Paleo Chicken Pizza



Ingredients needed:
1 lb organic ground chicken
1 bag of Daiya vegan cheese
handful of kale
1/4 cup of hazelnut meal
2 organic eggs
5-6 garlic cloves
5-6 sun dried tomatoes
1/2 can pizza sauce
4 basil leave
1/2 tomato (slices)

Directions: (preheat oven to 375-bake)

Chop garlic and sun dried tomatoes and add into a bowl of the ground chicken, 2 eggs, and hazelnut meal, Daiya cheese, add in salt, pepper, and any other seasoning you enjoy … ( Microwave for 10-15 seconds to melt the cheese.)

Coat a pan with avocado oil and spread the mixture onto a pan about 3/4 in thick.
Bake just the chicken crust for 10-15 minutes.
Then, add the kale, basil, sliced tomatoes, tom sauce, and daiya cheese on top.
Bake for another 15-20 minutes. (until golden brown)
Add fresh basil to the top when finished cooling.

Slice and enjoy 🙂



Best Quesadilla You’ll Ever Make {G.F. & Dairy Free}


image This is is not your ordinary, unhealthy quesadilla; this nutritious, mouth-watering quesadilla is super easy to make, and also free from any of the yucky stuff! 😛

There are tons of veggies and nutrients hidden inside, it makes it the perfect dinner for you and your kids.

Ingredients: (to make 3-feed 4)

Food for Life Brown Rice tortillas
2 chicken breast
1/2 red, yellow, green pepper (chopped)
1/2 cup of coconut aminos
1/2 cup of sesame teriyaki
3 crushed garlic cloves
1 cup of organic shredded carrots
1 handful of spinach for each quesadilla
1 handful of Daiya cheese over top of the bottom quesadilla (to melt) (I mix the cheddar and mozzarella flavors)

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Cook the chicken with amino acids and garlic, then chop the chicken up into small fine pieces. Add chopped veggies and carrots. Stir in the teriyaki sauce. In a sep. pan place one tortilla in the pan with no butter or oil. Cook on med. heat. Add cheese and allow it to melt before adding the spinach. Then, add one cup of the chicken veggie mixture. Sprinkle on a dash more of cheese to hold the other tortilla in place. Add another tortilla over top. Press down, then flip. Cut like a pizza and Enjoy!!!!!!


<>< Kait

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Summer Sauce Squash w/ g.f. meatballs












IMG_7203There’s nothing better than home-made meatballs. Instead of pairing them with pasta and boring red sauce, get creative and make this easy dish. Since pictures are worth a thousand words, follow the picture sequence to see the steps to follow. See below for a list of ingredients and specific steps to follow.

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Here’s what you’ll need: (FOR MEATBALLS)

2 lb. grass-fed beef
1 cup of ground hazelnut meal
2 eggs
2 tbsp. butter
6 FRESH garlic cloves minced
dash of crushed red pepper and Bosari meat seasoning
1 cup of organic chicken broth

In one large bowl, mix in all of the ingredients except butter. Melt the butter in a pan. Form round balls with the meatball mixture and add to the pan of melted butter. Brown both side of the meatballs. After they are browned, add one cup of chicken broth and let it simmer with the meatballs for 5- 10 minutes. AFTER THEY ARE COOKED, AND THE SQUASH IS FINISHED BAKING, TURN THE OVEN ON, BUT PLACE THE MEATBALLS IN THE OVEN TO KEEP WARM AND CONTINUE BAKING

Here’s what you’ll need for the (squash/sauce)

1 spaghetti squash
1 can dice organic tom.
1 can organic pinto beans
1 cup white wine
1 cup organic chicken broth
2 cups organic arugula
1/2 chopped red onion
1/4 cup shredded carrots
drizzle black truffle oil over top of dish


bake spaghetti squash (see above)
In the same pan I cooked the meatballs, I add the chicken broth, wine, tom., onion, carrots and beans. Bring sauce to a boil and cook for 20 minutes. Lower heat to med, or low, and add a handful of arugula and a dash of salt and pepper.

When spaghetti squash has baked and cooled, take a fork and scrape the long strands onto a plate of arugula. Add two meatballs over top of the squash, and then one cup of the summer sauce.

LASTLY, drizzle black truffle oil over top of the dish and smile as you take your first bite!!!!!!!!

<>< Kait


{Hazlenut crusted lamb chops w/ crispy brussels sprouts}


lamb5I have never  made lamb before. I decided to be brave and come up with a yummy recipe. I had to make sure it was going to be SPECTACULAR, because it would be the first time my husband and I ate it. I paired it with a yummy side dish of Brussels sprouts

Here’s what you’ll need:
1 rack of lamb (I got the seasoned one from Trader Joes in the freezer section.)
1 lemon
2 cloves of garlic (minced)
2 eggs
1 1/2 cups of hazelnut mealflour

{Brussels sprouts: 3 slices of organic turkey bacon, dash of lemon garlic FlavorGod seasoning, 2 tbsp. of water, 2 tbspn. organic butter.) Place all ingredients in a sauté pan with a tight lid. Cook on med-high heat for 20-25 minutes, or until soft yet, crispy brown.

1. Thaw the rack of lamb. I put mine in a crock pot with some hot water, on high, with 3 garlic cloves.
2. Once the lamb is thawed, cut them into individual lamb chops.
3. Prepare the egg mixture, but squeezing one whole lemon into a bowl with two eggs and the minced garlic. Whisk it all together and add salt and pepper.
4. One at a time, soak each lamb chop in the egg mixture and then transfer to a separate bowl of hazelnut meal.
5. Place them in a pan on medium heat, with organic butter.

You can squeeze a bit more lemon over top of each one.

lamb1   lamb4 lamb3lamb5

Ginger Lemonade Immune Boosting Drink



It’s THAT time of year when everyone starts getting sick. Especially with all these crazy viruses being passed around, I want to make sure I am arming myself with the right things to boost my immunity.

This drink is CRaZY delicous, and I will admit that some of the ingredients may sound nasty. I was so scared at first, but I am shocked at how yummy it tastes.

How to make this yummy drink:

– Fill glass with 1/2 cup of cold, purified water

– Add 1 tsp of ginger powder
– Add 2 tbsp. of lemon juice
– Add ½ tbsp. of apple cider vinegar
– Add 10 drops of (lemon) stevia to sweeten
– Add water and ice to fill to the top
– Shake well to mix up – I get two glasses andgo back and forth pouring them from one glass to the next. It helps to dissolve the ginger.

-Drink through a straw, so you can stir as needed.

When you feel a tickle in your throat, sip on this all day long.


Chicken Roll Ups


Here’s What You’ll Need: (serves 2-3)

1. 2 organic chicken breasts (sliced vertically into 3, thin slices)

2. 1 tsp.. diced tomatoes

3. 1 tsp. sundried tomatoes per each chicken roll up

4. 6-7 basil leaves

5. Avocado Oil

6. FlavorGod Garlic Seasoning

7. 6 toothpicks

8. Daiya chedder cheese


Directions: Lay the chicken in the baking dish. Put a tsp. of sundried tom over top of each piece of chicken. Then, put 1-2 pieces of diced tomato on each chicken. Lay a basil leaf over top of the tomatoes. Sprinkle the Daiya cheese over top and then the FlavorGod seasoning, Roll each piece up and pierce it secure with the tooth picks. Bake at 475 for 20 min.


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Pumpkin Pancakes


EatKlean w/ Kaitlin Riceputo

pump1      I’m ready for fall weather, fall baking and fall fashion… what about you? When I woke up this morning I decided I needed to start cooking with pumpkin to get me in the spirit. 🙂 Probably my two favorite things are pumpkin flavored anything, and pancakes… so I knew this would be a hit! Plus, they won’t make you feel bloated, guilty or yucky after you eat them…. like the ones at Pancake House would. They use bleached flour, and a load of junk to make their pancakes. These are simple, KLEAN, and delicious.

pump6 What you’ll need to make 6 pancakes:

1. 1 cup of Pamela’s Gluten Free Baking and Pancake Mix
2. 1 cup of water
3. 1/4 cup of organic canned pumpkin
4. 1 egg
5. 1 tbsp. of oil (I use safflower oil for baking) This is a healthy cold-pressed oil
6. 1 tspn. of pumpkin pie…

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Sun-dried tomato & Basil Chicken Pasta {gluten-free}





 Mmmmmm!!! That’s the only sound coming from me as I savor every bite of this pasta! Wow you are going to love this dish.

scroll down to see what you’ll need and how to make this…








Here’s what you’ll need:

1 lb bag of Tinkyada gluten-free penne            

1 can of diced organic tomatoes                      

6-7 Basil Leaves.                                                      

1 cup of sundries tomatoes 

2 tbsp Avacado oil

5 garlic cloves (chopped)

2 cups organic spinach 

3 organic chicken breasts

1/2 tspn. Red pepper flakes 

1 cup of white wine 


1. In a sauce pan, add avacado oil, white wine, garlic, and the diced tomatoes. Bring it to a boil.

2. Cut the chicken into small cubes and add to the pan. Then, boil your pasta. 

3. When the chicken is fully cooked (15 min on med. heat), add in the spinach and 3 chopped basil leaves. Add in the red pepper flakes, salt and pepper too.

4. Turn heat to low, and add in the cooked penne pasta. (Trick- always rinse gluten free pasta after it’s finished cooking) it removes any gooey film. 

5. Add in the remaining spinach and basil (and more if needed :))

Garnish with a bit of Daiya cheese or Ramano cheese 🙂





Blueberry Qunioa Flax-Cakes


EatKlean w/ Kaitlin Riceputo

bp1 In case you haven’t been able to figure out, my weakness is waking up to yummy pancakes and coffee on Saturday morning. I  REFUSE to start my morning with junk food (or eat it any time of the day really) so I make it my goal and my passion to create delicious ways to eat healthy in the morning. These blueberry, quinoa flax-cakes will blow your mind away!!

bp4 Like I shared in an earlier post, the only way I make pancakes is with my blender. It makes my life so much easier. You can throw all you ingredients in the blender and easily pour the perfect amount in the pan.

bp6What you’ll need to make these yummy flax-cakes:

1. 1 cup of quinoa flakes
2. 1 cup of GF Pamela’s baking and pancake mix
3. 1 egg
4. 3/4 cup of water
5. 1/2 cup of almond milk (or flax milk if…

View original post 111 more words