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! 🙂

Mashed Celeriac (Celery Root)


ACK!!!  I am so excited to share this recipe with you guys!  I have found a new love, and it’s celeriac (celery root).  As you can see, this delicious root vegetable may look a little rough around the edges (literally), but oh my gosh, it is DELICIOUS, and SO SO good for you!!!


Are you ready for some of the health benefits of this AH-mazing veggie?!?  Well, here are ten of them depicted in this pin!


Look at all that healthiness!  Now, you can see why I am so excited to share this SUPER easy recipe with you!  I cook this root up and mash it like mashed potatoes, and it turns into an awesome side dish that has a sweet and salty taste to it, and makes me want to eat it all day long.  Let’s get to it!


Ingredients: Makes 1 serving

  • 1 small to medium sized celery root
  • olive oil
  • garlic powder
  • sea salt
  • pepper


1.) First, you want to use a knife to chop off the top and bottom of the root, then use your knife to peel off the rough edges of the root (basically like peeling a potato, but you have to use a knife because these are so rough around the edges).  Next, chop the celeriac into small chunks.  Place in a medium sized sauce pan and cover with water.  bring to a boil over high heat and cook until the celeriac is quite tender.  About 15-20 minutes.  Remove from heat and drain.


2.) Place the cooked celeriac back in the pan.  Drizzle with olive oil.  Sprinkle with garlic powder, sea salt, and pepper.  Use a masher to mash the celeriac to desired consistency.


3.) Transfer to a bowl, and garnish with some of the leaves from the root, if desired.



You are going to LOVE this stuff!  SO yummy!  Enjoy! 🙂

Apple Cinnamon Raisin Breakfast Quinoa


Guys!  I recently realized that I haven’t made anything containing quinoa in it in quite a while!  How could I have neglected this power packed superfood???  I mean, seriously, this stuff is so good for you…it’s gluten free…it’s packed with nutrition…and it lends itself in so many ways to both savory and sweet dishes!




Don’t worry (I know you were, don’t deny it!), I remedied the situation quickly with breakfast this morning by making this super easy and super nutritious, tasty apple cinnamon raisin breakfast quinoa!  Er-mer-gerd, this stuff is amazing.  It felt like it was just pure apple cinnamony goodness melting in my mouth!  Seriously, so yummy!

Because of the add-ins, this makes for a great complete breakfast with plenty of protein, healthy fats, carbs, and of course, NUTRITION!!!  I also love this breakfast, because it kept me feeling satisfied right up until lunchtime, which is sometimes a feat in my case just because I love food so much!  Plus, the cinnamon gave me a little pep in my step to start my day!  I love this stuff!  It also makes a great substitute for oatmeal, so if you have sensitivities to oats, then this stuff is perfect for you.  However, even if you don’t have a sensitivity to oats, you will LOVE this stuff!


Ingredients (1 serving)

  • 1 apple, cored and peeled (I used honey crisp, but you can use any kind)
  • 1/4 dry quinoa
  • 3/4 cup water
  • 1/4-1/2 tsp. cinnamon
  • 1 Tbsp. chopped walnuts
  • 2 Tbsp. raisins
  • 1-2 tsp. raw honey


1.) Place the prepared apple, quinoa, and water in a sauce pan and bring to a boil.  Reduce the heat to low and let simmer for about 20 minutes, until the quinoa has absorbed the water, and the apples are tender.


2.) Remove from heat, and add the cinnamon, raisins, and walnuts to the pan.


3.) Stir to combine, and transfer to a bowl.  Drizzle with the honey and serve.


Dig in!  You know you want to!  Enjoy! 🙂

Butternut Squash Porridge


Okay, this is my new favorite breakfast (until I come across my next new favorite breakfast 😉 )  But for now, this is it!  I LOVE that butternut squash is a vegetable!  It’s SO versatile, and has so many uses.  And now, I’ve got a new one for you – porridge, or hot cereal, you could really call it either or, but once you try it, you will definitely call it delicious!

Yes, I have professed my love for butternut squash many times before on here, but I can’t help it!  Check out this pin with some great health benefits of butternut squash!


Look at all those nutrients!  No wonder why I love this stuff!  Oh, and as a HUGE added bonus, when you are baking the butternut squash for this recipe, it will fill your house with some amazing smells!  Your house will smell like a bakery or doughnut shop, and your mouth will be watering!


Ingredients – makes one serving

  • 2 cups cubed butternut squash
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • pinch of stevia
  • 1/2 tsp. alcohol free vanilla
  • 2-3 fresh strawberries chopped
  • handful of fresh blueberries
  • 1/2 – 1 cup unsweetened almond milk
  • 1-2 Tbsp. unsweetened shredded coconut
  • 1 tsp. chia seeds


1.) Preheat the oven to 350 degrees.  In a small bowl, add your butternut squash, cinnamon, nutmeg, and stevia.  Toss to coat.


2.) Line a baking sheet with parchment paper, and spread out the butternut squash on the sheet.  Bake for 50-60 minutes till the squash is tender at 350 degrees.


3.) Place in a bowl, add the vanilla, and mash with a fork.


4.) Add the almond milk, strawberries, blueberries, coconut, and chia seeds.


Now get ready to have a new favorite, because you will be so addicted once you try this!  YU-UUU-UUUUM!!!  Enjoy! 🙂

Rainbow Roasted Veggies


I LOVE roasted veggies, and this dish has the added benefit that it’s so pretty!  Look at all those colors!!!  Did you know that you can determine certain health benefits of a food based on its color?  This is shown in the following pin!


As you can see it is great to get a plethora of color in your diet!  This dish provides a whole bunch of variety in terms of colors, and we can see that makes for some really great health benefits!  This meal makes for a wonderful lunch, or you can have it as a side with dinner.  At any rate, it is delicious, so I’m pretty sure you will enjoy it regardless of what time of the day you eat it!  Let’s get to the recipe!



  • 1 red bell pepper, chopped into bite size pieces
  • 1 yellow bell pepper, chopped into bite size pieces
  • 1 bunch of broccoli, cut into florets
  • 1/2 a large red onion, cut into bite size pieces
  • 2-3 carrots, sliced
  • 1-2 zucchinis, chopped into bite size pieces
  • olive oil
  • 3 Tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • sea salt, to taste
  • crumbled goat cheese (optional)


1.) Preheat the oven to 400 degrees.  Drizzle olive oil on a baking pan.  Prepare all your veggies, and place them in rows on the baking pan.


2.) Sprinkle the apple cider vinegar over the veggies, followed by the garlic powder, thyme, and basil.  Place in the oven and bake at 400 degrees for 25 minutes.


3.) Take out of the oven and stir in the pan.


4.) Place in a bowl, and sprinkle with sea salt and crumbled goat cheese.


YUUUUUM!  Enjoy! 🙂

Gluten Free Carrot Zucchini Muffins


Okay, I get excited for just about any gluten free muffin recipe, but the fact that this recipe has some veggies in it as well has me beside myself!  These are SO good for you, and they are DELICIOUS!  They’ve got a perfect light and fluffy texture, and they have the perfect taste!  YUM!

Like I said, these guys have the added benefit that there are veggies in there – namely, carrots and zucchini!  The following pins show some of the health benefits of these two powerhouse veggies.



You will think these muffins are too good to be true considering the fact that they have all these health benefits and they taste like a treat!

I am also including a little recipe for an almond lemon frosting.  This is optional, but it does go perfectly with this muffin!  I used goat cheese in it, but that’s because I really LOVE goat cheese!  You can use cream cheese, or you can leave the cheese out all together.

Alright, without further ado, here is the recipe, folks!



For the muffins:

  • 1/4 cup + 3 Tbsp. coconut flour
  • 1 tsp. cinnamon
  • 1 1/2 tsp. baking powder (aluminum free)
  • 1/4 tsp. baking soda
  • 1/3 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/3 cup honey
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp. Coconut Oil
  • 1 tsp. alcohol free vanilla
  • 1/2 tsp. apple cider vinegar

For the frosting

  • 2 Tbsp. goat cheese (or  3 Tbsp. cream cheese)
  • 4 Tbsp. smooth almond butter
  • 1 tsp. lemon juice
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. honey


1.) Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.

2.) In a large mixing bowl, mix together the dry ingredients: coconut flour, baking powder, baking soda, and cinnamon.


3.) In a small bowl, combine the wet ingredients (eggs, honey, almond milk, coconut oil, vanilla, and apple cider vinegar)  and the shredded carrots and zucchini.


4.) Mix the wet ingredients with the dry ingredients.


5.) Fill your muffin tin with the batter (2/3 of the way full for each cup in the tin).  Place the muffins in the oven and bake for 25-30 minutes.


6.) While the muffins are baking, put your frosting together.  Place all of the frosting ingredients in a bowl and mix until completely combined and smooth.


7.) When the muffins are done, remove from the muffin tin, and allow to cool.  Place a dollop of frosting on each muffin, if you are using the frosting.


Yum, Yum, Yum!  You are going to love these!  Enjoy! 🙂

Gluten Free Zucchini Bread


I don’t know about you, but I love Zucchini bread!  Not only for the taste, but also because it has ZUCCHINI, and zucchini has loads of health benefits, some of which are shown in the following pin!


SO many health benefits!  This zucchini bread recipe is gluten free, and is so yummy!  It tastes great with a bit of soft goat cheese or almond butter spread on top.  I love that zucchini bread is still on the table even if you are gluten free!



  • 1 cup shredded zucchini
  • 6 eggs
  • 1 large ripe banana
  • 2 Tbsp. Honey
  • 2 Tbsp. melted coconut oil
  • 1 tsp. vanilla extract
  • 3/4 cup coconut flour
  • 1 1/2 tsp. cinnamon
  • pinch of stevia
  • 3/4 tsp. baking soda
  • 1/4 tsp. nutmeg
  • sprinkle of sea salt


1.) Preheat the oven to 350 degrees.  Grease a bread pan and then line it with parchment paper hanging over the sides.


2.) Place your shredded zucchini in a fine meshed sieve and put the sieve over a bowl.  Press down on the zucchini to get rid of as much moisture as possible.


3.) In a large bowl, mash the banana.  Add the eggs, honey, coconut oil, and vanilla.  Stir until completely combined.  Stir in the coconut flour, cinnamon, stevia, baking soda, nutmeg, and sea salt.  Stir until completely combined and fairly smooth.  Stir in the zucchini.


4.) Transfer to your prepared bread pan, and use a spoon to smooth the top.  Bake in the oven at 350 degrees for 35-40 minutes, until a toothpick poked in the center comes out clean.  Use the edges of the parchment paper to pull the bread out of the bread pan and place on a plate to cool.


5.) Slice using a knife and serve!


Yay!!!  It’s gluten free zucchini bread!!! YUM!  Enjoy! 🙂