Vanilla Cupcakes with Lavender & Honey Buttercream

I've been teasing you guys with theses on Instagram for awhile now, and finally they are here!  The truth is vanilla cupcakes (or cake) is one of my favorite things and I had to keep trying until it was just right for my standards.  
I've been distracted from my blogging lately being wrapped up in my health coaching program and trying to launch a new website.  I struggle with this because although my love for recipe developing is completely tied together with my passion for helping others through coaching, I am always trying to balance the two.  Does that even make sense?  I know I need to find a way to cohesively tie them together but I'm not there yet.  So it feels like I have these 2 separate points of focus, and I'm slightly overwhelmed.  Sometimes I feel like I have these things I'm passionate about just scattered all over the place and I don't know how to organize them.  It brings me back to college, where I knew I wanted to do something with food and health so I went for dietetics.  But what I was really seeking was a more holistic path rather than eat this and not that.  SO, I do feel like over the past 10 (what?!) years I've been able to really find my purpose and passion, but I still struggle with orchestrating and executing.  I know it's all part of the journey and I know I will figure it out, but until then bear with me while I'm a little all over the map.

So here's a few things about these little beauties.  I love them, obviously.  They have a light tender crumb, not as light as a cake made with pastry flour, but for grain free they are damn close!  They're best used the same day, so make them, let them cool then frost and enjoy right away.  They get less light the next day, and slightly more firm and dense.  

Look at that crumb!

For the flour, I use Otto's Cassava Flour and Bob's Red Mill Almond Flour.  The way I measure is scoop and level, so I scoop then level it off with a knife.  I use real butter and it gives the best crumb texture.  You can also use a light avocado oil, the texture is slightly different and will be less tender, the butter gives that tenderness.  If you use avocado oil, just mix up the oil and sugar first, then add the eggs and then the rest.  You can hand mix this up or use a mixer.  A mixer makes it more smooth and evenly mixed.  I recommend real organic cane sugar for the lightest texture.  You can use another granulated sugar like maple sugar or coconut sugar, but it will effect the end result and they will be darker in color.  I very rarely use cane sugar, but I consider these one of those treats you can serve to people that eat gluten and grains and they will love it.
 For the frosting, you can skip the collagen but I find it makes it fluffier and obviously adds some protein too! You can skip the whole lavender addition if you don't care for lavender.  Skip the milk and everything.  But it is very nice, and adds subtle floral notes to the taste.  The things about lavender is a very tiny tiny bit goes a long way!  So yes, that is only 1/4 tsp, and you will still taste it!  Don't forget to strain it though, the actual dried flower is very overpowering and you don't need to eat the flower itself.  You can pick up dried lavender off amazon or from an herb dispensary like Mountain Rose Herbs.

Aren't they just so pretty?  Real flowers are so much prettier than sprinkles, amiright?  Be careful when using real flowers for decoration not to use toxic ones, that wouldn't be fun.  You can get edible flowers online or Whole Foods sometimes has them, given the season.  Some non-toxic flowers are roses, pansies, violets, dandelion, marigolds, and gardenia.  But you also want to be careful that they're not treated with pesticides.  I like to use things I've grown at home and know haven't been treated with chemicals.

SO I suppose you're ready for the recipe?  

Vanilla Cupcakes with Lavender & Honey Buttercream 

Makes: 10 cupcakes or 1/2 a double layer cake



2/3 cup almond flour
1/4 tsp salt 
2 tsp baking powder 


2/3 cup cane sugar 
6 tbsp butter, softened to room temp  
2 tsp vanilla extract

Beat in:

4 large eggs 


Preheat oven to 350F and line a muffin tin with 10 papers.

Mix together dry ingredients in a small mixing bowl and set aside.

In a large mixing bowl, cream together the sugar, vanilla and butter with a hand mixer on low.  

Add the eggs in one at a time and beat on low until combined.  

Add the dry ingredients in slowly and incorporate into a batter.

Spoon the thick batter into 10 papers.  

Bake in preheated oven for 15-20 mins or until a toothpick comes out clean and tops are slightly golden.  

Allow to cool before frosting.   


Stick of butter (1/2 cup), softened to room temp
1/2 cup honey
2 tbsp collagen fuel or collagen peptides
1 tbsp coconut cream 
2 tbsp almond milk
1/4 tsp lavender 


Add the 2 tbsp almond milk and 1/4 tsp lavender to a small pan and bring to a boil.  Remove from heat and let it sit and steep for 10 mins.  After 10 mins, strain the milk directly into a food processor.  Press down on the lavender to release it's oil, this is where the flavor will come from.  You'll only be left with a small amount of milk.  Discard the lavender flowers.  

Add all other ingredients to a food processor, and process until smooth and creamy.  Spread or pipe on.  If making in advance, store in the fridge and then take out 30 mins before decorating, as it will have hardened.  

Enjoy best fresh! 

Marsala Stuffed Mushrooms

First post of the New Year!  I hope you all had a relaxing winter break and happy holidays.  I definitely did, with family visiting, 5 kids under 7 running around the house, and lots of festive outings.  We checked off our whole bucket list (which was like all food) from cookies, to gingerbread houses, to hot cocoa walks around the neighborhood to see the lights.  Naturally around this time I hide out and avoid social media for a few weeks; but I have so much in store for you guys!  For years I have done a whole30 in January but the truth is I just don't feel it necessary anymore. I know what I need to do to feel good and fuel myself, it only took me ohhh 20 years and 5 whole30's to figure it out!  But after the holidays and parties, I do like to focus on getting back to real, whole foods.  I needed a good 2 days of green juice and turmeric milk after the whole Christmas, my birthday, and New Years extravaganza.  I have lots of whole30 recipes coming to you this month, with these beauties as the first.  I always tell people who are starting out on whole30 to start off with foods they love, and these are perfect for your first week in.
So, I know what you're thinking, wine is NOT ok on whole30.  Yea, I know.  It is totally unnecessary and really just used in the sauce, which you can either skip the sauce entirely or use beef broth in place of marsala wine.  These mushrooms are so flavorful, even without the sauce.  They're the perfect app for sharing or you can be like me and just crush the whole batch for dinner.

So let's get down to it!

Marsala Stuffed Mushrooms

Serves: 4-6 as app
Prep time: 20 minsCook time: 20-30 mins


16 oz baby portobello mushrooms, de-stemmed, stems chopped, divided, and set aside (you will get about 1 cup of chopped stems- half will be used for the stuffing and half will be used for the cream sauce)
2 tbsp Marsala cooking wine (skip OR substitute beef stock for whole30) 
4 tbsp olive oil, separated
3 cloves garlic, minced
4 oz prosciutto, cubed
3/4 tsp salt
1/2 tsp ground pepper
2 tbsp fresh parsley, chopped
2/3 cup almond flour

Cream Sauce:

1/2 cup chopped mushroom stems (from above)
1/4 cup chopped onion
1 tsp olive oil
1/2 cup Marsala cooking wine OR beef stock for whole30
1/2 cup coconut cream (or the fat off the top of an unsweetened coconut milk can)


Preheat oven to 350F and take out a large baking tray.  Spray baking sheet with cooking spray or line with parchment paper to prevent sticking.

De-stem mushrooms.  Toss mushroom caps with Marsala wine and 2 tbsp oil in a large mixing bowl.  Set aside.

Chop stems, onions, and garlic. Separate the stems into 2 piles.  Add 1 tbsp of the olive oil to a medium sautéed pan.  Sautée onions and garlic until fragrant, about 2 mins.  Add the 1/2 cup chopped mushroom stems and sautée until tender.

Add salt, pepper, parsley, prosciutto and almond flour to sautee pan. Mix to combine.

Stuff mushrooms with sautee mixture and place on baking sheet.

Bake in preheated oven for 25-30 mins, until tops and golden browned and mushrooms are tender. Cooking time will vary based on the size of the mushrooms.

Make your sauce when there's about 10 mins left of cooking time.

Directions for Sauce:

Sautee the other half of mushroom stems and onions for a few minutes in the 1 tsp oil, until tender.

Add Marsala wine.  Bring to a boil, then reduce heat and simmer the wine with the mushrooms and onions until reduced by half, about 5 minutes.  

Add coconut cream, simmer another few minutes.

Salt and pepper cream sauce to taste.  

When mushrooms are cooked, remove from oven and transfer to a serving platter.  Spoon some sauce on each one.  Enjoy!

Low Carb Gingerbread Pancakes with Blueberry Butter

I've been so crazy busy lately, between the holiday chaos, and school events, and my own Integrative Nutrition exams; I've hardly had time for new recipes.  But I've tested this one out a few times, each time getting a little closer to the results I was looking for and today I have it for ya!

So, some you of may know this already, but, I really like pancakes.  Really, really like them.  I have a few recipes already up on the blog.  Like these Death by Chocolate Pancakes, or these Pumpkin Spice Pancakes, or theses nut-free blueberry crumb ones. Or these amazing Paleo Pancakes- my go-to favorite pancake recipe!  I make them almost every weekend, but lately I have been sticking to a lower carb lifesyle and really enjoying the benefits. So, I've been skipping the pancakes and just stick to a collagen/MCT coffee and some bacon or eggs.  But I miss joining in on the pancake party, so naturally I decided to develop a recipe that would keep me feeling great and the kids could also enjoy.

 These are also paleo!  I've tried some of those cream cheese pancake recipes, but the truth is, I really can't have cream cheese even in small amounts. Boo. I did include butter, which agrees with me, but you can also use coconut oil.  You could add some sweetener of your choice, but I don't find it necessary.  I love the blueberry butter, its so simple and fresh and adds just the right touch of sweetness. 

Here's a little info on collagen fuel:

  • Collagen Support for Hair, Skin, Nails and Joints in a Great-Tasting Protein Shake
  • 20 Grams of Collagen Protein from Grass-Fed Cows
  • 19,200 Milligrams of Collagen (More Collagen than 2 Cups of Bone Broth) 
  • Beneficial Prebiotic Fiber for Digestive Health
  • Free of Sugar, Whey, Dairy, Soy, Gluten 
  • Available in Canister (12-servings) and Single-Serve Packets
  • Ingredients: Grass-Fed Hydrolyzed Collagen, Coconut Milk Powder, Natural Vanilla Flavors, Inulin, Konjac, Monk Fruit Extract, Sea Salt, Vanilla Bean Powder

This stuff is amazing!  My kids love it in their smoothies.  I love it in everything. I throw it in my chia pudding, in my green shakes, in our açai bowls... it's seriously the best.  Both chocolate and vanilla are delicious.  I've made chocolates out of the chocolate flavor, I posted a quick recipe on instagram.  It also works wonders in baked goods.  And guess who agrees? THE KIDS! Holla!!! 

Tis' the season so I made these gingerbread flavored, but if you skip all the spices you could make regular pancakes.  I just love gingerbread flavored anything, in fact I've been dumping the spices into my coffee creamer.  SO good.  Without further ado...

Low Carb Gingerbread Pancakes with Blueberry Butter

Serves: 4
Nutrition (per serving)
Carbs:~4g net
Fat: 27g
Protein: 15g


3/4 cup almond flour
2 Tbsp coconut flour
1/4 cup vanilla collagen fuel or collagen peptides
3 eggs
1/4 cup almond milk
4 Tbsp butter, melted 
2 tsp baking powder
1tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp each of allspice, clove, nutmeg
1/4 tsp salt


Combine all ingredients in a large mixing bowl until smooth batter is formed

Fry batter in butter or coconut oil.  The smaller the pancake, the easier to flip.

Blueberry Butter

1/2 cup fresh blueberries
2 tbsp butter

Melt together in a small pan until blueberries are tender.

Low Carb Pumpkin Custard

Pumpkin pie is one of my favorite desserts and my kids love it too.  Every year I make my paleo pumpkin pie, but this year I wanted to try out a lower carb version.  I'm pretty positive you could make my pumpkin pie recipe and sub erythritol for coconut sugar.  I've been avoiding erythritol because I'm just not sure about it yet. It's supposedly accepted in the keto community but I am skeptical of this sweet, delicious witchery that is erythritol.  It's zero calorie, zero carb, and non glycemic; but why you so sweet then? It does not raise insulin levels but personally, I feel like it sends me into a sugar whirl. I'm thinking sugar, I'm adding it to every coffee, I'm adding a little to my chia pudding, a little to my bath.... (jk) ... but then I remind myself this is not food.  For now, I'm avoiding this processed crack.  I've tried it, I love it, but as a sugar crack head im saying no.  So.  What to do.  I made my pumpkin pie and just omitted the sugar and it was good. Really good if you've been riding the keto train for awhile and your taste buds are adapted to real food.  But the ultimate test is the kids.  They were. It's like nah mom, this isn't the same!  I added a little maple syrup and berries to the top and they ate it but I knew something was missing.  Then I had this YES AHA moment and figured out what would be the perfect addition to the pie for flavor.  

Enter Primal Kitchen Vanilla Coconut Collagen Fuel.  So let me just take a moment to explain how much I love this stuff.  Here are the details:
  • Collagen Support for Hair, Skin, Nails and Joints in a Great-Tasting Protein Shake
  • 20 Grams of Collagen Protein from Grass-Fed Cows
  • 19,200 Milligrams of Collagen (More Collagen than 2 Cups of Bone Broth) 
  • Beneficial Prebiotic Fiber for Digestive Health
  • Free of Sugar, Whey, Dairy, Soy, Gluten 
  • Available in Canister (12-servings) and Single-Serve Packets
  • Ingredients: Grass-Fed Hydrolyzed Collagen, Coconut Milk Powder, Natural Vanilla Flavors, Inulin, Konjac, Monk Fruit Extract, Sea Salt, Vanilla Bean Powder
This stuff is amazing!  My kids love it in their smoothies.  I love it in everything. I throw it in my chia pudding, in my green shakes, in our açai bowls... it's seriously the best.  Both chocolate and vanilla are delicious.  I've made chocolates out of the chocolate flavor, I posted a quick recipe on instagram.  So I knew the vanilla would work wonders in my pie! And I was right!  And guess who agreed? THE KIDS! Holla!!! 

Now go make these before Thanksgiving comes and it's no longer acceptable to live the pumpkin spice life.

The crust is obviously optional.  Just spray the pan if you're skipping the crust.  There's directions for both a pie and ramekins, which I prefer because I will just eat 1 as a serving.  I tried putting ramekins in a water bath and the results were the same with or without.
 I made a very simple crust that I'm not including in macro breakdown.  I wanted this to be super healthy so I made it out of hemp seeds and brazil nuts.  
Here are the macros for the WHOLE PIE, so don't freak out!  This way you that you can break it down per serving.  When I fill ramekins I fill about 4 or 5 and when I slice a pie I slice about 8.  So, for 1 ramekin you're only at around 7 g net carbs.
Calories: 874 Net Carbs:37g Pro 48g Fat 51g

Low Carb Pumpkin Custard

serves: 4-8


15 oz can pumpkin puree
3 large eggs
1/2 cup coconut cream
1 Tbsp pumpkin pie spice
2 tsp vanilla extract


Preheat oven to 350F and take out a standard pie pan or ramekins.  Spray the insides with cooking oil.

Combine all ingredients in a large mixing bowl.  Mix well until smooth and fully combined.  You can use a hand mixer on low if you want, but I do it by hand.

If you are using the hemp seed crust, see below.  If not you're ready to pour into your pie pan or divide into ramekins.  

Bake for 1 hour in preheated oven. 

Remove when pie is set and refrigerate overnight.  

Optional crust:

1/2 cup brazil nuts
1cup hemp seeds
1 egg

Directions: Pulverize brazil nuts and hemp seeds in food processor.  Add egg and collagen and pulse a few more times.  Use a spatula to spread out on the bottom before layering custard in.


Baked Cheesy Cauliflower with Toasted Breadcrumbs

 I still cannot believe the Christmas music is on and Thanksgiving is next week!  This recipe is great to bring to a Thanksgiving dinner.  I mean really Thanksgiving is all about the sides and pumpkin pie, right? I'm so particular about my Thanksgiving sides that I almost always re-make Thanksgiving dinner, after Thanksgiving!  This dish, I guess you could call it a casserole but I just hate that word!  But anyway, it's creamy, cheesy, and a real comfort dish.  You'll feel like you're diving into a big bowl of mac'n' cheese.  Without the carbs! And you won't believe how quick you can whip this up!  It re-heats nicely too.
You can use your own mayo or any mayo, but Primal Kitchen is by far my favorite.  You can use leftover mashed potatoes or bake a potato, I usually just boil and then the skin easily slides off.  You can skip the breadcrumb topping and just make cheesy sauce.
I can't wait to see how you guys use this amazing sauce! 

Baked Cheesy Cauliflower with Toasted Breadcrumbs


Head of cauliflower, chopped into bite size pieces

Salt and pepper


*all ingredients should be room temp and sweet potato should be still hot.  If you're re-using, just warm it up beforehand.  

1 cup cooked sweet potato, skin removed (about 1 medium sweet potato)

1 tsp each salt, garlic powder

1/2 tsp pepper


Roast your cauliflower. (You can also steam or boil, but roasting adds more flava!) Preheat oven to 375F and line a baking sheet with parchment paper.  Toss your cauli with 3-4 Tbsp (depending how large your head is) avocado oil, and season with salt and pepper.  Roast in preheated oven for 25-30 mins, until golden and fork tender.  

While cauli is roasting, prepare your sauce.  Cut sweet potato into 4 pieces and boil until fork tender.  Slide the skin off.  Mash and measure 1 cup.

Add sweet potato while it's still hot and nutritional yeast to a blender.  Blend on medium until smooth.  Add coconut milk, mayo, salt, garlic powder, and pepper.  Blend until smooth and creamy. 

When cauliflower is cooked, remove and then increase oven heat to 425F for toasting the breadcrumb. 

Take out a baking dish and spray with cooking spray.  Place cooked cauliflower in it.  Pour sauce on top and toss to coat.  If sauce is way too thick, add a little coconut milk 1 tbsp at a time. Make breadcrumb topping.

Breadcrumb Topping

1 cup almond flour
2 tsp paprika
4 Tbsp butter, melted OR for dairy free 4 tsp mayo


Melt the butter. Combine the topping mixture in a small mixing bowl.  Sprinkle on top.  Place in the oven for 10 minutes, until top is golden.  Garnish with chopped parsley.

Baked Acorn Squash with Red Chard Stuffing

 Autumn is totally in there air now and I'm feeling all the changes on a personal level for sure.  I started studying and training to become a certified holistic health coach at Institute for Integrative Nutrition this September and could not feel better about that decision.  I'm just in love with their concepts and philosophy.  I will try to write more about it as I delve deeper in.  For now, I'm soaking it all up and implementing small changes into my own daily life as I learn more.  I studied nutrition in college and it's probably no surprise to you that holistic health is nothing like it.  I learned science and nutrition but there is so much more to health and healing than the food we eat.  We put so much emphasis on it but neglect equally important or maybe more important aspects of our lives like relationships, self worth, mindfulness and our overall connection to the universe... life is so deep.  

On a lighter note, let's discuss this stuffed acorn squash.  All of these flavors combined create the perfect combination.  The stuffing is savory and does not taste too "green" but it is packed with an entire bunch of chard!  Any chard will do.  Feel free to modify this and sub any nut for pine nuts, sprinkle some Parmesan on top if you tolerate dairy, add some cranberries... you catch my drift.  

Without further ado... (I had to google that spelling) 

Baked Acorn Squash with Red Chard Stuffing 


1 medium-large acorn squash
1 bunch of chard (red, green, rainbow, any- even kale will do)
1/2 cup onions, chopped
2 tsp ghee
2 tsp avocado oil (or olive)
3 cloves garlic, minced 
3/4 cup almond flour
1/4 cup pine nuts
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp poultry seasoning 
1/2 tsp ground pepper

Optional toppings:
Pomegranates Arils
Crispy sage
Parmesan cheese
Balsamic reduction or balsamic drizzle
More pine nuts


Preheat oven to 400F.

Slice acorn squash in half.  Scoop out the seeds. Make a small small slice on the outer skin so that when it's stuffed it sits even and isn't all rocky.  

Spray the squash with cooking spray or just run the inside with avocado oil.

Place the squash inside down and skin up on a baking sheet and bake for 20-35 mins, until the inside is fork tender.  Cooking time will vary based on size of squash.

While squash is baking, prepare your stuffing.

Add the ghee and oil to a heavy bottomed large pan.  Allow it to melt.  Add onions and garlic sautee a few minutes, until onions and translucent. 

Chop the chard while that's sautéing.  Remove the inner rib and chop it into 1/2 inch pieces.  Roll up the leaves and then slice to create ribbons.

Add the chard ribs first, sautee a little then add the ribbons in batches and cook about 8-10 mins until chard is soft and tender.  Season with a little salt and pepper.  

Transfer chard to a large mixing bowl.  

Add almond flour, pine nuts, and all seasonings.  Mix it all up good.  

When squash is cooked to fork tender, remove from oven to cool.  Flip them over and stuff wih the filling.  

Drizzle with olive oil and return to the oven for 15-20 mins, until the top crisps up a little and the inside is warmed. 


Sauteed Brussels Sprouts with Pine Nuts and Maple Balsamic Glaze

Happy September, everyone!  This month is already flying by.  I (finally!) have 2 kids in school. Yay me! Although one is only age 3 and goes 9am-12pm; it's something!  She's made it sort of impossible to recipe test of late, but hopefully I'll be able to be getting more recipes up now that I have a few free hours!

This is my favorite way to make brussels.  I often make this recipe and eat the whole thing for lunch.  It's delicious.  Perfect combo of savory and sweet.  You can also easily make this roasted in the oven, takes a little longer but crisps up better and is delicious.  You can just toss with the oil then roast at 400F for 20 mins or so, until they are crispy and tender.  Then add the pine nuts and glaze.  

I know many of you are doing Whole30 and clean eating challenges in September, and this should fit right in.  For Whole30 just omit the balsamic glaze or try simply reducing some balsamic vinegar sans maple syrup.  

Sauteed Brussels Sprouts with Pine Nuts and Maple Balsamic Glaze


12 oz brussels sprouts, bottoms trimmed and sliced lengthwise (about 4 cups sliced)
1 tbsp avocado or olive oil
1 tbsp butter
3 cloves garlic, diced
1/4 cup pine nuts (pignolas)


Trim the hard bottoms off of your Brussels sprouts and slice them lengthwise.

Heat a 12 inch heavy bottom pan over medium heat.  

Add oil and butter.

Add garlic.  Sautee 1-2 mins, until fragrant.  

Add brussels. Cook for 10-12 mins, stirring frequently, until brussels are tender and browned around the edges.  

While brussels are cooking, prepare your maple balsamic glaze (below).  This takes about 10 mins to prepare.

Once brussels are cooked, add the pine nuts and mix them into the pan, just to combine. 

Remove from pan and place in serving dish.  Top with maple balsamic glaze and serve immediately. 

Maple balsamic glaze


1/3 cup balsamic vinegar
1 tbsp maple syrup


Place ingredients in a small sauce pan over medium heat. Bring to boil. Reduce heat and allow to simmer and reduce by about half . This will take 7-10 minutes.  It should be thick, slightly syrupy. 

Creamy Low Carb Chicken and Mushrooms

This post scares me a little's my first non-paleo recipe, ever!  So please don't throw cheese at me!  I am not going all keto on you or anything, though I have to admit that over the past few months I have been experimenting with a lower carb lifestyle. I actually love it, but find it sometimes challenging to stick to low carb and dairy free.  No one here tolerates dairy very well, so a recipe like this is like a treat meal for us.

 For anyone starting out with keto and/or low carb, this recipe is an excellent way to start out and feel like you're cheating!  This is my absolute favorite low carb chicken dish.  This is kind of like a base recipe because you can easily add flavor by throwing in garlic, different herbs at the end or adding seasoning like dried red pepper flakes.  Try throwing in some roasted red peppers, sundried tomatoes or spinach.... endless possibilities really.  The best part is it's all made in one pan! It's also made with very few ingredients and takes only about 20 minutes start to finish to whip up, making it the perfect week night dinner.

Nutritional Info:

Servings: 4
Per Serving:
Calories: 354
Protein: 22 g
Fat: 29 g
Carbs (net): 1g

Creamy Low Carb Chicken and Mushrooms

Serves: 4 Prep time: 5 minutes Total time: 20 minutes


1 lb boneless, skinless chicken breast, chopped into bite sized pieces
6 Tbsp butter, separated
8 oz mushrooms, sliced
3 oz cream cheese
2 Tbsp heavy whipping cream
salt and pepper
fresh herbs (basil, thyme, parlsey)


Heat up a large cast iron pan over medium-high heat.

Season your chicken with salt and pepper.

Add 2 Tbsp butter to cast iron.  Cook chicken until no longer pink inside and cooked through. Remove chicken from pan and set aside on a plate.  Drain the chicken juices and discard. 

Add the remaining 4 Tbsp butter to the same pan.  Cook the mushrooms until tender.  

Add the cream cheese to the pan and mix to melt and combine with mushrooms.  Add the heavy whipping cream, stirring continuously until the sauce is thick and creamy.  Add the chicken back in and mix together.  Add any fresh herbs now.  Enjoy!