Healthy, delicious recipes I have to share with you!

I’m sure I speak for a lot of us when I say I haven’t cooked this much… ever! My family is eating like royalty with fresh ingredients, balanced meals 3x a day! They are living their best and healthiest life, that’s for sure. Back in the day when life was hectic and over-scheduled, I didn’t “have time” to prepare the nutritious dinner every night (that everyone would eat). Since we’ve been in quarantine, we have eaten every meal together as a family and not a crumb has been left behind. They have also been trying new foods and expanding their palettes. A HUGE win!

With having nothing but time, I’ve been trying all sorts of new recipes (gluten and dairy free of course, but shh don’t tell the kids) ? The girls and I have also been baking up a storm, not so gluten and dairy free but oh so yummy!

This week I’m sharing some of my favorites with you, it was hard to narrow the list down to my top 7. I hope you will enjoy them as much as we have!

*Please note some recipes contain nuts

PF Chang’s Chicken Lettuce Wraps


  • 1 tbsp olive oil
  • 1 lb of ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup hoisin sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp freshly grated ginger
  • 1 tbsp Sriracha, optional for little heat
  • 1 (8 ounces) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and fresh ground black pepper to taste
  • 1 head of butter lettuce


  1. Heat olive oil in a saucepan over medium-high heat. Add ground chicken and cook until browned. Make sure to crumble the chicken as it cooks; drain excess fat
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper to taste
  4. To serve, spoon chicken mixture into the lettuce cup and enjoy taco style!

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Vegan Energy Bites – kid friendly!


  • 2/3 cup gluten-free rolled oats
  • ½ cup shredded unsweetened coconut
  • ½ mini chocolate chips
  • 1/3 cup raw walnuts, chopped
  • 1 tbsp chia seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp brown sugar
  • 1/3 cup almond flour
  • 1/3 cup of almond butter
  • 1/3 cup of maple syrup
  • 1 tsp vanilla protein powder
  • *Extra shredded coconut for rolling


  1. Place everything in a large bowl and mix with clean hands
  2. Scoop out with a spoon and roll into small balls
  3. Roll balls into the extra shredded coconut, you may need to squeeze the mixture to help coconut stick
  4. Cover and leave at room temperature for a healthy snack! *recipe from food blogger

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Grassfed Beef Kabobs


  • Grassfed beef cut into 1 inch cubes
  • 1 red onion cut into 1 inch cubes
  • 1 red bell pepper cut into 1 inch cubes
  • 1 green bell pepper cut into 1 inch cubes
  • Fresh pineapple cut into 1 inch cubes
  • 1/3 cup olive oil or avocado oil
  • 1/3 cup of coconut aminos
  • 2 gloves of garlic minced
  • 1 ½ tbsp rice vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp red pepper flakes
  • ½ tsp Red Boat Fish Sauce
  • Skewers


  1. Make the marinade. Combine olive or avocado oil, coconut aminos, minced garlic, vinegar, mustard, red pepper flakes, and fish sauce in a bowl and whisk to combine. Add steak cubes, toss to coat, and cover the bowl with some plastic wrap. Marinate for 3-4 hours or overnight
  2. Preheat your grill to medium-high heat. Assemble kabobs
  3. Brush each uncooked kabob with some of the marinade
  4. Grill to desired doneness
  5. Serve with cauliflower rice and Japanese sticky rice and enjoy!

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Orange Chili Glazed Bacon Wrapped Pork Tenderloin


For the Sauce:

  • 2 cups orange juice
  • ½ cup coconut aminos
  • 1 heaping tbsp of honey
  • ¼ tsp Red Boat Fish sauce
  • Zest of ½ an orange
  • ½ tsp smoke paprika
  • 1 tsp chili powder

For the Tenderloin:

  • 1 ½ pounds of pork tenderloin
  • ½ tsp fine sea salt
  • ½ tsp garlic powder
  • ¼ tsp smoke paprika
  • 1/8 tsp cinnamon
  • Approximately 7-8 slices of raw bacon


  1. Preheat oven to 350 degrees F
  2. Place all ingredients for the sauce in a large sauté pan over medium heat. Whisk to combine then let reduce for 20-25 minutes. It will reduce by a 1/3 and coat the back of a spoon when ready
  3. Once the sauce is on the stove, mix together spices. Pat tenderloin dry then spread spices evenly on tenderloin. Wrap bacon around the tenderloin, securing ends with toothpicks
  4. Place a large cast-iron skillet over medium-high heat. Once hot, sear bacon-wrapped tenderloin on all sides, for about 3-4 minutes per side until bacon is golden brown.
  5. Once seared, put cast iron skillet directly into the oven and bake for 10-12 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  6. Let tenderloin rest for 5 minutes, pour the sauce over and serve! *recipe from

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Vegan Peanut Butter Protein Smoothie – Skylar asks for this every morning!


  • 1 cup of kale leaves
  • ½ banana
  • 1 tsp chia seeds
  • 1 tbsp peanut butter
  • 1/3 cup of water
  • A few ice cubes
  • ½ cup of unsweetened almond milk
  • 1 tbsp Cacao Powder
  • 1 scoop of Vanilla protein powder

Place in a vitamix or blender and enjoy! I do a combination of this smoothie every day after my workout to break my fast. *Recipe from FASTer Way to Fat Loss menu

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Hawaiian BBQ Chicken


  • 4 Boneless skinless chicken breasts
  • 1 cup of BBQ sauce
  • Fresh pineapple cut in 1 inch cubes
  • 2 tsp soy sauce
  •  1 tsp garlic
  • ¼ cup olive oil
  • Fresh cilantro chopped and set aside


  1. In a bowl, whisk together bbq sauce, pineapple, soy sauce, and garlic. Pour half of the mixture into a large resealable bag. Add olive oil and chicken. Seal bag and chill for at least 30 minutes. Reserve remaining sauce mixture and chill until ready to use
  2. Pre-heat grill to medium heat
  3. Grill chicken and serve! My kids LOVED this recipe!

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This Post Has 2 Comments

  1. Ashleigh Hutchison

    Love the recipes and the layout! Lettuce wraps are on the menu tonight!


    I love your recipes! I make several of your recipes but substitute coconut sugar for brown sugar, almond or coconut flour for regular flour when baking, xylitol or swerve for sugar, coconut or almond milk for regular milk, etc.
    That way you can enjoy the sweets too 😉

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