Mini Peppers Stuffed

I made this for a 4th of July party we went to and it was a huge hit!

Mini Peppers Stuffed
Serves: 10
  • ½ tablespoon olive oil
  • 1 bag mini bell peppers, halved and seeded
  • 1 lb. grass fed ground beef
  • 1 cup onion, minced
  • 1 pouch Winking Girl! Foods Green Enchilada Skillet Sauce
  • 1 tomato, thinly diced
  • ½ cup of cream cheese (omit if paleo)
  • Sea salt and freshly ground black pepper to taste
  1. Preheat your oven to 350 F.
  2. Add the oil to a skillet over medium heat, when the skillet is warm add the onion and cook 4 - 5 minutes.
  3. Add the ground beef and cook until browned.
  4. Poor the pouch of Winking Girl! Foods Green Enchilada Skillet Sauce and mix it in well. Remove form the heat.
  5. Add the cream cheese, the tomato and stir.
  6. Adjust the taste with salt and pepper
  7. Evenly distribute the beef mixture among the mini peppers.
  8. Place the stuffed bell peppers on a baking sheet, and bake for 14 to 15 minutes.
  9. Serve with guacamole!


Spaghetti Pie Low FODMAP

Spaghetti Pie Low FODMAP
Serves: 5 servings
  • ½ spaghetti squash
  • ½ lb of ground turkey
  • 5 italien tomatoes, cut in small pieces
  • 4 cups of baby spinach
  • salt and pepper, to taste
  • 2 eggs, whisked
  1. Preheat oven to 400 degrees.
  2. Poke the squash with a knife 3-4 times and place in the microwave for 6 minutes (it will make it easier to cut the squash). Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in a bowl.
  4. Place a large fry pan over medium heat. Add ground turkey and cook until pink no longer remains and it is broken up into pieces. Transfer to the bowl with the spaghetti squash.
  5. Using the same pan, add a tablespoon of fat and saute the spinach for 2 to 3 minutes, transfer to the bowl.
  6. Place the tomatoes in a small sauce pan and cook for 15 to 20 minutes, then by using a hand blender blend the tomatoes until it becomes a puree.
  7. Add the salt and pepper and mix well.
  8. Lastly, add whisked eggs to the bowl and mix everything together until you can no longer see the eggs.
  9. Put everything in a 8×8 greased baking dish.
  10. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  11. Let rest for 5 minutes before serving.


Granola Low FODMAP

I started an elimination diet Low FODMAP a couple days ago and I usually keep pistachios in may car to snack on but now I’m not allowed to have them. So, I decided to make some granola and keep some in my car. I drive a lot shuffling my kids around and for work so it’s nice to have something on hand. Make sure to portion the granola if you are also doing this elimination diet. All the ingredients are allowed but you have to be careful with the portions.

Granola Low FODMAP
  • ⅓ cup almonds
  • ⅔ cup pecans
  • ⅔ cup walnuts
  • ½ cup chia seeds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tablespoons coconut oil
  • 2 tablespoons vanilla
  • 4 tablespoons pure maple syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  1. Pre-heat the oven to 300 degrees F.
  2. Place all the nuts and seeds in the food processor, pulse a few times. Add the rest of the ingredients then pulse more.
  3. Transfer to a baking sheet lined with parchment paper.
  4. Bake for 30 minutes.
  5. Let it cool down completely
  6. Divide into 6 portions or more.
  7. Do not exceed more then 1 portion a day if you are on the Low FODMAP Diet.


Paleo Granola

I made this for a client today and it’s so good, now I have to make another batch for the family!

Paleo Granola
Serves: 6 cups
  • 1 cup walnut
  • 1 cup cashews
  • 1 cup almonds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup of almond flour
  • ¼ cup of dried cherries
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoon vanilla
  • 2 teaspoons almond extract
  • ¼ cup of coconut oil, melted
  • ½ cup maple syrup
  1. Preheat the oven to 300 degrees F.
  2. Place a parchment paper on a baking sheet and set it aside.
  3. Place all the nuts and seeds in a food processor and pulse a few times.
  4. Add the cherries, almond flour, nutmeg, cinnamon and ginger to the food processor
  5. Measure in the same cup the coconut oil, maple syrup, vanilla and almond extract mix quickly with a fork and add to the food processor.
  6. Pulse a couple times and transfer to the baking sheet. Spread the granola so it's evenly distributed.
  7. Bake for 25 minutes.
  8. Remove from the oven let it cook down and brake into pieces.



There’s a few things I always buy at Costco, the Kerry Gold butter I buy enough that I always get a comment at checkout. I bag of frozen wild salmon, organic chicken thighs, eggs, avocado oil, coffee and kalamata olives. And I always use the olives to make this. It’s the perfect happy hour snack!

Serves: 2 cups
  • 2 cups kalamata olives pitted
  • ½ cup sun dried tomatoes
  • 2 tablespoons shallots, cut in big chunks
  • Ground pepper to taste
  1. Place everything in a food processor and pulse a few times, scrape the sides and pulse again a few times.
  2. Transfer to a serving bowl and serve with some raw vegetables or crackers


Egg Muffin with Vegetables

This is so good and so convenient, my kids have sports before school so I need to leave really early in the morning and I’m not usually hungry so I just grab two and leave the house. My husband just snacks on them all day long so it was pretty quick before they were all gone.

Egg Muffin with Vegetables
Serves: 12 muffins
  • 2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
  • 2 large sweet potato or yam, shredded with a robot coupe using the shredding disc
  • 2 teaspoons fine sea salt
  • 1 small bag chopped spinach
  • 1 onion, diced
  • ½ cup sun dried tomatoes, julienne
  • 1 small container slice mushrooms, optional
  • 12 eggs, whisked
  • 1 teaspoon fine sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon fresh ground pepper
  1. Preheat oven to 375 degrees F.
  2. Grease a Nonstick 12-Cup Regular Muffin Pan set aside
  3. Place the shredded sweet potatoes on a grease baking sheet. Sprinkle some sea salt.
  4. Bake for 15 - 20 minutes.
  5. While this is baking, saute the mushrooms, transfer to a bowl. Then saute the spinach, when the spinach is done squeeze as much water as you can out then transfer to the bowl. Let it cool down a little bit.
  6. In a different bowl whisk the eggs, sun dried tomatoes, garlic powder, salt and pepper. Add the eggs to the veggie bowl and mix well.
  7. Add the cooked shredded sweet potatoes to the muffin pan and press them down.
  8. Transfer the egg mixture to the muffin pan and cook for 20 to 25 minutes, make sure the middle of the egg dish is completely cook.


Paleo Carrot & Apple Muffin

Paleo Carrot & Apple Muffin
Serves: 24 muffins
  • 1 apple, cored and cut in big chunks
  • 12 Dates Medjool, pitted
  • ⅓ cup maple syrup
  • 10 eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup coconut flour, sifted
  • ½ cup almond flour
  • ¼ cup arrowroot powder
  • 1 tablespoon ground Cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 5 whole raw carrot, peeled and shredded
  • 1 cup organic coconut oil, melted
  • 1 cup of walnut chopped
  1. Preheat oven to 325°F or 300F convection.
  2. In a large bowl, add the carrots, the coconut oil and the walnuts set aside.
  3. In a small mixing bowl, add sifted coconut flour, almond flour, arrowroot, cinnamon, salt, and baking soda set aside.
  4. In a food processor, add the dates and the apple process until you have small pieces, add the maple syrup and the vanilla and process until it becomes well blended like a thick paste. Add the eggs and the dry ingredients and mix well but quickly.
  5. Poor over the carrot mixture and mix with a spatula
  6. Grease two muffin pans. Pour batter into pans.
  7. Bake for 27 minutes, test center with a tooth pick.


Licuados de Banana con Leche

Licuados de Banana con Leche
Serves: 2 servings
  • 2 bananas
  • 2 scoop Vital Proteins Organic Whey Unflavored
  • 2 cups coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  1. Place everything in the blender and blend until smooth
  2. Serve and drink immediately


Chocolate Pudding

Chocolate Pudding
Serves: 2 servings
  • 1 avocado
  • 1 banana
  • 3 tablespoons raw cacao powder
  • 3 tablespoons (or to taste) maple syrup
  1. In a food processor mix the avocado and the banana until the texture is creamy and they are no pieces left.
  2. Add the cacao powder and the maple syrup and pulse a few times, make sure to scrape the bowl in between.
  3. You can serve right away or it will keep in the refrigerator for 2-3 days. You can also put the left overs in an ice cube container and freeze it. It makes great frozen treats.
  4. I have been making this recipe since my kids were little. It’s super easy and it tastes great.


Pad Thai 

I love this sauce, you can also use it for a dip.

Raw Pad Thai
Serves: 2-3 servings
  • ¾ cup raw almond butter
  • ½ cup fresh orange juice (2-3 oranges)
  • 1 tablespoon fresh ginger or to taste
  • 1 tablespoon tamari - gf soy sauce
  • 1 tablespoon miso (optional)
  • 1 teaspoon garlic
  • 2 tablespoons maple syrup
  • 1-2 small red chili pepper deseeded (the small red thai ones)
  • ¼ teaspoon cayenne or to taste
  • 1 lb chicken thighs
  • 1 tablespoon coconut oil
  • Noodles
  • 1 zucchini
  • 1 gold squash
  • 2 carrots
  • ½ package rice noodles, if you don't have problem with rice
  • Toppings
  • Fresh cilantro chopped
  • Almonds, chopped
  • Lime wedges
  • Mung bean sprouts
  • Red or yellow bell peppers, julienne
  • Scallions, chopped
  1. For the sauce
  2. Use a high speed blender to mix the first 9 ingredients until smooth.
  3. Cut the chicken into strips and add a few tablespoon of the sauce to marinate the chicken, let it sit for a few minutes.
  4. Heat the coconut oil in a cast iron skillet over medium high heat, then add the chicken and cook until completely done.
  5. For the noodles:
  6. You can use a spiroli slicer, a mandolin or my favorite a julienne peeler (easiest one to use and fastest one to clean).
  7. Place the "noodles" on a plate, then the chicken, pour the sauce over the noodles and then add the toppings you want.