Bruschetta Pasta (or no pasta)

This is a simple meal but my family loves it and we can adapt it to meet everyone's needs.  I make it for my kids with gluten-free brown rice/quinoa pasta and I usually enjoy mine with "zoodles" (zucchini noodles) or spaghetti squash.

Ingredients:

2 lb chicken breasts, sliced thin
1 package Organic Grape tomatoes (these were ripest and most flavorful)
1/2 lb sliced mushrooms
Handful fresh Basil
Parmesan
Butter
Sea Salt
Pepper
Garlic

Pasta
Zucchini
Spaghetti Squash

Dice tomatoes and basil and combine in a bowl and refrigerate to join flavors together.  In a large saucepan, saute thinly sliced chicken breast, mushrooms and garlic in the butter and season to taste with salt/pepper.  Add Tomato/Basil mixture and bring to low to simmer for a few minutes.  Prepare noodles of choice and serve sprinkled with Parmesan.  Simple, tasty and a family favorite!

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!

Freezer Crock Pot Meal Ideas

With Fall approaching, I have seen many posts about freezer crockpot meals, so I decided to round up some of my favorites and make some of my own.  I bought almost entirely organic ingredients (a few things I could not find between 4 stores) and use hormone/antibiotic free range meats.  I made Margarita Chicken (2 bags), Beef Stew, Rosemary Apple Chicken, Chicken Taco Chili, and Thai Curry (2 bags), plus bought ingredients for a new chicken tomato recipe I am planning to try so 8 full meals (most will include leftovers for at least some of us as well).  I also bought gallon freezer bags, brown rice, Ezekial Tortilla (for taco chili leftovers), and even have some leftover veggies for snacking.  My total cost (using quality ingredients) was 106.64 so divide that by 8 meals is $13.33 per meal for a family of 4 plus leftovers.  I am pretty excited!  I plan to just keep these in the freezer and maybe have one a week or use in emergencies when I do not have a meal planned or plans change.  Now that I have done a small version of this, I may expand and do some more!

Margarita Chicken
Beef Stew
Rosemary Apple Chicken
Chicken Taco Chili
Thai Curry

Margarita Chicken (in the Crock Pot)

1/4 cup raw honey
1/4 cup dijon mustard
1 Tbsp Bragg's Liquid Aminos
3 Tbsp Margarita Mix (liquid)
Sea Salt
Pepper

Whisk Together, then add:

1 cup sliced carrots
1 cup cut green beans
2-3 Frozen Chicken Breasts, cubed

Place in Freezer Bag or Crock Pot for 4-5 hrs on low.  I served mine on top of Jasmine Rice.

Slow Cooker Beef Stew

1.5 lbs beef stew meat
2 Tbsp olive oil
1 cup diced celery
1 cup diced carrots
1 tomato, diced
2 medium red potatoes, diced (sweet potatoes would be good too)
1/4 onion, diced
3 garlic cloves, minced (or powdered garlic)
Sprinkle Thyme
2 Sprigs Fresh Rosemary
2 Tbsp Worcestershire sauce
Sea Salt
Pepper
Any other spices you like
1 cup beef broth (or veggie broth would likely work as well)

Place in freezer bag or crockpot for 5-7 hrs on low.  Enjoy!

Slow Cooker Apple Rosemary Chicken

1 Chicken Breast, 2-3 Chicken Thighs (I forgot to buy thighs so used all breasts)
2 apples, peeled and diced
Squirt of lime juice
1/4 sweet onion diced
2-3 Fresh Rosemary Spriggs
Sea Salt
Pepper
2 Tbsp water (to help liquify a bit so we could seal the bag)

1.  Dice and place all in a freezer safe gallon bag (or right in the crock pot).
2.  Cook on low 6 hrs or high 4 hrs.

I served this with brown rice on the side and some steamed green beans.

21 Day Paleo Challenge

My husband and I decided to follow up a rough eating month (January holds both our daughters birthdays, plus we had guests visit and several big Football celebrations) with a 30 day Paleo Challenge.  We are trying to make it a positive change, so not being extremely legalistic, just no grains, no refined sugar (we will allow small bit of honey or maple syrup to sweeten but try not to do much), and no desserts (even healthy ones, haha).  I am typically a person who will work out 6 days/week but then enjoys some treats throughout the week but I am going to try to continue my workouts but skip those treats for a month!  So, I plan to blog the journey and keep updating this post every few days with what we ate each day plus what my workout was.  Keep in mind, we are very busy so some of the meals might seem a bit 'repetitive' but here we go!  PS-our daughters (3 and 6) will eat mostly paleo as well but I will let them eat occasional brown rice pasta (they both dislike spaghetti squash that I love), crackers/pretzels, or a treat if they earn something special but overall they will also participate!

Day 1:

Bfast-Smoothie
Lunch-Grilled chicken with side salad made with mixed greens, tomatoes, carrots, and cucumbers (balsamic/olive oil dressing)
Dinner-Stuffed Peppers and Squash and Mushrooms
Snacks-Carrots, Apple, Cucumber slices
Workout-3.5 mile run with puppy

Day 2:

Bfast-Protein Shake
Lunch-Sliced Chicken roll ups (chicken with lettuce and avocado rolled up), carrot sticks
Dinner-Roasted Chicken, Coconut Flour Biscuits, Green Beans, Sauteed Carrots with basil
Snacks-Carrots, Apple with peanut butter, Organic Fruit Strip, Homemade latte with coconut milk, espresso and a touch of raw honey
Workout-5.5 mile run with jog stroller while my older daughter biked

*using the roasted chicken to make chicken stock for soup this weekend

Day 3:

Bfast-Scrambled Eggs, diced avocado
Lunch-Chicken Salad with cucumbers, carrots, and mixed greens topped with avocado dressing (using leftover chicken from roasting last night)
Dinner-Chicken Basil Curry, Roasted Mixed Potatoes and Carrots (the curry was a new try from another healthy site-I might make again and tweak a few things but overall tasty)
Snacks-Organic Fruit Strip
Workout-T25 Speed 1.0

Day 4:

Bfast-Smoothie
Lunch-Salad Bar from Whole Foods (read ingredients)
Dinner-Spaghetti Squash with meat sauce (sugar free) and eggplant lasagna for my hubby
Snacks-1/2 apple, Homemade latte with coconut milk
Workout-T25 Cardio

Day 5:

Bfast-Smoothie
Lunch-Grilled Chicken Sausages, roasted mixed veggies
Dinner-Homemade Grilled Chicken (Chipotle style) Salad with tomatoes, cucumbers, peppers, carrots and homemade chipotle vinaigrette and topped with diced avocado
Snacks-1 piece sliced turkey wrapping lettuce, homemade latte with coconut milk
Workout-T25 Upper Body Circuit

Day 6:

Bfast-Smoothie, rest of family had scrambled eggs
Lunch-Grilled chicken with steamed broccoli, with a side salad (olive oil/vinegar dressing)-ate out and just read ingredients and specified order
Dinner-Leftover spaghetti squash with meat sauce from day 4
Snacks-Organic Fruit Strip, ½ apple
Workout-day off

Day 7:

Bfast-Smoothie, rest of family had eggs
Lunch-Beef Little Smokies with non-sugar made BBQ sauce, Kale Salad (added cherry tomatoes, cucumbers and red peppers)
 Dinner-Zucchini Boat Enchiladas, with homemade guacamole
Snacks-Apple with peanut butter
Workout-T25 Speed 2.0

Day 8:

Bfast-Shake
Lunch-Turkey Roll Ups, Cherry tomatoes, Sugar Snap Pea Pods
Dinner-Tacos with lettuce for shells
Snacks-Hard boiled egg, organic fruit strip
Workout-T25 Rip’t Circuit

Day 9:

Bfast-Smoothie
Lunch-Salad with Grilled Chicken, tomatoes, and cucumbers
Dinner-Fajitas (with chicken, onions, red peppers, and mushrooms) served with Romaine lettuce shells
Snacks-Apple with peanut butter
Workout-T25 Ab Intervals

Day 10:

Bfast-Smoothie
Lunch-Grilled chicken sausages, sliced cucumbers and tomatoes on side
Dinner-Bunless burger with sautéed mushrooms, lettuce, tomatoes and cucumbers
Snacks-Hard Boiled Egg
Workout-T25 Upper Body

Day 11:

Bfast-Smoothie, my family all had eggs
Lunch-Grilled chicken salad
Dinner-Taco Salads with tomatoes, mixed greens, olives, and homemade guacamole
Snacks-Cheat Alert:  I cheated and bought some Organic Corn Chips and had Chips/Guac
Workout-3 Mile Run

Day 12:

Bfast-Hard boiled egg with strawberries
Lunch-Leftover taco salad
Dinner-Banana Coconut flour pancakes with chicken breakfast sausage (Heart shaped pancakes)
Snacks-Homemade coconut milk latte
Workout-T25 Core Cardio

They are not allowing me to add/edit this post but I will keep trying.  Until them, check out the new recipes!

Pulled Barbeque Chicken

Crockpot Meals are so simple and easy when you have a busy schedule, however, my daughters are not big fans of them usually but this one they liked!

1 can organic tomato sauce
1/2 small onion, diced small
2 garlic cloves, grated
2 Tbsp apple cider vinegar
2 Tbsp sweetener (agave, honey, maple syrup)
2 Tbsp organic tomato paste
1 tbsp smoked paprika
1 tsp cumin
2 tsp ground mustard
1 tsp chili powder
1/2 tsp sea salt
1-2 lbs chicken (thighs or breast would work, boneless)

Stir ingredients (except chicken) together until well combined.  Add chicken and cook on low for 5-6 hrs.  Then, shred the chicken and return to sauce.  Serve at sandwiches, in tacos, over rice, and or just plain with vegetables!

Teriyaki Spring Rolls

I am not much of a photographer, nor am I neat and clean about my cooking but they sure tasted great!  My husband and I loved them, my daughters did not enjoy the rice wrapper and just liked the teriyaki meat/veggies mixture plain!

Teriyaki Sauce:
1/4 cup Bragg's Liquid Aminos
1 clove garlic, diced
1/2 tsp dry mustard powder
1 Tbsp fresh ginger, chopped
1/4 cup raw honey (more or less to sweetness)

Blend together in a blender until well combined.  Then use as a sauce or marinade.

Spring Rolls:
Spring Roll Wrappers (I found these are whole foods, ingredients were eggs and rice and water)
1/4 head lettuce, finely shredded
1 medium carrot, shredded
2-3 chicken breasts, grilled or baked with teriyaki marinade for flavor then diced

Combine all ingredients and add extra sauce to you liking.  Then, follow spring roll wrap instructions (mine said to place until water for 10-20 seconds then place on a towel and fill with ingredients).  I filled the spring rolls and wrapped them tightly.  Mine ended up making 6 and we wished for more so maybe double this for a larger family or a more filling meal!  Next time, I may add some different veggies/herbs (I am thinking pea pods, cilantro, tomatoes even).

Veggie Crumble

I found a similar version of this as I searched for some different side dish ideas and this fit the bill!  We actually had it for lunch today with some grilled tilapia, which made a light and tasty combo.  I also think this would be awesome by precooking and adding some sliced chicken breast to make a full meal!

Veggie mixture:
3 medium zucchinis, wash and chopped
2 cups mushrooms, diced-I used a mixture of regular and portabello
1/2 sweet yellow onion, diced
1 Tbsp coconut oil
Thyme
Sage
Sea Salt
Pepper
-all to taste
(you could add or omit any of these veggie ideas)

1.  Melt the coconut oil in a large saucepan then add the onions and saute' for about 5 minutes or until beginning to soften.
2.  Then, add the zucchini and all seasonings and continue to saute' until flavors blend.
3.  Add the mushrooms and mix together well.  Then, cover and cook on medium low for 5-10 minutes or until veggies soften and become a bit juicy.
4.  Pour prepped veggies in a baking dish (I used a 8 x 11) and prep the topping.

Topping:
1 cup almond flour (I used trader joe's brand)
1/4 cup diced almonds
2 Tbsp. cold diced butter
Sea Salt
1/4 cup organic parmesan cheese shreds

1.  I used my hands to mash it all together until combined and crumbly, almost like a breadcrumb mixture.
2.  Spread with hands or a spoon onto the vegetable mixture.
3.  Bake at 325-250 for about 30 minutes or until the crumble on top is browning and a bit crispy.

*I think you could really do this in a lot of ways, different veggies, adding chicken or fish, more or less cheese, etc.  I also think you could add a bit of sweetener (honey, maple syrup, coconut sugars, xylitol) to make this a crumble for a sweet, fruity dish!  Enjoy!

Crock Pot Chicken Taco Chili

This recipe is similar to a taco soup, regular chili, or my crock pot chicken black bean salsa soup but a bit different and I liked the differences!  Great flavors and so simple!  Plus, you could alter and add more/less veggies, more/no beans, and any toppings you like.

1 can Organic kidney beans, rinsed
2 cloves garlic, peeled and minced
2 cups favorite Organic Salsa (I am currently enjoying Publix Greenwise Organic Salsa-medium)
2-4 carrots, peeled and diced (the original recipe called for corn but I enjoyed the carrots)
1 can diced organic tomatoes
1 packet taco seasoning (or make your own, I used Simply Organic brand)
1 Tbsp Chili Powder
1 Tbsp Cumin
1 tsp dried Oregano
1 tsp Sea Salt
1/2 tsp Ground Pepper
3 frozen chicken breasts (you could do more or less and use fresh if you wanted)

Toppings ideas:  Shredded raw organic cheese, cilantro, diced avocado, tortilla chips, onions, etc.

Add all ingredients except chicken to crock pot and stir until well combined.  Place the chicken breast on top and cook on high for 6 hrs, or cook on low for 10 hrs.  About 30 minutes  before serving, remove chicken breast and shred, then place back in crock pot and stir well and let sit on warm until ready to serve.  This is perfect for football nights or just cook Fall/Winter evening meals and is great left over as well!  

Taco Cabbage Casserole

I have not given up the blog, just took a break while we packed and moved across the country!  Now, we are in FL again and loving the warmth!  This taco cabbage is just a variation on tacos, which I love!

1 lb ground beef
2 carrots, shredded
1 package organic, msg-free taco seasoning (or make your own)
salsa, preferably organic but your choice of type
1 head cabbage, diced
*serve in ezekial or brown rice tortillas or just plain in a bowl topped with organic, raw cheese!

Brown the beef, add carrots towards the end.  Add a few spoonfuls of salsa and your taco seasoning with water.  Let simmer to a boil, then add the cabbage for the last few minutes while moving temp. down to med-low.  (basically just adding cabbage and carrots adds some nutrition and a fun crunch)

Cilantro Lime Chicken

This is not much of a recipe but it is yummy!  I grilled this chicken and served it on Udi's gluten-free buns (my daughters wanted it by itself) and then had fresh veggies and hummus on the side!

Juice of 2 limes
1-2 tsp. cumin
1 Tbsp. honey
Handful fresh cilantro, diced
3 chicken breasts

Place all the marinate ingredients in a large ziploc bag and add chicken and toss!  Allow to marinade for 10-15 minutes then grill until done!  This is light and refreshing!

Turkey Stuffed Squash and Peppers

I am not a big squash fan or a pepper fan but I do love to try new things and eating grain-free is always a healthy option so here's a new one.  My daughters and I liked it a lot, but my husband LOVED it and said I can make it every week!  I actually think next time I might try peppers for hubby and buy some giant mushrooms to stuff for me!

Acorn Squash-halved and seeded
2 peppers (hubby said yellow was awesome)
1 lb ground turkey
3 large carrots, shredded in the food processor
1 cup mushrooms, diced
1 apple, cored and diced in tiny pieces
1 egg
"breadcrumbs"
-1/2 cup almond meal
-1/4 cup golden flaxseed meal
-1 tsp. garlic (either fresh diced, powder, or I used dried)
-1/2 tsp. onion powder
-1/2 tsp. Thyme
-1/2 tsp. Oregano
-1 tsp. sea salt
-1/2 tsp. ground pepper
-1/2 tsp. ground sage
(all approximate)
optional: Parmesan (I did not use)

1.  Preheat oven to 350 degrees and place the cut, seeded squash face down in 1/4 inch water in large baking dish.  Bake for about 40 minutes or until slightly soft.
2.  While the squash is baking, brown ground turkey, mushrooms, and shredded carrots in a large saucepan until browned and veggies are well cooked.  You can season this if you like, but the breadcrumb mixture adds lots of flavors.
3.  When the meat/veggies are almost done, add the diced apples for the last 3-5 minutes.  When done, remove from heat.  Cut open the tops of 2 peppers during this time as well (they do not need to precook.
4.  Add the "breadcrumbs" mixture into the pan as well as 1 egg and mix thoroughly.
5.  Once the squash are done, flip right side up and dump water our of pan.  Fill center of each squash with meat/breadcrumbs mixture, then using leftover...
6.  Fill the two peppers with the mixture as well.  Place all face up in a baking dish and bake for an additional 20-30 minutes or until brown and slightly crispy on top.
Enjoy!

Another way to make this, same inside, stuffing portabella mushrooms and green peppers!

Chicken veggie(no) Pasta

(on the left is with spaghetti squash and the one on the right is with brown rice pasta)


I was craving a pasta dish, so decided to make a simple sauce of butter, garlic, sea salt and organic Parmesan then realized I had some yummy spaghetti squash so I changed my mind...I did use brown rice pasta for my husband and daughter who do not enjoy the spaghetti squash as I do!  Obviously, this recipe does contain dairy and in some cases, grains if you use pasta but still a healthier version of a "comfort" food that was super yummy!  This also made enough for leftovers.  You could add or omit any vegetables, next time I might try to add diced tomatoes!

1 medium spaghetti squash
2-3 chicken breasts, diced in bite-sized pieces
4 Tablespoons organic butter
1 cup diced mushrooms
1 cup whole spinach leaves
4-6 garlic cloves
Sea Salt
Pepper
(any other seasonings you like)
1/2 cup organic Parmesan cheese

1.  Prep spaghetti squash-cut in half the long way and remove seeds.  Place face down in a glass baking dish filled with a bit of water (I only baked half and saved the rest for another meal of spaghetti squash with tomato meat sauce).  Bake at 350 for about 30-40 minutes (or until the outer side slightly pushes in when touched or when you flip you can fork the "spaghetti" out easily).

While that is baking...

2.  Place the butter in a large saucepan and melt, then add garlic and begin sauteeing.

3.  Add diced chicken and mushrooms, as well as Sea Salt, Pepper, and any other seasonings you enjoy and cook until chicken is cooked all the way through.

4.  Add Spinach and saute flavors together for about 5 more minutes before adding the Parmesan and mixing together well.

5.  Add the stringy "spaghetti" squash (or pasta if you must) to the mixture and mix together well, then serve!

I know this isn't super creative, but it was tasty and satisfied the craving!  Enjoy!

Zucchini Boat Enchiladas

(here they are prior to baking, missed a pic after because we gobbled them up!)


I have been on the hunt for some new main dish entrees that are grain-free and here's a great, simple one!  I did use packets for seasoning but used "Simply Organic" brand and organic tomato sauce to mix the enchilada sauce, you could make your own!

*1 lb ground beef (or turkey or shredded chicken)
*2-3 zucchini
*shredded carrots (optional)
*1 packet taco seasoning (or make your own)
*1 packet enchilada seasoning with also calls for 1 small can tomato sauce (or any enchilada sauce you like with sugars or starches added)
*1 can chili beans (or no beans if you are bean-free)
*1/2 cup shredded raw, organic cheddar

1.  Start browning the beef and meanwhile...cut zucchini in half and scoop out most of the seeds until they are hollow (aka: boats).  I threw the seeds into the meat and no one even noticed the extra veggies!
2.  Add shredded carrots (for more veggies if you want) and finish browning beef and vegetables.  Add taco seasoning packet, water, and can of beans, drained and rinsed.  Simmer until flavor is combined.
3.  While this is cooking, prepare the enchilada sauce according to directions (or make your own-I have even just done a jar of organic salsa for this)
4.  Lay Zucchini in 8 x 11 glass pan and fill each "boat" with taco mixture. 
5.  Top with enchilada sauce and sprinkle cheese on top.
6.  Bake at 350 degrees for 30 minutes or until cheese is bubbly and zucchini has softened.

I served mine with homemade guacamole and diced tomatoes on top! Enjoy!