Hello, there!

Thanks for stopping by! I’ve created this space as a way to share some of my favorite things and the stuff I’m passionate about with all of you! From keto recipes and cocktails to makeup to everyday fashion finds to raising a family and everything else in between!


Keto Chocolate Nut Clusters

So I don’t know what’s going on at your house, but my kids came home today after celebrating Valentine’s Day at school with LOADS of candy. Instead of breaking down their bedroom door and devouring the 4 small boxes of chocolates I saw them taking back there earlier, I decided to make one of my all time, quick and easy, and super delicious keto treats. They take only minutes to prepare and won’t leave you feeling bloated and guilty later.



  1. Grease a small glass bowl (I spray it with cooking spray) and cover a cookie sheet with parchment paper.
  2. Using a food scale, measure out 3 oz of chocolate chips and add to bowl with 1 tbsp coconut oil.
  3. Microwave in 20 second intervals stirring between until the chocolate melts. Make sure to stir each time before heating it again. Usually takes 3 sessions in the microwave. Don’t heat it too much as the chocolate will seize.
  4. Once the chocolate is melted and smooth, add the nuts and stir until they are coated in the chocolate.
  5. Using a small spoon, make bite-size clusters and place on the parchment paper.
  6. Place cookie sheet in fridge until they set. Takes about 20-30 minutes or so.


Spring Inspo Outfit

100% obsessed with this thermal tie dye blouse with the eyelit detailing on the billowed sleeves! Absolutely perfect to wear as we transition into Spring! Use code: trend20 and get 20% your order! I paired them with these distressed, stretch jeans from A & F (they’re having a site wide sale- BOGO 50% off + 25% off of your purchase of $125 or more using code: 14994) and the perforated sneakers from Amazon! I linked everything below!

Tie Dye Blouse




Keto Lasagna

I am a lasagna and spaghetti maniac, so living la vida low carb would be extremely difficult for me if I wasn’t allowed to have those things. Of course we can’t have the pasta, but we found other ways to enjoy those dishes! When we first started keto, I’d make lasagna with sliced zucchini or eggplant, which is delicious! However, zucchini tends to release a lot of moisture which tends to make the lasagna too watery, and eggplant is higher in carbs. Then, one magical day, a local keto Mom friend of mine posted her hack for keto lasagna….SLICED LUNCH MEAT! Total game changer, friends!! I believe she used ham, but I prefer turkey! I promise you can’t tell the difference! I’ve made it several times for keto and non-keto peeps and it is always a huge hit! My Dad was telling us we couldn’t eat it because it wasn’t keto and I told him I made it and how and he was seriously shocked at how tasty it was. No joke he talked about it the rest of the week, mind you, he is a total foodie, himself! I’ll take that as a major compliment!


1 lb 80/20 ground beef

1 lb italian sausage (I use Jimmy Dean)

1/2 yellow onion, diced

3 cloves garlic, minced

1 jar Raos Marinara

1/2 cup water

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

14-20 slices turkey or ham (I buy Boar’s Head and ask them to slice it not too thick and not too thin.

15 oz ricotta cheese, full fat (optional)

3 cups shredded mozzarella


  1. Preheat oven to 400*
  2. Heat a dutch oven or large saucepan over medium high heat and add sausage and ground beef. Break up the meat with a wooden spoon and add a pinch of salt and pepper.
  3. Once browned, add onions, garlic and seasonings and stir for 2-3 minutes or until the onions are translucent.
  4. Pour in marinara sauce, fill jar with about 1/2 cup water, replace lid, shake, and pour in the pot. Season with salt and pepper to taste.
  5. Turn heat to low and let simmer for about 15 minutes, stirring occasionally.
  6. In a 9×13 pan, spoon a little bit of the meat sauce on bottom, then put down a layer of turkey. Usually 6 slices per layer. Spoon sauce over the turkey, then dollop ricotta over the sauce and spread with a spoon. Sprinkle with mozzarella, then top with another layer of turkey.
  7. Continue adding layers until you run out of sauce. I usually get 3 layers, the top being just sauce and cheese on top of the turkey slices.
  8. Bake in oven for 30-40 minutes or until cheese is melted and the top is browned.
  9. Let cool for 10 minutes! Enjoy!!


Keto Chocolate Cake Roll

I made this Keto Chocolate Cake Roll for dessert after Christmas dinner and it was a huge hit, even for those who aren’t doing keto. I lost the picture I took of it that evening with garnishes and all that fancy jazz after moving all of my pictures from my phone to my computer (R.I.P., pics), but made it again for my daughter’s 4th Birthday party and made sure to snap a pic, so this is what we’re working with, here. Definitely not as purty as my Christmas roll, but equally delicious!


In a large bowl, mix together ingredients below:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar substitute (I use Monkfruit)
  • 1 tsp baking powder

then add:

Mix well and spread thin on large parchment papered cookie sheet. Bake for 12 minutes at 350*. Set aside to cool completely.

While it’s cooling, make the filling:


Beat all ingredients together in a medium size bowl until well combined and then spread onto cooled cake, leaving an inch on all 4 sides. Carefully roll cake, using parchment paper to keep cake from cracking. Slice, serve, and ENJOY!!


Keto Crab Cakes with Spicy Sriracha Mayo

Who here loves cake in crab form? ME!! These were a favorite over the holidays! I think we made them at least 10 times. I buy the super lumb crab meat from Costco so it’s super fast, easy, and delicious! I use cheese in my recipe, which I know for some people might sound weird using seafood and cheese. I’m not a fan myself, but you don’t taste it or even notice it in there when it’s cooked. It works great as a binder since we aren’t adding breadcrumbs to the mixture!


Crab Cakes:

  • 16 oz super lump crab meat
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded cheese
  • 1 egg
  • 1/4 mayonnaise
  • 1 Tbsp Old Bay seasoning (or you can use a mixture of paprika, celery salt, and salt and pepper
  • 1 Tbsp lemon juice
  • salt and pepper to taste
  • 2 Tbsp EVOO

Spicy Sriracha Mayo

  • 1/2 cup Mayonnaise
  • 2 Tbsp Sriracha
  • 1 tsp lemon juice


1. In a large mixing bowl, gently mix all of the ingredients for the crab cakes together being careful not to shred the meat if you want to keep the lump texture.

2. Form mixture into 2 inch balls and gently press into patties and place on a plate.

3. Heat a large, nonstick skillet over medium-high heat and add EVOO.

4. Once the oil is hot, gently place patties into pan and cook until golden brown, usually takes about 3 minutes. Cook the other side until golden brown.

*To make the Spicy Mayo, mix all the ingredients in a small bowl. You can use more or less Sriracha depending on how spicy you like it!

We enjoy our Crab Cakes on Caesar Salad with Avocado and sliced grape tomatoes, or with Keto Spaghetti, or just by themselves! They also make a great appetizer!!



Keto Caul-n-Cheese


  • 2 lb bag cauliflower florets, cut into 1/2″ pieces
  • 2 tbsp butter
  • 2 cups heavy whipping cream
  • 1 tsp ground mustard
  • 1 tsp garlic powder
  • 2 1/2 cups shredded cheese, divided (I use a mix of cheddar and Monterey jack)
  • 1/2 tsp xantham gum
  • 1/2 paprika
  • salt and pepper to taste


  1. Preheat oven to 400*
  2. Heat a large cast iron skillet over medium-high heat and add butter. Once melted, add chopped cauliflower and cook for about 2 minutes. Season with salt and pepper, stir, and take off heat. Set aside.
  3. In a medium-size saucepan over medium heat, add heavy cream, ground mustard, garlic powder, paprika, salt and pepper and whisk. Continue whisking slowly until the edges start to bubble.
  4. Add 1 1/2 cups shredded cheese and whisk until the cheese melts and reduce heat to low.
  5. Add xantham gum and whisk again until combined. Remove from heat and pour over thee cauliflower.
  6. Stir the sauce with the cauliflower, top with remaining cheese and sprinkle with paprika and bake in the oven until cheese is melted, browned, and the cauliflower is tender. About 15 minutes.