Main Dishes

Sweet Potato Cakes with Blackberry Salsa


This is literally one of my absolute favorite meals! It is usually a summertime necessity and I literally scheme ways to have them available at all times! The sweet potato cake portion is a phenomenal mix of flavors, but then you add the blackberry salsa and these are TO DIE FOR!!

A few tips I have for making them are:

  • Bake sweet potatoes ahead of time. It is the absolute worst to have piping hot potatoes that you are trying to work with!

  • Make the quinoa ahead of time too!

  • Once your form the cakes, put them in the refrigerator for at least a couple hours or overnight. This will make them easier to cook.

  • Use frozen blackberries if fresh ones are not in season.

Here is how to make them:

Sweet Potato Cakes with Blackberry Salsa


  • 1.5 lb sweet potatoes

  • 1/2 red onion, diced

  • 3/4 tsp salt

  • 3/4 tsp pepper

  • 3 cloves garlic, minced

  • 3/4 cup cooked quinoa

  • 1/3 cup bread crumbs

  • 1/3 cup grated parmesan cheese

  • 1/4 cup cilantro, chopped

  • 1/4 cup basil, chopped

  • 2 eggs, lightly beaten

  • 1 TBSP Ghee/avocado oil

How to:

  1. Preheat the oven to 425°F. Clean sweet potatoes, and poke holes all around them with a fork. Place in the oven for 45+ minutes, or until tender when pierced with a fork.

  2. Place 1/4 cup quinoa in a saucepan with 1/2 cup of water. Bring to a boil. Cover and reduce heat and cook until water is absorbed. Set aside.

  3. Once potatoes are cooked, let them cool. Then remove the flesh and discard the skins.

  4. Heat a saute pan with 1 tsp Ghee/avocado oil. Place onion and garlic and saute until softened. Mix into the potatoes. Add salt and pepper.

  5. Add breadcrumbs, cheese, cilantro, basil, and egg and mix well.

  6. Form mixture into patties using hands. Place on a plate or baking sheet and refrigerate for at least 2 hours.

  7. When you are ready to cook, heat a saute pan with 1 tsp Ghee/avocado oil. Add patties and cook until golden brown on each side. You may have to work in batches and add oil each time.

Blackberry Salsa


  • 3 cups frozen blackberries, slightly thawed

  • 1/2 red onion, diced

  • 1/2+ jalapeno, diced

  • 3/4 cup cilantro, chopped

  • 1 1/2 TBSP lime juice

  • salt and pepper to taste

How to:

  1. Combine all ingredients in a bowl.

Serve patties topped with blackberry salsa. We often pair these with eggs and vegetables!

Rhubarb Salsa on White Fish


I am just going to come out and say it… I am not a huge rhubarb fan. It would never be my choice of pie or anything for that matter. BUT… we got some rhubarb in our LINC box and I wanted to challenge myself to make it in a way that wasn’t doused in sugar. This salsa with fish was the perfect combination! Like maybe to the point where I would buy rhubarb myself and make it again!! Here is the recipe:

Rhubarb Salsa on White Fish


  • 6 sticks of rhubarb, diced

  • 1 red bell pepper, diced

  • 1/2 sweet onion, diced

  • 1/2 jalapeno, diced

  • 1/2 cup cilantro, chopped finely

  • 4 tbsp garlic sprouts or green onion, diced

  • 3 TBSP lime juice

  • 3 TBSP apple cider vinegar

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1-2 TBSP honey

  • 1 lb white fish

How to:

  1. Preheat the oven to 475.

  2. Prep the fish and place on a baking sheet. Season with salt and pepper. Place in the oven for 15 minutes, or until cooked through.

  3. Meanwhile, combine rhubarb, pepper, onion, jalapeno, cilantro, garlic sprouts, lime juice, apple cider vinegar, honey, salt and pepper in a bowl.

  4. Serve salsa over fish

  5. Enjoy!!

We served ours with roasted broccoli and potatoes as well!

Quinoa Crunch Bowl

One of my favorite things to do is to find a meal I really like at a restaurant and then try to recreate it. I used to get a Quinoa Crunch Bowl at one of my go-to restaurants in Denver- Life Kitchen. I loved it so much, I decided to recreate it and I think I figured out the perfect recipe! When we picked up our LINC box this week, it nearly had all the ingredients to make this bowl!! So, I had to…

The seasonal veggies that we used were:

  • Radishes

  • Carrots

  • Peas

  • Spinach

  • Kale

  • Cilantro

  • Oregano

  • Garlic Shoots

Here’s the recipe!


Quinoa Crunch Bowl


-1 cup uncooked quinoa

-Kale and/or spinach

-1 bunch radishes, chopped

-4 large carrots, chopped

-1 cup snap peas, chopped

-1 avocado sliced


-1/2 cup olive oil

-1/4 cup lime juice

-2 garlic shoots, chopped (1 tsp minced garlic would work too)

-1 TBSP minced adobo chilis

-1/4 cup cilantro, chopped

-2 tsp cumin

-salt and pepper

How to:

  1. Place the quinoa in a saucepan with 2 cups of water. Bring to a boil. Cover and reduce heat and cook until water absorbs.

  2. Chop all vegetables and mix together with greens

  3. Make dressing by combining olive oil, lime juice, garlic shoots, adobo chilis, cilantro, cumin, salt and pepper. Shake or whisk to combine.

  4. Serve salad with a dollop of hummus, avocado and quinoa on it and pour dressing over the top.

We served ours with grilled chicken!!

Sweet Potato Kale Shrimp Bowl

I am working on cleaning out some of the “extras” we have in our fridge this week, which means, I am winging recipes for dinner. Last night, we made this lovely dish and I was SO proud of it, that I thought I should share. I love this meal because it is full of healthy ingredients, is very balanced and was super easy.

Shrimp is a lean and healthy protein and is extremely easy to cook, so it is one that I recommend frequently! Also, if you haven’t tried the Murasaki sweet potatoes- DO IT! They are so delicious. I literally had to hold myself back from eating the whole pan full!!

Heres the recipe:

Sweet Potato Kale Shrimp Bowl



  • 1.5 lb sweet potatoes (we used the Murasaki ones from Trader Joes)

  • 1 lb already cooked shrimp

  • 10 oz kale, chopped

  • 1/2 red onion, diced

  • 2 cloves garlic, minced

  • 1 head broccoli, chopped

  • 1 ½ TBSP coconut oil (or olive oil)

  • 1 lemon, zested and juiced

  • 1/2 tsp red pepper flakes

  • 1/2 bulb fennel, chopped

  • 1 avocado

How to:

  1. Preheat oven to 425F. Clean and cube sweet potatoes. Melt 3/4 TBSP coconut oil, and pour over sweet potatoes. Season with salt and pepper and stick in the oven for 35 minutes.

  2. Meanwhile, chop the broccoli and cover with ¼ TBSP coconut oil, salt and pepper and place in the oven to roast.

  3. With 20 minutes left on the roast time, heat ¼ TBSP coconut oil. Add onion and garlic and saute until onion softens. Add kale and cover to let the kale wilt down. Mix occasionally.

  4. In another saute pan, heat the remaining ¼ TBSP coconut oil. Add fennel and cook until slightly softened. Add shrimp, lemon juice, lemon zest and red pepper flakes.

  5. Serve potatoes with kale and shrimp on the top and broccoli and avocado on the side.

This meal was made to make 4 servings and should take about 40 minutes to make (most of that time is the sweet potatoes roasting)


{Not Fried} Fried Rice

19.5 is finally here! I am feeling extra nerves around this workout because I know how badly it is going to hurt!! With that said, I know my fueling has to be on point! This workout requires a lot of minutes to be worked at a high intensity- which means carbohydrate stores will be a hug factor. Also, this workout requires a lot of mental fight, which means immediate carbohydrates will be crucial. We don’t often think about the fuel our brains need, but trust me, your brain can make you quit a lot sooner than your body quits if it senses it isn’t fueled well.


Today I am fueling with fried rice for lunch. I will also consume an apple and RX Bar prior to the workout, and possibly a Fig Bar right before depending on my energy. All of these are carbohydrates that I know my body likes and utilizes well. As the workout gets closer, my carbohydrate intake switches to quicker carbs (fruit) vs slower carbs (brown rice).

This fried rice recipe is a fun way to get some carbohydrates in! And good luck to everyone competing this week!


{Not Fried} Fried Rice


  • 1 1/2 cup uncooked brown rice

  • 10 oz mushrooms, sliced

  • 2 cloves garlic, minced

  • 3 carrots, grated

  • 1 TBSP fresh ginger, grated

  • 1 cup edamame, thawed

  • 4 scallions, sliced

  • 3 TBSP low sodium soy sauce

  • 1 1/2 TBSP Sriracha

  • 2 TBSP sesame seeds

  • 1 1/2 tsp sesame oil

  • 3 eggs

  • 1 1/2 tsp Ghee/avocado oil

  • 1 1/2 lb shrimp

How to

  1. Place rice in a saucepan with 3 cups water. Bring to a boil. Cover and reduce heat and cook until water is absorbed.

  2. Add 1 tsp Ghee/avocado oil to a saute pan at medium high heat. Add mushrooms and garlic and saute until browned (4-6 minutes). Turn heat to low. Add carrots, ginger, edamame, and scallions.

  3. Add vegetables to rice.

  4. Whisk eggs together. Heat another saute pan with 1/2 tsp Ghee/avocado oil. Cook eggs without scrambling (like an omelet). Once cooked, let cool and then cut into bite sized chunks. Mix in with rice and vegetables.

  5. Make sauce by combining soy sauce, Sriracha, sesame seeds and sesame oil. Add sauce to rice and mix.

  6. Heat shrimp and serve with rice.

Crockpot Butternut Squash & Sage Beef Soup


I found this recipe and knew I HAD to try it and I am SO glad I did! The mix of flavors creates a cozy bowl of goodness perfect for this cold weather! I highly recommend it!

Here are a few tips:

  1. It took me a lot longer than I anticipated to get all the ingredients in the crockpot because I was using the same pan for all steps (using the bacon grease to cook). If you are hoping to speed this process up, cook all portions in separate pans and part ways with the bacon grease :-)

  2. We used turkey bacon, which was great, but real bacon would be good too!

  3. As usual, I made this the night before and stuck everything except the liquid into the crockpot and then refrigerated it. I added the broth and vinegar in the morning.

  4. You could totally make this on the stove and it would turn out delicious too!


Crockpot Butternut Squash & Sage Beef Soup


  • 1/2 lb bacon

  • 1 lb stew beef

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 15 sage leaves, minced

  • 3/4 yellow onion

  • 3 cloves garlic, minced

  • 8 oz mushrooms, sliced

  • 1 small butternut squash, peeled, seeded and cubed

  • 1 TBSP each oregano, rosemary, thyme

  • 32 oz low sodium chicken or beef broth

  • 1/4 cup red wine vinegar

How to:

  1. Cook bacon in a saute pan until crispy. Remove and set aside. Once cooled, chop into small pieces and add to crockpot.

  2. Keep the pan heated. Sprinkle the stew meat with garlic powder and salt. Add to pan and brown on all sides. Remove and put in crockpot.

  3. Keep pan heated and add onion, sage and minced garlic. Cook until the onions begin to brown (about 5 minutes). Add to crockpot.

  4. Add remaining ingredients to the crockpot. Cover and cook on low for 7 hours.

Serve with a veggie on the side to make a complete and balanced meal!

Greek Nachos


Okay... here's the story: Kevin has been wanting nachos for weeks which has been so funny to me because it isn't something we eat often... or like ever... But he kept telling me we would make them more topping and less chip, so I was starting to be on board with the idea.

On Sundays we try to mix it up and do something different and fun for dinner, so we were trying to think of what, and of course nachos were suggested. I knew we had leftover pitas that we had to the idea of Greek Nachos was born! We made pita chips out the of the pitas and created Greek Nachos!


Here's the recipe:

Pita Chips:


  • pitas

  • olive oil or avocado spray

  • salt, pepper, garlic powder

How to:

  1. Preheat the oven to 400F

  2. Cut the pitas into chip sized pieces

  3. Place chips on a baking sheet and lightly spray the pita chips with oil. Season with salt, pepper and garlic powder

  4. Cook for 5-7 minutes on each side or until they are crunchy


How to:

  1. Preheat oven to 400F

  2. Combine all ingredients in a food processor and process until it becomes a paste

  3. Let the paste sit in the refrigerator for at least 15 minutes

  4. Using 1/4 cup, scoop and form into patties and place on a baking sheet

  5. Bake for 20 minutes on each side

  6. *forming and flipping the patties will be a lot easier if the paste has more time to cool in the refrigerator


  • 2 cans chickpeas, drained and rinsed

  • 1/2 red onion, diced

  • 1/2 cup parsley

  • 4 cloves garlic

  • 1/4 cup lemon juice

  • 1 TBSP cumin

  • 1 tsp salt

  • 1 tsp ground coriander

  • 1 tsp baking soda

  • 1/4 tsp cayenne

  • 1/2 tsp pepper

  • 1/4 cup flour


How to:

  1. Mix ingredients into meat and cook in a saute pan until cooked through. Break it into pieces as you cook the meat.


  • 1 pound lean ground beef

  • 1 tsp garlic powder

  • 1 TBSP fresh mint OR 1 tsp dried mint

  • 1/2 tsp onion powder

  • dash of salt, pepper and cayenne

Greek Salad:

How to:

  1. Combine all ingredients in a bowl and mix well


  • 1/2 red onion, chopped

  • 2 bell peppers, chopped

  • 1 cucumber, chopped

  • 1 pint cherry tomatoes, chopped

  • 1/3 cup Kalamata olives, pitted and chopped

  • 3 TBSP lemon juice

  • 3 TBSP olive oil

  • Dash of balsamic vinegar

  • 1 tsp thyme

  • salt and pepper

Tzatziki Sauce:

How to:

  1. Combine all ingredients in a bowl


  • 1/3 cup Greek yogurt

  • 2 tsp lemon juice

  • 1 tsp dill

  • 1 clove garlic

  • salt and pepper

To make the nachos:

Combine vegetables and meat and top with falafel and tzatziki sauce. Top with feta. Enjoy with pita chips. 


Chili and Cornbread for Halloween!

We always had chili the night of Halloween when I was a kid. Thinking back, I don't think it was a spoken tradition, but we did it every year. My mom made a good choice to fill us up with a warm and hearty meal because we would refuse to wear jackets over our costumes on the frigid October night. Kevin and I have stuck with that tradition and I wanted to share one of our favorite chili and cornbread recipes with you to eat this Halloween or anytime this winter!

The chili can be made in the crockpot or all at once. And the cornbread can be made into muffins or squares!


Sweet Potato Chili


  • 2 lbs lean ground turkey

  • 1 red onion diced

  • 5 cloves garlic, minced

  • 1 29 oz can low sodium tomato sauce

  • 1 15 oz can low sodium petite diced tomatoes

  • 2 15 oz can low sodium kidney beans, drained and rinsed

  • 1-2 cups low sodium chicken broth

  • 1 cup carrots, sliced

  • 2-3 large sweet potatoes, peeled and cubed

  • 1 TBSP thyme

  • 1 tsp salt

  • 2 tsp black pepper

  • 1/4 cup chili powder

  • 1-2 TBSP adobo chilis in sauce, dice the chilis (do less if you don't like spice)

  • 1 TBSP oregano

How To

  1. In a large saucepan, brown ground turkey, onion, and garlic. Drain off extra fat.

  2. Meanwhile, combine tomato sauce, petite tomatoes, kidney beans, sweet potatoes, carrots, thyme, salt, pepper, chili powder, adobo chilis, and oregano in the crockpot.

  3. When meat is cooked through, add to crockpot. Stir all ingredients together and add chicken broth accordingly. Start with 1 cup and add more if you want more liquid.

  4. Set crockpot for low for 6-8 hours or high for 4-5 hours.

  5. If you are not using a crockpot, follow the same directions, except cook in a large saucepan. Once ingredients are combined, bring to a boil, cover and simmer for about 30-40 minutes, or until sweet potatoes are soft.

Cornbread Muffins


  • 1 cup whole wheat flour

  • 1/2 tsp salt

  • 1 TBSP baking powder

  • 1 cup cornmeal

  • 1 egg

  • 1 cup milk

  • 1/4 cup butter

How to:

  1. Preheat oven to 425 F. Sift flour, salt, and baking powder into a bowl of mixer.

  2. Add cornmeal and mix.

  3. Add egg, milk, butter and mix until combined (no more that 1 minutes)

  4. Grease 9 muffin tin slots and fill each evenly with batter.

  5. Bake for 15 minutes, or until browned and toothpick comes out clean when inserted in the middle.

  6. Can also make cornbread squares by using a 8x8 pan and baking for 20-25 minutes.

  7. Serve with honey butter

*Cornbread recipe from Bob's Red Mill cornmeal package. 

Serve with salad, steamed broccoli or sautéed green beans to make a complete and nutritious meal!