Things to Do and Eat in Puerto Rico!

Back, I wanted to take a short trip. I’m located in Atlanta, where it’s nice and warm the majority of the year, however, not so much in December. I thought about a bunch of locations near by, but I just couldn’t get excited about any of them because it would all be chilly! That’s when I had an awesome idea – how about Puerto Rico?  You don’t even need to have a passport!

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Homemade Mexican Chicken Enchiladas with Red Sauce

Everyone has that “thing” they always order at certain restaurants. For my boyfriend, every time we go to Mexican restaurants, it’s pretty much always going to be enchiladas. The thing is, recently we have been going out to eat too much – and he now blames me for “making him fat” so we decided to make enchiladas at home! This Homemade Mexican Chicken Enchiladas with Red Sauce was super delicious and we LOVED it.

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Lemon Garlic Chicken with Broccoli (Paleo, Whole30, Keto)

This springy dish satisfies the need for something light yet filling and wakes up the taste buds with a tangy and slightly creamy sauce. It’s also great for meal prep because the chicken stays quite moist during cooking, so it’s able to stand up to refrigeration and reheating. Due to the bright flavors in this sauce, it goes perfectly with many different vegetables — so if broccoli isn’t your thing, try asparagus or zoodles!

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Easy Buttery Broiled Lobster Tails (Paleo, Gluten Free)

Ya’ll might all think I’m a carnivore that only eats meat.  I will admit – I freakin’ love a nice piece of medium rare rib eye or prime rib.  However, BOY do I love LOBSTER!  So I was super excited when for Thanksgiving, instead of the usual Turkey this year, I had some delicious Surf and Turf – Steak with Broiled Lobster Tails!

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Fall Harvest Salad (Paleo, Vegan)

The very last of this year’s garden was harvested this week.  I’ll have to wait another 7 months before the first of next year’s harvests. It is a sad day at my house when I have to pull up the last of the greens and root veggies.  I set to lighten the mood this year by making  a delicious tribute to the last harvest! A fall salad with bitter mesculin greens and spicy red onions that are no match for the sweet shaved fennel.

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