Monthly Archives: February 2015

Cauliflower Jalapeño Cheddar Biscuits










Feeling spicy?  Feeling cheesy?!  I’m usually feeling a bit of both.  🙂  So in honor of that – here’s an awesome recipe for you this weekend!

This might be my favorite cauliflower recipe thus far!  I mean…it’s pretty hard to beat the cheesy cauliflower pizza, but these little guys are pretty rockin’.  The consistency of these are great, and I bet if I handed one to you without you knowing that there’s cauliflower in them, you wouldn’t have a clue!!!  Cheesy, spicy wonderfulness!

My beautiful friend and client Sarah Sanderson sent me this recipe that she found, and I made a few adjustments based on what I had.  I highly recommend this one!


  • 2 cups of raw cauliflower rice
  • 2 eggs
  • 2 TBS of minced jalapeño
  • 2 TBS butter
  • 2 TBS green onion
  • 1/3 cup of parmesan cheese
  • 2 cups of cheddar – 2% lowfat
  • 1/4 cup coconut flour
  • 1/2 tsp garlic
  • 1/2 tsp baking powder
  • salt and pepper


  1. Combine the raw cauliflower rice with eggs, jalapeño, green onions and butter.
  2. Mix in the cheeses followed by the flour, garlic and baking powder, salt and pepper.
  3. Bake in a muffin pan sprayed at 375 for 30 minutes or until browned a bit.
  4. Turn off oven and let them stand for 30-hour.




Grilled Salmon Kebobs or Kebabs :) with Parmesan Pesto and Cauliflower Rice










Kebabs or kebobs?  I’ve seen both…  So, I went with both.  Which one do you use?


It was boys night out so Zoe and I stayed in tonight and made dinner.  I love getting a new dish or pan or waffle iron or some kind of new contraption for the kitchen.  Recently I purchased a cast iron grill pan, and it’s already changed my life.  Although you don’t get the charcoally taste from a real grill, the grill pan is simply amazing.  Especially when it’s below freezing outside.  It’s just so much easier all around!

I found the recipe for the salmon and pesto on The Daily Burn’s app under nutrition.  I made a few additions, but overall stuck to the recipe.  They have some GREAT stuff that I’m really looking forward to trying!  I had a head of cauliflower that needed to be used, and how good does salmon and rice sound?  Perfection.  This recipe is quick, easy and delicious!!

Ingredients – Salmon

  • 1 cup fresh basil
  • 1 small clove garlic
  • 0.25 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 1 dash salt and pepper, to taste
  • 1 pound salmon fillets, skinless
  • 1 tablespoon olive oil
  • 1 lemon
  • skewers

Ingredients – Cauliflower Rice

  • 1/2 head of cauliflower
  • salt and pepper
  • coconut oil


  1. After thoroughly washing basil, place in food processor with garlic. Process on high until well blended. Then add cheese and olive oil and process on high again until a smooth paste forms. Add salt and pepper to taste.
  2. Wash and chop your cauliflower up to fit in your food processor.  Pulse or process until the consistency turns to “rice.”
  3. Heat a pan over medium heat with 1 tbs of coconut oil.
  4. Remove the rice from the processor and put into the heated pan.  Sauté with coconut oil, salt and pepper – I actually add some garlic salt to mine – until soft.  Leave over low heat and prepare your salmon.
  5. Cut 1-inch pieces of salmon and thread onto skewers. Drizzle olive oil over fish and add salt and pepper to taste.
  6. Place the skewers over a medium-high grill. Grill for 1 minute on each side, until cooked.
  7. I added a squirt of lemon over the salmon while grilling.
  8. Remove from heat and spread pesto on salmon. Plate and serve.  Add more lemon over the whole dish if desired.

 Nutrition Facts for Salmon

  • per 1 serving
  • 175 cal
  • 11.9 g fat (1.7 g sat)
  • 118 mg sodium
  • 22 g protein


GF White Chocolate Strawberry Cupcakes













Okay.  Whoa.  You know that when I start a recipe with WHOA it’ll be good!  🙂  I found the original recipe for this lovely on the blog Mini Baker, but I decided to play around with it and make it gluten free and tweak a few things to make the cupcake itself a little more natural-ish.  This isn’t paleo, but it’s pretty freakin’ amazing.  I would highly suggest making this one ASAP.  It is a great dessert and perfect for birthdays, special sweet occasions, or if you just want a mouthful of goodness!

GF White Chocolate Strawberry Cupcakes


1 1/2 cups turbinado sugar

1 stick (8 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract


1 1/4 cup GF flour

3/4 coconut flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cup lowfat buttermilk


1/2  cup coconut oil

3 large egg whites, 1 egg
3/4 OR MORE  cup Nestle Mini White Chocolate morsels (or other white chocolate chips)

1.  Mix butter and sugar together with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract.

  1. Sift together the flour, baking powder and salt.
  2. Whisk together the milk, oil and eggs in a medium bowl. Alternately add the milk mixture and the flour mixture, mixing thoroughly after each addition, and ending with the flour. Stir in the white chocolate morsels. Fill the cupcake liners ½ – ¾ way full.
  3.  Bake for 15-19 minutes, or until the cupcakes are well risen and a toothpick inserted into the cake should come out clean. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.

Strawberry Buttercream Frosting


2 sticks butter, 1 cup, room temperature

4 oz cream cheese softened

½ cup strawberry preserves

2  teaspoons vanilla extract

4 cups powdered sugar

4 tsp Heavy Cream



  1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and strawberry preserves and combine well.
  1. Add in all 4 cups of sugar, mixing thoroughly. Add 2-4 Tablespoons of heavy cream to soften the frosting.  You can adjust sugar if you need – add more to make it thicker.
  1. Put frosting into a pastry bag fitted with a large circle tip, and pipe frosting onto the cooled cupcake. Add more white chocolate morsels to garnish.

Walnut and Coconut Whipped Sweet Potato Casserole (Oh, and Filet and Spinach)










Tonight’s dinner was pretty rockin’.  Noah picked up some filets when were at Trader Joe’s, and I haven’t had steak in FOREVER, so I was pretty happy about it.  There were a couple of things I’ve been eying at Williams Sonoma, so since we had filets, I thought it was the appropriate time to get what I wanted.  I marched my butt right in there and found a cast iron grill pan for $50!!!!!  STEAL!!!  I also bought a spiralizer, which I can’t wait to use tomorrow!!!

The steak was perfection.  The spinach – lightly sautéed in olive oil and salt and pepper with garlic cloves – also perfection.  But the recipe I’m excited to share is the Sweet Potato Casserole. I found this recipe on The Freckled Foodie and made a couple of adjustments based on what I had available, and I wasn’t mad about it AT ALL.  I actually messed up the recipe a bit and ended up charring the top, also not mad about it – it gave the casserole a great flavor and crunch, but I’d just keep an eye on it so as not to burn it.  This would also make a stellar Turkey Day recipe!

*Note – I was pressed on time, so I baked this at 350 for about 15 minutes and then turned it up to broil…but again, I burnt mine (maybe you like that), but just keep an eye on it!!


  • 4-5 large Sweet potatoes or Yams, baked
  • 1/2 cup or more of coconut milk
  • 1 tbsp Pumpkin pie spice
  • 1 1/2 c Walnuts
  • 3/4 c flaked Coconut
  • 3-4 tbsp Coconut oil, palm shortening, ghee, or Kerrygold
  • pinch of Sea salt


  1. Roast or microwave your sweet potatoes.  I actually just throw mine in the microwave 3-4 minutes each side.
  2. Preheat oven to 200 degrees
  3. Let your potatoes cool enough to smash in a large bowl.  I leave the skins on mine, but you might want to let them cool and peel them.
  4. Add coconut milk and pumpkin pie spice and using a stick blender blend until very smooth
  5. Transfer sweet potatoes into a large glass or stoneware baking dish.
  6. In a food processor add the walnuts and coconut, pulse 15-20 times until slightly chopped but still different sized chunks
  7. Spread the topping over the whipped sweet potato
  8. Place chunks of your cooking fat over the top (doesn’t have to be that evenly distributed, chopping it cold can make this better for you type A people out there)
  9. Place in oven for 20 minutes to thoroughly heat the sweet potatoes
  10. Turn on broiler to low and broil for 10-15 minutes, WATCH CAREFULLY so they don’t burn
  11. When some pieces are browned on the edges remove from oven and serve!
  12. This is amazing hot, but also very good the next day straight from the fridge with a spoon… just sayin’

Gluten Free Funfetti Donuts





Okay.  I don’t even know where to begin with these things. I’ll start by saying I got the recipe from Lexi’s Clean Kitchen, and she is my hero after this one.  This I think is my new favorite dessert, and I didn’t change a thing.  Well, I might have added REAL icing out of a can and more sprinkles on top.  Oops.  Sorry, I’m not sorry.  I think a good alternative would be the white chocolate glaze that I added to the last donuts I posted, which is below and super simple.

Do yourself a favor and make this for you, your kids, or again – just for YOU.  In fact, I think it’s time to go ice up another one in honor of the ice day we had today!  So. Good.

  • 3/4 cup almond meal
  • 1 1/2 tsp gluten-free all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 cup unsweetened pure organic applesauce
  • pinch of salt
  • 3 eggs
  • 1 tbsp coconut oil
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • Optional: Add 1/4 cup sprinkles or chocolate chips
Optional: Chocolate Glaze
  • 1/2 cup chocolate of choice – white chocolate would be really good!
  • 1 tsp coconut oil
  1. In a bowl combine all ingredients and mix well until smooth
  2. Add optional sprinkles or chocolate chips
  3. Pour into sprayed donut tin
  4. Bake on 350 for about 15 minutes
  5. Remove and let cook on cooling rack
  6. Optional: Once cooled, add glaze: melt chocolate, mix in oil, and drizzle over or dip donuts



Sweet Potato Turkey Chili











DIRECTIONS – Leave your house.  Go to the nearest grocery store and get the ingredients to make this. NOW. 🙂 Tomorrow is another possible snow day, and THIS is what you should have on hand!!  I made a pot last night, and its been lunch and dinner today, and I’m not complaining!

This chili has it ALL.  Protein, meat, veggies, greens…the whole 9.  I found the original recipe on one of my favorite blogs Love and Lemons.  I made a few adaptations, so check out her original!  She added chilies and onions to hers – I added ground turkey for another dose of protein.  So good, so hearty, so healthy!!  This is a perfect snow day meal!

  • 2 tablespoons olive oil
  • 1/3 cup green onions
  • 2 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon apple cider vinegar
  • 2 14-oz. cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1.5 cups cubed sweet potatoes
  • 2 cans of beans – black, red, pinto, or a combo
  • 1 cup spinach
  • ½ cup corn kernels (frozen is fine)
  • a good squeeze of lime
  • salt, pepper
  • ground turkey – 1 package
topping options:
  • chopped scallions
  • pepper jack cheese
  • Greek yogurt
  • diced avocado w/ a squeeze of lime
  • tortilla chips
  • lime slices
  1. Heat oil in a medium-large pot over medium heat. Add the green onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
  2. Add chili powder,  and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
  3. Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
  4. While the sweet potatoes are simmering, brown your turkey meat in coconut oil with salt and pepper.
  5. Add the spinach, corn and turkey meat
    and simmer for 5-10 more minutes.
  6. Add a good squeeze of lime. Taste and adjust seasonings – adding more salt and pepper as needed.
  7. Serve topped with toppings of your choice!

There’s SNOW Reason Why You Can’t Eat Healthy in a Blizzard!

When Noah booked my ticket for Boston – we had no idea that we would end up in a blizzard and then it would take us 3 days to drive to Nashville..  We made the best of it and had a great Valentine’s Day in the snow!!  He made a rezzy at a GREAT place that I would definitely recommend if you’re in the area.  It was a little hairy getting to and from the restaurant (especially in my V-day outfit – haha!) but we made it.  We ate at an amazing place called Puritan and Company in downtown Boston….not healthy, and not paleo, and totally worth it.






You can tell that I’m not from Mass… I wore heels in a blizzard.  NBD.  Hey, anything to make the outfit, right?  Sacrifices.  Ladies, you know what I’m talking about!




Even in the midst of a blizzard, we still managed to get a couple of workouts in.  I’ve been working on some new workouts that I’m planning on sharing with the world soon (I hope!) – so exciting!!!  So, I planted myself on the treadmill with my headphones and went to “work.”  Dang, I love my work!!!  I had a beautiful view of the snow and the Boston Fire Dept while I was at work that day…



We headed out the next day once the streets were cleared enough, and started making our way back to Nashville.  As we drove, I saw a sign for Winchester and I just had to stop to say hi to my grandpa and step-grandma!!  I hadn’t seen them in years.  My grandpa is almost 89, and I just felt pulled to go and see him.  I’m SO glad that I did!  It seriously made their day, and made mine too.  Grandma Mona reallllllly liked Noah…  Hahaha!


We made it back to Nashville safe and sound after getting stuck in Virginia overnight.  I mean there are worse things than being stuck in the snow with this one…



When we hit Nashville, we went right to Kroger where we found…well, pretty much nothing.  The shelves had been wiped out!  I had seen pictures on Facebook, but we saw it first-hand.  We happened to find some veggie sausage, which wasn’t too bad… all of the bacon and meat – GONE.  I figured that I had some sweet potatoes and enough stuff to make waffles, and eggs, so again – breakfast for dinner!  The star of the plate ended up being the Sweet Potato Tater Tots…YUM YUM YUM!!!  The whole dish was 2 eggs over-easy, Paleo Belgium Waffles, veggie sausage and Sweet Potato Tots!  The eggs and sausage are easy-peasy, so I’ll give you the recipes for the tots and waffles!









I found the Sweet Potato Tater Tots recipe on Minimalist Baker, and these were a hit!!  I put the modifications I made below.



  • 2 large sweet potatoes, scrubbed + washed (organic if possible)
  • 1/4 tsp ground cinnamon
  • 2 Tbsp sugar (I use coconut sugar)
  • 1 cup panko bread crumbs* – I used 1/2 cup bread crumbs and 1/2 cup almond meal
  • 1 Tbsp vegan butter or coconut oil, melted
  • 2 Tbsp sugar – I used coconut sugar
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 2 tsp cornstarch
  1. Poke holes in the sweet potatoes with a fork and microwave the taters for 4-6 minutes both sides until fully cooked.
  2. While sweet potato are cooking, prepare coating. Add all ingredients EXCEPT butter to a food processor and blend until incorporated. While mixing, stream in butter. Dip your finger in a give it a taste. If you prefer it more savory, add more salt. If you prefer it sweeter, add more sugar or cinnamon.
  3. Peel sweet potatoes ( I left the skins on) and add to a mixing bowl. Add cinnamon and mash – you’re not looking for a puree, but rather a rough mash. If your sweet potatoes are already pretty sweet on their own, omit the sugar. Otherwise, add it in and mix.
  4. Set in fridge to chill and preheat oven to 375 degrees F.
  5. Spray a baking sheet with nonstick spray. Scoop out scant 1 Tbsp amounts of sweet potato puree and form them into a “tot” shape – an oblong circle.
  6. Transfer to coating and use a spoon to gently toss to coat. Transfer to baking sheet and spritz the top with olive or canola oil to help them crisp up (optional).
  7. Bake for 20 minutes, then gently flip. Bake for 20 minutes more then serve immediately. If you want them firmer, just bake them an additional 10-15 minutes. The longer you cook them the crispier they’ll get!
  8. To freeze and bake later, form into tots, roll in coating, then transfer to baking sheet and freeze. Once thoroughly frozen, add to freezer-safe bag or container to store for later. When ready to bake, place on an oiled baking sheet and bake for 30 minutes, flip, then bake for 25-30 minutes more or until they reach the desired doneness.
  9. You really don’t need dip for these, but if you want, ketchup or a spicy aioli of some kind would be lovely.


I found this recipe on Cook Like a Cavewoman – such a cute site, so check it out!  These are good really warm with some organic butter, fruit and maple syrup!!  I didn’t change a thing on this one!

  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • ⅛ tsp sea salt
  • ⅔ cup raw cashews
  • 2 large eggs, at room temperature
  • A little less than ⅓ cup almond milk
  • ¼ tsp vanilla extract
  • 2 tbsp honey
  • 2 tbsp coconut oil melted
  • coconut oil cooking spray
  1. Preheat your waffle maker.
  2. In a small bowl, mix together your coconut flour, baking soda, ground cinnamon, and sea salt. Set to the side for a minute.
  3. To a blender, add your raw cashews, eggs, almond milk, vanilla extract, honey, and coconut oil. Blend together until smooth and creamy.
  4. Add the bowl of dry ingredients to the blender of wet stuff, and blend it really well until smooth and creamy again. Use a spatula to scrape down any dry stuff you see sticking to the sides, and blend again. You can even repeat that a third time, if necessary.
  5. Spray your pre-heated waffle maker with coconut oil.
  6. Pour some of your batter into the waffle maker, a little less than you normally would with the wheat-based kind, because this batter really puffs up.
  7. Allow the waffle to cook for only about a minute or so. This batter does not take very long, so keep an eye on it!
  8. Remove the waffle from the maker as soon as it’s browned, and top with your favorite toppings!
  9. If not eaten right away, extra waffles can be kept covered in the refrigerator for about 2 days. Simply reheat in a toaster!

Be safe out there, my friends!!  The ice and snow are dangerous!!  Be smart, and use the stuff that you already have in your cupboards to make food – get creative, and have fun with it!!  You’ll be surprised at what you can do with what you have.  Happy snow days friends!