Healthy Plates

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chicken and greens

grab it:

  • free-range chicken

  • 1 sweet potato

  • zucchini noodles

  • Organic Girl super greens

  • whole carrots

  • kraut

roast it:

I cut the carrots in half and spray them with avocado oil, season with thyme, black pepper, sea salt, and garlic powder. Roast at 425 for 17 minutes. Chop the potato into "fries" and spray them with avocado oil and roast at 425 for 15 minutes. Season the chicken with rosemary, sea salt, black pepper, cayenne, garlic, and turmeric. Bake at 400 for 25-30 minutes or until fully cooked.

plate it:

Lay out the greens on a plate and top with chicken, zucchini, carrots, sweet potato fries, and kraut. Enjoy!

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grab it:

  • whole wheat pizza crust ( I use Engine 2 Diet brand)

  • 1 jar of organic marinara sauce

  • Applegate Naturals ham (chopped)

  • Applegate Naturals pepperoni

  • green, yellow, red, and orange peppers (sliced)

  • shredded mozzarella cheese

  • Organic Girl Super Greens

top it:

Layer the marinara sauce on top on the pizza crust and add ham, pepperoni, peppers, and cheese. 

bake it:

Bake on a pizza stone at 350 for 20 minutes (may vary by oven). Top with greens once cooked.

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asian stir fry

grab it:

  • 1 package whole wheat linguine noodles

  • 1 TBSP sesame oil

  • 1 red bell pepper (sliced)

  • fresh green beans

  • 1/2 cup chicken stock

  • 3 TBSP Coconut Aminos

cook it:

Bring medium sized pot of water to boil. Add noodles and cook them on medium-high until soft (about 10-15 minutes). In a skillet (or wok if you prefer), heat 1 TBSP sesame oil over high heat and add peppers and green beans for about 5 minutes. In a separate bowl combine chicken stock and coconut aminos. Add noodles and stock mixture to the skillet and cook for 3 minutes. 

eat it:

Enjoy this recipe with a fork or a pair of chopsticks! Add chicken to the mixture for a hardier lunch or dinner.

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zoodle spaghetti

need it (zoodles):

  • 2 medium zucchini

  • 1 tsp ghee

  • black pepper + pink salt

  • spiralizer (follow directions on spiralizer to make zoodles)

sauté it:

In a saucepan, sauté zoodles in a tsp of ghee over medium heat for about 5 minutes or until tender. Season with black pepper and pink salt.

need it (spaghetti sauce)

  • 1 1/2 pounds grass-fed beef

  • 2 28oz cans of tomato puree

  • 2 teaspoons minced garlic

  • 1 diced yellow onion

  • 1 diced green bell pepper

  • 2 14oz cans diced tomatoes

  • 1 package of Bilinski's organic mild italian chicken sausage (sliced)

  • juice of 1 lemon

  • 2 teaspoons cold-pressed extra virgin olive oil

  • 2 teaspoons pink sea salt

  • 2 teaspoons black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried oregano

  • 1-2 teaspoons cayenne pepper

cook it:

In a 4.5 Ot. dutch oven, sauté onions, bell pepper, minced garlic and sausage in 2 teaspoons of olive oil until onions are tender. Add ground beef and season with 1 teaspoon of cayenne, pink salt, black pepper, and garlic powder. Cook over medium-high heat until meat is fully browned. Add diced tomatoes, puree, lemon juice, and remaining seasoning and bring to a low boil. Reduce heat to low and simmer for 30-45 minutes. 


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mango-lime tacos

Need IT (tacos):

  • 2 TBSP extra virgin olive oil

  • 4 pasture raised chicken breasts

  • 1 lb grass-fed beef

  • Siete cassava & chia tortillas (found at most health food stores)

  • taco seasoning (combine 1 TBSP chili powder, 1/4 tsp garlic powder, oregano, onion powder, & paprika, 2 tsp ground cumin, 1 tsp pink salt & black pepper)

Need it (mango-lime salsa)

  • 1 large mango (diced)

  • 1 15 ounce can organic black beans

  • 1 15 ounce can of corn

  • 1 large purple onion

  • fresh cilantro

  • 2 lemons

  • 2 limes

  • 1/4 cup jarred, jalapeno slices

cook it:

Cook chicken breasts and ground beef in separate skillets using 1 TBSP olive oil each. Add half of taco seasoning mixture to each. In a large bowl combine mango, black beans, and corn. Squeeze juice from lemons and lime and stir. Chop onion, cilantro, and jalapeno slices and incorporate into mixture. In a small skillet, lightly toast tortilla and add chicken/beef and top with salsa. This recipe is bursting with flavor and is perfect for any summer night!


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White chicken chOwder


  • 4 free-range chicken breasts (season with pink salt, pepper, garlic powder, and cayenne)

  • 8 oz package pastured cream cheese (cut into chunks)

  • 1 medium onion (chopped)

  • 1/2 tsp pink salt

  • 1/2 tsp black pepper

  • 1 tsp dried dill weed

  • 1 tsp dried parsley

  • 2 tsp chili powder

  • 15 oz can black beans (drained + rinsed)

  • 15 oz can white beans (drained)

  • 15 oz can Non GMO corn (NOT drained)

  • 1 can diced tomatoes with green chili’s (NOT drained)

  • 1 cup chicken bone broth (or organic chicken stock)

  • Optional Toppings: avocado, fresh cilantro, tortilla chips, sour cream, or Mexican blend cheese


  1. Place seasoned chicken breasts at the bottom of Instant Pot and layer with beans, onions, corn, and diced tomatoes + green chili’s. Pour in bone broth and season with pink salt, black pepper, chili powder, dill weed, and parsley. Stir together making sure to let liquid get underneath the chicken breasts so that they don’t burn. 

  2. Add in chunks of cream cheese. Place lid on Instant Pot and move valve to “sealing” position. Cook on manual high pressure for 20 minutes. Allow to depressurize naturally for about 15 minutes then switch valve to “venting” until steam is completely released. 

  3. Shred chicken using two forks. Stir everything together in the pot (making sure the cream cheese is melted or melting) and add shredded chicken back in. You may need to use a whisk to fully combine and melt the cream cheese.

top It:

Garnish with whatever you like! Avocado, tortilla chips, fresh cilantro, or even sour cream!


Veggie stir fry

Get it:

  • 1 organic carrot (shredded into thin slices)

  • 1/2 cup organic frozen peas

  • 1 cup riced cauliflower

  • 1 bag of organic brussel sprouts

  • 2 Tablespoons coconut aminos

  • 2 Tablespoon avocado oil

  • Pink salt & black pepper

  • fresh cilantro

Cook it:

Cook frozen peas in a small pot according to package instructions (about 5-7 minutes). While peas are cooking, wash brussel sprouts and slice in half. Coat with 1 tbsp avocado oil, season with pink salt and black pepper, and add to a baking sheet. Roast on 425 for 40-45 minutes. After peas and brussels are cooked, heat 1 tbsp avocado oil in a large skillet over medium heat. Add in cauliflower rice, shredded carrot, and 1 tbsp coconut aminos until cauliflower is cooked. Add in peas, a few brussel sprouts, and the remaining coconut aminos. Mix all together.

savor it:

Once the remaining brussel sprouts are cooled, store them in a glass container and keep in the fridge. Use them as a side to other meals. Add stir fry to a plate and top with rinsed and chopped cilantro. Enjoy!