My Favorite Summer Dinner Recipe

You guys know I’m all about trying new recipes and taking all the recipes I find online and “health-ifying” them! New word? I think yes!

Anyways…since gaining a husband, one of the many benefits is living with a master chef and eating more food cooked on the grill. There is nothing like the the crispness you get from the grill! In our relationship I pick the recipes, he grills and we both help to cook. #Goals

I really should learn to grill it myself…maybe one day. HA!

There’s something about grilling out by the pool, sipping on a cold kombucha (or beer sometimes) with friends that just screams summer!

P.S. Today is the first day of summer!!! YAY!

This recipe is a full meal that is perfect for summer nights! Enjoy ūüôā


Honey Mustard Grilled Chicken + Zucchini + Sweet Potato 

Prep: 5 & 1/2 hours (Marinade time included) Cook Time: 35 mins

Servings: 4


  • 4 chicken breasts
  • 1/2 cup honey mustard
  • 1/4 cup local honey
  • 1/2 lemon
  • 4 Zuchinni
  • 2 red peppers
  • 1 onion
  • 4 sweet potatoes
  • Avocado oil
  • Balsamic vinegar
  • Salt & pepper
  • Onion powder


  1. Marinate the chicken for about 5 hours with honey mustard, honey, and 2 Tbsp lemon juice.
  2. Once it’s closer to dinner time–Cut peppers and onion into strips and toss in avocado oil. Set aside for the grill
  3. Perp the zucchini by cutting ends, cutting down the middle (see pic below) and chop. Place them in a mixing bowl.
  4. Toss the zucchini with 2 Tbsp of avocado oil, S&P and nutritional yeast. Place an even layer on a baking sheet.
  5. Dice sweet potatoes and toss them in 3 Tbsp of avocado oil, S&P and onion powder. Place on an even layer on baking sheet.
  6. Bake zucchini and potatoes at 350 for 35 mins while you run to the grill.
  7. Head to the grill and place everything on. Chicken should be on for about 5 minutes on each side depending on the thickness.
  8. Once you’re back from the grill, pull the zucchini out and broil the potatoes for a few mins until crispy.


Place peppers directly on the grill.


How to cut the zucchini.

Hope you enjoy this easy summer meal! Tell me what your favorite dinner is below!!




Healthy Taco Dinner Recipe

Pat and I love going out for Mexican but we decided to make a healthy version of our favorite dinner!

I dare you to name a night more exciting than going out for Mexican food. Patrick and I both LOVE going out for Mexican (and a skinny margarita) but the majority of the time we cook at home. So, we decided to make a healthy version of our favorite dinner at home!

There are 2 keys to making Mexican food healthy…

  1. Letture Cups

Lettuce cups act as the tortilla, minus the carbs.

*Disclaimer- not saying carbs are the enemy by any means, this is just what I prefer if I’m making a healthier alternative.

2. Cauliflower Rice

I choose this over rice as a grain free alternative. If you’ve never made it you can buy it packaged in the frozen section. Sometimes I grate a head of cauliflower, if I have time, but most likely I’m using the frozen version (huge time saver). You’ll never know the difference between cauliflower and actual rice.

Processed With Darkroom


Prep: 5 mins  Cook Time: 4-8 hours in the crockpot  Serves: 4


  • 3 organic chicken breasts
  • 1 can of salsa
  • 2 red bell peppers
  • 1 package of frozen cauliflower rice
  • cilantro
  • 4 limes
  • 2 avocados
  • onion powder
  • pink salt


  1. Prep the chicken in the crock pot a few hours before dinner
    • Season the chicken with onion powder and salt
    • Add chicken and 1 jar of salsa to the crockpot
    • Cook on low for 8 hours or high for 4 hours
  2. Once it’s dinner time, heat up as much cauliflower rice as needed and mix in chopped cilantro
    • I usually do about a cup
  3. Using the lettuce cups, layer the rice, chicken and top with avocado and salsa
  4. Squeeze the juice of one lime on top
  5. Enjoy!