Healthy eats

Check out these recipes for some healthy eating inspiration. I am passionate about finding new, healthy recipes that I actually enjoy and sharing them with friends, family, and my community. Become a part of my community here to get a weekly recipe + one monthly news letter.

Have a dietary restriction? No problem! GF denotes gluten free, DF denotes dairy free, and NF denotes nut free. Some recipes listed are also vegan, and most fall under the umbrella of a “low carb” diet.

Want more recipes now? Follow this link to purchase our Ebook with tons of healthy recipes & information on meal prep for less than the price of take out.

Zucchini Lasagna

**GF, DF, NF

Preheat your oven to 400 degrees
Get out a 9×13 pan and grease the sides (I used garlic-infused olive oil but you can use any type of oil or butter)
In a cast-iron pan, saute 1 lb of hamburger meat until brown.
To season:
2 minced garlic cloves
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp oregano
1 tbsp basil
1 tbsp salt
2 tbsp Italian seasoning
Pinch of red pepper chili flakes.
Once the hamburger is lightly browned, add in a 15 oz can of tomato sauce.
While the meat and sauce are cooking, cut up your zucchini.

TO PREPARE THE ZUCCHINI
Cut off the ends
Cut into thin strips lengthwise- I try to get less than 1/8 of an inch thin so the consistency is similar to a traditional lasagna noodle
There’s a device that looks similar to a cheese cutter that you can also use.
One medium-sized zucchini will typically cover the entire pan once, so we tend to use 2 to make 2 layers

Cover the pan in a single layer of thin strips of zucchini then spread a layer of your mixed meat and sauce over the top. Sprinkle a layer of mozzarella cheese (we used Daiya brand which is dairy free) over the top of that. Continue layering in the same order until you run out of zucchini, sauce, or cheese. I typically do 2 layers and we eat almost the entire pan. Bake 25-35 minutes.

Baked oatmeal cups

**Can be made GF, DF, or NF
1 smashed ripe banana
2 eggs
1 c almond milk, can sub cow’s milk or soy milk
¼ cup honey
¼ cup applesauce
3 cups rolled oats- use Bob’s Red Mill if Gluten Free**
2 caps of vanilla
1 tbsp baking powder**
1 tbsp cinnamon
1 tbsp coconut oil, melted

Flavor options:
1 ½ cup mixed berries
OR 1/2 cup PB + 1/2 cup Dark chocolate chips
OR 1 1/2 cup chopped apples & peaches
OR Add 2 scoops dark chocolate peppermint fruits and greens (I use NutriDyn)

Scoop into muffin tins and bake 20-25 minutes at 350 degrees
Let cool at least 5 minutes

Pan-Seared Bacon Brussel Sprouts

**GF, DF, NF

Cook bacon in your pan just before you begin cooking the sprouts. Remove the bacon itself, but use the grease from the bacon as a base. This makes a salty component for the sprouts.
3 full pieces of bacon should provide more than enough grease for your sprouts.
Chop up 4.5 cups of Brussel sprouts and add to the pan
Add 1/2 cup of balsamic vinegar to the pan (I use pomegranate flavored balsamic with my bacon Brussels)
Add seasonings of your choice- my go-to is a Garlic Pepper Steak seasoning
Sautee over medium heat until the Brussels reach your desired doneness (I usually do about 10 minutes)

Baked Garlic Rosemary Beets and Sweet Potatoes

**GF, DF, NF

Preheat oven to 425
Chop up 1 large sweet potato & 2 large beets
-skin the beets, but leave the skin on the sweet potato
Spread out evenly on a large sheet pan
Drizzle with olive oil over entire mixture (I use a garlic infused olive oil)
Sprinkle with garlic powder, onion powder, and rosemary
Bake at least 20 minutes, then keep an eye on them until they reach your desired doneness (I like my beets crispy, so I keep them in there for a while)
Let cool and enjoy- pairs well with pork, beef, chicken, or can be served as is.

Chili Lime Shrimp Tacos

**GF, NF, modifiable to DF (no sour cream)

Tortilla:
To make the tortilla, I used Bob’s Red Mill Gluten Free bread mix. I mixed 3 tablespoons of this mix in a bowl with 5 tablespoons of water. The tortillas were perfect! Just let them sit on the stove top and flip when they bubble. If you want your tortilla thinner add more water. If you want it thicker, like for a gyro, add less water.

Pico:
In a bowl, mix together 1 cup cherry tomato, 1/2 cup white onion, 1/2 cup bell pepper, 1/2 a jalapeno, devined, seeded, and chopped, and juice from 1/2 a lime. Add light salt. I tend to double this recipe because I will also use it for eggs.
This needs to sit to get all the flavors, so if you can make it a day or a couple of hours in advance, that would be perfect

Chili lime shrimp:
Toss together 1/2 lb shrimp with
2 tablespoons of olive oil
1 tablespoon chili powder, 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder, 1/2 tablespoon paprika, 1/2 tablespoon cayenne
Juice from half a lime
**Pan fry over medium heat*

Build your taco:
Start with your homemade tortilla, then load on shrimp, pico, sour cream, chives, and cilantro.

For a healthier alternative, check out my creamy avocado dressing to top your shrimp tacos instead of sour cream.

Easy Crock Pot Pork Roast Two Ways

**GF, DF, NF

Step one: Take pork roast out of plastic wrap and place in the crockpot
Season this however you’d like-
OPTION ONE: 1 tbsp each: thyme, garlic, onion, paprika, salt, and black peppercorn
Optional flavor add in: Half a white onion, chopped + 1/4 cup of peppercini juice
OPTION TWO: carnitas style blend before for pork tacos and cooked with onions and peppers rather than carrots and potatoes.
Optional flavor add in: Can of diced Tomatoes with Green Chiles!

Step two: Veggies!!
If you followed OPTION ONE add: Carrots & Baby Potatoes
If you followed OPTION TWO add: Bell peppers, Onion

Cook in the crockpot on high for a minimum of 4 hours, or until meat is cooked thoroughly, or low for 8 hours, or until meat is cooked thoroughly. Meat should shred easily.

Crunchy ChickPeas

**GF, DF, NF

Set the oven to 400
2 cans chick peas: drained, rinsed, strained and patted dry.
Let air dry an additional 5-10 minutes
Remove any skin that come off in the drying process but the rest are a ok to stay on.
Toss in 2 tbsp olive oil and some salt
Let bake in oven for 20-30 minutes to preferred crispy-ness, stirring every 10 (I usually do 25 mins)
Take them out and toss them in whatever seasoning you’d like.
Season to taste.

Some of my favorite seasonings include:
Garlic powder, paprika, and cayenne
Juice of 1/2 Lemon + Sea Salt
Rosemary + garlic powder

I eat them by the handful but they’re also great on top of salads.

Healthy-ish Fried Rice

**GF, DF, NF

In a pot, you’ll need:
1.5 cups brown rice
3 cups of chicken broth/stock (or veggie stock if vegetarian or vegan)
Cook until rice is tender

In a cast iron, you’ll need:
Olive oil- coat bottom of the pan
2.5 Cups Mixed frozen veggies- I use mixed carrots, corn, green beans, and peas (I buy in a 5lb bag)
1/2 cup Green onion
2 cloves garlic, minced
Zested orange- about 1 tbsp
Zested ginger- about 1 tbsp
I use this zester– and it’s amazing- easy to use and easy to clean.
1 tbsp ground ginger
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
Combine these and let pan sear over medium heat

Once rice is tender, combine in cast iron or pan you are already utilizing with the veggies and seasonings. Add 1/8 cup of liquid aminos and 2 tbsp of Soy Sauce.

LIQUID AMINOS: low sodium product, made with coconut, low sugar and high protein. Easy to find at target or other retailers in the same section as soy sauce.

Vegan Curry with Sauteed Broccoli Slaw

**GF, DF

Start with 1 bag of broccoli slaw
-Sautee lightly in olive oil on the stovetop (I used chipotle infused olive oil)
-Spices- 1tbsp each: cayenne, chili powder, garlic powder, onion powder
-Split equally into bowl containers so it does not get soggy

For the curry sauce, sautee together in a pan:
1/2 a large sweet potato
1/2 of a red bell pepper
1/4 of a white onion
1/4 c zucchini
1/4 c yellow squash
1/4 c snap peas
1 can of rinsed, drained chickpeas
Once veggies are close to the desired doneness, add in a can of full-fat coconut milk
Stir in 1/8 cup of curry powder, 1/8 cup peanut butter and a pinch of each of the following: cayenne pepper, black pepper, red pepper flakes, and sea salt.

Bacon Wrapped Dates

**GF, DF, NF

Preheat your oven to 400 degrees
Line the pan with Aluminum foil

Take a container of Pitted Dates- we got ours from Trader Joe’s
Stuff them with cheese- my go-to’s are goat cheese or Parmesan cheese
-Goat cheese is a sweeter flavor and Parmesan cheese is a saltier flavor
-If you are dairy free, goat cheese is a great option
Then, wrap the dates that are stuffed with cheese in bacon- I use black pepper bacon
Place on foil lined pan.
Repeat this process until the pan is full, drizzle with honey and a pinch of rosemary or thyme to the top
Bake for 20-25 minutes, let cool and enjoy!

Protein Balls

**GF, DF

2.5 cups of oats (I use Bob’s Red Mill)
1/4 cup almond slivers
1/2 Cup Peanut Butter
1/4 cup of honey
1/4 cup dried coconut flakes
1/2 cup chopped dried fruit (I use apricots or cranberries)
3 scoops of your favorite vanilla protein powder
Mix together & let set in the fridge for about an hour
Roll into balls and seal in an airtight container for the best preservation.

One Pan Fajita Veggies

Preheat the oven to 350 degrees

Cut up into long strips:
-Green, red, yellow pepper medley
-Red onion
-White onion
-Slice Tomatoes into eighths

Line the veggies on a sheet pan & drizzle with olive oil.
Salt & pepper to taste
Let back 10-15 minutes, or until veggies are tender

Let cool and they are ready to serve!

Creamy Avocado Dressing

**GF, NF

-1/4 cup full fat Greek yogurt
-1/4 cup mashed avocado
-1/2 lemon, juiced
-2 tbsp chives
Blend in blender or with food processor

Pico Made Simple

**GF, DF, NF

In a bowl, mix together
3 cups cherry tomato, chopped
1 white onion, chopped
1 bell pepper, chopped
1 jalapeno, devined, seeded, and chopped
1/4 of a bunch of cilantro, chopped
Juice from 1/2 a lime.
Add light salt.

This needs to sit to get all the flavors, so if you can make it a day or a couple of hours in advance, you’ll love it that much more.

Healthy-ish Walking Tacos

**GF, DF, NF

Meat: 1 lb ground turkey with taco seasoning, pan fried (I make my own taco seasoning using cumin, cayenne, paprika, black pepper, salt, garlic, chilli powder, and onion powder.)
Chips: Garden salsa corn chips
Then I added greens, cherry tomatoes, salsa, green onion, sweet peppers, avocado, and a jalapeno-based hot sauce

Butternut Squash Soup

**GF, DF, NF

Part 1:
Preheat your oven to 375.
Cut butternut squash in half the long way and take out the seeds.
Coat with olive oil and lightly sprinkle with salt and pepper, then place face down on a baking sheet, as shown.
Let cook for about 30 minutes. Once the squash is soft, you are good to let it sit.
Let the squash cool until it does not hurt to touch, as you will be taking the outer skin off.


Part 2:
Take skin off half of your squash. Place in a blender.
Add in 1/4 bunch of green onion and one clove of garlic.
Add chicken (or veggie to make this a vegan dish) stock.
Blend until you have a creamy consistency. Add to a stock pot and repeat with the second half of the squash
Once you have both halves of the squash in your stock pot, add your spices.
I add: 1 tbsp onion powder, 1 tbsp garlic powder, 1/2 tbsp cayenne pepper, pinch of red pepper flakes, 1/2 tbsp of thyme

Zucchini pizza bites

**GF, NF, easily modified to DF

You’ll need:
2 large zucchini
½ c tomato sauce
1 tsp Italian seasoning
2 cups mozzarella (or Daiya cheese if dairy free)
¼ cup grated parmesan cheese
Sliced pepperoni or browned Italian sausage, chopped into small bits
Basil

Slice zucchini 1/4” thick and lay out on large baking pan that has been covered with foil.
Top with tomato sauce, Italian seasoning, mozzarella, parmesan, pepperoni, basil
Bake at 450 degrees for 5 minutes. Broil for 5 minutes

Mediterranean Cucumber Salsa

**GF, DF, NF

1 large cucumber, chopped into quarters
2 large tomatoes
1/2 of a red onion
1/4 of a bunch of parsley
Feta cheese crumbles (sub goat cheese, if dairy free)
Juice from 1/2 lemon
2 tablespoons Extra virgin olive oil
Salt & pepper to taste

7 Smoothie Recipes that will Satisfy your Sweet Tooth

**GF, DF, and NF available- may require substitutions

Mixed berry: ½ banana, handful blueberries, 8 blackberries, 1 cup frozen strawberries, ½ cup almond milk, ½ cup plain Greek yogurt, optional: vanilla or berry protein powder

Tropical: ½ cup coconut water, 1 cup frozen pineapple, 1 cup frozen mango, ½ banana, ½ cup plain Greek yogurt, optional: vanilla protein powder, pinch of ground flax

Tropical berry blend (pictured): 1/2 cup coconut water, 1 cup frozen pineapple, 1/2 cup frozen peaches, handful blueberries, 1 cup strawberries, 1 cup spinach or (destemmed) kale, drizzle honey. Optional: Vanilla or berry protein powder, pinch of ground flax

Green smoothie: ½ banana, ½ cup coconut water, 1 scoop spirulina, 1 cup kale (destemmed) or spinach, 3 cucumber slices, ½ cup pineapple, ½ avocado, freshly grated ginger to taste, ½ cup plain Greek yogurt, drizzle honey, optional: vanilla protein powder, pinch of ground flax

Sweet Start: 1 banana, 1 scoop dark chocolate peppermint fruits and greens, coconut water, ½ cup plain Greek yogurt, frozen cherries or strawberries, optional: chocolate, vanilla, or strawberry protein powder, pinch of ground flax

Wake up call: Banana, Almond milk, Chilled coffee, ½ cup plain Greek yogurt, 2 dates, cinnamon, 5 ice cubes Optional: Mocha, chocolate, or vanilla flavored protein powder- mocha is recommended, pinch of ground flax

Strawberry peanut butter: ½ banana, 1.5 cups frozen strawberries strawberries, 1.5 tbsp peanut butter, ¼ cup rolled oats (I use Bob’s red Mill), 1 tbsp honey, ¼ cup Greek yogurt, optional: vanilla, strawberry, or peanut butter protein powder, pinch of ground flax

Veggie Medley

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**GF, DF NF

Heat one tablespoon of coconut oil in a skillet on medium heat
Add in the following veggies, chopped:
1 cup yellow squash
1 cup zucchini
1/2 cup bell pepper
1/2 cup white onion
1/4 cup carrots
I seasoned this medley with Mrs. Dash (pictured), but I also love using Everything Bagel Seasoning, HyVee’s no Salt Added Seasoning, or a mixture of garlic powder, onion powder, and red pepper flakes

Tomato Sauce

**GF, DF, NF
4 ripe tomatoes, quartered
4 cloves garlic
4 tablespoons olive oil (minimum)
1 tbsp Italian seasoning or basil
Salt and pepper to taste
Bake at 375 degrees for one hour
Mash or use food processor depending on desired chunkiness and can

Easy 4 Ingredient Pancakes

Pictured pancakes are topped with pan seared blueberries and honey

**GF, DF, NF

1 Ripe banana, smashed
2 Eggs
1 tablespoon of tapioca flour
1 cap of vanilla
Optional add in: half scoop of your favorite protein powder
*whisk together*

Recommended: use a small amount of coconut oil to oil the pan in between pancakes

To serve:
Pan sear fruit and top with coconut Greek yogurt as whipped cream and honey
OR Add in dark chocolate chips and top with peanut butter
OR 1 scoop dark chocolate peppermint fruits and greens sprinkled over top (I use NutriDyn)

Squachos

Of all the low refined-carb weirdness I’ve ever come up with- this is probably my favorite. These are spaghetti squash nachos.

Step 1 : Cook your spaghetti squash until tender (I have a post here for if you aren’t sure how to do that)
Step 2: Use a fork to clean out your spaghetti squash boat and spread in a thin layer across a pan. Season with chili powder, cumin, cayenne, paprika, onion powder, and garlic powder
Step 3: Top with pico (recipe here), black beans (1/2 can), meat of your choice, cojita cheese, and pickled jalapenos- can easily be made vegetarian or vegan by with-holding cheese and meat
Step 4: Place back into the oven and let back until the spaghetti squash crisps around the edges
Step 5: Remove from the oven, let cool, and enjoy similar to a burrito bowl.

Caprese Salad

**GF, DF, NF

You’ll need:
3 cups of cherry tomatoes, halved
1/4 cup of red onion, slivered
1/2 cup of mozzarella (blocked and cut up or in balls, do not use shredded)
1 tbsp dried basil
3 fresh basil leaves, chopped
2 tablespoons olive oil (I used lemon infused olive oil)
1/4 cup of balsamic (I used pomegranate infused balsamic)
Salt & Black Pepper to taste
Mix it all together!

Stuffed Peppers Two Ways

**GF, NF, DF optional

Italian Peppers

Preheat oven to 400 degrees

Combine in pan:
1/2 lb ground turkey or ground beef
1/2 lb Italian sausage
Tomato Sauce
1 tbsp garlic powder
1 tbsp Italian seasonsing
1/2 tbsp onion powder
1 clove garlic, minced
1/2 cup spinach
1/2 cup chopped tomato
**Cook meat until 90% done

Cut green or red bell peppers in half length wise, remove the seeds and stems
Place on baking sheet & add meat mixture
Between spoonfulls, add Italian cheese and add extra juice
Bake for 30-40 minutes, until peppers are to desired softness and top with Italian cheese blend

Mexican Stuffed Peppers

Preheat oven to 400 degrees

Combine in pan:
1/2 lb ground turkey or ground beef
**Cook meat until 90% done
Tomato Sauce
1 tbsp garlic powder
1 t/2 tbsp onion powder
1 tbsp cumin
1 tbsp chili powder
1/2 tbsp cayenne pepper
1/2 cup chopped tomato

Cut red, orange, and yellow bell peppers in half length wise, remove the seeds and stems
Place on baking sheet & add meat mixture
Between spoonfulls, add Mexican cheese and add extra juice
Bake for 30-40 minutes, until peppers are to desired softness and top with Mexican cheese blend

Top with sour cream, hot sauce, lettuce, guac, and salsa!

Zucchini pizza bites

You’ll need:
2 large zucchini
½ c tomato sauce
1 tsp Italian seasoning
2 cups mozzarella
¼ cup grated parmesan cheese
Sliced pepperoni or browned Italian sausage, chopped into small bits
Basil

Slice zucchini 1/4” thick and lay out on large baking pan that has been covered with foil.
Top with tomato sauce, Italian seasoning, mozzarella, parmesan, pepperoni, basil
Bake at 450 degrees for 5 minutes. Broil for 5 minutes

Pasta salad

**GF, DF, NF

1 c diced carrots
1 c diced celery
1 c halved cherry tomatoes
1 c broccoli
1 c cucumbers, quartered
1/2 box of cooked pasta, drained and cooled – I use brown rice-based or quinoa-based pasta
Toss in Italian dressing (1/2 cup or to taste)
Add a pinch of red pepper flakes

Granola

**Can be made GF & DF

Check out the recipes below:
Recipe 1: Peanut butter crunch granola
Preheat oven to 315 degrees OR LESS. **The temperature is important with this recipe so that you don’t burn parts of your mix.**
3 cups rolled oats (I use Bob’s red mill oats)
3/4 cup silvered almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup walnuts
1/2 cup sweetener; choose from maple syrup, honey, or agave
1/4 cup melted coconut oil and 1/4 cup peanut butter- melt together in microwave for 25 seconds and stir until a creamy consistency
1.5 Tablespoon vanilla extract
1 egg white, beaten
1 pinch of salt
Mix together dry ingredients and coconut oil, egg white, vanilla extract, and sweetener in a large bowl.
Line a baking sheet with wax paper
Scoop ingredients from the bowl onto the baking sheets. Bake mixture for 1 hour 15 minutes, stirring every 15 minutes.
Let cool completely. Put mixture into bowl and add in any dried fruit, dark chocolate or other mix ins you like. My favorites are dried coconut, dried cranberries, dark chocolate, and banana chips.

Recipe 2:
Preheat oven to 315 degrees or LESS. **The temperature is important with this recipe so that you don’t burn parts of your mix.**
3 cups rolled oats
3/4 cup silvered almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup walnuts
1/2 cup sweetener; choose from maple syrup, honey, or agave
1/4 cup melted coconut oil
1.5 Tablespoon vanilla extract
1 egg white, beaten
1 pinch of salt
Mix together dry ingredients and coconut oil, egg white, vanilla extract, and sweetener in a large bowl.
Line a baking sheet with wax paper
Scoop ingredients from the bowl onto the baking sheets.
Add 1 scoop of chocolate peppermint powder sprinkled over mixture before it goes in the oven (I use NutriDYN’s fruit and greens blend, but you could use a chocolate protein powder as a sub- I recommend NutriDYN or Standard Process)
Bake mixture for 1 hour 15 minutes, stirring every 15 minutes.
Let cool completely. Put mixture into bowl and add in any dried fruit, dark chocolate or other mix ins you like.

Italian mushrooms

**GF, DF, NF
Italian dressing
Sliced mushrooms
1 clove garlic
*Pan sear*

Greek Quinoa Salad

**GF, DF, NF
1 cucumber, chopped
½ red onion, chopped
3 tomatoes, diced
Juice of lemon
Parsley, salt, and pepper to taste
Feta or goat cheese crumbles
Serve over quinoa + 1 tbsp extra virgin olive oil

Spicy Sausage, Veggies, and Shrimp

**GF, DF, NF
Preheat oven to 400 degrees
1/2 lb chicken apple sausage
1/2 lb shrimp
1 zucchini
1 yellow squash
1 red bell pepper
1/4 of 1 medium white onion
1 bundle of asparagus, trimmed (I cut mine at the base of the stems, threw away the bottom portion of stems, then cut in half again)
Drizzle with olive oil (use more if you like your veggies softer, less if you like more firm). I used a mix of regular olive oil and chipotle infused olive oil
2 tbsp French Seafood Seasoning
1 tbsp red pepper flakes
1 tbsp garlic powder
1 tbsp onion powder
Let bake 15-20 minutes – I like my veggies tender, take out earlier if you want crisper veggies

Meat and Bean Chili

**GF, DF, NF
On High, 2 hours: 1 cup water or vegetable stock
1 lg onion- white
4 tomatoes- diced
1 bell pepper- green or yellow
2 cloves minced garlic
Juice of ½ orange
1 can tomato paste
1 jalapeno, destemmed and seeded

Pan fry: ½ lb Italian sausage
½ lb turkey
Add to crock pot and let sit 30 minutes

1 can black beans drained and rinsed
1 can red kidney beans drained and rinsed
1 can chili beans drained and rinsed
Add to crock pot and let sit 30 minutes

Stir in spices:
2 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp paprika
½ tbsp cumin
Let simmer 5-10 minutes and enjoy

Sweet Potato Hash

Diced sweet potatoes
1 tsp coconut oil
1 tbsp curry powder
½ jalapeno
¼ white onion
Green onion to garnish
*Pan sear *- I like my sweet potatoes to have a little bit of char on them.

If you aren’t into spice, cut out the jalapeno and add in a small amount of green bell pepper!

Easy Egg Muffins

Preheat oven to 350 degrees, grease a 12 cup muffin tin with coconut oil cooking spray or olive oil cooking spray and bake for 30 – 35 minutes.
Base of 10 eggs, scrambled
Salt and black pepper

Denver:
Add ½ cup ham, diced
¼ cup green pepper, chopped
¼ cup white onion, chopped
½ teaspoon garlic powder
½ teaspoon onion powder

Jalapeno popper:
Add ½ teaspoon garlic powder
½ teaspoon onion powder
2 jalapenos, deseeded and chopped
½ cup cheddar cheese
1/3 cup crumbled bacon

Ham and Cheddar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon white ground dry mustard
½ cup cheddar cheese
1/2 cup ham

Sundried Tomato and Spinach
1/2 teaspoon garlic powder
1 clove garlic, minced
1/4 cup sundried tomatoes, diced into smaller pieces
1/2 cup spinach, diced
1/4 cup feta or goat cheese
Pinch of red pepper flakes

Spaghetti Squash with Tomato Sauce

1 spaghetti squash, cut in half
Extra virgin olive oil
Garlic, 2 gloves
2 cups sliced mushrooms
1.5 cups tomato sauce
Mozzarella (optional)
Parmesan (optional)
In sauce pan, combine mushrooms, olive oil, and garlic.  Cook until mushrooms are tender and add the sauce.
Add in cooked spaghetti squash and stir very gently.
Put mixture back into spaghetti squash boat base and sprinkle the top with cheese if desired.  Put back in oven at 350 degrees for 10 minutes with a foil tent over the top.

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