Dave's Hot Sauce Shredded Chicken Stuffed Sweet Potato


One thing I love to remind my friends and followers is that there is no shame in taking some shortcuts sometimes! Life can be busy with work, family, etc. and sometimes that can leave dinner on the back burner (no pun intended). I have teamed up with my friends at Dave’s Gourmet to show you a quick and easy meal for one that is packed with flavor and nutrients using pre-made ingredients from the grocery store! The Creamy Roasted Jalapeño Hot Sauce is my current favorite, but you can’t go wrong with any of their flavors. Whip up this recipe on a busy week night and let me know what you think!


  • Pre-made coleslaw base

  • ¼ red pepper, sliced

  • ¼ yellow onion, chopped

  • Dollop of guacamole (I used pre-made in this recipe, but you can make your own if you have ripe avocados!)

  • Splash of Dave's Creamy Roasted Jalapeno Hot Sauce

  • Extra virgin olive oil

  • Handful of shredded rotisserie chicken

  • 1 large sweet potato



Bake sweet potato at 400 degrees for 20 minutes until soft. Shred rotisserie chicken and toss with a splash with Dave's Creamy Roasted Jalapeno Hot Sauce. Slice red pepper and dice onion then saute with olive oil until peppers are tender and onions are translucent. Toss coleslaw mix with a splash of olive oil (just enough to coat the slaw). Make a large slit in the sweet potato then stuff with hot sauce chicken, cole slaw, peppers and onions. Top with guacamole and more hot sauce to taste. Enjoy!

Zaatar Spice Crispy Chickpea Salad


Sometimes it’s nice to switch it up and enjoy a light, meatless dish - especially now with all this warm weather and sunshine! I’ve teamed up with local nutritionist, Betsy Johnson, to bring you this killer high-protein vegetarian salad. It’s packed with flavor, so I promise you won't be missing the meat at all!


  • 15 oz. chickpeas

  • 1 tbsp. Zataar (a classic Indian spice)

  • 1 bundle shredded rainbow chard

  • 1 cup cherry tomatoes

  • 3-4 radishes

  • 2 tbsp. extra virgin olive oil

  • 1 lemon

  • 2 eggs (boiled)



Strain chickpeas and bake for 30 min on 375. Remove from the oven and toss in 1 tbsp. olive oil 1 tbsp. Zaatar. Once chickpeas are all coated,  put back in the oven for another 10 min. Chiffonade the chard, quarter slice the tomatoes and thinly slice radishes. Lightly toss the vegetables in olive oil and salt and pepper to taste. Mix all ingredients together and serve with a lemon wedge on the side and boiled eggs. Enjoy!

Joining Forces!

I’ve been making Whole30 approved foods for quite some time now, and while I love to serve all of you and see what fun and healthy new recipes I can create for you all to try at home, I figured it was time to add another level to this health journey.

I will be joining forces with Betsy Johnson, an ISSA certified nutrition coach, to bring you additional healthy meal prep items that are gluten-free, Keto, or just all around healthy. I am so excited to add Betsy's nutritional expertise as it will bring more options to the menu that meet a variety of dietary preferences.


Betsy has a passion for exercise and has competed in numerous races such as Ironman events, marathons, and triathlons. When Betsy was seriously training for these races, she began to educate herself on the nutrition side of these events. She understands what it means to compete, but most importantly, how to fuel your body correctly for an ultimate lifestyle change. Betsy has a passion for nutrition and sports and loves to help people reach their ultimate goal in weight loss and lifestyle changes.

Betsy’s passion as well as her expertise is something I am so excited to add to the Simon Hall Private Chef experience as we both agree that nutrition is at the core of personal happiness, healthy living, and growth.

The menu is up and ready and features items like Power Quinoa Bowl, Grilled Shrimp, and Overnight Oats! Check out the new menu items and let me know what you think of the options!

First day for delivery/pickup with the new menu is Monday, March 11.

Winter Warmer Chicken Recipe


The cold weather is staying around a little longer than we’d like, but I’ve got the perfect healthy recipe to keep you warm! I’ve even given you a few time-saving steps (microwave rice - shhhh!) because I know you won’t want to wait around for long once you start seeing this dish come together. Cozy up and stay warm, friends!


-Chicken Breasts (2)

-1 Bunch Asparagus

-6 Oz. Green Beans

-1 Can Diced Tomatoes

-1 Bag Microwavable Brown Rice

-2 Oz. Goat Cheese (optional)

-1 Yellow Onion  

-Olive Oil

-Salt, Pepper and Paprika to Taste


Season both sides of chicken breasts with salt, pepper and paprika. Heat olive oil in a nonstick pan and sear chicken until cooked through. Set chicken aside, but keep the pan handy (do not wash yet). Cook Bacon is a separate cast iron until desired crispness. Set aside when finished. Dice onion, asparagus and green beans and add to the chicken pan along with salt, pepper and paprika to taste. Once vegetables are tender, add chicken back into vegetable mix. Add diced tomatoes and cover to simmer on low heat for 20 minutes. Microwave rice as directed on the bag. Assemble rice on plate and add the chicken and vegetable mix and top with goat cheese (if desired).

Cozy up and enjoy!

10 Whole30 Aphrodisiacs for Valentine's Day


Valentine’s Day is just around the corner, so it’s time to start thinking about how to set the mood for the evening. Don’t let Whole30 get in the way though. I have listed my top 10 favorite Whole30 approved aphrodisiacs that you can add to the menu. Clean eating doesn't have to be boring…

  1. Figs

  2. Garlic

  3. Pomegranate

  4. Arugula

  5. Sweet Potato

  6. Chai Tea

  7. Avocado

  8. Olive Oil

  9. Strawberries

  10. Asparagus

    Happy Valentine’s Day!

Whole30 Southern Collards


Southern food is known for its comfort and ability to warm the soul, but this usually means at the cost of grease and calories. Not this time! Being from the South, I love a good bowl of collard greens to satisfy my comfort food craving. Whole30 doesn’t have to limit your southern favorites! Impress your family and friends with this VERY simple collard green recipe packed with flavor.


- 6 Cloves Garlic (minced)

- 2 Tbsp Olive Oil

- 3 Tbsp Sherry Vinegar

- 2 Bunches of Fresh Collard Greens

- 1/4 Cup Water

- Handful of Chopped Walnuts to garnish (optional)

- Salt and Pepper to Taste

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Finely mince garlic and tear collards into small pieces or strips. Add olive oil in a large pot and sauté garlic until fragrant. Be careful not to burn the garlic! Add in collards and generously season with salt and pepper. Stir until greens begin to wilt down then stir in sherry vinegar. Once the vinegar begins to cook out, add in the water to keep the greens moist and tender. Stir and cook down for another 4-5 minutes. Add chopped walnuts to garnish.

PRO TIP: To add extra southern flavor, cook the greens in bacon fat or ghee and add in freshly chopped Whole30 approved bacon bits to garnish. Enjoy!

Winter Time Quail


I absolutely love eating quail in the winter time. It’s such a hearty and warming meal, and when you add this caramelized onion and fennel sauce with cherries, it takes the quail to the next level! Make this for the family and enjoy!


4 quails

2 tbsp ghee

1 tbsp olive oil

1 onion

1 fennel bulb

1 16 oz bag frozen cherries

1 orange (zested)

1 cup chicken stock

Baby spinach for plating

Salt and Pepper to taste


Pat dry your quail with paper towels to ensure a crispy crunch when seared. Season generously with salt and pepper on both sides. Add 1 tbsp of ghee and olive oil to a hot pan. Once the ghee melts and begins to pop, add the quail to the pan. Cook 3 minutes each side and remove from the pan when finished. Do not remove pan from the stove. Thinly slice the onion and fennel bulb. Add 1 tbsp ghee to the pan and melt. Add in the onion, fennel, salt and pepper and cook down. Once caramelized, add the chicken broth and frozen cherries to the pan. Season with salt and pepper again, if needed, and add the zested orange to the mixture. Reduce down for a few minutes until ingredients have mixed well. Plate with baby spinach, onion fennel sauce and quail on top. Garnish with more orange zest.

Knoxville Exclusive Event - Redefine 2019

I am so excited to speak at this exclusive event at the end of the month benefitting The Senior Companion Program, an awesome local initiative. Come join me and my friends for elegant, healthy hors d’oeuvres, wine and conversation - all for a great cause! I will be sharing my personal story as well as highlighting easy ways to get back on track this year by eating clean, energizing foods. I’m even throwing in a signed cookbook with your ticket so you can take my tips and tricks home with you!

Information on how to reserve your spot can be found below. See you soon!

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