Below you’ll find links to the recipes I’m getting into this week! You’ll see pictures below and if you click on the dish title it will take you to the complete recipe!


July 24, 2017: Vegan Taco Tuesday <—– click the link for recipe and video tutorial!

vegan tacos



March 13, 2017: Chili Pesto Chicken & Veggies! <— click the link for recipe and video tutorial!


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Serves six to eight
For the shrimp:
2 pounds larger shrimp (16/20’s or 20/25’s will work best)
1 lemon, juiced (reserve zest for butter)
3 tablespoons Blackening Spice
Lemon wedges for serving (optional)
Fresh thyme springs for garnish (optional)

For the Cajun garlic butter:
1 stick (1/2 cup) unsalted butter
4 cloves garlic, minced
1 teaspoon finely chopped grated lemon zest
1 to 2 teaspoons Blackening Spice
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
Splash Worcestershire sauce

Grilling grid or skewers

Direct medium high heat

Toss shrimp with lemon juice and let marinate for 10 minutes. Don’t let them sit in the lemon juice much longer or you’ll be on your way to ceviche! Drain the shrimp and pat dry. Sprinkle with the blackening spice and toss to coat the shrimp. Let sit another 10 minutes or so, or refrigerate if it’s going to be much longer before grilling.

For the Cajun garlic butter: simply toss everything into a small saucepan over low heat and let it melt, stirring occasionally. Keep warm until ready to serve.

Preheat grill (and grid, if using) to direct medium-high heat. If using skewers, thread them now. Make sure grates and grid are brushed clean and well-oiled. Place shrimp on grill and cook for 2 to 3 minutes per side (depending on the size) or until the shrimp are opaque.

Toss with fresh thyme leaves and serve hot or at room temperature with lemon wedges and Cajun garlic butter on the side.

Where I found this recipe!! 


The perfect detox water that only needs 3 ingredients!

Water (enough to fill a Voss bottle)
Fresh Limes (adding lime juice = optional)
Agave Nectar

1. Cut limes in small enough chunks to fit through the mouth of the Voss bottle. (Squeezing the juice of one half in the bottle first will boost taste)
2. Then using a funnel tap in some cayenne pepper (don’t go crazy here a little goes a long way!)
3. Add Agave Nectar to taste
4. Finally, add water and shake!!

Let me know what you think about the taste in the comments section!

And check out for more great recipes!

Looking for a healthy yet delicious option for dinner tonight? How about a #SquashBoat? They’re colorful and fun to make in under 30 minutes!

Whats your go-to quick healthy meal? Share in the comments below!

Here’s what you need:
1 LB of Lean Ground Turkey (seasoned to taste)
4 Squash or Zucchini
1/2 an onion chopped
Chopped Asparagus
1 Bell Pepper chopped
Handful of Mushrooms chopped
1 tablespoon of Grapeseed oil or Coconut oil

Here’s what you do:
Pre-heat oven to 375 degrees
Cut Squash in half (long ways)
Scoop out squash flesh w/ a spoon (save for veggie mix)
Brush Squash boats with oil and place in oven for 15 minutes or until tender.

Cook ground turkey in a pan with Grapeseed oil.
In a separate pan saute veggies
once both are cooked mix together over low heat

Take boats out of oven and fill with meat-veggie mix – you can add a light cheese on top or some hot sauce if you like it spicy!!


Thanks to Tori Haynes – Your Girl On The Go  for collaborating on this deeeeeeeeelish meal!!