Pizza Meet Spaghetti… Squash!

OK. No, we aren’t having pizza… But as I devoured this dish I couldn’t help but to think of a meat lovers pizza and how similar the taste!

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As you read in this blog I have been obsessed with finding new ways to fancy squash up a bit. Well, last night in the midst of unpacking from our recent move and realizing I need to feed the fam. I concocted a quick and easy dish with tons of protein whilst keeping it allergy free! { Can you say SuperMom? } 😉

Please forgive me, but since I wasn’t planning on blogging this dish I didn’t have my measuring spoons out. I will do my best to describe how much of each spice I used;)

Pizza Meat Spaghetti Squash

1 lb natural lean beef
2 pieces nitrate, nitrite free bacon ~~
Cooked, shredded, spaghetti squash
2 small cans or one regular can of natural tomato sauce
Onion powder
Garlic powder
Oregano
Basil
Sea salt & pepper

My squash was already cooked and set aside. Since that step was finished it made this recipe that much easier! So I browned my beef on the stove. When it was close to being done I drained the beef and put back on the heat. Then I added my bacon chopped into inch pieces. Stir around. When bacon was almost done cooking (not crunchy) I added my sauce. Stir. Sprinkle/shake over pan {twice} with onion powder. Same with garlic powder. Add a pinch of oregano and a pinch of basil. Let this simmer on low heat for about 5 minutes or so. Remove from heat. Taste test and be sure you don’t want to add any more of your spices as everyone’s taste buds like different things (mine LOVE garlic). Add your sea salt and pepper to taste as well. Then scoop a heaping amount of this onto some warmed spaghetti squash! Enjoy:)

I’m sure this would be delish with some real onion and garlic in place of the spices and next time I will try it {when unpacking is done}, but if you like quick and yummy this is your dish! Thanks again for following and I appreciate any feedback!

-Jenn

Spiced Spaghetti Squash

Hey everybody! Things have been really busy for me this week prepping for our move back to Louisiana, but I wanted to get this recipe out before I leave!
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You want to start this with some pre-made spaghetti squash. If you have your own way of cooking it, that’s great, but for those who don’t have a clue it’s really simple:

  • Poke holes all around squash {I used a meat thermometer}
  • Then, place in a glass baking dish. No water. Bake for 1 hr at 375. That’s it!! (If your squash is super big then you may need to cook it a little longer.)

Don’t forget to poke the holes or your squash will explode!! Oven times may vary, but when done you want to be able to pierce your squash with a fork easily. – If you want to spice it up a bit: half way thru baking cut open squash, pull out seeds, and place face down in the glass baking dish that has been coated with Coconut Oil!

 

Spiced Spaghetti Squash

1/2c chopped mushrooms
One pepper chopped- I used yellow, red would be good too!
Just under or 1 T red curry powder – McCormick is really good with allergen labels
3 T coconut oil
1 t garlic minced
1 spaghetti squash- cooked and shredded

Heat your oil over medium heat in a large frying pan.
Once oil has melted down add in your mushrooms, peppers, garlic, and curry.
Heat until softened {only takes a few minutes}
Add shredded, cooked squash and lightly toss around until mixed.
Remove from heat & enjoy!

I added some of my {always in the fridge} baked chicken to create a balanced meal, but this could be a side dish too! Get creative, stay organic, and keep it clean! 

Note: this was an allergy free dish for me- not the boy! Although its not crazy spicy I still avoided it:)

Happy Monday!

-Jenn

Paleo Chicken Salad

Why? You ask…. Because this chicken salad is so much healthier for you and you won’t even miss the mayonnaise!

There was a time I thought that nothing could take the place of mayo. That meals like chicken salad just wouldn’t taste the same. Now I can’t think of going back!

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HealthyAllergyNut

Not only have we got a healthy meal but this is one if Blake’s faves! {Hello, allergy friendly…friend:)}. And Mama friendly cause it takes a matter of minutes to make when you have leftover chicken in the fridge — which we always do.

Ok! So let’s get down to it !

CHICKEN SALAD

One chicken breast- precooked and lightly seasoned (maybe some garlic, pepper, onion)
^ can chicken could work too^
One avocado
Lime juice
Sea salt & pepper
Garlic powder
— if I have a green onion it’s a great addition to this recipe

Chunk or shred your chicken with two forks
Peel and chop avocado
Mix the two together. Add a squeeze of lime juice (fresh or fridge)
Dash of sea salt, pepper, and garlic powder
Mix and enjoy!

So simple:)

Thanks for following!

-Jenn

Enchilada Soup

Thanks for your patience everyone! I am new to the blogging thing so it’s taking me a minute to get the ins and outs. Besides, with a 1 year old, my time to post is limited to nap time and bed time;)

Enchilada Goodness!

I did have a few notes to make about this recipe {and several others I may post}. When it comes to cooking — & definitly crockpot recipes– the ingredients are really up to your taste buds! If you don’t like an ingredient and feel like it would better suit you if you change it then by all means, do it! That’s the best thing about cooking! But if you have no idea the first thing about it all then trust me when I tell you that the recipes I post are atleast to my liking and eaten by many! {I hope that means they like ’em too}!

**With this particular recipe I like the chicken to be shredded. So, that means you can either a} boil the chicken and replace the ingredient -water- with your boiled chicken water. If you do this you can omit one of the cans of broth too! or b} cook the sliced up raw chicken in the crockpot with everything else, pull it out after done, and shred. Both are delicious! And I’m sure there are other ways to do it but those are the two I do! This will also change the time your soup should cook but I will be more specific later.

Another tip: ALWAYS RINSE AND DRAIN the beans! No one wants those added sugars!
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Remember this is allergy friendly so none of that creamy base you may find in some soups! Good thing clean eating doesn’t allow for much dairy anyways! {Two birds,one stone!} OK everybody! Here is the soup I promised!!

Ingredients

3 chicken breasts shredded *see note above*
2 cups water *see note above*
1-2 cans Swanson 100% natural chicken broth
1 c frozen corn
1 green pepper chopped
1 red pepper chopped
1 small red onion chopped
1 can red kidney beans, rinsed & drained
1 can black beans, rinsed & drained
1 can organic roasted stewed tomatoes
1 can red enchilada sauce
1/2 T garlic powder
1/2 T chili powder
A few shakes of cumin

All ingredients go into a large crockpot on high. If chicken was pre cooked then you only cook for 3 hours! {You will be glad you don’t have to wait longer}. If chicken went in raw you will cook for 5 hours. {Tip: if chicken is raw put it in the crockpot last. When it’s on top it will cook faster.}

Don’t forget to buy organic as much as you can!! Get your chicken with no added hormones and no antibiotics! Not many of my recipes will include corn. We are still on the fence in my household about its lack of health benefits but this recipe just isn’t the same without it. I hope this was a hit with your family like it was with mine! Thanks again for stopping by and thanks for following me 🙂

-Jenn

Baked Fries

I had no idea before, but certain fast food chain french fries have dairy in them! Silly me for thinking a french fry was just a potato. Either way, we don’t do that fast food but we love to enjoy a well known fast food fave– the fry. 🙂

Baked Fries

  • 1 organic potato
  • 1 T coconut oil
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • chili powder
  • sea salt
  1. Cut potato in half. Flip onto flat side. Cut into equal sizes
  2. Put fries into a mixing bowl
  3. Dry with paper towels
  4. Add oil and spices.
  5. Mix until fries are coated with oil and spices

Spread evenly on baking sheet. I use one of the round ones usually used for pizza! Bake for 30 min on 375* flipping half way through.
Note* there isn’t a measurement next to the salt because I find different people like different amounts. I do highly recommend using sea salt to keep things healthy!
Blake loves these! And they are guilt free! So now he can enjoy fries that you know are both allergy friendly and healthy! –Yes, white potatoes are just as healthy as sweet potatoes– Both are OK in moderation!  & When you can afford to, BUY ORGANIC because potatoes are one of the veggies with high levels of pesticides!! Eck!  🙂

Coming soon: I will be posting my recipe for sweet potato fries so keep an eye out for it!

-Jenn

Honey Baked Chicken

Honey baked chicken & fries

Peace of Mind Paleo

Honey Baked Chicken

 1 lb chicken of choice

1 T cooking fat

1/4 t Garlic powder

1 t mustard

1/4 cup raw honey

    Spread chicken evenly into glass dish. Drizzle with fat. Mix in a separate dish your honey, mustard, and garlic. I add a touch more garlic to most of my recipes because it’s just one ingredient that I LOVE! Drizzle honey mix all over your chicken and viola! Cover with foil and bake at 375* for 45 minutes. It’s very simple and still healthy for you… Amazing!

Note* If you don’t have foil, no worries! This is juicy enough to cook uncovered too!

This is just a starting point to show you that your everyday average meals can easily be converted into healthy, allergy free dishes and just as yummy as before ( if not more)! Remember to buy organic! When it comes to the chicken always try to purchase it with no added hormones or antibiotics if you don’t purchase from a local organic farmer. I hope you enjoy and thanks for following me!

-Jenn