Coconut Chicken

I have been eating so much coconut since I started the WLC (I wrote this back in March and forgot to post it....woopsie), it was only a matter of time before I ate it with chicken. I'm used to coconut being sweet, so at first I wasn't sure how I felt about the finished product. It wasn't sweet and it was almost kind of bland? I ended up adding some sea salt to trick my brain into thinking it was a slaty-sweet dish. Haha I don't think it worked, but I enjoyed it either way.

What you need...

• 1 lb boneless, skinless chicken breasts
• 1/4 cup almond or coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/8 tsp sea salt
• 1 egg
• 2 Tbs coconut oil

How to make it...

Mix the flour, shredded coconut and sea salt together in a bowl. Beat an egg in a separate bowl. Dip the chicken breast in the egg and roll in dry mixture. Heat a pan over medium heat and add coconut oil when hot. Pan fry chicken until fully cooked.

 If the crust starts to brown and your chicken isn't fully cooked yet (this will depend on the size of the chicken breast - it happened to me), take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil. K, byeeeee.

Peanut Butter Banana "Ice Cream"

I love dessert. I haven't always loved it, but recently I have developed the biggest sweet tooth and it is a problem (duh, most desserts aren't exactly healthy). Recently, my version of dessert has been a Lara Bar (coconut cream pie and key lime pie are my current favorites) or fresh cut pineapple. The other day I was craving ice cream, but I can't have any dairy during the WLC. My solution? Two ingredient peanut butter banana ice cream.

What you need....

• 3 large very ripe bananas
• 2 tablespoons peanut butter (I used fresh ground peanuts from whole foods)

How to make it...

Peel bananas and slice into 1/2 inch pieces.

Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours. Once frozen, place the banana slices in a food processor or powerful blender. Puree banana slices until the mixture is creamy and smooth. Add the peanut butter and puree to combine.

Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve. K, byeeee.

Buffalo Chicken Dip

I apologize to all my readers that follow my blog for healthy food, but sometimes I just have to embrace my inner fat girl and NOMZ on something terrible for me. Yes, I realize there are "healthy" version of buffalo chicken dip, but guess what? I LOVE THIS VERSION. It is dangerous having this recipe...

What you need...

• 2 12.5oz cans canned chicken
• 1 cup Ranch
• 1 cup Buffalo Sauce (not hot sauce)
• 16 oz Cream Cheese (softened)
• 2 cups shredded cheddar cheese

How to make it....

Stir it all up and bake at 350 for 20 mins or until the top is golden brown.

I usually serve it with celery or Baked Scoops, but you can do carrots, or crackers, or bagel chips, or bread...its basically good on anything! K, byeee.

Avocado Bacon Sammies

Not having bread in my life was a struggle during the WLC - I love sandwiches!!!!! But I realized you don't need bread to enjoy a sandwich! Recently I've been eating a lot of zucchini sammies...you could probably figure out how to make them just by looking at the picture, but I'll give you brief instructions anyway.

What you  need...

• 1 tbsp olive oil or coconut oil 


• 1 zucchini, sliced


• 1/2 and avocado


• 2 slices of bacon

How to make them....

Heat a pan over medium-high heat and add oil. Sautée your zucchini until tender. Placed a bite of bacon and a mini slice of avocado in between. Use a toothpick to hold them together. Annnndd then eat those little guys!

{Photo courtesy of @kick_ass_girl_va}

I've also made these sammies with cucumbers or sauteed mushrooms instead of zucchini - both are really good as well. K, byeeee.

Tuna Stuffed Avocado

This dish competes with my Stuffed Portobello Mushrooms as my favorite creation to date. It is super filling and delicious!!!!

What you need...

• 1 medium Avocado


• 1 can tuna, drained


• 1/4 cup green pepper, diced


• 1/4 cup red onion, diced


• 1/4 cup celery, diced


• two hearty spoonfuls greek yogurt


• 1 tsp dijon mustard


• salt and pepper to taste


• chia seeds (optional)

How to make it...

Slice the avocado in half and remove the pit. Using a spoon, remove the avocado from its skin and set it on a plate, pitted side up (this step is optional, I left my avocado in its skin and ate it with a spoon). Mix all the remaining ingredients together in a bowl. Top each of the avocado halves with tuna.



Give it a try and tell me what you think! K, byeeee!

Bacon Avocado Burger

This isn't really a recipe, but more of a quick and easy dinner idea that I thought I'd share. This one is actually brought to you by Sara...

Last night I had no idea what to eat because my mom made tuna noodle casserole...FACK, can't have that. I had a ton of avocados (a result of my frist Costco adventure this past weekend), so I knew I wanted to use one of those. I ended up mashing up an avocado and added lime juice, cilantro, and cayenne pepper. Then I cooked a hamburger patty really quickly on the stove and topped it with whole blob of avocado mixture. I also cut up tomatoes and added them on top. It was DELICIOUS. Definitely an easy yummy dinner.

...Sara emailed me this dinner idea and I thought it sounded so good I made it that same day. OF COURSE I added bacon.



Next time you need a quick and easy dinner, you should give this a try! K, byeeee!

Trail Mix

Who doesn't love a good trail mix?

What you need...

• 1/3 cup cashews


• 1/3 cup almonds


• 1/3 cup walnuts


• 1/3 cup dried bananas


• 1/4 cup unsweetened coconut flakes


• 1/4 cup dried cranberries

How to make it...

Pretty simple, put all the ingredients in one container and mix! I like to portion out 1/3 cup of the mix into snack bags so you can have a snack ready to go when you need it!



Obviously this recipe is easy to adapt, so add your favorite nuts or dried fruit! K, byeeee.