Tag Archives: Delisious

Whole30 day 3-5 done whohooo :D a new brekfast recipe up!

Helloooo 😀 The Whole30 is going great and I feel good. I’ve had some busy 3 days with work, friends and having fun. Went to pick blueberries on friday with my friend. We got these berry pickers which made it a lot easier to pick the blueberries. However we didn’t like the surprise of spiders, ticks and some other creepy crawly things that came with it hahaha. We will go out again next week to get some more blueberries before the season is over.

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I also changed gyms yesterday, or I quit my old on friday and signed up at a new gym yesterday. A lot of my friends go to this new gym so now I will join them. I think it will help me and motivate me to go to the gym more often, also we can push each other too.

So on thursday I tried a new breakfast and it was very good. I had it for breakfast for 3 days it was that good. I could probably eat it for a few more days. But I decided to not do that it might get boring then hehehe


Day 3 food

  • Breakfast: Blueberry coconut omelette

  • Lunch: Oven baked ground beef filled belle peppers with a salad
  • Dinner: Pork tenderloin with a salad
  • Snack: Banana with almond butter and cactus fruit ( dragon fruit) topped with nuts and shredded coconut.

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Day 4 food

  • Breakfast: Blueberry coconut omelette
  • Lunch: Carrot/ turnip/ rutabaga/ leek soup
  • Dinner: The yummy burger I had on wednesday Portobello mint burger
  • Snack: Banana with almond butter

Day 5 food

  • Breakfast: Blueberry coconut omelette
  • Oven baked ground beef filled belle peppers with a salad
  • Dinner: Blueberry coconut omelette 😀 and turkey sandwich meat
  • Snack: Banana with almond butter

Blueberry coconut omelette


  • 3 eggs
  • 1/4 cup coconut milk
  • 1 tbsp cinnamon
  • 1/4 tsp cardamom
  • 2 tbsp unsweetened shredded coconut
  • Coconut oil for cooking

Mix together and put coconut oil in the pan. Put on medium to high heat and pour in the mixture, let cook for 3-4 minutes before adding the blueberries. Then cook for another 7-10 minutes. I flipp mine over and cook on the top side too because I don’t like it to bee too gooey. I also used 2 small egg pans instead of a large pan.


Silky Chocolate Mousse Recipe :D

I was sick for over 1 week so I stopped the whole30. I will not resume but start over. Either this monday or the following. I know you don’t have to start on a monday, but it helps when counting the weeks and days 🙂

Oh la la I really needed something sweet this evening and I wanted something that was fast too. So I made this 4 ingredients chocolate mousse, that is so silky and smooth. Super duper yummy I want more hahaha.


Silky Chocolate Mousse recipe:

  • 1 banana
  • 2 tbsp coconut milk
  • 2 tbsp unsweetened cacao
  • 1 fresh date

Put it in a mixer, mix it together and enjoy it. MMmmmmmmm

Salmon Burger with Sweet Potato Hash Bun

I have had a tiering week so I haven’t posted the food I created this week. I have cooked some good meals and I will put them up soon 🙂 I love food and my new journey it has taken me on. I love creating it is in my genes. So this is a new avenue that I am exploring and I’m loving it 😀

Today I decided I wanted to have salmon for dinner and I was bored with how I have made it latley. So I searched for recipies in google using ‘paleo salmon’ and this fantastic recipe from PaleOMG came up. Salmon BLT & Avocado in a Sweet Potato Noodle Bun. I made my own version of the bun because I don’t have a spiralizer, so i just shredded the sweet potato. I also only used 1 egg. I also left out some other things so for the original recipe go to http://paleomg.com/salmon-blt-avocado-in-a-sweet-potato-noodle-bun/

OMG for sure..Wohooo this was sooooooo good!!!!!! Thank you Juli at http://paleomg.com/ for being such a great foodie inspiration. You have so many awesome recipies, I love it!!!!

Salmon Burger with Sweet Potato Hash Bun

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For the Sweet Potato Hash Buns
  • 1 large sweet potato, peeled and shredded
  • 2 tsp garlic powder
  • salt and pepper, to taste
  • 1.5 tbsp olive oil
  • 1 large egg
For the rest
  • 1.5 oz salmon (or more, if you prefer)
  • salt and pepper, to taste
  • 1/2 lemon juice
  • 1 avocado
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 slice of tomato
  • 1 large pieces of kale
  1. Place a large skillet over medium heat and add in ½ tbsp of the olive oil. Put in the shredded sweet potato and season with garlic powder, salt and pepper. Cook for about 5-7 minutes or until softened. The shredded sweet potato will turn bright orange when they are cooked.
  2. Place the shredded sweet potato in a bowl and crack over the eggs. Stir to combine thoroughly and coat all of the noodles.
  3. On a cutting borad creat 2 circular buns and press down and let sit for a while
  4. Make the avocado mush in a mixer. Place in the avocado, garlic clove, lemon guice, salt and olive oil in the mixer and blend.
  5. Place a large skillet over medium heat and add in the last of the olive oil. Very carefully use a spachela to lift up the hash and place in the skillet. Cook (without moving) the noodle bun for about 5 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
  6. While the bun is cooking, season your salmon with the lime, salt and pepper. Place the salmon in a skillet or on a grill. Cook for about 4-5 minutes or until it is no longer pink in the center. Set aside when done.
  7. Place one bun on the bottom. Then, the tomato. Then place on the piece of salmon.Then, the kale. Finally, spread the avocado mash on the bottom of the top bun and place it on top of the kale. Secure with a toothpick before eating.
  8. Dig in!!!

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