Caribbean Chicken Salad

Well I made it in to work for a few hours this morning. I got some major things knocked out, then I enjoyed the rest of my Sunday by doing some shopping and cooking. I try to make my lunch meals on Sunday so I’m not scrounging around at the last minute trying to find something to eat for lunch. 

So today I combined a few of my favorite things…Chicken Salad + Avocado + Pineapple = Caribbean Chicken Salad.



  • 1 lb chicken breasts
  • 1 large ripe avocado
  • 1 chopped white onion (small)
  • 10 sprigs of cilantro chopped
  • 1/4 cup of pineapple chopped
  • 2 t. salt
  • 1 t. pepper
  • 1 t. chili powder
  • 1 t. paprika
  • 2 limes (squeezed for juice)

Cook your chicken any way you want. I boiled mine in water for approximately 15 minutes. I let them cool for about 10 minutes then I shred them. Combine all of the rest of your ingredients together and enjoy! Make sure your avocado is ripe, if it isn’t it will be very difficult to mash up. 



Saturday Morning Macaroons



So I woke up this morning, and I thought “nope, I just can’t go to work today”. I need a break. Maybe tomorrow, but definitely not today. I’m not required to go in today or anything, but just trying to get some things cleaned up before I leave for vacation next week. 

Vacationing will be tough being on Paleo. I’m going home to see family that I probably haven’t seen in about 3 years. So sometimes, you may not get the choice of where or what to eat….Nevertheless, I’m determined to make the best possible choices 🙂

So with that in mind, I made some snacks to take with me. Coconut Macaroons—even my hubby will eat these 🙂


  • 2 cups of unsweetened shredded coconut
  • 2 eggs
  • 1/8 cup of almond butter
  • 3/8 cup of raw honey (or 1/4 cup + 1/8 cup)
  • 1 teaspoon of pure vanilla extract
  • 1/3 cup vegan chocolate chips (optional)

Preheat oven to 350 degrees. Mix all ingredients together, doesn’t matter what order. Line a baking sheet with parchment paper. I’ve found that this helps to keep the macaroons from sticking and falling apart. Take a spoon and scoop the mixture and press firmly into the spoon. Then just push it off right onto the baking sheet. Pop them into the oven for about 15-18 minutes until they are golden brown. 



If you don’t want to use almond butter, you don’t have to. I think the almond butter gives it a little more texture and buttery flavor. However, if you don’t want to use almond butter, just sub the almond butter for more honey. 

These little treats are also delicious with a cup of coconut milk, ENJOY!


Apples + Almond Butter + Chocolate Chips = Yum!


Such a long week this week and not enough sleep. I’m so ready for the weekend but sad to say I’ll have to go into the office this weekend to clean up some messes 😛

Today to get through the rest of the day at work I had a delicious but super easy snack. Apples dipped in almond butter with chocolate chips.


Like I said… Super easy. Apples. Almond butter. Chocolate chips. Deliciousness. I prefer honey crisp apples, to me its like the perfect combination between a red delicious apple and a granny smith apple. Enjoy your weekend! 🙂


Sometimes you feel like a nut, sometimes you don’t…

This is probably my favorite paleo sweet treat I’ve ever made, Coco-Nutty Cookie Bars. I loved them so much that I ate an entire pan in 2 days…Did I just say that I loud???? yeah… I don’t care….. they are DELISH!

First things first. Pure Madagascar Vanilla.


I love vanilla extract. There is just something about the aroma, reminds me of all the sweet things in life. I remember along time ago when Sprinkles cupcakes were the crave and their recipe calls for Madagascar vanilla. So the other day in the grocery store I was looking for pure vanilla extract and I landed on Madagascar vanilla….so I just had to buy it! Now you don’t have to use Madagascar vanilla for your cookie bars to be delicious, but who doesn’t like saying “Madagascar Vanilla”? It sounds fancy, right? Lol 🙂


Coco-Nutty Cookie Bars

  • 1 cup of almond butter
  • 1/4 cup of coconut flour
  • 1/3 cup of coconut sugar
  • 1 t. vanilla extract
  • 1 t. cinnamon
  • 1/2 t. Grade B maple syrup – ( optional, gives it a little extra sweetness)
  • 1/3 cup of Enjoy Life chocolate chips (vegan)
  • 1/2 cup flaked coconut
  • 1/4 chopped walnuts
  • 1/4 chopped pecans
  • 1 “flax egg” – 3T of water and 1T of ground flax seed – mix and set aside
  • 1 t. baking soda

Preheat oven to 350 degrees. Mix all ingredients together, including your “flax egg” and pour into a n 8 x 8 baking dish. Your “flax egg” is like a binding agent. Firmly press the mixture into the dish. Bake for approximately 20 minutes. Take out from the oven and let cool for 15 minutes. ENJOY!


Spaghetti Squash

Spaghetti Squash

The hardest part about making spaghetti squash is trying to cut open the squash. I can tell you though, after a long day…it just might help relieve some stress cutting that sucker open. Plus, it’s just me and the hubs, … Continue reading