Cooking is one of my favorite hobbies, especially making healthy meals my whole family will enjoy. If my husband approves of a veggie-filled meal, I FEEL like a rockstar. If my toddler approves, I KNOW I’m a rockstar. And if my son sleeps through the night, I TURN into a rockstar [I’m not a doctor, but I swear when I have a fantastic day filled with whole healthy foods, limited sugar, and zero yucky carbs, my son sleeps through the night!]. Anyway, post for another day. Truly though, I love to cook!
Simple Mills Pancakes
I have been a HUGE fan of Simple Mills Pancake Mix. They are 100% Paleo/ Gluten free and honestly are the best brand I’ve found so far. I’m all for making pancakes from scratch, but let’s be honest, we don’t always have time for that! I need a quick go-to meal that gives us a break from eggs and sausage (which we typically eat every. single. morning).
Listen, I’m not here for the perfect picture or even the perfect pancake because this is real life. I’m making these with my toddler pulling on my leg, 5 month old in my left arm, all the while fighting the stick on our stainless skillet. [Shout out to all of my multi-tasking people out there!]
This time, I topped the pancakes with my homemade almond butter, a drizzle of maple syrup, and blueberries. IT WAS SO GOOD. I highly recommend buying a box. You can find it in the gluten free section at your local grocer. You won’t be disappointed!
Spaghetti Squash Sun-Dried Tomato Chicken
This one was good. I had low expectations because it started off as a “everything but your kitchen sink” skillet. I had a bunch of veggies and some ground chicken from our local Amish Market that I did not know what to do with. I had some refrigerated sun-dried tomatoes (I buy the big jar from Costco, it’s amazing!), peppers, onion, and kale and thought… hmm… these flavors all would blend really well.
Well here ya have it folks, we’ve been eating this for breakfast, lunch, and dinner.
2 Spaghetti Squash
2 lbs Ground Chicken
3/4 – 1 Cup of Chopped Sun-dried tomatoes
1 Cup of Diced Bell Peppers (I used a little of each)
1 1/2 – 2 Cups Chopped Kale
1 Sweet Onion
1 TBS Minced Garlic
1 TSP Basil
1 TSP Garlic Powder
Avocado Oil (This is my new favorite to sauté veggies in! Thanks Aldi for carrying it!)
Salt & Pepper
Feta Cheese (optional, OMIT for Paleo/dairy free version)
- Preheat the oven to 400 degrees.
- Cut you spaghetti squash in half (length-wise) and drizzle with olive oil, salt & pepper. Lay on a sheet pan facing up. Cook for 45 minutes or until the squash easily separates from the skin with a fork.
- Meanwhile, cook the ground chicken in a skillet with avocado oil. Season with a basil, salt, garlic powder, and pepper. After it’s cooked through, remove it from the pan and set aside in a bowl.
- In the same skillet sauté the onion, sun-dried tomatoes (bonus tip: add the oil the tomatoes come in from the jar for max flavor!), and bell peppers in a little bit more avocado oil.
- Once the veggies were soft, add the kale. Give that a few minutes to cook and add minced garlic. Cook for about two minutes. (I’ve learned from watching way too many cooking shows to add the minced garlic LAST for maximum flavor. If you add the garlic too early, it can become bitter & burnt.)
- Add the ground chicken back to the skillet to combine. Flavor with salt and pepper to your liking!
- In a large bowl, combine spaghetti squash, chicken, and veggies… and enjoy!
Homemade Almond Butter
If you follow me on social media or know me in real life, you’d know that I eat almond butter daily. I use it in shakes, eat it with apples, bake it in deserts, or mostly enjoy it with a little bit of honey and chocolate chips. I am forever convinced now that homemade almond butter is the way to go!
3 cups of whole almonds
Yep, that’s it! How is that for simple? Pour the three cups of almonds into the food processor and let it go! In my Kitchen Aid food processor on HIGH it took about 40 minutes. Pretty quickly, the almonds turn into almond meal. Periodically, take your rubber spatula to scrape the sides down. It takes a while for the almonds to release their oils but once they do, its magical. It turns over into creamy and rich almond butter that is 100x’s better (and cheaper) than store bought. I store the almond butter in a mason jar in the fridge.
That’s the theme here today friends… simple! All of these recipe’s are so simple and easy to throw together. Here’s a tip to make week night’s smoother: cut your veggies after you grocery shop! It’ll save you so much time and money (because it’s less likely you’ll get carry out when you know dinner will only take 30/45 minutes to throw together!).
All of these are husband approved, toddler approved, AND baby boy has slept through the night this week. (PRAISE HIM!)
I hope you enjoy!