Thursday, April 16, 2015

Strawberry Banana and Greens Smoothie

1 cup unsweetened coconut/almond milk
12 strawberries
1 banana
1/2 cup frozen shaved brussel sprouts (I buy the packaged ones from Trader Joes or Super Target and throw them in the freezer)
1 cup spinach
1 Tablespoon almond butter
1 large medjool date


Blend everything well in a high powered blender (I use my vitamix), and trick your family into eating those greens! They will never know you added in brussel sprouts. It just tastes like berries! Win win!

Strawberry Chia Lemonade


10 Strawberries
1/4 cup lemon juice
3 cups water
1/4 cup honey, or more to taste
4 tablespoons chia seeds


Add 4 Tablespoons of chia seeds to one cup of water and let it chill in the fridge overnight. After the chia seeds have swelled overnight, boil one cup of water and add honey to dissolve. In your blender add strawberries, lemon juice, 1 cup water, and the water with dissolved honey, and blend well. Mix in the chia seed water without blending, or blend it in as well.

Sunday, April 12, 2015

Super Moist Pancakes

This is my husband's recipe

1 banana
2 eggs
3.17 oz unsweetened cinnamon apple sauce (1 of those food pouches we buy for our daughter)
1/4 cup almond milk
3 heaping Tablespoons of coconut flour

Mix together well and slowly pour a few tablespoons worth or up to 1/4 cup batter onto greased skillet. The amount you pour will determine the size and how many pancakes you can make from the batter. We made 6 pancakes from this batter amount. Cook for about 2 min, or until the pancake is golden. You know its ready to flip when bubbles form and pop around the edges. Cook the other side until golden and remove from the skillet. Stack and layer your pancakes with fresh fruit and top with maple syrup, and then enjoy every. single. bite! 

Thursday, April 9, 2015

Coconut Mango Chia Pudding


1 can light coconut milk
1/3 cup chia seeds (I never use to measure, but I did this time, and its exactly 1/3 cup)
3 Tablespoons unsweetened coconut
4 Tablespoons maple syrup

1 Mango


In a tupperware container, mix together all the ingredients (except mango) really well. Seal it, and place your pudding mixture in the refrigerator to set overnight. In the morning, slice your mango. Place some mango pieces at the bottom of your serving dish. Next, layer with some chia pudding, and repeat until desired amount. Its so yummy! I know you will enjoy it!!

Wednesday, April 8, 2015

Evergreen Smoothie


1 banana
2-2 1/2 cups frozen spinach
1 cup frozen blueberries
1 cup unsweetened almond milk


Add all the ingredients to a high powered blender, and blend on high until well combined.

Friday, April 3, 2015

Bacon, Egg, and Squash Nests


2 cups cooked spaghetti squash
12 slices of bacon
1 Tbsp light olive oil
1/4 tsp garlic powder
1/4 tsp salt
pepper to taste
13 eggs
1/2 tsp nutritional yeast

Grease a cupcake pan, or line with silicon baking cups. 
Cook bacon until lightly brown. I baked mine at 400 degrees for 13 mins. 

Combine well the spaghetti squash, olive oil, and one egg. Sprinkle powder and salt evenly on top of the squash mixture. I sprinkled 1/8tsp of the garlic powder, mixed well, then sprinkled another 1/8 tsp and mixed well. Do this for both the salt and garlic powder. Add as much pepper as you want and mix well. 

Wrap a piece of bacon around the inside of the baking liner or cup wall.

 Add about 1 Tablespoon or more of the spaghetti squash mixture to each baking liner/cup. Create a nest by pressing the squash mixture up against the bacon, so that there is no squash on the bottom. The squash should be shoved against the inner lining wall.

Crack and egg into each nest, top with nutritional yeast (the 1/2 tsp is to be shared between all 12 cups).

Bake for 25 min give or take at 400 degrees, or until egg whites are firm and egg yolks set. I baked mine for 25 min in my oven and the yolks were hard.

Let stand for 2 min at least, and then remove from baking cups and enjoy!

Thursday, April 2, 2015

Butternut Squash "Rice"


4 cups cubed butternut squash
1 T ghee
1/2 onion, chopped
1 1/2 tsp salt
1 cup water
pepper to taste
1/4 tsp garlic powder


Heat the ghee in a large pot over medium-low heat. Add the onions and 1/2 teaspoon salt (saving the other teaspoon for later). Cook, stirring occasionally, for 15 min or until slightly caramelized.

In batches, place the cubed squash in a food processor or high speed blender (I use my vitamix). Pulse until it reaches a rice like consistency. I blend on a medium setting until I get the same result.

Add the squash, garlic powder and the other teaspoon of salt to the pan with caramelized onions and sauté for 3-5 minutes.  Stir in the cup of water and continuing stirring occasionally for about 10 min. Add more water if necessary. Then reduce heat and cover and cook for about 15-20 min, or until the squash is tender but not soggy.  Once cooked, serve immediately and enjoy!

Tuesday, March 31, 2015

Strawberry Mango Nana Icecream/ Sorbet


2 ripe frozen bananas
10 frozen strawberries
1 mango, peeled and seeded (not frozen)
a tiny bit of unsweetened almond milk (less than 1/8 cup)


These directions are for those who own a Vitamix. If you have a food processor you probably don't need to use the almond milk.

Place everything in the blender and process quickly from 1-10 on the dial, and then on high until blended. You will need to add some almond milk to get the mixing started, and you will need to use the plunger. Serve immediately for sorbet consistency.

Wednesday, March 25, 2015

Chocolate Melting Mug Cake

This is how I like to get chocolate wasted! Its SO rich and chocolatey! It only takes a min to cook, and is any chocolate lovers dream.


2 1/2 T almond flour
1 T arrow root, tapioca flour, or potato starch
1 T enjoy life chocolate chips (if you are feeling extra naughty add an extra tsp)
1 T cocoa
3 T unsweetened almond milk
2 T honey/maple syrup
1 T ghee

Mix everything together well in a mug or small ramekin and microwave for only 1 min. I add the ghee last. Because there are no eggs in it, you do not need to worry about it being undercooked. If its too runny for you, microwave in 15 sec intervals after that. 1 min should give you a little lava action in the middle leaving most of it cooked. You don't want to overcook it!

Monday, March 23, 2015

4 Ingredient Waffles

Makes 1 waffle

1/2 a banana
2 eggs
3 oz unsweetened applesauce
1 T coconut flour
dash of cinnamon (optional)

Mash the banana really well with a fork, before adding the other ingredients. Then mix everything together and pour into your greased waffle iron.

Easy, healthy, and delish!

Wednesday, March 18, 2015

Pot of Gold Smoothie

I made this smoothie for Saint Patricks day, and thought it was a real treat.

1 Banana
1 1/2 cups frozen spinach
3 medjool dates, pitted
1 cup unsweetened almond milk
1/2 cup chocolate chips
1 tsp vanilla
1/4 tsp pepermine extract (optional, but give is a minty chocolate taste)

 Place all ingredients in a high powdered blender, and blend until smooth. If you do not have a high powered blender, let the dates soak in water until they are soft, before you blend everything.

Tuesday, March 17, 2015

Favorite Ground Beef Tacos

Who doesn't love Taco Tuesday? These tacos are always a hit at our house. This ground beef when paired with cholula hot sauce is a match made in heaven.

Recipe adapted from Mel's Kitchen Cafe
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 pound ground beef or ground turkey
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin, optional (see note below)
  • 2 teaspoons ground coriander, optional (see note below)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (8-ounce) can tomato sauce
  • 1 4 oz can green chilies
Cholula hot sauce for topping is not optional at this house. We also top ours with tomatoes, salsa, and avocado.

*If you don't have coriander, don't fret. You need either cumin or coriander, and if you have both cumin and coriander put it in. Basically it will still taste great with one, but both is better. I ran out of cumin last night, and it still tasted great without it.

  1. In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Turn of the heat, and drain the grease from the meat.
  2. Return the skillet to medium heat and stir in the garlic, chili powder, cumin, coriander, paprika, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and chilies. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in lettuce leaves with your choice of toppings.

Rosemary Roasted Drumsticks with Roasted Grapes

Roasting isn't just for turkey folks! I just updated my grape mojo and can't believe I've been missing out on roasted grapes my whole life! They are SO good b/c they are SO sweet. Think little jam balls in your mouth! This dish is elegant and super tasty. My family couldn't get enough of the chicken.


2lbs chicken drumsticks
1 1/2 cups red grapes
1 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoon rosemary

1 1/2 Tablespoons lemon juice
1 Tablespoon vinegar
1 teaspoon ground mustard
pinch of salt
1/2 cup olive oil
1/2 cup ghee


Place drumsticks in marinade (I use a ziploc bag) and place it in the fridge for a couple hours or over night. I did mine over night. The ghee will turn solid and stick to the chicken.

Preheat oven to 425 degrees. Line a baking sheet with foil and place chicken on the prepared baking sheet. Sprinkle the salt, pepper and rosemary on top of chicken (I salted both sides, and probably used a little more than a teaspoon).

Roast chicken for 10 minutes. Add grapes to the baking sheet and roast for 25 minutes more.

Thursday, March 12, 2015

Strawberry Lemon Broccoli Slaw

This salad screams summer! Its so delicious and light and would be a perfect dish to take to a potluck. This picture doesn't do it justice. It looks so pretty in person.

1 12oz pkg of Broccoli Slaw (found at most grocery stores)
11 strawberries, chopped
1/3 cup raisins
1/4 cup chopped pecans
1/3 cup coconut cream (I use the canned coconut cream from Trader Joe's, but you can turn a can of coconut milk upside down and leave it in the fridge for a couple days, and then use the cream at the top)
4 dates
1/4 cup water
1/4 cup unsweetened almond milk
1/2-1 Tablespoon lemon juice (If you are not a lemon person use just 1/2 T and then it won't have much of a lemon flavor. 1 T is perfect to me. You can always mix the other 1/2 Tablespoon in later)


Place dates and 1/4 cup water in blender, and blend until smooth. I use my magic bullet for this one, and let the dates soak for a while before blending. After the dates and water have formed a paste, add coconut cream and almond milk and blend until combined well. Stir in lemon juice.

In a large bowl place all other ingredients (broccoli slaw, strawberries, raisins & pecans) and mix to combine.

Add dressing to the salad and mix until all the ingredients are coated well.

Tuesday, March 10, 2015

Eggs Benedict

This is one of my favorite things to make for breakfast. Check out my recipe for sweet potato toast here. I buy already cooked ham and just heat it up, and make some poached eggs.

Here is how I make the asparagus:

Preheat oven to 375. Wash asparagus and then trim the ends. Line a baking sheet with foil and lay asparagus on baking sheet, leaving space between each piece. Bake for 15 mins.

Here is the recipe use for the hollandaise sauce. Recipe is adapted from thewholesmiths. All ingredients are the same, except I use Cholula instead of Tobasco,  and we blend it a little differently.

3 egg yolks
1/2 cup ghee, melted
1 Tbsp lemon juice
couple shakes of Cholula hot sauce

Add eggs, lemon juice and cholula to blender and blend on medium until sauce begins to thicken. Once sauce is thickened, slowly add hot ghee (a little at a time) while blender is set to low, after all the ghee is added, turn to medium low and continue to blend until thick. It will take a little while.

Saturday, March 7, 2015

Salted Caramel Brownies

These brownies look richer than they really are. They are just the right amount of sweet. The best part is that they are totally guilt free, and I am here to tell you that I ate way more than I should without feeling sick afterwards. The topping is what makes them. You might want to lick your vitamix clean too. My husband called them delicious and nutritious, but said you can tell these are healthy. If you are looking for a yummy guilt free treat this is for you. If you are looking for something rich, heavy, and sugary this might not be sweet enough for you.


1/3 cup ghee
8 oz unsweetened apple sauce
1 ripe banana, mashed
1/4 cup coconut flour
1/2 cup almond flour
2 eggs
1/4 cup unsweetened vanilla almond milk
1/2 cup chocolate chips (enjoy life are dairy free)
1/3 cup coconut sugar
1 capful vanilla
1/2 tsp sea salt
1/4 cup chopped pecans or other nut (optional)

Sea Salt Caramel Topping:
1/2 tsp cinnamon
1/2 tsp pink himalayan salt
1 Tablespoon ghee
1/4 cup unsweetened vanilla almond milk
13 dates
1 tsp lemon juice

Crushed pecans (for topping)

Preheat oven to 375 degrees. Stir ghee, apple sauce, mashed banana, eggs, almond milk, vanilla, flour, sugar, and salt together by hand (without a mixer). Blend together well.  Stir in chocolate chips and nuts (if using). Pour into a 7x11 or 9 x9 oiled baking dish. Bake for 30 minutes, or until toothpick inserted in center comes out clean.

While brownies are baking, make your topping.

In a high speed blender combine cinnamon, salt, ghee, almond milk, dates, and lemon juice. Blend until smooth or creamy. I do this just fine in my vitamix. If you do not have a high powered blender, soak the dates in some water for at least an hour. This will help them get soft, and will make them easier to blend.

After the brownies have cooled, spread on caramel topping and add crushed pecans.

Wednesday, March 4, 2015

Delicious Meatloaf

1 egg
1/2 onion, diced (small dice)
1 red or green bell pepper, diced (small dice)
1/2 cup unsweetened almond milk
1 cup almond flour
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp minced garlic
1 tsp basil
1 tsp italian seasoning
1 lb ground beef/chuck
1/2 lb ground italian sausage (If doing whole30 check labels or make your own) Mulay's is compliant but expensive. The clothes Makes the Girl has a good recipe for italian sausage seasoning that you just add to ground pork.

Sauce ingredients:

6 oz can tomato paste
1/3 cup water
8 dates, pitted
2 teaspoons apple cider vinegar
1/2 teaspoon prepared mustard
1 tsp cinnamon


Preheat oven to 350. In large bowl, combine egg, onion, pepper, milk, flour, salt, pepper, garlic, basil, italian seasoning, ground beef, and italian sausage really well. Place in greased loaf pan. Combine all the sauce ingredients in a high powered blender, and blend until smooth. Spread on top of meatloaf. Bake for 1 hour

Tuesday, March 3, 2015

Roasted Butternut Squash Pasta Sauce

I love experimenting in the kitchen. Usually I use butternut squash to make soup, or noodles, but I decided to make a sauce this time, and it turned out so yummy!

It made about 3 cups
  • 2 lb. butternut squash, peeled, seeded and cubed
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1 cup chicken broth
  • 1 tbs balsamic vinegar
  • Salt and pepper to taste
  • 1 tsp rosemary
  • 1/2 cup coconut milk
  1. Preheat the oven to 400 degrees F.
  2. On a large baking sheet lined with foil, toss the butternut squash cubes with the avocado oil, salt, pepper, cinnamon and nutmeg.
  3. Bake until the butternut squash is tender and just starting to brown in places (About 25-30 min depending on your oven)
  4. Let the squash cool for about 10 minutes.
  5. Transfer the squash to a heavy-duty blender (I use my vitamix), and add the chicken broth, coconut milk, and rosemary. Puree until smooth. 
  6. Add the balsamic vinegar and pulse to combine.
  7. Season to taste with salt and pepper.
Serve with spiralized noodles and enjoy!

Spiralized Potato Noodles:
Serves one
Peel and spiralize 1 potato. Heat 1/2 tbs of avocado oil over medium heat. Add your spiralized noodles and season with salt and pepper. Saute until potato softens (about 10-15 min). Top with cooked pasta sauce.

Friday, February 27, 2015

Raspberry Bliss Balls

Makes 12-14 balls

1/4 cup pecans
1/4 cup slivered almonds
1/4 cup dried plums
1/2 cup freeze dried raspberries (from trader joes)
1/4 cup almond butter
2 tablespoons unsweetend coconut flakes
12 dates

Blitz all ingredients in a food processor until combined. Process for a bit longer than you think necessary as it makes the texture nicer. Roll into balls and store in the fridge.

Monday, February 16, 2015

Flat Belly Smoothie

This smoothie is packed with ingredients that fight belly fat and reduce bloating. 

1 cup frozen spinach 
3/4 cup almond milk
1 cup blueberries
1 cup fresh pineapple
1/2 of one banana
10 ice cubes

Place everything in your blender and blend until smooth. Enjoy!

*spinach helps you feel full (because of its high fiber content) and can stop you from overeating, it is a good source of calcium which helps your muscles contract, and it is super low in calories!
* almonds are helpful because they help stabilize blood sugar, are also high in fiber, and because of their ability to block calories and help you lose weight.
* blueberries have been shown to help diminish belly fat
*Pineapple contains and enzyme that helps ease digestions and banish bloat
*Bananas are full of antioxidants and fiber. People tend to stay away from them because of their high sugar intake, so I only added half. They also speed up digestion and elimination.

Thursday, February 12, 2015

Shrimp and Asparagus One Pan Meal

1/2 pound asparagus, tough ends removed
1 pound cooked, peeled, deveined shrimp
1 yellow pepper, thinly sliced
1 Tablespoon Ghee
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
Trader Joes 21 Seasoning Salute

Toss shrimp with ghee, lemon juice, salt, and pepper and set aside. Add two teaspoons of ghee to pan. Add garlic and cook 1 minute. Add asparagus and pepper slices and cook 3-5 min. Add shrimp and cook 2 more minutes or until heated through. Turn off heat and season with Trader Joe's 21 Seasoning Salute.

Sunday, February 8, 2015

Easy and Delicious Crockpot BBQ Ribs


Rack of Baby Back Ribs

Rib Rub:
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1 Tablespoon smoked paprika
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon chile powder
*Mix everything together

BBQ Sauce:
6oz tomato paste
4 Tablespoons ghee, melted
3 Tablespoons Franks hot sauce
5 Tablespoons apple juice (100% no sugar added)
2 Tablespoons apple cider vinegar
1/4 cup water
2 teaspoons yellow mustard (check labels)
1 teaspoon cinnamon
1/2 teaspoon black pepper
2 teaspoons chili powder
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
5 dates, pitted
*Combine everything in blender, until well combined. I use my vitamix.

Make your rib rub and BBQ sauce first. Then rub your ribs with the rib rub mixture. Use your fingers to rub the mixture into the meaty side of the ribs. Next, place your ribs in the crockpot with the meaty side against the inside crockpot wall.
Then cover ribs with your homemade BBQ sauce or 2-3 cups of your favorite store bought sauce (Tessemae's is Whole30 approved).
Turn the crockpot on low and cook for 4-5 hours  (check after 4 hours).
You want to cook the ribs until the meat is falling off the bone. Remove ribs from the crockpot and let them sit for 5-10 minutes. I place them on a large serving tray or just a baking sheet (cover with foil). Then cut the ribs apart by cutting between the bones in the meaty section. Pour leftover sauce over ribs and enjoy!

Monday, February 2, 2015

Tuna Boats

1 red bell pepper
1 can albacore tuna (I buy mine from Costco and they are bigger cans)
1 Tablespoon mustard
chopped pickles (I cut up two sandwich stacker dill pickles)
handful of chopped red onion
handful of chopped cilantro

Slice pepper in half and scrap out seeds and membranes.
Mix all other ingredients together and then stuff your pepper

This tastes so refreshingly wonderful. I loved this combo!

Breakfast Egg Cups

12 pieces of whole30 compliant bacon (no sugar added)
6 eggs
1 can diced tomatoes, drained
spinach, chopped
salt and peppet to taste

Preheat oven to 350 degrees and spray/coat your muffin tin with coconut oil.

Next place the thickest end of bacon down the center of each muffin cup and wrap the rest of the bacon piece around the inside of the muffin cup. This way the bacon is not only wrapped around the egg, but underneath it as well.

Cook bacon in the oven for 10 min.

Meanwhile, mix your eggs, tomatoes, chopped spinch, and salt and peppet together in a bowl. After bacon is done cooking, pour egg mixture evenly into each cup. Bake in the oven for 25 mins. 

Saturday, January 31, 2015

Spiced Sweet Potato fries and Creamy Guacamole Dip

I used the fry recipe I always do, found here, but I used ghee instead
and seasoned with 1 teaspoon smoked paprika, 1 teaspoon cumin, and 3/4 teaspoon chili powder (added the seasonings after the fries were covered in ghee)

Creamy Guacamole Dip:
1 small avocado
1/4 cup coconut cream
1/4 tsp lemon juice
1/4 tsp salt
pepper to taste
1/4 cup cilantro, chopped. This measurement was done before chopping the cilantro.

Combine everything in a small bowl, and mix until avocado is smashed well and everything is combined.

Thursday, January 29, 2015

Butternut, Apple, and Bacon Soup

My husband raved about this soup, even though there is balsamic vinegar in it, and he hates balsamic vinegar. Go figure. I thought it was really good!

Recipe inspired by AmazonAshley's Butternut Balsamic Bacon Soup.

Serves 2, or 2 and a toddler. Next time I will double the recipe!

6 slices of bacon (compliant bacon with no sugar added)
1 T ghee
12 oz of chopped butternut squash (I buy the precut bags at Trader Joe's)
1 apple (I used a Gala apple)
1/2 cup water
1 T cinnamon
1 cup light coconut milk/regular coconut milk thats been stored in the fridge, because you will be using mostly the cream.
2 tsp balsamic vinegar

Cook Bacon in the oven, according to the directions on the back of the package.

While the bacon is in the oven, Peel and chop your apple into small, small cubes. Steam your butternut squash in the bag, by cutting the corner of the bag and microwaving for 5 mins. Then microwave the chopped apple on a microwave save dish for 5 mins as well.

In a soup pot, melt ghee over medium heat. Add steamed butternut squash and apple and cook for 5 minutes on medium high heat. Add the cinnamon and cook for one minute, stirring. Then add the water coconut milk (all the cream you can from the can), and balsamic vinegar, and cook for 5 more minutes. Bring to a simmer. Next puree in batches with an immersion blender, blender, magic bullet, etc. until smooth. Simmer for 10-20 min.

Serve with crumbled bacon, a drizzle of coconut milk, balsamic vinegar, and pomegranate seeds.

Wednesday, January 28, 2015

Baked Eggs and Artichoke Hearts

Ingredients: per 1 16oz ramekin

1 Tablespoon of Ghee
1/2 tsp of oregano
1/2 tsp of parsley
4 canned artichoke heart quarters
3 eggs
fresh chopped parsley


Preheat oven to 400 degrees.

Rub ghee onto bottom of ramekin. Sprinkle the oregano and parsley on top of ghee. Place artichoke hearts in the ramekin. Crack eggs into the ramekin, being careful not to break the yolks. Sprinkle with salt, pepper and chopped parsley.

Bake for 25-30 min.

Tuesday, January 27, 2015

Best Ever Chocolate Chili

This recipe is adapted from TheClothesMakeTheGirl and it is SO good!

2 Tablespoons Ghee
1 medium onion, diced
2 cloves garlic, minced ( 2 tsp)
1 pound ground turkey
1 teaspoon dried oregano leaves
1 tablespoon chili powder
1 tablespoon ground cumin
3/4 T unsweetened cocoa
1/2 teaspoon salt
1 can (6 oz tomato paste)
1 can 14.5 ounces fire roasted diced tomatoes
1 cup water

1. Heat a large, deep pot over medium-high heat, then add the ghee. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Friday, January 23, 2015

Bacon and Eggs in-a-(Squash) hole

  • 1 large acorn squash, cut into 4-5 rings
  • avocado oil
  • sea salt
  • 4-5 large eggs
  • 4-5 slices of bacon
  1. Preheat the oven to 425 degrees F.
  2. Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2"-thick rounds. You should be able to get 4 or 5 rings out of it. I am able to get 5. Scoop the seeds and innards out of each ring and discard. Lightly coat both sides of each round with avocado oil and place on baking sheet lined with foil. Place a slice of bacon on top of each ring. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
  3. Remove squash from oven and lower the oven temperature to 350 degrees F.
  4. Crack one egg into each squash ring.
  5. Place in the oven and bake for another 12-15 minutes or so (depending on your oven) until egg whites have set up. 

Monday, January 19, 2015

Sweet Potato Toast

This is definitely a favorite recipe at our house!

1 sweet potato (cut lengthwise into thin strips)
avocado oil
sea salt

Directions: Heat oven to 425 degrees. Brush sweet potato toast pieces with avocado oil on each side. Salt and Pepper the top side and place in oven. Bake for 10 min, flip, Bake for 10 more min, flip, and then bake for 10 additional minutes. So bake for 30 min, flipping ever 10 min.

Top with guacamole and tomatoes or take it a step further and top with guac, Applegate deli turkey, and an egg cooked in a pepper.



Wednesday, January 7, 2015

Cran-Cherry Balsamic Vinaigrette

I don't have a pictures of the dressing yet, because it was my first attempt and I didn't realize it would be a success. This salad dressing goes well over broccoli salad, and is SO easy!

1/4 cup balsamic vinegar
1/2 cup avocado oil
1/4 cup 100% Cranberry Cherry Juice - Costco find

I just poured all this in a magic bullet cup and blended until smooth. If you have a magic bullet I recommend using this, because the cups come with lids so its easy to store in the fridge. I like when I don't have to use more dishes than necessary!

Saturday, January 3, 2015

Pineapple fried "rice"

1/2 head of cauliflower (You can use the whole head of cauliflower, and if you do, put in the whole can of pineapple.
1 chicken breast, cooked and cubed
handful cilantro, chopped
1/2 cup raisins
2/3 cup cashew halves
1/2 onion, diced
1 teaspoon minced garlic
1 tsp cinnamon
1/2 tsp ginger
1 Tablespoon curry powder
2 T coconut aminos
1 cup crushed pineapple (in 100% juice - no added sugar)
ghee or coconut oil


1. chop cauliflower into florets and rice the florets in a food processor or vitamix. I used a vitamix and tossed a very small amount in at a time, left it on low (turned dial up to 4), and pulsed each batch until it looked like rice.
2. In a large skillet, heat a large tablespoon of oil over medium heat. Once the oil is hot, add onion and cook until they are translucent, stirring frequently (About 4-5 min). Add garlic and cook another minute, continuing to stir frequently.
3. Stir in the curry powder, cinnamon, ginger, and cashews. Stir until everything is combined well.
4. Slowly add in the riced cauliflower, chicken, and coconut aminos and stir to combine well. Cook the cauliflower on medium to high heat for a few minutes until the cauliflower is softened but not mushy. Once its softened turn the burner to simmer and add in the pineapple and stir to combine.
5. Remove from heat and add the raisins and cilantro.

Serve immediately, and enjoy!! Xo

Thursday, January 1, 2015

Fried Eggs and Sweet Potatoes


1 sweet potato
salt and pepper, to taste
1/4 tsp cinnamon
dash of creole seasoning
1/2-1 tsp rosemary
2 tsp oil of choice (olive oil, ghee, coconut oil)


1) Peel and dice potato into 1/2" or smaller bite size cubes.
2) heat skillet over medium heat and add oil of choice
3) when oil is hot, add chopped potatoes and stir to coat them in oil
4) Add seasoning (salt, pepper, cinnamon, creole seasoning, and rosemary)
5) cook potatoes and stir occasionally until tender (about 15 min or so depending on size of your skillet and heat of your stove)
6) Once tender, crack eggs over the potatoes and cook until the egg whites are completely set and the yolk begins to thicken (you can make little pockets for your eggs so they cook right on the pan or just crack them on top of the potatoes).
*If you have a lid, put it on to speed up the process.