The Chic Bag Chick

I love Jesus, am married to a firefighter, am a nurse, learning to cook (while dealing with a gluten allergy), sew, and keep house, love to crochet, and am a planner fanatic, as well as run several small businesses. This is my life…a little bit of everything, which you'll find here on this blog!


low carb

Whole30 day 1!

Well, today we started our Whole30, but yesterday was so busy, that I woke up this morning with the “oh crap!” feeling…because I hadn’t had a chance to prepare breakfast ahead of time, or even go grocery shopping! 😳 lol thankfully, we already had sweet potatoes and eggs, so I whipped up some breakfast. I have to admit, it was nice to sit and have a quick breakfast together! We have never done that, due to varying work schedules and of course, health problems that make me exhausted. But this was nice.

Day 1 breakfast: sweet potatoes fried in coconut oil, and eggs fried in olive oil (didn’t work well lol, but I didn’t have ghee).

Then, I loaded up my meal planner and grocery list (I’ll be doing a blog post soon on my recent “conversion” to the Happy Planner,  and why it makes my life so much more organized! 😁), and headed to the one and only, Costco. 😜

I had to hit Walmart for green onions and cilantro, but was able to get most everything at Costco. We are already stocked on beef and chicken, so this is pretty much all fresh produce, and it made me extremely happy! I already felt healthier. 😂

For lunch, I was going to need to hurry and make my own taco seasoning, since our pre-made, store-bought mix has sugar in it. 😖

Taco seasoning:

1/2 cup chili powder

2 Tbsp garlic powder

1/4 cup onion powder

1 Tbsp pepper

1 Tbsp smoked paprika

1 Tbsp salt

2 Tbsp cumin powder

1/4 cup dried chopped onion

Mix together! I found that it takes about 2 Tbsp per pound of ground beef, depending on your taste. I added only a tiny bit of water to my ground beef to mix this in. It was so delicious, I think we will keep making our own! There is plenty left, so I stored in a Rubbermaid, since we have several taco-themed items on the menu. 

Day 1 lunch: Lettuce Wrap Tacos

Lettuce leaves (we like this artisan romaine at Costco-it’s perfect for wraps!)

Diced tomatoes or salsa (I hadn’t made homemade, sugar free salsa yet)

Browned ground beef with the homemade taco seasoning from above 

It was amazingly delish! 

After lunch, I sat down to check out what I needed to do next, according to my meal plan for the week. I’m a huge believer in prepping food ahead of time, although I’m still working on how to most efficiently execute that idea lol.

I started dinner while also prepping some breakfast items.

I put 2 sweet potatoes in my Instant Pot on a trivet with 1 cup of water, placed the lid on and turned the valve to seal, and set to cook on manual for 23 minutes.

I had cooked up some sugar free bacon, and saved the bacon grease…so I chopped up some red potatoes, and threw those in to cook. *licks lips*

I put the salmon in a bit later, I cut into fillets, and layered on a trivet in my second IP with 1 cup of water. Looking back, I would’ve cut that large piece in half, even though it was thin. And I also would’ve layered foil, because when it was finished, the fillets suck together pretty good. 🙈 

Anyway, I sprinted a bit of Italian seasoning, and set that on manual for 6 minutes.

Next, I worked on making Mini Breakfast Egg Bakes to have on hand for the mornings. 


Cooked and crumbled bacon, desired amount

Approx. 4 cups spinach, chopped or torn into smaller pieces

Approx. 2 cups chopped mushrooms

Approx. 25 eggs, beaten (makes 24 servings)


Preheat oven to 350 degrees.

1. After preparing all ingredients, start by placing spinach, mushrooms, and bacon into muffin tins. I try and make sure not too much is sticking out. This picture just shows the various layers I did while filling the cups.

2. Pour beaten egg over ingredients in muffin tins. Don’t fill too full! (I seasoned my egg with a bit of Montreal steak seasoning)

3. Bake at 350 for 20 minutes, or until cooked through. 

When we took ours our, for some reason, some of the egg puffed up super high!  ðŸ˜‚ I tried to get a pic, but they were already settling down, and eventually went back to normal size.

I stuck them in a Rubbermaid with foil layers, and then we can grab a couple out of the fridge on busy mornings and reheat in the microwave. Yum!

When the potatoes finished, I put them in a container for quick breakfasts or snacks. So delicious!!

Ok, back to dinner! The potatoes and salmon finished about the same time. Naturally release the salmon, don’t do a quick release ok the IP.

I removed the sweet potatoes and placed on our plates, emptied the IP, poured a cup of water in, and then put the steamer basket in with some broccoli, and set on “steam” with a time of “0.” When it finishes, use a quick release for the steam. This cooks it so incredibly quick, I love it!

Day 1 supper: “Baked” (IP) Sweet Potatoes with coconut oil and cinnamon, IP Salmon, and Steamed Broccoli

Overall, even in the rush, today was a success! 

Now on to tomorrow! 😁

Cheesy cauliflower bake


6-8 strips bacon, cooked and crumbled

1/2 cup mayonnaise 

1/2 cup sour cream

1/4 cup chopped chives

2 cups shredded cheese

Approx. 6 cups of cauliflower in bite-sized pieces


Preheat oven to 425 degrees.

1. I used my IP to cook my cauliflower, because it cooked super quickly, and I didn’t have to watch it, so I prepped the rest of the ingredients while it cooked lol. But you can cook it whatever way you want! 

So, for IP:

Place 1 cup of water in IP, then put in a steamer basket. 

Place cauliflower in basket, turn IP on steam, and place minutes on “0.” (Did you know you can do this? Lol it cooks them perfectly, it gets up to pressure and then that’s the right amount of time!) QR, drain, and let cool a bit.

2. Combine 1 cup of the shredded cheese (I used a mix of mozzarella and a Mexican blend), half the bacon crumbles, half the chives, the sour cream, mayo, and cauliflower. Mix well. 

3. Place in baking dish, and sprinkle the rest of the cheese and bacon over top. 

4. Bake 15-20 minutes until cheese is golden brown.

5. Sprinkle the rest of the chives on top, and serve! It’s also delicious with a little bit of pepper!

Instant pot sloppy joes (gluten free)

Ever since I can remember, I’ve loved sloppy joes. But now I can’t have wheat, and I haven’t found any really good gluten free buns to purchase here… so I haven’t had any in quite awhile. 

Well, then I saw a pin about putting sloppy joe meat on lettuce! Genius! I’ve made lots of food ideas into lettuce wraps because of the gluten thing. Except…I’ve never made sloppy joes. So I set out to find manwich in the store, to check the ingredient list. But… I couldn’t find any. AGH! I looked up all sorts of ideas on pinterest, only to discover that it’s REALLY easy to make your own. I had no idea…no one ever told me it’s only 3 ingredients to make the sauce!! *mind blown*

Of course, I wanted to make it in my IP, because I love the thing, and it seals in flavor as if the food has been slow cooked all day!

So, here is my tried and true version of sloppy joes, adjusted to the flavoring I like (you can play with the ratios to adjust to your taste if necessary).

2 lbs ground beef

3/4 cup ketchup

3 Tbsp mustard

1/3 cup brown sugar

1. Pour glass of wine. (Ok, just kidding, but it was a nice addition lol)

1. (For real) Turn IP on sauté, and adjust if needed to normal setting. (When you hit sauté, hit adjust after that, and it will move from low to normal to high until it’s at the setting you want. Totally just discovered that lol) Brown ground beef, stirring to ensure it doesn’t stick. I use ground beef from costco, and the fat content is so low, I’d have to lay out the beef on a paper towel afterward to get any grease off, so I don’t even bother draining. But if you have a lot of fat, please drain the grease when it’s finished. 

2. Turn IP off when done, then add ketchup, mustard, and brown sugar, and stir. You’ll pretty much just want to eat the whole pot plain at this point lol.

3. Cover IP, making sure that the valve is turned to the seal position. Cook on manual for 5 minutes, and either quick release (turn valve to steam release) or let natural release (come down from pressurized naturally, takes several minutes), and serve. It tastes like it’s been cooking in the crockpot all day, the flavor is so sealed in!

4. Serve! We like ours on lettuce, until I find an amazing GF bun lol. Plus it’s low(er) carb, and very delicious!


Low carb tuna/egg lettuce wraps

I love tuna and eggs, and filling foods!

These fit perfectly in our diet, so I’ll make a batch every week for lunches 🙂


2 cans tuna

1 cup miracle whip

1 tbsp sweet relish

6 eggs, boiled and chopped


Combine all ingredients, stir until well mixed.

Makes approx. 16 servings (1/4 cup per serving)

Nutrition facts per batch:

1423 cal

86 G fat

38.5 G carb

114 G protein 

Wrap in lettuce for a yummy lunch!


Beef and asparagus

So, I’m considering going back on the HCG diet, because it really worked for me, and seemed to “reset my hormones,” which are all out of whack again, after 7 miscarriages. So, I’ve been looking up some great recipes to use, and tried one tonight! 

This can be tweaked, which is nice, and tonight, we placed it over a bed of quinoa, but on the diet, I will just be eating it plain. 

Anyway, here it is!


1 lb stew meat, cut into thin strips

Approx. 4 cups asparagus, stems removed (I had less, but will definitely add the full amount next time)

3/4 cups beef broth (I used better than buillion stock)

1/2 cup green onions, chopped

4-10 cloves garlic, minced (or however many you like. We love garlic, and usually add a lot more than recipes call for!)

2 tbsp ground ginger

2 tbsp soy sauce

1 tbsp onion powder

1 tbsp butter

1 tbsp olive oil


Place asparagus in skillet with butter, and heat for just a few minutes, while still firm, but partially cooked.

In a large skillet, heat meat, soy sauce, olive oil, ginger, onion powder, garlic, and green onions, stirring while cooking. 


 When meat is cooked through, add beef broth and bring to boil. Add asparagus, and stir until cooked. 

 Ready to serve! 

I cooked my quinoa in beef broth, to add to the beefy flavor.

Enjoy! 🙂

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