Who doesn't love pizza for breakfast?  

Going back to my college days, I loved finding leftover pizza in the refrigerator the next morning. Of course, back then I wasn't focused on carbs or calories.  I simply wanted something to eat that didn't require much effort or cost money.  

Nowadays, I'm a bit more concerned with carb intake, but still want to eat pizza for breakfast. This breakfast pizza hit a home run in our house and has become a staple! 

For a single serving breakfast pizza you'll need: 

  • 1 Flatout Bread Pizza Crust - found near the deli section of your grocery store
  • 2 eggs scrambled
  • Breakfast meat of choice: bacon, sausage, chorizo
  • Shredded Cheese of choice

To Assemble: 

Preheat oven to 350 degrees and place Flatout Bread Pizza Crust on parchment paper and place into oven for about 4 minutes.  Remove crust from oven and set aside.  Scramble eggs and cook breakfast meat of choice.  Place scrambled eggs and breakfast meat on top of pizza crust and top with cheese.  Place crust back into oven for about 2 minutes.  Be careful as the thin crust may burn or become extra crispy if left in too long. 

Cut into thirds and enjoy! 




After 3 years of Paleo, I've finally hit my breaking point over sweet corn this summer.  Maybe it's because I drive by a local farm stand every day on my way to the gym that taunts me with a sign for sweet corn.  I caved to my cravings and created this flavorful chowder with chorizo, summer vegetables, and fresh cilantro. [Scroll for recipe]


  •  2 medium sweet potatoes
  • 2 yellow squash and zucchini
  • 1 cup of sliced carrots
  • 6 ears of corn cut from the cob
  • 3/4 pound of ground chorizo
  • 1/2 of a medium cauliflower
  • 16 ounces of chicken or vegetable stock (reserve 1/2 a cup)
  • 1 teaspoon of red pepper flakes (omit if red pepper flakes make dish too spicy)
  • 1 teaspoon of chili powder
  • 1 teaspoon of smoked paprika
  • dash or two of garlic
  • crockpot
  • fresh cilantro
  • salt/pepper to taste


Combine diced vegetables (except cauliflower) into crockpot with stock. Steam cauliflower and set aside.  Brown ground chorizo in a pan over and then add to crockpot.

To thicken the chowder- blend/puree cauliflower in a high powered blender or food processor.  To thin cauliflower puree add in the reserved chicken stock.  Once cauliflower is well blended and no chunks or lumps appear add crockpot.

Cook for 4 - 5 hours in crockpot and serve with fresh cilantro and ENJOY!





Nothing screams bunch to me more than Eggs Benedict.  When Patrick and I were first married, I would make hollandaise sauce from scratch and since we transitioned to clean eating, hollandaise hasn't been a part of our lifestyle.   

Last Sunday, we had a leisurely morning perfect for Eggs Benedict with a twist of course.  Since adding grains back into our diet, English Muffins have become a staple in our household which means avocado toast has been a regular go-to breakfast item.  Why not put all of our favorites together to create Avocado Eggs Benny with a Twist. 

You'll need: 

  • English Muffins or Toast of Choice - toasted of course
  • 1 Avocado or 100 calorie pack of Guacamole (we used the 100 calorie pack) 
  • 2 Eggs cooked over easy 
  • Garnish with red pepper flakes if you want your eggs a little spicy 


Prepare English Muffins or Toast to your preferred toasty-ness and top with guacamole or mashed avocado, prepare two over easy eggs - top English Muffins with eggs and sprinkle red pepper flakes on top and cut with a knife!  The yoke replaces the hollandaise sauce and is a nice complement to the avocado or guacamole. 





If you haven't heard of overnights you might be living under an internet rock.  Overnight oats are a super easy and customizable grab and go breakfast option.  All of you need is a canister of quick oats, almond milk, and about 3 minutes to get the party started. 

Once you've created your base (oats + milk) feel free to get creative. Popular add-in's are cinnamon, vanilla extract, fresh fruit, fresh vegetables, nuts, chia or flax seeds, and protein powder.  

Rather than add fresh fruit, I decided to use a beautiful zucchini a member from the gym had shared with me from her garden.  Turning overnight oats into a quick, easy, and incredibly delicious zucchini bread recipe. 





For a single serving you'll need:

  • About a 1/4 of a large zucchini - peeled, chopped, matchstick'd, or diced
  • 1/2 cup of quick oats
  • 1/2 cup of almond milk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of flax seeds (whole or ground) 
  • Optional raisins, almonds, walnuts, or pecans
  • Optional chocolate chips 

Word to the wise, make a double batch at the very least - I enjoyed this recipe combination a lot and plan to make another batch or two this week

Recipe: Apple Bacon Slaw - A refreshing twist on an old classic

Looking for a twist on coleslaw for your next family picnic?  Give this crowd please a try, APPLE BACON SLAW. A refreshing alternative! 

You'll need:

  • 1 medium cabbage shredded 
  • 4 apples of choice cut into matchsticks (we used pink lady apples)
  • 2 spring onions chopped
  • 4 strips of turkey bacon chopped
  • 3 - 4 big spoonfuls of coleslaw dressing 

Directions: Combine all ingredients in a bowl and mix in coleslaw dressing.  A bit of advance go lighter on the dressing as too much dressing will overpower the flavors.  

No access to a food processor and short on time? 

Look for pre-shredded cabbage, opt for onions and bacon off the salad bar, and use pre-made coleslaw dressing - our personal favorite is T. Marzetti 

Refrigerate before serving. 

Our batch of Apple Bacon slaw served about 10 - 12 people and we had leftovers (thankfully!)

RECIPE: Sweet & Salty Paleo Granola

It's Road Trip season and one of my favorite grab-and-go options is trail mix.  Sadly, most of the options available in the snack aisle contain too many peanuts, icky cooking oils, and hidden sugars. And, if you are sticking to a paleo-focused lifestyle, it's almost impossible to find a paleo-friendly trail mix and this recipe hits a homerun every time! My advice: double the batch from the start, it's that addicting! 

Ingredients you'll need: 

  • 1c of sliced almonds
  • 1c of raw pepitas (pumpkin seeds)
  • 1/2c chopped pecans
  • 1 tablespoon cinnamon
  • 1/2c melted coconut oil
  • 1/4c maple syrup
  • 1/4c honey
  • pinch or two of pink sea salt 


Preheat oven to 350 degrees.  Combine all dry ingredients in a large bowl and then add in all of the wet (melted coconut oil, maple syrup, and honey) ingredients.  Once fully combined pour mixture onto a parchment lined baking sheet.  Spread mixture evenly onto the tray and pop into the oven for 10 - 15 minutes. 

BE VERY CAREFUL not to burn your granola. 

Additional Add-in's

  • Enjoy Life Chocolate Chips - wait to add until granola is fully cooled
  • Sunflower seeds
  • Banana Chips
  • Shredded Coconut
  • Dried Berries 



Standup Paddleboarding (SUP) is by far my favorite form of movement, even overtaking my love for lifting weights.  There is something incredibly magical about being out on the water and taking in all that nature has to offer.  Plus, you have to fully disconnect from all things social media, work, texting, etc which makes me super happy and is highly encouraged! 

Patrick and I have been on the hunt for SUP boards for about three years and finally landed an awesome deal on two boards and celebrated our 10th wedding anniversary on the water this weekend.  

Saturday morning, as we were prepping for a day of being out on the boards, I found myself inspired to create a smoothie that echoes my/our love for paddleboarding.  


The SUP Sunrise Smoothie ingredients are: 

➡️ 1/2 an orange
➡️ 1/2 of a medium roasted sweet potato
➡️ 1/2 of a banana
➡️ 1 tablespoon of flax and chia seeds
➡️ a dash or two of cinnamon and turmeric
➡️ ice and water to blend

Lots of natural anti-inflammatories and fat burners in this smoothie.

You could add a touch of honey or maple syrup if you like your smoothies a bit sweeter.