Italian Sausage Alfredo with Spaghetti Squash/Update

Hi everyone! I am finally back from Oklahoma and my dad is doing so much better. His surgeries went well, all of the tubing and such he had has been taken out, and he is on the road to recovery. I am so ecstatic that I could leave Oklahoma knowing he was doing well.

I am now able to focus on preparing for our baby! It’s a boy by the way, and we are naming him William Scott. I am about to enter into my 3rd trimester, and as we prepare for baby William there will probably be more blog posts about baby stuff. I am also planning to do a big freezer meal prep in November sometime, and will have all of that up on the blog.

Now that I am back here is a new and yummy healthy recipe. It’s perfect for fall and is pretty guilt free! Hope you all enjoy it as much as we did!


*This recipe was the perfect amount for 2, for family of 4 just double!

  • 1 1/2 links Italian Sausage cut into pieces
  • 1/2 jar alfredo sauce of choice
  • 1/2 small spaghetti squash
  • salt & pepper to taste


  1. Pre-heat oven to 375 degrees.
  2. Place spaghetti squash face down in sprayed baking dish.
  3. Bake squash for 40-45 minutes or until cooked throughout.
  4. While spaghetti squash is cooking, I waited until about 20 minutes left on timer, cook sausage in skillet. About 4-5 minutes per side or until completely cooked.
  5. When sausage is finished drain out extra grease.
  6. Remove finished squash from the oven and shred into “noodles.” This is easily done with a fork, and it will just fall apart.
  7. Add noodles to the sausage, then add 1/2 of the alfredo sauce.
  8. If the squash is runny (sometimes mine has water sometimes it doesn’t) strain the mixture.
  9.  Add the remainder of the sauce and serve.
  10. Season as desired.

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Where I’ve Been & a New Recipe

baby image

I can’t believe it’s been 4 months since my last post. First, I want to say I am sorry. Life took hold and the moment I thought I had a minute something else popped up. I traveled to Oklahoma twice, once for my brother-in-laws shower, and then a little over a month later for his wedding.

In between these visits (on Mother’s Day in fact) I found out I was pregnant (obviously from the photo). I was/am excited, overwhelmed, and all the other emotions that go along with finding out you’re going to be a parent. It was planned, but as always, I wasn’t expecting it to happen so fast! I of course was sick a lot and not eating a lot, so I didn’t really have much to post. Honestly, I didn’t really feel like it.

Then, my dad went into a routine colon surgery, and ended up having 3 surgeries in about 5 days. He was in the hospital much longer than expected, and he is still in recovery. The good news is that at least he is home now, but there is still a long road ahead. I will actually going back to Oklahoma in a week, and staying for 3 weeks just to get some family time. I will actually post while I am there this time.

My food aversions are for the most part gone, I am getting my energy back and decided to get back on my blog. I have really missed it these past few months. I am hoping I will start adding an expectant mother/new mother posts to my blog as I go through this experience! Well, enough about me let’s get to the food.

Pineapple & Salsa Stuffed Chicken:


  • 2 large chicken breasts
  • one can chunk pineapple
  • 1/4 cup medium salsa
  • side of your choice


  1. Pre-heat oven to 400 degrees. Spray a baking dish with non-stick oil.
  2. Cut chicken breast length-wise in half.
  3. Place as many chunks of pineapple you would like and half the salsa in chicken breast.
  4. Bake chicken for 40-45 minutes or until completely cooked.

I know this is a super easy recipe, but it is oh-so-good!

chicken with pineapplechicken with pineapple and salsachicken stuffedchicken pine salsa done

Sausage, Chicken, & Veggie Bake

Hi all! Sorry it has been so long, but it has been a hectic few weeks. I have been preparing to go back to Oklahoma for my brother-in-laws couples shower that I am planning. So, I have been up to my neck with plans. Don’t worry, I am definitely going to share it with you after the shower happens. It is so much fun, and I can’t wait for you all to see it.

Also, I can’t lie, it is spring time here in Charleston, and the weather has been beautiful! So, any downtime I have had, I have been at the beach or the pool. No worries, the blog is my priority again. I really just need some sun-kissed glow!

But, I do have a new recipe for you today. This is a Sausage, Chicken, and Veggie Bake. It is very simple and healthy. My husband and myself loved it! I love these very simple and healthy vegetable and meat meals. I hope you all enjoy it as well!


  • 1 package mild Italian Sausage cut into chunks
  • 1-2 large chicken breast cooked and cut into chunks
  • 1/2 pound asparagus
  • 1 cup broccoli
  • 1 squash sliced into chunks
  • 1 small onion diced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • salt & pepper to taste


  1. Pre-heat oven to 425 degrees.
  2. Spray baking dish with cooking spray (I use EVOO spray).
  3. Place chicken and sausage in pan.
  4. Top with broccoli, squash, asparagus, and onion.
  5. Season and top with extra virgin olive oil.
  6. Bake for 30-35 mins or until sausage is cooked throughout and veggies are crisp.

sausage, chicken, & veggie bake meat in pansausage, chicken, & veggie bake with broccolisausage, chicken, & veggie bake with squash addedsausage, chicken, & veggie bake with asparagussausage, chicken, & veggie bake with onionssausage, chicken, & veggie bake served

No Bean Chili

Hi all! So, here in Charleston we had a pretty cold snap (at least for us). It was about 43 degrees out and I was freezing. I was really craving a hearty bowl of chili. Of course, on the whole 30 plan there are no beans in the diet (if you want to add beans, that’s fine). So, pondering my dilemma, I came up with this no-bean chili recipe.

It’s really yummy, easy, and gave me that comfort food feel. Sometimes, we all just need some comfort food, and this really hit the nail on the head. Feel free to add spices or veggies to your liking, this is just what I had on hand at home.


  • 1 pound ground turkey or beef (I used turkey)
  • 1 bell pepper diced
  • 1 small onion diced
  • 1 can diced tomatoes with green chiles
  • 1 can tomato sauce
  • 1/2 tbsp ground red pepper
  • 1/4 to 1/2 tsp cumin (depending on how spicy you like)
  • 1/2 tbsp garlic powder
  • 1/2 tbsp chili powder (I don’t always use this)
  • salt & pepper to taste


  1. Brown turkey or hamburger in skillet on medium high heat for about 5-7 mins or until completely cooked. Drain.
  2. Add bell pepper and onion and cook for about 3-5 mins or until they are somewhat tender.
  3. In a large saucepan or dutch oven simmer diced tomatoes and tomato sauce, low-medium heat.
  4. Add meat mixture and spices to the dutch oven. Simmer for about 30-60 minutes. The longer it cooks the better the flavor.

no bean chili ground beefno bean chili diced green pepperno bean chili veggies added to beefno bean chili diced tomatoes addedno bean chili served

Spicy Hamburger Skillet

Hi all! I am back with another healthy and delicious meal. This one was fun and easy to create, which are always my favorite. I don’t know about everyone else, but I do not want to spend hours in the kitchen creating something that taste good and is yummy. I mean sometimes I don’t mind spending a long time in the kitchen, but I definitely don’t want to do it every night.

I created this recipe one night when I had been gone all day, walking up and down stairs, and wanted something fast and yummy. So, I won’t keep you waiting any longer!


  • 1 pound ground hamburger meat
  • 1 zucchini chopped
  • 1 bell pepper diced
  • 1/2 onion diced
  • 1 can diced tomatoes with green chiles, drained
  • 2 cups spinach
  • 1 tbsp ground red pepper (less if you don’t like too spicy)
  • 1 tbsp garlic powder
  • salt and pepper to taste


  1. Brown hamburger in medium-high skillet for 5-10 minutes, or until hamburger is completely cooked.
  2. Add vegetables to pan, and cook for 5-7 minutes or until tender.
  3. Add can of diced tomatoes and spices cook for 3 minutes.
  4. Serve over spinach.

Browned hamburgerspicy hamburger skillet chopped zucchinispicy hamburger skillet chopped zucchini and bell pepperspicy hamburger skillet chopped veggies added to hamburgerspicy hamburger skillet with diced tomatoesspicy hamburger skillet served

3 Ingredient Energy Bites

Hi everyone! Hope you all are having a wonderful Friday. I know most are, because we all have a love affair with Friday, don’t we? I am super excited, because I am actually posting twice in one week!! This doesn’t happen often 😉 , but I am trying to make it a priority to be better with my blog.

So, today I have a super easy and super healthy snack! I love it because it literally took me 10 minutes to put together. I put mine in the refrigerator overnight, but you could easily put them in the freezer for 20-30 minutes and serve right away. These of course are whole30 approved!


  • 1/2 cup cashews crushed
  • 1 cup almond butter (I used crunchy)
  • 1/4 cup strawberries sliced
    • you can double or triple this recipe to make more, I just wanted a few. This makes about 1/2 dozen pretty large bites.


  1. Place all ingredients in a mixing bowl, and stir together well.
  2. Take the mixture and roll into balls (it will be a bit sticky). You can add a little bit of almond milk or a tiny amount of coconut or olive oil to help with stickiness. I didn’t and it was fine.
  3. Refrigerate over night or freeze for 20-30 minutes.

energy bites crushed cashewsenergy bites almond butterenergy bites strawberriesenergy bites served

Sweet Potato Tacos

Hi all! I am back with another whole30 approved meal. This recipe is super simple, and very delicious. I chose to serve mine with green beans, but any vegetable side would do. The husband loved it, which is always a good thing, and I will definitely be adding this to my regular rotation of meals.

If you are not doing whole30 you can add cheese and other toppings, although, I honestly didn’t miss the cheese. I really thought I would, but it was fantastic just as is. I topped mine with hot sauce, but salsa would work as well! Hope you all enjoy it as much as we did!


  • 2 sweet potatoes
  • 1 avocado peeled and sliced
  • 1 pound ground hamburger
  • 1 can diced tomatoes with green chiles
  • 1 tbsp red pepper
  • 1/2-1 tbsp garlic powder (I like garlic so I use the full tbsp)
  • salt and pepper to taste


  1. Pre-heat oven to 425 degrees
  2. Oil outside of sweet potatoes and wrap in aluminum foil and bake for  hour (you can also cook in the microwave wrapped in a paper towel for shorter time).
  3. Place hamburger in medium-high heat skillet. Cooked until browned about 5-7 minutes.
  4. Add diced tomatoes to skillet and cook for an additional 3 minutes.
  5. Add spices and cook for 2 more minutes.
  6. Top sweet potatoes with hamburger mix, and top with avocado. Serve with side of choice.

sweet potato taco potatosweet potato taco spicessweet potato taco diced tomatoessweet potato taco hamburgersweet potato taco hamburger with tomatoessweet potato taco served

Chicken Mexican Bake

Hi everyone! I hope everyone has been well. So a couple of weeks ago I started whole 30, so I have been creating recipes that are whole 30 approved. It has been a journey so far, but a fun one. I always love new challenges when it comes to cooking, so having to come up with meals with limited ingredients has been fun.

Today I have a one pan chicken mexican bake. This was a huge hit with my husband. It gives you plenty of protein and veggies, and is absolutely mouth-watering! I hope you enjoy it as much as we did!


  • 2 chicken breast diced into cubes
  • 1 bell pepper sliced into long pieces
  • 1 small onion diced
  • 1 1/2 cups kale chopped
  • 1 can diced tomatoes with green chiles drained
  • 1 tbsp oregano
  • 1/2 tbsp-1 tbsp ground red pepper (depending on how spicy you like things)
  • 1/2 tbsp garlic powder
  • salt and pepper to taste
  • 1/4 cup extra virgin olive oil


  1. Pre-heat oven to 400 degrees.
  2. Place diced chicken breast in sprayed baking dish.
  3. Top chicken with bell pepper, onion, tomatoes, and kale.
  4. Drizzle with olive oil and add spices.
  5. Bake for 20-25 minutes or until chicken is cooked throughout.







Kale, Chicken, & Sweet Potato Soup/Weekly Menu/Grocery List

Hi all! First I just want to wish everyone a happy Valentine’s Day! Hoping you all are getting to spend it with those you love. Today, I am giving you a recipe for soup, a weekly menu, and a grocery list. Also, I have started whole 30, so everything that I will be posting for the next 30 days will be whole 30 approved! Even if you aren’t doing this program, the food is still amazing and super healthy!

Let’s start with the weekly menu:

  • Monday: Taco Stuffed Sweet Potatoes
  • Tuesday: Steak, Potatoes, and Green Beans
  • Wednesday: Balsamic Chicken and Veggies
  • Thursday: Stuffed Chicken and Green Beans
  • Friday: Steak and Broccoli Skillet with Roasted Potatoes
  • Saturday:  One Pan Chicken, Potato, and Veggie Dish
  • Sunday: Kale, Chicken, and Sweet Potato Soup

Grocery List:*

  • 3 sweet potatoes-$3.50
  • 3 Idaho potatoes-$3.00
  • Kale-$1.00
  • Broccolli-$1.00
  • Mushrooms-$2.00
  • 3 Avocados-$5.00
  • Baby Carrots-$2.00
  • Lime-$0.50
  • Bacon-$7.00
  • 2 Steaks and 1 small flat-iron steaks-$10.00
  • 1 pound hamburger meat-$4.00
  • Chicken Broth-$3.00
  • 3 cans diced tomatoes with green chiles
  • Balsamic Vinegar-$3.00
  • 2 can green beans-$2.00
  • Spinach-$2.00
  • Total=$46.00

*All prices are rounded up and based on my local grocery store, your prices may vary. Also, I didn’t put spices and some things that most people have already in their  pantry. This grocery list goes with the entire weeks meals.

Now for the recipe!


  • 1 large chicken breast boiled and shredded
  • 1 large sweet potato chopped into 1 inch cubes
  • 1-2 cups kale torn into pieces
  • 4-5 small mushrooms sliced
  • 1 cup baby carrots sliced
  • 1 carton (about 4 cups) chicken broth
  • 1-2 tbsp Lime juice or 1 lime (if you use the lime cut into slices and squeeze the juice into the soup)
  • 1 tbsp parsley
  • 1 tbsp oregano
  • pepper to taste (I don’t use salt, because there is plenty for me in the broth)


  1. In a dutch oven place broth and all veggies. I cook this on medium heat while my chicken is boiling, so about 30-40 minutes.
  2. Add chicken to soup.
  3. Add seasoning and lime juice and simmer for another 15 minutes.
  4. Serve.


Avocado Breakfast Eggs

Hi everyone! Today I am posting my very first breakfast recipe! I realized that I have only been posting dinner recipes, and I always plan breakfast, lunch, and dinner. So I thought I would start to share some more of those meals.

Also, I am going to post another weekly menu soon. I realized I haven’t been giving you guys my menus for the week. I will pick up on that, and hopefully that will help with your meal planning as well.

The thing I love about this breakfast, is it’s extremely healthy and so very tasty! It’s also super easy to make, and we all love that. 🙂


  • 1 avocado per 2 eggs
  • 1/4 cup of cheese per avocado
  • 1/2 tbsp garlic powder per half of avocado
  • Salt and Pepper to taste
  • hot sauce of  your choice to top (I love Siracha on avocados)


  1. Pre-heat oven to 400 degrees.
  2. Cut avocado in half.
  3. Remove seed and make the seed holes a little wider to fit egg.
  4. Crack egg and put it into the hole of the avocado. I place my avocado halves on a muffin pan.
  5. Season and top with cheese.
  6. Bake 15-20 minutes or to egg preference.