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Who loves pasta? I sure do!!! A big bowl of pasta is one of my favorite meals to enjoy but sometimes when I eat it I don’t feel the best the next day. I feel like I have a food hangover (I still need to do an allergy test someday but in the meantime I have found the perfect healthy alternative)! I found Cybele’s Pasta at our local Kroger and had to try it because it was pasta that is made with all VEGGIES and loaded with protein! There are also no extra added ingredients besides those veggies, which I love!
Anyway, my father in law is an amazing chef and I asked him to help me come up with some healthy, easy, few ingredient recipes. Him and my husband helped create this delish pasta dish!!! Kyle and Sophie were both a fan and it lasted us a couple days with leftovers!
1. Cook the pasta in boiling water until al dente.
2. Heat up separate pan with thin layer of olive oil. Add thinly sliced shallots to warm pan and cook until starting to brown.
3. Add asparagus, halved cherry tomatoes and chopped garlic. Be careful to not burn the garlic.
4. When the vegetables are slightly browned, add a small amount of the leftover water from the pasta, a little more olive oil and a tablespoon of grey poupon. Stir together and cook until the water evaporates.
5. Add pasta, zest of half a lemon, and stir. Top with parmesan and chicken thighs.
I hope you love it! I would love to see who makes it and what you think so make sure to tag me @allinwithangie and use the hashtag #allinwithyourhealth!
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You know in the movie Elf when Buddy the elf walks into that coffee shop and is like “YOU DID IT! Congratulations! World's best cup of coffee.... great job everybody.” That’s how I feel every time I make my chicken thighs because they really are THE best. I make these almost every week because they are so easy to meal prep and go with almost anything!
1 pound boneless and skinless chicken thighs
Salt and pepper to taste
Preheat oven to 400 degrees. Grease skillet with coconut oil. Place chicken thighs in oven and season with garlic powder, salt and pepper. Pour coconut aminos all over the chicken thighs. Flip them over and repeat the process. Pour in enough coconut aminos so there is a very small amount sitting in the skillet. Place in oven. After 20 minutes take out skillet, flip over the chicken thighs and add some more coconut aminos on the chicken. Cook for an additional 20 minutes. Broil for 1 minute at the end. Once you are done I would like to also congratulate you on also making the world's best chicken thighs.
Roasted carrots that taste so good even the Easter bunny would approve!!!
- 1 pound whole carrots
- coconut oil
- salt & pepper
-garlic powder ( I used Wildtree California Style Garlic Pepper Blend)
Peel carrots and cut into halves or quarters. Place in a large bowl and pour in 2 tablespoons of melted coconut butter. Toss until all carrots fully covered. Salt, pepper and garlic powder it up! Bake at 400 for 20 minutes, taking out half way to flip. And there ya have it folks... that easy and so tasty!