Zucchini Soup


• 2 tbsp unsalted Kerrygold butter
• 2 tbsp avocado oil
• 1 medium sweet onion, chopped
• 4 garlic cloves, minced
• 5 medium zucchinis, chopped
• 1 cup bone broth
• 1 tbsp sea salt
• 1/4 cup collagen
• 1/8 cup hemp hearts

Inspired by a zucchini soup recipe shared from my friend, Amy. I wasn’t sure how I was going to feel about zucchini in soup form…turns out I feel great about it. This soup was the bomb! Enjoy!

1. In a saucepan on medium heat, combine the butter and avocado oil. Once the butter begins to melt, stir in onion and garlic, mixing occasionally, until translucent and fragrant.
2. Add in the zucchini and cook for another 10 or so minutes. Then add the bone broth, sea salt & collagen, letting simmer for an additional 10 minutes.
3. Transfer everything into a blender and blend until smooth and creamy. I use a Blendtec and it makes the most dreamy soup known to man. (:
4. Immediately transfer to a soup bowl, top with hemp hearts and enjoy!

Blueberry Coconut Bars


What can I say, I was craving something sweet and anything involving coconut and/or blueberry sounded like a great option. Turns out, it was. Enjoy!

• 2 eggs
• 2 tbsp butter (melted/at room temp.)
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted/at room temp.)
• 1 tbsp vanilla extract
• 1 cup unsweetened coconut flakes
• 1 cup rolled oats
• 3 tbsp collagen
• 2 tbsp coconut flour
• 3/4 cup blueberries

1. Preheat the oven to 350°F.
2. Lightly grease 9″ x 9″ pan with coconut oil spray and/or butter.
3. In a large bowl, beat eggs, then add butter, maple syrup, coconut oil & vanilla extract.
4. Once the wet ingredients are thoroughly mixed, stir in coconut flakes, oats, collagen & coconut flour, then gently fold in the blueberries.
5. Evenly distribute in pan and bake for about 35 minutes, or until top becomes golden brown.
6. Allow to cool, cut into squares and enjoy!

Burger Quest: Bethany Public House

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Today, the Burger Quest took on the ‘burbs at Bethany Public House. Here’s the review!

Meat: 7/10
The meat was ok. The menu didn’t say anything about it being grass-fed. Grass-fed been always earns an extra point in my book. The meat was cooked medium rare and had the right amount of moistness. Personally, I could have been happy with a patty half the size; it was just a TON of meat.

Bun: 7/10
The bun was ok but I usually like the bun a little toasted and super fresh-tasting. This but wasn’t bad by any means, but nothing special either.

Burger:bun ratio: 8/10
I think this is one of the rare occasions the patty might even overpower the bun! There was just so much meat…

Toppings: 7/10
Typical toppings – roma tomatoes, sliced red onions, lettuce, pickles. They were fine – nothing to write home about necessarily, but not terrible either. The menu didn’t say anything about them being local/organic, I would be curious to know.

Condiments: 6/10
The condiments they had were the standard types of condiments with various added ingredients like sugars and additives I’m not crazy about. ): I’m all about the real ingredient, no sugar added types of condiments!

Logistics: 6/10
Although this was a beautiful burger at first glance, it was also a messy, messy burger. I blame the sheer volume of burger, just too much of a good thing, started falling apart within the first bite, EEK.

Fries: 8/10
Larger steak fries that weren’t overly seasoned! You could also substitute sweet potato friends which is always a win in my book.

Total score: 49/70

For a compilation of burger quest reviews to-date, click here if you dare.

Garden Fresh Bowl With Ground Beef


My favorite part of this recipe is that over half the ingredients came fresh from the garden. Enjoy!

• 1/2 lb grass-fed ground beef
• 3 tbsp Kerrygold butter
• 1 sweet onion, chopped
• 4 garlic, minced
• 1 zucchini, chopped
• 1 large eggplant, chopped
• 6 medium-sized tomatoes, chopped
• 1 tbsp sea salt
• 1 tbsp cinnamon
• 1 tbsp fennel
• 1 tbsp thyme
• handful of fresh basil, chopped

1. In a pan, saute ground beef, cooking for 7 – 10 minutes or until meat is cooked.
2. Meanwhile, in another pan, melt butter, then add onion and garlic, cooking for 3 – 4 minutes or until fragrant.
3. Add in the veggies, ground beef and spices to the onion/garlic pan. Mix thoroughly and simmer until the zucchini and eggplant can be pierced with a fork, about 12-15 minutes.
4. Transfer to a bowl, top with fresh basil and serve immediately!

Cocoanut Smoothie


Cocoanut smoothie…see what I did there? (: Here’s a tasty, refreshing treat for these hot summer days! Gluten/dairy/soy/nut free. Also, delicious. Enjoy!

• 1 frozen banana
• 1/8 cup cocoa powder
• 1 spoonful honey
• 1 cup unsweetened coconut milk
• 1/8 cup unsweetened coconut flakes
• 3 tbsp chia seeds
• cinnamon to taste
• 1 scoop gelatin (optional)
• 1 scoop l-glutamine (optional)

1. Combine chia seeds & coconut milk, let sit for about 30 minutes.
2. Combine chia seed/coconut milk along with everything in the blender. (I have a Blendtec… ’twas the greatest gift I ever gave myself.)
3. Enjoy immediately!

Coconut Crusted Chicken


• 1 lb chicken
• 1/3 cup unsweetened coconut flakes
• 1/4 cup coconut flour
• 1/8 cup dijon mustard
• 1/8 cup honey
• Coconut oil spray

1. Preheat oven to 350 F and lightly spray glass baking pan with coconut oil spray.
2. Mix mustard and honey in a small bowl. Place coconut flour in another bowl, coconut flakes in a third bowl.
3. Dip both sides of the chicken into the coconut flour.
4. Then, coat both sides of the chicken in the mustard/honey mixture.
5. Finally, generously sprinkle top side of chicken with unsweetened coconut flakes.
6. Place chicken in a glass baking pan and bake for about 40 minutes, or until the coconut crust is golden brown.
7. Serve immediately! I like to dip this chicken in my favorite ketchup, Portlandia Ketchup. (:

Burger Quest: Grain & Gristle


This week, the burger quest went to Grain & Gristle! Here’s my review:

Meat: 9/10
Meat – the perfect flavor and perfect juiciness.

Bun: 7/10
The brioche roll bun was fine. If I’m getting super knit-picky, it was ever so slightly on the dry side, but even saying that is a stretch.

Burger:bun ratio: 9/10
Great ratio.

Toppings: 7/10
The topics were solid except for the pickles. I love dill pickles and hate sweet pickles…this burger had sweet pickles. /:

Condiments: 9/10
I don’t know what their aioli comprises but what I do know is that it is heavenly. I would like a vat of this sauce.

Logistics: 9/10
Great – didn’t fall apart through the last bite.

Fries: 7/10
Far too seasoned for me. /: Super salty! They were also skinnier than what I prefer.

Total score: 57/70

For a compilation of burger quest reviews to-date, click here.

Sweet Potato Fries


Sometimes all you need is a giant plate of sweet potatoes fries. Possibly one of the easiest recipes. Enjoy!

• 3 medium sized sweet potatoes
• 3 tbsp avocado oil
• Sea salt to taste
• Rosemary to taste (optional)

1. Preheat oven to 400 F.
2. Peel sweet potatoes and slice into 1/4″ wedges.
3. In a large bowl, toss sweet potatoes, avocado oil, sea salt and rosemary.
4. Transfer sweet potatoes to a large glass baking pan, making sure to not overcrowd potatoes.
5. Bake until sweet potatoes are golden brown, about 25 minutes.
6. Serve immediately! I eat these with my favorite ketchup, the best ketchup in the world, Portlandia Ketchup. (:

Burger Quest: Boise Fry Company


This week, the burger quest went to Boise Fry Company! Here’s my review:

Meat: 7/10
The meat was grass-fed which is a win, but was a little dry.

Bun: 7/10
The bun was ok, nothing super special.

Burger:bun ratio: 9/10
Great ratio.

Toppings: 7/10
Standard toppings, nothing monumental in either direction.

Condiments: 8/10
They had any sauce you could probably think of.

Logistics: 8/10
Great, did not fall apart.

Fries: 7/10
I liked the fact that the fries came unseasoned, so you could season to your flavor level. They also had an abundance of seasonings, something for every pallet. Thumbs up for the sweet potato option. They could have been crispier but they were a good size – not too skinny, not too far.

Total score: 53/70

For a compilation of burger quest reviews to-date, click here.

Coconut Hazelnut Fat Bombs


My first time making fat bombs and I must admit, it takes some serious self control to not inhale these in one sitting. This is an easily customizable recipe, feel free to swap out any nuts / nut butters you might like better. Enjoy!

• 1/2 cup hazelnut butter
• 1/8 cup dark chocolate, chopped
• 1/4 cup pecans, chopped
• 1/8 cup unsweetened coconut flakes
• 1/8 cup coconut oil
• 2 tbsp ground flax
• 2 tbsp honey
• 4 tbsp collagen powder (make sure to get the kind in the green, not red container!)

1. In a bowl, combine all ingredients and mix well.
2. Spoon mixture into ice cube mold.
3. Freeze for 4 – 5 hours.
4. Pop out of ice cube mold and store in an airtight container in the freezer.

Veggie Wraps

Veggie Wraps

Finally, it is hot and sunny here in Portland! As such, I was in search of a recipe that didn’t require me to fire up the stovetop. This is a super quick and easy recipe – feel free to customize with your favorite vegetables. Enjoy!

• Rice paper wraps
• Cucumbers, sliced
• Carrots, sliced
• Cilantro, chopped
• Jicama, sliced
• Avocado, sliced
• Sprouts
• Coconut aminos

1. Take 1 rice paper sheet and hold under running water on both sides for about 5 – 10 seconds until entire sheet is saturated.
2. Lay rice paper sheet on plate, add veggies and wrap like a burrito.
3. Pour coconut aminos into a small bowl for dipping sauce.
4. Eat!

Burger Quest: Urban Crave

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Today, the highly official burger quest took on the Houston airport. This is my 55th burger! Here’s my review:

Meat: 7/10
All natural but not grass-fed so I have to take some points off. ):

Bun: 7/10
Brioche bun – wasn’t bad. If we’re getting really picky (which, I guess I am, seeing as I’m blogging about burgers…), I wish it wasn’t so toasted. I like a softer burger bun.

Burger:bun ratio: 9/10
What can I say? The ratio was on point. (:

Toppings: 6/10
Toppings included tomatoes, red onions and pickles. I’m not a huge fan of raw red onions and missed having lettuce. The toppings were fine but weren’t particularly flavorful.

Condiments: 6/10
They used ketchup with added ingredients like sugar which I’m not a fan of. It’s hard to like any other ketchup after you’ve had Portlandia ketchup.

Logistics: 9/10
This was an easy to handle burger. Not a huge mess, not too drippy, didn’t fall apart. A very logistically sound burger.

Fries: 6/10
The fries were a good size and not too salty. They did taste a little too much like onion rings for my taste.

Total score: 50/70

Thai Coconut Curry Bowl


This recipe is the result of a Thai food craving. While I love peanuts, they are currently on my black list and I also can’t handle spicy food so I got creative with this recipe. Pretty happy with how it turned out. Enjoy!

• 1 lb ground turkey
• 1 tsp curry powder
• 1 tsp ground basil
• 1 tsp garlic powder
• 1 tsp fresh ginger
• Sea salt to taste
• 4 garlic cloves
• 1 sweet onion
• 1 green bell pepper
• 3 tbsp unsalted butter
• Juice from 1 lime
• 6 tbsp Thai chili paste (I chose the most mild version…feel free to pick your poison (: )
• 1 14 oz can full fat coconut milk
• 1/8 cup green onions, chopped

1. Heat a large pan on the stovetop, add ground turkey and spices. Cook until turkey is no longer pink. Set aside.
2. In a blender, place onion, garlic, bell pepper and ginger. Pulse until chopped into small pieces. (I use a BlendTec and it’s a slice of heaven on earth.)
3. In the same large pan, melt the butter and saute the onion/garlic/pepper/ginger mixture until onions are translucent, about 5 – 6 minutes.
4. Add curry paste, lime juice and coconut milk. Reduce heat and simmer for 10 – 12 minutes or until the sauce begins to thicken.
5. Add ground turkey and stir until turkey is completely mixed into the sauce.
6. Cook for another 5 minutes, top with fresh green onion and serve immediately over rice or quinoa.

Tomato Basil Chicken With Garlic Butter Sauce

Tomato Basil Chicken With Garlic Butter Sauce

Garlic…basil…butter…it’s hard to go wrong with these three ingredients. (: Enjoy!

• 1 lb chicken breast
• 4 tbsp butter
• 1 cup tomato sauce (This if my favorite brand – no sugar added!)
• 4 garlic cloves, minced
• Sea salt

1. Melt butter on stovetop, then add garlic. Saute for 4 – 5 minutes until garlic is fragrant and golden brown.
2. Add chicken, season with sea salt and cook for several minutes on both sides. Make sure the chicken is cooked thoroughly through the middle. No pink on the inside!
3. Cover chicken with tomato sauce and cook for 4 – 5 additional minutes.
4. Remove from heat, top with fresh basil and serve immediately!

What is your favorite chicken recipe?

Beet Cauliflower Rice

Here’s a variation on regular cauliflower rice. Delicious and a beautiful color to boot. Enjoy!

• 1 small cauliflower
• 1/2 cup beets, cooked & chopped into small pieces
• 2 tbsp Kerrygold butter
• 3 tbsp nutrition yeast
• 1/2 yellow onion, chopped
• 1/2 cup bone broth
• sea salt to taste

1. Chop cauliflower head into small pieces, wash, rinse and pulse in blender until cauliflower is similar in size to pieces of rice.
2. Heat butter on stovetop in a large pan. Add onion and saute until fragrant and translucent, about 3 – 4 minutes.
3. Add cauliflower rice, bone broth and nutrition yeast. Cook on low for about 5 minutes or until bone broth is absorbed.
4. Fold beets into cauliflower mixture and cook for another 3 – 4 minutes.
5. Season with sea salt and serve warm.

What’s your favorite cauliflower rice variation?