made this today: tilapia with some cabbage
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pan cooked the cabbage in a little olive oil, crushed sea salt and coarse black pepper <<the best kind of pepper.

made this today: tilapia with some cabbage
![]()
pan cooked the cabbage in a little olive oil, crushed sea salt and coarse black pepper <<the best kind of pepper.
This looks so god damn good right now![]()
yall it was still good 
and shredded chicken.

lolol omg im still laughing . Turned out good doe 

My struggle mealyall it was still good
omelet with spinach, shrimpand shredded chicken.
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I made a struggle drink too
Threw some fruit in a the blender with some left over power aidlolol omg im still laughing . Turned out good doe
I used raspberries, grapes , then some lime and lemon . I was reaching like shyt but it worked
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Awww at your blender. It probably had no idea what was going on "fukk is she adding now?"

I think like a high person when im hungry . Who the hell blends up a poweraid with fruit![]()
I have a vitamix so I totally understand. I've made so many bootleg ice creams and slushies, it's ridiculous. Most times I just blend shyt just to blend it. Make it worth the money I paid for it.
I will create non stop 
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Please dont let me get my hands on thatI will create non stop
How is the vitamix seriously?
I've used to make sauces and marinades as well. I've been watching youtube vids to see what else it can do but I haven't tried much else. Oh I did make hummus in it and I used whole sesame seeds instead of tahini paste and that came out smooth as well.


man Ive been seeing those mini lasagna and mini meatloaf and have been dying to try itI like muffin tins and I was bored today so decided to attempt and make the Petite Lasagnas Eve Was ( Partially ) Right - Clean Eating is Good Eating: Clean Eating Petite Lasagnas
Petite Lasagnas
recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can organic crushed tomatoes, or organic / homemade tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim organic ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept - make sure you read the label to chose a brand that is simply made)
1 1/2 cups organic shredded mozzarella cheese
Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
They came out like this :
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