callie salls

the most coveted recipes from my organic grab & go shop

the most coveted recipes from my organic grab & go shop

springtime

This Strawberry Lavender Protein Milkshake is the perfect springtime treat full of sweet strawberries, vanilla and a honey lavender syrup.

Strawberry Lavender Protein Milkshake

April 15, 2025

This Strawberry Lavender Protein Milkshake is the perfect springtime treat full of sweet strawberries, vanilla and a honey lavender syrup.

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Lemon Feta Dill Salmon

March 18, 2025

This Lemon Feta Dill Salmon was a springtime favorite and my organic grab & go shop. It’s so simple to make and beautiful!

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SAVE this post when you need a little salad inspo🥗

🥑Grapefruit Avocado Salad with Hemp Seeds
🍣Sushi Tuna Salad
🥭Chicken Hack Salad with Satay Dressing
🫑Greek Salad with Pistachios
🥕Shaved Rainbow Carrot Salad

All recipes are searchable on my website: www.calliesalls.com 🥗

WIA with Hashimoto’s always GF- means we autoimm

WIA with Hashimoto’s always GF- means we autoimmune gals gotta plan ahead a bit💞

I always eat what I want especially on special days or holidays as long as I’m focusing on blood sugar regulation which means protein always before empty carbs or sweets.

Before the busy weekend, I prepped a couple things just to have on hand:

My Grain-Free Migas Breakfast Bake & Paleo Pear Berry Muffins (both on my website)

I also prepped a couple relish trays & desserts to take to a family Potluck on Saturday.

On the way to the potluck, my zero-proof drink of choice is @drinkcann🍹Dinner for me was heavy on the protein (smoked chicken, turkey & pork loin), with some of my Mom’s Potato Salad, pickles & fruit with an iced tea.

Easter Sunday Eats🐣 (yielding around 130 grams of protein):

6am:
Warm Lemon Water with @lumeboxpro red therapy for energy & to jumpstart my circadian rhythm.
Pastured Scrambled @vitalfarms Eggs cooked in Pastured Butter
My Creamy Protein Bulletproof Latte (on my site)
Supplements & filtered water with electrolytes.

11am Easter Brunch at @eatwellatx:
🍵Blue Matcha with Cashew Milk
🥑 GF Avocado Toast with Pastured Chicken Salad
🥞 and Oat Milk Pancake (to share with Mom)
Everything was so delish, GF, local, seed oil & refined sugar free and our server was amazing🤩

1pm dessert & Easter Egg hunt:
I always have protein before sweets so I had a @chomps bar.
Grain-Free Lemon Raspberry Cupcakes & Chocolate Peanut Butter “Reese’s Eggs” (on my grid)

6pm:
Was so thankful for those prepped items! I had my Migas Bake with Sriracha & Creamy Jalapeño Ranch plus several @simplemills crackers with pimiento cheese and an 🍎 @drinkolipop.

Total protein: approx 130 grams🤩 I hope everyone had an amazing Easter weekend🩷

RECIPE👇🏻Grain-Free Lemon Raspberry Cupcakes🧁 Spring treats with @vitalfarms🌸 #vitalfarmsvff

Yields 12-14 cupcakes🍋🩷

3 large @vitalfarms Pastured Eggs
⅓ cup avocado oil
1 Tablespoon lemon zest
Juice of 1 medium lemon
1 Tablespoon pure vanilla extract
1 box of @simplemills Vanilla Cake/Cupcake Mix
¼ cup defrosted frozen raspberries or mashed fresh raspberries
Fresh edible flowers and raspberries, to garnish

Frosting:
1 can @missjonesbakes Organic Vanilla Frosting
1 splash vanilla extract
1 Tablespoon lemon zest
Natural food coloring, if desired

Preheat oven to 375 degrees and line a muffin tin with cupcake liners. Spray with coconut oil spray to grease.

In a medium bowl, whisk together eggs, oil and lemon zest. Add lemon juice to a ⅓ measuring cup and fill the rest with filtered water. Add to bowl and whisk. Stir in boxed cupcake mix until combined well. Fold in defrosted frozen raspberries. Fill evenly amongst liners and bake until just set, 18-24 minutes. Cool completely before icing.

In a small bowl, add canned organic frosting, vanilla, lemon zest and food coloring, (if desired). I used light pink and light yellow colors. Frost cupcakes with a fluted piping bag or simply with a spoon. Garnish with fresh raspberries and edible organic flowers. Because cupcakes contain no preservatives, make sure to store leftovers chilled🌸🌸

Will you try these for Easter?! 🐣

RECIPE👇🏻 Protein Reese’s Eggs🪺🥜 Yiel

RECIPE👇🏻
Protein Reese’s Eggs🪺🥜
Yields 12 eggs

1.5 cups smooth natural peanut butter
¼ cup vanilla protein powder
¼ cup coconut flour
1 Tablespoon maple syrup
Splash of vanilla extract
Sprinkling of salt (if your PB is unsalted)
One 9 oz bag of dark chocolate chips
1 Tablespoon coconut oil, melted

In a medium bowl, combine peanut butter, vanilla protein, coconut flour, maple and vanilla. Form into 12 individual egg shapes and freeze on a parchment-lined baking sheet until ice cold- at least 30 minutes.

When eggs have chilled, add chocolate chips and coconut oil to a small bowl. Melt over a double boiler or warm in 30-second intervals in microwave until melted.

With a fork, dunk eggs in the chocolate, then lift out to let excess chocolate fall off. Transfer back to parchment paper. While chocolate is wet, add dye-free sprinkles. Freeze again to harden. Keep in freezer until ready to serve.

Who else loves a sweet treat with some added protein & healthy fats?!

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