Fruit and Yogurt Parfait

Such an easy meal, but typically I don’t like when I order it or how it is made other places because they end up added so much unnecessary sugar and sweetness either with a sweetened yogurt or a extremely sweet granola, which you can get with the fiber-rich fruit you add.


  • Siggi’s 4% yogurt (the fat helps with fullness, but you can opt for 0% as well, I do that for a lighter snack)
  • 1/2 cup fresh blueberries
  • 1/2 honey crisp apple, diced
  • 2 Tbsp hemp seeds
  • 1/2 cup granola (see my granola recipe)
    • Other brands I get in a pinch are: Bear Naked and Terra Breads Pure Crunch Granola


  • Assemble in a bowl or glass jar to take to-go!

Slow-cooker Bison Chili


  • 1 lb. Bison (90% lean)
  • 1/2 yellow onion, diced
  • 3 cloves garlic, diced
  • 2 Tbsp. avocado oil
  • 2 carrots, shredded or diced
  • 1 sweet potato, peeled and diced
  • 1 – 8oz can green chili peppers, diced
  • 1 – 15oz can organic tomato sauce
  • 1 – 15oz can organic fire-roasted tomatoes
  • 1 Tbsp. chili powder
  • 1/2 Tbsp. cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • Optional Toppings:
      • 1 avocado
      • Fresh cilantro
      • Salsa/hot sauce


    1. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. Add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn’t need to be completely cooked through). Optional: Drain the fat from the skillet – but you may lose some flavor.
    2. Pour the browned bison/onions into slow cooker.
    3. Add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender.
    4. Top with diced avocado, salsa and cilantro if desired.


    Chicken Sausage Tortellini with Green Salad

    Serves: 2


    • 1 pack fresh tortellini (I did cheese from Whole Foods)
    • 1/2 package Garlic Chicken Sausage, chopped
    • 1 container fresh pesto
    • 2 cups fresh greens
    • 1/2 cup diced kale (de-stemmed)
    • 1 carrot, chopped
    • 1/4 cup slivered almonds
    • 1/4 cup dried cherries
    • Balsamic Dressing


    Bring a pot of water to boil, add tortellini and cook for 4-5 minutes or according to directions on package. Meanwhile, heat skillet or cast-iron pan over medium heat. Toss the sausage into the pan and cook until slightly browned and crispy.

    For the Salad, toss all ingredients into a medium bowl and dress as desired.

    Berry Protein Smoothie


    • 3/4 cup unsweetened oat milk
    • 2 cups spinach
    • 1 cup mixed berries
    • 1 Tbsp Hannah One
    • 1 Tbsp chia seeds
    • 1 Tbsp flaxseeds
    • 1/2 cup Greek yogurt
    • 1/4 cup raw cashews
    • 1 scoop Collagen protein


    Put all ingredients in the blender and blend until combined.

    Nutrition Facts:

    Calories: 690kcal | Protein: 40g | Carbohydrates: 70g | Fat: 25g | Fiber: 18g