I’ve been down for over a month and a half healing up this rotator cuff doctor told me it will be six to eight months 🥴Shits still good lost six pounds gained a gut but no complaints I’ll come right back up 💪🏼 #gymlife#recovery#rotatorcuffinjury#skinnyAF
🍝 SPAGHETTI SQUASH 🍝
The leaves have officially turned and the chill in the air has us all craving the best foods of #fall! 🍂🍁
My favorite in season go-to…. SPAGHETTI SQUASH! It is beyond easy to make and tastes just like the “real thing”!
For all you pasta lovers… I DARE YOU to ditch the carb overload and try this tasty dish! 😏
* Spaghetti Squash, 1
* Ground Turkey, 1 lb
* Pasta Sauce, 1 jar
* Onion, 1 diced
* Mozzarella Cheese, shredded, 1/4 cup
* Black Pepper
* Italian Seasoning
Preheat oven to 400*. Line a baking sheet with aluminum foil. Chop your squash in half, length-wise (you may need a strong man’s help)! 💪🏼 Scrape out seeds/pulp. Lightly coat the inside of the squash with #EVOO. Sprinkle with black pepper and paprika (to taste). Place spaghetti squash face down on the prepared baking sheet. Bake for 30-45 minutes (depending on size).
While the squash is cooking, brown the ground turkey with diced onion in a large skillet. Once browned, add in the pasta sauce and heat until warmed.
Take squash out of the oven and scrape the insides with a fork until it is stringy (like spaghetti, duh!). Top with your turkey mixture and sprinkle with Italian seasoning and shredded mozzarella cheese! Serve hot and enjoy!
TASTY TIP: I love to make spaghetti squash with all sorts of toppings! Try it with shredded chicken and Alfredo sauce! Holy 🐄, is it delicious!
SWIPE ➡️ FOR POINTS BREAKDOWN
405x4 usual rep work with the deeaded deadlift switched grip to hook to prevent future bicep tears harder but worth it. No belt needed of course. #deadlift#skinnyaf#hardwork
1 month ago
🥧 CHICKEN POT PIE 🥧
Um, Question: Did we just skip Fall and stumble straight into winter?! #rude
Oh well! I’ll take the cool, crisp air over the summer heat any day! 🍂 Plus, this chilly weather has me craving all of the best #comfortfood!
My favorite food to make this season?! Chicken pot. Chicken pot. Chicken pot pie!
Throw on your sweats & make one immediately... #itsfallyall!
* Shredded Chicken (about two breasts)
* Peas, 1/2 cup cup (I use frozen peas!)
* Celery, 2 stalks, chopped
* Onion, 1 chopped
* Carrots, 2 large, chopped
* Chicken Broth, 3 cups (unsalted)
* Minced Garlic
* Flour, 1/3 cup
* Pie Crusts, 2 (I’m #lazy & used the @Pillsbury kind!)
* Salt & Pepper
* Egg, 1 (for the egg wash)
Preheat oven to 400*. Mist a pie pan with non-stick cooking spray. Chop up the celery, carrots & onion. In a large skillet, heat a drizzle of EVOO on medium heat. Add in your chopped veggies & sauté until softened. Add in minced garlic and sauté for another minute. Toss in your peas. Sprinkle flour over the vegetables and stir until evenly coated. Slowly pour in the broth & stir until the mixture thickens into a pudding-like texture. Once this texture is reached, pour in the rest of the broth. Add seasonings and increase heat to medium-high. Allow to simmer for about 5 minutes and then add in the shredded chicken. Seasons with salt & pepper. Set aside filling. Next, lay one dough round on the bottom of the prepared pie dish. Fill with the veggie mixture. Roll out the second dough round and place it on top, letting the excess dough fold over. Crimp the edges of the dough rounds together. Brush an egg wash over the top of the pie, along with the edges. Create vent holes in the pie. Bake for 20 minutes. Remove from oven and cover crust with foil to prevent burning. Bake for another 20 minutes until golden! MMM!
TASTY TIP: I like to precook my chicken in the #crockpot and have it ready! You can also use canned chicken or pick up a rotisserie chicken from your local grocery store! Easy as pie. Ha!🍗😂
SWIPE ➡️ FOR POINTS BREAKDOWN