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!


Cauliflower Tabbouleh Salad


My Cauliflower Tabbouleh Salad by far one of my favourite easy salads as of late! It’s a simple recipe to add to your weekly meal prep and also makes for a great pot luck dish this summer. This isn’t just any plain old salad… it’ll even please your toughest family member ;) Bonus, it’s grain free and low carb!

** If you don’t have a food processor, grate the cauliflower florets. Or, purchase already riced cauliflower!! (If not finely riced, chop into finer pieces like in the photo of this recipe).

1 head cauliflower, cut into small florets
2 cups parsley, chopped with leaves and stems included (approx. 2-4 bunches of parsley)
1/2 cup mint leaves, chopped (approx. 1-2 bunches of mint)
3 roma tomatoes, chopped
1 english cucumber, diced finely
1 large garlic clove, minced
6 tablespoons olive oil
6 tablespoons lemon juice, (approx. 2 lemons)
Salt & pepper to taste

1. In the bowl of your food processor, add the cauliflower florets and pulse until it resembles rice. Place the cauliflower crumbles into a large bowl.
2. Mix together the parsley, mint, tomatoes, and cucumber and minced garlic with the cauliflower. Toss to combine.
3. Drizzle with olive oil and lemon juice. Add salt and pepper to taste.
4. Serve immediately or store in the fridge for up to 3 days.

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!

BBQ Cauliflower Steaks with Chimichurri

BBQ Cauliflower Steaks with Chimichurri- My favourite summer recipe! Cauliflower is one of the most versatile vegetables you can use- another great way to enjoy cauliflower is mashed (just like mashed potatoes!). You can serve these cauliflower steaks as a main dish or as a filling side dish to vegetarians and meat eaters alike.

You can enjoy the cauliflower steaks for 3 to 4 days after grilling and the chimichurri will last slightly longer in the fridge.



  • 2 cups packed fresh parsley
  • 3 cloves garlic crushed
  • 1 shallot
  • juice from 1/2 lemon
  • 1/4 cup red wine vinegar
  • 2/3 cup extra virgin olive oil, plus 1 tbsp to brush onto cauliflower
  • 2 tbsp fresh oregano
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes


1. Turn on the barbecue to medium heat.
2. To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 2-4 steaks that are each 1/2 inch thick, being sure to get a portion of the core in each one as this will hold them together. Whatever falls off or breaks apart isn't waste! Place those cauliflower pieces into a bbq wok.
3. In a food processor combine all of the ingredients for the chimichurri and blitz until smooth.
4. Brush each cauliflower steak with extra virgin olive oil and place onto bbq and let them cook for 5-8 minutes. Flip them over to grill for another 5-8 minutes. The steaks should be tender with darkened grill marks on both sides. At the same time, place the pieces of cauliflower (drizzled in extra virgin olive oil) that have fallen off, into a wok on the bbq. Leave on grill for the same amount of time as the steaks.

Serve cauliflower with the chimichurri evenly spread on top.

One Pan Chicken Fajitas

This easy-peasy chicken recipe is my go to when time in the kitchen is limited. It as minimal prep, mess free, it's packed with flavour and one pan is all you need! Make this One-Pan Chicken Fajita recipe for your family dinner or for a quick meal prep. Makes for great leftovers over a bed of lettuce or cauliflower rice. Top with salsa and avocado- my fav!

chicken one pan.url.jpg

Serves 4-6

Fajita Spice mix:
2 tsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1 tsp cumin
1 tsp ground coriander seed
1/2 tsp salt
1/4 tsp cayenne pepper

4 skinless boneless chicken breast, sliced into 1/2 inch thick strips
1 medium onion, 4 skinless boneless chicken breast, sliced into 1/2 inch thin strips
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 tbs avocado oil

1. In a small mixing bowl mix together fajita spice mix, set aside.
2. Preheat oven to 400 degrees. Line a baking sheet with a silicon mat or parchment paper (for easy clean up!)
3. Spread onions and peppers evenly onto baking sheet.
4. Top with chicken strips and sprinkle the fajita seasoning all over.
5. Drizzle avocado oil all over and toss everything to coat. Spread into an even layer and avoid too much overlapping.
6. Cook for 25-30 minutes or until chicken is fully cooked and veggies are tender.
7. Remove from oven, and serve over whatever you  cauliflower rice, cassava tortillas or over a bed of lettuce.
8. Finally, top with your favourites such as avocado, cilantro, lime, salsa or hot sauce!