Mexican Chicken Cauliflower Fried Rice


Any Mexican food lovers out there??? Wait, doesn’t everyone love Mexican food? Well, I’ve got good news, or rather good food, for anyone that loves Mexican food! This Mexican chicken cauliflower fried rice is so so good, and it totally satisfies any hankering for Mexican food in a super healthy way!

Everything in this dish is great for you, so it is jam packed with nutrition and health benefits! There’s tons and tons of veggies in there, so of course there’s all kinds of benefits from those. On top of that, topping/garnishing it with avocado provides even more awesome health benefits!


All those health benefits in the garnish alone!

Guys, it’s not just the health benefits of this dish that are so great! The flavor – oh my gosh – this is SO yummy, and it is absolutely perfect when you are craving Mexican food, but you want to keep your diet on point!


Ingredients (makes 2 servings):

  • 1 tsp. olive oil
  • 1 bag frozen cauliflower rice
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 1/3 red pepper, chopped
  • 1/3 green pepper, chopped
  • 1/3 yellow pepper, chopped
  • 1 garlic clove, minced
  • 2 cooked chicken breasts, chopped into tiny pieces, or shredded
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 3 green onions, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 avocado
  • sea salt and pepper for seasoning


1.) In a large frying pan, heat the oil. Add the red onion, peppers, tomato, and garlic. Cook for about 3-5 minutes until the onions begin to sweat and become translucent. Add the cauliflower rice, and cook for 5 – 7 minutes until cooked through. Add the chicken, cumin, and paprika, and cook until heated through, and any juices that are left from the tomatoes has cooked off (about another 3-5 minutes).


2.) Transfer to a plate, and season with sea salt and pepper. Mix in the cilantro and green onions, and top with the sliced avocado for garnish.


YUMMMMM! Healthy Mexican food!


Enjoy! 🙂

Butternut Squash and Kale Noodle Free Lasagna


Okay, get ready to have your mind blown!  Oh my gosh, this lasagna!!!  I got the idea for this from the following pin.


It links to a recipe for spinach and butternut squash lasagna.  I changed it up completely, except that I used the butternut squash puree idea, because well, it’s genius.  I made mine noodle free by replacing the noodles with zucchini and yellow squash.  I also used kale instead of spinach, and I used goat cheeses.

Oh boy, I could eat this everyday for breakfast, lunch, and dinner.  No lie!  It’s so good, and the great part is you’re getting a lot of veggies in this thing!  Awesome!



For the butternut squash “sauce”

  • 2 cups butternut squash puree – I used organic canned (BPA free lining, of course)
  • 4 oz. soft goat cheese
  • 1/4 cup almond milk
  • 1/4 tsp. nutmeg
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

For the Kale filling

  • 1 bunch of kale, rough stems removed, cut into bite-size pieces
  • 1 cup hard goats milk cheddar cheese, shredded
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

Other ingredients

  • 3 small zucchini, cut into thin slices lengthwise
  • 3 yellow squash, cut into thin slices lengthwise
  • olive oil spray
  • 1 1/2 cups goats milk mozzarella cheese, shredded
  • Italian seasoning
  • Paprika
  • dried basil
  • sea salt
  • pepper


1.) Preheat the oven to 375 degrees.  First, prepare your butternut squash sauce by placing all the ingredients for the sauce into a food processor and processing on high until completely smooth.  Set aside.


2.) Next, prepare your kale filling.  Place your Kale in a large frying pan, and heat over medium heat until wilted.  Remove from heat and add the cheese, garlic powder, and sea salt.


3.) Prepare your “noodles” by thinly slicing the zucchini and yellow squash lengthwise.


4.) Now you get to put your layers together!  Start by spraying an 8 x 11 baking dish with olive oil.  Put 1/3 of the butternut squash sauce in the bottom of the dish.  Sprinkle with a bit of mozzarella cheese.  Top with 1 layer of zucchini and yellow squash.  Top that with 1/2 of the kale mixture.  Top with 1/3 of the butternut squash sauce, and sprinkle with a bit of mozzarella cheese.  Top with another layer of zucchini and yellow squash.  Top with the other half of the kale mixture.  Add the rest of the butternut squash sauce and sprinkle with mozzarella.  Top with the last layer of zucchini and yellow squash.  Generously top with the rest of the mozzarella cheese.  Sprinkle with italian seasoning, basil, paprika, sea salt, and pepper.


5.) Cover with aluminum foil and bake in the oven for 30 minutes.  Remove the foil, and bake for an additional 10 minutes.


6.) Remove from the oven, and allow to sit for 5-10 minutes before serving.


AWESOME!  Enjoy! 🙂

Slow Cooker Almond Butter Chicken


I’m SUPER excited to share this almond butter chicken recipe with you guys! I’ve made this a few different times when we’ve had guests over for dinner, and it’s always been a hit! Best part is that it is packed with nutrition!

Not only is this meal loaded with a plethora of veggies, but the sauce contains almond butter, which means it contains almond, which means it contains all the health benefits of almonds!


Another bonus is that it is a slow cooker recipe, so it’s REALLY easy to make! I always pair it with some wild rice cooked in coconut aminos and olive oil. It goes perfectly with this dish, and provides a healthy kick of carbs without any gluten!


Ingredients: (makes 4 – 6 servings)

  • 1.5 lbs. boneless and skinless chicken breasts, cut into bite size pieces
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snap peas, ends trimmed
  • 1 1/2 cups sugar peas, ends trimmed
  • 1 1/2 cups green beans
  • 1 cup chopped carrots
  • 1 red pepper, seeded and chopped
  • 1 medium yellow onion, chopped

For the Sauce:

  • 3 garlic cloves, minced
  • 1 inch chunk of ginger, grated
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • 3/4 cup almond butter (you can use chunky or smooth)
  • 1 1/4 cups full fat coconut milk
  • 1/2 cup coconut aminos
  • 1/3 cup raw honey
  • 1/4 tsp. garlic granules
  • 1/4 – 1/2 tsp. cumin (to taste)
  • 1/4 – 1/2 tsp. sea salt
  • 1/2 Tbsp. arrowroot powder

For the Wild Rice:

  • 1 cup uncooked wild rice
  • 1 Tbsp. olive oil
  • 2 cups water
  • 1/3 cup coconut aminos


1.) In a bowl, combine all of the ingredients for the sauce, except the arrowroot powder. Stir until smooth and completely combined. Set aside 1/4 cup of the sauce.


2.) Brush the bottom of the slow cooker with olive oil. Add the chicken, followed by the veggies, and then pour the sauce (minus the 1/4 cup that you set aside) over the top. Cook on low for 4 – 6 hours.


3.) When there is 30 to 60 minutes left of cooking time, mix the arrowroot powder with the 1/4 cup sauce that you set aside, make sure that it is combined completely, and there are no chunks of arrowroot. Add to the slow cooker, and stir up the chicken and veggies. Cook for the remaining time.

4.) While the chicken and veggies are cooking for the remaining time, prepare your rice. Place all of the ingredients for the rice in a sauce pan. Bring to a boil, and then reduce the heat to a simmer. Cover, and let cook for 30 – 40 minutes, depending on how tender or firm you like your rice. Once it is done, and all of the liquid is absorbed in the rice, prepare your plates with the almond butter chicken sided with the wild rice. Season with sea salt and pepper, if desired.


Yes! It tastes as good as it looks! Delicious! Enjoy! 🙂


Savory Red Lentil and Veggie Pancakes


Oh boy, oh boy, oh boy!  I am super excited to share this recipe with you guys! These savory pancakes have all sorts of good stuff in them, and what’s really great about them is that the base is red lentils, so they are gluten free, dairy free, and egg free for anyone out there with sensitivities!  Woo-hoo!

Okay, so not only do these guys have plenty of veggies in them, like I said, the base is red lentils, so that in itself means that they have some great health benefits!


Looking at that, you know these are gonna be great for you…especially considering that’s on top of the health benefits of the veggies in these!  Oh, and guys, they taste AMAZING!  I dip mine in plain greek yogurt, but if you want to keep them truly dairy free, they are fantastic on their own too!  Plus, they’re EASY!


Ingredients (makes about 18 mini pancakes):

  • 1 cup red lentils
  • 1 cup chopped leeks
  • 2 cups mixed spinach and arugula
  • 1/4 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/8 tsp. turmeric
  • 1/4 tsp. sea salt
  • 2 cloves garlic
  • 1/3 cup water
  • coconut oil or olive oil for cooking


1.) Place the lentils in a bowl, cover with water, and soak overnight.


2.) Drain the lentils and add them to a food processor.  Add the garlic cloves, water, turmeric, paprika, cumin, and sea salt to the food processor and process on high until smooth.


3.) Add the spinach, arugula, and leeks, and process again on high until completely smooth (about 1-2 minutes).


4.) Add a small bit of coconut oil to a frying pan, and use a tablespoon of batter per pancake.  Drop each tablespoon into the frying pan (you will have to do this in batches…I did three at a time).  Cook on each side for 1.5 – 2 minutes each.


5.) Transfer each batch to a plate, and do the next batch until all the batter is gone.


You’re good to go!  Top with a dollop of plain greek yogurt if desired!


YUM! Enjoy! 🙂

Dairy-Free Vanilla Cinnamon Ice Cream


Guys!!! I finally bit the bullet and got an ice cream maker, and seriously, it is the best thing ever! I have a few recipes for ice cream that don’t require an ice cream maker, such as my easy and healthy homemade ice cream recipe, and they’re great! But I am so excited to be able to get even more creative with my ice cream recipes now!

This vanilla cinnamon ice cream is absolutely delicious! Best part is that it’s good for you due to the ingredients all having some great health benefits! It’s made with only 4 ingredients; coconut milk, vanilla, cinnamon, and raw honey, and check out the health benefits of these guys!


coconut milk


What?!? So eating this ice cream provides all of these awesome health benefits?!? Yup!

Not only is it good for you, but it is DELISH! Super creamy and sweet! It also makes for a great base ice cream that you can turn into other types of ice cream by adding things like pumpkin, nuts or seeds, chcocolate chips, etc. Full disclosure, I made a “normal” batch with the recipe below, and then I also made another batch of boozy ice cream, in which I added some Black Walnut Creme Liquor…holy crap, it was ridiculous how yummy it was. My husband and I scarfed it down pretty quickly, and I plan to make some more for this weekend when we are having some friends over for dinner!

Like I said, I used an ice cream maker for this recipe, which makes things super simple. You could also mix all the ingredients together, and then put it in the freezer to freeze it, but you won’t get the nice ice cream texture you would get from an ice cream maker.



  • 2 14-oz. cans of full fat coconut milk
  • 1/3 cup raw honey
  • 1/2 – 1 tsp. ground cinnamon
  • 2 Tablespoons vanilla – you will want to use the kind with the alcohol in it to keep it from freezing to hard in the freezer.


1.) In a large mixing bowl, combine all of the ingredients, and stir until completely smooth, and there are no lumps of honey or coconut milk (coconut milk hardens when it is cold, so you don’t want there to be clumps in there).


2.) Use an ice cream maker according to its instructions to work its magic and turn the mixture into delicious ice cream!


3.) Transfer to bowls to serve, or transfer to a freezer safe container, and place in the freezer until you are ready to indulge (it will keep for a week or two in the freezer).


Gah!!! SO good! Healthy ice cream!!! 🙂


D.I.Y. Chalkboard Wine Glasses


Anybody that knows me and my husband knows that we love, LoVe, LOVE wine tasting!!!  It’s one of our very favorite things to do, but I’ve found that we end up with bunches of those lovely tasting glasses that you usually get to keep. I decided to get creative with some of them, and the result is these D.I.Y. chalkboard wine glasses!

We have little charms for our stemmed wine glasses that we use when we have guests over to keep everyone’s wine glass straight, but these chalkboard wine glasses are perfect for wine glasses without stems, and are a fun way to keep track of everyone’s wine glasses when entertaining! Of course, you can make these with stemmed wine glasses as well, and they turn out just as cute!

These are really easy to make! It just takes a few materials, and and you don’t even need a steady hand to get your lines straight, because tape is used to keep things neat! The only part that takes a bit of time is the drying process which takes 4 days, but you don’t have to do anything during those 4 days, they just sit there drying, so like I said, easy peasy!




  • Wine Glasses
  • Rubbing Alcohol
  • Glass Chalkboard Paint (You can get this at any craft store. I got my bottle of it at Hobby Lobby for $2.99).
  • Scotch tape
  • Paint Brush


1.) Wash your wine glass in warm soapy water. Rinse and dry completely. Use a cotton ball to wipe the glass down with rubbing alcohol. After the alcohol has dried completely, use your scotch tape to tape of an area of the glass that you would like your chalkboard to cover, making sure the tape is sealed tightly along the edges of the area to prevent bleeding of the paint.


2.) Paint the taped off area with your glass chalkboard paint and your paintbrush using vertical strokes. Let the paint dry completely (15-30 minutes), and then paint the area using horizontal strokes. Allow to dry completely. Continue this process, alternating the stroke directions, until the area is completely filled in with chalkboard paint, and there are no “see-through” areas. Allow the paint to dry for about an hour.


3.) Very carefully, remove the pieces of tape one at a time. If there is any bleeding use your fingernails to clean it up, or a q-tip with some rubbing alcohol on it.


4.) Once all of the tape is removed, set the glasses aside, and let them dry for 4 days. After the 4 days are up, you are going to want to bake them in order to really set the paint. To do this, place the wine glasses in an unheated oven. Set the oven temperature to 325 degrees, and set the timer for 30 minutes. It is important to let let the glasses heat up in the oven as the oven heats up to prevent shattering due to quick temperature change. Allow the glasses to bake until the timer goes off. Once the 30 minutes are up, turn the oven off, and let it cool down (without opening the oven door) with the glasses still in it.


5.) Once the oven has cooled completely, remove the glasses from the oven. The bottle of glass chalkboard paint says that they should be dishwasher safe, but I choose to just hand wash them with warm water and a mild dish soap to keep the chalkboard in tact.


So cute, right?! Enjoy! 🙂

Butternut Squash and Zucchini Spaghetti Plate


Guys! I FINALLY got around to getting myself a spiralizer, and oh my gosh – it is the best thing EVER!  I decided to get myself a lil Christmas present, because well…I deserve it ;), and this spiralizer was it! It was delivered today, and I immediately got it out, washed it up, and made this delicious “spaghetti” dinner with it! I actually didn’t expect it to be as easy to use as it was, and clean up was a cinch, so I am super satisfied with its purchase, and our tummies are happy with our dinner!

This dish is absolutely delicious! I spiralized butternut squash and zucchini, but you can totally stick to just one type of veggie. I was just overly ambitious since this was my first go with the spiralizer! Both types of noodles turned out amazing, and both butternut squash and zucchini have some pretty awesome health benefits!



I added cooked chicken and baked brussels sprouts to my “spaghetti”, and I topped it with a sauce made of plain greek yogurt and apple cider vinegar – delicious!


Ingredients (makes 2 – 4 servings, depending on size):

  • 1-2 Tbsp. olive oil, divided
  • 1/2 lb. brussels sprouts, quartered
  • 1/2 butternut squash, seeded and peeled
  • 1 medium zucchini, ends cut off
  • 1/4 large yellow onion, chopped
  • 2 garlic cloves, chopped
  • 3/4 tsp. garlic granules, divided
  • 1 cup of cooked chopped chicken
  • 1/2 cup plain greek yogurt
  • 1-2 Tbsp. apple cider vinegar
  • 1/4 tsp. dried basil
  • sea salt, to taste


1. Preheat the oven to 380 degrees, and line two baking sheets with parchment paper. Use a spiralizer to make noodles out of your butternut squash and your zucchini. If you don’t have a spiralizer, then you can hand cut thin strips, or you  can use a carrot peeler to peel long thin noodles.


2. Toss your brussels sprouts in about 1 Tbsp. of olive oil and 1/4 tsp. garlic granules. Spread evenly on one of the prepared baking sheets. Then, toss your noodles, onion, and garlic in about 1 Tbsp. olive oil and 1/4 tsp. garlic granules. Spread evenly on another one of the baking sheets. Bake the brussels for about 25 minutes at 380 degrees, and bake the noodles for about 18-20 minutes at 380 degrees.


3. While the veggies are cooking, use a small bowl to mix together the yogurt, apple cider vinegar, 1/4 tsp. garlic granules, and the dried basil together in a small bowl. Stir to combine completely.


4. When the veggies are done baking, combine the vegetables together in a large bowl. Add the cooked chicken, and stir in the yogurt mixture to coat. Transfer to plates, and season with sea salt to taste.



YUM!!!  Enjoy! 🙂