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?

Savory Sausage Breakfast


Squash and sausage are two of my favorite breakfast foods and this is an incredibly easy savory breakfast! I usually make enough for the entire week and warm up via stovetop each morning. Enjoy!

• 2 tbsp butter
• 1 delicata squash
• 1 package sausage (This is one great sausage option. Basically, try to pick one sans sugar, hormones, antibiotics, etc.)
• Sea salt to taste

1. Melt butter in a saucepan. While butter is melting, chop squash in half, scoop out the seeds, then cut the squash into bite-sized pieces.
2. Add squash to pan and saute for about 10 minutes.
3. White the squash is sauteing, cut the sausage into bite sized pieces and add to the pan.
4. Cook for another 10 minutes, season with sea salt and serve immediately!

Empanada Bowl


I was really hoping to use yuca in this recipe, but after two stores and no luck, I defaulted to sweet potatoes. Luckily, this dish still turned out to taste amazing. Enjoy!

• 3 sweet potatoes, peeled
• 1 tbsp avocado oil
• 1 tbsp butter
• 1 lb grass-fed ground beef
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled & chopped
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 1/3 tbsp cumin
• 1/3 tbsp cinnamon
• 1/4 tbsp chili powder

1. Boil sweet potatoes for about 20 minutes or until easily pierced with a fork.
2. While sweet potatoes are boiling, heat the avocado oil and butter in a large pan, then saute the carrots and onion for about 7 – 10 minutes. Make sure the onions don’t burn!
3. Add the ground beef to the carrot/onion mixture and cook until meat is no longer pink. While the meat is cooking, add in all the spices.
4. Once the sweet potatoes are done (fork test!), drain potatoes, chop into bite-sized pieces and mix gently into carrot/onion/beef pan.
5. Serve immediately & enjoy!

Burger Quest: Down House


Y’all. The #KKburgerquest is back! Burger #54. Leave it to Texas to have one of the best burgers I’ve had to date. This burger was from Down House in Houston, Texas.

Melt in your mouth grass-fed beef, perfect burger:bun ratio, delicious flavorful toppings, perfectly seasoned fries and my absolute favorite part, the mustard seed/ball things.

Here’s my official review:

Meat: 9/10
Melt in your mouth grass-fed beef that was perfectly seasoned – just enough but not too much.

Bun: 9/10
Excellent challah bun. Not too big, not too small and very fresh.

Burger:bun ratio: 9/10
The burger and bun were about the same width which makes for a nearly perfect burger:bun ratio.

Toppings: 9/10
Cabot cheddar, heirloom tomatoes, butter lettuce, aioli. All tasted amazingly flavorful and fresh. Perfect proportions.

Condiments: 9/10
I LOVED the mustard!!!! It wasn’t the regular smooth mustard you find on most burgers, but instead, mustard seeds, those little multi-colored mustard balls that have the most amazing flavor. Yep. This in itself is a burger game-changer.

Logistics: 9/10
This was a pretty logistically sound burger. I was able to cut it in half without the entire thing falling apart and it held together through the last bite.

Fries: 9/10
Excellent fries. Not too skinny, not too fat. Seasoned perfectly. Just the right amount of crispiness.

Total score: 63/70

Spaghetti Squash With Spinach + Bacon


It’s hard to go wrong when the meal includes bacon. Enjoy!

• 1 spaghetti squash
• 4 strips bacon (this brand is sugar-free – from Whole Foods!)
• 2 tbsp Kerrygold butter
• 4 cloves garlic, minced
• 1 leek, chopped
• 4 cups fresh spinach
• sea salt to taste
sauerkraut dressing

1. Bake spaghetti squash, scrape out the “spaghetti” part and set aside.
2. Cook bacon according to directions, then remove from pan and set aside.
3. In the same bacon pan, melt the butter, then add garlic and saute for about 2 – 3 minutes. Then add the leek and saute for another 4 – 5 minutes.
3. Add the spinach to the same pan and continue to saute until spinach has cooked down, about 5 minutes.
4. Add in the spaghetti squash and crumbled bacon, toss until combined.
5. Remove from heat and season with the dressing and sea salt to taste.
6. Serve immediately!

Cauliflower Rice Stir Fry


This is a great veggie-centric stir fry using cauliflower rice instead of regular rice or pasta. Eggs aren’t in my diet at the moment, but if you’re an egg eater, they would be a delicious addition to this recipe as well. (:


• 2 tbsp Kerrygold butter
• 1 carrot, chopped
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 1 cup peas
• 1 cup fresh green beans, chopped
• 1 cup sausage, chopped (This is one great sausage option. Basically, try to pick one sans sugar, hormones, antibiotics, etc.)
• 2 cups cauliflower rice (made from ~1 head cauliflower)
• 4 – 5 tbsp coconut aminos
• 3 – 4 tbsp sesame oil
• 2 tbsp sesame seeds
• sea salt to taste

1. Heat butter in a large skillet over medium heat until melted. Add onions and saute until fragrant, about 2 – 3 minutes Then add garlic and saute another 2 – 3 minutes.
2. Add sausage to onion/garlic mixture, saute another 3 – 4 minutes.
3. At this point, dump in the remaining ingredients, except for the sesame seeds. Mix thoroughly to make sure the coconut aminos and sesame oil are evenly distributed.
4. Simmer for about 5 minutes, remove from heat, top with sesame seeds and enjoy immediately!

Sauerkraut Salad Dressing

Garlic Mustard Sauerkraut Vinaigrette

This recipe came as a result of two things. #1. I have been eating a steady stream of sauerkraut lately and always feel guilty dumping the brine once the sauerkraut is gone. And #2. It’s been a constant battle to find a salad dressing that is neither made with oils I try avoding like Canola/Soybean nor contains sugar. So. A new recipe was made. Enjoy!

• 1/2 cup sauerkraut brine (This is my current favorite brand, but you can also make it yourself too. (:)
• 1 cup olive or avocado oil
• 3 garlic cloves, minced
• 1 tbsp dijon mustard
• sea salt and pepper to taste

1. Combine all ingredients in an air-tight container and shake until mixed well. Tastes great not only on salads but dishes like skillets and casseroles if they need a little more flavor. (:

Honey Sesame Lime Chicken

Honey Sesame Lime Chicken

It seems I’ve been on a chicken kick these past few weeks and man oh man, this is another drool-worthy recipe. (: I’m not sure if I like this chicken or the garlic ginger chicken better, but they both left me wanting more. Much much more. Enjoy!

• 1 lb chicken
• 1/4 cup honey 
• 1/8 cup coconut aminos
• 3 garlic cloves, minced
• 3 tbsp fresh lime juice
• 2 tbsp rice vinegar
• 2 tbsp arrowroot powder
• 1 tbsp sesame seeds

1. Pre-heat oven to 375 F
2. Combine all ingredients, minus the chicken, in a small sauce pan.
3. Bring to a boil, then let simmer for 4 – 5 minutes or until sauce begins to thicken.
4. Place the chicken in a glass bake dish and pour the sauce over the meat, making sure the sauce is spread evenly across all surfaces.
5. Bake the chicken for about 45 minutes.
6. Remove chicken from the oven and let sit for about 10 minutes. The sauce will thicken during this time.

Tonight I served with a side of rice, but feel free to serve with quinoa, veggies, etc. If you’re making rice/quinoa, I suggest boiling the rice/quinoa in bone broth rather than water and add 1 tbsp Kerrygold butter per 1 cup rice/quinoa.

Brussels Sprouts Salad With Creamy Avocado Sauce


• 1 lb brussels sprouts, ends chopped off and halved
• 1/2 lb ground beef (grass-fed)
• 3 garlic cloves, minced
• 1 white onion, diced
• 2 tbsp olive oil
• sea salt to taste
• 1 cup creamy avocado sauce

1. Heat olive oil in a sauce pan over medium-high heat. Add garlic and sauté for 3 – 5 minutes, then add onion for another 3 – 5 minutes until translucent and fragrant.
2. Add ground beef to onion/garlic pan and cook until meat is no longer pink, about 10 minutes.
3. Add in brussels sprouts and stir to combine, sauteing for another 4 – 5 minutes.
4. While mixture is sauteing, make the creamy avocado sauce.
5. Season with sea salt and spoon brussels sprouts mixture into bowl, topping with creamy avocado sauce. Serve immediately and enjoy!

Creamy Avocado Sauce


So many salad dressing have ingredients I try to avoid consuming – Canola oil, sugar, etc. so it only made sense to figure out an alternative. Super easy & super delicious. Enjoy!

• 1 avocado
• 1 cup cilantro leaves
• 1/4 cup bone broth
• 4 tbsp lime juice
• 2 tbsp sea salt
• 1 tsp ground cumin

1. Place all ingredients in a blender and pulse until smooth.
2. Serve immediately or store in a mason jar in the fridge, good for 1 week.
3. Enjoy!