Spaghetti Squash & Turkey Meatballs

Spaghetti Squash & Turkey Meatballs 2

Spaghetti squash with turkey meatballs and marinara is one of those meals that you can eat weekly and still be craving the week after.  It gives you that tomato sauce fix without the heaviness that typically comes with sauce covered meals.  And the feeling of accomplishment that comes with making your own marinara… Never gets old.

Spaghettie Squash

To get everything timed somewhat appropriately for four servings, start with halving two medium-sized spaghetti squashes, removing the seeds, and placing the halves in a 400 degree oven {no oil, directly on the middle rack} for 45 minutes to an hour {until you can pull the squash apart easily with a fork}. While the squash is baking, work on your homemade sauce {recipe at bottom of post}.  And while your sauce is boiling, prepare the turkey meatballs so they can be popped in the oven the second the squash is removed {meatball recipe}.

Turkey Meatballs

This meal also keeps its integrity when reheating, making leftovers extra special the next day.  And if you want to change it up even more, try topping with an over-medium egg.

Coconut Truffles

Vegan Truffles

Being resourceful in the kitchen can {sometimes} get you into a bit of trouble.  Most folks that find themselves without chocolate during a massive chocolate craving just simply do without chocolate for the time being.  Me?  I whip random ingredients together until I’m either sort-of-satisfied or surprisingly super satisfied.

Vegan Truffles 2

After a week of gentle tweaks, I was super satisfied.  A progression of hemp seed chocolate bars to coconut/almond chocolate bars to just coconut bars led me straight to coconut truffles.   And now I have a bundle of sweet treats waiting for me in anticipation of any chocolate craving, big or small.

Rosemary & Thyme Lamb Chops

Lamp Chops Dinner

The cast iron grill pan I purchased a few months back has gotten more use than I could have ever imagined.  It’s totally worth a little extra cleanup to get perfectly grilled steaks,  ultra crispy chicken breasts, and out-of-this-world-pretty lamb chops.

Lamp Chops & Herbs

And since I had never worked with lamb chops before {shepherd’s pie is my only lamb experience to date}, having such success with cast iron gave me the courage to venture out into fancier lamb territory.

Lamp Chops Cast Iron Grill Pan

I used this {super simple} recipe and couldn’t have been more pleased.  An hour or so of soaking in fresh rosemary, thyme, and garlic was all the lamb chops needed to transform into an extra fancy {and extra delicious} dinner.

Quick Weekday Meals

Quick Weekday Meals

Even though my schedule is busier than ever these days, I’m finding that taking the time to make quick, homemade lunches and dinners is key to keeping energized throughout the madness.  Every meal listed below was prepared in less than twenty minutes and kept me plenty full as I hopped around town from project to project.

Filet with Zucchini & Onions

Filet with Zucchini & Onions

  • Heat cast iron grill pan over medium-high heat
  • Coat filet lightly with olive oil and sprinkle with salt and pepper
  • Grill on each side for approximately 4 minutes {or until desired temperature is reached}
  • Heat 1 tablespoon of organic unsalted butter {or coconut/olive oil} in a saucepan over medium heat
  • Add 1/2 onion {coarsely chopped} to butter and cook, stirring occasionally, until browned
  • Add 1 small zucchini {coarsely chopped} to onions and butter and cook, stirring occasionally, until zucchini is tender {less than 5 minutes}
  • Season with salt and pepper

Shrimp n Greens

Shrimp & Greens

  • Heat 1 tablespoon of organic unsalted butter {or coconut/olive oil} in a frying pan over medium heat
  • Add 6 peeled and deveined shrimp to butter
  • Season with salt and pepper and cook for about 2 minutes on each side or until cooked all the way through
  • Remove shrimp from pan and set aside
  • Add two to three large handfuls of baby spinach to the same frying pan
  • Season with salt and pepper and stir until wilted
  • Place spinach and and shrimp on a plate and sprinkle with crushed red pepper flakes

Chicken Sausage & Asparagus Quinoa

Chicken Sausage & Asparagus Quinoa

  • Bring 1 cup of water to boil in a small saucepan
  • Add 1/2 cup rinsed quinoa to water, cover, reduce heat, and let cook for 12 minutes
  • Remove from heat, keep covered, and let sit for 4 minutes
  • While quinoa is cooking, heat a grill pan over medium-high heat
  • Lightly coat chicken sausage with olive oil and let grill until internal temperature reaches 165 degrees {this sausage took about 15 minutes}
  • While sausage is cooking, add 2 tablespoons of organic unsalted butter {or coconut/olive oil} to a frying pan over medium-high heat
  • Add 1/2 onion {coarsely chopped} to butter and cook, stirring occasionally, until browned
  • Add 1/2 bunch of asparagus {coarsely chopped} to the onions and butter until the asparagus is tender, but still firm {about 5 minutes}
  • Add quinoa to veggies, season with salt and pepper, and serve with sausage

Grouper & Mixed Greens

Broiled Grouper & Greens

  • Coat grouper lightly with olive oil and season with salt and pepper
  • Broil for about 10 minutes, until fish is opaque and flaky
  • While fish is cooking, place a handful or two of greens on a plate
  • Drizzle greens with coconut oil and massage oil into greens
  • Season with salt and pepper
  • Squeeze juice of 1 key lime {or 1/2 regular lime} over greens
  • Top with fish and serve