Balsamic Chicken & Veggie Bowls

Say BYE BYE BYE to your Chipotle bowl obsession, and say HELLO to this insanely amazing Balsamic & Chicken Veggie Bowl…

Let’s be real, I 100% pre-judged this bowl and thought I was NOT going to like it because it had cabbage in it, and it was warm. πŸ˜‰

First bite, Steve and I looked at each other, second bite, we looked at each other again. The telltale sign we LOVE something! He did his funny head bob, and I shook my fork over the bowl – our signs to each other that we are digging the meal. ❀

So, I am gonna stop rambling and share this meal that we will now be enjoying EVERY week! From the amazing blog!


  • 2 tablespoons fat of choice, divided
  • 1 yellow onion, chopped
  • 1 small head red cabbage, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp sea salt, divided
  • 2 tart apples, chopped
  • 2 cups shredded Brussels sprouts(I used a green cabbage instead, brussels and me don’t love each other!)
  • 3 tablespoons high-quality balsamic vinegar
  • 2 tablespoons broth or water
  • 1 tablespoon maple syrup (omit for Whole30)
  • 1 1/2 pounds chicken breast, bite size pieces
  • 1 tsp dried oregano
  • 1 tsp granulated onion or onion powder
  • 1 tablespoon Dijon mustard (omit for AIP)


1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlicΒ and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and Β½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining Β½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

We can’t WAIT to hear what you all think, we hope it’s love at first BITE! πŸ˜‰ ❀



(And the Tall Blonde)



Comfort in a bowl…

I have an issue with food. If I’m sad, angry, nervous, or even happy – I use it as an excuse to binge and overeat. The world has felt very out of control lately, and with the recent events on Sunday, my emotions have been all over the place. I decided that while there isn’t much I can do to help most of the people affected by these tragedies, I can share my love of food with you all.


So, I am taking my old, bad habits, and turning them into something soothing and comforting for all of you. This amazing soup will satisfy even the pickiest of eater, and will warm your heart, even if just a little bit.

This past weekend, I did a little experimenting and combined 2 recipes for a Paleo/AIP “potato” leek soup. They both sounded really good, so I came up with my own recipe, I told you all I was turning into Martha!!!!! πŸ˜‰

This soup combines Japanese White Sweet Potatoes, Celeriac Root, Onions, and Leeks to make the perfect, creamiest, yummiest soup EVER!!!!!!

(Celeriac Root)


This is me, sending a little bit of LOVE, to all of you. In the form a piping hot bowl of goodness.



Paleo/AIP “Potato” Leek Soup


1 TBS cooking fat, I used bacon fat, but can use coconut oil, avocado oil or ghee (Omit Ghee for AIP)

2 small Japanese White Sweet Pots, peeled & diced

1 medium celeriac root, peeled and diced (Watch here for a video on how to peal them)

1/2 yellow onion, diced

3 leeks, washed, sliced and separated (whites and light green in one bowl, dark green in another) (Be sure to cut off stems at top and bottom so you are only slicing the round part of the leek)

3-5 cups of beef or chicken broth (Bone broth is best)

1 tsp garlic powder

2-3 tsps sea salt

2 tsps nutritional yeast (I like BRAGG’S)

1 tsp Apple Cider Vinegar

1/2 cup full fat coconut milk (No carrageenan) (No guar gum for AIP) (I LOVE this brand)

Pepper to taste (Omit for AIP)

2 pieces of crispy bacon per bowl, crumbled


  1. Over medium heat, melt cooking fat. Add in onion and leeks. Season with 1/2 tsp of sea salt.
  2. Sautee for 10 minutes, till soft.
  3. Add in sweet pots and celeriac root. Stir to combine, then cover with 3-4 cups of broth, nutritional yeast, remaining sea salt and ACV. Bring to a boil, then cook on medium-low heat for 15-20 minutes till vegetables are soft when pierced with a knife.
  4. Transfer to a high speed blender or food processor, and blend till smooth and creamy!
  5. Add back to pot, and stir in coconut milk.
  6. Taste, and add sea salt and pepper to taste. Let simmer on low until ready to eat!
  7. Cook bacon according to directions.
  8. Sautee green parts of the leeks, with 1/2 tsp cooking fat, over medium heat till brown and crispy, but not burnt!
  9. Crumble bacon and leeks on top of soup.

From my very fragile heart to all of you, I hope you enjoy!!



*For those of you using Portion Fix, here are some “approximate” measurements for you….

1 cup of soup = 1/2 green, 1/2 yellow, 1/4 tsp


AIP Paleo Burgers (That don’t suck!)

We started cooking AIP PALEO this week, and I am not gonna lie, I was nervous.

Will my food taste good, will it have a taste, will I starve because nothing tastes good…

I didn’t starve, and the burgers were FAB!! I know you all are going to love them, and I have included variations, cause not all of you are on this AIP journey with me.

(To read more about my journey click HERE)


Remember friends, the food you eat will either help you fight disease or feed it, and we ain’t got time for no disease over here, do you?! ❀



serves 4


1-1.25 pounds of grass fed ground beef

3 TBS coconut Aminos (If you are Paleo or not AIP cut aminos down to 1 TBS and add an egg)

1 TBS coconut flour

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt


Combine all ingredients in a large bowl, form into 4 round patties. Grill (indoors or out) to your desired doneness. Serve on top of your crispy sweet pot fries, then top with onions, avocado, and any other desired toppings. Drizzle UMAMI sauce all over burger and fries! (If you are not AIP, try topping with grass fed shredded cheese and a slice of tomato!)




1/2 to 1 sweet onion

Avocado or coconut oil

Water as needed


Cut ends off onion, then lay on flat side. Cut down the middle. Peel off skin. Place flat side down and slice through the “rainbow” very thinly.

Heat 1-2 tsps of oil in a saute pan over medium heat. Add onions. Stir to coat, reduce heat to medium-low. Continue cooking, and occasionally stirring, to be sure they don’t burn. 10 minutes in add a pinch of salt and a TBS of water. Continue cooking for 30-60 minutes, till onions are soft and caramel-y!




2 medium to large sweet pots, rinsed and peeled

Avocado or coconut oil


Cut sweet pots in half, down the thickest part of the potato, then cut in half again, long wise. Slice quarters into thin, fry like shapes! πŸ™‚

Toss in a bowl with a TBS of oil, then spread on large cookie sheet. Sprinkle with sea salt Bake on 350 degrees for 30-45 minutes. (They can sometimes burn easily, so just keep an eye on them!)


VEGAN UMAMI (From True Food)


1/4 cup Apple Cider Vinegar (I like BRAGGS)

1 Cup Nutritional Yeast Flakes

3/8 Cup coconut aminos

1 Cup Olive Oil (Can use EVOO)

6 cloves of garlic (This is CRAZY garlicy, so I used 1/2 tsp garlic powder to take it down a notch. Experiment and see what you like best.)


Add everything to a food processor or high speed blender. Then, with motor running, add oil into the mixture, while mixing, in a thin stream. Amazing on Salads, grilled meat, and veggies. Store in a an airtight container in the pantry.


We LOVED this meal, I did not feel deprived, and felt really proud about fueling my body with food! If you have questions let me know below or shoot me a message!




Maple Roasted Carrots

Oh friends, I’ve got a good one for you this week!!

I made the YUMMIEST {Maple Roasted Carrots} a few nights ago, and for those of you who are friends with me on FB, I teased a video of them!!

Processed with MOLDIV

So here I am, sharing all this goodness with you all, I told you I loved you!! πŸ˜‰

This recipe is a take on one I found from the AMAZING Julie, over at PaleOMG .

Her recipe called for a bit too much mustard for my liking, I don’t even like saying that word, so this is my take on her recipe.

It is very simple with 6 ingredients, and I promise you will LOVE this, even if you hate mustard as much as I do, which is highly unlikely!! πŸ˜‰



Apparently I am a Whole Foods SNOB, no need to shop there if you don’t want to, but I do encourage you all to use organic whenever and wherever possible! ( You are what you eat! ❀ )


Line a sheet with tinfoil, you will thank me later, and preheat that oven to 350 degrees. Line sheet with those pretty carrots, I like the ones with the greens still on top. Mix together your sauce ingredients, and drizzle over the top.


Bake at 350 for 30-45 minutes, until a little wilted and fork tender. Place on a nice dish, to impress your family, and pour remaining sauce onto carrots. Serve immediately and try not to eat them all in one sitting.




* 1 pound of carrots, green tops on, chop off with scissors, washed but not peeled

*1/4 cup pure Maple Syrup

*1 TBS Dijon Mustard

*1 TBS avocado or coconut oil, if using CO, melt first

*1/2 tsp dried thyme or rosemary

*1 tsp sea salt


  1. Preheat oven to 350 degrees & line a baking sheet with tin foil
  2. Line with the carrots
  3. Mix together all other ingredients
  4. Drizzle mixture on top of carrots
  5. Bake for 30-45 minutes until slightly wilted, and fork tender
  6. Serve immediately

I can’t wait to hear what you all think, and let me know if you have questions in the comments section below!




Clean & Simple Dinners that ROCK

I used to HATE veggies, ok that’s a lie, I DESPISED them!! πŸ˜‰

But then this little program called {The 21 Day Fix} came into my life and my hate is turning into love, slowly but surely.

As each month has passed over the last 2 years, I have slowly started to add more veggies into our daily lives, and I can honestly say I love them – not all of them, but some of them!!

You can’t go wrong with some purple potatoes, Lemony Haricots Vert and simple grilled chicken!


For the easy Lemony Green Bean Recipe, check out my FIT PAGE for a short video tutorial!

Easy Stove Top Chicken

*2 chicken breasts, split in half

*Pink Hymalain Salt

*Cracked Pepper

*Garlic Salt

*Chicken Seasoning

*Cooking oil – Coconut oil, Avocado Oil or Ghee

**Pat chicken dry and season with spices above. Heat Oil in a pan set to medium-high heat. Cook on each side for 4-8 mins depending on size. Check to be sure chicken is cook through before serving.

Roasted Purple Potatoes

Pre-heat oven to 425 degrees

* 2-3 cups of mini purple potatoes (If you can’t find the mini varieties, get the regular size and cut into smaller pieces)

*Pink Hymalain Salt

*Cracked Pepper

*Garlic Salt

*Dried herbs like thyme, HDP (Herbes de Provance), rosemary, etc. – OPTIONAL

*Cooking Oil – coconut oil, avocado oil, or Ghee

**Wash and dry potatoes. Cover with 1-2 tbs of melted oil. Add desired amount of spices and mix to combine. Spread on a rimmed cookie sheet and bake for 25-40 minutes, checking every 20 mins for desired doneness.





Spaghetti Night


Spaghetti Night might be a normal thing for most of you, but for someone with INSANE food allergies, this is heaven in a bowl!!

When you are allergic to gluten (pizza, pasta, crackers, cake – you name it) and red meat – having a spaghetti night seemed kind of impossible to recreate!

In comes Turkey Meatballs from one of my favorite cookbooks {FIXATE} and some yummy quinoa noodles – and we’ve got ourselves a spaghetti dinner that won’t kill my stomach and keep me in the bathroom all night!! πŸ˜‚πŸ˜‚πŸ˜‚
All is not lost!!

Here is the recipe for Autumns Turkey Meatballs, and here are my fixes to make them Gluten Free!
1 – instead of the whole wheat bread crumbs, I opted for ground up GF oats. You can also do GF bread crumbs from any GF bread you like!
2 – We used Quinoa spaghetti noodles, but you can do brown rice noodles or even ZOODLES!! πŸ™‚




Chocolate Energy Balls

So, I love my Shakeology! I drink it EVERY morning for breakfast, without fail! It’s helped me to maintain my weight, keep me migraine free for over 2 years, gives me energy and so much more. So needless to say, it’s my fav!!!


I thought it would be fun to experiment with it and try to create a fun, protein packed snack with my beloved Shakeology- so here you go! Enjoy after a workout, or for a pick me up in the afternoon.



1.5 scoops of Chocolate Shakeology (Vegan or Whey)

1/4 Cup Gluten Free Rolled Oats

2 TBS Cashew or Almond Butter

1-2 TBS Coconut Milk

Dash of Vanilla

Dash of Stevia Powder (Optional)

Sliced Almonds (Optional)


*Combine first THREE ingredients in a bowl

*Slowly add in the Coconut Milk one TBs at a time until you can form a solid mixture with the dough, you do not want it to be too soft.

*Add in the vanilla and stevia if using

*Roll into 8 balls, then dip in almonds if you want!

*Keep refrigerated!



Nutrition Info Per BallΒ 

(This is a rough estimate, I am not a mathematician, so values can be a little more a or a little less.)

*4.03 grams of Protein

*82 Calories

*6.5 carbs

*1.5 grams of sugar

*3.13 grams of fat