Bell Pepper Nachos (Low Carb, Paleo)

It’s rare that I pass up a plate of nachos with tortilla chips, but afterwards, I never feel my best. That’s why I created Bell Pepper Nachos.

This recipe can be flexible for any dietary needs; add whatever toppings you wish.. use ground turkey instead of beef.. load it up with cheese… make it your own!! Tag @kyliejurchuk on Instagram and @kyliejurchuknutrition on Facebook so I can see your creations 💗



1 lb ground beef

10-15 mini bell peppers, halved and seeded ** OR ** if using large bell peppers, cut 3 whole peppers into chip sized pieces

1/2 onion, chopped

1/2 cup salsa of choice

1 tsp chili powder

1 tsp cumin

1 tsp dried oregano

Salt and pepper to taste

* Add your favourite nacho toppings: shredded cheese, olives, pico de gallo, fresh salsa, sour cream, jalapenos


1. Preheat oven to 350 degrees. Lay out bell peppers on a sheet pan with parchment paper.

2. In a pan over medium heat, add 1 tbsp olive oil. Add onion and cook, stirring occasionally, until onions begin to get translucent, about 5 minutes.

3. Add the ground beef and cook until browned, about 5 to 7 minutes. Careful not to over cook the beef, it will be dry! While the ground beef is cooking, place the sheet pan with bell pepper halves in the oven for 5 minutes.

4. When cooked, sprinkle ground beef with the chili powder, cumin, oregano, and salt and pepper to taste. Mix well.

5. Take peppers out of the oven and cover with meat mixture. Add the optional cheese on top and any other toppings you want heated.

6. Cook for 5 to 7 minutes, & ENJOY!


Paleo "Oatmeal"

Paleo "Oatmeal"

Are you tired of having eggs for breakfast? Maybe just looking for a warm breakfast bowl for the colder months? But still wanting it to be grain free, dairy free, and low carb? This Paleo “Oatmeal” is for you!

(1 serving)

2 tablespoons chia seeds
2 tablespoons hemp seeds
2 tablespoons ground flax seeds
1 serving of your favourite protein powder** (I love Sun Warrior’s Warrior Blend in Vanilla!)
1 1/2 cup unsweetened almond or coconut milk

** Protein powder is optional. If you are not adding a lightly sweetened protein, you may want to add 1-2 teaspoons honey/ maple syrup, or simply sweeten your bowl with berries and cinnamon.

Toppings (optional):
Fresh raspberries, cinnamon, pecans, cacao nibs, cashew butter, MCT oil, etc…

1. Whisk all ingredients in sauce pan over low-medium heat for 2-3 minutes.
2. Pour warm “oatmeal” into bowl and add optional toppings.
3. Serve warm
& Enjoy!

Bacon & Eggs in a Portobello Mushroom


Bacon & Eggs in a Portobello Mushroom make the perfect breakfast or brunch. They are simple to make and have only 5 ingredients, most of which you probably already have on hand. You are getting a great source of healthy fats and protein from the eggs and bacon, source of greens from the arugula, and veggies from the mushrooms and tomatoes. A balanced, and most of all TASTEY breakfast everyone will love. 

 Tip!! Remove seeds from tomato to avoid soggy mushrooms. Also, if you aren't a big fan of arugula, swap for spinach.



4 portobello mushroom caps
1 cup arugula
1 medium tomato
4 eggs
2 strips bacon, cooked and chopped
Sea salt and pepper, to taste


1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Scoop out gills of mushrooms using spoon and discard.
3. Place mushrooms on baking sheet and fill each cap with arugula and tomato. Then, carefully top with an egg in the center.
4. Place in oven and bake for 20-25 minutes or until egg whites turn white.
5. Top with chopped bacon, sea salt and pepper.

Breakfast Egg Cups

This Breakfast Egg Cups recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them. They're easy to make & perfect for reheating throughout the week!

Make your own healthy breakfast egg muffin cups with whatever veggies you have in your fridge.


My favourite is mixing sun dried tomatoes, goat cheese and spinach or mixing leeks, red pepper and mushrooms!

Makes 12 egg cups


12 eggs, whisked

Pick 2-3 of the following:
1/2 cup chopped spinach (any greens; arugula, kale, etc)
1/2 cup chopped red peppers
1/2 cup chopped leeks
1/2 cup chopped zucchini
1/2 cup chopped mushrooms
4-6 sun-dried tomatoes
1-2 tbs goats cheese

1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray or use a silicon mold.
2. Pick 2-3 ingredients and divide them evenly into 12 muffin cups.
3. In a large bowl whisk together eggs, salt and pepper until well combined.
4. Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin.
5. Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove.
* Serves 6 (2 egg cups each)