Classic Chimichurri Sauce
Chimichurri is a bit new to me. I had it for the first time a few years ago and loved the flavor it brought to a mushroom side dish I made. I have since slathered all over a piece of grass-fed steak and as a …
Recipes
Gingerbread Waffles
I had all these good intentions of sharing a bunch of Christmas recipes before the actual Holiday, but life got the best of me and that didn’t happen. On the last day of the Christmas according to the Catholic church, the Epiphany on January 8th, …
Spaghetti Squash Chicken Bake
As a kid, I probably ate buttered noodles with grated parmesan cheese 6 days a week. I loved mac and cheese. This dish hearty and creamy like alfredo, loaded with garlic flavor, and most importantly: it’s good for you! This dish dish is my new version of comfort food. When squash is in season, my husband and I probably eat a spaghetti squash dish at least once a week. What can I say, it gives me my noodle fix!
First make sure to pre-bake the spaghetti squash. I like to cut in half,, scoop out the insides, rub down with olive oil, and bake inside facing up at 400 degrees for 30-35 minutes, but the instant pot set on high pressure for 7-9 minutes works well too.
Once the spaghetti squash is tender, let it cool for a few minutes before scooping it out. Trust me, your hand will thank you! Saute the garlic, onion, and any other vegetables while the spaghetti squash is cooling. After this step, all that is left is combining and baking! It’s a super quick recipe which is always a plus.
This recipe includes sun-dried tomatoes, spinach, mushrooms and shredded chicken but the you can customize the add-ins it to your liking. Here are a few ideas to try:
shredded chicken and broccili
For a tuscan variation: sun-dried/diced tomatoes, fresh basil, and italian sausage (this one is great!)
For a spaghetti feel: ground beef and marinara
Spaghetti Squash Chicken Bake
A hearty and healthy dinner ready in less than hour! Paleo, dairy-free, and gluten free.
Ingredients
- 1 medium spaghetti squash cooked
- 3 tbsp extra-virgin olive oil divided
- 7-8 garlic cloves minced
- 1 medium yellow onion diced
- ¾ cup sun-dried tomatoes chopped. I used the dried in bag variety.If using the kind in a jar, drain from liquid before adding.
- 1½ cups spinach roughly chopped
- 1½ mushrooms chopped
- 1 lb shredded or diced chicken breast previously cooked
- 1 can coconut milk full-fat
- ¼ cup arrowroot powder
- 1-2 tsp garlic powder for extra garliciness in the sauce
- 1 tsp each salt and pepper
- 1 cup shredded parmesan optional
Instructions
- Preheat oven to 400.° Slice spaghetti squash in half. Scoop out the seeds and discard. Rub inside the squash with olive oil and sprinkle with sea salt. Bake for 30-35 minutes until tender.
- While squash is baking, mince the garlic and let it rest for 10 minutes. Dice the onion and set aside with the garlic. Chop the sun-dried tomatoes, mushrooms, and spinach. Dice chicken if needed. Set all add-ins aside.
- In a small bowl combine the coconut milk, garlic powder, and arrowroot powder. Stir to dissolve and set aside.
- When spaghetti squash is done, set aside to cool for a few minutes. Heat 2 tablespoons olive oil in a pan over medium heat. Saute onion and garlic until tender and fragrant. Add in mushrooms and saute for a minute or two more.
- Scoop out the spaghetti squash into a large bowl. Next, add the onion, garlic, and mushrooms. Add the the chicken, sun-dried tomatoes, and spinach. Sprinkle with salt and pepper. Pour coconut milk mixture over the ingredients and gently stir/fold to combine.
- Transfer mixture to a 9 x 13 or deep oval baking dish and bake for an additional 10-15 minutes until warm and bubbly. If not dairy free, sprinkle parmesan cheese half through baking time.
- Let it sit for a few minutes before serving and enjoy!
Notes
Original recipe adapted from: https://realsimplegood.com/creamy-garlic-spaghetti-squash-casserole/#wprm-recipe-container-6109
Super Simple Tahini
Are you a hummus fan? If so, you know what tahini is. It’s a bit of a mysterious ingredient. It’s sometimes on the pricier side so it probably isn’t a common ingredient in your fridge unless you love hummus like I do. I honestly don’t …
The Root of Illness and My “Why.”
Everyone has a reason for their passion. Sometimes it is a life-changing experience, diagnosis, or a traumatic event. Sometimes it’s an accident, other times it’s purposeful searching. For me, it was a third round of the same diagnosis at the worst possible time and a …
Sunflower Seed Hummus
I am an avid hummus eater. I love it paired with raw vegetables or crackers, on a charcuterie board, or even dolloped on a salmon salad. I went through a period of time where beans really sent my digestive system on ride. Thankfully, I can now enjoy them with no discomfort! I learned I had some gut bacteria issues that causing my trouble with beans. I would get very uncomfortable gas and pain for hours upon hours after eating garbanzo beans. Now that I’ve healed my gut from the bacteria, I can eat beans without a problem. Boy do I wish I would have known about this recipe then!
I found this idea on Pinterest first, but then learned my girl Kelly Leveque had her very own recipe in her book, Body Love Everyday! It was so simple and quick to whip up. Sunflower seeds are loaded with nutrients like magnesium, vitamin E, and protein. They are also a good source of healthy fats. This nutrient powerhouse of recipe was delicious with raw carrots and cauliflower, or Siete Chips, but the options are endless. Pair it with whatever your heart desires.
You can use store bought Tahini or whip up your own with my super simple Tahini recipe. Use a high quality extra virgin olive oil for maximum benefits too. I sprouted my sunflower seeds as per Kelly’s original recipe. See recipe notes for more info on that. Spice it up however you want. Its a very easy recipe to customize.
Sunflower Seed Hummus
A bean-free version of a classic recipe. Loaded with healthy fats to keep you fuller longer especially when paired with veggies!
Servings: 4
Ingredients
- 1 cup sunflower seeds *see notes
- 2 tbsp tahini
- 1-2 cloves garlic *see notes
- 2 tbsp extra virgin olive oil
- ½ lemon juiced
- salt and pepper to taste
- paprika for garnish, optional
Instructions
- Mince garlic in a food processor and let it sit for 10-15 minutes. (See notes)
- When garlic is ready, add sunflower seeds, tahini, and lemon juice, and a dash of salt and pepper to the food processor. Slowly add in olive oil if your food processor has a chute. Otherwise, just add in with all other ingredients. Mix until smooth and pale in color. If you prefer, add a little cold water to give the hummus a lighter texture.
- Add salt and pepper to taste. Garnish with a sprinkle of paprika and enjoy!
Notes
This recipe is originally from Kelly Leveque’s Book, Body Love Everyday, page 289. *Minced Garlic fact: I have read from multiple wellness gurus such as Kelly Leveque herself and Dr. Mark Hyman that allowing garlic to sit for awhile after being minced releases a phytochemical called allicin that has been shown to have anti-cancer and immune boosting properties. *Sunflower seed note: Kelly originally calls for sprouting the sunflower seeds first to maximize their nutrient content. If you choose to do so, soak your sunflower seeds overnight in a sprouting jar. The next day, drain then rinse the seeds until the water runs clear with no sign of sunflower “juices.” Leave on the counter to sprout. After about 8-12 hours, your seeds should have sprouted. Once they have sprouted, you can use them in the hummus. If no sprouting has occurred, let them sit overnight again and repeat the rinsing step. This is a recommended step, but not required. References: Body Love Everyday by Kelly Leveque page 286 Dr. Mark Hyman Facebook page: https://www.facebook.com/drmarkhyman/photos/a.163412217022869/3659972074033515/?type=3
Easy Almond Flour Crackers (Grain free, Gluten Free, Vegan!)
These crackers are my version of Simple Mills Almond flour crackers. If any of you haven’t had these, they are addicting. Probably my favorite cracker on the grocery store shelf. Crispy and salty goodness made with better ingredients, but I wanted to try and make …
Instant Pot (From Frozen! Taco Meat
How many times have you forgotten to take out whatever it may be from the freezer for dinner you had in mind that night? I do this way too often. So last Tuesday, I was so excited for tacos, but when I got home I …
Pumpkin Spice Smoothie
I don’t know about you, but I love pumpkin this time of year. Yeah, the PSL is a classic, seemingly stigmatized drink that often makes people proud or embarrassed to love. I am hear to tell you it’s ridiculous to NOT like pumpkin right now! You can even like it in July, that’s cool too. Don’t let anyone make you feel otherwise.
Okay, now to the recipe. This smoothie is a deliciously healthy fall treat. Pumpkin puree, almond butter, cinnamon, nutmeg, vanilla protein powder, almond milk, and riced cauliflower all blended together into a decadent, ythick breakfast option.
You might be wondering, “Why riced cauliflower? That’s a little weird in a smoothie.” Here’s why. A wellness guru I absolutely admire is Kelly Leveque. She often adds riced cauliflower to her smoothie recipes for a fiber boost. I added 1/2 cup in this recipe because I typically add spinach to my smoothies, but I didn’t want this one to be green. The frozen riced cauliflower added fiber, nutrients, and a nice chilly creaminess making it more like a pumpkin shake.
The cauliflower actually kept me fuller longer too! Definitely added cauliflower to my next smoothie recipe. Try it for yourself and let me know what you think.
Pumpkin Spice Smoothie
A delicious fall breakfast option that'll keep you full until lunch.
Servings: 1
Ingredients
- 1-2 cups almond milk
- 1 tbsp flaxseed meal
- 1 tbsp almond butter
- ½ cup pumpkin puree
- ½ cup frozen riced cauliflower
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 serving vanilla protein powder of choice
- pumpkin seeds, shredded coconut, hemp seeds for garnish
Instructions
- Combine all ingredients in blender and blend until smooth.
- Garnish with pumpkin seeds, shredded coconut, hemp seeds if desired.
Paleo Apple Pie Bars
I love this time of year in the kitchen. Fall flavors are taking over my kitchen. Coming in 2nd place to Christmas time, it is my favorite time of year. I’ve been trying new recipes lately like pumpkin pie smoothies, deliciously creamy pumpkin coconut mousse, …