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Goodeatsbysarahh, West (2025)

12/08/2022

s a r a h 🌱 shared a post on Instagram: "Harvest Breakfast Bowl by • I know I always preach about food prep but it truly came in handy when making this meal knowing I already had roasted potatoes cooked and ready to be used🥳 • Ingredients 2 cups chopped kale 1/3 cup diced...

01/29/2021

•Mini Paleo Banana Nut Muffins•
I seriously wish I could take credit for these cute little masterpieces but all credit goes to 🤩
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First of all, the size of these things are just so dang cute. BUT these were so easy to whip up, with minimal ingredients and amazing to have on hand as a snack throughout the day
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My only issue was not knowing how to only eat one at a time🙃
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I made a few small tweaks to her original recipe down below but I highly recommend checking her page out for other amazing recipes!
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🧁Recipe🧁
1 ripe banana, mashed
1 egg
2 Tbsp +2 tsp almond butter
1 tsp maple syrup
1 tsp vanilla
2 Tbsp + 2 tsp coconut flour
1/4 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
8 whole pecans
✨preheat your oven to 350 degrees and spray your mini muffin tins with coconut oil or avocado oil
✨in a small bowl, mix together the banana, maple syrup, vanilla, egg and almond butter until smooth
✨into the same bowl, add in the baking soda, cinnamon, coconut flour and salt and stir until well combined
✨I made my muffins a bit bigger, so divide the batter into 8 of the muffin tins and press a pecan on the top of each muffin
✨bake in the oven for 18 minutes or until a toothpick comes out clean!
✨I stored these in an air right container in the fridge
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01/28/2021

•Loaded Nachos•
To me personally, nothing screams comfort food more to me than loaded nachos🤩Although I LOVE to lead a healthy lifestyle I do make sure that I incorporate a balance of foods, so when it comes to nachos...I don’t mess around
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My bf and I planned to have a nacho night and my go to chips are normally grain free tortilla chips so I ordered some for this night. I didn’t plan as fan in advance as I normally would and my package didn’t arrive in time, but that’s okay!
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Now because I planned too late, did I skip nacho night? Absolutely not. I want to make it very clear that you are allowed to indulge every so often and should NOT be scared to do so or when things don’t go as planned
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Because I try and eat whole foods most of time, when I do indulge, I don’t get stomach pains or any discomfort what so ever! Even when I’m eating “junk” food, I always try and make sure that what I’m eating is made with the cleanest ingredients possible, which helps me feel my best, even if it isn’t considered “paleo”
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🌶Nacho Deets🌶
blue corn with flax corn chips
vegan queso (my modified version of this recipe is posted on my feed)
Lean ground beef
Roasted corn
Diced cherry tomatoes
Diced avocado
Shredded iceberg lettuce
salsa
Picked jalapeños (I used my picked onion recipe but swapped the onions for jalapeños- make this ahead! Recipe also posted on my feed)
plain coconut yogurt
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This entire plate of nachos was for me...and you can get your bottom dollar I ate every last crumb🥰❤️
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01/27/2021

•Paleo Fudge Brownies•
Okay okay I’m done teasing this recipe, I’m sorry lol BUT can we just have a moment of appreciation for this texture....?!? This is my first paleo brownie recipe and I couldn’t be more excited about how these turned out🤩
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I made these brownies on Sunday, and between my boyfriend and I, they were gone by Tuesday with no shame lol
They are fudgey on the inside, crispy on the edges, crackly on the top and amazing served warm or cold
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But on a serious note, do you prefer the brownies with the outside crispy edges or would you rather the inside pieces with no crispy edges?!?
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I’m a crispy edges gal through and through😍
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🍫Recipe🍫
1 cup almond flour
2 Tbsp tapioca flour
1/2 cup baking gems
1/4 cup avocado oil
2 eggs
3/4 cup coconut sugar
1 tsp vanilla
✨preheat oven to 350 and line an 8x8 pan with parchment paper
✨in a large bowl, using a hand be**er, beat together the eggs and coconut sugar until nice and frothy (about 1 minute). The mixture will turn a nice golden colour
✨add in the almond flour and tapioca flour to the eggs and sugar mixture and stir together
✨in a microwave safe bowl, microwave the chocolate in 30 second intervals until melted and then stir in the avocado oil
✨pour into the brownie batter, add the vanilla and fold everything together. Be sure not to over mix!
✨place in the oven for 25 minutes, or until a tooth pick comes out clean
✨eat warm or cold (I do highly recommend warm tho🤩)
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01/26/2021

•Irish Beef Stew•
Recently my boyfriend and I had HelloFresh meals delivered to our house as we got a “4 meals free” gift certificate.
One of the meals was “Irish Beef Stew” and we were SO surprised at how good it was
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Obviously, knowing me, I couldn’t just leave the recipe as is🤪 I switched up some of the ingredients to make it as close to “paleo” as possible and add in as many extra nutrients as I could
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Inspo for this post is from HelloFresh! Recipe serves 2
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🍲Recipe🍲
1 potato, cubed
1 sweet potato, cubed
1/4 cup diced onion
1/2 cup chopped carrots
1/4 cup diced button mushrooms
1/2 lb lean ground beef
1 tsp avocado oil
1 1/2 cups water + 3 Tbsp beef bone broth
1 1/2 tsp dried thyme
1 tsp minced garlic
1 Tbsp tapioca flour
1 Tbsp coconut aminos
Salt & pepper to taste
✨preheat oven to 425 and line a baking sheet with parchment paper
✨toss the cubed potatoes in avocado oil, season with salt and pepper and then bake on the baking sheet in the oven for about 25 minutes (flipping around halfway)
✨in a large pot, add the ground beef and cook on medium until cooked all the way through and beginning to brown
✨strain out any excess oil from the pot
✨add in the onions, carrots and mushrooms with the ground beef, season with thyme and garlic
✨stir occasionally until the carrots are becoming tender (about 3-4 minutes)
✨add in the tapioca flour and stir until all veggies are coated
✨whisk together the water and beef bone broth until incorporated and pour it in with the beef and veggies
✨add coconut aminos, season with salt and pepper and bring to a simmer, stirring consistently
✨the stew mixture will slowly become thicker (about 5 minutes)
✨once the stew has thickened, you’re ready to serve!
✨on top of the stew, add your cooked sweet potato or regular potato or a mixture a both, whichever you prefer (just store any leftover potatoes in the fridge)
✨top with coconut yogurt and green onions and you’re ready to eat!
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01/25/2021

•Paleo Blueberry Pancakes•
I present to you, my perfect paleo pancakes! These make the best Sunday breakfast stack🤩
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I did add blueberries into this batch however if you aren’t a fan, you can easily swap the berries out for something likeeee chocolate chips??😏
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One thing I learned from .healthy is when you’re eating things like paleo waffles, paleo pancakes or even paleo desserts, although they’re made with natural and unrefined sugars it can still spike your blood sugar slightly. To help curve that spike, eating healthy fats and protein before such as eggs can make a huge difference!
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So now whenever we have pancakes for breakfast, we always serve them with a side of scrambled eggs💃🏽
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🫐Recipe🫐
1 cup almond flour
2 Tbsp tapioca flour
1 egg
1 tsp baking powder
1/4 tsp ground cinnamon
2 tsp coconut sugar
1 Tbsp flaxseed meal
1 tsp vanilla
1/3 cup almond milk
*plus any toppings you’d like to incorporate. I used a small handful of blueberries
✨in a medium sized bowl, whisk together all of the dry ingredients
✨next, add in all the wet ingredients and mix to to combine
✨note: the batter will be thicker than your usual pancake batter!
✨fold in the blueberries
✨add some coconut oil to a pan on medium heat and then add just under 1/4 cup of pancake mix into the pan. To help spread out the batter, use the back of the 1/4 cup
✨flip once the pancakes begin to rise and the bottoms begin to brown
✨cook until both sides are brown and then serve with pure maple syrup!
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Recipe makes 6 small pancakes
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01/22/2021

•Avo Toast•
I recently just figured out how to poach the perfect egg and I don’t know if I’ve ever been more excited😅
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You know in the grocery store those massive cartons of eggs, and you’re probably like, who would need that many eggs, well.....it’s me. Every 2 weeks I buy a FLAT.... A FLAT...of eggs 😂😂
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Anywho, back to the egg poaching! The key is to place the egg in a pot of water BEFORE you turn the stove on. Once you turn it on and the water comes to a boil, set a timer for 8 minutes and when time is up, pour out the water and run the egg under cold water so it’s easier to handle
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A trick I learned from is to lightly tap the egg on a hard surface, all the way around the egg so the whole shell is cracked. This makes it SO much easier and faster to peel!
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& if you already knew all of this and I’m just late to the game...I’m sorry lol😅
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✨TOAST DEETS✨
1 slice organic GF sourdough bread, toasted
1/4 avocado, mashed
1 boiled egg, sliced
Topped with Pepper, EBTB Seasoning, Crushed Red Pepper Flakes, Pepper annnd I aggressively covered this in hot sauce post photo😅
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01/21/2021

•Creamy Paleo Carbonara Pasta•
So I actually created this recipe on accident as I was throwing a bunch of random stuff together for dinner the night before, but my boyfriend said it reminded him of a carbonara style pasta dish!
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After he said that, I was pumped!! So the next day I went back into the kitchen to perfect this recipe and I can promise you this will definitely be on repeat
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To make this dish vegan, you can just remove the bacon altogether or substitute for your fav meat alternative!
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🍝Recipe🍝
Linguine Pasta (enough for 2-3 servings)
2 cups almond milk
3 strips of organic bacon, cooked and crumbled
1/3 cup frozen peas, thawed
2 1/2 minced garlic
1 tsp avocado oil
1/4 tsp paprika
1/4 tsp onion powder
1 1/2 Tbsp nutritional yeast
1 1/2 tsp tapioca flour
1/2 cup pasta water
Salt & pepper
✨bring a pot of water to a boil with a pinch of salt, and then add your desired amount of pasta into the pot to cook
✨while the pasta cooks, place a pan on medium heat and add the avocado oil and garlic, sauté until the garlic begins to brown
✨add in the almond milk and spices, stir together, and then bring to a simmer
✨let simmer for about 5 minutes, stirring occasionally, then add in the nutritional yeast and more salt and pepper to taste
✨before you drain the pasta, set aside 1/4 cup of pasta water, and then drain the pasta
✨in a separate small bowl or cup, whisk together 3 Tbsp of the pasta water along with the tapioca flour
✨pour the tapioca flour/water mixture into the sauce and continuously stir until you see the sauce thicken (about 5 minutes)
✨the sauce will look a bit runny still but it will thicken as everything comes together
✨add in the pasta, peas and crumbled bacon into the sauce, and mix
✨I add a small splash of pasta water to the pasta and sauce as it simmers to ensure it gets extra creamy
✨after the pasta is well mixed in the sauce and the peas are heated through, you are ready to serve!
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Total recipe serves 2-3
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01/20/2021

•BBQ Chicken Bowl•
This is such a quick and easy lunch to whip up and what makes it all that much easier is if you food prep!
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If you’re a food prep foodie like me, this meal takes less than 5 minutes to throw together
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If you’re interested in trying sauces, use “PALEOFOODIEE15” at checkout for 15% off! The link to their website is in my bio as always🧡
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🍗Recipe🍗
1/2 cup pre cooked and shredded Cajun chicken breast ( Cajun spice)
2 Tbsp bbq sauce (if you haven’t tried it yet, you are sleeping on this bbq sauce!!!)
1/2 cup pre packaged coleslaw (dry)
1 tsp avocado oil
1/2 tsp apple cider vinegar
Pinch of salt and pepper
1/4 cup roasted sweet potato
✨to begin, coat your coleslaw with the avocado oil, ACV, salt and pepper and then set aside
✨in a small pan, heat on medium, add in the shredded chicken and mix around until heated through (about 3 minutes)
✨add in the bbq sauce with the chicken and toss until fully coated
✨now it’s time to build the bowl! In your bowl add the coleslaw, the bbq chicken and roasted sweet potato (if you want the potatoes warm, just heat them in the microwave or on the stovetop quick, before building the bowl)
✨I topped the bowl with black sesame seeds, as always
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This recipe is single serve but can easily be doubled or tripled!
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If you do use my discount code, please reach out so I can thank you🧡🧡
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01/19/2021

•Fried Eggs w/ Sweet Potatoes•
Although I absolutely LOVE creating recipes and developing cool and elaborate new meals, I can guarantee you, my breakfast looks like this most days Monday-Friday😂
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Just a gentle reminder that eating healthy doesn’t need to be hard or complex!
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You don’t NEED to have a smoothie or protein shake everyday for breakfast in order to lose weight or lead a healthier lifestyle. Focus on the nutrients and ingredients of your meals rather than the amount or form of your breakfast (also there is zero hate towards smoothies for breakfast, I loveee them and do have them for breakfast every so often but I more so wanted to note that you’re allowed to switch it up, and don’t be scared to eat that hearty breakfast you may be craving🤍)
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A simple fried egg for protein and fat, with baked sweet potatoes as a great source of natural carbs, and fruit make for an extremely nutrient dense breakfast
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If you’re struggling to make the jump into a healthier lifestyle or don’t know where to start, my DMs are always open to chat🥰 I am by no means an expert, however I’m happy to share my experience and what I’ve learned so far
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01/18/2021

•Carrot Fries w/ Cashew Ranch Dip•
As you can see, lately I’ve been focusing on developing a lot of sauces and dressings because that is one of my most highly requested things!
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When creating your own sauces and dressings it can be kind of tricky but I’m here to help you save all the guesswork and trial and error!!
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🥕Recipe🥕
1 tbsp paleo mayo
1 Tbsp full fat coconut milk
1/2 cup cashews, soaked overnight in hot water to soften, then drained
1/3 cup almond milk
1 tsp Apple cider vinegar
1/2 tsp + 1/4 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
Salt & pepper to taste
Fresh lemon juice
✨add all ingredients to a food processor, minus the 1/4 tsp dill and fresh lemon juice and blend on high until the mixture is nice and smooth (about 1 minute)
✨pour into a mason jar and stir in the remaining dill and a splash of freshly squeezed lemon juice
✨chill in the fridge for 30 minutes before serving
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I served my ranch with carrot fries! I bought colourful pre sliced carrots from the grocery store and baked them in a 400 degree oven for 30 minutes. You can season them with whatever you’d like and make sure you add a bit of oil so they can get crispy!
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01/16/2021

🌊Go With The Flow🌊
To kick off the new year, I’m so excited to finally announce my partnership with as an inFlowencer!🤍🌊
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The month of January, is always a time where people start to plan out their goals for the year ahead. Whether it’s fitness related, health related or even life related, it’s like a nice clean slate
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To start 2021 feeling our best, I’ll be joining to kick off Challenge which consists of drinking 2L of water per day for 30 days to focus on staying hydrated and feeling our best!
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I am truly SO excited for this partnership because the water you drink really does matter and ‘s 100% alkaline spring water is truly the best of the best! Not to mention they have the best flavours and even a new collagen infused water!
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My family was so kind to give me a discount code to share as well!
Use “paleofoodiee20” at checkout, to get 20% off your order! The website link and discount code is saved in my bio🤍🌊
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01/15/2021

•Cinnamon Paleo Granola•
I’ve mentioned this on my stories before but paleo granola has always been the HARDEST thing for me to try and master and I have no idea why
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After many failed attempts and lots of research I have mastered the paleo granola! The key is adding fats like coconut oil and a bit of a binder like tapioca flour to help the granola stick together once it cools😉
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It turned out perfectly chunky, crisp, not too sweet and just the right amount of cinnamon. You can definitely interchange the nuts and seeds in this recipe, just make sure the quantities are the same🤍
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🥣Recipe🥣
1/2 cup chopped pistachios
1/2 cup slivered almonds
1/2 cup pumpkin seeds
1/2 cup chopped cashews
3 Tbsp ground flaxseed
1/4 cup unsweetened shredded coconut
1 tsp vanilla extract
1/4 cup coconut oil, melted
2 tsp ground cinnamon
Pinch of sea salt
2 1/2 Tbsp maple syrup
1 Tbsp tapioca flour
✨preheat oven to 325 and line a baking sheet with parchment paper
✨in a bowl, add in all of the nuts and seeds, including cinnamon, tapioca flour and sea salt. Toss until coated
✨add in the vanilla, maple syrup and coconut oil and mix until everything is nicely combined
✨pour the granola mixture onto the baking sheet and using the back of a spatula, evenly press down the mixture to spread it out (don’t spread it too thin or it won’t turn out chunky)
✨bake in the oven for 15 minutes and then remove and allow to cook on the baking sheet for another 15 minutes
✨for the remainder of the cooling process, place the granola in the fridge, or if you’re impatient, the freezer to help the coconut oil solidify again (this makes the granola all chunky!)
✨once fully cooled, break into your desired chunks and store in an air tight container
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01/14/2021

•Paleo Chocolate Pudding•
As much as I’d like to take credit for this chocolate pudding recipe...I can’t. All of the credit goes to my Nanny!
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For Christmas my Nanny decided to give me her famous chocolate pudding recipe hand written on a flash card, and to me, that was so cute🥺🤍
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I made a few changes to the recipe to make it paleo but omg this tastes EXACTLY like a chocolate SnackPack
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I’ve had some everyday after lunch this week. This recipe is so yummy and even better if you top with your favourite fruit!
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🍫Recipe🍫
1/3 cup cocoa powder
1/3 cup coconut sugar
2 Tbsp tapioca flour
2 cups almond milk
1 tsp vanilla extract
1/4 cup collagen (optional)
✨in a sauce pot (with the heat off) mix together the cocoa powder, coconut sugar, collagen and tapioca flour until well combined
✨place the sauce pot on medium heat and slowly add in the almond milk. Continue to whisk until all clumps are gone
✨continuously stir the mixture (about 5 minutes) until you see it become thick and smooth, like a pudding texture
✨be sure to keep and eye on the mixture and continuously stir because it gets thick quick and you don’t want it to burn!
✨once the mixture has reached pudding consistency, stir in the vanilla and pour into 4 ramekins
✨top the ramekins with aluminum foil and allow to chill in the fridge for 1 hr then serve!
✨I topped my pudding with unsweetened shredded coconut
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Recipe serves 4
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01/13/2021

•Paleo Honey Mustard Dressing•
If I’m being honest, I probably have a salad for lunch 4/7 days a week
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I love playing around with different toppings, dressings, textures etc. I feel like people think salads are SO boring but they’re only boring if you make them boring...
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Here are my three tips for building a bomb salad💣
1. Use more than one type of “greens” for your base. My fav combo right now is diced romaine lettuce with coleslaw. Nothing is worse than a soggy salad and these two hold up pretty well as a base
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2. Use herbs and seeds! Using herbs like parsley or cilantro will completely change the taste and dynamic of your salad! Also adding seeds adds texture and extra nutritional benefits that won’t change the taste of your salad
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3. Make a game changing dressing. Dressings have become a part of my food prep for the weeks! I make them ahead of time and keep 1-2 dressings in the fridge to make for a quick assembly at lunch. Step aside “oil and vinegar” you don’t belong here...
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🥬Recipe🥬
1 Tbsp organic honey
1 Tbsp Dijon mustard
2 Tbsp almond milk
1 tsp tahini
Pinch of garlic powder, salt & pepper
1/4 tsp Apple cider vinegar
✨add all ingredients into a mason jar, and stir to combine
✨store in the fridge with the lid on until ready to use! Recipe serves 2!
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As always, I top my salads with black sesame seeds and h**p seeds
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01/04/2021

•Charcuterie Boards•
Back to the regular 9-5 grind today but still dreaming about Charcuterie boards...
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I feel like in my past life I may or may not have had a career in Charcuterie board building...if that’s even a thing??
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On any board I make I like to include a variety of dairy free options as well as regular cheese options as the board isn’t just for me...although I could for sure eat it all hahaha
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Below are all the goodies that I incorporated onto this board:
✨ almond flour crackers, Mediterranean pita crackers, and sprouted seed crackers
✨ sundried tomato cashew cheese
✨ dairy free “Brie” topped with organic honey and pomegranate seeds
✨ medium cheddar cheese
✨ some other goodies on the board include chocolate, salami, grapes, blackberries, cucumbers, rosemary springs and pecans
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This charcuterie board was custom made and have mine and my boyfriend’s initials burned into the bottom🥺🤍 (gift from my momma)
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12/24/2020

•Empress 1908 Gin •
First of all, how absolutely stunning is the colour of this cocktail?!
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I’ve seen in the LCBO before and have been so intrigued to try it because 1) the colour is absolutely beautiful 2) it’s made with organic and all natural ingredients (yes, this beautiful colour is completely natural.....) & 3) is gluten free!
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Unfortunately, since COVID has hit my boyfriend and I haven’t been able to see family or go out for drinks at restaurants/patios with friends ...along with the rest of the world. That being said, I actually bought a cocktail shaker a few weeks ago from the LCBO as we’ve started to make cocktails from home more frequently on the weekends and testing out various recipes online for something to do!
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So when Empress Gin reached out to do a partnership I immediately said YES as the timing was just so perfect and they are truly such an amazing Canadian company! Myself and Empress Gin want to spread the joy this holiday season in creating fun and clean cocktails from the comfort of your own home, as we know the holidays are looking a little different this year.
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Whether it’s a date night in, New Year’s Eve cocktail or Sunday morning brunch from home, make the best out of these uncertain times by creating gorgeous and sip-worthy cocktails with us!
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This cocktail is called “Bees Knees” and is made with a few fresh ingredients that you probably already have at home.
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Bees Knees
2 oz Empress Gin
3/4 oz fresh lemon juice
1 tsp organic honey
Top with soda water
Lemon twist & mint to garnish
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They have so much “gin-spo” on their website for other cocktails like “Cucumber Blue”, Spring Fever” and “Fall Gin Sangria”
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Honestly, this gin is delicious, so pretty and will definitely be a permanent addition to our rotation. Also PSA, having Empress Gin displayed on your bar cart looks pretty amazing too😏
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If you guys do try it out, I’d love to hear what other cocktail recipes you come up with!!!
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Goodeatsbysarahh