Low Fat Chicken Jambalaya

Good morning everyone!

Often times I look to my husband for meal inspiration simply by asking him, “Hey babe, what would you like for dinner this weekend?” He is definitely not shy about what he does and does not like to eat. And let’s just be honest, sometimes I sneak stuff that he doesn’t like into dishes because I’m still a fan of it (for example bell peppers and onions!). Anyways, today’s post comes from one of those conversations…without any further delay, here is my version of Jambalaya!

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3 tablespoons olive oil (divided)

4 chicken breasts (cut into bite sized cubes)

1 package of smoked chicken sausage cut into 1/4 inch slices (Cajun flavored sausage works well too)

2 cloves of garlic (minced)

1 diced onion

1 diced green bell pepper

3 diced stalks of celery 

1 28 ounce can of diced tomatoes 

1/4 teaspoon cayenne pepper (you can add more if you like more heat)

2 teaspoons Cajun seasoning 

1 teaspoon salt

1 teaspoon pepper

3 teaspoons Italian seasoning 

1 cup chicken broth

Prepared brown rice 


Start your brown rice in a separate pot on the stove. You’ll use this when plating your meal.

In a separate large stock pot, add 2 tablespoons of olive oil, and the garlic. Heat through. Add the chicken, cook through, then set aside in a large bowl. In the same pot, add the remaining tablespoon of olive oil and the vegetables. Cook until they are soft. When the vegetables are done, put the chicken back in the pot, along with all of the remaining ingredients. Bring it all to a boil, then reduce heat to a simmer and let it do it’s thing for about 25 minutes. 

To serve, use a bowl, place a small bed of rice in the bottom then add your steaming jambalaya to create a yummy bowl of goodness. Enjoy!


Yummy almost paleo banana chocolate chip muffins


We have all been there. Too many bananas and not enough time so ultimately some of them get a little too ripe. Anyways, I found myself in that position today so I decided to get a little fancy in the kitchen with my own *semi* healthy version of banana chocolate chip muffins. You’ll thank me later.

2 bananas
1 egg
1/2 cup agave nectar
2 teaspoons vanilla extract
2 cups almond flour
3/4 cup flaxseed meal
1 1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon salt
1 cup dark chocolate chips

Preheat oven to 350 degrees. Prep a muffin pan with cupcake liners. Using a stand up mixer mix all the wet ingredients together until smooth. In a separate bowl, mix all the dry ingredients together except for the chocolate chips. Slowly add the dry ingredients to the wet ingredients until fully mixed together. Use a spatula to mix in the chocolate chips into the batter. Spoon equal amounts of batter into each muffin container (what’s the word for that thing anyways?). Bake for 20 minutes or until a toothpick comes out clean. Enjoy!

Where has the time gone?

I was talking with one of my best friends about the blog today. During the conversation we both thought that maybe a once a week posting would be best for my audience (both current and future). So from now on, you can look forward to a once a week in depth post on Sundays. I’ll definitely update throughout the week if there is something that I feel like you guys have to know right away.

Until Sunday, have a wonderful week!


Yummy Paleo Meat Balls with Spaghetti Squash

Ok I admit it…I love carbs and I love comfort food. I’ve always loved breads, pasta, pastries, you name it. But let’s be honest, that type of food doesn’t always do our waists justice.

In an effort to cut back on carbs but keep the feeling of a satisfying meal, last weekend I made my own new spin on Paleo Meat Balls. I’m also including my version of spaghetti squash for those of you who are looking on new ways on how to use up all of your summer zucchini.

Let’s begin. You’ll need the following for the meat balls:

Olive Oil

1 pound of lean ground turkey meat

1 egg

3 tablespoons of almond flour

2 handfuls of baby carrots

2 zucchini

2 handfuls of mushrooms 

6 fresh leaves of basil

A couple cloves of garlic

Crushed red pepper


Salt and Pepper

For the spaghetti squash you will need the following:

6 zucchinis (this fed about 3 people so average 2 zucchini’s per person if you have a larger group)

Olive Oil


About 1/2 cup of water

Your favorite marinara sauce


Now it’s time for you to make your meat balls.

Start by prepping and washing your veggies. Then I used my food processor with the shredding attachment to cut all the veggies down to manageable size. Next, heat about 1 tablespoon of olive oil on a large sauce pan over medium heat. Add about 2 cloves of minced garlic and let that heat up for a few minutes. When your garlic has turned to a light brown color and the pan is heated through, add your veggies and cook through. The volume of the veggies will decrease by about half because so much water weight will evaporate (this is a good thing). Once the veggies are cooked, set aside to cool.

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(Carrots, mushrooms and zucchini just starting to cook down)


While your veggies are cooling, use a vegetable spiral slicer tool to make your spaghetti noodles. Set your noodles aside while your make the meat balls.

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(All of the meat ball ingredients)

In a large bowl, combine your cooked veggies, ground turkey, egg, almond flour, minced basil, a couple dashes of crushed red pepper, a pinch of salt, teaspoon of pepper and 2 teaspoons of oregano. I found that using clean hands to mix it all together was quick and then you can quickly go into forming the meat balls. 

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(Uncooked turkey meat balls)

Next create the meat balls by rolling an equal amount of the mixture in your hands. Set each meat ball on a cookie sheet or large platter until you are ready to cook them. Once you have them all formed, heat a large saute or sauce pan over medium/high heat. I used cooking spray on my pan but you could use olive oil if you wish for a non stick surface. Place enough of the meat balls in the pan so you have room to flip them.

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(Your zucchini should look similar to this when in the stock pot)

In a separate large stock pan, heat 1 tablespoon of olive oil over medium heat. Add 1 clove of minced garlic and heat through. Next add the spiralized zucchini and begin to saute it. Continue to cook and flip your meat balls at the same time ensuring that you flip them to brown on all sides.

Once your zucchini has cooked down, add 1/2 cup water and let it simmer over a low/medium heat.

By this time your meat balls should almost be done. Check on the zucchini, it should be less than half the volume of when you started to cook it. Drain the extra water. Pour your favorite marinara sauce over the zucchini and cook through. 

Serve the meat balls over a bed of the spaghetti and if you’re feeling feisty, grate some fresh parmesean on top. Enjoy!

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Wakey Wakey Eggs and Bakey…Minus the Bacon



Good morning ladies and gents. Well the hubby and I have been officially married for a month and a day! We have a ton of more free time which I am devoting to eating right and getting back into the gym on a more regular basis.


This morning I started out the day with a breakfast high in protein and low in fat. I call the following recipe my healthy stuffed breakfast pita. Enjoy!


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1 whole wheat pita pocket

1 cup egg whites (I used egg whites in a carton way)

Original Mrs. Dash seasoning

Fresh salsa

1/4 avocado

Handful of cherry tomatoes



In one pan, spray with non stick cooking spray and heat on medium heat. Heat a separate pan at the same time on medium heat and place pita on top to heat. Once your sprayed pan is hot, pour egg whites into the pan. Cook your eggs until they are halfway done then shake a few dashes of Mrs. Dash into the eggs. Now its time to flip your pita. Continue to cook and stir your eggs until they are to your liking.

Cut open your pita and open the pockets. Evenly distribute your egg mixture into each pocket. Top each with avocado and salsa. Serve alongside your cherry tomatoes. Enjoy your healthy, easy, nutritious breakfast!