trip that brings him SO much happiness. Deep down I was incredibly anxious about doing this newborn life by myself for a week with him 18 hours away in a place that doesn’t get great cell reception. I just kept saying “I can do this!” Even though I knew I wasn’t ready. ⁣ ⁣ Matt left for his trip last Friday. I ended up calling him at that night in tears. Logan was inconsolable (which never happens.) Little did we know she had a fever that night ???? and I was sick as well.⁣ ⁣ Matt ended up coming home the next morning, canceling his trip and taking care of me and the baby (we both had fevers at this point.) Mine was definitely stress induced. I literally made myself sick from holding so much in. I just kept apologizing. He just kept saying he wouldn’t want to be anywhere else. ⁣ ⁣ “I can’t ask Matt not to go. He’s been looking forward to this forever.” “Matt will resent me if I say I’m not ready to do this.” “I’m a bad mom and wife if I don’t do this.” “I’m sure other moms could easily do this for a week. Why can’t I?”⁣ ⁣ These are things I told myself leading up to the trip. And guess what? They’re all bullshit. Not being able to carry the same load as other moms doesn’t make you a bad mom. Saying no to something you know would bring your partner happiness but bring you anxiety doesn’t make you a bad partner. It makes you human. ✨ ????: @olivejuice.photography

It’s ok to say you can’t do something, it’s ok if others ca Read More

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I’ve been making a batch of cookies almost every week since having LJ. Something about baking is just so comforting to me. I’ve been experimenting with different ingredients and trying to make a new cookie every week. Some are winners. Some end up flat, or too crunchy, or too soft. But we end up saving those and crumbling them onto ice cream. (Totally Matt’s idea. I knew I married him for a reason ????)⁣ ⁣ This weeks cookie: ⁣ Oatmeal Raisin Choco Chunk Cookies-⁣ 1 cup tigernut flour, (you can find on amazon or at Whole Foods/most health food markets,) 1/2 cup GF oats, 1/2 cup melted coconut oil, 1 egg room temp, 1/2 cup monk fruit granules (or granulated sugar of choice,) 1/4 cup raisins, 1/4 cup choco chips, 1 tsp baking soda, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp pink salt⁣⁣ ⁣⁣ Whisk together egg, coconut oil, monk fruit granules, + vanilla. Fold all other ingredients in until it forms a thick dough. Scoop out with a cookie scoop. Pop in the oven at 350F for 20 mins or until golden brown. Let cool and then transfer to an air tight container to store in the fridge.⁣ ⁣ These are gluten-free, dairy free, + nut free & will in the last in the fridge for up to a week!

I’ve been making a batch of cookies almost every week since hav Read More

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Setting myself up with all the yum this week! Extra into these sweet potato pie overnight oat jars RN ???? Anyone else starting to crave fall flavors? (Yes, I’m aware it’s only August ????)⁣ ⁣ BREAKFAST:⁣ Sweet Potato Overnight Oats - 1/3 cup GF oats, 1/2 cup coconut milk, 2 scoops collagen peptides, 3 tbsp sweet potato purée, 1 tbsp ground flax, 1 tbsp chia seeds, 1 tsp monk fruit granules, 1/2 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg + a pinch of pink salt. Topped with shredded unsweetened coconut!⁣ ⁣ These will last up to 4-5 days in the fridge!⁣ ⁣ SNACKS: ⁣ Maple Cinnamon Cookie Protein Balls- 1 cup GF oats, 1/4 cup vanilla protein powder, 1/2 cup pumpkin seed butter (sunflower seed butter or any nut butter will work,) 3 tbsp maple syrup, 1 tsp ground cinnamon, + 1/4 tsp pink salt. Mix everything together & roll into 1 inch balls. Store in an airtight container.⁣ ⁣ These will last up to a week in the fridge or three months in the freezer!⁣ ⁣ LUNCH:⁣ Cherry Spinach Smoothie Packs- 1 cup frozen spinach, 1/2 cup frozen butternut squash, 1/3 cup frozen cherries, 1 tbsp sunflower seed butter, 1 tsp ground cinnamon, 1 scoop vanilla protein (I like @truvani) ⁣ ⁣ I just pop these into my blender cup with water for lunch, blend & then top with granola!⁣ ⁣ DINNER: ⁣ Sheet Pan Chicken & Veggie Fajitas- 1 lb organic boneless skinless chicken breasts, 3 bell peppers, 2 portobello mushrooms, 2 zucchini, and 1 onion all sliced into strips. Toss in a bowl with 1 tbsp avocado oil, 1 tbsp coconut aminos, juice of 1/2 a lime, 2 tsp ground cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp dried oregano, & a pinch of pink salt + pepper.⁣ ⁣ Spread out onto a baking sheet & place in an oven preheated to 400F. Cook for 30 mins, tossing everything halfway through. I placed these over brown rice (I used precooked frozen brown rice bags to make it extra easy!) ⁣ ⁣ These will last in the fridge for up to 4 days!
Setting myself up with all the yum this week! Extra into these sweet potato pie overnight oat jars RN ???? Anyone else starting to crave fall flavors? (Yes, I’m aware it’s only August ????)⁣ ⁣ BREAKFAST:⁣ Sweet Potato Overnight Oats - 1/3 cup GF oats, 1/2 cup coconut milk, 2 scoops collagen peptides, 3 tbsp sweet potato purée, 1 tbsp ground flax, 1 tbsp chia seeds, 1 tsp monk fruit granules, 1/2 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg + a pinch of pink salt. Topped with shredded unsweetened coconut!⁣ ⁣ These will last up to 4-5 days in the fridge!⁣ ⁣ SNACKS: ⁣ Maple Cinnamon Cookie Protein Balls- 1 cup GF oats, 1/4 cup vanilla protein powder, 1/2 cup pumpkin seed butter (sunflower seed butter or any nut butter will work,) 3 tbsp maple syrup, 1 tsp ground cinnamon, + 1/4 tsp pink salt. Mix everything together & roll into 1 inch balls. Store in an airtight container.⁣ ⁣ These will last up to a week in the fridge or three months in the freezer!⁣ ⁣ LUNCH:⁣ Cherry Spinach Smoothie Packs- 1 cup frozen spinach, 1/2 cup frozen butternut squash, 1/3 cup frozen cherries, 1 tbsp sunflower seed butter, 1 tsp ground cinnamon, 1 scoop vanilla protein (I like @truvani) ⁣ ⁣ I just pop these into my blender cup with water for lunch, blend & then top with granola!⁣ ⁣ DINNER: ⁣ Sheet Pan Chicken & Veggie Fajitas- 1 lb organic boneless skinless chicken breasts, 3 bell peppers, 2 portobello mushrooms, 2 zucchini, and 1 onion all sliced into strips. Toss in a bowl with 1 tbsp avocado oil, 1 tbsp coconut aminos, juice of 1/2 a lime, 2 tsp ground cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp dried oregano, & a pinch of pink salt + pepper.⁣ ⁣ Spread out onto a baking sheet & place in an oven preheated to 400F. Cook for 30 mins, tossing everything halfway through. I placed these over brown rice (I used precooked frozen brown rice bags to make it extra easy!) ⁣ ⁣ These will last in the fridge for up to 4 days!
Setting myself up with all the yum this week! Extra into these sweet potato pie overnight oat jars RN ???? Anyone else starting to crave fall flavors? (Yes, I’m aware it’s only August ????)⁣ ⁣ BREAKFAST:⁣ Sweet Potato Overnight Oats - 1/3 cup GF oats, 1/2 cup coconut milk, 2 scoops collagen peptides, 3 tbsp sweet potato purée, 1 tbsp ground flax, 1 tbsp chia seeds, 1 tsp monk fruit granules, 1/2 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg + a pinch of pink salt. Topped with shredded unsweetened coconut!⁣ ⁣ These will last up to 4-5 days in the fridge!⁣ ⁣ SNACKS: ⁣ Maple Cinnamon Cookie Protein Balls- 1 cup GF oats, 1/4 cup vanilla protein powder, 1/2 cup pumpkin seed butter (sunflower seed butter or any nut butter will work,) 3 tbsp maple syrup, 1 tsp ground cinnamon, + 1/4 tsp pink salt. Mix everything together & roll into 1 inch balls. Store in an airtight container.⁣ ⁣ These will last up to a week in the fridge or three months in the freezer!⁣ ⁣ LUNCH:⁣ Cherry Spinach Smoothie Packs- 1 cup frozen spinach, 1/2 cup frozen butternut squash, 1/3 cup frozen cherries, 1 tbsp sunflower seed butter, 1 tsp ground cinnamon, 1 scoop vanilla protein (I like @truvani) ⁣ ⁣ I just pop these into my blender cup with water for lunch, blend & then top with granola!⁣ ⁣ DINNER: ⁣ Sheet Pan Chicken & Veggie Fajitas- 1 lb organic boneless skinless chicken breasts, 3 bell peppers, 2 portobello mushrooms, 2 zucchini, and 1 onion all sliced into strips. Toss in a bowl with 1 tbsp avocado oil, 1 tbsp coconut aminos, juice of 1/2 a lime, 2 tsp ground cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp dried oregano, & a pinch of pink salt + pepper.⁣ ⁣ Spread out onto a baking sheet & place in an oven preheated to 400F. Cook for 30 mins, tossing everything halfway through. I placed these over brown rice (I used precooked frozen brown rice bags to make it extra easy!) ⁣ ⁣ These will last in the fridge for up to 4 days!
Setting myself up with all the yum this week! Extra into these sweet potato pie overnight oat jars RN ???? Anyone else starting to crave fall flavors? (Yes, I’m aware it’s only August ????)⁣ ⁣ BREAKFAST:⁣ Sweet Potato Overnight Oats - 1/3 cup GF oats, 1/2 cup coconut milk, 2 scoops collagen peptides, 3 tbsp sweet potato purée, 1 tbsp ground flax, 1 tbsp chia seeds, 1 tsp monk fruit granules, 1/2 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg + a pinch of pink salt. Topped with shredded unsweetened coconut!⁣ ⁣ These will last up to 4-5 days in the fridge!⁣ ⁣ SNACKS: ⁣ Maple Cinnamon Cookie Protein Balls- 1 cup GF oats, 1/4 cup vanilla protein powder, 1/2 cup pumpkin seed butter (sunflower seed butter or any nut butter will work,) 3 tbsp maple syrup, 1 tsp ground cinnamon, + 1/4 tsp pink salt. Mix everything together & roll into 1 inch balls. Store in an airtight container.⁣ ⁣ These will last up to a week in the fridge or three months in the freezer!⁣ ⁣ LUNCH:⁣ Cherry Spinach Smoothie Packs- 1 cup frozen spinach, 1/2 cup frozen butternut squash, 1/3 cup frozen cherries, 1 tbsp sunflower seed butter, 1 tsp ground cinnamon, 1 scoop vanilla protein (I like @truvani) ⁣ ⁣ I just pop these into my blender cup with water for lunch, blend & then top with granola!⁣ ⁣ DINNER: ⁣ Sheet Pan Chicken & Veggie Fajitas- 1 lb organic boneless skinless chicken breasts, 3 bell peppers, 2 portobello mushrooms, 2 zucchini, and 1 onion all sliced into strips. Toss in a bowl with 1 tbsp avocado oil, 1 tbsp coconut aminos, juice of 1/2 a lime, 2 tsp ground cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp dried oregano, & a pinch of pink salt + pepper.⁣ ⁣ Spread out onto a baking sheet & place in an oven preheated to 400F. Cook for 30 mins, tossing everything halfway through. I placed these over brown rice (I used precooked frozen brown rice bags to make it extra easy!) ⁣ ⁣ These will last in the fridge for up to 4 days!

Setting myself up with all the yum this week! Extra into these sw Read More

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Hi friends! I got in the kitchen and meal prepped today for the first time in what feels like FOREVER. Between Logan only liking to nap when being held + Matt’s busy work schedule I’m finding it crucial to make sure my meals/snacks are prepped and ready to go for the week ahead!⁣ ⁣ While baby girl was napping today I took two hours and prepped all these goods. Breakfast, snacks, lunches, and dinner for the next four days ???????? and I’m so thankful to be able to do this so I can nourish my body and our little babe.⁣ ⁣ I shared on my stories I’d like to start popping on here again more often. I definitely want to continue to share my recipes/passion for food. But I’d also like to start sharing more of my life as a mama, wife and so much more ???? thank you for the continued love and support as shut the fig up evolves and grows! Meal prep details below ????????⁣ ⁣ BREAKFAST: vanilla cinnamon overnight oats - 1/2 cup GF overnight oats, 1 tbsp ground flax, 1 tsp chia seeds, 1 scoop vanilla protein, a pinch of cinnamon + pink salt, 3/4 cup coconut milk, + blackberries.⁣ SNACKS: banana bread collagen balls - 1/3 cup sunflower seed butter, 1/2 mashed banana, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 1/2 cup GF oats, 2 tbsp ground flax, 3 tbsp collagen peptides, 3 tbsp coconut flour, 3 tbsp chocolate chips, + a pinch of pink salt. Mash/mix together until combined and form into balls. ⁣ LINCHES: Chicken Caesar pasta salads - roasted + shredded organic chicken breasts, GF pasta, chopped romaine, chopped cherry tomatoes, @violife_foods vegan parm, lots of cracked black pepper. I’ll toss it with Caesar dressing the day of. My favorites clean dressings are: @primalkitchenfoods Caesar or @kaarifoods vegan Caesar ⁣ DINNERS: Taco bowl fixings - organic ground turkey cooked with @sietefoods taco seasoning, brown rice cooked in salsa, black beans, and chopped romaine.
Hi friends! I got in the kitchen and meal prepped today for the first time in what feels like FOREVER. Between Logan only liking to nap when being held + Matt’s busy work schedule I’m finding it crucial to make sure my meals/snacks are prepped and ready to go for the week ahead!⁣ ⁣ While baby girl was napping today I took two hours and prepped all these goods. Breakfast, snacks, lunches, and dinner for the next four days ???????? and I’m so thankful to be able to do this so I can nourish my body and our little babe.⁣ ⁣ I shared on my stories I’d like to start popping on here again more often. I definitely want to continue to share my recipes/passion for food. But I’d also like to start sharing more of my life as a mama, wife and so much more ???? thank you for the continued love and support as shut the fig up evolves and grows! Meal prep details below ????????⁣ ⁣ BREAKFAST: vanilla cinnamon overnight oats - 1/2 cup GF overnight oats, 1 tbsp ground flax, 1 tsp chia seeds, 1 scoop vanilla protein, a pinch of cinnamon + pink salt, 3/4 cup coconut milk, + blackberries.⁣ SNACKS: banana bread collagen balls - 1/3 cup sunflower seed butter, 1/2 mashed banana, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 1/2 cup GF oats, 2 tbsp ground flax, 3 tbsp collagen peptides, 3 tbsp coconut flour, 3 tbsp chocolate chips, + a pinch of pink salt. Mash/mix together until combined and form into balls. ⁣ LINCHES: Chicken Caesar pasta salads - roasted + shredded organic chicken breasts, GF pasta, chopped romaine, chopped cherry tomatoes, @violife_foods vegan parm, lots of cracked black pepper. I’ll toss it with Caesar dressing the day of. My favorites clean dressings are: @primalkitchenfoods Caesar or @kaarifoods vegan Caesar ⁣ DINNERS: Taco bowl fixings - organic ground turkey cooked with @sietefoods taco seasoning, brown rice cooked in salsa, black beans, and chopped romaine.
Hi friends! I got in the kitchen and meal prepped today for the first time in what feels like FOREVER. Between Logan only liking to nap when being held + Matt’s busy work schedule I’m finding it crucial to make sure my meals/snacks are prepped and ready to go for the week ahead!⁣ ⁣ While baby girl was napping today I took two hours and prepped all these goods. Breakfast, snacks, lunches, and dinner for the next four days ???????? and I’m so thankful to be able to do this so I can nourish my body and our little babe.⁣ ⁣ I shared on my stories I’d like to start popping on here again more often. I definitely want to continue to share my recipes/passion for food. But I’d also like to start sharing more of my life as a mama, wife and so much more ???? thank you for the continued love and support as shut the fig up evolves and grows! Meal prep details below ????????⁣ ⁣ BREAKFAST: vanilla cinnamon overnight oats - 1/2 cup GF overnight oats, 1 tbsp ground flax, 1 tsp chia seeds, 1 scoop vanilla protein, a pinch of cinnamon + pink salt, 3/4 cup coconut milk, + blackberries.⁣ SNACKS: banana bread collagen balls - 1/3 cup sunflower seed butter, 1/2 mashed banana, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 1/2 cup GF oats, 2 tbsp ground flax, 3 tbsp collagen peptides, 3 tbsp coconut flour, 3 tbsp chocolate chips, + a pinch of pink salt. Mash/mix together until combined and form into balls. ⁣ LINCHES: Chicken Caesar pasta salads - roasted + shredded organic chicken breasts, GF pasta, chopped romaine, chopped cherry tomatoes, @violife_foods vegan parm, lots of cracked black pepper. I’ll toss it with Caesar dressing the day of. My favorites clean dressings are: @primalkitchenfoods Caesar or @kaarifoods vegan Caesar ⁣ DINNERS: Taco bowl fixings - organic ground turkey cooked with @sietefoods taco seasoning, brown rice cooked in salsa, black beans, and chopped romaine.
Hi friends! I got in the kitchen and meal prepped today for the first time in what feels like FOREVER. Between Logan only liking to nap when being held + Matt’s busy work schedule I’m finding it crucial to make sure my meals/snacks are prepped and ready to go for the week ahead!⁣ ⁣ While baby girl was napping today I took two hours and prepped all these goods. Breakfast, snacks, lunches, and dinner for the next four days ???????? and I’m so thankful to be able to do this so I can nourish my body and our little babe.⁣ ⁣ I shared on my stories I’d like to start popping on here again more often. I definitely want to continue to share my recipes/passion for food. But I’d also like to start sharing more of my life as a mama, wife and so much more ???? thank you for the continued love and support as shut the fig up evolves and grows! Meal prep details below ????????⁣ ⁣ BREAKFAST: vanilla cinnamon overnight oats - 1/2 cup GF overnight oats, 1 tbsp ground flax, 1 tsp chia seeds, 1 scoop vanilla protein, a pinch of cinnamon + pink salt, 3/4 cup coconut milk, + blackberries.⁣ SNACKS: banana bread collagen balls - 1/3 cup sunflower seed butter, 1/2 mashed banana, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 1/2 cup GF oats, 2 tbsp ground flax, 3 tbsp collagen peptides, 3 tbsp coconut flour, 3 tbsp chocolate chips, + a pinch of pink salt. Mash/mix together until combined and form into balls. ⁣ LINCHES: Chicken Caesar pasta salads - roasted + shredded organic chicken breasts, GF pasta, chopped romaine, chopped cherry tomatoes, @violife_foods vegan parm, lots of cracked black pepper. I’ll toss it with Caesar dressing the day of. My favorites clean dressings are: @primalkitchenfoods Caesar or @kaarifoods vegan Caesar ⁣ DINNERS: Taco bowl fixings - organic ground turkey cooked with @sietefoods taco seasoning, brown rice cooked in salsa, black beans, and chopped romaine.

Hi friends! I got in the kitchen and meal prepped today for the f Read More

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Hi my friends, long time no see. Thank you for all the sweet messages while I’ve been away. ⁣ ⁣ Update: I gave birth to our healthy sweet baby girl 06/16 (!!!) and have been soaking it all in ???? We had a lot of ups and downs during pregnancy, but my birth experience turned out to be the most MAGICAL thing I’ve ever been through (I’ll share more about that later.)⁣ ⁣ Instagram looks a little different to me right now during this fourth trimester / navigating my way through motherhood. My priority is quality time with our little nugget and being present for her (and myself) as much as possible. I will definitely continue to share our new life with a newborn, recipes and more when it feels right. And when it doesn’t, I’ll naturally take a step back (but not forever!)⁣ ⁣ Thank you so much for all the love and support I’ve received. I love your sweet souls! See you around XO⁣ ⁣ (PS for you expecting mamas or new mamas out there: I basically lived off of the hand pies, maca maple bars, and banana bread muffins from my postpartum blog post for the first couple weeks! I highly recommend prepping a few one-handed meals/bites for once your little babe is here. So helpful! The blog post/recipes are linked in my bio.)
Hi my friends, long time no see. Thank you for all the sweet messages while I’ve been away. ⁣ ⁣ Update: I gave birth to our healthy sweet baby girl 06/16 (!!!) and have been soaking it all in ???? We had a lot of ups and downs during pregnancy, but my birth experience turned out to be the most MAGICAL thing I’ve ever been through (I’ll share more about that later.)⁣ ⁣ Instagram looks a little different to me right now during this fourth trimester / navigating my way through motherhood. My priority is quality time with our little nugget and being present for her (and myself) as much as possible. I will definitely continue to share our new life with a newborn, recipes and more when it feels right. And when it doesn’t, I’ll naturally take a step back (but not forever!)⁣ ⁣ Thank you so much for all the love and support I’ve received. I love your sweet souls! See you around XO⁣ ⁣ (PS for you expecting mamas or new mamas out there: I basically lived off of the hand pies, maca maple bars, and banana bread muffins from my postpartum blog post for the first couple weeks! I highly recommend prepping a few one-handed meals/bites for once your little babe is here. So helpful! The blog post/recipes are linked in my bio.)

Hi my friends, long time no see. Thank you for all the sweet mess Read More

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Where are all my cereal and nut butter loving friends at? ????????‍♀️ ⁣ ⁣ Exciting news: I teamed up with @starving_to_strong, @threewishes, and @wild_friends to create this GRAIN-FREE + VEGAN PB&J SINGLE SERVE CRUMBLE (did I mention it’s only 5 ingredients?!) ⁣ ⁣ More exciting news: We’re doing a giveaway! One lucky winner will win a 3 pack of @threewishes grain-free/vegan cereal (cinnamon, honey, and unsweetened) + 3 jars of @wild_friends nut butters! ???? ⁣ ⁣ TO ENTER:⁣ 1.) Like this post ⁣ 2.) Follow @starving_to_strong, @threewishes, @wild_friends + @shutthefigup⁣ 3.) Comment below tagging one person you’re thankful for in your life right now and why ❤️⁣ Winner will be announced 06/13 via my stories! (US residents only.)⁣ ⁣ Recipe????????⁣ ⁣ Topping ingredients:⁣ 1/3 cup of crushed up @threewishes unsweetened grain-free cereal⁣ 1 tbsp @wild_friends creamy peanut butter⁣ 1/2 tbsp pure organic maple syrup⁣ ⁣ Filling ingredients:⁣ 1/2 cup chopped strawberries (fresh or frozen)⁣ 1 tsp tapioca flour (could sub with arrowroot powder)⁣ 1 tsp pure organic maple syrup⁣ ⁣ Method:⁣ Preheat oven to 350F and lightly grease a small single serve baking dish with oil. Set aside.⁣ ⁣ In a small bowl mix together the creamy peanut butter + maple syrup and then fold in the crushed up cereal. ⁣ ⁣ In a separate small bowl combine the chopped strawberries, tapioca powder and maple syrup. Pour into pre-greased baking dish and top with the crumble topping.⁣ ⁣ Place in the oven on a baking sheet (to prevent bubbling over) for 15-20 minutes. Remove from oven and enjoy!

Where are all my cereal and nut butter loving friends at? ??????? Read More

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Curried tuna veggie wrap on repeat over here! Can’t get enough of this combo ????⁣ ⁣ I mixed up a packet of @safecatchfoods ahi tuna (we buy in bulk from Costco) with 2 tbsp @miyokoscreamery vegan cream cheese (you could sub with mayo or even avocado,) + 1/2 tsp @freshjax turmeric curry seasoning. Loaded on a GF brown rice tortilla with romaine, sliced up bell pepper, red onion, cucumber, carrot, mustard + salt n pepper. Then grilled in a skillet for 2 mins each side. SO GOOD!

Curried tuna veggie wrap on repeat over here! Can’t get enough Read More

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GRAIN FREE + DAIRY FREE AIR-FRIED CHICKY TAQUITOS ???????? ⁣ ⁣ We made these for Cinco De Mayo last night, but they’ll definitely be on the dinner menu rotation from here on out! I got the inspo from @thedefineddish grain-free oven baked taquitos but used a different filling and went with the air-fryer instead of the oven. (I suggest trying her recipe if you don’t have an air-fryer!)⁣ ⁣ Ingredients:⁣ 6 @sietefoods cassava flour tortillas⁣ 1 large organic chicken breast, cooked + shredded⁣ 1/4 cup @miyokoscreamery vegan cream cheese⁣ 1 can diced green chilies⁣ 1/2 tsp garlic powder⁣ 1/4 tsp onion powder⁣ 1/4 tsp ground cumin⁣ A pinch of pink salt + pepper⁣ Avocado oil spray ⁣ ⁣ Method:⁣ In a medium bowl mix together shredded chicken, cream cheese, chilies, garlic powder, onion powder, cumin + salt n pepper until combined.⁣ ⁣ Slightly warm tortillas in a hot skillet until pliable (roughly 10-15 seconds per side.) Set aside.⁣ ⁣ One by one, fill each tortilla with 1/4-1/3 cup of the chicken mixture. Place the filling off center, to the right side of the tortilla. Then roll until closed. Place rolled tortilla sealed side down in air-fryer basket. Continue until all tortillas are rolled. Spray generously with avocado oil. Bake at 375F for 7-8 minutes or until golden brown and crispy!⁣ ⁣ I served ours on some chopped romaine and topped with homemade guacamole, pico de galo and plain dairy-free @culinayogurt ????

GRAIN FREE + DAIRY FREE AIR-FRIED CHICKY TAQUITOS ???????? ⁣ � Read More

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