Marinara Sauce

Marinara and Zoodles

My Nani was the best…she really was. She taught me a lot about cooking…and of course it was all in large portions…she was Italian after all. It took the longest time to figure out how to cook for 2-4 people rather than 8-10 lol. I guess cooking family style is good for leftovers, right?! My grandma made the BEST sauce…everyone in our family loved it and it was at EVERY family function. It was funny because she definitely kept it her secret for the longest time. Every time someone would ask her how to make it, she would tell you, but she would leave out an ingredient or two. Then, all of us cousins got to talking, and we kind of figured out what was missing by combining our recipe notes lol. As she got older, she did share it with us thought, which I appreciate because it is amazing! She was a great woman and an amazing cook, and I am so glad I got to learn a thing or two from her before she passed away.

I guess you could say we were a little spoiled as kids…I dont think I even tried jar sauce until my teenage years. Go figure, my kids favorite meal is spaghetti and meatballs…just like all the kids in our family. So now, when I make sauce, I always double or triple the recipe so I can store some in the freezer. It freezes great, so you wont have to go to the trouble of making it every single time you want marinara. When we do “pasta” night I will usually make roasted butternut squash noodles, or the above zucchini noodles in the photo. Here and there the kids will just eat traditional spaghetti, but if I can get away with just the veggies I will! Have you made spiralized veggies before? Do you own a spiralizer? I still use mine all the time, I love it. I pasted some links below for you guys, just in case you want to see what they are about and how it works! I really want to get the new 4 blade spiralizer! They are well worth it, especially when going low carb or paleo, so you have more “pasta” options. I have given 4 of these things away on my Facebook, and most of my friends have one now too. I swear I should work for them for as many people as I have gotten hooked on these things haha.

So on to the recipe…I kind of changed her recipe since her original was a “secret” and all. I mean, for the most part its the same, but I used fresh tomatoes instead of canned. You can also do this in the crock pot if you want, and use your blender at the end to make it smooth. I will say, when you cook it how I have it below, it does taste better than in the crock pot.

Just a tip: this is a perfect house cleaning day project! I got everything together, and once the sauce was simmering, I went and cleaned the entire house and did all my laundry, just checking the sauce here and there, stirring it to make sure it didnt stick to the bottom. Then once dinner came, all I had to do was spiralize some zucchin…super easy.

If you are interested in Paleo Meatballs to go along with your sauce, just click on the photo! When I make them with sauce, I cook them 10 minutes less in the oven, and add them to the sauce 30 minutes before the sauce is done. It makes the meatballs really tender, and helps add more flavor to the sauce too!

Give it a shot, let me know what you think! As always, be sure to tag me on Facebook, Instagram or Twitter with any recipes you make! I love to see your creations!


16 Organic Roma Tomatoes 

1 tsp Baking Soda

1/2 cup Tomato Paste

1-1/2 cups Chicken Broth

1 small Onion, finely chopped

1/2 cup Italian Parsley

6 Garlic Cloves, minced

1/2 tsp Red Pepper Flakes

salt and pepper to taste

2 Bay Leaves

1 Tbsp Oregano

1 Tbsp Basil

1 Carrot, Peeled

1 Tbsp Butter


In a large pot, steam all tomatoes for about 25 minutes until the skin cracks and can easily be peeled off.

Remove the tomatoes from the pot, and place in a large bowl.

Let the tomatoes cool a bit so you can peel them…they will be too hot to peel right away.

Place all the peeled tomatoes in a large stock pot.

Use a potato masher to mash up all your tomatoes. If you do not have a potato masher, you can use your (clean) hands…my daughter enjoyed doing this…or you can pulse your emulsion blender a few times in the pot. If you use your hands, just be sure to take the end pieces of the tomatoes out and throw them away…if you use the masher or the blender they will be broken up so you don’t really have to worry about it.

Heat the pot of tomatoes on medium heat and add the baking soda. Frothy bubbles will start to form at the top, just remove the bubbles with a spoon and discard. This process helps remove acid in your sauce. Then add in the chicken broth.

Heat a medium sized pan, and drizzle a little olive oil.

Add the onion to the pan and saute for about 3 minutes, then add the garlic and parsley. Cook until the onions start to turn translucent, about another 4 minutes. Be sure to not burn the garlic.

Stir the onion mixture into the pot with tomatoes.

In the same pan, drizzle a little more olive oil, and add your tomato paste. Stir the paste around and cook for about 5 minutes until the paste gets an orange hue.

Add the paste to the sauce pot, along with the peeled carrot (this helps with acid also) bay leaves, salt, pepper, red pepper flakes, oregano and basil.

Reduce the heat to a simmer, and place the lid tilted on top of your pot…don’t cover the sauce completely. You want some of the steam to be able to get out.

Simmer your sauce for about 6-8 hours, stirring occasionally.

Once the sauce is done, throw the carrot away, and stir in the butter and serve or freeze.

Recipe makes 2.5 quarts of sauce

There are 20 servings, each serving is 1/2 cup.

Each serving has 4.87 carbs

Marinara 2

Holiday Cut Out Cookies

Holiday Cookies 1

YES! That’s all I have to say really haha. Last year we didn’t do cut out cookies, mainly because I tried some Paleo cookie recipes and didn’t like them, or they didn’t hold their shape and just turned into blobs. This year, I tried again, and there you have it! Christmas Trees that held their shape. They are more like almond cookies, but that’s OK, they are good…especially with the coconut whip frosting. You can even pipe this frosting which is cool…but it has to be cold. When you put it in the piping bag, and hold the top with your hand, the top starts to melt a little. So the colder your “frosting” the better. It is also best to refrigerate the cookies after you frost them, they will keep longer that way.

I did white trees for the photo, but you can also color the frosting with natural color. Here are some green and white ones I did…


I also wanted to let you guys know I have a lot of fun projects in the works! I hope you like them…one is an e-book which I think should be really cool. It will be a small one, but I just wanted to get my first one out there and make more later on. So, look out for updates on that!

Make sure you also check out my Facebook! I post a lot of stuff about whats going on there too!

I hope you enjoy the recipe! Fun for the kids to do too!


1 cup Almond Flour
1/2 cup cashew butter
dash of salt
dash of cinnamon
1/4 tsp vanilla
1 egg
1 tsp baking powder
2 Tbsp Stevia
2 Tbsp coconut oil

For the coconut whip:

1 can full fat coconut milk
1 tsp raw honey or 1 tbsp stevia


To make the coconut whip, you have to put the coconut milk can in the fridge for at least 24 hours. Once you are ready to make it, remove the lid, and scoop out all the coconut cream from the top, it should be pretty thick. All the water will sink to the bottom, you can use that for something else or discard it.

Just a note: if your coconut milk is still watery once you remove it from the fridge, you probably got the light kind. It cannot be light, it HAS to be full fat. Also, Goya brand does NOT work…I have tried several times and it is just too watery. I have found the organic full fat versions work best.

To make the whip, put all your coconut cream in a small mixing bowl, and whisk together with your hand mixer until peaks form. Then add in your stevia or honey, and blend for another minute. Refrigerate until ready to use.

Preheat your oven to 325 degrees.

If you do not have cashew butter, just take 1 cup of cashews and blend them up in your food processor until they turn into cashew butter…its pretty easy.

In a large bowl, mix together all your cookie ingredients, and stick in the freezer for 5 minutes.

Remove the dough onto 1 sheet of parchment paper, top it with another piece of parchment, and roll to a desired thickness. I made really thin ones, they turned out crispy, then I made thicker ones and they were softer…I kind of preferred the thin ones, but that is up to you.

Once you have rolled out the dough, place it in the freezer for another 5 minutes. This makes them much easier to cut. The colder the dough, the easier it will be to place on the pan as well.

Cut out your cold cookies with your chosen shape, and place on a parchment paper lined baking sheet. Bake in the oven for about 7-10 minutes until slightly golden around the edges.

Just keep rolling and freezing the extra dough to make as many cookies as possible. Makes about 12 cookies depending on how thick you roll them!

Cool on baking rack, and pipe with your frosting!

As always, make sure to tag me on Facebook or Instagram with your creations!

Have a Happy Holiday!

A Paleo Christmas


Alright, so I know not everyone celebrates Christmas…so of course you could use these recipes for just about any holiday, party or event! Since I do celebrate Christmas, I thought I would put together a bunch of awesome recipes for you guys to try! I will be using some of them myself as well. The holidays are AMAZING…it is my favorite time of year. Just when Christmas is over, I am looking forward to next years haha. Maybe a little nuts…but I love the cold weather, all the lights, shopping, plus all the extra time my husband has off work is awesome! I absolutely love Christmas in Germany…the towns here are beautiful, the people are friendly, the food choices and markets are amazing. I shared a little about Christmas markets in my last post for  Coconut Banana Waffles. So yummy.

Check out the below, and let me know if you make anything, and how you like it!


Breakfast Recipes


Vanilla Cinnamon French Toast  Casserole by Beauty and the Foodie


Buttermilk Pancakes by Beauty and the Foodie


My Coconut Banana Waffles


My Paleo Apple Pancakes


Breakfast Lasagna (low carb/primal…for paleo just omit the cheese)


Apple, Leek & Bacon Breakfast Sausage by And Here We Are


Chicken Sausage Sweet Potato Hash by Peace Love and Low Carb



Bacon Deviled Eggs by Peace Love and Low Carb


Loaded Sweet Potato Bites by Peace Love and Low Carb

(you can leave the cheese off for a strict paleo option)


Bacon Wrapped Chicken 

(For Paleo, leave out the cream cheese in the middle and just season your chicken, then wrap in bacon)


Spinach Artichoke Bacon Dip by Hollywood Homestead


Easy Paleo Meatballs


Prosciutto Wrapped Asparagus by The Sprouting Seed


Coconut Lime Fruit Salad by Rubies and Radishes


Chicken Zucchini Poppers by One Lovely Life


Cauliflower Cheddar Bacon Bites

Side Dish


The Best Brussels Sprouts Recipe Ever by Fearless Eating


Easy Mashed Faux-tatoes by It’s a Love/Love thing


Mustard Greens and Bacon by Rubies and Radishes


Roasted Carrots by The Sprouting Seed


Cheesy Herbed Sweet Potato by The Sprouting Seed (primal, but leave off cheese for paleo…this looks pretty!)


Caramelized Onion Cous Cous by Stupid Easy Paleo


Better Than Fries “Ugly Beans” (lol) by Healthy Living How To


Sauteed Balsamic Mushrooms by Paleo Cupboard


Hasselback Sweet Potatoes by The Healthy Foodie


Spicy Roasted Bok Choy by The Wheatless Kitchen


Kohlrabi Carrot Fritters with Avocado Cream Sauce by A Couple Cooks

Main Dish



Beer Can Chicken


Lemon Herb Roasted Chicken

pork roast 1

Apple Stuffed Pork Roast


Mushroom and Fig Stuffed Pork Tenderloin by Stupid Easy Paleo




SousVide Chimichurri Rubbed Sirloin by Rubies and Radishes


Maple Glazed Ham How-to by Everyday Maven


Honey Glazed Ham, Viking Style, by Nourishing Joy (I am making this one)


Prime Rib at Simply Recipes


Prime Rib from Paleo Cupboard


Slowcooker Chuck Roast by Wellness Mama


Zucchini and Eggplant Lasagna (can make it primal…has cheese)

Drinks and Desserts


No Bake Chocolate Coco nutty Fudge by MIX – Wellness Solutions for a Balanced Life


Supercharged Coconut Whipped Cream by MIX – Wellness Solutions for a Balanced Life (A great pie topper!)


Sprouted Gingerbread Cookies with Coconut Cream Icing by MIX – Wellness Solutions for a Balanced Life


Metabolism Boosting Raw Eggnog by MIX – Wellness Solutions for a Balanced Life


Spiced and Spiked Slow Cooker Apple Cider by Rubies and Radishes


Homemade Almond Joy by Rubies and Radishes


Flourless Chocolate Cake by Planks Love and Guacamole


Chocolate Mint Cookies by Meaningful Eats


Raw Pumpkin Cheesecake by Mary Vance, Holistic Nutrition & Wellness Coaching


White Chocolate Bark with Pistachios and Cranberries by Holistic Squid


Cut out Cookies by Elana’s Pantry


Double Decker Lamingtons by Eat Drink Paleo


Homemade Kombucha for the Holidays by Stupid Easy Paleo


Eggnog Chia Pudding by Stupid Easy Paleo

So, there you have it! Clearly I couldn’t really narrow it down because there are so many great options! I hope you find a healthier yummy recipe to use for your get together! Have a great Holiday and Happy New Year!! ♥

Coconut Banana Waffles


♥Happy Holidays everyone! I hope you have all had a great year…I cant believe how fast it has gone! I absolutely love cold weather…I think all the California heat got to me over the years. It isn’t snowing where I am yet, but it’s getting there! Have you finished all your holiday shopping!? I have…we aren’t going nuts with gifts this Christmas…but I am finished nonetheless. Speaking of…I am testing out some cut out cookie recipes again today, so I hope to have those up for you shortly. I have made them a few times, but I think my newest adjustment will be just what it needed!

In other news…have you ever been to Germany before? Maybe you live there? If you haven’t, and get the opportunity, you should! It is an amazing place, especially during the holidays! I absolutely love the Christmas Markets. They are filled with vendors selling an array of holiday things, homemade goods and a ton of food. I would say the Gluhwein is my favorite…as you can see. I think I would be at a Christmas Market every week if I could…I hope to visit at least one more before they are over. Bratwurst and wine….yum yum.

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Anyway…onto waffles…I have been dying for a waffle maker…I keep saying it and I keep putting it off. I don’t even know why, I guess I felt like if I had a waffle maker I would make them too often LOL. It’s more than likely true, but our PX had this one on sale so I got it! These were the waffles I made this weekend, and they are amazing! I don’t like waffles that are really thick and dense with a ton of almond and coconut flour…I wanted something lighter…so here you have it! The coconut whip on top makes it even better. If you can, I highly suggest making the whip! I could eat it alone with a spoon…and by “I could” I mean I did lol.


4 eggs, separated
1 banana
1/3 cup coconut milk
1/3 cup butter (such as Kerry Gold), melted
1 Tbsp raw honey
1 tsp baking powder
1 tsp baking soda
dash of salt
dash of cinnamon
1-1/2 cups almond flour
1/2 cup tapioca flour
2 Tbsp coconut flour

For the coconut whip:

1 can full fat coconut milk
1 tsp raw honey OR 1 tbsp stevia

First, you need to put your can of coconut milk in the fridge. There is really no getting around this if you want to make the coconut whip cream. It needs to sit in there well before you make it. I buy mine, and stick it in the fridge immediately so it has sat in there anywhere from 10 hours to 2 weeks…just depends on when you are going to use it. Just make sure it is no less than 10-12 hours.

When you are ready to make the waffles, take the coconut milk out, and remove the lid. Spoon the thick coconut milk from the top, into a bowl. Since you put it in the fridge all that time, it helps the water separate from the milk. So once you start scooping it out, you will see the water has settled at the bottom. Scoop as much milk as you can off the top, then stir whats left in the can, and leave the rest aside for later.

In a small bowl, whisk your coconut milk until peaks form, then add in the honey or stevia, and whisk again. I suggest using a hand mixer for this. Once it is finished, store in the fridge. This also doesn’t really work with Goya brand milk…I have tried it about 5 times and its a fail every time. Most of the other coconut milks work, as long as they are full fat. Do NOT get the light version, it wont work, it has too much water.

On to making the waffles….

Plug in your waffle maker to heat.

First separate your eggs. Put the egg whites in a small mixing bowl, and the egg yolks in a large bowl.

In your large bowl with the egg yolks, add in the mashed banana, 1/3 can of the leftover coconut milk/water from the whip, melted butter and raw honey. Use your hand mixer, and blend together.

Next, add in the baking powder, baking soda, dash of salt, cinnamon, almond flour, tapioca flour and coconut flour. Blend again until well combined.

Go back to your egg white bowl, and whisk the whites together until soft peaks form.

Add your egg whites to the waffle mixture, and gently fold together. Do not whisk or stir too fast because the egg whites will break down…be sure to fold them in with a rubber spatula or wooden spoon.

Make sure to grease your waffle maker with butter or coconut oil, and spoon  in the mixture according to your waffle maker instructions. Mine is quite large, and takes 3 spoonfuls and does not overflow.

Once all your waffles are cooked, scoop your coconut whip on top with some sliced bananas. You can use pure maple syrup if you prefer as well!

Recipe makes 9 large waffles as shown in my photo above.

FYI: Keep in mind these are a PALEO waffle, not necessarily a “low carb”, but so much healthier than the wheat and sugar loaded waffles. If you want to cut your carbs, just eliminate the tapioca flour, and add in more almond flour, then sub the honey for stevia.

Nutrition Facts for the waffles, per waffle

Calories          253

Fat                     19

Carbs                 12

Protein                7

Nutrition Facts for the Coconut Whip, per 1 Tbsp

Calories          27

Fat                     3

Carbs                 0

Protein                0


Paleo Thanksgiving Roundup


Holidays are approaching…cold weather…comfy clothes…good food and extra pounds right?! This is the time of year we always gain anywhere from 5 to 10 pounds. With the blink of an eye, a few bad health choices, we are back wearing those old jeans making New Year Resolutions. While a lot of us do like the traditional holiday foods, it would be a much healthier choice to keep your holiday table full of real wholesome foods! So why not have a Paleo thanksgiving? It is not only good for your waistline, but good for your overall health, and the food is delicious! I have put together just a few of the best Thanksgiving recipes out there, to make your Thanksgiving easier! Some of these dishes will be on my table as well! Exciting!


Sage Rubbed Turkey Breast by Kelli at Happy Healthnut


My own Pumpkin Pie with Pecan Butter Crust

pumpkin pie w pecan crust

My own Cranberry Orange Sauce

cranberry orange sauce

French Green Bean Casserole by The Urban Poser


Green Bean Casserole by Peace Love and Low Carb


Creamy Cauliflower Fauxtatoes by Real Food RN


Crock Pot Apple Pumpkin Butter (yum I made this last year!) by MIX Wellness Solutions for a balanced life


Kale Bacon Brussels Hash by Mary Vance


Paleo Leftover Sandwich by Stupid Easy Paleo


Bacon Balsamic Vinaigrette over Roasted Butternut Kale Salad by GI365


Roasted Acorn Squash by Leaf Parade


Honey Maple Roasted Carrots by The Cafe Sucre Farine


Honey Glazed Ham by Nourishing Joy


Easy Compound Butter by Center Cut Cook

Compound Butter is almost necessary for your Thanksgiving Turkey. I cover my turkey with it the night before so it gets cold on the turkey skin, then bake it the following morning, and the skin is crispy and perfect! I do the same, but use Kerry Gold Butter.


Maple Glazed Spicy Apple Roasted Turkey by The Healthy Foodie


Grain Free Dinner Rolls by Preppy Paleo


Apple Pie (yum!) by Zenbelly


Visit all these awesome websites for more ideas on your every day Paleo meals as well!

Interested in losing those holiday pounds in a motivational and support group starting in January? Email Nicole at! Start planning for 2015…it will be here before you know it!

Bacon Wrapped Apple Pork Meatloaf

Bacon Wrapped Apple Pork Meatloaf


This is my first time posting using WordPress! There are so many options! Blogger is definitely easier when it comes to posting…just in case anyone was wondering! I think I need a tutorial lol. Anyway…I feel like I invented something. I haven’t checked to see if anyone else has done this, but I tried it out, and it was so good! Just a few tips though…don’t over cook your apples because they will end up more like applesauce. I did that the second time I made it, and it didn’t come out as good. You also need bacon that isn’t too thick…try to use something a little on the thin side. Cooking the apples the day before, or earlier in the day, will save you time later on as well…so that’s something to think about! Obviously, I do Paleo for Weight Loss, so this is an “in moderation” food…but still Paleo and really yummy! Try it out! Your family won’t be disappointed!


2 lbs ground pork
1 Tbsp Sage
1 handful of fresh parsley, chopped
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp oregano
salt and pepper
5 apples, peeled and sliced thin
1 tsp cinnamon
*You also need a loaf pan in order to form it


Preheat your oven to 380 degrees.

Place your peeled and sliced apples in a baking dish, and sprinkle with cinnamon. Bake for about 30 minutes, stir the apples a bit, and bake for about 15-20 more minutes. You want your apples to be tender, but not mushy like applesauce.

As mentioned above, you can make this early on or the day before.

In a large mixing bowl, add the pork, sage, parsley, paprika, oregano, salt and pepper. Mix together well.

Take your loaf pan, and add the pork mixture to the bottom and the sides. I basically molded the inside of the dish with pork, this creates a hole for your apples.

Fill the pork with the apples you made, and top with the rest of the pork mixture. Press it down pretty well at the top, so the sides and the top seal together. As you can see in the photo, the apples are only in the middle…this is easy to do as long as you press it down.

On a cutting board, line about 6 slices of bacon side by side. Flip your pork loaf upside down onto the bacon slices. You may need to hit the loaf pan with a spoon or something to get the raw meat out…it sticks a little bit.

Pull the bacon up the sides of the loaf, and cover the top with bacon as well. I also cut 1 piece in half, and put that on the ends. I used full slices for the bottom/side and I used half slices for the top.

Place on a baking dish, and bake until the bacon is crispy. Then carefully flip over, and  cook until the bacon is crispy on the other side.



Hey you guys!! I just wanted to share my group that is coming up on November 3rd called Fit for the Holidays!! It seems as though every January 1st people make these resolutions to lose the weight they gained over the holidays, or finally lose weight period. Why not start now?! Learn how to curb cravings, get into a workout routine, and eat healthier meals. I started at 270 lbs on Thanksgiving Day 2009…if I can start ON a holiday I know you can start before the holidays and succeed!! Get the body and mind you want and join my team!!
A little information for you as well…
I am part of a TOP 25 Team on Beachbody, with several men and women changing lives every day. This team is so supportive and amazing when it comes to helping you along, answering questions and building up your motivation! It is only $15 per month to be a coach, and you get 25% off ALL product! If you are active military or the spouse to an active duty service member, the $15 monthly fee is waived!!
Whether you want to join as a client or a coach, contact me today and I will help you get started!! You can Facebook message me or you can email me at
I look forward to helping you along your journey!!

Easy Paleo Meatballs

I am keeping it basic this week trying to get back to my low carb ways, and start losing weight again! It is so easy to maintain weight on Paleo. You see the sweet potato, raw honey, and paleo treats like “oh its paleo…i can have that”. Next thing you know, you’re maintaining rather than losing. So, I am taking it back to basics like when I first started my journey! Trying to make it to Thanksgiving without anything bad! I need room for the Glühwein after all haha!
These meatballs are SO good and SO easy! This week my team and I meal prepped on Sunday, and these were on the menu with a few other things. I don’t know about you, but I love meatballs, and they keep really well too. I don’t like meat in the microwave…ever…so I just stored them in glass containers and heat them in the oven for a little bit the next day. You can also freeze them if you want!
Remember to hash tag me on Instagram when you make one of my recipes! #FoodIMakeMySoldierdotcom! Enjoy!
2 lbs lean ground beef…I used grass fed meat
4 cups fresh spinach leaves
1 medium onion, chopped
1 tsp oregano
1 tsp basil
1 tsp parsley
1 tsp garlic powder
salt and pepper
Preheat your oven to 350 degrees
Heat a pan on medium heat with 1 Tbsp of cooking fat (ex: Kerrygold Butter, Ghee, Coconut Oil).
Add the chopped onion and spinach to the pan and saute until the onions are translucent and the spinach has wilted.
In a large bowl, mix together the ground beef, onions, spinach, oregano, basil, parsley, garlic, salt and pepper. You CAN add 1 egg…but I decided not to here since I wanted them to be AIP friendly too.
Form into meatballs about 2″ around…I used a cookie scooper and used 2 scoops per meatball so they would all be the same size. Place side by side in a baking dish, and bake for 30 minutes.
Recipe makes 23 meatballs
Nutrition Facts
Each serving is 2 meatballs
Calories          176
Fat                      8
Carbohydrates  1.5
Fiber                  .5
Protein              31

Apple Pancakes

I hope you all have had a good week!! Today I made Apple has been on my to-do list for a couple weeks, but since I am starting my challenge group tomorrow and sugar detoxing, I decided to make them today and get it out of the way! I know everyone is posting pumpkin on everything recipes, I have done a couple as well, but I decided to throw apple into the mix too! After all…we can’t eat pumpkin with EVERYTHING right?!

I am pretty sure my neighbors think I’m crazy. I always go onto the balcony to take my photos…well unless its raining of course. Sometimes other people on their balconies watch me like “what is she doing?” they probably think I am taking photos for instagram or have too much time on my hands. Maybe one of these days I will share with them. I usually don’t only because people get freaked out when you say its Paleo…like they are going to die because it doesn’t have refined sugar lol. I am here to tell you all, it is OKAY…it’s healthy AND delicious!

Anyway…these are my announcements for today:

If you have not entered my Giveaway please do so! Ninja Giveaway!
Also, if you want some help with losing weight, need accountability, motivation, workouts and/or free meal plans just contact me! The next challenge group starts on November 3rd, and there is also one December 1st. Get Fit for the Holidays!! Contact me today on Facebook and lets get to it!

Here is the recipe for these Paleo Apple Pancakes!
1 apple, peeled and diced
4 eggs
1 tsp vanilla extract
1/4 cup coconut milk
1/4 cup unsweetened almond milk
1 tsp raw honey
1/3 cup + 2 Tbsp tapioca flour
1/3 cup almond flour
1/3 cup coconut flour
1/2 tsp baking powder
1/2 tsp cinnamon
dash of salt
For the apple topping:
1 peeled and thinly sliced apple
1 tsp honey
1/2 tsp cinnamon
1 Tbsp kerrygold butter
Heat a small sauce pot on medium heat, and add in the apple topping ingredients. Cook together until the apples are tender. This takes about 20 minutes, so they should be done once your pancakes are done cooking.
  Heat a large pan on medium heat, and add a little cooking fat like coconut oil or kerrygold butter.
In a medium mixing bowl, add in the eggs, vanilla, coconut milk, almond milk and honey. Whisk together until everything is well combined.
Next, add in the flours, baking powder, cinnamon and salt. Whisk this together carefully, until all the lumps are out.
Spoon 2 large scoops of batter onto your skillet, and sprinkle some of your chopped apple on top. After about 3 minutes, flip the pancake over and cook another 2-3 minutes. You will see the pancake rises and cooks through nicely.
Just a note: You CAN mix the chopped apple in your batter, but I tried that in the second batch, and they didn’t turn out as good.
Serve your pancakes with some of the apple topping. Recipe makes 6 pancakes.

Fall Giveaway

Hey there! I promised all my Facebook fans a Giveaway, so here it is!! Man…choosing a prize is so hard. There are SO many things, but I can never decide. I am in the processes of working with a couple companies as an affiliate so I can rate and review their product, and hopefully get you guys some cool giveaways in the future as well! I’m not that great at advertising my blog…I have no idea how to do it really. So I appreciate EVERYONE who comes here to view my recipes, follows me on Facebook, or Instagram or engages in my challenge groups! I love helping you all out the best I can.
As you all know, I am a Beachbody Coach and drink Shakeology on a daily basis. I’ll never stop telling you guys about the time I ran out sooner than expected, and had 5 Shakeology free days…I was tired and hungry all day. It was horrible. I never knew what a difference it truly made until I had to go without it again. There are over 70 Super Food, all natural ingredients, from all around the world! All organic, gluten free, GMO free, sugar free and artificial sweetener free. If you are interested in trying out a 4-day Sample Pack for just $19, click on “buy”, and scroll to the bottom at this link to my page! Sooo…people always ask me “do you put fruit in it? what blender do you use?”…I WISH I had a fancy blender…but sadly I do not. Sorry you guys…in time though!! I thought I would give away this one since so many people love it.
Anyway! Feel free to enter my Giveaway and best of luck to you!
**Please note: This Giveaway will end at 12 midnight on Sunday October 26th. It is valid to US Residence only!! I apologize, but I have to follow the rules. Hey, if you have a US shipping address, or someone in the states, go for it lol…