Jalapeño Mac and Cheese w Broccoli 1-bowl

Jalapeño Mac and Cheese w Broccoli 1-bowl

Jalapeño Mac and Cheese w Broccoli


You’ll need:

2 cups macaroni or small pasta of choice
2 cups broccoli florets
3 tablespoons butter
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper

1/2 tsp garlic powder
2 cups grated cheese of choice (I use a combo of cheddar and pepper jack)
2 diced jalapeños, or to taste

Optional- crumbled cooked bacon for top


Boil your macaroni until al dente, according to the package directions. When there’s 30 seconds to a minute left on the cooking time, add the broccoli to the boiling water. Once the macaroni is finished and the broccoli turns bright green, drain, rinse with cold water and set aside until your sauce is finished.

In a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in one cup of the milk in a thin stream while whisking. It will start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens. Remove from the heat and add the salt and pepper, diced jalapeños and cheese. Stir until cheese is melted. Add the drained pasta and broccoli and gently mix. Taste and adjust seasonings if needed. Top w bacon if desired. Enjoy hot.

Charity Godwin
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Mediterranean Lentils

Mediterranean Lentils

Mediterranean Lentils




  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • juice of 1/2 lemon
  • 1 teaspoon Dijon mustard or (white balsamic vinegar)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1 1/2 cups cooked, drained, cooled lentils
  • 1 cup cherry tomatoes, halved (I used red bell pepper)
  • 1 cup sliced Persian cucumbers
  • 1 cup diced red or yellow bell peppers
  • 1/2 cup kalamata olives, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup crumbled soft cheese such as Feta
  • 1/4 cup Italian parsley, chopped




  • To make the dressing, in a small bowl or jar, whisk together the olive oil, vinegar, lemon juice, mustard, oregano, and salt. Set aside. Note, the vinaigrette will probably separate and need whisking again before dressing.
  • In a large salad bowl, arrange the cooked lentils, tomatoes, cucumbers, bell pepper, olives, onions, cheese, and parsley.
  • Dress with desired amount of vinaigrette. Cover and refrigerate, or enjoy right away.


Charity Godwin
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🙈 🙊  Monkey Bars (Chocolate Chip Banana) 🙉

🙈 🙊 Monkey Bars (Chocolate Chip Banana) 🙉


  • 1 cup unsalted butter, room temperature
  • 2 cups light or dark brown sugar (I used monkfruit for low sugar)
  • 3 tsp vanilla extract
  • 1 tsp fine salt
  • 2 large eggs, room temperature
  • 2 cup all-purpose flour
  • 2 cups mashed overripe banana - about 4 medium banana
  • 1.5 cups chocolate chips, chopped
  • Optional add ins: chia (for protein) and or flax seeds



  1. Preheat the oven to 350°F. Line a 9X13 baking dish with parchment paper or foil and spray with cooking spray. Set aside
  2. In a large bowl or the bowl of a stand mixer, cream together 1 cup unsalted butter and 2 cups brown sugar. Mix on a medium high speed for about 2 minutes, until the mixture becomes lighter in color.
  3. Add in 3 tsp vanilla extract, 1 tsp salt, and 2 large eggs. Mix on a medium-low speed until fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Mix in 2 cups all-purpose flour and mix on low until just combined and streaks of flour aren't visible anymore.
  5. Add 2 cups mashed banana and mix on a low speed until you can't see any big chunks of banana.
  6. Fold in 1.5 cups mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of batter before they're baked.
  7. Pour into the prepared pan and sprinkle with a few additional bits of chocolate.
  8. Bake for 32-36 minutes, until the edges are golden brown and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
  9. Cool fully before cutting to get clean sliced squares. Cut as desired.
  10. Leftovers can be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.
Charity Godwin
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🥝 Kiwi Mango 🥭 Jalapeño Salsa Recipe

🥝 Kiwi Mango 🥭 Jalapeño Salsa Recipe

● 1lb of Kiwi Fruit
● ½ cup Red Onions
● 2 large Jalapeño
● 1 TBSP Fresh Mint Leaves, chopped
● ¼ cup fresh Cilantro, chopped
● 1 TBSP honey
● ½ tsp Salt
● Juice of 1 large lime
1 mango, diced


dice and add all to a bowl! Mix! Enjoy on burgers, fish, tacos, or w veggie chips!

Charity Godwin
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Mediterranean Cucumber Salad

Mediterranean Cucumber Salad

Mediterranean Cucumber Salad



  • ¾ English cucumber cut into thin half-circles (about 1 ¾ cups)
  • 1 roasted red pepper, cut into thin 1-inch long pieces (I used a bit of red onion instead)
  • 4 canned (in water) artichoke hearts, quartered
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons minced flat leaf parsley
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • Avocado, diced optional



  • In a medium bowl, combine the cucumber, roasted red pepper, artichoke hearts, avocado, feta cheese and parsley. Sprinkle the oregano salt and pepper over top.
  • In a small bowl, stir together the balsamic vinegar and olive oil. Drizzle over the cucumber mixture. Stir gently to coat the vegetables with the dressing. Serve.
Charity Godwin
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Banana Ice Cream

Banana Ice Cream


  • 2 cups organic whole milk (we use raw milk)
  • 2 cups organic heavy cream (we use raw cream)
  • 3/4 cup organic sugar
  • 1 Tbsp vanilla
  • Pinch sea salt
  • 4 Bananas, diced (or any fresh fruit)
  • Walnuts, optional for top
  • Chocolate chips, optional for top



1. Throw everything into a bowl and whisk together until well combined. Then add diced bananas.


2. Process according to your ice cream makers directions.


3. We store our ice cream in freezer ice cream containers (Amazon) because they freeze it well and make serving it up really easy!


4. If you eat the ice cream right away it will be more like soft-serve, but still delicious. Put it into the freezer for several hours to get more solid ice cream.




Charity Godwin
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Sweet Potato Leek Latkes

Sweet Potato Leek Latkes


Sweet Potato Latkes

  • 3 sweet potatoes , medium (1.5 lb total), scrubbed clean
  • 2 cups leeks , thinly sliced and thoroughly rinsed (white and light green parts)
  • 1/4 cup olive oil , divided
  • 3 eggs
  • Salt to taste (about 1/2 tablespoon), pepper to taste

Cumin-Garlic Yogurt Sauce

  • 1/2 cup plain fat free Greek yogurt (low-fat plain Greek yogurt can be used too)
  • 1 garlic clove , minced
  • 1 tablespoon chives or scallions
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper



Sweet Potato Leek Latkes

  • Grate the sweet potatoes with a food processor and place into a large bowl.
  • In a small pan, heat 1 tablespoon of olive oil and add the sliced leeks. Saute leeks for about 5 minutes over medium heat, or until they are softened and just start to brown (don't let them burn). 
  • Add the leeks, eggs, salt, and pepper to the bowl of grated sweet potatoes, and mix well.

  • Heat about 1 tablespoon of oil in a skillet, and fry the latkes in batches of ~4-6, depending on the size of your skillet. To form the latkes, grab a scant 1/4 cup of sweet potato mixture and use your hang to squeeze the liquid out into an extra bowl. Form a 3-inch rough patty, and place it on the griddle. Cook about 3-5 minutes per side, until each side is nicely browned. Set aside while cooking the rest of the latkes.
Charity Godwin
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Veggie Fajitas

Veggie Fajitas

Veggie Fajitas



2 Tbsp Olive oil

1-2 kohlrabi (or any veggie)

1/4-1/2 cup purple cabbage, sliced thin

1-2 golden beets (or any veggie)

1/4 cup sweet potato diced (or any veggie)

1 onion

1 red bell pepper

1 green bell pepper

1 jalapeño, seeded and sliced thin

Cilantro, for topping

Avocado for topping, Optional

Wheat Flour Tortillas

salt & pepper to taste

chili powder, garlic powder, cumin to taste

1/2 lime juiced 



Heat olive oil in cast iron skillet. Once hot, add all the sliced veggies and cook until desired doneness. (I prefer mine a little crispy still). Add seasonings and half of lime to taste. Put it in a tortilla and add desired toppings. Enjoy!


Charity Godwin
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Healthy Creamy Cilantro Lime Coleslaw Recipe

Healthy Creamy Cilantro Lime Coleslaw Recipe

Healthy Creamy Cilantro Lime Coleslaw Recipe:

1 small head purple cabbage (core and outer leaves removed, finely shredded)

1 teaspoon kosher salt (use a heaping teaspoon )

½ cup fresh cilantro (stems removed and chopped)

3-4 large scallions (thinly sliced)

1 large jalapeno (stem and seeds removed, julienned or minced)


3/4 cup plain greek yogurt 

1/2 cup Mayo (I used vegan)

1 tablespoon honey (raw honey recommended)

3 limes juiced

1 teaspoon lime zest 

2 cloves garlic (minced)

½ teaspoon cumin

pepper to taste

* Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp. 

* In a small bowl, combine yogurt, honey, lime juice, zest, garlic, and cumin.

* In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.
* Serve immediately or prepare up to one day in advance.

Charity Godwin
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Cheese Enchiladas (w vegan option)

Cheese Enchiladas (w vegan option)

Cheese Enchiladas




  • 8 soft corn tortillas
  • 4 cups shredded cheddar/jack cheese (or vegan cheese)
  • Enchilada sauce homemade (recipe below)
  • 1/2 white onion, chopped (optional)
  • Fresh cilantro, chopped (optional)


Enchilada sauce Ingredients:

4 tbsp olive oil
8 tbsp all purpose flour
3 tbsp Powder
1 tsp garlic powder
1/2 tsp oregano
1 tsp salt

1 tsp cumin
4 cups chicken broth (use veggie broth for vegan)





  1. Preheat oven to 350 degrees F.
  2. Spoon 1/2 cup of the enchilada sauce over the bottom of a 9x13 casserole dish
  3. Dip each corn tortilla into the enchilada sauce. Place 1/2 cup of shredded cheese, and 1 Tbsp of the chopped onion, down the middle of a corn tortilla, and roll it up. Place into the baking dish seam side down. Continue with the remaining 7 corn tortillas.
  4. Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
  5. Bake for 20 minutes.
  6. Remove from the oven, topped with chopped cilantro.
Charity Godwin
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Mussels Lemon Garlic Pasta Primavera

Mussels Lemon Garlic Pasta Primavera


2 Tbsp olive oil

1 Tbsp butter

1 lemon, zest and juice

4 cloves garlic, chopped

1 lb mussels (or opt for no protein for vegan)

1 lb asparagus cut into thirds

1/2 Vidalia onion, diced

1/2 red bell pepper diced

2 carrots, diced small

4 Tbsp fresh Italian parsley, chopped

salt & pepper

1 pkg spaghetti noodles (I used Einkhorn)



Fill large pot with water and bring to a boil to cook pasta according to package directions and then drain and set aside. Heat olive oil and butter over medium heat in pan on stove top. Add garlic, onion, & veggies! Cook for 5 mins or until tender. Add salt and pepper to taste then add mussels, lemon zest and juice. Mix with pasta and enjoy!

Charity Godwin
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Grilled Pineapple BBQ Chicken (paleo/whole 30)

Grilled Pineapple BBQ Chicken (paleo/whole 30)

Grilled Pineapple Chicken (paleo/whole 30)



  • 1 fresh pineapple, skin removed and cut into rounds with the core removed (see recipe notes)
  • 2 lbs boneless chicken thighs (or breasts)


  • 1/2 cup coconut aminos
  • 1/4 cup pineapple juice (or sub water if you don't have any)
  • 1/4 cup puréed beets (it tomato paste)
  • 4-6 pitted dates
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp smoked paprika


  • White or cauli rice (Cauli rice for Whole30)
  • Mixed greens (I used lacinato kale, carrot tops, & beet greens)
  • Chopped green onions for topping



  • Soak dates in warm water as noted to soften. 
  • To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
  • Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  • When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
  • Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
  • Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.
Charity Godwin
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