Kung Pao Chicken Meatballs with Zoodles Recipe

This was super easy to make, and full of flavor!



  • 1 pound ground chicken
  • 1/3 cup yellow onion, finely diced
  • 1 egg
  • ¼ cup whole wheat flour
  • 1/3 cup oats
  • ¼ tsp sea salt
  • ¼ tsp ground pepper
  • 3-4 tsp minced garlic
Kung Pao Sauce
  • 4 tbsp tamari
  • 2 tbsp chili paste
  • 2 tbsp raw honey
  • optional coconut sugar to sweeten out the sauce, or a bit more honey


  • About 1 zucchini per person (I used 3 medium to large sized ones. With the amount of meatballs I got, I could have used 1 more zucchini to make another meal.)
  • optional seasoning with salt, pepper, and garlic powder, to taste
  1. Preheat oven to 400ºF. Use a non-stick silicone baking mat on a baking sheet, or spray a baking sheet with coconut oil cooking spray. Set aside.
  2. Make the meatball mixture by mixing the listed ingredients together in a large bowl.
  3. Scoop about a tbsp size of meat mixture and mold into a ball with your hands. Place on cookie sheet. (Either wet your hands a bit for this, or wear a pair of disposable plastic gloves.)
  4. Bake meatballs for 25-30 minutes, or until the tops of the meatballs begin to turn golden brown.
  5. Make your sauce, by mixing the list of sauce ingredients together in a small bowl. Add optional coconut sugar or honey, to taste, if desired.
  6. Make your zucchini noodles (zoodles) by use a spiralizer or mandolin with your zucchini, and then sauté in a pan with a bit of water over medium to medium-high heat until desired tenderness is reached. Add optional seasonings to zoodles, if desired.
  7. Plate your zoodles, add your meatballs on top, and drizzle with the sauce.

Honey Mustard Chicken Salad Recipe

We made this Honey Mustard Chicken Bacon Avocado Salad TWICE the other week, and absolutely loved it. My husband is not a fan of veggies, and he was excited to have more. Kenz and I loved it just as much as well! It’s on the menu for this week too! 😉


Here’s the recipe… http://cafedelites.com/2016/05/11/honey-mustard-chicken-avocado-bacon-salad/. We used raw honey for the  marinade/dressing, and no corn at all for the salad.


My Favorite Shakeology Recipes

Birthday Cake Shake

  • 1/2 – 1 cup water
  • 1 scoop of vanilla Shakeology
  • 1 cup unsweetened almond milk
  • 1/2 tsp imitation butter extract
  • 1 Tbsp nonfat cheesecake pudding mix
  • ice

Orange Creamsicle Shake

  • 1/2 – 1 cup water
  • 1 scoop of vanilla Shakeology
  • 3/4 cup orange juice
  • ice

Cookies N’ Cream Shake (additional alt. recipe coming soon)

  • 1/2 – 1 cup water
  • 1 scoop of vanilla Shakeology
  • 1 cup regular or dark chocolate almond milk
  • 1 tsp – 4 tsp of peanut butter
  • ice

Gooey Chocolate PB Brownie

  • 1 scoop of chocolate Shakeology
  • water or unsweetened almond milk
  • 1-4 tsp of peanut butter

In a bowl, mix your Shakeo and liquid to desired consistency, and then mix in your peanut butter.

Chocolate PB Ice Cream

  • 1 thawed frozen banana (peeled beforehand)
  • 1 tbsp + chocolate Shakeology
  • 1 tbsp peanut butter

Use a food processor (or blender) to blend banana until smooth. Add Shakeology and peanut butter. Blend til mixed well.

Strawberry Cheesecake Shake

  • 1/2 – 1 cup water
  • 1 cup frozen strawberries
  • 1 scoop or packet of vanilla Shakeology
  • 1 cup unsweetened or unsweetened vanilla almond milk
  • 1 tbsp nonfat cheesecake pudding mix

Chocolate Raspberry Shake

  • 1.5 cups water
  • 1 scoop of chocolate Shakeology
  • 1 cup fresh or frozen raspberries
  • ice

Chocolate Strawberry Shake

  • 1.5 cups water
  • 1 scoop of chocolate Shakeology
  • 1 cup fresh or frozen strawberries
  • ice

Blueberry Froyo Popsicles

  • 2 cups of fresh blueberries
  • 2 tbsp raw honey
  • 2 cups of plain nonfat Greek yogurt
  • 1 – 2 scoops of vanilla Shakeology
  • splash of vanilla extract

Use a food processor (or blender) to blend the blueberries into a liquid-like consistency. Pour into a large bowl, and stir in honey. Add a splash of vanilla and the yogurt, and gently mix/fold in everything together. Pour evenly into popsicle molds, and freeze overnight.

Chocolate PB Cups

  • 1 scoop of chocolate Shakeology
  • 1 – 2 tbsp of melted coconut oil
  • 3 tbsp peanut butter
  • 3 tbsp raw honey

Mix the Shakeo, melted coconut oil, and honey. Place into baking cups. Add a layer of peanut butter, and then top with more Shakeo mixture. Freeze 30 – 60 min.


Healthy Cookie Dough

Coming soon…

Chocolate Mug Cake

Coming soon…

Cucumber & Tomato Salad Recipe

This recipe is 21 Day Fix approved, and delish! I love that it’s a fresh take on veggies, and super easy to make. My 2 year-old daughter also loves it, so that’s always a win!



  • 1 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 2 tsp balsamic vinegar
  • 4 tsp lemon juice
  • 2 tsp extra-virgin olive oil
  • 1 medium cucumber, halved lengthwise, sliced
  • 1 cup cherry tomatoes, halved
  • 2-4 tbsp chopped red onion
  • 2 tsp dried parsley, or 2 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh basil leaves
  • a dash or two of sea salt


  1. Combine cucumber, tomatoes, onion, parsley, basil, and salt in a large bowl; mix well.
  2. Add apple cider and red wine and balsamic vinegars, lemon juice, and oil; toss gently to blend.

If you’re not a fan of cucumbers or tomatoes, I could totally see broccoli working with this recipe too. Yum!

Jambalaya Recipe

It was about time to try something new for dinner last week! We have go-to recipes, but we also love try mix it up, so things don’t get boring. My husband wasn’t completely sold on this recipe, but my daughter, Kenz & I enjoyed it! Kenz was super excited about the shrimp. It had a bit of spice, but not too much to have it be overpowering, or not a good meal for a kiddo.



  • 1 tsp coconut or olive oil
  • 1 yellow onion, chopped
  • 2-3 garlic cloves, minced
  • 5-10 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 zucchinis, sliced circles or chopped
  • 1 can of diced tomatoes
  • Shrimp (I used 16 oz. of Simple Truth Raw Tail Off Shrimp [already peeled & deveined]. Think they were jumbo size? It was frozen, so I thawed it, and then boiled it for 3-4 minutes. You could use any size of shrimp.)
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1.5 tsp Cajun spice
  • 1.5 tsp paprika
  • 2 tsp oregano
  • 1 tsp thyme
  • 12-16 oz. chicken sausage, cooked & sliced (I used Aidells Organic Sweet Basil & Roasted Garlic Chicken Sausage, but you could use any type/flavor to your liking)
  • Brown rice, cooked


Heat a large skillet over medium heat. Add and melt 1 tsp of coconut oil. Add minced garlic & chopped onion in the skillet, and cook for about 5 minutes. Add & stir in chopped celery, and chopped red & green bell peppers to the skillet. Cook til almost tender. Stir in the zucchini, and cook for another few minutes. Add shrimp and the can of diced tomatoes, and then stir. Add in all of the spices and stir well. Then, add a little bit of water, stir til slightly boiling, and then simmer for a few minutes. Finally, add your sliced chicken sausage. Serving with brown rice is optional. My daughter and husband ate theirs with, and I ate mine without.

Clean Whole Wheat Banana Bread Recipe

Made this for our ‘Breakfast for Dinner’ the other night. It turned out perfectly! Matt, my husband doesn’t care for bananas or banana bread, so he didn’t have much to say, but Kenz and I loved it! I love that it’s a clean recipe too! For the recipe, I ended up using (2) 4 oz cups of applesauce instead of 6 tbsp, coconut sugar for the sugar, and almond milk for the milk.

WW Banana Bread

You can find the recipe HERE.

Clean Teriyaki Sauce Recipe

BBQ Chicken Pizza Recipe

This recipe is SUPER easy and yummy! You can also make whatever kind of pizza you want with this recipe. We just so happened to want to make BBQ chicken pizza. 🙂 We used a bottled brand of no fructose corn syrup BBQ sauce. I’d love to try out a clean BBQ recipe next time though! I’ve found 3 different recipes to try! I’ll share the recipes I found if they turn out to be winners! Also, we paired our pizzas with some broccoli. We like to cook our broccoli in a little bit of olive oil and water, and then season with pepper, garlic powder, and a bit of sea salt.

BBQ Chicken Pizza


  • 2 chicken breasts, boiled and shredded
  • salt, pepper, and garlic powder
  • no sugar added marinara or pizza sauce (from a jar or homemade)
  • BBQ sauce
  • medium red onion, sliced (we used a yellow onion, since I forgot to buy a red onion)
  • mozzarella cheese, shredded
  • 3 large low carb whole wheat tortillas


  1. Preheat oven to 400 degrees F.
  2. Spread a mix of marinara or pizza sauce and BBQ sauce, to liking, around on your whole what tortillas.
  3. Sprinkle shredded mozzarella cheese, sliced onions, and shredded chicken on top.
  4. Season with salt, pepper, and garlic powder, to liking.
  5. Top off your pizzas with a bit more of shredded mozzarella and a drizzle of your BBQ sauce.
  6. Bake your pizzas on a baking sheet in the oven for 6-10 minutes.

1 pizza = 1 serving

Crock-Pot BBQ Ribs Recipe

We love this ribs recipe! It’s super easy, and clean! We do use chili sauce though, which has sugar in it. However, I recently found a clean chili sauce recipe, so we’ll make that, and use it instead next time. If it’s successful, I’ll make sure to post the clean chili sauce recipe on here then! I love my ribs with a side of veggies. I paired my ribs with a salad, but you could have asparagus, broccoli, or really any veggie. Potatoes or mashed potatoes would go great with it all as well. Just my 2 cents. 🙂



  • 4 lbs pork baby back ribs. thawed
  • salt and pepper, to taste
  • 2 cups tomato sauce
  • 1 cup chili sauce
  • 1/2 cup coconut sugar
  • 4 tbsp vinegar
  • 2 tsp dried oregano
  • 2 tsp Worcestershire sauce


  1. Preheat oven to 400 degrees F.
  2. Season ribs with salt and pepper, and place in a shallow baking pan.
  3. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
  4. In a medium bowl, mix together the tomato sauce, chili sauce coconut sugar, vinegar, oregano, and Worcestershire sauce.
  5. Place ribs in crock-pot. Pour sauce over ribs, and turn to coat.
  6. Cover, and cook on low 6-8 hours.

Clean Pulled Pork Recipe & Coleslaw Recipe

This was one of the first clean pulled pork recipes we’ve ever tried, and it was a SUCCESS! Not sure if it has a full-on BBQ flavor, but we love it regardless! It has a tidbit of a kick to it, and a lot of great flavor. The coleslaw pares well with it too. We love to throw in some Dave’s Killer Bread Million Dollar Buns as well. Got the recipes from 100 Days of Real Food Blog and ifoodreal.



  • 2-3 tbsp paprika
  • 0.5 tbsp salt
  • 2 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tspn garlic powder
  • ½ tsp dried thyme
  • ½ cup honey
  • ¼ cup red wine vinegar
  • 3 tbsp olive oil
  • 1 onion, peeled and cut in half
  • 3 to 3 ½ pounds pork shoulder, cut in half (we used ours frozen)


  1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
  2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
  3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
  4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.


  • 4 cups red cabbage, shredded
  • 5 cups green cabbage, shredded
  • 4 carrots, grated
  • Coleslaw Dressing:
    • 1 cup Greek yogurt (nonfat or 2%)
    • 1/4 cup water
    • 1 1/2 tbsp apple cider vinegar
    • 1 tbsp raw honey or maple syrup (we use raw honey)
    • 1 tbsp organic mayonnaise (optional, we use it)
    • 2 tsp olive oil
    • 1 tsp salt
    • 1/4 tsp coriander, ground
    • 1/4 tsp ground black pepper


  1. In a large bowl, add cabbage and carrots.
  2. In a small bowl, whisk Coleslaw Dressing ingredients. Add to a bowl with cabbage and carrots, and gently toss to coat. Serve chilled.