Spicy Coleslaw – Low Carb & Keto Friendly

I’m obsessed with this spicy coleslaw! I have it as a side dish with burgers or steak and it’s amazing as the base for fish tacos (I usually choose to go without tortillas).

spicy coleslaw

Spicy Coleslaw

For the slaw:

  • 1 head of green cabbage, finely chopped or sliced with a mandolin
  • 1 head of red cabbage, finely chopped or sliced with a mandolin
  • 1 jalapeno, chopped (omit if you want it less spicy)
  • 3 large scallions (green onions) finely chopped

For the dressing:

  • 1/2 cup Primal Kitchen Chipotle Lime Mayo*
  • 1/2 cup Primal Kitchen Turmeric Lemon salad dressing*
  • 1.5 tbsp hot sauce of your choice (omit if you want it less spicy)
  • 1/3 cup chopped fresh cilantro
  • Juice of one lime

In a large bowl, combine the cabbage, green onion and jalapeno. In a separate bowl, mix the dressing ingredients and pour over salad. Mix well. For best results, let the coleslaw sit for a few hours before serving to allow flavors to develop. You can add salt to taste, but since the mayo and dressing have seasoning, I didn’t feel that any salt was needed.

The first night I made this I added steak. The second night, I added white fish, like deconstructed tacos. This is absolutely going to be a new summer staple for me! I’m excited for leftovers!

In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.

If you’re a cabbage lover, you might also love my favorite cabbage salad bowl I often enjoy for breakfast!

Easy & Delicious Large-Group Meals

I had the most amazing weekend away with a bunch of incredible humans who are part of the Primal Potential Master’s Club. We rented a huge house, which allowed us to spend a ton of time connecting with each other, and also required us to cook and eat as a group.

Big group situations can be challenging but we mastered the food part! We kept the meals simple, easy, delicious, affordable AND fat loss friendly!

I have to give a huge shout-out and heartfelt thanks to Thrive Market who partnered with us to make that possible. We wanted to eat really well but we also didn’t want to spend a ton of time or money.

Keep these ideas in mind next time you’re cooking for a big group (or just for yourself!)

Salmon Cakes

Though a bold move, we made salmon cakes for the group! There were a lot of people who had never had them and were skeptical. I get it, because I never imagined really loving and enjoying a fish cake! It’s not my style at all but they are SO GOOD and not fishy at all.

My very favorite salmon cake recipe comes from Diane Sanfilippo of the 21 Day Sugar Detox. You can’t go wrong with that recipe!

I didn’t pull up the recipe for this weekend, though. I’ve made them enough that I just kind of winged it. The key to great, delicious, not-fishy salmon cakes is using a high quality canned salmon. Yes, “quality” and “canned” can go together! While I love fresh salmon filets, I don’t think they’re the best choice for salmon cakes.

Salmon cakes are cheaper and tastier with a wild caught canned salmon. Quality matters here because a lot of canned salmon is farm-raised and has added dyes. Not cool at all. I’m a huge fan of Thrive Market’s Wild Planet salmon. It’s very affordable and really tasty.

We drained 6 cans, added a few eggs, salt, pepper, coconut flour and Primal Kitchen’s new dijon mustard.

I cooked them in a skillet on the stovetop and they were a hit! If you’re making them at home, you can freeze them before cooking them and you’ll have an easy heat & eat meal during the week!

Grilled Chicken & Cauliflower Rice

It doesn’t get much easier and large-group friendly than grilling up a bunch of chicken! We got the value-size organic chicken box from Thrive Market and threw the breasts & thighs on the grill, plain.

Meanwhile, some of the ladies inside cooked up a large batch of cauliflower rice and set out bowls of guacamole, salsa, jalapenos and a large salad.

Everyone got to help themselves to salad with grilled chicken or a burrito-bowl style lunch.

Palmini with Meat Sauce

Have you tried Palmini? I’m totally loving it and everyone who tried it during our Masters Club weekend really loved it, too! It looks like pasta, but it’s 100% hearts of palm! It’s kind of like zoodles, but better!

This was one of the easiest & quickest meals we ate all weekend! We made a meat sauce with tomato sauce and ground beef from Thrive Market and tossed the Palmini in it.

We saved the extra ground beef for frittatas the following day!

Don’t want to pay for Palmini? Zoodles work, too and you can pick those up from almost any grocery store in the produce section.

Have lots of leftovers? Make a frittata!

On our last night, I looked into the fridge to see how we could use up all our leftovers. We had bacon, eggs, ground beef, arugula, tomatoes and onions. Perfect for a frittata!

In two large sheet pans I added whisked eggs, all the veggies and the leftover ground beef. They baked in the oven while we cooked up the bacon and everyone loved it! Doesn’t get much easier than that!

Snacks & Stuff

I wanted to make sure no one went hungry so we brought Artisana coconut butter packets, cashews and almonds for easy snacking.


I won’t lie – we went through a fair amount of wine! Everyone was excited to try Thrive Market’s new line of “clean wines” – organic, sustainability farmed and free from added sugars and chemicals! Without exception, the wine was a huge hit! I’ll absolutely be buying more for the holidays and to give as gifts!

In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.

Thanksgiving 2018 – What I’m Eating

Thanksgiving snuck up on me this year! I had an amazing weekend away with my Primal Potential Masters Club and then raced back to spend 4 days in the studio recording the audiobook version of my first book! When I emerged from the cave, Thanksgiving was just a few days away!

My boyfriend has to work on Thanksgiving and my family is having Thanksgiving catered, so I decided to have a Thanksgiving meal a few days early with my friend Sarah (the Seasouled creative genius) and my boyfriend.

There are a few considerations that go through my mind when I’m planning what to make:

  • What will I LOVE and look forward to eating?
  • What can I make that will leave me feeling really great and amazing AFTER the meal?
  • What will I enjoy as leftovers?
  • What’s going to prevent the need for $150 in ingredients I don’t have and won’t use again?

I also think through what things won’t leave me feeling my best. Sure, I love fresh-made rolls and cornbread, but I don’t love how I feel after I eat them. I love mashed potatoes, stuffing and pie but I don’t love how I feel after I eat them.

I think about a meal in terms of what I’ll love and that has to take into account both pleasure during the meal and happiness afterwards.

Here’s what I decided on for my early Thanksgiving:

  • Turkey
  • Mashed Carrots & Parsnips with Nutmeg
  • Bacon Brussels Sprouts with Cranberries & Walnuts
  • Roasted Garlic Cauliflower Mash


turkey 2018

























I got my turkey from Butcher Box because their standards for meat are sky high. Antiobitic and hormone free – sign me up! I think this is only my 2nd time making a turkey and I followed a simple recipe from Nom Nom Paleo for a butterflied bird.

One of my favorite holiday meals is one my stepdad used to make: mashed carrots & parsnips with nutmeg. It might sound weird, but the sweetness of the carrots and the natural spice of the parsnips pair perfectly together! Plus, they mash so easily! It’s a silky, satisfying side dish that leaves me praying for lots of leftovers! PLUS!!! I can make this a day ahead of time! Stress reduction for the win!

Mashed Carrots & Parsnips

  • 2 lbs carrots – peeled and uniformly chopped
  • 2 lbs parsnips – peeled and uniformly chopped
  • 1/3 cup heavy cream (you can use bone broth or stock if you want to avoid the dairy)
  • 2 tbs butter
  • 2 tsp salt
  • 1/4 tsp nutmeg (add or subtract to your personal preference)
  • sprinkle of cinnamon (a little goes a long way)
  1. Boil the carrots and parsnips until they can be pierced with a fork
  2. Drain your veggies and discard the water
  3. Add butter and cream
  4. Blend (I used my handheld immersion blender but you could use a hand masher, food processor, blender or anything in between)
  5. Add salt, cinnamon & nutmeg to taste

If you give it a try, please let me know what you think!

I will take any opportunity to eat brussels sprouts. I LOVE them. They key is to buy them FRESH, not frozen. There are some veggies that do well after freezing but brussels sprouts aren’t one of them. Though I don’t have a recipe for you, I’ll tell you how I made my brussels.

I bought them on the stalk, though fresh in a bag will work, too.

Chop off the end, cut in half and remove the loose leaves.

Make 4 strips of bacon and reserve the bacon fat in the pan.

Remove bacon, set aside, and add brussels to the pan with bacon reserves.

Cook over medium heat until browned to your preference, stirring frequently.

Add a handful of cranberries and a handful of walnuts.

Remove from heat, top with crumbled bacon.

Lastly, I wanted a cauliflower mash. I roasted a bulb of garlic by wrapping it in foil and tossing it in the oven until it softened. Into my Vitamix blender I added 2 lbs of cauliflower, some roasted garlic, cream, butter, salt and pepper. That’s all!

This is a meal that will be absolutely delicious, it’s pretty simple to make, affordable AND will leave me feeling really wonderful afterwards!

How about you? What’s on the Thanksgiving menu?


Palmini With Basil Pistachio Pesto

Oh friends. I am so excited to share this recipe with you! I really love ABC’s hit show Shark Tank and a few months ago, I watched the founders of Palmini strike a deal with the sharks and I’ve been curious ever since.

I didn’t buy it right away but I tried it this week and I really like it!

palmini with pesto

Palmini looks like linguine but it’s not pasta! It’s made entirely out of hearts of palm. I’ll be honest – though I had eaten hearts of palm before, I had to google it to find a picture and description. They come from the center of the cabbage palm tree and look kind of like white asparagus.

The flavor isn’t as neutral as spaghetti squash or cauliflower – it’s a little sour – but I think it’s an amazing option for folks looking alternatives to pasta and rice!

Palmini comes in a can and is packed in water. My first step was draining the liquid from the can and letting the palmini soak in water for about 20 minutes. If you’re worried about the sour taste, you can try soaking it in milk instead of water. I didn’t try this, but several people make the suggestion.

While the palmini was soaking, I made a delicious basil pistachio pesto. It was amazing!

Basil Pistachio Pesto

  • 1 cup avocado oil (I used Primal Kitchen brand from Thrive Market*)
  • 2 cups basil leaves (fresh)
  • 3 cloves garlic (raw)
  • 1 heaping cup shelled pistachios
  • salt to taste

In a blender, puree the avocado oil and basil.

All the garlic and slowly add pistachios, one small handful at a time to allow for complete blending.

Salt to taste.

*Note* This makes a lot of pesto. I mixed about 1.5 tablespoons of pesto with 1 can of Palmini for this meal. Yes, I ate the entire can. The whole contains 60 calories, no fat, 12 grams of carbs (6 of which are fiber) and 6 grams of protein. The only ingredients are water, salt, hearts of palm and fumaric acid.

One of my favorite things about Palmini is that it’s already cooked! All I had to do was heat it! Once the pesto was done, I drained the soaking Palmini and put it in a skillet without oil. Just an empty pan and a can of palmini. I let it heat up over medium heat and then added 1.5 tablespoons of the pesto and mixed it throughly, coating the Palmini.






I topped it with some chicken sausage but you could make this a vegetarian meal or add any protein you desire – chicken, beef, turkey, fish – whatever your heart desires!

In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.

Hemp Heart Crusted Spicy Chicken Nuggets

One of my favorite meals growing up was my mom’s chicken nuggets. She’d dip chicken breast in egg, then breadcrumbs and pan fry it in Crisco. We’d dip them in cranberry sauce and they were delicious.

These days, bread crumbs and Crisco are definitely not part of my pursuit to take great care of myself, but man would I be crazy about a decent replacement!

Since learning that I need to cut back on nuts and seeds due to their oxalate content, I’ve been incorporating hemp hearts much more often. Hemp hearts are actually a seed, but they are unique in that they don’t contain oxalate. They also contain all of the essential amino acids, which categorizes them as a complete protein. I talk all about hemp hearts in episode 506 of the podcast.

I’ve been sprinkling them on top of my salads, but today I branched out, threw them in the food processor, added spices and used them like a breadcrumb to recreate a healthier, spicier version of my childhood favorite.

I made 3 different variations and I’m sharing with you my favorite. In fairness, all 3 varieties were good.

In one variation (the one shared below), I put the hemp hearts in the food processor. That gave the most coverage of the chicken. I also tried it without processing the hemp hearts – just using them in their full form. It was great texturally, but the coverage of chicken wasn’t as great.

I baked some on parchment paper at 400 degrees (8 minutes on each side) and I pan fried some in coconut oil. The pan fried in coconut oil (shared below) was my favorite because the baked ones weren’t as crispy.

I share that so you know that you could absolutely choose to bake these instead of pan frying and you could skip the food processor step, just know that you won’t get quite the same degree of coverage.

hemp heart crusted spicy chicken nuggets





















Without further ado, I share with you:

Hemp Heart Crusted Spicy Chicken Nuggets

2 lbs boneless, skinless chicken breast (cut into strips or nuggets)

3 eggs

1 cup hemp hearts

2 tbsp coconut flour

1 tsp salt

1/4 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1/2 tsp red cayenne pepper

1/4 cup coconut oil

Primal Kitchen Chipotle Lime Mayo for dipping

  1. Put your hemp hearts in the food processor and blend until fine (about 30 seconds)
  2. Transfer hemp hearts to a medium size bowl and add coconut flour, salt, pepper, garlic powder, paprika and cayenne. Mix well.
  3. Crack your eggs in a bowl and whisk
  4. Dip chicken pieces in egg then transfer to hemp heart mixture. Coat well.
  5. Heat oil in large skillet
  6. When hot, add chicken (don’t crowd the pan)
  7. Turn chicken every few minutes and remove when all sides are browned and chicken is cooked through
  8. Serve with Primal Kitchen Chipotle Lime Mayo for dipping

I get my ghee, hemp hearts, coconut flour, salt, pepper, coconut oil and Primal Kitchen Chipotle Lime Mayo from Thrive Market. Because Thrive Market brings products to you directly from the manufacturer, there’s no markup from a middle-man. This allows them to keep their prices significantly lower from most other grocers and online providers.

In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.