Crispy Brussels Spouts and Roasted Garlic Aioli

Friends coming over this weekend? Planning a Super Bowel party at your house? You want to go to that party but what are you going to eat if you’re on the Whole30? Don’t worry I’ve got you covered! Here is your chance to make something super clean, delicious, and fancy AF. Not only are these Whole30 aprroved, but everyone will enjoy these without even knowing that they are Whole30….How awesome is that???

Raw Brussels

I don’t know about you but I ONLY like crispy Brussels sprouts. They have to have that crispy crunchy outside for me to eat them. One of the tricks I learned was to roast these babies cut side down in order to get optimal crispyness. If you are looking for zero prep, no worries! They make Brussels sprouts already halved so all you need to do is put them on a sheet pan. I added salt, pepper, and nutritional yeast. I roasted these at 357 degrees for about an hour. Every oven runs different, so just keep an eye on yours as they are roasting so they don’t go from crispy to burnt.

Garlic Aioli Ingredients

While the brussels sprouts are roasting, take a few garlic cloves and wrap them in tinfoil with a little olive oil and put in the oven for 30 minutes.

Now it’s time to make the star of the show! You start with the basic homemade mayo recipe, 1 cup of avocado oil, 1 teaspoon of mustard, juice from 1 lemon, 1 pasture raised egg, 1 tablespoon of salt, 1 teaspoon of garlic powder. For this recipe I have only every used my immersion blender to make this mayo. People have said that you can use a blender, but I haven’t tried that.

All you need to do it add all of these ingredients to a tall glass that your immersion blender can fit in. I usually wait until the egg settles maybe giving everything a minute or two. I usually blend for maybe 10-15 seconds. That is it! That is all it takes to make homemade mayo. Real ingredients, real fast.

Roasted Garlic

After the garlic has roasted and is slightly browned and has that creamy sweetness to it. I let it cool then chop it in tiny pieces and add to the mayo. Put it in the fridge until ready to serve.


Roasted Brussels Close up

When the brussels sprouts are to the crispyness that you like, pull them out, taste for salt and add if needed. Put the garlic aioli into a cute small bowl and plate those beautiful, crispy, roasted brussels. Your family and friends will not even realize all of the nutrients that they are absorbing! It’s like secretly feeding them healthy food and them not even arguing with you. How awesome is that?!


-2 lbs of brussels sprouts

-1/4 cup of avocado oil

-3 tablespoons of nutritional yeast

-1-2 tablespoons of salt

-1 teaspoon of pepper

-3 cloves of roasted garlic

-4 tablespoons of parsley

-1 cup of homemade mayo


Homemade mayo

-1 cup of avocado oil

-juice of 1 lemon

-1 tablespoon of salt

-1 teaspoon of mustard



-Preheat oven to 375 degrees. Place brussels sprouts cut side down. Drizzle with avocado oil, salt, pepper and nutritional yeast. Place in over for 45 minutes to 1 hour.

-take 3-5 cloves of garlic, wrap in tinfoil with a drizzle of olive oil and bake for 30 minutes.

-To make the homemade mayo, add all ingredients to a large glass and blend with an immersion blender for 10-15 seconds.

-Pull the garlic out and let cool. Once cool, chop into small pieces. Chop up parsley and add both to mayo. Mix and then put in fridge.

-Plate the Brussels sprouts and put the garlic aioli in a little bowl and enjoy!

Sausage Stuffed Egg Muffins

Are you looking for a delicious, savory quick breakfast? Look no further, this recipe will check off ALL of the flavor boxes you’re looking for. I created this recipe during my 5th Whole30 and let me just say…this is the perfect grab and go breakfast for everyone! You have picky eaters…no problem. Someone doesn’t like meat…no worries! This is the easiest breakfast meal prep that can be 100% customized to everyone’s likes and dislikes.


Everyone has those days when they need to run out the door ASAP but they can feel that low rumble of hunger starting in the pit of their stomach. Well these breakfast egg muffins solve those problems. I have switched over almost all of my Tupperware to Pyrex and they have the perfect sized contains to store these in to grab-and-go. These are the Pyrex I use to store my egg muffins to grab on my way to work.


Like I’ve previously state, these are incredibly quick and easy to make. First I browned my compliant sausage from whole foods so those crispy crunchy brown bits helped to flavor the eggs and vegetables that were added.  Once the sausage was cooked to crispy perfection I added my onion to the back after turning the heat off. I just wanted them to sweat a little bit and soak up those delicious leftover bits from the sausage.

The best part of this recipe is that it is completely versatile! Meaning, if you don’t like sausage, add ground turkey. If you don’t like broccoli don’t add it.  If you just want eggs, just whip up eggs with salt and pepper and bake those egg muffin to perfection! This recipe is the solution for making everyone happy. They bake at 350 degrees for 25-30 minutes or until the center is set.


Finding quick, easy, and delicious recipe like this really helped me succeed in this Whole30. Commuting to the city doesn’t leave much time to make breakfast each morning so I came up with my own solution!

With this being my 5th Whole30, I have the basics down. My goal this time around was to not use the same ingredient so many times that by the end of the 30 days I couldn’t even look at spaghetti squash for 6 months…I know a lot of people have done this ha. So for me I wanted to keep my taste buds guessing and happy. I won’t lie, there were days where NOTHING sounded good. That blah feeling came around once or twice, but with recipes like this I was able to push through and satisfy my taste buds.


-1 lb complaint sausage

-Avocado Oil

-1 white onion

-1 cup of broccoli

-1 bell pepper

-Salt and Pepper

-1 dozen Pasture Raised eggs, I used Vital Farms

-1 12 count Muffin Tin


-Preheat oven to 350 degress

-Heat cast iron skillet to medium/high heat. Add 2 tablespoons of avocado oil. Add sausage and brown until nice and crispy then remove from pan. Chop into bite sized pieces and set aside.

-Chop up 1 bell pepper, 1 white onion and 1 cup of broccoli. Add to same pan that sausage was cooked in and keep the heat off but just let the vegetables soak up the remaining juices and flavors from the sausage.

-Add 12 eggs to Vitamix. Add salt and pepper blend on high for 3-5 minutes.

-In a large mixing bowl, add sausage and vegetables. Spoon into muffin tins. Pour eggs on top.

-Bake at 350 degrees for 25-30 minutes or until the middle is set.

Tasty Turkey Meatballs with Zoodles

Spaghetti and meatballs..what could possibly be more comforting than that? This is one of those meals that is totally satisfying and hits the spot when you need that warm and fuzzy feeling. Lean ground turkey is full of good protein. One of my FAVORITE things about meatballs…you can add whatever flavors you want! If you’re out of oregano, just add basil and thyme. There is so much flexibility with this recipe and easy to sneak in those veggies your boyfriend/kids don’t like 🙂 You can easily grate carrots, broccoli, even zuccini to add more nutrients to this recipe.

turkey meatball prep 2

The key to being successful on my journey to feeling great has been spices and herbs. Nothing beats using the freshest ingredients. Supporting local farmers during the summer and stopping at their roadside stands for vegetables, fruit, and herbs makes me sooooo incredibly happy! To know that the food you are eating was grown locally by the farmer that sold it to you is just so amazing. You may or may not pay a little extra for locally sourced food, but supporting local business and farmers makes the world a better place.

turkey meatball raw

Sourcing good quality meats also adds to the deliciousness of your meals. Local butchers are a great resource for questions about cooking times, what cuts of meats work well with certain recipes, and they love to share their knowledge of meat. Finding a good butcher shop and creating a relationship with them makes cooking an even better experience.  Especially when doing a Whole30, it is important to know what goes into your meals and asking a butcher to make compliant sausage is something that a lot of them will accommodate. Who knows, it might even result in a top seller for their store!

turkey meatballs on sheet pans

When it comes to my spaghetti and meatballs, having a great sauce to compliment the turkey meatballs is paramount. Sometimes you just don’t have all day to cook a sauce….it happens but that’s why Thrive Market is awesome! I found this Tuscan Pepper Spicy Tomato Sauce that is absolutely amazing. The quality of this sauce makes it taste like it could have been simmering on the stove for hours.

Tuscan Pepper tomato sauce

You can’t have meatballs without pasta am I right???? Zoodles are a lifesaver! I like to use the smallest grate for my Spiralizer that I got from Williams and Sonoma. It legit gives me the feeling of eating real spaghetti. One of my other favorite things about stomach does not ache at all after eating them. This recipe gives me all of the feels of a comfort meal without all of the bloat and uncomfortable feelings that pasta does.

turkey meatballs cooking in sauce

One of the secrets that I’ve learned is that the sauce is only a compliment to the main dish. I love cooking my turkey meatballs about 10 minutes less and have them finish cooking in the sauce. It adds more flavor to the sauce as well as having the meatballs absorb some of the flavors from the sauce. Adding roasted garlic and fresh basil is a great way to add flavor and a fresh touch to a jarred sauce.

turkey meatballs with basil


  • 1 lb ground turkey
  • 4 small zucchinis
  • 1 jar of compliant sauce (if doing the Whole30)
  • 4 cloves of roasted garlic
  • 2 eggs
  • 1/2 almond meal
  • salt and pepper to taste
  • 2 tablespoons of Italian seasoning
  • 1 tablespoon fresh chopped parsley
  • 1/4 cup nutritional yeast
  • Fresh basil and nutritional yeast to top



  • Preheat oven to 350 degrees
  • Mix ground turkey, eggs, roasted garlic, almond meal, salt and pepper, Italian seasoning, chopped parsley and nutritional yeast together in a large bowl.
  • Use a small cookie scoop to make the meatballs. You can use a large one if you prefer that size.
  • Place on cookie sheet with about an inch in between each meatball.
  • Cook for 25 minutes.
  • Add jar of sauce to pan and heat
  • Use spiralizer for 4 zucchinis and lay on paper towel. Lightly salt to remove excess water.
  • Remove meatballs from over and add to sauce cooking for 10 minutes.
  • Add zoodles to pan and toss with sauce and meatballs. Top with nutritional yeast and basil.

Pan Seared Wild Caught Scallops and Asparagus with Lemon Ghee Sauce

One of my favorite foods in the whole entire world are SCALLOPS! Who doesn’t love a perfectly seared scallop? When you’re doing a Whole30 and you’ve kind of hit that point where nothing sounds good to you…..make this dish! There are so many natural flavors that this will give your taste buds something decadent to get you through to the end. one of the most important parts of buying seafood is making sure you buy WILD CAUGHT. I will do a post on the importance of wild caught fish, but if you can fit it in your budget, it is worth it to buy wild caught and as local as possible.

This is a one pan meal that is delicious, quick, and easy cleanup.


Pan Seared Scallops

Step 1: First things first, cut the ends off of the asparagus. Add a little water to the cast iron skillet along with some olive olive. The water will help to steam and cook the asparagus.  I prefer my vegetables with a lunch crunch so I only cook my until they turn bright green. Then I add a little salt and freshly chopped garlic and cook about 2 minutes longer. Once asparagus is done, I move to a plate to rest.

Step 2: I like to get my skillet to medium/high heat before I drop my scallops in. In order to keep the smoke down, I add about 2 tablespoons of ghee to the pan. I sear the scallops about 2-3 minutes on each side until nice and buttery brown.

Raw Scallops

Step 3: After scallops are cooked, I add the juice of 1 lemon and a little more ghee and olive oil to create a sauce to drizzle over scallops and asparagus.

Cooked Scallops


In total this dinner for 2 took me about 15 minutes and was exactly what I needed on day 22 of the Whole30. Some times ya just need to feel a little fancy, am I right?



-1 bunch of asparagus

-3/4 lb Wild Caught Scallops

-1 lemon

-2 cloves of freshly chopped garlic

-2 tablespoon of olive oil Olive Oil

-3 tablespoons of Ghee

-3 tablespoons of water


  • Add water to cast iron skillet with a little olive oil, cut ends of asparagus off and add to skillet. Add salt and chopped garlic when asparagus starts to turn bright green. Once cooked move to a plate.
  • Turn heat to medium/high and add 2 tablespoons of ghee. Once heated, add scallops and cook 2-3 minutes per side. Remove scallops
  • Add 1 tablespoon of ghee, a drizzle of olive oil and juice of 1 lemon. Cook on high for 2 minutes then drizzle over scallops and asparagus.

Whole30 Egg Scramble Breakfast


I just want to say that you NEED to make this breakfast. Whether you are doing the January Whole30 or not, this Egg Scramble is amazing. Sundays are usually my days to sleep in…until 630am (we are usually up at 5am!) My favorite thing on weekends is to make fresh Bulletproof coffee and either lay in bed and read or sit on the couch and catch up on “my stories” as Eli likes to call them.

Usually Eli will want breakfast earlier than I do, so that gives me a little time to see what’s in the fridge, and what I’m able to come up with for a delicious brunch. There are what I call my staples, that I always keep stocked in our fridge.  Vital Farms Eggs are always on hand as well as red and yellow onions, arugula, and some sort of chicken or pork sausage that are usually Whole30 compliant. I start with my base and see what kind of vegetables I have, then I move on to protein, fats, and starches.

Over the last few years, I’ve really learned how to cook vegetables so that they actually taste delicious….weird I know! I used to HATE vegetables…until I learned how to enhance the flavors with spices. Spices can transform any dish you make. That is what I LOVE about cooking. I can use the same ingredients three nights in a row and change up my spices and you would think I went grocery shopping every day in order to make each meal special-how amazing is that!

Sauteing galric in a little olive oil and adding some red onion is that base for this dish. Once that starts cooking, Hugo’s little snort face finds his way over to stand under me while I’m cooking on the stove with Eli not far behind asking how much longer until brunch is ready.

Once the onions are sweating, add the meat, some garlic powder, salt, and peppers. After watching Teri from @NOCRUMBSLEFT scramble her eggs in her VITAMIX, that is the only way I will prep my eggs now. They come out sooooo light and fluffy there is just absolutely nothing better.  Once the eggs and sausage are cooked. I plate some argula and ta-da! That’s it. Super easy, clean, and delicious.

Whole30 Egg Scramble


  • 2 Eggs
  • 1 lb ground sausage
  • 1/2 red onion
  • 1 cup of arugula
  • 1 clove of garlic
  • salt
  • pepper
  • garlic powder
  • 1 sweet potato


  • Heat your cast iron skillet to medium heat. Add 2 table spooks of avocado oil. And ground sausage and brown for 5-8 minutes depending how crispy you like it.
  • Add 2 table spoons of olive oil. Saute garlic and onions with sausage.
  • chop of 1 sweet potato into little chunks. Add 2 tablespoons of oil and cook on medium high heat for 15 minutes or until soft on the inside and crispy on the outside.
  • In a non stick skillet add 1 tablespoon of avocado oil. Crack two eggs in your Vitamix or blender. Blend on high for a minute. Pour eggs into skillet cook on low heat until they are the consistency that you like.
  • In a bowl, put arugula on the bottom, top with eggs, sausage and sweet potatoes.