Pumpkin + Butternut Squash Instant Pot Chili (GF, DF, Kid-friendly)

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Since its October, I feel like its officially appropriate to slide in pumpin and squash into any and all edible things, am I right?!

I add butternut squash into my chili year-round but I have NEVER had the nerve to try sneakin in a little extra Fall by adding pumpkin too. And oh my goodness, I’m so glad I gathered the courage to give this beautiful combination a try because this Pumpkin + Butternut Squash Chili turned out amazing and I’ll be making it reguarly for sure!

Other than adding pumpkin, something I did differently this time was to use dried beans (pre-soaked for easier digestibility) instead of canned beans. Soaking legumes for a day or so with a little bit of apple cider vinegar and water on your counter can help counteract some of the digestive issues and gas that can come with beans and other legumes. Soaking them helps to pre-digest the beans and also removes sugar and the anti-nutrient phytic acid which are the two things that can cause digestie isses.


Anywho, I just really want you guys to try this chili because its so quickly made in the Instant Pot (or slow-cooker) and it is so delicious and will definitely get everyone feeling the Fall vibes.

Truthfully, I was a little afraid my husband and kids would turn their noses up to this veggie-loaded chili (they typically love my other chili recipe) but my husband gave a huge stamp of approval and the kids finished their bowls without complaining! Talk about a win!

So the first step here is to buy yourself a 16 oz bag of dried pinto (or kidney) beans. Put them in a a large bowl on your counter for 1-2 days with some water and 1-2 tablespoons of apple cider vinegar to help the digestion process along. If you’d rather skip this step and use canned beans, you can totally do that too!!!

Once they’ve been soaking a few days, rinse them in a collender thoghoughly before incorprating them into the chili.

Now you are ready to go my friend! Let’s make some chili!!

Serves: 7-10 people


  • 1 16 oz bag of dried pinto beans (pre-soaked for 1-2 days)

  • 1 medium sized butternut squash (peeled and cubed into 1/2 inch cubes)

  • 1 + 1/2 large onion (diced)

  • 3 garlic cloves (crushed and diced)

  • 1/2 can of organic pumpkin puree

  • 1 can of diced tomatoes

  • 2 cups of vegetable or chicken broth

  • 1 pack of grass fed ground beef

  • 1-2 tablespoons of coconut oil (or olive oil)

  • 1 tsp turmeric

  • 2 tsp chili powder

  • 2 tsp paprika

  • 2 tsp all spice

  • salt and pepper to taste


  1. After pre-soaking and thoghougly rinsing your pinto beans, set them aside in a bowl.

  2. Pre-chop your onion, garlic and your butternut squash.

  3. If you’re using your Instant Pot, turn on the saute feature and add some oil (coconut oil or olive oil) to the pan.

  4. If you’re using a slow-cooker, add some oil (coconut oil or olive oil) to a small steel pan over medium heat.

  5. Add in the ground beef and let it brown about 3 minutes while breaking it up with a wooden spoon.

  6. Once it begins to brown, add in the diced onion and garlic and let it saute together for about 5-6 minutes more or until par-cooked.

  7. Next, add in ALL the remaining ingredients into the Instant Pot (or slow-cooker), leaving the salt and pepper for for the end.

  8. Use a large spoon or spatula to incorporate all of the spices and ingredients.

  9. Seal the slow cooker and let it cook for 25-30 minutes on high pressure and let the steam slow release by itself when its finished.

  10. When its finished, add your salt and pepper to your liking and add in your favorite toppings: fresh avocado, cilantro, cheese, sour cream, whatever your heart desires!


Made with love,


Turkey Veggie Egg Roll Bowls (GF, DF, Whole-30)

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I’m not sure about you, but every once in a while I crave a darn egg roll like it’s nobody’s business! I mean who doesn’t crave all that delicious, greasy, salty goodness from Chinese takeout every now and then?

But since egg rolls are made with a handful of mysterious ingredients, I pretty much avoid them.

Some of their mysterious/not so healthy ingredients (in case you were wondering): Enriched wheat flour, soy, milk and often MSG. I am sure that homemade Chinese food doesn’t include all of these mysterious ingredients, but Chinese takeout certainly does.

So yeah, I pretty much avoid them unless I’m absolutely desperate! And why should I have to feel so darn desperate if I can make something that tastes just as good as Chinese takeout at home with real nourishing ingredients?

My promise to you is that these Turkey Veggie Egg Roll Bowls won’t make you feel like you’re missing out on takeout Chinese food and you’ll feel good afterwards too!


I started to make these Turkey Egg Roll bowls by sauteing a TON of fresh vegetables together in one pan. In this dish we’ve got spaghetti squash, onion, garlic, ginger, carrots and cabbage. That’s 6 veggies in one bowl!

I know, I can’t even believe it myself.

Then I added in some ground turkey (instead of the typical pork) and seasoned them up with my favorite soy alternative and some other asian spices to make it nice and authentic tasting.

My husband, whose always requesting that I make something new loved these bowls and said they were definitely a keeper so that’s why I decided to share em with ya! (Apparently he’s giving the stamp of approval these days).

You could totally add this mix to a base of white rice but I served it grain free and it was very filling on it’s own (and also Whole-30 compliant!)

So what are you waiting for, really?! Let me show you how to make it!



  • 1/2 medium yellow onion

  • 1/2 medium spaghetti squash (halved and seeds removed)

  • 1/4 green cabbage (shredded)

  • 1 3-inch cube of ginger (peeled and shredded)

  • 3 medium carrots (shredded)

  • 2 cloves of garlic (minced)

  • 1 lb ground turkey

  • 2 tablespoons coconut aminos (plus more for serving)

  • 2 1/2 teaspoons sesame oil

  • 1 tsp fish sauce

  • 2 1/2 tsp coconut oil

  • 1/2 tsp garlic powder

  • 1 tsp ginger powder

  • 1 tsp onion powder

  • salt and pepper to taste

  • sesame seeds for serving

Serves: 2-4
Prep time: 35 - 40 minutes
Cook time: 30 minutes


  1. First, set the oven for 425 degrees and cut your squash in halve. Note: this is not an easy task, be careful! Remove the seeds with a spoon, sprinkle with salt and pepper and place the half of the squash face up on a roasting pan and bake for 35-40 minutes. You may want to do this step ahead of time as a prep for the meal, since it does take a while to roast.

  2. When the squash is finished roasting (it should be soft and tender and not crunchy) use a fork to scrape out the spaghetti squash strings or “noodles” into a bowl and set aside.

  3. Meanwhile, chop, mince and shred all your other veggies.

  4. In a large wok or skillet over medium-high heat, add the coconut oil. Once the oil is heated, add the ground turkey and cook, breaking the turkey up with a spatula. Once it is beginning to brown, add the onions and garlic and saute for about 7 minutes. Add the onion powder, ginger powder and garlic powder.

  5. Remove the turkey and onion/garlic mix off to another plate and set aside.

  6. In the same pan, add some additional coconut oil and begin to saute your cabbage, carrots and ginger. Add in your coconut aminos, fish sauce and sesame oil and cook for about 6-7 minutes or until veggies begin to soften.

  7. Add in the spaghetti squash and the turkey onion mix and stir the mixture together a bit. Cover with a lid for about 2 minutes on low heat to let all the flavors combine.

  8. Season with salt, pepper and any extra coconut aminos as you seem fit.

  9. Serve in a bowl or if you’d like, you can serve it over rice. Sprinkle sesame seeds on top.



Made with love,


Creamy Ranch Steak & Arugula Salad (GF, DF, Whole-30 friendly)

Any of the products on this page may be an affiliate link. If you click on an affiliate link and make a purchase within a specific amount of time, I get a small commission. The commission is paid by third parties, not by you. I only recommend products that I genuinely love. Thank you for your support!


Whether you’re dreaming of extending summer just a little bit longer, or you’re just forced to embrace the heat a little bit longer like me here in Miami, this delicious Creamy Ranch Steak & Arugula Salad is going to be your new best buddy to enjoy with your loved ones.

Its simple, creamy, satisfying in every way and so, so healthy! You’re gonna love it.

I started the base off with a big ol’ bed of arugula and romaine (50/50 mix), threw in all the veggies, pan fried some grass-fed skirt steak and then added my DIY Healthier Herby Ranch Dressing and then died and went to heaven. There is just something about ranch dressing that is so savory and satisfying so its so nice to know all the ingredients are wholesome so I don’t have to eat it feeling guilty whatsoever.

You’re definitely going to want to make extra Herby Ranch Dressing and save it for salads or leftovers throughout the week, trust me on this one. My kids dip their raw veggies in it and think its the best.

My husband, a big steak fan, declared this to be one of his new favorites so I naturally did a little victory dance inside. My kids liked it too, for the most part, though they requested that I chop their steak up into super tiny pieces for them.

The best part about this whole meal (for me, anyway) is that its grain-free, dairy-free, all the things free but still ridiculously nutritious!


Disclaimer: I do not eat Whole-30 100% of the time, that’s for sure. But my sister and mom are doing a 30 day Whole30 challenge and I’ve been sorta trying to join in with them. I can’t live without fruit though. Or quinoa, or the occasional gluten free bagel. I just wanted to be 100% honest here, so there’s that.

Moving on…

So the best way to make this salad is to first prepare the dressing, which will take about 10-15 minutes. You will need a small hand blender or a food processor. This is, hands down, my all-time favorite kitchen tool right here. It does everything you could ever want. I make my morning matcha latte with it, smash potatoes with, make dressings, etc. You name it and I use my hand blender to do it. Best kitchen gadget around IMHO.

After that, you want to season and start to pan fry your skirt steak. While the steak is cooking, you will chop your vegetables up and start assembling the salad.


Let me tell you how to make this delicious summer salad that’ll keep your husband asking for seconds of!

Prep time: 15 minutes
Cook time: 20-25 minutes
Serves 4-6



  • 1 + 1/2 head of romaine (rough chopped)

  • 1 bag of arugula

  • 1/2 red onion, sliced thin

  • 2/3 medium cucumber, chopped

  • 1 + 1/2 cup cherry tomatoes, chopped in two


  • 1 to 1.4 lb grass-fed skirt steak (remove any excess fat) and cut into 4 even pieces

  • 2 tbsp grassfed butter or ghee

  • 2 cloves garlic

  • salt and pepper


Herby Ranch Dressing:

  • 1 cup extra light olive oil

  • 1 large egg

  • two handfuls of fresh herbs (I used basil, dill and cilantro)

  • the juice of 1 + 1/2 limes

  • 2 cloves garlic, skin removed

  • 6 tablespoons avocado mayonnaise

  • 1 tsp dijon mustard

  • salt and pepper to your liking (about 1/2 teaspoon of each)


  1. Start by making your ranch dressing. In a tall mason jar or inside of the food processor, add the olive oil, egg, dijon mustard, lime juice and salt. Blend well with your hand blender or with the food processor (I linked my favorite one here).

  2. Add in the remaining ingredients: the basil, cilantro and dill, the garlic avocado mayo and salt and pepper. Blend until very smooth and creamy.

  3. Second, you want to prepare you steak. Start by removing any excess fat or tendons if you need to. Cut into 4-5 even fillets. Season generously with salt and pepper.

  4. Dice your garlic cloves very finely and press with the back of the knife to expel the juices.

  5. In a stainless steel pan, heat a tablespoon of grass-fed butter or ghee over medium heat and add the garlic for about 30 seconds.

  6. Make sure the pan is nice and hot before adding your steak fillets, cooking 2 of them at a time. Fry them each for about 3 minutes per side for medium rare and 5 minutes per side for medium. Cook the remaining fillets the same way.

  7. Transfer them to a plate and let them rest while you prepare your salad.

  8. Chop up the romaine, the red onion, the cucumbers and tomatoes. Add in the arugula and mix well.

  9. Slice your steak nice and thin and serve in individual bowls, drizzling the ranch dressing right on top.


-Made with love, Ashley

Simple Gut-Healing Bone Broth Recipe (Instant Pot or Crockpot friendly)

Any of the products on this page may be an affiliate link. If you click on an affiliate link and make a purchase within a specific amount of time, I get a small commission. The commission is paid by third parties, not by you. I only recommend products that I genuinely love. Thank you for your support!


Unless you’ve been living under a rock somewhere the past five years, you are bound to have already heard about the powerful gut-healing properties of bone broth.

If by chance, you may have missed it, I have written an entire article dedicated to sharing all the health benefits of drinking and consuming bone broth here.

Let me just summarize for you why you should be drinking bone broth on the regular.

Bone Broth Benefits:

  • It heals and seals the gut (a compromised gut-lining is the hallmark sign of auto-immune diseases, which are so common today)

  • It improves digestion

  • It provides important vitamins, minerals and amino acids to the body

  • It acts as a natural cold and flu remedy

  • It’s collagen content gives the hair, skin and nails a boost

  • It helps to stabilize blood sugar levels

  • It benefits arthritic pain

  • Its a very nourishing pregnancy drink and has been known for its ability to increase fertility

  • It’s a wonderful immune and digestive support for kids (and helps kids with digestive troubles regulate)

I have been drinking bone broth for years. I make it about once a week. It is so nourishing and so healing and so delicious in a mug to be sipped alone. It’s also great in my homemade family style chicken soup that the kids love.

The great thing about homemade bone broth is that it is SO incredibly simple and to make at home, especially in a Instant pot or Crockpot. So don’t waste your money buying the expensive brands at the grocery store (unless you really really don’t have one hour to do this simple method at home - in that case I recommend Kettle and Fire Brand and you can use my discount code HELPINGHANDS10 to receive a 10% discount at checkout)

So here is the deal on how to make your own bone broth, it is SO SIMPLE and affordable!

You will need a leftover chicken carcass (and as a bonus you can add either 1-2 beef marrow bones or 1-2 chicken feet bones)

So normally I make a whole chicken that I roast or cook in the Instant Pot for an easy weeknight dinner and then I save the bones of the chicken to make broth afterwards. I also save the butts of the carrots and celery and onions in a freezer bag and I just throw that in with the bones to give it some flavor.

Make sure to use bones only from organic animals, as toxic buildup can be present in the bones of unhealthy animals.

In an Instantpot, you can make broth in two hours (um, hello gorgeous!!). In a crockpot, it will take 24 hours.

Honestly, investing in an Instant pot was the best investment I ever made! I make dinner atleast 3 nights a week in it and you can’t beat dinner that’s ready in 15 minutes!


  • 1 organic chicken carcass (chicken meat removed)

  • optional (add in 1-2 marrow bones or 1-2 chicken feet, chicken feet provide more gelatin)

  • 2 tbsp apple cider vingegar

  • 2 carrots, roughly chopped

  • 1/2 onion, roughly chopped

  • 2 stalks celery, roughly chopped

  • 2 tbsp chopped parsley

  • salt and pepper to taste

  • enough filtered water to cover the top of the bones and other ingredients

  • You can add whatever spices you’d like! I like to add turmeric and ginger sometimes to give it another nutritional boost but those are totally optional!


  1. Place your bones in an Instant pot or slow cooker.

  2. Place your onions, carrots, parsley and celery right on top of the bones.

  3. Add the apple cider vinegar (this helps to extract nutrients)

  4. Cover the bones and vegetables with enough filtered water to cover the top.

  5. In an Instantpot, seal the top and set on high pressure for 120 minutes. When it finishes, you can self-release the pressure or allow the instant pot to release its pressure independently over the next several hours. When its finished, season it with salt and pepper.

  6. In a slow cooker, cover and set it on low heat for 24 hours. Check the water level periodically and add more if needed. When its finished, season it with salt and pepper.

  7. You can store your broth in a freezer bag in the freezer to use later in soups or you can enjoy it in a mug by itself.


-Made with love, Ashley


Here’s a picture in my Instagram bone broth highlight, which shows how I pretty much throw in whatever random ingredients I have laying around. Make it your own!

Instant Pot Chicken Tikka Masala (Kid-Friendly, Dairy-free, Gluten-free)

Any of the products on this page may be an affiliate link.  If you click on an affiliate link and make a purchase within a specific amount of time, I get a small commission.  The commission is paid by third parties, not by you.  I only recommend products that I genuinely love.  Thank you for your support! 


I am a big fan of Indian food and spice for that matter. However, my kids aren’t big fans of spice and that’s a problem for me sometimes, since we all eat the same meal as eachother around here.

Luckily, Chicken Tikka Masala is a very mild dish and I made this version even more mild for all kiddies at the table. If you’ve never had Tikka Masala, its a tomato-based creamy buttery dish and it’s a really great dish to introduce children to Indian cuisine since its so mild. Also, I love that the parts of it can be deconstructed into different compartments for kids. We put the rice in one area, the chicken in one area and the sauce in another for dipping.

Another selling point for this meal is that it is ready in legitimately 20-30 minutes from start to finish so its a great call for busy mom’s like me!

If there is one piece of advice I would give for busy working moms who are trying to eat healthy, it would be to GET an INSTANTPOT!! It will save your life and your sanity. Dinner in 15 mnutes, what could be better for a busy working mom?! Plus they are on sale right now on amazon for $69.95 so what are you waiting for??

You can make this dish in the crockpot or the Instant pot and it is so good and so simple! Great for making ahead of time for left overs throughout the work week as well.

I paired it with some white rice with basil and parsley and some broccoli and it was perfect!

Here’s how to make it.

Serves: 4-6
Time: 20-30 minutes


For the chicken + sauce:

  • 2 packs organic chicken thighs

  • The cream top from 1 organic full fat coconut milk

  • 2 cloves garlic (shredded)

  • 1 thumb of ginger (peeled and shredded)

  • 1 + 1/4 6 oz cans of tomato paste

  • 1 yellow onion diced

  • 1.5 tbsp garam masala

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1/2 tsp paprika

  • 2 tbsp ghee (this is the brand I use)

  • 1 tbsp coconut oil (to saute)

  • salt and pepper to taste

For the rice:

  • 1 cup white rice

  • 2 tbsp chopped parsley

  • 1 tbsp chopped basil

  • 2 tbsp extra olive oil


  1. Prepare the rice ahead of time. Add the herbs and oil right on top. Season with salt and pepper and set aside.

  2. In the instant pot, add the coconut oil and turn on the saute feature. Once heated, add the chicken and saute for 5-7 minutes. Then add the onions, garlic and ginger and saute for a few minutes together with the chicken (about 3 minutes)

  3. Turn the saute feature off. Add all the remaining ingredients (the coconut cream, the tomato paste, the ghee and all the seasonings) for the chicken and combine well. Turn on the pressure cook setting for 15 minutes and seal the instant pot.

  4. While the chicken is cooking, steam your broccoli for 10-15 minutes or until slightly tender.

  5. When chicken is finished, serve it over the rice with some broccoli and enjoy!

Made with love,


Bbq Chicken Pizza on Cauliflower Crust (Gluten-free)

Any of the products on this page may be an affiliate link.  If you click on an affiliate link and make a purchase within a specific amount of time, I get a small commission.  The commission is paid by third parties, not by you.  I only recommend products that I genuinely love.  Thank you for your support!


Barbecue chicken pizza brings me back to my childhood years, when I was young and spry enough to down about 5-6 pieces of this glorious thing without batting an eye.

You guys know by now I am all about making healthy pizza’s so of course I had to re-create this childhood favorite. Lately I’ve been all about time saving, so this simple pre-made crust has been making my life a whole heck of a lot easier.

If you are a huge fan of BBQ chicken pizza like me, I know you will be hooked on this seriously EASY and healthy weeknight favorite.

I will save the recipe for how to make homemade cauliflower crust for another day. This recipe is all about time saving, healthy-goodness for busy moms like me.

I’m talking about the kind of crust you buy in the freezer section, except made of veggie goodness!

My absolute favorite frozen cauliflower crust brand, Caulipower, made with all wholesome ingredients. You guys know I am the queen of label checking when it comes to pre-packaged products. Caulipower’s ingredient list is so clean it will make any foodies head spin! You can check out their list of ingredients here.

I’ve posted about this crust before but I really love it. Throw on your favorite toppings, bake for 15 minutes and dinner will be good to go!


Here’s how to make this ridiculously easy weeknight treat. It’s so fun to make with kids too!

Serves: 4 people
Prep time: 15 minutes
Cook time: 25-30 minutes


1 pack of frozen cauliflower pizza crusts
1 pack of chicken thighs (cooked and chopped)
3/4 cup barbecue sauce
1 cup cilantro, chopped
1/2 medium red onion
1 cup shredded mozzarella cheese


  1. Prepare the chicken ahead of time. In Instant pot, cook chicken thighs for 15 minutes on pressure cook setting (adding water at the bottom) Alternatively, you can use store-bought rotisserie chicken. Chop into 1/2 inch squares.

  2. When you’re ready to bake your pizza, set oven to 425.

  3. Spread about 1/2 of the bbq sauce on the pizza crusts.

  4. In a bowl, mix the remaining 1/2 of the bbq sauce with the chopped chicken.

  5. Layer the pizza in this order: first the bbq sauce, then the chicken/bbq mixture, then the cheese, the onions, then cilantro

  6. On a baking sheet lined with parchment paper (or a pizza stone), place the pizzas in the oven for 15-17 minutes, or until the crust begins to slightly brown.

Made with Love,


Thai Style Chicken Vegetable Curry (Gluten-free, Dairy free, Paleo)


If I had to pick one of my favorite moments of all time, I might just have to choose the time I went to Chaing Mai Thailand with just me and my hubs (pre having kids) and got to spend all day with a Thai chef, learning how to cook Thai food.

Seriously a foodies dream come true.

We got to first shop for fresh produce (including a visit to a local stand that made fresh coconut milk right before our eyes) and then got to cook three traditional Thai dishes from start to finish.  The best part was getting to eat them afterwards.

Red curry was always a favorite of mine but it became extra special after this moment.  As soon as I got home from our trip, I started to recreated this traditional Thai dish in my own kitchen and I haven’t stopped since.

My husband and I are both obsessed with this meal, and my two year old daughter gobbles it up too.  My son - not so much a big fan of spice.  It can be tricky trying to enjoy different types of foods with kids who are learning to appreciate different textures and flavors. I shared the other day on Instagram about how kids need to feel comfortable with foods solo before they will like them/accept them as a mix with lots of other foods.

This applies to casseroles, lasagna, soups, rice bowls, etc (anything with suspicious unknowns in the mix)

So when I serve it to my kids I take into consideration whose eating it and which one of my kids would be less intimidated if I separated the foods out into individual compartments aka deconstructing the meal.

Here’s how I serve it two ways to my two year old and my five year old.


Anyways, I want to get right down to business and share one of my all time favorite meals with you all because I love you, that’s why. 

Im guessing you are a fan of spice like me if you decided to read this far but in all reality, this dish isn’t super super spicy.  “Medium spice” I would call it.

And of course, you can always kick it up (or down) a notch just by adding more or less curry paste.

Here’s how I make it.

Serves: 6-8 people
Cooking Time: 1 hour
*Affiliate links below


  • 2 packs organic chicken thighs (skin and bone removed)

  • 2 cans organic full fat coconut milk

  • 1 + 1/2 jar of Thai Kitchen Red Curry Paste

  • 1 medium yellow onion, roughly chopped

  • 1 pack of portobello mushrooms, roughly chopped

  • 1 pack frozen broccoli & 1 pack frozen cauliflower (alternatively you can use 1 larger bag of frozen mixed veggies)

  • 2 cups of fresh or frozen pineapple

  • 2 tbsp coconut oil

  • 1 32-oz container of chicken broth (I like this free-range brand by Pacific Foods)

  • 2-3 tsp curry powder

  • 2 tsp onion powder

  • 2 tbsp agave

  • salt and pepper to taste

  • 1 cup rice or quinoa to serve over


  1. Prepare your rice or quinoa ahead of time so that when the curry is ready, you can pour it over.

  2. In a large stainless steel or ceramic pot, bring coconut oil to medium heat.  Add the chicken thighs and par cook them each, about 3 minutes, flipping to brown each side a bit.  Remove chicken onto a cutting board.

  3. In the remaining oil (you can add a bit more if the pot is lacking) add the onions first and then the mushrooms and cook until they are soft (about 7 minutes).  While the onions and mushrooms cook, go ahead and cut your chicken thighs into about 1 + 1/2 inch strips.

  4. Remove onto a separate plate.

  5. In the pot, add 1 full jar + 1/2 of another jar of the red curry paste (or more or less depending on how spicy you want it to be) plus the white fatty part of the coconut milk over medium heat.  Stir the coconut fat and the curry paste together while it heats up and begins to combine together.

  6. Once it combines, you can pour the rest of the coconut milk into the pot and bring to a medium heat.

  7. At this time, add the chicken broth, the onions and mushrooms, the veggies and the chicken.  You can add the salt and pepper, onion powder, agave and curry powder at this time too.  It will take some time to bring to a boil. Stir well.

  8. Once it begins to boil, lower the heat to a gentle simmer and cover with a lid.  Cook on low heat for about 30-40 minutes.  Add the pineapple chunks to top it off.

  9. It tastes best when it is allowed to rest for about 10 minutes before serving.  Serve over your favorite rice or grain.

-Made with love, Ashley

If you make this kitchen favorite of mine, comment below and tell me what you think!

Any of the products on this page may be an affiliate link.  If you click on an affiliate link and make a purchase within a specific amount of time, I get a small commission.  The commission is paid by third parties, not by you.  I only recommend products that I genuinely love.  Thank you for your support! 

Cauliflower Crust Sweet Potato & Sausage Pizza (Gluten-free, Dairy-free, Paleo, Kid-friendly)

It has been a while since I made a recipe and though “Oh, my gosh. People NEED this in their life!” Not trying to brag, even though I kind of am, but this pizza is so legit you guys. So nourishing and so delicious too. Did I mention its not only gluten free but also made with cauliflower crust and a bunch of other delicious veggies and real foods?!

Wow. I’m such a foodie that I even sound ridiculous to myself. I’m sorry you guys, but it really is that good! Even my husband, who would rather eat real pizza any day was raving about this Sweet Potato Pizza.

Whoever even thought of the brilliant idea of cauliflower pizza crust anyway?! Seriously!! What a genius. I very much would like to high five this person and become their friend. If you have never tried it, don’t hate. It actually tastes pretty darn amazing considering its made out of a cruciferous veggie. And your kids won’t have any clue either. Unless they’re one of those super suspicious guys.

And no, I don’t really hide it from my kids that I’m serving them pizza made out of veggies. They pretty much expect veggies to be part of every meal equation in my house at this point but I don’t really have to highlight it either because after all, it is PIZZA.


I know what you’re thinking though. You’ve tried making cauliflower crust before and you DO NOT have time for that. And its messy as heck too. You’re so not going there again.

Don’t worry, I’ve got you covered boo. I don’t bother with homemade cauliflower crust anymore either. Unless I have a lot of time on my hands and a lot of patience, nope, not going there.

Thankfully for you and I both, I finally found a store-bought cauliflower pizza crust that is made out of legit ingredients with no fluff or fillers and tastes delicious. Most other brands I’ve used in the past have odd fillers and use mozzarella cheese (I don’t eat conventional dairy). But this brand below has all wholesome, real food ingredients that make a gluten-free organic mama like me very, very happy!

One more thing, I forgot to mention before I give you the recipe. Its a total week-night dinner time saver. It only takes about 30 minutes total cooking time to throw together. A win-win-win in my book!


*Affiliate links below.

Serves: 5 people
Time: 30 minutes


  • 2 Cauliflower Pizza Crust (store bought, I love this brand)

  • 1 + 1/2 large sweet potato precooked until soft (in oven or crockpot/instant pot)

  • 1 pack of nitrate free Italian sausage, casings removed and chopped

  • 1 medium onion, diced

  • 2 cloves garlic, peeled and diced

  • 1/2 jar sun-dried tomatoes, drained and chopped

  • 1 jar or can of pizza sauce

  • coconut oil or ghee for cooking

  • 1 tsp garlic powder

  • salt and pepper

  • 1 tablespoon fresh basil, chopped and diced


  1. Before hand, cook your sweet potatoes. I threw 2 sweet potatoes into the Instantpot for 15 minutes on pressure cook until they were fork tender. Scoop out the insides of the sweet potatoes and set them aside.

  2. Remove crusts from the package and set them on a baking sheet. Set the oven for 400 degrees.

  3. Chop the onions, garlic, sausage and sun-dried tomatoes.

  4. Heat your oil in a skillet over medium heat. Add the sausage to the pan and let it begin to cook for about 3 minutes.

  5. Add the onions and garlic and saute in the oils until they begin to soften and soak up the flavor of the sausage, about 7 minutes.

  6. Add the sun-dried tomatoes and the pizzas sauce and combine well. Turn the heat to low and cover and cook for about 10 minutes.

  7. Remove the cover and add in the softened sweet potato mix and stir it into the pizza sauce mixture until its fully combined.

  8. Add your salt, pepper, garlic powder and basil and combine. You can garnish with fresh basil on top if you would like.

  9. Once the sweet potato sausage sauce is ready, spread it evenly onto the two cauliflower crusts and bake for 10-14 minutes or until the crust begins become slightly crisp.

  10. Enjoy!

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Roasted Rosemary Sweet Potatoes (Paleo, Gluten-free, Whole-30, Vegan, Kid Approved)


These Roasted Rosemary Sweet Potatoes are simple, healthy and sweet and the perfect addition to any weeknight dinner. If you know me at all, you know I’m always trying to come up with healthy recipes to get my kiddos to enjoy their veggies and this is one of my go-to’s in that category.

And to be quite frank, I’m not really sure if I could survive the grain-free lifestyle without my beloved sweet potato. When I’m craving carbohydrates, one of my favorite treats is to eat a baked sweet potato with some good old butter, agave, salt and cinnamon. Sweet and fulfilling without that guilt free filling.

Not only do my kids love these little guys, but every time I make them for guests, they always ask for the recipe and they can never believe how easy they are! Seriously, they really are THAT easy. Like idiot proof easy.

I love to save some extra in the fridge to throw over salads the next day and they also work great as a make-ahead weekday meal-prep situation.

With only a few simple ingredients and a roasting pan, you’re pretty much good to go, so I’m not sure what else could really hold you back from enjoying this crowd-pleasing side.


Here’s what you’ll need:


2 medium sweet potatoes, peeled and chopped into 1/2 inch cubes
2 tablespoons of fresh rosemary
1 + 1/2 tablespoon ghee (or coconut oil)
1 tsp garlic powder
Salt and Pepper to taste

Prep time: 10 minutes
Cook Time: 50 minutes
Serves: 5 servings



  1. Line a baking sheet with parchment paper and set the oven for 400 degrees Fahrenheit.

  2. Peel and chop the potatoes and throw them into a mixing bowl.

  3. Throw in the rosemary, the ghee, garlic powder and salt and pepper and toss them all together with your hands.

  4. After you’re finished giving them a good toss, transfer them to the baking sheet, make sure that they are spaced out well to ensure they get crispy instead of mushy.

  5. Put them in the oven for roughly 50  minutes, turning halfway through with a spatula to cook evenly on both sides.  You want them to be slightly browned and crispy on the outside but not overcooked.

  6. Enjoy!


Thai-Style Sweet Potato Sliders (Paleo, Gluten-free, Kid-Friendly, Whole-30)


If you’re vowing to give up gluten and dairy walking into the New Year, you’re probably worried you’re going to have to sit on the bench eating salad while everyone else gets to enjoy delicious food. Well, I’m here to tell you that just doesn’t have to be the case. No sir. Not even one bit.

Not when you start to get creative and throwing in some curve balls like these flavor-full Thai-Style Sweet Potato Sliders. They are tangy and sweet and bursting with flavor. Add your favorite green veggie on the side and my Five-Minute Guac as a topper and you’re basically in gluten-free heaven.

We love them so much I’ve been keeping them on the weekly rotation around here. Mostly because they cook up in under 30 minutes time but the other factor that always weighs in are that my kids love them too.



Making them is super simple and pretty darn quick if you ask me.  You’re going to bake up some sweet potatoe chips in the oven and in the meantime you’re going to pan fry your meaty, veggie mixture and then add in some guac for good measure. 

Here’s how to make them:


  • 1 lb grassfed beef

  • tablespoon ghee or coconut oil

  • 1 medium onion, diced

  • 3 carrots, shredded

  • 2 garlic cloves, diced

  • 1 large sweet potato, sliced lengthwise into chip shaped discs

  • 3 tsp coconut aminos

  • 1 tsp onion powder

  • 1 tsp ground ginger

  • splash of Worcestershire sauce

  • 2 tsp agave

  • salt and pepper to taste

For the Guacamole:

  • 2 ripe hass avocados

  • 1 tbsp chopped cilantro

  • 1/8 of a medium onion diced finely

  • a squeeze of lime juice

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1 tsp cumin

  • Salt and pepper to taste 


  1. Heat oven to 400 degrees.  On a baking sheet lined with parchment paper, lay out sliced sweet potato discs side by side until you covered the pan (using an extra pan if needed). Dab/brush a bit of coconut oil on each side and sprinkle them with some salt and pepper.

  2. While oven is heating, dice up your onion, garlic and shred your carrots.

  3. Over medium heat on the stovetop, heat up ghee or coconut oil until hot.

  4. Begin to saute all the veggies for 3-4 minutes or until onions soften. 

  5. Once they soften, add the beef and begin to use your spatula to break it up evenly.  Add in the salt and pepper, onion powder, ginger powder, agave, coconut aminos and Worcester and cook and combine together while the beef cooks (about 8-10 minutes).

  6. Meanwhile, put the sweet potatoes in the oven for about 12-14 minutes or until they begin to crisp (turning them half-way through).

  7. Once the beef mixture is cooked and sweet potato chips are done crisping, serve it by adding a spoonful of the beef mixture atop a sweet potato chip and add one more to the top to make it sandwich style.

  8. Whip up some Five Minute Guacamole and your favorite veggie on the side.  Top the sliders with some guac and some spicy chipolte mayo or sriracha sauce if you want an extra kick.



Five Minute Guacamole


As we walk into this month of gratitude and thanksgiving, I am trying to incorporate some new and fun ways to cultivate gratitude in our home and even though they’re young, my kids totally understand thanksgiving! Its so sweet to hear the things they’re thankful for that it makes me even more thankful!

Mostly, it’s the little things I thank God for, like happy kids and year round guacamole! But we have SO much to be thankful here in the United States, for safety and freedom and more than enough food and water (even if we may have to filter it thoroughly to remove all the nasty chemicals)

Did you know that verbally expressing gratitude and thanksgiving can cultivate physiological mental and physical health changes and essentially RE-WIRE your brain for wellness?! That blows me away! If you don’t believe me, watch some lectures on YouTube by neuroscientist Dr. Caroline Leaf!

Dr Caroline Leaf: Bringing Toxic Thoughts Into Captivity

It just reminds me of how awesome God is and how he designed us for thanksgiving and wellness and our bodies are truly such a masterpiece of artwork

What little things are you thankful for walking into this month of Thanksgiving? Let me know in the comments below!

Anyway, here is mine and my kids FAVORITE Five Minute Guacamole that we use on the daily around here. It’s so tasty with a bag of tortilla chips, a great party dish or just for enticing kids to try new veggies with (as a dip!)


2 ripe hass avocados
1 tbsp chopped cilantro
1/8 of a medium onion diced finely
a squeeze of lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp cumin
Salt and pepper to taste
Optional: 1 tbsp dairy free sour cream



  1. Smash 2 ripe avocados with a fork

  2. Add in the remaining ingredients and combine with the fork until you reach your desired consistency. I like to leave some big chunks here and there!



One Pot Cauliflower Rice Egg Roll in a Bowl - Gluten-free, Paleo, Whole-30, Kid Friendly


I am a big fan of one pot meals, like really really big fan. Hence why I’m constantly posting about my life-long passion for soups. The main reason is that I make way less of a mess dirtying multiple pans but the other reason is because mixing everything together in one big pot just gives me more reason to add in as many veggies as possible.

I mean, I guess I don’t really even need to explain much further about the beauty of one pot meals. You weren’t born yesterday. You get it. If you’re a busy mom like me, you get it fo sho.

I’m also a big fan of egg rolls except for I don’t eat them anymore. Why? Because they’re made with flour (gluten) that I don’t eat, SOY (which has been linked to breast cancer), probably deep fried in canola oil and packed with MSG.

I might be exaggerating a tad on how bad fast food egg rolls are but you get the point. There’s always a way to make something delicious that you LOVE but can no longer eat anymore, healthy.

This One Pot Cauliflower Rice Egg Roll in a Bowl is SO good you guys. I promise you will feel like you’re eating old-school Chinese takeout and feel victorious since you knew it was all wholesome healthy foods for your body and brain.

And you’ll feel even more victorious when you realize you don’t even have to clean more than one pan.

To make this recipe even easier I use riced cauliflower that I buy in the frozen section of Whole Foods, because who has time for dicing up cauliflower anyways? Truthfully, its really not that difficult it just makes a bit of a mess in my experience.

It is SO SO easy to make too!


Here’s how I made this scrumptious Chinese-wanna be delight.

Serves: 4-5

Prep Time: 5 minutes

Cooking Time:  20-30 minutes


1 bag of riced cauliflower (frozen section)
4 medium carrots (shredded)
1 medium onion
3 chives
2 cloves garlic
1 lb grass fed ground beef
2 large eggs
1 tbsp coconut aminos
1 tsp ghee
1 tbsp coconut oil
2 tsp fresh ginger (grated or you can use the spiced version)
1 tsp onion powder
salt and pepper to taste


  1. Chop onion and garlic.  Grate the carrots (or us a food processor).

  2. Heat the two oils in a pan over medium heat on the stove-top.  Once heated, add the onions for about 5 minutes or until they begin to soften. 

  3. Add the garlic, cauliflower rice, carrots and chives (save a few to season on top) and stir.  Cook for about 3 minutes.

  4. Add the ground beef and begin to break it apart with a spatula into the mixture as it begins to cook.

  5. Stir in the ginger and coconut aminos with the beef.

  6. As it cooks, season the mixture with salt, pepper and onion powder and stir.

  7. From here, cook on medium-low heat for about 10 minutes or until beef is cooked and veggies are all semi softened.

  8. Open up a spot with your spatula inside the pan mixture for the eggs.  Scramble the two eggs right inside the same pan (in its own space) until cooked.  Then mix the egg into the mixture.

  9. Add the remaining chives to season on top.

  10. If the mix needs a little more seasoning, just add more coconut aminos right on top or to individual bowls. 
    **You could definitely add some rice or quinoa into this mixture to add a bit more bulk to it and you could always eliminate the eggs if you are egg-free!



Healthier Chicken Soup (Gluten-fee, Dairy-free, Paleo, Gaps Friendly, Kid Friendly)


You guys, I have been wanting to update my chicken soup recipe for some time now. I wanted to bring this lovely healthy comfort food to a whole new level of healthy by adding in some of my favorite superfoods. I was a little nervous it might change the flavor too much and be a turn off to my kids, but it was a huge hit with them too. In fact, my son told me it was the “best chicken soup he ever had.” I can’t promise I didn’t tear up a bit. It’s not too often this mama get’s much love and appreciation around here.

So what super-foods did I add to this already delectable meal, you might ask? I added a huge bunch of kale, some turmeric root, parsley and lots of garlic!

Myself and every other health conscious person has probably blabbed your ear off already about the anti-aging, anti-inflammatory, gut healing and immune boosting benefits of collagen in bone broth. But if you have been living under a rock or avoiding Whole Foods at all costs, you can check out all the reasons I love bone broth here.

But seriously, if you are struggling with any gut-health issues, I strongly encourage you to see if adding some homemade bone broth to your regular daily routine would be beneficial for you!

Sure, you can make this recipe with store bought bone broth to save time and there are some really good options out there these days. But I’m telling you, friend, you will be missing out on that homemade feel-good comforting flavor if you do. And plus, its super cheap and easy to make! To make the broth, if you want to skip many ingredients to save time, you can do that too and it will still be better than store bought! Just slow cook some organic bones for 12-24 hours with some onion, salt and pepper and a dash of apple cider vinegar (for nutrient extraction) and viola!

Just one more note - I used ghee and coconut oil instead of olive oil due to all I’ve been reading about how extra virgin olive oil is an unstable oil and how heat can destroy the healthy Omega-3 content of it.

Okay, you’ve waited long enough! Thanks for your patience, friends. Here it is!


  • Organic + Grass-fed bones **1 whole organic chicken carcass and bones will do but the more bones, the higher gelatin yield.  Chicken feet and beef leg bones typically yield the most gelatin

  • 1 lb shredded chicken

  • 1 large yellow onion, diced finely

  • 4 stalks celery, chopped

  • 4 carrots, chopped into small 1/2 inch squares

  • 3 cloves garlic, minced

  • 2 tsp apple cider vinegar - I use Bragg's

  • 1/3 of 32 fl oz container chicken or turkey bone broth - I use Pacifico

  • 2 tbsp chopped parsley

  • 1-2 turmeric roots (peeled and chopped)

  • 1 handful of lachianato kale, de-stemmed and chopped

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 1 bay leaf

  • salt and pepper to taste

  • 1 cup cooked quinoa or rice

  • 1 tablespoon organic grass-fed ghee or butter

  • 1 tablespoon organic coconut oil


  1. Place the carcass (chicken removed) and all the bones into a large crockpot with a lid.  Cover with water, add apple cider vinegar and bay leaf and cover.  Cook on low for 12-24 hours, adding water if necessary. Water should only slightly cover the top of the contents.

  2. After 12-24 hours, strain and remove bones and carcass for delicious homemade bone broth. Season if preferred.

  3. In a large pot, heat the ghee and coconut oil over medium heat.  Add onions for about 4 minutes until they begin to soften, then add garlic, celery, carrots and turmeric root and cook for about 4 minutes or until they begin to soften.

  4. Once veggies began to soften, add the parsley, the chicken broth (plus 1/3 of the store bought container), the chicken and fresh parsley.

  5. Add all the seasonings and cook on low heat for about 30 minutes.

  6. Add the chopped kale in the last 3 minutes of cooking time.

  7. Add a few remaining sprigs of fresh parsley on top and season with salt and pepper to your taste.

  8. Add a tablespoon or 2 of cooked quinoa or rice to a bowl and then pour the soup over top to serve.

  9. Enjoy!



Veggie-Loaded Meat Sauce (Gluten-free, Paleo, Kid-friendly)


This Loaded Veggie Meat Sauce is the R E A L
D E A L, you guys!
I can’t even explain to you how it has changed my life. It is so delicious and so ridiculously loaded with nutrition that you will be wanting to keep it in the meal rotation for every week. The greatest part is your kids wont even think anything differently about it, they will just see noodles and sing a shout of praise.

No, I’m not saying you should necessarily hide whats in the sauce from them. Actually, I feel quite the opposite. Sneaking veggies into foods without your kids’ knowledge has been known to only further distrust and anxiety around the dinner table with picky eaters. I’m just saying that they won’t be able to really taste the difference and sooner or later this will just be what comes to mind when they think of spaghetti.

My kids sometimes like to help me throw the veggies into the food processor and watch them be ground up for going into the sauce. Cooking with kids prepares them for the smells and sights of the meal to come.

If only it was easy and mess free!

Okay, back to the awesome sauce. So I call this Loaded Veggie Meat Sauce because it is literally LOADED with veggies. S I X veggies and T W O powerful superfoods! It has onions, garlic, kale, celery, carrots and tomatoes. It also includes fresh basil and turmeric, both potent super foods packed with nutritional value. It is also packed with iron and tons of healthy fats.

You may be thinking, great for you, but my kids would NEVER EAT THAT! Here’s why I think you should at least try:

  • The veggies are all tender and ground up into tiny pieces which is usually a win for picky eaters

  • The noodles (and optional Parmesan cheese) is placed strategically on top to lure them into the plate (kids are typically very visual beings and if they spy their favorites on top, they’re more likely to try it)

  • Um, did I mention NOODLES?!

Ok enough yapping, here’s how to make it!


  • 1 large yellow onion

  • 4 cloves garlic

  • 4 carrots

  • 10 leafs of lacianato kale (stems removed)

  • 4-5 stems of celery

  • 1 root fresh turmeric (skin removed)

  • handful of fresh basil, chopped

  • 1 lb grass-fed ground beef

  • 2 tablespoons ghee

  • 1 tablespoon coconut oil

  • a drizzle of EVOO

  • 1 24 oz jar of organic tomato sauce + 1/3 of another 24 oz jar

  • 3 tsp himalayan sea salt

  • 3 tsp onion powder

  • 1-2 tsp garlic powder

  • 1 tsp powdered turmeric (optional)

  • 1 tsp paprika

  • black pepper to taste


  1. Rinse and dry all the veggies.

  2. Add the onion and garlic to the food processor and process until finely minced. Meanwhile, heat the ghee and coconut oil mixed in a large pot over medium heat.

  3. Add the minced onions and garlic to the oils and let cook for a minute or too until soft while you puree the other veggies.

  4. Add the carrots to the food processor and finely mince. Add to the pot and mix into the onion mix.

  5. Do the same with the kale, celery and turmeric root and add the minced veggies into the pot and stir.

  6. Drizzle a few drizzles of EVOO over the top of the veggies and cook on medium low heat for about 5-6 minutes until they begin to soften.

  7. Add the spices and salt and pepper.

  8. Add the ground beef and chop it with a spatula while it browns. Stir it in well and make sure to break up any large chunks. Cook the beef and veggies together for about 7 minutes or until meat is almost all browned.

  9. Add the tomato sauce. Turn the heat back to about medium heat or until it simmers and leave it this way for about 5 minutes.

  10. After 5 minutes of simmering, turn the heat down to low and cover to simmer for 30 minutes. When its finished, throw in the fresh basil while its still hot and stir in to combine.

  11. Serve this meat sauce over gluten-free quinoa spaghetti noodles or plain quinoa. Make sure to place a few noodles on top (and maybe even a little Parmesan cheese) for all those visual picky eaters.



Cauliflower Rice + Quinoa Chicken Friend Rice


My husband is always begging me to make chicken fried rice.  I wanted to try to make a healthier version, without all the extra post-meal guilt and calories and I also wanted to boost the nutritional value a bit.  

I decided to swap out the white rice for a mixture of cauliflower rice and quinoa and let me tell you, this turned out SO good.  In fact, I have made it three times since and it’s been polished off completely by the family each time.

While I like the taste of frozen veggie mixtures in fried rice, they aren’t exactly through the roof on the nutritional charts, you guys.  So adding cauliflower and broccoli made it a complete meal for us and truthfully, I didn’t really miss the “real deal” one bit.

While the adults in the house enjoy casseroles and other mixtures such as this, my little guy sometimes has a hard time with them. That doesn’t mean I just stop offering them completely.

Here are a few tips when offering a meal such as this to your kiddos:

  • If you’re offering a casserole or something like this dish with lots of different foods and textures mixed together, try offering a “no thank you” plate where they can remove the items they have tried and don’t like. This helps them feel more in control of what’s going into their bodies and helps not feel threaten or afraid to try. (My son basically removed all the mushrooms before he was even willing to try a bite)
  • You can also deconstruct the meal a bit by placing veggies in one tray, chicken and eggs in another.  OR you can place the child’s preferred foods on top so that it’s the first thing they 👀 see. (I arranged the chicken on the top, since my son loves chicken)
  • REMEMBER, between the ages of 2 1/2 - 4 years old (but ESPECIALLY at the age of 3) ALL kids go through a “picky eating phase” and this is considered C O M P L E T E L Y N O R M A L.
  • Try to talk them THROUGH the meal instead of talking them INTO the meal. Talk about all the sensory components of the foods like textures, colors and shapes of different veggies (how they look, feel and taste).
  • Allow THEM to decide what kinds of foods they like and don’t like but never stop offering a certain foods just because your child initially rejected it (it can take around 15 exposures before a new food is accepted, yes 15!)
  • It’s hard, you’re doing a great job, way better than you think!!

So if you’re like me and craving take-out style chicken fried rice but also trying to offer a nutritional family meal, give it a try and let me know what you think you guys!



1 1/2 cup organic frozen vegetable mixture
1 1/2 cup organic cauliflower rice
1/2 cup quinoa (cooked) 
4-5 chicken thighs
2 eggs
1 1/2 tsp sesame oil
2 tsp coconut aminos
1 1/2 tsp grassfed butter or ghee
1 medium yellow onion, diced
2 cloves garlic, diced
1 pack sliced mushrooms, roughly chopped
1 tsp onion powder
sesame seeds
salt and pepper to taste
coconut oil or EVOO


  1. First, cook the chicken.  I boiled some water and added the thighs, lowered the heat a bit and cooked them for about 15 or until cooked through.
  2.  Next dice the onion, garlic and roughly chop the mushrooms.
  3. Add butter or ghee to pan on medium high heat and sauté the onions, garlic and mushrooms (add onions and garlic first, once they’re soft add the mushrooms)
  4. Next, add mixed veggies and stir for about 5 minutes.
  5. Add additional coconut oil or ghee to pan.
  6. Add the cauliflower rice, quinoa, sesame oil and coconut aminos (or soy sauce) and cook on medium heat for about 5 minutes.
  7. Make an open spot in the pan to scramble the eggs and mix into the mixture. 
  8. Fork shred the chicken and add to pan. 
  9. Add onion powder and s + p to taste. 
  10. Serve with broccoli and sesame seeds. Enjoy!


Best Steak Marinade + DIY Buddha Bowls


You guys, I have been SO excited to share my household favorite, DIY Buddha Bowls + my favorite recipe for marinating steak. It is so so good!

I can’t even describe the level of deliciousness going on here.  To give you an idea as to how delicious, I will say, I would rather eat these steak bowls at home while my kids fling food all over the walls than go out to eat at a fancy restaurant. That’s how good!! 

So marinating does takes a little prep work,  but it is worth it in the end.  You can do it on a Sunday afternoon or if you have a few minutes during nap time and it makes cooking dinner a breeze! 

Honestly, I don’t know how anyone eats healthy without a little meal prepping.  Whether it’s marinating steaks, putting foil over some sweet potatoes and popping them in the oven or pre- chopping some veggies, on any given day it’s the only way I get a healthy, quick family dinner on the table.

Anyways, I digress. 

The awesome thing about buddah bowls is you can add any combination of veggies you like.  I almost always use broccoli, steak and avocado but this time I decided to try sweet potatoes crisps instead.  My husband and I love mushrooms but my son hates them so I let him pick what veggie combination he wants in his own bowl. 


So here’s the deal.  

  1. Buy some grass fed skirt steak (I buy about 1 lb to 1 + 1/2 lbs)
  2. Cut the strips into four.  
  3. Sprinkle them with salt and pepper.
  4. Use a knife to make some small inscisions down each side (to help Marinade penetrate more deeply) Run along with the striations in the Steak.
  5. Marinate these in a zip-lock bag overnight or for a full day or two.

 For marinade:

3 cloves minced garlic
1 tsp something acidic (vinegar or a red wine)
1 tbsp coconut aminos (or soy sauce)
1 tbsp sesame oil
1 tbsp Worcester sauce
1 + 1/2 tbsp olive oil
1 tsp salt & pepper
1 tsp garlic salt
1 tsp onion powder
1 tbsp honey or agave
salt + pepper   



 For the Buddha Bowls 

  • 1 to 1 + 1/2 lb grass-fed skirt steak
  • 1 cup rice
  • 1 bunch organic broccoli
  • avocados, mushrooms, sweet potatoes (depending on preference of veggies)
  • sesame seeds
  • 1 tsp organic butter (optional)
  • organic mayo + sriracha (optional)


  1. Prepare rice.  (Boil 2 cups water.  Add 1 cup rice.  Cover on low heat for 20 minutes.)
  2. Boil some water in another pot and add broccoli.  Lower heat to a medium high setting and  cook for about 5-6 minutes.  
  3. Prepare and cut any other veggies you would like.  Slice avocados, brown some mushrooms, boil some eggs, etc. I put sliced sweet potatoes in the toaster oven for about 10 minutes each side to make these sweet potato crisps. 
  4. While rice is still cooking on low, make the steak.
  5. Add EVOO to pan over medium high heat.  Add strips of steak and lower heat down to a 3 and cook on each side for about 7-8 minutes.  You'll know its ready when it is just a tiny bit pink inside.
  6. Cut steak into strips or cubes (matter of preference)
  7. Place them in individual bowls over rice.  
  8. When broccoli is finished, you can add a little butter and salt for seasoning.
  9. Assemble all your veggies
  10. Sprinkle sesame seeds + sriracha mayo if you like it spicy!** I mix organic mayo + sriracha to make it.
  11. Enjoy!



Weekend Detox Broccoli Caulifower Soup (Dairy-free)


I know I can’t be alone about feeling the need to detox after a long weekend.  Broccoli soup just seems like the perfect remedy for negating weekend eats.

My mom used to make the best broccoli soup when I was growing up.  I remember devouring it and always wanting seconds.  There is something about the broccoli combined with the onions and garlic and the creamy texture of the heavy cream that really makes the perfect flavor combination.

I wanted to make something resembling my mom's broccoli soup but without the dairy and some added cauliflower for a more creamy texture.  I was surprised it turned out so delicious!  

To be honest, I made mine a little on the spicy side (I added a LOT of garlic) so my kids didn't really like it.  Next time, I'll try to tame down the garlic and see what happens.


Here’s how to make it.. 


  • 2 heads organic broccoli, roughly chopped and stems removed
  • 1 head organic cauliflower, roughly chopped and stems removed
  • 1 + 1/2 yellow onions
  • 3-5 garlic cloves (depending on the amount of spice you want)
  • 1 carton organic chicken or vegetable broth (for vegan option)
  • 1 can organic full fat coconut milk
  • 2 tbsp fresh parsley, stems removed and chopped
  • EVOO
  • 1 sardine (optional)
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste


  1. Add a few swirls of EVOO to pan over medium heat.  Add chopped onions and stir until soft.  Add sardine (adds flavor) and garlic and mix together.  
  2. Once onions have softened a bit, add broccoli, cauliflower, parsley, broth and the creamy top of the coconut milk can (save the rest of the milk for another time.) Add spices and salt and pepper.
  3. Bring to a soft boil, then cover and turn to low heat and let it simmer for 45 minutes to an hour.  
  4. Once soup is soft and ready, use a hand blender to blend it into a creamy blended texture.
  5. Serve hot and enjoy!

Sweet Potato Cilantro Tacos - Gluten Free


Taco night happens on the regular in our house and I love enjoying a real deal tortilla-style taco just as much as anyone.  In fact, I think tortillas might be one of the most delicious things I have ever tasted.  Not exactly low-carb, new year diet friendly though.  For the most part, I try to avoid gluten and processed grains like bread, pasta and tortillas but my kids enjoy them more frequently than I'd like to admit.

So I decided on a whim to bake up some sweet potatoes, scoop out the centers, and make my taco with one of these guys and call it a day.  


I'm so glad I did too, because it was so delicious and satisfying (and guilt free) that I don't think I'll be going back to the norm anytime soon. 

I used a scoop of sugar free plain organic yogurt, some cilantro and all the yummy taco toppings to make it even better.  They would be great with a huge scoop of guacamole or some melted cheese too!

Sweet potatoes are so versatile!  You can add them in as a substitute for any meal in my book, really!  Sweet potato pizzas are one of my favorite gluten-free dinners.  

Not only are they versatile, they are just the right amount of sweet for kicking sugar cravings to the curb AND they are full of vitamins and nutrients!  If I am really craving carbs and sugar, I like to bake a sweet potato and serve it with grass-fed butter and agave.  It really does work like a charm.

Here are some reasons why sweet potatoes are awesome:

  • they are packed with vitamin A, C, manganese and several other vitamins and minerals
  • good substitute for breads + processed grains
  • great for kicking a sugar craving to the curb
  • high in fiber
  • high in beta-carotene, a powerful antioxidant
  • help stabilize blood sugar + low glycemic index
  • high vitamin A levels help to boost immunity and strengthen the eyes

So, try it out!  Swap out bread for a sweet potato in any of your favorite dishes and see what happens! Disclaimer: I haven't tried these with the kids yet, but maybe in the future!  Since they aren't really trying to cut back on the calories (hello daily growth spurts!) I don't really have an issue with giving them an occasional organic grain.

Here's how I made these Sweet Potato Cilantro Tacos: 

Time: 45-60 mins
Serves: Serves 4-5


  • 2 organic sweet potatoes
  • 1 lb organic grass-fed ground beef
  • trader joe's taco seasoning (I use half the packet to cut down on sodium)
  • 1 medium yellow onion, diced finely
  • 1/2 cup fresh cilantro
  • 1/2 cup full fat organic greek yogurt (optional for dairy free)
  • 1 can diced olives
  • 1/2 cup sliced tomatoes for topping


  1. Bake sweet potatoes by wrapping them in foil and placing them in the oven at 400 degrees for 45-60 minutes.
  2. Cut the potatoes in half and scoop out centers. Place them on a baking sheet for later.
  3. Begin taco meat.  Add olive oil in pan over medium high heat and add finely diced onion for 5-6 minutes or until they soften.
  4. Add ground beef and mix with onion, stirring and chopping as it cooks. 
  5. Add 1/2 packet of taco seasoning and combine well until meat is cooked.
  6. When ready, mix sweet potato (that had been scooped out) with taco meat and add a generous portion of the mixture to the center of the sweet potatoes.  Place back in the oven on 350 degrees to heat up for 5-10 minutes.