Super catchy title, right??
So, I’m working on a pretty in-depth post right now but it’s not nearly where I want it to be so I can’t post it today. It probably doesn’t help that I keep changing and rearranging all the content. Anywho, like Meghan, I too have been taking advantage of the spaghetti squash that has recently made its annual debut in our local grocery store produce aisles. Unlike that monstrosity that Meghan discovered the other day, the squashes I’ve been purchasing are just wittle babies. Although, it still takes 40 minutes to cook them. It’s well worth it.
|1||small spaghetti squash|
|1||baking sheet with lip|
- Preheat your oven to 425*
- Cut your spaghetti squash in half (or attempt – mine always ends up lopsided)
- Remove all seeds and innards with a spoon
- Pour about water into your baking sheet until you have about 1/2 inch of water
- Place squash face down into the water
- Bake for 40 minutes
- When taking it out of the oven be careful not to get any third degree burns by scalding your arms with hot water
- Use a fork to remove the spaghetti like strands from the shell
|1 bunch||kale stalks|
* You also need an electric steamer or steamer basket
- Rinse kale
- Fold one stalk in half length-wise and cut down the edge of the stem
- Remove and discard the stem
- Repeat with the rest of the stalks
- Chop the leaves to your desired size
- Place all the leaves into your electric steamer or steamer basket over a pot of boiling water
- Steam for 5 minutes
- Remove and let cool
|1 small can (6 oz)||tomato paste|
|2-4||fresh basil leaves (to garnish)|
- Add tomato paste plus one can of water to a pot on low-medium heat
- Add garlic, oregano, and basil
- Cut tomato into small chunks and add to sauce
- Add salt and pepper to taste
- Stir frequently so the sauce doesn’t burn
- Cook for 20 minutes, or longer if you decide to add more ingredients and flavors
- Julienne fresh basil leaves to garnish – or you can chop and add to your sauce a few minutes before serving
Coconut Flour Chicken
(This is kind of a spin on the Paleo Chik-fil-a I made a few weeks ago – I can’t have a couple of the ingredients right now so I kinda just winged it with this one. The chicken turned out sweet and savory. Delicious!)
|1 lb||boneless, skinless chicken breast|
|1 tbsp||olive oil|
|1/4 tsp||each salt and pepper|
|1-2 tbsp||coconut oil (for cooking)|
- Rinse and cut chicken into 1 inch pieces
- Add chicken, olive, garlic, salt, and pepper to a large Ziploc bag.
- Shake and massage to combine ingredients
- Let marinate in the fridge for at least an hour
- Whisk your egg and add it to the Ziploc bag
- Shake one more time to cover the chicken completely with the egg and let sit a few minutes
- Add about 1/4 inch of coconut oil to a large pan on medium heat
- Drain excess egg/liquid from the bag then pour chicken mixture into a large mixing bowl
- Sift coconut flour over the chicken
- Try to cover all sides of the chicken with the coconut flour (you can add a little more or just massage the flour into the chicken with your hands
- Add the chicken to your pan and cook for a few minutes, flip, then cook for a few more minutes (we all know how to cook chicken right??)
I had leftover sauce so I made another spaghetti squash meal a couple days later. I won’t bore you with recipes for sweet potato fries and Brussels sprouts, but just know that this shit was good as f**k. Carbo loading, anyone?? I did add some Italian chicken sausage to pretend like I was eating a more balanced meal. I don’t think I’ve been that full in a while. I could probably eat this every day. F’real.
I’m sorry, I still don’t care enough to make my pictures better for you guys. I’ll leave that up to Davida. Girlfriend has some legit shit when it comes to food pics.
I hope everyone has a great weekend! I’m going to a wedding which means I will be completely neglecting the rules of the Whole Life Challenge. I’m ok with that though.
What are you doing this weekend?
Who else takes really good food pictures? I want to look at your talent and be jealous.
Is everyone else OBSESSED with this song as much as I am?
I really like her other stuff too. Cutie.