Nutty Chocolate Coconut Fat Bombs


  • 8 Tbsp Coconut oil

  • 5 Tbsp Unsweetened Peanut Butter

  • 2 Tbsp Coconut Cream

  • 4 Tbsp Unsweetened cocoa powder

  • 1 packet Truvia (Stevia sweetener)

  • Unsweetened coconut flakes (for garnish)


  • Combine coconut oil, peanut butter and coconut cream in glass bowl (I use a glass measuring cup with a pour spout to make it easy) and microwave until melted (about 1-1.5 minutes).

  • Add Truvia & cocoa powder and whisk until well combined.

  • Pour mixture into a silicone mold (or an ice cube tray) and sprinkle coconut flakes into each one. Transfer to the freezer and let set for 30 minutes.  This makes 24 individual ‘bombs’.

  • After 30 minutes pop the fat bombs out of the mold and onto a platter and top with more coconut flakes.

  • Keep frozen until ready to serve and put leftovers right back in the freezer (they melt easily).

  • Note: if you are using an ice cube tray they may stick.  Run the bottom of the tray under warm water to help ease them out.  I definitely recommend investing in a silicone mold for these.  You can find one in any craft store in the cake decorating aisle.  Once you make these insanely delicious completely sugar free treats you won’t be able to stop!

Cauliflower Fried Rice


  • 1 large head cauliflower
  • 2 large eggs, beaten
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1/2 cup peas, fresh or frozen
  • Half a onion, chopped
  • 4 green onions, thinly sliced
  • 1/4 cup cashews, optional
  • 3 tablespoons coconut aminos/marinade (or tamari)
  • 1 tsp chilli flakes
  • Sea salt and pepper
  • Coconut oil, for sautéing


  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces.
  2. Heat a large skillet over medium heat and drizzle in coconut oil. Add onion and carrots and saute until tender, about 2 minutes. Add in ginger and garlic and stir together.
  3. Slide veggie mixture to one side of the skillet and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  4. Stir in cauliflower "rice" and peas and mix everything together well. Add in coconut aminos. Cook for 6 to 8 minutes, until cauliflower is soft and tender. Add in chilli flakes, sea salt and pepper.
  5. Top with green onions and cashews and serve and enjoy!

Garlic Chili Shrimp with Pesto Zoodles


  • 2 large zucchini, spiralized
  • 1 large bag frozen shrimp, defrosted (I used wild caught)
  • 3 tbsp pesto
  • 2 garlic cloves, chopped
  • 1 tsp chili flakes (or more if you like it hot)
  • 2 tbsp fresh parsley, roughly chopped
  • Black pepper
  • Olive oil, for sautéing


  1. Spiralize zucchini and set aside.
  2. Prepare pesto and set aside (make your own or use store bought).
  3. Defrost shrimp and remove shells.
  4. Heat a cast iron skillet over medium heat. Add olive oil. Once hot, add in shrimp, garlic, chili flake parsley and black pepper.
  5. Cook for 2-3 minutes on each side until cooked through and nicely pink. Remove from the skillet and place in a bowl.
  6. To the same skillet, add in zucchini noodles and pesto. Cook for roughly 5-7 minutes until desired texture is reached.
  7. Add noodles to a bowl and top with shrimp and fresh parsley.
  8. Eat and enjoy!

Roasted Root Vegetables with Apple and Bacon


  • 3 slices organic nitrate-free bacon
  • 3-4 cups Brussel sprouts, cut into 4
  • 1 medium sweet potato, diced and skin left on
  • 1 apple, diced (I used a fuji apple)
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp chili flakes
  • sea salt and fresh ground pepper


  • Preheat oven to 400 degrees.
  • In a large cast iron pan, cook bacon slices over medium-high heat. Once bacon is cooked, set aside. Reserve grease.
  • In the same skillet over medium-high heat, sauté sweet potato for 5 minutes in bacon grease. Transfer sweet potato to a large baking dish, add in chopped brussel sprouts, sprinkle with dried herbs, chili flakes, sea salt and pepper and roast for 25-35 minutes, until sprouts are slightly golden.
  • About 10-15 minutes into roasting, add in chopped apple. Make sure not to overcook. In the last minute, dice bacon and stir into pan. Season with additional salt and pepper if necessary.
  • *Alternatively, if your cast iron pan is large enough, you can add your brussel sprouts to the pan and roasted them with the sweet potato in the oven.
  • Serve immediately on it’s own or along the side of a main dish.

Protein Packed Gluten Free Crepes


  • 4 eggs
  • 1 cup unsweetened coconut milk
  • 1/2 cup tapioca flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of sea salt
  • Coconut oil, for oiling pan


  1. Combine all ingredients into a large bowl (minus the coconut oil) and whisk together until smooth. A few lumps may remain, that's ok.
  2. Heat a small amount of coconut oil in a skillet or crepe pan over medium heat.
  3. Add the batter to the pan using a soup ladle or 1/4 cup measuring cup, tilting the pan gently to evenly spread out the batter. You want a thin layer covering your pan. It's like making a pancake, but a thin and large pancake!
  4. Cook until the edges start to set, then gently flip and cook on the other side for about 1-2 minutes.
  5. Transfer the fresh crepe onto a plate or wire rack to cool and or eat right away, while still warm. Make remaining crepes with batter and spread on your favourite toppings!

Butternut Squash & Pesto Pizza


  • 1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
  • 1 medium onion, halved and thinly sliced (1 ó cups)
  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 2 tbsp pesto (recipe below or good quality store bought)
  • 1 tbsp fresh rosemary, finely chopped
  • 2 Gluten free pizza crusts
  • 1 cup fresh spinach leaves

Lemon Basil Pesto Ingredients:

  • 1 cup pine nuts
  • 2 to 4 cloves garlic, peeled
  • 1 tsp lemon zest
  • ¼ -½  tsp sea salt
  • 3 cups tightly packed fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 to 4 tbsp fresh lemon juice

Pesto Instructions:

  1. Place the pine nuts, garlic, lemon zest and herbamare in a
  2. food processor fitted with the ‘S’ blade. 
  3. Pulse a few times until mixture is coarsely ground. Add fresh basil leaves. While the food processor is running, slowly add in olive oil and lemon juice through the tube. Continue to process until the pesto reaches desired consistency.

Pizza Instructions:

  1. Preheat oven to 400°F. 
  2. Toss together squash, onion, oil, and rosemary in a bowl. 
  3. Spread onto large baking sheet with parchment paper, and roast for 30
  4. minutes, or until tender. 
  5. Remove from oven and set aside.
  6. Place pizza crusts onto baking sheet. Top with pesto, spinach and squash mixture and any other toppings you would like 
  7. Bake 10-12 minutes, or until crust is crisp.

Creamy Tomato Soup


  • 2 tbsp grass coconut oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, chopped
  • 6-7 large tomatoes, roughly chopped
  • 1 tsp coconut sugar
  • 1 tablespoon tomato paste
  • 1/4 cup fresh basil leaves, roughly chopped
  • 3 cups vegetable stock
  • 1 tbsp sea salt
  • 2 tsp black pepper
  • 1/2 cup coconut milk (from the can)


  1. Heat oil in heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 8-10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, coconut sugar, tomato paste, basil, vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  2. Add the coconut milk to the soup, stir well and transfer to a blender. Alternatively, you could use an immersion blender. Transfer soup back to the pot and gently heat (if necessary). Serve with fresh black pepper and basil leaves.
  3. To discard some of the pulp, you can pour the soup through a strainer before adding back to the pot. I was ok with a little pulp, but just a suggestion.

The Best Ever Red Lentil Dahl


  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons freshly grated ginger
  • 2-3 large carrots, peeled and finely diced
  • 2 teaspoons curry powder (or more to taste, based on preference)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 1/2 cups dried red lentils, rinsed and picked through
  • 1 (14-oz) can light coconut milk
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon sea salt + fresh cracked pepper
  • 1 (5 oz) package baby spinach
  • Cilantro and green onion for garnish (optional)


  1. Heat a large pot over medium heat and add in oil. Add in chopped onion, garlic, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.
  2. Stir in the ginger and carrots, and continue sautéing for 3-4 more minutes.
  3. Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
  4. Stir in entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.
  5. Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dahl well as the heat will help to wilt it.
  6. Serve over basmati rice or quinoa and garnish with cilantro and green onions.
  7. This dahl will keep for up to a week in the fridge or 4-5 weeks frozen and enjoyed throughout the winter.

Coco-No-Oat Granola


  • 3 cups coconut flakes, unsweetened
  • 1 cup pecans, roughly chopped
  • ½ cup pumpkin seeds
  • ½ cup almonds, roughly chopped
  • 2 tablespoons chia seeds
  • 2 teaspoons cinnamon
  • 5-6 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup or brown rice syrup




  1. Preheat oven to 250F and line a baking sheet with parchment paper. 
  2. Combine all ingredients in a large bowl, then spread evenly on a tray. (You could use 2 trays. I used one large one). 
  3. Bake for 20-30 minutes, until golden and desired crispness is reached. 
  4. Be sure to remove from the oven halfway and gently stir.

Chocolate Raspberry Smoothie


  • 1 scoop chocolate protein powder

  • 1/3 cup frozen raspberries

  • 1 tbsp almond butter

  • 2 tsp chia seeds

  • 1 tsp cinnamon

  • 2 cups almond milk (or non dairy milk of choice)

  • goji berries for topping (optional)


  1. Add all ingredients into blender, blend and enjoy!

‘Fake Out’ Noodles (serves 4)


  • ½ head of cabbage chopped finely

  • 2 carrots chopped finely

  • 15 oz raw shrimp (peeled & deveined)

  • 3 cloves garlic

  • 2 tbsp sesame oil

  • 2 tbsp olive oil

  • 7 tbsp Tamari soy sauce


  • Heat olive oil in large pan.

  • Add chopped cabbage & carrot and cook over medium heat until completely soft (noodle consistency)-about 15 to 10 minutes

  • While the ‘noodles’ are cooking heat another pan with olive oil.  Add garlic & shrimp and cook through.  Remove from heat.

  • Stir Tamari (soy sauce) & sesame oil into the noodles and add cooked shrimp.  Let heat through and serve

Happy Halloween!! Here's a 'spooky' stuffed pepper recipe for you!!


Bell peppers (I did 6)
1 lb grass fed ground beef (you could sub quinoa here if you want to go vegetarian!)
1 onion
3 cloves garlic (gotta keep those vampires away!)
1/2 can diced tomatoes
1/2 cup corn
2 cups spinach


Sautéed ground beef, onions and garlic. Add tomatoes, corn and spinach and cook until cooked through. Add salt and pepper to taste.

Carve your bell peppers (it's honestly so much easier than it looks-just pretend they're soft little pumpkins!)

Spoon your mixture into the peppers and bake at 400 for 10-15 minutes


Easy & Delicious Pasta (for when you just need some pasta)


1lb of ground beef (it its good quality beef you don't have to worry about going super lean-remember fat is your friend)
1 bell pepper
1 tomato
1 onion
3 cloves garlic
1 large can tomatoes
1 small can tomato paste
1.5 cups beef broth
Greens (I used turnip greens here)
Pasta-whole grain or bonus points for buckwheat noodles


Cook the ground beef in a large cast iron pan u too browned
Add the diced onion and cook until softened
Add the bell pepper, garlic and chopped tomato and greens and cook for one more minute
Add the cans and right before you add the broth realize you need a bigger pot and attempt to transfer (every single time)
Cook at low heat until reduced down and delicious-season with salt and pepper
Cook pasta according to directions
Watch your portion sizes-one serving would be about 1/2 cup of pasta with 1 or 1.5 cups of sauce! Enjoy!

Chicken Noodle Soup


4 large chicken breasts
3 large carrots
1 large onions
3 medium leeks
1 bundle of turnip greens
2 cups of frozen peas
3 cloves of garlic
2 boxes of organic chicken broth (normally I make my own but I was lazy and this was faster & more realistic-no guilt if you use the boxed!)
1 large bag of udon noodles (if you want to take the nutrient factor up a notch replace with buckwheat noodles-my family just has a weakness for udon noodles)


First off I heated some olive oil in a big stock pot and added the chicken cooking over medium high until done or almost done (I had roughly chopped it so it would cook quicker)

Remove chicken and add a bit more olive oil plus the carrots, onions, leeks and garlic. Let soften about 5-10 mins or so (no exactness needed)

Add the greens plus the peas and the chicken back to the pot. I like to throw in some pepper, turmeric, maybe a bit of thyme (whatever spices you've got lying around) and top with the broth

Let it bubble over a low heat for as long as you like. I went about an hour and then added the noodles and let it cook till we were ready to eat!

Really low maintenance easy recipe and it tasted great-every single member of the fam gave it 2 thumbs up (rare!)

You could also like triple this and freeze 4 or 5 nights worth of dinner in large freezer bags-it wouldn't take any extra work! Batch cooking at its best!

Easy Tossed Salad


Mixed greens (2 cups or so)
1 diced cucumber
1 diced yellow zucchini
1 diced avocado
1 block of extra firm organic tofu
1 tsp olive oil
1 cup plain Greek yogurt
1 lemon
2 tbsp dill
Salt & pepper to taste


For the dressing: whisk together the Greek yogurt, lemon juice and spices. Tip-microwave your lemon for 30 sec first to get max juice! Set aside

Slice your tofu and grill in a grill pan or on the grill-brushing lightly with olive oil. Set aside.

Mix all other ingredients in a large salad bowl and top with tofu then spoon your dressing on top. I like sauerkraut on the side for added gut happiness and of course deliciousness! Enjoy!

Easy Crock Pot Butternut Squash Soup


  • 3 large butternut squash
  • 2 white onions
  • 4 cloves of garlic
  • 3 tbsp butter
  • 2 cups veggie stock
  • 2 tbsp curry powder
  • 1 can full fat coconut milk
  • Salt & pepper to taste


Peel your squash and slice lengthwise down the middle. Scoop out the seeds and discard. Roughly chop into pieces and place in the crock pot. Peel and roughly chop the onions and also place in the crock pot. Add in garlic (minced), butter, stock and spices. Cook on low for 6-8 hours. Use a hand blender to puree the soup (or add it into a regular blender in batches). Stir in coconut milk and keep warm until dinnertime!

Lemony Dill Crock Pot Chicken


  • 1 whole chicken (4-6 lbs)
  • 2 tbsp butter
  • 1 lemon sliced
  • 1 lemon halved
  • 1 onion halved
  • 2 cloves of garlic
  • 2 tbsp fresh dill
  • Salt & pepper to taste


Rinse and pat dry your chicken. Mix butter, dill, salt & pepper and rub all over the outside of the chicken. Place the sliced lemons on top. Place the halved lemon and onions inside the chicken and place into crock pot. Cook on low for 8-10 hours. Remove chicken from crock pot and place under the broiler for about 5 to 10 minutes until skin crisps us nicely. Let rest wrapped in foil for 10 minutes before carving and serving. Serve with salad and roasted veggies.

Protein Packed Yogurt Breakfast Bowl


  • ½ cup Greek Yogurt (2% to 4% is best)
  • ½ cup diced pears or ½ cup frozen blueberries
  • 3 tbsp hemp hearts
  • ⅛ cup Coconut Clusters (from Costco)
  • 1/4 tsp maple syrup (optional)
  • 1 tsp ground flaxseeds


Place all ingredients in a bowl and mix. Serve right away (so the clusters don’t get soggy!)

Once Around The Kitchen Leftovers Salad


  • 2 cups greens of choice (I like kale, arugula and spinach)
  • Leftover protein (I used baked tofu but leftover turkey, salmon, beef or even a can of tuna would work)
  • ½ avocado chopped
  • 1 hard boiled egg chopped
  • 1 radish chopped
  • ¼ cup baked chickpeas
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 clove garlic crushed
  • Salt & pepper to taste


Combine all ingredients in a large bowl. Mix together the oil, vinegar, garlic & salt & pepper. Drizzle over salad and eat.

Warm & Delicious Turmeric Latte


  • 1 cup unsweetened almond milk
  • 1 heaping tablespoon fresh turmeric root, grated (or turmeric powder if you can’t find fresh)
  • 1 teaspoon cinnamon
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon coconut oil
  • Pinch of black pepper


Warm your almond milk in a saucepan on the stove. Place it and all other ingredients in a blender (Nutribullet works well) and blend on high for 15 seconds. Sprinkle extra cinnamon or nutmeg on top and voila! Enjoy!