Chicken Kebab Skewers with Fresh Basil Vinaigrette Dressing


Summer is here and it’s officially time to bust out the grill and try these delicious chicken skewers. Made with a flavorful and fresh basil vinaigrette this is a must have for those beautiful Seattle summer nights we’re going to have! I highly recommend serving with rice and buttery, salted corn because the basil vinaigrette pairs perfectly with both!

Serves: 2-3
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes (including marinating time)

2 tbsp Gaby’s Go To Seasoning
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
2 tsp coarse kosher salt
1 tsp freshly ground black pepper
6 garlic cloves, roughly chopped
1 lemon, juiced
1 lemon, cut into wedges/sliced for serving
1 1/2-2 lbs boneless skinless chicken thighs, cut into 1 1/4-inch cubes


1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed
1 clove garlic
1/2 tsp red pepper flakes
1/2 cup olive oil
2 tbsp red wine vinegar
1 1/2 tsp salt

Combine the seasoning, olive oil red wine vinegar, salt, pepper, garlic and lemon juice in a bowl; whisk to combine. Add in the chicken. Cover and chill at least 30 minutes.
Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with additional gaby’s go-to seasoning.
Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Serve with basil vinaigrette and extra lemon wedges.

Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

Recipe inspired by What’s Gaby Cooking!

Chicken & Beef Koftas With A Lemon & Olive Oil Hearty Greens Salad


I got this recipe from a clients cookbook a year or so ago and have officially fallen in love with this clean ingredient, protein packed glamorized meatball. This recipe makes for an easy weeknight meal. One messy bowl and one dirty pan is all it takes.


Serves: 3 with leftovers
Prep time: 45 minutes
Cook time: 15 minutes

1/2 lb organic ground chicken
1/2 lb organic lean ground beef
2 tbsp cumin
2 tsp coriander
3/4 cup cilantro
Zest of 1/2 a lemon
1/2 a red onion, chopped
1 egg
5 garlic cloves
Maldon flaky sea salt
Ground pepper
1/2 cup feta cheese
2 tbsp avocado or canola oil
1/2 freshly squeezed lemon
1 tbsp olive oil
Parmesan cheese

Put the beef, chicken, cumin, coriander, cilantro, lemon zest, red onion and garlic in a bowl and mix with hands.
Add the egg, a few pinches of Maldon sea salt and pepper to taste and mix again.
Add the feta and gently mix. Place bowl in fridge and chill for 30 minutes.
Remove from fridge and make into the shape of footballs, grabbing ~ 2 tbsp per meatball.
Preheat oven to 400 degrees.
Heat oil in the sauté pan over medium-high heat. Add meatballs to the hot pan and cook until all sides of the meatballs are browned. They taste better when they get some color on them so flip them often to get all sides!
Remove from pan and place in foil (option to use a baking dish to set foil in if you prefer) making a basket shape. Finish off koftas in oven for an additional 5 minutes.
Prepare salad by placing lettuce in bowl.
In a separate smaller bowl mix lemon juice, olive oil, salt and pepper. Toss salad with dressing. Grate cheese on top or leave to the side if desired.

Cinnamon Dusted Bliss Balls

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Happy Saturday morning friends! Shoutout to @thetoastedpinenut for this recipe. So yummy! These cinnamon dusted bliss balls are perfect snack or sweet treat! They’re packed with protein and healthy fats that will energize you and keep you full.

1/2 cup cashew butter
3 tablespoons agave nectar
1/8 teaspoon vanilla extract
1/3 cup almond flour
1/4 teaspoon cinnamon
1 scoop collagen peptides
1/3 cup chopped hazelnuts

Place the cashew butter, agave nectar, and vanilla in your food processor.
Process until nice and creamy.
Add the almond flour, cinnamon, and collagen.
Process again until combined. 
Add the hazelnuts.
Process to mix in the hazelnuts.
Roll the batter into balls and place onto a plate. This will be a “rough roll” aka it won’t be perfectly smooth, you just want to get it into it’s general ball form.
Place it on the plate and chill it for 30 minutes in the fridge.
After they chill, roll them again in your hands to make them smooth.
Mix together another 1/2 scoop of collagen and 1/2 teaspoon cinnamon in a bowl and roll the balls in it for an outer coating.
Store in the fridge.

Greens Salad With Freshly Roasted Tamari Pepitas

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Greens salad with freshly roasted tamari pepitas 🏼 Not pictured are the carnita tacos from @plazawenatchee we’re about to scarf down too 

Mixed greens (combo of kale & baby butter lettuce)
Cherry tomatoes
Parmesan reggiano
Roasted tamari pepitas (can find these premade but making them is so easy. Preheat oven to 250 degrees. Place raw pepitas on parchment paper with light soy or tamari. Don’t soak them. Cook for 10ish minutes or until golden brown).

Extra virgin olive oil
1 Freshly minced garlic clove

Massage dressing into kale then add any other kind of lettuce being used and mix thoroughly. Add everything else and wallah you’ve got a nutrient dense powerhouse salad with healthy fats, flavor and a satisfying crunch!

 #wellnessbylittle #saladsthatactullytastegood #yum

The Benefits of Grass Fed Full Fay Yogurt

Did you know when you buy dairy from grass-fed cows they enjoy a diet of organic grass and no grains, yielding milk that's high in omega-3 fatty acids? A high quality, full fat yogurt will also contain tons (billions actually!) of live probiotics, including strains delivered at therapeutic levels to help support immune and digestive health. Grab the good stuff next time your at the market and make your parfait game strong with all the delicious toppings! 

#foodismedicine #parfaitpleasures #regenerativefarming #wellnessbylittle

Coconut Almond Banana Bread!


This has been a frequently made baked good in our household the last few months. Super easy to make and relatively healthy (especially if you leave out the chocolate chips but way less fun).

2 bananas
3 eggs
1/4 cup almond butter or any nut butter
3 tablespoons honey
2 cups blanched almond flour
1/2 cup unsweetened coconut shreds
3 teaspoon baking powder
1/2 teaspoon sea salt
1 cup dark chocolate chunks or mini chocolate chips



Preheat oven to 350F.

Mash the bananas in a large bowl.

Add the eggs, almond butter, and honey. If needed, microwave the almond butter for 15-30 seconds to loosen it up so everything can be mixed together properly.

In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.

Whisk the dry ingredients into the wet ingredients.

Then, fold the chocolate chunks into the batter, reserving some for the top.

Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.

Pour the batter into the lined pan, spreading it out evenly.

Press the remaining chunks into the top.

Pop it in the oven and bake for 30-35 or until the top is golden brown.

Remove the banana bread from the oven and pull on the edges of the parchment paper to remove it from the pan.

Place the banana bread (and parchment paper) on a cooling rack for at least 10 minutes before cutting into slices.



I am so pumped and excited to share that you can in fact make boba from scratch! And it’s not that hard. I used to LOVE the taro root flavored bubble tea with tapioca pearls but didn't love insane amount of sugar and crappy quality dairy that came along with it. Here's to a healthier spin on bubble tea!

Ingredients for aloe vera avo smoothie:
1/2 c unsweetened almond milk
3 tbsp hemp hearts
1/2 c @alodrink aloe vera wheatgrass flavor
Small handful of spinach
1/2 avocado, frozen if possible
1/2 banana, frozen if possible
Honey, to taste

Place milk and hemp hearts into a high speed blender and blend until smooth. Add remaining ingredients and blend again.

Ingredients for tapioca pearls:
1 cup tapioca starch
1/2 cup boiling water

Boil the water.
Add the tapioca starch to a bowl, followed by the boiling water. Work the water in little by little in case it isn't all needed. Kneading with your hands is the best way to incorporate the water and make a non-sticky dough.
Once you have a workable dough (this took me two times to master. I added too much water the first time so dough was a terrible sticky mess) the easiest way to make tapioca pearls is to roll the dough into long snakes of dough, cut them into small pieces and roll them into tiny balls.
To cook your homemade boba, boil at least twice as much water as the volume of tapioca pearls that you are going to cook.
Add your homemade boba to the boiling water. The boba should float to the top. When that happens, turn the heat down to medium. You'll notice that the boba begin to cook and get their chewy texture almost immediately. At any point after a few minutes, you can use the boba.
Remove the boba from hot water with slotted spoon, and transfer them to a bowl with some honey. The honey will help preserve them until you are ready to use them, slightly sweeten them, and keep them from sticking to each other.
Add boba to smoothie! They have the best texture when warm, so it's best to use them right away.

Recipe inspo from @diningwithdiana! 

#wellnessbylittle #homemadetapiocapearls #smoothierecipe


The BEST Greek Salad You'll Ever Make!

Happy to share THE BEST homemade greek salad recipe ever made!!! This fresh, full flavored salad goes well with a Mediterranean style dinner. Tonight we’re doing Greek style koftas with salty roasted potatoes. 

Pitted olives, halved (multi colored or just kalamata works great)

Cherry tomoates, halved

Cucumber, chopped

Red onion, sliced

Feta, crumbled

Mini bell pepper, chopped

Fresh parsley, chopped

Dried oregano

Olive oil

Lemon juice

Salt pepper, to taste

Pepper, to taste

Green onion for garnish

Combine all ingredients in a bowl, mix and serve! Lots of chopping but well worth it I promise!

#wellnessbylittle #mediterraneannight #realfood

Honey Lime Ginger Chicken


INTRODUCING my new favorite chicken dish! Absolutely in love with this combination of ingredients and who doesn’t love that satisfying, perfectly crispy skin? I tweaked some things from the original recipe and found what I consider the perfect combo of heat with the ginger and sweet with the honey. Mmmmm enjoy!

Prep time: 30 min
Cook time: 30 min
Serves: 2

4 chicken thighs with skin on

2 tbsp balsamic vinegar

1 tbsp + 1 tsp honey

1 1/2 tbsp fresh ginger, finely chopped

1 medium sized jalapeño, finely chopped

2 tsp garam masala

1 1/2 tsp coriander

1 tsp cumin

1/2 tsp cayenne

1 tbsp + 1 tsp sea salt

1 tsp cracked pepper

2 limes, zested and juiced

2 tbsp butter

1 tbsp canola oil

2 tbsp lime juice

White rice

Preheat oven to 400 degrees.
Cook rice according to instructions.
Mix balsamic, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and half of the lime zest in a bowl.
Add chicken to mixture and toss.
In a frying pan, melt butter in the oil over high heat.
Add chicken skin side down and cook at a high temp until browned (8-10 min). You want the chicken go get a good crisp here.
Flip chicken and cook for another 2-3 minutes on opposite side.
Place chicken with all the juices in the pan in a baking dish.
Add remaining lime zest to the top of each chicken thigh.
Bake for 25 minutes. If crispier skin is desired throw oven on broil for last few minutes. Watch carefully!
Pour lime juice into dish and serve with all the yummy juices over rice.

#wellnessbylittle #healthyeating #food4thought


Korean Chicken Skewers


Whatever you have planned for Memorial Day be sure these spicy Korean chicken skewers make the cut! Packed with flavor and heat, they surely will not disappoint! Inspired by @whatsgabycookin.


1/2 cup light brown sugar

1/2 cup unseasoned rice vinegar

1/4 cup sambal oelek

1/4 cup soy sauce

1/4 cup Sriracha

2 tablespoons finely grated peeled ginger

2 tablespoons finely chopped garlic

2 pounds skinless, boneless chicken thighs, cut into 1 ½ inch pieces

Sliced scallions for garnish

Lime wedges for garnish

Turn the grill to medium-high heat.
Whisk brown sugar, vinegar, sambal, soy sauce, Sriracha, ginger and garlic in a large bowl. Once combined, divide equally into two bowls. Add chicken to one of the bowls and toss to coat. Let marinate for at least 30 minutes. Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer the other bowl of the marinade (without the chicken) to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, roughly 7–10 minutes.
Transfer the chicken to the grill, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. Remove skewers and transfer to a serving platter. Sprinkle with the scallions and serve with lime wedges.

#chickenskewers #spicy #memorialdayrecipes

Roasted Lemon Rosemary Chicken with Potatoes


One dish lemon rosemary chicken is such an easy win for a weeknight dinner. Packed with protein, collagen, healthy fats and loaded with flavor you simply cannot go wrong with this dish. We've been on a roll making it once a week for the last month or so and theres no signs of stopping its that good! A side arugula/spinach greens salad with a lemon, olive oil, flaky sea salt and pepper dressing goes great with this dish too! 


Serving size: 2-3 people but really 2 if I'm being honest.
Prep time: 15
Bake time: 1 hour 10 minutes


  • 4 organic chicken thighs

  • 4 medium sized red potatoes or oversized handful of baby red potatoes 

  • 1/2 onion minced

  • 1 lemon, 1/2 squeezed, 1/2 for garnish 

  • 3 tbsp extra virgin olive oil

  • 5 cloves garlic minced

  • 1 Tablespoon fresh chopped rosemary plus sprigs for garnish or 2 teaspoons dry

  • 1 teaspoon crushed red pepper flakes

  • 1 1/2 teaspoon salt

  • 1 teaspoon fresh ground pepper


Preheat oven to 400 degrees F.

Arrange chicken pieces (skin side up), potatoes and minced onion evenly in pan.

In a small bowl, whisk together lemon juice, olive oil, garlic, chopped rosemary, crushed red pepper flakes, salt and pepper.

Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.

Sprinkle generously with additional salt and pepper. 

Add lemon wheels and rosemary for garnish.

Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. I usually watch it at about an hour and turn oven to broil for 5-10 minutes to get that golden crispy skin. 


Autumn Squash Harvest Salad

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This dish would be a colorful and festive addition to the Thanksgiving feast!

Delicata squash
Shiitake mushrooms
Avocado oil
Olive Oil
Butter or ghee
Salt & pepper to taste

Preheat the oven to 425 degrees. Cut the ends off of the squash. Cut down the middle and scoop the guts out. Cut into half moon shapes and place on baking sheet. Drizzle in avocado oil, sea salt and pepper. Bake for 20-25 minutes.

Cut mozzarella balls in half and marinate in olive oil, sea salt and pepper. Set aside.

Prepare pomegranate and chop cilantro. Set aside.

Sauté shiitake mushrooms in a frying pan with a combination of olive oil and salted ghee or organic grass fed butter. Salt to taste.

Layer serving plate with arugula, mozzarella, shiitake mushrooms, squash, pomegranate, cilantro, drizzle olive oil over everything and serve!

Chocolate Zucchini Bread with Hemp Seeds and Walnuts


This loaf is great for those busy mornings or as a mid afternoon snack. Enjoy this brownie like loaf without compromising your health. Free of refined sugar and wheat. Tastes the best toasted with butter, duh! 

3 eggs
1/4 cup melted coconut oil
1/3 water
1 tbsp vanilla extract
1/2 cup packed and strained zucchini
1 tsp cinnamon
1/4 cup chopped walnuts
1/4 hemp seeds
1 box Simple Mills chocolate cake mix
1- 2 tbsp melted peanut butter

Preheat oven to 350 degrees F.
Whisk together wet ingredients in large bowl.
Grate 1 medium sized zucchini into separate bowl, then gently squeeze with paper towels to remove moisture. 
Pack together to measure ½ cup and add to large mixing bowl.
Whisk together, then fold in remaining ingredients.
Place parchment paper over loaf tin and pour batter over the top.
Drizzle peanut butter on the surface and using a wooden skewer or knife, swirl almond butter to create marble-looking texture.
Bake for around 35 minutes.
Remove and let cool before slicing.


Mexican Slow Cooker Pork Tacos

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Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8-10

4 lb pork shoulder (pork butt) , skinless, boneless
1 tbsp salt
1 tbsp black pepper
1 small yellow onion, chopped
2 jalapenos, deseeded, chopped
5 cloves garlic, minced
3/4 cup juice from oranges or no sugar added OJ. 
2 avocados, thinly sliced
sour cream 
corn tortillas
pickled cabbage (see recipe below)  

1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow cook on low for 10 hours or on high for 6 hours.
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. 

To Crisp
Heat 1 tbsp of oil or bacon fat (if you have) in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches if you need too. 

Pickled Cabbage Topping 

1 small cabbage, chopped
1 small red onion, finely chopped
1 tbsp simple syrup
2/3 cup white distilled vinegar
salt and pepper to taste 
1 teaspoon hot sauce we love siracha!

Slice cabbage and red onions and set aside.
Add simple syrup to vinegar.
Add salt and pepper.
Add your favorite hot sauce. 
Pour marinade over cabbage and onions, cover and let marinade in the fridge for at least 30 minutes (can be all day). 

Project Lunchbox: Festive Apple Quinoa Greens Salad


Festive Apple Quinoa Salad
1/2 cup tricolor dry quinoa
6 cups slightly packed chopped kale
1 crisp sweet apples, chopped (I used honeycrisp)
1 cup walnuts, lightly toasted and roughly chopped
1/2 cup dried cranberries
4 oz feta cheese cheese, crumbled

1/4 cup olive oil
1/4 cup fresh lemon juice
1 tbsp honey
1 1/2 tsp dijon mustard
Salt to taste

Cook quinoa and cool. 
Whisk together olive oil, lemon juice, honey, dijon and salt in a bowl. 
Pour 3/4 of the dressing over kale and toss until kale is evenly coated. Massage dressing into kale to help soften leaves. 
Add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add feta cheese and toss just lightly. 
Serve or store covered in refrigerator.