Savory Spaghetti Squash Fritters with Poached Eggs

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Confession: I just discovered spaghetti squash.

I know some of you superwomen out there have been using it forever as a pasta substitute. You were right, and it is heavenly, but I have to tell you that there is something even better to be had in the leftovers...

I was on my way back from a long run at the gym when I started thinking about lunch. We had gorged on spaghetti squash, marinara and ground turkey the night before, so I knew I had some leftovers. It seemed like a decent plan.

...but really, who wants to eat regular old leftovers?

I was still in the car when I realized I could make something even better with my bowl of spaghetti squash. Throw that spaghetti squash in a pan with some paleo flour, egg white, and nutritional yeast - oh, and don't forget the garlic - and you get something that is restaurant-worthy. You know, like a good restaurant.

These fritters? Each one is a savory, cheesy, goody with a crispy exterior and a warm, textured, cheesy inside. Soak it in the warm yolk of a soft-poached egg and it cannot be beat.

Savory Spaghetti Squash Fritters with Poached Eggs
Servings: 2
Total time using fresh spaghetti squash: <90 minutes
Total time using leftover (cooked) spaghetti squash: <15 minutes
Ingredients for Savory Spaghetti Squash Cakes:

• 2 garlic cloves, minced
• 1 tbsp egg whites (1 egg white)
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp parmesan or nutritional yeast (use nutritional yeast to make this recipe dairy free)
• 1.5 cups spaghetti squash, cooked and stringy
• 2 tbsp coconut oil (or your cooking oil of choice)

Ingredients for Poached Eggs:

• 2 eggs
• 1 tbsp rice vinegar (optional)
• Water

Directions to cook and prep spaghetti squash (skip this step if you are using leftovers or already prepared stringy spaghetti squash):

1. Preheat your oven to 400 degrees.
2. Poke spaghetti squash 4 times with a fork or knife to allow for air to escape.
3. Place on an aluminum or parchment lined pan and bake for 60-70 minutes, until the outside can be much more easily pierced with a fork.
4. Remove from oven and let cool enough that it can be handled. 
5. Cut in half length-wise, then scoop out the seeds and discard.
6. Use a fork to remove the flesh and use for the recipe. Flesh should come out nice and stringy, like angel-hair pasta!

Directions:

1. Combine garlic, egg white, flours, parmesan/nutritional yeast, and spaghetti squash in a bowl and mix well. Divide in two and roll into balls.
2. Heat coconut oil over high heat in a covered skillet until melted. 
3. Place both cake balls in the oil and use a thin spatula to flatten them to be about half an inch thick. Cover and cook for 3 minutes.
4. (Optional directions for adding poached eggs: While cakes are cooking, fill a sauce pan with 2 inches of water and boil. Add rice vinegar, lower to a light simmer, and use a small cup or ramekin to slowly slip each egg into the water. Wait for 3 minutes for soft poached eggs, then use a spoon to remove)
5. Reduce heat, remove the cover, and flip both cakes using the thin spatula. Re-cover and return to high heat for an additional 2-3 minutes.
6. Remove from heat and top with poached eggs.

Coconut Paleo Protein Pancakes

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I was still sleeping at 8am when my husband walked into the room and said, "I'm going to the store for milk. Do you want anything?"

And I did. I sure as hell did. I must have been nose deep in some culinary dreams, because I sprang out of bed with visions of paleo pancakes swimming through my head. I had almost everything, you see, but a few things would make it perfect.

You know, the good things. Like dark chocolate and maple syrup.

And so off I went, makeup-less and crazy haired, glasses smooshed to my face, because I was AWAKE now that pancakes were in the mix.

They did not disappoint.

Coconut Paleo Protein Pancakes
Ingredients:
1/4 cup Coconut Flour
1/4 cup + 1 tbsp Coconut Milk
2 eggs
2 egg whites
1 tbsp flax seed
1/2 scoop protein powder (appx 1.5 tbsp)

Directions:

1. Combine all ingredients in a blender and mix until well combined.
2. Grease a cooking pan with coconut oil.
3. Pour in a bit at a time and cook uncovered over medium-high heat. *If you are adding blueberries or fruit, add it now, after you've poured the batter* 
4. Once you see bubbles appear, carefully flip with a small spatula. The top will be a bit liquidy still as you flip, so do it decisively! It's alright if a bit of it spills- just use the spatula to move your pancake around and pick it up!
5. If you are adding chocolate or something else that is melty, add it on top now!
6. After another two minutes, check the bottom of the pancake. When it reaches your desired darkness, serve.
7. TOP THAT SCHTUFF WITH MAPLE SYRUP, OBVIOUSLY.

Brie and Roasted Tomato Grilled Cheese

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Due to a late harvest in my garden beds, I have a major abundance of tomatoes at the moment. Countless people have told me to start canning them, but I am being stubborn. I'm determined to eat them all without dealing with the canning process. We'll see how that lasts.

One of my favorite ways to eat tomatoes is roasted, with a tiny bit of sea salt. It brings out the sweetness of the tomatoes, which the salt compliments quite well. When I finally found some delicious Gluten Free bread that I like, I started experimenting with putting the delicious roasted tomatoes on a sandwich.

Brie and Roasted Tomato Grilled Cheese

Ingredients:

• 1/2 tomato (I used a yellow tomato from my garden, but feel free to use one of your favorite variety! Heirloom tomatoes are my favorite)
• 1 tsp olive oil
• 1 sprinkling sea salt
• 2 slices bread (I used Gluten Free Bread, Super Seeded, by Essential Baking Co)
• 4 thin slices brie cheese
• Garneshes to taste (I added sriracha and guacamole because duh)

Directions:

1. Roast the tomatoes. Preheat oven to 350. Slice tomato slices 1/4 inch thick and place on a sprayed cookie sheet (I used a layer of aluminum foil and then sprayed it with coconut oil cooking spray). Brush or drizzle slices with olive oil and sprinkle with sea salt. After 10 minutes (or when the tomatoes have become gooey), take out of the oven.
2. Place two pieces of bread on a pan over medium-high heat on the stove. Place two thin pieces of brie cheese on each piece.
3. Add the roasted tomatoes to one piece.
4. Cover and wait 2-4 minutes, until the brie cheese begins to melt. Then, put the two pieces of the sandwich together and press down to glue them together. 
5. Heat for another 2-4 minutes, until the bottom piece is well-toasted, and then repeat on the other side. 
6. Serve with sriracha and guac, if you've got it!

High Protein, Gluten-Free Pumpkin Pie

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On our way home from Northern Michigan, I was starting to feel that good old fall nostalgia. The trees are starting to turn, I'm having to check the weather and actually think about how to dress myself, and my instagram feed is being taken over by #PSL (Pumpkin Spice Latte - I stay away, but here's a skinny copycat I made three years ago).

We stopped at Martha's Vineyard for a little DIY charcuterie action and a can of organic pumpkin caught my eye. I threw it in the basket and immediately started taking mental inventory of what else we had at home that I could combine it with.

And then this little ditty came to life. But I wasn't sure what to call it. Easy? Gluten free? High protein?

^^^^ALL. OF. THE. ABOVE.

YOU'RE WELCOME.

High Protein, Gluten-Free Pumpkin Pie
Ingredients for pie filling:

• 1 can organic pumpkin
• 1/2 tbsp half and half or heavy cream
• 1 tbsp coconut milk
• Egg whites from 3 eggs
• 1 whole egg
• 2 tbsp coconut flour
• Vanilla/Sweetener - Use any of these combinations: [1 tbsp liquid stevia + 1 tsp vanilla extract] [1 tbsp liquid stevia + 1 tbsp liquid vanilla stevia] [2 tbsp stevia powder + 1 tsp vanilla extract] [2 tbsp white sugar + 1 tbsp brown sugar + 1 tsp vanilla extract]
• Optional: 4 tbsp unflavored protein powder (I used Great Lakes Gelatin and highly recommend it - this ended up with 10g of protein per slice by incorporating it!)

Ingredients for pie topping:

• 1 tbsp coconut oil
• Sweetener - Use any of the following: [1/2 tbsp liquid stevia] [1/2 tbsp maple syrup] [1/2 tbsp agave nectar]
• 1/2 cup pecans, crumbled or chopped into smaller pieces 
• 1/2 cup oats
• WHIPPED CREAM! Gotta have it.

Directions:

1. Preheat oven to 350.
2. Combine ingredients for pie filling and mix until well combined. 
3. Spray a baking dish (I used a 10 inch round dish) and then place the mixture inside evenly. 
4. Bake for 45 minutes.
5. Meanwhile, combine pie topping ingredients (except for whipped cream) in a pan on medium heat. Sautee together until the aroma is powerfully fall!
6. Once you take the pie out of the oven, sprinkle topping over it. 
7. Top each individual piece with whipped cream and serve!

P.S. If you've been following me since the beginning, you know I've got a plethora of pumpkin recipes on this site. A few years ago, I did a "Twelve Days of Pumpkin" series and basically turned my entire kitchen (and fingers?) orange. But, it taught me how many different food items you can incorporate pumpkin into. Looking for a little (or a lot) pumpkin in your life? Check these out!

WHAT ABOUT YOU?

• What's your favorite fall-themed recipe? 
• Are there any fall recipes you love but want to see "healthified?"

Paleo Turkey Lettuce Wraps

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As soon as we moved into our new home, I made a point of stocking the fridge with healthy ingredients and getting the kitchen set up immediately. I wanted to set us off on a healthy foot by cooking our first few meals at home instead of going out and exploring the nearby restaurants. We have all the time in the world to explore, but what we do in the first few days seems like it will create a habit for us.

I wanted that habit to be a good one. 

Our first night, I filled the house with the aromas from this recipe. It's delicious, spicy, and full of asian flair. Kind of like a way healthier version of P.F. Changs' Chicken Lettuce Wraps (don't tell them I said so...).

Paleo Turkey Lettuce Wraps

Servings: 4
Prep Time: 10 minutes
Cook time: 20 minutes
Ingredients:

• 1.25lb ground turkey breast, lean
• 2 tbsp sesame oil, divided
• 2 tsp fish sauce, divided
• 2.5 tbsp liquid aminos or coconut aminos, divided
• 1 tbsp sriracha
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 head of small romaine (they are about half the size of normal romaine)

Directions:

1. Combine ground turkey, 1 tbsp sesame oil, 1 tsp fish sauce, and 1 tbsp aminos in a pan on medium heat. Break into small pieces as it cooks and stir frequently.
2. Meanwhile, rinse romaine and then cut off the white part of it that connects them. Dry with a paper towel and set out in a bowl or on a plate for serving.
3. Make the sauce! In a small ramekin, combine 1 tbsp sesame oil, 1 tsp fish sauce, .5 tbsp liquid aminos, and 1 tbsp sriracha.
4. Season turkey with salt and pepper and stir, then remove from heat and set out in a bowl.
5. Serve! Place a few tablespoons of turkey inside each romaine wrap, and then sprinkle with the sauce (do this sparingly if you are sensitive to heat - it is spicy!).

Note:

• If you are really spice-sensitive, try reducing the amount of sriracha in your sauce.

Pork, Caulirice, and Feta Stuffed Red Peppers

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I consider myself a celebratory person. The proof is in the pudding:

• It's Derby Day and we don't live anywhere near the Derby, nor are we watching it? We're making Mint Juleps!
  
• It's your birthday and you're over 30 and thus not a child anymore? Screw it, I'm putting up streamers.
  
• We're eating lunch on a Monday? We're getting Mimosas!

For some reason, stuffed peppers feel celebratory to me. Maybe it's just the effort required to prepare them - you know that someone put time and thought into your meal. There is something special about a meal that takes just a smidge longer, something that can't be prepared in 5 minutes and thrown in the oven. Something that takes deliberate cuts, intentional ricing, and lots of love.

So maybe the proof isn't in the pudding. Maybe it's in the stuffed peppers.

It was a total stroke of luck that these babies were ready to be popped in the oven on Cinco de Mayo.

A week ago, I prepped these - cooked the sausage, riced the cauliflower, stirred in the feta, and prepped and stuffed the peppers. But then dinner plans came up, so despite being thrilled about my new creation, I popped it in its dish and placed it in the freezer.

Which ended up being the best way it could have happened. 

Because Cinco came around and I had totally forgotten. I was texting my husband saying we had to at least have some margs, and then I realized: I have stuffed peppers. That counts, right?

I have long been a proponent of being prepared. Prepping meals on a Sunday before a busy week. Having some bacon in the freezer (read: ALWAYS <--that should have been on my life lessons...).

And these as a freezer meal did not disappoint. So God knows they would be fabulous fresh.

Sausage, Caulirice, and Feta Stuffed Red Peppers

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4
Ingredients:

• 1 1/2 pounds of ground sausage (You can use any kind here. If you can handle it, opt for something with a bit of kick! I used a combo of ground italian pork sausage and ground breakfast pork sausage.)
• 4 red peppers
• 1/2 cauliflower head (you can also purchase cauliflower florets, you will need about 2-3 cups of those)
• 1/2 cup feta
• Shredded cheese (for topping)
• Cilantro (for topping)
• 1/2 avocado (for topping)
• Tomatillo salsa (for topping - I used Herdez)

Directions:

1. Preheat oven to 375.
2. Brown sausage in a pan. You will want to cook it all the way through.
3. While sausage is cooking, cut the tops off of red peppers and remove the seeds. Place them upright in a pan that is small enough to contain them without them tipping over.
4. Use a cheese grater to "rice" the cauliflower. Simply run it over the grater like cheese, and it will produce small rice-like flakes.
5. When the sausage is almost finished cooking (about 15 minutes), add cauliflower and feta to the pan and toss/stir until well combined.
6. Remove from heat. Use a spatula or large spoon to transfer into the red peppers, distributing evenly. Top with shredded cheese.
7. Bake for 25 minutes.
8. Top with cilantro, avocado, and salsa.

Easy Paleo Grilled Carrots

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First off, can I get an amen for spring? I feel like I have been holed up inside for months - oh wait, that's because I have. Now that spring has... well, sprung... I can't get enough of it. Running. Walking. Grilling. Check, check, check.

When it comes to grilling, we are going crazy with the filets over here. My husband is a grillmaster, so we are in pretty good hands with the meat. But then come the sides. We're doing paleo over here, so that means fruit or veggies. When it comes to veggies, I don't feel like standing at the stove while it's gorgeous outside, just because I'm trying to throw together some veggies to serve with said filet. Know what I'm sayin'?

So we just figured... hey... two birds, one grill. Maybe that was a bad analogy... Okay, on to the food!

Easy Grilled Carrots

Servings: 2

Ingredients:

• 1 bunch carrots, washed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

1. Start your grill!
2. Cut some of the greens off of the carrots. I like to leave about half an inch, just because I think they look really cute and authentic on the plate with a smidge of green left, but you can feel free to chop it all off if you don't dig that idea.
3. Place carrots on a large plate and lightly drizzle olive oil, then turn them around with your fingers until they are evenly coated. 
4. Sprinkle with salt and pepper, turn around again, and sprinkle again.
5. Grill on low heat for 20 minutes, turning two to three times in between. Remove when soft. 

Notes: 

• Leave them on a little longer if you like them burnt! I do :)

WHAT ABOUT YOU?

What are your favorite spring time recipes?

What do you make most on the grill?

Coconut Fried Shrimp with Almond Flour and Coconut Flakes - Paleo and Gluten Free

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Paleo March was a smashing success, so we've decided to extend it for April as well (and probably forever, but hey, let's start with April).

I am a huge shrimp lover, but a girl can only eat shrimp and avocado salad so many times in a week. I was starting to desire something more complex.

On my trip to Naples, I had some amazing coconut shrimp at Tommy Bahama's and was determined to recreate a lower calorie, lower carb, gluten free, paleo version of it. What can I say? I like a challenge.

Coconut Fried Shrimp with Almond Flour and Coconut Flakes

Servings: 2
Ingredients:

• 30 small shrimp (or 16 large) - I used pre-cooked baby shrimp because I'm lazy, but you can use raw and with the tail on. If you keep the tail on, just make sure you peel them first so that you can bread the shrimp itself and not its shell.
• 1/2 cup almond flour (coconut flour works well, too)
• 1/2 cup coconut flakes (look for unsweetened to keep sugar and carbs down)
• 1 egg
• 3 tbsp coconut oil

Directions:

1. Set out 3 bowls with almond flour, egg, and coconut oil, separately. 
   
2. Wash, peel, and dry shrimp. 
3. Dip shrimp in the whisked egg, then shake off excess. Dip in almond flour on all sides, and then in coconut flakes. 
   
4. Heat coconut oil over medium-high heat. Place shrimp in the oil and flip once the bottom turns brown, about 1-2 minutes.
5. Remove from heat and serve! I served with sriracha, but sweet-and-sour sauce would also be great!

Paleo Candy: Chocolate Coconut Fudge with ANYTHING YOU WANT Inside

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I know what you're thinking. Girl couldn't even go two weeks enduring the paleo diet without making some fake candy. What can I say? It was the weekend, I had time on my hands, and I figured pre-making some health-ified desserts for post-meal satisfaction couldn't hurt.

I was only partly right. Unfortunately, my husband is not into nuts (don't get me started...), so I was eating these all alone. And I. Could. Not. Stop.

I tried putting them in the freezer to make them so hard I wouldn't be able to have any instant gratification. Didn't work. I just dug right in and ate them frozen.

This stuff is that good. It's like crack or something (I wouldn't know first hand on that one, I'm just saying, it's addicting).

You can pretty much do whatever add-ins and toppings you want once you get the fudge base right. I went with roughly chopped walnuts and almonds, coconut flakes, and cranberries inside and some almond butter topping on top of half of my batch. I have to say, the dried cranberries were amazing and I wished I had thrown more in. 

Other ideas: any dried fruit (dried cherries? yumz), any nuts (pecans? PISTACHIOS? oh my gosh), fresh fruit (obviously this would limit its shelf life, but I think it would be amazing with some fresh strawberries and raspberries in the summer time), cooked unflavored quinoa (crunchy!)... the possibilities are kind of endless, and I can't wait to see what you guys come up with.

Chocolate Coconut Fudge with ANYTHING YOU WANT Inside

Adapted from: This Recipe

Ingredients:

• 1.5 cups coconut oil
• 1 cup cacao powder
• 1.5 tbsp stevia or sugar substitute (Note: If your palate is used to natural sweetness as opposed to artificial, you will probably enjoy this treat with even less sweetness. If that's you, start with 1 tbsp and see how it tastes!)
• 1/8 tsp salt
• 1/8 tsp cayenne pepper (OPTIONAL)
• Any add ins you want! Nuts, fruits, etc. 

Directions:

• Melt coconut oil in the microwave (60 seconds, then stir, and nuke for another 30 if not dissolved entirely).
• Stir in cacao, stevia, salt, and cayenne pepper (optional). Whisk until well combined. Taste test to ensure you like the balance, and adjust cacao/stevia/salt balance as you desire.
• Stir in your add-ins, like nuts, syrups, fruits, etc.
• Pour into a cake pan lined with aluminum foil, and fold back the foil to make this the desired thickness you want (you can just fold it and it will stay put!).
• Put in the freezer for 2 hours.
• To serve, let sit at room temperature for 20-30 minutes for best texture... but let's be real, it tastes good no matter what (and it never freezes completely, so it won't break your teeth!).

Curry Roasted Cauliflower

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Cauliflower is coming back, folks. From mashed cauliflower to cauliflower crust, it is back in a big way as a substitute for the typical carby culprits (I'm looking at you, potatoes and flour).

I tried curry roasting a whole cauliflower a year or two ago, and it was just an epic failure. I am sure it can be done (in fact, I've seen it), but I clearly did not do it the right way. (Who knows the right way? Enlighten me!)

But, I was determined to make it happen, because curry is my favorite spice and cauliflower seemed like a good thing to cover in it. So, I recently took a second crack at it, making no changes other than to cut the darn thing up before roasting it.

Worked. Like. A. Charm.

Curry Roasted Cauliflower

Prep Time: 5-10 minutes
Cook Time: 50 minutes
Servings: 3-4 side dishes
Ingredients:

• 1 head of cauliflower (or a bag of cauliflower florets)
• 2 tablespoons curry powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 tbsp melted coconut oil

Directions:

1. Preheat the oven to 400.
2. Mix spices (curry powder, black pepper, salt) in a large bowl.
3. Cut the cauliflower into evenly sized florets.
4. Add florets to the bowl and pour coconut oil in as well. Toss until all florets are evenly coated.
5. Line a baking sheet with aluminum foil (this just makes clean up faster) and spray with cooking oil. Place florets in an even spread on foil. Add another layer of foil on top to keep them from drying out too much.
6. Bake for 20 minutes, then remove the top layer of foil and turn the florets.
7. Bake for another 30 minutes, turning every 10-15.

Before roasting

After roasting

What about you?
What's your favorite cauliflower recipe? I have made mashed cauliflower with parmesan, cauliflower crust, and regular roasted cauliflower... but I am sure there are new recipes or twists on those that I have yet to discover! Enlighten me!
What other ingredients are making a resurgence? Like, besides avocado, kale, and quinoa... which I have been crushing on in a big way, too!