Steak Tabbouleh 

Green Chef is killing it with their Paleo menu this week. 


I whipped this up in about 20 minutes after my one mile evening run. I loved the cauliflower rice mixture with tomatoes, cucumber, fresh mint, fresh parsley and a lemony vinaigrette. But I think it could have been better with chicken.  

Tonight’s one mile put the hurt on me. 

I’ve not been watching my pace. Just seeing what feels comfortable to my lungs and legs. 

I was much faster today without intending to be. And I felt every step. My calves hurt. My legs cramped up. I had multiple side stitches. I chalk it up to not drinking enough water (and the three very small cookies I ate before leaving work). 

Three days. Three miles. Things are on the up. I love these long summer days. 

Curry Shrimp Salad and One Mile a Day

This dinner was on point. 


Green Chef wins again. I’ve figured out I really like curry. I like to use the spice in my own recipes. I like to eat traditional curry made by this Indian guy at my office. But I don’t love a curry dish at a restaurant. 

 A little curry powder goes a long way. But this shrimp salad is on point. So on point that I plan on recreating in my own way. 

One Mile a Day

In other news, I’ve started running again. My sweet mom gave me a great idea for running inspiration. 

I’ve been hung up on running like my old self. You know…the one who ran 13 miles for fun on the weekends. 

Now the thought of running that far doesn’t even sound appealing. But work has been pretty stressful, and I’ve been craving some kind of mental release. So back to my running roots I go. 

So here’s how it works (in case you want to do it, too):

  • Run one mile each day

That’s it. 

It doesn’t matter if you walk most of it. If it hurts (cause it will). If you kinda hate it (cause you might). If you run the entire mile without stopping (go you). 

What matters is you made the effort. That you did it. Each step works towards a healthier you RIGHT NOW. Not the old you. But the present you. 


This is day two for me. First day was 13 minutes and some change. Today was 12:27. Each day I hope to get a little better, a little stronger. And each day I will honor what my body can do. 

Anyone want to take the One Mile a Day challenge? 

Grilled Kielbasa with Yellow Squash and Roasted Okra

I am in no way a professional cook. But I know my way around the kitchen. 

That having been said…being a grill master is a different ballgame. I play in the minor leagues when it comes to grilling. Like I can do it, but it could be better if someone else did it. 

The boyfriend started the grill. It made it to flaming hot status. I put pork chops covered in BBQ sauce on said grill. And I almost burnt the house down. 

So really…kids, don’t play with fire. 

But dinner turned out pretty good. 

I managed to save the pork chops, but I threw a Pederson Farms Whole30 approved kielbasa on the grill for good measure. 

I roasted the okra in the oven at 375 degrees for about 15 minutes. And I grilled the squash. 

Do yourself a favor and get the Pederson Farms kielbasa. It is a game changer. Sugar free. No nitrates. No MSG. Yes. Yes. Yes. 

Anyone else had issues being the grill master? Or is it just me? 

Easy Summer Supper

This supper is so easy you won’t believe it. It’s what I like to make whenever I want dinner made in a hurry. 

It takes no time to prep, and the addition of the tomatoes and cottage cheese was a lovely touch. 

Easy Summer Supper

What you need:

  • A pack of Apple Chicken Sausage 
  • One bunch of asparagus, cut into pieces
  • 3 zephyr squash, sliced in half moons 
  • A drizzle of oil
  • Fennel and Fire’s Steak Rub

Slice up all ingredients. Place it on baking sheet, and bake at 350 degrees for 25-30 minutes. 

And that’s it. 

It really is that simple. 

Mexican Salmon Salad

The grill ran out of juice so my Grilled Mexican Salmon Salad had to become a Seared Mexican Salmon Salad. 

Not to worry. It was full of flavor. And searing the salmon made it juicy on the inside with a delicious crust on the outside. 


I loved how pretty the dinosaur kale looked before I turned it into a salad. And my version looks a lot like the Green Chef photo. 

I’m serious. You need to try it. Get a week free here. You’ll like it. I promise.