Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.



These shorter, darker, winter days can feel draining and sometimes the last thing you want to do when you get home from a long day is cook an elaborate meal. Good thing I’ve got y’all covered with this EASY, healthy, simple and comforting dish—thats ready in just 20 minutes! 

Chicken Thighs + mushrooms cooked in balsamic vinegar + garlic +  ghee + rosemary + thyme + parsley ALL simmered in a coconut cream sauce 

This dish has come in clutch this week as I wrap my final exams—I’d be lying if I told y’all that I was still feeling creative in the kitchen this week. But next week, I will be back to my Christmas shenanigans, so get ready for some scrumptious* (I’ve been watching too much British Baking Show) recipes! 


Serves: 4

Prep Time: 3 minutes

Cooking Time: 17 minutes

Total Time: 20 minutes



  • 1 1/2 pounds boneless skinless chicken thighs 

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 tsp kosher salt 

  • 1/4 tsp black pepper 

  • 3/4 tsp fresh rosemary

  • 1/2 tsp fresh thyme 

  • 2 tablespoons avocado oil 

For the sauce: 

  • 1 tablespoon ghee 

  • 1 tablespoon red wine vinegar (or balsamic)  

  • 8 ounces baby bella mushrooms, sliced 

  • 4 tablespoons fresh garlic cloves 

  • 1-2 tablespoons fresh parsley, chopped (and more for garnish) 

  • 1 tsp fresh thyme 

  • 1/2 tsp fresh rosemary 

  • 1 1/2 cups lite coconut cream (milk will work too but it will not be as creamy) 

  • 1 tablespoon arrowroot starch (thickener)


  1. Trim off access fat from the chicken thighs and ensure that they are dry (pat dry with a paper towel). Spread them out on a cutting board or on a surface where they can be evenly spread out. 

  2. Now in a small bowl, combine the onion and garlic powder, salt, pepper, rosemary, and thyme. Generously season both sides of the chicken thighs with the seasoning.

  3. In a large skillet, heat the avocado oil over medium high. Add the chicken thighs to the skillet and cook on both sides for 7-8 minutes, or until browned on both sides. Transfer to a plate and scrape off any access remnants of the oil and chicken on the pan. (If needed, you can cook the chicken in batches)

  4. In the same skillet, heat the ghee over medium high heat and add the mushrooms and vinegar, cooking for 2-3 minutes until they begin to soften. 

  5. Add the garlic, parsley, thyme, and rosemary and saute for another minute. Add the coconut cream and arrowroot starch, stirring until well combined, and then bring to a simmer. Then, reduce heat, stirring occasionally. Allow to thicken for another 2-3 minutes. (Add in more arrowroot starch to achieve desired consistency.) 

  6. Once the sauce has thickened, transfer the chicken thighs back into the skillet, cooking for another minute. Remove from heat and serve hot! I enjoy eating mine over cauliflower rice or zoodles!

Enjoy XX!


Whole30 Harvest Salad with Fresh Herb Vinaigrette

Whole30 Harvest Salad with Fresh Herb Vinaigrette

Whole30 Creamy Thai Curry Butternut Squash Soup

Whole30 Creamy Thai Curry Butternut Squash Soup