Super Bowl Appetizers

Avocado Deviled Eggs


  • 4 pasture-raised eggs
  • 2 ripe avocados
  • 2 tbsp spicy brown mustard
  • 2 tbsp freshly chopped chives
  • 2 tbsp freshly chopped cilantro
  • 2 tbsp diced dill pickles
  • 1/4 tsp red red pepper (or to taste)
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 3 Pieces cooked bacon *optional topping


Cook eggs in pot of boiling water for 12 minutes. Strain and add to ice bath to cool for 5-10 minutes.

Gently crack shells, remove and discard. Slice eggs in half, lengthwise and remove cooked yolks with spoon into medium mixing bowl.

Mix the yolks with the smashed avocado, spicy brown mustard, chives, cilantro, diced pickles, pink salt, pepper, and chili flakes.

Divide mixture by scooping avocado/egg mixture back into cooked egg whites.

If desired: top with chopped pieces of the bacon, I liked it without, but most people preferred the bacon!

Caprese Skewers


  • 16 ripe cherry tomatoes
  • 16 fresh mozzarella balls or chunks about the same size of the tomato
  • 16 basil leaves
  • 3 T. extra virgin olive oil
  • Premium balsamic vinegar
  • Sea salt and fresh ground pepper


Wash and dry the cherry tomatoes. Pierce one tomato on each skewer and lay them out on a plate.

Next, push one chunk of mozzarella on top of the tomato, and place a basil leaf on top.

Repeat the process until there are 6 pieces on each skewer.

Lay each Caprese Bite in a row, on a platter.

Drizzle with olive oil, balsamic vinegar, and salt and pepper the skewers.

Bacon Wrapped Dates


  • 24 whole pitted dates
  • 12 slices of Bacon (cut in half)
  • 24 whole almonds
  • 4 ounces cream cheese softened (I liked using the Kite Hill cream cheese)


Preheat oven to 400 degrees and soak toothpicks in water for 30 minutes.

Open up date (open slit where pit was removed.) Fill each date with 1 almond and 1-2 teaspoon cream cheese in each date.

Cut each strip of bacon in half. Wrap one piece of cut bacon around date. Either secure with a pre-soaked toothpick, or place seam side down on a baking tray.

Bake for 12-15 minutes, until bacon is crisp.

If you need to make these prior to serving. Assemble and refrigerate until ready to bake.

To Die For Olive Oil Chocolate Chip Cookies

Yield: 12 cookies
Active Time: 10 minutes
Total Time: 45 minutes

6 tablespoons softened ghee (or butter)
2 tablespoons olive oil
3/4 cup brown sugar
1/4 cup unbleached sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon sea salt
½ tsp cinnamon
¾ cup dark chocolate chips (I like to use mini). *I added oatmeal to half the batter and they turned out awesome


Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, mix together butter or ghee, olive oil, brown sugar, and unbleached sugar until light and fluffy. Mix in the egg and vanilla. In a small bowl, whisk together the flour, baking soda, cinnamon and salt. Mix the flour mixture into the sugar mixture until just combined. Fold in chocolate chips and oatmeal if you want to add it. If you have time cover the bowl and place in the fridge for 20 to 30 minutes.
Scoop out 1-inch balls of dough and place 1-inch apart on prepared baking sheet. Bake 11 to 12 minutes until the edges are golden brown while the centers remain gooey.


Overnight Chia Pudding

I am always looking for a quick breakfast that fills me up. Thishas become a staple for me!


  • 1 cup Favorite plain Kefir (amazing probioticfor your gut)
  • 3 Tbsp chia seeds
  • 2 Tbsp hemp seeds
  • Dash of salt
  • ¼ tsp cinnamon
  • 1 Tbsp almond butter (I love nutzobutter)
  • ¼ cup blueberries
  • ½ banana
  • Any desired toppings: pumpkin seeds, raspberries,pumpkin spice, slivered almonds
  • Any old jar – or new jar


  • Pour 1 cup Kefir into jar.
  • Add everything except the blueberries andtoppings.
  • Put the lid on and shake until combined.
  • Add toppings and put in the refrigerator overnight.

Super easy way of getting healthy fats, probiotics, and someantioxidant rich blueberries first thing in the morning.

Quick Sunday Meal Prep

Most people think that meal prepping takes forever and it’s a huge task. Here are some easy hacks especially when you are in a time crunch. My staple go-to is roasting whatever vegetables I have in my refrigerator and sauteing or grilling whatever protein I found on sale that week, while I throw some quinoa or brown rice on the stove for a high fiber carbohydrate.

For an easy start, here is what I did this week:



Preheat oven to 400F

Wash and chop all desired vegetables (I peeled the beet). Mix in a bowl with avocado oil and everything but the bagel seasoning and pepper. Spread out on a cookie sheet (with parchment paper for easy clean up). Place the veggies in the oven and bake for 20-30 minutes until vegetables are soft and slightly blackened.

In a pot on the stove, rinse quinoa. Saute in the pot with 1 tbsp avocado or coconut oil over high for 2 minutes, constantly stirring (to bring out the flavor). Add the 3 cups bone broth and bring to a boil. Once boiling reduce to a simmer and cook until all water is evaporated.

In a dutch oven on the stove or a frying pan, heat 1 Tbspavocado oil over medium heat. Add the pollo asada and cook for 10 minutes oruntil there is no pink in the middle.

When everything is cooked. Get to-go glass containers and portion out ½ cup rice, 2 scoops roasted veggies, and 4 oz chicken. Add whatever toppings you desire. I add kale, dressing, and pumpkin seeds, unless I plan on heating it up, then I leave those on the side.

Start to finish it should only take about an hour and youhave some quick lunches for the week.