Barbie Bites 💅
loaded sweet potato and arugula pasta salad
How is everyone feeling after Barbie?
**spoiler alert**
I can’t stop thinking about the mojo dojo casa house or Barbie’s first experience with cellulite. It was perfect. I felt so empowered walking out of the theatre, so seen.
Last week was a ‘back to reality’ type of week. I wrapped up my time in Colorado and returned to KC and my empty refrigerator. It was kind of nice to start fresh and not worry about produce I needed to use. I made what I wanted and loved what I cooked. Treat yourself to a good meal this week! Inspo is below!
week at a glance
A few of you guys requested to see my ‘bad weeks’ on here to normalize imperfect eating. And honestly, you have a point! No one is perfect. I would call myself ‘healthy-ish,’ but I also love a Taco John’s potato ole every once and awhile (iykyk).
loaded sweet potato
Sweet potatoes are just the best. They are nutrient-dense, full of vitamins and minerals AND fiber. We love! Not to mention, you can throw anything on a potato, and it makes sense. There are no rules!
ingredients:
sweet potato
pinto beans
cherry tomatoes, cut in fourths
red onion, diced
avocado crema:
1/4 cup cilantro
1/4 cup greek yogurt or sour cream
1 lime, juiced
1 garlic clove
Cut sweet potato in half, coat in olive oil, and bake at 400F for 30 minutes face down. Blend crema ingredients until smooth (sour cream consistency). Top potato with avocado crema and whatever else you like!
arugula and pasta salad
Bestie Jackie sent me this salad on tiktok, and there was no looking back. Absolutely stunning combo, so delicious. Y’all know I’m a pasta salad fan.
ingredients:
fusilli pasta
1 chicken breast
4 pieces bacon
~10 stalks asparagus, cut in thirds
cherry tomatoes, halved
half red onion, diced
arugula
feta, crumbled
olive oil
red wine vinegar
Prepare pasta according to packaging. Butterfly chicken and season (olive oil, s&p, paprika, garlic powder, onion powder). Bake for 15-20 min at 425F and cut into cubes. Prep bacon in skillet until crispy; pat dry with paper towel and crumble. Sauté asparagus in olive oil for 5-7 min.
Combine pasta, chicken cubes, bacon, asparagus, tomatoes, red onion, arugula and crumbled feta in bowl. Drizzle with olive oil and red wine vinegar. S&P to taste.
It was great leftover, good option for meal-prepping!