My favorite thing about preparing this meal is that you get to BAKE THE SHRIMP!  

I love the simplicity of preparing a meal that I can SET IT & FORGET IT because all I gotta do is throw the shrimp on a baking sheet, set the timer on the oven and BOOM! 

Baking the shrimp gives me 10 minutes of FREEDOM to do as I wish, WHICH IS AMAZING! #momwin 

What you do during the time it cooks is up to my friend.  I usually either play with Lucille, sip a cocktail or dance around like a total goof.

This tasty baked shrimp gets piled on top of a simple spinach & cabbage mixture and served with a cool & refreshing dressing you'll want to put on EVERYTHING! 

P.S. DON'T FORGET THE TORTILLA CHIP CROUTON. Delish :)

INGREDIENTS: 

SHRIMP MARINADE (inspired by Coconuts & Kettlebells) 

• 2 lbs. Wild Caught Shrimp, peeled and deveined
• 3 Limes, juiced
• 1/2 c. Extra Virigin Olive Oil
• 1 tbsp. Chili Powder
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Salt 

CILANTRO LIME DRESSING

• 1/3 c. Mayo (made with avocado oil) 
• 1/3 c. Plain Greek Yogurt
• 1 lime, juiced
• 1 tbsp. fresh cilantro, chopped
• 1/4 tsp. Salt
• 1/4 tsp. Garlic Powder 
• Fresh ground pepper

SALAD FIXINGS

• 2 cups of Red Cabbage or 1/4 Red Cabbage Head, sliced thinly
• 4 handfuls of Baby Spinach, chopped 
• Tortilla Chips, crush on top
• Fresh Cilantro, chopped and sprinkled on top
• 1 lime, cut into quarters and squeezed on top when serving 

1.  Preheat oven to 425 degrees.

2.  Place the shrimp in a large bowl with all ingredients listed in the MARINADE.  Cover and let sit in fridge for 15 - 30 minutes. 

3.  While shrimp is marinating, prepare SALAD FIXINGS and toss together in a large bowl.  Prepare the CILANTRO LIME DRESSING too by mixing ingredients in a small bowl. 

4.  Line a large baking pan with parchment paper, aluminum foil or a silicone mat.

5.  Take shrimp out of marinade and place on the pan without overlapping shrimp. Bake shrimp for 10 minutes or until pink and opaque. 
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6.  Once shimp is cooked, place on top of salad mixture and top with tortilla chips, fresh cilantro, and a whole lotta dressing! 

Enjoy! ​


Always craving health & happiness.
             Jillian 

Get more MEAL SIMPLICITY HERE in the Simplify My Meals Membership Program! 

Since I'm all about simplicity over here, I had to keep the tasty cookie recipes coming with a new type of healthy flour. 

I already have a BANGIN' almond flour cookie recipe >> SIMPLE CRANBERRY COOKIE and now I'm adding this PHENOMENAL coconut flour recipe for all my gluten-free and grain-free friends out there! 

Let's get this healthy cookie stuff started! 

INGREDIENTS:

WET

• 1/4 cup Coconut Oil, melted
• 1/4 cup Pure Maple Syrup
• 1 tsp. Vanilla Extract 
• 2 eggs

DRY

• 1/2 cup of Coconut Flour
• 1/4 tsp. Salt
• 1/3 cup Dark Chocolate Chips 

1.  PREHEAT oven to 350 degrees.  Line a large baking pan with parchment paper or a silcone mat. 

2.  MIX: In a large bowl, mix together the wet ingredients first.  Then, add in the dry ingredients (except the chocolate chips) and stir until it becomes a thick batter. 

3.  FOLD: Gently fold in the dark chocolate chips until they are evenly distributed in the batter. 

4.  SPOONFUL: Using a large spoon, drop cookie dough onto the baking sheet.  Use your fingers to flatten the cookies as big or as small as you would like them.  Keep in mind that they will not get any larger when they bake. 

5.  BAKE cookies for 12- 15 minutes, or until the edges of the cookies are golden brown.  Let them cool for about 5-7 minutes before serving.  


Always craving health + happiness,
      Jillian 

Let's put aside the usual pasta noodles and switch to something else that has a similiar texture, and a whole lot of nutritional value.

OH HEY SPAGHETTI SQUASH, I'M LOOKIN' AT YOU! 

This is a hearty & simple casserole-ish meal that is flavored with spiced sausage, creamy ricotta and some fresh as hell basil!  Don't underestimate the power of fresh herbs my friend.

So get ready for a FUN spin on pasta night and enjoy a new way to sneak in the veggies! 

My 2-year old daughter loved this, so there's hope for your kiddos too :) 

INGREDIENTS:

• 1 Spaghetti Squash
• 1 tbsp. Extra Virgin Olive Oil
• 2 lbs. Ground Italian Sausage, removed from casings
• 2-3 cups of Kale, chopped
• 2 cups Marinara Sauce
• 1-12 oz. Ricotta Cheese, Full Fat
• Fresh Basil, for serving 
• Salt & Pepper, to taste 

1.  PREPARE SQUASH (could to this earlier in advance to save time): Preheat oven to 400 degrees.  Cut spaghetti squash length wise and scoop out the seeds. Light drizzle squash meat with extra virgin olive oil and sprinkle with salt and pepper.  Lay squash cut-side down on a large baking pan covered with parchment paper.  Puncture squash skin with 4-5 fork holes on each half. Bake for 30-40 minutes.  Let cool.  Then using a fork scrap out the squash "noddles".  Put aside until later. 

2.  SAUSAGE MIXTURE: Cook Italian sausage on medium heat in a large skillet.  Break sausage into smaller chunks as it is cooking. Once sausage is cooked add in chopped kale and marinara sauce.  Turn heat on low and stir slowly to mix everything together. Let the kale and sauce sit for about 5-7 minutes. 

3.  BAKING DISH:  In a large baking dish, dump your spaghetti squash "noodles" and sausage mixture (see photo).  Mix everything together carefully.   Once mixed, spread ricotta cheese with a spoon all over the top.  Add a sprinkle of salt and pepper as well. Bake this for about 15 minutes. 

4.  BEFORE SERVING: Cut fresh basil into thin strips and sprinkle all over the spaghetti squash bake before serving. 


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         Always craving simplicity,
                         Jillian 

Taco Tuesday is anything less than boring in our house because WE MIX IT UP. 

If you're tired of eating the same old taco dish over and over, then try this FUN & SIMPLE way to eat tacos! 

There's no reason you should ever be in a taco slump!  TRUTH. 

Ingredients:

• 3 sweet potatoes
• 2 lbs grass-fed beef (could use ground chicken or turkey) 
• 2 cups of baby spinach, chopped
• 1/4 red onion, chopped
• 2 tbsp cumin
• 1 tbsp chili powder
• 2 tsp garlic powder
• 2 tsp paprika
• salt and ground pepper, to taste
• 1 lime, juiced
• fresh chopped cilantro, for serving

1.  Preheat the oven to 350.  Place sweet potatoes on the oven rack, and bake for 1 hour or until sweet potatoes are tender. Bake these before hand, or microwave for quicker prep time!

2.  Heat a large frying pan over medium heat.  Add the beef, and break it into clumps as it's cooking. 

3.  Once the beef is no longer pink, and most of the water has evaporated, add in seasonings.  Stir altogether to coat every piece of beef with the seasonings. 

4.  Once sweet potatoes are done cooking (leave your oven on), let cool for about 5 minutes.  Slice them in half and spoon out the sweet potato meat into a large baking dish.  Using a fork, mash the sweet potatoes.

5.  Next add the beef, red onion, baby spinach and lime juice into the mixing bowl. Stir altogether. 

6.  Bake this in the oven for about 15 minutes. 

7. Serve this delicious Taco Sweet Potato Bake with chopped cilantro and your favorite taco toppings. 

I like a big dollop of plain Greek yogurt and salsa on mine!

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         Always craving health & happiness,
                       Jillian ​

P.S.  If you like this simple and tasty meal >> check out my new program SIMPLIFY MY MEALS to help save you time and energy! 

We eat pizza once a week in this house so I gotta keep the pizza toppings super fun and exciting! 

The Ham & Jam Pizza creation was inspired by one of my favorite pizzas I used to get all the time at a local brick oven pizza place.  I love the simplicity of taking a usual pizza topping like ham and pairing it with an unusual pizza topping such as fig jam.

Ya'll know I'm a KALE FANATIC, so I had to sneak the greens into this recipe.  Adding kale is the EASIEST WAY to health up any pizza because the kale gets crispy and tastes fantastic! 

Get ready to make the pizza of your dreams.  Enjoy friends! 

INGREDIENTS:

• 2 large pizza crusts or 4 small pizza crusts
• 1 lb. nitrate-free ham
• 1 tbsp. butter
• 2-3 tbsp. Fig Jam/Preserves
• 1 block of Gruyere or Goat Cheese 
• 2 cups of kale, chopped
• Red pepper flakes, optional

1.  In a large skillet, melt butter on medium heat and fry ham slices until browned on both sides (about 3-4 mins). 

2.  While ham is frying, preheat oven to 400 degrees and chop kale into small pieces.

3.  Take pizza crust and spread about 1-2 tbsp. of fig jam all over (just a thin layer). 

4.  Cut fried ham slices into bite size pieces and place all over the pizza crust. 

5.  Next, place chopped kale all over your crust. 

6.  Then, add either sliced gruyere cheese or goat cheese all on top of your chopped kale. 

7.  Bake pizza for 10 -12 minutes. 

8.  Add a sprinkle of red pepper flakes for some added heat. 

Eat it all by yourself, or cut into bite size pieces for a fabulous appetizer.

Cheers to a new way of jazzing up pizza nights at home!