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Super Bowl - Doesn't have to be unhealthy


A blog about health and wellness, inside and out.


Super Bowl - Doesn't have to be unhealthy

Alisha Meyer

Hey my fellow health seekers, it's that time of the year not Christmas; even though we eat just as much. It is Super Bowl Weekend, and we all have plans to go out or stay in, and sit and cheer on our team! Whether that be the New England Patriots, or the Atlanta Falcons we will be surrounded by our friends and family and lots of food!

So in regards to that, I want to share with you a few of my dishes I'll be bringing to our Super Bowl Party!

Paleo Fried Pickles

2 cups Dill pickles chips (or 1 pint) 
1/2 cup Almond flour (or regular flour) 
1 tsp granulated Garlic
1/2 tsp Smoked Paprika
1/4 tsp cayenne pepper
pinch of salt and pepper to taste
1/4 cup Almond Milk (or regular milk) 
1 egg
coconut oil for fried in a pan 

Place about 6 cups of coconut oil into an 8 inch frying pan and put it on a burner and let it slowly warm up. It will of course depend on the pan you are frying in. The pickles must be able to freely “float” to ensure an even coating. 

While your oil is heating up drain your pickles and place them onto paper towels and pat dry. Mix together your almond flour and spices. Them mix together your almond milk and egg. Once the oil is starting to bubble slowly soak a few pickles in the almond milk and egg mixture then go through the almond flour mix and place into the frying pan. Let fry for about 2 minutes or until it they are golden brown. Proceed to do this with all of the pickles. Serve hot! I put a tiny bit of hot sauce in the dressing to give it a little extra kick! 

Paleo Soft Pretzels

  1. 1.5 cups water
  2. 1 tablespoon coconut sugar
  3. 2 teaspoon salt
  4. 1 (1/4 ounce) package active yeast
  5. 14 ounces Otto's Naturals Cassava Flour
  6. 8 ounces tapioca starch
  7. 2 ounces butter or ghee, melted
  8. 1 egg + 1 tablespoon water
  9. Pretzel salt or sea salt

Water Bath

  1. 10 cups water
  2. 2/3 cup baking soda


  1. Make the Dough: In a large mixing bowl (I use my Kitchenaid bowl so I can use the dough hook to mix easily) combine the 1.5 cups warm water, coconut sugar, and salt. Sprinkle the yeast over the top and let stand 5 minutes until it is foamy. Pour in the cassava flour, tapioca, and the melted butter. Fit your mixer with the dough hook and set the speed to low. When the dough is formed into a ball remove and divide into 8 little balls. Grease the bowl with a bit of olive oil (no more than a teaspoon) and place the dough balls back into the bowl. Cover with a cloth and set somewhere warm for at least 20 minutes.
  2. Roll and Boil: At this point you'll want to line a large baking sheet with parchment or a silicone mat. Preheat the oven to 450° and bring the 10 cups of water and 2/3 cup of baking soda to a boil in a large pot. Working one ball at a time roll out the dough with your hands to about 15-20 inches depending on how large you want your pretzels to be. Make a U shape with the dough and holding the ends, cross them over each other and press onto the bottom of the U to form a pretzel. **It may help to kneed the dough once or twice if it's breaking when rolling. Place into the boiling water for 30 seconds using a large spatula. Transfer to the baking sheet and repeat with remaining dough.
  3. Egg Wash, Salt, and Bake: Whisk the egg and 1 tablespoon of water together. Brush over the pretzels and sprinkle with salt. Bake at 450° for 13-16 minutes until golden brown.