Cookie Dough Smoothie

My absolute favorite brand of walnut butter is from Artisana Organics and it's their "Walnut Butter with Cashews". OMG... it tastes just like cookie dough! Prepare to be amazed. If you don't have the Artisana brand, no problem, any walnut butter or any nut butter will do. Another option is to add 1/4 cup of raw walnuts


  • 1 - 2 cups unsweetened almond milk
  • 1 - 2 tbsp ground flaxseed
  • 1 scoop vanilla protein powder
  • 2 tbsp walnut butter or 1/4 cup raw walnuts
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 - 2 handfuls of baby spinach
  • 4 ice cubes
  • Hemp seeds as a garnish (optional)


  1. Add to the blender in the order listed and blend until smooth. I add the ice at the end before giving it one more blend. Sprinkle hemp seeds on top end enjoy!

Grain Free Chicken Tenders

One of my greatest joys comes from creating healthier versions of my favorite foods. Who wants to be told they can never have chicken tenders again? This recipe came out of wanting to recreate a childhood favorite and also put another meal in our rotation that all FIVE members of our family will eat!


  • 1.25 - 1.5 lbs chicken tenders
  • 1/2 cup olive oil
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. Combine almond four, tapioca flour, and all the spices listed in a large bowl. Mix thoroughly.
  3. Put together your assembly line. Place your raw chicken on a large plate, followed by the olive oil in a flat dish, next comes the breading mixture in a bowl, and finally a metal backing sheet.
  4. Working one at a time, begin by dipping a chicken tender in the olive oil, coating all sides. Pick the tender up out of the olive oil and allow the excess oil to drip back into the dish for a moment.
  5. Next, place the chicken tender in the breading, making sure to thoroughly coat each piece of chicken with the breading mixture.
  6. Place on the baking pan, being careful not to overcrowd the chicken.
  7. Repeat with all the chicken tenders.
  8. Place in the oven for 20 minutes, flipping halfway through.

LLW Best-Ever Potato Salad

Who doesn't love potato salad?? This is one of my favorite dishes to take to a BBQ or potluck. It's a great way to "upgrade" your comfort food into a healthier version! Steer clear of regular mayo and opt for one made without canola oil.



  • 8 oz mayonnaise (I like Primal Kitchen or Sir Kensington)
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp grainy mustard
  • 1 tbsp relish
  • 2 tsp sea salt
  • 1 tsp black pepper


  • 8 red potatoes, cut into small cubes
  • 4 hard-boiled eggs (the Instant Pot is FABULOUS for hard boiling eggs!), peeled and chopped
  • 1/2 cup green onions, diced


  1. Boil the potatoes until they are fork tender.
  2. Meanwhile, combine all the dressing ingredients in a bowl, whisk thoroughly.
  3. When the potatoes are cooked, rinse with cool water and let drain. Add the potatoes to a large bowl and top with chopped hard-boiled egg and chopped green onions.
  4. Pour dressing over potatoes, egg and green onions. Gently mix until all ingredients are thoroughly covered in the dressing. Sprinkle a few green onions on top for garnish.
  5. Cover and refrigerate for 2-3 hours before serving. Leftovers keep for 4-5 days.

Chia Seed Pudding

Chia seed pudding is delicious! It comes together quickly and is a great recipe to make several servings of on the weekend that you can enjoy throughout the week. I like to store mine in mason jars and top with fresh fruit. The coconut milk contains healthy medium chain fatty acids - the kind of fat that is easily accessed for energy and not stored as body fat. Chia seeds are rich in fiber, Omega-3 fatty acids, and help keep you hydrated because they hold onto moisture.


  • 1 can coconut milk
  • 4 tbsp. chia seeds
  • 1 teaspoon vanilla extract
  • optional: 4-5 liquid drops stevia


  1. In a large bowl, mix together the coconut milk, chia seeds, vanilla, and optional stevia.
  2. Once incorporated, pour an even amount into 3 cups or glass jars.
  3. Let the pudding sit in the refrigerator for at least 4 hours, or overnight.
  4. When you're ready to eat, top with fresh fruit

Every Day Chicken Breast

This is my go-to chicken recipe when I want to make a big batch of protein to use for multiple meals, or if I'm trying to just keep my menu simple for the week.  I like to eat this chicken warm and topped with guacamole or add the leftovers to a salad. I make a huge batch and freeze some to have on hand for busy nights so all I need to do is thaw and serve. I cook this chicken one of two ways: in the slow cooker or in my Instant Pot. The preparation is same for both and I'll include instructions for both options.


  • 3 lbs. boneless, skinless chicken breast
  • 2 jars Salsa Verde {I like the kind from Trader Joe's}


  1. Place the chicken breasts in the bottom of the slow cooker and top with salsa.
  2. Set on LOW for 6 hours.
  3. Shred chicken with two forks.
  4. Serve! If you're following a meal plan, weight and measure your portion size so you know you're getting the right amount. 4 - 6 oz is a recommended starting point for women; 6 - 8 oz is a recommended starting point for men.
  5. Once the chicken has cooled, store in pre-determined portion sizes for easy grab-and-go meals.

For Instant Pot: Same directions as above, simply push the "Poultry" button on your Instant Pot. Stand back and let it do it's thing!

Turkey Burger Sliders

These turkey burger sliders make a quick and easy weeknight meal.  They also make great leftovers. We love them wrapped in lettuce and served with roast sweet potatoes!


  • 1.5 lbs ground turkey
  • 1/2 cup diced onions
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Mix the ground turkey with diced onions and spices.
  2. Divide into 6 - 8 equal portions and form those into patties.
  3. Cook on a grill or in a large skillet over medium heat for 7 - 10 minutes per side or until the patties are done all the way through and no longer pink in the middle.