Not Your Average Deviled Eggs

My family has used the same deviled egg recipe for years. A family friend of ours passed the BEST deviled egg recipe down to us, and I LOVE it. There are so many variations out there (the ones with vinegar should be banned), but the recipe we share is my absolute favorite. It’s based with mayo and sour cream, and bacon. I didn’t have mayo or sour cream on hand recently, so I thought, “Why not ranch?

Lemme tell ya – the experiment was a hit. I told my friend I’d bring her some to try and ended up eating the rest for breakfast this morning (sorry, Megan, #noregrets). This one is different from our original Southern recipe. It’s actually creamier!

These are obviously high in protein and keto-friendly. They’re the perfect appetizer for any occasion – parties, dinners, or a snack for yourself!

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Deviled Eggs
Makes 12 egg bites

TIP: If you don’t have an egg cooker, I highly recommend one! They cook eggs effortlessly in 12 minutes.

Ingredients:
6 eggs
4-5 tbsp ranch (Just-Ranch brand)
1 tsp minced onion
2 tsp prepared mustard
4 dashes of hot sauce (I used Tapatio)
Few dashes of garlic powder
Fresh cracked pepper
Paprika

Directions:
1. Boil your eggs. You want them to be a hard-boil.
2. As soon as eggs are finished boiling, remove from heat, and place in a large bowl of ice water for 5 minutes (they will peel MUCH easier).
3. In the meantime, mix ranch, onion, mustard, hot sauce, garlic powder, and pepper in a mixing bowl.
4. After eggs have cooled off, carefully peel them and discard the hard shell pieces.
5. Slice your eggs in half, long ways. Remove yolks, and place the yolks in the mixing bowl with your ranch mixture. Set the sliced eggs aside.
6. Mash yolks and cream into ranch mixture. You want it to have the smoothest consistency possible.
7. With a teaspoon, carefully scoop mixture into each hard-boiled egg cup.
8. Top with paprika, olives, and/or bacon to garnish!

Let me know if you made these and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber

Smoked Paprika Breakfast Potatoes

Smoked Paprika Breakfast Potatoes

I’ve whipped up a recipe for smoked paprika breakfast potatoes, and they are delicious paired with eggs, bacon, or even as a side with whatever you’re having for dinner. These would also be divine in a breakfast burrito (I haven’t eaten yet today and I want to eat everything I’m talking about).

Sometimes I get carried away and don’t measure things out… read the directions before creating this recipe! I used both red and yellow potatoes – red potatoes are quite exceptional.

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Smoked Paprika Breakfast Potatoes

Serves 4-6

Ingredients:
1 lbs. red potatoes or yellow potatoes
Nonstick cooking spray
Extra virgin olive oil
2 tbsp smoked paprika
1 clove fresh garlic, minced
1/4 tsp salt
Black pepper
Green onions (garnish)

Directions:
1. Preheat oven to 450 degrees F. Chop potatoes into 1 inch wedges.
2. Line baking sheet with parchment paper or nonstick cooking spray. Place potatoes on tray and evenly spread out.
3. Lightly coat potatoes with olive oil and toss, until all are covered. Spread smoked paprika over potatoes, and once again toss until potatoes are evenly coated.
4. Sprinkle salt over potatoes. Include a few shakes of black pepper as well.
5. Cook for 15 minutes. Spread more smoked paprika (I coated the entire top generously) over potatoes and toss to combine. Drizzle a little more olive oil if the potatoes are dry. Cook for another 10 minutes.
6. Potatoes should be crispy on the outside, and soft on the inside. Serve with ketchup and Sriracha!

Enjoy my friends!
– xoxo, Amber

 

 

Piña Colada Smoothie Bowl

Piña Colada Smoothie Bowl

Just because I’ve been lacking on my posting doesn’t mean I haven’t been slaying it in the kitchen or at the gym (or in mother nature… who says you’re limited to working out just at the gym?!). For the past month I’ve been working out at least 3 times a week (one week I worked out five times), and I have been busy cooking in the kitchen… I’ve got several recipes coming your way!

Many of you know I was leaving Los Angeles this time last week – and I did not want to come home. I spent my days by my family’s pool, grilled out for the 4th, hiked up to an overlook of the city that night and watched people all across the LA city skyline shoot off illegal fireworks (lol), went to Disneyland (I met freaking Princess Aurora), went to my uncle’s movie pre-screening, “Bad Moms,” and it is HILARIOUS (go see it July 29th!),  saw a friend I studied abroad with, and so much more. I was in Los Angeles the majority of the week, but was able to drive down to San Diego to see a friend from high school for 2 nights and experience a small slice of the city and beach (WE SAW SEALS UP CLOSE AND IT WAS CUTE AF).

On my drive back to LA, I made an impromptu stop at Laguna Beach – yes, that was a show on MTV back in the day and Stephen was hot af…. You can bet I took a Snapchat of the beach with Hilary Duff’s “Coming Clean” playing in the background. In all seriousness, that beach was BEAUTIFUL. It’s almost sinful that I had to come back to Nashville… Don’t get me wrong, I love my city, but it’s so humid and hot right now and we don’t even have a damn beach to help ease the pain.

Being on the beach put me in the mood… Ya know, for fruity drinks with cute umbrellas. So, I concocted this smoothie bowl! It’s delicious, but I did not add rum to it. ;(

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Herbalife Piña Colada Smoothie Bowl

For the smoothie:
8oz of Coconut Almond Milk Blend
2 scoops of Herbalife Piña Colada Meal Replacement Mix
1 scoop of Herbalife Vanilla PDM Protein Powder
1/2 of a banana
6 ice cubes (or more)

Toppings:
Pineapple
Kiwi (I used a whole one)
Half a Banana
Chia Seeds
Granola
Coconut Flakes
Marcishmo Cherry

Directions:
Combine your almond milk, powders, half of a banana, and puree. Add one ice cube at a time until your smoothie is the consistency you want. Pour into a bowl, and top with your favorite ingredients! Easy peezy. Garnish with your toothpick umbrella, close your eyes, and play some Jimmy Buffet to ease those “I’m not at the beach” woes.

xoxo –  Amber

Mediterranean Veggie Frittata w/ Grilled Tomato Slices

Mediterranean Veggie Frittata w/ Grilled Tomato Slices

My dream is to one day have a decently sized vegetable garden AND a chicken coop. I have a spacious, and secluded backyard, so, it wouldn’t be hard to allot the space for either. It’s the time and energy, I can’t allot for unless I have the help of another person. Sigh. One day… In the meantime, I’ll keep buying my vegetables from the grocery and occasionally the Farmer’s Market, like the rest of us commoners.

I haven’t eaten chicken in over two weeks. I have no idea why I’m turned off of it right now, but I’m just not in the mood. I even bought chicken last week and it went to waste because I had zero desire to do anything with it. I’m enjoying my vegetables, thank you very much. I’m going to California in a few days, so I’m sure it will be incorporated back into my diet. I’m so happy I’ll be traveling to the West Coast – I am so ready for some fresh seafood. Nashville would be perfect if we had a beach and salt water. I love, love, love seafood, especially crawfish. Get in my mouth, crustaceans! [Yes, I’m very aware those are freshwater]

Frittatas are one of my favorite dishes to make. The great thing about them is, there are so many varieties you can make, and so many ingredients you can use. From all veggie to meat & cheese, you really can’t go wrong. This one is “Greek” themed and made with fresh herbs and vegetables. I also love any chance to use the seasoning, Spike, because it reminds me of my dad. He LOVED it, and I associate it with his memory (he would literally eat it by itself… However, I don’t endorse that, haha).

frittata

Mediterranean Veggie Frittata with Grilled Tomato Slices
Serves: 6

For the frittata:
1/2 pound of asparagus
1 medium zucchini
1 garlic clove, whole
1 can diced tomatoes (no salt added), not drained
7 eggs
1/2 cup grated sharp cheddar cheese, or less
1/2 cup crumbled feta cheese
2 tbsp butter, unsalted
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 tsp. Spike or all purpose seasoning
ground black pepper
2 T chopped fresh Greek Oregano (for topping)
2 T chopped fresh basil  (for topping)

For the grilled tomato slices:
2 large tomatoes, cut into semi-thick slices
Olive Oil
Aluminum Foil

Instructions:
Pre-heat your oven to 450 degrees F.

Chop asparagus and zucchini into small pieces (asparagus should be about 1.5 inches long, zucchini pieces should be similar to the size of a dime). Roughly chop your garlic clove into a several pieces.

Meanwhile, brush each tomato slice in olive oil and wrap in tin foil. You brush it with olive oil so it doesn’t stick to the foil. One layer of foil will be enough if you’re roasting in the oven. If grilling, wrap with two layers. Place each wrapped tomato slice, on your middle oven rack, and roast 25 minutes until caramelized.

Back to the frittata. In a large cast iron skillet (or frying pan that can go in the oven), melt your 2 tablespoons of butter and saute’ asparagus, zucchini, garlic chunks, Spike seasoning, dried basil and dried oregano for 2-4 minutes. Add canned tomatoes (do not drain them!) and cook 4-5 more minutes until the liquid from the tomatoes is nearly all evaporated.

Beat 6 of your eggs, leaving 1 out, and add to your skillet. Gently stir your mixture, and then add half of both cheeses. Let cook for a couple minutes. Beat remaining egg, and add to mixture as well as the remaining halves of both cheeses – do not stir this time.
Let the mixture cook an additional couple of minutes until it is settled.

If your tomatoes are done, make sure they’re out of the oven. Turn on your broiler.

Once the frittata seems to almost be done cooking, place the skillet in the oven until the top is slightly browned. This will take only a few minutes, but make sure you keep watch- every oven is different!

 

Remove from oven, and top your frittata with fresh basil and fresh oregano, and with grilled tomato slices! You are now ready to eat!

xoxo – Amber

Chocolate Protein Smoothie Bowl

Chocolate Protein Smoothie Bowl

I’ve never had a huge sweet tooth. Given the choice between a bag of chips and a donut, 9 times out of 10 I’ll snatch the bag of chips (kettle-cooked Salt & Vinegar, please) out of your hand. I’ve realized not much fruit has ever been a part of my diet, so now I’m trying to incorporate a fair amount, while still watching how much sugar I consume. That being said, I do love chocolate. A world without chocolate is just not a place I care to live in.

A few weeks ago I was scrolling through Pinterest, and saw these beautiful smoothie bowls topped with not only fruit, but all kinds of seeds, nuts, coconut and so much more. I decided that I wanted to make a smoothie bowl of my own, but using my Herbalife protein powder and meal replacement shakes. This recipe will hopefully be the first of many!

*note: I didn’t even intend this to look so patriotic. It just kind of happened…

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Chocolate Protein Smoothie Bowl
Serves: 1
Prep Time: 20 mins

For the smoothie:

1 cup unsweetened vanilla Almond Milk
1 scoop of Herbalife Vanilla Protein Powder
2 scoops of Herbalife Dutch Chocolate Meal Replacement Powder
1/4 tsp of Pure Vanilla Extract
5 large ice cubes

For the toppings:
Granola
Chia Seeds
Sliced Almonds
Coconut
Strawberries
Blueberries
Baby Banana
…and whatever else you want!

Directions:
It’s pretty simple… Combine your almond milk, powders, and vanilla extract into a blender, and puree. Add one ice cube at a time until your smoothie is the consistency you want. Pour into a bowl, and top with your favorite ingredients!

xoxo – Amber