Who doesn't love a good dip? And I mean like a reallllyy good, can't stop eating dip. But when you find one that's actually healthy and good for your gut? It's a win-win. This dip is amazing and it's great to bring to parties. Every time I serve it, it's a total hit. Just a heads up, only make enough for that day because it doesn't taste great the next day. And then I'm out of tortilla chips, I use a spoon and just eat it by itself.



  • 2 cups of pomegranate seeds

  • 1/3 red onion diced (soak in ice water for 5 min. if too strong)

  • 1/3 cup chopped fresh cilantro

  • 1 avocado cut into small cubes

  • Juice of 1 lime

  • 1 tsp. sea salt


Mix all ingredients together. Fill bowl and serve with vegetables like zucchini slices or grain-free, corn-free tortilla chips. I love Siete chips for this!

October 2, 2019

Frank and I LOVE traveling but one of our favorite spots is Maine. Specifically Kennebunkport. Even more specifically, a little Inn called The Inn At English Meadows. It's dreamy and quaint and everything that you would imagine with a name like that. Everytime we visit, the Inn Keeper makes the most lovely breakfast. And you can watch her and her team mixing and baking away through the big window while you sit and drink coffee right outside.

One reason (and there's so many) that I love it here is because they always accommodate my lifestyle needs. Gluten-Free, No-dairy, Low Sugar. And they ALWAYS have the best options. You know when you go to a place and your only healthy choices are berries or a stale piece of gluten free toast? Yeah well not at this place.

Well the last morning we were here, the Inn Keeper served up the most amazing gf, df, paleo-friendly muffins. So of course, I asked her for the secret recipe and she was kind enough to give me two recipes (I'll share the other one soon)! I can't wait for you to try them. And you can add any ingredients/spices you want and they'll still come out yummy!

Paleo Muffins


  • 2 1/2 cups of almond flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. high quality sea salt
  • 3 large free-range eggs
  • 1/3 cups of pumpkin puree (or you can use mashed ripe banana)
  • 2 tsp. local raw organic honey
  • 1 tsp. turmeric
  • 2 tsp. coconut oil melted
  • 1 tsp. apple cider vinegar
  • (Optional: 1 tsp. vanilla, citrus zest or spice)


Blend dry ingredients. Whisk wet ingredients. Add the wet ingredients to the dry and fold in optional ingredients. Set oven to 350 degrees and bake for about 18-20 minutes. Let muffins cool in tin for 30 minutes and then remove!

September 9, 2019

Collard Green wraps make for a QUICK and tasty lunch on the go. For most of my life I had no idea what collard greens even were. And if you told me I'd be eating them raw, I would've made this face. But now, they're at the top of my list when packing lunches for work. Or when there's pot luck at a party, I'll cut them up into bite sized pieces and almost always get asked for a recipe. You can also add in your own ingredients like shredded chicken or ground turkey for tacos.

Collard Green Wraps


  • Collard Green leaves (taken off the stem)
  • 1 sweet potato cooked and mashed
  • 1/2 apple thinly sliced
  • 1 small beet grated
  • 1/2 cup shredded red cabbage
  • 1/4 cup crushed walnuts
  • 2 tbsp organic dijon mustard


Distribute ingredients evenly onto one side of the wrap and roll up! If you're making these for kids or multiple people, cut them into smaller pieces.

September 9, 2019

I made this Summer Watermelon salad for a recent family BBQ and it was a HUGE hit. I love how light and refreshing it is yet the pepitas and spice give it some kick. I’m always a fan of easy recipes and anything I can whip up quickly is sure to be a new favorite of mine. I hope you enjoy!!!

Styled Stock Photos for Instagram and Social Media, Flatlays, Social Squares from the SC Stockshop


For the Smoked Pepitas

  • 1 cup raw pepitas
  • 1 teaspoon avocado oil
  • ¾ teaspoon high-quality sea salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • Juice from 1 medium lime

For the Watermelon Salad

  • ¼ cup thinly sliced red onions (soaked in ice water for 10 minute to get rid of the bite)
  • 1 small seedless watermelon, cubed
  • 1 English cucumber, cut into ½-inch slices
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon cumin
  • ½ teaspoon high-quality sea salt
  • ¼ teaspoon cayenne pepper
  • 1 medium lime, finely grated zest and juice
  • 2 tablespoons fresh cilantro


Preheat the oven to 325°F. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix until all the pepitas are covered.

  1. Roast pepitas on a parchment baking sheet (create a thin layer for even cooking) for about 15 minutes. Let cool to room temp.
  2. Mix all the ingredients of the watermelon salad together. Add pepitas and some extra cilantro on top for garnish.

Adapted from Paleo Nom Nom.

September 2, 2019

Eat to nourish.

Download my 3 favorite simple recipes to give you energy + nourish your body.