Ok, so this is a hard topic. Most people have their own demons to battle when it comes to self-image, so why not make a post about it?

We are all human. Ever hear that girl you think is “perfect”, you know the girl you compare yourself to, complain about something you think makes her gorgeous? You know, the beautiful curly hair she wishes was straight or dimple on her cheek she wishes wasn’t there? All of us and I mean ALL of us are guilty.

If you haven’t figured it out yet, I dislike myself because of my weight. My whole life I have been shopping in the plus size section. Well, I am here for a change. I don’t aspire to be a size 2 but I do aspire to LOVE MYSELF. 

I am so psycho that a few months ago I made the background on my phone “selfies” of myself from 2 years ago when I was at a much more likable weight. The reason behind this is so that multiple times a day I will see my pictures and fat shame myself. Maybe I won’t eat as much? Maybe I’ll go walk a lap around the building? I don’t know.

circa 2015

How stupid.

How could I think like that? It is so UN-healthy for my mental health.

So, anyways last weekend I changed my background to a more recent picture of me. Even though I am on this quest to get healthy and lose weight, I am also on a quest to love myself as previously stated. Whether that means loving myself at 500lbs or 100lbs. Okay, that’s a bit extreme but you get the point.


I started wearing eyeliner to work. Yes, eyeliner. It is something that makes me feel good about myself. I have been trying to do more things that make me happy. Big or small. It’s time for ME. Oh, and I bought some new underwear. I have a little extra pep in my step and my life is just THAT much more put together when I have new underwear. Just me? Ok, moving on.

Today I saw something that said “she let herself go” and then said “NO. she let herself relax, she let herself eat, she let herself love, she let herself enjoy, she let herself open her mind, she let herself live and she let herself be”

That totally inspired this post. Remeber this. Don’t let anyone tell you that you “let yourself go”. Life is all about changes, good or bad. It is all about the journey.

I don’t ever want to look back at pictures and think “ew”. I know, that is a pretty big task. I mean I used to wear hot pink velour pants with a black turtleneck in high school. How I still had friends is a mystery. I want to get to a place where I look at my old pictures and think about how I am a beautiful person no matter what I look like.

Maybe I am being dramatic here because I do know that I am a beautiful person. I have amazing people in my life that love to tell me that all the time. I just need to be more confident and this is where I am starting. With a little positivity and a growing sense of self-awareness. 💕



low-carb chicken parm.


This is a chicken parm with no bread crumbs or frying oil.



  • fresh mozzarela
  • 1T fresh parsley
  • 4-5 fresh basil leafs
  • 2 cloves of garlic, chopped
  • 4 peppercorns & salt to taste
  • 1 small sweet onion, chopped
  • 2 boneless chicken breasts
  • 2 eggs
  • 1/4 cup almond flour/meal
  • 1/4 cup coconut flour
  • 1/4 cup parmesan cheese, grated
  • 2 20oz cans of tomato sauce
  • 1t dried Italian seasoning
  • 1t dried basil
  • 1t dried parsley
  • 4 zucchini
  • 1T Ghee
  • salt & pepper to taste
  • 1/2t garlic powder
  • 1/2t onion powder

First off you need the “breadcrumb” mix. Place 1 clove of fresh garlic, 4 fresh basil leaves, fresh parsley, peppercorns and salt into your Mortar and Pestle. Mix/crush everything until it has made a kind of paste.

Next place the mixture you just made in a bowl with almond flour, coconut flour, and parmesan cheese.

Mix eggs in a bowl.

Take both chicken breasts and place in a large plastic baggie. Then tenderize the meat with this Meat Tenderizer.

Dip the chicken in egg then coat with “breadcrumbs”.

Place in air fryer and cook on 400 for 20 min. At the 10 min marker flip the chicken. Flipping them halfway through the 20 min will make sure both sides are crunchy.

Dice up small onion and place in pan with some olive oil. Dice up a clove of garlic and place in pan until both are translucent. Once cooked put both cans of sauce in the pan. Add in all dried spices (Italian, basil, parsley). If you want this to be a little creamy, you can add in 1/4 cup of almond or coconut milk (I will usually do this depending on what mood I’m in). 

While the chicken and the sauce is cooking, spiralize the squash. I will throw these in a pan with some olive oil, garlic powder and onion powder. How long you cook these are personal preference. I like mine with a little crunch still which is why I saved this step for last.


Once the chicken is all cooked, spoon a little bit of sauce over each piece, place 2 slices of the fresh mozzarella on top with some sliced basil. Place back in the air fryer and watch closely until the cheese is melted.

Plate with some “Zoodles” and Enjoy!

***if you do not have an air fryer the chicken can most definitely be baked in the oven!***

spaghetti squash carbonara.


This is my go-to order when I get Italian food. There is this place in Rochester that makes a drool-worthy carbonara. I can never live up to it but I can try, right. here is my take on a low carb carbonara. Say that 3 times fast!



  • 2 small/medium spaghetti squash
  • 1 package pancetta
  • 1 small sweet onion, chopped
  • 1/4 cup almond milk
  • 1T tapioca starch (for thickening)
  • 2 cloves garlic, chopped
  • 1T parsley, chopped
  • 1/2 cup parmesan cheese, grated
  • 2 large eggs

side note: A lot of carbonaras have peas in it. I am just not a fan, so definitely add them if you like peas!

First off cut both spaghetti squash lengthwise. Scoop out the seeds and place on a cookie sheet face up (I like to season mine with a little garlic powder, onion powder, and olive oil before placing in the oven). Place in the oven at 425 degrees for 30 min. Then check with a fork to see if the strands scrape out of the squash easily. If they are still hard, place back in the oven for 5-minute increments.

While the squash is cooking put pancetta in the pan and cook until crispy. Once the pancetta is nice and crispy put the onion and garlic in the same pan. Cook until the onion is translucent.

In a bowl, combine the egg, cheese, and parsley. Mix with a fork (it will make a kind of paste).

When the squash is done, scrape it out and place in the pan. Add the egg mixture and almond milk to the pan. Cook on medium heat and make sure the egg mixture is fully cooked. Add the tapioca starch to thicken (this is a substitute for cornstarch).



low-carb creamy Mexican​ soup.


Different variations of Mexican soup are my some of my boyfriend’s favorite dinners. Here is my favorite one thus far.


  • 1lb Italian sausage (I usually use “hot” because it adds some extra spice)
  • 1lb ground beef
  • 3T taco seasoning (low sodium)
  • 2 cans of RO*TEL 
  • 1t adobo
  • 2 cloves garlic
  • 1 small sweet onion (chopped)
  • 2 32oz low sodium chicken broth
  • 1 brick of cream cheese
  • 1/2 cup canned coconut milk
  • handfull of cilantro

Brown the Italian sausage and ground beef. Place in crock pot.

place remaining ingredients into the crockpot. Cook on high for 4 hours.




beef and broccoli​.


Craving take out? This is a super simple take on beef and broccoli.



  • 1lb stir-fry beef
  • 1t fresh ginger or 1t ground
  • 1/2t garlic powder
  • 3-4 cups of broccoli florets
  • 1 onion (cut in wedges)
  • 1/3 cup of coconut aminos
  • 2T brown sugar substitute (I use Sukrin Gold )
  • 3T tapioca starch
  • 4 zucchini(i  (spiralized)

Take a gallon baggie and put beef, 2T of the starch, and garlic powder into the baggie. Shake up so that all of the meat is coated. Put a little oil in the pan before putting meat in. I personally do not like it when my meat is overcooked so I’ll just brown the meat and then remove from pan.

Put onion and broccoli into the pan and simmer until both are cooked to your liking. Broccoli will cook down and make space for the meat. Put meat back in the pan. Add the ginger, coconut aminos, brown sugar and 1T tapioca starch.

Spiralize your zucchini. I have the Veggetti. A little olive oil in the pan with some salt and pepper. Cook on medium heat until the spirals are cooked to your liking. The longer they cook the softer the noodles will be. I like mine a little bit undercooked so that they still have a crunch. Don’t take your eyes off of these because they cook quick!


air fryer chicken wings.


pictured with celery and dairy-free ranch

Let me start this one by saying that I am utterly obsessed with my air fryer. Basically what I mean by that is, everyone in my life wants me to shut up about it already. Talking to the girls at work goes something like this: “Em, what are you having for dinner?” “oh, just chicken wings for the 3rd time this week”.

Ill also give you a little mini-review about my air fryer. Listen, noting is going to be as good as deep fried. It’s plain and simple. However, this air fryer makes your food much much crispier than baking things in the oven. If you are like me, the crunch is everything. The chicken wings come out nice and crispy. Same with chicken tenders and fries (which are the only things I’ve made thus far). 



Thats it. I usually just throw all the wings in a baggie (or bowl) and mix with olive oil, garlic and onion powder. Shake the bag and throw them in the air fryer. Ill set mine on the chicken setting  (400 degrees) then cook for about 15 min and flip them. Put them back in for another 10.

This is a great way to eat some wings you’re craving without all the oil.


low carb burger.


This is probably one of my favorite dinners. You can still eat the things you love without sabbatoging your self. I love a good burger. I am a Rochester girl living in Charlotte, NC. What I mean by that is you have NO idea the things I would do for a Bill Grays burger. NO idea.

DISCLAIMER: all recipe info on this one is a guesstimate because I am not an exact recipe kind of girl.


    • 1lb ground beef
    • 1T Worcestershire sauce (i honestly just shake the bottle until I am satisfied with the amount)
    • 1t garlic powder “GP” (if you’re up to it fresh tastes better)
    • 1t onion powder “OP”
    • salt & pepper to taste
    • iceberg lettuce
    • 1 tomato on the vine
    • 1 red onion
    •  ranch(click for recipe)
    • cheddar cheese (sliced – optional)

Mix ground beef, Worcestershire sauce, GP, OP, salt, and pepper together in a bowl. Usually, I will get about 4 burgers out of this.  I do not have a grill so I will just throw these into a pan and cook them on the stove. If you are making these for lunch prep, I will undercook them (meaning some pink in the middle) so that when you reheat at work they are not bone dry. That is all up to you though and what floats your boat.

Cut the butt off the iceberg and carefully pull back 1-2 pieces of lettuce. This is the makeshift bun.

place the cooked burger in the lettuce and top with some tomato, onion, and ranch (honestly you can, of course, top your burger with whatever you like but this is how I like it).

Now gobble it up and enjoy!