Egg Cups

Egg cups are on of my favorites! They are super quick and easy!

  •  12 eggs
  • Whatever chopped veggies you want (tomatoes, spinach, onions, mushrooms, green chilis)
  • Browned meat of choice
  • Seasoning for taste 


  1. Preheat oven to 350
  2. Spray the muffin pan with oil
  3. Mix the eggs
  4. Throw in the veggies and meat
  5. Add your seasonings 
  6. Pour evenly into muffin pan
  7. Bake for 15-20 minutes


In the morning just pop your cups in the microwave and heat for 1 minute.

***21 Day Fixers: 2 cups count as 1❤️ and 1/2💚


Shepherd’s Pie

Shepherd’s Pie that is Whole30 and 21 Day Fix approved.

  • 2 medium sweet potatoes (pealed and diced) or 1.5 cans of sweet potatoes
  • 4 tbsp clarified butter or ghee
  • 1/2 cup coconut milk
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 whole carrot or 5-7 baby carrots chopped
  • 1 pound ground meat
  • 2 garlic cloves, minced 
  • Salt
  • Pepper
  • Thyme
  • Oregano


  1. Preheat oven to 375.
  2.  Boil the potatoes until they are tender. Drain water and mix with 2 tbsp butter and the coconut milk. If you are using canned sweet potatoes just mix the butter and coconut milk with it.
  3. Mash the potatoes or use a blender and blend them. Set aside.
  4. Add 2 tbsp of butter, carrots, celery, and onions to a pan. Cook for 5 minutes.
  5. Add meat and garlic. Cook for 7-10 minutes or until meat is browned.
  6. Add seasonings for taste.
  7. Spoon the meat and veggie mixture into a baking dish. Top with sweet potato mixture.
  8. Cook for 30 minutes.
  9. Enjoy!

The top is made with canned sweet potato and the bottom is made with 2 sweeet potatoes.

21 day fixers this counts as 1 red, 1 green, and 1 yellow.

No-Fuss Salmon Cakes

This recipe is brought to you from the Whole30 book and they are DELICIOUS! 
No-Fuss Salmon Cakes


  • 3 6 ounce cans of salmon (boneless)
  • 1 cup canned sweet potatoes*
  • 1 egg
  • 1/2 cup almond flour
  • 2 tsp dried parsley 
  • 2 tsp dried dill 
  • 1 tsp salt
  • 1/2 tsp paprika 
  • 1/4 tsp black pepper
  • 2 tbsp coconut oil (or other fat)
  • Parchment paper


  1. Preheat oven to 425.
  2. Drain the liquid from the salmon and crumble in a large bowl.
  3. Add all other ingredients EXCEPT the oil.
  4.  Mix well.
  5. Placement parchment paper on baking sheet. Brush the parchment paper with the oil.
  6. Scoop salmon mixture with 1/3 measuring cup and drop onto parchment paper.
  7. Flatten the patties with a wooden spoon or your hand.
  8. Bake for 20 minutes then flip the patties over and bake for another 10 minute.
  9. ENJOY!

*read you labels! Some canned sweet potatoes have added sugar.
USE PARCHMENT NOT FOIL! I totally used tinfoil the first time I made these and let’s just say my patties turned into crumbles because they stuck.
If you are a 21 Day Fix container person, 2 patties would count as 1 red and 1 yellow.

Whole30 Classic Chili 

Classic chili is on the menu for dinner tonight.
Recipe came straight from my Whole30 book:

1 pound ground meat

1 onion, finely chopped

3 cloves of garlic, minced

1 tsp cumin

1/2 tsp paprika 

1/2 tsp mustard powder 

1/2 tsp salt

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 can diced tomatoes

2 cups beef broth

1. Cook meat in a large pot until it is brown.

2. Remove meat from pot, but leave the leftover fat in.

3. Add the onions, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pot. Reduce heat to medium/low and cook for 4-5 minutes.

4. Add bell peppers, tomatoes, and broth. Return meat to pot.

5. Turn the heat up to high and bring to a boil.

6. When it reaches a boil, reduce heat to low and simmer for 1 hour.

***Be sure to read your labels on the canned tomatoes and broth to ensure there are no added sugars!