Raspberry Tahini Cups

I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:

Raspberry Tahini Cups

Chocolate Shell:
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil

•4 Tbsp tahini
•1 Tbsp coconut oil
•2 Tbsp VitaFiber IMO syrup
•2 Tbsp LeanFit vanilla whey protein powder
•2 tsp Powdered raspberries* (Optional)


Yield 10 mini cups. I use a silicone liner but paper cups will work as well.

  1. Melt chocolate and coconut oil over double boiler until fully melted.
  2. Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
  3. Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
  4. Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
  5. Store in fridge (2 weeks) or freezer (6-12 months).

*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.

Potato Patties & Poached Eggs Whole30

Day 13 of Whole30 over here and I’m feeling amazing! Love Saturday and Sunday mornings because I have time to make yummy breakfasts like this one. This recipe is super simple too. Hope you enjoy!

Potato Patties with Smashed Avocado & Poached Eggs



• 5 cups grated potato (I used russet but any potato or sweet potato will work)
• 1 tsp sea salt
• ½ tsp freshly ground pepper
• ½ tsp onion powder (optional)
• 2 eggs, whisked
• ¼ cup almond flour
• 1 tablespoon arrowroot powder
• 2 Tablespoons chives, chopped (you can also use dry)
• 2-3 tablespoons ghee or clarified butter


• 1 ripe large avocado, mashed
• Poached eggs 1 per patty
• Chives / parsley for garnish


1. Grate potatoes using food processor or box grater. Place potatoes in cheesecloth or paper towels/clean dish towel and squeeze out excess moisture (try and get as much moisture out as possible for crisper patties).

2. Place grated potatoes in a bowl. Add salt, pepper and onion powder and toss together. Add whisked eggs, almond flour, arrowroot powder and chives. Mix together until well combined.

3. Heat a pan over med-high heat. Add 1Tbsp ghee and heat pan until hot. Scoop ½ cup at a time of potato mixture and press down onto hot pan. Cook until golden brown about 3-4 minutes and flip, cook until brown again (turn pan down if it gets too hot). Remove and place on paper towel. Add more ghee to pan if needed for next batches. While potatoes cook mash avocado with a fork. 

4. Poach your eggs (I use handy egg poacher). Click here for a good tutorial if you don’t know how to poach eggs or don’t  have an egg poacher.

5. Top patties with mashed avocado and poached eggs. Sprinkle with sea salt, pepper and garnish with chives and parsley.

Yield 7 patties.

Whole30 Pho

One thing I’ve always wanted to make was Pho and during my 4th Whole30 was the first time!

I had a large batch of bone broth that I made the weekend before that had to be used so this was the perfect time.

Instead of rice noodles in traditional Pho I used zucchini “noodles” to make this Whole30 compliant. Of course you can use rice noodles if you are not following Whole30. I use a spiralizer but if you have a julienne peeler that works great too!

Whole30 Pho

Serves 4



  • 1 Chunk (thumb size) fresh Ginger, peeled and sliced into chunks
  • 3 Garlic cloves, sliced in half
  • 3 Whole star anise
  • 2 Whole cloves
  • ½ Cinnamon stick
  • 10 Peppercorns
  • 5 Cups Bone broth or whole30 approved broth
  • 12oz cooked, thinly sliced pork sirloin (alternate chicken or beef sirloin)
  • ½ Cup Shitake mushrooms, chopped (alternate white or brown mushrooms)
  • 1 Cup Bok choy, chopped (alternate kale or spinach)
  • ½ Yellow onion, thinly sliced
  • ½ Jalapeno, thinly sliced (seeds removed if you don’t like spicy)
  • 1 Medium Zucchini, spiralized or julienned
  • Cilantro and lime for garnish


  1. Place ginger, garlic, star anise, cloves, cinnamon stick and peppercorns in large pot with a splash of broth and cook over medium heat until fragrant about 3-5 minutes. Add remaining broth and bring to a boil, reduce heat and simmer for about 30 minutes.
  2. Thinly slice your pork or protein of choice (unless you have some already cooked). I seasoned mine with a little salt, pepper and ground ginger.
  3. Strain the broth removing all the spices and return broth to medium heat. 
  4. Add mushrooms, bok choy, onion and jalapeno and cook for about 10-20 minutes until veggies are soft and flavours develop. 
  5. Spiralize or julienne your zucchini and place into serving bowls.
  6. Ladle soup into bowls over “zoodles” and top with fresh cilantro and lime. Optional add some bean sprouts too!

Hope you enjoy as much as I did. I had leftovers for lunch!

Gingerbread Protein Truffles

It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!

Gingerbread Protein Truffles

•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves

Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together.  Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.

Raw Blackberry Mini “Cheesecakes”

Is been a while since I’ve made some raw treats and I have an abundance of blackberries growing so I adapted this recipe from my Raw Raspberry Cheesecakes it’s almost identical 😊 Picked some pansy flowers and chamomile flowers to decorate 🌼

Blackberry Mini “Cheesecakes”

Crust :
(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut

•1 Cup raw cashews, soaked overnight or at least 6hrs
•1/2 Cup blackberries
•1/4 Cup raw honey or choice
•1/4 Cup Coconut oil
•1/2 tsp pure vanilla extract
•2Tbsp fresh lemon juice

Top layer:
•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds

Soak dates in hot water for about 20 minutes (fresh medjool dates don’t need to be soaked). Prepare muffin tin by cutting strips of parchment and placing in muffin tin for easy removal or use single silicone cups. In food processor blitz almonds until little bits, add dates, cacao powder and coconut and blitz until you get doughy texture. Portion out 6 tablespoon size balls and press into prepared muffin tins (use the extra dough and roll into balls or form bars for later snacks :). For top layer mash blackberries and honey or blitz in food processor, stir in chia seeds and let rest for about 10 minutes and prepare filling. Clean food processor and combine all filling ingredients until smooth, scraping sides down as needed. Divide evenly between the 6 muffin tins. Spoon top layer evenly over the tops. Place in freezer overnight. Store in freezer and allow 20min to thaw when ready to eat.

Coconut Chocolate Protein Peanut Butter Cups

I had a vision in my mind what these would look like and they turned out just right! Coconut chocolate protein peanut butter cups. Dark chocolate bottom, protein peanut butter center and coconut butter topping these fat bombs are awesome! Recipe below 😘





•1/3 Cup Chopped 70% dark chocolate
•1 tsp Coconut oil

•¼ Cup natural peanut butter
•2 Tbsp LeanFit Protein chocolate whey (use plant based for vegan)
•1 Tbsp almond milk

•1 Cup Coconut butter
•1 Tbsp Maple syrup
•½ tsp Pure vanilla extract


1. Prepare 12 mini muffin liners in pan. In double boiler melt chocolate and coconut oil. Divide equally between the 12 cups bringing chocolate up the sides half way, place in freezer to harden.

2. Prepare center ingredients in small bowl, mash together with fork until you get a dough like consistency, equally make 12 small balls with dough (if you have hard PB heat up in small saucepan slightly). Remove chocolate from freezer and place 12 dough balls in each cup, pressing down flat.

3. Prepare top ingredients in double boiler until smooth, divide evenly over top of 12 cups. Sprinkle with shredded coconut, chopped chocolate or cacao nibs if desired. Place in fridge or freezer to harden then remove liners. Store in fridge.





Enjoy ✌

Whole30 Round 3

It’s the new year and for the last 2 years every January I embark on Whole30 but this time I am going to blog about it the whole way through! Follow me through if you like. Here we go!

Day 1

Real sick, feeling it from overindulging in the tequila the night before 😷 Ready to ditch the booze, sugar, dairy, grains and legumes from my diet! Let’s do this!

Meal 1: Yam and pork hash, 1 egg, 1/4 avocado

Meal 2: Chicken breast, Green tossed salad with pomegranate arils. Tossed in 2tsp extra virgin olive oil and 1/2 squeezed lemon.



Meal 3: Baked chicken, baked cubed yams, broccoli with ghee.

Snack: Apple, almond butter & cinnamon

Day 1 down 😌

Day 2 ✌🏽️

Feeling somewhat better and ready to eat some whole food!

Meal 1: Sweet potato and pork hash, 2 eggs, 1/4 avocado.

Post workout: Banana.

Meal 2: Carrots & celery sticks with homemade guacamole and chicken breast.

Meal 3: Lobster & Salmon, red potato, broccoli, ghee (boyfriend doused steak in Worcestershire sauce so had to resort to Salmon)

Before bed snack: Slightly thawed Raspberries  


Day 3

Feeling full of energy today, tiger blood is creeping up. Breakfast then out for some Whole30 essentials.

Meal 1: Sautéed mushroom, onion, bell pepper, garlic, kale & spinach with coconut oil and herbs. Topped with two poached eggs and side of guacamole. I had some guava Kombucha while out shopping too.

Yolk porn


Snack: Chia pudding with mashed raspberries, banana, sprinkle of hemp hearts, bee pollen, coconut.

Recipe tip: 

Chia pudding 

  • 2Tbsp chia seeds 
  • 4Tbsp coconut water
  • 4Tbsp almond milk 
  • cinnamon 
  1. Combine all ingredients and stir well, soak for 2 hours.

Meal 2: Leftover sweet potato/pork hash

Meal 3: Italian sausage potato skillet.

Recipe tip: 

Yield: 3-4 servings


  • 4 Whole30 approved sausage (or use ground pork)
  • 2 medium red potatoes, sliced (cooked for faster results)
  • 1/2 large zucchini, sliced in half moons
  • 2 medium carrots, sliced
  • 1/2 medium onion, diced
  • 1/2 bell pepper, diced
  • Italian seasoning (1tsp basil, 1tsp oregano, 1tsp parsley, 1/4tsp red pepper flakes, 1/2tsp garlic, s&p) Save leftovers.


  1. Prepare Italian seasoning in small dish. 
  2. Cook sausage over medium heat in frying pan, slice and brown more. Remove from pan and set aside on paper towel.
  3. Slice potatoes, add some coconut oil to pan over medium heat and place potatoes evenly on pan. Brown both sides of potatoes evenly; seasoning each side with Italian seasoning (cooking the potatoes before hand helps or microwave for a few minutes then slice). While cooking potatoes start to chop veggies.
  4. Add veggies to skillet once potatoes fully browned on both sides, add some more Italian seasoning and cook until zucchini tender, add sausage and cook for about two minutes more.
  5. Serve with Whole30 approved hot sauce, cilantro and sesame seeds (optional).

    Doused mine in some Yucatan Sunshine hot sauce.


    Essentials picked up today. Coconut flakes, coconut water, whole30 approved salsa, apple cider & tomato paste for ketchup, coconut aminos, hemp hearts, light olive oil for mayo, cashews, coconut butter (manna) and shredded coconut. 


    Time to make ketchup and mayo!

    All you need to make ketchup. 2 cans tomato paste, 1/2 cup Apple cider, 1/2 cup Apple cider vinegar, 1tsp garlic powder, 1/2 tsp Himalayan salt, 1/8tsp ground cloves. Bring to a simmer over medium heat for about 10 minutes stirring constantly. 

    Final product 




    Day 4

    Woke up not tired at all and the headache is gone, feeling full of energy. Started a new workout program and felt great at the gym other than it was absolutely packed due to New Years resolutioners’ … Guess you gotta start sometime and January seems to be it haha! Anyway here are today’s meals.

    On Sunday’s I usually prep roasted root veggies and chicken breast for the week so I can easily grab for breakfasts and lunches, I will share this Sunday with you more on what I do.

    Meal 1: roasted root vegetables, two fried eggs, 1/4 avocado, 1 kiwi.


    Snack: handful cashews & 1 fig

    Meal2: Spinach salad with bell peppers, red onions, tomato, mushroom, cooked chicken breast, one hard-boiled egg. Tossed in 2 teaspoons extra-virgin olive oil and one tablespoon apple cider vinegar. Side of pineapple.


    Snack: Apple & almond butter.

    Meal 3: Tex-Mex Casserole topped with Whole30 approved salsa, guacamole, hot sauce and cilantro.

    Recipe here from my previous Whole30.

    Day 4 in the books 😀

    Day 5

    Sleepy today but had enough energy to get myself to the gym do the rock bottom class then shoulders/chest/triceps. Lazy food day, love leftovers!

    Meal 1: Roasted root veggies, 2 eggs, avocado & pineapple.

    Snack: Hard boiled egg & handful cashews.

    Meal 2&3: Leftover Tex-mex casserole

    Before bed: Raspberries 

    Hope to get a good night sleep and feel more energized tomorrow. Day 5 dunzo ✌🏽️

    Day 6 

    Still tired this morning but had a 45min nap after work because I felt that I needed it. Active rest day so I did tabata. Here are my meals for the day.

    Meal 1: Roasted root veggies, homemade sausage, over easy egg, avocado.

    Snack: Handful cashews, 1 dried fig

    Meal 2: Chicken Greek salad tossed with extra virgin olive oil, Apple cider vinegar & oregano.

    Pre workout snack: Root veggies

    Meal 3: Slow cooker ribs with homemade sauce, mashed Chinese purple yams, green beans with ghee and garlic.

    Day 6 done. Day 7 tomorrow!! Almost one week in 😊 oh and I found sugar free and nitrate free bacon!🐖


    Day 7
    Didn’t sleep the greatest, woke up a couple times through the night but was able to fall back asleep and I’m having some crazy dreams. I woke up 30 minutes before my alarm went off and felt energized, time for breaky!

    Meal 1: Scrambled eggs (1 egg/2 egg whites), mushroom, spinach, onion and sugar/nitrate free bacon! 1 Blood orange.


    Snack: Handful cashews

    Meal 2: Leftover ribs & last of Tex mex casserole.

    Pre workout: Sausage & Cashews 

    Post workout: Hard boiled egg & yam

    It was leg day needed the fuel!

    Meal 3: Almond crusted chicken breast & delicata squash (soooooo good!)


    1 week down, week 2 here we go! 

    Day 8

    Little tired again today and really sore from yesterday’s workout. Glad it’s Friday!

    Meal 1:
    Root veggies, 2 fried eggs, banana with almond butter & cinnamon



    Meal 2:
    leftover almond chicken, carrots, green beans, almond butter.


    Pre workout: Chicken, cashews

    Meal 3: Leftover almond chicken, red potato with ghee, asparagus 


    Yay for sleep in tomorrow and what to make for breaky …
    Day 9

    Today’s first test; went to a funeral and reception food! I succeeded. Tough day.

    Meal 1: Bacon wrapped asparagus, 2 eggs, 1/2 kiwi, 1/2 blood orange

    Meal 2: (on the road) 2 hard boiled eggs, blueberries, carrots & green beans. Also had some veggies and olives at reception.

    Snack: Root veggies

    Meal 3: Salmon, whipped sweet potato with ghee, cauliflower.


    Some fizz


    Day 10

    Slept in and feel great today! Went to the gym and did my regular shopping and meal prepping.

    Meal 1: Scrambled eggs with mushroom, onion and green pepper, bacon, avocado. Side of fruit salad with cinnamon and flaked coconut.


    Meal 2 (Post workout): Tuna salad made with homemade mayo and pickles, carrots, celery and blood orange.


    Meal 3: Turkey burger with homemade ketchup, mustard, avocado, tomato, onion, wrapped in lettuce. Side of homemade baked russet potato fries and homemade ketchup.



    Meal prepping: I cut up 2 beets, 2 turnips, 1 yam, 1 large sweet potato, toss with extra virgin olive oil and herbs. Baked chicken breast (hot sauce ones are for the boyfriend). I also have leftover turkey burgers and salmon from yesterday. Always good to have a lot of protein cooked so I don’t mess up.   


    Day 11
    Feeling good today just a little sore from my workout yesterday.
    Meal 1: Root veggies, bacon, eggs and avocado.

    Snack: Cashews, fig

    Meal 2: Chicken, root veggies, carrots and mashed avocado.

    Pre workout snack: Homemade LÄRABAR

    Post workout: Banana
    Meal 3: Salmon cakes with awesome sauce, carrots & celery.


    Day 12

    Breakfast is getting repetitive think I may have a chia pudding tomorrow for breakfast, soaking the seeds overnight.

    Meal 1: Root veggies, 2 fried eggs, avocado & orange


    Snack: Cashews, fig

    Meal 2: Leftover salmon cakes with awesome sauce and carrots.


    Snack: Homemade LÄRABAR

    Meal 3: Stuffed acorn squash. Stuffing is ground bison sautéed with mushroom, onion, bell pepper, garlic and homemade taco seasoning. Topped with guacamole and salsa.


    Rest day from gym 

    Day 13

    Meal 1: Chia parfait with banana, raspberries, blueberries, hemp hearts and bee pollen.

    Snack: 1 Hard boiled egg

    Meal 2: Chicken, root veggies, carrots and almond butter.

    Pre workout: Homemade LÄRABAR

    Post workout: Salmon cake, banana

    Meal 3: Lemon thyme chicken, red potato with ghee, Brussel sprouts with bacon.


    Closeup of those Brussels, so delish 😋


    Day 14

    Two weeks in and I feel so great, I haven’t had a headache since day 3. Huge success for me as I get them often. I feel the tiger blood flowing!

    Meal 1: Root veggies, eggs, avocado, orange.


    Snack: Pear, cashews.

    Meal 2: Leftover turkey burger with lettuce, fried mushrooms, mustard, homemade ketchup, red onion, avocado and topped with an egg.


    Pre workout: Homemade LÄRABAR

    Post workout: handful nuts, Apple

    Meal 3: Top sirloin baked steak, mashed potatoes, sautéed broccoli & cailuflower ( boyfriend made steak n potatoes ) 😊


    Two weeks down, two weeks to go!

    Day 15

    Meal 1: over easy eggs, leftover mash potatoes, avocado, grapes and blueberries.


    Snack: Cashews, fig.

    Meal 2: Root veggies topped with leftover ground bison, mashed avocado and salsa.


    Snack: Apple

    Dinner: Went to a pot luck dinner, I brought veggies with homemade ranch, fruit tray and chicken wings with homemade BBQ. My sister also brought a Whole30 potato salad. I planned to not fail and succeeded! I also had some guacamole and olives that someone else brought.


    Officially at the halfway point!

    Day 16

    It was a leftover kinda day except for breakfast, ate most of the remaining food in my fridge. 

    Meal 1: Sweet potato hash, 2 poached eggs, avocado.

    Meal 2: Chicken, small piece of salmon, root veggies, leftover veggies and dip.

    Meal 3: Leftover sweet potato hash and ground bison with salsa and avocado.


    Before bed snack: Blueberries

    Day 17:

    Had a nice sleep In today. Feel great still!

    Meal 1: Baked sweet potato, 3 eggs, avocado.


    Meal 2: Chicken breast, baked sweet potato, raw veggies.


    Meal 3: Coconut crusted chicken strips with homemade bbq, broccoli and cauliflower.


    I had coconut water pre and post workout as well.

    Day 18

    Meal 1: Root veggies, eggs, avocado


    Snack: homemade LÄRABAR 

    Meal 2: Green salad with chicken and blood orange. Tossed with avocado oil and Apple cider vinegar.


    Snack 2: Cashews

    Meal 3: Pork sirloin with apples, mushroom onion, garlic. Carrots, broccoli, cauliflower with ghee.


    Day 19

    Meal 1: Eggs, root veggies, avocado, kiwi.


    Meal 2: chicken breast, carrots, yam

    Pre workout: Cashews

    Post workout: Pork, root veggies

    Meal 3: Salmon, green beans with ghee, baked sweet potato home fries


    Day 20
    Meal 1: Eggs, root veggies, avocado, kiwi.

    Getting repetitive

    Snack: homemade LÄRABAR 

    Meal 2: Mexican tuna boats


    Pre workout: Pork, Cashews

    Post workout: Salmon, sweet potato

    Meal 3: Steak, potatoes with ghee, carrots with coconut oil


    Day 21

    Meal 1: Chia pudding layered with mashed raspberries and blueberries, topped with hemp hearts and bee pollen.


    Snack: Cashews

    Meal 2: salmon, root veggies, green beans


    Snack: Date roll

    Meal3: Spicy tuna/salmon cakes with mango avocado salsa


    Yum so delicious! Only 9 days left!!

    Day 22:

    Meal 1: Mushroom, zucchini, onion omelet. Avocado. Banana with cinnamon & cashew butter.


    Snack: LÄRABAR 


    Meal 2: Leftover Spicy tuna/salmon cakes with mango avocado salsa.


    Pre workout: Pork, cashews

    Post workout: Coconut water

    Meal 3: Store bought roasted chicken, green salad with homemade Italian dressing. Orange.


    Day 23:

    Been making bone broth from the chicken carcass overnight, simmered for 14 hours. 

    Meal 1: Scrambled eggs, mushroom, onion, spinach, avocado. Fruit salad.


    Meal 2: Green salad with chicken and Italian dressing.


    Snack: Rise Kombucha “Rose & Schizandra”. Water buffalo caveman berry pepperoni. Went to the health show today and found these yummy gems!


    Meal 3: 1/2 BBQ & 1/2 Frank’s Hot wings, carrots with homemade ranch, sweet potato home fries.


    Made a batch of mayo today and then some ranch.


    Here’s my bone broth. 3 big jars!


    Day 24

    Meal 1: Kitchen sink hash. Leftover pork sirloin, leftover sweet potato home fries, mushroom, onion, Apple, garlic all sautéed in a pan. Topped with two poached eggs and side of avocado. Kombucha. “Kitchen sink” refers to leftovers thrown all together and that is what I did with this dish.


    Meal 2: Leftover kitchen sink hash (pre workout)

    Post workout: Bone broth, date roll.

    Meal 3: Chicken breast, green cauliflower with ghee, sweet potato home fries.


    Before bed: Bone broth

    Did my normal meal prep today, baked chicken and sweet potato home fries for the week. Here we go final week!

    Day 25
    Meal 1: Eggs, sweet potato home fries, avocado, half grapefruit with cinnamon and kiwi.


    Snack: Cashews

    Meal 2: Chicken breast, red potato, carrots and homemade ranch.


    Pre workout: Pepperoni stick

    During workout: Coconut water

    Meal 3: Mexican burrito bowl. Lettuce, taco cauli rice, green onion, bell pepper, avocado, salsa, tomato, red onion, taco seasoned top sirloin, cilantro and fresh squeezed lime.


    My last meal was absolutely delicious, definitely repeating!!
    Before bed: Bone broth

    Day 26

    Meal 1: Scrambled eggs topped with salsa and avocado, side of sweet potato home fries and 1/2 grapefruit with cinnamon.


    Meal 2: Chicken breast, sweet potato hom fries, leftover cauli rice.


    Pre workout: Chicken, yam.

    During workout: Coconut water.

    Meal 3: Pork and beef burger with ketchup, mayo,mustard, tomato, red onion, avocado, salsa, wrapped in lettuce bun. Side of 1/2 russet potato with ghee and green onion.


    Day 27
    Meal 1: Over easy eggs, sweet potato home fries, avocado.

    Meal 2: Leftover turkey burger topped with ketchup, mustard, avocado & salsa. Side of russet potato discs and ketchup.

    Snack: Turkey patty, cashews 
    Meal 3: Salmon, green beans and red potato with hot sauce.


    Day 28:

    Meal 1: Over easy eggs with salsa and hot sauce. Banana with almond butter and cinnamon.

    Meal 2: Raspberry spinach salad – Spinach, mushroom, cherry tomato, bell pepper, red onion, chicken breast, raspberries and hard boiled egg. Tossed with raspberry vinaigrette (mashed raspberry, Apple cider vinegar, avocado oil).

    Pre workout: Hard boiled egg, cashews

    Post workout: Chicken breast, yams

    Meal 3: Sweet potato hash with ground pork/beef, mushroom, onion, bell pepper, garlic and shredded sweet potato, topped with fried egg and hot sauce.


    Can’t believe there are only 2 days left … 6 meals to go!

    Day 29
    Meal 1: Eggs, sweet potato home fries, walnuts.


    Meal 2: Leftover sweet potato hash, kiwi.
    Pre workout: Hard boiled egg, Tbsp. Cashew butter.

    Post workout: Chicken breast, 1/2 banana
    Meal 3: Turkey meatballs, veggie marinara and “zoodles”


    Only one day left! 

    Day 30

    Yay I made it! What an amazing feeling, I feel so energized, clear headed and strong! 

    Meal 1: Yam Frittata with kiwi, pineapple, raspberries and avocado.



    Recipe tip:

    Serves 6


    •1 large yam or sweet potato, peeled and shredded  (about 5-6 cups shredded)

    •8 Eggs 

    •3 egg whites or add another egg

    •1/2 bell pepper, chopped

    •4 large mushrooms, chopped

    •2 cloves garlic, minced

    •1/2 yellow onion, chopped

    •3 thick slices gf bacon, chopped (sugar/nitrate/hormone free) – optional


    Preheat oven to 375º C. Peel and shred yams or sweet potatoes (I used shred blade on my food processor). Grease baking dish with coconut oil (I used glass 9×6). Press shredded potatoes into greased baking dish. Cut up all your veggies (change up veggies if you like), spread veggies over potatoes evenly and top with chopped bacon. Whisk eggs and season with s&p and any other spices desired, pour over potatoes and veggies evenly. Bake for 40-50 minutes. Rest 5 minutes. Slice and serve!


    Meal 2: Leftover yam frittata
    Meal 3: Steak, green beans with garlic and coconut oil, leftover frittata, side romaine with homemade dressing.


    That’s it finished my third Whole30. If I have not listed a recipe you would like please comment and I can share with you. Thanks for following! 

    Orange Coconut Peanut Butter Balls

    It’s world vegan month and I love creating raw vegan treats so I whipped up these masterpieces! Adapted somewhat from my lemon coconut truffles. These seriously  take 5 minutes to make!




    •1/2 cup almond meal
    •1/2 cup coconut flour
    •2 Tbsp extra virgin coconut oil
    •3 Tbsp peanut butter (or any nut/seed butter)
    •1Tbsp maple syrup
    •1tsp pure vanilla extract
    •2Tbsp fresh squeezed orange juice
    •1tsp orange zest
    •Dash pink Himalayan salt
    •Chocolate chips as desired

    Place all ingredients except chocolate chips in food processor and pulse into well combined, should look somewhat crumbly but will stick together. Roll into 10 balls, place on parchment lined sheet and stick with chocolate chips if desired (if you add chocolate chips before rolling they will be harder to roll as they kinda fall apart *I did this-just extra careful). Enjoy! Store in fridge.



    Coconut PB Chocolate Chunk Muffins


    I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!


    Baked fresh for breakfast.


    They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!


    Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …


    Here is the recipe:

    Coconut PB Chocolate Chunk Muffins


    •6 eggs, room temperature
    •1/2 Cup natural peanut butter
    •2 Tbsp coconut oil, melted
    •2/3 Cup scant coconut palm sugar
    •1/4 tsp Pink Himalayan salt
    •1/2 tsp Pure vanilla extract
    •1/2 Cup coconut flour, sifted
    •1 tsp baking powder
    •1/2 tsp cinnamon
    •1/3 Cup shredded unsweet coconut
    •1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)


    Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.


    You can use muffin liners, silicone liners or just grease your muffin tin.


    I only have 3 left after distributing some out to my friends and family that were around today 🙂


    The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!


    Spread with ghee.


    Hope you enjoy!

    Coconut Chocolate Swirl Cream Pie

    This is seriously one of the best guilt free desserts I’ve ever made! Coconut and chocolate together is so delicious! If you’ve never tried making avocado mousse before you must try. This is how I made the filling for this pie plus swirled in coconut cream. The crust is so simple to make from flaked coconut, maple syrup and coconut oil. Hope you enjoy. Recipe is posted below.



    Coconut Chocolate Swirl Cream Pie


    •1 cup shredded coconut
    •2 Tbsp maple syrup
    •½ Tbsp coconut oil
    •Pinch salt

    Chocolate Avocado Mousse:
    •1 Avocado
    •¼ Cup maple syrup
    •¼ Cup Cacao powder
    •1 Tbsp coconut oil

    Stir in:
    •1 Can coconut milk, refrigerated (top cream only)

    Chocolate swirl top:
    •2 Tbsp maple syrup
    •1 Tbsp cacao powder
    Or use your favorite chocolate melted


    1. In a food processor combine all of the ingredients for the crust and pulse until combined. Cut parchment circle for bottom of your mini springform pan and press (you can use ramekin or pie dish but may not be as easy to get out).
    2. Clean your food processor bowl and combine all the ingredients for the chocolate mousse and process until smooth. Set aside.
    3. Scoop the solid coconut cream off the top of the can (reserve liquid part for use later) and whisk together until smooth.
    4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust (you may have a little extra – bonus!).
    5. For the chocolate swirl mix together maple syrup and cacao powder until smooth. Drizzle chocolate over the top and run a knife through to create swirls (make extra chocolate to drizzle once served).
    6. Cover and freeze for at least 6 hours. Thaw for 1 hour before serving. Can be stored in fridge or thawed in fridge overnight as well. Serves 4-6.

    Drizzled with Lindt 70% cacao.


    Scooping a bite.


    Nomnom … look at that silky mousse.