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.
About 2 weeks ago my friend, Z, said she had tried this new chocolate mousse recipe that was dairy free and she had some to share with me. I love anything chocolate/dessert and if it is dairy free and gluten free, count me in. I drove over to her house to pick it up and literally I pulled the used spoon out of my lunch box and devoured the whole thing in my car on my way home from her house. No – I am not ashamed. I can’t tell you how good it was. It was freaking AMAZING. I HAD to have the recipe. This was Friday evening.
Enter Sunday afternoon – I have now procured the recipe from my friend. You can find her original recipe here. So Sunday afternoon I gave it a whirl on my own. The recipe was so easy and took less than 15 minutes from start to finish. The worst part is waiting the few hours for the mousse to set so you can partake in the chocolatey rich goodness of it. Anyway, I was able to make 5 1-cup ziplock plastic to-go containers out of 1 recipe. Naturally, I ate one every day Monday – Thursday as an after school treat or after dinner dessert (I shared one with a friend). That was on March 9th.
Since I had consumed my last chocolate mousse, I really haven’t been able to stop thinking about it. I’ve never been addicted to anything so I’m not sure what that feels like but seriously I could not stop thinking about this mousse. And now that I’m writing this (and eating my mousse at the same time) I didn’t realize that I just made this last week. Still – not ashamed.
So tonight I caved and busted out my KitchenAide mixer and took a quick 15 minutes to make myself another heavenly batch of the highly addicting chocolate mousse. You can thank me (or my friend, Z, later). You’re welcome!
1/4 cup water
1/4 cup Palm Sugar (coconut sugar)
1 cup mini chocolate chips (I use EnjoyLife)
4 eggs separated
1 can full-fat coconut milk (just the solid cream part, not the liquid)
1. Separate 4 eggs, place the whites in one bowl and the yolks in another
2. Open a can of coconut milk and drain all the water from it, making sure to keep the solid milk fat portion
3. Add water to a pot and heat until it is boiling
4. Reduce heat to medium-low and add the coconut sugar to the pan, whisking it in until it the sugar is dissolved
5. Move pot to another burner and allow it to cool for about five minutes
6. Add the chocolate chips to pot and whisk until melted
7. Whisk egg yolks until they are light yellow in color
8. With your mixer, whip egg whites until they form stiff peaks
9. Add the egg yolks into the same pot and whisk until the consistency of the chocolate mixture is smooth
10. Fold the egg whites into the pot containing the chocolate mixture and whisk until thoroughly combined
11. Add the can of drained coconut milk to the mixture and again, whisk until well combined and the mixture is smooth.
12. Place the chocolate mousse into containers, 1 used 5 1-cup ziplock disposable containers and evenly portioned them out.
13. Refrigerate overnight
14. Sprinkle a generous amount mini chocolate chips on top of mousse before serving and enjoy!
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!
This is a super simple meatball recipe that literally makes 50 meatballs. They are great for spaghetti squash and meatballs or just by themselves. Because the recipe makes so many meatballs (6 meatballs = 1 serving), it’s a great leftover take to lunch kind of meal. Enjoy!
1 clove of garlic, minced
1/2 TBSP salt
1 TSBP fennel seeds
1 TBSP ground black pepper
1 tsp ground sweet paprika
1 TBSP yellow mustard
1 cup fresh parsley, chopped (about 1/4 cup after it’s been chopped)
1 large egg
1 pound ground pork
1 pound lean ground beef (bison, lamb, venison work well here too)
- Preheat the oven to 400 degrees. Cover a large baking dish with parchment paper and set aside.
- In a large bow, mix the garlic, salt, fennel seeds, paprika, pepper, parsley, mustard, and egg with a fork until well combined. With your hands, crumble the ground pork and ground beef into the bowl. Knead until all of the ingredients are mixed together.
- Moisten your hands with water. Measure a level tablespoon of meat and roll into a ball between your palms. Line up the meatballs on your prepared baking sheet, roughly 1/2 inch apart.
- Bake in the oven for 20-25 minutes until they are golden brown and cooked through.
This recipe was adapted from the Well Fed cookbook, but changed to meet my personal tastes and it is Whole30 compliant. Enjoy!