Entrees Uncategorized

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!
Sides Uncategorized

Sweet Potato & Pepper Skillet


  • 1/4 cup olive oil
  • 6 sweet potatoes, cubed
  • 2 large peppers (any color, diced)
  • 1 large sweet onion
  • salt and pepper, to taste


  1. Heat oil in a large skillet over medium-high heat, and fry sweet potatoes for about 5 minutes.
  2. Add peppers and onions. Season with salt and pepper.
  3. Cook for at least 15 minutes or until tender, turning sweet potatoes frequently.
Apps/Snacks/Treats Uncategorized

Summer Peach Salsa

summer salsa recipe card.png

Apps/Snacks/Treats Uncategorized

Roasted Romanesco & Root Vegetables


  • Cauliflower, Broccoli (or it’s fun cousin, Romanesco!), parsnips, sweet potatoes, beets, rutabaga, you name it!
  • Olive oil
  • Salt & Pepper
  • other herbs and spices of choice


  1. Preheat oven to 400F.
  2. Toss raw cut veggies in olive oil, salt, pepper, and herbs of choice.
  3. Place single layer of veggies on a foil-lined baking sheet and bake for 30-40 minutes.
  4. Enjoy 🙂
Entrees Uncategorized

Grilled Zucchini Lasagna with Homemade Pesto


For the Pesto:

  • 1 bunch of greens (I used left over beet greens, but you can use kale, spinach, chard, collards, etc.), washed and stems removed
  • Small handful of basil or parsley
  • 3/4 cup olive oil
  • 1/3 cups walnuts
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2-3 garlic scapes or 2 cloves garlic
  • 1 tsp sea salt

Other Ingredients:

  • Low sodium tomato sauce
  • 2-3 zucchini
  • crumbled Italian sausage
  • Extra cheese (I used Parmigiano-Reggiano & fresh mozzarella)


  1. Brown crumbled Italian sausage over medium-high heat until cooked through. Set aside.
  2. In the meantime, while sausage is cooling, slice zucchini in thin (1/2-inch) strips and grill slightly in a hot skillet.
  3. Preheat oven to 375F.
  4. Layer sauce, grilled zucchini, pesto, Italian sausage and cheese until done. Top with additional cheese, cover with aluminum foil, and bake for ~35 minutes.
  5. Remove foil and cook for 5-10 additional minutes.
  6. Let dish sit to cool for ~5 minutes and enjoy!


Entrees Uncategorized

Ground Beef & Summer Squash Stuffed Peppers

Servings: About 5 


  • 5 large bell peppers
  • 1 tbsp coconut oil
  • 1/2 large onion, diced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 lb. ground turkey
  • 1 large zucchini, halved and diced
  • 3 tbsp tomato paste
  • Freshly ground black pepper, to taste
  • Fresh parsley, for serving


  1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel
  2. Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, salt, and pepper and cook until turkey is browned. Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan.
  3. Remove the pan from heat and stir in the tomato paste. Place the peppers upright in the baking dish and spoon the meat mixture into the center of each. Bake for 15 minutes. Serve warm sprinkled with chopped parsley.