Beef and Vegetable Bolognese with Spaghetti Squash

Beef and Vegetable Bolognese with Spaghetti Squash
Beef and Vegetable Bolognese with Spaghetti Squash

This rich, hearty sauce is husband and kid approved!  It tastes so good with the roasted spaghetti squash.  In fact, I think it has even more flavor than traditional pasta.  This recipe will be a weeknight staple in your home.  Hope you give it a try!

Ingredients:

For the Sauce:

1 lb. lean ground beef

1 28 ounce can Hunts Diced Tomato Basil Garlic and Oregano pureed in a food processor or blender until smooth

1 medium yellow onion diced

3 large carrots diced

3 stalks celery diced

2 cloves garlic minced

2 tsp. garlic powder

1 tsp. onion powder

1/8 tsp. crushed red pepper

1/4 tsp. black pepper

2 tsp. sea salt

1 tbsp. Italian seasoning

For the Spaghetti Squash:

1 large spaghetti squash (If making for more than two people use 2 squash.  I do 1/2 a squash per person)

1 tbsp. extra virgin olive oil

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. Italian seasoning

Instructions:

Preheat your oven to 400 degrees.  Cut the spaghetti squash in ½ and scoop out the seeds.  Place on a baking sheet lined with foil, and drizzle the olive oil on each half.  Sprinkle with the salt, pepper and Italian seasoning.  Place in the oven and cook for about 40-50 minutes.   While the squash is cooking preheat a large sauce pan on medium high heat and add the ground beef.  Brown the beef completely and strain out any access grease.  Put the meat back on the heat, and add the vegetables and seasonings.  Cook for about 7-8 minutes stirring frequently.  Add the pureed tomato sauce and stir until well combined.  Cover and simmer on medium low until the vegetables are tender.  This takes about 20-30 minutes.  Scrape out the cooked spaghetti squash with a fork and serve the sauce on top.

Garnish with a sprinkle of fresh or dried parsley and enjoy!
Garnish with a sprinkle of fresh or dried parsley and enjoy!

Enjoy!

Creamy Blueberry Coconut Overnight Oats

Creamy Blueberry Coconut Overnight Oats
Creamy Blueberry Coconut Overnight Oats

 

Hi loves! This is the easiest breakfast recipe ever! Even better, you make it the night before, so it’s ready to eat when you wake up.  It’s quick, convenient and did I mention it takes like a dessert?!  You have to try it!

Ingredients:

1/4 cup steel cut oats (you can use old fashioned oats, but I love the texture of the steel cut.  If you choose to use old fashioned, make sure that they’re not quick cooking or instant)

1/4 cup unsweetened original almond milk

1/4 cup nonfat plain Greek yogurt

2 tsp. chia seeds

1 tbsp. unsweetened shredded coconut

1 tsp. pure maple syrup

1/4 tsp. vanilla extract

1/2 cup of fresh or frozen blueberries

Instructions:

I use mason jars for my overnight oats, but as long as you have some kind of container with an airtight lid you’ll be fine.  Add the oats, almond milk, Greek yogurt, chia seeds, coconut, vanilla and blueberries to the container of your choice.

Put the lid on and shake until everything is well combined.  Put it in the refrigerator before bedtime, and it’ll be ready to eat when you wake up.

Enjoy!

 

Zesty Tuna Zucchini Pasta Salad (Gluten-Free)

Hi guys!  If your trying to stay away from gluten and/or carbs in the evening then you’re gonna love this quick, easy recipe!  I used my Spirooli to make zucchini pasta, but if you don’t have one, a vegetable peeler will work just fine to create that pasta like shape.

Ingredients:

4 medium zucchini

1 large red bed pepper sliced

1/2 cup thinly sliced onion

1/2 cup diced celery

(1) 6.4 ounce package of White Albacore Tuna

1 tbsp. of extra virgin olive oil

1 tbsp. Mrs. Dash Tomato Basil Garlic seasoning

Juice of 1/2 lemon

Instructions:

Use a Spirooli or vegetable peeler to create zucchini “pasta”.  Place in a large bowl and add the red bell peppers, onions, celery and tuna.  In a small bowl add the lemon, Mrs. Dash seasoning and olive oil. Whisk until combined and pour over the salad.  Toss everything together and serve.

Serves two.
Serves two 🙂

Enjoy!

 

Quick and Delicious Gluten Free Tomato Basil Pizza

Gluten Free Tomato Basil Pizza
Gluten Free Tomato Basil Pizza

 

This recipe couldn’t be simpler! I’m not going to give exact measurements, because it really depends on personal preference.  I just wanted to share this easy way to make a healthier option for pizza night.  Brown rice wraps work perfectly for the crust, and the best part is that everyone gets their own personal pizza.  Add whatever toppings you want!  This is what I used:

Ingredients:

Brown Rice Wraps

Organic Extra Virgin Olive Oil Pam

Dried Oregano

Sea salt

Black Pepper

Homemade Spicy Marinara Sauce or jarred marinara sauce of your choice

1/4 cup low fat Mozzarella Cheese

Handful of fresh basil chopped or torn

A few slices of fresh Tomato

Instructions:

Preheat a toaster oven to 350 degrees.  Spray both sides of your brown rice wrap with Pam and sprinkle each side with sea salt, black pepper and dried oregano.  Place wrap on a baking sheet and bake for about 10 minutes until it starts crisping up just a bit.  Take it out and add your sauce, cheese, tomatoes and basil.  Sprinkle the top with a little black pepper and sea salt if desired.  Put it back in the oven and cook for an additional 10-15 minutes until the cheese is melted.  Now you can slice it up just like regular pizza! Hope you give it a try!

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Enjoy!

Spicy Marinara Sauce

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I love making my own marinara sauce and storing it in mason jars to use whenever I need it.  This recipe is super easy!  It has a little kick to it, so if you’re not a fan of spice then just cut back on the crushed red and black pepper.

Ingredients:

1 28 oz. can of whole peeled tomatoes with no salt added

2 tbsp. extra virgin olive oil

1 medium onion diced

5 cloves of garlic minced

1 stalk celery sliced

1 medium carrot sliced

¼ tsp. crushed red pepper

½ tsp. black pepper

1 tsp. dried basil

½ tsp. dried oregano

¼ tsp. dried parsley

1 tsp. sea salt

1 tsp. garlic powder

1 tsp. onion powder

Instructions:

Heat the olive oil in a large pot on medium high heat and add the onions, celery, carrots, salt, crushed red pepper, black pepper, garlic powder and onion powder.  Reduce heat to medium and sauté for about 6-8 minutes.  Add the garlic and the rest of the spices and cook for an additional 5 minutes stirring frequently.  Add the tomatoes and bring to a simmer for 10 minutes until all the flavors are absorbed into the sauce.  Turn off the heat and use an immersion blender to puree the sauce.  You can use a regular blender if you don’t have an immersion blender, just do it in 2-3 batches so the blender isn’t overfilled.  Now you can store your sauce in mason jars or an airtight Tupperware in the refrigerator.  It lasts up to two weeks.

Spicy Marinara Sauce
Spicy Marinara Sauce

Enjoy!

Creamy Roasted Root Vegetable Soup

Creamy Roasted Root Vegetable Soup
Creamy Roasted Root Vegetable Soup

If you’re looking for a healthy, comforting soup that hits the spot, this recipe is just what you’ve been looking for!  The flavors remind me of a cozy autumn day.  Roasting the root vegetables gives them a warm and rich flavor.  This recipe is vegan and gluten-free.

Ingredients:

3 tbsp. extra virgin olive oil

1 rutabaga

2 large parsnips or 4 small

1 medium sweet potato

1 medium carrot

2 medium sweet onions cut into chunks

4-5 cloves of garlic

1 32 oz. container of unsalted vegetable broth plus 3 cups

1 tsp. plus ¼ tsp of fresh thyme

1 tsp. sea salt plus ¼ tsp.

½ tsp. fresh ground black pepper plus 1 pinch

2 pinches of crushed red pepper

2 pinches of cinnamon

2 pinches of fresh ground nutmeg

Instructions:

Pre heat your oven to 400 degrees.  Peel your root vegetables (minus the onion) and cut them up into medium chunks.  Place them on a large baking sheet and add 2 tbsp. of olive oil, 1 tsp. fresh thyme, 1 tsp. sea salt, ½ tsp. black pepper, 2 pinches of cinnamon, and 2 pinches of nutmeg.  Coat everything together with your fingers until evenly coated.  Place in the oven and bake for about 40-45 minutes until they are fork tender.

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In a large soup pot heat 1 tbsp. of olive oil on medium heat and add the onions, ¼ tsp. of sea salt, pinch of pepper and 2 pinches of crushed red pepper.  Cook for about five minutes stirring frequently.  Reduce the heat to medium low; add the garlic and ¼ tsp. of fresh thyme and continue cooking for about 15 minutes until the onions are caramelized.

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Turn the heat up to medium high, and add the roasted vegetables and vegetable stock.  Simmer for a couple minutes and remove from the heat.  Use an immersion blender to puree the soup until it’s smooth and creamy.  If you don’t have an immersion blender, you can use a regular blender.  Just make sure to do it in 2-3 batches, so you don’t overfill your blender.  This soup was a great hit at my house!  I hope you give it a try!

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Enjoy!

Clean Eating Apple Crisp (Gluten-Free)

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Ingredients:

4-5 small organic apples

2 tsp. coconut oil

Juice of ½ lemon

½ tsp. vanilla extract

1 heaping tbsp. ground cinnamon

1 pinch of fresh ground nutmeg

1 tbsp. plus 1 tsp. coconut sugar

3 tbsp. almond flour

2 pinches sea salt

Instructions:

Preheat your oven to 400 degrees.  Make sure all of your apples have been washed thoroughly and cut them into medium thin slices.  You can keep the skin on for a more rustic dish, otherwise peel your apples first.  Spray the bottom of a pie dish or an 8 X 8 glass/ceramic baking dish with a non-stick cooking spray.  Add the apples, lemon juice and vanilla extract and toss around until evenly coated.  Add the cinnamon, salt and nutmeg and toss around again.  Sprinkle the top with the coconut sugar and almond flour.   Scatter the coconut oil all over the top.  Place in oven and bake for 25-30 minutes until the top is slightly browned and the apples are fork tender.

I topped mine with homemade coconut ice cream.
I topped mine with homemade coconut ice cream.

Enjoy!

Healthier Mac and Cheese (Gluten-Free)

Healthier Mac and Cheese (Gluten-Free)
Healthier Mac and Cheese (Gluten-Free)

I don’t know about you, but one of the comfort foods I miss the most is creamy mac and cheese!  I came up with this recipe, and it was a hit with my hubby and son.  Hope you give it a try!

This is the brand I used, but feel to use any brand you can find.  Also if you're not allergic to wheat or gluten, use 8 oz of whole wheat pasta instead.
This is the brand I used, but feel to use any brand you can find. Also if you’re not allergic to wheat or gluten, use 8 oz of whole wheat pasta instead.

Ingredients:

(1) 8 oz. package of gluten free Quinoa pasta

½ cup 2% low-fat cottage cheese

½ cup low fat shredded mozzarella cheese

½ cup low fat shredded cheddar cheese

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. ground mustard

¼ tsp. garlic powder

¼ tsp. onion powder

1 pinch of cayenne pepper

1 tbsp. half and half

¼ cup of cooked pasta water

Instructions:

Follow the box instructions for cooking your quinoa pasta. Reserve ¼ cup of the cooked pasta water for the cheese sauce.   Add the cottage cheese, mozzarella, sharp cheddar, sea salt, pepper, garlic powder, onion powder, ground mustard, cayenne pepper and half and half to a blender and blend until smooth.  Heat a small sauce pan on medium low heat and add the cheese sauce.  Stir frequently until it looks nice and melted.  Add the pasta water and continue stirring.  After the pasta is drained, add the melted cheese mixture and stir until well combined.  Now it’s ready to serve!

Top with a little extra cheese if desired!
Top with a little extra cheese if desired!

Enjoy!

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing
Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Ingredients:

1 small chicken breast cooked and shredded

(1) 12 oz.  package of broccoli slaw

¾ cup of plain Greek yogurt (depending on how creamy you like it)

2 heaping tbsp. of Dijon mustard, spicy mustard or yellow mustard (whatever you prefer)

2 heaping tbsp. of honey

¼ tsp. ground black pepper

2 tbsp. chopped walnuts (optional)

Instructions:

In a large bowl add the broccoli slaw.  In a small bowl mix the yogurt, mustard, honey and pepper until combined.  Add the mixture to the broccoli slaw and mix everything together until even coated.  Add the shredded chicken and walnuts and stir together.  I served mine in romaine hearts, but you can eat it just plain or put it in a wrap.  Whatever you like! It makes for a super easy, fresh lunch.

Enjoy!

 

Easy Peasy Lemon Pepper Chicken with Zucchini Pasta

I love the fresh taste of lemon in this dish!  The zucchini noodles make it filling but not heavy.  I used a Spirooli that I purchased at Bed Bath and Beyond with a 20% off coupon for $20, but a good old vegetable peeler will also do the trick.

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Ingredients:

1 lb. of ground chicken, turkey or turkey breast

2-3 tbsp. of extra virgin olive oil

3 medium zucchini made into “pasta” (I used the course cut blade on my Spirooli) Substitute a vegetable peeler if you don’t have a Spirooli.

Juice of 1 lemon

1 medium onion sliced thinly

1 grated carrot

1 red bell pepper cut into thin strips

2 cloves of garlic minced

1 tbsp. Mrs. Dash Lemon Pepper Seasoning

1 tsp. sea salt

Instructions:

Start out with the zucchini by making it into “pasta” using either a Spirooli or vegetable peeler.  Put the zucchini “noodles” in a medium bowl when you’re finished and squeeze the juice of 1 lemon on top.  Toss the zucchini in the lemon juice with your hands until evenly coated (this will prevent discoloration and add a bright, fresh taste).  Heat 1 tbsp. of olive oil in a large nonstick frying pan over med high heat and brown the ground meat of your choice.  Drain off any excess fat if necessary.  Add another tbsp. of olive oil to the pan and add in the onion and peppers.  Cook for about 5-6 minutes on medium heat stirring often.  Add the carrots, garlic and seasonings, and cook for an additional 3 minutes. (If the mixture is getting dry add 1 more tbsp. of olive oil or chicken stock.)  Add in the zucchini “noodles” and stir everything together until combined.

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Let cook for about 2-3 minutes until the zucchini cooks down just a touch.  You still want it to have a little crunch to it, so make sure not to overcook.  If you’re cutting out carbs or gluten eat as is, otherwise you can serve with a small side of brown rice.  Now it’s ready to serve!

Garnish with fresh lemon slices
Garnish with fresh lemon slices

Enjoy!