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Olivia

@organicallyolive

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simple, nourishing recipes + meal prep
📍 toronto, canada
💌 [email protected]
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🦪🍤🥩🥔🌽 by @organicallyolive
Weekly meal prep #4 🍠🌽🍳🫑🥕 Breakfast: Egg Bites Lunch: Creamy Shredded Buffalo Chicken Dinner: Mexican Street Corn–Inspired Sweet Potato Bowls Comment “meal prep” for the grocery list + recipes ☺️ by @organicallyolive
Mexican Street Corn–Inspired Sweet Potato Bowls 🌽🍠 Makes 5-6 dinners Oven: 425°F Ingredients 4 medium sweet potatoes, peeled and cubed 1½ tbsp olive oil ½ tsp salt ½ tsp smoked paprika ½ tsp cumin 2 lb ground turkey 2.5 tbsp taco seasoning ¼ cup water Juice of ½ lime ~500 g corn 1 cup cottage cheese Juice of 1 large lime 1 jalapeño, finely minced ¼ cup chopped cilantro Tajín, to finish Instructions Toss sweet potatoes with olive oil, salt, smoked paprika, and cumin. Roast 30–35 minutes at 425, flipping halfway, until tender and golden. Brown ground turkey in a skillet. Add taco seasoning and water and simmer until saucy; finish with lime juice. In a separate pan, add in a little bit of oil and the corn and jalapeño sauté for 5-7 mins until slightly charred. Blend cottage cheese with lime juice and a pinch of salt until smooth, then stir into warm corn. Fold in cilantro. Assemble bowls with sweet potatoes, turkey, and creamy street corn. Finish with Tajín and extra lime if desired. Inspired by @rcabalieri and a very delicious dip at chamberlains in Toronto 🌽 by @organicallyolive
ONE-PAN CHICKEN POT PIE GNOCCHI Ingredients (4 servings) ● 2 cooked chicken breasts, chopped or shredded ● 500 g gluten-free gnocchi ● 1 tbsp olive oil ● 1 yellow onion, diced ● 2 medium carrots, diced ● 2 celery stalks, diced ● 2 cups cremini mushrooms, chopped ● 3 cloves garlic, minced ● 1 cup frozen peas ● ½ dried thyme ● ½ tsp dried rosemary ● 1½ cups chicken broth ● 1 cup unsweetened dairy-free milk (I used cashew) ● 2 tbsp cornstarch ● 1 tsp Dijon mustard ● 1 tbsp fresh lemon juice ● 2 tbsp fresh parsley, chopped ● Salt & pepper, to taste Instructions 1. Heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, celery, and mushrooms. Sauté for 10–12 minutes until softened. Add garlic, thyme, rosemary, salt, and pepper, and cook for another minute. 2. Pour in the chicken broth and Dijon mustard. In a separate bowl, whisk together the dairy-free milk and cornstarch until smooth, then pour into the skillet. 3. Add the gnocchi directly into the pan. Cover and bring to a gentle simmer over medium-low heat. Cook until the gnocchi is tender, stirring occasionally. Add additional broth, ¼ cup at a time, if the sauce becomes too thick. 4. Stir in the shredded chicken and frozen peas. Simmer for another 2–3 minutes until heated through. 5. Remove from heat and stir in lemon juice and fresh parsley. Season with additional salt and pepper to taste. Let sit for a couple of minutes to thicken before serving. by @organicallyolive
Sweet Potato Turkey Chili 🍠🌶️ Ingredients: * 1 tbsp olive oil * 1 lb ground turkey * 1 red onion, diced * 1 red bell pepper, diced * 3 cloves garlic, minced * 1 large sweet potato, peeled and diced * 2 tbsp tomato paste * 1½ tbsp chili powder * 2 tsp ground cumin * 1 tsp smoked paprika * Salt and pepper, to taste * 1 can (796 mL) crushed tomatoes * 1 can (540 mL) black beans, drained and rinsed * 1 can (540 mL) kidney beans, drained and rinsed * 2 cup chicken or vegetable broth Instructions: 1. Heat olive oil in a large pot over medium-high heat. Add ground turkey, season with salt and pepper, and cook until browned, breaking it apart as it cooks. 2. Add onion and bell pepper and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds. 3. Add tomato paste, chili powder, cumin and smoked paprika. Stir and cook for 1–2 minutes to bring out the flavours. 4. Add sweet potato, crushed tomatoes, black beans, kidney beans and broth. Stir to combine. 5. Bring to a gentle boil, then reduce heat and simmer partially covered for 25–35 minutes, stirring occasionally, until the sweet potatoes are tender. 6. Remove the lid and simmer for another 5–10 minutes if needed to thicken. Season to taste. Serve with cheese, Greek yogurt, avocado, cilantro and a squeeze of fresh lime! by @organicallyolive
our first thanksgiving 🦃🦃🦃 Fig + Ricotta App: recipe on my feed Sourdough focaccia from @thesourdoughnerd Pumpkin Chai Tiramisu, Carrots, Mashed potatoes @babytamago Stuffing @csaffitz @nytcooking Chicken recipe on my feed by @organicallyolive
ricotta, fig jam, fresh figs, thyme, pistachio, olive oil, salt + pepper, & crackers by @organicallyolive
A day of eats ft. @becksbroth new protein chai latte 🤌 by @organicallyolive
BUFFALO CHICKEN SMASH TACOS 🌶️ For the tacos: • 1 lb ground chicken • 6–8 small corn tortillas • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • ½ tsp salt • Black pepper • ⅓ cup buffalo sauce, plus more for drizzling For the blue cheese slaw: • 4 cups coleslaw mix • ½ cup plain Greek yogurt • 2 tbsp apple cider vinegar • ⅓ cup crumbled blue cheese • ½ tsp garlic powder • Salt to taste 1. Preheat the oven to 425°F. Mix the ground chicken with the buffalo sauce, garlic powder, onion powder, smoked paprika, salt and pepper. 2. Spread a thin layer of the chicken mixture onto each tortilla. Place chicken-side up on a greased baking sheet and bake for 12–16 minutes, or until the chicken reaches 165°F. 3. Meanwhile, mix the Greek yogurt, apple cider vinegar, blue cheese, garlic powder and salt. Toss with the coleslaw mix. 4. Top the tacos with the blue cheese slaw and finish with an extra drizzle of buffalo sauce. by @organicallyolive
Homemade pumpkin spice syrup 🎃☕️ ½ cup pumpkin purée ½ cup maple syrup ½ cup water 2 tsp pumpkin pie spice 1 tsp vanilla Pinch of salt Add everything to a saucepan and simmer for 5–10 minutes, whisking occasionally, until smooth and slightly thickened. For a PSL: 2 tbsp syrup + 2 shots espresso + milk of choice. Also delicious drizzled over a yogurt bowl!! by @organicallyolive
This is your sign to host a cookbook club with the new Fall Experience magazine 🍂 Everyone chooses a recipe, makes it at home, and brings it to share for the perfect fall dinner. On the menu: Italian cheeses and cured meats Hot Honey Root Vegetable Focaccia Tart with Longo’s Classic Hummus Pistachio and Parsley Stuffed Turkey Breast Roasted Sweet Potato Salad with Halloumi Croutons Make-Ahead Mashed Potatoes Maple Honeynut Squash Pie Want to host your own? Comment FALL and we’ll send you the magazine! by @organicallyolive
a little bit of august + september 🥰 by @organicallyolive

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