Spaghetti and Butternut Squash Casserole

While working in triage….ok, so maybe I wasn’t working…I was daydreaming about what new things to make and this recipe just popped into my head.  Right now I am going through an obsession with squash.  It’s tasty and super low in calories….so why not?  And I love tomato sauce….so why not mix everything together?


  • 1 cooked spaghetti squash
  • 1/4 of butternut squash shredded
  • 5c tomato sauce (I used this recipe from Nom Nom Paleo…one recipe made 5c after blending)
  • 2 chicken breasts diced and cooked
  • 1c diced red bell pepper
  • 1c chopped spinch
  • 1/2c chopped mushrooms (since I don’t really like mushrooms, we diced them up super fine)


First you need to cook your spaghetti squash.   Cut it in half and bake it rind side up at 375 degrees for 30-40 minutes.  You will know it’s ready when you can easily scrap out the strands.

While the squash is cooking, you can start making the tomato sauce.  I followed it exactly like the recipe on Nom Nom Paleo.   It does come out chunky like she said, so I blended it until it was a smoother consistency.   I can not say enough great things about this recipe.  I could not stop eating it with a spoon.  So good!

When the sauce was simmering, I prepared the rest of the ingredients.   I marinated the chicken in a fat free sun dried tomato marinade.   If you don’t want to marinate it, you can season it to your preference.

Once the spaghetti squash has been made into strands, I mixed everything together in one giant bowl.  Not going to lie….didn’t look like the most appetizing meal I ever cooked.  But I still had high hopes for this.  After mixing all the ingredients so that there was tomato sauce on everything, I put it in a 13×9 glass baking dish.   Then bake it in the oven at 375 degrees for about 40 minutes.  How I judged it on being done was by finding a piece of the shredded butternut squash and making sure it wasn’t very crunchy.

Let it cool for a few minutes and serve!

After baking

After baking


Even my boyfriend loved this dish!  If it gets his seal of approval, it has to be good!   It heats up well the next day in the oven or the microwave, so it is prefect for lunch the next day!


Chocolate Chip Pecan Cookies

Cookies!  If you know me, you know that I LOVE cookies!  I have not met a cookie that I didn’t like.  And cookies are like potato chips… can’t just eat one!

I have experimented with several different recipes, and finally found the one that is my favorite.  I got this recipe from Oh, Hopscotch!  I originally found it off of Pinterest, and is my go to chocolate chip cookie recipe.  People who follow the Paleo diet lifestyle are hooked on these cookies, and even my boyfriend is like, “these taste like real cookies!”.   Well my love, that’s because they are REAL cookies!

Note: I have adjusted some of the amounts from the original recipe.



  • 4 cups blanched almond flour  (I use Honeyville Blanched Almond Flour)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1/2-3/4 cup chopped pecans (optional)


  • 11 tbsp room temperature unsalted butter
  • 1/2 cup agave nectar (or honey, but I use agave nectar)
  • 1-1/2 tbsp vanilla extract
  • 3 tbsp full fat canned coconut milk


Preheat oven to 350 degrees F.  Combine your dry ingredients (almond flour, baking soda and salt) and set aside.

Cream together all wet ingredients using a stand mixer or a hand held mixer.  Slowly stir in the dry flour mixture until fully combined.   You can use the mixer, but I tend to do it by hand.  Then fold in chocolate chips and pecans.

Cookie Dough
Line a baking sheet with parchment paper or you can use a baking mat.   My friend Scott got me this awesome Fox Run baking mat for my birthday and I highly suggest getting one!  Spoon the cookie dough onto the pan.


Bake for 8-10 minutes.  Cool and try not to eat them all in one day!



What I also love about these cookies is that they stay soft for days!




Enjoy this tasty Healthy Cheat!  I know I do!

Honey Bread

This has been a busy weekend!  It was a beautiful sunny Texas day yesterday.   Trip and I worked on moving my furniture from my apartment to the house.   On the way home, I had a blow out on the middle of the road and had to go get a new tire an hour before the store closed.  Leaving Paul and his brother to finish unloading the U-Haul by themselves.   Granted….they could honestly it would have been done much faster than when Trip and I loaded it up.  Still felt bad.

After the perfect weather day yesterday, it was not fun waking up to SLEET today.  The weather needs to stop having these mood swings!  With it being so cold, I had to make chili!  To go along with the chili, I made “Paleo Cornbread“.  Trip hates it when I call it that, even though that’s what the recipe calls it.  So, he calls it “Honey Bread”.   This tastes nothing like cornbread.  It is like a dinner cake/bread, but I have eaten leftovers for breakfast….and snack.  It’s THAT good.


  • 1/4 cup almond butter
  • 2 tablespoons Coconut oil
  • 3 eggs, beaten
  • 1/2 teaspoon pure vanilla extract
  • 2-3 tablespoons honey
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt

Melt almond butter with coconut oil in the microwave, then stir in vanilla extract, eggs, honey and Stevia. Mix dry ingredients (almond flour, baking powder and salt) in a separate bowl. Combine wet and dry ingredients together. Stir well.  Pour into an 8×8 greased (or lined with parchment paper) baking dish or pan.

Before baking

Before baking

Bake at 325 degrees for 20 to 25 minutes.

After baking

After baking

It smells so good!  There is one good thing about this ridiculously cold weather….comfort food!  Hurry up and finish cooking chili before we devour this honey bread!




I made this using a muffin pan instead of the baking pan.  Cooks for 25-27 minutes and they are good to go!