Cheesy Spagetti Squash Turkey Casserole

Comfort food to the rescue! This cheesy spaghetti squash casserole will easily be one of your families favorite recipes. It’s creamy, gooey and SO full of flavor! Even the pickiest of eaters will love it!


1 large spaghetti squash, cooked  and noodles put aside in a large bowl

3 tbsp. butter or coconut oil, divided

1 large onion, chopped

2 cloves garlic, minced

2 tbsp. fresh thyme

1/4 tsp. nutmeg

2 1/2 bsp. tapioca flour

1 lbs. ground turkey breast

10 oz. frozen spinach, defrosted

4 cups milk of your choice, I used homemade cashew milk

1 1/2 cup grated cheddar or gouda cheese

1/4 cup grated parmesan

salt and pepper to taste


In a pan over medium heat add 1 tbsp. butter or coconut oil, garlic, thyme, ground turkey. Season with salt and pepper. Cook for 4-5 minutes or until turkey is no longer pink and fully cooked. Set aside.

In a large pot over medium heat, add the rest of the butter or coconut oil (2 tbsp.)and onions. Cook for about 10-15 mixtures or until onions start to caramelize. Coat the onions with some salt and the tapioca flour and cook for 2 more minutes.

Stir the spinach in. Add milk and whisk together. Add nutmeg and shredded cheddar or gouda. Keep on stirring until well combined. It should be thick and creamy. 

Add the spaghetti squash and cooked ground turkey. Toss to ensure all the spaghetti squash and turkey is coated with the cheese mixture. Add salt and pepper to taste.

Place in a baking dish and sprinkle the parmesan cheese on top. 

Bake in a 375f oven for 25 minutes. 

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Grain-Free Tortillas

Grain-free tortillas can be hard to find and expensive. These on the other hand, are easy to make and very affordable! Plus they taste just like regular tortillas!


1 cup tapioca flour

3/4 cup coconut flour

1/2 tsp. salt

1/2 tsp. xanthin gum

3/4-1 cup water


Mix all the dry ingredients together.

Start adding water until you reach a thick paste consistency. Gradually add more water until the dough starts to form a consistency where you make balls. Get your hands in and mix the dough well. This can take 5 minutes.

Get your hands wet and form small balls, about the size of a golf ball, about 20g, or if you want large tortillas, opt for larger dough balls. Use a rolling pin, or for best results - a tortilla press, flatten your dough ball to form a tortilla.

Tip: Use plastic wrap under and on top of the dough balls when flattening to not stick.

Place on a griddle or nonstick dry pan and cook until both sides are golden.

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Banana Bread

Need to use up those over ripe bananas on the counter? Look no further! This grain-free, no sweetener added banana bread will not disappoint! 


3 very ripe bananas

1 cup coconut flour

3 eggs

1/4 cup coconut oil, melted

1 tbsp. cinnamon

1 tbsp. vanilla extract

1 tsp. baking soda

1/3 cup chopped walnuts (optional)


Mash the bananas in a large bowl. Add the rest of the ingredients and mix until well combined.

Pour bater in a bread pan lined with parchment paper.

Bake in a 300F oven for 1hr. 15 minutes. Allow to cool completely before slicing. 

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Low-Carb Cheese Biscuits

You know those cheese biscuits from Red Lobster that everyone loves? Well, what if I told you these taste very similar, but are much healthier and are grain-free? YASSSSSSS!


1/3 cup coconut flour

1/4 cup butter, melted

4 eggs, separated

2 oz. sharp or aged cheddar, shredded

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt


Separate the eggs in two bowls. With an electric mixer, beat the egg whites until slightly fluffy. Add the egg yolks with the rest of the ingredients and mix until well combined. Pour bater on baking sheet lined with parchment paper. Bake in a 400f oven for 18-20 minutes or until golden.

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Crispy on the outside, fluffy on the inside. That is the winning combination for the perfect waffle. These are gluten-free and can be made in large batches to freeze for a later date. 


1 cup oat flour 

1 tsp. vanilla extract

1 tbsp. maple syrup or honey

1/2 tsp. cinnamon (optional)

1 tsp. baking powder

1/8 tsp. salt

1 tbsp. melted butter or coconut oil

1/2 cup milk of your choice

1 egg


In a mixing bowl, whisk together the dry ingredients: oat flour baking soda, salt,and cinnamon. In another bowl, whisk together the wet ingredients: maple syrup, honey or stevia, milk, melted coconut oil or butter, and egg. Combine wet with dry ingredients and stir. Allow to rest for 10 minutes, then stir again all the ingredients. 

Pour batter onto the heated waffle iron. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or a baking sheet. Don’t stack waffles on top of each other, or they will lose the crispness. 

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Grain-Free Crackers

Crispy, light and nutritious. Everything you want a good snack to be! These grain-free and nut-free crackers are low-in-carbs, easy to make and addicting!


1 cup raw sunflower seeds

1 cup raw pumpkin seeds

1/2 cup raw sesame seeds

1/2 cup flax seeds

2 tbsp. physlium husk

1/4-1/2 tsp. salt

1 3/4 cups water

Directions :

Mix all the ingredients together and set aside for 10 minutes.

Spread the mixture thinly on 2 baking sheets lined with parchment paper.

bake in a a 300f oven wit the door slightly opened for 1 hour and 20 minutes. 

Every 20 minutes change the upper and lower batches so they get evenly baked.

Every oven is different, so after an hour your batch might be done.

Break crackers up and store in a airtight container for up to a week. 

Best Brownies Ever

I have probably made over 20 different brownie recipes and this is BY FAR my favorite! These brownies are fudgy, chocolaty, and rich! It gets even better: They are grain-free and mostly made of avocados (which you can’t taste)! This recipe is a MUST if you like brownies!


2 medium avocados

4 eggs

1 cup honey or maple syrup

1 cup unsweetened cocoa powder

1 cup almond flour

1 tsp. baking soda


Blend all the ingredients in a food processor until smooth.

Bake in a 350f oven for 25 minutes. Allow to cool completely before cutting.

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Eggplant Lasagna

This low carb take on a classic recipe will satisfy even the pickiest of eaters! It not only taste like the real deal, with layers of meat and cheese, you won’t miss the pasta at all! 


Mock Noodles

2 small/medium eggplants, sliced about 1/4 inch thick and preferably peeled

Meat Sauce

1 lbs ground beef 

1 large onion, chopped

2 garlic cloves, minced

1 16 oz. package of mushrooms, chopped

1 tbsp. Italian seasoning

1 1/2 cup marinara sauce

Cheese Mixture

1 cup ricotta

1 cup mozzarella 

1/4 cup parmesan 

1 egg

1/4 tsp. salt


Preheat oven to 425f.

Arrange eggplant on a baking tray. Season with salt and pepper.

Cook eggplant slices, 5 minutes per side. 

Lower oven temp to 375f.

Cook meat in a large pan. Season with salt. Strain the meat and place it in a bowl, but leave a little of the fat from the beef in the pan. 

Saute’ the onions in the fat that remains in the pan from the beef. Saute’ on medium heat for 10 minutes, until slightly caramelized and translucent. 

Add mushrooms and cook for 3-4 more minutes. Add marinara sauce and stir to combine. 

Mix all the ingredients for the cheese mixture in a large bowl. 

Place a couple of the cooked eggplant on the bottom of a 9x9 baking dish. Spread the cheese mixture on top, then add the meat mixture.

Repeat, eggplant, cheese mixture, meat mixture, then one last layer of eggplant. Spread a little marinara sauce on top of the eggplant. 

Cover and cook for an hour. 

Allow to rest for 10 minutes before slicing. 

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Juicy Turkey Burgers

Turkey burgers, using ground turkey breast can be very dry and boring. My trick to making the juiciest turkey burger is grated carrots! These burgers are moist, and full of flavor!  Serve in lettuce cups with your favorite toppings for a meal the whole family will love!


1 lbs. ground turkey breast 

1 large carrot, grated 

1 tbsp. liquid aminos 

1/3 cup cilantro, chopped

1 tbsp. fresh ginger, grated

1 large garlic clove, minced

1 red pepper, chopped

2 green onions, chopped

2 oz. goat cheese, crumbled, optional


Mix all the ingredients together in a large bowl. Form 4 patties. Cook 3-4 minutes per side on medium-high heat. 

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Loaded Cauliflower Soup

If you like the flavors of a loaded baked potato-think cheddar cheese, crisp bacon-and the bright bight of chives, then this low-carb soup is for you!


6 bacon slices

1 cup leeks, chopped

1/2 cup celery, chopped

4 garlic cloves

8 cup cauliflower florets and steams, about 2 1/2 lbs.

3 cups chicken bone broth or regular chicken broth

1 tsp. salt

3/4 cup full fat canned coconut milk

2 oz. cheddar cheese, shredded

4 tbsp. fresh chives, chopped


Cook bacon in a large soup pot medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Remove 1 cup vegetables with a slotted spoon; finely chop.

Pour remaining mixture into a blender; add coconut milk. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with crumbled bacon, cheese, and chives.

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Spanakopita Egg Bake

Have you ever had Spanakopita before? It’s a phyllo pastry stuffed with spinach and cheese, also known as spinach pie and it’s DELICIOUS! 

I’ve taken the filling to create this tasty egg bake that will become a staple in your home! 


4 eggs

1 medium onion, chopped

1 tbsp. butter

1 9oz. package of frozen spinach, defrosted and the water squeezed out

2 oz. feta cheese, crumbled

1/2 tsp. dill, dried

1/8 tsp. nutmeg (optional)

1/2 tsp. salt


Preheat oven to 375f

Grease a 8-inch square baking pan.

Place butter in a pan on medium heat. Add onions and reduce the heat to medium-low and cook for 15 minutes or so until caramelized and golden. Add spinach, dill and nutmeg. Allow to cool.

Whisk the eggs in a large bowl. Add feta, salt, and cooled spinach mixture.

Pour into prepared baking dish. Bake for 40-45 minutes, or until cooked through and golden.

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Asian Cabbage Salad with Peanut Dressing

Tired of your boring spring mix salad? Thinly sliced cabbage makes this salad crunchy, and perfect to prep for the week, since it doesn’t wilt. This recipe has been my go-to for the last couple of months. I like making a big batch that will last us a couple of days by putting it in a large bowl with the dressing on the side in a mason jar. When it’s time to eat, I grab a couple of handfuls of the salad mix, add my cooked protein and pour the dressing on top! IT’S SO GOOD!

Ingredients for the salad:

1 small purple or green cabbage, thinly sliced

2 large carrots, grated

1/2 cup cilantro, chopped

4 green onions, chopped

Ingredients for the dressing:

1/4 cup peanut butter

2 tbsp. liquid aminos or low sodium soy sauce

1/4 cup rice vinegar, lemon or lime juice

1 tbsp. freshly grated ginger

1 tbsp. honey or maple syrup

3 tbsp. water

1-2 garlic cloves

salt to taste


Place all the ingredients for the salad in a large bowl. 

Blend all the ingredients for the dressing in a blender until smooth. 

Toss to combine. Garnish with peanut or any nuts you wish.

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Creamy Chicken Soup

Who doesn’t love a hearty bowl of warm soup on a cold evening? This soup is chunky, creamy and will satisfy a crowd!

Its also dairy-free, gluten-free, and REALLY delicious!


2-3 cup chicken breast, shredded

1-2 cups kale, chopped

5 slices of bacon

1 1/2 cups carrot, chopped

1 1/2 cups celery, chopped

1 medium onion, chopped

1 small sweet potato chopped

5-6 cloves garlic, minced

8 oz. mushrooms, sliced

4 cups chicken or bone broth

13.5 oz. can of full fat coconut milk

1 tsp. salt

1 tsp. thyme

1/4 cup chopped parsley

4 tbsp. tapioca flour or arrow root flour


Heat a large soup pot on medium-high heat and cook the bacon 2-3 minutes per side. Leave about 2-3 tbsp of the bacon fat in the pot and cook the onions until translucent, about 5-6 minutes. Add garlic and cook for another 30 seconds. Now add the chopped carrots, celery and sweet potato. Season with 1/2 tsp. salt and thyme. Cook for 3 minutes. Add mushrooms and toss for another 2 minutes. Add chicken broth. Cover pot with lid and cook for 7-10 minutes. In a bowl whisk the coconut milk and flour until smooth and their are no lumps. Stir this mixture into the soup. Add shredded chicken, parsley, and cook until the potatoes are soft, about 3-5 minutes. Serve and garnish with crumbled bacon. 

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Grain-Free Chocolate Pancakes

No breakfast spread would be complete without some pancakes!  Made from a combination of coconut flour, tapioca flour and almond flour, these grain-free pancakes are light, fluffy and delicious. They’re the best grain-free pancakes you will ever make!

Dry Ingredients:

1/2 cup almond flour

1/4 cup tapioca flour

3 tbsp. unsweetened cocoa powder or cacao powder

1/4 cup coconut flour

1/2 tsp. baking soda

1/4 tsp. salt

Wet Ingredients:

4 eggs

1/4 cup milk

1 tbsp. honey or maple syrup

1 tsp. apple cider vinegar

1 tsp. coconut oil or butter to cook the pancakes in


Whisk all the dry ingredients together in a large bowl.

In a separate bowl whisk the wet ingredients. Then combine the wet with the dry.

Heat a skillet or pan on medium heat and coat with coconut oil or butter.

Spoon the bater on the skillet and cook for 2 or so minutes per side.

Garnish with fresh fruit, coconut whip cream, chocolate chips or melted dark chocolate, like I did!

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Berry Oatmeal Bake

Tired of plain oatmeal? This recipe has got you covered! 

Its a perfect blend of sweetness from the berries, chewiness from the oatmeal and crunchiness from the crumb topping!

Make this as part of your breakfast spread for the family, or keep it all for yourself!


Ingredients Oatmeal:

1 1/2 cups old fashioned rolled oats

1 1/2 tsp. cinnamon

pinch of salt

1 3/4 cup milk of your choice

1 1/2 tsp. vanilla extract

1 tbsp. honey or maple syrup


Ingredients Topping:

1/3 cup of your favorite raw nuts or seeds, roughly chopped (almonds, cashews, walnuts, sunflower seeds, ect.)

1/3 cup old fashioned rolled oats

1/4 cup coconut sugar

2 tbsp. melted butter or coconut oil

pinch of salt

12 oz. frozen berries of your choice

1 tbsp. oat flour, make your own by placing some of the oatmeal in your blender



Preheat oven to 350f. Grease a 2 quart 8-inch square pan with butter or coconut oil.


For the oatmeal: Whisk together cinnamon, salt, milk, vanilla extract and honey or maple syrup. Pour on top of oats and mix well.


For the topping: Stir together nuts, oats, sugar, salt, flour and oil. 


To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries over the oatmeal. Sprinkle the topping over everything. Bake until slightly golden, about 40 minutes. 


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Chicken Cauliflower Fried Rice

From one simple vegetable (cauliflower) comes a base that mimics the texture of white rice. This is a game-changing food discovery for many people. It's perfect for stir-fries, casseroles, makes excellent fried rice and can be enjoyed for any meal (even breakfast)!

You can buy cauliflower rice already made, or make it yourself by placing cauliflower florets in a food processor. 

This recipe is simple, delicious and ready in under 30 minutes!



1 large head cauliflower “riced”, about 6 cups 

2 tbsp coconut oil or olive oil

1 lb chicken breast, cooked and chopped up into bite-size pieces

1 large carrot, chopped 

1 cup green peas

1 small onion, chopped

2 garlic cloves, minced

2 eggs, beaten

3 tbsp liquid aminos or soy sauce

2 green onions, chopped

salt to taste



Add oil to a large pan over high-medium heat then add onions and cook for 3-5 minutes, or until translucent. Add garlic, peas, carrots, and cauliflower and cook for 4-5 more minutes.

Toss in chicken. Add liquid aminos and green onions. Make a well in the middle of the pan and add the eggs.

Mix eggs in and cook through. Season with salt. Garnish with green onions.

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Tabouli salad or Tabbouleh is likely the topmost famed Mediterranean/Middle Eastern salad there is. It's easy to make and absolutely delicious! From crisp cucumber, fresh mint, sweet tomatoes, briny olive oil, tart lemon juice, and bright parsley, every bite is a little different. The typical Tabouli salad has bulgur but I switched it up for "riced" cauliflower to make this completely grain-free. 

For best results, make this at least an hour before serving to allow the flavors to dance together and set in the fridge.

Ingredients for the salad:

2 bunch parsley, leaves only, chopped finely

1/4 cup onions, chopped

1 cup cauliflower, riced

3-4 tbsp. fresh mint, chopped finely 

2 roma tomatoes, chopped

1 cucumber, peeled and chopped

Ingredients for the dressing:

Juice of 2-3 larger lemons

3-4 tbsp. extra virgin olive oil

1/2-1 tsp. salt


Toss the ingredients for the salad together in a large bowl. 

Mix the ingredients for the dressing in another small bowl and toss with the salad.


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Orange Chicken

This lighter, delicious and gluten-free version on a classic takeout favorite will make you want to add it to your weekly dinner menu!

It’s full of flavor and on the table in less than 30 minutes! 


For the chicken:

1 lbs. boneless skinless chicken breast, cut into 1 inch pieces

1/4 cup arrowroot 

1/2 tsp. salt

2 tbsp. avocado or coconut oil

For the sauce:

1 large garlic clove, minced

2 tsp. fresh ginger, minced

1 cup 100% orange juice, or freshly squeezed

1/3 cup rice vinegar or apple cider vinegar

3 tbsp. maple syrup or honey

3 tbsp. liquid aminos

2 tbsp. arrowroot

4-6 cups broccoli florets, lightly steamed



First prepare the chicken.

In a large zip-top bag or bowl combine the arrowroot with the salt. Toss the chicken pieces until well coated.

In a bowl mix all the ingredient for the sauce. Whisk until very well combined. 

Cook chicken in a large pan with the oil 3-4 minutes per side. Set chicken aside.

Whisk sauce over medium heat until thickens, then add the chicken and broccoli.

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The Best Grain-Free Bread

Let's be honest, we all love a good piece of bread. But most store bought breads have over 20 ingredients and even the healthy brands have added sugar, or even several sweeteners! Finding a good grain-free bread seems next to impossible! I happened to find a small loaf at Whole Foods. It felt dry AF and it was $11.99!

This bread is the opposite of dry! Its fluffy, moist, and dense. Like a good piece of cake! 

Its delicious on its own, toasted, or even to use for sandwiches!



2 cups almond meal
6 tbsp. arrowroot starch
4 tbsp. flaxseed meal
2 tbsp. tapioca starch
1/2-1 tsp. salt
2 tsp. baking powder
1 1/2 tsp. apple cider vinegar
1/4 cup butter or coconut oil, melted
4 eggs, room temperature
1/2 cup milk, I used homemade cashew milk


Preheat oven to 350f

Whisk almond meal, arrowroot starch, tapioca starch, flaxseed meal, salt and baking powder in a large bowl.

In another bowl whisk melted butter or coconut oil, eggs, milk, apple cider vinegar, and milk.

Mix the wet ingredients with the wet ingredients. 

Pour  bater into a bread pan lined with parchment paper. 

Bake for 40-45 minutes.

Store coved in the fridge for up to 5 days. 

I have made this 3 times now, all a little different.

One variation I added coconut sugar, cinnamon, and walnuts pieces for a sweeter bread with texture. 

With the other one I added one of my favorite seasoning mix, Everything But the Bagel from Trader Joes in the batter and on top. 

Chocolate Peanut Butter Brownie

Who doesn’t love the combination of peanut butter and chocolate! In the spirit of not wanting to “accidentally” eat an entire pan of brownies, I decided to make this single serving peanut butter brownie instead! Its the perfect combination of fudgy and cakey!

Its also grain-free and vegan! 



1 1/2 tsp. flaxseed meal
1 1/2 tbsp. water
1 tsp. coconut oil
1/4 tsp. vanilla extract
3 tbsp. coconut sugar
1/3 cup almond flour
1 1/2 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
pinch of salt
1-2 tsp. peanut butter



Mix the flaxseed meal and water. Add coconut oil and mix well. Combine the rest of the ingredients except the peanut butter. 

Place the brownie bater in a small baking dish coated with coconut oil. Add the peanut butter and swirl it in.

Bake in a 350f for 15 minutes.