5 Easy Bring-To-Work Lunch Recipes

It’s back to school season and all over there are tips on packing your children’s lunches but don’t forget to pack your lunch, too!

Bringing a healthy lunch to work ensures your blood sugar stays even throughout the day (no need to raid the vending machine!), your bank account doesn’t break (cooking healthy food is always cheaper than trying to find buying healthy food) and keeps your hormones happy!

Madeline Mackinnon of Natural Hormone Healing has taught me so much about keeping my own hormones in balance.  Using what I have learned from her, I’ve created 5 recipes that you can prepare in advance and take to work.

You can find each of these 5 Easy Bring-To-Work Lunch Recipes and learn how each supports your hormones on Madeline’s blog.



This Asian Kelp Noodle Bowl supports thyroid health and estrogen levels.



Make a big batch of dinner to ensure leftovers for lunch tomorrow.



Finally, lunch that helps your skin glow!



Eating for your cycle is easy with this Simple Sprout Salad with Mango & Soft Boiled Eggs.



A Red Cabbage Chicken Salad Bowl with Walnuts & Fresh Mint recipe for healthy hormones.

I hope you enjoy!

AIP, Paleo, Whole30 Recipe: Simple Pork Breakfast Sausage Patties

Breakfast was made for me this weekend, and it was delicious!

My fridge was pretty scarce yesterday morning.  Not a lot to be found.  No bacon.  Not enough leftovers to make a complete meal.  Just 2 eggs.  And hungry people.  And a pound of raw ground pork.  And on onion on the counter.

Definitely enough to make an amazing breakfast.

So on to a recipe for simple pork breakfast sausage patties that you will want to make the very next time you want a delicious meal full of protein to get you started and keep you going, feeling great, of course.


Simple Pork Breakfast Sausage Patties

Makes 5 patties.


1 pound of organic ground pork

1 medium onion, minced (a food processor makes this step really quick)

1/2 tsp. sea salt

Dash of white pepper (omit pepper if adhering to the Autoimmune Protocol)

1 tsp. dried fennel seeds (omit fennel seeds if adhering to the Autoimmune Protocol)

2 Tbs. avocado oil

2 Tbs. lard or ghee

OPTIONAL: 2-4 eggs to fry (omit if adhering to the Autoimmune Protocol)


Add ground pork to a large mixing bowl.  Add minced onion, sea salt, white pepper, fennel seeds and avocado oil and mix with a baker’s spatula (or your hands) until everything is well-combined.  Try not to over-mix, which will create a gummy consistency.

Divide pork into 5 balls and flatten to form patties.  You don’t have to make perfect looking patties, they can be rustic (and are great that way), just aim to keep them the same thickness so that they take the same amount of time to cook.

Heat lard in a cast iron pan to medium high.  Allow the lard to melt completely.  Add pork patties and cook 4-5 minutes per side, or until completely cooked through.  If you have a splash guard, you will want to use it.  Frying can be messy.  Splash guards come to your rescue (You can often find these cheap at dollar stores which is great because they are nice to replace them from time to time).

When your patties are done cooking, remove them from the cast iron pan and place them on a serving plate.  Fry your eggs (if having) in the same pan.  Yum.  So good.  Breakfast made in the cast iron is always, always the way to go.

Serve pork patties and eggs on a plate and enjoy with coffee, or this coffee alternative, and enjoy every bite while you embrace the beginning of a new day.

I hope you enjoy!

Whole30 + Real Plans = AMAZING!

This is excited news!

Whole30 teamed with Real Plans to develop a meal planning program specializing in delicious, healthy meals that are AIP, Paleo and Whole30!

Even as a Personal Chef, I can always use some help creating new menus and I find inspiration from so many talented individuals, to which I am incredibly thankful for.  Discovering new recipes keeps my work interesting, my clients satisfied and all of our bellies really happy.

There are over 500 (and growing!) Whole30 specific meals, and some of the recipes are my own.  I’m so excited to be a part of this new project!


You can learn everything you need to know about Real Plans HERE!

I hope you enjoy!

AIP, Paleo Recipe: Chocolate Avocado Pudding

Trust me when I say you will want to make this recipe for Chocolate Avocado Pudding.

Perhaps the smoothest and most delicious chocolate pudding I have ever had, and because its ingredients support hormonal health, I felt great after enjoying it as an afternoon treat. Yes!


All you need is a few minutes to blend this chocolate pudding, but give yourself plenty of time to sit, relax and enjoy every bite of this health supporting and decadent treat.

You can find this recipe by visiting the Instagram of Madeline Mackinnon of Natural Hormone Healing.


AIP, Paleo, Whole30 Recipe: Ume Carpaccio Salad from “Plant-Based Paleo”

I have been in love with all of the recipes from Plant-Based Paleo and am working my way through cooking all of its recipes.

Here is a fantastic salad recipe that I have made for myself and my clients:


Ume Carpaccio Salad from Plant-Based Paleo
This salad is elegant enough to impress dinner guests, yet simple to prepare and really delicious.  Shaved radish supports a healthy liver and asparagus has a host of benefits, including an improved digestion and strengthening bones.  Top this salad with sprouted seeds* and a clean vinaigrette and enjoy how amazing it allows you to feel.
*Note: simply leave out the sprouted seeds to keep this recipe AIP.
Serves 2-4


4 cups of baby arugula
1 cup of micro kale greens
1/2 bunch of asparagus
4 radish

1/4 cup of sprouted pumpkin seeds (omit if you are adhering to the Autoimmune Protocol)

Special tools: vegetable peeler


6 Tbs. umeboshi paste (you can find this in the Asian section at your market)
4 Tbs. toasted sesame oil
1/3 cup apple cider vinegar (Plant-Based Paleo used rice vinegar)
1/2 tsp. sea salt
Dash of ground white pepper (omit white pepper if you are adhering to the Autoimmune Protocol)


Remove the tough ends of your asparagus (usually about 2-3″ of each stalk) and chop in 2″ bite size pieces.  Transfer to a small sauce pan and boil until soft, about 5 minutes (you can also steam your asparagus).  Allow to cool on a plate in the fridge while you assemble the rest of the salad.

In a large salad bowl, add baby arugula and micro kale greens and gently toss with a spoon or salad tongs.

Measure 1/4 cup of sprouted pumpkin seeds and set aside.  For even more flavor, toast your pumpkin seeds in a skillet on medium heat until golden, stirring frequently for about 5 minutes.

Using a vegetable peeler, shave each radish over your salad greens, allowing the shavings to evenly cover your greens.

In a small bowl (or mason jar), whisk all of your salad vinaigrette ingredients.

Add cooled asparagus to your salad.

When ready to serve, plate 2-4 servings and top with sprouted pumpkin seeds and vinaigrette.

This salad is absolutely delicious on its own, and fantastic paired with grilled flank steak and riced cauliflower.