Posted in dinner delights

Instagram Recipes Round Up: Fav BL Treats

Hi babes! Indulgences are the spice of life, right?! We ALL need to treat ourselves from time to time! Sometimes there’s just nothing better than a sweet treat or a cozy comfort food dinner. Here is a round up of some of my favorite indulgent recipes that I have featured on my Instagram {@BlissfullyLively}. Be sure to follow along on Insta because I LOVE to post in real time about my fav foods and recipes in my stories. <3

Instagram Recipes Round Up: Part One

The Community

Hey babes! SO I realize that I’ve posted some recipes on my Instagram {@BlissfullyLively} that needed a special home on the blog! I want these to be available for you to reference when you’re looking for drool-worthy, BL-friendly recipes {plenty of satiating protein, good fats & fiber!}. Also, these are all fantastic dishes to meal prep ahead of time for my BL babes who are short on time.

Tortellini & Chicken Bean Soup

I am kind of becoming a soup cooking professional these days. They are the easiest recipes, so hard to mess up & can be rough chopped for quick assembly!

BL Recipes: Chicken Tortellini Soup


  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp. extra virgin olive oil (EVOO)
  • 5-6 carrots, chopped
  • 5-6 celery stalks, chopped
  • 1 bunch kale, chopped
  • 1 tbsp. butter
  • 92 oz. (3 cartons) organic free-range chicken broth
  • 1 tbsp. dried rosemary
  • 1 tbsp. dried thyme
  • 3 bay leaves
  • 2 organic chicken breasts, cooked & shredded
  • 1 package cheese tortellini
  • 2 cans cannelini beans, drained & rinsed
  • Salt & pepper to taste


1. Chop onion & garlic, add to large pot with EVOO on medium high heat. Saute for 3-5 minutes until browned.
2. Rough chop all veggies. Set kale aside. Add the rest of the veggies to the pot.
3. Stir in butter & sauté for 5-8 minutes until carrots & celery are soft.
4. Add in chicken broth & spices. Stir to combine.
5. Let simmer until boiling & turn down to low to simmer for 20 minutes.
6. While this is cooking, add chicken to pot & cover with water. Put on high heat until boiling & then turn down to low & simmer for 20 minutes.
7. Shred chicken & add to pot.
8. Add in tortellini, kale & beans. Mix well and add salt & pepper as desired!

Balsamic Caprese Chicken

One of my FAVORITE dishes that I literally never get tired of. Pair it with some green veggies and whole grains on the side {roasted brussel sprouts and quinoa pictured below} and you’ve got yourself the perfect BL dinner!

BL Recipes: Balsamic Caprese Chicken


  • 1 lb. chicken breasts
  • 1 cup balsamic vinegar
  • 1 dash oregano
  • 1 large tomato
  • 1 tbsp. chopped basil
  • 1 ball of mozzarella, 4 slices
  • 1 tsp. balsamic reduction


1. Put chicken breasts in ziplock bag with balsamic vinegar and let marinate overnight.
2. Take out and place on a plate.
3. Pre-heat grill to medium high.
4. Grill chicken breasts 5 minutes {-ish} on each side until cooked through the middle and golden.
5. Add the tomato, basil and mozzarella to the top of the chicken and turn the heat of the grill down to allow the cheese to melt.
6. Once the cheese has melted, transfer to plate & drizzle with balsamic reduction!

Chicken & Quinoa Taco Soup

My BL-twist on a classic. With quinoa and extra veggies this is sure to keep you full all the way to dinner! {Top with some avocado for a dose of healthy fat!}

BL Recipes: Chicken and Quinoa Taco Soup


  • 3 peppers, chopped
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno, chopped
  • 1 tbsp. olive oil
  • 2 chicken breasts
  • 92 oz. (3 cartons) organic free-range chicken broth
  • 2 cans low-sodium corn
  • 2 cans low-sodium black beans
  • 2 cups dry quinoa
  • 1 cup water
  • 2 cans diced tomatoes
  • 1 can mild diced chilies
  • Chili powder, garlic salt, garlic powder & cayenne paper to taste


1. Chop peppers, garlic & onion, add to large pot on medium high heat with olive oil. Saute for 3-5 minutes until soft.
2. Cover with chicken breasts.
3. Add in chicken broth, corn, beans, quinoa, water, tomatoes, chilies & spices.
4. Cover & bring to a boil, once boiling reduce to heat to low & simmer for 20 minutes.
5. Take out chicken & shred.
6. Add back in shredded chicken & stir to combine.
7. Simmer for another 5 minutes & serve with 1/4 avocado!

Loaded Chicken Noodle & Kale Soup

Last but not least… you guys soups are so convenient, a complete meal in one, and reheat amazingly when made ahead of time. {Not to mention my favorite way to warm up from NH winters while I anxiously await warm springtime weather!} Packed with so many more veggies than traditional chicken noodle soup to give you an antioxidant boost!

BL Recipes: Kale Chicken Noodle Soup


  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 5 carrots, chopped
  • 5 celery stalks, chopped
  • 1 can cannellini beans, drained & rinsed
  • 32 oz. organic free-range chicken broth
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 3 bay leaves
  • 1 lb. cooked & shredded chicken breast
  • 1 bunch kale, chopped
  • 1 cup whole wheat rotini
  • Salt and pepper, to taste


1. Chop onions & garlic, put in small bowl.
2. Chop carrots & celery, put in small bowl.
3. Add 1 tbsp. olive oil to soup pot on medium high heat. Add in onions & garlic.
4. Once sautéed until brown, add in 1 tbsp. butter, carrots & celery.
5. Sauté until soft, 5-10 minutes.
6. Add in chicken broth, thyme, oregano & bay leaves.
7. Bring to a boil & then simmer for 20 minutes.
8. Add in chicken, kale & 1 cup rotini, simmer for 10 minutes.
9. Add salt & pepper to taste!

I hope you babes enjoy these recipes! I also LOVE to share recipes that I am cooking in real-time on Instagram story so make sure you’re following there @BlissfullyLively. Stay tuned for part 2 where I’ll be showing you some of my favorite BL indulgences!










Hearty & Spicy BL Bison Chili

Ok so I shared this recipe on Insta Story & it no joke was one of my most engaged with stories so I thought why the heck not bring it to the blog in a more permanent place that you guys can reference whenever you need a quick & healthy recipe to whip up! Fare warning I make my chili overwhelmingly spicy & thick sooo if you aren’t into a burning mouth cooool it on the chili powder & jalapeño!

Anyway I love all these chili/ soup recipes popping up all over Pinterest now that labor day has passed but I just keep being disappointed, I go to these recipes just to find out they only call for 1 breast of chicken or 1 can of beans…like come on people, I don’t want to take the time to make this soup just to be starving an hour after I eat it!!!

Problem solved, I added in some hearty fiber {all the beans}, some lean protein {bison meat} & some healthy fat {avocado} to make this soup one you will literally die for {& want to make a thousand times because it keeps you full & tastes like heaven}.

Make it, & thank me later!

BL Hearty AF Spicy AF Bison Chili

Hearty & Spicy BL Bison Chili

Hearty & Spicy BL Bison Chili


  • 1 tsp olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 large green pepper, chopped
  • 1 jalapeno, chopped
  • 1 lb ground bison
  • 4 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • salt & pepper to taste
  • 2 cans diced tomatoes
  • 16 oz. low sodium organic free range chicken broth
  • 2 cans low sodium red kidney beans, drained & rinsed
  • 1 can low sodium cannellini beans, drained & rinsed
  • 1 can low sodium black beans, drained & rinsed
  • 1 can low sodium sweet corn, drained & rinsed
  • 1 avocado, sliced


  1. Chop onion, jalapeno, green pepper & garlic.
  2. Add olive oil to large pot on medium high heat.
  3. Add chopped veggies to pot & saute for 5-7 mins or until tender.
  4. Add bison meat and cook until completely brown and fully cooked through.
  5. Add all spices to meat & stir for another 20 seconds.
  6. Add diced tomatoes, chicken broth & beans to pot.
  7. Stir until fully combined
  8. Add top to pot until boiling, turn down to low & simmer for 35-40mins or until chili thickens.
  9. Serve with 1/4 avocado slice on top!

If you guys are in the market for another loaded soup recipe try the chicken tortilla soup!



Tofu Loaded Veggie Stir Fry

Stir fry is always one of my fav. recipes to make because 1 it takes no time & 2 it has all of the ingredients you need for a well balanced meal. Protein, veggies & whole grains all thrown together in one bowl to create the easiest and most delicious meal while also being incredibly filling.

Roasted Beet Caprese Salad

One of my most favorite recipes is a fresh and crisp caprese salad topped with a drizzle of balsamic and a hefty sprinkling of fresh basil leaves! Well my life long favorite was flipped upside down the day I decided to add an interesting ingredient.


BL Beet Caprese

I have been seeing more and more people putting them in salads, side dishes and even sweet treats that I knew I needed to give them a shot. And  by shot I mean making a disgusted child like face as I picked them up and put them in my cart at the grocery store, examining them like germs and staring at them like how in the hell am I going to cook these things?

Hey, don’t make fun they look a bit odd as a raw veg.

Well my inner child was proved 1000x wrong because they’re so easy to make and even easier to eat! THEY ACTUALLY TASTE LIKE CANDY.

Sweet, sweet candy straight from mother nature, what’s better?

Beets also contain many essential vitamins and minerals such as Vitamin C {immune boosting}, fiber, and potassium {essential for healthy muscle and nerve function}.

Sounds like the perfect salad add in to me! Grab some beets, roast ’em up and get to eating!

Blissfully Lively Roasted Beet Caprese Salad

Caprese Beet Salad

  • 1 Beet, roasted and sliced
  • 1 Ball of Fresh Mozzarella Cheese, Sliced
  • 1 head of Romaine Lettuce or Mixed Greens, chopped
  • 1 tbsp Fresh Basil, Chopped
  • 2 tsp, Balsamic Reduction
  • 1 tbsp, Olive Oil
  • 1 tsp, Olive Oil
  • Salt & pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Cut off stem of beet and place on a sheet of tinfoil {enough to enclose/ wrap up the beet}.
  3. Rub 1 TSP olive oil on beet and wrap with tin foil.
  4. Place on baking sheet and cook for 25 minutes until fork is inserted into beet easily, and middle is soft.
  5. Rub beet skin off and then slice and set aside.
  6. Chop romaine or mixed greens, place into salad bowl.
  7. Slice tomato and set aside.
  8. Slice Mozzarella and add to top of salad.
  9. Add in remaining tomato slices and beet slices.
  10. Finely chop fresh basil and sprinkle over salad.
  11. Top with balsamic reduction and olive oil.
  12. Salt and pepper to taste, ENJOY!

Blissfully Lively Beet Caprese

** Looking for a little more protein or sustenance? Add some slices of chicken to the top of this, some healthy fats from avocado, or a side piece of fish for a well rounded meal.



Post Holiday Quick Meal: Crockpot Chicken Noodle Soup

We all know that after the holidays of feasting and slaving away cooking a holiday meal in the kitchen, the last thing we want to do is make any food what so ever. We’re either bloated from feasting, or cooked out from preparing dinner for 10 but our bodies have still got to run which means we’ve still got to eat!

What’s better than take out?… A set it and forget it home cooked meal, oh and comfort food to boot! I’m hooking you guys up with the best ever hearty, flavorful, savory Chicken Noodle Soup Recipe of all time. I add 2 times the amount of noodles and veggies to take this thing up a few notches! Grab your crockpot throw the ingredients in and run along to whatever holiday festivities you’ve got goin’ on cause this recipe is no maintenance!

Loaded with chicken broth {which is rich in minerals}, all the veggies, celery carrots & peas to be exact {which are rich in antioxidants and vitamins}, a huge helping of pasta {which is perfect for those carbs you need}, & Chicken {hello protein}, oh and not to mention all of the amazing herbs, you’ve got yourself one deliciously healthy post holiday meal!

BL Crockpot Chicken Noodle Soup


Chicken Noodle Soup Recipe


  • 1 Lb boneless skinless chicken breast
  • Salt & Pepper to taste
  • 4 cups chicken broth
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 6 carrots, peeled & diced
  • 6 stalks celery, diced
  • 1 cup frozen peas
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 3 bay leaves
  • 1 cup whole wheat rotini {or other pasta}
  • Juice of 1 lemon


  1. Season chicken w/ salt & pepper and place into slow cooker.
  2. Stir in chicken broth, garlic, onion, celery, carrots, peas, thyme, rosemary & bay leaves. Season w/ salt & pepper.
  3. Cover & cook on LOW for 6-8 hours {this is very important do not try to cook on high for 3 hours it will make the chicken tough and won’t allow enough time for veggies to soften} {I learned this the hard way 😢}.
  4. After 6 hours of cooking remove chicken from slow cooker and shred using 2 forks.
  5. Stir pasta & shredded chicken into slow cooker. Allow to cook for another 30 minutes until pasta is tender.
  6. Stir in lemon juice.
  7. Enjoy!

** This recipe will make around 5 servings. I have a smaller crockpot so if you have a large one & want to make more like 10 servings just double the amounts of chicken broth and veggies/ pasta so 8 cups of chicken broth & 8 ish carrots/ celery, & 2 cups pasta.



Maple Bourbon Sweet Potatoes

Blissfully Lively Sweet Potatoes Ingredients


It’s Thanksgiving week…if you know me you know i’m a huge foodie and get outrageously excited for eating all the things with all the friends/ family. So you know what that means, a shit ton of recipes are going to make their way on to the blog this week! Well by shit ton I mean 3 and by 3 I mean the best 3 recipes that you should have at your Thanksgiving table other than turkey!

If you subscribe to the email newsletter {shameless plug} then you would already know what recipes i’m going to be crafting up this week and when to tune in…but if you don’t then here they are cause I don’t want to exclude anyone from the goods!

Wednesday: Vanilla Chai Spiced Cheesecake Pie

Thursday: Cranberry Balsamic Brussel Sprouts

Friday: Leftovers Stir Fry Recipe

I will also be posting a pre thanksgiving bootcamp workout for anyone looking to get in a good sweat before the big day of indulging and socializing with fam/ friends. This workout will be mimicking a bootcamp style class with me instructing a few ladies {and you guys} with fun upbeat jams in the back and motivating/ pushing you to complete one more burpee! This will be a circuit style class and will be posted on the blog at 6am Thanksgiving day. It will also be on Facebook and Instagram. So grab those weights and head to an open space in your house or your local gym and press play!

Ok now that i’ve updated you all on BL weekly happenings lets get straight to this delicious sweet potato recipe. Mashed sweet potatoes are my first and biggest thing that takes up my plate on Thanksgiving day so I knew I had to do a post on it but I wanted to switch it up a bit giving this post a twist with the sliced sweet potatoes instead of mashed, and the maple bourbon drizzle. So gooey and delicious your guests will most definitely come back for seconds and even thirds so make more than you would think!

Blissfully Lively Bourbon Maple Sweet Potatoes

Blissfully Lively Sweet Potatoes


  • 3 lbs sweet potatoes
  • 1/2 cup maple syrup
  • 1/4 tsp all spice
  • 1/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp cornstarch
  • 1 tsp nutmeg
  • 1/2 cup walnuts
  • 4 tbsp. butter
  • 1/2 cup bourbon

Blissfully Lively Maple Sweet Potatoes


  1. Preheat oven to 350 degrees
  2. In small bowl whisk together the bourbon, maple syrup, brown sugar, butter, cinnamon, nutmeg and all spice. Add cornstarch gradually and stir until mixture reaches a saucey consistence or thickens a bit.
  3. Cut the ends off of the sweet potatoes and cut into slices about 1/2 inch thick. Place sweet potato slices into large bowl and toss with half the maple bourbon mixture.
  4. Add slices into a baking dish, lining up in rows.
  5. Pour remaining bourbon mixture over potatoes in dish.
  6. Place dish in oven and bake for 45 minutes.
  7. While potatoes are baking mix together the rest of the maple glaze add in tablespoon more maple syrup and walnuts. Mix until combined.
  8. After 45 minutes of the sweet potatoes cooking pour the rest of the maple bourbon mix over potatoes and continue to cook for 15-30 minutes. Until potatoes are tender!
  9. ENJOY!



Enchilada Chicken & Rice

I have been on a serious Mexican food kick lately. Taco Tuesday has become a staple in our house, & i’m not complaining one bit. Tacos are so easy to prepare and leave delicious left overs for lunch/ dinner meals. Also they give you just enough protein from the meat of choice, greens from the lettuce topping, good fats from guacamole or avocado, & a perfect helping of starch from the beans/ rice.

But! sometimes i’m just not feeling like preparing all of the taco sides, beans & rice so I thought of an easy way to cook up my favorite spicy food while I essentially did nothing, & let this delicious dinner cook. Crockpot Enchilada Chicken & Rice.

You throw the beans, chicken, salsa, tomatoes, & seasonings into one pot and they cook right up basically leaving you with a preprepared taco bowl ready for you. Top with cheese and some avo. and you’re set!

Spicy, filling & makes lots of left overs…Perfect.

As you guys know if you watch my Instagram story or follow me I entered into a recipe challenge through Progressive Nectar and The Marinate Community. It has been such a cool experience so far.

You pay an entrance fee of $35 and they send you specific ingredients they have chosen for all of the entrants (food bloggers specifically). Every person has the same ingredients that are split into 4 different weeks and 4 different categories & each week is a competition between the bloggers to see who can create the best recipe out of the ingredients provided.

So let me break it down. Week ones category was Family and the ingredients were bean soup blend, maple water & dried red chili peppers. Which I used to create this Enchilada Chicken & Rice recipe!

Week two’s category is Diversity and the ingredients are black and white rice blend, rice noodles & rice paper.

Week three’s category is Community and the ingredients are tapioca starch, Jackson’s Honest Chips & a spice pouch.

Finally week four’s category is Love and the ingredients are dark chocolate powder, jalapeño lime salt & walnuts.

How fun does that sound! Also super exciting my recipe for week 1 was chosen as the winner!! So thank you to everyone that liked my recipe on Progressive Nectars Instagram & stay tuned for the recipes to follow!

Blissfully Lively Enchilada Chicken & Rice Recipe

Enchilada chicken recipe
  • 1 lb Boneless skinless chicken thighs
  • 1 bag of bean soup blend
  • 1 bottle of Maple Water
  • 4 whole dried red chili peppers
  • 1 can black beans, drained & rinsed
  • 1 can sweet corn, drained & rinsed
  • 1 can fire roasted tomatoes, drained & rinsed
  • 1 can enchilada sauce
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic salt
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 cup of jasmine rice
  1. Pour dried beans into pot, add water just an inch above line of beans.
  2. Cook on medium high heat until boiling. Once boiling turn heat to low and simmer for 1-3 hours, until beans are tender.
  3. When beans are tender take off stove, strain and rinse. Set aside.
  4. In small bowl mix together the chili powder, garlic powder, cayenne pepper, garlic salt, oregano & cumin to create the seasoning mix.
  5. Cut chicken thighs into 1 inch squares. Spray crockpot with coconut oil and place chicken inside.
  6. Add in corn, black beans, tomatoes, maple water, chili peppers & seasoning mix.
  7. Add in 1 can enchilada sauce.
  8. Stir to combine.
  9. Cook on high heat for 4 hours or low heat for 8 hours.
  10. Once done stir in bean soup blend.
  11. Cook jasmine rice according to directions on package.
To serve: 
Place 1/2 cup of cooked Jasmine rice in bottom of bowl. Top with 1/2 cup enchilada chicken. Top with shredded Monterey jack cheese,scallions & sliced avocado.
Looking for some more crockpot recipes? Check out my quick & easy Pot Roast recipe!

Quick & Easy Crockpot Pot Roast Recipe

What’s better than one dish that includes your meat, veggies, and starch? Well nothing… other than a crockpot that can cook it for you while you do whatever the heck you want!

I have become the queen of crockpot meals. I love to cook but sometimes when your day is super busy and you don’t get home until late, or really just aren’t in the mood to spend the time to whip something up the crockpot is perfect.

I have already professed my love for the crockpot in a few other recipes (Spicy Loaded Chicken Tortilla Soup, Beef Ragu, Chili, Beef Stew,etc.) so let me skip serenading you with the crockpot and get straight to the goods.

This pot roast is super easy to make, you throw in some diced onion, diced red potatoes, whole baby carrots, 1 lb beef chuck roast, a little dijon mustard, spices, and beef broth and cook everything for 6 hours. Boom dinner done while you have had time to workout, work, clean the house, pick up the kids, whatever!

To top it all off it’s healthy, means that you aren’t eating fast food because you don’t have time to cook dinner and is so delicious!

Blissfully Lively Pot Roast Recipe

Crockpot Pot Roast


  • 1 lb beef chuck roast
  • 2 cans beef broth
  • 1/2 bag baby whole carrots
  • 1 bag baby red potatoes halved
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 2tbsp dijon mustard
  • 1 tbsp thyme
  • 1 tsp garlic salt & pepper


  1. Chop onion & dice potatoes and garlic, Add all including carrots to crock pot.
  2. Take roast out of packaging and rub with garlic salt, pepper, thyme, and dijon mustard.
  3. Place roast on top of veggies in crock pot.
  4. Add 2 cans of beef broth to crock pot.
  5. Cover and let cook on high for 6 hours.
  6. Roast is fully cooked when easily falling apart in crockpot.
  7. ENJOY!




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