I’ll admit that I go through food phases. For a while I was all about grilling chicken thighs and I’m pretty sure I ate that every day for lunch and sometimes dinner for a good couple of months. In the winter I get on a comfort food kick and make meatloaf, chili, and stew every week (or so it seems). As the season changes from winter to spring and back to winter again because Mother Nature can’t seem to make up her mind in Indiana, I find myself wanting spaghetti (or maybe its simply because my race season has started and I always want spaghetti when I’m running.) Either way – I’ve been playing around with using spaghetti squash, zucchini, and yellow squash as my noodles. But all in all, it is the same variation of the same thing – squash noodles and sauce on top. Then my friend sent me a link for baked pizza spaghetti pie. I thought I could do something like this but make it more like baked spaghetti and less like pizza plus add in my own favorite things. It makes a ton and I plan on eating it for lunch every day this week so I suppose I’ll share the rest with my husband so it won’t go to waste. Enjoy!
1 large (or 2 small) spaghetti squash
1 pound grass-fed ground beef
1 yellow onion, diced
1 green bell pepper, diced
1 cup mushrooms (your choice of kid), sliced
1 small can black olives, sliced
1 tablespoon coconut oil
1 cup – spaghetti sauce (no sugar added, I used Classico)
4 eggs, beaten
salt and pepper to taste
1. Preheat the oven to 350 degrees. Grease an 8×8 glass baking dish, or I used a 2 quart dish which is a 7×11, either one will do, and set aside.
2. Cut spaghetti squash in half lengthwise. Remove seeds and threading. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it.
3. Using a fork, shred the squash into a large bowl and set aside.
4. Place a large pan over medium heat. Add ground beef, bell pepper, mushrooms, and onion. Cook until pink no longer remains in the beef and it is broken up into pieces. Add in olives and mix together.
5. Combine the beef mixture with the spaghetti squash in the bowl. Add 1 cup of spaghetti sauce, salt and pepper. Finally, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
6. Evenly distribute the mixture into your baking dish and bake for 45 minutes to 1 hour until a slight crust forms on top of your baked spaghetti. Let it rest for 5 minutes before serving.
So today was the last day of ISTEP+ (or at least the first round of them) and I was looking to indulge a bit. Yes, some days I can be an emotional eater. I was looking forward to the rest of my fruit salad but with a whole lot of coconut whipped cream on top (more whipped cream and less fruit if you know what I mean). But the whipped cream alone just wasn’t going to cut it tonight. I wanted something more. So I pulled some staples from my pantry and made a delicious topping for my whipped cream that tastes oh so sinful but it’s really not that bad for you at all. I got this recipe from my friend, Z. You can find the original recipe here. It is so simple and it really takes your dessert to that next level. Enjoy!
4. Next put the almonds in the pan and toast until slightly brown – again keep a close eye on them because they also toast quickly!
5. Add the toasted almonds to the coconut flake mixture and toss.
6. Allow to cool, then store.
I’m a huge proponent of eating clean (when you can) and staying on a budget. Let’s face it, eating healthy can be expensive. Produce isn’t always cheap and because it can go bad, you are always stocking up your fridge for the week. The key to saving money is finding the produce that is on sale and buying that for the week. I used to just buy whatever I wanted for each week but when my grocery bills were exceeding $100 (for just 2 people), I was thinking my spending was getting out of hand. PLUS, I was throwing some stuff away because I just couldn’t eat it fast enough. Now that I’ve eliminated a bunch of things from my nutrition like dairy, legumes, and gluten (not for the trend but for health reasons), I find I’m able to eat more produce because I don’t have as many choices to choose from.
Anyway – Kroger was having this great sale on produce: Pineapples – $1.00, Strawberry Papayas – 2 for $5.00, 5-lb. bag Blood Oranges – $2.99, and Raspberries 2 pints – $5.00. I also picked up a package of pre-sliced mangos for $4.99 (that wasn’t really bargain shopping but I LOVE mangoes and they were really ripe this week so I couldn’t pass it up). So I picked up all of these things, took them home, chopped them up into bit-sized pieces and made myself this super delicious tropical fruit salad. To take this fruit salad to the next level, I whipped up some super easy coconut whipped cream. Yes – you really can make whipped cream from canned coconut milk. It just takes a little bit of planning and a few minutes and you are all set.
1 can coconut milk (I use Thai Kitchen)
1 tsp vanilla extract
1 tablespoon powdered sugar (optional – if you like it to be a tad sweeter)
1. Place a metal mixing bowl in the freezer for at least 1 hour. Place your coconut milk in the fridge for 2 hours or overnight if you really like to plan ahead. This ensures that the cream separates from the liquid.
2. Separate the solid cream from the liquid. Save the liquid for later or pour over your fruit salad to act as a liquid. In your metal mixing bowl, add the solid coconut cream and vanilla extract (and powdered sugar if you are using it). Mix with an electric mixer on high for 1-2 minutes or until thoroughly mixed through and it has a creamy consistency.
3. Add a huge dollop to your fruit salad and enjoy!
The actual fruit salad ingredients with their prices
1 small pineapple – $1.00
2 strawberry papayas – $5.00
1 container pre-sliced mangos – $4.99
1 pint raspberries – $2.50
2 blood oranges – $.74 (8 oranges for $2.99 = $0.37 an orange)
1 can coconut milk – $2.89
Total – $17.12
Makes about 10 servings (perfect for breakfast and lunch sides) = $1.71 per serving
Do you ever have those days where you simply crave something from your childhood? That is exactly what happened to me. Most of the time people crave some type of comfort food like mom’s mac & cheese or meatloaf or even an apple pie. But today, that wasn’t the case. Today I was seriously craving something Asian and not your average run of the mill Chinese takeout (which is completely Americanized). I wasn’t something that you really can’t get at a restaurant. You can only get it from someone’s house who knows how to cook authentic Asian cuisine. Since my mom lives in Pennsylvania and I live in Indiana, my only solution was to call her up on the phone, ask her what I needed, and take a trip to the local Asia Mart.
The freshness from the lemongrass make this probably one of the most popular Thai soups out there. And if you really want to eat it authentically, you pour a little on your jasmine rice as flavoring. But if you don’t eat grains, you can eat a big bowl of this broth-y soup either with your meal or as a light meal by itself. Due to the pungent flavor of the lime leaves and lemongrass, this soup is perfect for all seasons. It’s a refreshing summer soup but since it’s hot it makes a great winter treat too! I’ve made it with shrimp but my mom said you can also make it with chicken if you’d prefer.
For any of you who do Whole30 or follow the Paleo diet, I’ve made sure that this recipe is 100% compliant. Enjoy!
4 1/2 cups chicken stock
4 kaffir lime leaves, finely chopped
4-inch piece of tender lemongrass, roughly chopped (you don’t want to eat this)
1-2 limes, freshly squeezed to taste
6 tablespoons fish sauce (I use Red Boat which doesn’t have sugar)
1-2 small fresh red or green chilies, roughly chopped (optional – I don’t like the heat so I don’t use them)
16 straw mushrooms, cut in half (canned mushrooms will do)
1/2 pound raw shrimp, peeled and de-veined
1. In a pot, heat the stock and add the lime leaves, lemongrass, fresh lime juice, fish sauce, and chilies (if you are using them). At this point I would taste the broth to determine if it has enough lemon/lime flavor to the broth. If not – add more lime juice. Bring it to a boil and simmer for two minutes. Stir in the mushrooms and shrimp and cook for a further two to three minutes, or until the shrimp are cooked through. Be sure not to overcook your shrimp!
2. Pour into soup bowls and serve.
Earth Fare emailed me this awesome coupon for 2 1/2 pounds of grass-fed ground beef for just $10. Originally at $7.99 a pound, this is a really, really good deal. I simply couldn’t pass it up, but what in the world would I do with 2 1/2 pounds of ground beef? Then it hit me: chili. I’ve been wanting to make chili ever since the weather started to officially feel like fall. Usually, I put a ton of beans in my chili and just a little bit of meat. Since I’ve started eating primarily paleo, I’m no longer eating beans. So what does that mean for my chili? Lots and lots of meat. Strictly ground beef can be boring so I added mild Italian sausage and some round roast to the mix to heighten the flavor. You can make this as spicy or as non-spicy as you want by fluctuating the chili powder amount you add to your own chili. I used 2 tablespoons and it was pretty spicy for me. Next time, I’ll just stick to 1 tablespoon for sure, but my husband sure loved it! I also utilized Bird’s Eye Recipe ready chopping onions & garlic to save on prep time. I also picked up the diced tomatoes with green chilli peppers in them to save me time on dicing my own. I’ll take whatever help I can get. So, if you are craving some chili, I highly recommend this recipe. It makes A TON so either have a lot of people over, freeze some of it, share it, or be prepared to be eating it for dinner for the rest of the week. Enjoy!
2 1/2 pounds grass-fed ground beef
6 oz. mild Italian sausage
1 pound round roast, chopped into pieces (or stew meat if it is cheaper)
2 bags – Bird’s Eye Recipe Ready chopped Onions & Garlic
1 red bell pepper – chopped
1 green bell pepper – chopped
3 tablespoons tomato paste
2-28 oz cans diced tomatoes with green chilli peppers (do not drain!)
1-2 tablespoons chili powder
1 tablespoon cumin
1 tsp fresh cracked black pepper
1 tsp dried oregano
salt to taste
1. In a 6 qt. pot, combine ground beef, sausage, round roast, onions & garlic, and bell peppers. Cook on medium high. Stir to crumble up sausage and beef. Cook all the way through.
2. Once all the meat is cooked through, stir in the tomato paste and seasonings. Add diced tomatoes with the juice. Bring it to a boil and lower the heat to low and simmer for 30 minutes uncovered. Serve immediately or turn off and cover to let the flavors continue to merge together. Top with freshly sliced avocado and enjoy!
I love pot roasts, stews, and any other kind of one-pot-shot that I can get all of my protein and veggies in one dish. It saves me cooking time and washing dishes time… a win-win in my book. Not your traditional pot roast, I substituted peeled turnips in place of white potatoes. I also threw in some sweet potatoes as well for some nice color. I kept the recipe relatively simple in terms of seasonings, but feel free to switch out the water for beef stock for added flavor and some of your favorite seasonings if you want. This recipe made about 6 servings. Enjoy!
2 Tbsp coconut oil
2.5 lbs chuck roast
2 sweet potatoes, peeled and cubed
3 medium/small turnips, peeled and cubed
1/2 bag baby carrots
1 celery stalk (the entire bag), trimmed and cut into large chunks
1 onion, chopped
4 cloves garlic, chopped
2 Tbsp Dried Parsley
2 bay leaves
2 cups water
- In a large pan, melt the coconut oil. Add the chuck roast to the pan and season with salt, pepper, and garlic powder. Get a nice brown coloring on all sides of the meat before transferring it into a crock pot.
- Layer the veggies: sweet potatoes, turnips, carrots, celery, and onion. Add garlic, parsley, salt and bay leaves. Pour water over the pot roast, cover, and cook on High for 4-6 hours, or until the meat is tender and easily shreds with a fork.
As you probably are aware by now, I’m totally gluten-free and dairy-free. I’m going on roughly a month and a half and I feel awesome. I am sleeping through the night, I have energy throughout the day, and I literally have ZERO cravings for candy, chocolate, cookies, and the like. It’s really crazy because I used to be the Queen of Cupcakes. Last summer, I literally went to Gigi’s Cupcakes every week and probably tried everything on their menu at least twice. They knew me by name. During the school year, I couldn’t make it a day without popping one if not two Lindt chocolate truffles into my mouth by lunch time and who knows how many after that. I had a secret stash in my desk that my students kept replenishing around Christmas, Valentine’s Day, and Teacher Appreciation Week. But since I began eating clean, the cravings for these things have vanished. Sure I smell a donut and think to myself, “Man, that sure does smell good.” But then I remember how it made me feel and it just totally isn’t worth it.
But anyway, you aren’t here to read about my vanishing cravings, you are here to get a yummy recipe. I promise I shall not disappoint! As I was mentioning earlier, I have been on this clean-eating thing since July 1. The only major thing that I’ve noticed is that I have to do a lot more cooking which means a lot more weekend prepping. But let me reassure you that a few hours spent in the kitchen on Saturday or Sunday is well worth it mid-week when you are running late from work, you have to run the kids to and from practice, and you still need to get to the gym. Dinner can literally be done in under 20 minutes if you do all the prepping beforehand. Such is the case with this cauliflower fried “rice”.
On Saturday, I took an entire head of cauliflower and trimmed the florets away from the stems. I put the florets in the food processor and pulsed them about 10-15 times until the cauliflower resembled pieces of rice. It took me about 3 batches because I didn’t want to end up with mashed cauliflower. Mashed cauliflower fried rice sounds nasty. I put it all in a tupperware on Saturday and didn’t think about it again until Monday night.
Fast forward to Monday night. I get home from school around 4 PM, my husband is still working, expense report needs to be done, and I need to balance the checkbook. It is now 5:15PM. I have to get my run in for the day and the dog needs to get walked. Fast forward to 7 PM. My husband is finishing up mowing the lawn and I’m getting ready to prep dinner. Literally this meal is ready from start to finish in 20 minutes and that includes prep time.
The first thing you need to do is heat up the grill for about 10 minutes. While that is going on, take 2.5 pounds of boneless, skinless, chicken thighs. Place the chicken on a large baking sheet or platter smooth side up. Then brush each chicken thigh with olive oil and generously sprinkled each one with salt, pepper, garlic powder, and a touch of sweet paprika. Then flip them over and repeat on the other side.
Set those aside. Go to the refrigerator and take out the cauliflower you prepped a few days earlier and pop it into the microwave for roughly 2-4 minutes so it’s slightly heated through. Trust me, you want to do this. In a large saute pan, heat a teaspoon of coconut oil (olive oil works if you don’t have coconut oil). Add 1/2 of a chopped onion to the pan and cook for about 5 minutes or until the onion is translucent. Add to the pan 1/2 chopped zucchini. (At this point in time, go ahead and put your chicken on the grill) Turn up the heat on your saute pan to high, add 1 tablespoon of coconut oil and let it melt. Add all of your cauliflower and stir, stir, stir. To that, while you are stirring, add 2 tablespoons of coconut aminos and some salt. Keep stirring for about 3 minutes. Boom – done. Turn off the heat and set aside.
Don’t forget you have chicken on the grill, go ahead and flip those over and let them grill for another 3-4 minutes or until the juices run clear. Bring the chicken inside and let them sit for a hot minute while you prep your “rice”.
So at this point your rice can be done, but if you like to be fancy you could sprinkle a little bit of sesame seed oil on top, toss in a few toasted sesame seeds for grins, and garnish with chopped green onions. Top it off with 1 or 2 pieces of your grilled chicken and VOILA your meal is done!
This meal has plenty of options. If you’d like (which I did) go ahead and beat 2 eggs with 2 teaspoons of coconut aminos. Scramble them ahead of time and set aside. After you add the cauliflower to your pan, mix those in at that time as well. Don’t like zucchini? Steamed broccoli and sliced carrots also work well in this dish. Don’t have a grill or don’t know how to use one? No problem! Heat your oven to 400 degrees and bake in a single layer for 30 minutes or until the juices run clear. (Of course that ups the time it takes for the meal to get on the table.) Thawed frozen vegetable medleys would probably work in this too. Whatever you choose – just make it work for you.
Grilled Chicken Ingredients
2.5 lbs boneless, skinless chicken thighs
Cauliflower Fried “Rice” Ingredients
1 large head of cauliflower
2 large eggs (optional)
2 teaspoons of coconut aminos (for eggs)
2 tablespoons of coconut aminos
coconut oil for sautéing (or olive oil)
1/2 medium onion, diced
1 cup fresh zucchini, chopped
2-3 scallions, dark green tops only, thinly sliced (optional)
2 teaspoons of sesame seed oil (optional)
2 teaspoons toasted sesame seeds (optional)
**Recipe was adapted from the Well Fed cookbook by Melissa Joulwan**