Squash Burrito Bowls


This is one of my favorite dishes I made last week. It might seem strange to mix Mexican flavoring and squash together, but this combination was AMAZING! The best part about it was the leftover I ate at lunch for the next couple of days.

Beware….it’s messy, but SOOOO good. 



  • 1 large sized spaghetti  or butternut squash
  •  1 tablespoon coconut oil
  •  1 (14.5 ounce) can black beans, drained and rinsed
  •  1 (16 ounce) jar of salsa
  •  1-2 tablespoons coconut oil (or preferred cooking oil)
  •  1 large bell pepper or two small, cored and sliced
  •  1 large red onion, sliced
  •  2 cups corn kernels, frozen and defrosted or fresh
  •  1 cup fresh cilantro, finely chopped
  •  2 jalapeños, cored and sliced (optional)
  •  6 green onions, sliced (optional)
  •  1 teaspoon cumin
  •  salt & pepper
  •  1 cup shredded cheese (I use grass-fed cheese from Kerrygold)


  1. Preheat the oven to 375°F and line a cookie sheet with parchment paper.
  2. Wash the squash and then slice off the stem at the top. Cut the squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
  3. Rub 1 tablespoon of coconut oil on the inner edges of the squash and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). The inside should scrape out easily when done.
  4. While the squash is roasting, prepare the filling by warming up the oil in a large pan over medium heat. Sauté the onion for a few minutes and then add the peppers and jalapeno. Sprinkle with salt & pepper and cumin and cook to desired softness. I like mine with a little crunch so I only cooked them for about 6-7 minutes.
  5. When the squash is done cooking, allow it to cool for a few minutes.
  6. Scrape about 3/4 of the inside out onto a dish and then layer the filling inside the squash (black beans and corn, peppers and onion, salsa and cilantro). Top with the squash you scooped out and press down then add another layer of filling, repeat until the squash is filled.
  7. Sprinkle green onion and shredded cheese on top.
  8. Cook for another 20-50 minutes.


Flourless Pumpkin Cookies


October time = pumpkin time! I LOVE pumpkin and trying to find fun way to add it into recipes. This cookie make a great snack or treat. It’s chewy, moist and bursting with pumpkin flavor! 



  • 1 cup cashew butter
  • 1 cup pumpkin
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp sea salt
  • 2 T carob chips or chocolate chips


  • Preheat oven to 350 degrees
  • In a food processor, mix all the ingredients except the chocolate chips.
  • Once everything looks well combined, add the chips and pulse a few times to mix them in.
  • Place the container to the food processor in the fridge for 20 minutes so the mixture can firm up enough to scoop.
  • Once the mixture is firm enough, drop cookies on a lined baking sheet
  • Bake for 15 minutes.
  • Wait until the cookies are completely cooled before removing and storing in an airtight container.
  • ENJOY!!!


Creamy Butternut Squash Soup

DSC_0023It’s that time of year again when the squash are growing like crazy in your garden. Fall seems to be a perfect time for soups made with squash. Butternut squash are a great nutritionally rich food to add into your diet. Check out this website for the nutrient content of these hourglass beauties. http://www.wholeliving.com/134734/power-foods-butternut-squash

While I was serving this soup to my kids one of them exclaimed that I should call it “Magic Soup” because it was SO delicious! I was planning on having leftovers for lunch the next day, but much to my dismay (and delight) everyone ate it all up.

Creamy Butternut Squash Soup


  • 1 butternut squash – hard skin removed and squash diced
  • 1 sweet potatoes – diced
  • 1 large onion – diced
  • 1 tablespoon Mediterranean Basil
  • 1.5 teaspoon cinnamon
  • salt pepper – to taste
  • 3 cups of stock – you can use vegetable, chicken or beef
  • 2 cups tomatoes – diced


  1. Place all of the ingredients into a crockpot and cook for 8-10 hours.
  2. After the soup has cook, pour the soup into a blender and mix until smooth. You might need to blend the soup in batches.
  3. Serve right away or you can pour it back into the crockpot to keep warm.
  4. ENJOY!!!

Cauliflower “Mashed Potatoes”


If you can’t tell, I love to cook with cauliflower. It’s amazing what you can make with this white beauty.  This recipe is a delicious substitute for mashed potatoes. I’m sure you could have anyone fooled with what ingredients you are using to make this dish.

Cauliflower “Mashed Potatoes”


  • 1 large head cauliflower
  • 5 large cloves garlic
  • Salt  to taste
  • 2 tablespoons grassfed butter
  • ¼ teaspoon freshly ground nutmeg
  • ½ tablespoon basil
  • Freshly ground black pepper to taste
  • Cut the cauliflower in small pieces.
  • Start boiling a large pot of water on the stove.


  1. Once the water is boiling place the cauliflower in the pot and steam until tender. (about 10 minutes)
  2. Remove the cauliflower and place into a food processor.
  3. Add the rest of the ingredients and blend until smooth.
  4. Remove from the food processor and serve immediately.


Greens and Eggs Dish



One of my healthy go-to lunches is a delicious blend of kale, chard, beets, avocados and 1-2 eggs. You have your greens, healthy fats and proteins. This meal also makes a great option for breakfast and dinner too.  This dish is so simple and easy to make, whether you’re in a hurry to get out the door in the morning or need a filling lunch during the day, this dish is a great option.


  • 1 1/2 cups chard or kale – chopped
  • 1/2 small beet – chopped into small pieces
  • 1/2 avocado
  • 1-2 eggs
  • 1 Tbsp olive oil
  • salt & pepper – to taste


  1. Heat online oil in a pan on medium heat.
  2. Add greens, beets, salt and pepper.
  3. Cook for a couple of minutes until greens have become slightly wilted.
  4. Add 1-2 eggs and stir until eggs are completely cooked.
  5. Remove from pan and transfer onto a plate.
  6. Add avocados and Enjoy!!!

Curry Chicken Lettuce Tacos

DSC_0034Curry Chicken Lettuce Tacos

This recipe if quick, easy and YUMMY! I love to use my crockpot any chance I can get. Food just seems to taste better when cooked in the crock pot and my life is busy, so I love recipes that requires little prep time. You can use any kind of large lettuce leafs for the taco shell, I used some delicious chard and lettuce freshly picked from my garden. Add whatever toppings you want and ENJOY!


  • 4 large chicken breast
  • 4 Tbsp red curry paste
  • 1 cup unsweetened coconut milk
  • 1 cup salsa – your choice (I used homemade green tomatillo salsa)
  • 1/4 cup coconut oil
  • 1/2 cup cashews
  • 2 gloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp thai basil or regular basil
  • 1 tsp cumin


  1. Mix everything (except chicken & cashews) together in a large bowl.
  2. Add the chicken, cashews and mixed ingredients to the crockpot.
  3. Cook for 6-8 hours
  4. Remove the chicken when finished cooking and shred with a fork.
  5. Add the shredded chicken to a large bowl.
  6. Take everything else left in the crockpot and pour into a blender. Blend until completely mixed.
  7. Poor liquid in blender over chicken and mix together.
  8. Add chicken to your lettuce taco and ENJOY!



Raw Walnut Chocolate Pie


Yumm, yumm, yumm, YUMMY!!! These were the words that my mind was yelling as I ate this yummy treat. I made it for Father’s Day weekend and I believe it was gone in less that 10 minutes. I try to limit sugar as much as possible, but we all need a treat every once and awhile. This delicious goodness definitely has a good amount of sugar, but with very minimal ingredients and “healthier” sugar options like dates and pure maple sugar, and for all you Gluten Free fan, yes this is free of gluten too!


For the crust:

  • 1 1/2 cups pitted dates
  • 1  cups walnuts
  • 1/2 sesame seeds

For the filling:

  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/2 unsweetened shredded coconut
  • 1 tsp. sea salt


  1. To make the crust, pulse the dates and pecans in a food processor until it forms a dough ball. 
  2. Grease a 9-inch pan lightly with coconut oil. Press the dough into the pan and spread it out evenly into a pie crust shape, raising it at the side. Make sure there are no holes in the bottom.
  3. To make the filling, blend the melted coconut oil, cocoa powder, maple syrup, shredded coconut and salt in a food processor until it’s completely mixed.
  4. Garnish the top with walnuts and sea salt if desired.
  5. Refrigerate your pie until the filling sets.
  6. Remove it from the refrigerator about 10-15 minutes before serving. 
  7. ENJOY!!!


Cauliflower Hamburger Buns


Eating these cauliflower buns with my slow cooked chicken and guacamole was HEAVENLY! The only downfall was that I did not make more because they were gobbled up way too fast. These make for a great alternative to your hamburger buns. They are easy to make with very few ingredients. This recipe is yet just another one of the many amazing things you can make with cauliflower.


  • 1 head Cauliflower 
  • 3 Tbsp almond flour
  • 1 1/2 Tbsp coconut flour
  • 3 eggs
  • 1 Tbsp rosemary
  • 1 Tbsp basil
  • 1 tsp Salt


  1. Pre-heat oven to 400 degrees.
  2. Cut the cauliflower heads off and place in food processor until it turns into a rice like substance.
  3. Place cauliflower rice in glass bowl, cover with thin towel and microwave for 8-10 minutes until tender.
  4. Cool cauliflower on thin towel, once it has cooled, ring out AS MUCH water as you can. The more water you get out, the less mushy the buns will be.
  5. Mix all of the ingredients in large bowl.
  6. Shape into circles onto a well oiled cookie sheet or parchment paper. I used a Mason Jar lid to shape the circles.
  7.  Cook for 15-18 minutes then flip the buns and cook another 15-18 minutes. You want the edges to be golden brown.
  8. Remove and place onto a cooling rack.
  9. Enjoy!!!

DSC_0024 DSC_0029

Avocado Berry Popsicles



That’s right I said AVOCADO berry popsicle! Don’t let the thought of avocados in your popsicle scare you, they actually give the popsicle a smooth texture without the overwhelming avocado flavor. No one would even guess that there is avocados in your recipe.


  • 2 ripe bananas
  • 1 ripe avocado – pitted and scooped out.
  • 2 cups of berries – you can use any kind, I used a mixture of strawberries, raspberries and blackberries.
  • 1-2 Tbsp. Honey


  1. Add all of the ingredients to your blender and mix until smooth.
  2. Poor mixture into popsicle mold or ice trays.
  3. Place in freezer until completely frozen.
  4. ENJOY!!!


Broccoli Avocado Salad


Top 10 Reasons Why You Should Be Eating More Broccoli

Nervous System
Broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth.

Blood Pressure
Along with a high amount of potassium, Broccoli also contains magnesium and calcium that help regulate blood pressure.

Vitamin C
One cup of broccoli contains the RDA of vitamin C, an antioxidant necessary for fighting against free radicals. Moreover, vitamin C is an effective antihistamine for easing the discomfort of the common cold.

Bone Health
Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.

Sun Damage
Broccoli is helpful in repairing skin damage thanks to the glucoraphanin it contains which helps the skin to detoxify and repair itself.

Immune System
One cup of broccoli bolsters the immune system with a large dose of beta-carotene. Trace minerals, such as zinc and selenium, further act to strengthen immune defense actions.

Cancer Prevention
Broccoli contains glucoraphanin, which with the body processes into the anti-cancer compound sulforaphane. This compound rids the body H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.

Diet Aid Broccoli is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. Furthermore, a cup of broccoli has as much protein as a cup of rice or corn with half the calories.

Eye Health
Studies have shown that the carotenoid lutein helps prevent age-related macular degeneration and cataracts, as well as possesses anti-cancer effects. Additionally, broccoli is a good source of vitamin A that is needed to form retinal, the light-absorbing molecule that is essential for both low-light and color vision.

Heart Health
The carotenoid lutein may also slow down or prevent the thickening of arteries in the human body, thus fighting against heart disease and stoke. The B6 and folate in broccoli also reduce the risk of atherosclerosis, heart attack, and stroke.

Broccoli Avocado Salad


  • 1 Tbsp Ground Mustard Seed
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Balsamic Vinegar
  • 2 tsp Basil
  • 3-4 Tbsp Olive Oil
  • 1 Head broccoli stem cut off.
  • 1 Avocado – sliced into cubes
  • 1/4 cup Sesame Seeds
  • 1/4 cup Roasted Almonds


  1. Mix the mustard, vinegar, olive oil and basil into a small bowl.
  2. Mix the broccoli, avocados, seeds and nuts into a large bowl.
  3. Poor the liquid ingredients over the broccoli salad and mix together.
  4. Enjoy!!!