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

full recipe below! 🫶🏻👩🏼‍🍳🥨 You can pair this dip with anything you’d like, but I personally LOVE having it with the kindling pretzels! @Kindling pretzels have 8g of protein per serving fried pickle dip has 5g of protein per serving makes 6 servings: 1 cup plain nonfat greek yogurt 1/2 cup sour cream 4 oz whipped cream cheese 1 cup chopped dill pickles 2-3 tbsp pickle juice 1/2 tsp garlic powder 1/2 tsp onion powder 2 tbsp ranch seasoning for the topping fresh dill crispy onions fresh chives #highproteinsnackidea #easysnackidea

Chocolate chia seed pudding 🍫❤️😍 full recipe below 👇🏻 1/4 cup chia seeds 1 cup chocolate milk (or milk of choice) 1 tbs maple syrup 1 tsp vanilla 2tbs unsweetened cocoa powder sprinkle of sea salt Optional toppings: fruit whipped cream dark chocolate chips Instructions: 1. In a jar or tupperware add in the milk, chia seeds, cocoa powder, maple syrup, vanilla, and sea salt. Mix SUPER well. If you do not mix it well the chia seeds will clump together and will not soak properly. 2. Refrigerate overnight so that the pudding can thicken. 3. Whenever you’re ready to eat add on your toppings! My favorites are coconut whipped cream, dark chocolate chips, and some fresh raspberries. Enjoy!! #easydessert #mealprepdessert #healthydessertidea

sheet pan chicken shawarma! full recipe below 👇🏻 what you’ll need: for the Chicken 2 lbs boneless chicken thighs Juice of 2 lemons 3 tbsp shawarma seasoning of choice (I used the brand Sadaf) 4 cloves garlic, minced (or 1 tsp garlic powder) 1/4 cup olive oil 1 red onion, cut into chunks
 pptional add-ins & pairings mixed greens feta cheese tzatziki sauce white garlic sauce hummus cucumbers, chopped tomatoes, sliced rice of choice pita bread instructions: 1. In a small bowl, add the lemon juice, shawarma seasoning, garlic, and olive oil. Mix well. 2. Place the chicken thighs in a large bowl or zip-lock bag. 3. Pour the marinade over the chicken and mix until well incorporated. Refrigerate and let marinate for at least 30 minutes, or up to 24 hours. 4. Once you’re ready to cook, preheat the oven to 400 degrees. 5. Place the chicken on a foil-lined sheet pan and add the chopped red onions. 6. Cook for about 15-20 minutes or until the internal temperature reaches 165 degrees. I like to broil mine at the end to give it some extra color! 7. Once the chicken is cooked, slice it into bite-sized pieces and pair it with your favorite toppings. I love using it in a salad bowl, but it also makes a delicious pita wrap! #easyweeknightmeals #easyweeknightdinner #healthydinner #healthydinneridea

I’m teaming up with @Whole Foods Market to show how I take advantage of the Prime member deals on Tuesdays (Rotisserie Chicken $2 off on Tuesday with Prime)!! 🙌🏼 One of my favorite ways to add protein to meals + save money. Link in my bio for more #WaystoSaveatWFM #WholeFoodsMarket

teaming up with my dream brand @Whole Foods Market to bring you some easy weeknight dinner ideas!!! I love using 365 by Whole Foods Market products—they're my go-to because they're budget-friendly and still high quality! Please let me know if you like this style video and I’ll be happy to make more for you! Link in bio for more #WaystoSavewithWFM #WholeFoodsMarket #easyweeknightmeals #easyweeknightdinners

sausage & potato chowder!! full recipe below 👇🏻 What you’ll need:  1 lb ground sausage (i used hot Italian sausage) 1 tbsp avocado oil 2 stalks celery, thinly sliced 2 small carrots, thinly sliced 1/2 small yellow onion, diced 1.5 lbs baby yellow potatoes, diced 4 cups of chicken stock 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1 tsp garlic powder 1/2 tsp smoked paprika 1/4 tsp red pepper flakes 1/2 cup sour cream 1 cup whole milk 1 tbsp cornstarch + 2 tbsp water optional toppings: sour cream green onions Instructions:  1. Preheat a large pot to medium heat and add the avocado oil 2. Once melted, add the diced onion, celery, and carrots, then saute for 3-5 minutes until soft. 3. Next, add the sausage and cook for 7-10 minutes until it is fully cooked. 4. Once the meat has cooked, add the potatoes, seasonings, and chicken stock. Mix well.  5. Bring to a boil and cover with a lid. Once boiling, bring it down to a low simmer and cook for about 15 minutes until the potatoes can be easily pierced with a fork.  6. Mix together 1 tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Add it to the soup and stir well. Bring it back to a boil and boil for 1 minute. This is going to help thicken the soup. 7. (optional)  If you’d like the soup thicker, use an immersion blender and blend until the soup reaches your desired thickness.  8. Add the milk and sour cream and mix until well incorporated. Taste, then season with more salt or pepper as necessary.  9. Serve immediately with your favorite toppings! I like to add a dollop of sour cream and some sliced green onions. Enjoy! #cozyweeknightdinner #cozyweeknightdinneridea #cozydinneridea #healthydinner

thai peanut crunch chicken salad!! this would also be so good as a meal prepped lunch!! full recipe below 👇🏻 what you’ll need: for the chicken: 1 1/2 lbs chicken thighs or breasts, cut into cubes 1 tbsp avocado oil 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder
 for the peanut dressing: 1/3 cup peanut butter 1/2 cup canned full-fat coconut milk 1/4 cup coconut aminos 2 tbsp rice vinegar 1 tbsp sriracha 1 clove of garlic 2 tsp ginger powder 1 tsp toasted sesame oil 
for the salad base: bag of cabbage slaw 1/2 cup crushed peanuts 2 red bell peppers, thinly sliced 1 handful of cilantro, roughly chopped 1 bunch of green onions (green part only), thinly sliced 3-4 persian cucumbers, thinly sliced 
 optional toppings: Sliced avocados Fresh cilantro Sesame seeds instructions: 1. Preheat a pan to medium-high heat and add avocado oil. Cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder. 2. Add the chicken to the pan and cook for 10-12 minutes, stirring occasionally, until fully cooked. 3. While the chicken is cooking, make the peanut dressing. Add all the peanut dressing ingredients to a blender and blend on high for around 1 minute until fully smooth. Taste the dressing and add salt as necessary. Place in the fridge until you’re ready to assemble the salad. 4. Into a large bowl, add all the sliced veggies, peanuts, cilantro, and cooked chicken. Top everything with the peanut dressing and mix really well. Serve immediately and top with your choice of fresh avocado, sesame seeds, and/or cilantro. Enjoy!
*If you plan on using this for meal prep, I suggest only adding the dressing right before you eat! #easydinneridea #healthydinneridea #mealpreplunchidea

a long awaited update 🤍 #ttcwithpcos #ttcafterloss #ttcjourney #ttccommunity

todays food lineup!! 👆🏻✨👩🏼‍🍳 let me know if you wanna recipe for my lunch!! 🫶🏻 #whatieatinaday #realisticwhatieatinaday #healthymealideas

Banana Brownies!! 🍌✨🤤 full recipe below 👇🏻 Original recipe is from @theovenlight (I added protein powder & used peanut butter instead of almond butter!) 3 ripe bananas smashed 1/2 cup clean simple eats protein powder (i used bananas foster flavor!) ½ cup Kirkland peanut butter 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 2 large eggs  ½ cup unsweetened cocoa powder ½ teaspoon baking soda 1 cup chocolate chips divided A pinch of sea salt Instructions 1. Preheat oven to 350 degrees. 2. Line an 8x8 baking dish with parchment paper and set aside. 3. In a large mixing bowl, mash ripe bananas with a fork. Add peanut butter, maple syrup, vanilla and eggs. Mix well until smooth. 4. Add unsweetened cocoa powder, protein powder, baking soda, and a pinch of salt to the wet ingredients. Mix until just combined. 5. Gently fold ⅔ cup chocolate chips into the batter 6. Swirl a few spoonfuls of peanut butter (optional) 7. Add the brownie batter to prepared baking dish, then add the rest of the chocolate chips on top. 8. Bake for 30-40 minutes, or until fully cooked. #healthydessert #bananabrownies #healthydessertidea

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

dinner recipe coming soon 🤭🍽️✨ #whatieatinaday #realisticwhatieatinaday

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