Blueberry-Cardamom Ice Cream Bars


I love sweets and have a big sweet tooth. It sometimes makes it hard to stay on track. These Blueberry-Cardamom Ice Cream Bars are perfect for beating sweet cravings! They make a great on-the-go, nutritious, light and healthy breakfast or dessert options. They’re an excellent fit for busy schedules since you can make them ahead time, store them in the freezer and then grab one while running out of the house.

blueberry-cardamom ice cream bars_2
blueberry-cardamom ice cream bars_2

What You'll Need

1 1/4 cup of blueberries
2 cups plain Greek yogurt
1 tablespoon honey
1/2 tablespoon vanilla powder
1/2 tablespoon cardamom
a pinch of sea salt

What You'll Need To Know

1. Mix in together ingredients in a bowl.

2. Then, line a baking pan with wax paper and pour the picture in.

3. Pop it in the freezer for at least 2-3 hours and break into pieces once you’re ready to snack on them.

Souvlaki Quesadilla


So, what happens when your mix Turkish/Greek and Mexican food? This! It’s like a Souvlaki Quesadilla! And, it was a total accident. A delicious accident. I was looking for a gluten-free pita bread recipe, but all of them involved hours of prep, several types of flour, xantham gum, etc. It seemed a little much for a small craving. I’m all about simplicity and minimal ingredients. And, I also can’t bake to save my life!

Well, let me tell you something… this is hands down the best accident! Grilled skewered chicken, homemade Tzatziki sauce, tomatoes, red onions, lettuce, and feta all wrapped up in an organic corn tortilla. It's a perfect, quick weekday dinner or lunch leftovers.

What You'll Need

1 1/2 Tbsp Balsamic vinegar
4 1/2 Tbsp Extra Virgin Olive oil
juice of 1 lemon
1 Tbsp. dried Oregano
1/2 Tsp. fresh ground black pepper
4 boneless skinless chicken breasts, cut into 1-inch cubes
6 to 8 wooden grilling skewers, soaked in water.
8 round organic corn tortillas
1 1/2 cups a romaine lettuce sliced into 1/4 inch pieces
1 red onion, sliced thin
1 tomato, chopped
1/2 cup chopped jalapeño pepper
kalamata olives for garnish
Tzatziki Sauce

What You'll Need To Know

1. Preheat your grill on high.*

2. Mix your Balsamic vinegar and olive oil. Combine all the marinade ingredients in a small bowl. Pour the marinade over the chicken cubes in a lidded container. Cover, shake and marinade in the refrigerator overnight or at least 1 hour.

3. Remove chicken from the marinade and push onto skewers. Discard the remaining marinade.

4. Cook your chicken on a lightly oiled grill about 8 minutes per side.

5. Brush both sides of organic corn tortilla's with olive oil and season with more dried oregano, garlic salt, onion powder, white pepper/black pepper and salt mixture. Grill both sides until lightly browned.

6. Assemble sandwiches using two grilled tortillas each. Arrange chicken, lettuce, onion, tomato, and jalapeño peppers on tortillas. Drizzle with Tzatziki Sauce, cut into halves for serving and garnish with olives.

* Don't have a grill? No problem! Pre heat oven to 425F and cool for 20-25min or until the internal temperature reaches 165F.

Recipe makes 4.

Perfecting Cauliflower Crust Pizza


Try This Easy Cauliflower Pizza Crust Recipe! Eating clean doesn’t mean you have to give up pizza. I'm sharing with you a simple, nutritious recipe for a veggie-packed pizza made on a baked cauliflower crust instead of gluten, carb filled dough.

The result is a low-calorie, low-carb version of this favorite comfort food that you can and will enjoy guilt free. The first time I made this pizza, it was a disaster. I've improved the recipe - so give it a try!

Perfecting Cauliflower Crust Pizza
Perfecting Cauliflower Crust Pizza
Perfecting Cauliflower Crust Pizza
Perfecting Cauliflower Crust Pizza

What You'll Need

½ head of cauliflower, cut into florets
½ tsp dried oregano
1 clove garlic, crushed
4 tbsp parmesan cheese
1 large egg, beaten
Salt and pepper, to taste
1/2 cup tomato sauce
6 cherry tomatoes, sliced in half
8 fresh mozzarella balls, cut in half
3 mushrooms (thinly sliced;
1cup cabbage red cabbage
1 cup fresh baby spinach

What You'll Need To Know

Preheat oven to 425F. Line a baking tray with baking paper and set aside.

Place the cauliflower florets in a food processor and process until finely chopped. Place the chopped cauliflower in a microwave-safe bowl and cover with cling film. Microwave on high for 8-10 minutes or until soft. Leave to cool.

In a large bowl, mix the cooled cauliflower, egg, oregano, garlic, cheese salt and pepper together until well combined.

Place the mixture onto the prepared tray and pat into a round shape that is approximately 1cm thick.

Bake for 20-30 minutes or until the base is golden.

Top base with tomato sauce, spread evenly over base. Place tomatoes, mozzarella, and mushrooms and return to the oven for 5-10 minutes

Remove from the oven and sprinkle with spinach and red cabbage.

Double ingredients if making for 2

NOTE: If you don't microwave the cauliflower, don't worry. Just bake it for 40 min at 425F.