I switch off between eating ground turkey meat, turkey burgers, and turkey meatballs. I use the same lean ground turkey meat, just cook them differently and add in different spices.
Read MoreTurkey Meatball Kale Salad
Salmon Burger + Sweet Potato Kale Bowl
Lunch bowls are always my go to. Especially running out the door. I throw whatever is in the fridge into a container and head to work.
Read MoreKale Salad
I used to HATE kale. I didn’t get what the craze was. It tasted like leaves and were super hard to chew because the leaves were so tough. After failing miserably, I finally learned how properly make a kale salad and the rest is history.
Read MoreGrilled Ahi Zucchini Salad
Homemade ahi bowls are my jam! This recipe is loaded with brown rice, avocado, fresh ahi, and spinach.
Read MoreSweet Potato Breakfast Bowl
in gluten-free, vegan, breakfast, bowls
This breakfast bowl is packed with tons of vitamins and nutrients. It’s perfect for those types of mornings when you’re rushing out the door.
Shrimp Salad
Summer is in full swing and I can’t think of anything better than a fresh salad for lunch or dinner. This colorful salad is at the top of my list.
Read MoreZucchini & Organic Chicken Sausage
I eat protein with every meal. I am always switching up my protein because who wants to eat the same thing for every meal? Not me. I finally found a brand of chicken sausages that have minimal organic ingredients AND taste amazing.
Read MoreTurkey Burgers & Homemade Summer Salad
Ever since I started eating healthy, I have been addicted to making my own homemade burgers.
Read MoreBanana Pancakes
I used to eat these babies every single day and sometimes even for dinner.
Read MoreVanilla Protein Collagen Oats
I like switching up my breakfast every few days. Vanilla protein collagen oats always make the rotation.
Read MoreBanana Bread
in gluten-free, breakfast, dessert
Ingredients
- 3 ripe bananas
- 2 eggs
- ¼ cup coconut sugar
- ½ cup coconut flour
- 3 tbsp coconut oil
- 1 tsp Himalayan sea salt
- 1tsp baking soda
- 1 tsp vanilla extract
- avocado oil
Directions
- Preheat oven to 350 and spray avocado oil in a 4X8 loaf pan
- In a mixing bowl, mash ripe bananas with a fork until completely smooth. Stir the melted coconut oil into mashed bananas
- Mix baking soda and salt. Still sugar, beaten eggs, and vanilla extract. Mix in the coconut flour
- Pour the batter into loaf pan. Bake for 45-50 minutes.
- Remove from oven and let completely cool