Saturday, July 11, 2020

Cheesy Tuna Melts with Artichokes


Ok, the picture might not do these tuna melts justice, but believe me... these are fantastic! A slightly different twist on a regular tuna melt, these melts, brightened with the flavor of lemon and artichokes, are good for any time of the day!


- 1, 12 oz. can light water-packed tuna, drained
- 2/3 cup coarsely chopped water-packed artichoke hearts, rinsed and drained
- 1/4 cup mayonnaise
- 3/4 cup shredded cheddar cheese (or Mexican blend), divided
- 1/4 tsp. pepper
- 1/4 tsp. dried oregano
- Juice from 1/2 of a fresh lemon
- Sourdough bread, English muffins, or bread of choice

Toast bread or English muffins. While bread is toasting, combine tuna, artichokes, mayo, 1/2 cup of the shredded cheese, pepper, oregano, and lemon juice. Spread on toast and sprinkle with more shredded cheese. Put under a broiler until cheese is melted. Or if you have a toaster oven, place back in toaster until cheese is completed melted. Enjoy! 

"Happiness is letting go of what you think your life is supposed 
to look like." - Anonymous 

Thursday, July 9, 2020

Eggs Lorraine


Start your day with a quick and easy breakfast recipe that is packed with protein as well as flavor! 


- 4 slices Canadian bacon
- 2 slices Swiss cheese
- 4 large eggs
- 2 Tbs sour cream
- pinch salt and pepper
- chives, basil, cilantro or anything you want to top it with

Preheat oven to 350 degrees Fahrenheit. Coat 2 small, shallow, oven-safe, dishes (about 1 1/2 cups in size) with baking spray. Line with the bacon and then the Swiss cheese. Carefully crack 2 eggs on top of each one. In a small bowl, mix sour cream with salt and pepper. Spoon a little in each bowl and bake, uncovered, until eggs are set (about 25 minutes). Sprinkle with chives, basil, cilantro, or anything you desire. Enjoy! 

"Decide to have a good day and a good day will be had." - Anonymous 

Monday, June 22, 2020

Avocado Tacos


If you love avocados and tacos, you're going to love these!!! Whether you chop and mix the removed avocado with the taco meat, or create a fantastic guacamole on the side, either way is a win win!


- 1 lb. ground beef (or turkey or chicken)
- 2 medium/large avocados, halved
- 1 package taco seasoning
- chopped tomatoes
- shredded cheese
- cilantro
- diced, green onions (greens only), scallions, or chives
- shredded lettuce
- sour cream

In a large skillet, cook the beef until browned. Drain grease. Add taco seasoning and water (directions on package). Scoop out most of the avocado and fill with taco meat. Add remaining ingredients on top with a dollop of sour cream and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here

"Inhale tacos. Exhale negativity." - #namaste

Friday, June 12, 2020

Lemon and Asparagus Chicken Skillet


This lemon and asparagus chicken skillet is a simple one-pan meal to make on a weeknight or for a meal prep. It's Whole 30, Paleo, AIP, and gluten free.

This recipe was taken from Unbound Wellness:(Great site for recipes!) 


- 2 Tbs Avocado Oil
- 1 tsp. salt, divided
- 1/2 tsp. pepper, divided (omit for AIP diet)
- 1 lb chicken breast, cubed or cut in strips
- 1 bunch asparagus
- 3 cloves garlic, minced
- 1/3 cup chicken broth
- Juice of one lemon
- 1 Tbs coconut aminos (soy sauce w/out the soy)
- 1 tsp. arrowroot starch (or corn starch or flour if you're not following a particular diet)
- 2 Tbs green onions, chopped

Heat the avocado oil in a large skillet over medium-high heat. Add chicken to skillet and lightly season with salt and pepper. Cook until chicken reaches an internal temperature of 165F. Set aside,

Prepare asparagus by chopping off the thick white base, and slice in half again.  Add more oil to the pan if needed ad saute the asparagus with more salt and pepper for about 5 to 7 minutes or until tender crisp. Set aside.

Reduce heat slightly, and add the minced garlic to the pan. Cook until fragrant. Add the broth, lemon juice, coconut aminos, and arrowroot. Stir for a few minutes until the sauce slightly thickens.

Add the chicken and asparagus back to the pan and cook for another few minutes to reheat. Top with green onions and enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"People need to understand the difference between want and need. Like, I want abs, but I NEED chocolate." - Anonymous 

Thursday, June 11, 2020

Sweet Potato and Sage Chicken Patties with Bacon


Recently posted an amazing Sweet Potato Chicken Popper recipe that was OH SO GOOD! The recipe came from a website that promotes and encourages the AIP diet (Autoimmune Protocol Diet). Click Here to see that recipe, and read all about the AIP diet.

I know several people who suffer from autoimmune diseases, so I would like to start including recipes that help combat some of the issues they have when eating foods that are not good for them. These go-to meals are very tasty.. for everyone, not just people on the AIP diet. Enjoy! 


- 1 lb ground chicken (or turkey)
- 1 cup shredded sweet potato
- 1/2 cup fresh spinach, finely chopped
- 1/2 cup apples, finely diced
- 3 slices of bacon, finely diced
- 2 Tbs coconut oil
- 2 Tbs coconut flour
- 1 tsp. ground sage
- 1/2 tsp. sea salt
- 1 tsp. fresh rosemary, diced

Preheat oven to 400 degrees F, and line a baking dish with parchment paper or a silicone baking mat. Using a large mixing bowl, combine chicken, sweet potato, spinach, apples, and bacon. Combine. Add the rest of the ingredients and mix to combine. 

Begin rolling the mixture into small balls and slightly flatten each of them with the palm of your hand. Line on baking sheet. Bake for 28 minutes, turning once half-way through. Serve immediately or store in the fridge of freezer as a make-ahead breakfast, lunch, or dinner! For a printer friendly version of this recipe, Click Here.

"Be Happy With What You Have While Working for What you Want." - Helen Keller