Spicy Pork Burrito Bowls


  • 1.25 lb shredded pork tenderloin*
  • 8t taco seasoning
  • Trader Joe’s Cowboy Caviar
  • 15oz can of black beans
  • 8T Trader Joe’s Spicy Black Bean Dip
  • 1 cup reduced-fat shredded Mexican cheese
  • 4 pouches Calavo spicy guacamole
  • .5 cup basmati rice
  • Adobo sazon

*I made my pork tenderloin following a recipe for enchiladas on howsweetittis.com Super simple. 5lb pork tenderloin + 4oz beer + 3 hours on high in the crockpot +2chainz playing in the background + 1 hour to sit and think of what to do with all your leftover pork. Because you wind up with 4x the amount you need for this recipe. I used mine for bbq pulled pork sandwiches, these enchiladas and froze the rest. Shred.


  1. Prepare rice according to instructions. When you add the rice to the boiling water, sprinkle in some Adobo sazon. This is necessary for some next level rice.
  2. While the rice is cooking, combine taco seasoning and pork.
  3. In a skillet, combine seasoned pork, cowboy caviar, black beans and the black bean dip.
  4. Stir over medium heat until combined and heated through.
  5. For meal prep, divide rice into containers. Add 1/4 of the spicy pork mixture to each container.
  6. Sprinkle 1/4 cup of shredded cheese on top. It’ll melt beautifully when you reheat.
  7. Add guac right before serving. Enjoy green guac all week long!


Calories: 550
Carbs: 55
Protein: 49
Fat: 16
Fiber: 15

*Serves 4

Crock Pot Mongolian Beef


I spent too much time debating whether to call this “Crock Pot Mongolian Beef” or “Slow Cooker Mongolian Beef”. I finally decided that since I own an actual Crock Pot, I’d stick with that. If you’ve got, flaunt it. I should spend more time figuring out why my Instagram food photos look fine on my phone, but awful on my computer. I wind up using the originals for here. I might need to lay off the filters for awhile.

Anyways, on to the recipe! I’ve noticed the most hectic grocery store in my area frequently has lean cuts of beef for under $4/lb, so now I feel I can afford to eat red meat! This recipe is inspired by my friend Faith who made a Mongolian Beef Soup in college that was the most amazing thing in the world. Every few years I ask her about the recipe, but crazy enough, as time goes on, she does not gain recollection of the ingredients! I’m hoping if I bug her enough, she’ll be inspired to recreate it and write it all down this time.


  • 1 lb London broil
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 3 cloves of garlic
  • 1/2 tsp ginger*
  • 1 Tbsp sesame oil
  • 1/4 cup water
  • 1 pound frozen stir-fry vegetables**
  • 1 cup Basmati rice

*I used Trader Joe’s Ginger Stir-In Paste
** I used the Birds Eye Snap Pea Stir Fry with Sugar Snap Peas, Carrots, Onions, Mushrooms


  1. Slice the London broil into strips
  2. Put the steak, brown sugar, soy sauce, garlic, ginger, sesame oil and water into the Crock-Pot. Stir everything together and cook on low for 3 hours. (You could also cook on high for 90 min)
  3. After the Crock-Pot is done, add the frozen vegetables and cook on LOW for 30-45min.
  4. While the vegetables are in the Crock-Pot, make the rice. Just follow the directions on the bag. I like to toss in a sprinkle of Sazon Complete Mix Seasoning. I was looking on the Goya website and could not find a picture of my seasoning to find the exact name, so I got up and looked in the cabinet. To my horror, I have generic sazon which is why I couldn’t find a picture on the Goya website. And after I talked all that shit about having a Crock-Pot and not a slow cooker.

Plate and serve!

Calories: 439
Carbs: 57
Protein: 29
Fat: 9
Fiber: 3

*Serves 4

Skinny Chocolate Pumpkin Cheesecake Muffins



  • 1 box chocolate cake mix
  • 1 can (15oz) pumpkin puree


  • 8oz reduced-fat cream cheese
  • 12g Truvia Baking Blend
  • 1 egg
  • 1 tsp vanilla extract


    1. Pre-heat oven to 350F.
    2. Line muffin pan.
    3. Mix the cake mix with pumpkin. The batter will be super thick and sticky.
    4. Divide batter among 18 muffins. Since the batter is thick, it won’t pool and fill the muffin cups like you’d expect for cupcakes. This is fine, just do the best you can.
    5. In a bowl, combine all of the cheesecake ingredients. Mix on medium-high until the batter is smooth.
    6. Divide the cheesecake batter amongst the muffins. The cheesecake batter will fill in any weird gaps from when you put in the muffin batter.
    7. Take a knife and try to swirl the cheesecake with the muffin batter. It doesn’t marble nicely, but it’ll still look pretty once it’s baked.
    8. Bake 20-25 minutes. It’s done when you insert a toothpick in the muffin and it comes out clean.

And you’re done!


Calories: 135
Carbs: 22
Fat: 4
Protein: 2
Fiber: 2

*Serves 18

Cajun Style Sausage and Shrimp with Cauliflower Rice



  • Small raw, shrimp – 4 servings (452g)
  • 10 links Cajun Style Andouille Chicken Sausage, sliced
  • 14oz  frozen red, green and yellow pepper strips
  • 16oz frozen peas
  • 24oz riced cauliflower
  • 1 Tablespoon EVOO
  • 8 cloves of garlic
  • 2 teaspoons salt, divided
  • 1 teaspoon curry powder, divided
  • 1 teaspoon cumin powder, divided
  • 1 teaspoon paprika, divided
  • 2/3 cup low-sodium, fat-free chicken broth


    1. In a bowl, combine shrimp 1 teaspoon salt, 1/2 teaspoon, 1/2 curry powder, 1/2 teaspoon cumin and 1/2 teaspoon paprika. Mix to evenly coat shrimp.
    2. In a 12inch skillet, heat 1T EVOO. Add garlic and mix until fragrant.
    3. Add shrimp and cook until it is no longer translucent. Remove shrimp from skillet and put in a bowl.
    4. Add sliced sausage to the skillet and cook until browned. (I didn’t think of this until after I sliced all the sausage, but next time, I would grill sausage first, then slice it and skip this step. This is mostly because it feels like it takes FOREVER to brown the sausage after it’s sliced.)
    5. Remove the sausage from the skillet and let it mingle in the bowl with the shrimp.
    6. Add the bell pepper to the skillet with a sprinkle of salt and cook it til it’s no longer frozen and smells like peppers.
    7. Add the riced cauliflower and chicken broth to the skillet. Turn up the heat and cook until the broth is absorbed.
    8. Lower the heat and add the shrimp and sausage back to the pan. Sprinkle in the rest of seasoning and stir to coat.
    9. Mix in the peas. They’ll be bright green and add a terrific pop of color.

And you’re done!


Calories: 404
Carbs: 27
Fat: 10
Protein: 49
Fiber: 12

*Serves 5

Spaghetti Squash, Goat Cheese and Kale


  • 1 Spaghetti Squash approx 1100g
  • 4 slices of thick cut bacon*
  • 3 ounces of Trader Joe’s Goat Cheese with Honey
  • 10oz fresh kale
  • 1 Tbsp red wine vinegar

*obviously more bacon is better, but, unfortunately, I only had 4 slices. Thankfully, it was thick cut.


    1. Heat oven to 400F.
    2. Line a rectangular baking pan with foil or parchment paper.
    3. Cut the ends off the spaghetti squash, then slice in half lengthwise.
    4. Place the hollow sides of the squash down on the pan and bake for 40 minutes**. Oh yeah, scoop out all the seeds and throw them away. Now it’s hollow! I forgot about this until Step 10, but because I’m nice, I’m mentioning it here.
    5. Once the spaghetti squash is done, flip it over and let it cool.
    6. Cut the bacon into small squares and heat in a 10-12inch skillet until it just starts to get crispy.
    7. Add red wine vinegar and deglaze the pan.
    8. Add the kale to the pan a handful at a time, stirring and coating in that wonderful pool of bacon grease. The body of the kale will go limp with joy. That’s how you know it’s ready. And now you can see why I was disappointed about only having 4 slices of bacon.
    9. Once all the kale has been added and is nice and bright like you applied an Instagram filter, turn off the eye and move the skillet to the side.
    10. Now back to that spaghetti squash! Hopefully, it’s cool enough to handle. If not, just hold it with a towel. Take a fork and scrape the insides into a bowl. It’ll be nice and stringy since we had the foresight to remove all those seeds before roasting it.
    11. Now, mix the spaghetti squash in with the rest of the goods.
    12. Stir in the goat cheese. The heat from the spaghetti squash will help it melt right in with creamy goodness unless you were a punk worried about the squash being too hot and didn’t use the towel in Step 10. Then maybe it’ll crumble? I have no idea because I’m willing to be a little uncomfortable for the sake of my dinner.

And you’re done!


Calories: 166
Carbs: 19
Fat: 7
Protein: 9
Fiber: 8

*Serves 6

**If you’re making a full meal, now is the perfect time to grab some boneless, skinless chicken breasts, put a molasses bacon seasoning rub on them and bake them too. I did the squash on the top rack and the chicken on the bottom.


Roasted Strawberry Cocoa Puff Greek Yogurt Parfait


These Greek yogurt parfaits can be eaten immediately, or prepared in advance. After a day or two in the fridge, the cocoa puffs soak up some of the yogurt and the parfaits taste like strawberry shortcake with a hint of cocoa!


  • 7g sugar
  • 300g strawberries
  • 454 (2 cups) Fat-Free Plain Greek yogurt
  • 27g (3/4 cup) cocoa puffs


  1. Preheat over to 425F.
  2. Slice strawberries and place in a bowl with sugar. Let the strawberries rest in the sugar for 20-30 minutes.
  3. Place strawberries on a parchment paper lined baking sheet.
  4. Roast 10-15 minutes. Strawberries are done when they are juicy, but still firm.
  5. Prepare the parfait. Layer 1/3 cocoa puffs, 1/3 greek yogurt and  1/3 strawberries in dish. Repeat two more times.


  • Servings: 2
  • Calories: 293
  • Carbs: 49
  • Protein: 25
  • Fat: 2
  • Fiber: 5
  • Sugar: 30



Shrimp Grilled Cheese! – Takes 1 and 2

Catching the end of National Grilled Cheese month, I finally decided to buy some ingredients and make a grilled cheese sandwich or two. Late at night, I was struck with the idea of adding shrimp to my grilled cheese, and after a whirl on google and a consultation with my good friend Faith, I had a grilled cheese plans: shrimp, bacon, tomato, and cheddar.

Worried that the shrimp needed a bit of kick, I decided to do two sandwiches: one with bacon wrapped shrimp and another with Sriracha on shrimp!

Step one:  prep the fixins and assemble the meats.  I hit up Whole Foods for Applewood smoked bacon and EZ peel shrimp.  I decided 3 shrimp per sandwich would be good and went to wrappin.


Next, I got the George Foreman ready.  I grilled the bacon first, and then the shrimp in the bacon grease.


They aren’t done until they’re nice and pink!


Afterward, I put on the bacon wrapped shrimp.

Now that the shrimp is grilled, it’s time for a lil Sriracha love.

Meanwhile, I got to assembling the cheddar (yes, it’s Kraft singles) and tomato slicing (a skill I need to work on.)


Step two:  We love our bread, we love our butter, but most of all, we love each other.

Step three: Assembly time!  I wasn’t sure what was the best way to layer everything, so I winged it.






Annnnd repeat, with the bacon wrapped shrimp.

The final result!

And a closeup of all the cheesy, shrimp, bacon goodness.

The verdict? I thought it was great!  I think it would be better if I sliced the shrimp in half and spread them more evenly over the sandwich.  I preferred the bacon wrapped shrimp because it had a stronger bacon flavor. I loved the way the Sriracha tasted blended into the melted cheddar. Again, if the shrimp were halved first, the Sriracha would be more evenly distributed.  (And I’d use mooooooore Sriracha!)

Take 3? Caribbean jerk marinated shrimp.