Chipotle Chicken Sweet Potato Skins!


Chipotle Chicken Sweet Potato Skins!


Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. 

Place your *chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes.

Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.

Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove the skins and top with Chicken mixture..

Save your sweet potato for use in protein shakes ( with a little cinnamon in vanilla shake mix it tastes like pumpkin pie) or other recipes.


* vegetarians and vegans replace the chicken with chickpeas or beans 

**make sure to use organic spices. Spices can be hidden with a lot of yeast and chemical additives.


Gluten Free Bread

Recipe by Amy Fothergill, courtesy of The Warm Kitchen Cookbook
This is a tried and true recipe for a simple yet delicious gluten-free bread recipe. It can be made with regular milk or a milk substitute. I usually use almond or coconut as the substitute. If you need to make it egg-free, you can use a flax or chia seed substitute. However, I would add more yeast (3 teaspoons total) or add a 1/2 teaspoon of baking powder to the dry ingredients. Make sure to let it rest about 15 minutes before you slice it; otherwise it might fall apart. It can be left at room temperature for about 24-36 hours. After that, place in the fridge and reheat in a toaster.
If you find pockets of flour in the corners of your bread when it’s done baking, you can mix the dry and liquid ingredients in a bowl first, then add it to the breadmaker pan without the paddle.
To make this in loaf pans, first mix the dry and liquid ingredients in separate bowls. Then vigorously mix the two together in a large bowl with a spatula for about 2 minutes (you can also use a stand up mixer). Spray or grease 2 loaf pans and place bread dough in the two pans, dividing evenly. Let rise covered 30 minutes in a warm place. Preheat oven to 350F. Bake 30-40 minutes or until golden brown on top. Let rest in pan 5 minutes. Remove and then let cool before slicing.
To get more recipes, visit thewebsite:
The Warm Kitchen cookbook has more detailed information and over 150 recipes and 450 photos.
3 ¼ cups Amy’s gluten-free flour mix (see below or use something similar)
2 teaspoons xanthan gum
1 – 1 1/2 teaspoons kosher salt (more or less depending upon your taste; less if you have regular salt)
2 1/4 teaspoons quick rise yeast (1 packet)
Optional: 1/8 teaspoon dry ground ginger (this helps the bread stay fresher; use if it you think the bread won’t be eaten in 3 days)
1 cup hot water (between 120-130F)
1/2 cup warm milk or milk substitute (you can use all water instead of milk)
2 eggs, beaten, at room temperature
1 teaspoon apple cider vinegar
1 ½ tablespoons olive oil or vegetable oil like safflower
1 tablespoon honey or agave nectar
Tip: Measure the oil first and then the honey or agave so it does not stick to the measuring spoon.
  1. Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
  2. Place breadmaker pan in breadmaker with the blade/paddle. Add hot water and milk (or all water). In a small bowl, mix eggs, vinegar, oil, and honey or agave; add to bread maker bowl and combine with water.
  3. Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
  4. Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Gluten-free bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there. Be careful to not move the paddle.
  5. When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
  6. Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
Amy’s gluten-free flour mix
Mix the following and place in an air-tight container:
3 cups superfine brown rice flour
1 cup millet flour (or superfine white rice flour)
1 cup potato starch (not flour)
1 cup tapioca starch or flour
If you want a heartier bread, measure 2 3/4 cups of the above blend into a bowl and then add 1/2 cup sorghum flour to it; Use this for the 3 1/4 cups of gf flour needed in the recipe above.

Zoodles with Classic Tomato Sauce


Sharing a recipe from The Om Project, yum!!!!

Zoodles with Classic Tomato Sauce

The Colors Of Autumn & A Recipe


Autumn Leaves












¼ cup Spectrum® coconut oil, melted
¼ cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
⅔ cup unsweetened, dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten


Apple Kale & Pomegranate Salad


Apple Kale & Pomegranate Salad 

Sheet Pan Salmon and Veggies

Sheet Pan Honey Mustard Salmon and Rainbow Veggies

Sheet Pan Honey Mustard Salmon and Rainbow Veggies
Yield: 3 servings

1 medium yellow squash , sliced into 1/2-inch thick rounds
2 1/2 cups bite size broccoli florets
1/2 medium red onion , diced into 1 inch chunks
2 Tbsp olive oil , divided
Salt and freshly ground black pepper
1 Tbsp dijon mustard mustard
1 Tbsp honey
3 garlic cloves , minced, divided
2 tsp fresh lemon juice
3 (5 – 6 oz) skinless salmon fillets
1 cup grape tomatoes 
4 lemon wedges , for serving

1. Preheat oven to 400 degrees. 2. Line a rimmed 18 by 13-inch baking sheet with parchment.
3. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion*. Drizzle veggies with 4 tsp olive oil, season with salt and pepper and toss while keeping veggies separated in each section.
4.Roast in preheated oven 8 minutes.
5. Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
6. Remove baking sheet from oven.
7. Move veggies down a little ways to fit tomato layer and salmon (as pictured in photo).
8. Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. 9.Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes.
10. Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 – 15 minutes longer.

Serve immediately with lemon wedges for spritzing over salmon and vegetables.

The Weekend

This slideshow requires JavaScript.

Hope your weekend was ️🎉️🎊 fabulous! We were SUPER busy! Between shopping 😄parties️ ️🎵 , getting my hair color done 💇🏽🤳🏽, fireworks displays 🎇🎆 and squeezing in workouts 💪🏽🏃🏽🚶🏽🏃🏽🏋️🏽 , we had a long weekend. I gave myself the luxury of sleeping in a little today. But now I have a ton of email to catch up on!

But you know,  new found discipline and all, the weekends festivities allowed for a little indulgence, my favorite this weekend had to be 😋🍞Samoan Pani Popo (Samoan Coconut Rolls) that our friend Rachel made. They were soooooo good! Definitely a special treat. I’m pretty sure her recipe is a handed down family recipe but I did find this one in case your interested (Pani Popo recipe). I usually don’t eat much at all with white sugar, so this was an indulgence for sure. But when you keep your nutrition super clean it’s something you can do once in a while and really enjoy the experience!

The fireworks display at Mt Trashmore Park was really nice. I completely forgot to take a video like I usually do with firework displays 😞 but my hubby snagged a few good shots! We had rain threatening all night but the show still went on!

I hope everywhere implements what a town in Italy did this year, silent fireworks!  I guess it is growing in popularity not only because of animals becoming fearful but for vets who suffer from PTSD as well. Not to mention how hard it must be for shift workers, elderly and those who may be sick to try and sleep through even if it’s only a half hour or so. More about ….silent fireworks, here.

My cute hubby 💙

We didn’t really get many other photo’s 📸 from this weekend though. The bbq parties were pretty chill and laid back. Just good friends hanging out eating, talking playing some 🎮 Mario Kart and wishing we could have played corn hole, darn rain🌦️⛈️. And when we worked out we really just did fit the workouts in when and where we could so I wasn’t thinking 💡 photo/video inspiration, just quick lets get it done!

Now today seriously feels like a Monday and my day started slowwwwwwly lol. Time to get it into gear!! So today I’m gonna 😉💪🏽 “Dig Deep” with more #shaunweek and try and get a run 🏃🏽🚶🏽🏃🏽 in, in between some rain drops  🌦️! I’m planning doubles all week though. A great weekend enjoyed deserves a extra attention to doing what’s right for your body post-weekend. So time to focus and get back in the game!

😢 So many people who are doing a fitness program who indulge over a weekend or party, can get mad at themselves and throw in the towel on their whole plan for living healthier and doing what their body needs them to do. They figure, I messed it all up.




This is actually the time when you prove to yourself all you’ve learned with respecting your body, your journey and the whole process. You aren’t perfect and there’s a lot of temptations out there that will steer you off your goals. So after a a little, or even a lot of indulgence, don’t feel you are defeated ️🥊😢. Instead get back at it, re-dedicate yourself. Do a little extra and fine tune your nutrition 😅🥗.  This is also the time to put a mental check ✔️ in your mind that the next time an event is coming up where you know you may want to indulge…

  • Do it mindfully. Don’t eat a huge piece of cake, eat a small one. Load up on the salad and small portions with the more calorie laden foods.
  • Double up on your fitness the few days before and a few days after
  • Keep your goals in mind and weight them against the temptations you will meet face to face. Choose wisely!


☔ I’m headed out now to get that run in, it’s looking like the rain’s coming sooner than later! I’ll be back later today! So how was your weekend?

Lazy Stuffed Sweet Potatoes \\\ Patates douces farcies faciles

Sharing a yummy recipe!

(version française plus bas!) I love sweet potatoes! They are so delicious and simple to prepare. I really enjoy their colours, and they are a definite staple in my kitchen.

Recipe Can Be Found Here: Lazy Stuffed Sweet Potatoes \\\ Patates douces farcies faciles

Spiced Vegan Seed Brittle

Spiced Vegan Seed Brittle


1 cup natural cane sugar
½ cup brown rice syrup
¼ cup water
½ cup hulled pumpkin seeds
½ cup shelled sunflower seeds
⅛ tsp flakey sea salt, plus extra to finish
2 tbsp dairy free butter
½ tsp cinnamon
¼ tsp cayenne pepper
¼ tsp ground nutmeg
1 ½ tsp vanilla extract
1 tsp baking soda

1 candy thermometer
1 wooden spoon
Baking sheet with parchment or baking mat
Medium Saucepan


Line a baking sheet with a silicone baking mat or parchment paper and place in a 200 degree oven to keep warm.

On your stovetop, toast the pumpkin and sunflower seeds in a saucepan until fragrant, shaking the pan so they are evenly roasted. Remove from heat and toss with salt, cinnamon, cayenne pepper, and nutmeg. In another small bowl, mix the vanilla extract with the baking soda. Set both aside.

After wiping out the saucepan with a damp cloth, add cane sugar, brown rice syrup, and water, bringing to a boil. Submerge the end of your candy thermometer in the sugar mix to monitor the temperature. As it bubbles, the water will cook off and the sugars will begin to caramelize. The brown rice syrup helps to keep the sugars from recrystallizing into lumps as it heats.

Keep an eye on the temperature. When the sugar mixture reaches 240 degrees F, or after about 15–20 minutes, it’s time to add your spiced seeds and dairy-free butter. The sugar should be golden brown. Mix with a wooden spoon until incorporated.

For the final step, remove your warmed baking sheet from the oven and place near the stove. Convince small children, pets, and curious kitchen observers to clear the area.

As the temperature of the sugar hits 300 degrees F (or darkens just a bit more if you’re without a candy thermometer), pour in the vanilla/baking soda solution and stir. The sugar will foam and bubble as the baking soda reaction releases carbon dioxide. These tiny bubbles keep the brittle from becoming teeth-achingly hard. Immediately remove saucepan from the heat and pour the seed brittle mix onto your lined baking sheet.

If you’re impatient, like me, you can use a greased spoon to level the mixture; although it will self-level as it comes to room temperature. Sprinkle with a pinch more sea salt if you’re diggin’ the salty sweet, and after about 10 minutes, you can cut the brittle into little pieces. If you want rustic shards, wait a bit longer and crack with your hands.

If stored properly at room temperature and away from moisture, the brittle will keep for about three weeks…although once the word gets out that there’s brittle in the kitchen I would be surprised if it makes it three days. Give as gifts or keep all for yourself. Sometimes it’s OK to be a little scrooge-y when it comes to caramel covered spicy seeds.


Black Eyed Pea Salad


Blackeye peas salad
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 or 4 garlic cloves, minced
1 pound black-eyed peas, washed and picked over
6 cups water
1 bay leaf
Salt to taste
¼ cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
1 to 2 teaspoons lightly toasted cumin, ground (to taste)
1 teaspoon Dijon mustard
½ cup broth from the beans
⅓ cup extra virgin olive oil
1 large red bell pepper, diced
½ cup chopped cilantro
Nutritional Information
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.
In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature