Sometimes simplicity is key when meal prepping, and it doesn’t get much simpler than this Chicken Waldorf Salad! Diced Chicken, Grapes, Celery, and Green Onion are tossed in a Tahini Dressing seasoned with Fresh Dill, Garlic Powder, Salt & Pepper then finished off with pieces of chopped Pecans‍. Try using sliced Almonds or skip this step completely for a Nut-Free version🥜 This recipe is also Dairy/Soy/Gluten/Refined Sugar Free and absolutely “Dill”-icious! I started making this dish over the Summer and it’s became a staple ever since! Eat it with a fork, in a lettuce wrap, or with carrots and you’ve got a protein packed meal on the go!

Happy Halloween! I’ve been obsessed with the Jack-O-Lantern Stuffed Pepper trend ever since I first seen it a few years back, so this Halloween I knew I had to hop on board! I stuffed these “Pep-O-Lanterns” with a mixture of Turkey, Sweet Potatoes, Peas, and lots of Fresh Herbs & Spices!

This dish combines the flavors of Fall with the festiveness of Halloween and I’m totally here for it! It’s also loaded with Protein and super low on Fat, so you can save your calories here and indulge a little extra on some Halloween candy tonight😋 Please be safe & smart if you plan on going out tonight! 👻

One night in Hershey, PA and my Sugar Demons have officially been released😹 Any meal that can satisfy my sweet tooth is a meal for me and these Honey Garlic Chicken Thighs did exactly that! If you’re looking to sweeten up your standard weeknight dinner, everything came together from start to finish in less than 1 hour and stores amazingly for meal preps!

This dish is also great for anybody counting their macronutrients as its packed with protein, low in fat, and loaded with flavor! Pair it with a side of Veggies & Potatoes to get some carbs in and you’ve got yourself a fully balanced meal filled with flavor!

Happy National Chocolate Day! My boyfriend Jimmy and I are currently on our way to Hershey, PA and we’re staying in a 100 Square Ft. Tiny House for the night! Since we’re headed to the Chocolate Capital of the world, I decided to whip up this Chicken Mole to bring with us and really set the mood! Classic Mexican spices like Cumin & Chili Powder are paired with Cacao & Cinnamon to literally create a flavor fiesta in your mouth!

I’ve used Coconut Sugar when making this dish is the past, but have since removed it and subbed Dates in its place! I found that the Mole Sauce actually tasted better using Dates and kept it 100% Whole30 Compliant as well! Cashew Butter is always my go-to, but feel free to try Almond Butter or even Sunflower Butter if you’re looking to keep this dish Nut Free as well. This meal is Gluten/Dairy/Soy/Refined Sugar Free and will be simmering in your slow cooker all day long so you won’t have to be tied to the kitchen!

I'd love to take credit for this next recipe, but it was actually my boyfriend, Jimmy, who came up with the idea! He's always loved Hamburger Helper and challenged me to make a Whole30 version of one of his favorite childhood foods. Being that Noodles & Cheese are basically 2/3 of the dish, I knew I was going to have to do A LOT of replacing to make my version Whole30 compliant.

I replaced the noodles with roasted Cauliflower Florets, the cheese with a creamy Cashew Queso sauce, and even added some Taco Seasoning, Peppers, & Onions to take the flavor up another notch and sneak in some more veggies! Lastly, I blended up some Nuts to recreate the little topping packet that some of the Hamburger Helper meals would come with! Jimmy & the whole family loved this dish and I'll definitely be recreating another variation again soon! Enjoy your Sunday Funday!

With so many Fall flavors hitting my plate as of recently, I’ve been craving something “different” and wanted to switch it up with something a bit more reminiscent of Summer! These Slow Cooker Orange Mango Chicken Thigh meals have all the cozy Fall feels, but with touches of Tropical flavor Fresh Mango & Fruit Juices balance out the heat from the Curry Powder & Jalapeño, almost giving this dish a sweet heat effect.

All the flavors come together at the bottom of your Slow Cooker where your Sweet Potatoes are marinating for 6+ hours soaking it all up! Serve with a side of Cauliflower Rice and you’ve got yourself a Gluten/Dairy/Soy/Refined Sugar Free Meal that’ll keep you fueled and filled all day!

My favorite part of cooking is finding ways to incorporate seasonal produce throughout common dishes that everyone loves, completely changing their flavor. In addition to fresh herbs such as Rosemary, Thyme, & Sage, I decided to infuse my latest “Spaghetti & Meatball” spinoff with both Apple & Pumpkin to really give this recipe a fresh Fall taste!

My “Fall Fusion Marinara” uses Pumpkin & Coconut Milk to keep this sauce super creamy as well as Applesauce to add just a hint of sweetness. Cinnamon & Pumpkin Pie Spice are mixed with Italian Seasonings to blend all of these flavors together to perfection! Pair with a side of veggie noodles, or if you’re following a Paleo diet, serve with a side of Jovial Grain Free Penne to get your pasta on! This is without a doubt my new favorite take on Spaghetti & Meatballs and I highly recommend it! Not only is it Gluten/Dairy/Soy/Refined Sugar Free, but its DAMN tasty!

If you’re familiar with Wawa, this next recipe is a real treat! With the “Gobbler” returning to Wawa’s menu just a few weeks ago, my cravings started kicking it🤤 For those who don’t know what a “Gobbler” is, it’s basically a customizable Thanksgiving Dinner on a hoagie or in a bowl I always got mine with a 1/2 Sweet Potato, 1/2 Stuffing base, topped with gravy smothered Turkey, and finished off with extra Cranberry Sauce so that’s what I decided to recreate!

I began by cooking my Turkey in the slow cooker for 6 hours and whipped up some Paleo Cornbread Stuffing and Whole30 Friendly Mashed Sweet Potatoes blended with Nutpods while it roasted. I also tossed together a simple 4 ingredient Paleo Friendly Cranberry Sauce sweetened with coconut sugar and orange juice that paired perfectly with the Turkey! Prefer your “Gobbler” the traditional way (on a roll)? Use Unbun’s Baguettes or Hamburger Buns to keep this recipe 100% Paleo compliant!

From Thanksgiving Dinner Cupcakes to Mexican Mini Meatloaves, I’m clearly obsessed with adorable entrees! This week, I decided to combine all the things I love about Buffalo Chicken Dip into a bite sized meal.

I started off with a Ground Chicken base and added Onions, Celery, & Hot Sauce to create the perfect “dip-cake”. Then I topped each one off with a portion of Sour Cream & Chive Mashed Potatoes to add that creamy element you’d find in just about any Buffalo Chicken Dip.

All you need is a bag of potatoes, a container of Forager Sour Cream, and some spices…they’re that simple! Lastly I finished them off with a pipette of The New Primal Hot Sauce and Wasabi Ranch just in case anyone was looking for that extra kick! It’s a super filling meal that’s packed with protein & veggies, and also stores amazingly for meal preps!

6 Ingredients, 5 Minutes, and 1 Step… Pico de Gallo has seriously never been so simple! You can get all the ingredients to make this fresh homemade Pico at any grocery store, and the entire recipe costs less than $5 to make! The flavor is refreshing yet traditional, and you can totally taste the difference making it from scratch vs. store bought.

If you’re eating a Paleo or Vegan diet, serve it up with a side of Siete Tortilla Chips, or if you’re eating a Whole30 diet, this would make a great topping for vegetables or a protein!

Growing up Italian, Chicken Parmesan is a dish I’m very familiar with! Crispy pan fried chicken, topped with a layer of robust marinara sauce and bubbly mozzarella cheese, sitting on top of a sky high pile of al dente pasta…what’s not to love?!? Unfortunately, the version I was used to eating as a child was loaded with things like Gluten, Soy, Dairy, and even Added Sugars so I made a few changes to fully revamp one of my favorite childhood foods!

My Chicken “Parmesan” recipe is the perfect intro food to anyone looking to eat a cleaner lifestyle since it tastes identical to the traditional dish, but without any of the guilt! I replaced your standard pasta with a side of Palmini Linguine which is made entirely from vegetables and comes in at only 20 Calories per serving! I also swapped out the mozzarella with Miyokos Vegan Mozz to give you all the same flavors and melty goodness as the cheese you may be used too, but without any of the dairy!

Classic Comfort Food meets Spaghetti Squash in one of my favorite Fall meals! My Slow Cooker Sloppy Joe’s are naturally sweetened with Dates, which adds just the right amount of sweetness to this otherwise savory dish.

While all the flavors are marinating together in your slow cooker, Spaghetti Squash is coated in Coconut Oil, then oven roasted to perfection before being stuffed with Sloppy Joe’s and served piping hot🤤 This entire meal is Paleo & Whole30 Compliant as well as Dairy, Gluten, Soy, & Refined Sugar Free!

General Tsos Chicken was one of my favorite things to get when I ordered Chinese takeout, but ever since I’ve started making it myself, I haven’t touched a takeout menu once! This General Tsos Sauce is sweetened naturally with dates, then kicked up just a few notches with the addition of some Fresh Garlic, Ginger, and Chili Hot Sauce.

It's the perfect blend of Sweet with a touch of Spicy! It’s Gluten, Dairy, & Refined Sugar Free as well so you won’t have to feel guilty when you go back for seconds I prefer making it with Chicken Thighs as they tend to stay moist and hold up well for meal preps, but I’ve also made this dish with Chicken Breast in the past and have had great results! Serve it with a side of Fried Cauliflower Rice or Fresh Steamed Broccoli and you’ve got yourself Whole30 & Paleo Compliant takeout🥢

Last week I made Thanksgiving Dinner cupcakes, and since they were such a hit, I decided to do another spin on them this week with these adorable Mexican Mini Meatloafs!

I used Ground Beef, Bell Peppers, & Onions seasoned with Siete Mild Taco Seasoning to create a perfectly seasoned meatloaf mixture, then topped it with Cinnamon Spiced Mashed Plantains which resulted in a sweet & savory combination that left my taste buds craving more(I can seriously eat 3 of these in one sitting🤤).

Garnish each one with a slice of Jalapeño Pepper for that little extra kick, or at least for a photo cause it looks so damn cute! I served mine with a side of Sautéed Garlic Spinach as well as Salsa & Dairy Free Sour Cream!

Happy Hump Day! If you’re a fan of Middle Eastern Food, this Whole30 Compliant NafNafGrill Knockoff Bowl I put together will totally cure your cravings! The Chicken Shawarma marinade is so simple to put together and requires absolutely no work at all once it hits your Slow Cooker! When the Chicken comes out so flavorful and tender that it barely even requires any shredding with a fork, you know you did something right!

Ditch the rice & grains, and pair it with a side of Cauliflower Tabbouleh made with Cece’s Veggie Co. Cauliflower Rice to keep this dish Gluten Free, Grain Free, and 100% Delicious! I’ve also included a recipe for Sugar Free Pickled Red Onions as well as a a super simple Tahini Dressing! Get yourself a jar of Kalamata Olives, and if you’re feeling cheesy, a block of Violife’s Vegan Feta Cheese (not Whole30 compliant, but so tasty) and dig in!

Stuffed Squash is one of my favorite meals because the options are literally endless! From dinners to desserts, Squash can be used in so many different ways and filled with either sweet or savory stuffings that can completely change the flavor of the dish itself. These Autumn Stuffed Acorn Squash truly are a Fall flavor festival in your mouth and a perfect match for anyone who enjoys a sweet & savory combination!

The Sweet Apple, Salty Caramelized Onions, Nutty Acorn Squash, & Fresh Thyme & Rosemary all pair PERFECTLY together! I also used Bilinski Sausage “Spinach & Spring Greens Organic Chicken Sausage” which really made this a hearty meal and also added a nice serving of greens in! It’s also fully cooked and casing free so you don’t have to worry about any additional work there! I promise this meal is much easier than it looks, and stores great in the fridge as Meal Preps for up to a week!

Everything you love about Tacos, but in sliceable form! This Taco Pie was an instant hit with my family and took #FridayPieday to a new level! The Plantains are so filling, and added the perfect amount of sweetness to compliment the savory Taco Seasoning. I topped mine with Fresh Sliced Avocado and Dairy Free Sour Cream which ended up adding a really nice creaminess to the dish!

I paired it with a side of Chili Lime Butternut Squash, but if I’m being honest, the Pie by itself was absolutely enough, I was STUFFED! I also went with Beef for the filling, but you could totally use Turkey or Chicken if that works better for your dietary needs.

Now it can feel like Thanksgiving all through Fall with these super adorable Thanksgiving Dinner Cupcakes! They’re basically Turkey Cupcakes loaded up with Carrots, Celery, Onions, & Cranberries, then topped with a Sweet Potato “Icing” and a Gravy “Glaze”! What’s not to love?!?

Whether you’re looking for a fun new meal prep idea for the week or a way to impress the family this Thanksgiving with minimal effort, THIS IS IT! I’ll be trying different variations over the next few weeks including a Mexican Inspired Dinner Cupcake so be on the lookout for more soon!

If you couldn’t tell by now, I REALLY like Cheesesteaks! Over the last few months, I’ve reinterpreted the classic sandwich in a few different Whole30 and/or Paleo Friendly ways including a Sheet Pan Cheesesteak Meal, a Cheesesteak Flax Pizza, Cheesesteak Casserole, and now…Cheesesteak Stuffed Acorn Squash!

It’s the perfect way to combine a classic comfort food with that feeling of Fall If you’ve never worked with Acorn Squash before, its a bit less sweet than Butternut Squash and makes the perfect “bun” to your deconstructed cheesesteak! The Cashew Cheese Whiz on top really takes this meal to the next level, still keeping everything Gluten, Dairy, Soy, & Added Sugar Free!

Also, to those who started the #SeptemberWhole30 with me on the 1st…we’re officially on Day 29! Congratulations to everyone who is still on board to finish out tomorrow regardless of whatever hiccups you may have had on your journey. I’ll be sure to update you with my experiences with this round next week! Anyway, if you’re looking for a fun meal to close out your round of Whole30, I highly recommend giving this one a try. Hopefully you enjoy it as much as I did!

Fall just started and I’ve already found a new Sunday Brunch favorite to “indulge” in during the next few months! This Autumn Harvest Breakfast Casserole is literally the definition of “Breakfast Cake”! Just like cake, it’s sweet & fluffy, tastes sinfully decadent, yet it’s 2 main ingredients are just a Sweet Potato and an Apple! Funny enough, this recipe came together after having a few leftover ingredients on hand, which I’ve noticed are ALWAYS the dishes that taste the most like magic🤤

This would make a great addition to your normal Bacon & Eggs breakfast routine, or you could totally up the serving size to 1/2 a pan and enjoy it on its own! It’s also Dairy, Soy, Refined Sugar & Gluten Free as well as Paleo & Whole30 friendly!

If there's one thing I HATE in the kitchen more than anything, it's wasting food. Whether it be leftover produce, a meal in the refrigerator, or even the remaining seeds from making stuffed Acorn squash, it kills me to throw food away. Since it's the time of year where we all love using squash in recipes and carving jack-o-lanterns, this is just a friendly reminder that those seeds are a perfectly delicious snack just waiting to be roasted up! All you need are some Seeds, Olive Oil, & Salt!

You are going to FALL in love with how simple and delicious this Pumpkin Chili recipe is! Pairing a bit of Pumpkin Pie Spice with staple chili flavors such as Smoked Paprika & Chili Powder is the perfect seasonal spin on this classic comfort food. The Pumpkin Puree blends everything together so well and adds a creaminess to this chili unlike any I’ve ever had before! Toss all of your ingredients in the slow cooker and in just a few hours you’ll have meals ready to go for the entire week! I serve mine with a side of Cauliflower Rice to keep this dish Gluten, Dairy, Soy, & Refined Sugar Free.

This seasonal spin on the classic Italian comfort food, ’Spaghetti & Meatballs’ is just what you need to start feeling festive this Fall! Infused with Fresh Pumpkin and hints of nutmeg, cinnamon, ginger, & clove, this dish is a great compliment to all of seasonal baked goods that are slowly making their way into our kitchens!

Now I know some of you may be thinking “Pumpkin…in Meatballs?”, but I promise you, your meatballs aren’t going to suddenly taste like a Pumpkin Spiced Latte The Pumpkin used in the balls simply keeps the meat moist. All of the fresh herbs and spices used are what’s going to flavor your Fall Balls to perfection! The Pumpkin Infused Marinara Sauce really ties this dish together and takes it to the next level. Pair it all with some Butternut Squash Noodles and you’re literally eating Fall on a plate!

30 Minutes, 5 Ingredients, 3 Steps… and you’ve got Dinner for 2 all week long! This might be the easiest (and one of the tastiest) recipes I’ve ever posted! These Sheet Pan Fajitas are so simple, yet so hearty and flavorful, they’re the perfect healthy twist on a classic dish we all know and love!

This recipe also make a great intro meal for anyone looking to eat cleaner as there’s minimal prep work, and all the ingredients can be found at your local grocery store! The Peppers and Onions get nice and tender in the oven while the Chicken remains juicy and flavored to perfection! I used Siete Taco Seasoning to keep this dish Whole30 compliant as there’s no added sugar, but a homemade Taco Seasoning would also work.

Because I’m cooking for a few people, I made 2 pans worth, but you could also cut this recipe in 1/2 if you’re looking for less servings. Feel free to serve with some Jicama Wraps or simply enjoy it on its own! I served mine with a side of Cauliflower Rice and Sautéed Plantains