Lemon Coconut Snack Bites

Lemon Coconut Snack Bites

This recipe is the perfect on-the-go healthy snack or a no-guilt remedy for a sweet tooth.  These snack bites turned out so good that we keep going back to the pan to snag “just one more” after they came out of the oven.  And as always, they are gluten free!


Rice Crispy Bars  (no marshmallows!)

Rice Crispy Bars (no marshmallows!)

One of my favorite childhood sweets was always rice crispy treats. I was passing by some marshmallows at the store the other day and decided to take a look at the ingredients to see if I could use them to make up a batch of rice crispy treats, and the answer was definitely NOT.  Who knew there were so many chemicals in such an innocent treat…?! So I decided to make up a batch of healthy no-guilt rice crispy bars.

Not only do these marshmallow-free, they also don’t have any added sugar besides the chocolate on top.  The rice crispy bars are more crispy than chewy like traditional rice crispy treats (I swear it’s the chemicals that add the chewy-ness… maybe / maybe not) but they are still super tasty and addictive.  Make sure to store them in the fridge since coconut oil melts at 76 degrees.


Basil Turkey Burgers

Basil Turkey Burgers



Check out this delicious and EASY summer recipe.  Turkey burgers can oftentimes seem a little boring but with just a few ingredients you can turn your turkey burgers from bland to gourmet.  I decided to go with no bun for this burger and it didn’t disappoint.  I simply layered it with lettuce, tomato,  caramelized onions, and then I dipped each bite in a ketchup and mustard mixture.  I was full, satisfied, and didn’t have to heat up the kitchen because it was all done on the BBQ!


  • 1lb ground turkey
  • 1/2 cup chopped fresh basil
  • 1 tbsp worcestershire sauce
  • 1/8 tsp fresh cracked pepper
  1. In a medium sized bowl combine ground turkey, basil, worcestershire sauce, and pepper.
  2. Form meat mixture into 4 burger patties and cook over medium heat on the BBQ or stove top for about 10-12 minutes until cooked through.  Make sure to use non-stick spray especially on the grill because turkey tends to get stuck on the grill more than a beef patty would because of the lower fat content.
Tender Pot Roast

Tender Pot Roast

Even though the cold weather season is definitely over, I was still craving a warm hearty meal. Plus, I love the smell of food cooking all day long.  I have tried a couple different pot roasts in the past but this was by far the best.  It was so moist and tender, even for leftovers.  The trick to making the perfect pot roast is definitely in seasoning and pan frying the outside of the roast before it goes into the crock pot. Yummmmm this was so good, and easy!



  • 1-1/2 lbs Grass Fed Chuck Roast or similar cut of meat
  • 4 large carrots, quartered
  • 3 celery stalks, chopped
  • 1/2 onion, chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup water (if needed)
  • 28oz can diced tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp celtic sea salt
  • 1/2 tsp fresh cracked pepper
  • 1 tsp rosemary
  • 1/2 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp basil
  1. Combine spices and thoroughly rub into chuck roast.
  2. Add olive oil and chuck roast to a large frying pan and brown all sides of the meat, about 4 minutes each side. Halfway through add the onions and stir occasionally until soft. If the meat is cooking too fast and starting to burn rather than brown, you can add 1 cup of water to slow things down a bit.
  3. Transfer the chuck roast to a crock pot or slow cooker and add celery and carrots.  Pour onions and remaining liquid over the top of the chuck roast and then add the diced tomatoes.
  4. Cook on low heat for 8 hours.

These were all spices that I had in my cabinet, nothing out of the ordinary that I had to go to the grocery store for.



Usually a hunk of raw meat would be disgusting but there is something different when I know it is grass fed… Even the chuck roast was a good cut of meat. Plus it’s so nice to know there are no added hormones!



This is the most important step!  Pan fry the meat on all sides.meat cooking


I like to cut the carrots in quarters so they don’t get as mushy as if you were to slice them.meat and veggies in crock pot


It’s all in. Now you get to sit back and feel productive while the crock pot does its job.all in crock pot


Yum. This was really so good.


pot roast2



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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

On a lazy Saturday afternoon after cleaning the house and relaxing I was craving something satisfyingly sweet.  To ward off a post sweet-tooth belly ache I made some healthy substitutions to a chocolate muffin recipe.  Not only are these muffins gluten free but I also snuck in some veggies!  No guilt or belly ache here!  These are surprisingly moist and delicious…now let’s see how long they last in the house.


Makes 2 dozen

  • 1-1/2 cups white rice flour
  • 1-1/2 cups brown rice flour
  • 1 cup coconut sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup applesauce
  • 1/2 cup coconut oil
  • 3/4 cups milk
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • 1 cup dark chocolate chips
  1. Pre-heat oven to 350 degrees.
  2. In a large bowl combine flours, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl stir together eggs, applesauce, coconut oil, milk, and vanilla.
  4. Mix the wet ingredients intro the dry ingredients and stir until thoroughly combined.
  5. Stir in the zucchini and chocolate chips.
  6. Spray muffin tins with non-stick spray or use muffin liners.
  7. Equally distribute mixture to make 2 dozen, bake for 20-25 minutes (I baked 2 muffins tins separately for 22 minutes each).


Chcocolate zucchini muffins 2




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Healthy Guacamole!

Healthy Guacamole!

No need to fear, you can still enjoy Cinco de Mayo like everyone else with this healthi-fied version of guacamole.  You will NOT be disappointed.


  • 2 avocados
  • 1-2 limes
  • 3 tbsp greek yogurt
  • 1/4 cup salsa
  • salt and pepper to taste
  1. Cut avocados in half length-wise and remove pits and skin, smash avocado with a fork in a medium sized bowl.
  2. Add yogurt, salsa, and the juice of 1-2 limes (depending on how tangy you like your guac).
  3. Add salt and pepper to taste. 
  4. Serve with chips or carrot sticks.