BBQ Pulled Chicken Zucchini Boats! 

Well well… It’s almost April! Spring is coming! Other than the snow that is forecasted for next week?! Eek! I however, am feeling the sunshine and looking forward to some warmth! With warmth, comes BBQ! 😀 Duh. So I’ve tried to start this “thing” where I go to the grocery store once a week and that’s that. I don’t want to stop any more during the week. I end up spending way more & not being able to use everything I already have! = Food waste.. Sadness. So I woke up yesterday, thinking about food as usual…& what will I plan for dinner! After a 10 hour work day I wanted it to be relatively easy…without stopping at the grocery store for last minute items! So, what was in the fridge: chicken thighs, half empty bottle of organic BBQ sauce, and 5 green zucchini. BOOM, dinner. 😀 This dinner idea can be interchanged with ANY meat, sauce or veggie! 
BBQ Pulled Chicken Zucchini Boats:

Serves 4-6

  • 2-3 lbs boneless, skinless chicken thighs
  • Approx 5 green zucchini, cut in half lengthwise & seeded (I use a melon baller, reserve seeds to cook up with your eggs for another meal!)
  • 1 yellow onion, thinly sliced
  • 1 8oz package baby spinach
  • Approx 1 cup organic BBQ sauce (if this were a Sunday with more time I would’ve made my own BBQ…not tonight tho!)
  • Approx 1/2 cup shredded cheese of choice, optional
  • Salt & Pepper, to taste

Preheat oven to 450.

Start with the chicken. My easy foolproof pulled chicken. Put the raw chicken in a large pot, cover with water. Add about a tbsp of salt to water. Turn heat on high and bring to a boil. Lower heat to medium and cook approx 10 minutes, until cooked through. Drain & let cool. Once cooled, shred chicken with 2 forks.

Line a lightly oiled baking sheet/pan with your sliced/seeded zucchini. Set aside.  

While your chicken is finishing cooking, heat a tbsp of olive oil or coconut oil over med heat. Add sliced onion & cook until it starts to soften. Add in the spinach and cook until wilted. Sprinkle with salt & pepper. Remove from heat & put into a large mixing bowl.

Now you have your cooked veggies and chicken. Add chicken to the bowl with the veggies. Add in the BBQ sauce. Season with salt and pepper if necessary (I only used the BBQ, the bottled stuff had enough going on!). Combine. 

Fill the “wells” in the zucchini with chicken, onion and spinach mixture. Try to compact as much as possible and get them loaded up! Top with shredded cheese and bake for 45 minute until zucchini is soft & cheese is melted!



Pepper Chip Nachos!

Welcome to the New Year all!! Is everyone on their challenges or cleanse and detoxes after that holiday??? Well I am as well! A little 21 Day Sugar Detox to freshen up! This doesn’t mean you can’t enjoy food while cleaning up your act! For example, nachos…total yummy comfort food right?! But do you want to eat a whole bag of delicious blue corn chips with it?! (Yes!) JK… No, is the correct answer. (Sadness) 😦 With all that being said… You will NOT be missing out with this dish! 

Pepper Chip Nachos:

about 4 servings 

5 med size peppers, cut into thick strips
1 lb ground beef

1 avocado, cubed

1 can olives, sliced

3 scallions, sliced

1/2 cup salsa

1 cup cheddar cheese, optional

Salt & pepper, to taste

1 tsp each of, garlic, onion, paprika, chili, cumin, or to taste. (I like extra cumin!)
Preheat oven to 400. 

Heat some olive oil in a pan over med heat. Add ground beef and seasonings until thoroughly cooked. Set aside. On a large parchment lined baking sheet, arrange your pepper “chips” in a single layer. Layer the ground beef on top of the peppers. Then add the salsa on top of that. Then it’s topping time! Add olives & cheese! Bake for 10 minutes until cheese melts. Remove from oven and add scallions and avocado! Enjoy with some more salsa, or Guac…or sour cream if you’re gettin crazy. (I get crazy..)

You’ll never think about a blue corn tortilla chip again! (LIE!) 


Turkey Day!! 

Well, I feel like just yesterday I was meal prepping for LAST Thanksgiving! Where does the time go?!?! I will not be hosting Thanksgiving this year (boo hoo), BUT of course will be making a few dishes to bring along!! (control freak, I know!) It just wouldn’t feel right if I didn’t take part in the cooking festivities! We will be traveling out of town, so I have been trying to find some recipes that are not only Paleo & delicious..but that travel well & will be able to be reheated or eaten at room temp! I have made these dishes quite a few times & they’ve been nominated to be a part of the feast! Enjoy!
Butternut Squash Soup:


Dairy free

2 med/lg butternut squash, peeled, seeded & cubed

2 – 32 oz cartons unsalted chicken stock (or vegetable stock)

1 large yellow onion, sliced

1 cup coconut milk

S & P, to taste

1 tsp ground sage

1 tsp cinnamon

½ tsp nutmeg

Olive oil

Heat a couple tbsp of olive oil in a large pot. Sauté onions until they start to soften. Add in squash and stock. Bring to a boil and then down to a simmer for about 25 minutes until squash softens. Use an immersion blender (or carefully transfer a small amount at a time to a blender) to puree the squash & onions. Add in the coconut milk & seasonings. Stir to combine & add seasonings to taste.

Sweets & Beets:


A very easy & yummy, but messy side dish! Wear gloves! =)

6 large sweet potatoes, peeled & cubed

6 med/large red beets, peeled & cubed

1 tbsp fresh thyme, minced

1 tbsp fresh rosemary, minced

1 tbsp fresh sage, minced

About 3 tbsp olive oil

About 1 tsp sea salt

Preheat oven to 425. Combine sweet potatoes, beets, seasonings & olive oil. Toss to coat evenly. Place onto a foil covered baking sheet & roast for about 25 minutes unto the sweets & beets are soft. Finish with another sprinkle of sea salt if necessary!

Flax Bread Sausage Stuffing:


(Pic is before it’s baked to deliciousness) 

Thanksgiving just wouldn’t be the same without stuffing of course…This gluten free version is AH-mazing. =)

*1 sheet of my Flax Bread, cooled, cubed (1 inch cubes) & left out for a day or so to dry out (It will NOT dry out as much as traditional bread) (RECIPE BELOW)

1 lb mild ground sausage

4 celery stalks, diced

1 large yellow onion, diced

3 large eggs

1 cup chicken broth

¼ cup Italian parsley, chopped

½ cup dried cranberries ( fruit juice sweetened)

S & P

1 heavy tsp ground sage ( I like a lot!)

Butter, for cooking

Preheat the oven to 350. Cook the sausage over med heat until cooked throughout, breaking it up into small bits with spoon. Remove from pan & put into a large bowl. Add a tbsp of butter to the pan & cook the onions & celery until soft. Stir in the seasonings & add that to the bowl with the pork. Add the cubed bread to that bowl. In a separate bowl, whisk together eggs & stock. Pour that over the bread & sausage mixture & combine to coat everything. Add in cranberries, then pour into 9×13 baking dish. Bake for 30ish minutes until top starts to brown.

1-2 days before:

*Flax Bread:


1 cup ground flax

1 cup almond flour

1 tbsp baking powder

1 tsp sea salt

5 eggs

½ cup water

1/3 cup olive oil

1 tbsp honey

Preheat the oven to 350 degrees. Grease a 10×15 baking sheet. Combine all dry ingredients in one bowl. Whisk the eggs in another bowl, & add in water, oil & honey. Combine the wet and the dry ingredients. Spread immediately onto the baking sheet. Bake for 15-20 minutes until golden brown.

Cranberry Sauce:


*makes about 3 cups

1 bag of fresh cranberries (12-16oz)

1 cup apple juice ( no sugar added)

½-1 cup coconut palm sugar (or honey)

Add all ingredients to a medium size pot. Bring to a boil for about 5 minutes. You will see and hear the cranberries start to POP! After a few minutes, while frequently stirring, take a fork or potato masher and start crushing the berries until you reach your desired consistency. Remove from heat & let cool!

To me, all of these dishes scream FALL & THANKSGIVING. Right?!?! Of course you have to add a turkey into the mix to be legit! (easy right?!) The only thing missing is dessert! Not for long! =) I think Paleo Carrot Cake will accompany us this year!

Paleo Carrot Cake:

(2 layer)

3 cups Almond flour

1 tsp celtic sea salt

1 tsp baking soda

1 tbsp cinnamon

1 tsp nutmeg

1 tsp ginger

5 organic eggs

1/2 cup honey

1/4 cup coconut oil

3 cups grated carrots (peeling is optional)

1 cup raisins

1 cups walnuts or pecans

½ cup unsweetened coconut

Preheat your oven to 350. You’ll need 2 – 8 inch cake pans. Line the bottom with a piece of parchment cut into a circle, then grease bottom and sides. Trust me this will make your life much easier! Combine dry ingredients in a large bowl & wet ingredients in another. (without carrots, raisins, coconut or nuts) Then add wet to dry. Now add carrots, nuts, coconut & raisins! Split mixture between the two cake pans & cook for about 40 minutes. Make sure you check it with a toothpick to see if it’s done! Let cool, then add frosting!


I typically do a very basic frosting. Keep 2 cans of coconut milk in your refrigerator. Or you can buy just cans of coconut cream (trader joes). Let these get cold (overnight is best) Then open the cans, scoop out the firm cream. Put it in a mixing bowl, with a little cinnamon & some honey or maple syrup (not that fake crap). Whip with a hand mixer until fluffy! You can spread this between the 2 cakes, then top it with more frosting & maybe some toasted coconut!

(Check out that gorgeous collection of paleo noms!)

Well, we have come to what looks like the ends. Now I’m salivating & wishing I had carrot cake to eat for dinner. Sad. Won’t be long before the food prep begins! 

Happy Eating!! 😊





Chia Pudding & NEWS! 

Hey all!

I knows it’s been a while…butttttt here I am with some great news!  I will now also be sharing some love over at Woohoo!  Be sure to follow me over there to get awesome recipes & info for your paleo, health & wellness toolbox, soooo exciting! 😀 

Ok, back to food. I have a yummy treat sure to please. I’ve been making Chia Pudding for quite some time now & it is forever evolving. Or I just get bored.. 😎. Chia is so beneficial to include in your diet! Talk about a Protein, Calcium, Vitamin C, Potassium, Omega-3, blood sugar stabilizing powerhouse! (I’m out of breath…) Here is the latest version that I’ve been living on!
(I promise there’s pudding under there somewhere!)

Banana Chia Pudding:

(You may want to double this recipe!)

1/4 cup chia seeds (black or white)

1 cup full fat coconut milk 

1 (6-7ish oz) jar organic banana baby food (or 1 mashed super ripe nanner)

Pinch of cinnamon 

In a jar, add all of your ingredients except the chia seeds. Top with the seeds, put the top on and shake wilddddly! Refrigerate for at least 2 hours to set. Top this pudding with some whipped coconut cream and you will be in heaven! (Trust me.. Coconut cream is life.) 😀 


Simple Sunbutter Chocolate Chip Cookies

Wellll heyyyy!! Here is a quick little post…upon request! 😊 I’ve made tons of different versions of a chocolate chip cookie..this one is the fluffiest, creamiest yet! It shocks me every time how a seed or nut butter can work so amazingly in baking!! I make my own Sunbutter.. which is just sunflower seeds. (Unlike store bought has sugar!!) I hope you make these right now!!!


Sunbutter Chocolate Chip Cookies

1/2 cup coconut palm sugar
1 egg
1 tsp baking soda
1 cup of Sunbutter (or almond butter)
1 cup of dark chocolate chips (60% or higher)

Preheat the oven to 350. Whisk all ingredients together except chocolate chips. Fold in chips until fully incorporated. Scoop out about 12 tbsp size (I use ice cream scoop) balls of dough & drop on a parchment lined baking sheet. Press down gently to flatten slightly. Bake about 10 minutes until golden and fluffy!

Now how easy was that?! 😊

2 Minute Mug Muffin!

Good morning!! I woke up this morning, to snow, crazy! Anyway, that promoted me to fulfill my carb-y craving! What’s better than a muffin? 😊 I was being selfish, so I only wanted to make for one. Mug cakes are perfect for this!!!! (It includes a microwave, I know…just close your eyes 😊)

Cranberry Almond Mug Cake:
Makes 1 large muffin
2 tbsp almond meal
2 tbsp coconut flour
1 egg, beaten
1 tbsp almond milk
1 tsp almond extract
2 tbsp honey
2 tbsp dried cranberries
2 tbsp sliced almonds (optional)

Place all ingredients in a large microwave safe mug. Heat on high for 2 minutes. (This should be enough, if not, microwave another 30 seconds) Let cool for a few minutes. You can enjoy it right in the mug like this:


Or like this: (my preferred method) 😊


Last but not least…smother with some grassfed butter. Mmm!!! ❤️

Easy Hardboiled (but not boiled) Eggs!

This will just be a quick post, but I had
To share! Literally my life has been changed. I make hard boiled eggs all of the time. They are a perfect paleo protein snack. I’m in love. What I am not in love with is spending 35 hours peeling them after I’ve boiled them! I’ve tried the salt, baking soda, vinegar, poking a hole, praying, swearing, etc! 😊 So anyway to the point….

You will need:
Steamer basket
Pot w/ lid

Fill your pot with just enough water to create steam, but not submerge the eggs. Put over med-high heat with eggs in the basket and covered! Steam for about 20 minutes. (Alittle less for softer boiled eggs!) (Also, I fit 9 eggs into my steamer basket) When they’re done, run them under cold water for a few minutes to stop cooking.

The magical part is when you peel them…the shell comes right off!!!!!!!! No swearing or praying (eek!) necessary! My life has officially been made better. That’s all for now!