Smoked Oyster Pâté

I adore "ersters." They provide a healthy dose of protein (16 grams per 6-oz serving), and are loaded with vitamins C and B-12, plus essential minerals like zinc, selenium, and iron. This creamy spread is an easy and super healthy app, a real treat for any oyster lover like myself :)

Smoked Oyster Pâté
Yield: About 1 ½ cups

For recipe, go HERE 

Herbed Cauliflower Biscuits

Who doesn't love a good biscuit? Back in the day, I used to HOUSE a basket of cheddar bay biscuits at Red Lobster...true story. Since I've wise'd up, these simple grain-free and keto-friendly treats do the trick. Slather with grass-fed butter to upgrade ;)


Herbed Cauliflower Biscuits
Makes about 16 muffins



For recipe, go HERE

Smoked Salmon Caesar Salad

I love smoked salmon AND Caesar salad, so I combined the two to create this super simple and keto/paleo/AIP friendly salad. I scored the sockeye salmon (sugar free!) at Trader Joe's for the win :)

Smoked Salmon Caesar Salad

Serves 2

For recipe, go HERE

Nutty Kale Salad

We all know that kale is a nutritional rockstar, and this salad offers a tasty and vegan-friendly way to get it in: cover kale with this creamy, zesty, healthy fat loaded homemade dressing. Great with or without the pastured, hard-boiled eggs.

Nutty Kale Salad
Serves 4-6

For recipe, go HERE

Crunchy Sardine Salad

I LOVE canned wild sardines, the perfect convenience superfood. I often take a few cans along during trips as a back-up clean protein source. This tasty salad makes a great meal, even breakfast!

Crunchy Sardine Salad
Serves 4-6

For recipe, go HERE

Simple avocado dressing

Avocados are one of my favorite nutrient dense superfoods, loaded with vitamin K, potassium, fiber and monosaturated fat.  I like to slice them on salads, mash for guacamole, add to smoothies for extra bulk and good fat and eat plain with evoo and sea salt. This creamy dressing is rich and satisfying, a great topper for veggies or seafood. Cut the water amount and it's a yummy avo dip! 


Simple avocado dressing

1 avocado, pitted and skin removed
1/3 cup extra virgin olive oil
3 cloves fresh garlic
Juice of 1 lemon
1/2 tsp sea salt
¾ cup filtered water

1. Put all ingredients in blender and mix thoroughly until smooth.
2. Thin with water if desired.
3. Enjoy over salad, veggies, or protein (keeps in jar in refrigerator for about 3 days).

Balsamic Citrus Salad

I recently served this sweet and sour salad with 
paleo eggs benedict: sweet potato "toast" topped with spiced pulled pork and poached eggs (and green chile hollandaise). Made a perfect pairing-a light and refreshing balance to the meal. Enjoy!

Balsamic Citrus Salad

1 grapefruit, segmented
2 blood oranges, segmented
½ cup fresh blueberries
1 handful fresh basil, chopped
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Sea salt, to taste

1. Combine fruit and basil in bowl.
2. Drizzle with olive oil and vinegar, sprinkle salt to taste. Stir gently to coat.
3. Transfer to serving vessel.
4. Enjoy!

Easy Butternut Squash Soup

Super easy soup that is rich and satisfying--perfect meal anytime of day! :)

Easy Butternut Squash Soup

1 med butternut squash, cooked, peeled and cubed
1 can full-fat coconut milk
2 tablespoons minced fresh ginger (or 1 tbs ginger powder)
4-5 cloves garlic, minced (or 3 tsp garlic powder)
1 tsp sea salt (or to taste)
Filtered water or vegetable broth (to thin)
Toasted coconut chips or kale for garnish (optional)

1. Put all ingredients except squash in blender and combine.
2. Slowly add squash to blender until all ingredients are combined.
3. Transfer pureed soup to pot and heat, adding broth or water to thin if desired.
4. Pour into bowls, garnish, and enjoy!

Guacamole Stuffed Eggs

I looove avocados and add them to recipes when I can for added creaminess and good fat :) Try my twist on the classic deviled eggs, perfect party app, snack, or meal on the go.


Guacamole Stuffed Eggs

6 eggs
2 small ripe avocados
Juice of 3-4 limes
1 tsp Garlic powder
½ tsp Onion powder (optional)
Minced fresh cilantro to taste (optional) and as garnish
Sea salt to taste

1. Place all the eggs in a saucepan filled with cold water and bring to a boil. Turn off the heat as soon as the water boils and let the eggs cook for 10 minutes.
2. Immerse the eggs in cold water to stop cooking.
3. Peel the eggs once cooled.
4. Cut the peeled eggs in half lengthwise. Remove yolks and place on a plate.
5. In a bowl, mash avocado and all seasonings together until smooth and creamy
6. Fill each egg white with mixture.
7. Garnish with cilantro leaves.
8. Serve and enjoy!

Sweet and Sour Ginger Caroodles

Great summery Asian-style side dish. I allow it to marinate overnight for extra flavor and serve chilled.

Sweet and Sour Ginger Caroodles

6-8 large colorful heirloom carrots
1-2 tsp organic ginger powder or 3 drops ginger essential oil
¼ cup umeboshi vinegar or apple cider vinegar
½-1 tsp Stevita stevia
½ tsp sea salt
½ cup avocado oil or olive oil

1. Using a vegetable peeler, peel various colored carrot slices into bowl.
2. In a mason jar put ginger, vinegar, stevia, salt and oil. Place lid on jar and shake until combined. Adjust seasoning if desired.
3. Pour dressing over caroodles and mix to coat all slices.
4. Place in fridge and allow to marinate for at least 2 hours, but longer is better (overnight is great).
5. Enjoy!

Slow Roasted Sweet Potato Wedges

I LOVE Japanese sweet potatoes and this is an easy and delicious way to enjoy them :)


Slow Roasted Sweet Potato Wedges

3-4 large Japanese sweet potatoes, sliced into wedges (peel if not organic)
3-4 tbs avocado oil
2 tsp roasted garlic powder
2 tsp sea salt


1. Preheat oven to 300 degrees.
2. Place wedges in a large bowl and cover with remaining ingredients. Mix well to coat.
3. Spread seasoned wedges on baking sheet(s) and roasted until desired doneness, 1-1.5 hours.
4. Remove from oven and allow to cool.
5. Enjoy as a side dish or serve as a snack/appetizer with guacamole.

Garlic Lime Brussels with Caramelized Onions

A perfect summery side dish, served chilled or at room temp. These were a huge hit at a recent picnic :)

Garlic Lime Brussels with Caramelized Onions

2 lbs Brussel sprouts, trimmed and halved

1 large red onion, thinly sliced into half moons

3-4 limes, juiced

2 heads garlic

Avocado oil

Sea salt

1      Preheat oven to 300 degrees.
2.      Place brussels in baking dish and cover in avocado oil and sea salt. Mix to coat. Put heads of garlic in baking dish to roast simultaneously.
3.      Roast brussels for 45 minutes to 1 hour, or until golden and crispy.
4.      While brussels and garlic are roasting, caramelize onions. Heat skillet over medium heat and add avocado oil then onions. Stir and cook for 30-40 minutes, or until onions are very sweet.
5.      Once brussles are roasted, remove from oven. Add onions, roasted garlic cloves, lime juice, and more salt if needed.
6.      Enjoy!

Maple glazed carrots

A tasty sweet starch side dish.

Maple glazed carrots

1 bunch organic carrots

¼ cup maple syrup

2-3 tbs coconut aminos

1 tbs organic ginger powder or minced ginger

2 tbs coconut oil

pinch of sea salt

1. Chop carrots into bite sized pieces and parboil for 10 minutes or until semi-soft.

2. In another pan, heat coconut oil over medium and add in remaining ingredients. Cook for 5-10 minutes to reduce. 

3. Add carrots to pan and coat with maple glaze.

4. Serve and enjoy!

Chocolate Avocado Pudding

Super rich, creamy and oh so satisfying. You won't believe there's no sugar ;)

Chocolate Avocado Pudding

4 organic avocados
1 can organic, full-fat coconut milk
½ cup cocoa or carob powder
1 tsp Stevita stevia (or to taste)
2 tbs vanilla extract
2-3 tbs Great Lakes grass-fed beef gelatin (optional, for firmness)
1 tsp cinnamon
pinch of sea salt
Raspberries for garnish (optional)

1. Place all ingredients in blender and mix.
2. Pour into serving vessels and refrigerate at least 30 mins.
3. Garnish and enjoy!

Creamy Chicken Rosemary Broth

This recipe takes basic bone broth to a creamy new level.

Creamy Chicken Rosemary Broth

1 pastured chicken carcass
1 bunch fresh rosemary
Filtered water
2 tbs sea salt
Juice of 1-2 lemons


1. Place chicken bones, rosemary, and sea salt in a large slow cooker and cover with filtered water, filling cooker.
2. Allow to cook for 3-4 days on low, or until bones are disintegrating.
3. Once ready, place broth and bones in a high-speed blender (may need multiple times) and blend until frothy.
4. Add salt to taste.
5. Enjoy plain or add in cooked veggies for a meal.

Roasted Garlic Dip

Upgraded hummus.

Roasted Garlic Dip

1 head cauliflower, broken into small florets

1 large onion, sliced

1 head garlic

8-10 tbs olive oil

Juice of 1.5 lemons

Sea salt to taste

1   1. Preheat oven to 375 degrees.

     2. Spread cauliflower florets, onion slices and entire head of garlic on a large backing sheet (may need 2), drizzle with oil and sea salt, and roast for 45 mins to until browning and caramelized.

     3. Allow to cool then place all ingredients in blender, adding garlic cloves, lemon juice and salt to taste.

4   4. Scoop into bowl and garnish with olive oil, lemon juice, and remaining roasted garlic cloves. Serve with veggie sticks. Enjoy!

Rosemary Garlic Bisque

Creamy, easy and delicious soup. What's not to like?

Rosemary Garlic Bisque

1 head cauliflower, chopped and boiled until soft
1 can full-fat, organic coconut milk
6-8 cloves fresh garlic (or to taste)
1 large bunch fresh rosemary
2-3 Tbsp. grass-fed collagen
2 tsp. sea salt (or to taste)

1. Place all ingredients in high-speed blender and mix until desired consistency. Adjust seasonings if needed.
2. Heat soup on stove to warm.
3. Pour into serving bowls, garnish with sprigs of rosemary and drizzle with olive oil.
4. Enjoy!

Creamy Garlic Cauliflower Purée

A perfect grain-free side dish :)

Creamy Garlic Cauliflower Purée

1 head of roughly chopped cauliflower

1 can full-fat coconut milk

2 tsp. sea salt

1 tsp. pepper

1 Tbsp. garlic powder or 4-5 cloves of fresh garlic

2 tsp. onion powder

1. Bring a large pot to a light boil.

2. Add the cauliflower and simmer for 15 minutes.

3. Drain and blend until smooth.

4. Add coconut milk to help liquefy in the blender. You may need to blend in batches.

5. Stir in the spices.

6. Pour into serving vessel or keep heated on stove top.

7. Enjoy!

Basic Sweet Potato Chips

How I love sweet potatoes, and the purple variety are so darn pretty.

Basic Sweet Potato Chips

2-3 purple sweet potatoes
Coconut oil, melted
Sea salt

1. Preheat oven to 375° F.
2. Wash and slice sweet potatoes carefully with a mandolin.
3. Place in a bowl and generously coat with melted coconut oil and sea salt.
4. Spread evenly on a baking sheet.
5. Bake for 10-12 minutes on each side, flipping chips half way through.
6. Serve with guacamole and enjoy!

Caprese Salad

Simple, classic summer salad if you're dairy tolerant :)

Caprese Salad

1 large heirloom tomato
1 lb fresh mozzarella cheese
½ cup fresh basil leaves
Organic olive oil for drizzling
Sea salt and freshly ground pepper

1. Slice tomato and mozzarella and arrange on plate.
2. Garnish with fresh basil.
3. Generously drizzle with oil and add salt and pepper.
4. Chill and enjoy!