Herb Roasted Cauliflower

Looking for a healthier side dish for Thanksgiving? Or just a great recipe for any time of year? This is a super simple recipe that’s sure to please 🙂


  • 1 large head cauliflower, cut into bite-sized florets
  • 1  onion or shallot, diced 
  • 1/4 cup green onions
  • 2 cloves garlic (minced)
  • 1/4 cup olive oil 
  • 1/2 tsp herbed poultry seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1 tsp sea salt 
  • 1/4 tsp black pepper



  1. Preheat the oven to 450°F. Line a baking sheet with foil and spread a Tbsp of olive oil over the pan to keep from sticking. 
  2. In a large bowl, combine the cauliflower, onions, and garlic. Toss with olive oil, herbed poultry seasoning, sage, thyme, sea salt, and black pepper.
  3. Spread the mixture in a single layer on the lined baking sheet. Roast in the oven for about 15 minutes or until cauliflower begins to brown. 
Recipe adapted from www.wholesomeyum.com



Creamy Cauliflower Mac

As the weather gets cooler, I have been craving some “comfort food”. Surprisingly, this creamy cauliflower hit the spot and is a much healthier option than traditional mac n’ cheese.


  • 1 head cauliflower
  • 1/3 cup full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/8 cup onion, diced
  • 1/2 Tablespoon olive oil
  • dash paprika


  1. Cut the cauliflower florets into bite-sized pieces away from the stems.
  2. Steam the cauliflower by placing the cauliflower in a large microwavable bowl with 1/4 cup water. Cover and microwave on high for 5 minutes, or until the cauliflower is fork tender.
  3. While cauliflower is steaming, place onion in a large saucepan with 1 Tbsp olive oil and cook until translucent.
  4. Transfer the steamed cauliflower into the saucepan with the onion. Add coconut milk, nutritional yeast, salt and pepper, and stir to combine.
  5. Garnish with paprika and enjoy!
Recipe adapted from : http://fakeginger.com/loaded-cauliflower-mac-cheese/

Marinated Kale and Rainbow Slaw


  • I bunch kale
  • 4 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 1 bulb kohlrabi, peeled (don’t know what kohlrabi is, see below!)
  • 4-5 rainbow carrots
  • 1 apple
  • ⅓ cup raisins
  • 1 tsp. sea salt
  • ½ tsp. ground pepper


  1. Wash and cut the kale into bite size pieces (removing the stalk) and scrub other vegetables well
  2. Place the kale into a large bowl and coat with 2 Tbsp olive oil and 2 Tbsp lemon juice. Massage well to tenderize the leaves.
  3. Cut the kohlrabi and rainbow carrots into smaller pieces and place in food processor and pulse 2-3 times or grate well.
  4.  Add to a separate bowl or mix with kale.
  5. Chop apple into small pieces and add to kohlrabi and carrots.
  6. Lastly add raisins, remaining olive oil, lemon juice, salt, and pepper and mix together well.
  7. You can either leave the kale and rainbow slaw separate and add some slaw to the kale when serving or go ahead and mix together.

Makes a great addition to any meal!


Sooo, what the heck is kohlrabi you ask?

It’s part bulb, part greens and like a cross between a radish, jicama, broccoli, and collard greens. Try it raw or roasted!


Sweet & Savory Roasted Carrots

So I am not much of a “cooked carrot” person but this recipe may have changed my mind! I found the recipe and adapted it a bit HollywoodHomestead.com. 

These root vegetables are sweet and make the perfect fall treat (I’m a poet and didn’t even know it)!


  • 1 bunch of colored carrots (I used orange and purple)
  • 1/4 cup ghee/clarified butter/or grass-fed butter (I like Pure Indian Foods ghee)
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • Sea salt (as desired)


  1. Preheat oven to 375ºF.
  2. Wash, scrub and cut carrots into 1 inch sections.
  3. Place in a medium bowl and toss with melted ghee, nutmeg, and sea salt.
  4. Mix well until carrots are fully coated.
  5. Bake at 375 degrees for about 45 minutes.
  6. Enjoy!



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.

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!***

Whole 30 Guest Post & Recipe for Two-Ingredient Whipped Sweet Potatoes

Many of us may have experienced a myriad of questions from family, friends, and coworkers who just don’t understand why anyone would deprive themselves of grains, sugar, alcohol, legumes, etc. for 30 WHOLE DAYS. Critics of the Whole30 state that it’s not healthy to exclude entire food groups, making people at risk for nutrition deficiencies, and a host of other reasons. If you are interested in some of the facts and fallacies behind the Whole30 or Paleo lifestyle, here is a great read from Sustainable Dish that might get you thinking.

My guest post today is from a dear friend who has been on a journey for a healthier and sustainable life. She gives us some insight as to why she chose the Whole30 challenge and one of her favorite recipes.

I decided to commit to a Whole 30 to improve my body image, stop “dieting” and just fuel my body while also hitting the reset button on my health.  I get to eat amazing, delicious whole foods each day.  One of my favorite dishes to make are whipped coconut sweet potatoes.  They are so incredibly delicious, you won’t believe that they are only 2 ingredients. 

Whipped Coconut Sweet Potatoes


  • 3-4 large sweet potatoes
  • 1 can of organic coconut milk


  1. Preheat oven to 425°F
  2. Wash and dry 3-4 large sweet potatoes
  3. Puncture each one with a knife
  4. Place all 3 sweet potatoes on a foil lined cookie sheet and roast until very, very soft.  (Usually about 45-60 minutes depending on your oven)
  5. Remove from oven and let sit until cool enough to handle
  6. Once cool, remove and discard the skins
  7. Place the potatoes in a deep mixing bowl
  8. Add ½ can coconut milk and half the fat from the top of the coconut milk (coconut cream)
  9. Mix with a beater until silky smooth
  10. Season with Himalayan sea salt and enjoy!

Prosciutto Wrapped Asparagus


  • 1 lb asparagus
  • 1/3 lb prosciutto sliced thin


  1. Rinse and cut any bottoms of the asparagus that look tough or undesirable.
  2. Preheat oven to 400°F.
  3. Wrap asparagus spears in a piece of prosciutto and place on foil-lined baking sheet.
  4. Bake at 400°F for 15–20 minutes, or until the prosciutto gets crispy and the asparagus begins to turn golden brown at the tips.
  5. Serve!

Zoodles with Avocado Pesto


  • 4 large zucchini, spiralized
  • 1 Tbsp olive oil
For the Sauce:
  • 2 ripe avocados
  • 1 cup kale (basil or other greens of choice work as well)
  • 3 cloves garlic
  • ¼ cup pine nuts
  • 2 Tbsp lemon juice
  • ½ tsp. sea salt
  • 3 Tbsp olive oil
  • Cracked black pepper, to taste


  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, kale, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto.
  5. Enjoy!

I served mine with some baked salmon (seasoned with olive oil, garlic, salt, & pepper)

Recipe adapted from: http://www.eatyourselfskinny.com/zucchini-noodles-with-creamy-avocado-pesto/#_a5y_p=5026238


Creamy Butternut Squash Soup


  • 2 Tbsp ghee or grass-fed butter
  • 1 medium onion, diced
  • 8 cloves garlic, minced
  • 2 small butternut squashes
  • 2 cans full-fat coconut milk
  • 4 cups chicken or vegetable broth
  • 1 1/2 tsp cinnamon
  • 3 tsp chili powder
  • 3/4 tsp ground nutmeg
  • 2 cinnamon sticks
  • Salt and black pepper to taste


  1. Preheat oven to 400°F.
  2. Carefully slice butternut squash in half and scoop out seeds.img_2625
  3. Rub olive or coconut oil on the flesh of the squash and place cut side down on a baking sheet. Cook for approximately 20 minutes, or until tender.
  4. While squash is cooling, heat a large pot on medium and heat your butter. Add onions and garlic and cook until the onions are translucent.
  5. Scrape out the flesh of the squash into the pot with the onions and garlic.
  6. Add in the canned coconut milk, broth and spices. Cook on medium until the soup comes to a low boil. Then, lower the heat and let the soup is simmer for another 20-25 minutes.
  7. Remove the soup from the heat. Discard the rosemary sprigs and cinnamon sticks. Blend the soup in a high-speed blender until smooth and creamy. Adjust the salt and pepper according to your taste preferences. Serve warm.
Recipe adapted from http://themovementmenu.com/recipes/paleo-butternut-squash-soup/


Harvest Salad

The best things about salads is that you can make them your own. I went through the leftovers, and made this beautiful creation in about 5 minutes flat! img_2339


  • Spinach (or green of choice)
  • Acorn squash, cubed (could sub sweet potato or butternut squash)
  • Handful of almonds
  • Handful of pomegranate seeds
  • Feta cheese crumbles
  • Sprinkle of ground flax seed


  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp local maple syrup

Toss and enjoy! 

Spaghetti Squash Burrito Bowls

‘Tis the season for spaghetti squash! There are many different ways to use spaghetti squash, and the best part is that you don’t need any fancy tools (spirilizers, etc.)- the strands come out just like noodles once the squash is baked.

Try this low carb alternative in place of pasta topped with spaghetti sauce or pesto, eat cold like a pasta salad, or enjoy this Mexican-twist on burrito bowls!

Makes 4 “bowls” (enjoy it right out of the squash shell!)


  • 2 spaghetti squash
  • 2 small onions (or 1 large)
  • 1 Tbsp olive oil
  • 1 can black beans
  • Chopped tomatoes (or 1 jar salsa)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt & pepper, to taste

Optional:  Corn, Jalapeños, Fresh Cilantro, Green Onions, Shredded Cheese or Queso Fresco/Blanco, to top!


  1. Preheat oven to 375°F
  2. Fill a 9×13-inch pan with about ~1 inch water or use a baking sheet covered in foil.
  3. Rinse spaghetti squash and slice in half (*Note: the squash can be very tough to cut raw. If it’s too difficult, you can poke a few holes in the squash and place in microwave to help soften)
  4. Scoop out seeds with a spoon (save them for later!) and place face down on the baking sheet.
  5. Place in the preheated oven for approximately 30-45 minutes.
  6. Meanwhile, while the squash is baking, sauté onions in 1 Tbsp. olive oil.
  7. Once squash is done, cool slightly and pull apart “spaghetti-like” strands with a fork and add in other ingredients. Top with shredded cheese if desired.
  8. Enjoy!

*For a dish higher in protein, try adding a lean meat such as ground turkey, beef, or shredded chicken.