Cailee Fischer

new week same dessert cuz I’m obsessed!!! 🤩 date caramel cups 1 cup dates 1/4 cup peanut butter 1 tbsp coconut oil For the chocolate mixture: 1 cup unsweetened chocolate chips 1 tbsp coconut oil Topped with flaky sea salt Notes! Before blending soak the dates in hot water for 10 min Store in the freezer in an airtight tupperware. #healthydessertrecipes #healthydessertidea

sausage cheddar McGriddle muffins 👩🏼‍🍳🍳🤌🏼 what you’ll need: 1 cup Kodiak Cakes pancake mix  1 cup choice of milk 2 eggs  3 tbsp melted butter 1lb ground breakfast sausage 1 cup shredded cheddar cheese +extra for topping 3 tbsp maple syrup  instructions: 1. Preheat the oven to 350 degrees. 2. Preheat a pan to medium-high heat. Add the breakfast sausage and cook for 7-10 minutes until fully cooked and it has a nice browned color. 3. To a large bowl, add the pancake mix, milk, eggs, melted butter, cooked sausage, and cheddar cheese. Mix until just combined, being careful not to overmix.  4. Add a scoop of the mix to a greased muffin tin, filling each one 3/4 full.  5. Top with a little sprinkle of cheese and a light drizzle of maple syrup on each one.  6. Bake for 25-30 minutes until fully cooked. If you stick a toothpick in the middle, it should come out clean.  7. Serve as is or with a little drizzle of maple syrup. Enjoy! *Store in an airtight container in the fridge for up to 5 days #mealprepbreakfast #mealprepbreakfastidea #highproteinbreakfast

dark chocolate strawberry jam cups 🍓🍫 what you’ll need For the chocolate mixture: 1 cup dark chocolate chips (I used unsweetened) 1 tbsp coconut oil For the filling: strawberry jam 5-6 large strawberries, finely chopped notes* I used around 1 tsp of jam per cup! Freeze for at least 2 hours before eating. Once frozen transfer to an airtight tupperware and keep them in the freezer. #healthydessertrecipes #healthydessert #easydessertrecipe

creamy tuscan salmon 👩🏼‍🍳✨🍽️ for anyone that’s not a fan of salmon you can absolutely swap out the salmon for chicken! For the salmon: 4 salmon fillets (skin-on or skinless) 1 tsp salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp paprika 2 tbsp olive oil 2 tbsp avocado oil (for searing) For the creamy Tuscan sauce:  3 tbsp unsalted butter 5 cloves garlic, minced 1 cup cherry tomatoes, halved 1 1/4 cups heavy cream 1/2 cup chicken stock 1 cup freshly grated Parmesan cheese 1 tsp Italian seasoning 1/2 tsp red pepper flakes 2 cups fresh spinach 1/3 cup sun-dried tomatoes, roughly chopped Salt & pepper to taste Optional pairings: Pasta Rice  Sourdough bread instructions: 1. Pat the salmon dry and drizzle on the olive oil—season with salt, pepper, garlic powder, and paprika. Gently rub the seasoning with the oil to create an even layer on the top of each piece of salmon.  2. Heat avocado oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until cooked through. Remove from the pan and set aside. 3. Turn the pan down to medium-low heat and add the butter. Once melted, add the minced garlic and saute for about 1 minute until fragrant. Add cherry tomatoes and cook until they soften (about 3-4 minutes)  4. Pour in the heavy cream, chicken stock, Parmesan cheese, Italian seasoning, and red pepper flakes. Mix well and let it simmer for 3-5 minutes until slightly thickened. 5. Stir in the spinach and sun-dried tomatoes, cooking until the spinach wilts. Taste the sauce and add any salt or pepper as necessary.  6. Return the salmon to the skillet and let everything simmer for another 2 minutes to reheat the salmon. For the final touch, add some freshly grated parmesan cheese to the top. 7. Serve immediately with your choice of pasta, rice, or sourdough bread! #easyweeknightmeals #healthydinneridea #tuscansalmonrecipe #salmonrecipe

all the places shown are listed below 🫶🏻 ib: @gabbicows ! 📍tokyo 7/11 lol Yurakucho Kakida hatoya asakusa Age. 3 Ginza Katsudon-ya Zuicho Pizza Strada 21 Ji Ni Ice 📍kyoto GOKAGO Panel Cafe Gyoza Chao Chao Wagu Ryotei Bungo Gion Nishiki Market Smart Coffee 📍osaka Namba Okonomiyaki Ajinoya Honten Mugen Ramen #japaneats #japanfood #whatiateinjapan #foodinjapan

crispy baked honey sesame chicken 🔥🍯🤤 what you’ll need: for the chicken: 2 lbs chicken thighs, cut into bite-sized pieces ½ cup cornstarch ¼ cup all-purpose flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp each Salt and pepper 1 egg, beaten spray oil for the honey sesame sauce 1/3 cup honey 1/4 cup soy sauce 2 tbsp hoisin sauce 2 tbsp toasted sesame oil 2 tbsp rice vinegar 3 cloves garlic, minced 1 tbsp ginger paste 1 tbsp sesame seeds 1-2 tbsp sriracha 1 tbsp cornstarch mixed with 3 tbsp water, optional for thickening optional toppings: sliced green onions sesame seeds instructions: 1. Preheat your oven to 425 degrees. Add a baking rack to a large baking sheet and lightly spray with oil to keep the chicken from sticking. 2. Add the cubed chicken, cornstarch, flour, seasoning, and the beaten egg in a large ziplock bag or Tupperware. Seal it tight with a lid and shake really well until the chicken is well coated. 3. Place the chicken in an even layer on the baking rack and spray lightly with more oil. Bake for 15 minutes, flip, and cook another 10 minutes until fully cooked and crispy. 4. Meanwhile, make the honey sesame sauce. Add all the sauce ingredients except the sesame seeds and cornstarch to a small pot. Turn the heat to medium low and whisk well. Let it come to a gentle simmer for a few minutes. 5. If you’d like to make it thicker, add the cornstarch and water mixture and whisk constantly for 2-3 minutes until the sauce turns glossy. Once it’s glossy, remove it from the heat and mix in the sesame seeds. 6. Place the cooked chicken in a large bowl and pour the honey sesame sauce over it. Mix gently. Serve immediately with rice and your choice of veggie. Top with toasted sesame seeds and sliced green onion. Enjoy! #easydinner #healthydinner #easyhighproteindinneridea #dinneridea #healthydinnerrecipe

smoky gouda and beef casserole ! full recipe 👇🏻 What you’ll need:  1lb ground beef 1 tbsp avocado oil 1 small onion, finely diced 3 cloves garlic, minced 1 tsp smoked paprika 1/2 tsp ground mustard 1 tsp onion powder 1/2 tsp dried thyme 1 tsp salt 1/2 tsp black pepper 1 cup uncooked long grain rice, rinsed 2 cups beef broth 1 cup crushed tomatoes 1/4 cup heavy cream 2 cups shredded smoked gouda Freshly chopped chives for garnish Instructions:  1. Preheat a Dutch oven to medium-high heat and add the avocado oil. Once hot, add the ground beef and cook for 7-10 minutes until fully cooked.  2. Once the beef has cooked, add the diced onion and minced garlic. Saute for 1-2 minutes until the onions are soft and the garlic is fragrant.  3. Next, add the smoked paprika, onion powder, ground mustard, thyme, salt, and black pepper, then mix. Cook for 1-2 minutes.  4. Add the crushed tomatoes, beef broth, and heavy cream.  5. Stir in the uncooked rice. Bring to a simmer, cover, and reduce heat to low. Let cook for 15-18 minutes until the rice is tender, stirring occasionally so the rice doesn’t stick to the bottom.  6. Once the rice has cooked, top it with gouda cheese and place it in the oven at 400 degrees for 5-7 minutes until it the cheese has melted and is nice and bubbly.  7. Top with freshly chopped chives and serve immediately. Enjoy! #easydinneridea #healthyrecipe #healthydinneridea #makedinnerwithme

creamy burrata unstuffed shells 🍝👩🏼‍🍳✨ what you’ll need:  1lb lean ground beef  1 tbsp olive oil  8oz Banza pasta shells  1/2 yellow onion, chopped 4 cloves garlic, minced  1 25oz jar of your favorite pasta sauce  1 4oz ball of burrata  toppings: 1, 4oz ball of burrata  sprinkle of parmesan  sprinkle of red pepper flakes  freshly chopped basil  Instructions:  1. Preheat a large pan to medium-high heat and add the olive oil. Once hot, add the onion and garlic and saute for a few minutes until fragrant.  2. Next, add the ground beef and cook for 7-10 minutes until fully cooked.  3. Add the jar of pasta sauce and 1 4oz ball of burrata to a blender. Blend on high for 30 seconds to 1 minute until smooth.  4. Add the sauce to the pan and mix well. Simmer on low for 10-15 minutes while you make the pasta. 5. Cook the pasta according to the package instructions. Once cooked, add it to the meat sauce and mix until well incorporated.  6. Top with more burrata, a sprinkle of parmesan cheese, freshly cut basil, and red pepper flakes. Serve immediately and enjoy! #highproteindinner #easyweeknightdinner #easyhighproteindinneridea #DinnerIdeas

crispy rice taco salad with avocado lime dressing 🥑🥗✨full recipe below! what you’ll need: for the ground beef mixture: 1lb ground beef 1 packet taco seasoning of choice
 for the crispy rice: 2 cups cooked and cooled long-grain rice 2 tbsp olive oil 2 tbsp choice of taco sauce generous sprinkle of paprika, chili powder, garlic powder, and onion powder. 
for the avocado lime dressing: 2 large ripe avocados 1/2 cup fresh cilantro Juice of 1 lime 3 tbsp olive oil 1 tbsp apple cider vinegar 2 garlic cloves 1/3 cup water (or more, to thin) Salt and pepper, to taste
 optional add-ins: Chopped romaine lettuce Diced tomatoes Diced red onion Avocado Shredded cheese Salsa Sour cream instructions: 1. Preheat the oven to 400 degrees. 2. Place the cooked & cooled rice on a parchment-lined baking sheet. Drizzle on the olive oil and taco sauce and season generously with chili powder, paprika, garlic powder, and onion powder. Mix well and spread the rice out to an even layer. 3. Bake in the oven for 30-40 minutes, mixing halfway through, until crispy. Keep a close eye on it because the rice can quickly burn. 4. Add all the dressing ingredients to a blender and blend them on high until smooth. Taste and add more salt and lime juice as necessary. Place in the fridge until you’re ready to plate. 5. Preheat a large skillet to medium-high heat and add the ground beef. Cook for 7-10 minutes or until fully cooked. Add your choice of taco seasoning and mix well. 6. Once all the salad items have been prepped, it’s time to plate! To each bowl, add some romaine lettuce, taco meat, and a choice of salad toppings. Top with the crispy rice and avocado lime dressing and enjoy. 
#EasyRecipe #healthydinneridea #easydinneridea

creamy garlic parmesan soup 🥣 full recipe 👇🏻 What you’ll need:  1lb ground chicken 1 tbsp avocado oil  6-8 cloves garlic, minced  1 small yellow onion, finely diced  1/2 tsp garlic powder  1 tsp onion powder 1 tsp smoked paprika  ½ tsp cayenne  1 tsp salt  1/2 tsp black pepper 6 1/2 cups chicken broth 1/3 cup uncooked Arborio rice, rinsed 1 cup heavy cream 2 cups freshly grated Parmesan cheese Juice of 1/2 small lemon 2 handfuls of spinach Freshly chopped chives  Instructions:  1. Preheat a large pot to medium-high heat. Once hot, add the avocado oil and ground chicken. Cook for about 7-10 minutes, stirring occasionally, until fully cooked.  2. Next, add the diced onion and garlic and saute for 1-2 more minutes until the onions are soft and the garlic is fragrant.  3. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix well.  4. Pour in chicken broth and the rice. Bring to a boil, cover with a lid, and then turn the heat down to a low simmer. Simmer for 20-25 minutes until the rice is fully cooked.  5. Once the rice has cooked, add the heavy cream and parmesan cheese. Mix until well combined.  6. Finally, add the lemon juice and spinach. Stir continuously until the spinach has wilted.  7. Taste and adjust salt and pepper as necessary.  8. Serve immediately and top with parmesan cheese and freshly chopped chives. Enjoy! #cozydinner #easydinneridea #weeknightdinner #healthydinneridea

dinner recipe coming soon 👀 todays food lineup 👇🏻 breakfast: sourdough avocado toast with fried eggs lunch: spicy tuna rice bowls dinner: smoky gouda & beef casserole dessert: @Kindling plain protein pretzels & hazelnut spread 🤤 #whatieatinaday #realisticwhatieatinaday