Monthly Archives: July 2014

Spaghetti squash with chicken, tomatoes & asparagus


Spaghetti squash with chicken, tomatoes & asparagus
Recipe type: Dinner
Serves: 4
  • 1 lb skinless chicken (tenders or breast)
  • 1 large spaghetti squash
  • 1 pint of cherry tomatoes
  • 1 bunch of asparagus
  • 4 tbsp olive oil
  • 3 tbsp coconut (or olive oil)
  • 1 tbsp Italian seasoning
  • Sea salt
  • 1 tbsp Red pepper flakes
  1. Preheat oven to 375F.
  2. Cut spaghetti squash in half. Use a spoon to remove all the seeds (like you do with a pumpkin).
  3. Place about ¼ inch of water in a 9 x 12 baking dish. Place the spaghetti squash with the cut side down in the baking dish. Bake for ~50 minutes or until the squash is soft.
  4. While the spaghetti squash is baking, prepare to roast the asparagus by removing the stems (bend the asparagus and it will break where the stem ends). Place on a baking sheet. Drizzle 1 tbsp of coconut or olive oil over the asparagus and sprinkle with sea salt. Place in the oven when the spaghetti squash only has 20 minutes left.
  5. While the asparagus and squash finish baking, heat 1-2 tbsp of coconut oil in a skillet over medium heat. Cut up the chicken to bite size pieces and add to the skillet. Cook for about 10 minutes until the chicken is fully cooked on both sides. Remove from heat.
  6. Remove spaghetti squash and asparagus from oven and let cool for about 10 minutes.
  7. Slice the tomatoes in half and place in a large bowl. Add the cooked chicken and asparagus.
  8. Use a fork to shred the spaghetti squash so it looks like spaghetti. Place in the bowl with the asparagus, tomatoes and chicken.
  9. Add 4 tbsp olive oil, Italian seasoning and red pepper flakes. Salt to taste. Toss all together and enjoy!


Weekly Menu: July 20-24


SUN: Chili lime chicken wings with zucchini chips (omit dairy from recipe) Serves 4
MON: Turkey Stir Fry Serves 4
TUES: Paleo slow cooker carnitas tacos with Paleo tortillas and stir fried peppers Serves 6
WED: Chicken & broccoli curry Serves 4
THURS: Lettuce wrapped pork burger, lemon pepper green beans & sweet potato fries Serves 4

It has been a crazy two weeks! We traveled back to Indiana to see family and friends for a few days. Then we had family visiting us in Carlsbad for the past 10 days. Now, it is back to normal and the weekly menus will resume.

I am cooking from a few different websites this week, Dr. Axe, the Paleo Cupboard and Nom Nom Paleo. I am REALLY excited about the Paleo tortillas. I made these last week and they were delicious! I am in love with them right now and can’t wait to make them again. If you want to save some time during the week, then make them ahead of time. They are simple and easy, but take a little bit of time.

The chili lime recipe serves 8 so I am cutting it in half and doubling the zucchini recipe so the meal will serve 4. Also, the pork burger recipe I am just using for the actual pork burger, not serving it on a bun or with the slaw. Here is the link to the Word version of the menu and the grocery list Weekly Dinner Menu – Week 18.

I hope you all have a fabulous week and enjoy the recipes!

~Eat well, be well


Chicken & Broccoli Coconut Curry

Chicken & Broccoli Coconut Curry
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 4
  • 2 lbs of skinless chicken tenders
  • 1 can of coconut milk
  • 2 tbsp of red curry paste
  • 3-4 crowns of broccoli
  • 2 leeks or 3-4 green onions
  • 2 tsp garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp turmeric
  • 1 tbsp coconut oil
  1. Cut up the chicken tenders into bite size pieces.
  2. Heat the coconut oil over medium heat (preferably in a cast iron skillet).
  3. Place the chicken in the skillet and cook for about 5-10 minutes until the chicken is fully cooked on both sides.
  4. While the chicken is cooking, cut up the leeks or green onions and broccoli into bite size pieces.
  5. Mix the curry paste and coconut milk together in a bowl.
  6. Add the coconut milk to the skillet with the chicken.
  7. Add the green onions or leeks, broccoli, garlic powder, cayenne pepper and turmeric to the skillet and stir.
  8. Reduce heat to low and simmer for about 15 minutes.
  9. Enjoy!