Tuesday, May 29, 2018

Mashed potatoes and carmelized goodness

Bulk potatoes to dish out as a side to your meal prep goals because I know y'all have been trying it out. ;)  This recipe is so easy, once you do it 2-3 times you can memorize this one.

 Have a great Tuesday y'all!

Cooked red onions // add balsamic vinegar

Add chopped bacon & pine nuts

quarter sized potatoes // cover // cook for 15 mins.

Mashed potatoes with caramelized goodness


12 (3 lb bag) yukon potatoes
5-10 slices of cooked and chopped bacon
1/2 red onion
1/2 cup pine nuts
2 tbsp of balsamic vinegar
3/4 cup coconut milk (light if you're more calorie conscious)


Cook your bacon to your liking. Once done, chop into small bits and throw out most of the bacon grease. You will use the left over to cook with. Add your chopped red onions. Try not to overcook the onions. Cook 2-3 mins. Turn up the heat. Add balsamic vinegar. Scrape the bottom of the pan while this is cooking, 2-3 mins. Turn off and add pine nuts and chopped bacon. Mix well. This is your "caramelized goodness" topping.

Cut your entire bag of yukon potatoes into quarter size slices. Fill pot with 1/2 inch water, cover and cook for 15 mins or until soft. Drain any water left over. Add 3/4 cup of coconut milk. Mash well. Add your topping.

 Give this healthy dish a try. I like to add it as a side to my meal prep Sunday. Great with chicken, fish or steaks!

So good , y'all.

Sunday, May 20, 2018

Coconut almond balls

Oh. Em. Gee. I love these. Get ready for so many yummy ingredients!! 

The perfect on-the-go snack
great for toddlers & definitely for mamas

18 servings

3/4 cup coconut butter
1/4 cup coconut oil
2 cups of unsweetened coconut flakes
1 banana
6 dates
1/2 cup almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup cashews
1 tsp cocao
1 tsp cinnamon
1/2 tsp salt or to taste
Optional: 1-2 scoops of unflavored or vanilla protein

215 calories per ball


In a food processor combine coconut butter, coconut oil and banana. Add 6 dates (protein if adding) and blend well. Add 1 cup of coconut flakes, the rest of the ingredients and pulse. You don't want to over process these otherwise they get way too runny. Should be sticky. On a piece of parchment paper sprinkle the rest of the coconut flakes and add paste on top. Mix well with your hands. Roll into balls. 

*Store in fridge up to 4 or 5 days.

Happy, healthy cooking friends!

Tuesday, May 8, 2018

Taco Tuesday!

I made this Sunday night and it's delicious. Packed with all whole ingredients and amazing spices. I try to stick to soy free, gluten free, msg free, dairy free ingredients. You can find all of that in this recipe. Refreshing and light just in time for summer.

Beef Taco Salad with Homemade Cashew Dressing
( Whole30 )