Whole 30 Caesar Spinach Salmon Mini Patties

Hi Dolls! I whipped these cuties up last night and let me tell you, they are delicious and so quick to make!


  • Canned Salmon ( I used one big can from Aldi..its whole30 compliant…you just have to make sure to remove the itty bitty circular spine)
  • Tessemae’s Caesar dressing
  • 1 cup fresh spinach
  • Lemon Pepper Seasoning
  • Garlic Salt Seasoning
  • 1 egg
  • 3 TBSP coconut flour
  • Ghee
  1. Dump the contents of the canned salmon into bowl (de-spine if you need to). With a fork mash it down. Then you add the seasonings and the 1 TBSP of Tessemae’s dressing.
  2. In a pan, melt the ghee and saute the spinach. I added a little garlic salt to the spinach
  3. Now back to the salmon…either transfer to a bigger bowl or use the same one. Create a crater scenario with the salmon. The crack the egg open in the middle and the coconut flour. The mix together until ingredients are thoroughly blended.
  4. Once the spinach is sauteed add that to the salmon mix.
  5. Either in the same pan or different melt more ghee so that there is about an inch of standing liquid in the pan.
  6. Start forming balls from the mix about the size of a mandarin.
  7. Before you place ball into the pan, flatten/smush it a bit.
  8. Cook patties until they’re a brown and flip.
  9. Once done, let cool and enjoy!

***These can be good freezer snacks to reheat!



The Best Whole30 Bacon

So first off….bacon…one of man’s best crunchy meats. The problem with most bacon is that it has added sugar….like why. Well we know why…its all about preservatives. But my theory is this, why add sugar to something that truly doesn’t need it.

So what if you LOVE bacon, but you’re doing a Whole30. Well go buy some compliant bacon….ok that’s easier said than done. Compliant bacon is a diamond in the rough. The ideal bacon would be sugar free and nitrate free…which would be awesome if most of us had the cash to pay $7 whole dollars for a slab. If you are abroad the nitrate fee train and don’t mind shelling out the cash, Penderson Farms is a god-send. You can buy it directly from them or Whole Foods.

But for those of us on a budget, like myself… no sorry, not gonna happen on a weekly basis. The two options that are the most budget friendly are: 1. Costco’s Kirkland brand Low Sodium Bacon (4 pack for $15) or 2. Aldi’s Low Sodium Bacon ($3.99 for a slab).

(I am always on the hunt for others but these are the only 2 I have found to date).

So now what to do with the bacon…I love love love crispy bacon so I have found that baking it, is the most efficient way. If you find yourself following this route, I suggest using a baking sheet and sheet rack as pictured about. The grease drips out and the bacon is nice and crispy. I bake the bacon at 425F degrees for about 30 minutes. But definitely keep an eye on it, just in case.

Whole 30 Mayo (Yellow Mustard Version)


  • 1 room temperature egg
  • Salt
  • Pepper
  • 3/4 cup Avocado Oil ( You can do 1 cup if you like your mayo more watery/saucey)
  • 1 TBSP to 1 1/2 TBSPs yellow mustard
  • Immersion Blender

Pour the oil into the Immersion Blender cup, add salt and pepper (as well as any other seasonings you want), and the yellow mustard. Then crack open the egg and let it settle at the bottom of the cup. Take your Immersion Blender and set it directly over the egg. Then press and slowly move up as the mixture begins to emulsify.

Whole30 Baked Chicken Fajitas Salad

Hi All! I just wanted to share one of my easiest whole30/paleo/clean recipes I have on hand! It’s budget friendly and you can get ingredients anywhere! So please go ahead and enjoy my recipe for Whole30 Baked Fajita Salad!


4 servings

10 minutes prep time

45 minutes cook time

  • 3 chicken breasts (roughly 1 lb) or 1lb of chicken tenders
  • Avocado oil or extra virgin olive oil
  • 3 different colored peppers (you can do red, yellow, orange or green)
  • 1/2 chopped yellow onion (can leave out if need be)
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp cayenne pepper or smoked cayenne
  • 1 tsp cumin
  • Mixed greens
  • Salsa (if doing a whole30, make sure to check your labels for no added sugar)
  1. Preheat open to about 375F.
  2. Chop up the peppers into about 1in to 1/2in slivers. Then chop the breasts into 1 in to 1 1/2 in pieces, basically so they are easy to just eat with a fork.
  3. Put those contents into a baking pan and pour the Avocado Oil over it. Then take the spices and sprinkle vigorously and generously over mixture. Once done, mix the spices with the meat and peppers into the pan so everything spreads out easily. I bak it in the oven for 45 minutes.
  4. I serve the mixture over the mixed greens and use the salsa as a dressing. You have the option of heating the chicken separately or eating it cold on the salad.


A little about me…

Hello and Welcome!

My name is Gabby and I live in Chicago, IL. I am a 25 year old working professional in the field of accounting. I am very outgoing and vibrant and love to try new things. A few quirks about me:

  1. I love french bulldogs and corgis. I hope to own one of each sometime in the future!
  2. I can be quite shy in new settings, but once I throw myself out there I can’t reel myself in.
  3. I am 100% Polish and I am also fluent.
  4. I am single and currently hitting this weird thing we call the dating pool haha.

Now in regards to my weight loss journey. As with any story, there are some ups and downs. I hit my heaviest weight of 205lbs (I’m 5’8 btw) my freshman year of college. I was able to slim down to 185lbs my sophomore year and maintained that through my remaining three years.

But then all of a sudden, I stared working…and when I say working I mean nonstop. I worked in public accounting where the stress level is high, deadlines are plenty and there is never enough time. After my first real busy season wrapped, I went to visit a friend for graduation. When I saw myself in pictures, I was scared of what I saw. My arms were huge, my dress was tight and my face was very plump.

It took some time for me to really take my health and weight seriously, but it finally clicked in August of 2015. I signed up for Pure Barre and never looked back. I was able to loose about 15lbs and down to the 185s in about 4 months.

Then in January 2016, I did my first Whole30 and that’s when everything changed for me. In 30 days I went down from 185lbs to 176lbs. I hadn’t seen that number since high school. But it wasn’t just about the weight loss…it was how I started to feel. I felt invincible.

Fast forward about a year, I’ve done 6 rounds of Whole30, each being a little different and I have lost a total of 37 lbs since August 2015. I maintain a Whole30 lifestyle because this is how I feel my best. Also in terms of clothing, I went from a 10 in pants to almost a 6. I went from a 12 in dresses to an 8. I went from a large in tops to a medium or small.

But most importantly I gained self confidence, that I am pretty amazing, that I am, most importantly sexy and strong.


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