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Mexican Spaghetti Squash

3 Mar

photo 3Ingredients:

(1) Medium Spaghetti Squash

(1 lbs.) Ground Turkey

(1 Can) Mexican-style Diced Tomatoes

(1 Can) Black Beans, Rinsed and Drained

(1) Green Pepper, Chopped

(1/4 Cup) Finely Chopped Fresh Cilantro

(1 tsp) Ground Cumin

(1/4 tsp) Garlic Salt

(1/4 tsp) Black Pepper

(2 Tbsp) Taco Seasoning

(1/4 Cup) Monterey Jack Cheese


1. Pre-heat over to 350 degrees. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a glass dish with 1 inch of water. Bake 45 minutes or just until tender. Shred hot squash with a fork and place in large bowl.

2. Cook ground turkey in a large skillet. Once browned, add Taco Seasoning and mix well.

3. Add ground turkey, tomatoes, beans, cilantro, cumin, garlic salt and pepper to the shredded hot squash; toss well. Spoon the mixture into the prepared baking dish (1.5 – 3 quart baking dish). Sprinkle cheese on top.

4. Bake 30 – 35 minutes

Tips & Tricks:

–         Cutting Squash: Squash can be difficult to cut so sometimes I place it in the microwave, on-high, for a minute or two. This helps soften it, making it easier to cut.

–        Baking Squash: You can also place the squash face-down (once cut and seeded) on a baking sheet sprayed lightly with a non-stick cooking spray. I find when baked this way, the ‘noodles’ are slightly more crisp. I prefer the ‘noodles’ to be a little more soft but it is totally your preference.

–         Meat: We love our meat but this dish is great without it too! You can also replace the ground turkey with ground beef.

–         Additions: You can really add a variety of things to this dish – think fresh diced tomatoes, onions, avocado as a topping, etc.

I love this dish – Spaghetti Squash is easily one of my favorite dishes. Since I am gluten-free, I rarely make noodles but my husband loves all things noodles – Mac & Cheese, Spaghetti, etc. – so this is a great dish to make as a replacement. And, he LOVES it. It tastes great, is healthy and a filling meal.



Chocolate Chip Waffles (Gluten Free, Dairy Free, Egg Free)

25 Feb

photo 3Ingredients:

(2 Cups) Pamela’s Gluten Free Bread Mix

(2 Tbsp) Flax Seed + (2/3 Cup) Water

(2 Tbsp) Oil

(1/2 tsp) Organic Vanilla

(1/2 tsp) Baking Powder

(1/2 tsp) Baking Soda

(1 Cup) Water

(2 Tbsp) Sweet Leaf Sugar, Made from Stevia

(1/3 Cup) Enjoy Life Mini Chips


In a large mixing bowl, mix together Pamela’s Bread Mix, Flax Seed, Baking Powder and Baking Soda.

Add in oil, vanilla, water and sugar. Mix thoroughly and complete the mix by adding the chocolate chips.

Pour the batter into the middle of a waffle iron – approximately 1/4 Cup.

Nutrition Facts:

– Makes about 12,  4-inch  (1/2 inch thick) waffles

– 1 serving = 1 waffle

191 Calories / 4.3 grams of Fat / 38.5grams of Carbohydrates / 12.6 grams of sugar / 1.67 grams of Protein


Tips & Tricks:

–         Flax Seed + Water: This is an egg replacement – the original recipe calls for 2 eggs. Another egg replacement is 1/2 of a banana, smashed.

–         Chocolate Chips: I used a dairy free version. You could also try making different variations with cinnamon and even pumpkin! 

A perfect snow day treat – especially during lent! We enjoyed a snow day yesterday as we accumulated over 10 inches of snow throughout the day (and maybe more). So to start it off, and because Brandon gave up all candy and sweets for lent, I decided that I would make him a yummy breakfast – don’t get me wrong, I enjoyed one too! These waffles are SO good and are on the healthier side than your normal waffle. The recipe I gave is a double batch but you can put these in the freezer for later – just pull out and pop in the toaster for an on-the-go meal. Cheers to hopping for more snow days!


Coconut Doughnuts (Gluten Free, Dairy Free, Egg Free)

14 Feb

photo 2Ingredients:

(1 1/2 Cups) Superfine Brown Rice Flour

(1/2 Cup + 2 tsp) Tapioca Starch

(2 tsp) Baking Powder

(1 tsp) Sea Salt

(2 Tbsp) Flax Seed + (2/3 Cup) Water

(1/4 Cup) Coconut Oil, Liquefied

(1 1/2 Cups) Coconut Palm Sugar

(1 Cup + 4 Tbsp) Coconut Milk

(1 tsp) Pure Vanilla Extract

(1/2 Cup) Unsweetened Coconut Flakes


Preheat oven to 350 degrees or plug-in your doughnut hold maker to preheat.

In a large mixing bowl, whisk together the brown rice flour, ½ cup tapioca starch, baking powder, and salt.

In another mixing bowl whisk the flax-seed and water with the coconut oil, 3/4 cup coconut sugar, 1 cup coconut milk and the vanilla extract.

Add the wet ingredients to the dry ingredients and mix together. Spoon the batter into the preheated doughnut machine (to cool, place on a wire rack).

Place the coconut flakes on a baking sheet, spread in an even layer.Place in the preheated oven and cook for 5-7 minutes or until browned.

While the doughnuts are cooling, prepare the glaze. Place the remaining 1 cup of coconut sugar in a high-powered blender with the remaining 2 teaspoons of tapioca starch and process until it turns into a powder. Pour the mixture into a small bowl, stir with a fork to break up any lumps and add the reaming coconut milk, 1 tablespoon at a time, until a thick glaze is achieved. You may need a little more or less than 4 tablespoons.

Crush the coconut flakes with your hand into smaller pieces and place on a plate. Frost each doughnut with some of the glaze then dip the glazed side into the coconut flakes. Set on cooling rack and allow the glaze to dry. Repeat until all your doughnuts are covered.

photo 1Nutrition Facts:

– Makes about 35 doughnut holes

– 1 serving = 1 doughnut hole

(With glaze) 100 Calories / 3.3 grams of Fat / 17.7 grams of Carbohydrates / 9.4 grams of sugar / .67 grams of Protein

(Without glaze) 67 Calories / 2.2 grams of Fat / 12 grams of Carbohydrates / 4.2 grams of sugar / .66 grams of Protein

Tips & Tricks:

–         Doughnut Pans: Instead of doughnut pans, I used a doughnut hole/cake pop maker. If using a pan, when you spoon the batter into it, smooth the tops of the doughnuts making sure the post in the middle is free of batter. When you bake them, bake at 350 for 12-15 minutes or until golden brown.

–         Tapioca Starch: My local (natural) grocery store did not have starch so I purchased Tapioca Pearls and put them in the grinder to make starch.

–         Flax Seed + Water: This is an egg replacement – the original recipe calls for 2 eggs. Another egg replacement is 1/2 of a banana, smashed – next time I am going to try this because a little banana flavor would make these even better.

–         Blender verse Spice Grinder: If using a spice grinder, you will need to do the grinding in 2 batches – ½ cup coconut sugar with 1 teaspoon tapioca starch per batch.

Happy Valentine’s Day! Valentine’s Day always reminds me of doughnuts – when we were growing up, my Dad would have fresh doughnuts waiting on the table for us every Valentine’s Day morning. They, of course, came with a card from both of my parents too. Since my Mom has so many food allergies (Gluten, Dairy, Soy, Egg – just to name a few), she hasn’t been able to enjoy doughnuts for years. So this Valentine’s Day, I decided to change it up and deliver doughnuts to my parents house that my Mom can eat too!


Chocolate Raspberry Coffee Protein Shake

12 Feb

smoothie copyIngredients:

(1 scoop) Chocolate Protein Powder

*I currently use GNC Total Lean but am in the process of finding a new protein powder that does not contain Milk.

(1 cup) Drip Coffee

(½ cup) Frozen Raspberries

(½ cup) Silk Unsweetened Almond Milk

(½ cup) Water

(1 cup) Ice

*Place all the ingredients in your (Vitamix) blender and blend!

Nutrition Facts:

152 Calories / 2.75 grams of Fat / 17.5 grams of Carbohydrates / 7.5 grams of sugar / 13.5 grams of Protein

Tips & Tricks:

–          Coffee: Don’t waste your day old coffee by dumping it down the drain! Poor it in a glass jar and store in the fridge for your smoothies.

–          Frozen Berries: To save some money, grab these at your local Costco or Sam’s Club.

–          Sweetener: If you’re looking for it to be a little sweeter, you can use sweetened almond milk or add a little bit of all natural vanilla.

–          Water/Ice: To get the consistency you want, try using more (or less).

–          Smoothie vs. Milk Shake: If you’re looking for a milkshake type consistency, add ¼ cup of fat-free cottage cheese.

I love this protein shake because it includes one of my favorite things – coffee! Coffee is my go-to drink and, most of the time, a cup of coffee starts my day. Lately though, Brandon and I have been hitting the gym early a few days a week. So instead of coffee starting off my day, I get to start my day with a few of my best friends – free weights, cardio machines and of course, Brandon! But on days like these, I can’t wait to get home and enjoy my coffee – protein shake style!