Ohhhhhh the avocado….such a versatile vegetable…is it a vegetable?!!?!?! Let me google…hmm ok I guess it’s a fruit! Anyway….a FRUIT with tons of uses, most commonly in guacamole! I’m sure most people know how to make guacamole, but I was just making it for my house & thought that I haven’t shared the recipe & maybe it could change someones life!!!!! (too much?!) It’s a very basic, very simple procedure, but very enjoyable with some veggies (good girl/boy) or some blue corn chips (mmmmm hmmmm that’s right!) So easy to whip up for snacks, a picnic, to bring over someones house as a last minute thought!


Simple Guacamole:

3 avocados, ripe

1/2 red onion, finely diced

1 lime, juiced

1-2 tsp minced garlic

S&P to taste

pinch of cayenne, to taste

Hardest part here is cutting, pitting & scooping out the avocado, which is not that hard. After that is done, put the 3 avocados in a bowl. Pour in the lime juice & seasonings. Mash with fork or potato masher until you have your desired consistency, I like mine pretty smooth. Stir in the red onion & you are DONE! I like to make and serve the guacamole right away to prevent browning, typically the lime helps prevent this. You can also put the pit of the avocado in the guac until you are ready to serve, weird, but seems to help as well! Eat up! <3

Paleo Sweet Potato Hash

Hey all!!!!!!! I just got back from vacation & I’m back in action!!!! =) I was thinking about side dish ideas tonight for dinner, something easy…& there were 3 sweet potatoes right there staring at me!!!!!! I’ve made a hash before with them, but this one had some tasty additions! As odd as this sounds, it sort of tastes like fried rice!! (Maybe I’m starting to become delusional…wah!) With that being said, feel free to add some protein (chicken, steak, pork) to make this an entree! YUM!


Sweet Potato Hash:

3 med-large sweet potatoes, shredded

4 celery stalks, diced

1 med yellow onion, diced

about 5 garlic cloves, minced


1 TBSP ground dried sage (I like exxxxtra sage!)


Heat a deep pan or pot over medium heat. Saute the onion & garlic in EVOO until they start to get soft. Add in celery, saute for a few more minutes. Add in the shredded sweet potato, salt, pepper & sage. Cover & cook for about 5-10 minutes, stirring frequently until sweet potatoes are soft. Add some EVOO if the sweet potatoes get dry or start to stick! & that’s it!!! ALL DONE! You can enjoy this for breakfast with eggs, with lunch, or as a side or entree for dinner! This hash also makes perfect leftovers! <3

Simple Arugula Salad!

Let’s start by saying, I loooooooove grocery shopping. Yep, you heard right. I am in love! I always go by myself, it’s like my peace time! During my trip, of course I get my usual kitchen staples, but I like to get some things that I don’t normally use, or have never played with! I know arugula is a very common green, but I just never ever use it! I used to think it was too bitter & pepper-y, but I thought I should give it another go! Expand my pallette I suppose! Another scary ingredient….fennel…heard of it, but scared of it! (what a baby…) So anyway, I bought these items, added some of my other favorite ingredients for a beautiful, simple, but sooooo flavorful salad!

arugula salad

Arugula with Shaved Fennel, Zucchini & Pumpkin Seeds!

1 bag organic arugula

about 1/2 cup shaved fennel (use a mandoline, or slice VERY thin with a knife.)

1 med size green zucchini, shaved with mandoline

1/4-1/2 cup raw pumpkin seeds

1/4-1/2 cup grassfed cheese (optional, if you wanna get CRAY! :))

1 apple of your choice, cored, chopped into chunks


about 1/3 cup EVOO

about 1/3 cup fresh lemon juice


**Mix your dressing in a bowl. Add the fennel & zucchini to the dressing & marinate it for about 10 or so minutes. Mix up the rest of your salad ingredients to a large bowl..Arugula, pumpkin seeds, apple. After about 10 minutes & you are ready to serve, add your mix of zucchini, fennel & dressing to your arugula & toss! Add your grassfed cheese if desired! This salad is delish, & still delish the next day!!! <3


Carrot Ginger Smoothie!!


I’m sure you all know, if you follow me on Instagram & Facebook as well, that I am for suuuuuure a smoothie lover! I have one daily for my breakfast & sometimes for a little snacky snack! Love them! It’s so easy to jam pack them with veggies & other healthy components! YUM! I usually stick to the same recipe, which I have posted earlier, but I have to try & change it up once in a while! I came across this fabulous 100% Organic Carrot Juice at Trader Joe’s, I picked it up just to give it a try! Especially since it’s already juiced & makes my life so much easier =) oh p.s….$3.99…YES! Here is a VERY easy, simple, tasty recipe with few ingredients!

Carrot Ginger Smoothie:

carrot smoothie

8oz Trader Joe’s 100% Organic Carrot Juice

1 apple of you choice, cored & roughly chopped (I kept skin on!)

Sprinkle of cinnamon & ginger powder (fresh ginger will work!)

1 scoop of protein powder of your choice (optional, I use Nutiva Hemp Protein Powder)

Handful of ice cubes

**Throw everything in a blender…DONE….YAY!!!!!!! =) I love how the sweetness of the carrots comes out when blended with the apple. Such an easy, yummy treat! ENJOY! <3




Tuna & Scallion Pancakes!

tuna pancakes

We all have those days when we come home & it’s hot & we’re tired & don’t want to do anything!! Or when we think we got it all in order & then bam, you didn’t take the chicken out of the freezer! UGH!!!! Wah wah, I know, tough..but dinner has to be made & we have to eat right?! Here is a very easy & quick idea that is very yummy! (Doug & Paige approved!!)

Tuna & Scallion Pancakes:

(3) 5oz cans of tuna fish, drained

3 eggs

1/4 cup almond or flax meal

2-3 tbsp lemon juice (about 1/2 lemon, I like it extra lemon-y!)

1/2 cup chopped scallion, green & white parts

1 tsp parsley

Few shakes of salt, pepper & garlic powder

Ok, here is the hard part…..mix everything in a bowl…boom, done! Ok, you actually should let it sit in the fridge for about 20 mins, then form into about 8 patties. Cook over medium heat until golden on each side & warm in the middle! (I used a griddle so I could do one batch & be done with it!) Now how hard was that?!? Served with a salad, this can be the perfect lunch or dinner! Light, healthy & delicious! Enjoy!


Protect Youself, Naturally!


Welcome to Summer! How amazing is it to feel the sun & the breeze?!? UGH! LOVE! && then there are our little friends…..the mosquitos!!!! YUCK! I have been trying to convert my household to a totally natural environment. By this I mean, household cleaners, soaps, lotions….& some other fun things! I am on my way! Now that Summer is here, we have to get the bug spray out right?! Well…..I was not into that. Most bug sprays that are out on the market can be completely toxic! The most popular additive, DEET, seems to be the serious offender! Here is an article on some of the effects of some bug spray chemicals.

It’s kind of scary to think about putting these chemicals on your body or on your children!! I wanted to create a safe, non toxic version. The chemicals in traditional bug sprays ARE used to prevent the wide range of disease that mosquitos can carry. I have NOT confirmed that my bug spray recipe does.  I’ve been using my spray & it seems to be repelling just fine, (it also smells amazing!!). Here is the recipe for the bug spray I have been using, I hope you enjoy!

Non-toxic Bug Spray

This recipe makes about 16oz.


8oz distilled water

8oz witch hazel

20 drops citronella essential oil

20 drops lavender essential oil

**You can play with other essential oils as well, my next batch I’ll use Tea Tree oil! The more oil you use the stronger your spray!

In a large glass mason jar, add all of your ingredients & shake vigorously! I then split up my spray into (2) 4oz bottles & (1) 8oz bottles. I store mine in glass bottles, that I got at an awesome price from: **I’ve heard that the oils can eat away at plastic, so I didn’t even take the risk! Shake up before using & use caution around your eyes! I hope you enjoy! <3



Fresh Fruit Salsa

It feels like foreverrrrrr since I’ve posted!!!!!!! Life has just been so busy!!! We got a new pup, Rocco, who is pretty much taking up all of my extra time, among other things of course!! I have had so many post ideas, but it’s just actually sitting down & collecting my thoughts that has been the tricky part! With all that said, here I am. Ready to go!! This past weekend was the Branford fireworks. We went to our neighbors house for a party & OF COURSE I have to bring something…DUH! I was tossing ideas back & forth, simply because I’m used to serving Paleo People! Not that these guys don’t enjoy a good bunch of kale, I just wanted to make something that everyone could & would enjoy! I went to the grocery store, and strawberries were buy 1 get 2 free! I couldn’t pass that up, so Fruit Salsa was born! I have seen some other recipes for this tasty treat, except they were loaded up with white sugar, on top of brown sugar, on top of other sugary additives! I wanted to Paleo-ize this treat & still keep it sweet & yummy! After I made it, I was literally eating it for breakfast, snack & any chance I could sneak a taste before I went over to the party! It was definitely a hit & a crowd pleaser. The recipe was requested so here it is !


Fresh Fruit Salsa:

This recipe makes quite a large bowl, feel free to cut in half.

2 containers of strawberries, trimmed & rinsed

4 golden delicious apples, sliced thick

2 containers of raspberries

1 pint of blueberries (optional, I did it for the red, white & blue effect!)

1 lemon, juiced

3 TBSP coconut palm sugar

1 small jar of raspberry preserve/jam (I forgot the brand I got, but it was no sugar added & only sweetened with fruit juice!)

You can chop the strawberries & apples yourself into small pieces, but I did not feel like doing all of that. I got out my favorite tool, the food processor, & in small batches, pulsed the strawberries. You want them to be chunky, so don’t overdo it or you’re going to have puree! Dump them into a large bowl, Rinse out processor & do the same with your apples. Just a manual pulse a couple of times for a chunky result. Add the apples to the bowl. Squeeze the whole lemon over the fruit in the bowl. Add your 3 tbsp of coconut palm sugar & the whole jar of preserves. Mix everything up very well, then add your raspberries & blueberries & give a gentle stir. (If the raspberries mash up a little that’s ok!) Let this mixture sit, covered, in the refrigerator until you are ready to go. The salsa will get nice & juicy over time! I served this with cinnamon sugar pita chips (EEK! I KNOW, GLUTEN, OH EM GEE!) You are free to find a paleo alternative or just eat it with a spoon, that’s what I did! =) ENJOY! <3


Here is my new baby, Rocco (on the top ;))