"Spaghetti" and Meat Sauce

Sometimes you just need a big bowl of "spaghetti" and meat sauce. By simply substituting spaghetti squash for the pasta, you can eat this dish guilt free and it's a great spin on a classic dish. It's also a great way to introduce a new veggie to kids. Since it looks like spaghetti, it may encourage them to try it more willingly. This is a great fall dish that you can put together in no time and makes quite a bit. The meat sauce isn't super tomatoey so it won't leave you feeling uncomfortably full. Pair this with a salad and maybe a nice glass of wine and you have yourself one super delicious meal.

Ingredients:

8 cups cooked spaghetti squash, about 6 lbs total
1 teaspoon olive oil
1/2 onion, diced
8 baby carrots, peeled and finely (or 1 regular carrot)
1 celery stalk, diced
1 lb 96/4 ground beef
1 28 oz can crushed tomatoes, organic
1/4 cup white wine
1 bay leaf
salt and pepper

Directions:

Line two baking sheets with aluminum foil. Begin by cutting the spaghetti squash in half. Then scoop out the seeds and membrane with a spoon.

Sprinkle the halves with salt and pepper. Bake at 400F for 1 hour until the squash is very fork tender. (Note*: If you are short on time, you can make them in the microwave. After the seeds and membrane are removed, microwave for 8 to 9 minutes.) Let the squash cool and then use a fork to remove the meat. It will come out looking like spaghetti. Set aide and cover to keep warm.

To make the sauce, begin by chopping up the celery, carrots and onions. In a large pan, add the olive oil and the add the cut up veggies. Cook on medium for about 3 minutes until they are nice and tender.

Next add the ground beef and season with salt and pepper. Cook the meat all the way through and then add the tomatoes and the wine. Let the sauce cook for 15 minutes and then add the bay leaf. Cover the sauce and reduce heat to low and cook for an hour or more. 

Once the sauce is complete, serve it on top of the spaghetti squash. This sauce isn't a think traditional red sauce so it might look a little different. My sauce wasn't super thick but the flavor was very tasty. I kept my leftover squash and sauce separately because the squash has a lot of water and I didn't want it to get runny. This hearty dish is perfect for company since it doesn't take a lot of concentration and it something unique. Enjoy!

Pumpkin Hummus

'Tis the season for pumpkin and why I didn't think to combine it with hummus is beyond me. However, when I found this recipe I knew I needed to try it. This spicy and creamy hummus is a combination of chick peas and white beans which creates a richer hummus. The toasted pumpkin seeds adds a nice textural element to the hummus and depth of flavor. This is a perfect pre-Thanksgiving appetizer that will definitely keep everyone around the table. Plus it's super simple to make, but it's getting the consistency that's the trick. The flavors of fall are mixed into this simple dish making it a shining star on your table.

Ingredients:

1 14 oz can of chickpeas, rinsed and drained
1 14 oz can of white beans, rinsed and drained
1 cup canned pumpkin
1/4 cup lime juice
1 clove of garlic
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon paprika
1/2 teaspoon maple syrup
                                                             1/3 cup toasted pumpkin seeds

Directions:

 Place the pumpkin seeds on a parchment lined baking sheet and bake at 400 for 6 minutes. Be very careful as they can burn really quickly. When the seeds are a nice golden brown and have a nutty aroma, they are ready.

 

Drain and rinse the chick peas and white beans.

Add all of the ingredients into a food processor and blend on low until the hummus reaches a smooth and creamy consistency. Before serving sprinkle a few of the toasted pumpkin seeds on top of the hummus. Serve with fresh veggies or pita chips or use it as a yummy sandwich spread.

Christmas in a Cup

As much as you try to avoid it, the holidays are in full swing. Starbucks has already started using the red cups and their holiday blend is brewing (at least in my house). However...as much as I love the red cups, it's just too early. I already started feeling the pressure when I figured out there are only 8 more Saturdays before Christmas! I am not sure how this happened since the Thanksgiving blend isn't out yet, but I managed to snag some of the Holiday Blend from Bed, Bath and Beyond. This one seems to have a much more intense coffee taste, but there are notes of maple and cinnamon in the background. It's actually quite delicious with a splash of vanilla. I am not trying to force the holidays on to anyone but it's better to be prepared and to find yourself scrambling at the last minute. Maybe this Christmas in a cup is just what you need to unwind. 

DIY: Weekend Vanity

The ritual of getting ready in the morning or to go somewhere has been somewhat lost. I love the idea of a vanity, but haven't ever had one. When I looked into getting on, I found that there were not every many options and what was available was plain and boring. I have a desk that I have had since I was little, but no longer use it so I decided that I was going to turn it into a vanity. I wanted a bench to replace the normal desk chair and obviously a mirror was necessary. I headed over to Marshalls Homegoods to see what I could find. I ended up finding a dark black and white leather studded bench. The mirror I found was black with a swirled almost lower like design with crystals in it. I didn't exactly know what color I wanted so I headed over to The Green Painter to be inspired.

I ended up with a coral colored called Ballet Cream. I am not sure if this color is what I would have imagined if someone asked me to name a color called Ballet Cream, but I ended up liking it. I used two coats to cover the desk. The paint had a matte finish to it because I didn't want to have something super shiny. I didn't mind if it didn't have a perfect finish to it because I think it added some character to it. It's nice to know that I have a custom piece and that no one will have anything like it. It adds a nice pop of color to my room. Plus if I ever feel like changing it, I am able to do so with a few more coats of paint. This is much better (and more me) than any of the other ones I have seen. If you can use a paint brush, then you can do this in a weekend.

Crock Pot Pumpkin Breakfast Quinoa

I love quinoa because you can do so much with it. However, I have never made a sweet recipe. I have had breakfast quinoa dish before and it was super tasty and filling, so I decided that I wanted to find a breakfast quinoa recipe. So I headed on over to Pinterest to see what I could find. I was so excited when I found this recipe from The Lovely Vegan Mama for pumpkin breakfast quinoa. I was even more excited when I realized that I happened to have all the ingredients on hand! That rarely happens so I got to work making this right away. Plus I got to use my crock pot which is always exciting. Putting everything and having it smell amazing is definitely something I can do. This is a great fall breakfast and the protein packed quinoa will keep you feeling full and ready for the day.

Ingredients:

2 cups quinoa, uncooked
8 cups almond milk, unsweetened
1 cup canned pumpkin
1/2 cup maple syrup or agave (I used a combination of both)
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
coconut oil spray

Directions:

Spray the crock pot thoroughly with coconut oil. You don't want to deal with trying to scrape any of the baked on quinoa off the bowl. Add the quinoa, almond milk, canned pumpkin, maple syrup or agave, vanilla, salt, cinnamon, ginger, nutmeg and allspice to the pot.

Stir together to make sure that everything is combined. Cook on low for 6 to 7 hours, depending on your consistency preference. It will smell delicious, I promise. You can served with dried cranberries, raisins, walnuts or bananas and you are on your way to a power packed breakfast.

The Magic of Coconut Oil

Coconut oil is a wonderful product that has so many uses. I have been using it in recipes for a while, but was told about this coconut oil spray from Trader Joe's. Coconut oil is one of the best oils that you can use and doesn't make food greasy which can sometimes happen with olive oil. This light spray doesn't just as well as any cooking spray or olive oil spray. However, it smells absolutely amazing when it cooks. I have used it with sweet and savory dishes, so don't think that you can only use it for sweets. It's relatively in expensive and is much better for you then cooking spray. I used it in my crock pot and actually think it did a better job at creating a "nonstick" surface than the cooking spray did. If you haven't tried this out, be sure to grab a can (or two) as the holidays are coming up and you will definitely put this to good use!

Pomegranate Guacamole

It's that time of year the weather is cooling down which means boots and sweaters...well maybe in most other places than Texas. It's hard to find festive recipes for this time of year, but I finally found one! Pomegranate guacamole. Guacamole is one of my favorite things and I would have never thought of this flavor combination. The sweetness of the cranberries and the acidity of the onions and lime juice help create a balance with the creamy avocado. Since Tex-Mex is a huge part of the food world here, I thought that this was a really unique dish. Plus the pops of red against the green makes for a very pretty dish. It can be whipped up in a flash and doesn't require much effort.


Ingredients:

1/4 cup pomegranate flavored dried cranberries (Note*: I didn't have any but the original recipe called for pomegranate seeds so you can substitute those in)
2 ripe avocados, ripe and diced
1 garlic clove, minced
Lime juice
1/4 cup onions, diced
Fresh cilantro
Pepper and salt (optional)

Directions:

Cut the avocados in half and remove the pit. In a medium bow, mash the avocado with a fork or potato masher. Then add the pomegranate cranberries (or seeds), garlic, onions, cilantro, lime juice and pepper and salt if you wish.

Mash everything together until you reach the desired consistency. I let mine chill for an hour or so to get cold and to blend the flavors. You can serve this with veggies, pita chips, on chili or with Mexican quinoa. 

Banana Cranberry Cookies

Bananas are a great healthy substitute for oil and sugar in cookies. I have played around with banana and oat cookies with mixins, so when I saw this version, I wanted to give it a try. This version uses a few more ingredients, but is just as simple to make. The cookies were good, but with the maple syrup, bananas and the dried cranberries they were a bit too sweet. Next time I will leave the maple syrup out because the fruit provides enough natural sweetness. With no flour, eggs or oil, these little treats won't leave you feel guilty and can be whipped up in a matter of minutes. The best part about this recipe is that you can experiment with the ingredients for whatever your taste buds want.

Ingredients:
3 bananas, very ripe
2 cups of oats
1/3 cup applesauce, unsweetened
2 tablespoons maple syrup
1 tablespoon wheat germ (Note*: you can also use ground flax seed)
1/2 cup dried cranberries

Directions:

 Using a potato masher or fork, mash the bananas in a small bowl.

Add the oats, applesauce, maple syrup, wheat germ and dried cranberries to the bananas. Mix all the ingredients together.

Line a baking pan with parchment paper. Using a cookie scoop or tablespoon, scoop put the dough onto the pan. Bake at 350 degrees for 24 minutes.

Pumpkin Spice Cake Balls

I try to avoid sweets recipes, but with it being the season of pumpkins and having the holidays right around the corner, it's been very difficult. However, when I saw this article about pumpkin spice cake balls I just couldn't pass this up. I am a sucker for all things pumpkin and I have never made cake balls before so I decided that it was time to give them a try. These little nuggets of pumpkin goodness are mixed with cream cheese icing and dipped in vanilla coating. These have a beautiful color and are moist and decadent....which is a good thing because you can't eat a lot in one sitting so it helps with moderation. As long as you have a cake and icing, you can make any kind of cake ball.

Ingredients:

1 package carrot cake mix (Note*: the recipe called for a spice cake mix, but I couldn't find it so I used the next best option)
1 15 oz can of pumpkin (Note*: not pumpkin pie filling)
1/2 cup water
1 egg
1 tub of cream cheese frosting
1 package of vanilla coating (Note*: the recipe called for almond bark, but I couldn't find any so I used the vanilla coating)

Directions:

 In a large bowl, mix the cake mix, pumpkin, water and egg together. Pour the batter into a 13 x 9 glass pan that has been sprayed with cooking spray. Follow the directions on the cake mix box to make the cake. 

Let the cake cool completely and then crumble it into a large bowl. Mix the tub of cream cheese icing with the crumbled cake. 

Refrigerator the mixture for at least an hour. I refrigerated mine overnight, but I covered it with plastic wrap and then tin foil so that it wouldn't dry out.

Melt the coating according to the directions on the package. Then using a cookie scoop or tablespoon roll the cake into balls. Then dip into the coating. Place the covered cake balls on a parchment lined baking sheet to harden. I used a spoon to make sure that it was entirely covered and then used two toothpicks to get it out of the coating.

 I haven't mastered how to cover the cake balls so that you can't see where the toothpicks were. I will definitely need to work on my coating skills, but they weren't terrible for the first time. These aren't hard to make they are just a bit time consuming. Making these would be a really fun activity for girls night or a holiday get together. I can't wait to try some fun and festive holiday flavors...maybe peppermint?

It's Chili Time!

It's finally starting to feel like fall around here and I couldn't be more excited! It's perfect chili weather and I found great and healthy recipe for the crock pot. It's hearty and filling, but feel free to top it with cheese, onions, sour cream or guacamole. This chili is a little bit different in that you make the sauce before adding everything to the crock pot. Don't be alarmed this isn't a difficult process. When you are home for the day throw this and I can guarantee that you will have a delicious dinner! Plus who doesn't love the smell of a fall chili.

Ingredients:

1.25 lb ground beef (you can also use turkey)
2 14.5 oz cans of tomato sauce
2 15 oz cans of black beans, rinsed and drained
1 14.5 oz petite diced tomatoes, undrained
1 2/3 cups frozen corn
2 cloves of garlic, minced
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 crushed red pepper flakes

Directions:

Heat olive oil in a large saute pan and brown the ground beef.

In a medium bow, combine the tomato sauce and spices. Mix together until everything is incorporated.

Add the tomato sauce to the cooked ground beef, black beans, corn and diced tomatoes. Cook on low for 4-8 hours. (Note*: I cooked mine for about 6 hours) Top this with your favorite toppings and enjoy a bowl of this festive fall chili.

Hummus Chicken and Vegetables

Hummus is one of my favorite snacks, but I have never thought to cook with it. When I saw this recipe for hummus coated chicken with veggies, I was intrigued. I didn't know you could cook hummus. What was even more exciting was that this was a one dish meal and super healthy. It's not difficult to make...there's just a little cutting work involved. Who doesn't like a delicious meal that you can make in one pan?! This is an interesting combination and the hummus creates something like a "breading" on the outside of the chicken. The paprika gives it a smokey, barbecue type flavor profile.... it's kind of like eating a barbecue chicken.

Ingredients:

2 chicken breasts, boneless, skinless and cut in half
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 onion, sliced or diced
1 container of store bought hummus
1 teaspoon paprika
2 lemons, 1 cut in half and 1 thinly sliced
Olive oil
Salt and pepper

Directions:

Coat a 13 x 9 glass pan with cooking spray. Slice the zucchini and yellow squash and preheat the oven to 450. (*Note: You can make veggies in a separate baking dish if you want.)

Season the chicken breast pieces with salt and pepper on both sides. In a small bowl, combine the zucchini, squash and onions. Drizzle with olive oil, salt and pepper and mix until everything is evenly coated.

Lay the veggies out in one layer in the bottom of the dish. Then place the chicken on top. Cover the chicken breast pieces with hummus. Make sure that they are completely covered. (I added a little extra to mine)

Squeeze one lemon over the chicken and sprinkle with paprika. Thinly slice the second lemon and lay the slices between the chicken and veggies. Bake for 30 minutes, making sure that the chicken is cooked throughout. 

Just be careful that you don't overcook the chicken because it's a bit hard to tell when it is done with the hummus on top. I overcooked mine slightly, so I served it with a tiny bit of extra hummus to add some moisture back into the chicken. This dish is a not like eating normal chicken, so be sure to give it a try!