Avocado Deviled Easter Eggs

Photography by Madi Flournoy Henderson

RUFFLE TOP || DENIM || BOOTIES

TABLECLOTH || NAPKINS || GREEN CENTERPIECE || PLACEMATS || FLORAL PLATES || RABBIT PLATES || NAPKIN RINGS || CABBAGE PLATES || EGGS || CERAMIC BUNNIES || EGG VASES 

The time has changed and Spring is right around the corner.  Although we had about an inch of snow on the ground this morning, we are all anticipating warmer temps and longer days with lots of sunshine!  

With Easter being just a few weeks away (hard to believe, right?!), I wanted to start sharing some fun & YUMMY Easter ideas that I have created for you.  First up...avocado deviled eggs!

If you follow me on Instagram and you watch my Instastories, I asked you to share your favorite mayonnaise free deviled egg recipe recommendations.  As you may recall, I am trying to focus on healthy eating and in doing so, I am adjusting some of my favorite recipes to be a bit more healthy.  Plus, I'm not a big fan of mayonnaise anyway!

One of the recipe recommendations that I received was for avocado deviled eggs.  I must say, you speak the word AVOCADO and I'm already sold...no need to say more!  After reading the recipe ingredients (and wiping the drool off my mouth), I knew that I must make these!

So time for a recipe share that I think you will love too!

AVOCADO DEVILED EGGS

INGREDIENTS

- 6-12 hard boiled eggs depending on how many you are serving

- 2-4 ripe avocados *rule of thumb...you will use one avocado per 4 egg yolks so

- 1-2 tsp of fresh cilantro (you can adjust this according to personal preference)

- 3-6 tsp of fresh lime juice (adjust according to how many eggs you are making)

- 1-2 tablespoons of red onion finely chopped

- Salt & pepper to taste

- Paprika

- Cilantro for garnish

DIRECTIONS

Place eggs in a deep sauce pan and fill with cold water, 1-2 inches above the eggs.  Bring to a boil and then turn off heat and cover.  Let eggs cook for approximately 15 minutes.  Remove the eggs from sauce pan and move to an ice bath to chill.  Once the eggs have cooled completely, you can then peel the eggs.  *tip...peeling can be tough so I recommend that you crack the egg all the way around as much as possible by tapping them lightly on the counter...this always makes peeling the shell much easier.

Cut your eggs in half and scoop out the yolk while keeping the egg white intact.  Transfer the egg yolks to a bowl and then add the remaining ingredients except for the paprika.  Stir and blend the mixture until smooth.  Fill your egg whites with the mixture.  Sprinkle with paprika and garnish with cilantro. *tip...use an cake decorating icing bag and icing tip to squeeze the egg mixture into your egg whites.  This creates a beautiful deviled egg!

Eat and enjoy!

Stay tuned as I will be sharing another deviled egg recipe with you all as well as a fun dessert for kids, a brunch cocktail, and a beautiful Easter tablescape!

As always, thanks so much for stopping by!

Garlic Parmesan Zucchini Noodles

Photography by Madi Flournoy Henderson

SPIRALIZER || TABLECLOTH || CHARGER || DINNERWARE || SILVERWARE || NAPKINS || NAPKIN RINGS || SWEATER || DENIM

Zucchini noodles, also called zoodles, are such a healthy alternative to pasta and they are so easy to make!  All you need is a a spiralizer and you are well on your way to making delicious zoodle recipes!

Today, I'm sharing a garlic parmesan zucchini noodle recipe that is so not only delicious but quick and easy to make!

GARLIC PARMESAN ZUCCHINI NOODLES

serves 2 - recipe can be doubled, etc.

- zucchinis - 4 - 6 to serve 2

*zucchinis cook down so you will need more if you plan to serve more than 2

- olive oil - 3 tablespoons

- basil leaves - shredded *use as many as you'd like...I used an entire small pack of basil and saved a few leaves for garnish

- fresh sweet tomatoes - * use as many as you'd like...the more the better

- fresh garlic cloves - 4-5 minced

- red pepper flakes

- salt - to taste

- cornstarch - 1 teaspoon 

- water - 2 teaspoons 

Spiralize your zucchinis and then cut them with kitchen sheers into spaghetti length strands.  Tip - dab your zucchini noodles with paper towels.  Add 3 tablespoons of olive oil, your minced garlic, and your red pepper flakes (use as much red pepper flake as you would like) to a deep skillet and heat on medium.

Once your oil begins to bubble and your garlic become slightly fragrant, add your zucchini noodles.  Begin to toss your zoodles with tongs for 5-7 minutes until they achieve a crisp tender result.  *Do not overcook your zoodles as they will become mushy!  The zucchini noodles will release a lot of water naturally so be sure NOT to add salt while cooking the zoodles.  You will add salt to the sauce or after you have plated your zoodles.

Stir in your tomatoes, basil leaves, and parmesan cheese.  Cook for 1 more minute until all flavors have combined and until the cheese has melted a bit.  You can use as much grated parmesan as you'd like...keep in mind you will also sprinkle some cheese on at the end.

Plate your zoodles and leave the liquid in your skillet.  Stir 1 teaspoon of cornstarch and 2 teaspoons of water into a separate bowl.  Whisk together.  Bring liquid in skillet to a boil and whisk in the cornstarch mixture.  Cook until the sauce thickens a bit...this only takes a couple of minutes.  Add salt to taste.

Once your sauce has thickened, pour it over the plated zoodles.  Sprinkle with more grated parmesan cheese and use a couple of basil leaves as garnish.

Now you are ready to enjoy this delicious and healthy recipe!

I'd love to hear from you...please let me know if you decide to make this recipe!  I hope you enjoy it!

As always, thanks so much for stopping by and I hope you have a great day!

Apple Pear Chopped Salad with Apple Cider Dressing

Photography by Madi Flournoy Henderson 

TOP || DENIM || NECKLACE || EARRINGS

CACTUS DINNERWARE || FLATWARE || SERVING TRAY || WOOD SALAD TONGS

I've always LOVED salads...I have memories of eating salads at a very young age.  My love for salads started early and it has only grown over the years.  Often times my nighttime meal throughout high school and college (and of course ever since) would be a large chef or chopped salad.  I've gotten creative over the years and have really enjoyed mixing different ingredients together to make some very tasty salads.  Anything goes!

I've even turned our kiddos on to salads!  Patting myself on the back over here...I feel like I'm winning in the Mom department when Reins & Addison ask me to make them a salad for lunch or dinner.  They LOVE my chopped salads, which is great because it is an easy way for me to fuel their tummies with lots of veggies and nutrient rich foods!

Most of you know that I am back on the eat well health crusade to be a happier healthier me so of course salads are a daily staple around here.  So for today's post, I'm sharing my Apple Pear Chopped Salad with Apple Cider Dressing.  Being that I am currently on Whole 30, I do have to adjust a few things with this particular salad but even without the adjustments, it is a good for you meal.

WHAT'S IN THIS SALAD?!

ROMAINE LETTUCE (I prefer leafy romaine vs romaine hearts)

RED APPLE (any red apple will do)

BARTLETT PEAR

DRIED ORGANIC CRANBERRIES

CRISP BACON (I use Paleo bacon...find at Whole Foods or health food store)

RED ONION 

FETA CHEESE

NUTS OF YOUR CHOICE (I used walnuts but slivered almonds would be great too)

p.s you can use candied walnuts to add a little extra sweetness

p.s.s add chicken for an extra oomph of protein

**Chop all ingredients and mix all together...add a dash of salt & cracked pepper.

APPLE CIDER DRESSING 

1/2 CUP APPLE JUICE

1/2 CUP OF APPLE CIDER VINEGAR 

1/2 CUP OF OLIVE OIL

2-3 TABLESPOONS OF HONEY

2 TABLESPOONS DICED SHALLOTS

DASH OF SALE & BLACK PEPPER

**I mix all ingredients together in a mason jar, shake, and store in the refrigerator for a few hours before serving, allowing the flavors to meld together.  You can also make ahead of time...the longer the flavors set, the more flavorful your dressing will be.  Adjust salt to taste.

Thank you so much for stopping by today!  I'd love to hear if you end up making this Apple Pear Chopped Salad!

Have a great start to your week!

Whole 30 Recipe Index

CHIPOTLE CHICKEN SWEET POTATOES 

with GUACAMOLE

Last year throughout the month of January, I shared several of my favorite Whole 30 recipes here on KBStyled.  I teamed up with my bestie, Jennifer of Carolina Girl Cooks, to put together these delicious recipes for you all.

I'll be restarting Whole 30 again on 1/1/18 and I've heard from many of you that you will be doing the same.  I thought it would be easy to put these recipes together in one post so you don't have to search my blog for them.  Throughout the month of January, I will also be making and sharing some additional healthy recipes so be sure to check back often and stay tuned on my social channels as well.

One of the recipes that I am sharing is banana egg pancakes.  According to Whole 30, you should not make these because they are associated with a treat food (pancakes) and the concern is that you will allow yourself to fall off the plan if you are eating foods that you normally consider a treat.  The thought process is more around mental tenacity.  I make these because the ingredients are all Whole 30 compliant and I know I can personally maintain willpower and not fall off the plan eating these.  If you are afraid that you will not be able to stick to the plan, just skip these and don't make them.

Below, I will share the image of the recipe and then link provide a link to where you can get the ingredients and directions.  Let me know if you have any questions!

Cheers to a successful Whole 30 January and cheers to a great year ahead!  

NO BEAN TURKEY SWEET POTATO CHILI 

SWEET POTATO PATTIES

BACON WRAPPED CHICKEN & 

AVOCADO ZOODLES

BANANA EGG PANCAKES

ZUCCHINI CHIPS

SHRIMP SALAD 

I'd love to hear which recipes you try and what you would like to see more of!  Please feel free to leave a comment below!

Peanut Butter & Banana Overnight Oats

Photography by Jennifer Glover of Carolina Girl Cooks

Are you drooling yet?!  I know I am!  It's past midnight, I'm writing this post, and I'm having a major CRAVNG for these overnight oats.  Good news is...I've got myself covered because I planned ahead...my peanut butter & banana overnight oats are in the fridge waiting to be eaten!  I shared this recipe with my bestie, Jenn Glover of Carolina Girl Cooks, and she whipped it up and photographed it so beautifully...she even said she could hardly stand looking at it and devoured it just as soon as she finished shooting it!

I'm not kidding when I say I get so excited to eat these oats...not only are they delicious and filling but they are super healthy for you too!

I typically eat these on my regular calorie/regular carb days within the FASTer Way to Fatloss bootcamp that I have been doing since January.  There is nothing better than digging into these overnight oats after coming off of two low carb days!  It's like having a treat without the guilt because I know I am fueling my body with superfoods and lots of protein!

If you've never made overnight oats...look no further...this is where you MUST start.  I promise you won't be disappointed!  Bookmark this page or pin one of the above images for easy reference.

Recipe details are below!  If I were a betting woman...I'd bet that many of you reading today's post will be making this recipe sooner than later!  Enjoy!

Peanut Butter and Banana Overnight Oats

SERVES 2

Ingredients

• 1 cup of rolled oats, divided
• 1 1/2 cups of almond milk (or other nut milk, divided)
• 4 Tbsp chia seeds, divided
• 1 banana, sliced
• 2 Tbsp all natural peanut butter
• 2 Tbsp of pure maple syrup
• 4 tsp of cinnamon, divided
• *optional: pecans (or any nut) for topping

Instructions

1. Pour 1/2 cup oats in two mason jars. Add in 3/4 cup of almond milk, 1 tablespoon of chia seeds, 1 tablespoon of maple syrup and 2 teaspoons of cinnamon to each jar. Mix to combine, screw the tops on and stick it in the fridge over night.
2. In the morning, you can either heat the oats up in the microwave or eat them cold. I like to add another dash of almond milk before eating the oats. You can do this before you heat them or before you mix in the toppings if you're eating them cold.
3. Add 1/2 of the sliced banana, 1 tablespoon of peanut butter to each jar of oats and top with chopped pecans and another drizzle of maple syrup, if desired. 

Vital Proteins - Collagen Peptides

Photography by Madi Flournoy Henderson

VITAL PROTENS COLLAGEN PEPTIDES

As a follow up to Saturday's post about my fitness journey and the personal changes I'm experiencing, today's post is about Vital Proteins and how I am using this as a supplement to compliment my healthy eating plan on the FASTer Way to Fatloss program.

Vital Proteins focuses on providing clean sustainably-sourced nutrition products that provide nourishing collagen, in turn, boosting our bodies ability to produce collagen.  As we age, our bodies produce less collagen and Vital Proteins helps replenish what we have lost.

Vital Proteins has become a part of my every day life.  I typically drink a protein shake or smoothie each day and I always add two scoops of the collagen peptides to add an additional boost of protein and of course to reap the benefits of the added collagen.  Because there is no distinguishable taste, you can add the collagen peptides to anything...water, hot tea, coffee, juice, smoothies, soups, etc.

I feel confident that I am fueling my body with a wholesome clean product that has so many amazing benefits.  Plus I have noticed that my skin has been much more clear as well (big plus in my book)!

Check out Vital Proteins when you have a moment...they offer a variety of nutritious products and I highly recommend that you give them a try if this sounds like something you would enjoy as well.  They have a life long customer in me!

I also wanted to share one of my absolute favorite smoothie recipes as well...

ALMOND BERRY BLAST

1 cup of strawberries

1/2 cup of blueberries

1/2 cup of blackberries

1/2 cup of raspberries

1 small/medium sized banana

1 cup of fresh baby spinach

Unsweetened Vanilla Almond Milk - 1/2-1 cup (remaining liquid should be cold water...I usually do 1/2 cup of almond milk and 1/2 cup of water or fill to line on my NutriBullet)

Muscle Milk Low Fat vanilla protein powder

2 scoops of Vital Proteins collagen peptides

**I use my NutriBullet to mix all of my smoothies!

Let me know if you decide to try anything from Vital Proteins...I'd love to hear your thoughts!

As always, thanks so much for stopping by...have a great start to your week!

Shrimp Salad - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

If you are looking for a healthy, quick, and easy recipe that's perfect for lunch, you must take note of this shrimp salad recipe.  With only a handful of ingredients, you can whip this up in no time and know that you are eating a meal that is packed full of nutritious goodness.  Jenn of Carolina Girl Cooks gets it right every time with these quick and easy meals.

You can also swap out the shrimp for diced cooked chicken breast or even rotisserie chicken if that is easier.  And to make sure you keep this recipe Whole 30 compliant, all you need to do is eliminate the sour cream and mayonnaise and use a simple homemade aioli instead.  I've included the aioli recipe HERE!

Which recipe or recipes have you tried so far?!  I'd love to hear which one has been your favorite as well.

As always, thanks so much for stopping by and I hope you all have a wonderful weekend!

Shrimp Salad

SERVES 6-8 FOR AN APPETIZER OR MAKES ABOUT 4 Lettuce cups or sandwiches

Ingredients

• 1 lbs of shrimp, peeled, divined and cooked
• 1/2 cup of finely chopped celery
• 1/2 cup of finely chopped red and/or orange bell peppers
• 1/2 cup of scallions
• 1/3 cup of sour cream
• or 1/3-1/2 of homemade aioli (Whole 30 compliant)
• 1 heaping tablespoon of light mayonnaise
• Juice of 1/2 lemon
• 1/4 cup of chopped fresh dill
• salt and pepper to taste

Instructions

1. If the shrimp are not already cooked, peel and devein them. Boil a pot of water and cook the shrimp for about 3-5 minutes. Put them in a bowl of ice water to stop the cooking process and also to cool them off quicker so you can chop them.
2. Drain and chop the shrimp into bite size pieces. Add the rest of the ingredients, mix and adjust the salt and pepper as needed. Serve over lettuce to remain Whole 30 complaint or with flatbread crackers.

Chipotle Chicken Over Sweet Potatoes, & Easy Guacamole - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

Talk about a meal that packs a healthy punch...this is it my friends!  Teaming up with my bestie, Jenn of Carolina Girl Cooks, to bring you another mouth watering, healthy, fulfilling recipe.  If you are heading to the grocery store this weekend, you MUST make note of these ingredients and make this recipe...you won't be disappointed!

Sweet potatoes are rich in vitamins, nutrients, and healthy carbs...it receives 5 stars in the healthy foods department.  Pure GOLD!  Add protein with the chipotle chicken and healthy fats with the guacamole and you have a well balanced DELICIOUS meal.

Truly...this is one that you've gotta try.  Pin one of the images above to Pinterest or bookmark this page for easy access.

Let me know what you think after you try it!  Have a wonderful weekend friends!

Chipotle Chicken Over Sweet Potatoes & Easy Guacamole

SERVES 4PrintDownload

Ingredients

• 1-2 sweet potatoes, peeled and sliced lengthwise into 1/2 inch slices
• 2 cups of shredded, cooked chicken. I recommend a rotisserie chicken from your local grocer
• 3/4 cup BBQ sauce
• 2 adobo chilles in the sauce
• 2 Tbsp of water
• 2 avocados
• juice of 1 lime
• 1 Tbsp of minced red onion, optional
• 1 Tbsp of minced cilantro, optional
• 1 small clove of garlic, minced, optional
• olive oil
• salt

Instructions

1. Line a baking sheet with parchment paper. Place the sweet potato slices on the baking sheet. Brush with a little olive oil and roast for 10-15 minutes in a 400 degree oven. Flip the potatoes and roast for another 10-15 minutes until the sweet potatoes are cooked through and begin to brown on the edges.
2. In a bowl, mix together the BBQ sauce, chopped adobo chillies and about 1 tablespoon of the sauce. Add the water if it's too thick. Coat the shredded chicken with the BBQ sauce.
3. To make the guacamole, mash up the ripe avocados in a bowl with the lime juice and a sprinkle of salt. I like to stop here because I like super simple guacamole, but you can add red onion, cilantro and garlic to increase the deliciousness if you'd like.
4. To serve, top a slice of sweet potato with a scoop of chicken. Add a couple spoonfuls of guacamole. Serve warm.

Zucchini Chips & Mustard Dill Aioli - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

Happy New Year's Eve everyone!  Any fun plans to ring in the New Year?  We will be hanging at home watching my Clemson Tigers play in the Fiesta Bowl.  Fingers crossed for a big win and a chance at the National Championship title again!

I'm also spending today gearing up for the re-start of Whole 30.  Gearing up means grocery shopping and prepping food for the week.  It's a lot of work but it is well worth it!

Today, Jenn of Carolina Girl Cooks and I are sharing a healthy Whole 30 snack option...Zucchini Chips!  These zucchini chips are a great for those afternoon snack cravings that are sure to hit!  These are also the perfect on-the-go snack too.  I highly recommend that you pack snacks to take with you on the go...it will help keep your temptations at bay.

Hope you will give this recipe a try and if you do, I'd love to hear what you think!

Thanks so much for stopping by!  Have a wonderful weekend and a safe and Happy New Year.  Cheers to a great year ahead and a successful start to Whole 30!

ZUCCHINI CHIPS & MUSTARD DILL AIOLI

Ingredients

• 3-4 Zucchini
• salt & pepper
• parchment paper
• 1 egg
• 1 cup of walnut or other light tasting oil
• juice of 1/2 lemon
• 1 Tbsp of Dijon Mustard
• 1 Tbsp of minced fresh Dill
• 1/4 tsp of garlic powder
• special equipment: Blender and mandolin slicer

Instructions

1. To make the zucchini chips, cut the top and end off the zucchinis. Slice the zucchinis thin on the mandolin.
2. Lay all the slices out on parchment paper lined baking sheets. Sprinkle with a tiny amount of salt and pepper.
3. Bake the zucchini on 200 degrees for 2-3 hours. Check them after about 1 hour and rotate the pans in the oven.
4. Remove the zucchini from the oven and allow them to cool completely. Transfer to a zip lock bag or airtight storage container for up to a week.
5. To make the aioli, add the egg, lemon juice, mustard, garlic powder, dill, a sprinkle of salt and pepper and a 1/4 cup of the oil to a blender. Blend for about 10-15 seconds until everything begins to come together. While the blender is still on, slowly pour in the remaining oil until the mixture becomes thick and creamy.
6. Store in the refrigerator until ready to serve.
7. To serve: spoon a little of the aioli in a bowl and plate next to the chips for easy dipping. Enjoy!

Banana Egg Pancakes - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

The New Year is fast approaching and so is the reboot of my Whole 30 journey.  I've MAJORLY fallen off the wagon the last few months and I am beyond excited to get back on the Whole 30 train.  Why?  Let me tell you...when I am on Whole 30 I feel sooooo much better, I have more energy, my weight is where it should be, my mind is more clear, my mood more cheerful, and overall I feel great knowing that I am fueling my body with "whole" foods.

Those of you who follow me on social media and who are regular readers of KBStyled, you most likely remember my previous posts about my Whole 30 Journey.  For those of you who are new to KBStyled, first of all...WELCOME, I am so thrilled you are here!  If you want to read more about why I began Whole 30 on January 1, 2016 and why I stayed on it for many months after the initial 30 days, you can read up HERE.

This week I will be sharing some of my favorite Whole 30 recipes in the case that you are starting this journey as well.  I also plan to share more recipes with you throughout the month of January!

I'm excited that one of my best girlfriends, Jennifer Glover of Carolina Girl Cooks, agreed to team up with me for these posts.  I've shared some of my absolute favorite Whole 30 recipes with Jenn and she has taken the time to cook them and photograph them...aren't these images beautiful?!  Not only is she an amazing cook but she has a knack for food photography as well!

So first up...my Banana Egg Pancakes!  GASP!  Just wait until you taste these...you will start craving them on the regular!  These pancakes are packed full of protein and they are 100% Whole 30 compliant.  Not to mention, they are super filling and soooooo easy to make!

We've put together a list of ingredients and the directions for you!  I recommend that you bookmark this page or pin one of the images to a Whole 30 Recipes board on Pinterest.

Banana Egg Pancakes

serves 2

4 eggs

2 bananas

1/2 tsp of cinnamon

dash of salt

coconut oil

1 cup of mixed, frozen berries

1/2 cup mixed fresh berries, optional

In a small saucepan or skillet, heat up 1 tsp of coconut oil to medium low.  Add the frozen berries and cook until they have thawed.  Lightly smash them to make a sauce.

While the berries are cooking, add the eggs, bananas, cinnamon and the dash of salt to a blender.  Blend until all the ingredients are smooth and it makes a “batter.”  If you don't have a blender, you can simply mash up your bananas in a bowl, add the eggs and scramble in with the mashed banana, and stir in the cinnamon and dash of salt.

Heat up a medium sized skillet over medium heat.  Add about 1 tsp of coconut oil and let it melt.  Pour a little bit of batter in the pan.  Cook for about 2 minutes on one side and then flip, cooking the other side.  *They cook quickly so stay close by to flip.  Transfer to a plate and continue cooking the batter until it’s all used.

To serve: spread a little almond butter on each pancake and stack them.  The warmth of the pancakes will melt the almond butter a little bit.  Top with half of the sautéed berry mixture and serve! 

*To make for 1 person, just use 1 banana and 2 eggs.  I make this recipe several times a week while on Whole 30 and it tastes just as good every time.

**My favorite almond butter to use is Justin's.  Make sure you pick up a plain all natural almond butter that does not have sugar, maple, or any other sweetener in it.

So tell me, are you kicking off the New Year on Whole 30?!  Please feel free to leave any questions below, I am more than happy to answer them!

As always, thanks so much for stopping by and I hope you all have a great start to your week!