Emily Kilgore

January 4, 2023

Perfectly Plated

Let’s Bowl

Emily Kilgore

January 4, 2023

Perfectly Plated

Hey, hey, Friends! Happy Wednesday!

It might seem a little cliché to eat healthy at the start of a new year but it’s more of a lifestyle for me and I’ve been seeing a lot of bashing at the moment online about already not making the goals you set. Rude. Every single day is a new day and if you’re at least trying then good for you.

Two things about me: I’m typically a very healthy eater and I’m an over preparer. I also discovered last year that eating a mostly plant based diet makes me feel so good for a number of reasons. I experimented a lot with that way of living last summer. I have one day a week where I eat whatever I feel like. But I think dairy is out to get me.

Anyway. I meal prep on Sunday’s much of the time. If you’re trying to get a little healthier or would just like to save time, throwing together a lunch bowl is a very easy way to eat a healthy, fast lunch. Today I’m sharing one of my absolute favorites.

what you do:

Roast sweet potatoes and broccoli in the oven on about 400. Let them cook until the sweet potatoes are tender.
With the edamame, I took the easy way out and just made a frozen bag of them.
For the chickpeas, I used some that were already roasted to save time. But you can always roast them yourself too.
Lastly throw everything together and split up evenly if you’re meal prepping. Add the avocado right before eating.
Life hack? I always have avocado cups in the fridge for things such as this.

This meal is very filling and easy to throw together. Which is what we all need, right? Healthy and fast is the name of my game. Except when it’s decadent and slow. Ha. Typical Gemini here.

Thanks for stopping by today!

Emily Kilgore

June 23, 2021

Perfectly Plated

A Fancy Brunch Made Healthy

Emily Kilgore

June 23, 2021

Perfectly Plated

I’ve had this little slice of the internet for seven years so by now you probably know that this girl loves Brunch. I’ve done many posts about it and I don’t intend to stop.
This rather beautiful recipe is so chic and fast but it’s also healthy to boot!

what you need:

what you do:

All you do for this one is preheat your oven to 450 degrees, throw your asparagus on a baking sheet and drizzle them with a mixture of the olive oil, lemon juice, honey, caraway seeds, and a little salt. Then roast for 15 minutes, for the last five minutes add salmon to the top.

In a small bowl combine yogurt, capers, brine, and dill. Place your eggs on top of roasted asparagus and spoon on some mounds of the yogurt mixture. Top it off with red onions and dill.

This is a recipe I will absolutely have on repeat this Summer! Of course I’ll add champagne along with this delicious dish!

Happy Brunching my Friends!

Emily Kilgore

March 13, 2019

Health, Food

Easy Faux Pasta

Emily Kilgore

March 13, 2019

Health, Food

I'll admit years ago, when I first tried Spaghetti Squash I was intimidated but it ended up being so easy and it's a staple of mine now and is quite perfect for a pasta fix with out an overload on carbs. The best part is that it's SO versitile! Use red, white, or pesto sauce whatever you want!

It's this simple:

Cut the squash in half. But be SOO careful! These buggers are very hard and I would hate for someone to chop off a finger because I didn't warn you.

Scrape out the seeds and middle.

Place the squash cut side down and bake in the oven for an hour on 400 degrees.

Let it cool for like 15 minutes and get a fork and pull the noodle-like strands from the cooked squash.

You can also cook it in the microwave if you’re short on time. Cut the same put face down with a little bit of water in the pan and microwave for 10-15 minutes depending on how big your squash is.

Often times during Lent I kick meat to the curb and only eat fish. But however you would like to dress up your dish have fun with it.

Here’s what I used:

Broccoli

Arrichokes

A dab of cream cheese

Parm cheese

Garlic and other spices

(I threw in shrimp at the last minute)