Spaghetti Squash and Chicken Casserole

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Spaghetti squash is one of my FAVORITES!  SO yummy, and I love how filling it is!  Of course, if you’ve ever even laid eyes on my blog before, you know I am going to now share the health benefits of this awesome squash with you in the following pin!

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Now, do you see why I love this stuff?!?  This casserole has plenty of spaghetti squash as well as other healthy ingredients like onion and chicken breast.

I made this for dinner, but after eating it I think it would make a great breakfast casserole as well.  Really any time of the day, this stuff is GREAT!

SPAGHETTI SQUASH AND CHICKEN CASSEROLE

Ingredients

  • 2 medium spaghetti squash, cut into rings and seeded
  • 1 large red onion, chopped into thin slices
  • 1.25 lbs boneless skinless chicken breast
  • 2 Tbsp. olive oil
  • 1 cup light canned coconut milk
  • 1/2 tsp. garlic granules
  • 3 eggs
  • 2 oz soft goat cheese
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper and place the spaghetti squash rings on the sheet.  Drizzle with a bit of olive oil, and bake in the oven for 40  minutes.

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2.) Bring a large pot of water to a boil.  Add the chicken and cook for 30 minutes.  Remove the chicken and cut into bite size pieces.  Set aside.

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3.) Heat the 2 Tbsp. of olive oil over medium heat in a large frying pan.  Add the onions and cook, stirring often, until tender.  Add the chicken and continue to cook, stirring occasionally, until the chicken is very lightly browned.

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4.) While everything is cooking, create a sauce in a medium bowl by combining the coconut milk, eggs, cheese and garlic granules.  Stir until smooth and well combined.

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5.) Once the spaghetti squash is done baking, take out of the oven and remove the skins.  Use a fork to break the squash into strings.  Spray a 8 by 11 baking dish with olive oil.  Place the squash in the bowl followed by the onions and chicken.  Stir to combine.  Pour the sauce over top and stir to disperse evenly.

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6.) Place the casserole in the oven and bake for 50 minutes until the top is lightly browned.

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7.) Allow to set for 5-10 minutes, then use a knife and spatula to cut into pieces to serve.  Season with sea salt and pepper.

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AWESOME!  Enjoy! 🙂

Zucchini and Veggie Fritters

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You guys are gonna love me for sharing this recipe!!!  I made these for breakfast the other morning, and they are to die for!  Plus, they are easy to make, and I don’t know about you, but I always like a nice easy breakfast since I’m not much of a morning person!

So, these fritters…not only are they so tasty, but they are also really good for you!  They are packed full of zucchini, peppers and green onion.  The following pins explain some awesome health benefits that each of these veggies provide!

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Yeah, so you’re getting all these health benefits in something that tastes amazing…ummmm, I’m sold!

ZUCCHINI AND VEGGIE FRITTERS

Ingredients

  • 2 cups grated zucchini (about 3 small zucchinis shredded)
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped green onion
  • 1/2 cup brown rice flour
  • 2 tsp. dried thyme
  • 1/8 tsp. paprika
  • 1/4 tsp. sea salt
  • 2 large eggs
  • 3 Tbsp. olive oil
  • Plain greek yogurt

Directions

1.) Prepare your zucchini by shredding it, then place it in a fine mesh sieve over a bowl.  Sprinkle it with some sea salt and let it sit for 10-15 minutes.  After it has sat for that time, press down on the zucchini squeezing out as much moisture as possible.

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2.) In a medium mixing bowl, add the eggs and whisk until smooth.  Add the zucchini, bell pepper, onion, flour, thyme, paprika, and sea salt.  Stir to combine completely.

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3.) In a large frying pan, heat 1 Tbsp. of the olive oil over medium heat.  Add three large spoonfuls of the mixture to the pan (the mixture should make about 8 fritters total), and flatten with a spatula.  Allow the fritter to cook for 2-3 minutes on one side, then use the spatula to flip the fritter to the other side and allow it to cook for another 2-3 minutes on that side.  Transfer to a plate.  Repeat this process, for the rest of the mixture, until you’ve made all your fritters.

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4.) Transfer your fritters to a plate and top with a dollop of plain greek yogurt, if desired.

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Ah!  My new favorite!  YUM!  Enjoy! 🙂

Spinach and Mozzarella Egg Bake

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Oh wow!  If you’re looking for a super simple breakfast that looks nice, is extremely healthy, and is beyond delicious, then you have to try this recipe!!!  I LOVE having eggs for breakfast!  They are such a great way to start your day.  The protein in them keeps you satisfied until lunch time, and their many health benefits make you feel fantastic about putting them in your body!  The following pin gives you some reasons to eat eggs TODAY!

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SUPER good for you!  Many people worry about cholesterol when eating eggs, but the truth of the matter is studies have found that people who eat a moderate amount of eggs do not have increases in cholesterol.  Not only that, but the following is also true about eggs.

  • regular consumption of eggs can reduce risk of cardiovascular disease and cancer because of the antioxidants they contain.
  • eggs may help lower blood pressure.
  • eggs are low in calories but still provide a great source of protein and nutrients.

All this in a lil’ ol’ egg!

So, that’s great news, because anybody with tastebuds is going to want to try this spinach and mozzarella egg bake!  It’s so yummy and great for you!

SPINACH AND MOZZARELLA EGG BAKE

Ingredients

  • 8 eggs
  • 5-6 cups packed spinach
  • 1/2 cup green onions, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • olive oil
  • 1/2 tsp. garlic powder
  • sea salt and pepper, to taste

Directions

1.) Grease an 8 x 12 glass baking dish with olive oil, and preheat the oven to 375 degrees.

2.) In a large frying pan heat a small amount of olive oil.  Add the spinach and cook until completely wilted.  About 2-3 minutes.

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3.) Once the spinach is wilted, transfer it to you glass baking dish.  Top it with the mozzarella cheese and the green onions.  In a small bowl, whisk the eggs with the garlic powder until frothy.  Poor the egg mixture over the contents of the baking dish.

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4.) Place the dish in the oven and bake at 375 degrees for 30-35 minutes until cooked through.

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5.) Cut into desired size pieces and transfer to a plate.  Season with sea salt and pepper.

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Yum, Yum, Yum!  Enjoy! 🙂

Sources:

Butternut Squash and Banana Breakfast Mash

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Get ready for the yummiest breakfast ever!  I love this stuff – it’s got a great autumn vibe to it, and it tastes like a little piece of heaven!  What a great way to start your day!  The two main ingredients in this dish are butternut squash and banana, both of which are REALLY good for you!  Check out these pins listing some of the health benefits of each of these foods.

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All this in a breakfast?!  Yes, please!!!

Another plus when it comes to this dish is that when it is baking in the oven, it makes your house smell AMAZING!  The pumpkin pie spice makes your kitchen smell like a bakery in the middle of fall!

I topped mine with dried cranberries, coconut, and chia seeds, but there are SO many possibilities!  You could top it with raisins, chopped nuts of your choice, nut butter, blueberries, dried fruit, goji berries, strawberries…like I said, the possibilities are endless!  Okay, let’s get to the recipe!

BUTTERNUT SQUASH AND BANANA BREAKFAST MASH

Ingredients (makes two servings)

  • 1 large butternut squash, seeded, peeled, and chopped into cubes
  • 1 banana
  • 1/4-1/2 tsp. pumpkin pie spice
  • 1/4 tsp. alcohol free vanilla
  • Toppings (I used shredded coconut, dried cranberries (apple juice sweetened), and chia seeds)

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the baking sheet and sprinkle with the pumpkin pie spice.  Bake in the oven for 35-40 minutes.

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2.) In a bowl, mash the banana with a fork.  Add the baked butternut squash and vanilla.  Mash again with a fork.

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3.) Top with your toppings.

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Now your house smells as amazing as this breakfast will make you feel!  Enjoy! 🙂

Loaded Carrot and Apple Muffins

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So, I’m sure you’ve heard of loaded baked potatoes, but what about a loaded muffin?  Oh. My. Gosh. Guys!  This muffin is SO SO yummy, and it is beyond loaded with gobs and gobs of good-for-you ingredients that make it into a perfect way to start your day.

Seriously, when I say it’s loaded, I am so serious!  Of course, there are the apples and carrots (yep, carrots, I was even able to sneak a veggie in there), and these two ingredients alone provide tons of nutrition and are loaded with health benefits.

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And that’s just the tip of the iceberg!  These guys also have walnuts, raisins, coconut flakes, coconut oil…see?  When I say loaded, I mean LOADED with goodies!  Another bonus?  They are super easy to make, and they make your house smell fabulous while they are baking!  Oh, and did I mention that they are gluten free?  Whaaaaat?  Um, yeah, so what are we waiting for?  Let’s get to the recipe!

LOADED CARROT AND APPLE MUFFINS

Ingredients

  • 1 3/4 cups oat flour (gluten free)
  • 1 Tbsp. Baking Powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. sea salt
  • 1/2 cup raw honey
  • 3/4 cup applesauce
  • 1/2 cup melted coconut oil
  • 1 Tbsp. alcohol free vanilla
  • 1 apple shredded
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts

Directions

1.) Preheat the oven to 400 degrees, and grease a 12 muffin muffin tin with coconut oil.  In a large mixing bowl, mix together the oat flour, baking powder, baking soda, cinnamon, ginger, and sea salt.

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2.) Add the honey, applesauce, coconut oil, vanilla, and shredded apple.  Stir to mix well.

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3.) Fold in the carrots, raisins, coconut flakes, and walnuts.  Stir to mix well.

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4.) Fill the prepared muffin tin evenly with the batter.  Bake in the oven at 400 degrees for 10 minutes.  Reduce the heat to 350 degrees and bake for an additional 10-15 minutes, or until a toothpick in the center of a muffin comes out clean.

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5.) Allow to cool in the muffin tin for about 5 minutes, then remove the muffins and allow to cool to desired temperature before serving.

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So yummy and loaded with nutrition!  Seriously makes for the perfect breakfast!

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Enjoy! 🙂

Gluten Free Egg, Spinach, & Onion Breakfast Biscuit

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Anybody that knows me, or follows my blog at all knows that it is SO rare that I use the microwave…in fact, it’s at most once per year.  However, yesterday morning, I was in such a rush after waking up late that I succumbed! In all honesty, I’m glad I did, because I made these SUPER yummy breakfast biscuits!  These guys are gluten free, super quick and easy, excellent for you, and so so tasty!  You will love them!  Also, if you don’t want to use the microwave, you can use the oven.  I will explain how in the recipe directions.  I will say that the microwave was a HUGE timesaver for me this time though!

For the biscuits, I got the idea from the following pin, but I altered the recipe a lot.

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I actually used butternut squash puree in my biscuits, but you could also use pumpkin or sweet potato puree as well.  At any rate, they turn out great, and like I said before, they are SO easy!

GLUTEN FREE EGG SPINACH & ONION BREAKFAST BISCUIT

Ingredients (makes one biscuit sandwich)

For the biscuit

  • 2 Tbsp. coconut flour
  • 1/4 tsp. baking powder
  • sea salt
  • olive oil spray
  • 1 egg
  • 2 Tbsp. canned puree (can use butternut squash, pumpkin, or sweet potato)
  • 1/3 cup almond milk

For the filling

  • 1 very large handful of spinach, chopped
  • 1/4 cup red onion, chopped
  • 1 egg
  • garlic powder
  • sea salt
  • olive oil spray

Directions

1.) First, we’re going to make the biscuit.  Place the coconut flour, baking powder, and a pinch of sea salt in a small bowl.  Mix well.  In another small bowl, place the egg, puree, and almond milk.  Whisk until combined completely.  Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.

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2.) Spray a large mug or a small bowl with olive oil, then put the mixture into the mug or bowl.  Place in the microwave for 3-4 minutes until cooked through.  If using the oven, place in the oven for 15 minutes at 350 degrees.

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3.) Let cool in the cup for a minute or so, then take out and put on a plate.  Use a knife to slice in half.

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4.) Now, we will make the filling.  Spray a small frying pan with olive oil spray, and place over medium heat.  Add the onion and cook for about 3 minutes.  Add the spinach, a sprinkle of garlic powder, and a bit of sea salt. Cook until the spinach is completely wilted. Place on one of the biscuit slices.

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5.) Using the same mug or small bowl that used for the biscuit, respray it with olive oil.  Crack an egg into the mug and stir with a fork to break the yolk.

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6.) Place in the microwave for about 40-60 seconds.  Place the egg on the other biscuit slice.  If you don’t want to use the microwave, you can just cook your egg in the frying pan you used for the spinach and onion.

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7.) Put the slices together, and you’ve got your breakfast biscuit sandwhich!  SO EASY!

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SO YUMMY!!!  You gotta try this! 🙂

Oatless Oatmeal

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I went to the store to do some grocery shopping the other day, and they didn’t have my normal gluten free oats in stock, so I decided to get creative!  I made some oatmeal without oats (well, there’s oat bran, but not whole oats!).  The result was wonderful!  The key ingredient I used is buckwheat groats.

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This is not an ingredient that many are familiar with.  Most of us know that buckwheat is naturally gluten free, but the health benefits go much further than that as the following pin describes!

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Buckwheat is a warming food, so it is a great ingredient to have in a nice hot bowl of porridge!  So without further ado, let’s get to that recipe!

OATLESS OATMEAL

Ingredients

  • 1/2 cup buckwheat groats
  • 1/2 cup oat bran
  • 1 cup milk of your choice (I used almond milk, and it’s fantastic!)
  • 2 Tbsp. coconut oil
  • cinnamon, to taste
  • nutmeg, to taste
  • stevia, to taste

Directions

1.) Prepare the buckwheat groats and oat bran as directed on the package.

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2.) When both are prepared, combine both the oat bran and groats in one pan.  Add the milk and coconut oil.  Stir to combine.  Add the cinnamon, nutmeg, and stevia to your liking.

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3.) Transfer to bowls and serve.

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Enjoy! 🙂