Grilled Bell Peppers

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These Grilled Bell Peppers are a favorite side dish at our house!

They elevate any meal and really make you feel like you’re eating in a fancy restaurant!

Not too shabby for about 2 dollars, 15 minutes start-to-finish… and only 2 ingredients! OMG!

Let me know if you find them to be as amazing as I do!!!!

Grilled Bell Peppers Recipe

Servings: prepare one half or one whole pepper per person

Red, yellow or orange bell peppers
Olive oil
Sea salt (optional, we don’t find it necessary)


Preheat grill to medium-high or high heat.

Meanwhile, cut peppers in half lengthwise (or cut into quarters). Remove and discard stems and seeds.

Rub or brush both sides of each pepper with oil.

Grill 4-5 minutes per side until tender-crisp and charred. We prefer to grill skin-side-down first, but it may not really matter.

Remove from grill.

Salt, to taste (optional)

**Make sure you keep a good eye on these the ENTIRE time, as they will burn easily if you step away 🙂

We love these paired with pretty much any meat/fish with a side of rice or potatoes. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!

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Juicy Grilled Chicken Breasts



Boneless, skinless chicken breasts (1 per person)
Garlic granules, to taste
Freshly ground black pepper, to taste
Sea salt, to taste

**Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.


Preheat outdoor grill to high heat – about 350-400 degrees.

Meanwhile, place each breast (one at a time) into a gallon-sized Ziploc bag. Seal the bag and squeeze out excess air. Place the bag on a cutting board, and beat the chicken with the flat side of a meat mallet until it is about 1/2-inch thick.

This will help the meat cook more quickly so it will be more moist.

Cut each flattened breast in half and set aside.

Repeat the process above for each breast.

Season both sides of each piece of meat with garlic granules, salt and pepper.

Place meat onto preheated grill – no oil is needed as long as the grill is nice and hot… and you don’t try to flip the meat too soon.

Cook for about 4 minutes, until bottom side is done and removes easily from the grill.

Flip and cook each piece about another 4 minutes, until juices run clear and internal temperature of each piece reaches 165 degrees.

Remove meat from grill, cover loosely with foil, and allow it to “rest” for about 5 minutes before slicing, so the juices can redistribute throughout the meat (instead of running out on to your dinner plate!).

Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!

Herb Roasted Potatoes

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This is a go-to side dish at our place! So simple, cheap and delicious! Mmmmm…..

You can choose your own herb or herb combo, but we tend to prefer Thyme. We use dried herbs for convenience, but obviously fresh herbs would be amazing!

Herb Roasted Potatoes

Makes 4-6 servings


These measurements are approximate. Feel free to adjust based on your preferences…

1/4 cup oil (we like coconut or olive oil)

7 cups diced potatoes (we like Yukon Gold with skins on – – about 10 medium taters)

1/2 tsp sea salt

1 TBSP dried herbs (we prefer Thyme, but Rosemary or Oregano…or a blend…are good, too)


Preheat oven to 425 degrees.

In a large casserole pan, toss together the potatoes, oil and seasonings until the taters are well-coated.

Cover with foil.

Bake about 45 minutes, covered, until tender (stirring every 15 minutes or so).

Remove foil, and bake an additional 15-20 minutes until desired brownness/crispness is achieved.


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Apple Crisp (Gluten/Dairy-Free)


Raise your hand if you love Apple Crisp!! Mmmmmmm…

Just a couple words of caution for you before we dive in to this recipe though…

Be sure to slice the apples very, very thinly…or they won’t be as tender as you’d like.

If you use the coconut oil option below, use caution with your serving sizes!!! The hubby and I eat coconut oil frequently, but we discovered the hard way that our systems couldn’t quite handle us polishing off 3/4 of this pan together this morning on an empty stomach! Ooops! That was a miserable lesson to learn! Trust me.

One solution would be to use the butter option, of course…but we’ll be sure to just eat dessert-sized portions next time instead of enjoying this dish as our entire breakfast. Yikes!

Today was our first time making this recipe with so much topping. We used to use half as much topping. So cutting the topping ingredients in half would be another way to reduce the amount of coconut oil involved. We always used to eat the entire batch when we used half as much topping…and we never had any issues…but we do prefer the added “crunch” of having more topping. Hmmmm….decisions, decisions. LOL! 


Apple Crisp Recipe

Makes about 4-6 servings


Apple filling ingredients:
2 TBSP honey
1 TBSP water
1 tsp pure vanilla extract
1 1/2 tsp cinnamon
1/4 tsp sea salt
3 cups peeled apples, sliced very thinly (about 3 medium apples – we use Fuji variety)

Topping ingredients:
1 cup butter or coconut oil, softened
1/4 cup sugar
1 tsp cinnamon
1/8 tsp sea salt
2 cup quick oats

*Get yourself a copy of our Natural Grocery Shopping Guide for our tips on selecting the most additive-free versions of every ingredient used in our recipes.


Preheat oven to 375 degrees. Lightly grease a 9″ x 9″ casserole pan.


Stir honey and water together in a medium mixing bowl until honey dissolves.

Add cinnamon, salt and vanilla; and stir.

Mix apples in (hands work best for this), and toss until evenly coated.

Pour mixture into casserole dish.


Re-using the same bowl… mix cinnamon, sugar, softened butter or coconut oil, and salt together. Add oats and mix until evenly coated (again, hands work best for this).

Sprinkle topping mixture on top of apples.

Bake for 35-40 minutes (keep an eye on it every 5 minutes or so after the 30 minute mark to check for doneness, as ovens vary). You want the apples to be very tender and the topping to be golden brown (but not burnt).

Let it rest for about 10 minutes before serving so you don’t burn your face off. Hee, hee!