Tag Archives: foodie

Mediterranean Style Stuffed Fish


  • 1-3lbs mild white flesh fish (whole or sectioned)
  • Olive oil
  • Salt & pepper
  • dried oregano
  • 2 whole lemons
  • 5 cloves of garlic
  • small bunch of Italian flat-leaf parsley
  • 2 stalks of scallions
  • 1/2 red onion, chopped
  •  1 small bunch dill
  • 1 small bunch thyme
  • 1 tablespoon of small capers



  1. Preheat oven to 325 degrees
  2. Add a bit of olive oil to baking dish
  3. Season fish with salt, pepper, dried oregano and 2 cloves of chopped garlic
  4. Slice lemon into moon shapes and layer within the cavity of whole fish or in between between two pieces of layered fish
  5. Add some of the onion and a few sprigs of the thyme
  6. In another bowl add the remaining chopped herbs (garlic, parsley, scallions, dill, and 1/2 tsp dried oregano)
  7. Next add in the juice of 1/2 lemon and 1 tablespoon of capers
  8. Pour in 3/4 cup of olive oil and then mix together to form a sauce
  9. Spoon about half of the herbed dressing over the fish and save the other half for extra when serving
  10. Bake fish in oven for about 30 minutes or until opaque and flaky

Rosemary and Balsamic Lemon Chicken


  • 4 pieces of chicken of choice
  • 4 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp fresh or dried rosemary, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lemon, juiced
  • 1/4 cup balsamic vinegar



  1. Heat the oven to 400°F
  2. Pour 4 tablespoons of olive oil into a bowl
  3. Add in minced garlic, chopped rosemary, salt and pepper
  4. Place chicken in a pan and drizzle the olive oil mixture over the chicken evenly.
  5. Squeeze juice of 1/2 lemon over chicken
  6. Roast until meat has an internal temperature of 170°F (about 25 minutes, depending on type and size of meat)
  7. Meanwhile juice second half of lemon and add to 1/4 cup of balsamic vinegar.
  8. When chicken is done, remove from oven and pour balsamic mixture over meat

Balsamic Roasted Brussels Sprouts


  • 1 pound of Brussels sprouts
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste



  1. Preheat your oven to 375F
  2. Mince garlic and mix with olive oil
  3. Toss Brussels Sprouts with oil mixture place on baking sheet
  4. Sprinkle with salt and pepper to liking
  5. Roast for 25-30 minutes or until they begin to get crispy
  6. Remove from the oven and toss with the balsamic
  7. Serve as a yummy side dish!


Fruit & Coconut Whipped Cream

A quick and easy dairy free dessert! I cut up some apricots, plums, and blackberries and topped with a dollop of coconut whipped cream. 


Coconut Whipped Cream

  1. Cream from 1 can of full-fat coconut milk (Thai brand, chilled overnight to ensure it is seperated)
  2. 1/2 teaspoon vanilla
  3. 1 teaspoon honey
  • Mix with electric mixer or food process for about a minute
  • Top over your favorite fruits, sprinkle with cinnamon, and drizzle with honey.

Zucchini Brownies

These brownies are super fudgy and full of flavor. They do need to be prepared the night before serving to ensure they are set, however the wait is well worth it! Zucchini is an awesome source of dietary fiber as well as manganese, vitamin C, vitamin A, magnesiumfolate, potassium, copper, and phosphorus. So if you’re determined to get your chocolate fix one way or another, you may as well make it a healthier one and try these out! 



  • 1/2 cup shredded zucchini
  • 1/3 cup applesauce
  • 1 cup plus 2 tbsp water
  • 2 tsp pure vanilla extract
  • 3 tbsp flaxmeal
  • 1/2 cup coconut oil (or sub. vegetable oil)
  • 3/4 cup cocoa powder
  • 1 cup coconut flour (or sub. blanched almond flour)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup coconut sugar (or sub. regular sugar)
  • 1/2 cup chocolate chips (optional)

Frosting (optional) 

  • 1/2 cup cocoa powder
  • 2 tbsp pure maple syrup or honey
  • 1/2 cup virgin coconut oil, melted

Instructions (makes about 20-24 squares)

  • Preheat oven to 350F and line a 9×13 baking dish.
  • Use food processor to shred zucchini until fine.
  • Whisk the first six ingredients in a mixing bowl and let sit at least 5 minutes.
  • Meanwhile combine remaining ingredients in a seperate bowl.
  • Pour the wet mix into the dry and stir until evenly mixed.
  • Pour into the baking dish and spread the batter smooth.
  • Bake 25 minutes, and then remove from oven and pat down with spatula (even if it appears undercooked it will firm up once refrigerated overnight!)
  • Place brownies in the fridge and once they are a bit cooled mix the frosting ingredients together to form a sauce.
  • Spread the sauce over the zucchini brownies, then fridge or freeze brownies overnight or for several hours to allow them to set and become even more flavorful before serving.

Peach Strawberry Smoothie Bowl

Smoothie bowls are seriously trendy right now, but way too expensive to buy out! Today I made a Peach Strawberry one and decorated it with some of my favorite toppings like shredded coconut, kiwi, chia seeds, and almond slivers. The hardest part about making this is that it looks so pretty you almost don’t want to take that first bite!



  • 1/2 cup frozen strawberries
  • 1 frozen banana
  • 1/2 cup frozen peaches
  • 1/2 cup almond milk
  • 2 Tbsp flaxseed meal
  1. In a blender, mix together the frozen strawberries, peaches, banana, almond milk and flaxseed (add more milk or ice if needed to get your desired consistency, however smoothie bowls are typically thicker like ice cream)
  2. Pour into a bowl, and top with your favorite add-ons!

10 Superfood Add Ins for a Daily Boost!

Superfoods are those foods unknowingly chock full of essential nutrients that our bodies crave to stay nourished. Here are some of my favorite superfood add in ingredients that can be easily added to your daily meals to help promote an overall well being!


  1. Chia Seeds: These seeds are extremely high in Omega-3 fats, magnesium, protein, calcium, fiber, zinc, and antioxidants. You can add these to cereals, shakes or even make a pudding with them.
  2. Flaxseeds: Also filled with omega-3 fatty acids, lignans, and fiber, these are known to lower the risk of diabetes, cancer, and heart disease. Flaxseed meal is the ground version and can easily be added to daily breakfast foods, and is often used as an egg substitute in vegan recipes because of its binding properties.
  3. Hemp Seeds: Hemp is a complete food source and has more Omega-3s than any other food. It’s high in Vitamin E, has fiber, and contains magnesium, iron, calcium, and zinc.
  4. Sesame Seeds: Sesame seeds are filled with healthy fats, lignans, protein, copper, manganese, and calcium, and is a good source of magnesium, iron, phosphorus, and zinc. They are known to help lower cholesterol & prevent high blood pressure.
  5. Tumeric: Turmeric is a natural anti-inflammatory so it can help reduce joint pain and arthritis. It can also reduce menstrual cramps, aid with digestion and even help prevent cancer.
  6. Cinnamon: Cinnamon works to stabilize your blood sugar so it is great for diabetics. Like turmeric, it also works as an anti-inflammatory, so it is essential for those with joint issues or arthritis. It also helps naturally boost immunity and prevent disease with it’s antibacterial properties, so if you feel a cold coming make sure to get your daily dose. This superfood also helps reduce pms cramps, aid digestion and even increase energy levels.
  7. Cayenne: Cayenne is surprisingly high in Vitamins C, B, and A. This pepper helps stimulate digestion and aid in nutrient absorption, and also can help stimulate circulation and blood flow to those cold extremities. Cayenne also promotes heart and prostate health.
  8. Oregano: Filled with vitamin K, fiber, calcium, manganese, iron, magnesium and omega fatty acids, oregano should be eaten with more than just pizza!
  9. Coconut Oil: (Organic, unrefined) With high levels of lauric acid, capric acid and caprylic acid, this superfood protects against heart disease by lowering cholesterol, reduces blood pressure, helps diabetics by slowly releasing sugar into the bloodstream, kills disease causing bacteria, boosts metabolism and weight loss, and visibly improves the quality of hair and nail health.
  10. Apple Cider Vinegar: Made from fermented apples, ACV is high in probiotic properties. Drink a little a day to regulate your healthy bacteria, or even use as a rinse for super soft hair.

Portobello Sandwich

Some days you just want a sandwich, a nice yummy savory juicy sandwich but the whole lets avoid grains thing makes for a bit more of a creative process than the typical white bread and cold cuts. Here is a newfound alternative that I highly enjoyed and I’m sure you will too!


  • Rinse and de-cap mushrooms and place in pan with a bit of olive oil. Add salt and pepper and cook one side for about 5 minutes and then flip and cook for about another 3 minutes or until to desired tenderness.
  • Remove mushrooms from pan and dab with towels to remove some of the excess water
  • Dress portobello mushrooms with toppings as you please
  • I chose egg salad using two hardboiled eggs, 1.5 tablespoons of mayonnaise (make your own mayonnaise for paleo), a bit of mustard and salt and pepper.

Barbacoa Beef

Use this recipe to make a barbacoa – mexican shredded beef recipe that you can eat traditionally in tacos, add to salads, or even serve alongside roast vegetables. 

  • Prep Time: 10 Minutes
  • Crock Pot: 6-8 hours 


  • 3 lbs chuck roast or brisket
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 – 4 chiptoles in adobo sauce, chopped
  • 1 (4-ounce) can chopped green chiles
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1/4 tsp ground cloves
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 cup broth or water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh lime juice


  • Combine ingredients in bowl of slow cooker and toss gently to combine.
  • Cover and cook on low for 6-8 hours, or until beef is tender and falls apart easily.
  •  Remove beef from slow cooker and break pieces apart on cutting board with fork.
  • Return beef to crock pot and toss with the juices
  • Remove bay leaves and serve


Israeli Salad

I decided to make some Israeli Salad & pair it with a yummy paleo version of Sole Meuniere. I made plenty extra for leftovers which will be perfect for lunch or for snacking on these next few days! This Mediterranean salad is traditionally served alongside or within falafel and pita sandwiches, but also makes for a wonderful side dish with any fish or meat. 

  • 2 cucumbers
  • 2-3 tomatoes
  • 1 onion
  • 1 bell pepper
  • 4 radishes
  • 1 cup chopped parsley
  • 2 tablespoons garlic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste


  1. Chop all vegetables and toss together in a bowl.
  2. Drizzle the lemon juice and olive oil over the salad and season to liking with salt and pepper.