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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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 some of my tips for gluten-free meal prep.

Hi friends! Happy Monday! What’s the week looking like for you? Liv has a pretty low-key week at school with some half days, so I’m looking forward to getting caught up with some things around the house. We emptied our storage unit and going through everything has been a picnic, let me tell ya.

Something that has been saving my life since school started: meal prep!!

Why I Love Meal Prepping

When it comes to eating healthy meals consistently, meal prep is one of my favorite strategies. It saves time, money, and the daily stress of figuring out what to eat. It makes such a difference to have nourishing food ready to go. It’s easier to stick with your health goals when you open the fridge and healthy food is waiting for you.

Since P and I are both gluten-free and she’s homeschooled, I’ve been doing a lot of gluten-free meal prep. At first, it can feel overwhelming, especially if you’re new to navigating a gluten intolerance. The good news is that it doesn’t have to be complicated. In fact, there are so many naturally gluten free foods that are perfect for meal prep recipes.

Today, I wanted to chat a bit about gluten-free meal prep: what it means, why it’s worth it (!), tips for success, and easy free recipes you can try this week. (For more meal ideas, check out this list of dinners our family loved and this list of dinner ideas.)

What Is Gluten-Free Meal Prep

Gluten-free meal prep simply means preparing meals ahead of time that don’t contain gluten: the protein found in wheat, barley, and rye. This is especially helpful for anyone with celiac disease or gluten intolerance, but many people choose gluten-free eating because it can help with digestion, energy, or overall wellness.

The beauty of gluten free meal prep is that it uses free options you already love: veggies, lean proteins, beans, grains like rice and quinoa, and healthy fats like olive oil. With the right plan, you can enjoy flavorful and satisfying meals without the stress of last-minute cooking.

What Are The Benefits Of Meal Prepping Gluten Free Meals

Saves Time

By cooking in a big batch, you can prepare lunch, dinner, and/or snack options for the whole week. No scrambling in the kitchen every night!

Saves Money

Planning and prepping in advance helps you avoid expensive takeout. If you need even more budget tips, check out my post on cheap meal prep ideas.

Supports Healthy Eating

When healthy food is ready to grab, you’re less likely to reach for packaged snacks or fast f

Sharing a copycat recipe for one of my favorite restaurant salads of all time: the Tuscan Kale Sald from True Food Kitchen. 

Hi friends! How are you? I hope you’re having a lovely morning so far. Today, I’m heading to F45 and the chiropractor (bless it) and then we’re meeting up with friends for pizza and bowling.

For today’s post, I wanted to share one of my all-time favorite simple salad recipes.

If you’ve ever dined at True Food Kitchen, you know the magic that happens when fresh, seasonal ingredients are combined with intentional flavors and a wellness-focused approach. It’s one of my favorite spots for a casual meal out, especially because their menu is filled with gluten-free, vegetarian, and vegan options that are flavorful and nutritious. They prioritize nutrient-dense produce from organic growers and it’s a frequently spot for us. 😉 One of the first dishes I ever ordered there was the True Food Kitchen Tuscan kale salad, and I’ve been hooked ever since.

This isn’t your average sad side salad. The True Food Tuscan kale salad is savory, bright, perfectly textured, and full of flavor. It hits all the right notes: bright lemon, sharp garlic, the warmth of red pepper flakes, and that nutty, umami hit from grana padano or parmigiano reggiano cheese. It’s crave-worthy and simple enough to recreate at home. Today, I wanted to share a version of the True Food Tuscan Kale Salad Recipe that you can easily whip up in your own kitchen.

True Food Tuscan Kale Salad Recipe

Let’s talk about what makes this salad so special. While many kale salads rely on heavy dressings or tons of toppings to make the leafy greens palatable, this one takes a minimalist approach that’s all about balance and technique. The secret? Letting the salad sit at room temperature after massaging the kale and dressing it with oil, lemon juice, garlic, and seasonings. This softens the kale and deepens the flavor. Add the grated cheese and bread crumbs just before serving for that perfect crunch and salty bite.

Whether you’re a seasoned kale lover or