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!

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!

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!

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! 

Guilt Free Spaghetti and Meatballs (Gluten-free)

Guilt Free Spaghetti and Meatballs (gluten-free)
Guilt Free Spaghetti and Meatballs (gluten-free)

 

One of my favorite comfort foods is good old spaghetti and meatballs, but it’s not the healthiest meal in the world.  It’s loaded with bad carbohydrates and fatty meat…not this version!  I substitute ground turkey breast instead of beef and roasted spaghetti squash for the noodles.  The end product is guilt free perfection!

Ingredients:

For the Spaghetti Squash:

1 large spaghetti squash

2 tsp. of extra virgin olive oil

½ tsp. sea salt

¼ tsp. fresh ground black pepper

¼ Italian seasoning

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Preheat your oven to 400 degrees.  Cut the squash in 1/2, scoop out the seeds and place on a medium baking sheet.  Drizzle with olive oil and massage the oil all over the squash with your fingers.  Sprinkle with salt, pepper and Italian seasoning.  Cook for 35-45 minutes.  Use a fork to scoop out the “noodles”.

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For the Sauce:

1 jar of organic marinara pasta sauce (I used Simply Balanced)

2 tsp. of extra virgin olive oil

1 medium onion diced

2 cloves of garlic minced

2 pinches of crushed red pepper flakes

1 tsp of dried basil

1 tsp. dried oregano

1/2 tsp. garlic powder

Heat a medium soup pot on medium high heat and add the olive oil.  Add the onions and sauté for a couple minutes before adding the garlic and seasonings.  Cook the garlic for a minute longer and add the jar of sauce.  Fill the empty jar ½ way up with water and shake it up to get the extra sauce.  Pour into the pot and stir everything together.  Cover and simmer for about 30 minutes on med low heat.

For the Meatballs:

1 lb. of ground turkey breast

1 egg

1 small onion diced

2 cloves of garlic minced

½ cup Mary’s Gone Crackers Original Crackers crushed up into breadcrumbs for a gluten free option or you can just use ½ cup of whole wheat breadcrumbs.

½ tsp. Italian seasoning

1 tsp garlic powder

¼ tsp. fresh ground black pepper

½ tbsp. sea salt

Pam Extra Virgin Olive Oil to spray on top of the meatballs

In a mixing bowl combine all of the ingredients together with your hands until well combined.  Be careful not to over-mix or you’ll turn out with a tough meatball.  Shape the meat mixture into meatballs a little bigger than a golf ball and place each one on a foil lined baking sheet.  Spray the tops with Pam and bake in the oven for about 20-25 minutes or until cooked through.

Add the meatballs into the sauce and serve over the spaghetti squash.  Garnish with parsley if desired.

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Enjoy!

 

Gluten & Wheat Free Indian Coconut Chicken Strips

I ate the leftovers from this recipe for three days!  It was that good! Turmeric is a great Indian spice that complements the coconut perfectly.  Coconut flour and shredded coconut make a delicious crispy crust that will satisfy any craving you may have had for regular fried chicken.

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Ingredients:

3 boneless skinless chicken breasts cut into 4” strips

3 tbsp. coconut oil or extra virgin olive oil

1 cup of coconut flour

2 ½ cups of unsweetened shredded coconut

3 whole eggs plus 1 egg white lightly beaten

1 tbsp. sea salt plus ½ tsp.

1 tsp. fresh ground black pepper plus ¼ tsp.

1 tsp. turmeric plus ½ tsp.

½ tsp. chili powder plus ¼ tsp.

¼ tsp. cayenne pepper plus 1 pinch

Instructions:

Preheat oven to 350 degrees.  In a medium bowl stir the coconut flour with 1 tbsp. sea salt, 1 tsp. black pepper, 1 tsp. turmeric, ½ tsp. chili powder and ¼ tsp. of cayenne pepper.  In another medium bowl mix the shredded coconut with ½ tsp. sea salt, ¼ tsp. black pepper, ½ tsp. turmeric, ¼ tsp chili powder and 1 pinch of cayenne pepper.  Lightly beat the eggs with a fork in a separate bowl.  There will be a lot of chicken strips, so you’ll have to cook them in batches.  It took me three batches to get them all cooked perfectly.  Use 1 tbsp. of oil for each batch.  Heat 1 tbsp. of your oil on medium heat in a large non-stick fry pan.  First dredge the chicken in the coconut flour mixture.  Shake off the excess, coat them in the eggs and then the shredded coconut.  Place the chicken strips in the pan, and let cook for about 2 minutes on each side or until golden brown.  Coconut can burn very easily, so be sure to keep a careful eye on them.  As you finish each batch, place the chicken on a large non-stick baking sheet.   Place in the oven for about 10 minutes or until cooked all the way through.

Gluten & Wheat Free Indian Coconut Chicken Tenders Served with Baked Sweet Potato Chips
Gluten & Wheat Free Indian Coconut Chicken Tenders Served with Baked Sweet Potato Chips

 

Enjoy!

 

 

Gluten Free Ground Turkey and Quinoa Stuffed Peppers

Gluten Free Ground Turkey and Quinoa Stuffed Peppers
Gluten Free Ground Turkey and Quinoa Stuffed Peppers

Ingredients:

1 lb. of Lean Ground Turkey or Turkey Breast

6 Bell Peppers (Any colors you like)

2 tbsp. Extra Virgin Olive Oil

1 medium Onion

2 cloves of Garlic

(1) 28 ounce can of Hunts Basil Garlic and Oregano Diced Tomatoes

1 tsp. of Sea Salt

¼ tsp. fresh ground Black Pepper

¼ tsp. Crushed Red Pepper Flakes

½ tsp. Onion Powder

½ tsp. Garlic powder

2 tsp. Italian Seasoning

1 cup of low fat Mozzarella Cheese

1 cup of cooked Quinoa (I used Vigo Gluten and Wheat Free)

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 Directions:

Pre-heat oven to 350 degrees, and cook quinoa according to the package instructions. Put on the side for later.  Heat a large sauce pan to medium high heat, and add the turkey.  Brown and once it’s all cooked drain the fat into a strainer.  Put turkey back on the heat.  Add the olive oil, onion, salt, pepper, crushed red pepper flakes, Italian seasoning, onion and garlic powder, and sauté everything together for about 5-7 minutes.  Add the garlic and cook for an additional 2 minutes.  Add the tomatoes and stir everything together.  Cover and simmer for about 5-7 minutes.  Add the cooked quinoa.  Once everything is stirred, your pepper stuffing is ready.

Stuffing is ready!
Stuffing is ready!

 

Cut the tops off the peppers, and remove the ribs and seeds.  Drizzle just a little olive oil on each pepper, and toss the peppers around with your fingers until both the inside and outside are evenly coated.  Line a large baking sheet with tin foil.  Place the peppers on the baking sheet, and fill them to the top with the stuffing.  Don’t be shy! Top each one with mozzarella cheese.  Place on the center rack of the oven, and cook for about 35-40 minutes.

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Enjoy!

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