Andrea Stone (@andreacstone) TikTok archive (page 2)

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Archived TikToks from Andrea Stone (@andreacstone). 131 saved TikToks, 4 removed from the profile.

EPISODE 3 of WEEKNIGHT EATS⭐️ All recipes are listed below!! CHICKEN POT PIE 1 shredded Rotessori 1 bag frozen peas and carrots 5 gold potatoes 1 onion Garlic powder Onion powder Sage Thyme Butter Chicken broth Milk Flour Start my melting butter and oil in a pan Add onion and potatoes and saute until soft. Next add frozen veggies and sauce until soft. Add chicken. Mix all together Pour a couple tablespoons of flour over everything and mix together. Bring to high heat and add milk and chicken broth to create a rouge. Bring to a simmer and let simmer until sauce is nice and thick. Pour into a pie dish and top with one pie crust. Bake at 350 for 30 minutes. You can broil for a few mins at the end to golden the crust. CHICKEN MEATBALLS AND SPAGHETTI 1 lb ground chicken ½ cup panko bread crumbs 1 egg Italian seasoning Garlic powder Onion power Mix everything together and be careful to not over mix. Bake at 400 for about 20 mins Transfer to a pot and let simmer with a jar od red sauce I served with Brami protein pasta! SALSA VERDE ENCHILADAS 2 teaspoons avocado oil ½ yellow onion, diced 1 red or yellow bell pepper, diced 3 garlic cloves, minced 3 cups cooked shredded chicken 1 4-ounce can mild diced green chiles ½ teaspoon sea salt, plus more to taste ½ teaspoon cumin Juice of 1 small lime ⅓ cup sour cream 2 cups shredded Monterey Jack cheese, divided (or anything similar works) ½ cup shredded sharp cheddar cheese, divided 8 tortillas (flour, or I like Siete Foods for gluten-free)1 15-ounce can green enchilada sauce (or salsa verde) Preheat oven to 400°F and lightly grease a 9×13-inch baking dish. Heat the oil in a large skillet over medium heat. Add the onion & bell pepper and sauté for 5–6 minutes, until softened. Stir in the garlic and cook for another 1 minute. Add the shredded chicken, green chiles, salt, cumin, lime juice, sour cream, 1½ cups Monterey Jack cheese, and ¼ cup cheddar cheese. Stir until creamy and combined. Remove from the heat. In a saucepan over low heat, combine the green enchilada sauce and chicken broth. Stir until warmed through and smooth. Pour small amount of the sauce into the bottom of the baking dish. Warm tortillas slightly so they’re easier to roll. Spoon 1–2 tbsp of sauce onto each tortilla, then fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Pour remaining sauce over the enchiladas, leaving some of the tortilla edges exposed so they can crisp up while baking. Top with the remaining cheese and bake uncovered for 20–25 minutes, until bubbly and golden around the edges. SALSA VERDE SHRIMP AND RICE 1 tablespoon extra-virgin olive oil 1 cup diced red onion 2 Anaheim chilies, seeded and diced (or substitute green bell pepper, or jalapeño for more heat) 1 poblano pepper, seeded and diced 1 red bell pepper, seeded and diced 3 cloves garlic, minced ½ cup basmati rice 1 cup bone broth 1(16-ounce) jar salsa verde 1 to 1½ pounds small or medium wild shrimp, peeled, deveined, and tails removed 1 teaspoon ground cumin ½ teaspoon smoked paprika 2 teaspoons Himalayan pink salt ½ cup chopped fresh cilantro, plus more for garnish (optional) Juice of 1 lime, plus (optional) wedges for garnish Freshly ground black In a large skillet, heat the oil over medium heat. Add the onion, Anaheim chilies, poblano pepper, and bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more. Stir in the rice and cook for 1 to 2 minutes, until lightly toasted. Pour in the broth and salsa verde. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the rice is tender. Season the shrimp with the cumin, paprika, and 1 teaspoon of the salt. Arrange the shrimp in an even layer on the top of the rice. #mealprep #wweknightdinner #dinnerideas #weeknightdinner @Carbone Fine Food @FAGE @Siete Foods
WIEIAD as a pregnant toddler mom!!! Really trying to make sure I’m not skipping meals lately! #wieiad #pregnanttiktok #toddlermomlife
SAVE THIS FOR YOUR NEXT MEAL PREP!! All recipes are in the caption! ROASTED CARROTS Preheat oven to 400 Cut carrots and season with cumin, garlic powder, salt and pepper Cover in olive oil Roast in the oven for about 35-45 minutes. COOKIE DOUGH BALLS -1 cup almond flour -2 servings vanilla protein powder -2 tbsp melted butter -2 tbsp peanut butter -1/4 cup maple syrup -1 tbsp vanilla -1/4 cup mini chocolate Chips -1 splash milk (For consistency) -1 tsp coconut oil ½ cup dark chocolate chips 1.In a bowl, mix together your almond flour, protein powder, maple syrup, peanut butter, melted butter, vanilla and mini chocolate chips. Mix altogether and if needed, add a splash of milk or water for consistency. 2. Roll into balls 3. Melt coconut oil and chocolate chips and drizzle or coat melted chocolate on top. Store in the freezer TAHINI BARS ▢½ cup tahini ▢ ¼ cup maple syrup ▢ 2 tablespoons melted coconut oil ▢ ¼ teaspoon salt ▢ ½ teaspoon vanilla ▢ 1 cup gluten-free oats ▢ ⅓ cup pumpkin seeds ▢ 3 tablespoons hemp hearts ▢ 1 tablespoon whole or ground flax seeds ▢1 tablespoon chia seeds ▢ 2 tablespoons unsweetened shredded coconut ▢ 2 tablespoons mini dairy-free chocolate chips (plus more, melted, for the chocolate drizzle) DIRECTIONS In a medium bowl, stir together tahini, maple syrup, coconut oil, salt, and vanilla extract until smooth. Next, stir in oats, pumpkin seeds, hemp hearts, flaxseed, chia seeds, and coconut until well combined. Fold in chocolate chips, if using. Press mixture firmly into a parchment-lined 8×8-inch pan. Pack it down firmly using a flat-bottomed glass or spatula. Drizzle with melted chocolate, if using. Chill (see Note below) for at least 1 hour, preferably longer. Slice into bars and store in an airtight container in the fridge. Enjoy! CHICKEN BURRITOS • 3.5 Ibs boneless skinless chicken breast • 12 large low-carb tortillas • 1 container nonfat Greek yogurt (need 1½ cups) • 3 limes • 1 lemon • 1 bunch fresh cilantro • Garlic • Harissa • Olive oil • Honey • Smoked paprika • Ground cumin • Garlic powder • Red pepper flakes • Kosher salt • Black pepper • Basmati or long-grain white rice Marinate chicken in garlic powder, harrissa powder, olive oil, paprika, cumin, and salt and pepper. Grill chicken. Lay out tortillas, add a serving of rice and chicken into each tortilla Blend Greek yogurt, cilantro, honey, lime together Pour a little bit of cream into each burrito. Roll burrito and wrap in foil Serve with a side of cilantro like crema. #mealprep #weeklymealprep #mealprepideas
PUMPKIN PEANUT BUTTER BLONDIES PUMPKIN PEANUT BUTTER BLONDIES 1 heaping cup creamy peanut butter (see Note) ½ cup coconut sugar ¼ cup maple syrup ⅓ pumpkin puree 2 eggs, at room temperature preferably (or flax eggs) 1 teaspoon vanilla extract ⅓ cup flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup chocolate chips + more for topping Flaky sea salt, for serving Mix all wet ingredients together Then add dry ingredients Bake for 21-23 minutes at 350 #dessert #desserttiktok #bakingtiktok
I’m curious, are you a working mom, SAHM mom, or a little of both!? #momvlog #morningvlog #morninginmylife #motherhoodjourney @Ninja Kitchen @aerie @Rare Beauty @Saie @Kosas
SETTLE OUR DEBATE!!! Do Halloween decorations go up now or does has to wait till October!? #morningvlog #momvlog #morninginmylife #motherhoodjourney @Coco McCall Shop @Living Proof, Inc. @Ninja Kitchen FR @HYDROJUG
Frozen Cookie Dough Cups RECIPE: -1 cup almond flour -2 servings vanilla protein powder -2 tbsp melted butter -2 tbsp Cashew Butter or Peanut Butter -1/4 cup maple syrup -1 tbsp vanilla -1/4 cup mini chocolate Chips -1 splash milk (For consistency) -1 tsp coconut oil 1 bag Lilys dark chocolate chips melted Melt your Hu Chocolate in a bowl in the microwave with your coconut oil (I usually do about 2 full Hu Bars) With about 1/3 of the melted chocolate, line the bottom of the muffin liners with a thin Layer of melted chocolate. In a bowl, mix together your almond flour, protein powder, maple syrup, cashew butter, melted butter, vanilla and mini chocolate chips. Mix altogether and if needed, add a splash of milk or water for consistency. Scoop out 1-2 tbsp ball sized cookie dough and place it on top of the melted chocolate in each muffin liner. Cover the cookie dough with the remainder melted chocolate and place in the freezer and enjoy whenever you need a quick sweet OVERNIGHT OATS • ½ cup old-fashioned rolled oats o • 1 tbsp chia seeds & • 1 scoop vanilla protein powder & • 2tbsp Greek or dairy-free yogurt o • 1 tsp maple syrup (or sweetener of choice) o • ½tbsp natural peanut butter e • 1 tbsp chocolate chips o • ½ cup milk (almond, dairy, or plant-based) ® • Pinch of sea salt and cinnamon to taste e • Optional: splash of vanilla extract e Instructions 1. Add the oats, chia seeds, protein powder, yogurt, sweetener, peanut butter, chocolate chips, milk, salt, and cinnamon to a mason jar or bowl. ¿ 2. Stir or shake until the mixture is smooth and all ingredients are evenly distributed. ¿ 3. Cover and refrigerate for at least 4 hours, preferably overnight. O 4. In the morning, give the oats a quick stir and enjoy straight from the jar. CAKE BATTER OAT BALLS • 1/2 cup Greek yogurt • 1 cup drippy natural nut butter (peanut, almond, or cashew — Sunbutter is a great nut-free option— cashew is the best for this in my opinion because it has the most subtle favour) • 1 tsp vanilla extract • 1 tsp almond extract • 4 tbsp maple syrup or honey • 1/2 cup ground flaxseed • 1/2 cup rolled oats • 1 cup vanilla protein powder • 1/4 cup sprinkles • 1 tsp coconut Mix everything together in a bowl and roll into balls. BROC CHEDDAR MEATBALLS 1 lb ground beef Garlic powder Onion power Diced broccoli chopped very small 1 cup cheddar cheese ½ cup panko breadcrumbs Mix everything together Bake at 350 for 25 mins #mealprep #weeklymealprep #weeknightmeals #mealprepideas
Feeding my family was feeling a little overwhelming, but with help from my dietitian through @usenourish I feel so good about the plan we have in place! #nourishpartner
suchhh a good system and love the price!! You can literally design it super custom for your space. #closetsystem
SAVE THIS FOR YOUR NEXT WEEK OF MEALS!! SHEPHERDS PIE 2 tablespoons olive oil 1 cup chopped yellow onion 1 lb. 90% lean ground beef -or ground lamb 2 teaspoons dried parsley leaves 1 teaspoon dried rosemary leaves 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 garlic cloves -minced 2 tablespoons all purpose flour 2 tablespoons tomato paste 1 cup beef broth 1 cup frozen mixed peas & carrots* POTATOES 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes 8 tablespoons unsalted butter -1 stick 1/3 cup half & half 1/2 teaspoon garlic powder 1/2 teaspoon salt DIRECTIONS Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside. Preheat oven to 400 degrees F. Make mashed potatoes Assemble mashed potatoes over the beef mixture and bake for 30 mins. BUFFALO RANCH SWEET POTATOES Cut sweet potatoes in half and roast at 400 degrees for 45 mins Cook ground chicken ( I do 2lbs for leftovers) Season with garlic and onion powder Top ground chicken over baked sweet potato and top with buffalo and ranch sauce. MARY ME CHICKEN 1.5 lbs chicken 1 container Mushrooms 1 can Sun dried tomatoes 2 cups Chicken broth 1 can coconut milk 1 TBS garlic powder 1 TBS onion powder 1 TBS Italian seasoning Place chicken breast in the crockpot and mix in all the fixings. Cook on low for 4-6 hours Serve over rice #mealplan #weeknightdinner #dinnerrecipe @Primal Kitchen Foods @Caraway Home
Do you eat dinner before or after 5:30!? I feel like we are usually a 6pm fam!! #wieiad #whatieatinaday #pregnanttiktok #pregnantmama @aerie @Good Culture @Ninja Kitchen @Primal Kitchen @HYDROJUG @Smash Foods
THESE TURNED OUT SO GOOD🤤🤤 FROZEN COOKIE DOUGH CUPS RECIPE: -1 cup almond flour -2 servings vanilla protein powder -2 tbsp melted butter -2 tbsp Cashew Butter or Peanut Butter -1/4 cup maple syrup -1 tbsp vanilla -1/4 cup mini chocolate Chips -1 splash milk (For consistency) -1 tsp coconut oil 1 bag Lilys dark chocolate chips melted Melt your Hu Chocolate in a bowl in the microwave with your coconut oil (I usually do about 2 full Hu Bars) With about 1/3 of the melted chocolate, line the bottom of the muffin liners with a thin Layer of melted chocolate. In a bowl, mix together your almond flour, protein powder, maple syrup, cashew butter, melted butter, vanilla and mini chocolate chips. Mix altogether and if needed, add a splash of milk or water for consistency. Scoop out 1-2 tbsp ball sized cookie dough and place it on top of the melted chocolate in each muffin liner. Cover the cookie dough with the remainder melted chocolate and place in the freezer and enjoy whenever you need a quick sweet #dessert #desserttiktok #mealprep #dessertideas
how I’m preparing for my home birth!! So excited 🥹🕊️ #homebirth #birthprep #naturalbirth
another month of shooting my shot with this sound lol!!!! LETS BE FRIENDS GIRLIES🤍🩷 #firstofthemonth #trending #motherhood #pregnantlife
are you cleaning during naptime or while the kids are up!? I try to do most of it while they are awake but sometimes you gotta do that naptime reset!!🧺 #cleantok #naptimeclean #reset #naptimereset @Bar Keeper's Friend @Emi Jay @aerie @frida
SAVE THIS FOR YOUR NEXT WEEK OF MEAL PREP✨ HIGH PROTEIN BANANA BREAD INGREDIENTS: 2 cups oat flour 3 ripe mashed bananas 1 scoop protein powder ½ tsp baking soda ½ tsp salt 1 tsp vanilla 1 tsp cinnamon ¼ cup maple syrup ½ cup egg whites or 2 eggs ½ cup choc chips Preheat oven to 350 Add mashed bananas to a bowl Add liquid ingredients Add powder ingredients Bake at 350 for 30-35 minutes NO BAKE ENERGY BITES I cup rolled oats ½ cup chocolate chips ½ cup ground flaxseed meal ½ cup crunchy peanut butter ⅓ cup honey or maple syrup I tsp vanilla extract Combine all ingredients together in a bowl; form into I" balls using hands. Arrange bites on a baking sheet and freeze until set, about I hour. Enjoy! NO BAKE TAHINI GRANOLA BARS ▢½ cup tahini (see Notes) ▢ ¼ cup maple syrup ▢ 2 tablespoons melted coconut oil ▢ ¼ teaspoon salt ▢ ½ teaspoon vanilla ▢ 1 cup gluten-free oats ▢ ⅓ cup pumpkin seeds ▢ 3 tablespoons hemp hearts ▢ 1 tablespoon whole or ground flax seeds ▢1 tablespoon chia seeds ▢ 2 tablespoons unsweetened shredded coconut ▢ 2 tablespoons mini dairy-free chocolate chips (plus more, melted, for the chocolate drizzle) DIRECTIONS In a medium bowl, stir together tahini, maple syrup, coconut oil, salt, and vanilla extract until smooth. Next, stir in oats, pumpkin seeds, hemp hearts, flaxseed, chia seeds, and coconut until well combined. Fold in chocolate chips, if using. Press mixture firmly into a parchment-lined 8×8-inch pan. Pack it down firmly using a flat-bottomed glass or spatula. Drizzle with melted chocolate, if using. Chill (see Note below) for at least 1 hour, preferably longer. Slice into bars and store in an airtight container in the fridge. Enjoy! BROWNIE PROTEIN BALLS INGREDIENTS 1 ½½ cups pitted dates, smashed - ¼ cup peanut butter - 2 scoops chocolate protein powder (my favorite linked here! Code KATIEY10) - 3 tbsp Cocoa Powder - ⅓ cup Almond Flour - 2 tbsp Maple Syrup - Splash of Vanilla Extract - 1 Salty Dark Chocolate Hu Chocolate Bar - 1 tsp Coconut Oil DIRECTIONS In a food processor, add all your ingredients and mix until well combined. IF NEEDED FOR TEXTURE: add 1 tbsp of water at a time to help with consistency (sometimes different protein powders make texture different!) Roll into 1 tbsp sized balls and place on parchment paper. Melt your Hu Chocolate Bar with 1 tsp of coconut oil. Drizzle chocolate on top of each protein ball and place in the fridge! #weeklymealprep #mealprep #mealprepsunday
This dress is absolute perfecttionnn!!! #ootd #whatimwearing #momootd
are you having coffee before breakfast or breakfast before coffee!? @Snuggle and Slumber @BOKA @rhode skin #morningvlog #morninginmylife #momvlog
now I just need it to cool down so I can wear all these sweaters!!! Everything I purchased linked in my bio! #fallfashion #loungesets @aerie
welcome to WEEKNIGHT EATS⭐️ Save this for dinner inspo!!! All of my recipes linked here https://canva.link/r7uh7q7dms5zfpw *screenshot to photo to copy link* #weeknightdinners #weeknightmeals #dinnerideas #dinnerrecipes @Primal Kitchen @Caraway Home
so thankful for another healthy life🥹🥹 #homebirth #pregnantlife
ok let me know your thoughts, coffee iced or hot this time of year!? ☕️ #morningvlog #morninginmylife #pregnantlife @Applegate @aerie @Ninja Kitchen
COOKIE DOUGH CHEESECAKE BARS🍪🍦 RECIPE: For the cookie dough: - 1.5 cups almond flour - ⅓ cup cashew butter - 2 servings vanilla protein powder - 3 tbsp melted butter - ⅓ cup mini chocolate chips - ¼ cup maple syrup - 1 tbsp vanilla - 1 tbsp milk of choice For the cheesecake layer: - 1.5 cups low fat cottage cheese - 1 cup vanilla Greek yogurt - 1 tsp vanilla - ¼ cup maple syrup In a large mixing bowl, add in all your ingredients for the cookie dough layer and mix until well combined and form a cookie dough texture. In a blender, add in your cheesecake layer ingredients and blend until smooth. Line a 9x9 baking dish with parchment paper and place your cookie dough mixture inside, leaving about 1/4 cup in the bowl (this is to top the cheesecake layer). Press down evenly into the pan. Add your cheesecake layer to the top and smooth out completely. Roll the remaining cookie dough mixture into little balls and place on top of cheesecake mix. Place in freezer overnight. Pull out in the morning and cut into squares. #dessert #healthydessert #highproteinrecipe @Good Culture @Chobani AU
what I’m eating at 20 weeks pregnant!! Save this for meal ideas! LATTE 1 double espresso sweetened with 1tsp maple syrup and a pinch of sea salt Poured over cold frothed whole milk BREAKFAST Overnight oats 2.Stir in 1 tbsp chia seeds. 3.Add 1 scoop vanilla protein powder. 4.Mix in 2 tbsp yogurt (e.g., Siggi’s). 5.Pour in ½ cup milk (almond or dairy). 6.Add ½ tbsp natural peanut butter. 7.Sprinkle 1 tbsp chocolate chips. 8.Drizzle 1 tsp maple syrup. 9.Add a pinch of sea salt and a dash of cinnamon, if desired. 10.Seal the jar and refrigerate overnight (≈8–12 h). 11.In the morning, give it a quick stir and enjoy. DINNER Ingredients: 1 Ib ground lean beef (use ½ Ib for a more pasta-forward dish) 1 box Goodles White Cheddar Shells Mac & Cheese, or any similar boxed mac and cheese 2 cups bone broth 1 cup frozen peas 1 tablespoon butter Splash of heavy cream or milk, optional #wieiad #momoftwo #pregnantlife #pregnanttiktok #wieiadrealistic @Ninja Kitchen @Caraway Home @Printfresh @Sweet Loren’s @Good Culture

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