Sam Eats Her Nutrients

Creamy Egg Potato Salad for Summer Gatherings and BBQs

**Creamy Egg Potato Salad – Perfect Picnic Side**

Hello June! What have you been up to so far since the warm weather is here – in the Northern Hemisphere at least? I have been outside enjoying working in my flower gardens, and my husband upgraded the garden areas for me with some great stone work. Earlier this spring we amended our soil, and then let the planting begin! One of my favorite around the house outdoor activities is beautifying my little neck of the woods. All that physical labor makes me extra hungry, and I have a new potato salad recipe for you that is the best in my opinion. There’s a little secret ingredient that adds a little extra tang that elevates it.

Summer gatherings just seem to call for a good potato salad, and it seems when the warmer weather rolls around, I start craving a classic like my grandmother used to make. Whether it’s a backyard barbecue, a family picnic, or a holiday cookout, this creamy egg potato salad is always a welcome addition to the table. It is a great recipe to include for Father’s Day grilling and 4th of July. Made with tender russet potatoes, hard-boiled eggs, mayonnaise, and mustard, it’s a simple recipe that delivers classic flavor every time. I used yellow mustard in this recipe to keep it kid friendly and traditional.

**Classic Creamy Egg Potato Salad with Yellow Mustard**

There are some recipes that never go out of style, and potato salad is one of them. A bowl of creamy potato salad always seems to disappear quickly.

This Creamy Egg and Russet Potato Salad is my version of the classic like my mom and grandmother used to make. Tender russet potatoes and hard-boiled eggs are tossed in a creamy dressing made with mayonnaise and mustard for that familiar flavor we all know and love. It’s simple, satisfying, and made with ingredients that are easy to keep on hand.

I especially enjoy making this recipe during the warmer months when we’re spending more time outdoors. It pairs beautifully with grilled chicken, steak, burgers, hot dogs, or sandwiches, and it can be made ahead of time, which is always a bonus when entertaining.

Russet potatoes create a soft, creamy texture that works perfectly in this salad. Combined with protein-rich eggs and a flavorful dressing, this dish is both comforting and filling.

If you’re looking for a classic potato salad recipe that’s easy to prepare and naturally gluten-free, give this one a try. I think you’ll find yourself coming back to it all summer long.

**Delicious Mustard Potato Salad Dressing**

Creamy Egg & Russet Potato Salad

Ingredients

2½ pounds russet potatoes, peeled and cut into bite-sized chunks
6 hard-boiled eggs, chopped reserving one for slicing on the top
¾ cup mayonnaise (I use a good avocado oil mayo by Primal Kitchen)
1½ tablespoons yellow mustard (or Dijon for a more sophisticated flavor)
2 large celery stalks, finely diced
¼ cup red onion, finely diced
2 tablespoons dill pickle relish (or finely chopped dill pickles)
1 tablespoon pickle juice (this is what makes it tangier)
1 teaspoon sea salt or Himalayan pink salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika, plus more for garnish
1 teaspoon dried dill for the top

Instructions

Boil potatoes in generously salted water until fork-tender, about 10-12 minutes. Drain and cool.
In a large bowl, whisk together mayonnaise, mustard, pickle juice, salt, pepper, and paprika.
Fold in the potatoes, celery, onion, relish, and chopped eggs.
Gently stir until everything is coated.
Refrigerate for at least 1 hour before serving.
Garnish with additional paprika, sliced egg, dill and a little sprinkle of extra paprika.

The six eggs make it extra rich and hearty, almost like a meal on its own. Russet potatoes are perfect here because they really soak up all that creamy dressing and give you that classic, comforting texture. A splash of pickle juice adds just the right tang and a little “what’s in this?” moment that people always seem to love. And the dill—whether fresh or dried—brings in that simple, homemade summer picnic flavor that makes it feel familiar and nostalgic.

I hope you make and love this recipe and share it with family and friends. As always, I love to hear from you! Keep on cooking, and remember that food made with love always tastes better!

Butter, Chocolate, Happiness: Gluten-Free Shortbread

This shortbread is indulgent, intensely buttery, flaky and the mini chocolate chips elevate it to an irresistible cookie you will crave. Yup, I said craving. If you are going for the treat, it better be extra good in my opinion. That being said, I am more careful with how much sugar I eat, and this cookie uses less than the average shortbread, which is already lower in sugar than many other cookies. But, don’t worry, it’s the ghee that gives it the intense buttery flavor without the lactose or casein, and many that don’t tolerate dairy do very well with ghee. The sugar level is perfection. Also, I love that ghee has a high smoke point and is nutritionally dense in Vitamin A, and also D, E and K and Conjugated Linoleic Acid (CLA). Uh Oh, did I just go off on a health coach tangent? Oh, yes I did. That’s just how my mind works when writing recipes. If you would like, you can also substitute butter. They won’t be quite as buttery, but it works in this recipe.

So, how have you been? We are into February, and Valentines Day is coming up fast. This cookie recipe would be perfect to make for friends, partners, and kids and to give as homemade gifts.

I have been busy working in my sewing shop Porcupine Craft Studio where I sew handmade items. It’s a cozy way to spend the winter especially and send out the love of special, unique gifts and also get creative artistically. I love sewing and quilting all kinds of things.

Winter can be long, so I am trying to embrace the cozier days and also get outside. One of the things I did this winter is place a bird feeder with black sunflower seeds right outside my kitchen window in my Thundercloud Plum tree. This has turned out to be an ideal place for the birds to come, and I have a close up view of a large variety including a lot of Cardinals, and Yellow Finches, Chickadees, Nuthatches, a Woodpecker or few and some Blue Jays. There are a few I need to take the time to identify. Here is a photo through my window screen. It doesn’t do it justice though. I have seen seven Cardinals in my tree at once, and a mixture of male and females.

**Winter Bird Feeder Outside my Kitchen Window**

Are you ready to make this recipe? Let’s make some crave worthy shortbread!

Chocolate Chip Shortbread, Gluten Free and Crave Worthy

This recipe makes 16 Shortbread Cookies.

Preheat your oven to 300 degrees F.

Ingredients:

2 Cups of Gluten Free Flour Blend. I used King Arthur Measure for Measure

1 Cup of Room Temperature Ghee

1/2 Cup of Organic Confectioners Sugar (I use this)

1/2 Teaspoon of Vanilla Extract

1/4 Teaspoon of Salt

1/2 Cup of Mini Chocolate Chips (I use Enjoy Life)

Directions:

Grease a 9 inch square baking pan and line it with parchment paper.

In a medium sized mixing bowl, beat together your ghee and confectioners sugar until fluffy, about 1 to 3 minutes.

Add in your flour, sugar, salt and vanilla. Beat until it comes together nicely. It will at first be little balls. Keep beating with your hand or stand mixer. It will come together, and you want this so your cookie presses nicely into your pan. The final step is to stir in your mini chocolate chips until evenly incorporated. Dump the shortbread mixture into your prepared baking pan and using plastic wrap on your fingertips, press it until flat and even into your pan.

Now you need to score your cookies into 16 squares, and then prick the top all over with a fork.

Bake in your preheated oven for one hour.

Remove the cookies from the oven and cool for 30 minutes in the pan. Then remove with the parchment, and let them cool on a wire rack for 30 more minutes before cutting them into squares using the marks you already scored before baking.

Store your shortbread at room temperature covered. These cookies freeze beautifully.

Bet you can’t resist one. They are so buttery and good!

Gift & Presentation Ideas for Your Chocolate Chip Shortbread Cookies

These buttery, chocolatey shortbread cookies aren’t just delicious—they make a thoughtful, homemade gift that anyone would love to receive. Here are some creative ways to present them:

1. Cookie Boxes:
Place your shortbread in a small, decorative box lined with parchment or tissue paper. Add a ribbon around the box and a handwritten note with the cookie name or a little holiday or Valentine’s message. This makes them perfect for coworkers, friends, or teachers.

2. Mason Jar Treats:
Layer the baked cookies or even the dry ingredients in a clear mason jar. Tie a ribbon or twine around the jar neck and attach a tag with instructions for baking (if using dry ingredients) or a sweet note for gifting. These look charming and rustic.

3. Cellophane Bags:
For a simpler option, place a few cookies in a clear cellophane bag, tie it with a colorful ribbon, and add a small tag. This is ideal for party favors, neighbor gifts, or including in a lunchbox treat.

4. Holiday or Seasonal Touches:
Decorate your cookies with a light dusting of powdered sugar or a drizzle of chocolate to match the season—pink or red drizzle for Valentine’s Day, or gold and silver sprinkles for winter holidays. Small touches make a big difference in presentation.

5. Cookie Gift Platter:
Arrange the cookies on a small platter or wooden board, wrap lightly in cellophane, and tie with ribbon. Perfect for bringing to a friend’s gathering or family celebration.

6. Personalized Touch:
Add a short note sharing why you love this cookie along with the recipe. It makes the gift feel thoughtful and personal.

7. Mixed Treat Boxes:
Pair your shortbread with other homemade goodies—like a jar of hot chocolate mix, tea, or other baked treats—to create a themed gift box that feels extra special.

No matter how you present them, these shortbread cookies show you put love, care, and creativity into your gift. And the best part? They taste as good as they look—so your recipients are guaranteed to smile with every bite.

A Brief History of Shortbread

Shortbread has been a beloved treat for centuries, and its story is as rich as its buttery flavor. The cookie originated in Scotland, where it was considered a special treat for holidays and celebrations. Early versions of shortbread were made with just three simple ingredients: butter, sugar, and flour—the same basic ingredients we use today.

Historically, shortbread was linked to Christmas and Hogmanay (Scottish New Year). Nobility and wealthy families often made it for festive occasions, and it was considered a sign of hospitality to offer guests a piece. The famous “petticoat tails”—a traditional Scottish shortbread shape—were wedges scored into a circle before baking, creating a decorative and shareable presentation.

The word “shortbread” itself refers to the “short” texture of the cookie, which comes from the high butter content. In baking, “short” means tender and crumbly, achieved by coating flour proteins with fat so less gluten forms. This is why shortbread has that delicate, melt-in-your-mouth texture.

Over time, shortbread spread beyond Scotland and became a favorite in households around the world. Today, we experiment with variations—adding chocolate chips, nuts, citrus zest, or spices.

Fun fact: the Guinness Book of Records lists the largest shortbread biscuit ever baked at over 12,000 pounds! Wow! Clearly, the love for this simple cookie is timeless.

**Pin Me for Later! Melt In Your Mouth Chocolate Chip Shortbread Cookies**

Happy baking! I always love to hear from you.

Easy Hot Pepper Jelly Ground Turkey Tostadas

**Easy Turkey Tostadas Using Hot Pepper Jelly**

Hello to everyone! I hope your February is going spectacular. We are over the hump of winter and on the downhill slide to spring! It doesn’t matter if it is spring, summer, winter or fall in our house, I am still rushing to make dinner on many days, especially weeknights. It really is satisfying to be able to put something on the table for yourself and others that is super delicious even on the most rushed and busy days.

Ground turkey is truly a lifesaver, and it is so versatile! This is a skillet stove top dish, so there is no need to start the oven, and it comes together in 30 minutes.

Hot Pepper Jelly Ground Turkey for Tostadas

When I was growing up, hot pepper jelly was something my mother would spoon over a block of cream cheese and serve with crackers as an appetizer. That is still a delicious way to use it today, and if you like it that way, please let me know.

**Yummy Hot Pepper Jelly Turkey Toastadas – What’s Your Favorite Toppings?**

I had a jar of hot pepper jelly in my pantry from the holidays, and I wanted to get creative with it and make something slightly sweet and savory. The versatile thing about tostadas are the toppings and add ins. This is not your basic tostada, and I think it hits all the right spots. What is better than a corn shell for its simple whole grain goodness and minimal ingredient list? A little sweetness, a little savory and a bit of heat. That’s what we are using for this recipe, plus the shell is sturdy enough to hold up to a hearty tostada.

I don’t know about you, but shifting gears a little here, the weather this winter has been bitter cold. I haven’t been able to walk outside as much as I normally like to because of the below zero and single digit temperatures and wind chill. I had a neighbor who also likes to walk tell me about Ice Bug boots for when it is icy outside. Those have been a game changer for me. They have carbide steel bumps on the bottom that literally grip the ice. I will show you here a photo of my husband standing under our town ice tower so you can get an idea of what the weather has been like here in Northern Michigan. That blue sky though!

Meanwhile Ming, my pug, has been staying warm, cozy and pampered. She deserves it too. She is the sweetest pup! She turned 14 years old in October, and we truly give her all the babying she deserves. She is on her new soft heart baby blanket that I got her for Valentines Day. It is super soft, and she took to it immediately. She doesn’t walk as far as she used to, because she is getting up there in her years, but we still take her for short walks.

**Ming Ming the Pug Lounging On Her Valentines Day Blanket**

Speaking of Pampering, this is what I’ve been loving lately to take care of winter skin. Perfectly Posh makes the best natural skincare products that really work. I have been using them for years. The Overnight Success skincare mask has been a lifesaver for my face this winter. The hydration has really made a huge difference for me. I also love their Big Fat Yummy hand cremes. I have sworn by them, and my hands are never dry or chapped anymore. You can find them here on my Posh website: https://perfectlyposh.com/sandrashields Let me know if you have any questions about their products.

**Overnight Success Hydrating Skincare Mask is a Winter Lifesaver**

Enough chatter, I could go on though. 🙂 Let’s make some easy turkey tostadas! Yummmm, Yummm, Yummy, Yum! You are going to love them!

Hot Pepper Jelly Ground Turkey Tostadas (Gluten and Dairy Free)

Yields: 6–8 tostadas (depending on how generously you top them)

Ingredients

Protein:

2 lbs ground turkey

Seasonings (added while sautéing the turkey):

2 tsp cumin
1 tsp paprika
½ tsp garlic powder
½ tsp salt (or to taste)
¼ tsp black pepper
1–2 Tbsp garlic oil or olive oil (for sautéing)

The Glaze:

1/2 cup hot pepper jelly

The Base:

1 can (15 oz) refried black or pinto beans (I use these)

The Shells:

6–8 corn tostada shells

Crema:

For a dairy free Crema to top these with – whisk together 1/4 cup of mayo with 2 teaspoons of fresh lime juice and salt to taste.

Toppings:

Shredded cabbage or lettuce
Diced tomatoes
Sliced avocado
Fresh cilantro
Optional: diced red peppers, shredded red onion, thinly sliced green pepper, salsa

Acid:

1 lime, cut into wedges

Instructions

1. Season & Glaze the Turkey

Heat the garlic oil (or olive oil) in a large skillet over medium-high heat.
Add the ground turkey and cook until browned and cooked through.
Sprinkle in the cumin, paprika, garlic powder, salt, and pepper. Stir well to coat the turkey evenly.
Stir in the hot pepper jelly plus a splash of water or lime juice.
Cook for 2–3 minutes until the turkey is sticky, glossy, and well glazed.
Meanwhile toast your corn tortillas in a medium heat skillet on your stove top with a little avocado oil just until golden brown on each side.
Whisk together your crema ingredients

2. Prepare the Base

Warm the black beans in a small saucepan. Make sure to rinse and drain them first.
For extra zing, stir in a teaspoon of olive oil or a squeeze of lime.

3. Assemble

Spread a generous portion of the pepper-jelly turkey.
Top with a spoonful of black beans or two.
Add cabbage/lettuce, peppers, onion tomatoes, and avocado. Pick what you like!
Finish with cilantro and any other optional toppings you love.

4. Finish

Serve with lime wedges to squeeze over the top right before eating.

**Hot Pepper Jelly Turkey Tostadas – Easy, Gluten and Dairy Free – Pin Me!**

Consider putting this turkey in a savory bowl with rice and toppings! It would be delicious that way too!

Happy eating, and happy February. As always, I love to hear from you.

Blackened Fish Tacos with Hot Honey Mayo and Mango Chutney – Gluten Free

As I was gazing out the window sipping a cup of hot tea and watching the snow falling in quite a big snowstorm Monday, (also watching the birds at the feeder eating black sunflower seeds), I started thinking about what to do with the Cod I had in my freezer.

I have been bored with Cod, but in a fish taco, that could be exciting for the taste buds, especially if it had spices with some heat and was paired with a tangy hot honey sauce and mango chutney on top all wrapped in a warm corn tortilla with some red shredded cabbage for some crunch.

Cod is very finicky, you have to cook it to 145 degrees to be food safe, but just a smidge more, I mean 155 degrees, and it is like rubber. This Blackened Fish Taco hit all the spots, it was tender and flaky with spicy, savory and sweet. The family said this is definitely “blog worthy”. That is a phrase we use when I am testing recipes to share here. I hope you enjoy it as much as we do. In my opinion, it is definitely a reason to have cod in your freezer.

Blackened Fish Tacos with Hot Honey Mayo and Mango Chutney – Gluten Free

2 Pounds of Cod (approximately 7 pieces)

3 Tablespoons of Avocado Oil, for frying

Corn Tortillas

2 Limes

Shredded Purple Cabbage

Mango Chutney

Hot Honey

Mayonnaise

Blackened Seasoning, recipe follows

Salt

Let’s make the blackened seasoning ( you can also purchase it already made for you) Here is my homemade recipe that makes just enough for the fish:

Blackened Seasoning

1 Tablespoon of Paprika

1 Teaspoon of Salt

1 Teaspoon of Garlic Powder

1 Teaspoon of Onion Powder

1 Teaspoon of Oregano

1/4 to 1/2 Teaspoon of Cayenne Pepper depending on how much heat you like

Mix the spices together in a small bowl, and it’s ready to use.

Hot Honey Mayonnaise

1/2 Cup of Mayo (I use Primal Kitchen)

1/4 Cup of Hot Honey (I got mine in the deli section of our grocery store)

1 Tablespoon of Freshly Squeezed Lime Juice

1/2 Teaspoon of Salt

Whisk it all together, and put it into the refrigerator until it’s time to serve.

Directions for the Fish Tacos:

You will need a large frying pan for the fish, and a smaller one to warm the corn tortillas.

Place two tablespoons of avocado oil in the large pan and one tablespoon in the smaller pan.

Sprinkle your Cod with all of the blackened seasoning on both sides evenly, and place it in the pan. Put your pan on a hot burner on high, and cook the fish for three minutes on one side, and then flip it over for another three to four minutes. Use a thermometer to gage the heat until the fish reaches an internal temperature of 145 degrees, being careful not to go over, so your fish is as tender as possible. This depends on the thickness of your fish. When the fish is done, squeeze the juice of one lime all over the cooked fish.

**Save this recipe for later 📌**
Blackened Fish Tacos with Hot Honey Mayo & Mango Chutney

Meanwhile heat your corn tortillas in the smaller pan in avocado oil one at a time, flipping them with tongs to warm both sides.

To serve, place a blackened piece of cod on a warm corn tortilla, top with hot honey mayo, a dollop of mango chutney, and some shredded purple cabbage. Enjoy! This recipe came together quick and easy, and I can’t wait to make it again. It is gluten free and dairy free, and a healthy dinner entree. Serve it with veggie sides or a nice leafy green salad.

**Blackened Fish Taco with Hot Honey and Mango Chutney**

As the near year is just a few days away, I wanted to also share my thoughts on going into 2026. Lets make 2026 unbelievably good for us. Let our mindsets be intentional this year. Not resolutions, but small choices and resets each week. Tips: Put some post it’s on your mirror, set a reminder on your phone, set aside daily space for yourself even if it’s 10 minutes that is different than before, start a journal that is vision centered kind of like a vision board.

“The greatest danger for most of us is not that our aim is too high…” – Michelangelo

I always love to hear from you!

Blessings,

Sam

Sandra Shields, Health Coach

Vanilla Cranberry Protein Energy Balls

I love creating nourishing snacks that are both delicious and supportive of your health. These Vanilla Cranberry Energy Balls are the perfect no-bake treat—packed with wholesome ingredients, protein, and optional nutrient-rich boosters. They’re naturally gluten-free, portable, and a wonderful pick-me-up during the day.

Why You’ll Love These Energy Balls

Naturally sweetened with Medjool dates—no refined sugar needed.
Protein-powered with a boost of vanilla protein powder.
Nutrient-dense when you add flax, chia, or hemp seeds.
Kid-approved thanks to the mini chocolate chips and chewy cranberries.
Quick & Easy—no baking required and ready in under 15 minutes.

Ingredients

1 cup pitted Medjool dates (about 10–12, soaked in warm water if dry)
2 tablespoons ghee, room temperature
½ cup vanilla protein powder (Use a clean brand like Shaklee’s Vanilla Life Shake Protein Powder or Paleo Valley Vanilla Bone Broth Protein Powder)
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons fruit juice–sweetened dried cranberries, chopped
2 tablespoons mini chocolate chips (dairy-free if needed)
½ teaspoon cinnamon

Optional Boosters:

1 tablespoon ground flaxseed
1 tablespoon chia seeds or hemp seeds

Instructions

In a food processor, pulse the dates until they form a sticky paste.
Add ghee, protein powder, sea salt, vanilla extract, and cinnamon. Process until well combined.
Transfer the mixture to a bowl and stir in chopped cranberries and mini chocolate chips. Add any optional boosters at this stage.
Roll into 12–14 balls (about 1 tablespoon each).
Place in the refrigerator for at least 20 minutes to firm up.

Storage

Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.

These energy balls are a fun way to satisfy your sweet tooth while giving your body nutrients it needs to thrive. They’re perfect for an afternoon snack, a pre-workout bite, or even dessert. I’ve been keeping a batch in my fridge lately, and they never last long!

Have you made your own energy balls before? What flavor combinations are your favorite?

Bold, Gut-Friendly Flavor: Dairy-Free, Gluten-Free Tandoori Chicken

If you’re craving something warm, spicy, and satisfying—but need to keep it both gluten-free and dairy-free—this Tandoori Chicken is exactly what your meal rotation needs.

Made with a creamy unsweetened coconut yogurt marinade, warming anti-inflammatory spices like turmeric and ginger, and juicy bone-in chicken thighs, this dish is packed with bold flavor and nourishing ingredients. Perfect for summer grilling or year-round roasting, this version skips the dairy without compromising on richness and depth.

✨ Why I Love This Recipe

As someone who’s committed to clean, nutrient-dense meals that work with my gut—not against it—this Tandoori Chicken checks all the boxes:

Naturally gluten-free & dairy-free
Rich in anti-inflammatory spices
Gut-friendly and hormone-supportive
Easy to meal prep or double for a crowd
Versatile: bake, grill, or air fry

🛒 Ingredients

2 lbs bone-in chicken thighs (skin on or off, your choice)
1¼ cups unsweetened coconut yogurt
¼ cup fresh lemon juice
3 tbsp extra virgin olive oil
6 garlic cloves, minced
1 tbsp ground ginger
2 tsp ground cumin
1 tbsp ground fennel
2 tsp smoked paprika
1 tbsp ground turmeric
½ tsp cayenne pepper (adjust to heat preference)
2 tsp sea salt
¼ tsp white pepper

🍋 How to Make It

1. Make the Marinade
In a large bowl, combine the coconut yogurt, lemon juice, olive oil, garlic, and all of the spices. Whisk well until smooth.

2. Marinate the Chicken
Add chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, but ideally overnight to let the flavors soak in.

3. Cook Your Way

Oven method (my go-to): Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Arrange the marinated chicken in a single layer and bake for 35–40 minutes, or until the skin is crisp and the meat is cooked through.
Grill: Preheat to medium-high and grill for 6–8 minutes per side. The photo shows my bone in chicken thighs cooked on our Blackstone grill.
Air fryer: Cook at 375°F for 20–22 minutes, flipping halfway.

4. Finish and Serve
Sprinkle with chopped fresh cilantro if desired and serve with lime wedges. Pairs beautifully with cauliflower rice, white or brown rice, grilled veggies, or a crisp cucumber salad.

🧠 Nutrition Note

This recipe is packed with powerful spices that support digestion, reduce inflammation, and help regulate blood sugar. Turmeric and ginger in particular are two of my favorite go-to’s for overall wellness and hormone balance.

Don’t forget to tag me on Instagram if you make this—I love seeing how you recreate Sam Eats Her Nutrients recipes in your own kitchen! 📸 Let’s Connect!

I share a mix of healthy recipes, clean beauty tips, and handmade projects from my studio.
Follow me @SewGlowEatWell for a peek into what I’m cooking, crafting, and creating.

📌 Save It for Later:

“Bold & Gut-Friendly: Gluten-Free, Dairy-Free Tandoori Chicken”
A perfect meal prep star or crowd-pleaser—pin it, share it, make it again and again.

Delicious Green Energy Bites Recipe

I’m so glad you’re here! As many of you know, I’m a Certified Health Coach, and I’m passionate about creating recipes that help people feel their best. Recently, I’ve been incorporating Shaklee’s skincare and supplements into my daily routine after thoroughly researching the cleanest and safest brands on the market. After using their products for several months, I decided to become a Shaklee Wellness Advocate. My goal is to support you in feeling your best at any age with clean, science-backed nutrition and skincare. 💚

This February, I’m dreaming of spring! But let’s be honest: winter can leave us feeling a little sluggish, especially towards the end. That’s why I’m excited to share a new recipe to keep your energy up and help you sneak more greens into your day—all while treating your taste buds!

These Green Energy Bites are a simple, delicious way to boost your energy while sneaking in a serving of greens. They’re perfect for picky eaters because you can’t even taste the greens! For a kid-friendly version, I recommend using peanut butter and honey. My kids say they taste like no-bake cookies, which is a win in my book.

One of the key ingredients in this recipe is Shaklee’s Organic Greens Booster. I’ve been using greens powder for over a decade, and finding an organic option is so important because greens are highly concentrated and you don’t want anything but greens in there. Shaklee tests their products for heavy metals and other contaminants and has the highest of safety standards. Just one scoop of this booster equals a full cup of raw, organic vegetables—a mix of kale, spinach, and broccoli sprouts. It contains no artificial flavors, sweeteners, or colors, and it’s gluten-free, non-GMO, vegan, and kosher.

Green Energy Bites

1 scoop Shaklee Organic Greens Booster

1 Cup Rolled Oats

1/2 Cup Nut Butter (Peanut, Almond, or Cashew)

1/4 Cup of Honey or Maple Syrup

1/2 Cup of Very Finely Chopped Nuts (pecans, walnuts, peanuts) (I’ve been using this mini express chopper for years and LOVE it)

1/4 Cup of Mini Dark Chocolate Chips (I use Enjoy Life brand)

1/2 tsp. Vanilla

1 pinch of salt

1 to 2 tablespoons of water if needed for consistency. Only if it’s not coming together.

Instructions:

Preheat your oven to 325 degrees F. Grind your nuts in a mini food processor or chop them very finely. Stir together the oats and finely chopped nuts on a rimmed baking sheet, and toast in the oven for 7 minutes.

In a mixing bowl, stir together the peanut butter and runny warm honey (I used honey and warmed it in the microwave a few seconds until warm and runny) or maple syrup. Combine all the rest of the ingredients except mini chocolate chips. Stir until well mixed.

Using a tablespoon cookie scoop, form the balls into round balls, then drop them in the mini chocolate chips and coat them lightly. Place on a tray and refrigerate for 30 minutes to firm up.
Store in an airtight container in the fridge for up to a week.

These bites are perfect for an on-the-go snack, pre-workout fuel, or a healthy sweet treat!

Makes 14

Here’s a wellness tip and a little treat just for you: Did you know that adding collagen to your morning routine can support healthy skin, hair, and joints? It’s one of my favorite easy upgrades! This month, Shaklee is offering 15% off when you invest in your health and purchase three select nutrition products of your choice using the code HEALTHY15. This includes the Organic Greens Booster featured in today’s recipe and the Collagen 9.

Why I Love This Recipe:

Quick and easy to make
Packed with clean, plant-based nutrition
Kid-approved

What’s Your Wellness Goal?
I’d love to hear from you—what’s your top wellness goal right now? Reply and let me know! 💬

Thank you for letting me share this journey with you. I hope you love these Green Energy Bites as much as my family does. Here’s to feeling our best, no matter the season! 🌿

Chocolate Truffle Cookies Dusted with Cocoa Powder, Gluten Free and Decadent

The smell of a rich chocolate cookie baking in the oven is delightful. Pull them out, and let them cool, then sprinkle them with more high fat cocoa powder like my favorite Droste Cocoa Powder. After they cool, and you have dusted them with more heavenly cocoa powder, curl up on the sofa with a hot steamy cup of strong coffee, a couple of these cookies and a good book, and indulge in these buttery, cookie treats. Make sure you have a napkin, because you will be licking cocoa powder off your lips, and it may get on your book without one! 😉 You are sure to get a surge of joy, because chocolate is known for positively impacting mood, specifically dark chocolate with high cocoa content. This is due to the flavonoids and theobromine, which can stimulate the release of endorphins (feel-good chemicals) in the brain. I don’t know if being female makes me love it even more, but I don’t understand how you couldn’t like chocolate. Don’t forget the cozy throw or quilt! I have my own built in water bottle in the form of my delightfully fluffy pug, Ming.

I have made these cookies on repeat, because they are so good and lower in sugar, without sacrificing flavor. The butter to flour ratio is perfection, and they are reminiscent of a decadent, rich chocolate dark chocolate truffle.

Winter is here in breathtaking Northern Michigan. I am delighted to say that the ski hills have opened in November this year, which hasn’t happened in a while because of warmer winters. There is plenty of powder and ski resorts to choose from. I expect the lake to freeze this year, due to the more seasonal weather we are having so far. Last year was a very mild winter and also very dry. This is a photo of my morning walk around the lake. I like to get outside and walk year round as long as the weather permits.

**First Snow of the Winter, Up North Michigan**

I think I may get a set of snow shoes to try out too. They have come a long way since I’ve last went snow shoeing. They are much smaller and easy to manage. Any advice on how to choose a pair? Coming in after a snowy adventure is a good time for cookies and a warm beverage!

Here is the recipe for my cookies:

Chocolate Truffle Cookies Dusted with Cocoa Powder, Gluten Free and Decadent

2 Cups of Measure for Measure Gluten Free Flour Blend

2 Sticks of Unsalted Butter

1/4 Cup of good quality cocoa powder with higher fat content (I use this.)

1/4 Teaspoon of Salt

1/2 Cup of Maple Sugar

1 Teaspoon of Quality Vanilla Extract

Directions: In a stand mixer or using a hand mixer with a large bowl, beat your butter, sugar and salt together for two minutes until light and fluffy. Add in your vanilla extract, and then in a separate bowl whisk your flour and 1/4 cup of cocoa powder together before adding it to the butter mixture. Mix on low speed until incorporated to prevent a flour mess, and then turn to high just until completely blended. Lay out a parchment lined cookie sheet, and using a tablespoon cookie scoop, scoop the cookies into balls on the cookie sheet. Now, pick up each scoop of dough, and roll it into a nicely shaped ball. Place the cookie sheet in the refrigerator for half of an hour. Meanwhile, preheat your oven to 325 degrees.

After the cookie dough has chilled, bake the cookies in your preheated oven two inches apart on two separate cookie sheets for 20 minutes. Remove the cookies from the oven, and cool completely. Then, dust them with more cocoa powder like shown below before eating.

Enjoy! This makes about 2 dozen cookies.

Gluten-Free Chocolate Tahini Truffle Cups You’ll Love

**Chocolate Tahini Truffle Cups in Hedgehog Dish**

When September comes rolling around, I often find myself craving rich, indulgent treats, especially sweets that remind me of decadent chocolate truffles. I like to think I manage to behave pretty well around sweets. A big part of that self-control comes from my experience with food sensitivities—I’ve learned to be mindful, or else I pay the price later with feeling less than my best. After eliminating the troublesome culprits and getting serious about relearning what works for my body, I began healing my leaky gut. Through lab and genetic testing, I discovered my gluten intolerance. Since then, I’ve been able to reintroduce nearly all food groups—except for gluten. We constantly hear—and deep down, we all know—that too much sugar isn’t doing us any favors. But complete deprivation? That’s not an option for me. These two-bite chocolate cups are the perfect solution when those sweet, chocolatey cravings hit—they satisfy my sweet tooth without overindulging.

Keep these delicious, creamy, nutty tasting, melt in your mouth chocolate cups in your freezer. Enjoy Life chocolate chips are my go to since they are so allergen friendly and excellent quality.

Can we talk cute woodland creatures for a minute? Isn’t this the cutest hedgehog dish? I am obsessed with cute hedgehogs and other woodland creature home decor. It’s so cozy, and bringing the nature theme indoors is so relaxing. These hedgehog dishes are so playful. I love their delicate little faces. I was gifted a set of four of these nesting hedgehogs. I love using them for company!

Chocolate Tahini Truffle Cups

1/2 Cup of Tahini (I used this kind)

1 Cup of Chocolate Chips (you can use dark chocolate chips or semi-sweet)

You will need a mini muffin cup pan and approximately 20 mini muffin cup paper liners.

This recipe is Super Easy and much better for you than a store bought nut butter cup! In a double broiler, melt the Tahini and Chocolate Chips together, whisking until all the chocolate is melted. Using a teaspoon cookie scoop or spoons, evenly fill the muffin cup liners about two thirds full. Place the pan in your freezer. These will be solid in about 30 minutes. After they are firm, you can store your Chocolate Tahini Truffle Cups in an airtight container in the freezer. These yummy cups are a great little pick me up! Speaking of pick me ups, self care is huge for well being. When we get busy, run down or overloaded, it can be a recipe for disaster….(pun intended).

Many of you remember Perfectly Posh! Well, this pampering company is back in a BIG way! I couldn’t be happier to have all their natural based, quality bath, body and skincare products back in my life! It’s like a dream come true for many who these products were their go to favorites. They were a big part in reminding me to slow down and take time for self care. They have the best quality products at really good price points. I have a link to them at the top bar of my homepage. They don’t include nasty additives and ingredients, just good clean fun, and you can find a lot of the products rated in EWG Skin Deep! I am a Posh Advocate and am sharing my love of helping people through all areas of well being, in addition to healthy recipes. Perfectly Posh is the absolute BEST pampering company that has amazing products for self care and pampering! We can’t be there for others until we are there for ourselves first. Self Care is not a luxury, not a nice to have. It’s necessary. Self care is an essential daily practice that reminds us that we are alive and that we matter. Every person matters and deserves self care. It’s true you can’t pour from an empty cup, and it’s not just for girly girls. If you shower, Posh is for you! This includes the guys in your life.

**Perfectly Posh Because You Deserve Self Care! We All Deserve to be Pampered.**

You can find all their products here. I also have started a sample of the month club for free. Each month I send you a fun sample! But, you need to opt in by filling out this form for me.

Have a wonderful day! I hope you make and enjoy this new recipe! I’d love to hear from you in the comments!

Sam

Easy Compounded Fresh Basil Garlic Butter

Basil is an amazing herb. It is like sunshine in a plant, the flavor of it is beautiful and mild enough to eat the leaves tossed in a salad. It is my favorite fresh herb. I have a very large plant that keeps giving and giving, and it is more difficult to find after summer in large bunches. You can’t do a whole lot with a little plastic container that you find at the grocery store. I start craving fresh basil mid-winter after the crunchy autumn maple and oak leaves are covered by white snow, and my fresh basil has long been killed by frost. Up here in Northern Michigan that is about January.

I like to go to my local food coop to find large bunches when it’s too cold to grow it outdoors myself so I can make and freeze pesto. I also have grown it indoors in the wintertime with an Aerogarden Hydroponic System that is tabletop sized. This year, I have been making a compound butter with my fresh basil and freezing it into tablespoon sized cubes to keep the fresh basil flavors going in my kitchen long after Summer is gone.

Here is my easy and incredibly delicious recipe to add pops of flavor to vegetables, proteins like steak, eggs, and meatballs, pasta, and breads. I like to use this butter 50/50 with a drizzle of olive oil and a pat of this compounded butter over steamed vegetables. Try it with steamed Brussels sprouts! It’s delicious. For even more salty savory flavor, grate some fresh Parmesan over them too. Top a steak cooked on a Blackstone grill with this butter for a restaurant quality T-Bone or New York Strip. A cast iron pan stove top to oven works well also. I also like to use it for spiralized zoodles, and add it to halved baked squash fresh from the oven with a drizzle of honey. It’s excellent on beets, broccoli, carrots and potatoes. Here is my recipe:

Easy Compounded Fresh Basil Garlic Butter

2 Cups of Fresh Basil Leaves

1 Pound of high fat butter like Plugra or Kerrygold (cubed) You can use salted or unsalted.

2 Tablespoons of Garlic Infused Olive Oil

1 Teaspoon of Salt

In a food processor, add the fresh basil leaves and pulse until they are finely chopped. When the basil has been finely chopped, add in the remaining ingredients, and pulse in your food processor until it is blended and incorporated. You will have to stop the processor and scrape down the sides a couple of times. Lay out a parchment lined baking sheet and scrape your compounded basil garlic butter onto the sheet. Using an offset spatula, form the butter into a square block, and place it in the freezer overnight. The next day lay the frozen butter onto a cutting board and cut into 32 squares. Place your butter pats into a zipped freezer bag or sealed container, and keep them in the freezer. Use as needed!