Herbed Turkey Potato Stew


It’s been chilly, damp and drizzly in Portland lately. With weather like this, I want nothing more than a warm and hearty one-dish meal. To me, this one kind of tastes like a mixture of Thanksgiving and shepherd’s pie, and it’s straight up healthy comfort food. It’s an especially great meal to have after a hard training session since it’s full of good starchy carbohydrates. If you’re not a regular potato eater, add more sweet potato or use butternut squash instead. Make it what you need it to be for you and most importantly, enjoy!

Meanwhile, I recently got my personal training site up and running, which you can check out HERE. If you live in the Portland area and are looking to do personal training in NE (MLK and Alberta) or NW (near Pearl District/Nob Hill), be sure to hit me up. I am currently taking new clients!

And, on another note, I was on live TV last week! I had the opportunity to go on KATU Afternoon Live here in Portland and make my pumpkin caramel bars. It proved to be a lot of fun and looks as if I’ll be a guest again in the near future. Watch the replay HERE.



  • 1 Tbsp extra virgin olive oil or grass-fed butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 lb ground turkey white meat
  • 1-2 Tbsp fresh tarragon, chopped
  • 1.5 tsp dried thyme
  • Sea salt and black pepper to taste
  • 1/2 – 2/3 cup good-quality chicken or turkey broth
  • 5 medium yellow potatoes, scrubbed and cut into 1-inch pieces (peel if desired)
  • 1 medium white sweet potato, peeled and chopped
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 16 oz bag frozen peas


  1. Heat large pot over medium heat and add the olive oil or butter. Once heated, add the onion and garlic, and sauté 1-2 minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue cooking until the meat is mostly browned (about 5 minutes), breaking up the large pieces with a wooden spoon or spatula as needed.
  2. Next, mix in the yellow potatoes, sweet potato, broth, tarragon and thyme. Add more sea salt and black pepper to taste. Stir well and reduce heat to medium-low. Cover pot with a lid and allow mixture to cook for 10-12 minutes, stirring occasionally.
  3. After 10-12 minutes, add the fresh green beans and frozen peas. If needed, add a bit more broth. Cover again and cook 5-6 more minutes or until potatoes and beans are tender.
  4. Taste and add more sea salt and/or black pepper, if desired. Serve.

Yields: ~6 servings


Beef and Butternut Squash Stew


October is officially here and it’s truly starting to feel more like fall. With a more noticeable shift in weather this past weekend, it felt like an appropriate time to make a slow cooker stew and eat my first winter squash of the season. I was inspired by this recipe and tweaked it a bit to make it what I wanted. It turned out just right. Hope you enjoy!


  • ~2 lb grass-fed beef stew meat
  • ~1/2 cup tapioca flour/starch
  • 1-2 Tbsp grass-fed ghee or butter
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • ~1.5 lb butternut squash, peeled and cut into cubes
  • 1 medium white sweet potato, peeled and cut into cubes
  • 2 large carrots, chopped
  • 8-10 crimini mushrooms, sliced
  • 2 Tbsp coconut aminos
  • 2-3 cups chicken, beef or vegetable broth, preferably homemade
  • 1/4 cup dry red wine
  • 1/2 tsp paprika
  • 1.5 tsp raw honey or coconut sugar
  • 1 bay leaf
  • 1-2 tsp sea salt or to taste
  • Black pepper to taste
  • 4-5 kale leaves, de-stemmed and torn into pieces



  1. Place tapioca starch in a large, shallow bowl. Add the stew meat and toss to coat.
  2. Melt ghee or butter in a large pan over medium heat. Add the onion and sauté a couple minutes, until soft. Next, add the garlic and stew meat. Continue cooking until beef has browned. Then, add the beef and onion mixture to the bottom of the slow cooker.
  3. Pour a little bit of the broth into the sauté pan to deglaze it and loosen the brown bits. Once deglazed, add to the slow cooker with the meat mixture.
  4. Add the squash, sweet potato, carrots and mushrooms to the slow cooker. Then, add the sea salt, pepper, paprika, bay leaf, coconut sugar, coconut aminos, broth and red wine. Stir well.
  5. Place the lid on the slow cooker and cook on low for about 7 hours. During the last 30-45 minutes of cooking, add the kale and stir well.
  6. Taste and add more sea salt and pepper, if desired. Remove bay leaf and serve.

Yields: ~6 servings

Pizza Burgers


Holy cow, I’ve been meaning to share this recipe all summer…oops! Summer somehow slipped by me, though we’ve technically got a couple more weeks. As much as I like fall, I enjoy summer more and I’m not ready to move into the next season yet. We kinda had a weird summer here anyway, so it doesn’t feel like it should be over yet. Since we’re down to our last couple weeks of official summer though, it’s not too late to share a burger recipe, right? Really, I’ll eat a burger any time of year, so I think it’s okay.

Anyway, as you may recall, this year has been a huge transition for me, and it continues to be. That’s definitely been the priority, so my poor little blog has been on the back-burner, but it still lives on and so do I!

Cheers and enjoy!


  • 3/4 lb grass-fed ground beef (I used 15%)
  • 1 tsp Italian seasoning
  • Sea salt and black pepper to taste
  • 15 oz can no-sugar added pizza sauce (I used this one)
  • 2 slices sharp cheddar cheese, preferably grass-fed
  • 4 slices Applegate pepperoni (large size)
  • Sprinkle of fresh-grated high-quality Parmesan cheese, if desired
  • Mixed greens and veggies of choice, for serving


  1. Preheat grill for burgers. Meanwhile, in a large bowl, mix together ground beef, Italian seasoning, sea salt and pepper. Form into two even sized patties.
  2. Once grill is hot, throw on the burgers. Cook to your preference. We usually do about 3.5 minutes each side for medium-rare. Once done, remove from grill.
  3. Warm up a little bit of the pizza sauce on the stove or in the microwave and spread a layer of sauce on top of each patty. Add the cheese and pepperoni to each. Dollop a little more sauce on top and garnish with Parmesan cheese, if using.
  4. Place burgers on top of a bed of mixed greens or veggies of choice for serving.

Yields: 2 servings


Chicken and Vegetable Soup

chicken and vegetable soup

There’s been a cold front coming through Portland, and it has definitely been chilly. Thankfully, the sun has been in tow a good chunk of the days, but nonetheless, it’s still cold. This soup has been the perfect remedy to ward off some of the nip in the air, and it’s definitely a hearty one. I’ve found that I can tolerate white potatoes just fine, which is exciting, especially after avoiding them for so long. I had to nix them completely when I was treating my SIBO, but after all that was over, I felt scared to try reintroducing them. Anyway, it’s good to have them back in my life, but they’re definitely not an everyday kinda thing.

This soup gets thicker as it sits because of the starch in the potatoes, so it ends up becoming a little more like a stew. It sort of reminds me of a hybrid of chicken soup and chicken pot pie. It’s definitely comforting, savory, satisfying and filling. It would also work great with leftover turkey from Thanksgiving. You’d have to already have some stock on hand though, use store bought or make a fresh batch from the turkey carcass.

Meanwhile, I hope all of you have a joy-filled Thanksgiving tomorrow. Enjoy it and remember what you’re grateful for (more importantly, do this everyday!). Jesse and I will be headed to a friend’s house for Thanksgiving up in Vancouver, Washington. We often do our own thing, so we’re excited to be with lots of friends this year, many of which are from our hometown in Michigan. I will be taking my crustless butternut squash pie to share, along with some special bacon almonds.


chicken and vegetable soup 2



  • 3-4 lb whole chicken
  • Filtered water (enough to completely cover chicken in large soup pot)
  • 2 Tbsp sea salt, plus more to taste
  • 3 bay leaves
  • 4 cloves garlic, cut in half
  • 1/2 Tbsp grass-fed butter
  • 3 stalks celery, sliced
  • 3 large carrots, sliced
  • 1 yellow onion, chopped
  • 3 medium-large white potatoes, peeled & cut into pieces (alternatively, you could use butternut squash or sweet potato)
  • 12 oz bag frozen green peas
  • 1 tsp ground turmeric (I like this brand)
  • Black pepper to taste
  • Pinch of cayenne pepper
  • Bunch of fresh cilantro or parsley leaves, chopped, plus stems for making stock


  1. Place chicken in a large soup pot and cover completely with filtered water. I usually leave fill it a couple inches from the top. Add the 2 Tbsp sea salt, bay leaves, 1 chopped celery stalk, cilantro or parsley stems and the halved garlic cloves. Bring to a simmer over medium-high heat and then reduce heat to medium-low, and continue to simmer for about 3 hours.
  2. After 3 hours, remove the chicken from the pot and strain the stock through a fine mesh colander. Allow the chicken to cool.
  3. Meanwhile, place the same pot back on the stove over medium heat. Add the butter and once melted, add the 2 stalks chopped celery, carrots and yellow onion. Sauté a couple minutes and then add the potato pieces. Stir well and season to taste with sea salt and black pepper.
  4. Pour the stock back into the pot and stir in the turmeric and cayenne pepper. Bring to a simmer over medium-low heat. Allow mixture to simmer about 10-12 minutes or until potato pieces are tender. Then, add the frozen peas.
  5. Once chicken is cool enough to handle, remove meat from the bones and stir into the pot. I recommend saving the bones and skin for making bone broth. You can even store the bones in the freezer until you’re ready to make broth.
  6. Remove from heat and add a generous handful of chopped cilantro or parsley. Taste and adjust seasoning as needed. Serve into bowls and garnish with extra cilantro or parsley, if desired.

Mexican Beef and Greens Bowl


Happy Monday, everyone! I thought I’d welcome the week by sharing another current favorite recipe of mine (my spiced chicken stew being another current favorite — made that again yesterday). This meal is the perfect combination of spicy, meaty and a little creamy (thank you, mayo). The mayo is what turns this recipe from good to amazing, so don’t omit it. I know it might seem a little odd to add it to the mix, but it truly makes this recipe magical.



  • 2 lb grass-fed ground beef
  • 1/2 yellow onion, chopped
  • 1 large clove garlic, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • Black pepper to taste
  • 1.5 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 2/3 cup fresh salsa, plus more to taste, if desired (I used medium)
  • 1 bunch green kale, stemmed and torn into pieces
  • 1/3 – 1/2 cup homemade avocado oil mayo or this brand if you don’t have any homemade on hand
  • Grated raw grass-fed cheddar and/or avocado slices for serving, optional


  1. Warm a large pan over medium heat. *Add the ground beef and break up with a wooden spoon. Then, add the onion and garlic. (*I used 15% ground beef, so didn’t need to add any fat to the pan, but if you’re using leaner ground beef, you may need to melt some fat of your choice before browning the meat with the onion and garlic).
  2. Continue cooking the meat mixture and then add the cumin, chili powder, paprika, sea salt and black pepper. Stir to distribute the spices.
  3. Stir in the green beans and salsa. Continue to cook for a few minutes.
  4. When the beans have softened slightly, stir in the kale. Cook 1-2 minutes more or until kale has wilted down. Turn off the heat and stir in the mayo.
  5. Serve with grated raw grass-fed cheddar (or other high-quality cheese) and/or avocado slices, if desired.

Spiced Chicken Stew


spiced chicken stew 2

This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.

Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill Miller of Yoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).

Happy Monday!


  • 2 Tbsp grass-fed butter or ghee
  • 1/2 yellow onion, chopped
  • 3 boneless skinless chicken breasts and/or thighs, cut into pieces (~1.5 lb meat)
  • 1 large carrot, sliced
  • 1 small-to-medium sized head of green cabbage, chopped
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp sea salt
  • Black pepper to taste


  1. Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat in the butter (or ghee). After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is nearly cooked through, but still has a little pink to it.
  2. Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
  3. Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.

Yields: 3 servings

Italian Beef and Vegetable Soup

Italian Beef and Vegetable Soup

Isn’t it hard to believe that it’s almost Autumn already? We’ve already had several days that feel and smell like fall, but they’ve been interspersed with hot days. I do enjoy fall, but am not quite ready for summer to be over yet, even though it’s been a scorching one. Summer is definitely my favorite and I love the warm weather. But, I have a lot of exciting things on my plate this fall, so the anticipation of the changing season is sweet.

Next month, Jesse and I are headed down to the LA area to complete a week-long training with Jill Miller of Yoga Tune Up. We both have a lot of respect for Jill’s work and are grateful for the opportunity to train with her. Then, in November, I’m headed to NYC with a very dear friend of mine. We’re going to a conference called, “I Can Do It!” and are spending some extra time there for fun (it’ll be my first visit to NYC!). I’ll get to visit my second cousin who lives in Brooklyn as well. In December, Jesse and I are headed to Honolulu for a week of pure vacation. The ticket prices were a super good deal, so we decided to bite. We won’t actually be spending Christmas there, but will be there a little bit before.

Tonight, we’re headed to an Empire of the Sun concert at Edgefield, and I’m really excited! Jesse surprised me with tickets a couple months ago, and it definitely was a pleasant surprise. I get the evening off from work to go too, which is a nice change of pace for a Friday.

Meanwhile, enjoy the soup recipe and if it’s still warm wherever you are, tuck this one away for a chilly fall or winter day.



  • 1 Tbsp grass-fed butter or ghee
  • 1/2 large red onion, chopped
  • 3 large cloves garlic, minced
  • 3 celery stalks, chopped
  • 3 large carrots, sliced
  • 1.5 lb grass-fed ground beef
  • 1/2 lb Italian pork sausage
  • Sea salt and black pepper to taste
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • Pinch of cayenne pepper
  • 1 large bay leaf
  • 5.5 cups beef and/or chicken bone broth, preferably homemade
  • 1 box (~18 oz) unsweetened tomato sauce (I used this brand)
  • 2.5 Tbsp tomato paste
  • 3 medium zucchini, “noodled” with a spiralizer or julienne peeler
  • 1/2 cup fresh basil, chopped, plus extra for topping, if desired
  • Raw Parmesan cheese for topping, optional and if tolerated


  1. Melt butter in a large soup pot over medium heat. Add the onion, garlic, celery and carrots. Sauté a few minutes, stirring occasionally. Then, add the ground beef and pork sausage, breaking up the meat with a spatula. Add the sea salt, black pepper, oregano, thyme and cayenne to the mixture, and stir.
  2. Once the meat is browned, add the broth, tomato sauce, tomato paste and bay leaf. Stir well and then add the zucchini noodles and fresh basil. Simmer for about 25 minutes. Taste soup after simmering and adjust seasoning as necessary. Remove bay leaf when ready to serve.
  3. Garnish with extra chopped basil and/or raw Parmesan cheese for serving, if desired.