Archive of ‘Gluten Free’ category

Paleo McGriddles Swap

Can I just throw this out there?…I fucking love breakfast! It is my favorite meal of the day by FAR! It has been such a blessing working from home because I actually get to spend a lot of time in the kitchen experimenting with all sorts of amazing recipes….and I get to wear pjs all day if I want…just saying. Having PCOS (polycystic ovarian syndrome), it’s really important to me that I eat whole ingredients (as in..I can pronounce everything on the label…no chemicals…and if there is only one ingredient on the label…or no label at all…perfect!!). That being said, Im not going to eat boring eggs with veggies every morning…or plain chicken…or boring salad…sensing a trend? I like to eat. REALLY eat!! So I decided to make a Paleo McGriddles Swap!! Why? Because I’ll admit, McGriddles are pretty delicious!! This Paleo McGriddles Swap is freaking BOMB!! And I don’t just say that…TRUST!!

I know it can be easy to fear fat, fear calories, and want to go for lower calorie/low fat options. But those options are often loaded with chemicals…chemicals that can seriously mess with our bodies causing cravings, health issues…I mean it’s really icky. So my “cysters” out there, it might be time to change it up!! I’m telling you a week of eating only whole ingredients and you’ll  feel like a new woman!

Paleo McGriddles Swap


Paleo McGriddles Swap
Serves 6
For the Pancakes
  1. 3 eggs, whisked
  2. ½ cup almond milk + 3 tablespoons (carton, unsweetened vanilla)
  3. 1 tablespoon maple syrup
  4. 1 teaspoon vanilla extract
  5. ½ cup almond flour
  6. 1/3 cup coconut flour
  7. 2 tbsp flaxseed meal
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. pinch of sea salt
  11. coconut oil, ghee, or pan drippings from bacon for greasing pan
For the other toppings
  1. 8 eggs, whisked
  2. salt and pepper, to taste
  3. butter or ghee (for garnish, optional)
  4. maple syrup (for garnish, optional)
  5. 6 slices bacon, cooked in a pan (save drippings if you want to use it for pancake or eggs)
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Whisk together pancake ingredients: eggs, almond milk, maple syrup and vanilla extract in a large bowl. Then, add almond flour, coconut flour, flaxseed meal, baking powder and baking soda and a pinch of salt to the large bowl and whisk until batter is well combined.
  2. Heat up a griddle pan or whatever pan you prefer and grease. Once hot, use an ice cream scoop or cookie scoop (or big spoon, whatevs) to make pancakes that are about 3 inches across. Let cook through until bubbles begin to appear on the top of the pancakes then flip, about 3-4 minutes per side. Continue until all the batter is gone- the batter should make 12 pancakes. Set pancakes aside and cover with foil to keep warm.
  3. Lastly, turn the heat down on the pan to a medium low heat. Add the whisked eggs along with salt and pepper, then use a silicone spatula to continuously move the eggs while they cook through.
  4. Make the sandwiches: pancake, slice of bacon, an ice cream scoop worth of scrambled eggs, another pancake, then if you want, top each one with a small amount of butter and maple syrup on top.
Sami Skow

Paleo McGriddles Swap



Cheesy Cauliflower Nachos

So I’ve decided to start doing a little Youtube cooking show! It’s an idea I have been throwing around for years but finally decided to actually execute!! I started with Cheesy Cauliflower Nachos! Why? Because nachos freaking rock!! 


Cheesy Cauliflower Nachos
  1. 1 medium head cauliflower, cut into florets
  2. 2 tsp. olive oil
  3. ½ tsp. ground cumin
  4. ¼ tsp sea salt (or Himalayan salt)
  5. ¼ tsp. chili powder
  6. ¼ tsp. pepper
  7. ¼ tsp. garlic powder
  8. ½ cup shredded Mexican blend cheese
  9. ¼ cup chopped red bell pepper
  10. ¼ cup chopped orange bell pepper
  11. ¼ cup chopped yellow bell pepper
  12. ½ cup mashed avocado seasoned with a pinch of sea salt
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Preheat oven to 425º F.
  2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, pepper, chili powder, and garlic powder (or actual garlic); 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 and other toppings except guacamole. Bake for 3 to 5 minutes, or until cheese is melted.
  5. Serve immediately.
  1. Feel free to be creative and pick your own toppings!!
Sami Skow

Paleo Crockpot Mongolian Beef

Brian and I are starting Core De Force next week and we couldn’t be more excited!! Kickboxing/MMA was the first workout that I really fell in love with so I’m PUMPED for this!! We start it November 1st and our Brawler Bootcamp starts November 14th! I want to start it before our virtual bootcamp starts because I want to be able to give better advice and tips to my amazing group! This is also the first group I’m running WITH Brian which is super exciting!! Leading up to this bootcamp, we have been getting our nutrition in gear! I’ve been trying to make a lot of healthy recipes in our new crockpot!! As a police officer, Brian honestly doesn’t eat the healthiest all of the time, but I’m trying to help! I love that when using my crockpot I can cook in bulk, and I can set it and forget it. Brian LOVED this Paleo Crockpot Mongolian Beef recipe. And it is definitely becoming a staple in our household!!

I’m not paleo but I do try to eat whole natural ingredients as much as possible because of my PCOS. I think that it is really important! In the past I’ve dealt with insulin resistance and I’ve taken all sorts of pills like Metformin, but now I take care of my body naturally and fuel with natural foods, superfoods, etc. That being said, I don’t eat cardboard you guys. I’m not the girl who constantly eat salads (I don’t even really like salads). So I like making the healthier version of the “bad” foods I actually WANT to eat!! Like this Paleo Crockpot Mongolian Beef recipe!! You guys can trust me on this one, it’s bomb!! I served it with cauliflower rice!!

Paleo Crockpot Mongolian Beef

Paleo Crockpot Mongolian Beef

Paleo Crockpot Mongolian Beef
  1. 1 ½ pounds Flank Steak, sliced
  2. 1/4 cups Arrowroot
  3. 2 tablespoons Olive Oil
  4. ½ teaspoons peeled and minced Ginger, Fresh
  5. ¾ cups Bragg's Aminos
  6. ¾ cups Water
  7. ¾ cups Honey
  8. ½ cups grated Carrot
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Coat flank steak pieces in arrowroot powder.
  2. Add remainder of ingredients to crockpot and stir well to combine.
  3. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.
Sami Skow

Pumpkin Muffins With Maple Cream Cheese

OMG you guys!! I really can’t even. Fall is upon us and as the basic white girl that I am, all I want is pumpkin. Pumpkin on pumpkin. You get the picture. When I saw the recipe for these pumpkin muffins WITH maple cream cheese I knew I just HAD to make them. Like holy shit right?!

I think people are often surprised by how much I actually eat. But I think not cutting corners and actually fueling my body properly (without going overboard) has been so key to my long term success. You guys all know I love my wine, I have it a few nights a week. Kettle cooked potato chips…at least twice a week. And if I can make something scrumptious that I don’t even have to count as a treat or a cheat like these pumpkin muffins? Count me the heck in!! I want to feel satiated and like I still get to indulge!

Having PCOS (polycystic ovarian syndrome) is (excuse my language) a bitch. Before I was really conscious of the ingredients that I was putting into my body, I was constantly bloated and gaining weight no matter what I tried. That’s why I try to focus on whole natural ingredients that are easy on my body. Nothing overly processed (unless it’s my occasional chips, etc. as mentioned. I’m not perfect guys!!). So these pumpkin muffins with maple cream cheese are right up my alley. They taste like they should be bad for you…but they are not! And they are 21 Day Fix container approved (also The Master’s Hammer and Chisel, 22 Minute Hard Corps, Country Heat, etc.). I really do love this container system because I don’t have to count calories or overthink everything (I used to count compulsively).

I hope you guys enjoy them as much as I do!!!


Pumpkin Muffins With Maple Cream Cheese


2oz Cream Cheese
1 Tbsp. Pure Maple Syrup
1 Large Egg, lightly beaten
1 Cup Canned Pumpkin Puree
1 1/2 cups Almond Flour
3/4 tsp. Baking Soda, Gluten – Free
1 Dash  Sea Salt (or Himalayan Salt )
2 Tbsp. Raw Pumpkin Seeds (optional, I didn’t use them!)


1. Preheat oven to 350* F.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.
3. Combine cream cheese and maple syrup in a small bowl; mix well. Set aside.
4. Combine egg and pumpkin in a medium bowl; mix well. Set aside.
5. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
6. Add almond meal mixture to egg mixture, mix until just blended.
7. Spoon batter into each prepared muffin cup, filling a little less than 1/2 full.
8. Spoon about 1 heaping tsp. cream cheese mixture into the centre of each muffin. Evenly fill muffin cups 3/4 full with remaining batter.
9. Sprinkle muffins evenly with pumpkin seeds.
10. Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the centre comes out clean.
11. Transfer muffins to rack; cool & ENJOY!!


21 Day Fix Approved Pumpkin Muffins With Maple Cream Cheese


I mean YUM!!!!


Pumpkin Muffins With Maple Cream Cheese


Container Equivalents: 1 purple, 1 orange.

Want help crushing your health and fitness goals? Apply for my monthly bootcamp here.


Almond Flour Crust Pizza

Like most people, I freaking love pizza…no, really. I FREAKING love pizza. When I first started living a healthy lifestyle, I was convinced that the only way to be “healthy” was to eat plain boring lean meat, with plain boring veggies, and the occasional complex carb. As I’ve learned more and evolved, I’ve realized that I can ABSOLUTELY have the foods I love, I just need to make the healthier version! By swapping a regular crust for an almond flour crust, I am able to cut carbs AND give my body a whole ingredient that does more for my body! This almond flour crust pizza is delicious!!


Almond Flour Crust Pizza



  • 2 Cups Almond Meal/Flour
  • 2 Eggs
  • 2 Tbsp extra virgin olive oil
  • 1 Tsp salt
1.    Mix all the ingredients together to form a dough.
2.    Preheat the oven to 350 degrees.
3.    Lightly oil two pieces of parchment paper.
4.    Put the dough between the two pieces of parchment paper and roll it until desired thickness.
5.    Move the pizza and bottom piece of parchment paper to a pizza tray.
6.    Bake for 10-15 minutes – until middle is cooked.
7.    Take out of the oven.  Put all of your desired pizza topping on it.
8.    Put the pizza back in the oven for about 15 minutes – until your toppings are cooked and the cheese is bubbling.
9.    Eat your crispy pizza!

Paleo & Gluten Free Blueberry Muffins

I really wanted to share this DELICIOUS Paleo & Gluten Free Blueberry Muffin recipe with you!! I often get asked what I eat to keep my weight off, and also what I eat as a woman dealing with PCOS. A PCOS recipe (to me) is one that doesn’t spike my blood sugar and manages my insulin.

Insulin is a key hormone as it transports sugar from the blood into the muscles of the body, allowing the body to effectively make use of the energy from glucose. High insulin levels completely mess up your body, leading to a lot of the symptoms of PCOS like, increased hair growth, weight gain, fatty liver and high cholesterol, polycystic ovaries and an irregular menstrual cycle, not to mention increased hunger levels and cravings. Sounds familiar, doesn’t it? I know for me, the irregular periods and hunger/cravings are a pain in the ASS! So, management of blood insulin levels is crucial in the management of PCOS. A PCOS recipe that helps you manage your insulin is really what you are looking for. Refined carbohydrates cause a spike in insulin levels and should absolutely be avoided. Also, foods that are high in fat will lead to weight gain and high cholesterol.

Many doctors will recommend a low GI diet of wholegrain, unprocessed foods in the management of PCOS. So that is my goal! I get asked often if I’m “paleo” or “gluten free” and my honest answer is no..I try to focus on whole ingredients, low GI foods, and foods that will satiate my hunger giving my body dense nutrition that it NEEDS. No empty calories here!

I love this Paleo & Gluten Free Blueberry Muffin recipe because all of the ingredients are in their most natural and purest form. No crazy chemicals that our bodies have to figure out!! And while no recipe is a quote unquote PCOS recipe, in my opinion, this is a great option!



  • 2 cups almond flour
  • 3 eggs
  • 1/3 cup honey
  • 1/2 tsp baking soda
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • 5-6 tbsp coconut oil or ghee, melted
  • 1 cup fresh blueberries



  1. Preheat oven to 350 degrees.
  2. In a bowl, combine almond flour, baking soda and sea salt.
  3. In a separate bowl, combine combine eggs, honey, vanilla, and coconut oil/ghee.
  4. Combine both mixtures together. Once well incorporated, add blueberries and mix.
  5. Fill a muffin pan with liners. Fill each liner with batter.
  6. Bake in oven for 20-30 minutes


Gluten Free & Paleo Blueberry Muffins

Paleo & Gluten Free Blueberry Muffins

Paleo & Gluten Free Blueberry Muffins

Need help? Apply for my monthly fitness challenge here and let’s work together to kick PCOS’s ASS!!


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Toasted Kale Salad Recipe from Fixate

To be honest, I’m actually not a salad lover. I kind of resisted making this Toasted Kale Salad recipe from Fixate because salads really aren’t my thing. I think it was because this salad is a TOASTED Kale Salad that I actually decided to try it. And for real, it was totally delicious!

I’m trying to make sure I am hyper focused on my fitness and nutrition because Brian and I are off to the Bahamas and Jamaica on the Beachbody Success Club cruise in only 25 days!! Beachbody rewards their coaches for changing lives and gives us ways to earn free trips and all other sorts of cool opportunities and gifts!

I definitely used to be the kind of person that had a “winter body.” I wouldn’t care about putting on weight in the winter and then as the countdown for summer began, I’d take it off again. But let’s be real, that roller coaster isn’t healthy. It’s a really cool feeling to find out I’m going on vacation only weeks before and I’m not freaking out. I’m in control of my body. It took me a long time to get to this place but I’m proud of how far I’ve come.

And being the girly girl that I am..vacation immediately meant shopping. Shocker, am I right?! I feel like because I lost so much weight and I’ve reclaimed my life, I lean towards bikinis in terms of swimwear. And no, this isn’t because I have some rockin bod. I think it’s because I was ashamed of my body for so long, that now I love any chance I get to dress up and show it off. Believe me, if I was trying to give the illusion of a perfect body, I’d only wear one pieces because of the crazy amount of stretch marks I have. A few years ago, even typing the words stretch marks into a blog post would have made me want to throw up. But now, I’m proud. This tiger earned her stripes. I swear when I was in Puerto Rico in December, I kind of wanted someone to mention it or point them out (maybe they’d think I had a baby or something), and I’d proudly tell my story. That’s all stretch marks are. They tell your story. We all have them, stop the stretch mark shame!

Anyway, back to shopping (haha). I bought this monokini from Victoria’s Secret.

Monokini from Victoria's Secret

Yes, it is a “one piece” but I think it’s HOT! Although my friends lovingly pointed out the hilarious tan lines I will have. I think if I only wear it one of the days I’ll be ok…right? Check out the back, I’m obsessed!

Monokini from Victoria's Secret Back

I’m also terrified because I have been warned that these bathing suits don’t look great on everyone. So I’ll definitely be posting a picture for some honest opinions on my Instagram and  Facebook. I definitely still struggle with insecurities, I’m only human. Personal development has been helping a lot. I know I’ve posted about it a few times on here, but if you haven’t read You’re a Badass by Jen Sincero, you have to!!

I’m also incredibly excited for the cruise to see my success partner/best friend Sarah. I swear, she and I are the same person. Our brains work the same way (which is a hard feat to accomplish because I’m CRAZY, haha). We both love our systems, organization, planning, etc. It is so important to have positive people in your life that uplift you. I know it might seem painful, but you need to cut ties with the negative Nellie’s in your life. They say you are the average of the five people you spend the most time with, and I absolutely believe that to be true.

Sarah and I

Ahh! So excited!! Ok so back to the recipe…am I the queen of tangents or WHAT!!!?



  • 1 slice low-sodium sprouted whole-grain bread, cut into 1-inch cubes
  • 1 tsp. olive oil
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 (4-oz) raw chicken breast, boneless, skinless, cut into strips
  • 1/4 tsp. ground chili powder
  • 1 bunch kale, torn into large pieces (about 6 oz)
  • 2 Tbsp Lemon Dijon Salad Dressing (see recipe below)
  • 1 tsp. finely chopped lemon peel (for garnish; optional)



  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Combine bread, oil, salt, and pepper in a medium bowl; toss until well blended. Place on prepared baking sheet. Bake for 10 to 12 minutes; or until croutons are toasted and crunchy.
  4. Sprinkle chicken with chili powder. Set aside.
  5. Heat large nonstick skillet over medium-high heat.
  6. Add chicken; cook, stirring frequently for 6 to 8 minutes, or until chicken is no longer pink in the middle, and is blackened on the outside. Remove chicken from pan. Keep warm.
  7. Add kale to skillet; cook, over high heat, for 4 to 5 minutes, turning once, or until kale is crispy and lightly charred.
  8. Evenly divide kale between two serving plates; top with chicken and croutons.
  9. Drizzle evenly with Lemon Dijon Salad Dressing. Evenly top with lemon peel, if desired.

Serves: 2

Container Equivalents (per serving): 2 green, 1/2 red, 1/2 orange, 1/2 tsp


Salad Dressing Ingredients:

  • 1 large egg yolk, pasteurized
  • 1 Tbsp. Dijon Mustard, gluten-free
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 4 Tbsp. fresh lemon juice
  • 1 1/2 tsp. finely chopped lemon peel
  • 1/4 cup extra-virgin olive oil



  1. Place egg yolk, mustard, salt, pepper, lemon juice, and lemon peel in a blender (or food processor); cover. Blend until smooth.
  2. Slowly add oil, blending continuously until well blended.

Serves: 6 (approx 2 Tbsp. each)

Container Equivalents (per serving): 1 orange


Toasted Kale Salad with Lemon Dijon Salad Dressing from Fixate


This meal planning system using the containers works with Cize, the 21 Day Fix, the 21 Day Fix Extreme, and The Master’s Hammer and Chisel! If you want to apply for my monthly challenge groups click here.

I’m really obsessed with this Toasted Kale Salad recipe from Fixate. But all of the recipe in it are great! I definitely recommend it!!



Paleo Crispy Chicken Recipe!

Before I share this paleo crispy chicken recipe I want to squash a myth I hear a lot!! I have noticed that for some reason so many people think that on the 21 Day Fix Meal Plan and The Master’s Hammer and Chisel Plan, you don’t eat enough. It’s crazy to me because I literally can’t finish all of my containers for the day. It feels like SO much food! I literally have challengers coming to me asking if they should lower their calorie bracket just because it seems like so much but NO!! You can eat and be satisfied while still losing weight!!

Breakfast and Personal Development

This morning I had two eggs with mozzarella cheese, as well as oatmeal with protein powder and sunflower seed butter. That’s a lot of food! I always eat the most in the morning!

21 Day Fix Approved Breakfast

I always start my mornings with personal development because working on ourselves is so so important! I resisted it for so long but it truly is a GAME CHANGER. I also get stressed out really easily so I’m trying to try the whole meditation thing. Usually, I can’t get into that kind of stuff and it seems a little hippie dippie to me but I’m trying it. Currently I’m readying 10% Happier, I’m listening to Developing The Leader Within by John C. Maxwell, I’m finishing The Magic of Thinking Big, and I’m starting Awaken The Giant Within. You must be thinking..well damn, that’s A LOT of personal development. YES IT IS!!! I want to accomplish some amazing things in my life and I know that I can only go a far as I can GROW. One of my recent big takeaways is about failure. I finished John C. Maxwell’s book Failing Forward and it had a profound impact on me. He says that you might fail at something, but you are not a failure. He also says:

He who never makes mistakes, never makes anything.

We have to make mistakes and “fail” in order to reach our goals. No one usually nails it right out of the gate. That’s why I also love it when he says:

If at first you DO succeed, try something harder.

So much yes!! I know you might want to resist it with every fiber of your being, but don’t! It really does make a huge difference in your life!

Anyway, in addition to mornings, I also do personal development while I cook and clean. I mean why not?!

I made this Cracklin Chicken Recipe from Nom Nom Paleo for Brian and he really loved it!

Cracklin’ Chicken

Serves 4

Gather these ingredients:

  • 8 bone-in, skin-on chicken thighs (approximately 4 pounds)
  • 1 tablespoon Diamond Crystal kosher salt
  • 2 teaspoons ghee
  • 2 teaspoons seasoning blend of choice (optional)


Grab some chicken thighs and a sharp pair of kitchen shears. Blot the chicken dry with a paper towel. Starting at one end, carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. When you get to the other end, trim around the joint and cartilage and remove the bone. If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it. Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each thigh piece with your scissors) to ensure uniform cooking. Turn the chicken skin-side-up, and sprinkle salt on the skin from way up high, like it’s snowing. That way, the skin will be seasoned evenly.

Heat a large cast iron skillet over medium high heat.

Melt the ghee in the pan and place four chicken thighs skin-side down in the hot pan. Season the meat side with your favorite seasoning blend. Let the skin fry undisturbed until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees at the halfway point to make sure the heat from the burner is uniformly distributed. Cover with a splatter guard or something comparable to avoid getting your stove messy and burning yourself!! Flip the chicken and cook for 3 more minutes or until cooked through. Transfer the chicken to a wire rack and rest ’em for 5 minutes.

Repeat the steps above with the four remaining thighs.

When you’re ready to eat, slice them up and dig in!

Crispy Chicken

Do you do personal development?

Stuffed Zucchini Recipe

You are going to LOVE this stuffed zucchini recipe!!!



1/2 cup Quinoa, rinsed

4 medium Zucchini

1 15-ounce can Cannellini beans, Rinsed

1/2 cup Almonds, chopped (about 2 ounces)

2 cloves Garlic, chopped

3/4 cup grated Parmesan (3 ounces)

4 tablespoons Olive Oil



Preheat your oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

Cut the zucchini in half lengthwise and scoop out the seeds with a narrow spoon. Arrange in a baking dish, cut-side up. Season the zucchini with some salt and pepper.


Fluff the quinoa with a fork and add in the beans, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.


Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.


Full disclosure, the quinoa mixture was so good that I ended up eating some of it out of the pan with a spoon. Although, I do love it with the zucchini.

21 Day Fix Sweet Potato Fries Recipe (The Master’s Hammer and Chisel TOO!)

Ok, sorry for being MIA for a bit there. I got sick (FMLife right?!). But I have to share this 21 Day Fix Sweet Potato Fries recipe because it has become EVERYTHING in my household. Brian is obsessed too! (and since he doesn’t normally eat healthy..I call that a girlfriend WIN!). I’m still crushing goals with The Master’s Hammer and Chisel. I’m honestly so obsessed with this program. Lifting is where it’s at!!! I’m seeing changes in my body like never before for REAL! And it’s not just me! The girls that started with me on January 4th are CRUSHING it! I’m so proud! My group is multi-program. But most of my girls are doing either the 21 Day Fix or The Master’s Hammer and Chisel!

This recipe is absolutely 21 Day Fix and The Master’s Hammer and Chisel approved!!

Sweet Potato Fries


  • 2 large garnet yams
  • 2 tablespoons of Olive Oil
  • Sea Salt



I preheated the oven to 375 F on convection bake (or 400 F in a non-convection oven).

I peeled the yams and cut them into somewhat even slices (I’m no chef, let’s be real!). Then, I placed them on a foil-lined baking tray…and tossed the yams with the olive oiI and sea salt! I put the fries in the oven for about 30 minutes, flipping the fries and tray halfway through!

This recipe can totally be used on the 21 Day Fix or The Master’s Hammer and Chisel as a yellow container (or two depending on how many servings you use!!). Just portion it out! Seriously, it’s so easy to make and totally tastes sinful! Brian adds a little bit of Truvia to his but that’s just his preference!

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