Breakfast Tacos with Avocado Radish Salsa
Serves 4

For the salsa:

1 large avocado, scooped out of skin and diced
1 small bunch radishes, thinly sliced (7-8 radishes)
1/2 small onion, minced
1/4 cup minced cilantro
1 jalapeno, minced
juice of 1 lime
1/4-1/2 teaspoon sea salt, to taste

For the tacos:

8 corn tortillas
8 pastured eggs
1 cup crumbled feta
oil for cooking
hot sauce if desired

First, prepare the salsa. Slice the radishes with a mandoline if you have one, or carefully with a very sharp knife. Combine the radishes with the avocado, minced onion, jalapeno, cilantro and lime juice. Add 1/4 teaspoon sea salt and adjust according to your taste.

Next, heat a large skillet over a medium flame. You may have to fry the eggs in batches – use two skillets if serving at the same time is important. When the skillet is hot, add enough oil to cover the bottom. Fry eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside and warm the tortillas in the skillet.

Place one egg atop each tortilla. Serve with the salsa, feta cheese and hot sauce.

(via losing-every-extra-pound)


Cauliflower Steaks  - Roasted slabs of cauliflower topped off with a tomato olive type salsa…RECIPE

(via losing-every-extra-pound)



mozzarella sticks

mozzarella sticks


Yesterday, something amazing caught my eye. Something blue. Something plastic. Something I had been wanting for ages - a popsicle set!

I bought 5 tubs of Chobani, just so I could get the pop set. Umm… Honestly, did I really need an excuse to buy Chobani? Not really, but I got a pop set for doing what I normally do anyway.

It was the first thing I did when I got home, make cho pops. Specifically, blueberry and banana cho pops. And it was the first thing I ate in the morning.

Verdict? They turned out ah-mazing!

Hey, cute and blue cho pop set! I foresee a long and healthy relationship with you. Whaddaya say we make more cho pop babies together in the future?

Blueberry Banana CHO Pops!

2 170g Chobani yogurt tubs (I used 1 blueberry & 1 plain)
1/2 cup frozen blueberries
1 ripe banana
1/4 cup honey

My original mixture made enough for an extra pop. I’d half the amount of blueberries next time, which I’ve included the adjustment in the recipe. Or… you can do away with the extra cho pop mixture like I did - down my hatch!

  1. Combine all ingredients into a blender. 
  2. Pour mixture into the moulds, and make sure to leave 0.5cm space from the top.
  3. Freeze!

(Source: thecakeculture, via beautifulpicturesofhealthyfood)


"Try to learn to breathe deeply, really to taste food when you eat, and when you sleep, really to sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive. You will be dead soon enough."

— Ernest Hemingway  (via berryhealthy)

(via fitandhealthywinstherace)



Cauliflower Steaks  - Roasted slabs of cauliflower topped off with a tomato olive type salsa…RECIPE

This looks amazing. Will need to make it one of these days.

(via faithhealthlife)


Good morrow dear Internet dwellers, Good morrow indeed. Is it really sad that walking to work this morning I was actually excited for my lunch? Of course not! It’s leftovers from my dinner, as my peeps on Instagram would have seen last night.

I made it up (but don’t let that little technicality scare you off) as this baby is easy, delicious, 100% paleo, and I deem it: Creamy Paleo Curry Of Awesome. 

It definitely serves two BIG meals (dinner last night & my lunch today)


  • Veggies of choice (I used cauliflower, broccoli, mushrooms and onion)
  • Meat of choice (I used 1 big chicken breast cut into small peices)
  • ½ can of Coconut Milk (found in the Asian section)
  • Spices/herbs of choice (I used “mild curry spice” I picked up at the market, Cajun spice & “general herbs.”)
  • Salt & Pepper to taste


  1. Steam cauliflower & broccoli
  2. Sautee chicken in pan with onion & mushrooms 
  3. Once steamed, add the soft cauliflower & broccoli to pan
  4. Pour about ½ can of coconut milk over the goods in the pan
  5. Add spices & herbs to taste
  6. Stir. The longer you leave the curry on the stove top, the creamier it’ll get – as the water evaporates.
  7. Serve up, and enjoy!

Note: I’ve already made this recipe a few times and each time it’s magically different. I think the key to paleo is also having lots of herbs & spices available. Last time I added an asian spice, with raw cashews chopped up. Yummy!

(Source: one-twenty-five)

(Source: faithhealthlife)

(Source: faithhealthlife)