Roasted Brussels Sprouts


  • 1 lb of brussels sprouts
  • Pam
  • Course kosher salt, to taste
  • Fresh ground pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Clean and check brussels sprouts well, then cut in half length-wise.
  3. Toss brussels sprouts with pam and spread out into one layer on a cookie sheet.
  4. Sprinkle with salt and freshly ground pepper.
  5. Roast for 20-30 minutes until the brussels sprouts begin to caramelize.
  6. Cool, serve and enjoy!

Roasted Squash


  • 4 large zucchini
  • 2 large yellow squash
  • 2 teaspoons Garlic powder
  • 1/2 teaspoon Pepper
  • Pam


  1. Preheat oven to 350 degrees F.
  2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
  3. Spray a cookie sheet with a light coat of Pam.
  4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
  5. Spray a very light coat of Pam over the top of the squash.
  6. Sprinkle your spices on top and bake 375 degrees for 40-45 min or until done. I flip mine about half way through. Enjoy! 

Clean Eat Fajitas


  •  4-5 oz grilled chicken (I make up batches in the crockpot, on the grill or, when I’m feeling lazy, buy the “just chicken” at Trader Joe’s)
  • ½ cup cooked brown rice
  • 1 cup frozen bell pepper mix from Trader Joe’s (you can use fresh, but I prefer this since it gives a liquid base as it defrosts)
  • Handful of fresh spinach


  • Cumin
  • Paprika
  • Garlic powder
  • Fresh cracked black pepper
  • FlavorGod spicy seasoning
  • Chili powder


  • Spray a medium sized non-stick skillet with Pam and add frozen bell peppers and ¼ cup water.  
  • Add ½ of the desired spices to this mixture.  I just eyed it and did it based on my preferences (more chili powder than cumin for me, lots of spicy seasoning as well)
  • The combo of spices will basically give you a taco/fajita type seasoning. 
  • Simmer for 2-3 minutes or until peppers seem to be completely defrosted.  Add in chicken and spinach.  
  • Add more spices and water as needed.  Allow to simmer until the spinach wilts.  Add in rice last and simmer for 2-3 more minutes.  Enjoy! 

Crockpot Chicken


  • 2 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • Whole Roasting Chicken
  • Onion


  • combine all of the spices and rub them on the chicken (can do this the night before if you have time to maximize taste)
  • slice the onion and place it along the bottom of the crockpot
  • measure out all of the spices and mix them together. Rub to the bottom of the chicken first so that once it is covered it can be placed into the crockpot
  • place the lid on top and set the crockpot to low and set the timer for 4 hours
  • pull it out and let it sit for a few minutes. Enjoy! 


Lemon Roasted Green Beans



  • 1 tsp dried Rosemary
  • Lightly spray Pam to prevent sticking 
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 lb Green Beansends removed
  • Lemonthinly sliced


  • Preheat oven to roast at 400.
  • Clean and trim green beans.
  • Place green beans in a baking dish.
  • Sprinkle with rosemary, sage, salt, and pepper.
  • Top with lemon slices, and mix to ensure the green beans are evenly coated in spices.
  • Roast at 400 for 30-35 minutes, or until all the green beans are crispy.
  • Stir green beans half way through cooking

Rosemary Lemon Grilled Chicken



  • Zest of half a lemon
  • Juice of one lemon
  • 1-2 sprigs rosemary, stem removed, chopped fine, about 2 teaspoons
  • 1/2 teaspoon kosher salt (or use 1/4 table salt)
  • dash fresh-cracked black pepper
  • 2 chicken breasts, trimmed


  • Whisk together zest, juice, and rosemary in a small bowl. Divide into two portions.
  • Use the first half of the lemon mixture to marinate the chicken breasts in a low bowl. Flip once. Marinate 15-20 minutes.
  • Grill chicken, using any leftover lemon mixture to baste chicken as it grills. Note: This marinade will have touched raw chicken, so make sure you don’t use it the last couple minutes of cooking and cook all basted sides well.
  • Serve chicken and pour reserved lemon mixture (the half that did not touch the raw chicken) over each chicken breast, just like squeezing a fresh lemon half, except with the delicious flavor of fresh rosemary.
  • Serve with  your vegetable of choice

Grilled Dill Talapia and Green Beans


  • 4-6 Tilapia fillets
  • Dill
  • Black pepper
  • Celtic salt
  • Green Beans


  • For the fish, season the tilapia with salt, pepper and dill. Lightly spray with pam and grill 3 minutes on each side or until grill marks appear and the fish is cooked.
  • For the green beans, add a little water to the bottom of the pan to steam. Season with garlic powder and pepper and serve when tender. 

Quinoa Stir Fry


  • 2 cups cooked quinoa
  • 10 mushrooms diced (I used button mushrooms)
  • 1/2 cup onion diced
  • 2-3 garlic cloves minced depending on the size
  • 1/2 cup slivered almonds
  • 3 small carrots diced
  • 2 T oil (I used coconut oil)
  • 2-3 T balsamic vinegar
  • salt and pepper to taste


  • In a saucepan, saute the onions, garlic, mushrooms, carrots and oil for about 5-7 minutes on medium heat.
  • Then add in the cooked quinoa, almonds and balsamic and keep sauteing on medium heat for another 5 minutes or so.
  • Lastly, add in the salt and pepper to taste.

This should keep for about a week and a half in the fridge.


Lentil Salad with Capers and Balsamic-Dijon Dressing


  • 1 cup dry brown lentils
  • 3 roma tomatoes
  • 2-3 oz. spinach
  • 1/4 cup chives (or shallot or green onion)
  • 2 Tbsp. capers


  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. dijon mustard
  • 1 clove garlic, minced


Cook lentils according to package directions, leaving firm, not mushy.
While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk.
Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.
When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach.
Add the dressing and capers and stir to combine.

Paleo Avocado Sliders


  • 1 large sweet potato
  • 1 pound (454 grams) ground beef
  • 2 garlic cloves, minced
  • 1/2 teaspoon (2.5 grams) salt 
  • 1/4 teaspoon (0.5 grams) black pepper
  • 1 red bell pepper, sliced
  • 1/2 onion, chopped
  • 1 avocado
  • 1/2 tablespoon (22 mL) lime juice
  • Olive oil or fat of choice for cooking
  • 1/2 head romaine lettuce


  1. Preheat the oven to 400°F (204°C).
  2. Wash the sweet potato and cut into 1/2 inch (1.27 cm) slices.
  3. Line two baking sheets with foil or parchment paper, lightly coat one with olive oil or fat of choice and lay out the sweet potato slices. You will need 12 slices. 
  4. Bake for 20−25 minutes. Flip the sweet potatoes halfway through. While the sweet potatoes cook prepare the burgers, bell pepper and onions, and smash the avocado.
  5. In a medium bowl combine the ground beef, minced garlic, salt and pepper and form into six patties.
  6. Heat olive oil or fat of choice in a large skillet over medium heat and add the patties. Cook for about 5 minutes on each side.
  7. Heat olive oil or fat of choice in a separate small skillet over medium heat and cook the bell pepper and onions until soft and slightly charred.
  8. In a medium bowl smash together the avocado and lime juice. Add salt and pepper to taste.
  9. Assemble each slider by topping a sweet potato slice with lettuce, a burger patty,  smashed avocado, bell pepper and onions and another sweet potato slice.

Basil Lime Chicken

4 lbs boneless, skinless chicken breasts
2 limes, juice and zest
3 T olive oil
3 Tb dijon or brown mustard
3 Tb worcestershire sauce
3 Tb soy sauce
3 green onions, finely chopped
3 garlic cloves, finely minced
1/2 tsp salt
1 tsp freshly ground black pepper

1 lime, juice and zest
1/4 C extra virgin olive oil
3 green onions, finely chopped
3 garlic cloves, finely minced
1/4 chopped fresh basil
1 tsp salt
1/2 tsp freshly ground black pepper


1.  In a gallon sized ziplock bag, mix together all the ingredients for the marinade.  Add the chicken and make sure the chicken is evenly coated with the marinade.  Marinate in the fridge for 2 hours.  While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.
2.  Preheat your oven to 450 degrees and line a cookie sheet with foil, then spray it lightly with nonstick spray.  Place the chicken skin side up on the pan and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.  The time will depend on the size of your chicken breasts.  Mine were large.  Let the chicken rest for 5 minutes before cutting into strips and topping it with the sauce.  **Alternatively, you can also grill the chicken instead of baking it but it was too cold for me to grill today


Egg White Cups


  • 10 eggs whites – good filling up 6 full sized muffin tray cups
  • Chopped veggies of your choice, I used whatever was in the fridge at that time - Tomatoes, peppers,cucumbers and carrots
  • Seasoning – salt and pepper,I used mixed herbs too. But whatever rocks your boat really. 


  • Put the veggies in bowl and pour egg white in and mix
  • Pour the mixture into sprayed muffin tray cups
  • Bake for 20min and viola

Baked Egg In Avocado


  • 1Medium Avocado
  • 2Medium Eggs
  • Salt & Pepper, to taste


Slice the avocado in half and remove the pit. Scoop out some of the flesh inside of the avocado, leaving a rim. Crack eggs into the well created in the avocado. Season with salt and pepper, to taste. Bake in a 425 degree oven for 15 minutes or until eggs have reached your desired doneness. Finish withfresh herbs, crisped bacon, hot sauce, or any other topping you can imagine!

Lemon Chicken Kebabs With Zucchini


  • 4 boneless skinless chicken breasts;
  • 3 lemons;
  • 4 zucchinis;
  • 2 tbsp. chives, minced;
  • 1 tsp. oregano, dried;
  • 1 tbsp. extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;
  • Small wood skewers;


  1. Preheat the grill to medium high.
  2. Squeeze the juice of 1 lemon into a small bowl.
  3. Cut the chicken into cubes 1 to 1 ½ inches on a side, and slide the cubes onto the skewers.
  4. Rub the skewered chicken with the dry oregano and season with sea salt and black pepper to taste.
  5. Grill the chicken for about 8 minutes (4 minutes on each side), brushing occasionally with the lemon juice.
  6. While the chicken is cooking, cut the zucchinis in half lengthwise. Brush them with olive oil and grill 3 minutes per side or until tender.
  7. Once the zucchinis are done, cut them into slices of about half an inch thick. Divide among the plates and sprinkle with the chives.
  8. Cut the remaining lemons in half and grill them, cut side down, for 2-3 

Salt and Pepper Zucchini Chips


  • 1 lb (about 4 cups) thin sliced Zucchini*
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp olive oil (this can be omitted)
  • 1 tsp apple cider vinegar


  1. Note: I cut my zucchini on a mandoline slicer. I did both the thin and thick slices. The thin turned out much better and crispier.
  2. In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar
  3. Add sliced zucchini
  4. Toss with the “dressing” to coat.
  5. Arrange slices on dehydrator trays
  6. Dehydrate at 135 degrees for 5-6 hours or until crispy

Avocado Hummus


  • 1 (15 oz) can chick peas, well drained
  • 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
  • 3 Tbsp olive oil, plus more for serving if desired
  • 1 1/2 Tbsp tahini
  • 3 Tbsp fresh lime juice
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • 1/8 tsp cumin
  • 1 - 2 Tbsp finely chopped cilantro leaves, for topping
  • Red pepper flakes, for topping


  • Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

Grilled Pineapple Burgers

2 lbs Lean Grass-Fed Ground Beef
1 1/2 teaspoons Organic Smoked Paprika
1 teaspoon Sea Salt
1 teaspoon Onion Powder
1 Whole Fresh Pineapple-peeled, cored, and sliced
1 Onion-sliced
Green Leaf Lettuce

Preheat your grill to medium-high. In a bowl combine the ground beef and seasonings well and then form into patties. Grill to desired doneness.

Grill the pineapple slices 4 to 5 minutes each side. 

Top your burgers with the pineapple and onion slices. Wrap your burgers in the leaf lettuce and enjoy!

I used yellow onion here, but red onion is fabulous as well. 

Sweet Potato Pancakes

Makes about 12

1 large sweet potato
Half small or medium onion
2 pastured eggs
1/2 tbsp coconut flour
1/2 tsp salt and pepper
2 tbsp coconut oil 

  1. Shred sweet potato and onion. To make it easier use the shredder on a food processor.
  2. Place the sweet potato and onion on a clean kitchen towel and squeeze out the moisture. Set aside still on the towel.
  3. In a large bowl whisk eggs, coconut flour, salt and pepper together.
  4. After the shredded potato and onion has sat for a few minutes try to squeeze out a little more moisture.
  5. Add the sweet potato and onion to the egg mixture and mix well.
  6. Enjoy!