Mom’s Mammoth Peanut Butter Cups

Who doesn’t love the combination of creamy peanut butter and chocolate? I made these behemoths last weekend to be a healthier version of this delicious combination. This recipe made 6, you could certainly make 12 if you are not wanting them to be so huge! 🙂


  • 1 bag of enjoy life vegan dark chocolate chips
  • 1 jar of all natural peanut butter or any nut butter of choice
  • 1 +1 tablespoons of coconut oil
  • 3 tablespoons of chilled coconut cream
  • 3 tablespoons of honey
  • coconut oil spray


  1. Overnight, chill 1 can of coconut milk. The creme will rise to the top and be easy to scoop.
  2. Line a muffin pay with your favorite liners. Spray the liners with coconut oil spray.
  3. Melt bag of chocolate chips with 1 tablespoon of coconut oil. Microwave for 30 seconds, stir, repeat until fully melted.
  4. Pour a layer of chocolate into each of your muffin liners. Reserve the remaining chocolate for top layer.
  5. Melt the jar of peanut butter, 1 tablespoon of coconut oil and coconut cream. Microwave for 30 second, stir, repeat until fully melted. Add the 3 tablespoons of honey. Stir until evenly mixed.
  6. Scoop a layer of the peanut butter mix into each muffin liner, placing gently on top of the chocolate later.
  7. Pour remaining layer of chocolate over the peanut butter mix.
  8. Place in freezer for 2 hours. Thaw and serve. Place any remaining peanut butter cups into the refrigerator.
Mom’s Mammoth Peanut Butter Cups

Summer Spritzer Cocktail

Looking for a lower calorie cocktail that actually tastes good? Try this summer spritzer. It was the perfect end to the work week! I made this as a layered drink, so that it will look pretty. You can certainly skip a couple steps if your motto is “give me the booze and nobody gets hurt!”.  The main ingredient in the drink is sparkling water. If you are new to Paleo/Whole30 living- this may not taste as good to you, as it does to me. Once you kick your dependency on sugar- you will find that sparkling water is actually good! You can use any flavor of sparking water (zero calories and no sweetener), I chose orange to compliment the peach vodka. You can also skip the orange juice if you are really trying to be good on your dietary journey! I just needed a little sweetness this week! 🙂


  • Orange Juice
  • Peach Vodka
  • Orange/Tangerine flavor Sparkling Water
  • Mandarin Orange Slice


  1. Fill your glass 1/3 the way full with orange juice.
  2. Add enough ice to rise above the orange juice. This is important if you want the layered look.
  3. Using the ice as a buffer, very slowly pour in a shot of Peach Vodka. If you pour slow, your vodka will sit above the juice.
  4. Last slowly, pour in your sparkling water.
  5. Admire the beauty, serve and swirl!
Summer Spritzer

Whole30 Sausage Skillet

“…Don’t want none, unless you got buns hun”…apparently Sir Mix-A-Lot has not tried this  fabulous bun-less skillet! I love a good sausage hoagie smothered in peppers- in my world it’s a fair food staple.  I somehow always justify that it is healthy, since it has veggies on top 🙂

I decided to recreate this masterpiece to be a little more health contentious and follow the guidelines of Whole30.  Store bought sausages can be tricky- if you are sticking to the rules of Whole30. I only buy uncured meats that are very minimally processed- always being “no nitrate”. I found some delicious Hot Italian Chicken Sausage at Aldi- that meets this requirement. You can use your favorite brand of pre-cooked sausage.

Whole30 Sausage Skillet Ingredient List

  • 2 packs of your favorite compliant, fully cooked sausage.
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 package of sliced mini portabella mushrooms
  • 2 tablespoons of coconut aminos
  • 2 tablespoons of olive oil
  • 2 tablespoons of finely diced cilantro (either fresh or dehydrated)
  • 1 tablespoon of red pepper flakes
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder


  1. Chop your sausage into bite size pieces. Chop your peppers and mushrooms into strips.
  2. Add Olive oil to the frying pan to coat. Add all ingredients to frying pan and saute over medium heat. Stirring often to avoid burning.
  3. Cook until veggies are fork tender and sausage has a nice brown glaze.
  4. Serve immediately.
Sausage skillet
Whole30 Sausage Skillet

Perfect Whole30 Potato Salad

Summer is almost officially here! With my favorite season of the year, comes backyard BBQ’s and picnics galore. Who doesn’t love creamy potato salad at all these fun family functions? I wanted to come up with a Whole30 recipe that is both easy and a great healthy alternative to this backyard staple.

Perfect Whole30 Potato Salad Ingredient List

  • 3-5 pounds of Yukon Gold Potatoes cut into chunks
  • 1 jar of Primal Kitchen Avocado Oil Mayo
  • 1/3 cup of yellow mustard
  • 1/2 diced white onion
  • 3 hard boiled eggs, diced into small pieces
  • 3 cooked pieces of bacon, diced into small pieces
  • 3 tablespoons of bacon grease
  • 1/2 teaspoon of dill
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of celery flake
  • 1/2 teaspoon of ground mustard seed
  • 1 teaspoon of salt


  1. Chunk and boil the potatoes, leaving the skins intact. Boil until fork tender and allow to cool completely.
  2. Cook 3 strips of bacon, dice and reserve the bacon grease for later.
  3. Once potatoes are cool, dice into bite size pieces.
  4. In a very large mixing bowl, combine all the ingredients listed above. Be sure to fully combine. Cover and refrigerate for at least 3 hours before serving. Enjoy!

You can always adjust the tastes according to your preferences- some people like it a little heavier on the mustard or salt! Happy Cooking!

Potato Salad Distance
Perfect Whole30 Potato Salad