Stuffed Bell Peppers

If you use this recipe, please take pictures, send them our way, and let us know what you think of it. It would mean a lot to us 🙂

Recipe derived from “The Candida Cure Cookbook”


4 bell peppers – yellow, orange, and red (mix it up)

1 lb beef/deer/turkey meat – your choice

5 cloves garlic

3 Tbsp olive oil

1 yellow onion

Roughly 1″ piece fresh ginger

1 tsp salt/pepper

1 yellow squash or zucchini

1 tsp dried basil

1 tsp dried thyme

1 cup (packed) fresh spinach

1 can diced tomatoes (15 ounces)


-Pre-heat oven to 350 and line a baking sheet with parchment paper. While the oven heats, cut the bell peppers in half and de-seed them. Coat the peppers with olive oil, lightly salt them, and place them face down to bake for 10 mins.

-Remove peppers and cook them on a grill on medium heat for 5 mins each side (optional) If not grilling, let them bake a few mins longer.

-Finely dice onion, ginger, garlic, and yellow squash/zucchini.

-Heat a non-stick skillet to medium heat and add the beef or your choice of meat. We used local beef from the Farmer’s Market mixed with deer meat from our freezer. Brown the meat and drain the fat. After thoroughly breaking up the meat, transfer to a large mixing bowl.

-In the same skillet, heat 2 tablespoons of olive oil and add the onions, ginger, garlic, and salt. Saute for a couple of minutes while stirring frequently, and then add the yellow squash/zucchini, basil, thyme, and more salt. After a couple more minutes, add the spinach, can of diced tomatoes (with juice), and another pinch of salt. Saute for a few more minutes and add mixture to the meat.

– Chop up basil and thyme and add to the mixture. Mix thoroughly and salt/pepper to taste.

– Stuff each pepper with mixture and bake again at 350 for 10-15 mins or until meat begins to brown. Store in the fridge and serve with avocado.

Enjoy!! Please let us know if you us this recipe by SENDING US PICTURES!! It would make our day 🙂 Tell us what you think!


Delicious Carrot Tacos!

This recipe is inspired by one of our favorite local taco restaurants, Government Taco. The first time we ate their tacos we ordered a Magna Carrot, among others. We fell in love with the unique flavor of this taco – creamy, herby, and a little sweet.

What can we say, we’re big fans. So, we decided to make them at home! Here’s how we did it:


  • Pack of your favorite tortillas
  • 1 small bags of rainbow carrots
  • 1 can of black beans
  • Goat cheese
  • Pumpkin seeds
  • Everything in the chimichurri recipe down below


Pre-heat the oven to 450 degrees. Toss mini rainbow carrots in olive oil with salt and pepper and place in a single layer on a pan. Place them in the oven and roast them until a fork can pierce them. Set them aside.

Using a food processor, after adding some salt and pepper, turn your black beans into a black bean paste.

Time for homemade chimichurri – yes! this recipe that we used from is SO tasty.


  • 1 handful of fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 handful of fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/2 cup diced red onion
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • juice of 1/2 of a lemon
  • 2 Tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup good-quality olive oil

Place all ingredients in food processor except for olive oil. Pulse a few times to chop it all up. Then, slowly add the olive oil and process the mixture til smooth. Serve immediately or refrigerate and eat in three days!

On a pan or griddle heat up your tortillas. You can also heat them up together in the microwave if you prefer.

THEN, place it all on the tortilla any way you want!! We add goat cheese and pumpkin seeds to the top. Enjoy and share the love!!

Eating Well on the Road

Traveling for work or vacation can really take a toll on your eating schedule, I know! This past week, I was away from home at a training. Each day was filled with meetings, catered lunch, and eating out for dinner. I did my very best to keep my nutrition game strong while away. On the snack tables at the workshops there were store-bought muffins, cookies and other processed snacks as well as more coke than anyone could possibly drink. I would be lying if I said I wasn’t tempted to grab a cookie or a muffin at least once this past week. BUT, I was able to hold out and stretch my resources to ensure I had the food I needed to make it through the week feeling good and having regular bowel movements (major key).

Here are a few tips to making the most of your vacation eats:

Keep healthy snacks around

This has been my greatest victory this past week. At the beginning of my trip, I went to the store for a few simple things: apples, bananas, healthy bars, water, and kombucha. I also brought along with me a Power Cookie from the lovely and talented Julie Day which was exactly what my body needed and craved. Snacking between meals kept me feeling strong and full of energy throughout the day. This was a power move that my future self greatly appreciated.

Choose meals that are simple and fresh when eating out

If you can help it, you should try to pick meals that incorporate veggies in some way. Your body is a chemistry machine, and it needs certain micronutrients to function optimally. Picking a meal with veggies can provide vitamins and minerals, as well as fiber. A salad, or a meat with veggies on the side, even a rice or quinoa bowl or authentic tacos with salsa are a few smart choices.

Drink water every day

This can’t be overstated. Water is everything. You are water. If you were a fish, would you want to swim in a tank with fresh water or dirty water? Do your insides a favor. Drink enough water to keep your body refreshed. A common recommendation is to drink half of your body weight in ounces of water everyday. This will keep your cells hydrated and encourage good circulation, good mood, and even easy bowel movements.

Basically, the name of the game is get yourself some good snacks and a couple gallons of water, avoid eating like the world is ending, and snack throughout the day so you have a fighting chance to resist the temptation to eat all of the cookies on the refreshment table. Working out a few times in the hotel gym doesn’t hurt either.

Oh, and don’t forget to call home!

Sage Butternut Squash Pasta with Bourbon Glazed Pecans


Banza chickpea noodles (we used rigatoni, but shells would work well too!)

1 butternut squash


2 shallots

4 garlic cloves

3 Tb grass fed butter

Fresh sage

1 lemon

1 cup of whole pecans

Bourbon whiskey

Parmesan cheese


-Place a cup of whole pecans in a bowl, cover them with bourbon, and allow them to soak while you cook everything else.

-Peel the butternut squash and dice into 1/2 inch cubes

-Finely mince the shallots and garlic

-Heat up a pan on high heat and add olive oil. Add cubes right when the oil begins to slightly smoke, add salt and pepper, and stir frequently

-When the squash appears tender and slightly browned, add 3 Tablespoons of butter then the garlic and minced shallots-stir for a couple of minutes

-Add about 2 Tablespoons of finely chopped sage, remove from heat, add fresh pressed lemon juice, and stir it all in

-Bring water to a boil and add the Banza noodles. Add salt, stir immediately, and then stir occasionally for about 8 minutes. Drain all but some of the water and add the noodles to the squash

-Drain the bourbon from the pecans and toss them onto a medium heated pan. Gradually pour bourbon over the pecans as they cook on the pan. After a couple of minutes, add a tablespoon of butter and stir until covered. Remove from the heat and chop into smaller pieces.

Finally, combine the squash mixture, pasta noodles, and bourbon glazed pecans. Add sage and parmesan cheese for garnishment, and enjoy!!! Let us know how yours comes out!

Southwest Quinoa

This is one of those meals you could make every week, over and over for months and never get tired of it. With powerful, nutrient rich quinoa as its base, it is a strong lunch for those of us who need high quality fuel. It is the perfect meal prep for a grab and go lunch. If you like Mexican/southwest dishes, you will love this one. Give it a try and let us know what you think. Here’s how we did it:


1 cup quinoa

2 bell peppers

1 onion

1 tomato

1 jalapeño

1/2 clove of garlic

Can of black beans

1 lb ground turkey

1/2 pack TJ’s taco seasoning



Salt & pepper to taste


Soak and rinse quinoa. We recommend stirring the quinoa thoroughly a few times while soaking. This is an important step that helps to remove the saponin from the quinoa which can give it a bitter taste and cause gastrointestinal discomfort. Rinse in a strainer. Bring to a boil 2 cups of water or broth (broths give it more flavor). Add the quinoa and bring to a boil, cover and simmer for 15-20 minutes. Check around 15 mins to see if all water has cooked out. Quinoa grains should have little white strings released, which will let you know that it is ready.

Chop onion and bell pepper and cook it down in a pan with olive oil. Chop tomato, dice garlic and jalapeño. Once onion is translucent, add garlic, jalapeño, and tomato. Drain can of beans and set aside.

Brown the turkey meat and add taco seasoning.

Once the quinoa is ready, mix it all together and add salt and pepper to taste.

There you have it! Add avocado, cilantro, an over easy egg, salsa or anything else you’d like! Enjoy!

Sweet Potato Breakfast Hash

Any chance we get, we love to escape to the woods for a camping trip. Spending time together in the quiet of God’s creation, taking hikes and drinking wine by the fire – it doesn’t get much better than that. It feeds us (no pun intended) and allows us to continue on our daily lives stronger, more grounded, and more intentional about all that we do.

We have been cooking our meals over the fire since our very first weekend camping together when we ate stuffed burgers for dinner and loaded scrambled eggs for breakfast – still big hits. It’s so much fun to get out of the kitchen and cook under the sky! There’s nothing quite like being out in nature, building a fire, and making a delicious meal. This one is one of our favorite breakfasts – hearty sweet potatoes with tomato, garlic, onion, chorizo and eggs – SO GOOD. Add a little avocado and salsa.. You will surprise yourself every time. Also, there are so many ways you can tweak this. Try it out over a fire or a stovetop and let us know what you think!


2 large sweet potatoes

Avocado oil

1/2 pound chorizo

6 cloves garlic

1 White onion

1 Tomato

Grass fed butter

6 Eggs



Kosher salt



-Dice sweet potatoes, white onion, and tomato. Mince garlic.

-Heat up cast iron pan

-Add avocado oil to the pan and toss in the diced sweet potatoes

-Cover them with foil while stirring frequently to avoid burning

-When a fork can pierce through the sweet potatoes, add the garlic, onion, tomato, and butter.

-After a few minutes, add the chorizo to the mix.

-Once chorizo is cooked, make small pockets (exposing the pan – the egg needs to be on the pan) in the mixture and crack an egg into each hole. Salt and pepper each egg.

-Cover the hash until the egg whites appear cooked.

-Garnish with left over tomato, some cilantro, avocado, and salsa.

Enjoy and let us know how you like it!

sweet potato hash

Rosemary Almond Crusted Chicken Breast with Savory Sweet Potato Mash

This is one of those recipes that will make you say, “damn, I made this!?” It is really that good, and it’s not super complicated either.

A couple points to note.. We used a thermometer to watch the chicken to ensure we preserve maximum juiciness but it is not absolutely necessary. Per usual, larger pieces of meat will take a little more time. ALSO, we used regular Italian panko breadcrumbs in a time crunch but in the future we will go for gluten free bread crumbs or make our own out of our favorite almond flour based bread. Whatever floats your boat. Without further ado, here’s how we did it!

Almond Crusted Chicken Breasts


6 boneless, skinless chicken breast (preferably w/o antibiotics, hormones, etc.)

1 1/2 cup of raw almonds

6 sprigs (roughly 3″ stems) of fresh rosemary

6 Tablespoons of grass fed butter

2 medium shallots, minced

2 teaspoons of salt

2 teaspoons of garlic powder

1 1/2 cup of all purpose gluten free flour

5 large eggs, beaten well

1 cup of Italian panko breadcrumbs

Food thermometer


Preheat oven to 400 degrees

Tenderize chicken breasts, salt/pepper both sides, and set aside

Throw your raw almonds and de-stemmed rosemary into a food processor and run until appear as thick crumbs.

Add the salt, garlic powder, and bread crumbs and set aside.

Heat up a pan, add butter and the minced shallots to cook down for a few minutes

Then add the rosemary almond mixture to cook down with the shallots. Watch closely and stir frequently until golden brown and move to a plate for dredging.

Set up a plate of the flour, a bowl for the beaten eggs, and a plate of your almond/breadcrumb mixture. Get a baking pan lined with parchment paper ready.

Dredge the chicken breast in the flour, then eggs, then toasted rosemary almond mixture and press on the chicken to make sure the mixture adheres to all sides.

Set the chicken breasts on the baking pan one by one and bake in the oven for around 25-30 minutes. Use a thermometer to ensure that the internal temperature of the chicken breast is at 165 degrees.

Savory Sweet Potato Mash


4 large sweet potatoes

1 head of garlic

2 Tablespoons of grass fed butter

2 Tablespoons of salt

1 Tablespoon of pepper

2 teaspoons of garlic powder

3 Tablespoons of fresh thyme, chopped

1/2 cup of coconut milk


Poke holes in the sweet potatoes and roast in the oven at 425 degrees for around 35 mins or until a fork can easily slide through

Toss peeled cloves of garlic in avocado oil, salt, and pepper and let roast in the oven for around 10 mins at 425

Once the garlic is roasted, finely chop

Once cooled, peel the skin off of the sweet potatoes and add the mash to a mixer

Microwave the butter for about 15 seconds and stir to melt the rest of it

Add all ingredients to the mixing bowl and mix on low until it appears whipped

Add salt and pepper to taste and enjoy!!almond chkn