Vanilla Cupcakes

Vanilla Cupcakes

I adapted the “Vanilla Cake with Chocolate Frosting” recipe from Beachbody’s FIXATE cooking show for these scrumptious cupcakes! The only thing that’s really different about them is the shape and cooking time, so shoutout to Autumn & Bobby Calabrese for coming up with a dynamite recipe that helped me celebrate my birthday with a yummy treat, while sticking to my Ultimate Portion Fix eating plan. Win-win. This frosting is so divine, I will 100% make it for all of my future desserts. My biggest tip is to REALLY let your butter come to room temperature (like, for an hour) before you start baking!

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"Fried" Chicken

"Fried" Chicken

I absolutely love using my Air Fryer. It really, truly makes things tastes fried, even though there is no oil in the fryer. Craziness. I have always liked fried chicken… I used to love this one fried chicken Kid Cuisine freezer dinner as a kid. My parents would get us those whenever we had a babysitter. This is a lot healthier though, haha. But it tastes JUST as good, if not better. The Old Bay makes this chicken super tasty. And then your partner can make “old bae” jokes. So fun.

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Instant Pot Chicken Salad

Instant Pot Chicken Salad

Chicken salad is a great clean eating recipe to meal prep for lunches! I make a big batch of it and my husband and I will eat it for lunch (or snacks!) all week long. I love the surprise sweetness of the dried cranberries in it. I also love the versatility of chicken salad - you can put it in a lettuce wrap, make it into a sandwich, top a salad with a scoop, or even just eat it straight out of the bowl. This is my third (I think?) recipe where I’ve made shredded chicken using my Instant Pot and, if you couldn’t tell, I’m in love. It’s an effortless way to make moist, delicious shredded chicken! (Sorry if you hate the word “moist”!)

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Spicy Turkey & Sweet Potato

Spicy Turkey & Sweet Potato

This delightful recipe was born out of necessity and from what ingredients I had laying around my kitchen and I think it’s a hit. It’s a grain-free, high protein dish that I’ve been using as a snack between meals, but you could easily turn into a full entree. It definitely makes for an awesome meal prep! I even froze a couple of extra ones for next week. And I bet you could all get much more creative with the spices, too! I like heat, but I also love the simplicity of this recipe. That being said, please leave a comment if you switched the spices up! I’d love to try a new combo :)

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Instant Pot Chicken Curry

Instant Pot Chicken Curry

My last name is Kerr and I love making puns, so I of course had to do a chicken “Kerr-y” recipe! Hahaha. Bad pun, I know. This recipe is based on a shrimp curry recipe I found this past summer and loved. We’ve been having really busy weeks lately getting ready for the school musical (I am the director and my husband Sawyer is the set designer), so I’ve been meal prepping lunches AND dinners. I’m trying to keep these make-ahead meals interesting, so I pulled out that old shrimp curry recipe and modified it to be made with chicken, so it’ll keep & reheat better, and using my Instant Pot, to save on meal prep time. I love the turmeric in this dish, not only for the color, but for the many health benefits, such as anti-inflammatory properties, pain relief, improved digestion, and improved liver function! I recently listened to a podcast on The Model Health Show all about how important the liver is to your body’s functionality. It was a really fascinating episode - listen to it while you make this meal!

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