I totally made this one up, like I do with most all my recipes. It turned out really good, so I had to share. I'm always trying to incorporate new grains and get creative. I love quinoa, but my hubby always says it's so bland.. yadda yadda. I was on a mission to make him love it! Guess what, he loved it! The other thing I love about this one, is it's a ONE pot meal. Which means less dishes for momma. 



  • 6 oz fresh salmon filets, skin off
  • 1 large can of artichoke hearts, quartered and drained
  • 1 jar of roasted red peppers, drained and sliced
  • 1 bunch of dinosaur kale, chopped
  • 1 medium onion, diced
  • 4 cloves of garlic
  • 32oz of low sodium chicken stock
  • 1 cup of Lundberg Farms quinoa
  • 1 lemon
  • olive oil


  1. In a dutch oven or deep pot, add a few tablespoons of olive oil and bring to medium heat. 
  2. Salt + pepper salmon filets and sear for about 1 minutes on one side. Remove from pot and set aside. 
  3. Turn the heat down to low/med and add olive oil and onion and sautee until translucent. 
  4. Add chicken stock and chopped kale. Cover and simmer for 15 minutes. 
  5. Add quinoa, artichokes and sliced red peppers, and lemon juice, stir. 
  6. Place salmon filets in pot. Carefully nestle them down into the broth and veggies. 
  7. Place a lemon slice of each filet *pretty choices*
  8. Cover and cook for 12-15 minutes or until salmon is cooked to desired temp. 


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Well, my kids favorite meal I make is Turkey Baked Ziti and it's SO good. But when you're trying to stay away from the pasta you have to get creative. This is not anything that hasn't been done before, but it was one I made many years ago and remains on constant rotation. Even that BIG hubby of mine loves this one and walks away from the table satisfied every time. 



  • 2-3 spaghetti squash, halved and scooped out
  • 1 cup chicken stock
  • 1 lb ground lean turkey, browned
  • 1 jar of Rao's Sensitive Formula Marinara 
  • 1 tsp garlic powder
  • 1 stp onion powder
  • fresh basil 
  • 1/2 shaved parmesan cheese for garnish
  • olive oil  


  1. Pre-heat your oven to 375 degrees.
  2. Slice squash in half lengthwise. Be careful not to cut off your hand! LOL They can be tough to cut. 
  3. Scoop out the seeds + insides of squash. Drizzle with olive oil and season with salt + pepper. 
  4. Place squash face down in a baking dish. Pour 1 cup of chicken stock around squash and seal baking dish tightly with foil. 
  5. Bake at 375 degrees for 1 hour. 
  6. In a medium pan, ground turkey and season with garlic + onion powder. Add jar of sauce and stir set aside. 
  7. Remove squash from oven and carefully remove insides with a fork, scraping it out. It will look like spaghetti noodles, hence the name. Try to keep the shell in tact. You will be filling with the turkey mixture. 
  8. Add squash noodles to the turkey and marinara. Add grated parmesan cheese, and mix well. 
  9. Fill empty shells of squash with mixture and top with parmesan cheese. 
  10. Place back into oven and bake for 15-20 minutes. Cheese should be melted. 

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Good morning guys!  I don't know if you remember several months ago that I talked about my friend Heidi, the TOTAL BABE behind Body by Heidi. She is the genius who helped me get my eating back on track.  She has the most delicious recipes, and honestly I never thought clean eating could taste so good.  I do not adhere strictly to this plan anymore {I am looking at you Nutter Butter wafer cookies}, but she really did so much to change my diet for the better!  If you want to check out my entire series on her and her recipes, you can find them all here.

yes, that's really her. 

yes, that's really her. 

Today I am excited to show you guys this delicious Caribbean Jerk Pork Tenderloin.  This recipe is so freaking easy to make and that pineapple salsa is EVERYTHING. I know you ladies all have fun tropical vacations coming up, so it is never too early to start eating clean in preparation for your beach bod! 



  • 3-4 lb Pork Tenderloin
  1. Rub pork loin with olive oil.
  2. Apply rub on entire loin.
  3. Grill on med-high temp for about 5-7 mins per side or to your preference.
  4. Internal temperature should be 160°.
  5. Remove from grill and let rest for 5 minutes before slicing. 



• 1  1/2 tbsp Allspice
•6 tbsp Kosher salt
•5 tbsp garlic powder
•6 tbsp coconut palm sugar
•1 tbsp chipotle chili powder
• 1 1/2 tsp ground cloves
• 2 tbsp dried thyme
• 2 tbsp black pepper
• 1 tbsp cinnamon


  1. Mix all together and store in an air tight container in spice pantry.

This is a large recipe, making enough for the summer grilling season. Also great on grilled chicken + fish. 



• 3 ripe mangos, peeled and diced
• 1  red bell pepper, diced
• 1/2  small red onion, minced
• 2  Serrano or jalapeno peppers (depending on spice level) serranos more mild
• 6 scallions chopped
• 1  handful cilantro, chopped
• 2 tbsp fresh lime juice, fresh squeezed

  1. Combine all ingredients in an air tight container to save leftovers. 


• 1 can organic light coconut milk
•  1  1/4 cup water
•  pinch salt
•  1  1/2 cup brown jasmine rice

  1. Rinse rice.
  2. Bring all ingredients to a boil.
  3. Turn down to a simmer and cook with lid on, until rice is cooked through, about 20-25 minutes. 

*serves 4 

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Oh baby, this was GOOOOOOOD! I'm talkin' husband goes back for thirds and I go for seconds kinda good. I wish I had a better picture to show it's beauty, but I had him standing over my shoulder while I took this picture (drooling) He's a pretty good #instahusband, but when it comes to dinner, he's not real patient while I take twenty pictures, to get the perfect one. 
I have to remind him, he's LIVING WITH LANDYN. Ha! 

I love roasted tomatoes and man, do we ever have an abundance these days. That little garden is really putting out the veggies.
My goal when planting everything this year, was to NOT buy any produce this summer. It was a record year for this little garden. After picking an entire colander full the other day, I had to invent another meal involving TOMATOES. So, I went with one of my favorite ways to consume them, roasted with EVOO + garlic + salt and pepper. Simply done, but renders the best flavor. 


Next thought....what to put them on? Well, zoodles of course. I've got plenty of zucchini these days and I love my spiralizer. Now, something savory to season them with..... pesto! (had that in the pantry) Yaaaasssss! Add a protein and we've got ourselves a dinner folks. 


  • 5 cups of cherry tomatoes, yellow + red + orange, halved
  • 3 tbs extra virgin olive oil
  • 1/2 cup chicken stock
  • 3 scallions, chopped
  • 10 cloves of garlic. minced
  • 2 tablespoons fresh basil, chiffionade 
  • kosher salt + fresh cracked pepper to taste
  • 3.5 oz jar of pesto
  • 4 zucchini, spiralized to zoodles 
  • 6 boneless skinless chicken breast
  • 1/2 cup fresh shaved parmesean cheese

Marinate chicken breast in a Ziploc bag with kosher salt + pepper + onion powder and garlic powder and a drizzle of olive oil. Refrigerate
until ready to grill. Pre-heat oven to ROAST and set to 450 degrees. In a 9 x 13 baking add tomatoes, EVOO, chicken stock, scallions, garlic, basil and S & P. Toss until coated. Roast in over on top rack for 25 minutes. Stir every 10 minutes. Add pesto to tomatoes, stir
and continue to roast 20 more minutes, or until tomatoes blister and pop.


Next cut ends off of zucchini and sprialize. Here's a how to video. 

After you've got your zoodles {zucchini noodles} all spiraled you can cook them one of two ways, steam or sauté. I like either really, but with this particular recipe I steamed ours. I have one of those nifty steam baskets, like this one. So easy and convenient to use. Another thing I suggest having on hand in the kitchen, if you're a big-time veggie eater. 

Heat your grill to 400 degrees and grill your boneless skinless chicken breast for about 5-6 minutes per side, or until cooked through. {Poultry should have an enteral temperature of 165 degrees} If you're not an outside griller, get yourself an indoor grill. I love ours, I mean mine. It's for when the hubs isn't home to man that Big Green Egg. This one is awesome, and often times he'll forgo that 5 o'clock summer heat and use it too. WHY IS IT STILL SO HOT????? I'm so over this summer heat. Bring me fall weather so I can start using my slow cooker on repeat. I think he secretly loves it this little indoor baby, but plays all cool and tells me it's too hot outside. Sure......

Also a HUGE fan of these versatile stove top grill pans. I own one of these two, actually both. I started out with the Lodge one and then receive the Le Creuset as a gift. Two different price points, but both equally as fab! 

Next, slice your grilled chicken breast into strips. Fill your plate with steamed zoodles, add a scoop of roasted tomatoes and don't forget to get some of that delicious juice too. Then top with the grilled chicken and garnish with some fresh parmasean cheese. 

That's it. Healthy + filling + savory + light and bursting with flavor.
The perfect end of summer (hopefully) meal!


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