Carrot Ginger Soup

Brr, it’s starting to feel a lot like winter out there. We’ve got our blow up snowman perched on our dock right now. I believe winter has officially begun.

During this time of year our bodies need warming foods, not only physically warm but also energetically. Spices like Turmeric, Cinnamon, Ginger, and Curry will help warm the body from the inside out.

IMPORTANT: When Turmeric is paired with black pepper it’s bioavailability increases, meaning it will be even more effective in helping stop fight inflammation, making joints less painful and stiff!


5 Large Roasted Carrots

1/2 Onion

2 Garlic Cloves

1 tbsp Freshly Chopped Ginger Root

1 tsp Turmeric

1 tbsp Rosemary

1 tsp Ceylon Cinnamon

1 tsp Curry Powder

1/2 tbsp Coconut Oil 

Himalayan Sea Salt and Black Pepper to Taste


  1. Rub a medium glass baking dish with red palm oil then place carrots and onions in and roast in oven at 350 for about 20 minutes
  2. While waiting for carrots prepare 1 cup of boiling water to add to blender/ food processor once carrots are done
  3. When carrots are cooked, remove from oven an place carrots and onions in your blender or food processor along with boiled water, ginger, garlic, and all the spices.
  4. Remove from mixing machine of choice and gently mix in coconut oil.


What is it?

Gingerol is the bioactive component in ginger, responsible for it’s strong flavor and a number of it’s health benefits.

What it can do for you:

  • Decrease inflammation throughout the body
  • Decrease oxidation with it’s antioxidant properties
  • Aid in digestion, without proper digestion food molecules aren’t being assimilated and could even be causing more harm than good. If you have any sort of tummy ache a good ginger tea should be your go-to move.

Bite Me, With Love


Warm Chocolate Zucchini Bowl

Maybe you have to be sugar free for health reasons, or maybe you just want to be, but this time of year even I’m craving a little extra sweetness. Thank you beautiful Instagrams of perfectly decorated sugar cookies…Anyways, this chocolate bowl helped satisfy my sweet tooth, I hope it can do the same for you!
I know it sounds a little gross, zucchini.. chocolate?! But Zucchini is a mildly flavored vegetable so you don’t even taste it, it just adds some bulk.
P.S For summertime sweet satiety, you can make this recipe cold!
1 Large Zucchini
Himalayan Sea Salt to taste
Superfood Ingredients
* If you can handle a little sugar, add a few Goji Berries for antioxidants!
How To
1. Slice up zucchini and steam in a small sauce pan for about 5 mins or until tender
2. While waiting for zucchini, add coconut milk, stevia, salt, cocoa powder and collagen to the blender
3. Then when when zucchini has softened add the to blender and if your coconut milk is a little thick don’t be afraid to add a little of the zucchini water.
4. Blend on high for about 2 mins and then put to a medium setting until all of your zucchini has been liquified!
5. Remove from blender and top it with whatever your heart desires.. I loved the coconut flakes with a couple Goji Berries!
Toxin Free Kitchen Tools
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Sundaze are for Meditation

For the longest time I couldn’t slow down. There was no such thing as relaxation for me, unless of course I was on the back of the horse. As relaxing of an activity as that was for my mind, it didn’t enable my body to de-stress. My muscles were constantly contracting suggesting the next movement of the 1000 pound animal beneath me. Luckily through the course of my troublesome past few years… I found yoga.

In the beginning it was strenuous, core shattering, shoulder burning yoga. Until one day I went to a yin class… ACCIDENTALLY. Everything I thought I knew about yoga changed. I sat there agitated, mind racing and slightly irritated that my workout for the day was shot. But I progressed through the class. And yes I did make it through the 10 minute shivasana.

Not only did I make it through.. I loved it. The next day my body felt looser than it had in what was probably months, I hadn’t noticed any mental differences or at least hadn’t learned how to turn into those differences.. yet. Fast forward a few years and….

Today I am writing after my 1.5 hour long yoga/ meditation sess at FarmTrue. There was no shoulder burning, or 5 Vinyasa flow repetitions, just PURE BLISS and BREATH.  I loved every minute of it.  Our instructor was so zen, a good instructor makes the whole experience. I could just feel my shoulders melt down my back when we did our shoulder rolls. My body didn’t even resist one bit when we stretched out to touch our toes.

The way a practice begins really sets the tone for the whole session if you ask me. This particular class we started with a gentle breathing warming up, some nice full body stretches, and a few minutes of simply closing our eyes and arriving on the mat. I know, sounds scary to anyone who is used to the more heart pounding forms of vinyasa. But below I’ve outlined why everyone even die hard 100 degree hot yogis need to add some soothing restorative sessions to their practice.

Top 5 Reasons Why you NEED Meditative Yoga

1. The Breath: Consciously breathing in deeply and fully to empty your lungs encourages the movement of old stale air, and stagnant unwanted toxins out of the body.

2. Reduces Stress: Slow breathing in a rhythmic motion calms the nervous system particularly thy sympathetic which is responsible for our fight or flight response. Try breathing in for a count of 4, hold for 4, breath out for 4, hold for 4 and then repeat. The art of breath counting enhances the sensation of relaxation.

5 Reasons to Practice Meditative yoga (1).png

3. Encourages Muscle Lengthening: A good majority of us spend 3-4 hours in the gym each week working on strengthening our muscles, but ask yourself honestly.. Do you spend that many hours stretching? Probably not. An hour or two of slow moving yoga can help release those tight areas and bring breath and suppleness to areas of stiffness

4. Enhances Focus: In my experience at least, after a serious session of meditative yoga my mind is calm and I can tackle whatever task that comes my way that day feeling less bogged down by competing thoughts.

5. It’s Grounding: Many of us are constantly running around just trying to get ahead. A full 1.5 hours of meditative yoga forces us to slow down and focus on where we are right then I always feel right at home after my first 5 minutes, any other thoughts about what I should be doing float away into the air.

Do you already practice mediative or yin yoga? What benefits do you feel like you receive from it?

Bite Me, With Love



Chicken Mung Bean Bowl

Have you eaten Mung Beans before? I had never tried them before I made this recipe, and man I was impressed, they are actually super tasty and 1 cup contains a full serving of your daily folate intake!
Folate: An essential B vitamin, that is not only important for soon to be mothers but people just living out their everyday lives as well. The natural form of this vitamin, folate is what we should be emphasizing in our diets, not the synthetic form FOLIC ACID. Depending on your genetic composition you actually may be doing more harm than good if your loading up on folic acid!
Read more here => Ben Lynch Folic Acid.
Now that your convinced you should be getting the natural form of B9, folate, whip up the following recipe and get yourself a healthy dose of the stuff!
1 Applegate Chicken Sausage
1/2 Cup Chopped Red Onion
 1 Chopped Scallion
1 Sliced Zucchini
4 Olives
1/2 Tbsp Olive Oil
2 Garlic Cloves
1 tbsp chopped ginger
1 Tbsp Rosemary
1 Tbsp Thyme
5 Fresh Basil Leaves
1. Preheat oven to 400 degree
2. Coat glass baking dish with coconut oil
3. Mix chopped zucchini in a bowl with onion, scallion, rosemary, ginger, thyme, basil,
1 garlic clove and a pinch of salt
4. Transfer zucchini mix to baking pan and set in the oven for about 10 minutes
5. While waiting for oven, prepare Mung Beans according to package, add 1 garlic clove to the boiling water
6. After 10 minutes remove veggies from the oven and add chicken sausage, put back in over for another 5-8 minutes depending on if the veggies need more time.
7. While waiting for oven again, remove Mung Beans and plate them with olives and olive oil, add a pinch of salt if desired.
8. When zucchini and chicken is all roasted, and chicken has warmed plate them  and Bammmm you have made your yummy bowl in about 30 minutes!
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Did you learn something new about folate vs. folic acid?

Chickpea Zucchini Noodles

Sure, you could buy gluten free pasta, but honestly that stuff is mostly just full of crap too. Most gluten free pastas have added folic acid ( not good), low quality added vitamins, and strange binders. It’s best to just stay on the safe side and make some zucchini noodles. Plus..ladies.. zucchini is a vegetable, hello vitamins and minerals!

Bonus: This is vegan recipe for all you vegans out there!


1 cup spiralized zucchini ( here’s the spiralizer I use, I don’t even use the green handle I just hold onto the stem of the zucchini. I know this one is cheap but I PROMISE it works the best!)

1/2 cup washed/soaked/cooked drain chickpeas*

1 cup Thrive Market Basil Tomato Sauce

3 sprigs fresh thyme

1 clove minced garlic

3 olive chopped to top it off


  1. Heat zucchini and pasta sauce in sauce pan over low heat
  2. Add garlic, 2 thyme sprigs ( after you’ve pulled off the leaves hah), and chickpeas to pot
  3. Heat for about 5 minutes or until everything is warm and tasty, you don’t want to over cook ( too hot or too long) because this can destroy nutrients
  4. When your food is at your preferred temperature, remove from the stove and add a couple chopped olives and sprinkle on the last thyme sprig to make your meal #instaworthy!

Enjoy! I’m sure you will.. It’s delicious! And as always Soy Free, Cimg_2052orn Free, Diary Free, Casein Free, Gluten Free, and Candida Diet Approved! Hint ( Omit the garlic and use chopped tomatoes instead of the sauce and it’s Low FODMAP)

One last little treat for you: If your not a member of Thrive Market yet, use this link to sign up  and this code and receive 15% off your first order! Get shopping!

*If you need to stay on the lower carb range, feel free to the serving to a 1/4 of a cup of chickpeas!

How’d you like it?! For those of you doing low carb, was this meal low enough carb for your needs?

As Always,

Bite Me, With Love



Chicken Liver Pâté with Bacon

This is the second liver pâté recipe I’m sharing. If you missed my version with calf liver, check it out here. Liver is a very nourishing food. In almost all countries besides America, organ meats are a big part of the diet, like mochillas in Argentina and cow tongue in Italy. I even used to enjoy a good liver pâté while living over in Belgium.

Needless to say those of us situated in north america are missing out BIG TIME. Not only because when prepared properly these bits can be delicious but also for their nutritional benefits. If you are interested in what exact benefits chicken livers have to offer, scroll down past the recipe!

Chicken Liver Pâté Recipe


– 2 Cups Organic Chicken Livers

– 1 Large Sliced Onion

– 2 Cloves Garlic

– 1 Tbsp Organic Grass Fed Ghee

– 3 Scallions Chopped

– Salt and Pepper to Taste

– Optional: 4 Slices Organic Nitrate Free Bacon

– Optional: Sliced Daikon Radish for ” Chips”



  1. Heat ghee, chicken livers and juices, with garlic, onions, 2 chopped scallions, and salt and pepper in medium sized sauce pan.
  2. Bring to a boil cover and let simmer for 20-25 minutes
  3. While waiting to cook slice up daikon radishes or your preferred dippers, chop remaining scallion, and cook bacon in a pan until crispy.
  4. Once livers are fully cooked, no pink and liquid should have turned a brown color remove from heat and carefully pour into a food processor or blender.
  5. Blend up and garnish with 1 chopped scallion and crumbled bacon bits
  6.  Complete the look with some pretty sliced radishes on the side of a drool-worthy insta photo

If you make liver pretty you will totally forget that you are eating it. Creating a pâté with liver makes it have a texture that your a little more accustom to, as opposed to odd shaped chunks of meat on your plate. Try not to think about what it is but all the goodness that it can bring to your body!

Nutritional Information


For one thing, liver is an awesome source of protein. Anyone looking to retain or gain muscle mass should ensure they are getting an adequate amount of protein in their diet.

Vitamin A

A powerful antioxidant and fat soluble vitamin, vitamin A is responsible for creating healthy glowing skin, and supporting immune function. It’s anti-oxidant properties aid in stoping free radical damage, a cause of premature aging!


Should be an important part of anyones diet. The slew of B vitamins play a role in key functions throughout the body, including methylation. Without getting too deep into the topic, methylation occurs within many different systems of the body, endocrine, immune etc. if it is not properly functioning neither will our systems! The B vitamin, Folate is essential to this reaction and without a sufficient amount these much needed reactions wont take place.

Vitamin B12

Vital for red blood cell formation, everybody needs red blood cells to survive! If not enough red blood cells are present, anemia can develop, causing tiredness, weakness and just a general non-thriving feeling. Vitamin B12 also plays a role in reducing homocysteine. High homocysteine levels have been linked to increased risk of heart disease.


Another nutrient or shall I say mineral, crucial for avoiding anemia. Iron is the substance that carries oxygen around the body, giving your cells energy to complete their tasks and you the energy to make it up the stairs! I used to get winded going up the stairs when I was low in iron, fixed that real quick with changing up my diet and adding in a few supplements.


Calf Liver Pâté

Never did I ever think I would eat liver… But when your body is screaming at you to get better you give it what it needs. My body needed liver, or more specifically vitamin A. One of the tell tail signs of low vitamin A is chicken skin.

I had those nasty dry bumps all over the back of my arms. I started eating this recipe twice a week and they disappeared! Then I did a little experiment I stopped my routine and they came back!! This recipe worked for me along with coconut oil at night. Amp up your vitamin A intake and start feeling better!


  • 1 Calf Liver
  • 1 Tbsp Coconut Oil
  • 2 Springs Fresh Thyme
  • 3 Sprigs Fresh or Dried Rosemary
  • Salt and Pepper to Taste
  • 2 Cloves Garlic
  • 1/2 Onion Chopped
  • Optional: 2 Slices Bacon (helps get you used to liver, adds a little familiar flavor) just be sure it’s organic, nitrate and antibiotic free!

* I used to make a different variation when I was low fodmap.. Omit the garlic and onions and add dill and the greens of spring onions 🙂


  1. Cooking liver can be a little intimidating if you’ve never done it. Take a shallow fry pan and fill it about half way with water.
  2. Add chopped onion, 2 sprigs rosemary and thyme 1 minced garlic clove and liver cover and set heat to med-high
  3. While liver is cooking about 10-12 mins, add tbsp of coconut oil , garlic clove, salt, pepper and leftover Rosemary to blender or food processor * if adding bacon: cook bacon in frying pan while waiting for liver.
  4. Once liver is no longer pink, cut it open and check, transfer liver, onion, garlic and juices (if any left) into blending device. *hint the more juices, the liquids your pâté will be.
  5. Blend it up until you have a uniform consistency, I like mine more thick so I tend not to add to much of the leftover water.
  6. *BACON STEP: After removing pâté from blending device, sprinkle with crumbled bacon.. Yum!

Can be eaten hot or cold depends on how hungry you are after you make it!

Pâté is traditionally eaten cold and as spread in sandwiches or on crackers and bread. I eat mine with celery or cucumber slices! Don’t be afraid to try any dippers you like!

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Radioactive Smoothie Bowl

Bowl… drink.. smoothie…. Idk whatever you want to call it… I make it in a blender so part of me wants to call it a drink, but I eat it out of a bowl so the other part of me wants to just call it a bowl.. haha I can’t decide… I think I’ll stick with the term bowl.

On to the bowl.. It’s full of vitamins, minerals, and leaky gut healing collagen protein. Your probably wondering why it is so vibrantly green.. its cuz it has lots of spinach in it! Lets hear if for a nice healthy dose of IRON ( which many women, especially menstruating, are deficient it!). Plus the addition of camu camu powder (vitamin C) makes the iron more likely to be absorbed by the body. Theres your health tid bit for the day haha

On to the recipe….





  1. Pour water into blender and add stevia, vanilla extract, a little salt and camu camu
  2. Then add celery and spinach
  3. BLEND on high speed till well mashed, add more water if not liquidy
  4. Switch blender to  a low speed and slowly poor in gelatin powder 1 tbsp at a time
  5. Once all gelatin has been added set blender to high for about 20 seconds, then transfer liquid to bowl.
  6. Place bowl in refrigerator for about an hour or for a quick 10 minutes in freezer if you don’t feel like waiting. Just be sure to check on it!
  7. Remove from fridge or freezer and it should have a sort of jelly like consistency, add your toppings!

Have you tried any other toppings than the ones I’ve mentioned? Let me know below!!

Bite Me, With Love

Vegan Mushroom Cap Pizza

We don’t eat meat on Mondays…. Happy Meatless Monday everybody! I know pizza is typically reserved for Friday nights, at least in my house anyways, but I couldn’t resist giving this recipe a try tonight. It is only about 10 minutes of prep and 15 total time cooking!

I didn’t try feeding this recipe to the boys, vegan pizza with a portabello mushroom cap might be a little bit much for my bro and dad to wrap their heads around. BUT if the men in your life don’t mind going vegan for a night, they might just find 5 of these as an acceptable meal.


Vegan Portabello Mushroom Cap Pizza Recipe 


  • 1 Portabello Mushroom Cap
  • 1/3 Cup
  • 1/4 Cup Sliced Vegan Kite Hill Ricotta Cheese
  • 1 Clove Garlic Minced
  • Sprinkle of Oregano and Basil
  • 1 Tsp Olive Oil


  1. Preheat oven to 350
  2. Wash portabello mushroom, cut out steam and hollow out inside about half way down
  3. Sprinkle in some oregano, basil, minced garlic, and oregano
  4. Evenly spread pizza sauce and add ricotta cheese on top
  5. Sprinkle a little more basil and oregano, then pop in the over for 15 minutes
  6. Remove from oven and enjoy your vegan pizza you veggie eating goddess

If you don’t know yet, I’m absolutely obsessed with Kite Hill Cheese. Its one of the few brands of vegan cheese that is SOY FREE! I’m very picky about what I put in my body but we really shouldn’t be eating soy, unless its fermented ( that is if you can tolerate even that). Most soy today is made from GMO soy beans, things none of us want to put in our bodies.


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I Took a Cold Shower

Tonight, I’m not sure why… but I decided that I wanted to take a COLD shower. Maybe its partially due to the fact that I’ve been reading some of Dave Asprey’s posts about cryotherapy or that I just had the sudden urge to test my resilience. I once did a week long resilience challenge and on one of the days I had to take a freezing cold shower for 5 minutes. Nothing says you can make it through any fucking thing that comes your way that day like a surviving a 5 minute long cold shower.

If you don’t know who Dave Asprey is, or his brand bulletproof coffee and you are into health, you must be living under a rock. Just to get you hooked here are his posts about cryotherapy…

Anyways back to my cold shower.. it was PHENOMENAL. I’m not sure that there are too many people who would refer to cold showers as phenomenal but thats just the REAL truth. My hair feels softer than after a hot shower, my body feels relaxed, and because the shower was cold my pores stayed closed… so hopefully I absorbed less chlorine and other creepy substances that are floating around in our water today.

I took this shower after one of my favorite hard core booty workouts and a good dry brushing sess. And finished it off by slavering myself in coconut oil mixed with honey. For my face I used my vitamin C serum from one of the brands I love… Eminence. I strongly recommend this brand their citrus lip balm saved my lips one year when I was dealing with really chapped lips from low vitamin b12. I was actually in so much pain it hurt to talk some days, this stuff is legit and had my lips moist and smiling within a week!

After enjoying my cold shower, I was wondering what the benefits of it might be, besides the immediate ones I am currently feeling. Turns out there are PLENTY… Have a gander at the list below.


  1. Resilience: Look at that my resilience week was on to something, turns out cold showers can help with will power. Like I said if you can make it through a cold shower you can make it through anything.
  2. Stress Reduction: Maybe thats why I feel so relaxed, cold showers  boost the levels of noradrenaline in the body, which in turn releases releases more happy hormones into the body.
  3. Promotes Weight Loss: Cold showers can increase your metabolic rate, as it takes your body more energy to stay warm.
  4. Lymphatic System gets a Boost: Your lymphatic system helps to remove cellular waste and protect your body from infections. It can get slowed down by toxins, infections and excess waste products. When lymph vessels are directly exposed to cold they contract and then release when warmed, this movement allows them to flush out waste and perform optimally!
  5. Muscle Recovery: We’ve all heard of ice baths, theres a reason they have been around forever… they work. Like ice baths, cold showers increase circulation, enabling the body to bring essential nutrients to the muscles to help them recover. Hello reduced soreness.

Want to learn more check out => Positive Health Wellness 

You know what is great after a cold shower… some collagen packed BONE BROTH. Check out my recipe HERE.

Would you take a cold shower now that you know some of the health benefits?! Let me know below.

As always…

Bite Me, With Love