Prosciutto wrapped asparagus

Oh man, do I love veggies.

Especially wrapped in anything crispy.

Heres an easy way to step up your asparagus game while creating perfect portions.


Prosciutto wrapped asparagus

– One bunch of organic asparagus (about 25 spears)
– 7 slices of prosciutto (usually one package)
– 2 Tbs Tessemae’s organic balsamic vinaigrette
– salt and pepper to taste

  1.  Preheat oven to 375°
  2. Clean and trim asparagus spears. I just bend them at the bottom slightly until they naturally break apart. It’s about 1-2 inches from the bottom.
  3. In a bowl season asparagus with salt and pepper and mix with balsamic vinaigrette.
  4. Once totally coated wrap 4-5 spears with one slice of prosciutto
  5. Bake on a sheet pan uncovered for 8-12 minutes until asparagus is bright green and prosciutto is crispy
  6. Serve immediately


Notes: I generally use sauces that don’t have any refined sugars because I’m generally paleo, that’s why I use Tessemae’s brand. Feel free to use regular balsamic vinegar and olive oil instead if thats what you have on hand. I also like using prosciuto instead of bacon because it stays wrapped better and most bacons contain chemicals, sugars, and fats I dont care to eat. Saying that, you could totally use bacon instead but I think this is a fancier and healthier recipe.


Dairy free mashed potatoes

Lets talk potatoes!

If there is one food that absolutely makes me happy it has to be the potato. Mashed, whipped, fried, diced, sautéed, and all the other ones i can’t think of. To me no holiday is complete without a potato. Since going dairy free I’ve been worried about missing out on all the delicious potato options. My usual mashed potato recipe includes sour cream, butter, and cream cheese. All things i can no longer eat without a swift trip to the restroom (#oversharing). So I’ve been on a mission to find substitutes for all the things i love.

As I’ve been exploring dairy free cheese options I’ve discovered a brand that has completely satisfied my craving for creamy goodness. Kite Hill has saved me from giving in to regular cream cheese and consequently ending up with a stomach ache. I eat it with gluten free crackers and pretzels, and now in my mashed potatoes.

Simple dairy free mashed potatoes

– 4 medium russet potatoes
– half a cup warm almond milk
– half a cup Kite Hill cream cheese style spread ( i like chive flavor)
– 1 Tbs magic mushroom powder
– Chives (as topping)

  1. Boil potatoes in a large pot until tender. About 20 minutes.
  2. While potatoes are boiling combine almond milk, spread, and mushroom powder and whisk until smooth
  3. Drain potatoes and mash in a large bowl
  4. Once mashed into smaller pieces whip with an electric hand mixer (or stand mixer) for super fluffy texture
  5. Slowly add almond milk mixture to whipped potatoes.
  6. Top with delicious things like bacon and chives



Another day, another chicken on the grill

I’m sitting outside on my rarely used patio writing this because its fall in Miami which means its 77 degrees outside with a humidity index of 64%. Yes, I’m wearing a sweater. Yes, I’m also wearing shorts because I like to be warm and cool at the same time. I don’t appreciate your judgement.

As the very first post I’m supposed to be telling you all about myself and what this blog will be composed of, but if you’ve ever had a conversation with me in real life then you know that I can’t stick to one topic. Lots of thought bubbles with lots of random information. That’s pretty much what it’s going to be like reading this. A couple of recipe posts, a couple of pictures of my face, a lot of info about plants and how I usually kill them because the only thing I can keep alive is Mimi the cat.


Today we’re sitting here trying to reorganize the back yard to accommodate the shed we were in desperate need of. As I sit here staring at the neighbors mango tree that conveniently hangs over into our yard (this means that’s half our tree) I’m remembering the fantastic season we had this summer. This house has already brought us lots of memories and headaches and we haven’t even been here a year.

Now, I need to go check on my chicken and quinoa because it smells like one of them is burning.




If you’re interested in what I’m eating tonight its my weekly go to chicken from Trader Joes, quinoa made with chicken stock, and cherry tomatoes from the Pinecrest farmers market broiled with italian seasoning.