Category: Recipes

Ingredients:

• 9 oz Butternut Squash Ravioli
• 1/2 cup Fresh Spinach
• 1/4 Cup Almonds or Walnuts
• 5 tbsp Butter, unsalted
• 2 tbsp Sage, fresh, and 2 fully leaves
• 2 Cloves Garlic, Minced
• 2 TBSP Parmesan Cheese
• Salt and Pepper to taste

Directions:

Bring a large saucepan of water to a boil (about 6 cups). Once boiling add in your raviolis and cook until tender. Follow instructions of ravioli packaging as they can differ on size. Once cooked, reserve 1/4 of the water and drain the raviolis in a colander, set aside.

Mince your garlic and chop your nuts (almonds or walnuts), set aside.

Add the butter to a large skillet and melt it over low to medium heat, continue stirring. When butter becomes bubbly/sizzle (about 2-3 minutes) and in your garlic and chopped nuts. Stir until everything is browned, about 3-5 minutes. Reduce heat to simmer and add in the sage.

Once that is all mixed together, add in your spinach and the 1/4 cup reserved water. Spinach should be wilted, add salt and pepper. (About 2 tsp of each)

Add in your cooked raviolis. (At this point all ingredients should be together in the large skillets.) Mix and add your parmesan cheese. Taste, and add salt/pepper to your liking.

When serving garnish with parmesan and sage.

Enjoy 🙂

For this recipe I used Trader Joes Gluten Free Pumpkin Pancake mix and put my little spin on it.

Ingredients :

For the pancake mix you will need the following ingredients:

• Trader Joes Gluten Free Pumpkin Pancake mix
• 1 Cup pancake mix
• 1 egg
• 1/2 Cup plus 2 TBSP water
• 2 TBSP unsalted butter, melted

For the cranberry filling you will need the following ingredients:

• 2 Cups fresh or frozen cranberries
• 1 Cup granulated sugar
• 1 TBSP unsalted butter
• 1/2 Cup water (if you don’t want it as thick add more water)
• 2 TBSP fresh squeezed lemon juice
• 1TSP cinnamon
• 1/2 TSP nutmeg
• 1/2 TSP ground cloves

Directions:

In a medium saucepan add butter, let melt. Then over medium heat add cranberries, water, lemon juice, sugar, and spices. Stir occasionally to prevent burning (sugar can stick). Cover and reduce to low heat. Continue to stir and muddle every 2-3 mins. Leave on low heat for about 10 mins or until mixture is thickened. You want to muddle to crush cranberries as they soften.

Remove from heat and let sit to cool. Once it is cool and if you want filling to be smoother you can then add it to a blender.

Now for your pancake mixture! You are going to follow the instructions on the pancake mix box. All I do differently is once the mixture is on your skillet drizzle your cranberry mix on top of your un-cooked batter.

Once plated, drizzle more cranberry mixture and maple syrup.

Enjoy 🙂

INGREDIENTS :

• 2X Herbalife Vanilla Protein Mix
• 1 Green Apple
• 1 Cup Unsweetened Almond Milk
• 1/4 TSP Cinnamon
• 1 TBSP Peanut Butter
• 1 TBSP Chia Seeds
• 1 Cup Ice- if desired

Blend all together, Enjoy!

INGREDIENTS :

• 2X Herbalife Vanilla Protein (Or any protein powder of your choice!)
• 1 Cup Unsweetened Almond Milk
• 1 Green Apple
• 1 Banana
• 1 Cup Spinach
• 1 TSP Grass & Shroom Powder (Bought from Whole Foods)
• 1/2 Bunch Watercress
• 1 Cup Ice

Very simple! Blend all ingredients together, I use the Nutri Ninja!

So yes, this blog is on “HoW tO CoOk HaRd BoILeD eGgS”… Seems so simple, but it took me an embarrassing lengthy amount of time to figure this one out. It literally came down to science for me to fully understand how that egg gets perfect in that hot hot water- (once again, embarrassing I KNOW! Don’t judge…)

But anyways… I want to leave this here so if anybody is struggling with how to cook the perfect hard boiled egg- it’s here.

First tip: Try using eggs that have been sitting in your fridge for about a week or two. They peel easier when they are older. I also use large eggs, if you use a different size you might need to adjust your timing by a minute or so.

Tip 2: Peel them cold! The shell comes right off (or does when I do this!) Trying to peel them at hot or room temp will keep the whites adhered to the shell -ya want them bad boys COLD. Best is when you soak them in a cold bath and pop them in the fridge for an hour or so before peeling.

Directions:

Place your large eggs in a medium saucepan and fill with water about an inch over your eggs. Turn your burner to medium/high heat and wait for a rolling boil.

Once it comes to a full boil turn heat off and cover your eggs. Now this is where it can be tricky. I like my eggs Medium boiled so I let them sit in the covered pot for 6 minutes. If you want a soft boil they should sit for about 3-4 minutes. If you want a hard boiled 7-8 minutes. I prefer mine medium because I like my yolk a bit more moist but not too soft!

After the time is up, place your eggs in a large bowl filled with cold water, let sit for about a minute or two. The first pour will turn warm so dump out and refill one more time with ice and water. Let sit in fridge for an hour before peeling. Hope this was helpful 🙂 ! Enjoy <3