It is only appropriate during this time of year to create a recipe that is healthy to eat yet festive! I hope you enjoy it! It’s mayonnaise free and very tasty :)


gluten-free, non-gmo, sugar free

Serves 3-4 // Pre time: 25 min // Cook time: 15 min

for the eggs:

  • 11 pasture raised organic eggs
  • 1 egg yoke for the filling
  • 1 cup avocado oil
  • 1/2 lemon juice – squeezed from a fresh lemon
  • 6 strips of uncured bacon
  • smoked paprika
  • salt
  • pepper


for the hard boiled eggs:

  1. Over high heat, bring a large pot of water to boil.
  2. Carefully place the 11 eggs in the pot. Let cook for 15 minutes, then turn heat off and let cool.
  3. While the eggs are cooling prepare the filling (below), and cook the bacon in a skillet over medium heat. Cook the bacon until crispy. Place on a plate with paper towels. Once cool, chop the bacon into little bacon bits. Set aside to add into the filling.
  4. Once eggs are cool (about 10 minutes), rincse the eggs off with cold water. This should enable the shells to cleanly peel off.
  5. Run peeled eggs under cold water to sift off remaining shell bits.
  6. Cut the hard boiled eggs in half long-ways.

for the filling:

  1. In a blender, mix the raw egg yolk, avocado oil, and lemon juice. Blend on very low.
  2. Add the hard boiled yoke to the blender and blend on low.
  3. Add the bacon and seasonings.
  4. Scoop filling back into each egg half.

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Here’s a little lesson on fennel! It’s rich in vitamin C, calcium, magnesium and iron. It helps with bloating and even bad breath! Fennel contains ANETHOL – which is really good at helping battle inflammation. When you eat a lot of processed foods your body is actually in a constant state of inflammation so it’s a good idea to stay away from processed foods altogether, and it’s also good to eat foods that help mitigate inflammation since our bodies are no doubt disturbed with pollutant substances – like chemicals, pollution, cleaning substance, etc. – that also causes inflammation in the body. Eating a nutrient dense diet rich in vitamins and minerals on a daily basis is taking a proactive approach to your health instead of waiting to get sick to load up on vitamins. Keep your body mind and spirit strong everyday so that you give your body and brain a chance to perform at its highest potential!

To juice the fennel, trim off the little “hairs” so you are just juicing the large white bulb and green stems. I cut this fennel into about 3 pieces to easily fit into juicer.



  • 1 Fennel bunch
  • 1 medium sized Ginger – peeled
  • 3 Lemons – with skin
  • 1 bundle of Kale
  • 1 bundle of Celery
  • 2 Cucumbers


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This paleo dish is versatile and great for entertaining. Ground grass-fed bison is extremely tasty, and a very lean meat. It’s sweet and tender in taste too! Bison is a highly nutrient dense food because of the proportion of protein and minerals in relation to its caloric value – says Dr. Mercola from (a great source of information btw!).

1 pound Bison = 34 grams of protein

Bison is an overall better choice than any other grass-fed meat – including chicken and turkey – which are misconceived as the leanest meats. It has a greater concentration of iron as well as some essential fatty acids necessary for human health. Check out the chart below: (from

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gluten-free, non-gmo, dairy free

Serves 3-4 // Pre time: 20 min // Cook time: 45 min

for the swiss chard:

for the lettuce cups


  • paprika
  • himalayan salt
  • ground black pepper
  • medium onions, diced (2 cups)


  1. Over medium heat, melt coconut oil and sauté the garlic, ginger, red onion. Once the ingredients get wet, add the chopped rainbow chard and cover. Let ingredients steam and keep mixing the ingredients around so you don’t burn it.
  2. Turn the skillet on low once it looks like the picture below.
  3. In another pan, melt the butter and saute the scallion onions.
  4. Place the meat in the pan and cook over medium heat until brown.
  5. Mix both pans together, season.
  6. Serve in lettuce cups with a side of Tessemae’s Ginger SauceYUM!

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Bikini Butt 1

This is my first Bikini Butt workout! Do this 3-4x a week. Do each exercise for 1 minutes. Do all exercises on RIGHT leg, then all on LEFT.

1. Ceiling Press – start on all 4s, working knee is in line with the hip, press a flexed foot up to the ceiling, squeezing your glutes.

2. Attitude lifts – start on all 4s, working knee is turned out, but working hip is still square (you’re rotating in the hip socket), lift the knee up working the outer and upper glute, keep abs in.

3. Side Doggie Lifts – start on all 4s, working knee stays in 90 degree angle, hinge at the hip and lift working knee up. Keep non-working hip stabilized.

4. Reverse Clam – lay on side, knees slightly bent but body is still long, knees together, toes off the floor, hand on hip. Lift working knee up towards ceiling keeping toes touching and non-working toes off the floor. It’s ok to slightly rock forward when you close the legs, but then keep the hips stacked when you open the knees into clam.

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This juice is so tasty. I serve it with a couple cubes of ice because it’s so rich. Do yourself a favor and make one of these today!

NOTES: I drink vegetable juices as a supplement to my meals, or an afternoon pick me up. For my juices I keep the fruits to a minimum, and only use the least amount possible to add a little bit of sweetness to cut the bitterness of the greens. Sugars spike your blood sugar, and vegetables do not spike your blood sugar which keeps you nice and balanced. An unbalanced body means weird, uncontrollable cravings – and no one wants that! :)

As always, I make a ton all at once and save the rest in glass jars for the next couple of days. It’s the best way to save time and energy!





Makes 80 oz – I drink 16-20 oz/day

  • 1 large bushel of kale
  • 2 large bushels of chard - strong source of folate 
  • 2 large full stem bushels of celery - good source of potassium
  • 3 large beets
  • 2 lemons with skin - alkalizing 
  • 2 limes with skin -
  • 1/2 large ginger, peeled - wonderful for circulation 



Rainbow Chard


Wash and dry all the vegetables. Peel the ginger, and juice first. anything that’s left of the ginger will be juiced with the remainder of the other vegetables, so that’s why I like juicing the ginger first! then juice the chard, celery – even it’s entire green stems, then the apple and lemon. Store your juice in a glass mason jar and fill the juice up the to top. This will help to prevent your juice from oxidizing. Enjoy!








 When everyone else is having their coffee break, you can have your juice break! :)

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Spring Break Abs

Try my Spring Break Abs for a toned, tightened midsection. The most effective method is to do this 3-4 times a week. Do each move for 1 minute for 4 total minutes of abs. Have fun!

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