A southern girl's cooking on a skinny girl's lifestyle


June 2013

Oatmeal Energy Bites

I found this recipe on Pinterest and decided to try it/change it up a bit.  Here’s what I came up with.  These are awesome for breakfast, snack, pre workout…Hope y’all like them!

  • 1 cup dry oatmeal
  • 1 scoop vanilla AdvoCare Muscle Gain powder (or chocolate.  I like the vanilla, it’s so versatile.  I just got a new canister in, so expect lots of recipes with this stuff.  It’s so good.)
  • 1/4 cup chocolate chips- 70% cacoa or higher
  • 1/2 cup natural peanut butter (This time I tried Smucker’s Natural Creamy.  It was in Clean Eating Magazine, so I thought it was worth a shot.  It’s good.)
  • 1/2 cup local honey
  • 1/4 cup flax seed
  • dash of pure maple syrup

Mix together, let chill in the fridge for 30 minutes or more.  Shape into 1 inch balls, store in the fridge for up to a week.

Possible substitutions: almond butter, dried fruit, take out the chocolate chips and put a packet of mandarin orange Spark (orange creamsicle, anyone? In this case, I’d take out the peanut butter, double the honey and sub in just a little almond butter)…let me know what you try and how it turned out!  Happy weekend!


Cinnamon Bun AdvoCare Meal Replacement Shake

I absolutely love the AdvoCare chocolate and chocolate mocha Meal Replacement Shakes.  The berry has a great taste, but I am more of a chocolate person.  The vanilla- I have a very love/hate relationship with it.  Alone, it has a weird texture to me.  However, I have cooked everything from pancakes to cookies to corn dogs with the powder.  So, this morning I wanted to make a shake with it that tastes good, because the taste itself is awesome, I just have  a weird thing with textures.  So, here’s what I came up with!  And it is SO good.


1 packet vanilla AdvoCare Meal Replacement Shake

1 frozen banana

1 bottle of water (16.9 oz)

1/8 cup pure maple syrup (about 3 TBSP)

cinnamon to taste- I used a lot because I LOVE cinnamon

Chicken Pot Pie

Hey y’all, sorry it’s been so long since I’ve posted (again)!  Here is what I made tonight.  I didn’t have high hopes for it, but the husband loves chicken pot pie, so I made it anyway.  And it was AWESOME.  Seriously.  It was so good.  I meant to take a picture of it because it looked pretty but we tore into it so fast that I didn’t get one.  The original recipe was in the October 2012 Clean Eating Magazine.


  • cooking spray
  • white whole wheat flour
  • baking powder
  • sea salt
  • sunflower oil, or another high heat cooking oil
  • 2 carrots, chopped
  • white onion, chopped
  • 2 cloves garlic, minced
  • 2 chicken breasts, chopped
  • italian seasoning
  • 1 cup low sodium organic chicken broth
  • almond milk
  • 1 cup frozen peas
  • fresh parsley, chopped (I used about a handful…but I have small hands)
  • juice from 1/2 of a lemon (put the rest in water.  It’s, like good for you and it makes your hands smell nice)
  • black pepper
  • 3 tbsp organic unsalted butter, cold
  1. Preheat oven to 400 degrees; spray a 2 quart baking dish with cooking spray. Whisk together 1 cup of flour, 1 1/4 tsp baking powder, and 1/4 tsp salt.
  2. Heat 1 tsp oil, add carrots, garlic, and onion and cook until onion is translucent and carrots are slightly soft (you can stab it with a fork and it doesn’t take any extra effort).  Put mixture into a bowl, set aside.
  3. Reheat the skillet with 2 T of oil, and add chicken and italian seasoning.  Cook until chicken is done (duh), return the vegetables to the skillet, and mix.  Sprinkle 1/4 cup flour onto mixture, and stir to coat.  Add broth and stir to combine.  Bring to simmer, then stir in 1 cup of milk.  Simmer then reduce to low; stir until slightly thickened.  Stir in peas, lemon juice, and parsley.  Season with sea salt and pepper and transfer to baking dish.
  4. Cut butter into small pieces and add to the flour mixture.  Mix by rubbing butter between your fingers and coating in flour (Does that even make sense?!).  It should look gritty.  Kind of.  Add 1/2 cup of milk and stir until mixed.
  5. Lightly flour the counter (Clean it first.  Don’t be nasty) and knead dough for a second or two. Divide into six balls, then flatten them to look like biscuit discs.  Space evenly apart on top of chicken mixture in the baking dish.
  6. Bake for 25-45 minutes, depending on how high into the mountains you are.  I miss normal cooking times.

Enjoy!  We loved it.

Chicken with Peanut Sauce & Sweet Potatoes – Clean Eating – Clean Eating

Chicken with Peanut Sauce & Sweet Potatoes – Clean Eating – Clean Eating.


Also, made this a few nights ago.  Sorry I haven’t been posting, it’s been a crazy week.  Anyway, this was really good, and I’m not a fan of asian food.  I used Naturally More peanut butter, we like the added flax seeds.  Hope y’all like it!

If anyone has any requests for recipes that they would like to see cleaned up, feel free to email me at or shoot me a tweet @mississkinny

Grilled Fish Tacos with Jalapeño Slaw – Clean Eating – Clean Eating

Grilled Fish Tacos with Jalapeño Slaw – Clean Eating – Clean Eating.


Hey y’all!  Making this as we speak, and it smells amazing.  I used frozen cod. Y’all.  Do it.  According to the magazine, cabbage has anti-inflammatory properties.  No one likes inflammation.

Simple Tuna Salad

Here’s a quick, simple, and protein packed lunch that is balanced and make-ahead-able. Enjoy.

1 avocado, mashed
1-2 boiled eggs, mashed
1 small can (3 oz) tuna packed in water
Spoonful of Greek yogurt

Mix together, season to your liking. I use sea salt, black pepper, and chile powder.

“Fried” Pickle Chicken

I used to make this all the time, and actually fry it. It kind of grosses me out to think about. But it was always one of our favorites, so when we switched to clean eating, I had to find a way to make it. Here is how it turned out (spoiler alert: awesome).

jar of thin sliced dill pickles (the long, flat sandwich ones)
package of skinless chicken tenderloins
2-3 t dry mustard
1 t onion powder
1 t garlic powder
1/4 t sea salt
1/2 t black pepper
1/4 t cayenne pepper
panko (japanese bread crumbs)

1. Place 3 pickle slices in the bottom of a freezer safe plastic container. Top with 3 tenders, and continue layers until you have used all of the chicken. Top with pickles, and pour the juice from the pickles into the container. Either freeze or let brine overnight. (If you freeze this, just let it unthaw the night before you plan on cooking).
2. At least 4 hours before you will cook this, pour out most of the pickle juice and pour buttermilk on top. Place back in the fridge (If you are making this and have to be at work 4 hours before dinner, just pour the buttermilk on before you go to work. And then, contact me about the financial opportunity of AdvoCare. Ha. Product placement?)
3. Preheat oven to 450. Lightly mist a baking dish or cookie sheet.
4. Mix spices in a small bowl.
5. Pour chicken and marinade into a strainer (in the sink, preferably, so you don’t make a disgusting mess).
6. One by one, sprinkle tenders with spice mixture, then coat in panko. Place in the baking dish.
7. Spritz with cooking spray (pretend it’s hairspray. So much more fun).
8. Bake for 10-12 minutes, then flip carefully with tongs. Bake another 12-15 minutes.

We usually have sweet potato fries, grilled asparagus, or green beans with these. And they’re awesome. Batman eats these UP.

Thanks for reading. Y’all be sure to e-mail me with any suggestions or requests, I would love some input. Happy early Father’s Day!!!

Protein Chai Latte


I found this Tazo Chai Latte concentrate on sale at Target last week, and thought, eh, may as well try it. I was mixing it with almond milk and it was awesome, but decided to mix it with vanilla AdvoCare Muscle Gain protein powder this morning for my midmorning snack/energy boost. It was awesome. Here’s the recipe:
1 cup water
1 cup Tazo Chai Latte concentrate (Target or Walmart in the teas section)
2 scoops vanilla AdvoCare Muscle Gain

Blend, serve over ice!

Sweet Potato Ice Cream – Clean Eating – Clean Eating

Sweet Potato Ice Cream – Clean Eating – Clean Eating.

Seriously. Do it.


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