1 meal, 2 different ways.

Hey guys! I hope everyone is doing great!

As I had mentioned, we are trying to cut back on the junk. I have recently cut out grains and wheat, most dairy, and all added sugar. I know that drastic a change wouldn’t fly with the fam bam, but I am secretly cutting back where I can with them.

This recipe was waaaaay better than I had expected it to turn out, as I am still nervous about using wheat alternatives in cooking:



Flavorgod seasonings are AMAZING!


I added the following to a large mixing bowl:

1 lb sweet chicken sausage, 1 lb ground beef, 1/4 C chopped carrots, 1/2 C onions, 2 eggs, 1/4 cup almond meal, 2T coconut flour, and a few hefty shakes of Flavorgod.

Mix everything together with your hands, (there’s really no other way).


Form the balls, and brown them. I can actually brown meat in my new crockpot– mind blown!


Remove the meatballs from the pot, set aside.

Look at those little meaty bites of heaven.IMG_1735

Here is the spaghetti squash, washed, cut in 1/2 and don’t forget to clean out the seeds.

I added the squash pulp side down (is that the right way to say it?) Then put the meatballs back in, added an entire can of tomato sauce, and a can of diced tomatoes. I used Rao’s Marinara because the ingredients are super simple and there is no added sugar.


Cook on low 5-6 hours. About 30 minutes before we ate I boiled the pasta, and threw some garlic bread into the oven for the boys, and boom, Dinner!IMG_1749

The family didn’t know, but their pasta was gluten free. Bwahahaha!

The Verdict:

This recipe took me much longer to prep than I expected, but it was so tasty and totally worth it. Not one for the weeknight rotation, but a great Sunday meal option where you can prep it in the morning, do your thang, and come home to a bomb, comforting meal.

If you make it, let me know what you think!

Until next time,


Why I suck….at losing weight.

I really do have amazing intentions when it comes to diet and meal planning. I am hyper organized, make lists for my lists, and always have the most grandiose plans when it comes to my diet…..But,  I LOVE food so much! Also, I have always loved cooking. I dabbled for a bit in culinary school after my second kid, and worked in restaurants all through college.


I know that 85% of my success is what I put in my mouth.

Exercise has never been my issue. I am actually very athletic, so getting me into the gym for a hard core sweat sesh is fun to me.

Full disclosure, it is taking every fiber of my being not to just get some diet pills, lose my appetite for a few weeks, turn into a raging bitch and call it a day.

Unfortunately, I made this stupid promise to myself going into 2016 that I would respect my body more, and take better care of myself. Apparently that doesn’t include legal amphetamines.

So I’m trying to do it the old fashion way. And it f’ing sucks. I’ve actually gained weight in the last few months.

I am currently not eating sugar, dairy, or wheat. Bleh.

I always somehow find a way, reason, excuse, whatever, to sabotage my diet.

Common go to’s include but are not limited to:

-I’m exhausted

-Lets go out

-It’s too late to start cooking

-I had a shit day and deserve a burrito (most common)

Another issue is prep. Mainly because by Wednesday I’m sick of the food I made on Sunday and don’t have the energy for another round of prep.

Do I just not want it bad enough yet?

Is this my punishment for all of the crash diets i’ve been on for the past 20 years?

Am I crazy, or has anyone else been through this?

Until next time!

The Best Appetizer Ever!

It’s not gorgeous, but don’t judge this book by its cover because it is damn good!

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Trader Joe’s Feta Lentil Bruschetta ( I don’t think this recipe is a huge secret considering I tried it for the first time in the sample area, and have seen several versions of it on Pinterest.) Nonetheless, it is worth taking note of!


1 package TJ’s cooked Lentils, 1 container TJ’s Mediterranean Feta, and 1 container of TJ’s Fresh Bruschetta sauce.FullSizeRender 11

Dump everything in a bowl, and mix to combine. I serve this with pita chips at parties but we love it so much we have put it on salads and on top of chicken.

The best part is how simple it is to make. Gotta love Trader Joe’s!

Until next time.



MexiGreek Dinner


What I love about this dinner is that it’s of course delicious, and on top of that, it is easy, fast, most of the ingredients you probably already have in the fridge, and I can deconstruct the recipe for the kiddos.

Greek Tostadas:

4 Tostada Shells


2T sour cream or Greek yogurt depending on your preference.

1T ranch dressing.


2 Cups leftover shredded rotisserie chicken.

1/2 C Feta cheese

6 large marinated artichoke hearts chopped

2 diced Roma tomatoes

1/2 diced cucumber

1/4 C red wine vinegar

3T sliced Kalamata olives.

***Before you mix everything together, if you are feeding picky little ones, just take your chopped cucumbers, tomato, chicken, and plate with some ranch dressing, and throw in any leftover broken tostada shells. There’s always a few in the package ; ) ***


Incorporate tostada “Mixture’ ingredients in a large bowl.

Spread a dollop of “Glue” on each tostada shell.

Scoop mixture liberally on top.

Psst….Leftovers make an awesome salad topping or as a dip with pita chips, just add some sour cream and ranch to the mixture.

Enjoy, and let me know what you think!


5 Days of Crazy

Last week I had to put on my big girl panties and work 5 whole days in a row!

I have been part time since my second son was born almost 4 years ago. I was a little (a lot) stressed about getting everyone to the right place at the right time and was nervous that I would be too tired to cook, and derail our recent attempts at healthy eating. I am incredibly type A and plan everything out so this week seemed incredibly daunting to me.

Breakfasts are pretty easy, usually an egg with either Ezekiel Toast or oatmeal.


I prepped some lunches and tried to figure out what I could make for dinner that wouldn’t be too involved. With sports and karate we don’t usually get home until after 5:30. On days I don’t work I can prep dinner before, and just heat it up when we get home, but this week I couldn’t do that.


On Monday we had Penne Rosa Pasta with Shrimp minus the mushrooms. So good!


Tuesday I caved and ordered sushi, because the meat I had taken out of the freezer for dinner wasn’t defrosted enough.

Wednesday, we did Greek:


Thursday we ate some leftover Tamales we had in the freezer. If you live in San Diego, you must try Las Cuatro Milpas. Best tamales in the world!

Friday night my husband went out so the kiddos and I just ate leftovers.

It was an exhaustive week, but we survived! Kudos to all of the full time working mommies out there. I don’t know how you do it! You ladies are my HEROES!

All in all I would give myself a C+ for eating this week.

I seem start off the day with the best intentions, but by about 4:00 in the afternoon I start getting hangry, and before I know it I have eaten my body weight in Goldfish and whatever other crap my kids are eating.

My goal for this week is to get a handle on the snacking, and to try to lay off the carbs late in the the day. And by carbs, I mean candy, sugar, and desserts.


I actually bought this cookie for my sons to share on friday night, but they were being mean little trolls, so I hid it in my purse and as soon as they fell asleep this little chicky was all mine. And she was SO good!

I also joined a 21 Day Fix accountability group that started yesterday. I cannot wait to share how it goes. I bought the program a while back, and tried to do it on my own. I like the idea of eating everything in moderation as opposed to eating meals from a box, or never being able to eat carbs or drink booze. My only concern is all of the colored boxes, I feel like I am doing a calculus problem trying  to plan out my meals. We shall see…

Until next time!