- 1 spaghetti squash, halved and seeded
- 1 yellow onion, diced
- 1 yellow bell pepper, diced
- 1 bulb of fennel plus herby tops
- 3 cloves of garlic, minced
- 1 T fresh minced rosemary
- extra virgin olive oil
- 1/4 cup sunflower seeds
- 1 lemon, halved
- 1 bunch of kale, torn
- 1 package italian chicken/turkey sausage (from a local farm or al fresco brand), cut into coins
- salt and pepper, to taste
- shaved parmesan cheese, for serving (optional)
- Preheat oven to 375º
- Halve and de-seed your spaghetti squash. Brush with EVOO and season with salt and pepper. Bake, cut side up, for 1 hour.
- Meanwhile, dice up your onion, pepper, and thinly slice an equal amount of fennel. Reserve the herby tops in a small bowl for serving.
- Mince your garlic and rosemary, and put them aside in a separate bowl.
- Heat some EVOO on medium heat in a large pan, and sautée the onion, pepper and fennel bulb pieces.
- When they are softened, add in the garlic, rosemary and kale, and cook until fragrant and kale is wilted.
- Remove this mixture from the pan, and place in a large bowl. Squeeze one half of the lemon on top, and add your sunflower seeds.
- In the same pan, add a bit more EVOO and cook your sausage coins. Add these to the bowl once browned.
- When the squash is done, use 2 forks to pull it apart. Squeeze the second half of the lemon on top, and then incorporate into the rest of the ingredients.
- To serve, scoop mixture into bowls, and add parmesan cheese and fennel herby tops.
Kayla’s Kobb Salad
- romaine leaves, chopped
- kale leaves, torn
- cherry tomatoes, halved
- green onions, sliced
- turkey breast from a local farm, sliced
- 1/2 avocado, sliced
- hardboiled pastured egg, sliced into wedges
- sunflower seeds
Serve with a homemade honey mustard dressing.
Hopefully you are not skeptical at all about this breakfast invention of mine. If you have ever spent the night at my house, there is a good chance you’ve been served a “peanut butter omelette”, which I consider my “super protein breakfast”. The sriracha takes it up a notch! You’ve got to try it!
Peanut Butter Sriracha Omelette
- 2 organic pastured eggs
- 1 T natural peanut butter
- drizzle of sriracha (to taste)
- sea salt and black pepper
- small morsel of grass-fed butter
- Melt your butter in a small skillet. Crack 2 eggs into the pan, smash the yolks and whites so that the two eggs become one even egg layer. Grind salt and pepper on top to taste. Cover the pan with a lid and cook until most of the egg is set – you will know when it is time to flip!
- Flip the egg over, turn off the heat, and let it finish cooking for about 30 seconds.
- Transfer to a plate and drizzle sriracha over one half, and spread peanut butter over the other. Fold the two halves together to create the “omelette”.
You will enjoy this I promise! I am not much of a cheese person, and the peanut butter here acts as the cheesy element that most people enjoy with eggs. Yummmmmm!! Nutritious and delicious! Guaranteed to keep you full until lunch time.
These look much more appetizing in space than they did on my plate.
You know that feeling when you try to go to bed and you can’t sleep because you are hungry? This is the perfect cure for that feeling! It can also be served as an appetizer, a dessert, a mid-morning or after-school snack. It is simple, requiring only 2 ingredients that you should already have in your pantry!
- medjool dates (Natural Delights are the best!)
- natural peanut butter (home made or make sure the ingredients list contains only peanuts and salt)
- Cut open your dates and remove the pits (very important!!!)
- Stuff with peanut butter.
- Watch your hunger pangs disappear!
Turkey Hushwee Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 lb ground turkey or beef , preferably from a local farm
- 1 yellow onion, diced
- 1 T ground cinnamon
- 1/4 t ground cloves
- 1/2 t ground nutmeg
- 1/2 t course black pepper
- 1 1/2 t sea salt
- 1/4 cup pine nuts, toasted
- 1 T grass-fed butter, from a local farm or kerrygold
- small handful parsley
1. Immediately when you get home from work, preheat oven to 400º.
2. Pierce 4 medium sweet potatoes with a fork several times, give them a once over with a pat of butter and bake for 45-60 minutes or until done.
3. Dice your onion, then mix your spices together in a small ramekin.
4. Heat 1 T butter in a deep pan over medium/high heat. Add onion, and sauté 4-5 minutes. Add the meat and spices, and cook 8-10 minutes while mixing with a wooden spoon until cooked.
5. Toast the pine nuts in a single layer at 350º until just golden brown. Keep an eye on them! I use my toaster oven for this.
6. Stir the pine nuts into the meat mixture and wait for the potatoes to finish up in the oven.
7. Get your parsley plucked and ready.
8. Remove sweet potatoes from oven and cut each one in half. Top with meat mixture and garnish with parsley.
9. Serve and enjoy!