Chocolate Zucchini Muffins

4 large eggs
1/2 cup maple syrup
1/3 cup unsweetened applesauce
3/4 cup shredded zucchini (I used one green, one yellow)

Combine the wet ingredients with a hand mixer until well combined.

1/3 cup coconut flour
1/4 cocoa powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
sprinkle sea salt
1/2 cup enjoy life chocolate chips

Add dry ingredients into wet and mix well with hand mixer.  Finally, fold in chocolate chips and place evenly into 12 muffin tins.  Bake at 350 for 22 minutes then let cool for 10+ minutes.  Enjoy!

Stuffed Turkey Tenderloins

I think this is technically more of a "fall" dish but so yummy!  The prep takes some time but then only takes a short time to heat through later on so a good "pre-prep" meal idea!  I do a lot of my cooking on Sundays or else a day or two ahead of time during the week since our schedule is wild!

2 boneless turkey tenderloins or 1 pound (Trader Joe's has been my best bet for these)
1 Tbsp coconut oil
1 small onion, diced
1 medium butternut squash, diced/cubed
2 garlic cloves, diced
1/2 package mushrooms, diced
1 cup baby spinach
3 sage leaves, chopped
Thyme, several sprigs fresh
Sea Salt
Ground Pepper
Cooking Twine

1.  Heat a large skillet over medium-high and add coconut oil.
2.  Add onions and begin saute' for a few minutes.  Then, Add butternut squash and a few tablespoons water and cover to simmer for 10 minutes.
3.  Remove lid and add garlic, mushrooms, spinach, sage, thyme, sea salt, and pepper and cook carefully while stirring for another few minutes.  Be sure vegetables are soft and well seasoned.  Set aside to cool.
4.  Cut the tenderloins so there is a "pocket" in each side.  Fill them as full as you can with the vegetable mixture and carefully wrap the tenderloins in cooking twice to hold together well.  Mixture will spill out, but no worries.
5.  Place the tenderloins in the used HOT skillet and carefully sear each side (not open side of course)-this helps seal all the flavors in.
6.  Transfer to a baking dish and pour any additional vegetable mixture on top/sides in dish and bake at 350 degrees for 30-35 minutes (cover with foil for at least half the time depending on how golden you like it on top).  Enjoy!

Cheesy Spaghetti Squash Bake

I personally love spaghetti squash but my family does not enjoy it.  My kids still did not enjoy this one (because they are not big cheese fans) but my hubby gave it a thumbs up!

1 medium spaghetti squash baked (I bake mine face down in a slight bit of water for 30 minutes)
1 Tbsp Coconut Oil
1/4 yellow onion, minced
2 garlic cloves, minced
Mushrooms, diced
1 pound ground beef (or two if you want leftovers or want to make half with traditional brown rice pasta for kiddos like mine)
Either 1 jar pasta sauce (or 2 cups tomatoe puree)
1/4 cup water
parsley
oregano
basil
sea salt
pepper
1 cup shredded raw mild cheese (I used mild cheddar and it was delicious)
1/4 cup grated parmesan cheese

1.  Saute onion, garlic, mushrooms, and ground beef in the the oil until browned and veggies are soft.
2.  Add in pasta sauce and spices of your choice and simmer on low for 20-30 minutes to really combine the flavors.
3.  Shred the "noodles" from spaghetti squash and transfer to the pot with the sauce to combine well.
4.  Place noodle/sauce mixture in a large casserole dish and sprinkle with a combination of cheeses.
5.  Bake at 350 degrees for about 20-25 minutes or until cheese is super bubbly!

I typically use this as my "make-ahead" meal.  I make two pounds ground beef, two jars sauce, lots of veggies and we have spaghetti one night and then this is a full meal leftover for another night in the busy week!