Cheesy Cauliflower Nachos

Ok so who doesn’t love Nacho’s? Especially when the Super was on Sunday?! Right, well this recipe is a great substitute if you want to still enjoy Nacho’s without having all the extra that goes with it!! I for one am a huge fan in fact I’m making this tonight! a quick and easy finger food, while mom enjoy’s her sausage rolls. lol.  Some things I cannot change but that doesn’t mean that I can’t still enjoy my food.

Here is the recipe and I hope you enjoy !!

Cheesy Cauliflower Nachos

These Cheesy Cauliflower Nachos are a great way to get your nacho fix without derailing your healthy eating!

Course Snack
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 4 servings
Calories 157 kcal
Author Beachbody


  • 1 medium head cauliflower cut into florets
  • 2 tsp. olive oil
  • ½ tsp. ground cumin
  • ¼ tsp. sea salt or Himalayan salt
  • ¼ tsp. chili powder
  • ¼ tsp. garlic powder
  • ½ cup shredded Monterey jack or pepperjack cheese
  • ¼ cup chopped tomato
  • ¼ cup chopped red onion
  • ¼ cup chopped orange bell pepper
  • 1 medium jalapeño seeds and veins removed (optional), sliced (can add a second if desired)
  • ½ cup mashed avocado
  • 2 Tbsp. finely chopped cilantro


  1. Preheat oven to 425º F.
  2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
  3. Bake for 30 to 35 minutes, or until tender crisp and golden.
  4. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
  5. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

Sweet Potato Hash

Well this is week#2 of my #80DayObsession. One thing I have noticed is that my tastebuds have been bursting with all the new recipes I have been making! I love how I can prepare these meals ahead of time and I can store them and they’re ready to go!

I have never been a Hash kind of person, but I think its another way of saying ” throw everything together in one pot” lol. So I was like Hey lets give this a try! OMG it tasted incredible. Now the recipe calls for Chicken or Turkey sausage but I didn’t have any on hand so I substituted for Ground Turkey. I had to add some extra seasonings, the chicken or turkey sausage already has seasoning so I would stick to the list if you used sausage. If you use ground chicken or turkey you’ll definitely want to add some extra. Give it that punch!

Here is the recipe and I’d love your input!! Let me know if your a “hash kind of person” if your not maybe this will convert you?!


So I used 2 cups of sweet potato diced small and steamed until almost done
4 reds or 2 cups worth of sausage or ground chicken/turkey
4 cups of veggies (I used onion, red pepper and spinach

Brown sausage in pan until almost done. Remove and keep a bit of oil to saute onions and peppers. Return sausage to pan and steamed sweet potato. Add spinach at the end.
I added a bit of garlic powder, sage, oregano and cumin after I added the meat back in.

Enjoy super quick and easy!!

Slow Cooker Butter Chicken

I have tried a lot of new recipes on my healthy lifestyle journey, this is one I haven’t tried. But that doesn’t mean I won’t! This is one of my husbands favourite meals, he even wanted me to try it in the Instant Pot I got for Christmas! So I did some research and found this recipe which my friends I will definitely be making! I am always up for a challenge. The fact that I found one that is in my 21 day fix guidelines is a win win to me!  I encourage you to try this recipe if your a fan of Butter Chicken. I have sent this recipe out to my Email Crockpot Group , If you would like to join please feel free to send me your email address and I’ll gladly add you to the list!! Happy Sunday!

21 day fix approved

4 servings

Dry Ingredients

  • 2½- 3 lbs. boneless skinless chicken, cut into 2″ pieces
  • 1 onion diced
  • 3 cloves garlic, chopped
  • 2 tsp curry
  • 2 tsp garam masala (I found this at Bulk Barn)
  • 1 tsp cumin
  • ½ tsp cayenne powder
  • ½ tsp ground ginger

Wet Ingredients

  • 2½- 3 lbs. boneless skinless chicken, cut into 2″ pieces
  • 1 14 oz. can light coconut milk
  • 1 6 oz. can tomato paste


  1. Place chicken pieces and onion in a 5 qt (or larger) slow-cooker. Sprinkle , garlic, curry,garam masala, cumin, cayenne pepper and ginger over chicken pieces. Add coconut milk, tomato paste . Stir to combine. Cover and cook on high for 3 hrs. or low for 5 hours.

1 red, 1 orange

Pumpkin Pie Energy Bites

I have a weakness for two things. One is Pumpkin pie and Two is desserts in general.  That’s probably the reason why I got to weigh so much, because of it! So I have learned a few tricks of the trade, when I crave those fabulous desserts I sometimes treat myself with a healthy alternative.  With Christmas around the corner I definitely am having a harder time avoiding those fabulous treats. One of it being Pumpkin Pie oh how I love Pumpkin Pie. Do you have a favourite kind of Pie or are you a Cake person. Isn’t it funny how people are either a pie or cake person. Almost like your either a Ford or Chevy person. I for one am a FORD person, I have always ever since I was a little girl fell in love with the Mustang ’67 Fastback to be exact.  But anyways we’re not talking cars( silly me) we’re talking desserts. Which is far more important don’t you think.

I found this recipe on my Beachbody website and boy are they absolutely scrumptious a perfect alternative to the old fashioned version. It’s healthy and the best part is that it helps take that craving away. It’s funny that our minds will make it so hard to turn away a good treat, in fact you almost get so focused on wanting that, that it’s all you think about right?  That’s the good part with these little guys is that you can have them and cure that craving and you also don’t have to feel bad or guilty for blowing your nutrition or meal plan.  So I encourage you to give these a try, you won’t be disappointed.

Pumpkin Pie Energy Bites

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings, 2 energy bites each


  • 1 cup pitted dates
  • Warm water
  • ½ cup raw pecan halves (or pecan pieces)
  • cup canned pumpkin puree
  • ¼ cup unsweetened coconut flakes , reserve small amount for garnish
  • 1 tsp . pure hazelnut extract (or pure maple extract)
  • 1 tsp . pure maple syrup
  • 2 tsp . pumpkin pie spice
  • 1 pinch sea salt (or Himalayan salt)


  1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside.
  2. Place pecans in food processor; pulse until finely ground.
  3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
  4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut (if desired).
  5. Store, refrigerated, in airtight container.

What’s a MACHA ROOT?

One of the Biggest changes I have done in my life is drinking my Shakeology. The changes I have noticed within myself has been outstanding. So one of my challenges I’m giving myself for the New Year is to share information more, this is one of those times. So we know what we’re actually drinking and the benefits of Shakeology and why it costs a bit more Money then the product you’ll be buying in the store.

Credits and appreciation:

Maca is a root from Peru; it’s a tuber, like a potato, and offers an amazing energy boost for those with low energy. Maca, however, unlike coffee, offers energy in a non-caffeinated way that supports the body.

Maca is a nutritionally dense super-food that contains high amounts of minerals, vitamins, enzymes and all of the essential amino acids. Maca root is rich in B-vitamins, which are the energy vitamins, and maca is a vegetarian source of B-12. To boot, maca has high levels of bioavailable calcium and magnesium and is great for remineralization.

Maca root helps balance our hormones and due to an overabundance of environmental estrogens, most people’s hormones are a bit out of whack. Maca stimulates and nourishes the hypothalamus and pituitary glands which are the “master glands” of the body. These glands actually regulate the other glands, so when in balance they can bring balance to the adrenal, thyroid, pancreas, ovarian and testicular glands.

Instead of providing hormones to the body, maca works as an adaptogen which means that it responds to different bodies’ needs individually. If you’re producing too much of a particular hormone, maca will regulate the production downward. However, if you’re producing too little, it’ll regulate the production upward.

Hormones regulate many things including mood, growth, sexual development, and tissue function. Hormones also play a role in many diseases, like cancer and depression.

Maca root has been shown to be beneficial for all sorts of hormonal problems including PMS, menopause, and hot flashes. Maca’s also a fertility enhancer and is best known for improving libido and sexual function, especially in men. For this reason, it’s earned the nickname “nature’s Viagra.”

Slow Cooker Brussel Sprouts & Cranberries

With Christmas around the corner, I am always looking for new ideas for our Turkey Dinner. Not a lot of people are fans of Brussel sprouts, I don’t know about you but my mom would do the traditional boil till they were practically mush. Was your’s the same?  So I have learned you can actually cook them with flavour! Sothis recipe just screamed out to me, mostly as well because I’m starting a Brand new program on Dec 20th and there is a VEGAN option, it’s a tough one because I love my eggs and yoghurt so we’ll have to see. But I did try it for a week and after that week I felt amazing!! I couldn’t believe how much weight I lost as well. So why not kill two birds with one stone right? That’s actually a horrible saying but I think you get my point right?  Anyhoo, I am searching for great recipes and with my Crockpot Email group, I love to send them a variety! So here it is, Brussel sprouts with Cranberries.

Doesn’t it look so tasty? I have found that with my weight loss journey my tastebuds have gone through the roof with flavours I’ve never tried before and boy is it exciting! I think I’m driving my husband a little crazy but hey, what a little excitement to a marriage right?

So here is the recipe I hope you enjoy and if you’re not a real fan of Brussel Sprouts give this a whirl I bet you’ll change your mind!



  • 4 cups Brussels sprouts, halved (14 oz/400 g)
  • 4 cups butternut squash, cut into 1-inch cubes (21 oz/600 g)
  • 1 red onion, cut into large chunks

Maple Cinnamon Sauce

  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon McCormick ground cinnamon
  • 1/4 teaspoon McCormick ground nutmeg
  • 1/2 teaspoon salt

minutes before serving

  • 1 cup fresh cranberries
  • 1/2 cup pecans
    1. Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5-quart slow cooker.
    2. Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still, have some chew on them. Butternut squash should be tender and not mushy.

    Just Before Serving:

    1. Add fresh cranberries and cook for 5 additional minutes.
    2. In a small pot, stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Bring to a boil, reduce heat and simmer, stirring frequently for 5 minutes. The sauce will reduce and become thickened. Pour over the veggies and toss.
    3. Sprinkle with pecans and serve.

    Recipe NotesIf you aren’t going to serve immediately, scoop the veggies out of the crockpot (reserve the liquid). Spoon the cooking liquid over before serving.

    Recipe may be halved and cooked in a 2.5-quart crockpot HOWEVER I recommend cooking on the low setting for 2.5-3 hours.


    If you’d like to receive a New recipe like this one please feel free to click on my Crockpot Recipe Button and I’ll hook you up!! ENJOY!!