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REBECCA LILLY COSTA


Hi friend, I’m so happy to see you!
I’m Rebecca, health and wellness enthusiast, recipe developer, crunchy mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’.
xx rlilly

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xxrlilly

simple, delicious, [mostly healthy] eats 😜
wellness enthusiast // crunchy mama
suburbs of dallas, tx 🏡

rebecca lilly | food blog
HOMEMADE GRANOLA 🤗 so simple & delicious! Latel HOMEMADE GRANOLA 🤗 so simple & delicious! Lately I’ve even been keeping ours in the freezer and I sprinkle it on my yogurt frozen - it is perfection 👌🏻 still chewy and crunchy🔥 here’s my general outline of a recipe — 2 c rolled oats 3 1/2 c nuts & seeds of choice 1 tsp pink Himalayan salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 c melted coconut oil 1/3 c honey 1 tsp vanilla extract 1/2 c dried fruit (I like goji berries or raisins!) 1/2 c unsweetened shredded coconut 👉🏻 Preheat oven to 350F In a large bowl, combine oats, nuts, seeds, and spices - mix mix mix! Pour in coconut oil, honey, and vanilla extract - stir to combine Pour into a large baking sheet (I always use a baking mat, parchment paper works too) spread evenly & press down with the back of an icing spatula Bake for 22 minutes Let cool about an hour before sprinkling with dried fruit and coconut- break into chunks with your hands Store in an airtight container on your counter for 1-2 weeks or freeze in a bag for up to 3 months 👍🏻 #homemadegranola #granolarecipe #easybreakfast #breakfastprep #crunchygranola #healthybreakfastideas #whatsforbreakfast
CURRY CAULIFLOWER RICE BOWL💛 it’s cauliflower CURRY CAULIFLOWER RICE BOWL💛 it’s cauliflower season and I’ll take mine a little sweet, a little savory 💁🏻‍♀️ snag the full recipe for this beauty on my website! . . . #cauliflower #caulirice #cauliflowerrice #ricebowl #vegetarianrecipes #vegetarianfood #whatsinseason
CHIMICHURRI SALMON & CUCUMBER TOMATO SALAD ✨ so CHIMICHURRI SALMON & CUCUMBER TOMATO SALAD ✨ so fresh and delicious! I’m all about the chimichurri lately 👏🏻 snag the full recipe on my website @xxrlilly . . . #salmonrecipe #salmondinner #bakedsalmon #chimichurri #whole30recipes #whole30
But this is actually my first time making a BLT ev But this is actually my first time making a BLT ever 😂 highly underrated, I tell ya! 2 slices of buttery toast, avocado oil mayo, blue agave sriracha sauce, a handful of spinach, a ton of tomatoes from my garden, and three crispy slices of paleo bacon 🔥🥓🍅 #blt #sandwichrecipe #sandwichgram #whatsforlunch
Super seedy oatmeal muffins with a slab of almond Super seedy oatmeal muffins with a slab of almond butter 😜 right up my alley when the weather gets chilly! Snag the full recipe on my website 👏🏻
An oldie, but a goody 👏🏻 ROASTED BUTTERNUT S An oldie, but a goody 👏🏻 ROASTED BUTTERNUT SQUASH HUMMUS✨ I’m talkin’ chickpeas, roasted garlic, roasted butternut squash that you can make even WITH the skin on 💁🏻‍♀️ Here are the details 👇🏻 1 small butternut squash, diced into 1" cubes 5 cloves garlic 1 tbsp olive oil 1 tsp salt 1 can chickpeas, drained 1 tbsp pumpkin seeds, lightly roasted 1/2 c water 1/3 c tahini 1/2 lemon, juiced 1/2 tsp cumin 1/2 tsp paprika 1 tsp fresh sage 1. Preheat oven to 400F and grease a sheet pan with olive oil. Cube the butternut squash & scatter on pan. Drizzle with 1 tbsp olive oil and sprinkle with salt. 2. Bundle garlic cloves into a pocket of aluminum foil and bake alongside squash at 400F for 30 minutes. 3. Let your roasted goods cool, then add them to your food processor and pulse on manual speed: high for a few seconds. Add chickpeas, water, tahini, lemon juice, salt, cumin, paprika and save. Blend on high speed for a minute or so, until the hummus is a smooth and creamy consistency. If you desire a thinner consistency, add a bit more water. 4. Sprinkle with sea salt, paprika, pumpkin seeds and a drizzle of olive oil. . . . . #hummus #hummusrecipe #hummuslover #hummusaddict #fallrecipes #fallfood #vegetarianrecipes #butternutsquash
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