Zesty Breakfasts

Spinach & Bacon Pancake


1 tsp bacon fat, EVOO or coconut/avocado oil for cooking, 1 egg beaten in a separate bowl, 1 large handful of fresh spinach, 3 TBSP of nitrate-free bacon bits. Salt & Pepper


Heat pan, add cooking oil or fat. Throw in spinach and sauté add nitrate-free bacon bits to the spinach and warm. Add one beaten-egg and pour over to of ingredients in the pan. Quickly form a shape of pancake with the items in a pan. Cook for 1 minute on low and gently flip. Allow other side to cook (until golden) about 1 minute. 

Paleo Pumpkin Pie Chia Pudding

This one is easy to make multiples of and store in the fridge. Great for future breakfasts-on-the-go! 


1/4 cup chia seeds

1.5 cups unsweetened almond milk

1 tsp vanilla

1 cup of pumpkin puree

1 tsp pumpkin pie spice

(optional 1-2 tsp of maple syrup or raw honey)

(optional pecans for topping) * note don't jar the pecans or they will go soft. Only add on top before eating.


Super simple. Add all ingredients, stir and refrigerate overnight. Enjoy

Cool, Lite & Wonderfully fullfilling

I always like to give options as so many of my clients ask for more variety in their breakfasts.



1/2 can of full fat coconut milk

1/2 cup of frozen strawberries

pecan pieces

optional - garnish with a few pieces of your favourite fruit


Blend coconut milk and frozen strawberries (I used a Magic Bullet)

Top with pecan pieces & optional fruit pieces to garnish. 

It's that easy! 

Coconut Milkshake


1/2 can Full fat coconut milk

1/3 banana

3 Tbsp Chia Seeds

3 sliced strawberries for garnish

few almonds for garnish


Blend coconut milk and 1/3 banana (I used a Magic Bullet)

Add Chia Seeds and refrigerate overnight 

The next day slice 3 strawberries (or any berries) and layer your mixture in a glass or bowl

Add a few almonds for some crunch

Delicious, Refreshing, Healthy & Super-filling!!

The Soon-to-be-Famous "E.K.B". (Egg, Kale, Bacon)


2 eggs

1 leaf green or purple kale

2 slices of bacon

2 slices of onion, 2 slices of tomato, 1/2 c. homemade guacamole on top (optional)


Fry eggs in coconut oil, water or extra virgin olive oil (over-easy or over-hard)

wash & massage kale leaf and split into two placing on top of each fried egg

break each piece of bacon and lay on top of kale

onion, tomato & guacamole on top (optional)

The Zesty Breakfast Bowl (My first creation!)

As a breakfast or as a treat. I really enjoy this bowl of delicious healthy-fats! Ultra-Delicious, ultra filling! (also found on My Zesty Creations page)


1/4 c. chopped pecans

1/2 tsp cinnamon

1/4 c. unsweetened coconut flakes

1/2 banana, chopped

2/3 c. blackberries (or berries of choice)

1 Tbsp hemp hearts (for added protein)

2/3 c. Full Fat coconut milk

1/2 tsp of pure maple syrup

Banana-Egg Pancakes

This breakfast is good for that sweet-tooth craving as well as a breakfast.

Mix the following ingredients

2 eggs, 1 banana

1/2 tsp vanilla extract

pinch of cinnamon

cocoa nibs (optional)

Be sure to cook this slowly on low heat. Just like a regular pancake, flip once underside is golden.

The Basic BLT

It doesn't get more basic than this. This BLT has to be my all-time favourite breakfast!


3 slices of romaine lettuce, washed & dried

3 slices of nitrate-free bacon (or bacon of choice)

1 tomato, cubed

Eggs, Sweet Potato & Spinach


1 tsp. coconut oil heated in a pan

2 eggs

1-2 cups of spinach, washed

1/2 sweet potato, diced into small pieces

pinch of salt


Heat oil in pan, add sweet potato and sauté for 5 mins or until soft (the length of time with be different depending on how large your pieces are) Once the sweet potato has softened, add 2 eggs and spinach. Cook on low until eggs are cooked to desired style (soft, over easy or even scrambled) Add a pinch of salt to flavour. 

Green Breakfast Smoothie

Looking for a way to get in the your vegetables quick and easy all while tasting delicious? This smoothie is one of my favourites! 


2 c. spinach or 2 c. kale (your choice, they are both great!)

1 scoop of any quality greens powder

1/2 banana

1 T. Flax seed

1.5 c. unsweetened almond milk or cashew milk

The Zesty Avocado Pemeal Breakfast Sandwich

This meal satisfies that "comfort food" craving! Simply by using 2 pieces of pemeal bacon instead of bread! Eggs, avocado (or spinach shown in photo), tomato & onion! Super-easy, super-quick, super-filling! This works well as a breakfast, lunch or a dinner-on-the-go!


2 slices of pemeal bacon

2 eggs

2-3 slices of avocado

1 slice of tomato

a few slices of onion

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Zesty Lunches

Cauliflower Steaks

Absolutely better than I would have expected! I will certainly make these again! The best part? SO easy!! 

Ingredients: Cauliflower, Extra Virgin Olive Oil. Seasoning



Heat stove-top pan (I used a well seasoned cast iron pan) Cut your cauliflower into thick steak sizes. Drizzle Extra Virgin Olive Oil all over the cauliflower steak slices. Season both sides (I used Clubhouse Signature Blend "Roasted Red Garlic & Peppers" it also happens to be Gluten Free) I sprinkled lightly with coarse sea salt on both sides and cooked on a pre-heated pan. Once the pan is hot turn to low heat and let them cook slowly. After about 8 minutes they were nice and golden on the underside. Next, flip for another 8-10 minutes until both sides look a toasted brown. These are amazing!

Bacon-Wrapped Asparagus

This is a meal of it's own. I usually wrap 3-4 asparagus spears per 1 slice of bacon. 


2 strips of favourite bacon (I use nitrate-free)

6 spears of asparagus


Bake at 350F for 20 minutes. These are great as a meal or an appetizer to bring to a party!

Mason Jar Salads

There are so many options you can do for a mason jar salad. One thing for sure, whenever I make these I am always sure to give myself a good, hearty pat on the back! Although time consuming to make, I am always thankful to have ready made lunches for the rest of the week! Give it a try! Here is my favourite one.

Ingredients for 5 Mason Jars:

1 + 1/4 c. extra virgin olive oil

3/4 c. balsamic vinegar

2 red bell peppers, cut into strips

1+ 1/4 c. of cooked quinoa (follow directions on the package, I usually add cilantro, salt & pepper)

8 cups of kale, washed and massaged to soften texture

2 grilled chicken breasts, cut into strips


Fry the cut up bell peppers in extra virgin olive oil and balsamic on medium heat until peppers are softened. (3-5 mins)

put 1/4 cup into each mason jar.

Add 1/4 cup of pre-made quinoa into each mason jar to hold the oils down at the bottom of the jar.

Split up kale evenly and add into all jars (pack it in fairly tight, you will be surprised how much fits)

Split the sliced, grilled chicken up evenly between the 5 jars.

Put on all of the lids and store in your fridge for up to 5 days.

Grilled Sausage & Salad


1 gluten-free, nitrate-free Sausage, grilled

2-3 cups of romaine lettuce, washed & cut

1 hard-boiled egg



1 tsp Dijon mustard

2 cloves garlic, minced

1 lemon, juiced

1/2 cup extra virgin olive oil

sea salt & black pepper to taste

Topped with: 

1/2 tomato, cubed

1/4 c. onion, sliced

1 hard boiled egg, sliced 

Zesty Guac & Cucumber Slices

Zesty Guacamole Ingredients:


1 avocado, pitted and mashed

2 cloves garlic, pressed

pinch of sea salt

pinch of paprika

1/2 lime, juiced

English cucumber, cut into 1/2" rounds

Roasted Veggies on Mixed Greens

Pan Roasted Chicken & Vegetables:

1 chicken breast, cut lengthwise

1/4 tsp seasoning salt

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 Tbsp extra virgin olive oil (used to drizzle during cooking)

1/4 c. extra virgin olive oil (for dressing)

1/4 c. balsamic vinegar

salt & pepper


Season chicken breast with seasoning salt. Place chicken breast onto baking pan, bake at 350F for 20-30 mins. Be sure your chicken has reached 180F. Ovens times may vary.

Take the chicken out of oven and slice, place chicken back on the pan and add sliced yellow & red bell peppers to pan. Drizzle ingredients on the pan in extra virgin olive oil. Place back in the over for another 10 -12 minutes.

Once fully cooked, take out of oven and allow 5 minutes to cool. Place pan items on top of your favourite mixed greens. Add your extra virgin olive oil and balsamic together as dressing (salt and pepper to taste) and drizzle over your salad.

Protein Power Salad


1 hard boiled egg, sliced

1 grilled, seasoned chicken breast cut in strips, or grilled, seasoned salmon fillet 

1/2 english cucumber

6-8 cherry tomatos, cut in half

1/4 c. sliced onions 

2 cups of your favourite greens (spinach, baby arugula and kale are my go-to's)


Dressing (combine)

2 cloves of garlic

1 tsp dried oregano

1 tsp dijon mustard

1/4 c. extra virgin olive oil

2 Tbsp red wine vinegar


Assemble all ingredients on top of the 2 cups of your favourite greens. Drizzle with dressing

Delicious & filling!

Sweet & Salty Crowd-Pleaser

These are so good! Perfect as part of an entree or the absolute crowd-pleasing party appetizer! 


4 Uncooked sausages (each sausage cut into 4 pieces)

8 slices favourite bacon (each slice cut into 2)

8 pitted dates (each date cut in half lengthwise)


1/2 pitted date, 1 sausage piece, wrapped in 1/2 slice of bacon

continue until all pieces are assembled.


Bake at 350F for 20 minutes, take out of oven, turn over and bake for an additional 5-6 minutes so that it is crispy bacon all around. Once done, take out of oven, let cool 5 mins.


You can cut these into smaller pieces and serve on a platter with toothpicks. A great way to make friends quickly, unless you start eating them all yourself! Good luck & enjoy!

Dinner Omlette


2 eggs

1/2 tsp dried oregano

pinch of salt and pepper

splash of favourite hot sauce (optional)

1/2 tsp of non-hydrogenated oil or lard to fry omelette

6-8 cherry tomatoes cut in half

1 c. spinach


add eggs, dried oregano, salt & pepper, hot sauce (optional). Cook slowly on low to medium heat until bottom of omelette is golden, flip and cook an additional 1 to 1.5 mins (until golden underneath)

After flipping the omelette, add spinach and cherry tomatoes to the side of the pan. These will only take 1 to 3 minutes to sauté nicely.

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Zesty Dinners

Stuffed Chicken Made Easy


Skinless, boneless chicken breasts

5-6 oz Feta Cheese

1 tomato, sliced

1-2 bell peppers, sliced

1 cup baby spinach

Roasted Red Pepper & Garlic Seasoning (or any favourite seasoning)

Salt & Pepper


pre-heat oven to 350F

Slice chicken breast lengthwise

Add slices of tomato, pepper, Spinach and feta inside breast

Add Salt and Pepper

Close breast and drizzle with extra virgin olive oil

Sprinkle with favourite seasoning (I used Roasted Red Pepper and Garlic Seasoning)

Wrap each breast in tin foil to keep moist

Cook at 350F for 30-40 minutes (until chicken reaches 180F)

Take chicken out of tin foil and broil on HI (3 minutes) until top is golden

Serve with your favourite side dish. 

*It is easy to make multiple at once and prep for the week or cook and freeze for the following week

Grilled Chicken Thighs, Roasted Veg & Guac

These simple dinners can easily be done in bulk and put together for dinners or easy leftover lunches.


Roasted Veggies:

Start with a large pan of mixed veggies (whatever your favourites are) I went with red & yellow bell peppers and asparagus spears. (about 2 reds, 2 yellows and about 30 asparagus spears)

Season with your favourite seasonings (I love roasted red pepper & garlic) drizzle with extra virgin olive oil and bake at 350F for 20 minutes. (Now you have veggies to eat for dinner AND leftovers for lunches!)

Grilled Chicken Thighs (This could also be done with your favourite fish fillets)

Place approximately 10 chicken thighs (skin on) on a large baking pan, drizzle and rub down in extra virgin olive oil. Season with your favourite seasonings (again, I love roasted red pepper & garlic) Bake at 350F until internal temperature reaches 180F. Flip each thigh and bake an additional 5-6 minutes so that both sides are crispy! 

Zesty Guacamole

I love dipping my chicken in homemade Zesty guacamole! ​

Combine the following:

1 avocado, pitted and mashed

2 cloves garlic, pressed

pinch of sea salt

pinch of paprika (optional)

1/2 lime, juiced

Stuffed Paleo Peppers

A batch of meat sauce and some peppers are simple, and easy to make in bulk for leftover lunches! 

Meat Sauce:

Fry extra lean ground beef until browned

Separately, sauté onion until clear

add 2-3 cloves of fresh garlic, minced fry for 1 minute

Add 6 fresh tomatoes, peeled & chopped or 1 can of diced tomatoes

Add 1/2 can of tomato paste

add 3-4 Bay leaves

1 tsp tyme

2 tsp dried oregano

1 tsp sea salt

Bring to a boil

Reduce heat, add browned pre-cooked, extra lean ground beef to sauce

Simmer for 20-25 minutes on low, stirring occasionally 


Cut tops off, clean out and wash 6 bell peppers any colour

Fill meat sauce into each pepper

Bake at 350F for 20 mins to soften peppers & enjoy!

Seriously Simple Shrimp


1/2 c. coconut oil

Shrimp (any kind, shelled)

1 egg

1/2 c. arrowroot flour

Garlic salt (or any favourite seasoning)

lemon slices


Melt coconut oil in a stovetop pan on low-medium heat

In one bowl add seasoning to arrowroot flour and stir

In another bowl beat one egg

One at a time, dip each shrimp through the beaten egg and then into the arrowroot/seasoning mixture

Fry in heated coconut oil, until both sides are golden 

Add a squeeze of lemon 

Spaghetti in a Boat without the Bloat!


1 spaghetti squash

1/2 c extra virgin olive oil

8-10 cherry tomatoes cut in half

1 bell pepper cut, washed and cut in small pieces

1/2 onion, cut in slices

1 clove of garlic

Salt & Pepper


pre-heat oven to 350F

Cut spaghetti squash lengthwise and clean out seeds

brush with extra virgin olive oil and place face down on a baking pan

Cook at 350F for 40 minutes

(once you can pierce a fork through the skin easily, it is cooked)

Take out of oven. Using a fork to gently pull the spaghetti squash away from the skin,(from the skin towards the middle) it will begin to come apart in strands that resemble spaghetti

Separately, in a pan, heat and  add extra virgin olive oil, cut cherry tomatoes, cut onions and mince 1 clove of garlic. Cook 2-3 minutes. Once cherry tomatoes and peppers soften, take off of the stove and pour over spaghetti squash. Toss until mixed throughout. add desired salt and pepper to taste!

I always like to add cooked meat on top for added protein. Any meat tastes great. I have used chicken (shown in photo), lean ground turkey and extra lean ground beef and have loved them all with it.

Presto Pizza Pie

This is an egg-based pizza. It is so easy (and I am all about simple-cooking)


Pizza base

12 eggs, beaten

2 tsp dried oregano

1/4 tsp sea salt


Pre-made organic Marinara (I get mine from Costco)


1/2 c tomato paste mixed with 1/2 tsp dried oregano, 1 Tbsp of water and a pinch of sea salt mixed together



Any toppings you normally enjoy on pizza (onions, tomatoes, bacon, pineapple, olives...)

Directions for base:

Mix beaten eggs with oregano and salt

Pour into a large round pan that can go on the stovetop as well as the oven (no rubber handles)

Pre-heat oven to 350F

On the stovetop (oven-safe pan) slowly cook the egg mixture until 1/2 cooked  (the top should still be runny) (about 5-6 minutes)

take the pan off of the stove and place it into the pre-heated oven and cook for an additional 8-10 minutes (or until cooked all the way through)

Take out of the oven and spread a layer of your sauce all over evenly 

Add all of your favourite pizza toppings

Place back in the oven (at 350F) for an additional 10 minutes

Ground Mix-Mash


1/4 c coconut oil

Extra lean ground beef (lean ground turkey or chicken, lamb or pork will also taste great)

1 Tbsp Favourite seasoning (I like Roasted Red Pepper and Garlic seasoning)

1 red onion, cut into pieces

1 clove of garlic, minced

1 orange bell pepper, washed and cut

1 red bell pepper, washed and cut 

2 carrots, washed, peeled and chopped into rounds

1 head of broccoli, washed and cut into chunks

1/2 head of cauliflower, washed and cut into chunks


Heat coconut oil in a pan, sauté onions for 1-2 minutes. Add garlic and sauté for another 1-2 minutes. Add ground meat and cook until meat is golden. Add all vegetables and seasoning, cook until meat is browned stirring occasionally. Turn heat to low and let the vegetables soften 8-10 minutes.

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