Steak & Roasted Red Pepper Salad


#Fitfam #Health #HealthyEating #HappyFood #BEEF #hashtag. All hashtags that are obnoxious, but can be used when talking about this fresh ass salad right here. It’s so healthy you won’t even feel bad about NOMMING on the crunchy ass baguette on the side. Thank you Hello Fresh – you kick Blue Aprons ass HARD.

Smashing garlic with the side of your knife – best feeling ever. Can’t describe it. You just have to try it yourself. Maybe it’s because you just know roasted garlic is in your near future. Roasting peppers. NOMZ. Steak. double NOMZ. Bread in the form of a baguette. ALL THE FEELS

I dream about Garlic & steak which is why this song was appropriate while whipping up this kick ass dish.

The dressing alone here is phenom. Make some extra and just use it on other salads as well. There was cheese on here so YAY! The cold salad mixed with the warm peppers & steak was PERFECTO!



FINAL VERDICT: 4 Bombs bombbombbombbomb

This recipe comes from HelloFresh! Check them out today!


  • 1 Red Bell Pepper
  • Small Baguette
  • 1/2 cup Feta Cheese
  • 2 Garlic Cloves
  • Spring Mix
  • Rosemary Sprigs
  • 12 oz Sirloin Steak
  • 1 Tblsp White Wine Vinegar
  • Salt & Pepper to taste
  • Olive Oil


1.Preheat the oven to 425 degrees.

2. Strip the rosemary from the stems. Crush the garlic cloves. Thinly slice the bell pepper.

3. Toss the bell pepper on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Wrap the smashed garlic and rosemary in tin foil with a large drizzle of olive oil. Place the foil bundle on the baking sheet with the peppers. Place in the oven for 15 minutes, tossing the peppers after about 7-8 minutes of cooking, until they are slightly charred and the garlic is soft.

4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt & pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked to desired doneness. Transfer the steak to the baking sheet in the oven to finish cooking for 4-8 minutes, or until cooked to desired doneness.

5. Cut the baguette into 1/2 inch slices on a diagonal. Once the peppers, garlic, and steak are done, remove them from the baking sheet. Place the baguette slices on the baking sheet, drizzle with olive oil, and return to the oven for about 5 minutes, until toasted.

6. Make the vinaigrette: Mash the garlic with a fork until smooth. Finely chop the rosemary. In a large bowl, whisk together the roasted garlic, 1/2 teaspoon rosemary, 1 Tablespoon white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt & pepper.

6 Assemble the salad: Thinly slice the steak against the grain. Toss the roasted red peppers and spring mix with enough rosemary garlic vinaigrette to coat. Plate the Spanish steak salad topped with sliced steak and feta cheese. Serve the baguette toasts to the side and enjoy!

Download the Full Recipe from Hello Fresh Here =)



Smokey Sweet Potato & Kale Hash

That damn cast iron skillet man. I got a love hate relationship for that thing. It makes the best of meals and puts that crunchiness on the outside of everything, but holy hell will it smoke your house out if it wants to. If it is a day you plan on not showering in the morning and just throwing your hair up in a bun to go to work, then I would not suggest jumping into this meal. I currently smell like a bonfire and need to soak my hair forEVER to get the smell out. Good news though, the food was BOMB.


Cutting sweet potatoes is dangerous in my world. I am going to lose a finger one day. They are so damn hard! I can’t help but smacking the thing on the cutting board when the knife gets stuck in it. They ended up cooking perfectly in the skillet though. Love that crispiness on the outside of a potato. If you don’t, you can’t sit with me. JK JK. Kinda.

When cooking the bacon & then adding the sweet potato squares, make sure you keep an eye on everything because the bacon will cook QUICK, and no one wants a mouthful of ash ya hear?

Kale is life, so the fact that this had kale in it made it an automatic bomb in my book. I added some siracha and shredded cheese (duh) to spice things up a bit.


“That was delicious & a healthy ass breakfast too!” – the boyfriend

FINAL VERDICT: 4 BOMBSbombbombbombbomb

INGREDIENTS: (for 2 people)

  • 1 medium sized sweet potato – cut into small cubes
  • 1-2 handfuls of chopped kale
  • 4 strips of bacon
  • Smoked Paprika
  • Salt&pepper
  • 2-4 eggs
  • Shredded cheddar or grated parm


  • Heat up a cast iron skillet & add the bacon strips
  • Once the bacon fat is covering the bottom of the skillet, add in the sweet potato chunks and cover in the bacon fat. Sprinkle the salt, pepper & paprika on the sweet potatoes
  • Cover the skillet (I used aluminum foil because who has a cover for a skillet…) for about 1-2 mins – be careful the bacon & potatoes don’t burn
  • Turn the potatoes – cover again and let them soften for a couple more minutes
  • Remove the bacon – it should be cooked through at this point (I chopped it into medium pieces.
  • Add the kale to the skillet and toss around for about 2 minutes. Add the bacon bits back in for 30 seconds.
  • Cook 1-2 eggs per serving in another pan while everything else is cooking
  • Place the cooked egg on top of the hash mixture, sprinkle whatever cheese your heart desires.
  • ENJOY!



Banana Peanut Butter Oatmeal



Every morning at work everyone & their mom, uncles and neighbors eat oatmeal at my office. I have never been a HIUGE fan. It’s boring. I don’t do boring. That being said, I don’t like to discriminate, so the other morning I decided to give it a try. WRONG CHOICE DEVON. WRONG CHOICE!

You would think by adding “flavor” this would have been flavorful. I wanted to gag. I needed to drink milk, but I don’t like milk. I felt like I was choking on sticky tasteless nothing.

I love English Muffins with peanut butter & bananas – thought this would be similar. Hell no.

If you love oatmeal, and like sweet stuff to each his own, but this shit had no cheese in it so BYE.




  • 1/2 cup quick oats
  • 1 scoop of peanut butter
  • 1 banana
  • Dash of cinnamon


  1. Make oatmeal per instructions on jar
  2. Mash half the banana into the cooked oatmeal
  3. Stir in 1 scoop of peanut butter
  4. Slice the rest of the banana on top
  5. Sprinkle cinnamon to taste on top
  6. Prepare to gag & vom. BYE

Veggie & Sausage Quinoa Bowl


Good Morning! Let me introduce you to my new best friend – the breakfast quinoa bowl! This will make your Monday morning suck less. If you want to start your week right, shove all this nome in your mouth.

You got that healthy quinoa, that CHEESE that melts so nicely in the hotness of those grains (I think that is what quinoa is, still unclear) the bite of that green onion, that crunchiness of the has brown, that you could get from McDonald’s, but it’s not McDonald’s it’s YO kitchen, that ooey gooeyness of the egg ALL IN ONE. Oh & don’t forget the Sriracha! No better way to kick-start your day.

For those of you who need a photo of the quinoa for the grocery store, here you go =) Quinoa in 3 minutes. Say WHAT!?

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What more could you want in life? But like seriously…what more? I make this shit at LEAST once a week.


FINAL VERDICT: 5 BOMBS bombbombbombbombbomb

INGREDIENTS: (makes 1 bowl)

  • 1/2 cup of quinoa (Trader Joe’s Frozen quinoa is the quickest)
  • 2 frozen sausage links (chopped into pieces) – Or use bacon if you prefer
  • 1-2 eggs depending on your liking
  • 2 stalks of asparagus
  • 1/8 cup of cheddar cheese – shredded
  • Handful of chopped up cherry tomatoes
  • Small handful of chopped up bell pepper
  • 1/2 green onion chopped
  • 1 Frozen Hash brown
  • Sriracha
  • Salt & Pepper


  1. SautĂ© the bell pepper, tomatoes & asparagus for about 4 minutes until tender – once done put aside
  2. If you are using Trader Joe’s frozen quinoa microwave the bag for 3-4 minutes.
  3. Microwave the sausage links according to package.
  4. Toast the has brown according to package.
  5. While the quinoa/sausage is cooking fry your egg(s)
  6. Assemble our bowl. Top the quinoa with the sausage, bell peppers, asparagus, tomatoes, cheese, green onion, salt, pepper. Top with the egg(s) and drizzle Sriracha on top.
  7. ENJOY! =)

Spicy Boneless Chicken Thighs

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Rub a dub dub, 8 thighs in a tub? No.. A bath of spices? No.. not exactly coming together as I imagined. This head cold is really getting to me, which only means I should go home and make a batch of these tonight because they will 100% clear out these clogged sinuses of mine. Thank you spices below.IMG_4707

The easiest recipe ever. Throw mad spices in a bowl. Mix them up. Rub them all over the meat. Oven. Done. Boom. It was for sure spicy, but I know there are people out there that like even more of a kick than I do, so if you are one of those lovers of all things spicy, add more red hot pepper baby!


Thighs are my favorite because they are always so tender and juicy. I ate these so many different ways throughout the week. On a a salad with ranch dressing. With a baked potato and asparagus. On top of Quinoa with black beans and corn. #SoVersatile

FINAL VERDICT: 4 BOMBSbombbombbombbomb



  • 1 package boneless skinless chicken thighs
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar


  1. Mix spices together and set aside.
  2. Mix honey and cider vinegar and set aside.
  3. Open up each thigh so it’s flat. Cover both sides in seasoning, lie flat onto baking sheet. Cooke chicken under a low broil.
  4. Cook for 5-7 minutes on each side. After you cook the 2nd side, flip the thighs again and pour the honey/cider mixture over them.  Place back in the oven under the broiler for a few minutes until the honey starts to thicken up and glaze.
  5. Let chicken rest for 2-3 minutes
  6. If you prefer to bake instead of broil, you can bake the chicken at 400 degrees for about 15 – 20 mins. Make sure to still flip the chicken halfway through. 
  7. ENJOY!

Nutella Cinnamon Sugar Donut Holes

Oozy, goozy, cinnamon sugar balls of love for your mouth & belly. Turning the non-sweet lover into a “pour some sugar on me” kinda being.


Grab those jumbo biscuits and rip ’em in half. Unless you want a beast of a donut, then use that full biscuit baby!


A nice dollop of Nutella looks just fantabulous in the center of this dough though no? 😉


I tried rolling them into “balls” but they didn’t turn out too “ball” like. Tastes the same though, so whatevs.


Cinnamon Sugar is life. On an english muffin, with butter – yes. Engulfing a ball of Nutella – Hells YES.


Melted Butter. Uhm – always. My mother used to eat butter stick…butter ❀

IMG_4455What am I trying to say here? Right out of the oven there were warm, and soft and so so so tasteful and god I want another. They are like Churros but better. Taco Bell’s Cinnamon Twists but softer and BETTER. Just BETTER. The BEST

FINAL VERDICT: 5 BOMBSbomb bombbombbombbomb



  • 1 tube of grand biscuits
  • Nutella
  • Cinnamon
  • Sugar
  • Melted Butter


  • Heat Oven to 350 Degrees
  • Rip each biscuit in half
  • Place a dollop of Nutella in the middle
  • Pinch the ends together to form a ball and roll into a ball as best you can in your hands
  • Place the balls on a baking sheet and bake for 10-15 minutes in the oven
  • Once out of the oven, coat eat ball with melted butter
  • Roll into a cinnamon sugar mixture
  • ENJOY!

Chicken & Zucchini Noodle Caprese

I get all sorts of anxiety when I make new twists on Italian meals, since my boyfriend is Mr. Italy. I say “MOTZ-ER-ELLA” while he throws around the “MOOT-SA-RELL” or however real life Italians say it. So replacing his pasta with zucchini noodles, makes me sweat.


Watching these grape tomatoes cook and shrivel up in this pan reminded me of watching my fingers turn into prunes when I am in the hot tub too long. Don’t let my description fool you. they were amazing! When you cook the tomatoes down a bit they don’t explode in your both when you bite into them. Definitely preferred.


If you don’t have yourself a nice pair of kitchen shears, you should invest in some, because it makes “cutting chicken into 1 inch cubes” much much easier. Just don’t get chicken cutting happy and almost slice the top of your finger off !


One thing I forgot to do here was cut the noodles in half after I spiralized them. They were never ending which made it super hard to serve. CUT your noodles folks.


Once this was all mixed together and the Mozz was melted into the noodles…holy goodness!  The Italian, who I was so worried was going to shit on this noodleless Italian meal was seriously impressed and kept going back for me. #winning


FINAL VERDICT: 5 BOMBSbombbombbombbombbomb


  • 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
  • Salt
  • 1/4 tsp dried oregano
  • 1 tbsp olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil (I used dried because I didn’t have fresh)
  • 1 large zucchini, spiralized
  • 2 oz fresh mini mozz balls, cut in half


Start by spiraling your noodles.

Season the chicken with 1/2 teaspoon salt, pepper and oregano. In a large non-stick pan, heat 1/2 tblsp oil over medium high heat. Add the chicken and cook through, about 6 minutes. Set aside.

Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 tsp salt and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften and wrinkly, 15 minutes.

Increase the heat, stir in the zucchini and basil, season with 1/4 tsp salt and cook 2-3 minutes. Add the chicken back to the skillet and add the mozzarella. Let the check melt & soften for about 30 seconds to a minute and serve.