Sharing a quick, easy and super delicious ceviche recipe where you actually cook the shrimp but preserve the perfect texture. This recipe is ideal for an spring or summer BBQs or dinner parties!

Hi friends! How are you? I hope your week is off to an amazing start. I’m still working on my Disney cruise recap post – should be up Wednesday! – but for today, I wanted to share a DELICIOUS healthy appetizer recipe: ceviche!!

Ceviche is a classic and especially good during the summer. It wasn’t something I make often at home, but my friend Kathryn brought it over last summer and we all devoured it. It was fresh, beautifully flavored, and so so delicious. When we had family dinner last night, I knew it would make a perfect appetizer.

Here’s the deal, though: “cooking” the shrimp in lime juice freaks me out. I know it’s the common method for making ceviche, but I know too much about parasites lol.

Yes, the acid from the limes can turn the color of the shrimp opaque so that they appear to be cooked. It kills a little bit of the bacteria, but not all of it. (You can download my free parasite cleansing guide here!) I don’t eat a ton of raw fish anymore, and while I definitely wanted ceviche, I wanted HEAT to kill the bacteria so I could stuff my face and not worry about any creepy crawlers.

So I did what any girl would do: called my brother the chef and asked him if I could saute the shrimp first.

He legit laughed at me and informed me that it would be a rubbery disaster.

“Blanch it. Just for like a minute and then put it in an ice bath.”

“Ok, so just put it in boiling water for a minute?”

“Yes but add stuff to it so it actually tastes good. Make a blanching liquid with peppercorns, lots of salt, flavor it up.”

So that’s what I did! It turned out AMAZING and I’m pumped to share the recipe with you!!

The best ceviche recipe (with cooked shrimp!)

Ingredients:

Blanching liquid: water, salt, peppercorns

Raw deveined shrimp (I get ours from ButcherBox)

3 large avocadoes

The juice of 6-8 limes (about 1 cup of lime juice)

1 1/2 large English cucumbers, peeled, seeded, and diced

1 red onion, diced

3 large tomatoes, seeded and diced

2 jalapeño, seeded and diced

1 buch of cilantro, diced

Garlic powder, salt, pepper, sriracha, and Worcestershire sauce (the secret ingredient!!!)

Worth mentioning here that I chopped almost everything with this contraption and also cut the heck out of two of my fingers. It says, “don’t touch the blades” and this means even while you’re washing it, even if they don’t *seem* sharp. Don’t do it.

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Sharing a roundup of lazy high-protein dinners I make when I don’t want to cook.

Hi friends! How are you? I hope you’re having a great morning so far. I’m here getting ready for a work trip to San Diego and have coaching calls all morning today.

For today’s post, I wanted to share a roundup of dinner options – specifically high-protein dinners I always come back to when I don’t feel like cooking. The Pilot is gone fairly often, which means I need meals that are nourishing, easy, and realistic after school pickup, basketball shuffles, and general end-of-day chaos.

These are the dinners that save me when I don’t want to think, chop a million things, or be in the kitchen all night.

My go-to staples

I keep these on hand almost all the time:

Rotisserie chicken

Ground beef

Frozen wild salmon (always from ButcherBox)

Frozen or roasted veggies (I’ll roast a big pan once and use them all week)

Easy sauces (I love Kevin’s sauces from Thrive Market)

Rice and gluten-free noodles

Salad kits (lifesaver when you’re in a pinch)

And now… my top 10 lazy, high-protein dinners. Please steal these and then help a girl out by sharing your favorites in the comments.

Lazy high-protein dinners

1. Salmon bowls

I make rice in the Instant Pot (rinse rice, add equal parts rice and water, cook on manual for 12 minutes – perfect every time). While the rice cooks, I air-fry frozen salmon with salt and pepper. I’ll chop a cucumber, microwave edamame, and grab seaweed snacks. Top the rice with salmon, edamame, cucumber, seaweed, and drizzle with tamari and sriracha.

2. Egg roll in a bowl

The kids go crazy for this, and it makes great leftovers for lunch the next day. Easy, fast, and packed with protein.

3. Easy tofu + noodle stir fry

The kids love tofu, so I try to include it about once a week. I drain the tofu, wrap it in paper towels, and put a heavy pan on top for 10–15 minutes. Then I sauté it with veggies and toss with cooked noodles and an easy sauce, like a homemade peanut butter sauce or a Kevin’s sauce.

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These turkey bacon egg muffin cups are a perfect make-ahead breakfast option for busy school mornings. You can have a healthy, protein-based breakfast on the table in 5 minutes with minimal prep, and they’re dairy free and gluten-free. Oh, and you’ll love the flavor.

We’re definitely back into busy school morning mode around here. Let us rejoice the fact that we’ve made it a week without having to check in late at the office. Let’s see how long this lasts. Something that helps a ton: prepping as much as I can in advance. When I make dinner at night, I also take that time to pack lunches and snacks for the following day. Before we go to bed, I set out clothes (down to the socks and hair bows they’ll wear), water bottles, and backpacks, and make sure any paperwork or homework is in backpacks ready to go. For breakfast, things are as quick as possible around here. We do a lot of instant or baked oatmeal, omelets, breakfast cookies, pancakes or waffles that I make over the weekend and freeze in an airtight container or freezer baggie for easy storage, and hard-boiled eggs  – anything that cuts down on prep time.

I wanted to switch up our egg game a bit, and instead of making the usual casserole, I thought I’d do some egg muffins using a traditional muffin tin. They’re a little “cuter” than a square cut out of a casserole dish (and let’s be real, kids are more likely to eat food if it’s a bit of a novelty or something cute/different) and the best part is that you can batch these and freeze them to easily reheat throughout the week. Any nutrition for the kids is a win.

(Pin for the next time you need bfast ideas!)

Just sauté the veggies and turkey bacon, mix up the eggs (whole eggs or egg whites), combine, scoop, bake, done.

If anything, you need to make these just for this aroma right here. There’s something pretty magical about garlic, turkey bacon, and onion.

Here’s the recipe if you’d like to give them a try! Feel free to customize with any veggies you like such as mushrooms or a red bell pepper. My veggie friends could easily replace the turkey bacon with some Beyond Meat sausage and they would be bomb dot com. Read more

Sharing 10 of my favorite gluten-free pumpkin recipes for fall!

Hi hi! How are you? I hope that you’re having a lovely week. I have a mentorship call today – I’m working with some IHPs to build their businesses and it’s been amazing so far!- and packing up for NYC. SO ready!

For today’s post, I wanted to talk about pumpkin things!! ’Tis the season for my favorite festive gourd.

(Dress is from RTR Unlimited that I ended up buying! Try it for 40% off with this link. Perfect for fall travel and events!)

I LOVE all things pumpkin… aka I like sugar, cinnamon, cloves, and nutmeg lol. The Pilot isn’t the biggest fan of autumn gourds, but thankfully we’ve raised two little ladies who enjoy all of the fun seasonal flavors along with me.

(Just a heads up that these are some Trader Joe’s and they are RIDICULOUS. SO so good. I couldn’t even snap a pic before P had ripped open the package.)

For fall, I wanted to share 10 gluten-free pumpkin recipes you can enjoy! Almost all of these are tried and true favorites we make again and again, with a couple of new finds in the list, too.

Do you have a favorite pumpkin recipe? Please link it up in the comments section!!

10 gluten-free pumpkin recipes for fall

Flourless pumpkin chocolate chip bars

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Sharing this amazing slow cooker recipe from my friend Arsy!

Today, I’m so excited I get to share a recipe from a new ebook, Real Food Slow Cooker Recipes, written by my foodie blogger friend, Arsy Vartanian from Rubies & Radishes. Arsy and I first met through the Beautycounter world, and have become friends this past year. I love keeping up with everything she’s up to, and was so excited to hear about her new ebook. You really can’t beat a nutritious, delicious meal that only requires minimal prep. A few minutes chopping, sautéing, or blending, throw it in a slow cooker and get on with your day – dinner’s ready when you are!

Not only are all of Arsy’s dishes delicious, but each of the 70+ recipes included in the ebook use strictly Paleo ingredients — no grains, dairy, sugar, natural sweeteners, legumes or alcohol. Just nutrient-dense flavor  and lean turkey protein in every comforting bite. I’ve mentioned before that I’ve really cleaned up my eating, no needless to say, all of these recipes are speaking my language.

There’s such a great variety of recipes in Real Food Slow Cooker Recipes – it’ll work for whatever you happen to have in your refrigerator. The recipe I’m sharing with you today is one that really popped out to me: Turkey Barbacoa. This easy recipe takes just a few minutes to throw together before it hits the slow cooker. Plus, it includes some of my favorite savory ingredients like onions, salt, cumin, turkey drumsticks or thighs, and tomatoes. Before you know it, the kitchen will be filled with the amazing smell of this nutritious protein option.