Monthly Archives: May 2017

Paleo Sweet Potato Fritters


  1. 3 cups grated sweet potato (about 1 large sweet potato)
  2. 4 eggs whisked
  3. 2 tsp. paprika
  4. salt and pepper
  5. 2 tsp butter or ghee


  1. Squeeze out any excess juice from the grated sweet potato and place into a bowl. I like to use cheese cloth.
  2. Add the eggs, paprika, salt and pepper and mix well.
  3. In a cast iron skillet on medium heat melt 2 tsp. butter.
  4. Use a 1/4 cup to scoop out fritter batter, carefully form into a fritter with your hands and place into the skillet.
  5. Cook for 5 minutes, flip, press down with a spatula, then cook for a further 5 minutes.
  6. Continue to do this with all the fritter batter, it will make about 10-12 fritters.
  7. YUM!

Roasted Beet Hummus

This hummus recipe is gluten-free, dairy-free, vegan – it IS perfect for everyone!  That’s why I love having different varieties of hummus at parties or whenever I have people over.  It’s always such a huge hit and makes a delicious healthy appetizer that goes with everything!


  • 3 small to medium beets,
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 3 to 4 cloves garlic
  • 3 Tbsp lemon juice
  • 2 tsp. lemon zest
  • ½ tsp. cumin
  • 1 tsp. sea salt or to taste
  • 2 to 3 Tbsp olive oil
  • 1 tsp pepper


* time saver~   You can buy already cooked beets if you don”t have time to roast them.

  1. Preheat oven to 400 degrees F. *
  2. Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
  3. Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
  4. Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
  5. Serve and enjoy!

Rosemary Glazed Salmon

Rosemary and honey glaze make the salmon fantastically flavorful! This IS the most incredible salmon recipe! Bake a sweet potato, mash it up have it on the side with sauteed spinach. YUM!
Prep time
Cook time
10 mins
Total time


  • 4 skin-on salmon fillets (about 5 oz. each)
  • 1 tablespoon extra virgin olive oil or grass fed butter (Kerrygold)
  • ¼ cup honey-soy glaze


  • ¼ cup honey
  • 3 tablespoons low sodium soy sauce or substitute Coconut Aminos
  • 1 tablespoon lemon juice
  • 3 cloves garlic, finely minced
  • 1 teaspoon black pepper
  • 2 tablespoons fresh rosemary ~finely chopped
  • Grated zest of 1 lemon


  1. Place honey, soy sauce or aminos, lemon juice, garlic, and pepper in a small saucepan.
  2. Cook over medium heat, stirring until sauce is just starting to bubble (about 2-3 minutes).
  3. Add rosemary and lemon zest and stir for another minute.
  4. Remove from heat and let cool for 15 minutes to let herbs infuse the sauce/glaze.
  5. Strain and discard solids (optional).
  6. Drizzle glaze all over salmon fillets, marinate for 30 minutes.
  7. In an oven-proof skillet, set over medium-high heat, add oil/butter.
  8. Sear salmon fillets, skin side down, for just 1 minute.
  9. Remove skillet from heat and place it in the oven set high on broil.
  10. Continue cooking, 5 inches under the broiler, for another 5 minutes for every inch thickness of salmon (i.e., if your salmon fillets are 1.5 inches thick, then cook them for 7.5 minutes).
  11. Drizzle any left-over glaze.                                                                                                     Serve immediately. ENJOY!

Spinach Avocado Salad with lemon ginger olive oil dressing

I am addicted to salads and have been for most of my life. This salad has it all! This salad has 8g of protein which is essential for maintaining and building muscle. It has lots of vitamins.Too many to list but Vitamins, A, B, C, E, Omega3, Magnesium, biotin, and copper just to name a few. Of course, it is also loaded with fiber and healthy fats which most people don’t seem to get enough of.  I also added feta cheese to this salad. Cheese isn’t the healthiest but sometimes you just need a little more flavor. Feta does have some health properties, such as protein, B6, B12, and selenium. Only use small amounts of cheese to avoid unhealthy fats.


1     Handful of Baby Spinach

1     Two large Romaine leaves chopped into bite size

4     Cherry Tomatoes cut into halves or quartered

1     Large Celery Stalk sliced lengthwise and then chopped

1     Teaspoon of fresh feta cheese

1/2  Avocado, score the fruit and use a spoon to remove from skin.

1inch Fresh Grated Ginger

1    Tablespoon Extra Virgin Olive Oil

1/2  Lemon

1     Pasture Raised Egg

Himalayan salt & pepper ~ to taste.


Mix all ingredients except for Ginger, Olive Oil, Lemon, and Egg into your favorite salad bowl.

In a small mixing bowl add ginger, olive oil, and lemon. whisk until completely blended.I like to add Himalayan salt and pepper to my dressing. lightly pour dressing over salad.

In a small skillet warm up grass fed butter until sizzling and add the egg. Turn heat down to low. Since you won’t be flipping the egg over, it’s important that you cook it on low to make sure all the white get done.

Place egg on salad and mix together. Enjoy!!

Rosemary & Garlic Avocado Hummus

This is an awesome appetizer. It’s really easy to make, healthy for you, packed with protein and fiber, and doesn’t have to be refrigerated so you can take it anywhere. This is a boating favorite when we go out on the water. Whip up the hummus, chop up your favorite veggies and everyone is happy!! You can double this recipe if you are sharing.


1     Can of organic Garbanzo Beans (chick peas)

1     Avocado ( you do not need organic. Their skin is so thick, pesticides can not penetrate the fruit.

1     Tablespoon Delallo Rosemary & Garlic spices ( or you can use fresh rosemary and garlic)

1     Tablespoon Extra Virgin Olive Oil ( cold pressed )

1/2  Lime

Salt and Pepper to taste.


Drain and rinse the garbanzo beans and set aside. Cut Avocado in half and spoon out fruit. Add garbanzo beans, avocado, olive oil, spices and juice from lime into the food processor or blender.

Taste!! I like to taste as I go along to get it just the way I like it. Play around with the spices too. Some people like more and some like less.




9 benefits of Ginger

I love this article on the benefits of ginger from Health Remedies Journal. I have been using ginger in a lot of the foods I make and I can tell you from experience that my allergies have been so much better since I started eating it. I grate it fresh in salads and in stir-frys. It tastes great and has a lot of healing properties.

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