Kristina Feeds Your Face

Kristina. 30. Texas. Wanna-be Chef. I grew up in a crazy multicultural family which inspired my passion for cooking. There is nothing in this world that makes me happier than dancing around my kitchen with my dogs and feeding people's faces. This is a collection of some of my favorite things that I create, cook and eat.

Paleo Chocolate Chip Cookies

Let me start by saying I am not exactly doing the Paleo diet. I am just trying to practice cleaner eating. I am really loving some of the Paleo recipes I am finding! They are really simple, healthy and even hearty foods that fill me up. Lately I have been swearing off sweets! My sweet tooth has been pretty tame as of late, but I miss cookies something fierce. I can have a few of these with out feeling like I have totally blown my healthy eating habits. Honestly you will hardly be able to tell the difference. They are nice and soft in the middle and crispy on the edges. This will quickly become your new favorite cookie recipe and you will want to make them all the time. These are dairy and grain free! You could even make them vegan using the right kind of chocolate. In my opinion these are better than traditional chocolate chip cookies and easier. 

Preheat oven to 350

Makes 10 cookies 

  • 1 cup almond meal
  • 2 tbsp honey
  • 2 tbsp solid coconut oil melted
  • 1 tsp vanilla extract
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp cinnamon 
  • 1/4 cup dark chocolate chopped (or morsels roughly chopped)
  • 2 tbsp of pecans (optional)
Add all dry ingredients into a medium size bowl.

Melt coconut oil in a separate bowl, add in the vanilla extract and the honey. Whisk together to incorporate. 

Combine wet and dry ingredients and refrigerate for about 15 to 20 minutes. 

Lightly spray a cookie sheet with cooking spray. Form about 10 tablespoon size balls and arrange on pan. 

Bake for 8-10 minutes until brown. Allow to cool on a wire rack prior to serving. 

Husband Tested and Husband Approved! 

Adapted from Running to the Kitchen

This was inspired by my good friend Mrs(Fit)watcher. I don’t follow recipes so this is something I just sort of winged and it turned out really great. The entire house smelled like Pizza! This was perfect for a quick after work dinner, yet hearty enough for a cold and rainy winter’s day (but still healthy at the same time). My favorite thing about this soup is that I hardly had to season it. I added some red pepper for some extra kick. I didn’t add any salt since the sausages are seasoned. 
Turkey Sausage and White Bean Stew
Cook time 30 minutes
1 package sweet italian turkey sausages, casings removied (I used Jennie O)
1 box low sodium chicken broth
1 can cannellini beans drained and rinsed 
1 can no salt added tomatoes with oregano, garlic and basil with juice (I used Hunt’s brand)
1 medium onion chopped
1 medium red pepper chipped
1 large zucchini diced 
2 cups of baby spinach or kale
1 medium carrot grated
1/2 tsp of red pepper flakes
In a heavy bottom pot add about 1-2 tbsp EVOO, add your sausage to the pot and brown. Season with the red pepper flakes. Add in your chopped onion, and red pepper cooking until soft. Add in the grated carrot along with the zucchini, the can of tomatoes and box of chicken broth. Bring to a simmer. Once the zucchini is cooked through add in your can of beans and spinach. Cook for about 5 minutes and turn off heat. 
Serves 6
200 calories per serving 
8 grams of fat
20 grams of protein 

Fancy it up! 
Add a sprinkle of parmesan cheese, a few crutons or serve with a side of nice warm crusty bread.

This was inspired by my good friend Mrs(Fit)watcher. I don’t follow recipes so this is something I just sort of winged and it turned out really great. The entire house smelled like Pizza! This was perfect for a quick after work dinner, yet hearty enough for a cold and rainy winter’s day (but still healthy at the same time). My favorite thing about this soup is that I hardly had to season it. I added some red pepper for some extra kick. I didn’t add any salt since the sausages are seasoned. 

Turkey Sausage and White Bean Stew

Cook time 30 minutes

  • 1 package sweet italian turkey sausages, casings removied (I used Jennie O)
  • 1 box low sodium chicken broth
  • 1 can cannellini beans drained and rinsed 
  • 1 can no salt added tomatoes with oregano, garlic and basil with juice (I used Hunt’s brand)
  • 1 medium onion chopped
  • 1 medium red pepper chipped
  • 1 large zucchini diced 
  • 2 cups of baby spinach or kale
  • 1 medium carrot grated
  • 1/2 tsp of red pepper flakes

In a heavy bottom pot add about 1-2 tbsp EVOO, add your sausage to the pot and brown. Season with the red pepper flakes. Add in your chopped onion, and red pepper cooking until soft. Add in the grated carrot along with the zucchini, the can of tomatoes and box of chicken broth. Bring to a simmer. Once the zucchini is cooked through add in your can of beans and spinach. Cook for about 5 minutes and turn off heat. 

Serves 6

200 calories per serving 

8 grams of fat

20 grams of protein 


Fancy it up! 

Add a sprinkle of parmesan cheese, a few crutons or serve with a side of nice warm crusty bread.



This is one of my favorite salads to make. It goes great with anything and keeps well for left overs the next day. It is super healthy and packed full of fresh and crunchy veggies. 
Chickpea Salad
1 can chickpeas drained and rinsed 
2 small english cucumbers diced into quarters
1/4 small red onion diced
1/2 small red pepper diced
1 large tomato diced
1 tbsp finely chopped fresh parsley
Juice of 1 lemon
EVOO
salt and pepper to taste
three tbsp feta cheese (optional)
Drain and rinse your chickpeas, add to bowl with all of your chopped veg. Squeeze juice of 1 lemon over, add a splash of EVOO and a sprinkle of salt and pepper. Toss in the feta cheese. 
Chill for about 20-30 minutes. 
Serves 4
128 calories per serving (calculated with out cheese) 
6 grams of fat 
7 grams of protein 

Meal Idea!
Add in a few cans of tuna, or even some boiled Shrimp for a complete meal. 

This is one of my favorite salads to make. It goes great with anything and keeps well for left overs the next day. It is super healthy and packed full of fresh and crunchy veggies. 

Chickpea Salad

  • 1 can chickpeas drained and rinsed 
  • 2 small english cucumbers diced into quarters
  • 1/4 small red onion diced
  • 1/2 small red pepper diced
  • 1 large tomato diced
  • 1 tbsp finely chopped fresh parsley
  • Juice of 1 lemon
  • EVOO
  • salt and pepper to taste
  • three tbsp feta cheese (optional)

Drain and rinse your chickpeas, add to bowl with all of your chopped veg. Squeeze juice of 1 lemon over, add a splash of EVOO and a sprinkle of salt and pepper. Toss in the feta cheese.

Chill for about 20-30 minutes. 

Serves 4

128 calories per serving (calculated with out cheese) 

6 grams of fat 

7 grams of protein 


Meal Idea!

Add in a few cans of tuna, or even some boiled Shrimp for a complete meal. 


My husband is the world’s biggest bacon fan. We have to have a pack in the house at all times. Whether it is for breakfast or for a quick dinner, he is always down for bacon. I usually have bacon grease in a jar that I discard. It pains me to do so because it is like liquid gold! I cook really healthy for the most part so I have no use for it. Until tonight that is. 
Bacon Fat Popcorn
3 tbsp cooled bacon fat (I use applewood smoked)
1/2 cup popping corn
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp smoked paprika
a light sprinkle of brown sugar (optional)
In a heavy bottom pot add your 3 tbsp of bacon fat. Allow to melt down and bubble.
Add in your 1/2 cup of popcorn. Close the lid. Once sizzling and the first kernels start to pop vigorously shake the pot while kernels begin to pop. There should be 3-4 seconds between pops. The total cook time should be about 3 minutes. I usually turn the burner off once the pot begins to get full so that I don’t burn the corn already popped. 

Once popping has ceased, add your popped corn into a bowl, season with salt, garlic, paprika and brown sugar. I like to shake mine up in a bowl with a lid for even distribution. 

Serve and devour. 


Makes 4 servings 

174 calories per serving 

10 grams of fat 

3 grams of protein 

Additional Topping Ideas:

Fresh crumbled bacon, shredded cheddar cheese or even a light swirl of maple syrup. 

My husband is the world’s biggest bacon fan. We have to have a pack in the house at all times. Whether it is for breakfast or for a quick dinner, he is always down for bacon. I usually have bacon grease in a jar that I discard. It pains me to do so because it is like liquid gold! I cook really healthy for the most part so I have no use for it. Until tonight that is. 

Bacon Fat Popcorn

  • 3 tbsp cooled bacon fat (I use applewood smoked)
  • 1/2 cup popping corn
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • a light sprinkle of brown sugar (optional)
In a heavy bottom pot add your 3 tbsp of bacon fat. Allow to melt down and bubble.
Add in your 1/2 cup of popcorn. Close the lid. Once sizzling and the first kernels start to pop vigorously shake the pot while kernels begin to pop. There should be 3-4 seconds between pops. The total cook time should be about 3 minutes. I usually turn the burner off once the pot begins to get full so that I don’t burn the corn already popped. 

Once popping has ceased, add your popped corn into a bowl, season with salt, garlic, paprika and brown sugar. I like to shake mine up in a bowl with a lid for even distribution. 

Serve and devour. 


Makes 4 servings 

174 calories per serving 

10 grams of fat 

3 grams of protein 

Additional Topping Ideas:

Fresh crumbled bacon, shredded cheddar cheese or even a light swirl of maple syrup. 
Okay! Okay! I am in a leek and potato mood lately. (Not really I am just too lazy to go to the store)  I love this soup because it is easily made vegan/vegetarian and you can whip it up in about 30 minutes on a cold day. You don’t have to add the milk as you can lightly mash your potatoes to thicken the broth into a velvet texture.
Leek Potato and Kale Soup
Total Cook Time 30 minutes
Serves 4-6
3 small Russet potatoes diced 
1 leek split length wise rinsed and chopped
1 small bunch of fresh kale
1 box of broth (your choice, I used chicken broth but you can easily use veggie)
2 cups water
2 tbsp extra virgin olive oil
1/2 cup milk (optional)
salt, pepper, garlic powder to taste
Heat a dutch oven on medium high and add 2 turns of the pan of EVOO.
Add in your diced potatoes, stirring every minute or so. (season with salt/pepper/garlic powder) Once slightly soft add in your chopped leeks. Cook for another 2-3 minutes. 

Add in your chicken broth and 2 cups of water. (check seasoning again)

Once potatoes are cooked through, slightly mash cooked potatoes to thicken the broth. 

Add in your chopped kale. Cook for another 5 minutes, add in your milk if desired and turn off heat. 

221 Calories per serving 
8 grams of  fat 
7 grams of protein 

Fancy it up!

Add in a sprinkle of parmesan cheese or some crumbles of Applewood Smoked bacon. 

Okay! Okay! I am in a leek and potato mood lately. (Not really I am just too lazy to go to the store)  I love this soup because it is easily made vegan/vegetarian and you can whip it up in about 30 minutes on a cold day. You don’t have to add the milk as you can lightly mash your potatoes to thicken the broth into a velvet texture.

Leek Potato and Kale Soup

Total Cook Time 30 minutes

Serves 4-6

  • 3 small Russet potatoes diced 
  • 1 leek split length wise rinsed and chopped
  • 1 small bunch of fresh kale
  • 1 box of broth (your choice, I used chicken broth but you can easily use veggie)
  • 2 cups water
  • 2 tbsp extra virgin olive oil
  • 1/2 cup milk (optional)
  • salt, pepper, garlic powder to taste
Heat a dutch oven on medium high and add 2 turns of the pan of EVOO.
Add in your diced potatoes, stirring every minute or so. (season with salt/pepper/garlic powder) Once slightly soft add in your chopped leeks. Cook for another 2-3 minutes. 

Add in your chicken broth and 2 cups of water. (check seasoning again)

Once potatoes are cooked through, slightly mash cooked potatoes to thicken the broth. 

Add in your chopped kale. Cook for another 5 minutes, add in your milk if desired and turn off heat. 

221 Calories per serving 
8 grams of  fat 
7 grams of protein 

Fancy it up!

Add in a sprinkle of parmesan cheese or some crumbles of Applewood Smoked bacon. 


This is a great and easy week night dinner or even an option for breakfast or brunch. I serve this with a side of fresh steamed veggies or even a salad. 
Leek and Potato Fritatta 
Preheat oven to 400
Cook time 30 minutes
5 eggs cracked and beaten
1 medium Russet potato diced ( I leave the skin on)
1 leek sliced horizontally rinsed and chopped
1/4 cup shaved parmesan cheese
salt and pepper to taste
2 tbsp of extra virgin olive oil
1.) Heat EVOO in a pan on medium to medium high heat, add in your diced potato and cook until slightly soft (about 3-4 minutes)
2.) Next add in your sliced leeks and cook until tender. Season to taste with salt and pepper. Remove from heat. 
3.) Lightly oil a glass pie plate with EVOO. I do this by pouring some oil inside the plate and using a paper towel to coat the entire bottom and edge. (you may also use cooking spray)
4.) in a single even layer, add your potato leek mixture into your pie plate. 
5.) top with parmesan cheese. 
6.) Pour eggs on top making sure to distribute evenly. 
Place pie plate in the middle rack and bake for 15 minutes until egg is cooked and cheese is melted. 
Allow to rest for about 5 minutes prior to slicing. 
Serves 4 
262 Calories per serving
18 grams of fat
12 grams of protein 

Lighten it up! 
You can always make this lower in fat by removing two of the egg yolks and omitting the cheese or using a reduced fat cheese. Or keep the cheese and lose some of the salt. 


This is a great and easy week night dinner or even an option for breakfast or brunch. I serve this with a side of fresh steamed veggies or even a salad. 

Leek and Potato Fritatta 

Preheat oven to 400

Cook time 30 minutes

  • 5 eggs cracked and beaten
  • 1 medium Russet potato diced ( I leave the skin on)
  • 1 leek sliced horizontally rinsed and chopped
  • 1/4 cup shaved parmesan cheese
  • salt and pepper to taste
  • 2 tbsp of extra virgin olive oil

1.) Heat EVOO in a pan on medium to medium high heat, add in your diced potato and cook until slightly soft (about 3-4 minutes)

2.) Next add in your sliced leeks and cook until tender. Season to taste with salt and pepper. Remove from heat. 

3.) Lightly oil a glass pie plate with EVOO. I do this by pouring some oil inside the plate and using a paper towel to coat the entire bottom and edge. (you may also use cooking spray)

4.) in a single even layer, add your potato leek mixture into your pie plate. 

5.) top with parmesan cheese. 

6.) Pour eggs on top making sure to distribute evenly. 

Place pie plate in the middle rack and bake for 15 minutes until egg is cooked and cheese is melted. 

Allow to rest for about 5 minutes prior to slicing. 

Serves 4 

262 Calories per serving

18 grams of fat

12 grams of protein 


Lighten it up! 

You can always make this lower in fat by removing two of the egg yolks and omitting the cheese or using a reduced fat cheese. Or keep the cheese and lose some of the salt.