Coconut Lemon Cheesecake Fat Bombs


The name of these little delicious morsels may be a mouthful to say, but I promise – these are some of the easiest and most flavorful fat bombs you can make!


They really do taste like lemon cheesecake and, surprisingly, are not overwhelmingly coconut-y. They are just so good! And they take about 5 minutes to make, if that!

I just know that I almost always have these on hand because sometimes something with a little fresh “zing” is just plain ol’ refreshing ❤ Thank you, lemon, for that!

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TRUE Cheesecake Fat Bombs

20170108_204245-1.jpgThese, quite possibly, could be the most amazing fat bomb I have created yet. By toasting a couple ingredients I was able to mimic a true graham cracker crust, crunch & all!! That is why I am calling these “TRUE Cheesecake Fat Bombs”…they TRULY taste like real mini cheesecake bites.

And each bomb comes in at 10F/0.8nC/1P…so whether you follow a low carb/keto diet or not, you can still enjoy these without feeling guilty!!  (Typical Cheesecake Bite: 16F/21C/3P)

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Paula’s Perfect Pasta Salad


This is such a simple recipe that I can remember from when I was just a little girl…my mom (Paula) made it often in the summer and is simply so delicious with BBQ or just as a light lunch by itself!!

An added bonus for picnics and BBQs:  there is no mayo spoil in the sun/heat.


Cook shell pasta (med. size) and toss with:

crimini mushrooms
cherry tomatoes
black olives
marinated artichokes with ALL liquid(you can find these in glass jars in canned vegetable aisles…usually on the top shelf and I have always wondered why…haha)
fresh or dried basil (about one tsp. or so dried, or about 1-2 T fresh)

I chop up everything as close to the same size as the shell pasta. And I just add however much I like of each ingredient.

Chill and eat. Even better if you can let it sit overnight in the fridge!!

I chop up everything as close to the same size as the shell pasta. And I just add however much I like of each ingredient.

Eat. Enjoy. Love.

Black Bean & Pumpkin Chili w/ Toasted Pepitas

This looks really odd when you first throw everything into the pot…but I promise, it turns out good!! (And yes, I keep making soups and chili…its cold out!!!)


1 T. olive oil

1 small yellow onion, chopped

3 cloves garlic, chopped

2 t. ground cumin

1 (15oz) can diced tomatoes, in juice

2 C. low-sodium vegetable broth

1 (15oz) can pumpkin puree

2 t. chili powder

1/2-1 t. cayenne pepper (the more, the spicier!)

1 t. dried oregano

2 (15oz) cans low-sodium black beans, rinsed and drained

1/2 C. pumpkin seeds

1/4 C. chopped fresh cilantro leaves

1 avocado, cubed

Low-fat sour cream or plain Greek yogurt


Heat oil in a pan or dutch oven over medium heat. Add onion and cook until soft, 6-10 minutes. Add garlic and cumin; cook for 30 seconds, stirring constantly. Stir in tomatoes with juices, broth, and pumpkin; mix until smooth.

Next, add chili powder, cayenne, oregano and beans. Once all mixed together take about half of the mixture out and put it into a blender and blend until smooth, return to pan. **You can blend more or less depending on how smooth you want your chili. You may also use an immersion blender if you have one!** Chili will be thick. Bring to a boil, reduce heat, and simmer, partly covered, for 15-20 minutes.

While the chili simmers, heat a small skillet over medium-low heat and toast pumpkin seeds until they begin to brown and pop, 3-5 minutes, making sure to shake pan frequently to avoid burning.

Serve chili hot, topped with sour cream or yogurt, pumpkin seeds, avocado, and cilantro.

Eat. Enjoy. Love.

White Bean Soup

Here is another quick recipe. This soup is one of my favorites because it is so easy to toss it together on a night where you may not exactly be in the “cooking mood” but still want a healthy dinner. Maybe I should have a section for “30-minute meals”. Haha. No, that won’t be happening…but this IS fast and it IS delicious. Try it with my Cornbread recipe or any good bread you have around the house. Whole wheat only, riiiight?!



2 T. olive oil

1 large onion, finely chopped

3 celery stalks, finely chopped

2 large carrots, finely chopped

2 cans white beans

2 cans white kidney (cannelinni) beans

4 C. vegetable broth

2 large tomatoes, peeled and mashed, or 1 T. tomato paste*

2 t. dried oregano

1/2 t. salt

1/4 t. cayenne pepper

Freshly ground pepper to taste

Parmesan cheese

*I highly recommend using the mashed tomatoes in this recipe. You may be thinking that it sounds like a lot of work, peeling tomatoes, but I assure you, it’s not. Here is how to peel a tomato in under a minute: Drop tomatoes into boiling water for about 15-20 seconds then take out with a slotted spoon and the skin will look all wrinkled. As soon as they are cool enough to touch (even if they are still hot…don’t be a wimp, it is a FAST process) just pinch off the skin. it will come off in big pieces and then POOF! Peeled tomatoes!


Heat oil in pot or dutch oven over medium heat. Add onions, celery, and carrots; cook, stirring often, until slightly softened, 4-8 minutes.

Add the beans, broth, tomatoes (or tomato paste), oregano, salt, cayenne, and pepper. Simmer until vegetables are tender, about 20 minutes. Serve topped with parmesan cheese.

Eat. Enjoy. Love.

THE Best Cornbread

Whether you like it with soups and chilis or just simply warm with butter and honey this is the cornbread you should be making! It is very fast and easy to make and just has tremendous flavor. I toss in some ground flaxseed for a bit of a nutritional bump. While that ingredient is optional, I highly recommend it for good health 🙂



1 C. cornmeal (Albers is my personal favorite brand)

1 C. flour

1 T. flax meal (optional)

1 T. baking powder

1 t. salt

2-3 T. sugar (depending on how sweet you like it)

1 egg

1/3 C. vegetable oil

1 C. milk


Preheat oven to 400 degrees

Mix dry ingredients in bowl then add the egg, oil, and milk and stir just until combined.

Pour into greased 8 x 8-inch pan and bake for 25 minutes.

See? Fast and easy!

Eat. Enjoy. Love.