Paleo Coconut Strawberries



Happy Almost Valentine’s Day! We still have 10 days left…but that’s ok! I wanted to give you guys something sweet you could make for your Day…without the guilt and all the sugar. These are the perfect amount of sweet, and won’t change the waist line at all either. I know a lot of us choose to be Paleo because of certain health issues or auto-immune diseases…where you CAN’T eat the sugar even if you wanted to. So, turning to a “real food” treat is a definite win.

If you are strictly low carb, I have noted a low carb recipe below.

What are your plans for Valentine’s Day? Tag me in what you make, whether these or something else @FoodIMakeMySoldier on Facebook and Instagram or hash tag #FoodIMakeMySoldier! Enjoy!


15 Strawberries
1 Can Full Fat Coconut Milk, refrigerated overnight
1 Tbsp Raw Honey
1/4 Cup Enjoy Life Mini Chocolate Chips
1/2 tsp Coconut Oil


After you have refrigerated your can of coconut milk, scoop all the coconut off the top of the can into a bowl, and discard the water underneath.

Note: You HAVE to refrigerate it because this will make the coconut rise to the top and thicken, and keep the water at the bottom. If you have watery coconut, it won’t work.

Using your hand mixer, blend the raw honey with the coconut for about a minute or so, until soft. It will have the texture of whipped cream.

Using a paring knife, hollow out the top of your strawberry, and cut the tip off the strawberry as well so they will stand up straight.

In a microwave safe bowl, add your mini chocolate chips and the coconut oil. Microwave for 30 seconds, then stir, and microwave another 30 seconds. Stir until smooth.

Fill your strawberries with the coconut whip, then drizzle the chocolate on top. I used a piping bag to drizzle my chocolate, but you can also use a zip-lock bag and just cut the tip of the bag to pipe it on.

Refrigerate your Paleo Coconut Strawberries so the chocolate hardens, it only takes a couple minutes. They will keep a couple days in the fridge, but I doubt they will last that long :)


If you are strictly low carb, you can make these into cheesecake strawberries instead. For that you will use the same method as above, but you can use 8 oz cream cheese instead of coconut milk, and stevia instead of honey. I made both, my husband and kids loved them!





My baby girl even helped….helped decorate AND helped make a mess haha. It was fun though! She LOVES to help me cook. She always says “so what we cookin today mom? I help you?”.

If you don’t already have your kids in the kitchen with you, try it out! They usually have a lot of fun, and helps them learn as well. My daughter says “When I grow up I wanna cook to be a chef, and be a doctor for backs so me fix your back” she’s only 4 lol…too cute.


Spicy Lamb Nacho Fries



THIS! This is amazing. The lamb is tender and fantastic, the white sweet potato fries are perfect, and avocado makes everything better. Plus, the lamb is made in the crock pot which makes things easier…and we are all about that right?

Fun story…I originally posted this on Facebook first. My Facebook friends kind of get the recipes before I post them here, sometimes I look for feedback first or whatever the case. Well, the original name was “Spicy Lamb Fries” and my friend Gina said “lamb fries as in lamb fries?!?!” haha. Did you know “lamb fries” are another name for Lamb Testicles? So to answer her question ummm… NO. haha. By the way…Friend Gina is a Chef and super cute pinup model…you should all follow her on Facebook (see that hyperlink? Go to it and tell her I sent ya!).

So anyway, hence the name change to Spicy Lamb NACHO fries. Seemed appropriate anyway. I have also recently learned a lot of people don’t know about White Sweet Potato! They taste a little different, and make PERFECT fries. My kids thought they were regular potato fries and got all excited…of course they skipped the tomato…but ate all the rest. Either my kids just aren’t very picky, or the food I make them is always good lol. Either way…it works for me!

If you make this, don’t forget to hashtag #FoodIMakeMySoldier or tag me @FoodIMakeMySoldier on Facebook and/or Instagram! I would love to see it!



For the lamb:
2-3 lb bone-in Lamb
1 Onion, sliced thin
3 Garlic cloves, minced
2 Oranges, juiced
2 Limes, juiced
1-1/2 tsp Chipotle Pepper Seasoning
1/2 c Beef Broth
1 tsp Cumin
1 tsp Paprika
1 tsp Chili Powder
1 tsp Black Pepper
1 tsp Salt
Optional: 1 tsp Red Pepper Flakes if you want extra heat
For the Fries:
2 White Sweet Potatoes (regular Sweet Potato works too if you can’t find the white ones)
2 Tbsp Olive Oil
Salt and Pepper
For the Salsa and Mashed Avocado:
3 Tomatoes, diced
1 small Jalapeno, minced
1 Garlic Clove, minced
1/2 onion, diced
1 Lime, juiced
1 tsp Cilantro
1 Avocado
Salt and Pepper
First, season your lamb with all the spices listed.
Place your sliced onion on the bottom of your crock pot, with the seasoned lamb on top, then add the rest of the ingredients. Cook on low for 8-10 hours.
Once you are ready to serve, remove the lamb from the crock pot and shred with a fork. It pulls apart very easily. Then add it back to the crock pot liquid for about 10-15 minutes so all the meat soaks up the flavor.
To make the fries:
Heat your oven to 375 degrees.
Peel the sweet potato, and slice into french fry strips. Place in a large bowl, and toss with the olive oil, salt and pepper.
On a cooling rack (yes, the one you use to cool cookies) place your fries side-by-side. Cook in the oven for about 30 minutes, and once golden, flip them over for another 20 minutes until that side is crisped up a bit as well. Note: A cooling rack cooks your fries perfectly. If you don’t have one, you CAN use a regular sheet pan lined with parchment paper. Just make sure to check them though, because they burn easily on a pan if you don’t flip them in time.
While your fries are cooking…make the salsa and avocado mash.
In a bowl, add all the salsa ingredients (except for the avocado). Let it sit in the fridge until ready to serve.
To make the avocado mash, just use a fork to mash your avocado in a bowl with a pinch of salt and pepper…that’s how I do it so it isn’t complicated.
Top your fries with the shredded lamb and onion, salsa, avocado and feel free to garnish with jalapenos or a little Kerry Gold Cheddar!
If you are on the 21 Day Fix, this works for that too! Just use 2 Yellows for the fries, 1 red for the lamb, 1 blue for the avocado and 1 green for the salsa!
Don’t have the 21 Day Fix? Want a discount offer? Check it out here or Facebook message me here.

Herb Salmon with Roasted Red Pepper Sauce



Right now it’s all about eating healthy, with real food options, to try and maintain my weight until my back is healed. What a process! If you have back issues…I completely feel your pain. Literally.

If you don’t want to use the sauce you definitely don’t need to, the salmon is great all on its own….but the sauce is pretty dang good! It isn’t really paleo because there is a tiny bit of cream in it…but it’s more primal and definitely low carb!

I am starting a modified version of the 21 Day Fix tomorrow, and will be uploading a 1 week meal plan example for you guys this week too! So if you are interested in the 21 Day Fix, or would like to see what a meal plan would look like being Primal, keep an eye out for that and contact me via Facebook or Email ( if you have any questions at all! Plus, mention this blog post and I will give you 10% off your weight loss and fitness package!

If you make this recipe, or any of my recipes, make sure to tag me @FoodIMakeMySoldier on Facebook or Instagram, or hashtag #FoodIMakeMySoldier so I can share it! :)



 4 Wild Caught Salmon Fillets
1 Sprig Fresh Rosemary, leaves removed and chopped
1 Sprig Fresh Basil, leaves removed and chopped
1 tsp Dill
1 Red Bell Pepper
1/2 Onion, chopped
2 Garlic Cloves, minced
1/2 c Dry White Wine
1/4 c Heavy Cream
2 Tbsp Kerry Gold Butter (or any natural/organic butter)
Salt and Pepper


  1. Heat your oven to 400 degrees, and roast your red bell pepper until charred, about 30 minutes.
  2. Remove the stem and seeds from the pepper, and place it in your blender.
  3. In a small sauce pan, heat a little olive oil and add 1 garlic clove, the onion and half of the rosemary and basil. Saute for about 5 minutes until the onions are translucent, then add the mixture to the blender.
  4. In the same sauce pan, add the wine and reduce by half, then pour the wine into the blender as well, and blend all the ingredients until smooth.
  5. Add the blended mixture back to the sauce pan, with the heavy cream and a pinch of salt and pepper. Reduce the heat to a low simmer, and add in the butter. Leave it slightly simmering while you cook the fish.
  6. Heat a large pan on low-medium heat and add a little olive oil or coconut oil.
  7. Season each salmon fillet with the rest of your rosemary and basil, plus the dill, salt and pepper. Place each fillet in your hot pan and cook for about 3 minutes on each side, or until cooked through and flaky….it really depends on how thick your fish is. You can also choose to leave the skin on or remove it (I remove it).

Serve your salmon with your veggie of choice, with a spoonful of the sauce! I love to pair mine with steamed asparagus…it is delicious!

Paleo Bibimbap



Once upon a time my hubby was stationed in Korea. Well, twice lol. I have never been though…long story…but I plan on going next time (don’t tell him I said “next time” haha). I quickly learned by living in Germany that I really like living overseas, I think the experience is a lot of fun. Different people, different lifestyles, different culture and of course food. Germany has been amazing, especially this time of year because of all the Christmas Markets! I think that’s my favorite part :)

Anyway, when my husband came home from Korea he said he really liked bibimbap, and I don’t blame him. I searched high and low for authentic bibimbap recipes…I even watched videos in Korean just to see what they were doing (even though I had no clue what they were saying). So I made a few of them, they were all terrific, so I decided to make Paleo Bibimbap for those of us following this lifestyle. I know I could have added a little more, and still have it be paleo friendly, but I wanted it to be low carb as well since that is the plan I am following these days.

So who is ready for 2016?! We are only 15 days away from it! I am busy several days a week in Physical Therapy as I try and improve my scoliosis. After my surgery in July, all that down time just made my back that much worse. So, while I know I can’t correct my scoliosis, I am praying for improvement because it is incredibly painful these days. I can only do the treadmill and elliptical at the gym at the moment, so I will continue that in my 2016 plan and progress onto other things. Then, when time allows, I will be back into my home workout programs! I AM still running challenge groups of course, helping others with their fitness, nutrition, meal planning and weight loss plans! As a Personal Trainer and Fitness Nutritionist I like to help, even when I can’t DO. Either way, the accountability and support is still there, for BOTH of us! If you want more information about what I do, just contact me on Facebook and I will fill you in! I have some awesome giveaways and discounts for December and January as well!

I hope you enjoy the recipe, and let me know if you make it! Feel free to tag me in your photos or hash tag #FoodIMakeMySoldier on Instagram!! 


 You first want to chop all your veggies. I think this is the “hardest” part because it’s time consuming…but if you can get your veggies already chopped, go for it!spinach ingredients

 Next season and sear your pork with the spices listed in the recipe below! I cooked mine for about 4 minutes on each side, in a hot pan.

pork 2

 You will be cooking your veggies 2 ways: Steamed and sauteed. You will be steaming your bean sprouts and spinach, and sauteeing your onions, mushrooms, cabbage, carrots and zucchini.



Paleo Bibimbap
Serves 5
A delicious Korean favorite, made paleo with every-day easily accessible ingredients!
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  1. 2 cups Red or Green Cabbage
  2. 1 cup Sliced Mushrooms
  3. 1 cup Carrots, cut into matchsticks
  4. 1 cup Zucchini, cut into matchsticks
  5. 1/2 an Onion, cut in half and sliced
  6. 1" Ginger, diced
  7. 3 Garlic Cloves, Diced
  8. 2 cups Spinach
  9. 1.5 cups Bean Sprouts
  10. 1 Green Onion, chopped
  11. 5 Eggs, 1 per person
  12. 2 tsp Red Chili Paste
  13. 1 Tbsp Sesame Oil
  14. 3 Tbsp Coconut Aminos
  15. 1 tsp Vinegar (you can use anything really)
For the pork
  1. Pork Tenderloin
  2. 1 tsp Salt
  3. 1 tsp Black Pepper
  4. 1 tsp Paprika
  5. 1 tsp Red Chili Paste
  6. 1 Tbsp Coconut Aminos
  1. First, you want to chop, slice, dice, matchstick ALL of your veggies. This makes things much easier, especially since the veggies do not cook very long.
  2. Heat 2 large pans on medium heat.
  3. Season your pork tenderloin on each side with the pork ingredients above.
  4. Place in a hot pan with a little olive oil or coconut oil, and cook 4 minutes on each side until browned and cooked through.
  5. Remove the pork from the pan, and set aside to rest. You want to thinly slice this at the very end.
  6. In a small bowl, mix together the Chili Paste, Sesame Oil, Coconut Aminos and Vinegar. You will be using this sauce on some of the veggies.
  7. In the second pan, add 2 cups water and bring to a simmer with about 1/2 tsp salt.
  8. Add your spinach to the water, and cook for only about 1-2 minutes until wilted. Remove with a slotted spoon, and set aside. Add one spoonful of the sauce you made, and toss together.
  9. Add the bean sprouts to the same water, and cook for 1-2 minutes as well, then remove and set aside. Add one spoonful of the sauce to this as well.
  10. Pour the water out of your pan, and place back on the stove with a drizzle of olive oil or coconut oil.
  11. Add your onions to the pan, and cook until slightly tender, about 5 minutes.
  12. Add 1/3 of the garlic, ginger and green onion, then the mushrooms to the pan, and once the mushrooms are browned, remove the mixture from the pan, and set aside. Toss in 1 spoonful of the sauce as well.
  13. In the same pan, add a little olive oil again, and cook your thinly sliced cabbage until desired doneness. I cooked mine about 6-8 minutes until slightly tender. Then toss it in 1 tsp Coconut Aminos.
  14. Now, you want to cook the carrots with 1/3 of the garlic, 1/3 of the ginger and 1/3 green onion until tender.
  15. Then cook the last of the ginger, garlic and green onion with your zucchini, and add 1 spoonful of the sauce.
  16. At the very end, fry your egg however you like it. I crack mine in the pan, add a little water, and cover with a small lid until the whites are cooked but the yolk is still runny.
  17. To assemble, place your cabbage in a bowl, and along the edges, add your onion and mushrooms, wilted spinach, bean sprouts, sliced pork, carrots and zucchini. Then place your egg in the middle.
  1. I apologize if this recipe is confusing...but there are a lot of steps. Each step is short, so you can make it however it works best for you.
  2. You basically just want to cook each veggie, add a light seasoning to it, and set each side then assemble at the end. You can cook everything, then add a little bit of the sauce to each veggie, or you can do it the way I listed it. This is definitely worth making when you have some time, just do things how they work best for you.
  3. Also, A LOT of people ask "can I add this/that/the other thing" to recipes. You can sub out or add anything you want. This recipe is traditionally served on white rice, some recipes also have Nori, it just depends.
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