Breakfast Omelet for Dinner

When you need something quick and you are running low on groceries, try an everything omelet for a quick dinner!

Makes: 1


  • 2 eggs
  • 1/4 red onion
  • 1 cup chopped spinach
  • 1 bell pepper, red
  • 1 chicken sausage
  • 1/4 avocado
  • Salt
  • Pepper
  • Optional: shredded cheese


Sauté veggies and chicken sausage over medium heat until onion is soft. Remove from pan.

Beat 2 eggs in a bowl until scrambled and add salt and pepper to taste.

Pour in heated frying pan. Let it cook for a minute, then return the veggies on top and cheese if adding. Fold in half and transfer to plate. Top with avocado.


Warm Butternut Squash and Rice Salad

Recently it has been a little cold for LA, which I know is warm for the rest of the country this time of year, but it reminded me of how much butternut squash we would have in the winter in Colorado and all the things we would make with it, so it inspired me to make this warm salad for my lunch bowl.

Makes: 2


  • 3 cups chopped kale/lettuce/spinach of choice
  • ½ cups chopped almonds
  • ½ cup dried cranberries
  • ½ English cucumber, sliced
  • 1 butternut squash
  • 2 cups cooked brown rice
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp sage, dried (1 Tbsp fresh)
  • 4 Tbsp Primal Kitchen Orange Balsamic Dressing
  • 1 cup Grilled Chicken Breast

Preheat oven to 400 degree F. Peel and gut the butternutsquash. Chop into small pieces (they roast faster this way). Spread the squashout on a baking sheet and drizzle with avocado oil, salt, pepper and sage.Roast for 40 minutes or until soft.

Heat pre-made rice. Or make 1 cup of brown rice in 2 cupsbone broth. Bring to a boil and reduce to a simmer (about a 2 on a stove top).Let simmer for 40 minutes or until all water is evaporated out. Set aside.

Lastly combine the kale, almonds, cranberries, cucumber in alarge mixing bowl.

When the butternut squash is done, mix with the brown riceand serve overtop the salad or mix everything together. Drizzle with balsamicdressing. Serve as a side.

*I keep the squash and rice separate so when I take it towork I ca heat up the squash and rice.

*Add grilled chicken, ground turkey (that’s what I did) or salmon to make this a main entrée.

Superfood Energy Bites

Makes: 15 (depends on how big you make them)

Calories: 80 | Protein: 2.8g | Carbohydrate: 6g | Fat: 8g – PER BITE

  • ½ cup pumpkin seeds
  • ¾ cup almonds
  • 1 cup pitted dates
  • ½ tsp cinnamon
  • 1 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ½ Tbsp Manuka honey
  • ½  orange

In a food processor, blitz ¼ cup pumpkin seeds to a fine powder and remove to a large bowl.

Place the remaining pumpkin seeds, almonds and dates in food processor and grind until finely chopped. Add cinnamon, and cocoa powder and process again.

Add vanilla, juice of the orange, and honey and process until mixture forms together.

Using wet hand form into small bite-sized balls (I made 15). Drop them and roll around in to pumpkin powder. Store in airtight container infridge for best quality.

Zucchini Banana Bread

This is so delicious! Good luck keeping it in your house long!

Time: 1 hour Makes: 1 Loaf


1 1/2 cups white whole wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 medium ripe bananas, mashed (about 1 cup)

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1/3 cup melted coconut oil, cooled to room temperature

1 teaspoon vanilla extract

3/4 cup shredded zucchini


Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan and coat with flour and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

Pour the batter into prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Easy Chicken Sausage Sauté

Today was one of those days where you plan on being home a lot sooner than you actually were, so this is my go-to healthy meal for when I am starving and in a rush.

Time: 20 minutes

Serves: 4


  • 1 package of sausage, I used andouille, chopped
  • 2 cups French green beans
  • ½ onion
  • 1 cup chopped mushrooms
  • 1 zucchini, chipped into half moons
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 Tbsp avocado oil (better for higher heat cooking)


In a pot with a steamer, steam the green beans.

In a pan over medium – high heat, in 2 Tbsp. Avocado oil sauté the onions, mushrooms, zucchini until soft, add salt and pepper. In a separate pan or the same pan sauté in 2 Tbsp avocado oil, the chicken sausage. Reduce to low.

When the green beans are tender, drain and and chop, and add the green beans to the sauté.

I served mine with quinoa that I made the night before, I also eat it by itself for a lower carbohydrate dinner. All the extra I portioned out and took to work for lunch.

Grilled Salmon with Garlic Sauce

With Quinoa with Roasted Broccoli

Most people ask me why they should eat quinoa… well here iswhy:

Quinoa is an ancient grain that comes in yellow (most common), grey, orange, green, and red. Though technically a seed, Quinoa is classified as a whole grain and is a great source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease. It is rich In: Manganese, Phosphorus, Magnesium, Folate, Thiamine. It is commonly used as a substitute for rice or other grains in dishes or added to salads. Quinoa is a great way to add variety to the grains you are eating. Not eating enough variety can cause you to lose some of your gut bacteria diversity which can cause gastrointestinal problems later on.

  • Time: 40 minutes
  • Servings: 4


  • 4 pc. Wild Caught Salmon
  • 2 Tbsp. Seafood Spectacular Seasoning (I get mine at Home Goods)
  • 4 Tbsp. Apricot Garlic Spread (or just minced garlic with olive oil)
  • 2 Heads Broccoli, chopped into pieces
  • 2 cups Quinoa, rinsed
  • 3 cups bone broth (I used chicken)
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 4 Tbsp. avocado oil
  • Salt
  • Pepper
  • *Parchment Paper


Preheat Ovento 425 F.

For theQuinoa: In a medium pot over high, heat avocado oil. Sauté’ the quinoa in theoil for 2 minutes to bring out a nutty flavor, careful to keep stirring so itdoesn’t burn. Add the 3 cups of bone broth and bring it to a boil. Reduce to asimmer for about 20 minutes until all the water is cooked off and it is lightand fluffy. Set Aside. In a separate frying pan, sauté onion, garlic, and mushroomin 2 Tbsp. avocado oil. When vegetables are soft, add quinoa and sauté foranother 5 minutes.

For theBroccoli: Cut or break broccoli into equal pieces. Place on parchment paper ona baking sheet, drizzle with 2 Tbsp. avocado oil and salt and pepper to taste.Bake in the oven for 20 minutes, or until roasted to your liking.

For theSalmon: Spread garlic butter on the salmon (I got an apricot garlic butter fromthe farmer’s market that was amazing), then sprinkle with seafood spectacularseasoning. Grill for 5-7 minutes on the hot grill until your start to see whitecoming out.

Combine everything on a bowl or plate and enjoy!

Simply Mills Almond Flour Pizza – Chicken Sausage with Vegetables

I will admit that I went into making this a little skeptical, but the crust was actually fantastic an easy to make. It is more of a flatbread/crunchy type of crust, but it was amazing! Enjoy!

Cook Time: 30 mintes

Makes: 2 – 8 inch pizzas


  • Simply Mills Pizza Mix
    • 2 Tbsp apple cider vinegar
    • 2 Tbsp avocado oil
    • 6 Tbsp water
  • Vegetable and Chicken Sausage Pizza:
    • 1 Jar Pizza Sauce (I used Rao’s from Whole Foods)
    • 1 cup Italian Blend Cheese
    • 2 Whole Foods Jalapeño Chicken Sausage, sliced
    • 3 cloves garlic
    • 1 head of broccoli
    • 5 mini bell peppers
    • 1 cup mushrooms, sliced
    • ½ Yellow onion


Preheatoven to 450F.

Mix pizza dough according to the box (2 Tbsp apple cider vinegar, 2 Tbsp avocado oil, 6 Tbsp water).

Splitthe dough into two equal balls. In an oiled cast iron pan, placed one of thedough balls and flatten out, folding up the edges. 

Bakethe dough for 6 minutes.

Whilethe dough is baking, I lightly sautéed the vegetables to soften over mediumheat for 6 minutes.

Whenthe dough is ready, coat it with minced garlic, then cover with a thin layer ofsauce as desired and spread the vegetables, sausage, and cheese. You can usewhatever toppings you love on pizza. I did all the vegetables, cheese, andchopped chicken sausages.

Putit back in the oven for 10-15 minutes.

Take out, let cool for a few minutes and enjoy!