Brittany Wagner Wellness

05/08/2026

Beef tortilla skewers! These were absolutely delicious and super filling. You will need about 8 to 10 extra large tortillas. Cut the tortillas so they are in a square sheet. Fill each square with beef mixture and layer each square on top of one another. For the beef mixture combine 3 pounds ground beef with 2 chopped onions and 1 chopped red bell pepper, 1/4 cup parsley, 2 tbsp paprika, 2 tbsp coriander, 1 tbsp cumin, 1 tbsp garlic powder, 1 tsp salt, 2 tsp black pepper. Cut meat and tortilla layers into six 1 inch strips. Lay the tortillas on their side and stack together, then skewer. You can cut into smaller skewers. I only had four large skewers here, but if you had eight, it would make cooking easier. I cooked on a hot electric griddle at 350 for about 6 minutes each side. Top with chimichurri sauce consisting of a handful of parsley, cilantro, 2 garlic gloves, 1 tsp smoked paprika, 1/4 teaspoon salt, black pepper, 2 tbsp red wine vinegar, and about a 1/4 cup of avocado oil.

04/26/2025

As a newly 40 year old woman, I have been down a lot of rabbit holes trying to find the most up to date recommendations for women when it comes to eating, exercise, supplements, sauna vs cold plunge. This pod cast is fantastic if you’re looking for women only based recommendations! It was too good not to share!!!

Podcast Episode · The Mel Robbins Podcast · 03/27/2025 · 1h 38m

01/15/2025

I had some requests lately for go to meals during the weekday. Honestly, I’m very much a one pot/one pan, less cleanup, efficiency is key, type of gal. For instance this is a sheet pan meal with roasted potatoes, carrots, and turkey thighs. Recipe called for bone in thighs with Skin. I swapped out for boneless skinless. The skinless has less fat and the boneless cooks quicker. The chicken requires a simple marinade of olive oil, Dijon mustard, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. I marinated this for a few minutes while I prepped the potatoes and carrots. They were seasoned with olive oil, garlic salt, and rosemary. Popped in the oven at 425°F for 35 to 45 minutes. Everything came out perfect, tasty, and not a lot of mess.

09/30/2024

Hassleback Butternut Squash
I’m always up for a good squash recipe but this might be my new favorite! Love love loved every bite!
Peel, clean, and slice squash, but not the whole way through. Roast at 425 with olive oil, garlic stuffed in between, salt, pepper, rosemary, and nutmeg. Add a splash of maple syrup on top and roast 10 minutes more. Placed on top some whipped goat cheese and ricotta with lemon. If you’re not a goat cheese fan you could sub feta and whip with ricotta. Finally topped with pecans, golden raisins, and h**p seeds but you could swap for whatever toppings you prefer. This was amazing! Can’t wait for leftovers for lunch tomorrow!

07/31/2024

I just stumbled upon what I consider the biggest zucchini hack. I’m always looking for a way to use up my giant squash that should have been picked earlier. Look no further… Faux Apple Pie is where it’s at. My kids had no idea they were eating zucchini and not apples! Make sure you seed the squash and blanch the slices in boiling water for at least 2 mins, longer if you want a softer Apple consistency.
Ingredients
6-8 cups zucchini (peeled, cut lengthwise, seeds removed, sliced 1/4 inch thick)
3/4 cup sugar
1/2 cup brown sugar
2 tsp. cinnamon
1 1/2 tsp cream of tartar
3 Tbsp. flour
1/2 tsp salt
juice of 1 lemon
1 Tbsp butter cubed
2 pie crusts (top and bottom)
1 egg beaten with a bit of water (to brush on crust)
sanding sugar (for sprinkling on crust)
Bake 425 for 15 mins then reduce to 350 for 45 minutes!