Italian Sausage Stuffed Peppers

Stuffed peppers is one of my go-to meals to prep for the week because they are simple, adaptable to whatever ingredients you have on hand and taste great heated up!

Makes 4-6 servings (~1 cup-1/5 cups each) 


  • 2-3 large bell peppers
  • 1 package (~12 oz.) Bilinski’s Italian Chicken Sausage (or other all-natural brand)
  • 2-3 cups fresh or frozen broccoli (steam first if using fresh)
  • 2-3 cups quinoa (I used frozen quinoa with kale already mixed in!)
  • 1 large can (16 oz.) crushed tomatoes
  • salt, pepper and garlic powder, to taste.


  1. Preheat oven to 350ºF.
  2. In a large skillet, place broccoli (steamed, if using fresh, and softened, if frozen), cooked quinoa, sausage (sliced into bite-sized pieces) and can of crushed tomatoes and allow to heat through.
  3. Meanwhile, slice peppers in half and discard seeds and stems. Place in microwave-safe dish with ~1 inch of water and heat in microwave for 3-4 minutes to soften the peppers.
  4. Once peppers are done and filling is heated through, add any spices as desired and pour some of the filling in the bottom of a 9×11 pan. Place peppers and fill with remaining mixture and bake for about 30-35 minutes (if using convection bake or longer as needed).
  5. Allow to cool then serve or cool and save for later!



One Pan Pesto Chicken

This is the simplest and tastiest weeknight dinner for those nights you just want something quick and easy! IMG_4284Ingredients:

  • 2 organic chicken breasts
  • 2 Tbsp Pesto
  • 2 slices Mozzarella cheese
  • Cherry tomatoes
  • Green beans
  • salt, pepper and garlic powder, to taste


  1. Optional: Tenderize your chicken using a meat mallet. This helps keep your meat tender and juicy even when reheating.
  2. Preheat oven to 350°F
  3. On a foil-lined baking sheet, spread a little avocado or olive oil to keep from sticking and place chicken breast and veggies of choice (I used tomatoes and green beans) around the chicken.
  4. Spread about 1 Tbsp of pesto over each chicken breast and place a piece of mozzarella cheese over the pesto.
  5. Sprinkle salt, pepper and garlic powder over the tray of vegetables and chicken and any other spices you like.
  6. Bake for approximately 20-25 minutes and enjoy!

Italian Sausage Stuffed Zucchini Boats

Quick, simple, and delicious dinner!

Serves: 4  


  • 2 small zucchini
  • 4 Italian sausage links, removed from casings
  • 1 tsp olive oil
  • 1/2 onion
  • 2 tsp minced garlic
  • 4 mini sweet mini peppers (or 1 large bell pepper)
  • 1 cup pizza or spaghetti sauce
  • 1/2 cup shredded mozzarella cheese, optional.


  1. Preheat oven to 375ºF.
  2. Cut ends from zucchini and slice in half.
  3. Remove center portion from zucchini and set aside.
  4. Place zucchini halves in shallow baking pan with 1/2-in. water and place in preheated oven for about 15 minutes.
  5. Meanwhile, dice onion, peppers, and middle portion of zucchini that was set aside.
  6. Heat 1 tsp olive oil in large skillet pan and add onion and minced garlic until translucent and fragrant. Add peppers, zucchini and sausage and cook until sausage is cooked through.   img_0386.png
  7. Once zucchini halves are done, remove from oven and drain excess water.
  8. Pour pizza sauce around bottom of baking pan, add sausage mixture, and top with remaining sauce. Sprinkle mozzarella cheese over top, cover with foil and bake for about 15 more minutes.                               img_0387.png
  9. Remove foil, put oven on BROIL and cook for another 2-3 minutes or until cheese is browned (if using).
  10. Cool and enjoy! img_0388.png


Ground Turkey & Vegetable Pizza Chili

It’s called pizza chili because I substituted pizza sauce instead of regular tomato sauce- use what you have in the fridge and great recipes are created 🙂



  • 1 lb. lean ground turkey
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 4 small sweet potatoes, cubed
  • 1/2 tomato, diced
  • 15 oz. can diced tomatoes
  • 8 oz. pizza sauce (make sure it doesn’t have a lot of added ingredients, especially sugar)
  • 2 Tbsp. chili powder
  • 1 Tbsp. oregano
  • 1/2 Tbsp. basil
  • 1/2 Tbsp. cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne


  1. In a large skillet, sauté the onions and garlic over medium heat.
  2. Add in the ground turkey and cook until browned.
  3. Drain the excess fat and then transfer the mixture to the crock pot.
  4. Add in the pepper, celery, sweet potatoes, and diced tomato.
  5. Add all spices and stir everything together. Cook on low for 6-7 hours.

Avocado Chicken Salad

A variation of my avocado egg salad…with chicken! Think of it as guacamole with protein 😉



  • 2 avocados
  • 2 cups cooked chicken breast or tenders, chopped
  • Grape tomatoes, chopped in half or quarters
  • ¼ cup chopped fresh cilantro (optional)
  • Juice of 1 lime (keeps avocado from browning)
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste


  1. Mash avocado well in a medium bowl and then add all other ingredients and mix well.
  2. Enjoy!! How easy is that?!

Avocado Egg Salad

So, the picture does NOT do it justice (sorry!) This recipe is one of my go-to’s when I need a quick breakfast, lunch, or snack. All you need is a few ingredients and you’re good to go.

Hint: You don’t want to make too much at a time because the avocado will start to change color. Doesn’t mean its bad, it just doesn’t look very desirable. 


  • 8-10 hard-boiled eggs (depends on how many people you plan to feed).
  • 2 ripe avocados
  • Garlic powder, to taste
  • Salt & Pepper, to taste


  1. Peel and slice your hard-boiled eggs and set aside
  2. Mash avocados with a fork and add garlic powder, salt, & pepper
  3. Carefully fold in eggs and coat with avocado mixture
  4. Enjoy by itself, in a lettuce wrap, or on toast.

His & Hers Buddha Bowls – 2nd Edition

A while back, I posted a recipe for His & Hers Buddha Bowls and I loved them so much that I made a “2nd Edition”. I love these because you can literally add anything you have to make a beautiful and delicious lunch or dinner.


  • Base- Romaine Lettuce
  • Roasted sweet potatoes
  • Roasted broccoli
  • Cherry tomatoes, halved
  • Purple cabbage, shredded
  • Cucumber, diced
  • Roasted pumpkin seeds
  • Topped with Gluten Free Chicken Cutlets (you can omit this and keep it vegetarian, or add other protein of choice)
  • Whatever else is in the fridge!

Homemade Dressing:

  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • sprinkle of garlic power, sea salt, pepper, and basil


  1. Mix it all together and your done! How easy is that?!

***Warning: Prepare to get compliments on how great your salad looks!***

Gluten Free Chicken Cutlets


  • 2 lbs. Chicken tenders or thinly sliced chicken breasts (it helps to pound them with a meat mallet as well)
  • 1/2 cup coconut flour
  • 1 cup almond flour (you can also just use one flour or the other but I liked the combination of both coconut and almond for the taste)
  • Italian seasoning
  • Garlic powder
  • Onion powder
  • Salt & pepper
  • 2 whole eggs
  • Oil for pan-frying (I used avocado oil because it is stable at high temperatures)


  1. Pound your chicken to tenderize and thin-out if needed
  2. In a small pan or bowl, scramble 2 eggs
  3. In a separate pan (pie pans or 8×8 pans work well), add your flours and spices
  4. Preheat your skillet with ~1 Tbsp oil and prepare a plate or pan covered in paper towel for finished chicken
  5. Dip your chicken first into the egg mixture, then coat with flour mixture and place in heated skillet. Pan fry on each side for about 3-5 minutes, or until cooked thoroughly. Set aside until all chicken is cooked.
  6. I enjoy mine over a salad dressed with oil and vinegar, but you can also use the cutlets to make a chicken parmesan!


Rainbow Stir-Fry

I love to make stir fry because it is so simple and you can adapt it to whatever leftovers you have in the refrigerator! 


  • Grass-fed beef , sliced thin (can use any meat of choice or omit altogether for a vegetarian/vegan option)
  • Healthy fat of choice (I used buffalo milk butter from Trader Joes, but coconut or olive oil are good choices as well)
  • 1 head broccoli florets
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 bell pepper , sliced
  • 1/2 head shredded purple cabbage
  • Curry Simmer Sauce (I used Trader Joe’s)
  • Salt & pepper, to taste img_2889


  1. Add a dab of butter or oil to a skillet (or wok if you have one).
  2. Cook meat thoroughly and then set aside on a plate covered with a paper towel..
  3. Drain excess drippings from the skillet and add a little more butter or oil to the skillet or wok. Add broccoli, squash, zucchini, bell pepper, and simmer sauce and cook until tender.
  4. Reserve cabbage until other vegetables are tender (I don’t like when it gets too soft and the color changes), then add to skillet with your cooked meat.
  5. Sauté everything together and add salt & pepper to taste.
  6. Enjoy over cauliflower rice, ramen, brown rice or just by itself!


Slow Cooker Butter Chicken (Hint: There’s No Butter!)


  • 1 lb. boneless, skinless chicken breast
  • 1 medium onion, diced
  • 2 tsp coconut oil
  • 4 cloves garlic, finely minced
  • 1 tsp fresh ginger, finely minced
  • 1 tsp cumin
  • ½ tsp salt
  • ¼-1/2 tsp cayenne pepper
  • 1 (14oz) can coconut milk
  • 1 (6oz) can tomato paste
  • juice of 1 lime


  1. In a medium sauté pan, heat coconut oil over medium heat.
  2. Add onion and sauté until translucent. Add garlic, ginger, spices, and salt and cook for another minute.
  3.  Stir in coconut milk and tomato paste and stir until well combined.
  4. Add chicken to the slow cooker. Pour sauce over everything.
  5. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
  6. Squeeze lime juice on top, and serve with your favorite vegetable or cauliflower rice!
Recipe adapted from

Spaghetti Squash with Creamy Meat Sauce

This is a super easy and quick evening meal if you are in a hurry or don’t feel like cooking! 


  • 2 Spaghetti Squash
  • 1 lb. ground turkey
  • 8 oz. natural chicken broth
  • 1/2 cup canned coconut milk
  • 1 can tomato sauce (no added sugars, low sodium)
  • 1 teaspoon dried thyme
  • 2 teaspoon dried leaf oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt & pepper, to taste


  1. Preheat over to 400°F.
  2. Stab your spaghetti squash a few times with a fork and put on cookie sheet and cook for 30-40 minutes.
  3. With a sharp knife, cut the spaghetti squash in half, long ways, scoop out seeds, and use a fork to scoop out the strands.
  4. Then, in a medium pan, brown ground turkey.
  5. Once meat is browned, add tomato sauce, coconut milk and all of the spices and bring to a simmer for about 5 minutes, or until warm.
  6. Pour oven spaghetti squash and enjoy!

Simple Rosemary Lemon Chicken with Potatoes


  • 2-3 lbs. chicken breast
  • 1 lb. baby purple or red potatoes
  • ½ onion, cut in strips
  • 2 lemons, 1 sliced and 1 juiced
  • ⅓ cup olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh Rosemary
  • ½ teaspoon crushed red pepper flakes
  • 1½ teaspoon salt
  • ½ teaspoon fresh ground pepper


  1. Preheat oven to 400°F.
  2. Spray a 13-in. x 9-in. baking dish and arrange chicken, potatoes, sliced onion and lemon slices evenly in pan.
  3. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional salt and pepper.
  4. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
This picture does not do it justice, but this is the view from my lunch container 😉 
Recipe adapted from