Incredibly quick and easy is my goal this week. And I’m pretty confident that the meals this week won’t break the bank at the grocery. We’ll be using (what I consider) to be mostly staples.

Monday: Crispy Potato Curry: I like this recipe because it’s your veggie and carb all in one! I think I may add some more vegetables (like carrots and peppers) to the roast, just to add some more nutrition. If you like naan, because you’re a human with a soul, try this Paleo Naan recipe. Or, buy some! Costco has a pack of a million individual sized naan pieces (not gluten free) that can be frozen. I found them in the “ethnic” refrigerated section…by the kimchi, seaweed salad, and pork buns.

Tuesday: Whole 30 Sloppy Joe’s with…spaghetti squash/buns/sweet potatoes/white potatoes/rice/quinoa/cauliflower rice. That’s a ton of options. If you have a favorite recipe, by all means use it…but “Whole 30” ensures that there’s no added sugar from condiments, or general ick from a can. This recipe is very fast, and can easily be doubled or tripled if you want to make it in bulk and freeze for another day. ***If you plan to freeze, portion it out before freezing, so you don’t have to thaw the remainder and re-freeze.***

Wednesday: Mexican Pizzas- This used to be my Taco Bell jam! This, a Supreme Chalupa, and Dr. Pepper. Because when you’re 16, you can treat your body like a landfill, because the future is never going to come for you. Anyway…there’s no recipe for this one. I just plan to use corn tortillas (that I’ll lightly pan fry), layered with black beans, and taco filling. I pulled some taco seasoned chicken (for the male), and some taco seasoned jackfruit (for me) out of the freezer. Then I’ll top with “cheese” before putting in the oven to melt, and serve with guacamole.

Thursday: Avocado curry rice noodles with shrimp: My only issue with this recipe, is that I find the serving size to be incredibly unrealistic. I think I can get 4 servings out of this…6 would leave me needing to make another meal an hour later. Use whatever kind of noodles you have/like. You could also substitute the shrimp for chicken, tofu, or just add a lot of vegetables and make this a vegan dish.

Friday: Protein grilled on pineapple skin: Sounds weird, I know.  I’m going to use cod for this, because I have some. This would be great with another white fish, salmon, or chicken. I’m just trying this because I love pineapple, I always cut my own, and I’m hoping that there’s a use for all the waste. I’m going to serve this with Pineapple Fried Cauliflower Rice, and I will most likely not make this with all of the bacon and eggs that the recipe calls for. I just don’t require that much protein.

Saturday: 15 Minute Spicy Shrimp with Pesto Noodles: I don’t think I’ll make this with shrimp. I haven’t determined what I’ll use instead, but…something. Helpful, I know. If you have a favorite pesto recipe, by all means. You can also use store-bought, which will really save time. The sauce would taste great on quinoa too, if you don’t want pasta twice in one week, or if you don’t want to use zucchini noodles, per the recipe.

Sunday: Funday- free day! Try a new recipe, go out, eat PB&J’s…


Happy Halloween! I like Halloween. Probably because candy is delicious. I was always the kid who would come home and dive right in, running out of candy approximately 3 days later. My brother would organize his, have a piece, forget about it, and still have some up until Easter. I can not condone behavior like that. Anyway, instead of dressing up and partying this year, I’m going to the dentist. I’m actually really excited; I love the dentist. And I made sure to buy candy to hand out that while name brand, does nothing for me, as to not be tempted by it.

Monday: Vegan Butternut Squash Mac N Cheese– This meal will come together quickly, so you can get homework done, costumes on, and get out of the door by twilight. To save even more time, use a can of butternut squash puree instead of making your own. For gluten free, be sure to use gluten free pasta, and replace the flour with cornstarch. I skip the breadcrumb topping all together, because I don’t like the crunch on mac n cheese.

Tuesday: Chopped Enchilada Skillet– Gluten free, can easily be made vegetarian by doubling the beans, can be dairy free if you use dairy free cheese (Trader Joe’s Almond Milk shredded cheese is really good…and my husband thought he was eating cow mucus- I mean ‘milk’ cheese). Now, I’m actually a grandma, so I make my own enchilada sauce, because store bought tends to have some ingredients that I stay away from. Here’s the recipe I use…it makes a LOT, so I freeze what I don’t use.

  • 1/4 cup chili powder
  • 2 cups broth (any will do….use bone broth for added protein)
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh or dried chives (or leave this out…you’ll more than likely have onions in whatever meal you’ll be using this for)
  • 1/2 teaspoon salt
  • No need to cook this…just stir/blend it and think, “Does Martha effing Stewart even make her own enchilada sauce?!”

Wednesday: Kale Quinoa Stuffed Sweet Potatoes- I could eat this every day. This is complete to me, but serve with roasted chicken (I’ve been buying a rotisserie chicken every week for my husband) or white fish for added protein. You can easily double this recipe, and have a quick lunch all ready. Here’s the link to the sauce this is served with: Out of This World Tahini Herb Sauce.

Thursday: Autumn Cobb Salad with Smoky Pumpkin Dressing: How can you not want to eat this? So, I am lazy, and I buy raw, pre-cut butternut squash from the grocery. This saves time and so many fingers. Obviously no seeds come with this, so I just use pre-roasted pumpkin seeds. But, walnuts or pecans would go really well with this, too. This is another instance where that rotisserie chicken is a perfect time saver.

Friday: Roasted Smoked Eggplant Curry–  Vegan and gluten free. I plan to serve with cauliflower rice, so I can also have naan. I try to keep my carbs to one option at each meal. Pre-riced cauliflower rice is your best friend. Trader Joe’s sells is in the refrigerated section, and I toss it in the freezer until I’m ready to use it.

Saturday: Apricot Dijon Roast Chicken– I mean, look at that picture. This meal is beautiful. Although….I think I’m going to use a salmon fillet instead of a whole chicken. Also, I don’t know if I can find fresh apricots at this time of year, so, I think you could chop some dried ones instead. Or (and I promise I don’t get paid by Trader Joe’s), but they sell frozen apricots that are delicious and make me happy as all hell. Serve with a rice or quinoa dish to round this out.

Sunday: Crispy Carnitas– A favorite recipe of ours. It’s foolproof. Don’t skip the last step where you fry the cooked meat to crisp it up. It’s worth cleaning another dish. Aaaaand, save your leftovers, because we’re going to use them next week. It’s Sunday: Treat Yourself. Bust out the tortillas.

We’re half way through August….and it’s still mega hot. Only one of these meals suggests using an oven. I know it’s more difficult to find the time to cook healthy meals with school and activities beginning again, but you and your family are worth it! It may require a little weekend prep, but these meals will not keep you in the kitchen. Unless that’s your thing; then just stay in there.


Monday: Simple Tofu Scramble– Gluten free and vegan. I understand that, “tofu scramble,” is not the most appetizing phrase…but they’re always delicious (to me). If you don’t like or want tofu, just use eggs. Use whatever vegetables and seasonings you like. This would be great with a side of potatoes or toast and avocado.

*The key to a good scramble (if using tofu) is to squeeze as much of the water out as you can. Open the container, take out the tofu, and set it on a plate with paper towels or a kitchen towel, then place more paper on top, followed by a heavy can to weigh it down. I leave mine for a while, and will sometimes change the towels after they’re soaked.

Tuesday: Chicken Parmasean Zucchini Boats–  Gluten free; to make vegan, use textured soy crumbles and non-dairy cheese. Pretty self explanatory. Serve with a salad to bump up the veggies.

Wednesday: Creamy Vegan Mushroom Fettuccine Alfred0– Vegan, use gluten free pasta if needed. Ok…this recipe might be a bit much for a normal Wednesday. So, you could just make the pasta, add the vegetables, and use butter or olive oil and some of the pasta water as your sauce. You can go for it and make the cashew sauce. You can make your favorite alfredo sauce. Or, you can say f*&k it, and buy a bottle of Ragu.

Thursday: Sandwiches…try baking these Gluten free Sandwich Rounds– This can be as simple or as complicated as you’d like. It could be a Wonder Bread PB&J; Grilled Cheese; or a baguette with slow roasted turkey, bacon, lettuce, tomato, and a Sriracha aioli. Options.

Friday: Lentil Taco Salad– Vegan and gluten free, but you can easily use ground beef/chicken/or turkey instead of the lentils. Load up your plate with salad toppings, and then add this and whatever else you like to eat with tacos.

Saturday: Liver Support Quinoa Bowl with Sweet Sesame Dressing– Do you need this today? I really like beets. If you don’t skip this recipe. If you haven’t cooked/eaten beets: try them. Warning: they turn everything they touch red, if you eat too many you could feel a lil sick (they are serious detoxers), and they might make your pee a lil orange/red….every time I eat beets I forget this and think I’m dying.

Sunday: Bourbon Marinated Pork Tenderloin with Watermelon Peach Salsa– Be sure to use tamari, coconut aminos, or liquid aminos to make this gluten free. To save a lot of time, skip making your own salsa. There are tons of “fruity” salsa options. The key to this recipe will be marinating the pork early enough (toss everything in a Ziplock the night before and forget about it until it’s time to cook), and letting the pork sit for 10 minutes (UNCUT!!!) after it cooks. If you slice right in….ciao ciao juiciness, and hello dry pork.

Again…sorry for bouncing on you. But, I knew you could figure things out for yourselves. So, wave “see ya later” to the pizza guy, forget the number to Szechuan Palace and try some of these:

Monday: Vegan Turmeric Quinoa Power Bowls: This is a great way to get back on track after the weekend. Naturally gluten free and vegan. Great to double or even triple the recipe so you have extra meals for leftovers and lunch. As always, meat can easily be added for those who “need” meat at every meal.

Tuesday: Easy Jalapeño Shrimp Veggie Bake: Low carb, grain free, gluten free…recipe includes modifications for dairy free. Can be made vegan if you leave out the shrimp, and follow the dairy free modifications. It’s still summer, so there is still beautiful squash and tomatoes available- buy them and make this! This dish will keep well, so you can warm it up for lunch leftovers. If you don’t want/like shrimp (shrimp is another ingredient that we HAVE to be careful with, load this up with more vegetables, or try chicken or white fish. For shrimp, try to purchase raw, wild-caught shrimp from Argentina or the US. It’s not difficult; just read the label or ask your fish monger. Be sure to thoroughly clean and cook your shrimp (and any meat, for that matter).

Wednesday: Baked Pasta with Creamy Spinach and Brussels Sprouts: Vegan; use gluten free pasta if that serves you. This can be easy…you don’t have to make the sunflower seed cream (if you’re interested in this step but don’t have sunflower seeds, try cashews or almonds). OR you can sub this cream for cashew butter. If you can consume dairy, try using Greek yogurt instead.

Thursday: Avocado Chicken Salad Lettuce Wraps: Naturally gluten free, can be made dairy free if you sub non-dairy yogurt or “sour cream,” for the sour cream. This recipe is easily multiplied for a crowd, or for leftovers. For a heartier meal, serve with pitas, naan, or as a sandwich. To save time, use a rotisserie chicken. Did you know that you can buy all white meat rotisserie chicken (as in: the meat is taken off of the chicken for you and packaged up nicely) from Costco? Well, you can.

Friday: Pizza! Who doesn’t love a good pizza Friday? I told you to ditch the pizza guy…but you can still have pizza without the preservatives and junk. Here are a few recipes to peruse, or, you can use your favorite dough recipe.

  • This Wolfgang Puck recipe can not get any easier…it was my favorite back in the day when I could handle it. My husband still requests it, and I recently followed this recipe but subbed Cup4Cup to make it gluten free (Just follow the recipe, but skip the kneading steps. This will still look like a batter instead of a dough, so just make sure you oil your pan well before you spread it out and bake). This dough is amazing cooked on the grill, btw.
  • Hawaiian Pizza– Gluten and egg free crust…use whatever toppings you’d like.
  • Emeril Lagasse’s Gluten free Pizza
  • I’m pretty sure you can still buy raw dough from Trader Joe’s, and save yourself some time. I’ve also been introduced to Cappello’s , which sells gluten and grain free pizza. They sell just the crust, and versions with Mozzarella or Sheep’s milk cheese. Their products can be ordered, or bought from Whole Foods and other local organic markets (their website will tell you the store closest to you.)

Saturday: Peanut Chicken Zucchini Noodles: Yes, I’ve posted 2983498374 versions of this dish, but, it bears repeating. It has everything you need!

Sunday: Sweet Potato Salad with Bacon and your choice of protein: This can easily be made vegan by leaving out the bacon, or by substituting with a vegan/vegetarian “bacon.” This would pair well with grilled chicken/shrimp/salmon/steak and side salad, or with grilled portobellos, Gardein, or (my new favorite) Tempeh. Tempeh is made from soy, so be sure to make sure it’s organic. I found some with flax seed added at my local Whole Foods. Yes, world, I now have a local Whole Foods.

Please forgive me….I’m running around like a crazy person trying to prepare for our movers next week. And I just lied to you. Me…running? That would never happen.

I’m a bit short on time, but I wanted to share a couple of recipes with you.

I very rarely cook breakfast on the weekends. Which is sad, because growing up, my dad was in the kitchen every weekend cooking crepes, made to order omelets, pancakes (he would make me pb pancakes with chocolate chips added in because of health), danishes… Mr. Primo is a breakfast wiz. I’m too lazy. And my husband doesn’t have much of a sweet tooth, so I’d be the one eating all of it. Which I totally could…but let’s just say I don’t have the metabolism of my 15 year old self. But, this weekend I’m going to make this Gluten Free Dutch Baby with Blueberry Maple Syrup. My cousin (Hi, J!) sent me this recipe, and I’ve been drooling over the thought of it for a week. There is 0 junk in this recipe. I plan to use frozen blueberries, because that’s what I have- and I need to start using what I have and not buying more. Any fruit would taste great with the maple syrup, so use what’s in the fridge/freezer! I’ll also sub the whole milk for almond milk…again; what’s open in the fridge. And I’ll use ghee or coconut oil in place of the butter. As for the directions, the only thing I’ll amend is the opening and closing of the oven several times. If I do that, my crappy little oven will drop to 300°, and will never recover. So, just preheat the pan, add the fat, let it sizzle, add the batter.

Question: Do you like ranch dressing? Well, I do. I used to go through bottles of Hidden Valley like my life depended on it. And it’s so healthy, since you can get reduced fat…*sarcasm.* I gave it up for years as I became more aware of what I was putting into my body. I recently found a recipe for vegan ranch, but of course I tweaked it…

Vegan High Protein Junk Free Ranch Dressing:

1 container of tofu (I’ve used silken and the kind that comes in water-both are fine. Buy organic tofu! When soy is involved-ALWAYS organic).

1/2 C yogurt (I use organic soy quark which is lactose free, sugar free, and the consistency of Greek yogurt. You could use any kind of yogurt, or milk…which will make it thinner).

1-2 Tbsp lemon juice (based on your taste preference)

Ranch Mix to taste- This mix is Whole 30 compliant. And you probably have all of these spices already. I also add red pepper flakes and cayenne, because I like spicy.

That’s it! Mix it up, and keep in the fridge. I’ve kept it for a couple of weeks, and it’s fine.


So there you have it: I’m moving, eat a Dutch Baby, and have some ranch.



My shit’s in the street, and I eat cake for breakfast

Well, our worst fears have been realized: I’m out of balance. Okay, maybe you haven’t been worrying about my balance lately…although, I’m not sure why you wouldn’t 🙂 Every now and again I like to take a Chakra test, to see if any of my chakras are oogey. I’m sure you’ve heard of chakras before, but if you’re not sure what they are, they are the “wheels” of energy throughout the body. There are seven chakras, which align the spine, beginning at the base of the spine and going up to the crown of the head.

Why does this matter?

“These swirling wheels of energy correspond to massive nerve centers in the body. Each of the seven main chakras contains bundles of nerves and major organs as well as our psychological, emotional, and spiritual states of being. Since everything is moving, it’s essential that our seven main chakras stay open, aligned, and fluid. If there is a blockage, energy cannot flow.”

For the first time, my Root Chakra (Muladhara) is under-active. The Root Chakra is the chakra of stability, security, and our basic needs. In hindsight, this is really not a shocker for me: I am a gypsy, about to make an international move, I’ve recently lost the sweetest soul I think I’ll ever know, and I haven’t seen my husband regularly in 11 years. Please don’t misunderstand me: This is not a,”woe is me” post. I have an incredible life, that I wouldn’t trade with anyone I know. But, this life can take it’s toll. And I need to take care of myself.

How do you get back in balance? Consult your local, organic, pasture raised Google. There are a lot of techniques that include visualization, essential oils, yoga poses, reflexology, eating certain foods…So, you don’t have to pay someone to do this for you. If you’re interested in figuring out your whole situation, take the test (instant results, no personal info/email is required) : Chakra Test

***Can we take a minute to pray for our “friends” who have posted, or will post political posts on Facebook from now until eternity? These people need our help. They know not what they do…and they don’t realize that we want to punch them super freaking hard, repeatedly, and often.***

Now on to cake…

I really dislike foods advertised as, “guilt-free,” because I don’t like correlating food with guilt. All foods can be enjoyed in moderation…and sometimes in more-than-moderation because life can be a real son-of-a. Anyway, this can be eaten every day, and really is guilt-free. I modified this from the Easy Coconut Flour Birthday Cake recipe on My Heart Beets. I’ve taken out all of the fat and sugar (not even coconut sugar or maple syrup is added!), and it still tastes great. Here’s what you need:

  • 1 cup coconut flour
  • ½ teaspoon baking soda
  • 1 cup milk (ANY kind of dairy or non -dairy will work)
  • 6 eggs, room temperature (Coconut flour soaks up a ton of liquids, so this is not a misprint! I have not tried this with egg replacers, so I don’t know if this will turn out without eggs).
  • 3/4 cup applesauce, pumpkin, OR mashed banana
  • 25-30 drops of Stevia (more or less, depending on your taste)
  • A glug of vanilla
  • Can add some cinnamon, or other spices if you’d like
  1. Preheat oven to 350°F.
  2. Put everything in a blender, or beat by hand.
  3. Put in a greased baking pan (I use coconut oil, and put it in an 8×8).
  4. Bake for 45-50 minutes.
  5. Cool on a rack before slicing

I cut this into 6 pieces, and eat it for breakfast. Now, who in the hell would eat cake without anything on top? A psychopath; that’s who. I’ve tried several toppings and my favorites are:

  • A banana smashed with a scoop of Naked PB
  • Unsweetened soy yogurt (with a few drops of Stevia) and some strawberries and a banana
  • And the best is Paleo Pumpkin Avocado Chocolate Mousse. When I make this recipe, I reduce the dates to 5, and increase the Stevia to 25-30 drops (taste and add more…you can’t go back!) I also leave out the balsamic vinegar…used it the first time I made it, and I didn’t feel like it added anything to the overall taste. Why tho?

This recipe is good enough to eat for dessert. And it’s full of fiber and protein, so it’s a win-win.

Holler back for Thursday! Sun’s out! You’re alive!

The Yankees play today!!! I don’t care how you feel about it; this is all that’s getting me through the day. This is a nostalgic time of the year for me. It makes me miss killing time after school with my bff, waiting for softball practice. We used to nosh on healthy snacks like white cheddar Cheeze-Its and Little Debbie snacks, and washed it down with Diet Coke- balance. Can you imagine eating garbage and then being able to run around for hours? Youth. I can’t even eat a banana and do cardio now without wanting to vom.

Hopefully this dinner menu won’t make you want to vom, and if it does…eat something else.

Monday: Creamy Goat Cheese Asparagus Quinoa Salad– vegetarian and gluten free- Double or triple this recipe to enough as an entree, and maybe some leftover for lunch.

Tuesday: Burrito Bowls with Pineapple Salsa– gluten free and vegan- You can definitely add any protein to this recipe, and any salsa will do.

Wednesday: Salad Bar

Thursday: Lemongrass Pork Meatballs with Sweet Chili Dipping Sauce– use g-free soy sauce- This recipe absolutely must be multiplied…unless you’re not very hungry. I suggest serving with rice or quinoa, and a salad or vegetable if you don’t want to make lettuce wraps.

Friday: Coconut Lime Chicken– You can use this marinade with shrimp or white fish too.

Saturday: Thai Salmon Burgers– Use gluten free bread crumbs, buns, and soy sauce.

Sunday: I believe Americans should eat one hotdog per year, and I’m cashing mine in today. We’re having hotdogs (can’t remember which brand I buy, but they’re 100% beef, organic, no nitrates) wrapped in Auntie Anne’s Style Gluten Free Pretzel dough. My husband and I will miss out on baseball’s opening day together…not important to you, perhaps, but it’s a big deal for us- one of the top 5 days of the year! To modify this recipe, just wrap each hotdog in the dough and drop the baking soda wash…and then continue on with the directions. This dough should be made in advance, and can stay in the fridge for a dew days. Or, use any pretzel recipe you’d like!

The best half of the year is finally here!!! I’m still missing out on the warmth and sun, but it’s coming…it’s supposed to be 59° on Easter, so…that could be exciting. Let’s begin spring with a week of healthy, light, fast meals, k?

Monday: Thai veggie quinoa bowls– Gluten free and vegan. This only serves 2, but is easily multiplied.

Tuesday: Stuffed peppers- So many possibilities for these. Fill bell peppers with any combo of vegetables/protein/grain you’d like, put upright in a crockpot, and let it go for a few hours.

Wednesday: Buffalo Chicken Zucchini Boats– Whole 30, Gluten free. Serve with a bid salad for a filling, low carb meal.

Thursday: Taco salad with creamy cilantro dressing– Pretty self explanatory…gluten free, can be vegan if you sub the meat for beans, tofu, lentils, or meatless crumbles. Feel free to leave out the plantain chips and substitute homemade tortilla chips, or organic tortilla chips for a little crunch.

Friday: Spicy Peanut Chicken Soba Noodle Salad– Sub liquid aminos/coconut aminos/tamari for the soy sauce for gluten free; use almond butter instead of peanut butter for paleo; leave out the chicken, add more vegetables, and sub maple syrup or agave for for vegan. Whew! Now for the noodles…use any kind of pasta that pleases you! You can also bulk this up without the added calories by using zoodles &/or shirataki noodles.

Saturday: Tandoori Chicken and Curry Pineapple Cauliflower Rice– This one has a few parts…recruit come help and cut down your kitchen time. Gluten free and Whole 30. Just make the chutney and the “rice” for a vegan meal…I’m going to recommend that you eat something else besides cauliflower for a meal, though.

Sunday is Easter, so cook what makes you happy. We’re having beef tenderloin, whatever kind of green vegetable is fresh, smashed red potatoes, and banoffee pie….and wine. A lot of wine.

Do you ever feel strangely guilty over, well, nothing? For example, my Pinterest boards bring me a lot of anxiety. If you follow me, you’re probably quite annoyed by the mass quantities of brownies, naan, and chocolate chip cookie recipes I pin. I’m sorry. I probably won’t stop. After I pin these recipes, I have a feeling of doom…as if I owe something to the pin (this one is the WORLD’S BEST!)…if I don’t get around to trying out the recipe, then I’ve failed…let down the pin…wasted my time…clogged up feeds. I haven’t made 99% of the dessert recipes I pin. As much as I’d like to only eat brownies, naan, and cookies…my American thighs don’t think it’s a good idea. This anecdote has no purpose. It’s just to share a glimpse into my weirdness.

Moving on….you shouldn’t have any guilt over any of these dinner recipes this week. *Brought it back; saved the post.*

Monday: Banh Mi Spring Rolls– Gluten free and vegan. I love a spring roll, but you can eat the filling atop quinoa or rice, if you can’t find rice wraps. Feel free to substitute chicken or shrimp for the tofu.

Tuesday: Brinner!!! Breakfast for dinner is never a bad idea. Fast, easy, filling. There a so many options here. I’m going to make these Gluten Free High Fiber Pancakes.

Wednesday: Paleo Chicken Shawarma with Zucchini Hummus– Paleo, gluten free, nut and dairy free. This would be good paired with one of the 3347203947 naan recipes I have pinned…check them out!

Thursday: Sweet Potato Taco Bowls– Gluten and dairy free, paleo, Whole 30- can be vegan if you leave out the meat and sub beans/lentils/veggies. This is a fast and easy recipe…I think the only change I’ll make is to reduce the amount of meat used…1/2lb of meat per serving is way to much for this lady. 1/2 lb of fries or Cadbury eggs? Yes. Meat? Never.

Friday: Salmon and Jalapeño Pesto Pasta– To make gluten free, use g-free pasta and breadcrumbs, or leave out the breadcrumbs (I never use them). To make vegan, don’t make the salmon! When I make salmon, I like to season it with Potlatch seasoning from Williams Sonoma…that’s it. The seasoning is so good that you don’t need to add anything else to it.

Saturday: Indian Spiced Roasted Chicken with Sarson ka Saag (Indian spiced spinach)–  Gluten free, paleo, to make dairy free use lactose free yogurt, plant based yogurt, or coconut cream. If cooking a whole chicken weirds you out; don’t do it. Try using whole breasts instead. And again….another chance to make a naan recipe!

Sunday: Grilled Hawaiian Chicken Teriyaki Bowls– In the interest of saving time, use store bought teriyaki sauce (but check your ingredients because most contain wheat and are loaded with sugar). A great paleo option is Coconut Secret Teriyaki Sauce.  To make vegan, leave out the chicken and grill up a whole mess of vegetables.


****I’ve recently added more services to my “Work With Me” page. Check it out…I think you’ll find there are services offered that fit into every budget. And I don’t have to remind you that summer is a comin’ and putting off becoming healthier isn’t doing you any favors!!! ****




Get in my belly!!!

Sometimes I’m more excited about food than other times….the times that I’m excited are typically during waking hours. I’m feeling these meals this week, y’all.

Monday: Thai Salad– gluten free, vegetarian, leave out the egg to make it vegan- Add meat if you’d like for more protein. I’ll probably saute some of the veggies involved…easier on the ol’GI tract. Ladies amiright?

Tuesday: Chili Lime Chicken Tacos with Pineapple Salsa– To make gluten free, use corn/g-free tortillas or lettuce wraps; to make vegetarian skip the the chicken and marinate veggies in the marinade; to make vegan, do what I just said, skip the cheese, and use dairy free sour cream (or double up on the Vegenaise) and Vegenaise. This recipe calls for homemade salsa…to save time, use store bought. You can probably find one with pineapple in it ( I know Trader Joe’s has one….Trader Joe…I love you and I miss you and I can’t wait to visit you). Anywho…I’ll be making it, because, let’s face it….I’ve got nothing else going on. But, it’s cold AF, so I’ll broil the ingredients in the oven. AND I’ll buy the pre-cut pineapple. Yes, it’s more expensive. But when I get a hold of a pineapple, my kitchen looks like a crime scene when I’m through.

Wednesday: Salmon Poke– To make gluten free, use g-free soy sauce, tamari, liquid aminos, or coconut aminos. For vegetarian or vegan….sorry, pals. Hump day is not your day. Now, this calls for raw salmon. If you can not find sushi grade salmon, or the thought of this makes you want to vom….cook the salmon. Problem solved! Just follow the directions, and then pan cook the samon.

Thursday: Raw Vegan Curry Zoodles– naturally gluten free and vegan. Double or triple the recipe to serve a crowd. You could sub actual pasta for the zucchini; you could also add meat. If you don’t have a spiralizer, just shave the zucchini with a vegetable peeler.

Friday: Pizza- Pizza Fridays….just like when you were a kid. Treat yo self.

Saturday: Paleo Butter Chicken– Try this. When you look at the ingredients you might think, “WTF, lady? Could this BE any more ridic?” Awww, you think I’m a lady. Lemme break it down…it’s a lot of spices- that’s it. This is easy. Put a can of full fat coconut milk in the fridge now, and you’ll be ready. Use regular cayenne powder instead of the Kashmiri, and skip the Fenugreek leaves because….wtf is that, anyway? I’ve made this many times and never thought…,”if I only had fenugreek!” And if you don’t have Garam Masala…here’s a recipe, so you can mix up your own! Homemade Garam Masala mix

Sunday: Slow cooker Honey Mustard Pulled Chicken – A little different…naturally gluten free. Use g-free buns, or lettuce wraps. I’ll use chicken breast, because….that’s what I like. For the coleslaw, I don’t know why you’ll need honey and sugar. Start with the honey, taste, and then add Stevia if it needs more sweetness.

Have a beautiful week!!!