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I hope everyone had a great Spring Break week whether you stayed at home or traveled. We were fortunate enough to be able to spend some time with the family in Palm Springs and Santa Monica, and what a great trip it was!


I actually surfed too but will save you from the pics of me in a wet suit (and busting it too many times to count)..


The Santa Monica pier and our amazing cousins…Untitled-6


I’m sorry I’ve been so MIA on the blog lately, but I’m pretty excited to share our new favorite drink, kombucha. As Robb Wolf describes it, “Kombucha is a fermented tea that is a recognized probiotic.  In simple terms, the production involves making sweet tea, adding a SCOBY (symbiotic culture of bacteria and yeast), and letting the SCOBY consume the sugar to produce a drink full of B vitamins, amino acids, organic acids, enzymes, and probiotics.”

Okay, I know I may lose some of you on this post, and I get that. The process of making kombucha, can be a bit…gross, and so it took me years to finally take the plunge. Getting to the point of making something as peculiar as kombucha was an evolution for me. It started with cooking whole healthy foods, then moved to up to making my own bone broth, and well, I’ve since graduated to making kombucha. As some of you may know, I won’t make something unless it’s pretty simple, and well, this is really simple to make!!

For my son, who was born via C-section, I am always trying to increase any good bacteria (article on c-section/bacteria) he can get into his body. I am fortunate that he can swallow a pill so he will take a probiotic on a pretty regular basis. And even though it’s a strong one (20-112 billion cfu), it still can’t compare to things like kombucha, kefir, fermented vegetables, etc. I want Tate to have the benefit of eating fermented foods (since they contain trillions of healthy live bacteria) and well, he doesn’t love sauerkraut, pickles, or my coconut kefir so this kombucha was really my last hope. Why kombucha you may ask? Some of the benefits by adding the good bacteria includes: 

  • Immune Support
  • Reduces Joint Pain
  • Improving Digestion
  • Increasing Energy
  • Cleansing and Detoxification

Here and here are some more detailed benefits of kombucha.

Needless to say, I was ecstatic when he said he “LOOOOOVED” his new drink. He actually said, “it tastes better than Sprite, mom!”. 


In order to make kombucha, you need is SCOBY. You can either get one online from Cultures for Life, you can make one, or you can come get one of mine if you’re in Atlanta (I have about 10 so I’m happy to share)!! First come first serve!


In addition to your scoby, the only other things you need are:

  • some glass jars (1/2 gallon jar, 1 gallon jar, and 1 or 2 glass  jars to store the kombucha once it’s made-see pics below) 
  • 8 tea bags (green and/or black), I typically use 4 bags of each
  • 1 cup organic cane sugar (you cannot substitute for coconut palm sugar)
  • 1 1/2 cup distilled white vinegar or some store bought unflavored unpasteurized kombucha (for the first batch). Use the kombucha from your scoby hotel from here on so be sure to always add extra to your scobys before you move the the second ferment (with the tall bottles)
  • 10 cups of water
  • 2 coffee filters and 2 rubber bands
  • 1 cup of fresh OJ, pomegranate juice, tart cherry juice, etc. or a handful of fresh berries of choice (we love to use strawberries, raspberries and blueberries- about 5 of each)

I like the tall bottles (far right) best for storage since they help save space in my already overstuffed refrigerator.


Start by bringing 6 cups of distilled water to a boil. Once it boils, turn the stove off and add 1 cup of sugar. Stir well until dissolved. 


Then add 8 tea bags and let it seep for 12 minutes. 


Here is a list of teas and a post from FoodBabe if you need some guidance on which tea to use for your kombucha.

Tea Comparison Updated 2 2015

Then add the additional 6 cups of cold water and allow to cool for at least 10 minutes in the refrigerator or 25 or so on the counter top.

Pour your tea into the gallon jar. Then, add 1 1/2 cup distilled white vinegar or store-bought unflavored, unpasteurized kombucha or if you have some, use starter kombucha (from the half gallon jar with your scoby from your “scoby hotel”). Next, with your freshly washed hands, add your scoby to the tea. Cover the jar with a coffee filter and rubber band and allow to sit for approximately 2 weeks in the winter (somewhere it can get some sunlight inside the house) or about 7 days in the summer.  

During the week or two of fermentation, a new scoby with evolve on the top of your tea (see below). Once it’s at least 1/4 inch thick, it’s ready to add the finishing touches. Take the scoby out and move it to the half gallon jar and pour about half a cup of the tea from the gallon jar. Cover with coffee filter and rubber band and store it on your counter. I know, it’s not the prettiest counter-top decoration but it certainly is a conversation starter.

Now, with the rest of your tea (from gallon jar), pour it into smaller bottles or glass containers (see above) and add your juice. We like the taste of pomegranate juice or the anti-inflammatory properties of tart cherry juice. Everyone’s taste buds are different but we usually use about 1 cup of juice or enough to let the kombucha equal to approximately 10% juice and 90% tea. You could also add a handful of fresh berries if you’d like. My next batch I am going to try using a handful of strawberries and a few slices of lemon. Sounds good, doesn’t it? Anyway, allow it to sit and brew with the lid on for another 1-3 weeks (the longer it sits, the more fizzy it will be) and then you are good to go!

Now…you’re done. I promise, it gets easier and easier each time you make it and honestly, besides the boiling, seeping and cooling, and fermenting time, it’s only about 5 minutes of actual work. See, I told you it was easy!! 

Look at that thing. It makes me so happy!!


I also have used the larger wide mouth jars (see far right) for storing my kombucha. I got my glass jars from Target since they have so many different options.


Go for it! Continue that food evolution and enjoy a fabulous tasting and super healthy drink!

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  1. 8 tea bags (black, green or combo)
  2. 1 cup organic cane sugar
  3. 10 cups water
  4. 1 1/2 cup distilled white vinegar or some store bought unflavored unpasteurized kombucha (for the first batch). Use the kombucha from your scoby hotel from here on so be sure to always add extra to your scobys before you move the the second ferment (with the tall bottles).
  5. approximately 1 cup juice (or to taste) of orange juice, pomegranate juice or a handful berries
  1. Combine hot water and sugar in a glass jar.
  2. Stir until the sugar dissolves.
  3. The water should be hot enough to steep the tea but does not have to be boiling.
  4. Place the tea bags in the sugar water to steep for 12 or so minutes.
  5. Cool the mixture to 68-85ΒΊF.
  6. Remove the tea bags from the liquid.
  7. Pour into your gallon glass jar.
  8. Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar OR some kombucha from the store that is unflavored and unpasteurized may be substituted.
  9. Add an active kombucha scoby.
  10. Cover the jar with a coffee filter and secure with a rubber band.
  11. Allow the mixture to sit somewhere in the house where it can get some sunlight for 7-14 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
  12. Take the scoby and put it in the half gallon jar and add some tea to it (about 1/2 cup) to use as starter tea for the next batch.
  13. Pour the rest of the tea into your glass jar or bottle and add juice (to taste), if desired. Allow to sit or brew for another week or so (the longer it ferments the more fizzy it will get) and then enjoy!
  1. For trouble shooting, check here for a great resource:
Stir It Up!

  • Courtney Ward - Love Kombucha! We recently moved and my scoby(s) didn’t make the trip with us. I would love to get a Scoby from you to start another batch going!
    I’ve also never tried with Pomegranate juice… That sounds like a good combo. Thanks for sharing the receipe!ReplyCancel

  • Amanda Fraraccio - oooh, I’ll take a scoby! I would love to try this! Just let me know when and where to pick up if you have any left.ReplyCancel

  • Ann Murphy - I would love a scabby if you will tell me when you would like for me to pick it up. I have been researching this for a bit and have just been hesitant to try it. But after reading your post, I am ready to jump in! I enjoy the ones I buy, but I know I would enjoy my own much more! Thank you!ReplyCancel

  • Ann Murphy - SCOBY…grrrr, autocorrect!ReplyCancel

  • Coleen - Coincidentally, a “kombucha bar and brewing company” opened recently near where I live and I tried a sample today. It was good, but had a rather “medicinal” kick. Is this normal? Here’s their Fb page:

    • landriav - Oh that is great Coleen! It could have a vinegar like kick if it has fermented for awhile. It’s a balance between getting it bubbly but without the vinegary taste and too sweet. Just think of it as getting so much good bacteria that it ate most of the sugar that was originally in the kombucha.ReplyCancel

      • Coleen - That was their “on tap” Kombucha. I bought a couple of bottles ($3.00 for 12 oz.) and I liked it better. I just found out that you can buy larger bottles and get them refilled.ReplyCancel

  • amanda - Landria, a friend who lives in Austin and makes her Kombucha suggested adding a raisin or 2 during fermentation then straining as that adds carbonation without impacting flavor or sugar. It’s so hot there her tea gets overpowered by vinegar before it gets carbonated enough for her taste. Wondering if you’ve ever heard of that or tried it?ReplyCancel

    • landriav - Hey Amanda, Hmm I havent heard about that but it sounds very interesting. Please let me know if it works!ReplyCancel

  • Charlotte - So this will go on my aspirational cooking list – maybe when baseball season is over! So for the very time strapped , can you recommend a brand/flavor that you like that I can buy at Whole Foods?

    Thank you!!


    • landriav - Ha, I love it Charlotte! For now, I do love Ancient Awakenings but it’s pricey at $6 per bottle! But, because it’s so good (with LOTS of good bacteria), you don’t want to chug the whole thing in one sitting (unless you dont mind being bloated :)). A bottle like that will usually last me about 4 days so I can have sips thought out the day. I love the peach orange mango one! It’s SO good!!ReplyCancel

  • Ann - just bottled my third batch and started my fourth batch this morning! thank you again for making it so easy to begin. have loved the tart cherry juice and pomegranate versions. leaving this batch plain to see how we like it.ReplyCancel

    • landriav - Awesome!!! SO great to hear Ann! πŸ™‚ I’m trying grapefruit/orange next. Will let you know how that turns out!ReplyCancel

  • Lauren Ledford - I’d like one too! Let me know if you still have some and I can swing by whenever. I have been a fan of Kombucha and treat myself to the store bought kind, and have been wanting to make it for SO long. Love the blog by the way… How am I just now seeing it!!!???ReplyCancel

    • landriav - Of course Lauren! I can give you one when I give you your CD, which should be soon, I promise!! It’s SO easy to make it. And the kids will love it!! πŸ™‚ Oh and thanks re the blog!!! πŸ™‚ReplyCancel

  • Lori - I have really been wanting to make this as I spend a fortune on the store bought versions. I think I am near you, do you still have scobys?ReplyCancel

It’s nice having a good soup around, especially for when the kids come in from playing in the….rain. I’m still so bummed that we actually didn’t get any snow in Atlanta!! Our kids have had how many “snow days” now without any snow? Pitiful. Anyway, here is a great, simple soup. Tate said it was (with some Pete’s hot sauce) his very favorite! 

And yes, there are some white beans in this soup which I know are not Paleo. Free free to omit them from this recipe if you’re avoiding legumes right now. So I’ve been following Paleo for over 6 years now and while I think eating the Paleo way is a great way to reduce inflammation, I also think it’s a good template or good starting point. I think once the gut has healed, it is good to experiment with your diet by add in things like beans (especially ones with resistant starch – my latest fascination) and some gluten free grains once in awhile to see how your body tolerates them. This was my first experiment and so far so good!

If you cook your chicken in the slow cooker and you cook it on “high”, it will be more like shredded chicken (we clearly cooked this on high). But if you cook it on low, it will be more like a rotisserie chicken which I actually tend to prefer._DSC4362c

Oh and have you tried these dark chocolate chips sweetened with stevia? You can get them at Whole Foods or  I promise, even with zero grams of sugar, there isn’t any weird aftertaste. They have the perfect amount of sweetness!  You’re welcome…and I’m sorry!_DSC4375

Easy on those Tate…At $7 a bag, I’ll be hiding those in my stash!



Spaghetti Squash Tuscan Chicken Soup
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  1. 1 whole chicken (rotisserie or slow cooked)
  2. 1 spaghetti squash
  3. 1 medium onion, chopped
  4. 4 garlic cloves, minced
  5. 1 tbsp ghee or butter
  6. spinach, coupe handfuls
  7. 1 cup (or more) white beans (optional)
  8. 1/2 tsp thyme
  9. 1 tbsp lemon juice
  10. 1/2 tsp pepper
  11. 2 tsp Celtic or Himalayan salt (or to taste)
  12. bone broth (or chicken stock) about 4 cups
  13. 1/4 cup good evoo
  1. Cook your chicken in the slow cooker (high for 4-5 hours or low or 6 or so hours) if you're not using a rotisserie chicken.
  2. Cut your spaghetti squash in half (lengthwise) and scoop out all of the seeds.
  3. Lay each side face down on a baking sheet and cook on 400 for 20-25 minutes or until soft to the touch on the back (skin) side.
  4. In big pot, on medium high heat, melt the ghee/butter and then add in the onions and garlic and cook for a few minutes or until they start to brown.
  5. Then add in your shredded chicken, scrape in your cooked spaghetti squash, raw spinach, thyme, beans (if desired), salt and pepper in the same big pot.
  6. Let it cook on low for a few minutes so the flavors can soak in and the spinach can wilt.
  7. Then add your good olive oil to the soup, stir it in, and enjoy!
Stir It Up!


  • Heather richardson - Yummy! Thank you! We are trying this tomorrow night:). Which olive oil do you like to use and where do you get it?ReplyCancel

    • landriav - Hey Heather! I love or will use some from the olive oil stores intown. I think one of the stores is in the Vinings Jubilee? Hope you guys like the soup!!ReplyCancel

  • Robyn - Looks wonderful! Can’t wait to try it this weekend!

    Love the pics of Tate and the chocolate chips. When my, almost 32 yr. old, son turned two I served carob chips because I had kept him pretty much sugar free. It did not go over well. Glad to hear that these chips have no after taste but $7 a bag…ouch!!
    Thanks for your healthy and easy recipes!!ReplyCancel

    • landriav - Ha, yeah Tate didnt like the carob chips either! These chocolate chips are impossible not to like…hence why I have to hid them, even from myself! πŸ™‚ Thanks for your sweet post Robyn! πŸ™‚ReplyCancel

  • Leane - I love your recipes, I really do. I even bought your snack book. But I have to ask about Tate’s shoes in the choc chips pic… where did you buy them/what’s the brand? we still need Velcro around here. πŸ™‚ReplyCancel

Hi all, sorry I’ve been MIA in announcing the winner for the cookbook. It’s been a crazy week. Anyway, I am excited to say that I was able to choose two winners for Super Paleo Snacks. They are:

Michelle Schiess and Liza Gressle!!

Michelle and Liza, please email me your mailing address and I’ll get you a copy ASAP!

On to the food…

After going to True Foods, I realized that I had to have their Shrimp Panang, well, all of the time. I have been craving it ever since and knew my husband wouldn’t be too cool with me eating there 3 times a week. So, I realized I had to figure out how to make a panang sauce. After looking up many recipes to get an idea of what I would need to make this sauce, I realized I would have to get some Kaffir Lime Leaves and Panang Curry Paste. I couldn’t find these ingredients at our Publix and apparently only some Whole Foods carries them so I went to ole reliable Amazon to place my order.

I was going to use some frozen wild shrimp and broccoli I got from Trader Joe’s to make the dish, but, then I was at Costco and they had small lobster tails and I just couldn’t resist. So tonight, after 5 minutes of prep, one of my favorites dinners was reincarnated. Really, 5 minutes. I opened a bag of lobster tails (you could also use wild frozen shrimp, chicken -but then you’d have to cook it and I was feeling extra lazy tonight) and added some frozen broccoli crowns and the ingredients below. It might have been the easiest meal I’ve made in awhile, and I usually always make pretty simple meals, but it was also really good. It was actually pretty spicy (years ago I would never have guessed I could eat a meal like this with my an autoimmune in my gut) but I was able to eat it. The only side effect was it made my face sweat! I should be embarrassed, but honestly, I was more excited that I could actually eat something spicy! Who says you can’t heal your gut!?

The same sauce I used for the Thai Chicken Soup


Costco made simple…


Or if you can’t make it to Costco,

Trader Joe’s made simple…_DSC3792

Or anywhere else you can get wild shrimp and some pre-cut broccoli (or whatever veggie you desire) for the easiest and tastiest meal!

Panang Curry
Serves 4
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Prep Time
5 min
Prep Time
5 min
  1. 1 (or 1 1/2 cup) can coconut milk
  2. 2 cups lobster tails (shrimp or chicken)
  3. 1 cup broccoli
  4. 2-3 tbsp panang curry paste (i used 3 and it was pretty spicy!) Start with 2 and you can always add more. You can't take out.
  5. 5 kaffir lime leaves
  6. 1/4 tsp fish sauce
  7. 2 tbsp coconut palm sugar
  1. Steam the broccoli.
  2. Mix all ingredients into a medium pot and cook until warm.
  3. That's it!
Stir It Up!

  • Lara - this looks awesome! Can’t wait to try. So if I get frozen shrimp do I just dump in frozen and heat for a few min?ReplyCancel

    • landriav - I have a lot of the kefir leaves (got a pack of 3) if you want some Lara, just let me know!ReplyCancel

  • Michelle Schiess - Yea I won:) I am super excited about getting this book!!!ReplyCancel

  • Danielle Davis - This was fabulous! I added some sliced red, orange, and yellow peppers to the mix, too. This is going into my standard rotation; and I’ve passed it on to a ton of friends. Thanks so much!ReplyCancel

    • landriav - Danielle, SO great to hear!! Thank you for sharing it! πŸ™‚ReplyCancel

  • Christy - I made this last night and it was a huge hit!!! Your best recipe yet!ReplyCancel

  • Liaba - Where can i buy panang curry paste?ReplyCancel

    • landriav - I got mine from Amazon. Some oriental markets may carry it or even some Whole Foods.ReplyCancel

So…I just got the totals for my book sales, and I am beyond thrilled. As of just last week, the marketing team from my publisher has just begun their efforts, so I have to assume so many of those sales are from y’all. THANK YOU, THANK YOU, THANK YOU for your support! 

To celebrate my book sales, my new site layout (what do you think?) and Valentine’s Day, I wanted to do a giveaway as just as a simple thank you!

To enter the drawing, all you have to do is enter your name in the comments section below. The winner, chosen at random, will receive a copy of my book, Super Paleo Snacks, for Valentine’s Day.  The giveaway is for US participants only (sorry!) and will end on Valentine’s Day at midnight.  

Also, to celebrate Valentine’s Day, I wanted to share with you another recipe from my book that includes THE BEST tasting (paleo) cupcakes you will ever eat, bar none. No one will know these are gluten free, dairy free, and low glycemic. Oh and they’re nut free so safe for any school! With the addition of the psyllium husk powder (Whole Foods, Amazon, health food stores), the texture, taste, and consistency is to die for, and the frosting is one that is super easy to make but not easy to stop eating. These would make for a great Valentine’s Day treat, or even a nice Valentine’s Day breakfast (similar to donuts but way better for you!). 

Enjoy and Happy Valentine’s Day!



We used some fun sprinkles without artificial colors and colored only with beet juice….




Best Paleo Cupcakes, ever!
Serves 12
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  1. ● Β½ cup coconut flour
  2. ● 1 cup coconut palm sugar
  3. ● 1 tbsp psyllium husk powder
  4. ● Β½ tsp celtic sea salt
  5. ● ΒΌ tsp baking soda
  6. ● 6 organic eggs, room temperature
  7. ● Β½ cup grass fed butter, melted
  8. ● 1 tbsp vanilla extract
  1. Preheat oven to 350F. In a medium bowl, combine the dry ingredients and mix well. Then in another medium bowl, beat the egg and then add in the melted butter and vanilla. Once that is mixed together, add it to the dry ingredients bowl and combine.
  2. Next, either grease your muffin pan or use muffin liners. Then fill each cup about
  3. two- thirds of the way full. Cook for 20 minutes or until you can stick a butter knife in the center of the
  4. muffin and it comes out clean. Allow them to cool completely and then add chocolate frosting.
Chocolate Frosting
  1. ● 6 tbsp coconut milk, full fat
  2. ● ΒΎ cup dark chocolate chips
  3. ● 1 tsp vanilla
  4. In a metal bowl, pour the chocolate chips and set the bowl over the a sauce pan with boiling water, and let the chocolate begin to melt. Then, stir in the milk and vanilla. Just before all of the chocolate is melted, remove the bowl from heat and stir until smooth. Allow to cool for approximately 5 or so minutes. Then top the cupcakes with frosting using a butter knife.
Stir It Up!

  • Nancy - Yum! – Nancy ChapmanReplyCancel

  • Cheryl - How have I not purchased this book yet? !! Pick me!!ReplyCancel

  • Stephanie - I love the new layout!!! Oh, and my name is Stephanie Watson. πŸ™‚ReplyCancel

    • Stephanie - P.S. I have not purchased the book yet either! Shame on me! It is on my list though.ReplyCancel

  • Brodie Kight - Would love a copy!ReplyCancel

  • Melissa Smith - Love your recipes! Excited about your book!!ReplyCancel

  • anslee - would love a copy!! so proud of you!!ReplyCancel

  • Crim Bassett - Love your blog. Several of us in WNC read it lots! Hope you are doing well.ReplyCancel

  • Kelly Haner - Love your book! Made the strawberry funnies tonight. I would love a copy to gift to someone!ReplyCancel

  • Andria Lopez - love your website!!!ReplyCancel

  • sheila - Sheila Ferrall πŸ˜‰ReplyCancel

  • Ruth Williams - They look amazing and I would love your book!!ReplyCancel

  • Meredith - Looks delicious! Would love to win a copy of the book.ReplyCancel

  • Melissa - Oh I’m dying for your book!!! So proud of your accomplishments. Love reading your blogReplyCancel

  • Jennifer Ivey - Jennifer IveyReplyCancel

  • Michelle Schiess - Made one of your recipes for dinner tonight!! Would love a copy of your book!! Michelle SchiessReplyCancel

    • landriav - Please send me your mailing address Michelle? You won!!! πŸ™‚ReplyCancel

  • Paula Calli - Yum! We eat Paleo all the time, but maybe this should be my first try at paleo baking! The chocolate frosting has me quite excited!ReplyCancel

  • Steph Duford - Congrats again friend!!! I am not surprised one bit by your success!!! I must get myself a copy!ReplyCancel

  • Liza Gressle - Would love to win your book!!ReplyCancel

  • Nancy Simon - Nancy SiminReplyCancel

  • amy johnson - Me Me!!! Pick me!!! – Amy JohnsonReplyCancel

  • april - april johnsonReplyCancel

  • Dea Canova - Dea CanovaReplyCancel

  • Joanne Sadlowski - Love your blob!ReplyCancel

  • Heather Moore - Pick me, pick me! I’ve loved every recipe I’ve tried so far from your site. Better yet, the two year old does too! (Just made your thai basil chicken pasta tonight – yum!! one of my favorite paleo recipes by far!)ReplyCancel

  • Kara Beth - Would love to win! πŸ˜€ Kara BethReplyCancel

  • Allyson - Allyson DeliusReplyCancel

  • Jill - Thank you! Looks delicious!!ReplyCancel

  • Ann - I adore your book! Every single recipe has been a winner! Would love to win a copy to share with a friend!ReplyCancel

  • Chris C - Chris C. It would be an honor to win this book and share the treats I make with loved ones!ReplyCancel

  • Krissy - Looks delicious and love the layout!ReplyCancel

  • Erin Bailey - Look delicious. Where do you get the husk powder?ReplyCancel

    • landriav - Erin you can get it at Whole Foods, amazon or any health food store. It’s a soluable fiber so some may use it for alternate purposes. πŸ˜‰ReplyCancel

  • Karen Weldon - Karen WeldonReplyCancel

  • Tova Glenn - Would love a copy of your new book…and congrats on the gangbuster sales! So exciting!ReplyCancel

  • Matt - great options for those of us looking for something delicious and healthyReplyCancel

  • Tara McCullen - Tara McCullen – I already have your book but would love to gift it to someone!ReplyCancel

  • Lisa Wade - These look amazing!ReplyCancel

  • Helen Grebe - Yum!ReplyCancel

  • Bowen Eagleson - I hope I win the copy of the book! Love your site and all of the recipes!ReplyCancel

  • Lane Sucher - I love your blog! Eating paleo can be challanging but your recipes are so fabulous and tasty!! Lane Stoulig SucherReplyCancel

  • Sarah Douglas - Can’t wait to try these! Happy Valentine’s Day to you and the family!ReplyCancel

  • Kirsten - yes please!ReplyCancel

  • Leslie - If you don’t have the husk powder, does the recipe still work?ReplyCancel

  • Kristen Erickson - Kristen Erickson would LOVE your new book πŸ˜‰ReplyCancel

  • Leilani Crosby - Love your recipes! Leilani CrosbyReplyCancel

  • Becca Z - Rebecca ZoellerReplyCancel

  • Melissa Loree - Congrats on the success of your book!!!ReplyCancel

  • Coleen - Your book is in my Wish List!ReplyCancel

  • Amy Clayton - These look delicious, and as do the cookies pictured on your site! – Amy ClaytonReplyCancel

  • Jamie Fernandez de Castro - Jamie Fernandez de CastroReplyCancel

  • Lindsey DeBoer - Lindsey DeBoerReplyCancel

  • Leane Silhan - Leane Silhan – love your site and book!ReplyCancel

  • Liza Smith - yum!!!!! Love your new book! Can’t wait to try these!ReplyCancel

  • Lauren Habif Barden - Have been wanting to try so many of your recipes. This would be my perfect excuse πŸ˜‰ – Lauren Habif BardenReplyCancel

  • Lisa kelsey - would love to give the book to MY SIL!! Thanks for all the great ideas!ReplyCancel

  • Lisa Serafin kelsey - Just started my daughter in a gluten free diet and I will have to try these! Been challenging but we are doing it!ReplyCancel

  • Lisa Harrison - I’m starting to remove gluten…..would love a copy of your book.ReplyCancel

  • Rachel Gold - These look delish! Can’t wait to try! Really hoping to win a copy!ReplyCancel

  • Sandy Zimmer - This looks like a great recipe, I will try it. Congratulations on Your cookbook!ReplyCancel

  • Nicole Leonard - Love your blog and recipes!
    Nicole LeonardReplyCancel

  • Rajee Pandi - love to read it becos it sounds new to meReplyCancel

  • Sherry Owenby - Sherry Owenby for Valentine’s book drawing.ReplyCancel

  • Melissa cleary - Yummm!ReplyCancel

  • Rebecca Owen - Rebecca Owen-would love to win the giveaway!ReplyCancel

  • Stephanie - These look great! I’d love a copy of your book!ReplyCancel

I am so used to my quick shopping routine at Costco that I don’t typically take time to go down every single aisle. But today, I did just that (well, the food aisles). I was so excited with all the good stuff I found, I wanted to share it with you all. Alice kept giggling at me because I was so excited. I love good healthy food, and I love a deal, so the two together were a happy combination for me. Here are most of the things we got today. In case it’s hard to tell what is what, you can see my more detailed list below…

  • Organic chia seeds
  • Organic lentil noodles (21 grams protein/13 grams fiber per serving)
  • Organic chicken breasts
  • Organic whole chicken
  • Muir glen tomatoes (in BPA free cans)
  • Black bean noodles (25 grams protein/12 grams fiber per serving)
  • Love crunch (with only 6 grams of sugar per serving, this is my husband’s favorite granola) 
  • Organic freeze dried apple chips
  • Organic frozen strawberries (perfect for our strawberry smoothie)
  • Organic wild frozen blueberries are great for muffins or smoothies and they have more antioxidants more than the average blueberry!
  • Kerrygold grass-fed butter
  • Organic quinoa and brown rice (just heat and serve with some Kerrygold, ghee or olive oil)
  • Wild salmon fillets

Some other staples for us that I didn’t need on this last trip include:

  • Fresh Organic Spinach
  • Organic Almond Butter (Brad’s Organic)
  • Organic Eggs (comes in handy when making muffins with 9 eggs in the recipe!)
  • Artichokes (for my Pesto Chicken Pasta and Tuscan Chicken)
  • Frozen organic broccoli (4 individual packs in a one bag. Great for stir fry!)
  • Ground bison
  • Sprouted pumpkin seeds (Go Raw)
  • Olives

I also get VSL-3, which is my favorite probiotic with 112 billion cfu per capsule. Be sure to  ask the pharmacist for it. It’s not prescription but it has to be kept in a refrigerator. 


 A few more things that I like but didn’t get include:

  • The Wild Tuna is great as we use it for these tuna cakes. It’s almost $5 for one can at WF but here it’s $14 for 6 cans.
  • Kind Bars with only 5 grams of sugar tastes like a candy bar!
  • Nut exactly is fun gluten free sweet treat with 8 grams of sugar per serving.
  • Hemp Hearts have all of the essential amino acids and good healthy fats. These are great in smoothies, muffins or even oatmeal they are great when trying to get in extra added healthy fat and or protein.

And a few other things I found…


  • Honest company shampoo and body wash is ranked 1 on EWG.
  • I really don’t know anything about this protein powder but thought it could be a good option for someone looking for a plant-based protein powder.
  • My daughter looking at me like I’m crazy.
  • Crunchmasters crackers are a great tasting gluten free cracker.

And last but not least… how could we not get Tate some Tate’s Gluten Free cookies?? 


What things do you love from Costco?

  • Grace - Ok. I have 95% of this list in my pantry. Does this mean I’m living a healthy life? My favorite are the apple chips. I live at Costco and spend my whole paycheck there weekly! Made the okra out of your cookbook again yesterday. πŸ™‚ReplyCancel

    • landriav - πŸ™‚ Ha good to hear, Grace!! I know you guys are super healthy already!ReplyCancel

  • Courtney Ward - My Costco has Local Raw Honey!!! At WF it is $8.99 for 18ozs and at Costco it is $9.99 for 45ozs!ReplyCancel

    • landriav - No way! Good to know Courtney!!ReplyCancel

  • Coleen - I’m a Costco girl from way back and buy some of these things. Didn’t know about Tate’s GF cookies! (Be careful as they make regular (gluten) cookies too and the bag is very similar.)ReplyCancel

  • Amy - This list is wonderful! Which Costco did you find all this at? I saw bought several of these things at Cumberland the other day, but didn’t know to look for some of the other great things you listed. Thanks!ReplyCancel

    • landriav - Hey Amy! I go to Cumberland Costco as well. The only things on this list that I can’t seem to find at Cumberland Costco (but know it’s at Brookhaven) is the Sprouted Pumpkin Seeds.ReplyCancel

  • Lisa - I love all on your list and the Kirkland organic extra virgin olive oil, huge vat of Carrington Farms coconut oil and the kids love proscuitto for pork chips and Good Foods chunky guacamole in snack sizes (the yummiest premade guac)!ReplyCancel

    • landriav - Ah yes, how could I forgot? Thanks Lisa!!ReplyCancel

  • Cynthia - Thanks for this list. I need to make a Costco run and have some things to add to the list. I did buy the protein powder on my last visit and enjoy it. I also buy the organic chicken broth, canned salmon, and Kirkland brand tomato sauce, diced tomatoes and tomato paste. Any thoughts on the grass-fed beef? I will run out of probiotics in a couple of weeks and will try the one you mentioned.ReplyCancel

    • landriav - Nice, thanks Cynthia! As for the beef, I know it’s organic but it’s not grass fed, to my knowledge. I wish it were!!ReplyCancel

      • Cynthia - I moved from Atlanta one year ago and my Costco has organic, grass-fed beef. It is about $5.50/lb. ($7.99 at Kroger). I need to ask where it comes from.ReplyCancel

  • Michelle - this is so helpful…thank you!ReplyCancel

  • Leane - I buy a lot of these items but look forward to trying some of these new ones! Thank you! I also buy local GA honey and organic maple syrup from Costco.ReplyCancel

  • Maryann Griffin - I buy cartons of Organic Chicken Bone Broth at Costco. Great for your soup recipes when you don’t have time to make your own bone broth. I also like to get the Medjool Dates there in the recloseable tub. They do sell them in a bag also, but the tub is much more economical.ReplyCancel

  • Rebecca - Just curious if you eat the lentil and black bean pastas or just do these for your kids? As well as the treats that contain sugar?ReplyCancel

    • landriav - Hey Rebecca, I don’t eat the pasta but I think it’s totally fine. As for the treats, I don’t eat the nut exactly very often (because I can’t stop easily!) but I do like the kind bars and I will have those once or twice a week.ReplyCancel

  • Emilia - How do you dose the probiotic? And do you think it’s better to take with or without food? On the bottle it says to take 4-8 tabs a day which seems a little much for such a high concentration…ReplyCancel

    • landriav - Emilia, I use to take two pills, three times a day when I was ill awhile back. Now I just take 1 a day about 15-30 min before I eat. 1 or 2 a day is fine unless you are dealing with an IBD.ReplyCancel

  • David - Just an update on VSL #3. It is still 6/12/17) available at our Costco for $46. That is the best price and it is usually in stock.

    Thank you for letting us know it was available a number of years ago.ReplyCancel