1 Minute No Bake Sugar Free Coconut Dessert

I enjoy cooking. Baking? Not so much. Don’t get me wrong, it is not that I don’t enjoy desserts.  On the contrary, I love them, which sometimes get me in trouble, but that is another story for another day.  Baking can feel so tedious and leaves little room for mistakes.  Have you ever put too much baking soda in a baking recipe before?  Don’t ask me how I know, but the end result is disgusting and unfixable-yes that is a word.  I accidentally made up this recipe when I decided to significantly reduce my sugar intake.  This recipe was birth from sheer desperation for a guilt free treat that would satisfy my sweet tooth and not take a long time to prepare.

If you are lover of coconut, quick recipes, and despise the side effects of eating too much sugar then this is for you.  Give it a try and let me know what you think.

1 Minute No Bake Sugar Free Coconut Dessert

2 Tbsp unsweetened coconut chips or shredded coconut

1 tsp Fiber Yum

1/4 tsp cinnamon

Mix all ingredients in a bowl and enjoy!

Ps- it probably will take more time to say the name of the recipe than the time it takes to actually make it.  What can I say, I am a word girl.




Curry Salmon And Cauliflower Rice Recipe

There are some recipes that JUST get the job done.  This coconut curry salmon and cauliflower rice recipe happens to get the job done and is also absolutely delicious. Not only is this dish delicious but it is also super easy to make, sounds like a winner to me.   If you decide to make it, I invite you to leave me a comment and let me know how much you loved it!

Coconut Curry Salmon & Cauliflower Rice

Cauliflower Rice


1 bag frozen rice cauliflower

1 TB cooking fat of choice (I used Kerry gold butter)

½ cup bell peppers & onions (I used the frozen bell pepper/onion mix from Trader Joes)


Combine all the above ingredients on baking sheet

Cook in oven at 400 degrees for 25 minutes

Coconut Curry Salmon


3 salmon fillets

1 Tbsp cooking fat

½ cup fresh basil leaves

3 Tbsp curry powder

3 Tbsp turmeric

1 tsp garlic powder

1 tsp black pepper

1 can coconut milk

1 can coconut cream

2 cups cooked bell pepper



  1. Cook salmon fillets on high heat for approx. 4 minutes
  2. Add coconut milk and coconut cream and all the remaining ingredients. Stir to combine all the ingredients. Cook for an additional 5 minutes.
  3. Serve over cauliflower rice

Delicious & Filling Frittata Recipe

Yes, I know, it has been way too long since I posted a recipe on my blog.  I am passionate about eating good food…naturally and spiritually.  When I first started this blog, I intended to post recipes for both spiritual and physical success.  However,  life happened and I was not able to be as consistent as I would have liked.  If you are subscribed to my YouTube channel you know that as of late, I have started posting more food related videos.   I wanted to bring the fun over to my blog so today I want to share this delicious and filling frittata recipe.  Click here to watch this video to see how I make it.  Oh one more thing, even though my 6 year old son claims the frittata is gross, his actions at the end of the video proves otherwise.  Watch, learn and be amused!

Be Blessed,


Delicious & Filling Frittata Recipe.

12 eggs
1 cup of coconut milk
3 cups of cheddar cheese
1 cup of mushrooms
2 small tomatoes diced up
½ cup diced onions
1 bell pepper cut up
1 medium chopped zucchini
3 cups of spinach lightly sautéed for 1 min
5 pieces of cooked bacon (cut in small pieces)
1 cup of ground meat

1. Cut up all vegetables , except for the spinach and sauté for approximately 10 minutes and let cool. If the vegetables are super-hot, they will end up cooking the egg batter.

2. Whisk eggs and coconut milk together.

3. Mix in cooled vegetables, cheese, tomatoes, and spinach and season final mixture with salt and pepper.

4. Grease an oven safe dish with coconut oil or cooking fat of choice.

5. Pour combined mixture in dish and cook for 30-35mins in oven at 400.




Simple Riced Cauliflower and Chicken Sausage Dinner (Paleo, Gluten Free)

I love the versatility of cauliflower but did not care for the MESSY process of ricing the cauliflower for my desired recipes.  I had pretty much given up on using cauliflower for making pizza crust and flatbreads and resorted instead to using plantains.  I was so excited when I found out my local Trader Joes’ carried riced cauliflower and it is now on the grocery list every week!  Below is a simple recipe using this old favorite!  Enjoy!


Simple Riced Cauliflower and Chicken Sausage Dinner (Paleo, Gluten Free)


2 16 oz. bags of riced cauliflower

8 chicken sausages

1 14.5 oz. can of diced tomatoes

2 tablespoon ghee or fat of choice

5 diced basil leaves

Salt and pepper to taste



  1. Cook riced cauliflower until soft. I typically remove my cauliflower from bag and put in a glass container, add 1 TB of water and cook in the microwave for approximately 8 minutes
  1. Cook sausages using preferred cooking method (oven, grill or pan fry)
  2. Season cooked cauliflower with salt and pepper
  3. Mix in remaining  ingredients,  and serve warm.
  4. Enjoy!


Simple Turmeric Salmon Patties (Paleo, Whole 30, Gluten Free)

I have been on a turmeric kick lately. Known as the queen of spice, turmeric has some serious health benefits.  Your body is better able to absorb the turmeric when you consume it with black pepper.  Click here to read why. Below is a simple recipe for turmeric salmon patties. Hope you give it a try!

Turmeric Salmon Patties (Paleo, Whole 30, Gluten Free)

1 can 14.75 Wild Alaskan Pink Salmon (I used Trader Joe’s brand)

1 teaspoon organic turmeric

½ teaspoon salt

1 teaspoon black pepper

1/2 Tb coconut flour

1 egg


2 Tablespoon Coconut Oil for frying patties


  1. Drain liquid from salmon.
  2. Mix all ingredients together except the coconut oil
  3. Make into patties.
  4. Heat the coconut oil in a frying pan
  5.  Place patties in pan.
  6. Cook patties on each side for 3 minutes, turning gently.
  7. Enjoy!



Kid Friendly Chicken Liver Recipe (Paleo, AIP, Whole30)

I completed my third week of being on the AIP.  Consuming organ meats is encouraged on this diet.  Why?  Read this article to find out. I used this recipe to make chicken liver and made a few changes.   I served the liver and sweet potatoes with sautéed greens.


Most (noticed I said most) of the children ate this meal.  My oldest still has a strong aversion to chicken liver and this new recipe did not cause her to change her mind.  But child number 5 after cleaning his plate and asking for seconds exclaimed, “THIS IS YUMMY!”  I was so pleased but THEN my older children burst my bubbles by reminding me that child number five eats just about anything except for “FISS” (FISH).  They couldn’t let me have my moment. Oh well. Give this recipe a try and let me know how it works for those in your family.   Sorry I don’t have any pictures.  Quite honestly it wasn’t a pretty dish but it was definitely palatable!


Chicken Liver and White Sweet Potatoes



  • 2 Tbsp.extra virgin olive oil
  • 1  Onion, thinly  sliced
  • 8 oz. choppedChicken Livers
  • Salt and Pepper to taste
  • 2 Tbsp. Apple Cider Vinegar
  • 3 White Sweet Potatoes
  • 2 Tbsp. melted coconut oil



White oven baked sweet potatoes

  1. Peel and cut potatoes into small cubes
  2. Toss sweet potatoes in coconut oil
  3. Put sweet potatoes on baking pan
  4. Bake at 400 for 30-40 minutes
  5. Put to the side until liver is cooked


Liver and onions

  1. Heat oil over medium heat.
  2. Add thinly sliced onions to the pan.
  3. Sauté onion over medium heat for 15 minutes.
  4. Rinse livers under cold water and pat dry.
  5. Chop livers into large chunks and add to pan with the onions.
  6. Cook liver 4 minutes per side and then turn off stove
  7. Season with salt and pepper.
  8. Add 1 tablespoon of apple cider vinegar to the pan
  9. Add cooked cubed sweet potatoes to the pan with the liver and onions
  10. Enjoy!