Weight Loss

Sweet Potato Taco Bowl


If you have been following my blog you would have noticed a theme. One I love taco’s and two I seem to love these bowls lol.  But I have to admit when I found this recipe I couldn’t resist and had to give it a try.  I was so glad I did, and if you like the sweetness of the Sweet Potato and a little heat then this is definitely one for you!


I would love to have your feedback on this bad boy!  Maybe you have a recipe you’d love to share?

Here is the recipe for SWEET POTATO TACO BOWL

  • 2 tbsp chili powder*
  • 1 tbsp sweet smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
  • 1 tbsp ground cumin
  • 2 tsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp cayenne powder (optional, very spicy)
  • 1 lbs (454 grams) sweet potatoes, peeled and copped into 1-2″ cubes (approx.)
  • 1 tbsp vegetable oil
  • 1 lbs (454 grams) ground Chicken ( or you can omit) 
  • 1 14 oz. (330 ml) can black beans, drained and rinsed
  • 1 cup corn, either from can or 2 ears of corn (shucked and kernels removed from ear)
  • 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
  • 1 medium avocado, sliced
  1. Preheat oven to 400° F.

  2. In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).

  3. Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.

  4. Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.

  5. To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.

  6. Serve with any desired optional garnishes (sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).

Recipe Notes



There is nothing that says Summer than a good BBQ or a Campfire!  Am I right?  Well my friends your going to love this recipe whether your a Camper or just like to sit at a cottage by the lake.  This is the most adaptable meals and super easy , quick clean up and less mess so you can spend your time where your wanting to be and not in the kitchen.

Enjoy this and experiment, you can pretty much throw everything but the kitchen sink in these amazing little packets of flavour.  Plus the kids love them too!!

Garlic Sausage & Veggies In Foil Packet

Foil Packs
  • Heavy Duty Foil
  • 16 ounces Smoked Turkey or Chicken Sausage, coined
  • 2 cups (~3/4 pound) baby red potatoes, quartered
  • 2 cups (~3/4 pound) green beans, trimmed
  • 3 corn on the cobs, sliced
  • 4 cloves minced garlic
  • 4-6 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 1 and 1/2 teaspoon dried parsley
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon EACH: garlic powder and onion powder
  • Salt and pepper
  • Optional: fresh parsley, freshly grated Parmesan cheese
  1. If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you’d like to avoid cooking in foil and won’t be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)

  2. Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Trim the green beans. Shuck the corn on the cobs and slice into thick coins.

  3. Add the prepped sausage, corn, green beans, potatoes and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and a generous sprinkle of salt + pepper if desired). Toss until well combined.

  4. Divide the mixture evenly among the prepared sheets of foil (4 sheets of foil for larger portions and 6 for slightly smaller portions) and place 1 tablespoon of butter in each packet or prepared baking pan (separate pats of butter evenly on top). Seal the foil packs tightly so no air escapes, but do not double up foil (only one sheet of foil per pack).

  5. GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to insure your grill is hot enough). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**

  6. Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese on the beans, potatoes, and sausage.

  7. Enjoy immediately!




I LOVE TACO’s , I mean I could literally eat Taco’s everyday.  Now that I’m starting to like Avocado oh boy! Watch out, guacamole!  I’m so glad that there is a New program that not only  doesn’t require you to workout and you can still lose weight, in fact a lot of weight.  It’s such an easy program and what best is that you don’t have to cut out a food group and you can still have your wine.  Sounds too good to be true right?  Well this is just one of the recipes and it’s all about TACO’s!

What if I told you this recipe includes a secret ingredient that is perfect for those fussy eaters, because your adding more veggies to it!! Yep you heard me, I added cauliflower rice to the meat and man oh man even my fussy mom couldn’t tell the difference.  If you can believe that.  Miss Meat and potato lol.

Go ahead and give this a try and I guarantee you’ll be shocked at how no one will notice and you won’t lose the taste or consistency.


  • 1lb of ground meat of your choice (we using love lean ground beef)
  • 3 cups of cauliflower rice (can be frozen)
  • 1 cup of low sodium tomato sauce
  • 1-2 T of Salt Free Taco Seasoning
  • 1/2 Tsp. Salt
  • 1-2 T of Water (If needed)
  • Your Favourite Taco Toppings


  1. Stovetop: Brown meat until just about cooked through, then add in cauliflower rice. Saute for a few minutes until cauliflower is tender. Stir in tomato sauce and taco seasonings and simmer for 5 minutes, adding in water if mixture is too thick. Serve with your favorite Taco Toppings or on a Taco Salad!
  2. Instant Pot: Brown meat until almost cooked through, then stir in cauliflower rice, sauce, and taco seasonings. Add 1/4 cup of water and lock lid, setting for 1 minute manual pressure. After cook time, quick release. If taco meat needs thickening, then cook on sauté for a few minutes until the water evaporates. Serve with your favorite Taco Toppings or on a Taco Salad


21 Day Fix Container Count:

1 RED, 1 GREEN, plus taco toppings

Very Berry Smoothie Bowl


Can you believe that this can be either as a desert or breakfast?

What if I told you “YES” you most certainly can.  What’s the best part is that is super healthy and even though you think it’s cheating your really not!   You can make it with your favourites and enjoy on a nice evening after supper or before you start your day to give you the nutrients you need to feel energy and full and best of all happy!  Let me know what you think of it, and if you don’t have Strawberry Shakeology  message me or send an email and I can gladly hook you up!

Banana Berry Smoothie Bowl

Banana and Berry Smoothie bowl made with fresh or frozen fruit!
Course Breakfast
Cuisine American
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 1 Smoothie bowl
Calories 350 kcal
Author Beachbody


  • 1 cup unsweetened almond milk
  • 1 scoop Strawberry Shakeology
  • ¼ large banana cut into thick slices
  • ¼ cup fresh or frozen blackberries
  • ¼ cup fresh or frozen blueberries
  • 1 cup ice
  • 2 Tbsp. sliced raw almonds
  • 1 tsp. chia seeds
  • 2 tsp. raw pumpkin seeds (pepitas)


  1. Place almond milk, Shakeology, blueberries, and ice in blender; cover. Blend until smooth.
  2. Place smoothie in a medium bowl. Top with banana, blueberries, blackberries, almonds, chia seeds, and pumpkin seeds; serve immediately.

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

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:http://www.naturalnews.com/027797_maca_root_hormone_balance.html

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.”