Cailee Fischer

whipped goat cheese crostini with bacon and hot honey drizzle 🥓🍯🔥recipe below 👇🏻 what you’ll need: 1 large sourdough baguette 1, 12 pack of thinly sliced bacon 2 tbsp fresh rosemary, finely chopped hot honey (for drizzling) For the whipped goat cheese:  8 oz goat cheese (softened) 2 oz cream cheese (softened) 2 tbsp sour cream 1 tbsp honey instructions: 1. Preheat the oven to 400 degrees.  2. Place the bacon on a foil-lined baking sheet in an even layer. Bake for 15-20 minutes until crispy. Remove from the oven and set aside to cool.  3. While the bacon is cooking, add all the whipped goat cheese ingredients to a blender, food processor, or stand mixer and blend on high for 1-2 minutes until smooth. Place in the fridge until you're ready to assemble.  4. Slice the baguette into about 1/2-inch round slices. Place on a baking sheet and bake in the oven for about 3 minutes. Switch the oven to broil and broil for about two more minutes or until the bread starts turning golden brown.  5. Once the bacon has cooled, place it on a paper towel to remove the excess grease. Move the bacon to a cutting board and chop it into small pieces to create the bacon bits.  6. Now it’s time to assemble! To each piece of bread, add a dollop of whipped goat cheese, bacon bits, and a sprinkle of chopped rosemary. Repeat until you’ve added this to all the bread.  7. Top each one with a drizzle of hot honey, and serve immediately. Enjoy!  #thanksgivingappetizers #thanksgivingrecipes #thanksgivingappetizerideas

what I prepped for the week! 👩🏼‍🍳🥑✨🍓 everything is listed below and all recipes can be found on my website 🫶🏻 in my bǐ0 hehe Everything I prepped: Breakfast options 🍳 Bacon & cheddar egg bites Sausage egg & cheese breakfast sandwiches Snacks 🥒 Luteal phase seed cycling protein balls High protein ranch dip and veggies Dessert 🍫 Frozen chocolate peanut butter banana bites #mealprepwithme #ingredientprep #sundaymealprep #sundayfridgerestock

today was such a fun food day !! 🍪💛✨ the food lineup is below 👇🏼 breakfast: homemade sausage egg & cheese breakfast sandwich snack: seed cycling peanut butter protein balls lunch: white chicken chili dinner: apple cider pulled pork bowls dessert: pumpkin chocolate chip cookie bars #realisticwhatieatinaday #highproteinmealideas #whatieatinadayrealistic

french onion chicken & rice skillet. 🤌🏼 eddie said its one of the best dinners i’ve ever made !! 🤭👩🏼‍🍳 full recipe below 👇🏼 what you’ll need: 1 1/2 lbs boneless chicken thighs Salt and pepper & garlic 1 tbsp avocado oil 2 large onions, thinly sliced 2 tbsp butter 2 cloves garlic, minced 1 tbsp balsamic vinegar 1 1/2 cups beef broth 1 cup heavy cream  1 1/2  tsp dried thyme  1 tbsp Worcestershire sauce 2-3 cups shredded Gruyère 1 cup long-grain rice, rinsed Fresh chives 1. In a large skillet, heat the avocado oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder on both sides. Add them to the skillet and cook for about 3-4 minutes per side until golden brown. They do not need to be fully cooked yet. Remove and set aside. 2. In the same skillet, add the sliced onions and butter. Cook for about 20-25 minutes, stirring occasionally, until caramelized and golden. Add the minced garlic and cook for another minute. 3. Stir in the balsamic vinegar and Worcestershire sauce. Sauté for a couple of minutes, then add the beef broth, heavy cream, and thyme and bring to a simmer. 4. Stir in the rice and return the chicken to the skillet. Cover and let it cook on low heat for about 20-25 minutes or until the rice is tender and has absorbed most of the liquid. Check partway through to make sure there's enough liquid; if it runs low, add 1/2 cup of water. 5. Once the rice is cooked, fluff the rice gently, then sprinkle the shredded cheese on top. Cover and let it cook for an additional 5 minutes until the cheese is melted and bubbly. 6. Serve everything straight from the skillet. Top with fresh chives and enjoy! #fundinneridea #onepandinner #highproteindinner #healthydinneridea

white chicken chili 😋🥑✨ full recipe below 👇🏼 what you’ll need: 1lb chicken breast (or shredded rotisserie chicken) 2 cans white northern beans, rinsed & drained 1 can corn, drained 1 small yellow onion, chopped 3 cloves minced garlic, finely diced 3 jalapeños, chopped 2 cans diced green chilis 1 quart Chicken stock 1/2 cup heavy cream 4 oz cream cheese, softened 2 tsp chili Powder 2 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1/2 tsp pepper 1 tbsp avocado oil Juice of 1/2 lime
 Optional garnishes Fresh Cilantro Cheddar cheese Sliced avocados Sour cream instructions: 1. I prefer to pre-bake my chicken in the oven while I’m preparing everything else. To make the chicken, simply season with salt and pepper and place it in the oven at 400 for 20-25 minutes until fully cooked. Once cooked, shred it and set it aside for later. 2. In a large pot, add 1 tbsp avocado oil to medium heat. 3. Add in the onions and jalapenos and saute for 2-3 minutes until soft. Add the minced garlic and saute for another minute until fragrant. 4. Add all the seasoning into the pot and mix until the onions and jalapenos are well coated. Saute for one more minute. 5. Next, add the beans, corn, green chilis, and chicken stock, mix well, and bring to a boil. 6. Cover with a lid and reduce the temperature to low. Simmer for 15-20 minutes to let the flavors come together! 7. Cut the cream cheese into cubes and add to the soup. Whisk until smooth and well incorporated. It takes about 5 minutes for the cream cheese to melt entirely. 8. Finally, add the shredded cooked chicken, heavy cream, and the juice of half a lime. Give it one more good mix. 9. Serve immediately with your toppings of choice. I love to eat it with sliced avocado, grated cheese, and freshly chopped cilantro. Enjoy! #healthydinneridea #healthydinnerrecipe #weeknightdinner #whitechickenchili

maple mustard glazed chicken 🍁✨🥕 full recipe below 👇🏼 FOR THE CHICKEN:  1 1/2 lbs boneless skinless chicken thighs 1/3 cup maple syrup 1/4 cup Dijon mustard 2 tbsp apple cider vinegar 2 cloves garlic, minced 1 tsp smoked paprika 1/2 tsp salt 1/4 tsp black pepper 1 tbsp avocado oil FOR THE SWEET POTATOES & CARROTS: 2 medium sweet potatoes, cubed  2-3 large carrots, cubed  2 tbsp olive oil  Generous sprinkle of cinnamon & crushed rosemary  Sprinkle of salt & pepper  FOR THE WHIPPED GOAT CHEESE:  8 oz goat cheese (softened) 2 tbsp cream cheese (softened) 2  tbsp sour cream 1 tbsp honey  2 tsp fresh lemon juice (or more to taste) Instructions:  1. Preheat the oven to 400 degrees.  2. Place the cubed sweet potatoes and carrots on a large baking sheet. Drizzle with olive oil and season with cinnamon, crushed rosemary, salt, and pepper. Give everything a good mix.  3. Bake in the oven for 30-35 minutes or until the sweet potatoes and carrots are soft and turning golden.  4. Meanwhile, preheat a large pan to medium-high heat and add 1 tbsp of avocado oil.  5. Season the chicken with salt and pepper on both sides. Once the pan is hot, add the chicken. Cook for about 5-7 minutes per side.  6. In a small bowl, mix the maple syrup, dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper.  7. Just before the chicken has finished cooking, pour the sauce into the pan with the chicken and turn the heat down to medium-low. Let this simmer for about 5 minutes to thicken the sauce. Turn the chicken occasionally to ensure it’s fully coated in the sauce.  8. Once the chicken has fully cooked and the sauce has thickened, remove the pan from the heat and set aside.  9. To make the whipped goat cheese, add all the ingredients to a food processor and blend them on high for about a minute or two until smooth and creamy. 10. Taste and add more honey or lemon juice as necessary.  11. Finally, it’s time to assemble. In each bowl, add a couple of scoops of whipped goat cheese, spread evenly at the bottom of one side of the dish. Place a few scoops of the sweet potatoes and carrots directly on top of the goat cheese. Then add 1-2 pieces of chicken and an extra drizzle of that delicious maple mustard sauce. Enjoy!  #DinnerIdeas #falldinnerideas #dinnerrecipes

today’s food lineup 👇🏼💫☕️🍫🍓 Breakfast: cheesy omelette & fruit Lunch: leftover chili & cornbread Snack: cottage cheese & pineapple Dinner: french onion chicken & rice skillet Dessert: trader joes peanut butter cups #realisticwhatieatinaday #whatieatinaday #highproteinmeals

deviled eggs 🥚✨💛 full recipe 👇🏼 what you’ll need: 6 large eggs 1/4 cup mayo 1 tsp white vinegar 1 tsp dijon mustard Salt, to taste Black pepper, to taste Paprika, for garnish freshly chopped chives Instructions:  1. To a small pot gently add the eggs. Fill the pot with water until the eggs are just covered. 2. Place on the stove and bring the water to a rolling boil. Once boiling, cover with a lid and remove from the heat. Let it stand for 12 minutes; do not remove the lid during this time. 3. Once the 12 minutes are up, gently remove the eggs, place them in a bowl of ice water, and let them sit for 5 minutes. 4. Once cool, peel the eggs and slice them in half lengthwise. 5. Gently remove the egg yolks from all eggs and add to a small bowl along with the mayo, white vinegar, dijon mustard, and a small pinch of salt and pepper. Mix well, then taste and add more salt as needed. #thanksgivingappetizers #thanksgivingrecipes #thanksivingappetizerideas

today’s food lineup 👇🏼🥑✨🍒 breakfast: avocado sweet potato toast with fried eggs snack: pineapple juice and clean simple eats vanilla protein powder lunch: chicken salad snack plate snack 2: follicular phase seed cycling balls dinner: loaded baked potato soup dessert: date snickers #realisticwhatieatinaday #healthymealideas #whatieatinaday

today’s food lineup 👇🏼🍿✨ was a bit short of my protein goal today but that’s ok! sometimes you just need to enjoy the movie theater popcorn!! lol breakfast: sausage & cheddar McGriddle muffins coffee: vanilla protein coffee lunch: chicken salad sandwich & pickles snack : follicular phase seed cycling balls dinner: harvest salad dessert: movie theater popcorn #whatieatinaday #realisticwhatieatinaday #highproteinwhatieatinaday

think the flavor of a pumpkin chocolate chip cookie with the texture of a brownie !! 🎃🍪🍂 code CAILEE gets you 10% off Clean Simple Eats sitewide 🙌🏻 what you’ll need: 1 cup canned pumpkin 1 cup nonfat plain Greek yogurt 1 cup @Clean Simple Eats pumpkin protein powder OR vanilla would work too 2 tbsp maple syrup 1/2 cup all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp vanilla extract 1/2 cup dark chocolate chips (+ more to sprinkle on top) 1/2 tbsp pumpkin pie spice Instructions: 1. Preheat your oven to 350 degrees. 2. In a large mixing bowl, combine the pumpkin puree, Greek yogurt, maple syrup, and vanilla extract. Mix well until smooth. 3. In another bowl, whisk together the pumpkin protein powder, flour, baking powder, baking soda, salt, and pumpkin pie spice. 4. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. 5. Gently fold in the chocolate chips until well combined. 6. Grease or line an 8x8-inch baking pan with parchment paper. 7. Pour the batter into the baking pan, spreading it evenly. 8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 9. Allow the bars to cool in the pan for about 10-15 minutes. Then, remove from the pan to finish cooling Once cool, cut into squares or bars. 10. These can be stored in an airtight container in the fridge for up to a week. Reheat in the micowave for about 45 seconds-1 min and brush with a little butter 🤌🏼 enjoy!!! #CSEpartner #highproteindessert #healthydessertidea #healthydessertrecipe

full recipes for the two lunches I prepped this week with my @Thrive Market staples ! 👇🏼They also gave me an amazing offer for those who want to try it out! Use the link in my bio to get an extra 30% off your first order AND a FREE $60 gift! 🫶🏻 spicy sesame tuna: 4, 5 oz cans of @Wild Planet Foods tuna - seriously so delicious and love how high in protein and omega-3s their tuna is!! 2 tbsp chosen foods mayo 2 tbsp yellowbird sriracha 1 tsp rice vinegar 1 tsp sesame oil 1/3 cup diced green onion Paired with: microwave rice seaweed snacks sliced cucumber sliced avocado curried chicken salad: 4, 5 oz cans Wild Planet chicken 1/4 cup mayo 1/2 cup greek yogurt 3 tsp curry powder 1 tbsp honey 1/2 cup cashews 1 diced apple 3 stalks celery, thinly sliced Paired with: crackers in a wrap or have it on it’s own! #ThriveMarketPartner #highproteinmealprep #nocookmealprep #highproteinlunchideas