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.

Clean Chicken Parm

It’s so nice to have something that used to be a favorite of ours turned into a healthier option! I absolutely love this meal and so did the WHOLE family!!

Taken from the Wild Diet

As always, please get organic and Read More

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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…..

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Ultimate Reset Baked Salmon


I did the Ultimate Reset for many reasons. I wanted to stop my unhealthy set back I was having. I was starting to eat whatever I wanted including pizza, fried food and sweats…DAILY!  I was definitely going in the opposite direction of my goals. I was also looking forward to three weeks of not having to think about what to eat; it just gave me an exact meal plan and grocery list. It was Read More

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Beef and Butternut Squash Stew

Photo Mar 25, 10 25 15 AMSince we first did the 21 Day Fix Extreme 2 months ago, my entire family (husband, 13 , 6 & 2 yr old) ALL love this meal and we have had it at least once a week for 7 weeks!

It’s not only delicious but also super simple Read More

21 Day Fix Extreme Turkey Meatballs


Thank goodness I made two batches of these right away because….O-M-Gee these are so good! My 6 year old son, after one bite says, “Mom, these are like chicken nuggets!” Enough said.


Makes 6 servings, 5 meatballs each. One serving= 1 Red and 1/2 Yellow

[UPDATE: I lost over 30 lbs with 21 Day Fix and 21 Day Fix Extreme which is where this recipes came from!  CLICK HERE the NEW & IMPROVED simple weight-loss plan, recipes like this and private group for accountability!]

  • 1.5 lbs raw 93% lean ground turkey breast (organic if possible)
  • 1 tsp. sea salt or Himalayan salt (Mineralize)
  • 1 tsp. dry mustard
  • 1 tsp. smoked paprika
  • 1 large egg, lightly beaten
  • 3/4 cup quick-cooking rolled oats
  • 2 cloves garlic, finely chopped
  • 12 fresh parsley sprigs, finely chopped
  • 2 Tbsp. tomato sauce, no sugar added
  • Non-stick cooking spray


1. Preheat oven to 400 degrees F
2. Lightly coat large baking sheet with spray; set aside
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in large bowl; mix well by hand
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until no longer pink in the middle.


I made two batches at one time using the convection oven for even browning.
(The extras can be easily frozen. Lay them on a cookie sheet and put into the freezer for about 30 minutes and then pull them out and put into a container or ziplock bag. This way, they won’t stick together and you can pull out whatever you need.)

Would LOVE your feedback! Did your kiddos love them?


Banana Oatmeal Cookies- 4 ingredients

We love cookies. Really, who doesn’t? Yes, they are delicious, crunchy, sweet and so so bad for you!

Poor Santa has no chance with all of us feeding him fatty, sugary cookies every year so we decided to make him a sweet but healthier treat. It’s so simple, I have my 2 year old and 6 year do the work for me. Read More