Thai Turkey Meatballs w Coconut Curry Sauce


• 1 lb ground turkey
• 1 zucchini, finely grated
• 1/2 yellow onion, chopped
• 4 garlic cloves, minced
• 1/8 cup cilantro, chopped
• juice of 1 lime
• 1 tbsp cumin
• 1 tbsp garlic powder
• 4 tbsp collagen powder
• 1 tbsp sea salt to taste
• 4 tbsp red chili paste
• 1 can full fat coconut milk
• 1 cup bone broth
• 2 tbsp butter or ghee
• 1/2 cup green onions chopped

1. In a large bowl, mix together the turkey, zucchini, onion, garlic, cilantro, lime juice cumin, garlic powder, collagen and sea salt until well blended.
2. Form meatballs into 1 1/2 inch balls and set aside
3. In a large pan, heat chili paste, coconut milk, bone broth and butter/ghee over medium high heat.
4. Add meatballs to pan and simmer until meat is thoroughly cooked, about 25 minutes. With about 5 minutes left, add in the green onions.
5. Serve hot over rice, quinoa, sorghum, spaghetti squash, cauliflower rice, etc.


Zucchini Soup

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!



• 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

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!

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!

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?

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!

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


Over the years I’ve heard a lot of chatter about cauliflower rice but had yet to try it…until last night! Wasn’t quite sure what to expect – I’m somewhat skeptical about the “pretend one type of food is another type of food” recipes, but the cauliflower rice actually turned out to be quite tasty and also much easier to make than I had expected.

Bon appetite! 

• 1 head cauliflower (I recommend from Whole Foods or a farmers market! Choose organic!)
• 1/4 cup Kerrygold unsalted butter
• Sea salt to taste

1. Cut the cauliflower head into florets, getting rid of the leaves and core. Wash florets and let dry completely.
2. Add florets to blender or food processor. I found it easiest to separate the florets into thirds and pulse until they are chopped into a rice-like texture. If the cauliflower turns into a mushy, watery state, you’ve gone too far! 
3. In a large saucepan, melt the butter over medium heat, then add the cauliflower rice. Cook for about 7 – 10 minutes or until it begins to get tender and turn a golden-brown color.
4. Season to taste, serve & enjoy!

What’s your favorite cauliflower recipe?

Cauliflower With Meat Sauce


After a week-long vacation full of gluten, dairy, nuts & evil pineapple, it was time to reset. I’d been desperately craving (organic) veggies and quality meat – this meal hit the spot. (: Here’s an easy and delicious recipe – cauliflower with meat sauce!

• 1/2 cup Kerrygold unsalted butter
• 4 cloves garlic, minced
• 1/2 sweet onion, chopped
• ~ 3 cups cauliflower, chopped
• 1/2 lb ground beef (organic, grass-fed)
• ~ 2 cups, tomato sauce (I like this brand found at Whole Foods, no added sugar)
• spices to taste (salt, pepper, garlic powder, cinnamon, thyme, fennel, etc.)

1. In a large sauce pan, melt 1/4 cup butter. Sautee onions and garlic until translucent, set aside.
2. At the same time, cook ground beef in another sauce pan until meat is no longer red.
3. In the garlic/onion pan, melt the other 1/4 cup butter and cook chopped cauliflower until the cauliflower is golden brown and somewhat tender – this should take about 20 minutes.
4. Combine garlic/onion mix, cauliflower, ground beef and tomato in the large sauce pan, cooking for about 10 minutes.
5. Season to taste.


Roasted Garlic Parmesan Butternut Squash



This was my first attempt baking with butternut squash and I’m quite pleased with this recipe! Not only is it super easy but also tastes delicious. Enjoy!

• 2 tbsp Kerrygold butter (unsalted)
• 3 garlic cloves, minced
• 1 lb butternut squash, peeled & cut into cubes
• 1/8 cup parmesan cheese, grated (I use very little as I’m avoiding dairy as much as possible, so add as much as you’d like to taste)
• Sea salt + pepper to taste

1. Pre-heat oven to 400F
2. Peel & chop butternut squash
3. In a large bowl, combine squash, butter (melted), garlic, sea salt & pepper. Toss to coat.
4. Transfer to an ungreased baking sheet. Bake for 40 minutes, stirring about 1/2 way through.
5. Squash will be done when it’s tender. Remove from oven, transfer to serving bowl, sprinkle parmesan cheese on top and serve hot.

What’s your favorite butternut squash recipe?

Veggie Stir Fry

Lo Mein
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup white onion, chopped
• 2 cups mushrooms, sliced
• 1 carrot, chopped
• 1 bell pepper (any color)
• 1 cup fresh green beans
• 4 cups fresh spinach 
• 8 oz rice noodles
• Sea salt + fresh ground pepper to taste

Sauce Ingredients
• 4 tbsp coconut aminos
• 2 tsp sesame oil
• 1 tsp ground ginger

1. Bring a large pot of water to a boil and cook noodles according to package directions. Drain and set aside.
2. In a large skillet or wok, sauté the garlic and onion until fragrant, then add mushrooms, carrot and bell pepper. Stir frequently.
3. As the veggies cook, whisk together the sauce ingredients (coconut aminos, sesame oil and ground ginger). Set aside. (If you like spicy, you can add 1 – 2 tsp hot sauce to the mix, but I avoid spicy food like it’s my job!)
4. Add the green beans and spinach to the veggies cooking in the wok. Cook until the spinach has wilted, stirring frequently. This should take about 4 – 5 minutes.
5. To the wok, stir in the noodles and sauce, tossing gently to combine with the veggies. The noodles can get sticky, so I’ve found that using 2 utensils is easiest. (:
6. Serve immediately. Enjoy!

Quinoa and Salmon Salad

quinoa salmon salad
Over the past week I’ve been experimenting with salad recipes and believe I’ve finally figured out the magic formula. (AKA one that leaves me feeling full and satisfied.) The truth is, I’m a super picky salad eater, which I wish wasn’t the case, but it is what it is!

For me to actually enjoy a salad and feel full/satisfied, there are a few important factors. 1. At least one item in the salad needs to be warm. 2. There needs to be a variety of textures (including crunchy!). 3. Protein.

I feel safe saying the salad I made for dinner this evening was a win, at least for my laundry list of salad parameters. (: 

Here’s the recipe!

• 2 cups lettuce (Romaine or butterhead are my favorites!)
• 1 cup quinoa (super cheap in the Whole Foods bulk section or TJs)
• 1 lb salmon (make sure you’re eating wild, not farmed salmon)
• Fresh lemon
• 2 cups fresh spinach
• Butter (Kerrygold!!)
Olive oil
• Salmon seasoning (sea salt, pepper, cumin, paprika)

1. Grill salmon (I seasoned mine with sea salt, pepper, cumin, paprika, olive oil & lots of lime juice!)

2. Cook quinoa. You can either use water or a stock for a little more flavor. To the liquid, I always also add a pinch of sea salt, pepper as well as butter.

3. Wash the lettuce well and tear into bite-sized pieces. 

4. Wash the spinach well while heating 1 tbsp of butter in a medium pan. Once the butter begins melting, sauté the spinach, cooking for about 1 minute, or until the spinach is wilted. Set aside. 

4. Put your lettuce in a salad bowl and add the warm sautéed spinach and quinoa. Add the salmon (flaked into small pieces, kind of like how canned tuna looks) and top with olive oil and fresh-squeezed lemon juice. 

It’s that easy!

Although they weren’t added this time, I have a feeling that hard boiled eggs, sunflower seeds and/or feta cheese would make wonderful additions.

What are your favorite salad ingredients?