Spaghetti Squash “Enchilada” Bake

enchilada bake

 

 

I love Mexican food!! Healthy and delicious 🙂

Ingredients (4-5 Servings) :

  • 1 lb lean ground turkey
  • 1 medium spaghetti squash, baked and deseeded 
  • 1/4 onion, diced
  • 1/2 cup black beans
  • 1/2 avocado
  • 1/4 cup cilantro
  • 2 tsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 1 cup water
  • 2 eggs, whisked
  • 1 lime

Combine turkey, seasonings, water, and onion in crockpot and cook on low for 12 hours. The meat should have absorbed most of the moisture by this time, but not dried it out. Put the baked spaghetti squash noodles in a baking dish (no need to line it with anything) and add the crockpot meat, cilantro, black beans, and the 2 eggs. Stir until thoroughly mixed. Bake at 400 degrees for 1 hour– the sides should be somewhat crispy and the eggs fully cooked into the mix. When it’s done, remove from oven, squeeze lime all over, and let cool for 10 minutes before serving. Serve with sliced avocado on top. Good stuff!

 

Advertisements

Asian-style Stuffed Cabbage

 

stuffed cabbage2

May not look great, but it’s honestly amazing.

Ingredients:

  • 1 lb organic chicken breast, cooked and chopped into 1 in pieces ( I cooked it on the pan with coconut oil)
  • 1 bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 tbsp garlic
  • 1 small head of broccoli, chopped
  • 1 large head of cabbage, rinsed
  • 1 tsp coconut oil
  • 1/4 cup cooked organic quinoa
  • 3 oz organic coconut cream mixed with 1/4 cup Bragg’s aminos mixed with 1 tbsp chili pepper paste

First- boil a LARGE pot of water with the head of cabbage in it for about 5 minutes (remove the cabbage stem first by just cutting it out). As the cabbage cooks, carefully peel layers off the cabbage, 1 by 1, using tongs. These are your cabbage wraps- set them aside to cool as you go. Once the cabbage is done, heat the tsp of coconut oil over medium heat and sautee the onions, broccoli, peppers, and garlic until the onions are translucent and broccoli is browning– about 5-7 minutes. Combine the chopped chicken and veggie mix that you just cooked into a food processor. Pulse the contents until you have shredded everything and it’s an even finely chopped consistency. Add the quinoa and stir the mixture. Preheat oven to 375 degrees, and grab a casserole baking dish. Scoop spoonfuls of the chicken mixture into the lettuce wraps– about 2 tbsp per wrap is what I did, leaving enough room to wrap them. Fold the leaves over on all sides and place each one folded side down in the baking dish. I made a lot, so some were stacked on top of eachother. Once you’ve wrapped them all, pour the coconut cream/pepper paste/amino mixture all over the wraps. I left the Bragg’s aminos on my table for dipping later just in case. Bake the rolls for an hour and let them cool for about 15 minutes before diving in. SO GOOD!

stuffed cabbage

 

 

 

 

Chicken Zoodle Soup

Chicken zoodle

 

 

This is great for when you’re feeling sick and still want to eat clean. 

Ingredients:

  • 5 cups chicken broth
  • 1 chicken bouillon cube
  • 1 medium zucchini, spiralized
  • 2 long carrots, sliced
  • 1/4 onion, diced
  • 2 long celery sticks, chopped
  • 1/2 cup shredded rotisserie chicken
  • pepper to taste
  • 1 tsp garlic powder
  • 1 tsp coconut oil

Heat the teaspoon of coconut oil in large pot over medium heat and cook the onions, celery, carrots, garlic powder, and pepper until onions are translucent, about 5 minutes.Add the broth and bouillon cube and simmer for 5 hours. Add the spiralized zucchini and chicken and simmer for another hour. DONE! You can make this in bulk if you want to freeze some for a sick day 🙂