Avocado Poke Boats!

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Pokè Avo Boats 🥑🐟🙉 So, so easy to make! Even better to eat! 

Ahi tuna
Green onions
Toasted sesame oil
Coconut aminos or tamari
Sesame seeds

Cube ahi tuna
Combine coconut aminos, toasted sesame oil and green onions and let marinade for 2(ish) hours. 
Cut avocados in half.
Place tuna mixture in avocado
Sprinkle sesame seeds and enjoy! 

Project Lunchbox: Summer Salads That are Worth the Meal Prep

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It’s May! Get summer ready and start meal prepping for the week with fresh and delicious salads. I’m usually the first person to say “salad doesn’t make friends” but I changed my mind and I wouldn’t steer you wrong. I’ve been loving (even looking forward to) having these for lunch the past couple weeks. Pro tip for meal prepping: put the salad dressing to the side and they’ll last ya all week! 

Butter leaf lettuce
Chicken (Grilled with salt and pepper)
Salami or bacon
Hard boiled egg
I like @organicgirl white cheddar ranch but any ranch will do!

Qunioa (as a base) 
Dressing: olive oil and balsamic

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Refreshing Cucumber Pineapple Green Smoothie

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Get yo greens! This has been my go to spring smoothie except I forgot cucumbers at the store yesterday - definitely tastes better with lots of 🥒🥒 Pro smoothie tip: add fresh ginger to your fruit smoothies for an extra kick and to help digestion and reduce inflammation! 
Servings: 2... or 1 depending on how much you like it 🍍😬

2 kale leaves
Handful of fresh spinach
1 cup fresh or frozen pineapple
1/2 cucumber, peeled
1 celery stalk
2 tbsp fresh ginger, peeled and sliced
4 ice cubes
1/2 cup almond milk
Water to your preferred consistency
Blend, sip and enjoy! 

If you prefer sweeter smoothies adding a half of an apple helps and if you prefer a more filling smoothie try adding 1 tbsp chia seeds! 

Homemade Green Juice


Snacking on veggies isn’t so bad when it comes like this! Went through the fridge to use up random veggies leftover from this weeks meals. This thing is light and refreshing 🌿🍀🍃🌱 

1 dinosaur kale leaf
4 mint sprigs
1/2 cucumber, peeled
1 celery stick
1/2 carrot
4 strawberries
1 scoop @vitalproteins collagen peptides
2 drops liquid vitamin D (because...Seattle winter🌨) 3/4 cup water
3 ice cubes

Blend, sip and enjoy! 

White Chocolate Dipped Peppermint Chocolate Cookies

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Christmas Cookies are my favorite. Chocolate cookies with white chocolate and peppermint? Sign me up! This is a great gift to bring your neighbors and friends!

Recipe adapted from cookingclassy.com. 


  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter, softened about halfway (it should be fairly firm still)
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 16 oz. white chocolate, broken or chopped
  • 1/2 cup finely crushed peppermint bits


  • Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.

  • In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.

  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 

  • Mix in eggs one at a time then blend in vanilla extract and peppermint extract.

  • With mixer set on low speed slowly add in flour mixture and mix just until combined.

  • Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

  • Space on cookies sheets 2-inches apart. Flatten cookies slightly. 

  • Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked). 

  • Let cool on baking sheet several minutes then transfer to a wire rack to cool 5 minutes then transfer to an airtight container to fully cool. 

  • Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth. 

  • Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes. 

  • Store cookies in an airtight container.


Slow Cooker Beef Stew


It's fall. It's chilly. Warm up with some slow cooked beef stew. Prep everything the night before and it'll be ready for you come morning to take to work for lunch AND you'll have leftovers when you get home for dinner. WINNING!  


  • 2 1/2 lbs organic beef chuck (sometimes I buy the pre cut chunks if it's a good price)
  • 2 1/2 Tbsp butter
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 6 cloves garlic, minced (1 1/2 Tbsp)
  • 8 cherry tomatoes or one small red tomato, processed or pureed  
  • 3 cups low-sodium chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 2 large carrots, peeled and cut into 1-inch chunks (don't use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley


  1. Heat 1 tbsp butter in a large skillet over medium-high heat. Working with half of the beef at a time, season with salt and pepper to taste and sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp butter to skillet, repeat with remaining beef. Leave excess oil in skillet.

  2. Add remaining 1/2 Tbsp butter to butter in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomatoes and cook, stirring constantly, 1 minute. 

  3. Pour 1 cup chicken broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.

  4. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

Adapted from cookingclassy.com :) 

Homemade Apple, Date & Carrot Morning Muffins


Mmmm love quick grab n go snacks in the morning... or really all the time lets be honest. These are so perfect with a cup of coffee. Pro tip: heat muffins for 15 seconds in the microwave with a little butter. You won't regret it! 

1 cup whole wheat flour (or flour alternative)
1 cup white pastry flour (or flour alternative)
1 tbsp baking powder
1/2 cup sugar
6 dates, chopped
2 medium sized organic carrots, shredded
3/4 cup unsweetened organic apple sauce
2 eggs
1/3 cup canola oil
1 tbsp vanilla extract

In a medium bowl combine flours, baking powder and sugar. 
Stir in dates, carrots, applesauce, eggs, canola oil and vanilla extract. 
Bake for 20-25 minutes or until tops are golden brown.



Creamy Ham and Potato Leek Soup


Pulled this one from Whole 30 and made a couple minor adjustments! Nothing beats a warm cup of soup with this crisp weather. Enjoy! 

1 Tbsp. cooking unsalted butter
½ medium yellow onion, diced
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 large leek, white and light green part only, thinly sliced
6 cloves garlic, finely minced
3 cups red potatoes, skin-on, ½-inch dice
4 cups chicken broth
1 tsp. dried thyme
16 oz. cooked ham, ¼-inch dice
2 cups kale, tightly packed, torn into small pieces (about ½ bunch)
½ tsp. sea salt or to taste
¼ tsp. black pepper or to taste
Red pepper flakes, optional

Place a Dutch oven or other large pot with a lid over medium heat. Add fat and when melted, add onion, carrot, celery and leeks. Saute for 5-7 minutes, stirring occasionally until onions start to soften.
Add garlic, stir and cook an additional 30 seconds.
Add potatoes, broth and thyme. Bring soup just to a boil then reduce heat, cover and simmer until potatoes and carrots are tender - about 30 minutes, depending on how large they are and how vigorous the simmer.
When vegetables are tender, insert an immersion blender into the soup on one side of the pot and process until creamy. Stir to mix the part you just pureed into the other half of the soup (you can also remove ½ of the soup and process it in a blender or food processor then return it to the pan).
Add diced ham and kale continue to heat until ham is warm and kale is wilted. Taste and season with salt and pepper as desired. Serve.



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Dates, Peanut Butter, Coconut Oh My!

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No time to make a substantial breakfast in the morning? This has been a go to for me lately! Dates are easily digested allowing your body to make full use of their goodness and the dietary fiber in dates helps to remove waste in the colon. They also contain Vitamins K & A which help maintain healthy skin and nails and protect the eyes. Aaaand then there's the peanut butter. Peanut butter is the perfect compliment to a date in my opinion. Some salt to balance out the sweetness in the date and the crunch from the coconut flakes. Yea, all the yum. Enjoy! 

One Last Summer Peachy Colada!

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Peach season. Is it not the best? It's pretty magical. Whether you've got fresh ripe peaches or frozen peaches this tasty spin on a pina colada is an easy win. Our family has a giant peach tree in Chelan and we get to pick fresh peaches every year! Because we can't eat them all we end up processing them by peeling the skins, slicing and freezing for year round smoothie making. 

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Serves: 1

1 whole peeled peach, frozen or fresh
1 frozen banana (optional)
2 oz light rum
5 ice cubes
1/2 cup almond milk or coconut milk
Lemon as garnish

Blend all ingredients and enjoy! 

Chocolate Coconut Oat

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I've discovered the only way Nathan and I will even consider going for a run after church is if we eat something beforehand versus our usual crisis mode code black hangry state we're usually in 😂 
This morning its this chocolate coconut oat smoothie with figs for a little sweetness. Absolutely loving this cool crisp fall like morning 🙋🏻

Serves 2

1 scoop chocolate protien
2 bananas
1 frozen fig
1/2 cup oatmeal
1/2 cup coconut flakes
1/2 cup unsweetened almond milk
1/2 cup unsweetened caramel flavored cold brew
5 ice cubes

Blend all ingredients except coconut flakes. Once smooth, add coconut and blend for 2-3 seconds just enough to mix in coconut! 

Non-Boozy Summer Spritzers

Suja brand Sweet Beet juice with plain sparkling water. 

Suja brand Sweet Beet juice with plain sparkling water. 

For those of us trying to rain back the booze intake, these drinks are AHHHMAZING and super easy to make. I recently discovered that you can add fresh juices from places like Pressed Juicery, JuiceBox or Suja brand from your local grocery store to homemade drinks. Thanks Olivia Newport Wellness - this makes too much sense. DUHH! 

I don't know about you but during the summer months I notice I get thirsty a lot quicker. Did you know that the second your brain acknowledges that your dehydrated you are already 4-6% dehydrated and humans cannot function once they reach an 8% dehydrated state for a prolonger period of time. I remember learning that in college and thinking I need to up my water game.

In the summer the hot weather and sweating more all contributes to dehydration. If you're someone who doesn't like plain water adding cucumber or lime to water can be a great option and these recipes in particular are great for parties and a way to make your guests who aren't drinking feel included in the fun beverage club ;) 

Lemon or lime (or mixed!) La Croix bubbles with freshly sliced lemon & lime. 

Lemon or lime (or mixed!) La Croix bubbles with freshly sliced lemon & lime. 

I can't remember where I saw this recipe but guys.... cold brew over coconut La Croix. Try it, like right now. You're welcome ;) but probably not a good example of a beverage that will keep you hydrated. 

I can't remember where I saw this recipe but guys.... cold brew over coconut La Croix. Try it, like right now. You're welcome ;) but probably not a good example of a beverage that will keep you hydrated. 

If you're crunched for time you can buy a pre-made fresh juice like Evolution or you can make your own with lime juice, ginger and plain or lime flavored bubbles. Muddle ginger and lime together in martini shaker. Pour over icy cold bubbly. 

If you're crunched for time you can buy a pre-made fresh juice like Evolution or you can make your own with lime juice, ginger and plain or lime flavored bubbles. Muddle ginger and lime together in martini shaker. Pour over icy cold bubbly. 

Easy Shishito Pepper Appetizer

Most grocery stores carry shishito peppers in the cold produce section. I love this recipe because it's an easy 10 minutes on the grill and they're ready to eat. They are mildly spicy but on the very rare occasion you might get one with some heat. 

1 package shishito peppers
1 tbsp olive oil
Sea salt

Place peppers in foil and make edges so the olive doesn't spill out
Add olive oil
Grill for 10ish minutes checking that they are browning and beginning to get crispy
Remove from grill and add sea salt


Coconut Mojito Mocktail

Sometimes you wanna drink but want to skip the booze. This is a perfect summer mocktail for all of us taking a break from booze. This is a whole30 approved recipe. Double win! 

1/2 cup coconut milk
1/2 small lime, juiced
1 can lime flavored la croix bubbly
5 mint leaves

Place mint leaves in glass
Juice the lime and pour into glass
Muddle mint with lime juice
Pour coconut milk into glass
Add ice and top off with la croix
Garnish with extra lime slices and mint


Gooey Chocolate Chip Brownie Bars

Who doesn't love brownies? The only thing that makes these taste even better is some good red wine. We paired with a bottle of 2012 Barrolo. Yea, it wasn't terrible :) These are gluten free and have the option to be made with natural sweetener, no peanuts and free of dairy.   

I made a few adjustments but recipe adapted from chocolatecoveredkatie!

1/3 cup applesauce
1 cup peanut butter or almond butter
1 tbsp vanilla extract
1/4 cup + 2 tbsp almond flour
2/3 cup cocoa powder
2/3 cup unrefined sugar or honey or maple syrup or agave (I went good old fashioned sugar)
1 1/2 tsp baking soda
1 tbsp sea salt
1 cup mini chocolate chips

Preheat oven to 350 degrees
Grease a 8x8 pan with canola oil
In a large mixing bowl stir applesauce, peanut butter and vanilla extract
Add all remaining ingredients and stir
Only if it's too dry add a very small amount of almond milk or whole milk until the desired texture is reached
Smooth into pan
Bake for 20 minutes
It will look undercooked but let it sit in pan for 15 minutes


Garden g&t


I'm not usually a fan of gin but decided to give this one a go and it did not disappoint. Adapted from the cookbook Host.  Enjoy! 

Servings: 1

2 one inch cucumbers, peeled plus one for garnish
Splash of freshly squeezed lime juice
1 1/2 oz of gin
Tonic water
1 lime wheel for garnish
1 mint sprig for garnish 

Muddle cucumber and lime juice together. Fill a glass with ice and add gin and tonic water. Add muddled cucumber and lime juice. Stir once or twice and add mint for garnish

Greens and Beechers Cheese Egg Muffins

These are blissful little bites for many reasons. Easy to grab and go, incredibly flavorful, filling and healthy! Muffins for breakfast have been slowly sneaking into my life more and more. Early mornings are hard especially with back to back appointments. This is such a simple answer for breakfast and sure beats skipping or waiting until I'm a code red hangry at 10am. I hope you enjoy them! My girl Lindsay over at toastedpinenut.com was the inspiration for these muffins with a few modifications. She makes yummy dishes and I'd recommended following her for other delicious recipes. 

2 heads broccoli, chopped
2 dinosaur kale leaves, chopped
2 tablespoons olive oil
7 eggs
½ cup whole milk
1 teaspoon garlic powder
1 tbsp teaspoon sea salt
¼ teaspoon ground pepper
1 cup beechers cheese

Preheat oven to 400F.
Chop the broccoli and kale. It's best if the broccoli is chopped smaller so you get some with each bite. Same with the kale. 
Put the cooking oil, broccoli and kale in a pan over medium-high heat.
Sauté the broccoli and kale for about 5 - 7 minutes.
Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, garlic powder, sea salt, and pepper.
Add in the cheese, broccoli and kale.
Mix until combined.
Distribute the egg mixture evenly into 8-12 lined muffin tins (depending on how full you fill them!)
Sprinkle top with additional cheese (optional but actually just do it).
Bake in the oven for 20 minutes. If you want the tops to be more golden brown, broil on high for 2 minutes, then remove.
Cool on a rack and store in an airtight container in the fridge until you're ready for pack 'em and eat 'em.

Flax Meal Raspberry Muffins

I'm often rushing out the door for early morning appointments and a muffin along with a cup of coffee make my mornings a lot better. These muffins are pretty hearty because of the flax meal which I love. I ran around the grocery store twice before asking the clerk where they keep flax meal and he kindly pointed me to the refrigerator section. Pro tip: I would store leftover flax meal in the fridge as it goes bad quickly. Lindsay over at Toasted Pine Nut introduced me to this recipe but I've played with it a little by adding more flax meal. I enjoy toasting my muffin and adding a little butter and then peanut butter. It's the bomb. 

Makes 10ish muffins

3 eggs
6 tablespoons agave nectar
1/4 cup water
1/2 cup coconut oil
3 teaspoons baking powder
2 teaspoon sea salt
1 teaspoon cinnamon
1 cups almond meal
1 2/3 cup flax meal
8 oz. raspberries (6 oz. go in the batter, 2 oz. for topping)
2 tablespoons natural peanut butter, warmed for easier drizzling

Whisk together the eggs, agave nectar, water, and melted coconut oil. You want to melt the coconut oil and let it cool a bit before combining it with the eggs.
Add the almond flour, flax seed meal, cinnamon, baking powder, and sea salt.
Fold in the raspberries.
Grease your muffin tins or use muffin papers (I recommend using papers).
Fill the cups until they're almost full. The muffins rise, but not a ton, so you can fill it almost all the way.
Add additional raspberries to the top of each muffin.
Bake for 25 minutes, checking after 20 minutes (just being cautious because every oven's different).
Allow the muffins to cool on a cooling rack and drizzle with peanut butter!

Post workout treats!

Post workout treats!