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!!

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So here I am, sharing all this goodness with you all, I told you I loved you!! 😉

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!! 😉



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!




Simple & Clean Chinese Inspired Dinner

OK, so who doesn’t love a great Chinese take-out dinner. The amazing smells that seep from those white boxes, the salty flavors, the acid reflux….. 😉

So, here’s the deal…. Most Chinese take-out is loaded with gluten thickeners, additives, preservatives and MSG – EEWWWW!! (Said in my best Jimmy Fallon voice! 😉 )

When I cleaned up my diet, went gluten free, and mostly Paleo, I was really craving those dishes…. And thank goodness for Danielle Walker from Against All Grain. I may be pretty good in the kitchen, but I am not to the point of being able to create my own dishes, and let’s be real, she’s a freaking genius! ❤

Here is my take on her Ginger Chicken & Broccoli from her 2nd book {Meals Made Simple}



*3 TBS ghee or unrefined coconut oil, divided

*6 cloves of garlic; 3 minced, 3 peeled

*1 1/2 TBS peeled, grated fresh ginger (Ginger can be bought and stored int he freezer in a plastic bag for future uses!)

*2 heads of organic broccoli, trimmed into florets

*1.5 lbs of organic boneless, skinless, chicken thighs, trimmed of fat and cubed. (Do yourself a favor, and ask your butcher to trim up your meat and cut into cubes. You can thank me later!! 😉 )

*1 Cup Coconut Aminos (These are the coconut version of Soy Sauce, no soy in this house, EVER, and this stuff is AMAZING!!)

*1/4 tsp sea salt

2 large egg yolks


  1. Heat 2 tablespoons oil or ghee in a deep skillet for medium-high heat.
  2. Add in the garlic & ginger, stir for 30 seconds.
  3. Add in the chopped broccoli. continue cooking and stirring for about 5 minutes, until the broccoli is a bright green color. Season with 1/4 tsp sea salt.
  4. Transfer veggies and garlic to a plate and return skillet to heat, and in remaining 1 TBS of oil or ghee.
  5. Add in cubed chicken and cook. Stir frequently, for 8-10 minutes, until chicken is browned and cooked through.
  6. Using a slotted spoon, transfer chicken to the plate with the broccoli. Return pan to the burner.
  7. If there is less than 1/4 cup of liquid in the pan, add in water or chicken broth to make about 1/4 of a cup.
  8. Pour in coconut aminos and bring to a light simmer.
  9. Beat both egg yolks in separate bowl. Temper yolks by SLOWLY spooning 1/2 cup of the hot coconut aminos into eggs while whisking constantly. (I find that adding in one tablespoon at a time, while whisking, works best to make sure you don’t scramble your eggs!)
  10. Once you have about 1/2 a cup of hot mixture whisked into eggs, pour that back into pan. Stir constantly for 3 minutes to thicken sauce.
  11. Add back in the chicken and veggies, stir to coat. Cook for an additional 7-10 minutes to thoroughly cook the broccoli and chicken.


Feel free to serve over brown basmati rice or cauli rice, it’s amazing plain as well!

Got questions for me? Ask below and I’ll be sure to help yo out. Also, this can easily be portioned out into your containers if you are using container fix or the 21 Day Fix!!!



What’s the deal with Coconut Oil??

OK, so what is all this hype about Coconut Oil? Seriously, let’s get down to the nitty-gritty about this magical oil! 😉

Oil from the coconut is hailed as the most nutrient dense part of the coconut, it is considered one the healthiest fats you can eat

(PS, good fats DO NOT make you fat!! YAY!!)


Coconut Oil is HIGH in Medium Chain Fatty Acids, which in English means they are easily digested and are sent right to your liver for energy production. Since this little oil bypasses straight to your liver, it helps increase your metabolism (which is KEY for healthy weight loss and weight maintenance) and provides you with an instant source of energy!!

Lauric Acid

 Lauric Acid is found in abundance in human breast milk, but I am guessing most you adults will not be sipping on a glass of breast milk anytime soon – but you are in luck! 😉

Coconut Oil is also the richest, natural source of Lauric Acid! The body converts this LA into a substance called monolaurin in your body, and that has been shown to fight viruses, disease and increase your immune system.

So now that we know it is AMAZING for you, how can you use it?

The list of uses is extensive, but here are some ideas for you start with…



* Cook WIth it!
*Slather it on your head to help with dry scalp and boost the protein in your hair ( leave it on for about an 1-3 hours, then rinse – really good!!)
* Put it on your little munchkins sore bum, it is a safe and AMAZING diaper cream!
* Use it consistently to help smooth out cellulite!
*Dab a little around your eyes at night to help fight wrinkles!
* Rub on cuticles to help nails grow!
* Take 1 tsp, morning and night to help with


weight loss





lower cholesterol

* Use it in your coffee as a creamer!

1 cup of organic coffee, herbal coffee or chai tea

1 tablespoon coconut oil (or more, I usually put in 2-3 tablespoons)

1 teaspoon organic grassfed unsalted butter or Ghee

¼ tsp vanilla

a few drops of stevia extract (optional)

Put all ingredients in a blender or food processor. Mix on high-speed for 20 seconds until frothy. Drink immediately and enjoy.
So, there you have it! Coconuts ROCK, and if you are NOT allergic to them I highly recommend starting to incorporate this amazing oil into your daily routine!!