Didn’t have a marinade at home, so I put this recipe together on the fly, and it ended up being so yummy!

What you need:

• Package of chicken wings or drums (I used about 3lbs)

• Salt and Pepper

• Parmesan Cheese

• Garlic

• I used a grapefruit infused olive oil, but regular olive oil and lemon juice would work just as well.

What you do:

• Place chicken in a large bowl, and add the oil, salt and pepper (I don’t really measure it out, just use my best judgement), about 4 cloves of crushed garlic, and about 1/3 cup of cheese. Mix it all together.

• I then line a baking sheet with parchment paper, and spray a little olive oil spray over it. Place the chicken on the sheet, and bake at 400 for 35-40 mins, flipping half way. I served it with a simple spinach salad dressed in a homemade vinaigrette dressing.



Simple, healthy, and delicious sums up this meal! I’m all about meals that take little preparation, without giving up on taste. This crockpot chicken is definitely going to be on rotation, and the whole family loves it!

What you need:

• 4 boneless chicken breasts

• 16 oz. Jar of salsa verde

• Salt, pepper, and cumin

• 2 bags of frozen cauliflower rice

• 2 limes

• 2 Avocados

What you do:

• Place chicken breasts in crockpot, and cover with salsa. Add a dash of salt, pepper, and cumin, and cook on low for 7 hours.

• I place cauliflower in microwaveable safe dish for 6 minutes.

• I then make a side of guacamole- mash avocado in bowl with salt, pepper, lime juice, and cumin.

• Once chicken is done I shred it in the crockpot, and serve it over the cauliflower rice with all the delicious juice, and add some more lime juice over the chicken. I like to mix a little guacamole in for some extra added flavor!



As basic as it seems, there are so many different ways to spice up your avocado toast! This is my new favorite breakfast/lunch. It’s easy, and only requires a few ingredients:

• Ezekiel bread, toasted

• mashed avocado

• salt

• pepper

• chili flakes

• minced garlic

• sprouted micro greens or alfalfa sprouts

• aged parmesan

• pepperoncini peppers


Cauliflower Rice Bowl With Sesame Cucumber Salad

I was craving Chinese food for dinner, but didn’t feel like eating my weight in it, so I decided to create my own Asian inspired dish. Tonight’s meal was oh so delicious, and pretty low carb.

Here is what you need: (serving for two) 3 boneless chicken breasts, cauliflower rice( I used a frozen bag of it), a handful of matchstick carrots, a handful of chopped scallions, 2 1/2 tbs teriyaki marinade, 1tsp of garlic powder, a dash of black pepper, 1tsp of sesame seeds, a dash of ginger powder, 4 tbs of sesame oil, 3 1/2 tbs of coconut aminos, 4tbs of rice vinegar, 1/2tsp of salt, 4 mini English cucumbers, a dash of red pepper flakes, 1avocado.

Here is what you do: Marinate the chicken in the teriyaki marinade, and put it in the oven on 375 for about 20 minutes. Add the cauliflower rice, carrots, 2 tbs of rice wine vinegar, 3 tbs of coconut aminos, 3 tbs of sesame oil, garlic powder, pepper, and ginger in a stir-fry pan, and cook it for about 15 minutes. Once that’s done, add the chicken and scallions to the rice, and mix it all together, and top it off with some avocado. For the salad you want to slice the cucumbers thin, and let them marinate for a while in 2 tbs of rice wine vinegar, 1 tsp of coconut aminos, 1 tbs of sesame oil, and a dash of salt. When your ready to serve it, add the sesame seeds and red pepper flakes. I like to add a little more of the coconut aminos to my cauliflower bowl at the end. Enjoy!