Hunter’s Kitchen – Episode 3: Mummy Pizza and Earthworm Pasta

Welcome to Hunter’s Kitchen!!!

We have a special Halloween episode for y’all today! Chef Hunter will show us how to make a “Mummy Pizza” and “Earthworm Pasta”.

MUMMY PIZZA:

Grab a simple store bought cheese pizza and the toppings of your choice along with a single burrito sized flour tortilla and use your creativity to create a spooky mummy.

EARTHWORM PASTA:

Cook some spaghetti noodles according to package directions and set aside to cool while you mix some store bought Alfredo sauce and a bunch of different food coloring to create the earthworm color you like best. Mix it all up and enjoy the creepy crawly deliciousness.

Check out the full video here!!! Hunter’s Kitchen – Episode 3: Mummy Pizza and Earthworm Pasta

We want to give a special thank you to my Mom/Hunter’s Nana for the idea of the Mummy pizza. We love you!!!

Give these recipes a try and be sure to tag us in your own creepy creations! We’d love to see the variations y’all come up with!!! Drop in the comments below what you would like to see Chef Hunter make next. And don’t forget to wash your hands and be sure to stay safe in the kitchen kids!

Fast Food

My biggest tip to those of you ready to start your own health and fitness journey…be sure your family and closest friends are aware of your goals.

The other day was super busy. I was out and about all day with a friend and we were having way too much fun to eat. So by the time I got home I was starving! Can anyone relate???

My hubby was a HUGE help and picked up dinner from McDonald’s but only for himself and Hunter, NOT for me, “because you have goals.” So instead of garbage food from McD’s for me he pulled out the ingredients for my current go-to quick and easy meal while I unpacked the car.

The Ingredients

1 Cup Stir Fry Veggies

1/2 Cup Mushrooms

x5 Spears of Asparagus

x1 tsp Coconut Oil

Pinch of Himalayan Salt

Microwave covered for 5 minutes

(Meal prepped air fryer chicken thigh optional)

Mixed Veggies and Chicken in 5 minutes or less.

Now I don’t know about you but that truly is FAST FOOD. And the kind I prefer to eat! Fast and healthy is my jam! Especially on those busy days when life gets a bit chaotic and your schedule goes haywire.

I’ve been having a TON of fun lately getting creative in the kitchen and coming up with new fast and healthy recipes. So be sure to stay tuned for more!!!

What is your favorite go-to quick and easy meal??? Let me know in the comments below. Also don’t forget enrollment for October’s life changing group is open!!! Email me ASAP of you want in on the fun!!!

3-Day Refresh

The results are in…I just completed the 3-Day Refresh and I am down a whopping 4.5lbs, I’ve detoxed from caffeine and my energy is through the roof! The food is so so good and I felt full the entire time. Truth be told, the hardest part was overcoming the caffeine withdrawal. This was just the thing I needed to push through my plateau.

Grocery Haul for the 3-Day Refresh

The 3-Day Refresh is designed for those wanting a fast, clean break to drop a few pounds in a hurray or break bad habits. The meal plan is a simple and creative way to enjoy eating healthy food without having to prepare it in a way that can damage your health and undermine your weight-loss goals.

It’s perfect as a kick-start for those looking to make a clean break from bad eating habits. As a monthly tune-up for those looking to knock off 2-3lbs each month. Others use it as a quarterly compliment to the 21-Day Ultimate Reset. I have mine setup to auto-ship quarterly!

Does this sound like something you are interested in? Drop a 🥒 below or send me an email if you’d like more info.

Hunter’s Kitchen – Episode 2: Easy Peasy Pizza

Welcome to Hunter’s Kitchen!!!

Today Chef Hunter will show us how to make a “Easy Peasy Pizza”.

Hunter’s Easy Peasy Pizza

Hunter’s eyes lit up when I asked him if he wanted to film by himself for this one. To say he was excited is an understatement. His excitement shows throughout the entire video! I could not be more proud of how well he did!!! We broke the video up into a couple clips in order to keep his rambling to a minimum (he likes to ramble like his Momma 🤗). But each clip was filmed in just one take!

Hunter’s Kitchen – Episode 2: Easy Peasy Pizza

Drop in the comments below what you would like to see Chef Hunter make next. Always wash your hands and be sure to stay safe in the kitchen kids! And don’t forget to tag friend who might enjoy this video. Like, comment and share. And as always, check out the link in my bio for more info!

Let’s Talk Nutrition

Do you need help putting the fork down? Do you struggle with what to eat? Do you want results without feeling deprived?

So if you’ve been following along on my journey you know that I am really trying to dial in on my nutrition much more strictly than ever before.

Why? You might ask. My answer, why not! I’ve asked my mind to go further than ever before with personal development and bible study. And sure, I’ve pushed my body and moved far more than ever before with my workouts. But nutrition is where it’s at! It is 90% of our results!

So I introduce to you my latest quick and easy go-to meal OBSESSION…@yourtaylorfarms “Chopped Kits”. Y’all! These are bomb! And they’ve come out with a bunch of new flavor blends! I cannot wait to try them all! #notsponsored but should be. Taylor Farms hit your girl up! 😂

Taylor Farms Chopped Kits

But seriously though. It’s all in the food you put in your mouth. Join me!!! I will teach you the science behind the foods we eat, provide you with meal plans and teach you what to eat and when to get amazing results! Enrollment for my next life changing group is open! What are you waiting for?

Drop a 🥗 below if you’re ready to join me. And as always, like, comment and tag away or simply check out the link in my bio for more info.

Hunter’s Kitchen – Episode 1: Strawberry Banana Smoothie and Chocolate Frosting Dip

Welcome to Hunter’s Kitchen!!!

Today Chef Hunter will show us how to make a “Strawberry Banana Smoothie” as well as his all-time FAVORITE…”Chocolate Frosting Dip”.

Hunter’s Kitchen – Episode 1: Strawberry Banana Smoothie and Chocolate Frosting Dip

I am a firm believer in teaching our children the importance of healthy eating and lifestyle. I also believe that getting them involved in the cooking process is just as important. I hope you guys enjoy this video. Hunter and I would like to make it a series if the feedback is good. Drop in the comments below what you would like to see Chef Hunter make next!!!

Stay safe in the kitchen kids! And don’t forget to tag friend who might enjoy this video. Like, comment and share.

Recipe Time – Taco Pie

This creation came about one night when I was craving tacos but we didn’t have our usual fresh veggie spread of toppings on hand so made this bad boy recipe up as I went along!

This masterpiece is stuffed full of sooo many vegetables you wouldn’t believe if I told you. As a matter of fact Justin came flying down the stairs for seconds with his mouth still full saying how incredible this meal turned out. But he absolutely did not believe me when I told him all it had in it! Definitely a new staple in the meal rotation for sure!!!

INGREDIENTS :

x1 TBS Grass Fed Butter

x1 7oz Container of Pre-Chopped Pico de Gallo

x1 Package Green Giant Riced Veggies Cauliflower and Broccoli Medley

x1 lb Grass Fed Beef

x2 TBS Penzeys Spices – Arizona Dreaming

x2 TBS Penzeys Spices – Salsa & Pico

x2 tsp Penzeys Spices – Cinnamon

x1 Cup Chopped Green Onions

x1 Can of Cream Style Sweet Corn

x1/2 Jar of Tostitos Salsa Con Queso

x1 Pkg Mission Gluten Free Soft Taco Shells

x1 Pkg Mission Corn Tortilla Shells

x1 8oz Pkg Follow Your Heart Dairy Free Cheddar Shreds

Salt

Pepper

Start by preheating your oven to 375 degrees. Sauté the Pico de Gallo and Riced Veggie Medley over butter with a sprinkle of S&P for approximately ten minutes or until all ingredients are warmed through. Add the Ground Beef with an additional sprinkle of S&P. When the meat is cooked completely through add the additional spices including, Arizona Dreaming, Salsa & Pico and the Cinnamon. Stir well and cook covered on simmer for about five to seven minutes or until most of the extra water from the Frozen Veggie Medley has boiled off. Add the Creamed Corn and Queso and stir thoroughly.

Spray the bottom of a 7 1/2 x 11 3/4 casserole dish with a cooking spray of your choice. Begin the layering process with the starting with the meat and veggie mixture first. Followed by a layer of Gluten Free Tortilla, sprinkle some cheese and green onion, then add a layer of corn tortilla and repeat until all the meat and veggies mixture is gone. Make sure your final layer is always cheese and be sure to save some green onion off to the side for topping after baking. Bake in the oven at 375 degrees for a half hour and serve!

Taco Pie

BONUS!!! This recipe is a two for one!!! If you are ever out of taco seasoning and need an extra yummy alternative simply brown your meat and add the following:

x2 TBS Penzeys Spices – Arizona Dreaming

x2 TBS Penzeys Spices – Salsa & Pico

x2 tsp Penzeys Spices – Cinnamon

Taco Seasoning Blend

I promise you it is life changing! The cinnamon adds an extra little hint of flavor that will not disappoint you! Sounds a bit out of the ordinary I know but trust me! Try it out and let me know in the comments below what you think.

Recipe Time – One Pan Turkey with Veggies

They say that nutrition counts for upwards of 80% of your results. Well in my experience that number is more like 90%. My relationship with food sucked! I was eating all the wrong things for all the wrong reasons and sometimes for no reason at all!

I never had to ask myself HOW I became so over weight. I was lazy as hell and ate like shit! I was depressed, I hated my body and ate more in attempt to eat away my feelings. I drowned my sorrows in fast food, carbs and Marshmallow Dream bars.

But all of that changed when I decided to make the change. “Say no to anything that doesn’t get you a yes.” – Trent Shelton. The day I decided to say no to the fast food, carbs and abundance of Marshmallow Dream Bars was the day that I truly started to gain momentum and see changes in my body.

I am by no means perfect! I still slip up from time to time but this time around I have the support of my AMAZING team to back me up. I’ve also re-found my love for cooking! The foods I eat do NOT suck! If they did I would’ve given up ages ago. And you know it’s a damn good recipe when my husband and son demolish the entire meal!

My newest creation is 100% shred plan approved and so incredibly tasty! Justin and Hunter had no idea this dish was void of any carbs! It’s a protein and veggie packed powerhouse that will bust your lips with flavor!

One Pan Turkey with Veggies

INGREDIENTS :

x1 TBS Grass Fed Butter

x1 Large Sweet Onion Chopped

x1 TBS Minced Garlic

x1 lb Ground Turkey

x1 Package Green Giant Riced Veggies Cauliflower Medley

x1 Cup Frozen Peas

x3 TBS Penzeys Spices – Brady Street Sprinkle

Sauté the Onion and Garlic along with the butter and a sprinkle of S&P for approximately ten minutes or until the onions become soft and translucent. Add the Ground Turkey with an additional sprinkle of S&P and cook completely through. Add the package of Riced Cauliflower and frozen peas. Stir well and cook covered on simmer for about five to seven minutes or until the frozen veggies are warmed through. Turn stove off completely, add the Brady Street Sprinkle, stir completely through and serve!

You want to have a better relationship with food? You want results without feeling deprived? Join me!!! I will teach you the science behind the foods we eat, provide you with meal plans and teach you what to eat and when to get amazing results! And the best part…you can still enjoy that cocktail or Marshmallow Dream Bar!!! What are you waiting for? Tag a friend below who might enjoy this recipe. Drop a 🤤 below if you’re ready to join me.

Recipe Time – Cheesy Turkey and Rice Soup

Yes it’s soup time again! For those of you who know me well, I know this won’t come as a surprise. I LOVE soup so so so much!!!

But in my defense it’s hot here in Arizona and people don’t typically eat hot soup when it’s hot outside. Hence why there aren’t many great soup places down here. Additionally with the pandemic the store shelves are empty when it comes to things such as canned goods. So a good old cup of Campbell’s isn’t an easy option for the soup obsessed.

With this recipe the Red Onion and Worcestershire Sauce are a powerhouse combo that tickle both the scent and flavor senses while the Beef Bouillon brings an extra depth of flavor not achieved by the Chicken Broth alone. The Yellow Carrots are far more mild in flavor for those of us (ahem, me) who do not prefer cooked carrots in general. I hate them actually but tolerate them in soups and casseroles. The hubby (who is not a fan of me cooking with ground turkey) likes this recipe so much he’s been begging that I duplicate the flavors in a casserole type version instead of a soup. So stay tuned for that in the near future.

What are some other ingredients you would add to this dish? Perhaps some corn or asparagus. Let me know your thoughts in the comments below!

INGREDIENTS :

x2 TBS Olive Oil

x1 Large Red Onion Chopped

x1 Cup Yellow Carrots Chopped

Half Bunch Celery Chopped

x4 Cloves Garlic Minced

x1 lb Ground Turkey

x1 TBS Penzeys Spices – French Thyme

x1 TBS Lawry’s Seasoned Salt

x1 tsp Garlic Powder

x4 TBS Worcestershire Sauce

x32 oz Low Sodium Chicken Broth

x24 oz Water

x1 TBS Better Than Bouillon Roasted Beef Base

x1 Cup Whole Milk

x8oz Velveeta Cheese

x2 Cups Brown Rice

S&P

Sauté the Red Onion, Yellow Carrot, Celery and Garlic along with the Olive Oil and a sprinkle of S&P for approximately ten minutes or until the onions become translucent. Add the Ground Turkey with an additional sprinkle of S&P and cook completely. Add the French Thyme, Lawry’s Salt, Garlic Powder and Worcestershire Sauce. Give everything a good stir and sauté for another ten minutes or so.

Add one x32 oz box of Chicken Broth being sure to scrap the yummy brown bits from the bottom of the pan as you do so. Also add x3 additional cups of water and x1 TBS of Better Than Bouillon Roasted Beef Base. Bring to a hard boil for ten minutes then reduce heat to a simmer.

Finally add the Milk, Velveeta Cheese and Rice. Leave the soup on a slow simmer for a minimum of an hour before serving to really let the flavors develop and melt together.

Cheesy Turkey and Rice Soup

Recipe Time – Sweet and Savory Pot Roast

This recipe came about by complete chance and turned out to be an absolute hit! It was getting late on a Friday and I hadn’t been to the grocery store that week. But I desperately wanted something homemade as opposed to ordering take out.

Enter this delicious savory but slightly sweet concoction…Sweet and Savory Pot Roast. Thanks to some staple pantry items and always having carrots on hand for Hunter to snack on I was able to make a hearty homemade meal that would carry us thru the weekend with the leftovers. As a side note I would like to mention that I do not have a “Instant Pot”. I have the 8 Quart Nuwave Digital Pressure Cooker. So some of the terminology, buttons and settings mentioned below may be different depending on your device.

INGREDIENTS:

x3lb Chuck Roast

x2 tsp Lawrey’s Seasoned Salt

x1 tsp Garlic Powder

x1 tsp Onion Powder

1/2 tsp Black Pepper

x2 TBS Dried Parsley

x1 TBS Canola Oil

x1 tsp Better Than Bouillon Beef

x1 tsp Better Than Bouillon Roasted Garlic

x2 TBS Worcestershire Sauce

x2 TBS Balsamic Vinegar

x2 TBS Ketchup

3/4 cup Water

1/2 Red Onion –

x1 Jalapeño – Diced

x1lb Red Potatoes – Chopped

x4 Large Carrots – Peeled and Chopped

x1 TBS Cornstarch

x1 TBS Water

In a small bowl mix together the Seasoned Salt, Garlic Powder, Onion Powder, Black Pepper and Dried Parsley. Rub mixture evenly over the entire roast. Add the Canola Oil to your pot and turn on the “Sear” setting. Sear all sides of the roast for a minimum of three minutes each side or until browned. While browning the roast, in a measuring cup mix together the Beef and Roast Garlic Bouillon along with the Worcestershire, Balsamic, Ketchup and Water.

As soon as the roast is browned on all sides slowly pour the sauce into the pan being sure to scrap any brown bits from the bottom. Add the diced onion and jalapeño. Close and seal the pot. Cook on manual for 1 hour and 15 minutes. As soon as the time is up allow the pot to naturally release pressure for 10 minutes before switching the pressure valve to “Open”.

Once the pressure pin drops open the pot and add your chopped Potatoes and Carrots. Close pot and pressure valve and cook on manual for 3 minutes. Again, allow a natural release for 10 minutes before opening the pressure valve and the pot. Thoroughly mix the Cornstarch and Water. Once the pot is open slowly stir in the slurry until the sauce thickens. Serve along side some crusty bread and enjoy!!!

What are some of your favorite pressure cooker/Instant Pot roast recipes? Share them in the comments below.

Sweet and Savory Pot Roast