Recipes

Healthy Recipes For A Healthy Lifestyle

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One of the most effective ways I found to keep me accountable on achieving my goals is to have a close friend hold me accountable for my actions. For gym days, it is Marisa and Alex pushing me to lift more weight than my trembling body thinks it can handle. For eating healthier, it’s Huyen texting me pictures of her healthy meals to remind and inspire me to make better food choices throughout my day. For anything work-related, it’s Wendy keeping me motivated, productive, and pushing me to produce my best work. Honestly, I am eternally grateful for all of these friends (and more) who keep me in check, because without them, I wouldn’t be where I am today when it comes to my mental or physical health.

For today’s blog post, a popular subject that a lot of you guys requested was a compilation of healthy recipes that I have tried and love. Personally, I admit that I start eating unhealthy meals when I cannot think of anything to cook at home and END UP buying fast food or takeout due to the short-term gratification effect it has on us. However, because homecooked meals often lead to healthier eating choices and lower expenses, I KNOW that I want to hop back on the healthy bandwagon and I plan to take all of you with me! This month, I’ve partnered up with Milk And Eggs to introduce to you guys a bunch of fun, easy-to-make recipes that don’t require a lot of time or prep work. Let’s jump into it!


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Before we get started, I want to emphasize that these meal suggestions or recipes are HEALTHIER ALTERNATIVES than what you could find at your local restaurant or fast food chain. Personally, I find that when I make the effort to swap out unhealthy ingredients for more nutritious ones, it makes a HUGE difference in both calorie and nutrient intake.

There are so many health benefits when it comes to eating healthy, such as a more uplifted mood, better sleep, etc. With a little discipline, you can attain all of these health benefits as well, and it’s not hard to do once you make small changes in your life! So without further ado, let’s get started!


Discount Code:

Use "MISSMICHELLE" for $20 off your online 
Milk And Eggs purchase of $40 or more.

That's 50% off of your next groceries spree!


Breakfast Options


  • Two Scrambled Eggs & Two MorningStar Farms Maple Flavored Vegetable Patties

    • Ingredients:

    • Directions:

      • Cook two scrambled eggs in a pan and add a dash of Trader Joe’s Onion Salt. Honestly, this salt just adds so much flavor to my eggs and I can’t imagine ever cooking eggs without this spice!

      • Add oil to pan and pan-fry two vegetable patties. Cook on medium-low heat for 3-5 minutes, then flip patty to cook the other side for another 3-5 minutes.

        • Nutrition Facts: One vegetable patty contains 8g of protein and is only 80 calories! These vegetable patties are low in calories compared to your standard bacon and sausage options!

  • Supreme Omelette

    • Ingredients:

      • 2 Brown Eggs - buy from the Milk & Eggs website here.

      • Trader Joe’s Onion Salt

      • 1 Organic Red Onion - buy from the Milk & Eggs website here.

      • Organic Mushrooms - buy from the Milk & Eggs website here.

      • Organic Green Onions - buy from the Milk & Eggs website here.

      • Organic Spinach - buy from the Milk & Eggs website here.

    • Directions:

      • Add oil to pan, then two eggs. I choose to scramble the eggs just a LITTLE bit so that the yolk and egg whites are combined.

      • Wash vegetables and chop into bite-sized pieces. Add chopped vegetables to the scrambled eggs mixture.

      • Cook for 3 minutes on medium-low heat, before flipping omelette in half (like a quesadilla!) once one side is cooked well! Fold in half.

  • Avocado Toast

    • Ingredients:

      • 1 Slice of Whole Wheat Bread - buy from the Milk & Eggs website here.

      • 1 Brown Egg - buy from the Milk & Eggs website here.

      • Trader Joe’s Onion Salt

      • 1 Organic Avocado - buy from the Milk & Eggs website here.

    • Directions:

      • Place 1 slice of whole wheat or multi-fiber bread/bagel in the toaster. Meanwhile, add olive oil to the pan and cook one egg on medium-low heat until fully cooked. Personally, I like to scramble mine, but you can do sunny-side up if desired! Add Trader Joe’s Onion Salt to the eggs because that shit is BOMB!

      • Slice 1 avocado in half. Scoop out avocado into a bowl and mash. Add a dash of garlic salt and black pepper. Spread avocado mash on to toasted bread.

      • Add cooked egg on top and serve.

  • Scrambled Egg & Hashbrown Breakfast Burrito (LOVE this recipe because you can meal prep and freeze these burritos and/or take them with you on-the-go to work! Find the original recipe link here.)

    • Ingredients:

    • Directions:

      • Bake 1 frozen hashbrown on 425 or 20 - 25 minutes. Cut into bite-sized pieces once baked fully. Should have a crunchy texture!

      • Heat tortilla in a pan on low heat until it warms up slightly. Do not cook until hard/crispy - just enough to warm it up!

      • While the tortilla is warming up, scramble two eggs in another pan on medium-low heat. Sprinkle Trader Joe’s Onion Salt on the eggs.

      • Place warm tortilla on a plate, and add scrambled eggs and chopped hashbrown on to the tortilla. Add 2 tbsp of salsa. Personally, I also like to add a bit of ketchup and sriracha as well!

      • Wrap into a burrito and serve.

  • One Bowl of Plain or Vanilla Greek Yogurt With Chopped Fruit & Toppings

  • One Bowl of Quaker Oats’ Oatmeal

    • Directions:

      • Add one pre-packaged Quaker Oaks packet or 1/4 bowl of plain oatmeal to a bowl. Add a little bit of cold water until the oats are almost floating (make sure not to add TOO much water!) in the bowl. Microwave for one minute.

        • If you don’t like plain oatmeal, you can add a dash of brown sugar and a dash of cinnamon for added flavor (just don’t go crazy with the sugar, hah).


Meat/Fish Recipes


  • Roasted Lemon Pepper Cod (With A Side Of Veggies)

    • Honestly, you can purchase the BOMBEST roasted lemon cod from your local Costco - it comes premarinated! Just follow the instructions on the box and you’re good to go :) Pair with your favorite side of veggies - I love eating this fish with stir-fried green beans!

  • Meatloaf

    • Ingredients:

      • 3-4 lbs of ground meat (Use organic or grass fed/no hormone from Whole foods or Trader Joe's, Lean 10% fat, Use a mixture of beef and turkey) - buy from the Milk & Eggs website here.

      • 1.5 to 2 cups of Whole Wheat Bread Crumbs

      • 3 Brown Eggs - buy from the Milk & Eggs website here.

      • 1 Organic Red Onion, minced - buy from the Milk & Eggs website here.

      • 1 cup parsley/cilantro, minced - buy from the Milk & Eggs website here.

      • 1 tablespoon of garlic powder

      • 1.5 to 2 cups of water (Use less water if you think the meat mixture is mushy already)

      • 1 to 2 teaspoons of salt

      • 1 teaspoon pepper

      • 1 tablespoon cumin/coriander powder

    • Directions: Combine all ingredients in a mixing bowl. Let sit/marinate for a few hours in the refrigerator. After a few hours, take the mixture out of the fridge and form into a rectangle loaf in a loaf pan. Bake at 375 degrees for about 1 hour or 1.5 hours. Optional: Add ketchup on the top for the last 15 minutes.

  • Honey Soy Sauce Flavored Salmon

    • Ingredients:

      • Fresh or frozen salmon - psst, the salmon on the Milk & Eggs website is BOMB! Buy it here.

      • Pepper

      • Honey

      • Soy Sauce

    • Directions:

      • Preheat oven to 350F.

      • Wash salmon under a running faucet, and use the edge of a knife to scrape across the salmon skin for extra cleanliness. Use a dry paper towel to absorb all of the water out of the fish. The paper towel process is SUPER IMPORTANT so that your fish doesn’t come out mushy!

      • Place salmon on a piece of aluminum foil on a baking pan. Add a dash of pepper to the salmon. In a separate mixing bowl, combine 1 - 2 tablespoons of honey with a little bit of soy sauce. Too much soy sauce will make this salmon taste salty AF! Pour honey and soy sauce sauce mixture over the salmon.

      • Bake salmon for 15 - 20 minutes, or until well cooked - you can poke a chopstick or fork into the fish. It should be a tender, '“falls off the bone” type of texture and not raw/wet.

  • Tempura Crusted Japanese Mayonnaise Salmon (this is a HOMEMADE recipe from a college friend ;) Honestly, not the HEALTHIEST recipe on this list but at least it has salmon!)

    • Ingredients:

      • Fresh or frozen salmon - psst, the salmon on the Milk & Eggs website is BOMB! Buy it here.

      • Pepper

      • Garlic Salt

      • Lemon

      • Japanese Mayonnaise (you can pick this up at your local Asian grocery store - Hmart or 99 Ranch should have it!)

      • Whole Wheat Bread Crumbs

    • Directions:

      • Preheat oven to 350F.

      • Wash salmon under a running faucet, and use the edge of a knife to scrape across the salmon skin for extra cleanliness. Use a dry paper towel to absorb all of the water out of the fish. The paper towel process is SUPER IMPORTANT so that your fish doesn’t come out mushy!

      • Place salmon on a piece of aluminum foil on a baking pan. Spread a thin layer of Japanese mayonnaise with a butter knife until salmon is covered evenly. Add whole wheat bread crumbs on top of the mayonnaise layer, followed by a dash of pepper and garlic salt. Lastly, add a few drops of lemon juice for that added citrus kick!

      • Bake salmon for 15 - 20 minutes, or until well cooked - you can poke a chopstick or fork into the fish. It should be a tender, '“falls off the bone” type of texture and not raw/wet.


Vegetarian Recipes


All of these vegetable dishes are GREAT to eat as side dishes! Also, vegetables are a great way to substitute unhealthy fillers such as white rice.

  • Enoki Mushroom & Baby Bok Choy Stir-Fry

    • Ingredients:

      • Baby bok choy - buy from the Milk & Eggs website here.

      • Enoki mushroom (1-pack) - buy from the Milk & Eggs website here.

      • Bragg Liquid Aminos - buy from the Milk & Eggs website here.

    • Directions:

      • Wash, chop, and dispose of ends of enoki mushroom (always comes with a chunk of dirt, yuck!). Wash, chop, and dispose of ends of baby bok choy.

      • Add olive oil to pan and throw mushrooms/bok choy into pan on medium-low heat. Add a little bit of Liquid Aminos for added flavor (don’t add too much or it’ll be super salty!). Pan-fry for 3-5 minutes or until vegetables are “soft”/”liquidy”.

  • Green Beans Stir-Fry

    • Ingredients:

      • Organic Green Beans - buy from the Milk & Eggs website here.

      • Shallots

    • Directions:

      • Add olive oil to pan and pan-fry green beans for 3-5 minutes on medium heat. Add shallots for an extra kick of flavor. SO DAMN GOOD.

  • Spaghetti Squash (find original recipe link here).

    • Ingredients:

      • 2 whole spaghetti squash

      • 1 1/2 lb ground turkey (or beef) - buy it from the Milk & Eggs website here.

      • 1/4 cup extra-virgin olive oil

      • Freshly ground black pepper

      • 4 cups marinara sauce (homemade or jarred) - I prefer using Rao’s Homemade Marinara sauce linked here.

    • Directions:

      • Preheat the oven to 450F.

      • Split the squashes in half & scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 - 40 minutes until fully cooked. Remove from the oven and let squashes rest until cool enough to handle.

      • Meanwhile, heat marinara sauce in a large saute pan for 3-5 minutes on medium-low heat. For vegetarians, you can add chopped red onions, mushrooms, or any other vegetables that you would like your spaghetti squash to come with! For meat lovers, you can add ground turkey or beef.

      • When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

  • Honey & Balsamic Vinegar Roasted Brussel Sprouts (see original recipe link here).

    • Ingredients:

      • 1 1/2 lbs fresh brussel sprouts - buy it from the Milk & Eggs website here.

      • 2 tbsp olive oil (for baking)

      • 1 tbsp olive oil (to mix with honey and balsamic vinegar)

      • 1/2 tsp ground black pepper

      • 2 tbsp balsamic vinegar

      • 2 tsp honey

    • Directions:

      • Preheat oven to 425F.

      • Line a baking sheet with aluminum foil.

      • Peel off the outer dry/dirty brussel sprout leaves, cut the bottom off and slice in half.

      • In a large bowl, toss brussel sprouts with olive oil and black pepper to coat thoroughly.

      • Bake brussel sprouts in oven for approximately 20 minutes.

      • Take brussel sprouts out of oven and coat with honey, balsamic vinegar, and olive oil mixture.

  • Olive Oil Roasted Brussel Sprouts

    • Ingredients:

      • 1 1/2 lbs fresh brussel sprouts - buy it from the Milk & Eggs website here.

      • 2 tbsp olive oil

      • 1/2 tsp ground black pepper

    • Directions:

      • Preheat oven to 425F.

      • Line a baking sheet with aluminum foil.

      • Peel off the outer dry/dirty brussel sprout leaves, cut the bottom off and slice in half.

      • In a large bowl, toss brussel sprouts with olive oil and black pepper to coat thoroughly.

      • Bake brussel sprouts in oven for approximately 20 minutes.

  • Roasted Sweet Sweet Potatoes with Honey & Cinnamon (find original recipe link here)

    • Ingredients:

      • 4 sweet potatoes, peeled & cut into 1-inch cubes - buy it from the Milk & Eggs website here.

      • 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

      • 1/4 cup honey

      • 2 teaspoons ground cinnamon

      • Salt and freshly ground black pepper

    • Ingredients:

      • Preheat oven to 375 F.

      • Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

      • Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.


I hope that this detailed list of recipes has left you guys more inspired to cook something new in the kitchen! Let me know which recipes stand out to you, or which recipe you want to try out! Also, since Valentine’s Day is coming up, why not take one of these recipes and whip up something special for the boo? Heh ;)

What is your favorite meal/entree to cook? Is it breakfast, lunch, dinner, or dessert?

Talk to me in the comments section - let’s chat!


Disclaimer: This post was sponsored by Milk & Eggs; however, all opinions remain my own.


Healthy Eats: Banana Chocolate Chip Muffins

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Happy July everybody, and welcome to another monthly blog post series of "Healthy Eats"! Although I've shown this recipe on my Instastories quite a bit, I never had the chance to share with you guys the BOMB recipe that goes behind my Banana Chocolate Chip Muffins obsession. Well, today is your lucky day because I have partnered up with MilkAndEggs, an amazing grocery delivery service in the OC/LA area, once again to share this easy-to-make and delicious recipe with y'all! I always purchase my groceries from MilkAndEggs because not only do they offer a variety of fresh and quality ingredients, but they delivery your order right to your doorstep so you don't ever have to leave the house! Now that's what I'm talking about ;)

And do you know the best part about making Banana Chocolate Chip Muffins? You can easily pack or eat them on-the-go as a quick breakfast option, or you can snack on them throughout the day at home! Easy peasy, banana squeezy (I used the word banana because lemons are not included in this recipe, LOL). So without further ado, let's find out how to make these muffins!


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Ingredients:

- 3 ripe bananas (the riper, the sweeter the muffins will be!)
- 1 egg
- 3/4 cup brown sugar
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons chocolate chips

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Directions:

1. Preheat oven to 350 degrees.
2. Lightly coat 12 muffin tin liners with cooking spray & place in muffin tin.
3. In large bowl, mash bananas with a fork.
4. Whisk in egg & brown sugar.
5. In a separate bowl, combine flour, baking soda, and salt.
6. Add flour mixture to banana mixture and mix well.
7. Add chocolate chips and stir.
8. Spoon equal amounts of batter into 12 muffin cups.
9. Bake for 20 minutes or until toothpick inserted in center comes out clean.
10. Allow to cool slightly in pan, then remove to wire rack.


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Link to the original recipe is here. I've altered the traditional recipe a bit to a slightly healthier alternative.


Discount Code:
Use "MISSMICHELLE" for $20 off your online MilkAndEggs purchase of $40 or more.

That's 50% off of your next groceries spree!


I know that a couple of you mentioned that you would make this recipe after I shared it on the blog. Be sure to tag me on Instagram and Instastories (@missmisschelle) if you do so, as I'd love to see how your muffins turned out! :) 


Disclaimer: This post was sponsored by MilkAndEggs; however, all opinions remain my own.


Much Love,

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Healthy Eats: Grain Bowl

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New month, new recipe - let's do this! In today's monthly blog post series of "Healthy Eats", I am excited to share with you guys a NEW recipe that I've added into my weekly diet - the Grain Bowl. I discovered this recipe not too long ago at the relaxing Glen Ivy Hot Springs, where I purchased this same entree and fell in love with it by first bite. Looking at every ingredient that my Grain Bowl from Glen Ivy consisted of, I realized that this was the perfect homemade recipe that I was looking for, whether I have to pack it for my on-the-go lifestyle or if I prefer to eat at home. Thus, I wanted to present to you my HOMEMADE version of the Grain Bowl that you won't see on any other recipe websites and I hope you guys enjoy it as well! Again, I've partnered with my favorite grocery delivery service in the LA/OC area called MilkAndEggs to bring this recipe straight from the kitchen to the blog. If you love recipe blog posts, be sure to click the heart button at the bottom of this post to show some love and let's get cookin'!


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Discount Code:
Use "MISSMICHELLE" for $20 off your online MilkAndEggs purchase of $40 or more.

That's 50% off of your next groceries spree!


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Grain Bowl

Ingredients:
- sweet potatoes, chopped
- asparagus, chopped
- brussel sprouts, chopped
- baby tomatoes, chopped
- red onion, chopped
- pre-packaged wild rice, quinoa, or brown rice, cooked
- parsley, chopped
- garlic, chopped

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Directions

1. Preheat oven to 400 degrees.
2. While the oven is preheating, start chopping ALL of the vegetables (sweet potatoes, baby tomatoes, asparagus, red onion, brussel sprouts) into bite-sized pieces.
3. Coat 1-2 glass bakeware pan(s) with olive or cooking oil, then set all of the vegetables on to the pan(s).
4. Bake vegetables in the oven at 400 degrees for 12 minutes. (Keep in mind that sweet potatoes take the longest to cook, so these may have to stay in the oven for a total of 15-18 minutes).
5. While the vegetables are preheating, add olive oil to a pan and set heat to medium-high.
6. Add chopped red onions to the pan on medium-high heat until caramelized (red onions should have a brown/caramelized look).
7. Microwave/prepare pre-packaged quinoa, wild rice, or brown rice.
8. In a large bowl, add rice on the very bottom as a base. Then, add the remaining cooked vegetables and top it off with parsley chimichurri.


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Parsley Chimichurri

Ingredients:
- 1 cup parsley, chopped
- 5 garlic cloves, chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
__________

Directions:
1) In a food processor, combine chopped parsley and chopped garlic. Pulse until finely minced.
2) Transfer parsley chimichurri to a separate bowl. Whisk in olive oil, red wine vinegar, and salt.
3) Store in fridge until ready to eat.


Find the original parsley chimichurri sauce recipe here.


And that's about all there is to the Grain Bowl! I absolutely love using this recipe as a MEAL PREP for when I have a long week of work ahead of me. Not only does it incorporate a variety of vegetables into one meal, but the parsley chimichurri adds that extra kick of flavor that many vegetable dishes lack. Personally, I find that it's best to prepare all this recipe over the weekend so that you can simply pack it to go in a tupperware container quickly for the weekdays when you head to the office. Honestly, I can't wait to teach one of my good friends how to make this recipe because it's so easy and fun to make!

If you do decide to bring this recipe with you to work, all you need is a microwave to make this recipe taste just as good as when you make it at home! ;) Don't forget to tag me on Instagram in any future Grain Bowl recipes that you do decide to whip up at home - I'd love to see your creations!


Disclaimer: This post was sponsored by MilkAndEggs; however, all opinions remain my own.


Much Love,

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The Secret Homemade Recipe That Helped Me Lose Five Pounds

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Recently, I've been working on improving my health when it comes to a proper diet and frequent exercise. When I combined whipping up healthy homemade meals with MilkAndEggs ingredients along with strength training at the gym several times per week, the pounds shed quickly off of my body. My stomach felt and looked less bloated and my energy levels spiked up, as I felt less groggy and more awake in the morning. Is this what healthy feels like? Because I'm all for it! Even though I lost five pounds in one month, it's just the beginning and I have so much more to work towards! In today's post, I've partnered up with MilkAndEggs once again to share with you guys the secret addictive recipe that I've been making for myself 1-2 times per day - the recipe that helped me lose all of that extra weight! If you want this recipe for yoself (which I know you do), keep on reading to see what magic ingredients are in this salad ;)


Discount Code:
Use "MISSMICHELLE" for $20 off your online MilkAndEggs purchase of $40 or more.

That's 50% off of your next groceries spree!


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Teriyaki 

Salad Recipe

Ingredients:

- 1-2 cups of kale, spinach, or lettuce (washed)
- 1/4 cup of pasta noodles, cooked
- 1/2 avocado, diced
- 1/2 cup of quinoa, cooked
- Missmisschelle's salad dressing (recipe shown below)
- Optional: Salmon, Chicken, etc.


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Teriyaki Salad Dressing

- 1/3 cup Trader Joe's Sukiyaki dressing
- 1/2 teaspoon garlic powder
- 1/3 cup rice wine vinegar or apple cider vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black peper
- 1 tablespoon sugar
- 1/2 cup oil (ex: vegetable oil, canola oli, olive oil)


I didn't include any directions in this post because you literally toss everything together to make a salad, right? The same applies to this recipe! Essentially, the most work you have to do for this recipe is dice up an avocado and boil the pasta noodles. Easy peasy, lemon squeezy (which by the way, you can add lemon juice to this recipe if you want!) ;)

I hope that you guys enjoy this recipe that I've been absolutely addicted to for the month of February! I'd greatly appreciate it if you could please click the heart button at the bottom of this post and let me know in the comments section below if you plan to try this recipe out for yourself! I'd love to see your salad bowl creations. Feel free to get creative with it!

Disclaimer: This post was sponsored by MilkAndEggs; however, all opinions remain my own.


Much Love,

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Family Feastin' with Milk and Eggs

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Ever wanted your groceries delivered right to your doorstep, without ever having to leave the house? That's where Milk and Eggs comes into play. Between the hours of 5AM - 7AM, Milk and Eggs will conveniently deliver all of the items from your online shopping cart straight to your home address packed in bright yellow insulated bags. This grocery delivery service is perfect for those with long work hours or busy schedules, as you can save a trip and skip the checkout lines whenever you please!

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Discount Code:

Use "missmichelle" for $20 off an online purchase of $40 or more from Milk & Eggs.


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Before

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After

Today, I've partnered with Milk and Eggs to share with you guys all of the amazing collection of ingredients that they have on their website. Plus, I included my favorite recipe that you can recreate at home because I love sharing recipes with you guys! If you haven't already, be sure to follow my Instagram and Instastories for daily updates - you're bound to find a few recipes in my Instastories every now and then too ;) From Asian vegetables to Italian pasta and more, Milk and Eggs has seriously got it ALL! After browsing their website for hours (because let's be honest, who doesn't love shopping for food?), I finally decided on a huge assortment of ingredients that ranged from caffeinated beverages to fresh vegetables to tender meats. My family and I whipped up countless recipes with our groceries for the entire WEEK and couldn't thank Milk and Eggs enough for this hearty feast! Be sure to check one recipe I love making for the family below and let me know in the comments section which photo makes YOUR mouth water! (Insert drool emoji)

Out of all of the recipes and ingredients I used for this collaboration, I definitely wanted to highlight a few top favorites and would love to share them with you below!

Favorite Items:

Favorite Recipe:

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Mashed Potatoes Recipe

 

1. Grab 3-5 potatoes and peel the skin off.

2. Boil peeled potatoes in a pot of water for 30 minutes on medium-high heat.

3. While the potatoes cook, chop 1 large yellow onion. Add olive oil to pan, then pan-fry chopped onions on medium heat until they caramelize.

4. Drain potatoes in a strainer, then use a masher or spoon to "mash" the potatoes.

5. Add fresh dill, Japanese mayonnaise, pepper, and caramelized onions.

Coming from a freelance lifestyle and travel blogger who's always on-the-go, Milk and Eggs is the ideal grocery delivery service for any LA or OC resident. After having such a positive first-time experience with Milk and Eggs (from unboxing all of my groceries to preparing each decadent meal), I am safe to say that I am truly happy with the quality, serving size, and packaging of their products. All of the produce and meats were delivered fresh and packaged so neatly in each respective cooling box. So the next time you want to spice things up in the kitchen, be sure to check out Milk and Eggs for a fun grocery shopping and cooking experience of a lifetime! Don't forget to use my discount code missmichelle for $20 off an online purchase of $40 or more from Milk & Eggs ;)

*Disclaimer: This post is sponsored by Milk & Eggs, but all opinions remain my own.

Much Love,

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