Spaghetti Squash With Turkey Meat Sauce

We are starting Core de Force tomorrow and this is the first recipe I’ll be trying from the book. Cannot wait to tell you how we like it!

Makes 5 servings, about 1 cup squash an 1 cup sauce each

1.5 Green, 1/2 Purple. 1 Red, 1/2 Blue

  • 1 large spaghetti squash (about 3.5 pounds)
  • 3/4 tsp Himalayan Sea Salt, divided
  • 1/2 tsp ground pepper
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup sliced white mushrooms
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp crushed red pepper flakes (optional)
  • 1lb 93% lean ground turkey
  • 3 tbsp tomato paste
  • 1- 15oz can tomato sauce
  • 1/2 cup parmesan cheese
  • 1/4 cup chopped fresh basil
  1. Pre Heat over to 400 degrees
  2. Cut in half, remove seeds and membrane of squash, place squash cut side up in over on a baking sheet
  3. Season with 1/2 tsp salt and 1/4 tsp pepper
  4. Bake for 50 to 60 minutes or until tender. Separate strands with a fork, place in a large bowl. Set aside.
  5. While squash is baking, heat oil in large skillet over medium heat.
  6. Add onion, bell pepper, zucchini and mushrooms, stir and cook until tender about 6-8 mins
  7. Add garlic, oregano, and crushed red pepper; cook stirring frequently , for 1 minute or until fragrant.
  8. Add turkey; cook, stirring frequently for 4-6 minutes, or until turkey is no longer pink.
  9. Add tomato sauce, past, and remaining 1/4 tsp each salt and pepper. Bring to a boil. Reduce heat to low; gently boil for 20 minutes.
  10. Evenly divide squash between five plates. Top evenly with sauce, cheese, and basil; serve immediately.

Microgreen Salad

This is my FAVORITE salad and I eat it VERY often… like 2 times a week all year long. Be sure to check out the Best Salad Dressing Ever I use Read More

Best Salad Dressing Ever- Creamy Garlic

I have NEVER been a salad person before. I always got sick of them VERY quickly and if it was a salad I loved, it usually had WAAAYYY too many calories or
starches or sugar or something.

Until NOW…..

Read More

Chicken Taco’s

Chicken Taco's

Since my husband and I have started the 21 Day Fix yesterday, we’ve been looking for and trying some new recipes. Sometimes I fall victim to trying to make yummy, new, delicious recipes that seem to have 8 million ingredients and take a ton of time. This is NOT one of those, thank goodness! My whole family LOVED them, including me, and it took little to no time to make. We changed Read More

Roasted Vegetable Pasta

This recipe is from the P90X2 Nutrition Guide and it’s BAnGIN!!!

My husband loves it, my kids love it & I love it!! And guess what? It’s Vegan too!

Make it and let me know how it is!!

Serves 2
454 cals/ serving

– 1/2 orange bell pepper, cut into thin strips
– 1 zucchini, cut into 1/2″ pieces
– 10 cherry tomatoes
– 1/2 red onion, cut into 1/2″ pieces
– 8 mushrooms, sliced
– 1 Tbsp. olive oil
– 2 tsp. dried oregano
– Sea salt & pepper (to taste)
– 4oz whole wheat fusilli pasta
– 1/2 cup vegetable broth
– 4 oz organic tempeh, crumbled
– 2 Tbsp. freshly chopped basil

1. Preheat oven to 450 degrees F

2. Place first 5 ingredients into a bowl and drizzle with olive oil to coat, along with oregano and sea salt. Toss to make sure all vegetables are well coated.

3. Place vegetables on a baking sheet lined with parchment. Place in oven and roast for 10-15 minutes, or until browned.

4. Cook pasta according to package directions. Drain, rinse, and return to pot.

5. Add vegetable broth to pasta and place over very low heat. Add crumbled tempeh and stir to combine; cook just long enough to heat through.

6. Add roasted vegetables to pasta mixture and toss to coat.

7. Add basil and season with sea salt & pepper. Serve immediately.

Granola Sticky Bars by Tony Horton

WOW, my husband, children and I all love this recipe. It’s super easy to make, and my 2 year old had fun helping me put this together which is an added bonus! Try them out for yourself or just make the granola to add to yogurts and anything else really.

Horton notes in the book that pre-made granolas that you find in the store are full of fat and added sugar and this one isn’t.

Get Up and Go Granola

3 cups rolled oats (not instant)

1 cup oat flour or spelt flour

1 cup walnuts, chopped, or any other nut

1/2 cup flaxseed

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

3/4 cup grapeseed oil

3/4 cup maple syrup or agave nector

1 teaspoon vanilla or almond extract, alcohol-free if available

Preheat the oven to 350° and line a baking sheet with parchment paper.

In a large mixing bowl, combine the oil, syrup or agave nectar, and extract. Whisk together until well combined. Pour the oil mixture over the oats mixture and stir to combine.

Spread the granola evenly on the baking sheet. Bake for about 30 minutes, or until golden brown. Remove it from the oven and let it sit for 5 minutes to crisp up, and then break it into chucks.

(Makes 4-6 servings)

My Sticky Bar

1/2 banana

1/2 cup Get Up and Go Granola (above)

1 heaping tablespoon crunchy almond butter

Use a fork to mash up the banana, then mix it with the granola and almond butter. Roll the mixture into a bar. Freeze. When you’re ready to eat, heat the sticky bar in the microwave on high for 20 seconds. You can double up or triple this recipe.

(Makes 1 bar)

Autumn Harvest Soup

This recipe comes from a book I borrowed from the library last week, CLEEN FOOD: A Seasonal Guide to Eating Close to the Source. Since I made it yesterday, the book is now on my “buy” list. I wasn’t so sure about it first… It doesn’t have any pictures. But I perservered, found something in the late fall season and gave it a whirl. It ended up being AWESOME!! My hubby likes it to which means it’s a B+ so far. All I need to do it get the kiddos to try more than a bite 🙂 It’s also not bad to make so I am super excited! Here it is:

Autumn Harvest Soup

“This autumn soup is a nutritional powerhouse. With shiitake mushroom stock to help reduce blood cholestroal levels, dark leafy greens rich in calcium and legumes to regulate your blood sugar, support your thyroid and balance your hormones, this meal in a pot is just what the doctor ordered!”

4 dried shiitake mushrooms

6 cups water

2 tablespoons extra virgin olive oil

1 large onion, diced

3 garlic cloves, minced

1 tablespoon grated fresh ginger

3 carrots, diced

4 cups chopped kale or collard greens

2 cups cooked cannellini beans

1/4 cup mirin

Splash of tamari

Splash of apple cider vinegar

4-5 dashes toasted sesame oil

Freshly ground black pepper


Place dried mushrooms in medium pot with 6 cups water. Bring to a boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly. When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in with broth.

In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin, and sauté until greens are deep green and tender. Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5-7 minutes. Season to taste with toasted oil and black pepper and serve.

Serves 6

It’s wonderful the next day also. Some other suggestions are if you want a heavier meal to serve this over brown rice or soba noodles.

ENJOY! I know I did 😛

The Secret Sauce?

Ok, I’ve got to get this off my chest. Some people out there have/are questioning whether they should get on Shakeology. First, let me start by telling you that not only do I have it daily and declare most of my weight-loss success to it, but my husband also drinks it daily and feels the same way about his weight-loss. That might not mean a lot to you, but I know how he is. He may say to me that he likes a certain product and that it’s all good and dandy, but when push comes to shove he usually never takes it. Same is true with vitamins. EVERYONE knows or at least should know how super important it is to take vitamins due to the lack of nutrients our food today, however he always said not for him. He’d be ok with our kids and me taking anything, but if it isn’t necessary for him, he’d rather not take money from the month’s budget for him… UNTIL NOW!

Let’s face some facts here, for the price $3-4 per serving, you just can’t beat it: (Barbie Decker, PhD, an elite Beachbody Coach wrote so eloquently about the cost of Shakeology on her Facebook: ) And Jesse, thank goodness, agrees.

Here’s what I know: it tastes delicious, reduces cravings, increases energy levels, promotes regularity, & nourishes your body with the nutrients it needs for optimal health & has a bottom of the bag money back guarantee. Why wouldn’t you take it?

So for those out there who ask us what we do/did to get our results thus far, the answer is in working out to P90X & daily shakes of Shakeology (with of course Peanut Butter & Banana.) Sorry if that’s too simple 🙂

Click here for more info about Shakeology.

Horseradish Salmon

Ok, so I made this twice in the past 2 weeks and my family LOVES this!! The recipe is from Wegmans and we used all ingredients from them. Roasted brussels spouts were a perfect side. Enjoy!!

Horseradish Salmon


4 salmon portions, about 6 oz each
Salt and pepper
1/4 cup Wegmans Basting Oil
1 1/2 Tbsp Food You Feel Good About Prepared Horseradish (Seafood Dept)
1 cup panko bread crumbs
4 tsp Wegmans Horseradish Mustard, divided

You’ll Need: Baking sheet, nonstick cooking spray


Preheat oven to 450 degrees

  1. Spray baking sheet with nonstick spray. Place salmon on pan; season with salt and pepper.
  2. Combine basting oil, horseradish, and panko in a small bowl. Spread 1 tsp horseradish mustard on each salmon portion; top with 1/4 of horseradish-panko mixture.
  3. Bake about 14 min, until internal temp reaches 130 degrees. Check by inserting thermometer halfway into thickest part of salmon. Remove from oven; let rest 2 min.

Yummy Turkey Chili

Got this recipe from Chalene Johnson’s husband, Brett. I LOVE IT!!! And so does my family! Try it for yourself. Makes a ton- save and store for future lunches.

  • brown 2lbs ground turkey
  • add the Chili Seasoning powder (we use McCormick’s)
  • 2 cans diced tomatoes (Fire Roasted is the best) including the juices
  • add 2 cans of black & 2 cans of Pinto beans (drained)
  • add 1 can whole kernel corn (drained)
  • add 3 tablespoons mild chili (or however much you want)
  • add 2 cups water &
  • 3 tablespoon tomato paste
  • Add lid & simmer 25 minutes & ENJOY!!!!