Apple Cinnamon Protein Pancakes


  • 1 egg

  • 1½ cups flour of choice (I used tapioca)

  • 1 serving protein of choice (I used vanilla Optimum whey)

  • 1 tablespoon baking powder

  • 1 tablespoon ground cinnamon

  • ½ teaspoon fine grain sea salt

  • 1¾ cups coconut milk 

  • 1 tablespoon melted coconut oil, plus extra for greasing the pan

  • ½ teaspoon pure vanilla extract

  • 1 medium organic apple, chopped


  1. In a medium mixing bowl, whisk together the flour, protein powder, baking powder, cinnamon, and salt.

  2. Pour in the coconut milk, coconut oil, and vanilla. Stir until just combined. Fold in the chopped apple.

  3. Heat a large non-stick frying pan over medium heat. Brush the pan with coconut oil, then pour the pancake batter onto the pan. Cook the pancakes for 2-3 minutes per side.

  4. Plate with your favorite toppings nuts/seeds, and enjoy!

Rosh Hashanah Dinner

Holiday Beef Brisket with Onions


Kosher salt

Freshly ground pepper

2 teaspoons chopped thyme

1 teaspoon chopped oregano

1 tablespoon sweet

Hungarian paprika

One 6-pound flat-cut brisket

1/2 cup dried porcini mushrooms (1/2 ounce)

1 cup hot water

2 cups dry vermouth or white wine

1 cup chicken stock or canned low-sodium broth

2 cups chopped canned Italian tomatoes

3 bay leaves

4 medium onions, thinly sliced

3 tablespoons chopped garlic

How to Make It

Step 1 

In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.

Step 2

Place all ingredients into slow cooker and let sit for 8-12 hours on low, occasionally flipping every few hours

Potato Kugel with Fried Shallots


1 cup vegetable oil

4 large shallots, thinly sliced

5 pounds Idaho potatoes, peeled and coarsely shredded

1 large yellow onion, coarsely grated

1/3 cup potato starch

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

5 large eggs, beaten

2 large egg yolks, beaten

1/2 cup extra-virgin olive oil

1 cup boiling water

How to Make It

Step 1 Preheat the oven to 450°. In a medium saucepan, heat the vegetable oil until shimmering. Add

the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes. Using a

slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.

Step 2 Working in batches, squeeze out as much of the liquid as possible from the potatoes and

transfer them to a large bowl as you go. Add the grated onion, potato starch, salt, black pepper and grated

nutmeg and stir well. Stir in the whole eggs, egg yolks, olive oil and boiling water, then stir in the fried


Step 3 Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until

they are very hot to the touch. Add 2 tablespoons of the shallot oil to each baking dish and heat until

smoking. Carefully spread the potato mixture in the sizzling baking dishes.

Step 4 Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature

to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.

Step 5 Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2

minutes, until they are browned and crisp on top. Let the potato kugels stand for 20 minutes before cutting

into squares and serving.

Honey-Glazed Roasted Root Vegetables


1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick

1 1/4 pounds carrots, peeled and sliced 1/2 inch thick

One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick

1/2 cup extra-virgin olive oil

1/2 cup honey

6 thyme sprigs

Salt and freshly ground pepper

2 tablespoons sherry vinegar

How to Make It

Step Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away




Black Bean and Mango Salad


1/4 cup apple cider vinegar

2 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/3 cup canola oil

Kosher salt and freshly cracked black pepper

1/2 small ripe mango, peeled and diced into 1/4-inch pieces

1/2 yellow bell pepper, cut into small dice

1 (14.5-ounce) can black beans, drained and rinsed

1 small jalapeno, seeds and ribs removed, minced

1 small red onion, cut into small dice

1/4 cup fresh cilantro leaves, chopped


In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.

Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.

Chicken Enchilada Rice Casserole

2 cups dry Basmati rice  Coupons
1 cup white cheddar shredded
1 cup Monterey Jack cheese shredded
3 cooked chicken breasts shredded
20 oz Enchilada sauce I used Old El Paso
16 oz refried beans I used Old El Paso
11 oz corn kernel drained
cilantro for garnish
salt and ground black pepper to taste

Cook the rice. I cooked it with 4 cups of water and 1/4 cup of butter.
Preheat oven to 350 F degrees.
Mix the 2 cheeses together.
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro and serve warm.


Bacon Garlic Burger

1 pound PRE Brands grass fed lean ground beef
1 cup fresh basil chopped
2 eggs
1 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
3 cloves garlic minced
olive oil for cooking- see instructions
1 batch  5 minute paleo hamburger buns make recipe
16 pieces cooked bacon
1 large avocado cut into wedges
4 slices red onion
1/2 cup creamy whole30 ranch make recipe

Combine all the ingredients for the hamburgers and knead until well combined.
Heat a grill pan on the stove over medium heat.
Divide the meat into four patties. Drizzle each meat patty with olive oil. Then grill for four minutes on each side (or to personal taste).
Assemble burgers with buns, cooked bacon, ranch dressing, avocado wedges, and red onion slices.

Serve with extra crispy garlic lime sweet potato fries and some more ranch dip!

Whole30 Ranch
1 cup  paleo mayonnaise homemade for whole30
1/2 cup fresh parsley
1/4 cup lemon juice
3-4 large cloves garlic
2 tablespoons fresh dill
1 teaspoon lemon zest
1/2 teaspoon sea salt

fresh cracked pepper to taste


Gluten Free & Allergen Friendly Expo + GIVEAWAY

This fall, catch more than just the leaves falling. October 14-15 in the NY Metro Area there will be the chance to catch up with fastest growing food expo in the US - the Gluten Free & Allergen Friendly Expo!

Do you have an allergy that makes it difficult to find good food brands? Are you recently diagnosed with a gluten-allergy? Are you a food enthusiast who enjoys the challenge of cooking outside the norm? Or are you someone who's made the lifestyle to live gluten-free?

Then THIS is the expo for you. 

As a person who has chosen to go gluten and mostly-dairy free - I always enjoy the opportunity to find a new brand that I know I can count on while sticking restrictively to my diet. I jumped at the opportunity to attend this expo to expand my horizons and help out all of my followers.

So why should you go?
First of all, samples. Secondly, for those of you who are struggling and trying to figure out how to live and eat in different ways for allergy or lifestyle reasons - this is the perfect place to start. There will be samples, coupons AND classes.

CLASSES...for example "3 Steps to a gluten-free living" or "Tips, Tricks and Techniques with the Gluten Free Chef." As someone who has gone gluten free and ventured out on my own - it can be tricky, reading labels and finding substitutes for food. These classes can be invaluable for someone who is just starting out on their journey.

The Gluten Free & Allergen Friendly Expo is dedicated to meeting the needs of the celiac community, those with gluten and food sensitivities, auto-immune/inflammatory diseases, and autism. The public is helped through vendor expositions, educational sessions, and online resources. The manufacturers are serviced through vendor expositions, marketing programs, and consultative services.

And here is the best part! 

I am giving away THREE free one-day tickets to this event!!

Please check out my Instagram page for full details on how to win a one-day pass

And even if you don’t win, don’t fret –
right now through September 13th there’s a 30% off sale going on. Use the code EARLYBIRD

October 14 10:00-4:00pm
 & 15 10:00-3:00pm

Meadowlands Exposition Center
355 Plaza Drive

Secaucus, NJ 07094

What the ticket gets you:
- Access to over 100 brands
- Samples from vendors
- Valuable coupons
- Informative Classes
- Free bag to carry your goodies.

So have I sold you? Check out tickets HERE and see you in Seacaucus in October!

For more general information on the GF&AF Expo, please check out their social media accounts:

Disclaimer: I have been given complimentary tickets and all opinions on my blog and live on my Instagram stream are mine. Please consult a healthcare provider if you believe you have a food allergy or would like to make a lifestyle change.


Shrimp Guacamole Bites


2 cucumber about 8-10", some peel removed if you like and sliced into 1/2" rounds

2 cups of your favorite guacamole recipe

16-20 pieces of shrimp, peeled, deveined, & tails off

Old Bay & Blackened fish seasoning

2 tablespoons butter

2 whole cloves garlic, peeled

Freshly chopped cilantro for garnish


Heat a skillet over mid-high heat while you prepare the cucumber slices.

Top each cucumber slice with about a teaspoon of guacamole and place on serving tray.

Season the shrimp with the seasoning. Place 2 tablespoons butter in the hot skillet and add the shrimp and 2 whole cloves garlic to the skillet. Allow to cook for about 45 seconds to a minute and turn each piece of shrimp over. Cook another 30 seconds, basting the shrimp with the skillet juices as they cook. When cooked through, remove the shrimp to a plate and place each one on top of the guacamole topped cucumbers. Garnish with chopped cilantro. Serve and enjoy!