Sunkissed Kitchen Recipes

Easy, flavorful, and packed with omega-3s! 🐟✨
These salmon patties start with simple canned salmon and a boost of flavor from Alaskan Salmon Seasoning. Canned salmon makes it easy to add more omega-3s to your diet—something most people don’t get enough of.
Alaskan Salmon Seasoning has a burst of lemon flavor so is a simple addition that does all the seasoning for you!
Recipe:

2 cans salmon
1 egg
1/4 cup parsley chopped
2 tablespoons red onion, minced finely
2 tablespoons jalapeno minced finely, or bell pepper (or to taste)
1 tablespoon lemon juice
2 teaspoons Johnny’s Alaskan Salmon Seasoning
1/3 cup almond flour
olive oil for frying (about 1/4 cup)

Step 1: Drain the canned salmon, and add it to a food processor bowl along with the egg, parsley, onion, jalapeno (or green pepper), lemon juice, Johnny’s Alaskan Salmon Seasoning, and almond flour. Pulse to combine,
Step 2: Heat a large skillet over medium heat. Add in olive oil for frying.
Step 3: Form salmon patties, approximately ⅓ cup each, and place into the hot skillet. Allow to cook until deeply golden, about 5 minutes per side.
Step 4: Serve hot over a salad or with your favorite side dish.

Eating well should still taste awesome 🍎🍂

Focusing on whole foods does not have to mean boring! In fact, in my opinion, it’s way better than relying on packaged options.

This homemade apple crisp is lightly sweetened with honey or maple syrup, and the topping - it’s like a crumbled oatmeal cookie!

I’ve been using sunflower seed butter in my oatmeal cookies for years and discovered it makes the BEST topping for fruit crisp recipes.

Recipe
Apples
7 apples (3 pounds) tart, like honey crisp or Gravenstein
3 tablespoons maple syrup or coconut sugar, honey, or date syrup
2 tablespons arrowroot
2 tablespoons lemon juice
1 teaspoon cinnamon
1/8 teaspoon sea salt

Crisp Topping
5 tablespoons SunButter no sugar added
5 tablespoons maple syrup or sub honey
1/4 cup coconut oil melted
1 tablespoon flax seed meal
1/2 teaspoon sea salt
1 cup oats rolled, not instant
1/2 cup oat flour *made by grinding whole oats in blender
1/2 cup pecans, chopped (use coconut for a nut-free version)

Instructions
1) Preheat oven to 400º F.
2). Core and thinly slice apples. Peel the apples if you prefer!
3). Into a large bowl, combine the apples, lemon juice, honey, arrowroot powder, cinnamon and salt.
4). Add the apples to an 8x8 pan. It will be heaping! Cover the dish with foil and bake for 40 minutes.
5). Into a mixing bowl, combine the SunButter, honey, coconut oil, flax seed meal, and sea salt. Add in the whole oats, oat flour, and pecans. Stir until the mixture is combined.
6). Once the apples have cooked, remove the foil from the baking dish, and spoon the oatmeal mixture across the baked apples.
7). Lower the oven temperature to 350ºF. Return the baking dish to the oven for an additional 15 minutes, until the topping is golden and the apples are bubbling.

The breakfast trend that actually earned a permanent spot in my meal prep.

Blended baked oats — one base batter, three flavors, your entire week of breakfasts handled in one prep session.

Here’s why this version hits different:

✔️ goes right into the batter — healthy fats that slow down how your body processes the natural sugars from the banana and oats, so you get steady energy instead of a spike and crash
✔️ 25 grams of protein per oat cake — see ideas for turning it into 30 grams+ of protein!
✔️ One batter, three completely different flavors — chocolate chip, zucchini bread, and pumpkin spice
✔️ Reheats well but is also delicious cold!

Made with — simple ingredients, no junk, and honestly the reason these taste this good.

💬 Comment OATS below and I’ll send you all three recipes straight to your DMs!

Steak night just got a whole lot better!

I’ve never given my steak knives much thought—until now.

A serrated blade tears through meat fibers and pushes the juices out. A razor-sharp straight edge like this glides through cleanly, keeping every drop of juice exactly where it belongs — in the steak.

These are the ACUTO440 Steak Knives, and they are the real deal.

COMMENT “KNIFE” and I will send you more details!

✔️ Forged from ACUTO440 Japanese steel by the legendary AICHI company — the same steel trusted by professional knifemakers
✔️ Straight edge that glides through any protein without tearing
✔️ Razor sharp out of the box and stays that way through hundreds of meals
✔️ Rust proof — more chromium than standard high-carbon steel means zero fuss, zero maintenance anxiety
✔️ Full tang blade runs the length of the handle for perfect balance right at the table

A great steak deserves a great knife. These are the ones I reach for every single time.

🔗 Link in bio — and yes, they come in the best colors.
💬 Comment KNIFE below and I’ll send you more details on these directly!

Homemade lasagna on a busy weeknight — yes, please!

Back to school season is no joke. Between the early mornings, the activities, and the homework, getting a real dinner on the table can feel impossible. This is my answer — a butternut squash and kale lasagna that looks like you spent all day on it and actually comes together in 10 minutes, plus hands-off baking time.

The secret is frozen butternut squash and chopped curly kale. They do the prep work for you— just open the bag and add to recipe.

Stahlbush Island Farms was the first farm in the U.S. to be certified sustainable, and they care about the land just as much as the food they grow. That matters to me — especially when I’m feeding my family.

Butternut Squash & Spinach Lasagna Recipe

12 to 15 lasagna noodles, gluten free, if necessary; see notes
8 ounces (226g) whole milk ricotta
1 cup (2oz) grated Parmigiano Reggiano
¼ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
1 large egg, lightly beaten
8 ounces (226g) mozzarella, shredded, 2 packed cups
28-ounce jar of spaghetti sauce (or more)
1 bag Stahlbush Island Farms butternut squash
½ bag Stahlbush Island Farms frozen spinach

Preheat oven to 375º F.

Add 1 cup of pasta sauce to the bottom of a 9x13 baking dish.
Layer uncooked lasagna noodles, followed by more sauce, ½ of the cheese mixture, half of the butternut squash, and about 1 cup of frozen spinach. Sprinkle about 1 cup of mozzarella cheese over the top.
Repeat with 1 more layer of noodles, sauce, ricotta cheese mixture, vegetables, and mozzarella.
Top the lasagna with 1 more layer of noodles, generously topped with marinara (the moisture in the sauce softens the uncooked noodles, so it’s important to use a lot here!). Add the remaining mozzarella cheese.
Wrap the casserole dish tightly in foil and bake for 1 hour. Remove the foil, and continue to bake for 5-10 minutes to brown the top.
Let sit for 5-10 minutes prior to slicing.

Pan upgrade— & a beautiful Spanish tortilla. 🍳

Comment “MISEN” and I will send you more info. on this pan!

A Spanish tortilla is a potato and egg cake that requires cooking in a generous amount of olive oil, and then making one very confident flip onto a plate. It’s the kind of recipe that immediately tells you whether your pan is actually nonstick — and the Deeper Carbon Nonstick passed with flying colors.

The Misen Deeper Carbon Nonstick is everything I love about the original Carbon Nonstick, with extra depth that genuinely changes what you can cook.

✔️ No chemical coating — completely non-toxic and safe for the whole family
✔️ Carbon steel builds a natural nonstick surface that gets better with use
✔️ Metal utensil safe — no babying required
✔️ Goes straight from stovetop to oven — no swapping pans mid-recipe

🥚 Spanish Tortilla
Serves 6-8

Ingredients:
6 medium Yukon gold potatoes, very thinly sliced
1 medium yellow onion, thinly sliced
1/3 cup good quality olive oil
12 large eggs
2 tsp salt, plus more to season potatoes
1 teaspoon sweet Spanish paprika

black pepper, to taste

fresh chives or parsley, to garnish

Instructions:

Heat olive oil over medium-low heat. Add potatoes and onions in layers, seasoning as you go. Cook for 20–25 minutes, gently turning occasionally, until potatoes are completely tender.
In a large bowl, whisk eggs with 2 tsp salt until well combined.
Pour the egg mixture into the pan and spread evenly over the potatoes. Cook until the edges are visibly set, about 10 minutes.
Place a large plate firmly over the pan, and flip in one confident motion.
Continue cooking the tortilla for another 5 minutes to fully set the bottom.
Serve warm or at room temperature, garnished with chives.🔗 Find the Misen Deeper Carbon Nonstick at the link in my bio — this one is worth it.

This child has eaten the same plain foods for ten years. And I say that with all the love in the world.

Getting Xander to eat a variety of foods on any given day is — let’s call it a creative challenge. Some days he’s on board. Most days he is not.

As a mom who cares deeply about what goes into his body, the nutritional gaps that come with a picky eater are real.

💬 Comment “PICKY” below and I will DM you a link to check out VitalPals Superfood Gummies!

That’s where comes in. These Superfood Gummies are derived from a blend of 16 fruits and vegetables and deliver 100% of the daily value of 10 vitamins and minerals — so even on the days where dinner is essentially beige, I know he’s covered.

They come in 2 flavors - Xander loves the Sour Punch Sour, which taste like his favorite candy! There’s also CitraBerry for kids who don’t love sour as much.

The best part? He takes them without a single argument. Parenting WIN!

Quality ingredients I can actually trust, wrapped up in something he genuinely looks forward to every day. 🙌 (And he thinks he’s getting a treat).

The meal prep hack that helps me hit my protein goals 🙌

I make big batch proteins, like this Slow Cooker Moroccan Chicken. Then I portion the protein into containers based on my goal.

💬 Comment CROCKPOT below and I’ll send you the full recipe!

My daily goal is 140 grams, so I know exactly how many containers I need and the math is already done. No guessing, no tracking every meal from scratch — just grab a container and go.

goes right into the spice blend with cumin, cinnamon, ginger, and chicken broth — and it creates this incredibly rich, slightly nutty sauce. It’s one of my favorite hacks for making deeply flavorful sauces without any complicated technique.

Since is made from sunflower seeds, it’s completely peanut free — which means this meal is safe for everyone at the table.

Served over cauliflower rice with fresh cilantro. Whole30, paleo, and genuinely one of the most satisfying things I make on repeat.

Thai Chicken Burgers — take-out flavor made peanut free. 🌿🔥

Comment THAI below and I’ll send you the full recipe straight to your DMs!

Thai Chicken Burgers with an Asian slaw and a SunButter “peanut” sauce that tastes like Thai takeout. Secretly peanut-free, made with Sunflower Seed Butter.

Something worth knowing beyond the recipe: peanut allergies are so much more common than they used to be. Odds are someone in your life — a friend, a kid’s classmate, someone at your next dinner party — can’t safely eat peanuts.

Using instead of peanut butter means you can make a recipe like this and know everyone at the table can actually enjoy it. And, it keeps your grill safe for guests who visit later on!

Sunflower seeds, salt. That’s the whole ingredient list.