22 Feb


I hope everyone is having an amazing weekend! I think any weekend could be better when you have chicken, and not just any basic chicken recipe, but well, this 😉


Chicken on its own is like a blank canvas, which gives you a chance to get creative with your flavours and seasonings. This recipe got great reviews which didn’t surprise me because I found this recipe on the William Sonoma website and trust me, they always deliver when it comes to their seasonal recipes!


This recipe has a spicy, tangy and flavourful herbal twist on chicken and I believe it.s something that the whole family can enjoy!

Recipe: adapted from William Sonoma

6 bone-in, skin-on chicken thighs
1/4 tsp Flavor God lemon garlic seasoning
Sea salt and pepper to taste
1 tsp onion powder
1 Tbs. olive oil
1/2 lemon, cut into 8 rounds
3 garlic cloves (sliced in half)
1 tsp. fresh rosemary leaves (or any herb of choice)
Position a rack in the lower third of an oven and preheat to 400°F (200°C).

Season the chicken thighs on both sides with salt, pepper, Flavor God seasoning and onion powder. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the olive oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.

Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices and garlic halves on top and bottom Transfer to the oven and roast at 400°F for 18 to 20 minutes.

Transfer the chicken and lemon slices to a platter and scatter the rosemary leaves on top. Let rest for 5 minutes before serving. Serves 4.


19 Feb


I’ve wanted to make this recipe for the longest time but I never got around to it until now, and I must say that I’m quite happy that I did! This recipe is savory, sweet, packed with protein and easy to make.

Recipe: Adapted from Cooking Classy.

4 (6 oz) salmon fillets
2 green onions, chopped
Sesame seeds, for serving
Teriyaki Sauce
1/2 cup low sodium coconut aminos (or low sodium soy sauce)
1/2 cup water, divided
1.5 Tbsp coconut palm sugar
2 Tbsp honey (or 1.5 tbsp organic maple syrup)
3 medium cloves garlic minced
2 1/2 tsp finely grated fresh ginger
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp arrowroot starch (or tapioca starch)


In a small saucepan whisk together coconut aminos 1/4 cup + 2 Tbsp of the water, the coconut sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together arrowroot starch with remaining 2 Tbsp water, then add to sauce mixture in saucepan.

Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes (if you want it thicker you can let it simmer, just reduce the temp and stir frequently until it’s reached desired thickness, keep in mind it will seem thicker once it cools though too). Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a non-stick baking dish with cooking spray.

Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 15 minutes until salmon has cooked through. Serve warm topped with reserved teriyaki sauce if desired, chopped green onions and sesame seeds.


9 Feb


Hello everyone! I think Monday’s are always bearable with milk and cookies, or in my case, almond milk with healthy paleo cookies😉 I’ve made these cookies so many times that I have it memorized. I guess it proves that chocolate chip cookies never get old, plus it’s always a win in my book when they are made with clean ingredients! This recipe can be found on my Paleo Hazelnut Chocolate Chunk Cookies post, just substitute the almond flour with hazelnut flour. Have a great day😊


6 Feb


Happy Friday everyone! If you’re watching a game or planning on having a pub style Friday night indoors, then try these sweet potato nachos instead of regular nachos.


Now don’t get me wrong, I LOVE regular nachos, I mean it’s the best comfort food to share with your friends while hydrating with cocktails at a fancy bar. However, these nachos definitely make a yummy and healthier alternative, so you can indulge in your favourite Friday night comfort foods while staying on track. Plus the guacamole was amazing! You can find this recipe on my Sweet Potato Nachos post.


Here’s the recipe for the guacamole below:

4 ripe organic avocados (green, not brown)
1 small lemon (squeezed)
¼ cup chopped red onions
¼ cup chopped red bell peppers
¼ tsp sea salt
1 tbsp sriracha sauce
A dash of garlic powder
A dash of all spice seasoning of choice

Combine all ingredients in a bowl and mash until you get a nice guacamole paste!


27 Jan


I hope everyone is having a great morning! Regardless of the winter storm we have coming our way which can definitely put you in a bad mood😢 Hopefully these biscuits can brighten up your morning and also bring joy to your taste buds!👅 These were soft, fluffy, flavorful, and of course gluten free.


Have a great day and stay warm!☀️❄️⛄️


Recipe: makes 9 biscuits

3 cups brown rice flour
¾ cup cold grass fed butter
3 tbsp organic coconut palm sugar
1 cup organic unsweetened almond milk
4 tsp gluten/aluminum free baking powder
1 organic cage free egg
2 tbsp lemon juice (squeezed from lemon)
¾ cup organic fresh blueberries

Preheat oven to 450°F and line a baking sheet with parchment paper.

Mix dry ingredients in a bowl, then cut in pebble sized pieces of butter into the batter and knead until you get a smooth batter. Add in eggs, lemon juice and milk and knead again, then add in fresh blueberries. Do not over mix or the blueberries will get mushy.

Scoop out about ½ a cup of the batter and roll into a ball, then place on the lined baking sheet. Repeat the process until the batter is gone. You should have exactly 9 batter balls. Bake for 12 minutes.

When ready, place your biscuits on the counter and let them cool for 3-5 minutes so that they harden up a little.

When ready, serve with butter and maple syrup topped with extra blueberries and enjoy!


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