Perfectly Plated

The Feel Good Bowl

Hello Friends!

If you follow me on Instagram or have seen any of my stories then you know we had quite the busy work week last week. About 70 hours worked and 40,000 photos taken. Throw in mothering and making the hour and a half drive to and from Pittsburgh to see Colette and you have one tired Mama. As you can imagine with all of that I wasn’t exactly eating very healthy. It feels good to be back in my routine of eating well. This is the perfect recipe if you meal prep or just throw it together. I’m sharing my favorite shrimp bowl.

This is so easy, filling, and pretty too! This is how I make mine but you can always tweet it to make it how you want it! I use lettuce, quinoa, cherry tomatoes, red onions, avocado, and shrimp. For the shrimp I used frozen (I always have it in the freezer), and I just thaw it, toss it in a little oil and garlic. Toss it all together and you’re good to go!

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I hope you have a fantastic Wednesday!

…or at least some strong coffee.

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Weekday Wonders

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Hello, hello!

It’s Wednesday which means it’s time for “Perfectly Plated”. I did a poll on Instagram a while back asking you what you wanted to see more of : Fast Recipes, Kitchen Hacks, Hosting, and Food How-To’s. They were ranked:

Fast Recipes

Food How-To’s

Kitchen Hacks

Hosting

I’ll be doing it all but since Fast Recipes were the most requested I made a super delicious, healthy, and most importantly a fast weekday dinner. Not only is it fast but it’s versitile too. Great for entertaining or just for a weeknight meal.

Chicken Caprese

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What you need:

Chicken breast

Pesto (homemade or bought)

Tomatoes

Mozzarella (I use fresh but it doesn’t really matter)

What you do:

All you do for this one is preheat the oven at 375, put the desired amount of chicken in a baking dish, cover in garlic and whatever spices you love. For me it’s Italian, Oregano, and more garlic. Then, top with pesto, cheese, and then tomato. If you’re a right side of the dish person that is. MK all about the side with zero tomato. That’s it! Then just let it cook for about 35-40 minutes. So easy. This is so great because you can throw it in the oven on a random Wednesday night or make it for company and look a little fancy for not a lot of effort.

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Let’s face the facts.

It isn’t Tuesday and we are closer to Friday, right?

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It’s Pumpkin Time!

If you were to ask me what an idyllic weekend day looks like then I’d answer a pumpkin candle burning, cool temps outside, Gossip Girl returns on my tv, Sesame Street on in the sunroom, and baking something that also involves pumpkin.

Now that it’s Fall we can really emerse ourselves in all things pumpkin, fall, and everything else that this amazing season holds. And let me tell you I have never, ever, been more excited to see a fall come. It’s Baby Season! T minus nine weeks!

Like many of you, I’m all in for Fall and what’s one of the best parts of it? BAKING!!! Theo and I made you not one but two pumpkin recipes that are also Keto friendly.

Pumpkin Cheesecake

Almond Flour Crust:

1 1/2 cup almond flour

2 egg whites

1/3 cup butter (melted)

1 tsp vanilla extract

1/2 cup mini chocolate chips

Cheesecake Filling:

16 oz cream cheese

1 cup pumpkin puree

1 1/4 cup powdered erythritol (linked under photo)

3 large eggs

1 1/2 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

Preheat oven to 350 and grease a 9 inch springform pan. Mix together crust ingredients and press into the pan and bake for around 15 minutes. While that bakes, beat cream cheese and sweetener together on low until fluffy. Then mix in pumpkin purée, spice, vanilla, and cinnamon. Next, beat in eggs one at a time. Add batter to pan over crust and bake for around 50 minutes or until the middle isn’t jiggly. Let it cool to room temperature in the pan and for good measure, throw it in the fridge for a couple hours even overnight. Serve with cinnamon or cool whip!

Chocolate Chip Pumpkin Cookies

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1/2 cup softened butter

3/4 cup Stevia

1 tsp vanilla extract

1/2 cup pumpkin puree

1tsp pumpkin spice

1 1/2 cup almond flour

1/2 baking powder

1/2 tsp xanthan gum

1/4 tsp salt

3/4 cup chocolate chips

1/4 cup white chocolate chips

Preheat oven to 350, mix in butter, sugar, egg, and vanilla until creamy. Then mix in pumpkin purée and spice. Then, add in almond flour, baking powder, xanthan gum, and salt. Add in chips. Divide up the dough into balls and flatten because the dough won’t spread much. Bake for about 15 minutes, let cool, and enjoy!

Happy Friday!

I hope you’re enjoying these sort of fall temps and making everything pumpkin!

Thanks for stopping by and have a fantastic weekend!

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