whole 30 approved, plantain nachos

I mentioned yesterday that I started another round of Whole 30. I’m always looking for new recipes and ideas to avoid getting stuck in a rut during the 30 days.

Mexican food is one of my weaknesses. I love nachos and salsa and guacamole and queso and basically everything on the menu. And while I can’t have the chips or queso, I still look for ways to indulge in guacamole and salsa.

I don’t think I’ll ever find a good substitute for the queso, but I did find a great alternative to the tortilla chips.

Hello, plantain chips!



They offer a great crunch and don’t worry, they aren’t sweet at all. Sprinkled with a little sea salt, they are the perfect base for nachos.


I topped them with a few of my favorite toppings and made a quick batch of guacamole and salsa to serve on the side.


You almost don’t even miss the cheese… Almost. plantain nachos whole 30


  • Compliant plantain chips (purchase a compliant brand or make your own)
  • ground turkey
  • homemade taco seasoning (1/4 cup)
  • diced tomatoes
  • diced avocado
  • sliced jalepeno
  • optional: salsa, guacamole, onions, olives and any other complaint nacho favorites

Brown your turkey in a skillet and add 1/4 cup of taco seasoning and 2/3 cup of water. Let seasoning simmer with meat for about 5 minutes until it thickens.

Top plantains with turkey meat and all of your favorite toppings.

plantain nachos whole 30


berry cheesecake trifle, for the fourth

I love seeing all of the patriotic decor and desserts come out for the Fourth. There’s nothing like seeing red, white, and blue to make me feel proud to be an American. The Fourth is one of those fantastic holidays that we celebrate by grilling and spending time on the water. What better way to end a day on the lake than a cool and refreshing trifle with fresh fruit.

4th of July Berry Cheesecake Trifle

Don’t let the fresh fruit fool you, this dessert isn’t guilt free. But, you can always make an exception during the holidays, and it’s absolutely worth every single calorie. I promise this is sure to be a show stopper. I’m already getting requests to make it again on the Fourth.

Berry Cheesecake Trifle for the Fourth
  • 2 pints fresh blueberries
  • 2 fresh strawberries, sliced
  • 1 store bought angel food cake, cut into 1" cubes (10 oz loaf)
  • 1 block cream cheese (softened to room temperature)
  • 1 can sweetened condensed milk
  • 1 cup milk
  • 1 small package instant Jello cheesecake pudding mix
  • 1 large container of Cool-Whip
  • In a bowl mix 1 cup of milk with pudding mix, set aside.
  • In a large bowl combine cream cheese and sweetened condensed milk. Add pudding mixture.
  • Fold Cool-Whip in to the mixture.
  • Begin by arranging half of the angel food cake in the bottom of a 14 cup trifle bowl.
  • Add a layer of blueberries, be sure to put the bulk of the berries closer to the edges of the bowl.
  • Spread a layer of the cheesecake mixture on top of the blueberries.
  • Top mixture with a layer of strawberries.
  • Arrange second half of the angel food cake.
  • Add a second layer of blueberries.
  • Add a second layer of cheesecake mixture (you may have a little left over depending on the size of your dish, it makes a great fruit dip!)
  • Arrange remaining blueberries and strawberries on the top of the dish in a festive pattern.
  • chill at least 1 hour in the refrigerator.



cadbury mini egg blondies

I have a slight obsession with Easter candy. The pretty pastel colors, the delicious chocolate, the time of year that comes with Easter. I love everything about it.

Out of all the holiday and seasonal candy, there isn’t much that can top a Cadbury Mini Egg. The crunchy candy coating and the smooth chocolate inside are tough to beat.

It goes without saying that a bag laying around in my house can be rather dangerous, so I welcomed the opportunity to use them in a recipe and share with some friends.

They turned out perfect and made my whole house smell delicious.


I  am certain I’ll be making these several more times between now and Easter. I can’t resist!


I adapted a Blondie recipe from Betty Crocker for the final product.

Cadbury Mini Eggs Blondies
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup butter unsalted, at room temperature
  • 1 teaspoon vanilla
  • 2 eggs
  • 1½ all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups Cadbury Mini Eggs
  1. Heat oven to 350.
  2. In a mixing bowl, add sugar, brown sugar, butter, eggs, and vanilla. I just used my stand mixer on low with the paddle attachment, and mixed until it was combined well.
  3. Stir in flour, baking powder, and salt. Add Cadbury eggs, the mixer will crush them up a bit.
  4. Pour mixture into an ungreased 9x13 pan and spread evenly.
  5. Bake 20-23 minutes, until golden brown and cooked throughout the center.
  6. Allow them to cool for 45-1 hour.