Shrimp & Garlic Butter Noodles With Dorot

This post is sponsored by Dorot but the content and opinions expressed here are my own.

You guys I’m teaming up with Dorot today to share with you a great no-fail spring recipe! Spring time is such a bright and happy time in the world  and cooking is no exception. I love all the spring time meals and the addition of citrus and fresh herbs to brighten up dishes. For those of us from the coast spring and summer usually bring on seafood dishes and this shrimp meal is such an easy go-to! Go ahead an watch me make this simple and quick dinner! With the help of Dorot, fresh prepared herbs my prep time was literally cut in half!  

If you guys spend any time around me at all you will quickly learn that despite my love of herbs and plants I kill them almost instantly – which makes cooking with herbs highly inconvenient. I am so excited to share the Dorot fresh, prepared herbs – these are seriously a life savor when it comes to fresh and flavorful cooking. For this recipe I used garlic and basil but they have a whole line of great herbs available – check it out here! All of their herbs are prepared, which mean no slicing, dicing or washing. They even have caramelized onions! Y’all. That is seriously a game changer.

Dorot frozen herbs can be found conveniently in the frozen food section of your local Trader Joe’s, Whole Foods, Wegman’s, Harris Teeter and other stores (check out their website to find a store near you!). I especially love that the Dorot herbs are frozen in a small package that looks like a mini ice cube tray- you just pop out however many you need and put the rest back in the fridge for another meal and just like that you have fresh, already prepared herbs! 

Right now I’m loving the Dorot frozen garlic and basil – these are such life savors for me to have stocked in my freezer for spur of the moment meals – I cannot tell you how many times we have made a last minute trip to the store for just herbs for a specific dish! Well no more, thanks to Dorot we will always have yummy, fresh, frozen herbs right on hand.

As always you guys, I only rep brands that I use and trust, Dorot is one of those brands for me! I think their products are just fantastic and totally worth your time. Go check them out!

XOXO Holly

The Best Sugar Free Recipes and Products

Hey you guys! As promised I am here today sharing my favorite sugar free and soy free recipes and favorite sugar free products. About three years ago I cut refined sugar, cane sugar syrup, corn syrup etc and soy out of my diet for the most part. I say “for the most part” because we do like to treat ourselves every now and then to nice donut or fancy drink at a restaurant and that is okay as long as I don’t go overboard with sugar. I have always struggled with my body retaining water and toxins. In high school I began to take a medication prescribed by my derm. to help with edema and acne and consequently it helped my body release the toxins that it holds on to. I got off the medication around the time I got married and have just recently began taking it again as I have not been able to control my issues with diet alone (dang hormones). 

While I was off the medication I was pregnant twice. With Grayson’s pregnancy I was very bloated and had tons of edema and acne issues from the very begining. I hurt all over and would get swollen ankles from day one of being pregnant. After my pregnancy the water weight went away rather quickly but I still had so many body aches and pains, I still had a hard time with swollen ankles and feeling groggy and dizzy in the morning time.(Sloane’s pregnancy, while being off sugar was entirely different! No bloating, no swollen ankles from the begining, no feeling tired and sluggish constantly) After Grayson’s pregnancy I did many tests at the doctor to make sure there was not a greater medical issue and was issued a “clean bill of health”. It was then I began to research the “Clean Eating Diet” and the idea of making my food work for me. I stopped eating sugar, I read every label and searched for great recipes, I experimented on recipes by using honey or maple syrup instead of sugar. Some recipes were fails and some were triumphs and I want to share these recipes with you!

Here is my little recipe round up!

1. Peanut Butter Protein Cups eating sugar free is tough without treats! Here is a link to a little mock peanut butter cup treat that is perfect for keeping in the freezer and eating when the need for something sweet arises.

2. Carrot Muffins These are amazing and simple! They are a kid pleaser and perfect with morning coffee.


3. Whole Wheat Pizza Dough This is great for family pizza night! I would make the dough in the morning and give it all day to rise! Personal pizzas are such a kid pleaser and the dough is delicious!

4. Sugar Free Ketchup Perfect for ketchup lovers out there!


Next I want to share a few of my favorite sugar free products!

1. Maple Grove Farms Pancake and Waffle mix Super light and fluffy!

2. Ezekiel 7 Sprouted Grains Bread This brand makes so many variations of bread!

3. Justin’s Peanut Butter YUMMY!

4. Garden of Eatin Blue Corn Chips  These are really great with salsa and guac and I buy mine at Sam’s Club! 

All of these products are not only sugar free but also soy-free! They are super yummy and my husband and kids love them too! If you are interested in clean eating or sugar free eating but don’t know where to start feel free to message me and follow me on Pinterest I’d love to share all of my recipes and tricks I’ve learned along the way with you!.

The Best Queso Ever

Happy Fourth of July weekend everyone! I hope you are getting ready for all the fun, food and festivities- I know we are! I wanted to take a second this afternoon and share with you one of my favorite recipes, it’s a crowd pleaser and there are typically no leftovers, and that’s how you really know if something is yummy ­čśë

The Best Queso Ever

For as long as I can remember my family has been OBSESSED with cheese and a particular “cheese dip” to be exact. However in later years my tastebuds were longing for a cheese dip who’s main ingredient wasn’t one molecule away from being plastic so I was always on the hunt for a great “cheese dip” or queso recipe. Ironically enough, I don’t eat cheese anymore….except for on occasion when I make this cheese dip. Over the years the cheese obsession seemed to developed into a bit of lactose intolerance- but this queso! Oh it is worth the consequences.

The Best Queso recipe ever

Also to be noted, this stuff is not good for you! I mean, it’s not horrible- it actually involves REAL cheese. Technically for all intents and purposes I could call this “clean eating queso” but I won’t. You will need, one WHOLE stick of butter ( do not skimp- it’s not worth it! You need the calories anyway, you’re wasting away to nothing). 1/2 LB Pepper Jack cheese & 1/2 LB white american cheese, both need to be from the deli! That is super important. You need to get sliced cheese from the sweet lady behind the deli counter, prepackaged cheese will not melt correctly and you will be incredibly sad. You will also need one round of Queso Quesadilla, I usually buy the Cacique brand and love it! It is also widely available. You will also need one can of rotel ( any kind of canned chopped tomato and pepper combo). Sometimes if I’m making this leisurely I chop my own tomatos and jalape├▒os ( or poblanos for my mild friends) but in a rush canned is just perfect. One cup of heavy whipping cream and whole milk as needed (once again you need the calories). And cilantro as garnish, because you’re fancy.

Best queso recipe ever

You’ll start by melting your butter in a sauce pan, once it is beautifully liquified you can add in the can of tomatos and jalape├▒os and bring them up to temperature. I then crumble (or chop) the pepper jack and american cheeses and add them to the sauce pan. Once the cheese begins to melt you can whisk  in the cup of heavy cream. Once the cream is well incorporated crumble and mix in the queso quesadilla. Add in milk as needed while the cheese melts to achieve desired thick/thinness.

Best queso recipe ever

If you’re planning on taking this to an event or having company this keeps wonderfully in a crockpot set on “warm”- the low setting can be a bit much and burn the cheese. Seriously guys, this stuff is! I hope you whip some up for your next gathering and see for yourself!


Serves 4
The best queso dip ever! This melted cheese dip will knock your socks off and is a great crowd pleaser!
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Cook Time
10 min
Cook Time
10 min
  1. 1 stick of butter
  2. 1 can of Rotel
  3. 1/2 LB Pepper Jack Cheese (from the deli counter)
  4. 1/2 LB White American Cheese (from the deli counter)
  5. 1 Round of Queso Quesadilla ( I use Cacique brand)
  6. 1 Cup Heavy Cream
  7. whole milk as needed
  8. Cilantro for garnish (optional)
  1. Melt one stick of butter into a sauce pan over medium high heat. Once the butter is melted empty the can of Rotel into the sauce pan and cook for 1-2 minutes occasionally stirring. Next crumble or chop up both pepper jack and american cheeses and stir into the sauce pan. Cook for two more minutes, stirring occasionally until the cheese begins to melt. Next incorporate the heavy cream into the melting cheese mixture stirring constantly until the cheese is melted. Once the cheese is completely melted, crumble the queso quesadilla and incorporate into the sauce pan stirring constantly until the cheese is totally melted. At this point you can add in milk as needed to achieve the desired consistency.
  2. Serve with chips and enjoy!
Love The Tompkins



Clean Eating Orange Chicken

Orange Chicken *Clean Eating*

Hey y’all! It’s been so long since I’ve shared a recipe with you and I thought this favorite of ours would be so perfect! We love orange chicken. Its my super quick go-to meal that I know Alex and the kids will love and we always have the ingredients on hand. Follow along and let me share with you how easy it is to whip up our healthy comfort food favorite!

Orange Chicken *Clean Eating*

Our recipe makes three servings which is perfect for our family situation. If the kids eat with us then the two of them spilt a serving or if they have eaten and are already in bed (we like those grown ups only dinners sometimes) then Alex has a serving for lunch the next day. 

You’ll want to salt and pepper the chicken a little, be sure not to over salt as we will be adding a sauce later and things can get a little too salty. I always make sure I have whole wheat flour on hand but if you are GF you will need to use a GF flour. Also, for anyone who isn’t specifically “clean eating” or lower carb eating another great option for optimal crispy-ness is to coat the chicken in corn starch. 

Orange Chicken *Clean Eating*

Once the chicken is well coated with flour and salt and pepper it’s time to bake up in the oven.

Meanwhile you can whip up the yummy sauce! The sauce is really very simple and I bet you probably have all the ingredients on hand in your kitchen. Because our version is clean eating, there is no refined sugar. I use honey to sweeten the sauce and when the sauce is simmered on the stove it reduces quite nicely. * If you like a spicier sauce, don’t be afraid to add red pepper flakes to the sauce before you simmer it *.

Orange Chicken *Clean Eating*

When both the chicken and sauce are finished cooking mix the chicken into the sauce to coat well, garnish with green onion if desired and serve hot. My family loves this meal, I usually serve it along size saut├ęed veggies ( mushrooms, onions, zucchini and carrots) and my version of fried rice using quinoa. 

Orange Chicken *Clean Eating*

This is definitely a fan favorite in our household. Tray it out at your house and see if our healthy favorite is a hit with your people too and let me know!


Clean Eating Orange Chicken
Yields 3
A delicious and healthy version of orange chicken, our comfort food favorite.
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 3 Chicken breasts,
  2. 1/4 Cup Whole wheat flour
  3. 1 Pinch Pepper
  4. 1 Pinch Salt
  5. 1 TBS Olive oil
  1. 2 Naval oranges,
  2. 2 TBS Olive oil
  3. 1/4 + 2 TBS Honey
  4. 1 TBS Rice wine vinegar
  5. 3 TBS Tamari
  1. Crushed Red pepper flakes
  2. Chopped green onion
  1. Preheat Oven to 425┬░
  2. Trim and cube 3 chicken breasts into approximately 1" cubes and transfer to bowl.
  3. Salt and pepper chicken lightly and stir,
  4. then add 1/4 cup of whole wheat flour and stir to coat evenly.
  5. Transfer chicken to parchment lined cookie sheet and drizzle with 1 TBS olive oil.
  6. Place the chicken in the oven to bake for 20 minutes.
  1. While chicken bakes cut one whole orange into slices and then cut the slices in half twice to achieve triangles and add half of them to a medium sized mixing bowl.
  2. Next add the juice of the second orange to the bowl along with the remainder of the sauce ingredients with the exception of the additional 2TBS of honey.
  3. Mix the sauce and pour into a saut├ę pan and heat until simmering.
  4. Simmer for 5 min and turn heat to low until sauce starts to thicken slightly.
  5. Add remaining 2TBS of honey and cook for 2 more minutes.
  6. Remove from heat.
  7. Remove orange triangle slices from sauce.
Putting it all together
  1. Once the chicken is finished baking add the chicken pieces to the saut├ę pan along with the remaining 1/2 of orange triangle slices and stir until chicken is well coated with sauce.
  2. Add green onion and red pepper flakes if you so desire.
  1. *20 minutes gets our chicken a little extra crispy on the outside which we like, especially when added to the sauce. If this isn't your taste feel free to remove chicken from oven whenever there is no pink in the middle.
Love The Tompkins

General Tso’s Chicken *Clean eating*

Clean Eating General Tso's Chicken

We have a matchless and indescribable love for General Tso’s Chicken in this house. In fact we are pretty much obsessed with any form of americanized asian food. Why do I say americanized? because I’m sure I’ve never had any authentic asian food but I love to get my hands on some hole in the wall chinese take-out. Especially if it’s General Tso’s! My hubby is a fan too and if I’m ever in a pinch for what to make for dinner, I can bet that any version of asian style chicken will be a big hit.

Last night we had clean eating General Tso’s, brown rice and steamed broccoli. Alex’s exact words ” uuuarrgh! This is SO good. Why do you always make the best dinners when we’re in a rush to eat?!” He had worship team practice at church and had like 5 minutes to eat dinner. Poor guy.

If you fancy a little clean eating GT in your life, try it out! I don’t think you will be disappointed ­čÖé

General Tso’s


– 2 Chicken breasts, trimmed and cubed

– 1 Egg

– 1 TBS Corn starch

– 1/2 TBS Almond milk (or water, or regular milk)

– 3 TBS Coconut oil


– 1 Dried chili pepper ( you can use whatever you have available, I used to buy the bag of small dried chili’s out of the mexican food section but lately I’ve been using dehydrated jalapenos from my garden.

– 1 TBS Sesame or olive oil

– 3 Cloves garlic, chopped

– 2 TBS Tamari

– 1 TBS Honey

– 1 TBS Sriracha

– 1 TSP Corn starch


– Sesame seeds (garnish)

– Green onion, chopped (garnish)




In a medium sized bowl thoroughly beat egg, then add corn starch and almond milk. Mix until well incorporated. Fold in cubed chicken. Let the chicken sit in the egg mixture for approx. 5 minutes. You can transfer the bowl to the fridge during this time. Meanwhile heat a skillet or wok over medium high heat and add the three tablespoons of coconut oil. Once the coconut oil has had a few minutes to heat drop a small test drop of the egg mixture into the skillet to test the heat. If it immediately sizzles wildly, you are set to begin (If sizzling is slow wait a bit and repeat until sizzling occurs). Add a few pieces of chicken to skillet using tongs, flip after a few minutes on each side until they are golden brown and crunchy ( don’t add too many pieces of chicken to the skillet or the oil temp will be brought down and the chicken wont get crunchy). Also, it may be helpful to cut a piece or two open just to make sure the center of the chicken is cooked ( when I was first learning to make General Tso’s I had a really tough time knowing when the chicken was “done” enough). Cook all the chicken this way, placing the pieces on a paper towel lined plate when each is finished frying to soak up any remainder of grease.

Heat a sauce pan over medium heat and add in 1 TBS of sesame oil or olive oil. When oil is heated add garlic and chili and saute until garlic is translucent-ish. Add Tamari, honey and Sriracha sauce and incorporate well. Add corn starch and stir until slightly thickened. Place the cooked chicken in the sauce pan and coat well with sauce.

Garnish if you like and serve.


Linking up at:

Place of My Taste┬á┬áIt’s Overflowing


Carrot Muffins *Clean Eating*


We love having little snacks around to munch on, especially something sweet and carby that we can pair with a boiled egg for a small snack. Clean eating at our house is all about being intentional and proactive with our food choices. If we keep around some clean eating yummy treats we (I) tend not to be tempted to go to the store for some Blue Bell ice cream.

I whipped up some carrot muffins this week and they were a HIT! My husband, baby boy and I devoured these… One batch makes 24 muffins and it’s really embarrassing how fast they disappeared. One of my favorite things about this recipe is that it calls for totally normal staple ingredients from a clean eating kitchen ┬áso I didn’t have to make any last minute grocery runs for weird ingredients! I hope you try them out and would love to hear if they were a big success at your house too!

Carrot Muffins

-3 Cups Shredded carrots

-1 Cup honey or agave (I prefer agave for all my bread recipes. I’ve found that it is a thinner consistency and mixes better into a batter).

-2 Cups Whole wheat flour

-1/2 TSP salt

-2 TSP baking powder

-1/2 TSP baking soda

-2 TSP cinnamon

-1/2 Cup carrot juice ( I used a small bottle of the Bolthouse brand carrot juice from the produce section).

-3/4 Cup coconut oil (melted)

-1 Cup walnuts (optional)

-1/4 Cup chia seeds (optional)

-1/8 Cup flax seeds (optional)



Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl or kitchen aid mixer. Add carrots to dry ingredients and mix well. In a separate bowl, combine carrot juice, coconut oil and agave. Combine wet and dry ingredients, mix well. Fold in nuts and seeds. Scoop into muffin pans, (use cupcake liners to insure your wonderful muffins don’t stick!) bake in pans for 30 minutes.


Linking Up:

Home Coming, Craft Dictator, Love Grows Wild, Just a Girl and Her Blog

Easy Tomato Soup *Clean Eating


I am a huge fan of a great bowl of soup, or as Grayson calls it “Choop”.

I needed to come up with a yummy, zingy, creamy recipe that was easy enough to whip up in a pinch and clean eating as can be. After a little trial and error I can proudly say I’ve found the best tomato soup ever.

Easy Tomato Soup


3 Large hot house tomatoes ( I think these are also referred to as beef steak or slicing tomatoes) sliced into 2″ pieces, with the woody core removed.

2 Bell peppers with stem and seeds removed and cut into 2″ pieces

1 Red onion diced

3 Cloves garlic peeled smashed and sliced

1 Jalapeno (optional), halved with stem and seeds removed

2 TBS olive oil

3-4 Basil leaves whole

Salt and pepper to taste

Plain greek yogurt (optional)



Set oven to broil at 500 degrees. Place the chopped tomatoes, bell pepper, onion, garlic and Jalapeno in a roasting pan, drizzle olive oil over veggies and sprinkle on a pinch of salt and pepper. Roast at 500 for about 35 minutes or until the edges of the veggies are charred.

When the veggies are ready, place the veggies and the juices from the pan into a blender, add in the basil leaves. Pulse until as smooth or chunky as desired making sure to lift the lid periodically to release steam. Taste and add salt or pepper to your liking. Add a dollop of greek yogurt for some extra creamy-ness.

Linking Up:

Craft Dictator, Love Grows Wild, Just a Girl andHer Lap

Chocolate Peanut Butter Protein Cups *Clean Eating

chocolatepeanutbutter cups

I don’t snack much on candy or ice cream or junk food too much but the one thing I crave like no other is CHOCOLATE. I love chocolate. I’m always looking for ways to get my chocolate fix in a clean recipe. Some times a few 80% cocoa chocolate chips will do me, but other times I need a┬áreal┬átreat. I’ve perused Pinterest many times to no avail. I’ve tried to make “skinny chocolate” a few times (coconut oil, cocoa powder and stevia) but I cannot take the stevia/truvia aftertaste – it’s gross.

I did come across a recipe recently and noticed while reading through the recipe that stevia was no where to be found so I decided to give it a try. I did tweek the recipe a little to suit my own tastes and convenience, ┬áI’ll link the original recipe right here –

Chocolate Peanut Butter Protein Cups

*The “Batter”

-1 Cup uncooked quinoa

-2 Cups rolled oats

-1/4 Cup super seed mix (equal parts raw sunflower seeds, pumpkins seeds, chia seeds, flax seeds and hemp seeds. I use this mix on salad and oatmeal, I had it on hand and it is wonderful in the cups!)

-3/4 Cup honey

-3/4 Cup peanut butter

-1/2 Cup flax meal

-1/2 TSP cinnamon

-1/2 TSP salt


-3 TBS coconut oil

-1/4 Cup cocoa powder

-1/2 TSP vanilla

-1 TBS agave nectar


Put quinoa and rolled oats in a food processor and process until the quinoa and oats grind down to a flower. Add the super seed mix to the processor and blend for a few minutes to chop and mix the seeds. Pour the quinoa, oat and seed mixture in a large bowl and add in the remaining “batter” ingredients. Mix ingredients together until all the ingredients are combined and form a cohesive sticky batter. now you are ready to put the batter into whatever pan you plan to use. If you wish to make bars you can line a baking dish with waxed paper and press the batter into the dish. I thought cups would be better for us, that way Grayson could easily eat them. I used a flexible silicon pan for making mini cups and pressed small amounts of batter to fill the cups 3/4 of the way full.

After you’ve prepped your batter in the pans melt the coconut oil in a sauce pan over medium heat. Once the coconut oil is fully melted whisk in the cocoa powder, then add the vanilla and agave nectar. You may then remove the chocolate from heat and pour over the batter in the pans. Since I was filling little cups I poured the chocolate into a glass measuring cup first. The little spout gave me a more precise way to pour in the chocolate.

Then you are ready to place the pans in the freezer. If you chose to do cups, the chocolate should be hardened enough for you to pop them out of the pan and eat in about 10-15 minutes. If you chose to make bars I would wait at least 30 minutes to allow the chocolate and batter to harden up enough before you cut the bars.

I popped all of my cups out of the pans and keep them in a plastic bag in the freezer. They should keep for a few months, frozen- if I could keep them around that long!

Linking Up At:

Craft Dictator, Love Grows Wild


Sashimi Salad *Clean Eating


I love love love sushi, any kind of sushi……minus the kind with eel in it-that’s not cool. California rolls and sashimi are my go-to sushi but I enjoy a good spicy tuna roll every now and again.

It was only a matter of time before I turned my favorite sushi into my favorite salad- I also love salad…..too much.

Sashimi Salad

-2/3 cup Broccoli slaw salad mix ( I use the Taylor’s brand from Sam’s Club. Also just a clarification….. I go by the clean eating measurements and one of my handfuls equals about 1/3 of a cup).

-1/4 of an english cucumber cut into sticks

-2 Chopped green onions

-1/3 cup cooked brown rice chilled

-Smoked salmon torn into bite size pieces, enough to fill up the palm of your hand.

– Avocado (optional, I would always say yes but none of mine were ripe)

-Super Seed Mix (Also, optional. I did have it on my salad it just didn’t make it into the picture. Recipe below)

Mix salad and enjoy, you can add your own dressing or try out my favorite dressing for Sashimi Salad.

Tamari Wasabi Dressing

-1 TBS Tamari

-1/2 TBS Sesame Oil

-1 TSP Wasabi

Mix and pour over Salad.


Super Seed Mix

This is a really great extra to add to any salad, it just adds a lot of extra crunch. I found the mixture combination over at How Does She. It’s just a mixture of (raw) sunflower seeds, chia ┬áseeds, pumpkin seeds, flax seeds and hemp seeds.

Linking Up at:┬áIt’s Overflowing, DIY Showoff, Kansas Women Bloggers, The Happy Housie, Just A Girl And Her Blog, Craft Dictator, Design Dining Diapers, House Of Rose