Garlicky 21 Spice Green Beans

This is my favorite way to make green beans, and my family completely devours them! They go perfectly as a side for dinner!



• 1 lbs frozen green beans {you can use fresh, but the cooking time may vary!}
• 2-3 cloves of garlic, finely chopped • 2 tbsp ghee
• 1 tsp 21 Spice Seasoning from Trader Joe’s {this is worth getting! It’s absolutely delicious on veggies! If you don’t have it, thyme + parsley + tarragon or chili flakes + coconut aminos work beautifully on these!}
• 1/2 tsp salt
• 1/8 tsp black pepper
Add your ghee to a large pan to heat on a high flame. Once hot, add your finely chopped garlic to the ghee and sauté for about 1 minute, until fragrant. Add in your frozen green beans and begin to stir. Once slightly thawed, add your seasonings! Continue to stir every now and then for about 10-12 minutes {if using fresh green beans, it may take up to 15 mins!}, until the green beans are slightly browned!



Coconut Oil Poached Chicken

If you look at my Instagram, you’ll quickly find that I LOVE chicken. I prep huge batches for the week because it’s so easy & inexpensive! So I wanted to share with you one my favorite ways to cook chicken breast that can be incorporated into your meal prep! It’s picture here with roasted sweet potatoes & the recipe for those can be found by typing Roasted Sweet Potatoes in the search bar here!


• 6 medium chicken breasts {boneless & skinless} or 4 large chicken breasts
• 4 tbsp coconut oil
• 2 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 tsp dried parsley
• a sprinkle of black pepper

In a large pan, heat your coconut oil until melted on a medium flame. Add your chicken breasts & add seasonings evenly to the tops of the breasts! Cover the pan with a lid and allow the breasts to cook for about 5 mins. Remove the lid, turn the breasts in their other side and cook for another 5 mins with the lid on.

Check the breasts after 10 mins to see if they’re cooked all the way through, using a meat thermometer to check for a 165 degree internal temperature! Cook for another 2-3 minutes if underdone {but not too long because they’ll turn tough}! Pair with your favorite veggies & enjoy!


Homemade Mayo

Having homemade mayo in the fridge is a life saver! I love to mix it with canned tuna or salmon for an easy lunch! Once your make your own mayo, you’ll never go back to store-bought! It’s incredibly easy, too!


• 1 egg {I find it gets thickest when the egg is at room temp!}
• 1 cup avocado oil • 1 tsp salt
• 1 tbsp organic Dijon mustard {be careful reading your labels to make sure the mustard is compliant!}
• the juice of 1-2 Meyer lemons {Meyers just make it taste so fresh & delicious, but any lemon will do!}
For this recipe, I use my food processor & it takes only a few minutes! Crack the egg into the food processor & add the salt + Dijon mustard. Secure the top, then turn the food processor on & very slowly pour in the 1 cup of avocado oil! As you continue to pour slowly, it should begin to get thick. Once you finish pouring the oil, slowly pour in the juice of your lemons {do the juice of 2 for more tangy}. Taste, adjust the salt if needed, & enjoy!


Here’s my homemade mayo mixed with tuna and then put into romaine leaves for an easy lunch that comes together in less than 5 minutes!

Roasted Sweet Potatoes

Does anyone else absolutely LOVE sweet potatoes? I’m OBSESSED! These are a staple at almost EVERY meal for me. And I get quite a few questions over on my Instagram about how I roast them, so I’m SUPER excited to share this recipe with you all!


• 2 large sweet potatoes {of any variety! I used parts of a yellow + orange + purple}
• 1.5 tbsp avocado oil
• 1/2 tsp salt
Cut your sweet potatoes into 1/2 inch rounds. Add to a large baking tray lined with parchment paper or a silpat, then mix with avocado oil + salt. Roast in the oven at 425F for 25 mins! Then try not to eat the whole pan like me.

Roasted Broccoli

Roasted broccoli is my FAVORITE vegetable! I love to prep it in huge batches & store it in the fridge for future meals. I also love to douse it with organic tahini + nutritional yeast. I almost always have this prepped in my fridge. I just really love roasted broccoli, okay?


  • 5-6 heads of broccoli, cut into florets
  • 2 tbsps avocado oil
  • A generous sprinkle of salt
  • A sprinkle of black pepper + garlic powder

Add your broccoli florets to a large baking sheet and toss with seasonings + oil. Roast at 425F for 30 mins & enjoy!

Note: this also works for cauliflower!

Home-made SCOBY & Kombucha

Kombucha is my LIFE! No joke. When my boyfriend got me all the necessary equipment to brew my own, I was the happiest girl in the world. Kombucha is such an amazing probiotic drink that boosts energy levels and keeps the gut healthy. At about $4 a bottle, it can definitely break the bank! So why not try brewing your own? It’s so easy!

Note: I do things a little differently than recipes out there. I bring my water for the tea to a 212F temp, because it’s the optimal brewing temp for black tea & makes a difference in the kombucha flavor & quality to me! I also use 15-20 tea bags per gallon batch for the same quality reason!


Making the SCOBY (mother culture):
Bring 5 cups of water to a temp of 212F {I use a meat thermometer to check the temp} & steep 5 organic black tea bags for 4mins, covered with a lid and stirring once in between! Then add 1/3 cup of organic cane sugar & stir.

Once cool, pour the tea into a sterilized 1 gallon {or bigger} glass jar. Add 1 bottle of original flavor GT’s Kombucha {this will act as the starter for your SCOBY!} and cover with a breathable cloth {such as thick cheesecloth or a small breathable hand towel} secured with a rubber band.

It’ll take about 2-4wks for your SCOBY to be big enough to brew the actual kombucha {about 1/4in thick}!


For the komucha:
Bring 6 cups of distilled water to 212F & add 15-20 organic black tea bags {I know this is a lot more than most recipes, but trust me on this one!} to steep for 4mins! Cover with a lid and stir once in between. Then mix in 1 cup of organic cane sugar, add in 8 cups of distilled water, and allow the mixture to cool completely {any heat may harm your SCOBY!}.

After a few hours, when the tea has cooled, I remove my SCOBY from my glass jar {with very clean hands} and place it in a clean bowl with about 1.5 cups of the starter tea.

Sterilize the jar {I used hot water and vinegar, never soap!}, then add your sweetened black tea + the SCOBY + 1.5 cups of starter tea. Cover with a breathable cloth secured with a rubber band & let it ferment for 7-12 days {12 days is my SCOBY’s sweet spot}!

Taste your booch after 7 days to see if you want it tangier or stronger. For this I use a clean ladle, dip it into the jar of booch after removing the cloth, and pour it in a glass. Make sure you cover the booch again after this!

After 7-12 days of fermenting to your liking, it’s time to bottle your booch. I recommend using old kombucha bottles from store-bought kombucha, or investing in flip-top bottles {I bought mine off Amazon here}.

Create that perfect fizz by doing a second fermentation, and add fruit or spices to bottles before pouring in your kombucha. I like to do a 1:10 ratio of fruit to tea in glass bottles and let it sit for 1-3 days! Make sure the caps are air-tight, this makes it delightfully flavorful & fizzy!

Tip: using a funnel and a ladle to transfer your kombucha from the jar to the bottles works like a dream!

You may want to test your second fermentation for fizziness after 24hrs. If you let it sit for too long, it may get over-carbonated and become a foam geyser when you pop it! It can also break the bottle if fermented too long!

Store in the fridge & enjoy!

Some flavor combos that I love:
Pureed organic strawberries
Cara Cara orange juice
Lemon juice & grated ginger
Frozen cherries
Fresh or frozen mango

Note: When doing a continuous brew, simply bottle your kombucha and leave about 1-2cups of fermented tea behind! Repeat the tea brewing process above {6 cups of tea + 8 cups of water +1 cup of sugar} and add it to your clean class jar. Then add your SCOBY + 1-2cups of booch, cover with a secured breathable cloth, and wait 7-10 days for your next batch while you enjoy the one you just bottled!