Prosciutto Stuffed Chicken


Last night’s dinner was amazing I decided to share with you all! Here’s what you’ll need➡

Serves 2

•2 Chicken breasts
•8 asparagus
•1/2 bell pepper, chopped
•1 lemon
•4 sprigs fresh thyme
•2 small sprigs rosemary
•1/4 cup mozzarella, shredded (omit for paleo)
•4 thinly sliced prosciutto
•Large Yam (optional side)

In small bowl combine bell pepper, thyme, mozzarella and half of lemon squeezed. Slice remaining lemon for stuffing.

Depending on your chicken breast you may have to slice down center and stuff that way, my chicken breast was quite thin so I was able to roll it with the stuffing in it.

Stuff one chicken with 1/2 mozza mixture, sprig of rosemary, 4 asparagus and lemon slice, roll it up and wrap it with prosciutto, tie together with cooking string, repeat for 2nd piece. Bake in preheated oven for 35-45min depending how thick your chicken is but just cook it until no longer pink. Serve with side of Yam or other side of choice. Enjoy ✌

Note: When eating chicken pull out sprig of rosemary and lemon slice unless you like the strong flavor. :mrgreen:


Coconut Chicken Nuggets with BBQ Sauce “Paleo”

These are by far the best chicken nuggets I have ever had! This recipe is a must try. Prepare the BBQ sauce first.


Nugget Ingredients:

  • 1 Pound ground chicken
  • 1 Egg yolk
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 cup + 1/2 cup almond flour (or preferred flour)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut oil
  • Salt & Pepper


  1. Preheat oven to 350 degrees.
  2. In bowl combine 1/4 cup flour, 1/2 cup coconut and salt & pepper, mix to combine.
  3. In separate bowl combine the ground chicken, 1/2 cup flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
  4. In sauté pan, melt coconut oil on medium heat. Take about 2Tbsp work of chicken mixture and form into a nugget and then coat with the coconut and almond mixture. Repeat with remaining chicken. You should make about 15-18 chicken nuggets..
  5. In small batches place nuggets into heated coconut oil and cook on each side for about 3-4 minutes.
  6. Transfer nuggets to a parchment lined bake pan and place in oven for 4-5 minutes to allow chicken to cook through. Repeat with remaining nuggets.


“BBQ” Sauce Ingredients:

  • 3/4 cup fresh orange juice
  • 2Tbsp apple cider vinegar
  • 1 sm. 156ml can organic tomato paste
  • 4Tbsp shallots, minced
  • 4 cloves garlic, minced
  • 1/2tsp mustard powder
  • 1/2tsp paprika
  • 1/2tsp salt
  • 1/4tsp pepper
  • 1Tbsp coconut oil


  1. Heat coconut oil in sauté pan over medium heat.
  2. Place minced shallots and garlic in sauce pan until soft.
  3. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
  4. Let cool if desired.


Duplicated many times more 👇🏽👇🏽


👇🏽While on Keto



This thanksgiving was delicious and healthy! My mom made her vegan stuffed squash and homemade bread. My sister made her “tofurky” (no it doesn’t taste or look like turkey but it’s delicious) and mushroom gravy. I made a small 4lb roasted chicken, roasted vegetables, brussel sprouts, cranberry sauce and a no-bake vegan pumpkin chocolate pie with coconut whip, My portion of food I cooked as follows:


The roasted chicken was pretty easy, small little 4 pounder. Stuffed it with stuffing and rosemary sprig and brushed butter over and added pepper, garlic and spike seasoning.  Cooked for 1.5hrs @ 375ºF


For the roasted vegetables I sliced up 2 large beets, 4 yams, 4 small red potato nuggets, 1/2 sweet onion sliced, and clove of garlic tossed in extra virgin olive oil, fresh thyme, oregano and rosemary (added some dried spices pepper/garlic/nutritional yeast/spike).  I cooked the beets first for 15 minutes then added the rest of the mixture and cooked for 45 more minutes.  This fed 6 people and had lots of leftovers – adjust accordingly.  Nothing special happened with the brussel sprouts, I just pressure cooked them, easy done!


My moms stuffed squash and pumpkin – this recipe is very detailed, I may post in future


…. stay tuned


This is my sisters “tofurky” as you can see it looks nothing like a turkey but a pie and is cut like a pie.  She food processes tofu and add spices and molds it over sieve then it’s stuffed in the center with stuffing marinated on top and baked in the oven.  It is a very good twist on tofu.


Now the best for last … Chocolate pumpkin cheesecake! Recipe as follows:

No-Bake Chocolate Pumpkin Pie

  • 2 cups pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tsp cocoa powder
  • 1 cup vegan chocolate chips (can use regular if you want)
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp all spice
  • Optional sweetener (taste first) I used 1 tbsp honey

Melt the chocolate chips, throw everything in food processor and blend until very smooth. Pour into a cooked pie crust and refrigerate for at least 12 hours, the longer you let sit the firmer it will get (I let my rest for 3 nights before enjoying).

For the crust I experimented, I used 1 large banana (not too ripe – slightly green) and blended in food processor and added 1-1/4 cup of whole wheat flour and ½ tsp cinnamon (feel free to add 1 tbsp of raw sugar).  Transfer the dough onto clean surface and incorporate 1-3 tsp of warm water, you want enough so the dough is not crumbly but not too wet.  Roll dough with rolling pin or round glass lifting often to form circular shape, once thin enough drape over 9” greased pie pan and bake for 10 min at 350ºF. Let cool completely before adding your filling.
Topped with coconut whip, all I did was take two cans of full fat refrigerated coconut milk and drained out excess liquid, you should be left with chunky coconut.  Whip that up with hand mixer and add sweetener (I used 2 tsp maple syrup) if needed and cinnamon. Voila “Coconut Whip”


I ate way too much, now time to hit the gym hard all week to work of this food baby!


Chicken Fajitas with Pico de Gallo and Guacamole


I love having fajitas at least once a week, I always make homemade guacamole from scratch and tonight I made Pico de Gallo, recipes as follows:


▶Pico de Gallo◀
•4 organic roma tomatoes chopped
•3 slices red onion diced
•1/2 jalapeno diced
•1 garlic clove minced
•handful of cilantro minced
•1/2 small fresh squeezed lime
•Fresh ground pepper

☆Chop all veggies and toss with lime juice and pepper.


•2 large avocados
•2 slices of red onion diced
•3 slices of tomato chopped
•1 tbsp cilantro minced
•1 tsp diced jalapeno
•1/2 fresh squeezed lime
•Fresh ground pepper
•Pinch garlic powder

☆Mash avocado until smooth (ok to have chunky) add rest of ingredients and mix well. If you like you can use a food processor to blend for a more creamy guac.

•12 oz chicken breast or what ever other protein you like
•1 large bell pepper julienned
•1/2 yellow onion, rings
•Cumin, cayenne,  garlic, pepper
•2 tbsp water
•0% Greek yogurt

☆Slice chicken into strips, heat pan with 1 tbsp olive oil and fry over medium heat, sprinkle cumin over chicken (appx. 2tsp) cook until chicken is no longer pink, add peppers, onion and more cumin, cayenne,  garlic and pepper (I just eyeball, don’t over do it) I also add a couple tbsp of water so it doesn’t dry out. Cook for about 5-10 min more or until peppers and onions are soft. Serves 3-4.


☆Top heated wrap with shredded mozza cheese, fajita mixture,  Pico de Gallo, guacamole, Greek yogurt and lettuce. Add hot sauce if you like it spicy.

Enjoy ♡


Healthy chicken wrap

Dinner yesterday, quick, easy and healthy chicken wrap!



1 whole grain wrap or Ezekiel wrap
1-2 tbsp hummus
1/2oz shredded mozzarella
3oz cooked chicken breast
Slice of red onion
3 tbsp chopped tomatoes
3 tbsp chopped cucumber
1/4 sliced avocado
Handful chopped lettuce or sprouts
Fresh ground pepper to taste

Layer and wrap as you like ♡


Bon appètite!