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Spaghetti Squash & Turkey Meatballs

August 19, 2014 by Kristin

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.

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}.

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.

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Cucumber & Cilantro Chicken Salad

August 1, 2014 by Kristin

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.

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.

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.

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Shredded Beef With Red Cabbage Slaw

July 28, 2014 by Kristin

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.

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.

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!

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Sirloin & Quinoa Stuffed Peppers

July 22, 2014 by Kristin

This past weekend, I spent a lot of time getting cozy with nature and this book. And even though there was a seemingly quotable line on every page, there was one quote in particular that resonated with me – “The right constraints can lead you to your very best work”.

I haven’t yet addressed why the past 50 days have been filled with gluten-free and dairy-free recipes, because I had {still have} hopes that it was irrelevant. My intention isn’t to deliver good gluten/dairy free recipes, it is to deliver delicious recipes. Period.

And to circle back around to the above referenced quote, I can’t help but believe that these constraints are creating a better FoodFash.

So today I bring you another delicious recipe: orange peppers {turned yellow in the oven} stuffed with cubed sirloin, quinoa, and some staple stuffed-pepper veggies.

Using cubed sirloin and quinoa gave this dish texture and prevented the mush that is so commonly associated with traditional stuffed peppers. The onions, tomatoes, and garlic provided the bulk of the flavor. And the bell pepper, well the bell pepper provided the most photogenic bowl ever {and some additional flavor as well}.

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