Arugula Pesto Zoodles

Another amazing recipe from Mark Sissons Book: The 21 Day KETO Reset. I often tweak the pesto ingredients, but the macadamia nuts work really well with the avocado and the zucchini I must admit! This dish is on repeat over here and I have it a lot with the Macadamia Crusted Fish, like this recipe here!


2-4 Zoodled Zucchinis, (depending on how saucy you like your Zoodles

2cups arugula

Kosher Salt

1/4c Macadamia Nuts

2 garlic cloves, chopped or 2 tbsp minced garlic

½ small avocado

1/4c Romano Cheese

dash pink himalaya sea salt

dash black pepper



  1. Toss Zoodles with kosher salt and let sit in a strainer for 20 minutes, or longer. You can rinse or not, if you rinse them, you’ll have to dry them again in a towel. Sometimes I just don’t have time for this, so I just use as much Kosher Salt in the beginning as I want to season them with…
  2. For the Pesto: pulse arugula, garlic and macadamia nuts in a food processor or on low in a Vitamix until the mixture is coarse. You’ll probably need to scrape down the sides. Add avocado, cheese salt and pepper. Then add the EVOO slowly while the blender or food processor is running.
  3. Saute the zoodles with some butter or spray. I do this by creating a large layer of zoodles and letting them cook for 1 minute. Then I gently toss them and leave undisturbed for another minute.
  4. Remove from heat and add your pesto. Toss to make sure it all gets coated on there.

Again, this goes really really well with the macadamia crusted Mahi Mahi!!

Collard Turkey Wraps with Herbacious Tahini “Cole Slaw”

I got this idea from the 21 Day Keto Reset as well. I never thought of using Collards as a wrap before until I bought one at Whole Foods made by Eat Gud Whole Foods. I became obsessed with making a delicious lemony tahini dressing and making a delicious collard wrap. So this is a conglomeration of a lot of different things… it was also kind of hard to organize because I drew from so many different places. It might look painstaking and time consuming at first, but the different parts of this are very versatile and can be used for many different things!

IE, the tahini dressing can be used to taste here, on the herb salad and saved in the fridge for other things.



4 Big Collard Leaves

4 slices organic turkey breast

1c Herbacious Tahini Cole Slaw


  1. Use a knife to cut the thick unedible part of the collard stem… you should end up with a heart(ish) shaped leaf
  2. Place a slice of turkey breast onto the collard leaf and place ¼ cup herbacioud tahini cole slaw on top.
  3. Tuck the tails of the wrap in and roll the wrap. I like to leave the top open so I can add more dressing, but you can also close the top if you’d like!

Recipe for Tahini Dressing:


1/4c Tahini

1/4c avocado oil or EVOO

1 tbsp braggs liquid aminos, coconut aminos or tamari

Juice from ½ lemon

1 tbsp minced garlic

½ tsp minced ginger


  1. Combine all ingredients in a high powered blender (like Vitamix)
  2. Slowly add warm water until the dressing is thick, but pourable… I usually vary from about 1/3-1/2 cup because I like a thick, spoonable dressing. If you like a thinner, runnier dressing add more. It’s completely to taste.

Recipe for Slaw:


1/2c fresh cilantro

1/2c fresh Italian parsley

1 small bag broccoli slaw, or just regular cole slaw

2c arugula*

1 avocado, cubed

*to me, the arugula has a really peppery taste. Sometimes I’m into it, sometimes I’m not. To me, this ingredient is optional. If I don’t use arugula, I usually compensate by adding more herbs or cole slaw.


  1. Finely chop cilantro and parsley together, then add the slaw.
  2. Pour in desired amount of dressing and mix well
  3. Toss gently with the arugula, if using and top with avocado.

Best Brussel Sprouts You’ve Ever Had!

I almost can’t believe I’m writing a post on brussel sprouts! Almost. These were waaaayyyy too good not to post!
I have never been a huge fan of brussel sprouts. They are smelly, big, potent and taste weird. But these are amazing. I can’t take the credit though. I was having dinner at my friends house and she made these life changing sprouts, gave me the recipe verbally and I just sort of went with it. I think the original recipe has red onions, but I wasn’t feeling those, so I left them out and did my thing!

Start with 4 cups of brussel sprouts and cook ’em. You can steam them or boil them, just cook them until they are tender. I filled the pot half way with water and then boiled them for about 10 minutes. Remove from heat and let them cool. You could shock them in an ice bath if you are running low on time, or you could just let them cool. You are going to be re-cooking them anyway.


While the sprouts are cooking, cut up 1 red delicious apple. The red delicious add a really nice sweet flavor to these, so I decided to specify!

Set those aside and cut 4-6 slices of bacon:

Anyone have any tips on how to cut bacon?! It was a pain in the butt! All slimy and moving all over the place! Maybe partially freeze it first?
Anyway, saute your bacon pieces in a pan over medium heat for about 5 minutes.

Once the bacon looks relatively cooked, add your finely sliced apple and cook for about 5 more minutes.


Now here comes the work. While that is cooking, cut up your brussel sprouts. I halve them lengthwise, turn them on their side, halve them again and then slice them up the sprout. I try to get 2-3 dices before I’m done. This is a bit laborious, but I timed it and it only took me about 12 minutes to do 4 cups.


Add the chopped up brussel sprouts to the pan with them bacon and apple. Cook for about 10 more minutes, stirring occasionally. Hit it with a bit of sea salt at the end and voila, the best brussel sprouts you’ve ever had. Sweet, crunchy, salty. Awesome.

They barely even look like brussel sprouts!