25 Nov

Hey everyone! Winter is coming and so is Christmas! I’ve had such a busy year with nonstop activities which unfortunately derailed me from blogging my recipes and I apologize. I should be back on track really soon since things are starting to calm down a little bit, but in the meantime, let’s talk about this pizza!

For starters, let’s just say this didn’t last over 24 hours. I used the left over pizza dough from this pizza recipe I made a couple months ago and I was actually impressed with how well it preserved. If anything, the aging of the dough made the pizza taste a lot better.

    This recipe is very easy to make, well actually it’s easier to put together when the pizza dough is already made, which takes a long time so….Good luck lol. Alternatively, you could try my cauliflower crust recipe if you would prefer an easier and paleo friendly crust recipe.

Recipe: yields 4 servings

Half of my homemade pizza dough

1 tsp Cajun seasoning

Salt and pepper to taste
1 cup organic tomato sauce (smooth)
½ pound peeled shrimp
¼ cup chopped red onions
1 tsp crushed garlic
1 sliced jalapeno pepper
A handful of grape tomatoes (sliced)
½ tsp hot sauce (I used sriracha)
1 cup shredded mozzarella cheese (or cheddar)
Cilantro leaves (optional, for topping)

Preheat oven to 450°F and line a baking sheet with parchment paper. Season shrimp with Cajun seasoning, salt and pepper and set aside. In small mixing bowl, combine tomato sauce, hot sauce, and garlic; set aside. Press dough into a 12-inch circle on a baking sheet with floured fingers (it may not cover all the edges unless you make a new batch of pizza dough).
Spread sauce onto dough evenly, leaving a 1-inch border. Top with cheese, peppers, onions, and shrimp.
Bake in preheated oven 12 to 17 minutes or until crust is golden brown. When ready, top with cilantro leaves and serve


2 Nov


A very simple and delicious way to start your Monday morning, or any day of the week for that matter. Frankly, everyday is a good day for waffles😁 These are light, fluffy and made with healthy and fresh ingredients!

Recipe: makes 4

1 1/2 cup white spelt flour

1/2 teaspoon baking soda

2 organic cage free eggs

1 ripe banana

1/2 cup unsweetened almond milk

Pinch of sea salt

A handful of blueberries

Pure maple syrup (for topping)

Additional Blueberries and Sliced bananas for topping

Preheat waffle iron puree all ingredients (including blueberries) in a food processor. Scoop batter into waffle iron and let it set until ready. Top with additional blueberries, sliced bananas and maple syrup. Enjoy!


20 Oct


It’s Tuesday! And it’s chilly😖 Start off your week the healthy way with a complete and balanced hearty meal👍🏾 This fall inspired recipe contains your necessary servings of protein, carbs, and veggies🐓🍠🍅🍆 

6 chicken drumsticks

1/2 tsp ginger powder

1 tsp garlic powder

2 tbsp coconut aminos (or low sodium soy sauce)

1/4 cup raw honey (melted)

1 tbsp grape seed oil

Salt and pepper to taste

Sesame seeds (for topping)

2 large carrots, chopped

1 red pepper, chopped

1 lb red and white potatoes, chopped
Preheat oven to three 75°F and line two baking sheets with Parchment paper.

Mix all seasoning ingredients in a bowl. Lightly rinse the chicken under cold water, then pat dry with a paper towel.

Season the chicken generously (preferably with a brush) and place on parchment paper. Set aside, then chop your potatoes, red pepper and carrots and place on the second parchment paper. Season with salt and pepper and a drizzle of grape seed oil. 

Place the potatoes and veggies on the top rack of the oven and the chicken on the bottom rack. Bake both for 40 minutes.

When ready, top chicken with sesame seeds and enjoy!


9 Oct


It’s officially pumpkin season!! That means pumpkin lovers are in for a treat this month. These cookies were chewy and they melt in your mouth so wonderfully when they are straight out of the oven😛 These are lower in sugar compared to other recipes, and are dairy free! Have a great long weekend. 
Recipe: Yields 25-26 cookies

Step 1

2 cups light spelt flour (or whole wheat)

2 tsp baking powder

1/2 tsp baking soda

Step 2

1 cup organic pumpkin puree (from can)
1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/2 tsp sea salt

Step 3

1 large organic cage free egg

1/2 cup melted coconut oil

1/2 organic coconut palm sugar

1 tsp pure vanilla extract

3/4 cup semi sweet chocolate chips (Enjoy Life brand)

Preheat oven to 350°F and line two baking sheets with parchment paper.

In 3 separate bowls (one large bowl included), combine step 1 in a large bowl, then step 2 and 3 in two small bowls until well incorporated. Add step 2 and 3 into the large bowl and mix until well combined, then add chocolate chips and mix evenly.

Scoop 2 tbsp of the cookie batter on the baking sheet (or use a cookie scoop). Place cookies in the oven and bake for 15 minutes.

When ready, allow the cookies to cool on the counter for 5 minutes. Devour when ready! These stay fresh in an air tight container on the counter for 1-2 days, however, they are best stored in the refrigerator. 


4 Sep


Happy Friday!☀️☀️ detox your body and get it ready for the long weekend with this yummy green smoothie. It is packed with vitamins, fibre and protein so it also works as a complete meal! Drink your greens🍃🍏This smoothie contains:

2 peeled oranges🍊🍊
2 cups organic strawberries🍓🍓
1 cup organic mint leaves🌿
2 cups organic spinach🍃
A handful of kale leaves🌿
1/4 cup organic hemp seeds
2 tbsp flaxseed meal
1 tbsp raw honey🍯
3 cups unsweetened almond milk🍼
Ice (optional)

Blend all ingredients in a blender. Serves 2.


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