I get asked all the time about things I whip up on the fly– usually on Instagram. I am more than happy to share these quick meals/ recipes but they aren’t always measured and tested like all the other recipes featured on FirstandFull.com. I love that my videos inspire you to jump in the kitchen, but I don’t have time to individually reply to every message about everything I make. Going forward I will add to this page every so often and refer you here!
Spiced Sweet Potato Wedges
3 Sweet potatoes, cut into wedges
~3 tbsp Flavor God Everything Seasoning (or 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, salt, black pepper, basil, 1/4 tsp coriander, 1/4 tsp cumin)
2 tbsp avocado oil
In a large bowl, drizzle sweet potato wedges with avocado oil. Add seasoning mixture and toss till well coated. Cook in your Air Fryer at 400 degrees for 15-20 minutes or bake in the oven at 425 degrees.
Dairy- Free Garlic Mashed Japanese Sweet Potatoes (white sweet potatoes)
2 White Sweet Potatoes, peeled and chopped into large chunks
3 cloves of roasted garlic
2 tbsp ghee
1/4 C Culinary Coconut Milk
~1/2 tsp garlic powder
salt + pepper
fresh parsley, chopped
1 tbsp olive oil, to drizzle over the top
Boil the sweet potatoes till fork tender. Drain and add to a large mixing bowl. Add the roasted garlic, ghee, garlic powder, and salt + pepper. Use a potato masher to mash the potatoes. Stir in the coconut milk till desired texture is achieved. Sprinkle with fresh parsley and drizzle with olive oil.
Breakfast Sausage Frittata
12 eggs
2-3 tbsp coconut milk
~.75 lbs breakfast sausage, cooked
at least 2 C of chopped veggies (i.e. onions, kale, broccoli, peppers)
Line a baking dish with parchment paper and toss all veggies in first. Add the egg + coconut milk mixture next. Finally toss in the cooked breakfast sausage.
Bake at 375 for 15 minutes or until eggs are set. Reheat sliced frittata in a warm oven or microwave for 30 seconds.
Bacon + Brussel Sprouts
1 lb of Brussel sprouts, trimmed and sliced in half
3-4 pieces of bacon, chopped
3-4 tbsp vegetable broth
2 cloves of garlic
salt + pepper
preheat the oven to 375 degrees.
Warm up an oven-safe skillet for 5 minutes. Saute chopped bacon till it begins to crisp up. Remove from skillet. Add garlic cloves and Brussel Sprouts. Saute till they begin to char on the outside. Add the vegetable broth and stir. This will help soften the sprouts. Season with salt + pepper. Add the bacon back and place skillet in the oven for 10 minutes.
Instant Pot Shredded Buffalo Chicken
2 lbs chicken breast
salt + pepper
3/4 C Frank’s Red Hot Sauce
2 tbsp ghee
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp lemon pepper seasoning (optional)
1 tsp arrowroot powder
1 tbsp room temp. water
In a medium sauce pot, combine the hot sauce, ghee, apple cider vinegar, garlic powder, and lemon pepper seasoning. Bring to a simmer and turn off the heat– approx. 5 minutes.
Add the chicken breast to the bottom of the instant pot. Season with salt + pepper. Pour the prepared hot sauce mixture over the top. Pressure Cook on HIGH for 10 minutes. Do a manual release. Remove the chicken and shred. Set aside.
Make a slurry with the arrowroot powder and water; basically stir together till well incorporated and whisk into the remaining sauce in the Instant Pot. Use the SAUTE feature and simmer till sauce thickens ~4 minutes. Add the shredded chicken back to the pot!
Marissa is a wife to Texans Offensive Lineman #79, mother to a baby girl named Joy, a baby boy named Jeff, and a lover of food . She loves to feed people on game day and try new recipes during the week. 
