Spaghetti Squash Spaghetti with Chicken-Herb Meatballs (Whole30 Compliant!)

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This is my second time around doing Whole30, and I'm starting to get into the rhythm of cooking in this style of food AKA super insanely healthy. This spaghetti squash spaghetti is a great recipe because it's reeeeeeal yummy, ridiculously healthy and easy to prep. The key is to double (or triple!) the recipe to have leftovers for lunches or another dinner. Or make a ton of the meatballs and freeze a batch of them to have for another meal. This is a great family dinner!

Spaghetti Squash Ingredients:
- 1-2 Spaghetti Squash
- Olive Oil

Method:
1.) The easiest way to cook a spaghetti squash is to place the squash on a baking sheet and bake at 400 degrees for 30 minutes. Then rotate the squash, and bake for another 30 minutes. Once it's finished, slice the squash in half and scoop out the seeds and pulp.
2.) After scooping those out, use a fork to "fluff" the noodles out from the squash. Place these in a bowl and set aside.

Chicken-Herb Meatball Ingredients:
- 1 lb. ground chicken
- 1 egg, beaten
- 1/4 onion, diced
- 2 cloves garlic, minced
- 2 tsp. minced herbs (I used a mix of rosemary, thyme and oregano)
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. olive oil

Method:
1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2.) Combine the chicken, egg, onion, garlic, herbs and salt and pepper in a bowl and mix well. Roll 15-20 meatballs, each one approximately the size of a golf ball.
3.) Heat a large skillet over medium-high and drizzle with olive oil. Once pan is hot, add a batch of meatballs (you might have to do this in several batches, depending on the size of your skillet). Turn each one every 30 seconds, until it is evenly browned all over. This should take about 5 minutes total. Transfer the meatballs to the prepared baking sheet and place in the oven for 8 minutes. Let meatballs rest for 5 minutes before serving.

Top noodles with your favorite spaghetti sauce (after doing the homemade work for the noodles and meatballs, I don't dare prepare my own spaghetti sauce, too. I like to use the Costco or Whole Foods brands because they are Whole30-compliant and delicious.) Top with meatballs and fresh oregano or parsley. Bon Appetit!

P.S. - More about my Whole30 journey here.

Asian Turkey Lettuce Wraps.

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This is one of my all-time favorite meals. Don't let the semi-lengthy ingredient list intimidate you - this is one of those meals where you buy a few unique ingredients once and then you have them stocked for a good long time. And the flavors and textures really make it a perfect meal - it feels so light and fresh and flavorful, yet it is super filling. Don't let the term "lettuce wraps" fool you. Every time I make this, Stevie overeats and then blames me for it for his overly-full feeling. He says it tastes too good. I tell him he needs more self-control. It's our bit, if you know what I mean.

My dear friend Tricia shared this recipe with me years ago, and it's one that has stuck around as a family meal standard. And since she shared earlier this week about how to get your child to eat anything, I thought it was only fitting that we share one of her grown-up delicacies, too. Thanks for inspiring deliciousness, Trish!

Ingredients:
For wraps:
- 1 head romaine lettuce
- 1 lb. ground turkey
- 1/2 white onion, diced
- Braggs Amino Acids, to taste
- Ginger (grated or ground), to taste
- Honey, to taste
- 1/2 cup natural cashews (you can also use lightly salted)
- 1-2 cloves garlic, minced
- juice of 1 lime

For Slaw:
- 1 package broccoli slaw (found in salad section of grocery store, near coleslaw)
- 1 bunch green onions, thinly sliced
- 1 packet Ramen Noodles (you won't use seasoning packet, only the noodles)
- 1/4 cup sliced almonds
- 1 tbsp. butter

For Dressing:
- 1/2 cup oil (Tricia recommends mixing olive oil with one other type of oil - sesame oil or even coconut aminos :)
- 1/4 cup maple syrup
- A few dashes of balsamic vinegar
 - 2 tbsp. Bragg's Amino Acids
- Pepper to taste

Method:
1. Begin by softening cashews in a cup of water. Set aside.
2. Brown the meat, onions and garlic in a saute pan until the meat is cooked through and the onions are soft.
3. Once the cashews are softened (about 10 minutes), drain the water and add cashews to the meat mixture.
4. Add Bragg's Amino Acids, ground ginger, and honey to taste. Once it's all mixed together, keep the meat mixture set on low heat.
5. In a separate saute pan, brown the Ramen noodles and almonds in 1 tbsp. of butter until lightly toasted. Set these aside on paper towel.
6. In a medium-sized bowl, mix the broccoli slaw with diced green onions and toasted Ramen noodles. Stir gently and add dressing.
7. For the dressing, combine all the ingredients and vigorously stir until mixed. Top the broccoli slaw and mix well.
8. Layer individual lettuce leaves with meat mixture and slaw. Drizzle with a bit of lime juice.

Bon appetit!

Notes:
- The amount of Bragg's, honey and ginger is where you can get creative. I start with a little of each, and keep adding to the dish as I taste it and decide the intensity of flavor I want to work with. I probably end up with a couple of tablespoons each of honey and Bragg's, and a healthy dusting of ginger.

Turkey Tortilla Soup.

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I basically don't cook anything but soups in the winter. Yes, I'm believing that spring is right around the corner, but let's be honest - this past weekend was cold and wet. And soup just seems so easy and hearty and warm for weather like this. I love a good mug of this stuff - I top this recipe with a healthy dose of sour cream (or Greek yogurt!), shredded cheese, diced avocado, cilantro and tortilla chips. Of course, if you're being a little healthier, you can skip some of the rich toppings and this is still a great dinner option. Or lunch option. Or anything option. I love making a huge batch of this stuff and living on it for a few days.

Ingredients:
- 1 lb. ground turkey
- 1.5 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 1 onion, diced
- 1 diced green bell pepper
- 1 diced red bell pepper
- 32 oz. chicken stock
- 1 can black beans, drained
- 1 can other beans of choice (kidney, pinto or great northern)
- 1 can tomato paste
- 1 can diced tomatoes
- 3 tbsp. cornmeal

Toppings:
- Diced avocado
- Shredded cheese
- 1 dollop sour cream or Greek yogurt
- Diced cilantro

Method:
1. Heat 1 large stockpot over medium and add olive oil. Once evenly heated, add ground turkey meat and begin browning, stirring occasionally.
2. Add onion, red pepper, green pepper and garlic and continue cooking until soft, about 3 minutes.
3. Add all the spices, continuing to stir to combine.
4. Add the chicken stock, tomato paste, beans and diced tomatoes.
5. Bring mixture to a boil, then reduce heat. Simmer for 45 minutes.
6. Add cornmeal and stir into soup immediately.
7. Turn off heat and let cool for 10 minutes.
8. Ladle into bowls (or mugs - I prefer a mug), and top with tortilla chips, diced avocado & cilantro, sour cream and cheese.

Happy soup night, friends! I hope you love this recipe as much as my family does :)

Pork Chops & Spiced Apple Sauce (a Whole30 recipe!)

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This is one of my favorite recipes from doing Whole30 last year. I am gearing up in my mind for doing another round of Whole30 (not anytime soon, in a few months) so I wanted to unearth a few of my favorite recipes that are easy and delicious and don't feel like diet food. That's what I really loved about Whole30 - everything we ate on the program was real, fresh whole foods. Lots of veggies, protein and healthy fats. This pork chop is no exception - it's super simple to cook (pork chops used to intimidate me), and the apple sauce is really easy and really makes the dish pop with flavor. Stevie asked for this one over and over when we were on Whole30, and we've continued to make it since coming off the program, too!

Ingredients:
- 1 tsp. salt
- 1 tsp. pepper
- 2 bone-in pork chops (about 1 pound total)
- 3 tbsp. oil olive
- 1 onion, sliced
- 2 apples, peeled, cored and diced
- 1/2 cup apple cider (in a pinch you can use no-sugar-added apple juice)
- 1/2 tsp. ground ginger
- 1/2 tsp. allspice
- 1 pinch nutmeg
- 2 generous handfuls of arugula (or frisee or spinach, you can see the spinach pictured here)

Method:
1. Preheat the oven to 350 degrees.
2. Mix the salt and pepper in a small bowl and use it to season both sides of the pork chops.
3. Melt oil oil in a large skillet over medium-high heat. When the olive oil is hot, add the pork chops and sear until you see a golden-brown crust, about 2-3 minutes. Turn over and sear the other side for 2 minutes.
4. Transfer the pork chops to a baking dish and roast in the oven 10-15 minutes, depending on thickness. (If you have an internal meat thermometer, you want the temperature to reach about 140 degrees).
5. While the pork is roasting, combine the remaining 1 tbsp. olive oil and onion in the same skillet. Cook over medium heat until the onion is translucent, about 2-3 minutes. Add the apple, apple cider, ginger, allspice and nutmeg. Cook until the apples soften, about 5 minutes.
6. Optional step - transfer the apple sauce to a food processor or blender and blend until smooth. I say this is optional because we have eaten this recipe with both smooth apple sauce and chunky, and it's delicious both ways.
7. Dress the plates with your green of choice (mine is arugula, because it's the perfect pinch of spice), and top with the pork. Dollop the applesauce on top and bon appetit!

And there you have it! It's really simple to execute this meal and it feels so hearty and wholesome. Also, a word on apple sauce - it is perhaps the most versatile food ever. I love finding new ways to serve it, bake with it and prep different dishes with it. Last month I shared about the different ways I make apple sauce, and included this wonderful spiced version. Let me know if you decide to try this recipe out and what you think of it! Happy cooking, friends!

P.S. - If anyone has done Whole30 while breastfeeding, I would love to hear from you! I'm interested in learning how to safely do the program without sacrificing my milk supply. Give me a shout in the comments with any advice or tips! Many thanks :)

My 12 Favorite Summer Recipes.

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Summer is the time for light fare and alfresco dining. Picnic meals, juicy bites here and there; snacks consisting of drippy popsicles and garden-fresh tomatoes and icy watermelon. I savor summer cooking and eating, incorporating those tantalizing fusions of citrus and pepper, barbecue and cilantro, acai and avocado. These ingredients are tailored for the messy canvas that is the summer kitchen - smeared cutting boards and smoky skillets and hissing barbecue creations with taste that lingers playfully on the tongue. I eat it up. Literally.

I'm grateful to finally, finally, be able to cook again. It's been a long three months of eating grilled cheese and English muffins and little else. With my renewed sense of appreciation for taste, I am gleefully flipping through my favorite old summer recipes, eager to savor everything sun-ripened and juicy-frozen.

Sharing a few of my favorite with you today. Happy tasting to you, friends. :)