FoodFash

Adventure Begins in the Kitchen

Spaghetti Squash & Turkey Meatballs

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Spaghetti Squash & Turkey Meatballs 2

Spaghetti squash with turkey meatballs and marinara is one of those meals that you can eat weekly and still be craving the week after.  It gives you that tomato sauce fix without the heaviness that typically comes with sauce covered meals.  And the feeling of accomplishment that comes with making your own marinara… Never gets old.

Spaghettie Squash

To get everything timed somewhat appropriately for four servings, start with halving two medium-sized spaghetti squashes, removing the seeds, and placing the halves in a 400 degree oven {no oil, directly on the middle rack} for 45 minutes to an hour {until you can pull the squash apart easily with a fork}. While the squash is baking, work on your homemade sauce {recipe at bottom of post}.  And while your sauce is boiling, prepare the turkey meatballs so they can be popped in the oven the second the squash is removed {meatball recipe}.

Turkey Meatballs

This meal also keeps its integrity when reheating, making leftovers extra special the next day.  And if you want to change it up even more, try topping with an over-medium egg.

Coconut Truffles

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Vegan Truffles

Being resourceful in the kitchen can {sometimes} get you into a bit of trouble.  Most folks that find themselves without chocolate during a massive chocolate craving just simply do without chocolate for the time being.  Me?  I whip random ingredients together until I’m either sort-of-satisfied or surprisingly super satisfied.

Vegan Truffles 2

After a week of gentle tweaks, I was super satisfied.  A progression of hemp seed chocolate bars to coconut/almond chocolate bars to just coconut bars led me straight to coconut truffles.   And now I have a bundle of sweet treats waiting for me in anticipation of any chocolate craving, big or small.

Cucumber & Cilantro Chicken Salad

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Cucumber Chicken Salad

Have you ever been such a busy bee that when you came home from the grocery store you realized, not only did you forget something, but you brought home another thing that already had fair representation in the fridge?  Like cilantro. I’ve purchased cilantro three times  in less than a week.  Not good.

Cubed Chicken Breast

Luckily my roommate’s gym schedule is about an hour behind my yoga schedule. And since we both go to the grocery store on a daily basis {I wish I was joking}, I knew he could pick up that onion that slipped my mind.  And as far as the boat loads of cilantro?  I’d just whip up a batch of super summery chicken salad and pretend the overstock was all on purpose.

Chicken Salad Ingredients

And then I’d be thankful.  Because chicken salad with cukes, red onions, cilantro, lime, and homemade mayo is such a darn good combo.  Season with salt, pepper, and a pinch of cayenne pepper and man oh man, you’ve got yourself something special.

Shredded Beef With Red Cabbage Slaw

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Red Cabbage Slaw & Shredded Beef

You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite?  That’s me to a tee, which is why I can’t get enough of shredded meat lately.  It’s a totally lazy way to make sure you get some meat in every bite.

Red Cabbage Coleslaw

I crock potted up about 3 pounds of boneless chuck roast with 4 cups of water, 1 chopped onion, 3 chopped celery stalks, 3 sliced garlic cloves, and salt and pepper on low for about 8 hours.  And after shredding with two forks, I did something I hadn’t ever done before, and reduced the stock in a saucepan on high heat for about 20 minutes until it was thick and flavorful.  Game. Changer.

Shredded Beef

After the meat soaked up the bulk of the reduction, I spread a thin layer of it on a plate and topped with a heaping scoop of red cabbage slaw.  And that slaw… was really the highlight of this meal.

I used a mandolin slicer to achieve super thin and delicate slices of cabbage.  Then added mild veggies, cilantro, citrus, and homemade mayo to create a light slaw that’s perfect for summer {especially a Texas summer}.  I’m so looking forward to coming home to these leftovers tomorrow!