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!

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!

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!

Zucchini Carrot Banana Bread

IMG_2609 (1) 

Today’s recipe is a variation of a breakfast bread recipe I previously posted! This one has less flour which I’m happy about. (: Please note, I didn’t indicate “organic” on the ingredients for the sake of redundancy, but try to use organic ingredients whenever possible!

• 1/2 cup grated zucchini (~1 zucchini)
• 1/3 cup grated carrot (~1 carrot)
• 2 ripe bananas
• 2 eggs
• 1 cup full-fat Greek or plain yogurt (Nancy’s is my absolute favorite)
• 1/4 cup coconut oil
• 1/2 tbsp vanilla extract
• 1 2/3 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 cup gelatin (Make sure to get this one in the green container! The type in the red container will leave you with a funky consistency as it’s used to make jello.)
• 1/3 cup dark chocolate chips (I get mine from the Whole Foods bulk section)
• 1/3 cup chopped walnuts
• 1/4 cup unsweetened shredded coconut

1. Preheat oven to 350 F.
2. Grease 9″ x 5″ loaf pan with either coconut oil or butter, set aside.
3. In a large bowl, combine the zucchini, carrot, bananas, eggs, yogurt, coconut oil and vanilla extract.
4. In another bowl, mix together the flour, baking soda, baking powder, cinnamon and gelatin.
5. Combine the wet and dry ingredients and stir until combined.
6. Gently fold in the chocolate chips, walnuts and coconut.
7. Pour the batter into prepared pan and bake for about 50 minutes, or until a toothpick/butter knife inserted into the center comes out clean.

About 25 minutes in, I usually cover the bread with tin foil to prevent the top from burning. I think the bread tastes best cold, so I always let it cool, then refrigerate before serving. If you like it fresh out of the oven, let the bread cool for about 10 minutes, then enjoy!