Lemon Oat Bars


  • 2 TB butter
  • 2 TB almond butter
  • 4 TB coconut sugar
  • 1 TB maple syrup
  • 1 tsp vanilla
  • 1/2 lemon, juice and zest
  • 1 egg
  • 3/4 cup milk (I used coconut milk this time)
  • 1/2 cup oat flour
  • 1/2 cup oats
  • 1/2 cup almond flour
  • 1/2 cup cassava
  • 1/2 cup arrowroot
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup flax seeds


  • 2 TB butter
  • 1 TB honey
  • 1 TB + 2 tsp coconut sugar
  • 1 lemon, juice and zest
  • Small pinch sea salt

Set the oven to 325 degrees. Grease a __ baking dish


Brown the butter in a saucepan over medium low heat. Once browned, add to a bowl with the almond butter. Whisk to combine. Add the coconut sugar, maple syrup, vanilla and lemon. Whisk to combine. Allow to come to room temperature. Whisk in the egg. Whisk in the milk in two additions.

To make oat flour, grind oats in a blender or food processor. Whisk the dry ingredients together. Add the wet ingredients to the dry ingredients in two additions, folding with a spatula to combine.

Pour the batter into the greased baking dish and bake about ____ minutes, until the center is set.


Brown the butter in a saucepan over medium low heat. Once browned, pour the butter into a bowl and add the honey, coconut sugar and lemon. Whisk to combine. Pour the glaze over the warm Lemon Oat Bars. Enjoy!


Green smoothie and eggs with chicken sausage. Smoothies are made with water, banana, 3 handfuls mixed greens, lemon juice, a pinch of sea salt, hemp seeds and frozen tropical fruit. Chicken sausage is browned in extra virgin olive oil with sea salt and black pepper. I scrambled a few eggs with a pinch of salt directly in the sausage pan.

Salad with chicken and veggies! I tossed some mixed greens with sea salt, lemon juice and Brightland extra virgin olive oil. I added roasted chicken, bell peppers, avocado dressed with sea salt and lemon, some hard Parmesan-like cheese and a quick cabbage and carrot pickle (cabbage, carrot, garlic, chili, apple cider vinegar, sea salt and coconut sugar) to this awesome salad!

Smoothie with cheesy eggs! Green smoothie made with water, banana, 3 handfuls greens, lemon juice, a pinch of sea salt, hemp seeds and frozen mixed berries. I browned chicken sausage and added eggs and a bit of cheddar cheese. I served the eggs with avocado dressed in lemon juice and sea salt!

Salad with bacon and Gouda! I tossed mixed greens with sea salt, lemon juice and extra virgin olive oil. I topped the salad with bell peppers, bacon, olive oil roasted potatoes, hard aged Gouda cheese and my quick pickle (cabbage, carrot, garlic, chili, apple cider vinegar, sea salt and coconut sugar).

Breakfast egg and veggie quesadilla! I cooked onions down in extra virgin olive oil with sea salt, pepper and a bit of honey. I added red peppers, parsley, quick cabbage and carrot pickle, and eggs and cooked until the scrambled eggs started to maintain a shape. Then I topped a toasted Siete tortilla with the egg mixture and some finely microplaned hard Gouda. I completed the quesadilla with another tortilla and baked until it was done. This was yum, but the tortilla didn’t get crunchy enough.

Quick chicken salad! I had a couple chicken thighs leftover from last night so I combined them with parsley, cucumbers, bell peppers and an avocado yogurt mixture (coconut yogurt, avocado, sea salt, pepper, lemon juice, chili and a bit of honey). This was delicious!


Smoothie made with water, banana, mixed greens, hemp seeds, flax seeds, sea salt, lemon juice, frozen mango and collagen.

Spring rolls made with bell peppers, scrambled eggs and rice noodles. Dipping sauce made with peanut butter, soy sauce, garlic, miso, water, chili and maple syrup.

Big cookies made with butter, coconut sugar, egg, vanilla, sea salt, all purpose flour, baking soda and chocolate chunks!

Rice paper filled with green eggs. Green eggs made with a vegan pesto (parsley, mint, garlic, lemon juice and zest, extra virgin olive oil, toasted pumpkin seeds, sea salt and nutritional yeast) whisked into eggs.

Smoothie made with water, banana, mixed greens, frozen blueberries, hemp seeds, flax seeds, lemon juice, sea salt and vanilla bone broth powder.

Mashed potato pancakes made with mashed potatoes (potatoes, coconut yogurt, sea salt, extra virgin olive oil, sheeps milk cheese and pepper), eggs and brown rice flour. I served these with a salad and eggs.


Potatoes roasted in extra virgin olive oil with salt and pepper. I made a veggie sauce in the food processor with famers market veggies (onion, garlic, zucchini, jalapeños, red chiles), lemon juice and zest, sea salt, pepper, nutritional yeast and extra virgin olive oil. I whisked the veggie sauce with some eggs and poured it over the roasted potatoes. I baked until it was set and it was super yum!

Fennel and onion rice dish that I ended up serving with roasted chicken and broccoli. The fennel rice was made with extra virgin olive oil, onions, fennel, sea salt, pepper, white rice, homemade chicken stock (water, chicken, carrots, onions and rosemary) and lemon juice.

Waffles made with almond flour, arrowroot powder, coconut sugar, baking powder, baking soda, sea salt, coconut milk, maple syrup, vanilla, eggs, butter and chocolate chips. I topped the waffles with bananas, maple syrup and chocolate chips.

Smoothie made with water, spinach, banana, frozen mangos, cucumber, lemon juice, flax seeds, hemp seeds, sea salt and collagen. This is one of the tastiest green smoothie combinations in existence!!

Chocolate granola bars made with oats, walnuts, flax seeds, peanut butter, maple syrup, vanilla, sea salt, cacao powder, butter and chocolate chips. I topped the bars with some extra melted chocolate chips.

This was my first take on this recipe. I thought making some Chocolate and Peanut Butter Granola Bars would be fun! These were delicious, but I rolled them too thin and they are a bit dry. I will try again and add a touch more butter and some coconut milk. I am also going to add some baking soda next time to try to achieve a better texture.


Smoothie made with water, frozen tropical fruit, arugula, lemon juice and zest, sea salt, flax seeds, pumpkin seeds and collagen!

Beef short ribs braised with onions, bell peppers, chiles, delicate squash, garlic, vinegar and homemade stock (made with water, boar, chicken feet, carrots and rosemary). I braised these for about 5 hours at 275 degrees. I cooked a few eggs in this braise for a yum breakfast! I served it with some arugula and avocado!

Spring rolls made with roasted eggplant, bell peppers, avocado, roasted lions mane mushroom and a chili sauce! I made the sauce with garlic, chile pepper, honey, lime juice, vinegar, water and tamari).

Overnight chia and oats made with coconut milk, The Coconut Cult mango yogurt, oats, chia seeds, flax seeds, honey, apples, lemon juice and zest and sea salt. I topped the bowls with raspberries, blackberries and currants from the farmers market!

This weeks stock is so gelatinous!!!

This weeks grocery haul!!


Chicken and veggie soup made with leftover veggies from my fridge (onion, red pepper, orange pepper, shishito peppers and garlic). I sautéed the veggies in some ghee with sea salt and black pepper. I added some homemade chicken stock (a whole chicken simmered in water with carrots, onions and rosemary for a few hours) and simmered the soup for 25 ish minutes. Then I added some chicken and lemon juice. Yum!

Soup made with onions, mushrooms, garlic, lemon, sea salt, pepper and stock (water, boar, lamb, onions, carrots and rosemary)

Greens tossed with sea salt, lemon juice, kraut juice, kraut, pumpkin seeds and extra virgin olive oil. I served the salad with soft scrambled eggs (ghee, eggs, sea salt) and butternut squash pancakes. The squash pancakes are made with roasted butternut squash, ghee, sea salt, pepper, extra virgin olive oil, almond butter, eggs, white vinegar, maple syrup, rice flour, baking powder, arrowroot and flax seeds. This dish would have been great with some aioli on top!

Greens tossed with sea salt, lemon juice, pumpkin seeds, kraut juice, kraut and extra virgin olive oil. I served the greens with roasted carrots (carrots, extra virgin olive oil, sea salt, black pepper and coconut aminos), crumbled beef meatballs (beef, minced garlic, sea salt, black pepper, egg) and roasted oyster mushrooms (extra virgin olive oil, sea salt and oyster mushrooms).

Eats: Breakfast and Lunch

Smoothie made with water, banana, cucumber, arugula, frozen mixed berries, walnuts, hemp seeds, lemon juice, sea salt and collagen!

Spring rolls made with roasted tofu, bell peppers, black rice noodles, greens and a miso Chile sauce (miso, smoked chili flakes, garlic, coconut sugar, The Coconut Cult yogurt, sea salt, lemon vinegar and black pepper). I should have cut the tofu into sticks instead of cubes. I had every intention of doing so and then on autopilot just cut them into cubes 🤷🏻‍♀️. I cooked the rice noodles, drained them and then coated them in a bit of extra virgin olive oil to keep them from sticking.

Simple Mills Artisan Rolls Mix

Usually I like to make my own doughs from scratch, but sometimes I need something super quick. This is the best gluten free bread mix that I have found.

Of course, that doesn’t stop me from dressing it up a bit…

I followed the recipe and added the wet ingredients listed under loaf. I used extra virgin olive oil, homemade cashew and hemp milk (instead of water), a super high quality vinegar and eggs. I whisked together the wet ingredients and then folded them into the dry ingredients (I added a pinch of flaky sea salt to the dry ingredients). Then I folded in 2/3 cup of cassava flour to achieve a more dough like texture. I divided the dough into 8 individual size portions and arranged them up on a parchment lined baking sheet. I baked the rolls at 375 for 20 minutes.

These were so yum! Adding some minced garlic and/or rosemary would be awesome too!

Eats: breakfast, lunch and a treat!

New favorite smoothie combo: water, banana, cucumber, kale (blanched and then frozen), frozen mango, flax seeds, walnuts and collagen peptides!

Salad made with arugula, roasted potatoes, roasted chicken, peaches and pumpkin seeds. I dressed the salad with Meyer lemon honey living vinegar (brand Acid League- this stuff is crazy delicious!), extra virgin olive oil, sea salt, pepper, mustard and microplaned garlic.

Little sweet treat made with peanut butter, maple syrup, sea salt, vanilla, toasted oats, toasted walnuts, cacao powder, freeze dried bananas and dates! So good!

Eats: Slow Roasted Chicken

I made a delicious braise!

I didn’t write down the recipe, but this is what I did:

I browned the seasoned chicken in hot extra virgin olive oil in an enameled cast iron pan. I removed the seared chicken to a plate. I got rid of the old oil and added some new oil. I sautéed onions, bell peppers and garlic seasoned with sea salt and black pepper. I added some chicken stock, lemon juice, sea salt and pepper and brought it to a boil. I reduced it to a simmer, added a tiny bit of parsley, some lemon zest and the chicken. I covered the pan and placed it in a 275 degree oven for an hour and a half. I removed the chicken dish, placed it back on a burner and added some rice. I simmered it, partially covered, until the rice was cooked. I let the dish rest off the heat and covered for 10 minutes. I removed the top and crisped the chicken dish in a 400 degree oven for 10 minutes. This was so delicious!!

I would have liked to add some more parsley for the top, but I was out!