Cooking on the Fly

This peanut butter cream pie is about to steal your Thanksgiving table! It’s low-carb, no-sugar, gluten-free, and completely seed-oil-free—but you’d never know it from the taste. I’m using a fresh pecan crust, real cream, and wholesome ingredients to create a silky, rich peanut butter pie that feels totally indulgent without the junk. Perfect for anyone who’s keto, low-carb, sugar-free, gluten-free, or just trying to clean up holiday desserts. Make it the day before Thanksgiving and watch it disappear first. 🥧✨ INGREDIENTS: ✔ Pecan crust ✔ Natural peanut butter (no seed oils!) ✔ Heavy cream or raw cream ✔ Cream cheese ✔ Monk fruit ✔ White Chocolate & Milk Chocolate Chips ✔ Vanilla ✔ Vanilla Syrup ✔ Pumpkin spice ✔ Butter or ghee Why you’ll love it: – Takes 10 minutes to prep – No baking required – Tastes like a classic peanut butter pie – Clean ingredients only – Guest-approved flavor Let me know your favorite pie in the comments!

In this Cooking on the Fly episode, I’m making an easy tortilla bake that tastes just like a homemade Hot Pocket — crispy, cheesy, and packed with flavor! 😋 It’s filled with sausage, red bell pepper, melted cheese, and Italian herbs, then rolled up, brushed with butter, and baked until golden brown. Prep time? Only 5 minutes! ⏱️ Bake time? Totally worth it. 🧀🌯✨ A simple comfort meal that’s perfect for lunch, dinner, or meal prep. #hotpocket, #tortillabake, #easymeals, #easyrecipe, #pickyeaters

What started as a simple steak and eggs dish turned into a mouthwatering LOW-CARB egg pizza masterpiece! Watch me transform fridge leftovers into a cheesy, spicy, cilantro-kissed delight with steak, tomatoes, cheddar, banana peppers, and a cumin kick. Plus, a vibrant steak & veggie side (skip the potatoes for keto-friendly vibes)! Join the fun in this Cooking on the Fly episode where happy accidents make the best meals! Don’t miss out—hit play and get inspired! #LowCarb #EggPizza #CookingOnTheFly

Welcome back to Cooking on the Fly! 🌈 In this final episode of my Cooking the Rainbow mini-series, we’re diving into the rich world of blue and purple foods. These vibrant colors aren’t just beautiful on your plate — they’re packed with antioxidants and health benefits that support your body in powerful ways. Great recipe for vegetarians and vegans, just skip the butter and use avocado oil. In this episode, I’ll show you how to cook a colorful and nourishing meal featuring: 🍆 Eggplant 🥬 Purple cabbage 🥔 Purple potatoes 🥕 Purple carrots 🧅 Sweet onion 🍇 A fresh fruit salad with blackberries, blueberries, plums, and grapes 🌽 A crunchy side of blue corn chips 🍚 Purple rice 🥤 And a refreshing lavender kombucha Join me as I wrap up the rainbow with flavor, fun, and a touch of wellness. If you’ve enjoyed this series, don’t forget to like, subscribe, and share! 🌟

🥗 Super Greens Cooking + Bonus Salad Dressing 🌱 Join me in the kitchen as we turn everyday green veggies—broccoli, peas, asparagus, and green beans—into a crisp, vibrant, and flavorful meal. I’ll show you how to cook your greens perfectly, make a fresh, crunchy salad, and whip up a creamy avocado dressing that brings everything together. Healthy, delicious, and easy to follow—your greens have never tasted this good! 💚

Want a healthy, gourmet snack but don't want to spend the day in the kitchen? This recipe is for you! This salsa was made with Roma tomatoes, banana peppers, fresh cilantro, sweet red onion, minced garlic, cumin, and fresh squeezed lime. You can change it up by adding black beans, white corn, jalapenos, tomatillos, or lemon juice.

Welcome back to my Cooking the Rainbow series! 🌈 Today we’re cooking with the color yellow – a bright, energizing color that’s packed with nutrients and flavor. Help your kids learn about healthy eating by making this a family activity! Great for picky eaters and parents looking to make their trips to the grocery store more engaging for the kids. On the menu: 🍳 Potato pancakes – golden and crispy! 🌽 Sides: corn on the cob, yellow bell pepper, and yellow squash 🍈 Fruit salad: canary melon (first time trying it!), golden raisins, and banana 🧀 Cheese slices + 🍋 lemon wedge garnish for an extra zing I also talk about the benefits of each food item, why yellow foods are so good for you, and give an update on foods I’ve cooked that I don’t usually like (plus my reaction to trying canary melon for the first time!). 🌟 Bonus: I share two healthy yellow snack ideas you can enjoy anytime (not part of the main meal). If you’ve ever wondered how to eat the rainbow for better health, this series is for you. 👉 Don’t forget to like 👍, comment 💬, and subscribe 🔔 to follow along as we keep cooking through the rainbow!

Got a picky eater? Try this delicious and fun way to get your kids excited about healthy food — by eating the rainbow, one color at a time! Today is all about ORANGE 🍠🥕🐟🍑 We made: ✅ Wild-caught salmon ✅ Roasted carrots & sweet potatoes ✅ Fresh sliced nectarines ✅ Orange slices It’s bright, it’s colorful, it’s loaded with nutrients (and honestly… it's really good). Let your kids help pick the orange foods next time! 🧡 Tomorrow? A whole new color. 🌈 #EatTheRainbow #PickyEaters #HealthyKids #OrangeFood #FamilyMeals #RainbowChallenge #CreativeCooking #FoodFun

We’re back with another colorful episode of Cooking on the Fly—this week, we're diving into the vibrant world of RED foods! ❤️ In this episode, I make a delicious stuffed red bell pepper filled with lamb and Roma tomatoes, topped with a savory tomato sauce and served with roasted radishes. On the side? Juicy strawberries and tart raspberries. 🍓🍅🌶️ Red foods are packed with antioxidants like lycopene and anthocyanins, which support heart health, reduce inflammation, and even protect your skin. Plus, they taste amazing! 🍽️ Fast, healing, and full of flavor—this is clean eating made easy. ✅ Like, comment, and subscribe for more Cooking on the Fly as we continue our "Cooking the Rainbow" series. Orange is already up, and next up is... (hint: it's sunny!) ☀️ #CookingTheRainbow #RedFoods #AntiInflammatory #HealthyEating #CookingOnTheFly #EatTheRainbow #HealingFoods #StuffedPeppers #CleanEating

This week on Cooking on the Fly, we’re prepping a week’s worth of bold, colorful salads—perfect for lunch or dinner and loaded with flavor and crunch! Recipes include: ✔Chicken Salad with creamy avocado mayo ✔Grilled Chicken Salad with roasted veggies ✔Vegetarian Power Salad with raw Brussels sprouts & goat cheese Dressings made from scratch: ✔Garlic Oregano Vinaigrette ✔Honey Mustard ✔Red Wine Vinegar Dressing 💧 Bonus: I also demo my Patriot water filter—see why I love it and how it keeps my meals clean from the inside out. These meal preps are full of fiber, flavor, and healthy fats—and they’re EASY to customize! Veggies featured: ✔ Lettuce ✔ Sweet red onion ✔ Red bell pepper ✔ Mushrooms ✔ Carrots ✔ Raw Brussels sprouts ✔ Purple Cabbage ✔ Goat cheese ✔ Hard-boiled egg ✨ Fast. Fresh. Functional. Join me in the kitchen for this Cooking on the Fly meal prep session—and get inspired to eat clean all week long!