Shrimp Sausage Skillet With Homemade Pesto


So tasty and the whole thing took 30 mins from start to finish. Enjoy!!

• 1 lb shrimp
• 1 package pork sausage
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 bok choy bundle, chopped
Avocado oil
• Quinoa (~ 2 cups)

Ingredients – Pesto
• 1/2 cup walnuts
• 2 cups fresh basil
• lemon juice from 1/2 a lemon
• 1/2 cup olive oil
• sea salt to taste

1. Cook shrimp & chopped sausage on stovetop, set aside.
2. Chop 1/2 onion, 1 bell pepper, 1 zucchini & 1 bok choy bundle & sauté in @chosenfoods avocado oil for about 10 mins.
3. Meanwhile, blend 1/2 cup walnuts, 2 cups fresh basil, lemon juice from 1/2 a lemon, 1/2 cup olive oil & pinch of sea salt until combined.
4. Add all ingredients to 1 large pan, add some quinoa, mix & serve immediately!

The Perfect Bowl of Quinoa


A variation on a pretty basic recipe. The bone broth and butter add both amazing flavors and wonderful health benefits. Eat alone or serve as a side for your favorite dish. Enjoy!

• 2 cups bone broth
• 1 cup quinoa
• 1 tbsp Kerrygold butter

1. Add broth, quinoa & butter to a small pot and bring to a boil.
2. Reduce heat, cover & summer until most of the liquid has been absorbed (~15 mins)
3. Enjoy!

Pork Pesto Skillet


So tasty and so easy. Enjoy!

• 1 lb ground pork (or your meat of choice)
• 1/2 cup avocado oil
• 2 cups fresh basil (packed tightly!)
• juice from 1 large lemon
• 1/4 cup Kerrygold butter
• 3 garlic cloves, minced
• 1/2 cup yellow onion, chopped
• 1 leek, chopped
• 1 bunch rainbow chard, chopped
• 1 zucchini, chopped into bite-size pieces
• 2 cups fresh spinach (packed tightly!)
• sea salt to taste

1. Pre-heat skillet on medium high. When ready, add meat and cook until browned. Set aside.
2. Place butter in the skillet, then add the onion and leek. Cook until fragrant and translucent, about 10 minutes.
3. In the same skillet, add the chard and zucchini. Cook for about 5 minutes, then add the spinach, cooking another ~5 minutes.
3. Place the basil, avocado oil, garlic, lemon juice and sea salt into a blender. Blend until smooth, about 30 – 45 seconds.
4. Add the pesto and pork into the veggie skillet mixture.
5. Mix well, then serve immediately, either by itself or over a bed of quinoa!

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?


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The more I learn about nutrition, the less I can justify eating grains and sugar (cereal) over something like a veggie omelet with bacon for breakfast. Plus…veggie omelets and bacon are equally if not more tasty and satisfying, so I suppose the transition from cereal to omelets/bacon hasn’t been *too* terrible.

With that said, sometimes you (I) simply get a hankering for some good ol’ fashion cereal, so when I came across this recipe, it was as if the stars had aligned. 

I usually pair this granola with coconut and/or almond milk and/or yogurt (Greek, full fat). MMMM. 


Prep time: 15 mins



1. Preheat oven to 325 F

2. In a large bowl, mix together all the ingredients but the honey. Once combined, add in the honey. 

3. Line baking sheet with parchment paper and distribute mixture evenly across sheet.

4. Bake for 15 minutes. After 15 minutes, remove baking sheet from the oven and stir. Return to oven for 5 – 10 more minutes, then remove and allow to cool. (It’s important you give the granola time to cool – this is when the granola melds together into the little granola balls. Otherwise, you’ll simply end up with a bunch of toasted granola ingredients!)