Philly Cheesesteak Dip

Philly Cheesesteak Dip


-1 lb shaved beef

-1 onion

-1 green bell pepper

-1 jalapeno

-1/2 tsp salt

-1/2 tsp black pepper

-1 tsp onion powder

-1 tbsp Worcestershire sauce

-1/4 tsp crushed red pepper

-2 tsp chicken or beef bouillon powder

-3 cloves garlic, chopped or pressed

-Two 8-oz blocks of cream cheese (regular, fat free or reduced fat) or Neufchâtel cheese

-8 oz Velveeta

-1 cup shredded cheddar or provolone



-Over medium/high heat, brown your shaved beef. I found this for $5 at my local grocery store! If you can’t find fresh, then Steak Ums will do. While this is cooking, chop your onion, pepper, and jalapeno.

-Once browned, remove and set aside in a bowl. Add the veggies to sautee in the juices of the meat. You may need to add some additional cooking oil or cooking spray. Make sure your pan is hot enough to get some char marks going on the veggies.

-While the veggies are cooking, add garlic, crushed red pepper, Worcestershire sauce and the bouillon powder to your meat and stir until combined.

-When veggies are charred and mostly cooked through, add meat back into the pan and add your cream cheese and Velveeta. I added one block of cream cheese first to let that melt down before adding the second.

-Once that is melted all the way through, add your shredded cheese. Stir until combined.

-Place in a baking dish and add more cheese on top if you’d like.

-Cover wth tin foil and bake at 350 for 35 minutes, taking off the tin foil for the last 10  minutes. Feel free to broil for an additional 2-5 minutes if you want the cheese to brown/crisp up.

This would  go great topped with chopped banana peppers. Serve with chips, baguette, crostini, etc.


Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas


-1 lb boneless skinless chicken thighs

-1/4 cup avocado oil

-1/2 tsp oregano

-1/4 tsp crushed red pepper

-1 tbsp cumin

-1 tbsp chili powder

– 1 tsp garlic powder

-2 tsp Goya adobo seasoning

-juice of 1 lime

-2 onions

-2 bell peppers (color of your choice)

Optional brine:

-1 1/2 tsp salt

-1/3 cup juice from jarred jalapenos



-Brining the chicken is totally optional, but it does make your chicken really juicy and tender. If you are going to brine the chicken, combine salt and jalapeno juice. Place chicken thighs in a large tupperware and fill the rest of the way with water. Cover and place in the refrigerator for anywhere from 1-6 hours. If you don’t brine, sprinkle salt over your chicken thighs before cooking.

-Combine the avocado oil, dry seasonings, and juice of 1 lime.

(By the way, here is a picture of the Goya Adobo seasoning I love. It’s so inexpensive and DELISH! You can find it in the International foods aisle at the grocery store.)  

-Remove the chicken from the brine and gently pat dry. Toss in the marinade until all pieces are coated.

-Add veggies and toss until coated. Spread evenly on a large baking sheet so that everything is on a single layer and not over-crowded in the pan.

Tip: Use parchment paper or a silicon baking sheet cover over your baking sheet. I personally use DiOro, shown below, and it has made my life 10 times easier. Clean up is a breeze and you can throw it right in the dishwasher.

-Bake at 350* for 40 minutes. Slice chicken into strips. Put chicken back on baking sheet and toss in the juice/oil mixture left in the pan.

Whether you’re on a round of Whole 30 or not, these would go great with my Whole30 avocado lime crema. If you’re not on a round of whole 30, serve these in tortillas with some sour cream and a Corona on the side! Enjoy.


4-Layer Bean Dip

4-Layer Bean Dip


-1 can of refried beans

-3 tsp cumin

-2 tsp juice from a jar of pickled jalapenos

-1 cup salsa

-1 tsp black pepper

-1 tsp garlic powder

-1 tbsp hot sauce (optional)

-1 cup shredded Mexican or cheddar cheese

-1 cup of my avocado lime crema Recipe here



-Make bean layer by combining refried beans, cumin, and jalapeno juice. Stir until smooth and spread on a pie plate, tupperware, etc – whatever you are using to store your dip!

-Spread avocado lime crema layer on top of bean layer.

-Make salsa layer by combining salsa, black pepper, garlic powder, and hot sauce. Spread on top of avocado lime crema layer.


-Top with cheese.

-Eat with chips! Feel free to add on other toppings like black olives, lettuce or jalapenos.


Avocado Lime Crema (Whole30/Paleo)

Avocado Lime Crema (Whole30/Paleo)

If you’re Whole30-ing, use this with chicken, carnitas, or veggies as your healthy fat. If you’re not Whole30-ing, this goes great with fajitas or tacos, or you could totally mix equal parts salsa and avocado lime crema as a dip for chips.

This recipe is a good way to reduce food waste. If an avocado is too “mushy” to eat, just throw it in an aioli and call it a day.


-1 cup avocado oil

-2 tsp apple cider vinegar

-1 raw egg

-1 ripe avocado

-1 jalapeno, seeded. Use 2 jalapenos if you like spicy

-1 clove garlic

-Juice of 2 limes

-1/4 cup chopped scallions (roughly about two large “stalks”)

-1/2 tsp oregano

-1 tsp finely ground sea salt

Optional add-ins: adobo, cumin, chili powder, chipotle powder.



-Place avocado oil, egg, apple cider vinegar, sea salt and oregano in a 2 cup measuring cup. We are going to make the mayo base FIRST to make sure everything emulsifies correctly!

-Pierce the yolk with the immersion blender and start to blend on the lower speed setting.

-It should start to look like this. Keep moving the immersion blender up and down until all of the oil is incorporated into the mayo base.

-Once it’s smooth and good to go, add your ripe avocado, seeded jalapenos, garlic, chopped scallions, and freshly squeeze 2 limes into the mixture.

-Run the immersion blender through for about 30 seconds, until everything is smooth and blended through. Taste test and add more salt if desired.

-TIP # 1: Keep your jalapeno and pickle jars. They can be washed in the dishwasher and re-used to store your homemade sauces and mayos!

-TIP # 2: This will expire whenever your eggs expire, so try to use eggs that have a pretty far-out shelf life.

Enjoy! Let me know how you like it.

Ceviche (Whole30)


Okay, so here’s the deal. My Peruvian fiance’s mom makes THE BEST CEVICHE EVER. We have tried so many restaurants and seriously, nothing compares. That being said, I took her traditional style and added my own flair to it (ie, cucumbers and jalapenos) and my fiance claims I’ve gotten pretty damn close to hers.

Remove the jalapeno if you don’t like spicy. Add another one in there if you like your mouth to be on fire. You can also add fresh grapefruit pieces to the veggie mixture. The world is your oyster…. or better yet, the world is your shrimp & tilapia ceviche.

Make this in the summer and grab a crisp sauvignon blanc to go with it. YASSSS.


-1 lb raw tilapia

-1 lb raw shrimp, peeled and de-veined

-6 limes

-6 lemons

-1 small jalapeno, seeds removed

-1 red onion

-1 large seedless cucumber

-1 tbsp freshly grated ginger root (about 3/4 inch of the root)

-3 cloves garlic

-1/4 tsp salt, with more salt to taste

-1/8 tsp black pepper

-Optional for garnish: avocado, cilantro, hot sauce



-Juice the 6 limes and 6 lemons directly into a blender.

-Grate about 3/4 inch ginger root to fill up a tablespoon. I don’t bother peeling it, but that’s up to you! Add it to the blender along with 3 cloves of garlic. Add the 1/4 tsp salt and 1/8 tsp pepper and blend for 30 seconds.

-Chop your cucumber, jalapeno, and red onion. You’ll want to use a large casserole dish or pan so that later, we can toss everything around and get the citrus juice ALLLLL up in it! Lightly salt the mixture. Now it’s time for the seafood.

-SPOILER ALERT. I use frozen tilapia and shrimp from Aldi. No joke, it’s so good in the ceviche and saves a TON of money. But if you want to get fresh, go on with your bad self.

-Peel and de-vein the shrimp. I use a collander so I can rinse it under cold water until all of the ice melts. I use jumbo shrimp and chop them each into thirds.

-Chop the fish when it’s still a teeeeensy bit frozen. It makes it easier to chop.

-Add the seafood into your veggie mixture and pour your citrus juice mixture over it. Wash your hands and use those bad boys to toss everything together. You want the citrus to get all over the shrimp and tilapia.

-Put in an airtight container in the fridge and let it rest in the citrus juice for 3-5 hours. You could technically eat it right away, but I think it’s tastier with more time!

-Add salt & pepper to taste, and garnish with avocado, cilantro, and/or hot sauce.




One Pot Steak Fajita Pasta



-2 large steaks

-1 tsp Goya adobo seasoning

-1 tsp dry chipotle powder

-1 tsp cumin powder

-1 can chopped green chiles

-3 cloves garlic

-1 bell pepper

-1 onion

-3.5 cups of beef or chicken broth OR 3.5 cups water mixed with 4 tsp of Caldo de Pollo (or any other bouillon)

-3 tbsp tomato paste

-1/2 cup regular or fat free half and half

-1 lb pasta of your choice

-Cooking oil of your choice – avocado oil, coconut oil, Pam spray, etc. Whatever works best for you for your meat and veggies!

-Optional garnish: lime wedges, cilantro, jalapenos, shredded cheese


-Cook steak on medium-high for 3 minutes on each side and remove from heat. Let it rest before you cut it. This should be a nice medium rare since it will cook more later on in the pasta.

   (Is it just me or is this shape a little funny?)

-Quickly sear onions and peppers in the hot pan. You want to leave these half-raw since they will also cook in the pasta liquid. Just get a nice char mark going!

-While the veggies are sauteeing, combine your dry ingredients so they’re ready to go. Here is a picture of the Caldo de pollo I love but any bouillon or pre-made broth (chicken or beef) will do.

-Add the can of green chiles, dry seasonings, water or broth, and a pound of pasta. I also added crushed red pepper because we like it spicy. Bring to a boil, lower to a simmer, then put on a tight fitting lid for 9 minutes.

-Open lid and add steak, 3 tbsp of tomato paste, 1/2 cup half and half, and 3 cloves chopped garlic. Put lid back on and simmer for an additional 3 minutes. At this point, you’ll want to stir and check your pasta and sauce for your liking. If you want the sauce to be thicker, put on medium to high heat until you hit your desired consistency.

-Salt and pepper to taste and garnish however you’d like!

Ranch Dip (Whole30)


Homemade mayo based dips are a super easy way to get your healthy fats in during Whole 30. This recipe goes great with chicken, oven baked french fries, veggies, and can be thinned out to use as salad dressing by adding some unsweetened almond milk.


-1 raw egg

-1 cup avocado oil

-1 tbsp apple cider vinegar

-2 tsp dijon mustard

-1/4 tsp dry mustard powder

-1 tsp crushed red pepper

-2 tsp onion powder

-2 tsp garlic powder

-1/2 tsp black pepper

-1/2 tsp sea salt

-1 tbsp dried chives

-1/2 tsp dill weed

-1/2 tsp oregano

FOR BUFFALO RANCH – Add 2-4 tbsp of red pepper hot  sauce or my homemade buffalo wing sauce



Combine all ingredients in a 2-cup measuring cup or jar.

Pierce the yolk with an immersion blender.

Blend and continue moving the immersion blender up and down until emulsified.

Store in refrigerator until the expiration date on your eggs.

Buffalo wing sauce (Whole30)


Making your own buffalo wings is SO EASY and you can adjust the seasonings to fit exactly what you like. I buy my red pepper sauce from Aldi for less than a dollar a bottle.


-1 Cup red pepper hot sauce

-4 tbsp melted ghee (or butter for non Whole30)

-1 tsp apple cider vinegar

-1 tsp garlic powder

-1/8 tsp crushed red pepper

-1/8 tsp black pepper


-1 tsp Old Bay, or

-1 tsp Cajun seasoning


Combine all ingredients in a large measuring cup or jar. Use an immersion blender for 30 seconds. You can also throw this in a regular blender – that works too!