#coachlife, clean eating recipes, paleo recipes, whole30, Whole30 Recipes

Paleo/Whole30 Stuffed Bell Peppers

This recipe takes a little more time to prep (about 30 minutes, with a toddler pulling at you) but it is completely worth it! NOTE: THE PICTURE FEATURED HAS CHEESE ON HALF OF THE PEPPERS FOR MY HUSBAND. CHEESE IS NOT WHOLE30/PALEO APPROVED.
2 Tablespoons of grass-fed butter
2 tablespoons of avocado oil or coconut oil
1 small yellow onion
3 celery stalks, diced
3 carrots, diced
1 pound of chicken italian sausage
1 pound of grass-fed beef
3 garlic cloves, minced
Sea salt and pepper to taste
1 small zucchini, finely diced
3 cups of fresh basil
1 can of diced tomatoes (14.5 ounces)
5-6 bell peppers
  1. Preheat oven to 350 degrees
  2. Fill a large soup pot with water and bring to a boil.
  3. While you are waiting for the water to boil, cover the bottom of another big soup pot with the butter and oil and over medium heat saute the onion, celery, and carrots until the onions become translucent.
  4. Crumble in the sausage and ground beef and add salt and pepper before meat is fully cooked.
  5. Add the zucchini, basil and tomatoes, mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes.
  6. In the meantime, remove the tops of the bell-peppers and rinse well to remove seeds
  7. By now your water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little tender but not falling apart.
  8. Pull the bell peppers out of the water with tongs, and arrange in a large baking dish. Fill each bell pepper with the meat mixture and bake in your preheated oven for 20 minutes.
Have leftover filling? Freeze it and add to spaghetti sauce later!

My Whole30 Must-Haves


So I am on my 4th month of living the Whole30 lifestyle. I wanted to quickly share some of the items I use on a DAILY basis to keep me on track and never hungry.

#1 RX Bars

These bars are amazing! I literally buy them by the box and eat one everyday with my coffee. They are simple, fill me up and make me feel SO good!

#2 MCT Oil

Not only do I slip this stuff into everything my family consumes ( ok maybe not everything). I add it to my shakeology and or my coffee. The real key to whole30 is making sure you have good fats to keep up your energy and fuel your body.


It is funny because I have never been a HUGE salad fan but every since I started Whole30 I literally crave them almost everyday. I pre-make my salad in a giant bag on Sunday and eat it throughout the week. I never have an excuse to eat bad because there is always an option in the fridge.

#4 Coconut milk

Usually I use the canned ones but I forgot to grab them today and for the sake of sharing put this one in. I love coconut milk and coconut cream. It is great in coffee, shakes, soups, and a ton of other recipes.

#5 Coconut Aminos- Garlic Sauce and Liquid Aminos

These are sooooo good! If you need a little extra flavor in your meal and don’t want the added salt grab these!

#6 Kombucha

This is an absolute treat for me! I usually have Kombucha on a weekend night instead of an alcoholic beverage.

#7 Avocados

Gotta get them fats!! My daughter and I eat it every single day! I especially love it mid-afternoon when I want to grab a snack. Instead I grab an avocado, add sea salt, pepper and devour!

Items not pictured….

MEAT! I love chicken sausage, roasted chicken in the instant pot and some grass-fed beef for taco salads and such.

Grass-Fed Butter, Coconut Oil and Ghee-All day everyday…..I cook with all of them and incorporate them into every meal!



whole30, Whole30 Recipes

My Favorite Mom-Friendly Whole30 Recipes

Ok so when I say mom-friendly, I mean throw it in a pot and let the magic happen without you having to do much. Most of the recipes that I have chosen can also be ready in about 30 minutes or thrown in a crockpot.  I don’t know about you but no matter how hard I try sometimes I don’t even think about dinner till 6:00pm (husband gets home at 6:45pm). So sometimes that means last minute trips to the grocery store or using what I have.

Ok first up, Beef and Veggie Chili!

I keep the ingredients for this chili in my house at all times! It is filling, spicy and satisfying! I got this recipe  from http://www.paleonewbie.com/paleo-crockpot-chili-recipe/


Beef and Veggie Chili!


2 pounds of ground beef or ground turkey 1 onion, diced
3 cloves of garlic, minced
1 red and 1 green bell pepper, both diced 1 cup of carrots, finely diced

1 cup of celery, diced
1 jalapeño, minced (1) 28-ounce jar or can of crushed or stewed tomatoes
(1) 14-ounce jar or can of diced tomatoes
(1) 15-ounce jar or can of tomato sauce
Note: Adjust the amount of jalapeño, cayenne, and chili powder to suit your own personal taste. As written, the recipe is moderately spicy.
For the Spices:
3 Tbsp of chili powder
1 Tbsp of oregano
1 Tbsp of basil
2 tsp of cumin
1 tsp of salt
1 tsp pepper
1 tsp onion powder
1/2 tsp of cayenne
For the Garnish:
4 strips of cooked bacon, crumbled
1 or 2 avocados, diced
SAUTE onions and garlic together in a large saucepan over medium heat until onion is translucent. Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat. TRANSFER the cooked onions, garlic, and meat to your slow cooker.
ADD all the above vegetables and spices (except garnish ingredients) to the slow-cooker and stir to combine.SET slow cooker to LOW, cover, and slow cook for about 6 hours.
SPOON into individual bowls. Garnish with crumbled bacon and avocado slices if desired


Next up, burgers!

These are so freaking good, they are easy and my husband thinks I am fancy when I make them. 🙂 I always add the egg on top, it sounds weird but it is sooooo good! This burger fills you up without any added carbs. (There are sweet potato fries in the background but they are never necessary lol!)



Jalapeño Turkey Burgers!

Prep time 10 mins Cook time 10 mins Total time 20 mins

Author: http://www.theorganickitchen.org/blog-tutorials/jalapeno-turkey-burgers/

Serves: 4

1 pound ground turkey (I prefer 85% lean, it has more fat which makes for a better burger!)
1⁄2-3/4 of a jalapeño pepper, (I like it hot so I use 3⁄4) 1 medium size shallot, peeled and minced
zest and juice of one lime
2 Tablespoon chopped cilantro
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon black pepper
pico de gallo
poached egg (optional)


Place turkey, herbs, spices and lime in bowl and use hands to mix well. Form into four patties.
Place pan on medium heat.
Add olive oil to bottom of pan.

When pan is hot, place patties in pan and cook for about 5 minutes each side. Top with guacamole, pico de gallo and egg if desired!


Cozy weather means its time for soup!!!! So I am pretty proud of this recipe, I found the idea on https://paleoporn.com/paleo-baked-potato-soup/ and added a few more ingredients.

Whole 30 Approved Creamy Potato Soup!

4 or more strips of cooked bacon
1/2 large onion, minced
3-5 cloves garlic, minced
3lbs russet potatoes, roughly chopped
2 cups of diced carrots
1 stalk of diced celery
1 can full fat coconut milk
3 cups water
1 cup of chicken broth (whole30 approved) I only had organic better than bouillon on hand so I used that (oops).
1 tsp of celery seed
1 tsp paprika
1 tablespoon of Ghee
A couple shakes of some salt-free seasoning
coarse ground sea salt, to taste
coarse ground black pepper, to taste.

Throw it in the crockpot on high for 4 hours or low for 8 hours, top with bacon and green onion.






1 lb. (about 2) boneless, skinless chicken breasts 1 1/2 cups salsa, your favorite

Serving Ideas: Use this shredded chicken for tacos salads, bowls, Lettuce wraps…The options are endless!

Topping Ideas: Tomatoes, shredded lettuce, scallions, cilantro, etc.


Place whole chicken breasts in your slow cooker and cover with salsa. Toss chicken with salsa until well coated.

Cover and cook on high for 4 hours, or low for 6-8 hours. Chicken should easily shred with a fork. Shred chicken and add back to the slow cooker. Toss with remaining salsa and juices. Serve immediately in your desired recipe, or refrigerate in an airtight container for up to 5 days.