Three Ingredient Pumpkin Pie Dip

This recipe is such an easy way to welcome Fall. I’m actually not a huge pumpkin person, but I make this recipe every year! Most of the ingredients can be swapped out for sugar free products which makes this recipe super macro friendly!


1 can pumpkin purée

1 container Cool Whip

1 package vanilla instant pudding mix

1 box graham crackers


Combine the pumpkin purée and the package of vanilla instant pudding mix.

Slowly add in the entire container of Cool Whip.

Chill in the fridge until you’re ready to serve.

FYI it makes A LOT!

We like to dip graham crackers in it but I’m sure it would be great with vanilla wafers or pretzels too! If you want to add some healthier dipping options, this would pair well with apples or grapes.

It’s seriously that easy. Enjoy!

Amped Up Asparagus

Today’s recipe is inspired by my sista! The asparagus turns out so fancy, yet is SO easy at the same time.


1 pack prosciutto (or pancetta)

1 bunch asparagus spears

Olive oil (or non-stick spray)


Cut the prosciutto in half length wise.

Wrap each asparagus spear with it.

Spray pan with olive oil or non-stick spray.

Bake at 350 for 20-25 minutes.

I’m the type who likes to eat food while I’m cooking food, know what I’m sayin? Plus my family always starts lingering around the kitchen looking for munchies while I’m cooking. So I serve these as appetizers but they definitely can be pared as a side item too!

Lastly, I’m gonna link my olive oil spray bottle here, because the thing is a game changer for getting an even spread.

If you try this recipe I would love it if you tagged me @littlewarriorfitness over on Instagram so I can see your creations!

Ryan’s Chicken Pasta Salad

Alright, if you’re a wife or a Mama this is a simple “stock the fridge” recipe! Ryan (my hubby) shared this old firehouse recipe with me when we started dating.

I like to make a huge batch of this pasta salad and keep in the refrigerator for the family to eat throughout the week as a quick lunch or a side with dinner.


2 boxes of tri-colored pasta

1 jar of pitted olives

1 jar of Italian peppers

1 carton of cherry tomatoes

1 package of sliced chorizo (or pepperoni)

2-4 cooked chicken breasts

1 package of feta cheese

Italian dressing to taste


Cook pasta and chicken, set aside and let cool.

Cut olives, peppers, tomatoes, and chorizo in half.

Mix all ingredients together, top with feta cheese, and let cool in the fridge for a few hours!

There you have it, simple and to the point like most of my recipes! Now go put these carbs to work and hit the gym! 💪🏼

5 Powerful Ways to Get More Protein in Your Diet

No recipe of the week, but some super helpful tips on how to incorporate more protein into your day. Because one of the questions I get most often is “How can I get more protein in my diet?” The solutions are simple, check these out to see if they will help you!

Pick foods you actually like!

I know that sounds obvious, but so many times we think we have to eat lean sources of protein like egg whites, chicken breasts, and white fish… and those are great protein sources, if you like them! Don’t be afraid to step outside the “clean eating” box and seek out sources of protein you truly enjoy. Because the more you enjoy it, the more likely you’ll consistently eat it.

Plan ahead.

If you’re tracking your macros, plug some protein meals in the night before. If your the mom buying groceries for the family, pick good sources of protein for dinners. If you’re planning a meal for yourself, plan ahead to thaw out meat, pick it up fresh, or prep it for a few days!

Build your meals around it.

This tip goes hand in hand with planning. When creating your meals, start with protein first and build your meal around that. I aim for about 20-30 grams of protein at each meal to help me eat enough to support my training.

Increase serving sizes.

Again, this piggybacks off the last tip! Let’s say you’ve planned ahead, created your meal, and still didn’t reach your protein goal for the day. You could add another meal, OR you could increase your serving sizes for an ounce or two at each meal. It will help keep you fuller longer, and you’ll barely notice a difference in amount.

Supplement to fill the gaps!

There are so many great options in protein powders and bars these days. Not only does protein powder help satisfy your sweet tooth, it helps deliver as much protein as a chicken breast! I personally love the vegan protein line from Bare Performance Nutrition (BPN). It mixes well with berries, bananas, oats, or simply on its own! BPN also has some amazing flavors of whey protein for those who digest lactose well!

If you’d like to try some for yourself you can use my code “LITTTLEWARRIOR” to save yourself 10%.

I hope you found these 5 tips helpful! Reach out and let me know your favorite way to include more protein into your diet!

Peanut Butter Protein Oats


Bare Performance Nutrition Vegan Protein

1/3 cup old fashioned oats

Fruit (blueberries & strawberries OR bananas)

2/3 cup water or almond milk



Combine one scoop of BPN Vegan Protein with 1/3 cup oats.

Mix with 2/3 cup water or almond milk until a sludge like consistency.

*You can refrigerate your oats overnight or eat them immediately!

Top with slightly frozen berries or bananas and enjoy!

This is my go to breakfast or post workout meal. The best part is that it can be made overnight or right on the spot with no actual cooking involved!

If you want to order BPN protein powder for yourself, use code “LITTLEWARRIOR” to save 10% on me!

Quest Buffalo Ranch Chicken Bites


1-2 chicken breasts

Quest Protein Chips

Franks Red Hot Buffalo Sauce

Bolthouse Farms Classic Ranch


Preheat oven to 400 degrees

Cut raw chicken breast into strips & let soak in about 1/4 cup egg whites

Crush Quest Ranch Chips in the bag

Cover each piece of chicken in the crushed chips

Bake until crispy (10ish minutes)

Toss em in buffalo sauce and enjoy!

My OG favorite Questified recipe. You can easily swap the Ranch chips for BBQ chips and the buffalo sauce for BBQ too!

If you enjoy a recipe tag me @littlewarriorfitness over on Instagram, I’d love to see your creations!

Chunky Salsa Chicken

An oldie, but a goodie! This recipe has got to be the most simple one yet. Great for a weeknight meal, or easy meal prep.


3-5 chicken breasts

Fresh chunky salsa


Place chicken breast in slow cooker

Cover with fresh salsa

Cook on medium for about 4 hours

Drain any excess liquid and shred/pull the chicken to your liking.

Seriously! That’s it!

We topped ours with some cheese and served it over rice. You could put this in a tortilla, toss it in lettuce wraps, or even serve it alongside veggies.

Did you try it? Tag me @littlewarriorfitness over on Instagram so I can see your creations!

BBQ Chicken Pizza


Joseph’s Lavash Wraps

G Hughes Sugar Free BBQ Sauce

Cooked Chicken (pulled would be amazing)

Shredded Mozzarella Cheese

Bolthouse Ranch


Preheat your oven to 450 degrees.

Lay the wrap flat and spread about 1-2 tbsp of BBQ across the entire surface.

Spread about 3-4 ounces of chicken evenly across wrap. The cheese will go on top of the chicken, trust me on this one!

Top with as much cheese as your little heart desires.

Pop it in the oven for about 10 minutes.

Cut it up, dip it in ranch, and enjoy your healthy BBQ Chicken Pizza!

I always try to include the brands that help make these recipes healthier, but the beauty of simple recipes is you can swap and save whatever you want to make it however you want!

Tag me if you try it @littlewarriorfitness on Instagram, I’d love to see your creations!

Not My Mama’s Pot Roast


Chuck Roast

2 cups baby carrots

1/2 cup chopped celery

1 white onion

6 baby red potatoes

6 baby yellow potatoes

1/2 stick butter

Steak seasoning (McCormick if you can)

2 cups vegetable broth


Chop all veggies and toss them in the crock pot with 2 cups of vegetable broth on low.

Place half stick of butter in pan and melt on high.

Add seasoned chuck roast. Sear on each side (about 2 minutes depending on stove).

Add chuck roast to crock pot and let er cook low and slow for about 4 hours or until tender!

This recipe was inspired by my Mama but adapted for my slow cooker. I made this for our friends who just brought their baby home. And I actually didn’t get any “after” pictures because Ryan got to it before me!

If you cook it, share it with me @littlewarriorfitness! I’d love to see your final product!

BBQ Ribs


1 rack pork ribs

Bad Byron’s Butt Rub Seasoning

G Hughes Sugar Free BBQ Sauce


Coat the ribs on both sides with dry rub seasoning.

Set oven to bake at 390

Coat the top with BBQ sauce.

Bake in the oven at 390 for one hour.

Turn the oven off, and let the ribs sit for another hour.

That’s it! We paired them with sweet potato fries and it was perfect! Definitely going to be a new week night staple!