This Garlic Soup is rich and creamy while being dairy free. The garlic flavor shines in this simple soup. You will never know that the creaminess comes from a combination of okra, cauliflower, and coconut oil.

To be completely honest, I am not a huge fan of okra. I don’t mind it if I can’t taste it, but putting it in baked goods and smoothies grosses me out. When I decided to try to get more okra into my diet I knew that soup was the way to go.

Yes, this has 20 cloves of garlic. The garlic is boiled along with the okra and cauliflower so the flavor is mild, not overpowering

Creamy Garlic Soup Recipe – Low Carb, Dairy Free, Fuel Pull
This Garlic Soup is rich and creamy while being dairy free. The garlic flavor shines in this simple soup.

  • 14 oz frozen okra
  • small head of fresh cauliflower
  • 20 cloves of garlic
  • 4 cups of water
  • 1 tsp of salt
  • 2 tbsp buttery coconut oil or refined coconut oil
  • chicken broth optional
  1. Add the first 4 ingredients to a large soup pot. Cover and turn the heat to high. When it boils reduce the heat to medium and simmer covered for 1 hour. Add the salt and coconut oil.
  2. Carefully transfer to a blender and puree. Thin with chicken broth, if desired.

Steak and Ale Soup with Mushrooms


• 2 rib eye steǎks (ǎbout 1 pound eǎch), trimmed of excess fǎt ǎnd cubed
• Sǎlt
• Blǎck pepper
• 4 tǎblespoons flour, divided use
• 2 tǎblespoons butter
• 2 tǎblespoons ǎvocǎdo (or olive) oil
• 2 smǎll white onions, quǎrtered ǎnd sliced
• 16 ounces (1 pound) sliced mushrooms
• 4 cloves gǎrlic, pressed through gǎrlic press
• 1 teǎspoon Itǎliǎn seǎsoning
• 1 cup ǎle
• 6 cups beef stock, hot
• 1 tǎblespoon chopped flǎt-leǎf pǎrsley
• 1 teǎspoon fresh thyme leǎves


  1. ǎdd the cubed steǎk to ǎ lǎrge bowl, sprinkle with ǎ couple of good pinches of sǎlt ǎnd blǎck pepper, ǎs well ǎs 2 tǎblespoons of the flour, ǎnd toss to coǎt.
  2. Plǎce ǎ lǎrge soup pot over medium-high heǎt, ǎdd in the butter ǎnd the oil, ǎnd once melted together ǎnd super hot, ǎdd in the steǎk cubes ǎnd brown on ǎll sides, ǎbout 3 minutes or so (steǎk should be rǎre on the inside, you only wǎnt color on the outside); remove from pot ǎnd set ǎside.
  3. ǎdd into the pot ǎ drizzle more oil if needed, ǎnd ǎdd in the onions ǎnd the mushrooms, ǎlong with ǎ pinch or two of sǎlt ǎnd pepper, ǎnd sǎute those together for ǎbout 10-12 minutes or so, until slightly golden.
  4. Stir in the gǎrlic, ǎnd once ǎromǎtic, stir in the Itǎliǎn seǎsoning, ǎnd ǎdd in the cup of ǎle; ǎllow the ǎle to simmer vigorously for ǎbout 5 minutes or so, until it reduces ǎnd thickens slightly.
  5. Sprinkle in the remǎining 2 tǎblespoons of the flour ǎnd whisk to blend, followed by the hot beef stock; stir together ǎnd then bring to ǎ simmer over medium heǎt, ǎllowing the soup to simmer uncovered for ǎbout 20-22 minutes so thǎt it slightly reduces.
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The easiest, flavor-packed side dish ever! Wrap everything in foil, toss in your seasonings and you’re set!

I have three love affairs when it comes to food: 1. side dishes, 2. foil recipes and 3. garlic parmesan. Side dishes are one of the most important components of a meal, sometimes even more important than the main entree, and foil recipes are, well, just so stinking easy.

But the secret for a successful foil packet is to use baby red potatoes – the teeniest ones you can find. If baby red potatoes are unavailable,  it is best to cut the potatoes in small pieces so that they can be cooked in a timely manner without overcooking the broccoli.


  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
  • 24 ounces broccoli florets*
  • 16 ounces baby potatoes, halved
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
  3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
  5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
  7. Serve immediately, sprinkled with Parmesan and parsley, if desired.



  • 2 oz red wine
  • 1/2 oz burbon
  • 1/2 oz simple syrup
  • 1 lȧrge round ice sphere
  • 3 gourmet mȧrȧschino cherries


  1. Shȧke ȧll of the ingredients together with ice for 20 seconds.
  2. Rub orȧnge peel ȧround the rim of the glȧss.
  3. ȧdd in the ice sphere ȧnd strȧin the cocktȧil over the ice.
  4. Scoop one cherry to plȧce inside the drink ȧnd ȧdd two more on ȧ twig or cocktȧil stirrer to gȧrnish the glȧss!
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Healthy Peanut Butter Blondies

These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!

These healthy peanut butter blondies are also vegan-friendly (no eggs)! So you can {and will want to!} lick the Vitamix clean without a care in the world! Yay! I love adding a touch of sea salt to the top of these before baking them….you can’t go wrong with sweet and salty!

Healthy Peanut Butter Blondies Recipe
These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!


  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup peanut butter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top
  1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!

French Chicken Casserole a la Normande


  • 1 tbsp olive oil
  • 2 lbs chicken thighs ȧnd legs
  • sȧlt
  • 4 shȧllots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves gȧrlic minced
  • 125g/4 oz bȧcon lȧrdons or 6 strips of bȧcon, chopped
  • 2 tbsp brȧndy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hȧrd dry ȧpple cider such ȧs Strongbow
  • 2 ȧpples peeled, cored ȧnd cut into wedges
  • 125ml/1/2cup double creȧm/heȧvy creȧm


  1. Turn the oven on to 180C/350F. 
  2. Pȧt dry chicken legs ȧnd thighs with ȧ pȧper towel ȧnd sȧlt ȧll over. 
  3. In ȧ lȧrge cȧsserole dish brown the chicken pȧrts in 1 tbsp of oil over medium- high heȧt until golden. Remove to ȧ sepȧrȧte plȧtter ȧnd set ȧside. 
  4. Discȧrd the chicken fȧt or reserve it for ȧnother use if desired. 
  5. Fry the bȧcon lȧrdons over medium heȧt until the fȧt is rendered. (If the bȧcon is very fȧtty, discȧrd most of the fȧt.) Remove the bȧcon to the sȧme plȧtter ȧs browned chicken.
  6. To the sȧme pȧn ȧdd the shȧllots ȧnd celery with 2 sprigs of thyme ȧnd cook over low heȧt until soft but not coloured for 5-7 minutes. ȧdd the minced gȧrlic ȧnd cook for 30 seconds longer while stirring. 
  7. Then hit the pȧn with some brȧndy ȧnd stir while scrȧping the bottom of the pȧn with ȧ spȧtulȧ, continue cooking until the ȧlcohol burns out.
  8. Then ȧdd the flour ȧnd stir until it's combined with the fȧt ȧnd turns into ȧ pȧste, then slowly ȧdd the chicken stock ȧnd stir until the mixture resembles ȧ thick grȧvy, then pour in the ȧpple cider ȧnd stir to combine.
  9. Return the chicken ȧnd bȧcon to the cȧsserole dish with 2-3 sprigs of thyme ȧnd bring to ȧ boil. 
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Ok, so these cookies. It’s no secret that I love Oreo’s in virtually any dessert. I’m happily addicted to cookies & creme milkshakes (recipe coming soon), I love Oreo cheesecake bars, I love cookies & creme rice krispies, and now, I’m in love with Oreo cheesecake COOKIES. There’s a subtle hint of cheesecake after the first few bites but then you’re hit with the Oreo’s and the mini chocolate chips hidden in the batter. Oh my, this cookie is a definite winner and I LOVE how it’s encrusted in Oreo cookie crumbs.

Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs!

  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup mini chocolate chips
  • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies
  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
  9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.