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Beef on Weck Salad with Horseradish Caraway Dressing {Paleo, Keto, Whole30}
Beef on Weck Salad with Horseradish Caraway Dressing {Paleo, Keto, Whole30}. Classic fare from Buffalo, New York the Beef on Weck sandwich might be a regional food, but I think we need to change that. Taking the flavors of this Western New York favorite, I grew up with, I created a version I could eat, with greens and a delicious dressing – it brings all the flavors without the bread!
If you’re from Buffalo, New York, than you will get this, right away!! Fully. The Beef on Weck Sandwich. If you aren’t from the City of Buffalo or have never visited Western New York, then let me tell you a little bit about this iconic almost totally unknown (outside of Buffalo) sandwich.
It’s not like your usual French dip or really any other roast beef sandwich for that matter. Beef on Weck is slow roasted beef, hand-sliced thin, piled high on a Kimmelweck or a Kaiser roll – a hard roll that comes crowned with flakey sea salt and caraway seeds. To that the sandwich gets just a bit of jus (or it’s served on the side for dipping) and a little spicy horseradish, too. It’s the roll that sets this sandwich apart from the crowd.
I realized on the most recent trip back home to see my family in Buffalo, so much of the local fare are foods I haven’t been able to eat for over 13 years now, being gluten-free. Buffalo isn’t exactly known for it’s health food fare. I actually come back home and I crave the home cooked Greek food I grew up on, while all the other former Buffalonians are loading up all the local eats like chicken wing and pizza, chicken finger subs, Mighty Taco and the like. But I always feel like I’m missing out a little, too, if I am being totally honest.
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Lemon Tahini Dressing {Paleo, Vegan, Whole30, Keto}
This Lemon Tahini Dressing is a kitchen staple food for us. It’s naturally paleo, vegan, keto, nut-free and Whole30-compliant, so it’s a really great option for entertaining. Creamy, flavorful and so quick to whip up it makes an amazing dressing, dip or sauce with just a few ingredients.
If you haven’t sensed the theme, this year on Tasty Yummies, it’s been all about getting back to basics. Both with the foundations of cooking and in our health. I think both have gotten somewhat unnecessarily complicated. I find that having a solid base of pantry staples, meal prep and batch cooked recipes, sauces and dressings that you always have on hand – this is key to being prepared and ready to take on the busy weeks with your health and well-being at the forefront. No excuses.
I have been taking notice of the kinds of foods we make week in and week out, in our house. The uncomplicated, not-so-fancy, easy-to-make foods that keep us organized and feeling in control. We have several non-negotiables around here, top of that list, is always having a solid, super tasty, homemade, dressing on hand. Since we have Big F-ing Salads just about daily around here, having a tasty dressing already made and waiting, makes it even easier to make good choices.
For us, it goes between Dad’s Greek Dressing, Homemade Dairy-free Ranch Dressing, 5-Minute Green Goddess Dressing and this tasty Lemon Tahini Dressing. This thick and rich dressing is one of my personal faves, because I will forever love a good creamy dressing, but definitely prefer to avoid dairy. Not only does this Lemon Tahini Dressing not have any dairy, but there’s no mayo or eggs, no nuts, just simple ingredients. Tahini is a paste made from toasted and ground sesame seeds. This dressing is paleo, vegan, keto, Whole30 compliant, nut-free, etc etc so it’s great for entertaining a crowd.
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Between Meals Podcast. Episode 03: Stress: It’s Effects on the Body & How To Cope
Between Meals Podcast Episode 03 Show Notes:
Episode 03 of Between Meals is ALL about STRESS, it’s effects on the body and how to cope. I am joined by my good friend and clinical psychologist at UCLA Dr. Deborah Schleicher, Psy.D and we talk about one of life’s most inevitable challenges.
Whether it comes from your job or family life, financial stressors, stress surrounding your diet and your health or even pressure from social media – while stress may be an unavoidable part of the human experience, it’s how we handle those stressors that is most important.
Listen to learn how living in a state of chronic stress can affect our health in catastrophic ways, along with simple tools to manage both external and self-inflicted stressors, tips for practicing self-compassion, plus expert advice on how to know when to seek additional support.
Listen Now on iTunes
Referenced Links:
Digestion 101 Series on Tasty Yummies
Self Compassion with Kristin Neff, Ph.D
The Healing Practice of Pratipaksha Bhavanam
You can now subscribe to Between Meals on iTunes or Soundcloud.
Since we are new on iTunes, please SUBSCRIBE and we would be honored if you took the time to rate and review the show, this will help more people find us and help the show to grow! If you liked this episode or others, please share with friends and family!
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Sheet Pan Tandoori Chicken and Cauliflower {Paleo, Keto, Whole30}
This Sheet Pan Tandoori Chicken and Cauliflower comes together in no time, it all gets cooked together at once on the sheet pan and you end up with a meal loaded up with traditional tandoori flavors, without a sink loaded up with dishes!
I have become quite the fan of simple sheet pan meals for easy weeknight eats. Inclusive meals where everything you need for your meal on one pan. Cooked once, altogether. Minimal effort, inexpensive, hands-off, nutrient-rich meals are a must if I expect my nutrition clients to prioritize cooking and eating at home. I always want to make this as simple and approachable as possible, not just for my clients and all of you but honestly, for me as well. Easy is clutch.
Here are a couple of my other favorite Sheet Pan Meals:
Sheet Pan Roast Chicken and Veggies
Sheet Pan Steak Fajitas
Sheet Pan Baked Eggs
Sheet Pan Crustless Quiche with Smoked Salmon and Goat Cheese -
What to Eat, See and Do on Maui
Heading to Maui? Wanna know what to eat? What you should do? Where to stay? I’ve got you covered on my Guide to Maui, including my most favorite gluten-free eats and the sights that you don’t want to miss!
What to See, Do and Eat on Maui + Where to Stay:
I felt that the perfect and fitting end to Maui Week here on TY would be just a quick roundup of some of my favorites from our time on the island. From favorite (gluten-free/paleo) eats, where to stay and what to do and see – this list is my Guide to Maui. Admittedly, we planned for our trip to Maui to be as relaxing as possible so we didn’t do ALL the things, which means that just leaves a list to do next time. We really wanted to stay at a resort that would have all the amenities and bring the classic island vibes, while giving us the opportunity to truly let go and relax, which is why we stayed at the Fairmont Kea Lani, rather than grabbing an Air BnB or the like. We did of course get out to explore the island a ton and planned many activities during our week, so I wanted to share all of the highlights of our trip to Maui.
Hawaii’s state motto is: Ua mau ke ‘ea o ka ʻāina i ka pono, which translates to “the life of the land be perpetuated in righteousness” – this is beyond captured on magical Maui, every where you go, with every sight you see and every breath you take. I am certain the sacred, righteous vibes of this place will strike you, too, as it did us and I know you will fall in love with the aloha spirit of Maui. We are already counting the days until we visit again.
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Kimchi Stew // Kimchee-jjigae {gluten-free, paleo}
This Kimchi Stew (called Kimchee-jjigae) may have been inspired by our recent travels to Maui but this is a classic Korean dish that can easily be adapted to what’s in season near you and to your personal preferences. It’s hearty and warm, comforting and one of the most-loved dishes of Korean cuisine.
As we continue on Maui week, this next recipe may make it seem more like it’s Korean week around here, but this particular dish Kimchi stew aka Kimchee-jjigae was a standout for me from our time on Maui – I have made it countless times since our stay at the Fairmont Kea Lani Maui. Being at the resort was truly one of the most magical parts of our stay on Maui, for so many reasons.
Because this trip to Maui was our anniversary trip after a very busy year, we both obviously really wanted to explore Maui and see all the sights, and truly experience what we could, but we also really wanted to relax and kick back without feeling holed up in a vibeless hotel. We also didn’t want have to go out and stock a kitchen at an Air BnB to cook our own meals. We wanted to stay somewhere that had all the amenities for us to fully settle in, while still getting the full vibes of Maui.
Staying at the Fairmont Kea Lani we were able to fully submerge ourselves in all things Maui, eat inspired cuisines, experience so many special moments and just truly enjoy our time on Maui. Eating at the Fairmont Kea Lani, probably my most favorite culinary experience was at Kō. This is their award winning signature restaurant, which offers plantation-inspired cuisine featuring Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese menu items.
By utilizing the island’s fresh produce, meat and seafood, Executive Chef Tyler Pang gives these authentic recipes a farm-fresh, contemporary twist. Beyond an incredible meal to celebrate our anniversary, I also had the opportunity to spend time in the kitchen with Chef Pang and it was such an honor. I loved hearing about all the stories of plantation workers who came from around the world to work the sugarcane fields, back in the plantain days, bringing their families’ recipes over to the Islands, their cooking techniques and recipes . I enjoyed learning how many of these traditional foods and recipes shifted over time given the limited resources and having access most often only to the foods native to Hawaii, dependent also on the seasons. Recipes begin to morph and meld together from different cultures and become their own thing – a culinary evolution. These are the food stories that truly fill me up.
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BBQ Kalua Pork Hawaiian Pizza {grain-free, gluten-free with paleo and keto options}
This delicious BBQ Kalua Pork Hawaiian Pizza was inspired by our anniversary trip to Maui and it was love at first bite. depending on which crust you select and how you dress it, this grain-free pizza can be paleo or keto/low carb, too. Topped with tender, smoky shredded kalua pork, flavorful BBQ sauce and the red onions, it’s a perfect combo.
I know that Hawaii is known for so much more than kalua pork and Hawaiian pizzas – there’s so much beautiful tropical fruit, mangoes, pineapples, lychee and don’t forget about shaved ice, acai bowls, coconuts, poi – but you guys know, I am forever a savory girl. Savory food is my true north, this is what I want when I visit a new place. I live for the savory.
Our time on Maui was one I will never forget. From beautiful beaches with epic views and gorgeous black sand, to swirling black lava rocks with the contrast of the most vibrant colors I have ever seen, tropical plants and flowers and aromatic fruit – pure beauty as far as my eyes could peer. It was unlike any place I have ever been, too. Every bit of Maui was magical and the vibe was truly energetic.
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Spring Salad with Lemony Turmeric Yogurt Dressing {Paleo, Dairy-free, Whole30, Vegan}
This Spring Salad features a vibrant Lemony Turmeric Yogurt Dressing that is creamy, tangy, fragrant and bright! It’s aromatic and complimentary to so many dishes, from grilled or roasted veggies, potatoes, crudite, or even chicken or fish – but it’s especially perfect with a seasonal salad with bright, spring veggies.
This gorgeous Spring Salad with Lemony Turmeric Yogurt Dressing features Silk Almondmilk Yogurt Alternative. A great option for those that have to eat dairy-free. In addition to being dairy-free and plant-based, Silk’s Almondmilk Yogurts are free from high-fructose corn syrup, artificial colors, flavors or preservatives are verified by the Non-GMO Project, they are responsibly produced and are free of gluten, casein, peanuts, egg and MSG. Now available in NEW Almondmilk 24oz tubs (Plain & Vanilla), if you wanna give it a try, grab a coupon for Silk’s Almondmilk Yogurt Alternative here.
This beautiful, golden Lemony Turmeric Yogurt Dressing comes together in minutes using the blender. It’s rich, creamy, thick, tangy and vibrant and it can be used in so many other recipes, beyond your standard green salad. Try drizzling over roasted veggies like cauliflower, Brussels sprouts or bok choy or grilled eggplant or asparagus. It would also be lovely over chicken or fish or overtop your cauliflower rice.
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Paleo Buffalo Chicken Salad {Gluten-free, Keto, Dairy-free, Whole30}
All the flavors of classic Buffalo Chicken Wings that I grew up on get packed into this more healthful Paleo Buffalo Chicken Salad. This can easily be made ahead, it’s great for meal prepping for the week and it’s a perfect use for leftover chicken. Served in lettuce cups over a big salad, it’s a simple recipe bursting with flavor.
After a week back home in Buffalo, New York with my family, it felt appropriate to share this recipe with you as I return home to California. My Paleo Buffalo Chicken Salad has become a bit of a staple food around our house. With making a big batch of shredded chicken each week for meal prep, I always save a bunch of the chicken specifically for this flavor-packed chicken salad.
Making a batch of this salad fits into out meal prep plan, because we make a bunch at once to be eaten throughout the week. It’s a great make-ahead recipe, great for batch cooking and the perfect use for leftover chicken.
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Probiotic Deviled Eggs // Eggs with Culture Two Ways: Sauerkraut and Kimchi
We’re bringing a little culture to your eggs with these Probiotic Deviled Eggs Two Ways: Sauerkraut and Kimchi. Loaded with fermented goodness and so much flavor, these epic bites take a classic to a whole new place!
After living in Southern California for over 5 years now, I think I have a pretty firm grasp on how things work out here. I also am fairly certain than when the Easter bunny arrives here this week, he expects a certain level of culture when lands here in our beach cities. I intend to give him just that.
Probiotic Deviled Eggs!!! Eggs with Culture! Get it? Oh man – I am punny, huh? ha
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Instant Pot Carnitas w/ Slow Cooker Option {Paleo, Whole30, Keto}
These Instant Pot Carnitas have become a bit of a favorite around here. Especially when we’re hosting guests but also just for meal prep for busy weeks. I love that this recipe is naturally gluten-free, paleo, Whole30, keto and AIP-friendly and yet still simple and tasty-enough to serve to anyone – no matter their preferences! You can serve your Instant Pot Carnitas in lettuce cups or your favorite tortillas, over a big veggie-loaded salad or cauliflower rice and go burrito bowl-style.
I truly love recipes like this that are not only fuss-free while still being super impressive, but that also allow me to eat how I prefer while still serving my guests without any dietary restrictions, so they’ll never feel like I am pushing my “health-food” onto them. I don’t want my closest friends to decline dinner invites for fear of being served liver and sprouts! haha. It’s important to me to enjoy amazing meals with my family and friends, no matter how differently we all eat, I never want anyone to feel like like I am preachy or pushing my agenda on them. I just cook them the food that I know to be healthful and hopefully they see how simple it can be. A focus on real whole foods is truly just a solid baseline / foundation that would do everyone some good.
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Happy Hormones: The Importance of Digestion to Hormone Balance
This is the third Happy Hormones post in our Hormone-Focused Series from Nutritional Therapy Practitioner Brynn D’Avello. I suggest reading the first post The First Step to Happy Hormones and then the second post where we tackle how Blood Sugar Imbalance Affects Your Hormones before you dive into this post covering the Importance of Digestion to Hormone Balance.
As we discussed in the previous post in this series, as important and crucial as blood sugar regulation is to hormone balance in this latest installment we will discuss how digestion is a very, very close second. Since I know Beth has done a killer job breaking down the digestive process in her Digestion 101 series I am only going to touch on the highlights…. with a very special emphasis on the liver.
Digestion is a North-to-South Process, and to help strengthen it effectively we must naturally start at the top and work our way down. Most of us would assume that the first step to digestion is in the mouth, but you actually have to go a little bit higher than that. The brain. To activate salivary enzymes your brain must be engaged. That’s why your mouth waters when you smell something delicious. It’s getting the signal that food is coming its way, and saliva, in addition to chewing thoroughly, helps start the breakdown of food into useable nutrients. (You can read more here about the roles that our brain and mouth play in digestion) Once our food gets to the stomach, gastric juices go to work on proteins and then it gets passed on to the small intestine. Here is where the gallbladder kicks in. Bile is secreted to emulsify the fats in our food to assimilate the necessary elements, to be used effectively. Without good quality bile, fats are not digested properly. Fats are absolutely critical to the entire endocrine system. Our body cannot produce hormones without fats.
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Dark Chocolate Matcha Coconut Butter Keto Cups {paleo, low-carb, gluten-free, vegan}
These super simple Dark Chocolate Matcha Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. The addition of antioxidant-rich matcha and the healthy fats practically make this treat a health food! My favorite part, for as fancy as they appear, they are ready in little to no time at all. Besides being low carb and keto, they are also paleo, gluten-free and vegan, too!
After the excitement of the Dark Chocolate Raspberry Coconut Butter Keto Cups and so many of you made them and fell in love, too so my mind has been totally swirling with other variations. So here we are, this weekend is St Patrick’s Day. A holiday I could literally give two solid poops about. Butttt, in a sea of artificially colored green foods, green beer, green bagels, soda breads, beer soaked meats and the like, I offer to you a simple, fun, natural and tasty way to get in some green. And hiiiii matcha is a superfood, friends!! (Are we sick of that word, yet?)
Antioxidant rich matcha tea, can help fight free radicals in the body and promote long-term health. Matcha being the whole leaf, ground, also contains 137 times the amount of free radical-fighting antioxidants as any other green teas. WOOT WOOT! So basically you can have your chocolate, get in some healthy fats and become a cancer-fighting super hero all in a couple of bites. (OK, that may not be super accurate marketing, but I like the generalization)
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Easy Quick Pickled Onions Recipe
Easy Quick Pickled Onions will instantly upgrade just about any dish. We love them on salads, sandwiches and wraps, burgers, pizzas, tacos, eggs and more.
With nearly 8 years of recipes, Tasty Yummies is filled with lots of main dishes and side dishes, special occasion recipes, treats, easy weeknight meals and loads of simple how-tos, but I am always trying to check back in with the staple foods that continuously make appearances in my own kitchen, that might be beneficial for you guys, too. The foods that are on repeat and that I continue to come back to. The ones that offer the most bang for the buck, in terms of flavor vs time involved to prepare.
Quick Pickled Onions are pretty high up on top of that list. Quick Pickled Onions, more specifically quick pickled red onions, these are something I love to have on hand for a pop of flavor and crunch whenever I need it. They are great on top of salads, wraps, burgers, shredded chicken or beef, tacos, pizzas, veggie bowls, on chili or soups and so on.
The nice part of Quick Pickled Onions is that they bring the crunch that fresh, raw onions do but the flavor is far more mellow and less intense. It doesn’t hang on your tongue the way that raw onions can.
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Between Meals Podcast. Episode 02: Eyes on the Whys.
Between Meals Podcast Episode 02 Show Notes:
When it comes to health, I am often hit with loaded questions like: “How Can I Be Healthy?”, “Where Do I Start?” or “How Should I Eat?”
Nutrition and the world of health and wellness can be wildly overwhelming and contradicting. There are so many paths, directions and goals. My answers to these questions will probably surprise you.
In episode two of Between Meals we spend time getting back to basics, we talk about where to start and most importantly the mindset work that I believe is required before you ever even start with changing habits and implementing new approaches to your health.
For now Episode 02 of Between Meals is available here on Soundcloud, you can stream or download. The Between Meals podcast will be on iTunes, Spotify and other podcast feeds and players VERY soon.
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How-to Make the Perfect Leftovers Frittata. Great for Brunch or Meal Prep.
If you don’t know, know you’ll know. The frittata is basically one of THE greatest foods. EVER. It’s so quick to make, easy, inexpensive, and it’s also the perfect vehicle for leftovers—not to mention that it’s equally delicious at breakfast, lunch, and dinner. My Leftovers Frittata is crazy versatile and highly customizable. With my formula and my tips and tricks, I can guarantee this will be a staple food in your house in no time. It’s as great for simple weekly meal prep as it is an impressive option when you host brunch.
Frittatas are omelette meets crustless quiche made from eggs and any other ingredients and seasonings that you want to add. With all the possibilities on this Leftovers Frittata recipe, you’ll never ever get bored and with my easy method and simple tips, you’ll become a leftovers frittata pro in no time.
The versatility of a leftovers frittata makes it a must for your weekly meal planning and meal prep. It can be eaten cold, room temperature or steamy warm and the possibilities for the add-ins are truly endless and you guys know how I feel about recipes that offer you tons of wiggle room to get creative and to make it work for you and your needs. I find when I make a weekend brunch frittata or even just the frittatas I make as meal prep for the week – they are always an amazing opportunity to do a little fridge clean-out and to use up some of those leftovers that have become stragglers.
Listen though, we need to have a little talk. A poorly-made frittata is just a straight-up tragedy. We’ve all had a less-than-stellar frittata. You know the ones; spongey, flavorless, bland and dry. I want to make sure you avoid this horrible fate, because no one should ever have to endure this – I wouldn’t wish this on my worst enemy.
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Creative Ways to Use Canned Salmon
Canned salmon doesn’t have to just mean sandwiches. This high-quality protein is loaded up with healthy omega-3 fatty acids and it makes for an incredible pantry staple that is ready whenever you need it. Here are just a few of my favorite Creative Ways to Use Canned Salmon.
To some canned fish, as the leading star of the meal may be an act of desperation or last-minuteness, and while the latter may be true quite often for me – I think regardless, canned salmon and other canned fish, are really easy, grab-and-go, delicious, super nutrient-rich proteins that are perfect pantry staples for any health-minded kitchen. A great thing on hand for those busy times when you just aren’t sure what to make.
Besides your standard sandwich, canned salmon and tuna can be used interchangeably in a variety of different recipes. Canned salmon and tuna both make for wonderful and easy healthy fat-loaded proteins to complete any meal. Add to just about any plate, over top a big green salad, in a wrap, serve over top rice or cauliflower rice, pasta, zucchini noodles, over potatoes or squash. For me, I find that canned salmon is a quality, staple pantry protein, for those busy weeknights when I forget to thaw something out or don’t have the time to fuss with much but I still want a well-rounded nutrient-dense meal. Canned salmon is fantastic source of protein, and it’s also loaded with omega-3 fatty acids, vitamin D3, B-complex vitamins, and trace minerals.
I find that with quality, properly sourced canned fish, less is more. When it comes to Alaska Gold’s Line-Caught Ivory King Canned Salmon, simply toss in some green or red onions and celery, maybe a little mayo and enjoy on a cracker for an easy snack. It truly doesn’t need much more, the flavor is just perfect.
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Instant Pot Shredded Chicken {w/ Recipe Ideas & Slow Cooker Option}
Easy Instant Pot Shredded Chicken is a meal prep staple and this simple, no-fail recipe is super versatile, too. Shredded Chicken is an easy, healthy protein that you can add to salads and veggie bowls, burritos, enchiladas, tacos, wraps, sandwiches, omelettes or scrambles. Add your shredded chicken to your favorite soup, stew or stir fry. It’s a great addition to cauliflower fried rice or breakfast egg bites. Serve over rice (or cauli-rice) or pasta (or zoodles), or simply add your favorite mayo and make a quick chicken salad for lunches or quick meals.
Like my shredded beef recipe, this Instant Pot Shredded Chicken is a meal prep and meal planning super-star staple in our house and for so many of my clients. Of course if you don’t have an Instant Pot or pressure cooker, you can also easily make this in the slow cooker, I included those directions below. I personally find the Instant Pot brings the best results, the meat is always moist (yuck, I hate that word) and ready in a jiffy. You can even make your Instant Pot Shredded Chicken from chicken thighs, or a mix of chicken thighs and chicken breasts.
See all my tips and recipe suggestions below, to make this a weekly staple food you can always have on hand. Cook once and eat LOTS – a great way to stay planned out, to feel less overwhelmed at mealtime and ultimately successful with your health goals.
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Hot and Sour Soup {Paleo, Gluten-free, Whole30, Keto}
This comforting Hot and Sour Soup is a perfect, soothing and healing winter meal. Whether you are fighting off a bug or just looking to have a cozy and quick bowl. Ready in barely about 15-minutes, this soup is paleo, gluten-free, whole30 and keto / low-carb compliant with options for vegetarian and low FODMAP.
Despite my efforts to fight off illness this winter, (dang there is just SO much going around) and despite taking on all of my holistic and natural approaches to protect and boost my immune function – earlier this month I got a cold! Booo.
The good news is that all of my constant hard work caring for my immune system was not for nothing, it was a very quick and fairly benign little cold, thankfully. Shortest cold I have ever had, to be exact. A day and a half, really. After two days in the hot desert in Joshua Tree and Palm Springs and coming home immediately to teach a sunrise yoga class to 60 people, outside in 45ºF weather, barefoot in wet grass, in a tank top, I kinda put my body through the ringer and it finally hit it’s limit. A little sniffly nose, a few sneezes and more than anything, a very fatigued body – that I could tell was fighting hard and I finally had to succumb to it. So, I allowed myself the time and space to just rest and relax and to fight off whatever it was working hard to keep at bay, 2 days of chillin’. I continued on my protocol of protecting my body, I took my elderberry syrup several times a day, zinc, vitamin C, oregano oil and all my other witchy remedies, and I was back to myself in no time. What a win. Truly.
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Liver Lovin’ Beet Latte {Dairy-free, Paleo, AIP, Vegan}
This steamy hot Liver Lovin’ Beet Latte is a fabulous and beautifully vibrant way to start your day and give your liver a little hug while you’re at it. Drink your Beet Latte as an alternative to your morning coffee or simply as a mid-day nutrient-rich elixir. Pro tip: feeling the effects of a night of drinking? Try this Beet Latte as part of your hangover cure!
It may be Valentine’s week, but love doesn’t have to just be about the heart. We have a full and complex system loaded with important organs that need our love – one of the most crucial being the liver!
I don’t think most people realize the many, very special roles that our liver plays. It’s a powerhouse of an organ with an unending lists of tasks that it’s expected to complete, day in and day out.
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Dark Chocolate Raspberry Coconut Butter Keto Cups {paleo, low-carb, gluten-free, vegan}
These 5-ingredient Dark Chocolate Raspberry Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. My favorite part, for as fancy as they appear, they are ready in no time at all. Besides being low carb and keto are also paleo, gluten-free and vegan, too!
You guys know I am not much of a sweets person. It’s just not really my thing. It’s rare I am dreaming up new and clever ways to recreate treats to be more healthful, because for me, as long as I have a bar of super dark chocolate in the fridge, freezer and/or pantry (what can I say, I like my chocolate at different temps for different reasons) – I am a happy lady.
I’ve especially found since I’ve been eating keto for the last year +, my taste for sweets has basically diminished completely. But my love for chocolate will never waiver. Read the rest of this entry »
