Blistered Shishito Peppers

It is no secret that I was a nanny in my former days. In fact, I was a nanny for a LONG time, it was how I was able to pay my way through college. Now, it may seem silly, but I learned an immense amount about adulting during this time. Shocker, right? You may be thinking, “Duh Ashley, you were taking care of someone’s kids, of course you had to adult!”. But it was more about the responsibility and relationships that were forged with the families and the kids that transformed me. This is also when I began cooking for someone other than myself, so I began to care if the food I was preparing was edible and tasty. I learned about foods that I had never tried before in an effort to bring variety to the little munchkins’ diets, which has paid off ten fold in my own health journey. I find that I am much more willing to try new and odd things in my adult life and I actually find that cooking new items are a fun challenge for me.

The last family I cared introduced me to shishito peppers. I had never heard of these mild and delicious peppers. When I arrived one morning, I was told that there were some roasted shishito peppers in the fridge and asked if I had tried some. I shook my head thinking “uhhh, nah, I don’t really like peppers like that”, but my curiosity really got the best of me, and I am glad it did, because these little babies are amazing. I tried one, and it took effort to not eat the entire container full of roasted peppers.

Ever since then, I feel like I have been seeing these peppers pop up everywhere, in fancy restaurants as appetizers, at the seasonal markets, in little lunch dining halls. Maybe it’s just because I am paying attention more? But hey, I am not complaining!

The best part about all of this? The ease of making them! I love using my air fryer for this because it requires no prep at all, but if you don’t have an air fryer, an oven works just as well!

Check it out!


  • 1-2 lbs Shishito Peppers

  • 1/2 tbsp olive oil

  • pinch of salt


  • In the Air fryer: Toss the peppers with the olive oil and place in the air fryer for 10 minutes at 375F. At 5 minutes, pull the basket out and shake to mix up. Continue cooking for another 5 minutes, then salt to taste.

  • In the Oven: Toss the peppers with the olive oil and place on a silpat or non stick baking sheet. Bake for 20 minutes at 400F. When done, salt to taste.

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The Perfect Pumpkin Chili

Down here in Georgia, we are some of the last to see the winter wonderland. And even then, we get mostly winter and very little wonderland. We are lucky to see snow at all, unlike our counterparts north of us. My home away from home in Asheville, got 16 inches of snow this past weekend! 16 inches! While we suffered through the nasty rain, I would much rather the beautiful snow over the pouring rain any day!

One thing we had in common though, it was frigid cold. For the first time this year, I could see my breath when I went outside. And winter is here! All I wanted to do was snuggle up by the fire and get some warm food in my belly.

While most view chili as fall fare, I am partial to leaving it for the winter. I think the pumpkin adds a richness and creaminess to the overall flavor and texture profile. Bonus points if you roast real pumpkin and mash it in the chili. But for all intents and purposes, canned pumpkin works perfectly as well!

This particular chili has no beans, making it Whole30 and Paleo compliant. However, beans would make a great addition if you choose to add!

There is nothing like hearty thick chili to come home to and devour, Happy Eating!


  • 2 14oz cans diced tomatoes

  • 14oz can tomato paste

  • 1/2 cup pumpkin (122g)

  • 100g onion

  • 125g green bell pepper

  • 125g red bell pepper

  • 16oz (1 lb) grass fed 90/10 beef

  • 4oz ground turkey

  • 4.5 cups water

  • 1 tbsp chili powder (less if you want less heat)

  • 2 tsp cumin

  • 2 tsp garlic

  • 1 tsp salt

  • 1 tsp pepper


  • Brown the ground beef and ground turkey in a large pan, drain the fat. Dice the peppers and onions.

  • In a large crockpot, add in all the ingredients, and mix well

  • Cook on high for 5 hours or low for 8 to really allow the flavors to sync together

  • Serve with avocado, sour cream, cheese, cornbread, anything you want!

Nutrition Information for a 500g bowl (about 2 cups): 260 calories 18g carbohydrates, 10g fat, 23g protein


Easy Skinny Bagels

It’s no secret that I love, love, love bagels. But not just any bagels, New York bagels, Brooklyn bagels- my absolute favorite of all time. I have always loved just about any bagel I have eaten, but nothing compares to a fresh Brooklyn bagel. In fact, anytime I am in NYC, I stop in this little bagel shop called Brothers’ Bagels, and get an everything, toasted, with jalapeño cream cheese. The best part, it is always the same set of dudes manning the counter, handling the lines with ease, smooth, efficient, and pleasant. On my most recent trip to NYC, I actually even brought a dozen bagels and 1/2 pound of cream cheese home with me, because YOLO. Okay, not really on the last part, but I only venture up there occasionally, so I like to bring Brooklyn home with me to the deep south.

Thanks to SkinnyTaste, I have found a beautiful bagel spin-off that is customizable, low carb and high protein, plus with an added bonus of having no fat, they are super easy to fit into any nutrition plan. With only 5 common ingredients, you can easily whip these up in a pinch!

Check out the recipe below:


  1. 120g All-purpose flour

  2. 200g Non-fat greek yogurt

  3. 2 tsp baking powder

  4. 3/4 tsp salt

  5. 1 egg or 1 egg white, whipped


Preheat oven to 375F and grease a baking tray (or use a silicone baking shet)

In a large bowl, whisk the flour, baking powder, salt. Add in the greek yogurt and mix until it forms small dough balls.

Using clean hands, move the scratch dough to a working surface- I prefer a silicone mat, but you can use a floured board.

Knead the dough until a nice ball forms and flatten slightly to form a disc. From the disc, make 4 separate dough balls.

Roll out each ball into a long snake like dough roll, then put the ends together, creating a circle.

Place the 4 circles of dough onto the greased baking sheet (or silicone baking sheet).

Brush egg mixture on top, then add any optional toppings.

Bake for 20-25 minutes until golden brown on top.

Eat Up!

Nutritional information for base recipe: 142 calories, 24g carbohydrates, 10g protein, 0g fat


Sesame seeds, Trader Joe’s Everything but the bagel seasoning, cinnamon and raisins (add these to the flour mixture before adding greek yogurt)

Cinnamon Raisin

Cinnamon Raisin

Sesame bagel with jalapeño cream cheese

Sesame bagel with jalapeño cream cheese

Gluten Free Carrot Cake Bars

It’s officially Fall y’all! Bring on the roasted roots and pumpkin everything! This, in my opinion, is the most wonderful time of year! I have been a big fan of carrot cake for my entire life, I mean, I could easily eat an entire cake to myself, but obviously, that wouldn’t quite be beneficial to my performance goals…or would it?

Anyways, I have seen a few recipes for carrot cake oatmeal bars and carrot cake cupcakes so I figured, why not merge the two and add in a boost of protein! Bam, macro friendly carrot cake! These are slightly sweet, and when you roast the carrots, it really brings out the flavor even more. This step is especially important. Each batch yields 9 bars and the nutritional information comes out to be about 110 calories, 17c/5p/2f per bar. Can’t get much better than that!



300g Carrots (roasted)

60g of egg whites

175 mL unsweetened almond milk

53g honey

144g Gluten Free rolled oats

36g vanilla whey protein powder

1 tsp baking soda

1 tsp cinnamon

2 tsp flax seeds

5g unsweetened coconut flakes


Preheat the oven to 375 and grease an 8x8 baking dish or line with parchment paper

In the order listed, put all ingredients except the coconut flakes into a Vitamix (blender or food processor works just as well), you need the wet ingredients at the bottom so it mixes well. Blend for 90 seconds

Pour the batter into your prepared pan, sprinkle with the coconut flakes, and pop in the oven for 25 minutes.

Allow to cool for 30 minutes before cutting. Eat up!

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