The Infamous Kabocha Squash …

So I have kind of been haunted by something lately … it’s a little thing called kabocha squash. Everywhere I turn I am hearing about this squash … I’ve seen pictures, read about it and have also heard that people are totally obsessed with it. They seriously can’t eat enough of this squash! I was at Sprouts last week and guess what? I turn the corner and BAM! there is a humungous display of KABOCHA SQUASH! It was $0.99 per lb. on sale. I said to myself “This freaking squash is following me … it must be a sign … I better buy one” So I put it in my cart and took it home. It’s been sitting in my kitchen for a week now. I looked at today and decided to roast it up! I washed it, then with the sharpest knife in my block I tried to cut it. Lets just say that cutting this squash was like cutting into concrete. After about 30 minutes of really going at this squash with my knife, I finally had it all cut up. I spread it out on my baking sheet and the rest is history! This squash is super tasty, roasts beautifully, and is really good for you! Here is what I did to make it ..


-1 Kabocha squash
-Olive oil spray
-Sea Salt
-Cayanne pepper


This is the knife I used … It is so sharp and could seriously cut a finger off … but even with this knife it was HARD to cut this squash!!



Here’s what the inside looks like



The seeds need to be taken out so it will look like this


I sliced it up, sprayed olive oil and sprinkled the sea salt, pepper and cayanne on it … It was quite the workout! If you attempt this be super careful! I had a few close calls!


I had the oven pre-heated at 350 while I was cutting this up. I put it in the oven for 35-40 min at 350. This is what came out of the oven … toasty, golden goodness! Low in calories too!


Now I’m off to find some other things to roast!!! xoxo


Cilantro lime jasmine rice

I wanted something different last night. I’ve been obsessed with sweet potatoes lately, and think I need a little break from them. SO … Instead of my usual side dish of sweet potatoes, I thought I’d make some white rice as a little “treat” for us. I’ve seen Bobby Flay use lime & cilantro in rice or something like that before so I decided to give it a go and throw some cilantro and lime juice in this rice. That is what I did and OMG!! It was seriously the best rice I’ve ever had! It was so easy that it’s kind of ridiculous!!

-1 cup dry organic jasmine rice
-2 cups water
-dash of sea salt
-1 tsp butter
-1/2 cup of chopped cilantro
-1 lime
-dash of cayenne pepper

Place water, rice, butter, and salt in sauce pan and bring to a boil. Reduce heat, cover with lid and simmer for 20 min. Remove from heat, add chopped cilantro and juice from the lime and dash of cayenne pepper. Fluff and serve!





Primally Inspired banana bread

This is seriously the best paleo baked good that I’ve ever tasted! Plus it was super easy to make!! Plus it’s gluten free, grain free and has no sugar!! Amazing right?! Btw.. I only had 3 ripe bananas so that’s what I used. I also used egg whites instead of regular eggs and I also added 3 tbsp. of dark chocolate chips. Here is a link to the recipe! Primally Inspired Banana Bread


The best roasted broccoli ever made!

I had 3 broccoli crowns that I needed to cook tonight that I didn’t feel like steaming or sautéing so I decided to roast them (truth be told, I’ve never roasted any veggies really before tonight). I will say that the end result was amazing!!!!! I will be eating this daily from now on … Recipe below!

-Fresh broccoli crowns (I used 3 for this recipe)
-olive oil spray
-sea salt & pepper
-garlic powder

Pre-heat oven to 400 degrees. Line a cookie sheet with foil. Cut up broccoli into florets. Put florets on cookie sheet and spread evenly. Spray olive oil spray over the top of all broccoli, sprinkle sea salt, pepper and garlic powder over the top. Do NOT toss, just leave as is and put in oven. Bake at 400 degrees for 30-35 min. In the end you will have the tastiest vegetable you’ve ever had!

**note: I didn’t include measurements of the salt, pepper and garlic powder because I just eye balled it based on how much I like.



Rosemary Lemon Chicken

I bought a bunch of fresh herbs & lemons from the farmers market this weekend and decided to whip up some rosemary lemon chicken for dinner tonight! It turned out really flavorful! Recipe below! This recipe was for 6 chicken breasts, but you can change it according to how many you are making!

-6 boneless skinless chicken breasts
-fresh rosemary (2 stems)
-1 large lemon
-olive oil or olive oil spray
-garlic powder to taste
-sea salt & pepper to taste

Pre-heat oven to 400 degrees. Zest skin of the lemon, de-stem rosemary. Place chicken in large baking dish and drizzle with olive oil or spray chicken with olive oil spray. Squeeze lemon evenly on all chicken, rub spices & lemon zest on. Make small slits on top of each chicken and stuff slit with rosemary. Rub remaining rosemary on top of chicken. Bake for 50-60 min at 400 degrees or until done. I always check with a meat thermometer!



Green Drank!

I have experimented with protein drink recipes and this one is the best … It tastes good, is filling, high in nutrients and low in calories! Most of the time I do not add the banana, but I needed more food today and had a banana so I threw it in. Normally it’s just almond milk, vanilla whey, and spinach.

-1 cup unsweetened vanilla almond milk (I like almond breeze the best)
-1 scoop of natural vanilla whey protein powder
-1 big handful of raw spinach (approx. 1-2 cups)
*optional 1/2 banana or other fruit if you’d like

Put all ingredients in a blender (I use a Nutribullet), blend and drink!


Last minute crockpot chicken!

At the last minute I decided to throw together a crockpot dinner. I had a few things on hand, put them together and waaaalah dinner is served! It turned out really good. We ate it by itself, but this would be super tasty to use for tacos, etc and it made a ton of food! Here’s the recipe …

-Approx. 2 lbs. boneless skinless chicken breasts or chicken breast tenders
-2 zucchini squash sliced
-3 yellow squash sliced
-7 oz. can of diced green chilies
-8 oz. can of tomato sauce
-4 garlic cloves, minced
-salt & pepper to taste

Layer all veggies and garlic on bottom of large crockpot. Add chicken breast, salt & pepper and then pour tomato sauce and green chilies on top. Add 1/2 cup water while cooking if needed. Cook on low for 6-8 hours.




Cauliflower pizza crust pizza!

I finally took the plunge and made a cauliflower pizza crust. I’ve been hesitant because I don’t like cauliflower, but I will say that after making this pizza… I love cauliflower! This pizza is absolutely amazing!!!!! I used this recipe Cauliflower pizza crust I topped it with sausage, Gorgonzola cheese and fresh jalapeños!






Jalapeño Gorgonzola Burgers

I love burgers and I love Gorgonzola cheese and I love to combine the two! This time I had a jalapeño so I diced it up and added it to these! So good!

-1 lb. organic ground beef
-1 large fresh jalapeño minced
-2 tsp. garlic powder
– salt & pepper to taste
-crumbly Gorgonzola (trader joes has a good one)!

In a large bowl add ground beef, minced jalapeño, garlic powder, salt & pepper and mix well by hand. Even out beef in bowl so it’s level and make a cross with your hand so that you have 4 even sized burger portions. Take burger portions and shape into patties. Grill on both sides for about 20 min or until the burgers are fully cooked. Top with a small chunk of Gorgonzola and serve! Tasty tasty!!!!



Balsamic Brussel sprouts aka veggie candy!

These are by far my favorite vegetable! I make them all the time and I dare anyone who doesn’t like Brussel sprouts to try this and I promise they will end up loving them!!!! Not to mention this recipe is so easy to make!

-1-2 lbs. of fresh Brussel sprouts
-extra virgin olive oil
-good quality balsamic vinegar
-1 tbsp. dried thyme
-salt & pepper to taste

Pre-heat oven to 350. Par steam the Brussel sprouts in the microwave for 3 minutes. Take the par steamed Brussel sprouts, cut the stems off and cut in quarters. Place is large baking dish. Drizzle olive oil & balsamic vinegar on top (I drizzle both liberally all over the top) add dried thyme, salt & pepper and toss together. Bake for 35-40 min at 350. Brussel sprouts will be slightly brown & crispy! Yuuuuumm!!!!