I’m back from my time off of having a baby back in March – thanks for your patience with me 🙂
I had a healthy baby girl, Olivia Claire, and she’s a cutie, if I do say so myself!
Anyway…now that life is back to a new normal, I’ve started incorporate new recipes in our meals – heck, I started making meals, period.
I wanted to share with you this new favorite – Pizza Spaghetti Casserole. I normally do not care much for spaghetti squash, but in this recipe, I really liked it.
Pizza Spaghetti Casserole
1 large spaghetti squash
1 pound italian or regular sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
Add anything you like with pizza: veggies, basil, cheese, etc…
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees. Cook for another 30 minutes or so.
Once squash is done cooking, remove threads and place in a large bowl.
Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces. Drain the grease & add to bowl with squash.
Add pizza sauce, dried basil and salt and pepper, toppings to the bowl and mix well. I used cheese in mine pictured
Lastly, add whisked eggs to the bowl and mix everything together until you can no longer see the eggs.
Pour into a greased 8×8 dish.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
I loved chocolate pudding as a child and wanted to give my daughter the same fond memories, but in a healthier form. This recipe is really very yummy and keeps in the fridge for 2-3 days after making it AND I feel like a super sneaky mom giving this to my daughter for dessert, knowing the great ingredients in it 🙂
Chocolate Avocado Pudding
2 avocados, ripe
2 medium bananas, ripe (but not too ripe, or the banana flavor is strong)
6-8 T of cocoa powder
1 tsp vanilla
In a food processor, cream avocado & banana together until smooth. Make sure to scrap down the sides and mix thoroughly. Add the cocoa powder & vanilla and pulse until smooth.
I haven’t had Sloppy Joes since I was a kid that I can remember – Mom used to make Sloppy Joes with Manwich, which obviously wouldn’t work for a primal lifestyle. I wanted to make a primal version of Sloppy Joes, though, because my soon-to-be two year old is a little picky and I am trying to find kid friendly dinners for her.
Put the butter in a large pan, turn on medium heat and add chopped onion & chopped green pepper. Let cook until the veggies start to get soft (about 8-10 minutes). Then add meat and cook until brown. Drain off the excess fat. Add in the rest of the ingredients, stir well, and let cook on low for about an hour.
These mini corn dog muffins are really very tasty. We used nitrate-free, kosher hot dogs. You can one-up it and use organic hot dogs. Our town doesn’t sell organic anything, so nitrate-free was the best I could do 🙂
Grain free Corn Dog Mini Muffins
5 hot dogs, each cut into 5 pieces
2/3 cups of coconut flour
1/2 cup of butter, melted
8 eggs, beaten
1/4 tsp of salt
1/2 tsp of baking powder
Optional: Honey (I like my cornbread sweet and used 2-3 tablespoons)
Preheat the oven to 400F. Whisk the coconut flour, salt, and baking powder together. In a separate bowl, combine melted butter and eggs. Add wet to dry ingredients and mix well. Then add honey, if you are using it.
Grease a mini-muffin pan and fill each muffin cup almost full with batter. Stick a piece of hot dog vertically into the center of each one. Bake for 20 – 25 minutes or until golden brown.