Jun 132014

Turkey Meatballs with Basil and Artichokes


Hey guys! I know I’ve been quite this past week and there’s a very good reason for that. If you follow me on Facebook or Instagram you already know that my husband and I are officially first time home owners!!! I can’t begin to tell you how exciting, yet exhausting these past few weeks have been for the both of us. Holy hell, this week alone has been nothing but cleaning, scrubbing, more scrubbing, and more cleaning! Let’s just say that you could literally eat sushi off of our blinds, floors, cabinets, etc. Today is the first day where I got to experience normalcy again. YES! So what did I do with my freedom? I made these Paleo inspired Turkey Meatballs with Basil and Artichokes for dinner tonight. I’ll be serving them over Spaghetti Squash with Rosemary, Shallots and Parmesan.


—1 pound ground turkey (93% lean)
—1 14 ounce can artichoke hearts, roughly chopped
—1/4 yellow onion, diced
—1/4 cup fresh basil, chopped
—1/3 cup black olives, chopped
—1 teaspoon coconut oil
—salt and pepper to taste


—Preheat oven to 350 degrees
—Place skillet over medium heat, add coconut oil
—Add diced onions and chopped artichokes to skillet
—Continue to stir until onions are translucent
—Remove skillet from heat and let cool (10 minutes)
—In large mixing bowl, combine all ingredients and mix well
—Form meatballs (approx 15-18) and place on baking sheet
—Bake for 18-20 minutes or until cooked thoroughly

Food for thought. Feel free to adjust this recipe to your desired taste. I have certainly played around with this recipe and have added things like goat cheese in the center of the meatball for a bit of flare. It was remarkably delicious.

May 232014

Brussel Sprouts Salad with Shrimp & Avocado


What’s for dinner…

Tonight I played around with an older recipe that I posted here on Facebook more than 9 months ago. My husband and I LOVE shrimp, brussel sprouts, sweet potato and avocado, SOOOOOOO here we go. It was NOM NOM NOM NOM, but perhaps the sweet potato deserves its own private dish. Nonetheless, it was super yummy!!! I’ll let you guys decide.


— 1 pound of shrimp
— 2 cups brussels sprouts
— 1/2 cup unsalted almond
— 1 large sweet potato
— 1/2 white onion
— 1 large avocado
— 1 tbsp. coconut oil
— salt & pepper to taste


— 2 tbsp. balsamic vinegar
— 2 tbsp. spicy brown mustard
— 1 tbsp. chipotle raspberry sauce


— preheat oven 350 degrees
— peel sweet potato and cube
— combine with 1 tsp. coconut oil, salt, pepper
— place on parchment paper lined baking sheet
— bake for 30-40 minutes (toss 1-2 times)
— place baked potatoes in refrigerator and chill


— sauté shrimp in 1 tsp. coconut oil
— add pepper to taste
— place cooked shrimp in refrigerator to chill


— combine all ingredients and mix well
— place in refrigerator and chill


— cut ends off brussel sprouts and chop
— roughly chop almonds
— chop onion
— peel and dice avocado into small cubes
— combine all ingredients and mix well

Apr 102014

Spaghetti Squash with Rosemary, Shallots & ParmesanThis is one of my favorite dishes to make throughout the week—Spaghetti Squash with Rosemary, Shallots & Parmesan. Serve with Turkey Meatballs, Crab Cakes or any meat option of your choice.

Bolder, brighter, and richer in nutrients than your basic penne pasta, spaghetti squash is the perfect addition to an easy family dinner. One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients.

Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium. continue reading

Mar 042014

Sweet Potato TotsFOODIE ALERT — THIS IS MY NEW FAV!!! These crunchy “Sweet Potato Tots” are da BOMB, and more importantly HEALTHY! More often than not, people ask me to post healthy recipes and foodie pics. They want to know what’s on my plate and how I fuel my body on a daily basis. Well, here’s the truth. A friend of mine suggested this ebook called the Body Fuel System. Quite honestly, at the time I was working through a major career change and couldn’t wrap my brain around reading a book, let alone grocery shopping and meal prep. We’ve all been there.

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Nov 082013

Body Fuel System One of the most common questions people ask me is how I stay so fit. My response is always the same: 80% nutrition, 20% fitness, 100% dedication. I swear by the Body Fuel System as it has taught me so much about the power of healthy, clean nutrition! So much that it has officially become a part of my DNA and here’s why…

Once you are a proud owner of the BFS, you instantly become a food ninja who is healthier and stronger than ever before! No matter what your obstacles have been, suddenly your astounding determination has washed them all away.


-Weekly Grocery Lists

-Weekly Meal Prep Guides

-Serving Sizes & Portions

-Daily Menus (By Meal)

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