Eggplant Ragu over Spaghetti Squash {Gluten-free, Low-Carb, Paleo, Grain-free, Vegetarian}

Eggplant and mushrooms are the perfect vegetables to sub in place of meat. They are hearty, hold up in cooking and both have a rich, savory flavor. This is a really light and lean recipe when you are craving some Clean Eating after the weekend. Spaghetti squash is really easy to prepare and lends itself to any sauce with it's mild flavor. Click over to www.type2diabetes.com for my recipe. Enjoy!

*Note: You can swap in Nutritional Yeast instead of the Parmesan and this dish is Vegan! ...click here for the recipe!

Chicken Stuffed Mushrooms with Guacamole {Gluten-free, Dairy-free, Low-carb, Paleo}

Looking for a new appetizer idea? I know we have a few holiday parties coming up and I like to have an allergy-friendly winner in my pocket. These are really easy to make and even more delicious to eat! If you plan to bring them along to a party you're attending, you can either opt to make them at the party house (ya know if it's your family or close friends) or you can prepare the mushrooms ahead, per the recipe and just hold off on the guac and onions. Bring the guac along in an airtight container or in a dish with plastic wrap pressed directly onto it to avoid browning. Just ask to warm the mushrooms slightly in the oven (4-6 min) then top each one with guac and onions. Easy! These are really light, healthy and delicious! A new take on a stuffed mushroom! Click over to type2diabetes.com to see my recipe! Enjoy! ...click here for the recipe!

Bruschetta Chicken {Paleo, Gluten-free, Dairy-free, Low-carb}

Bruschetta is one of my most favorite flavor combinations. In an attempt to lighten up the carbs and transform this into a staple rather than a once-in-awhile-treat, I had the idea to pair all that delicious Italian flavor with some smoky grilled chicken instead of the standard stale bread. Suddenly a carb-heavy appetizer becomes a satisfying, yet light entree. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Spaghetti Squash with Turkey and Mushroom Marinara {Gluten-Free, Paleo}

Spaghetti squash has great nutritional value and works beautifully as a substitute for refined pasta. On it’s own, squash is not overly sweet, so it lends itself well to savory dishes. The high protein ground turkey rounds out the dish and helps keep you feeling full longer. Click over to type2diabetes.com to see my recipe. ...click here for the recipe!

Roasted Acorn Squash with Bison {Gluten-Free}

Hello!  I'm happy to announce that I'm contributing recipes for type2diabetes.net.  Here's a great savory dish with all the flavors of fall.  Delicious acorn squash stuffed with the flavors of fall. Bison meat is high in protein, low in fat and full of flavor and kale is a hearty green packed with nutrients. Add some fresh, crunchy apples for a sweet and savory combo that’s sure to leave you feeling satisfied. Click here to visit Type2Diabetes.com for the recipe ...click here for the recipe!

Paleo Chicken and Veggie Bowls {Gluten-Free}

This is an easy salad idea that was so delicious.  Tender, fall-apart chicken from the slow cooker and fresh homemade salsa and guacamole make it very satisfying.  I added fresh grape tomatoes and grilled squash spears but you can add any veggies you like.   Enjoy!

Shredded Chicken Recipe:
4-5 chicken breasts, frozen is okay
2 cups water
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:
1. Place all ingredients in the slow cooker and cook on high for 4-6 hours.
2. Pull apart the chicken and serve over salad.

Guacamole Recipe:
2-3 large, ripe avocados, cubed
1/4 cup cilantro, chopped
1/4 red onion, finely diced
juice of 1/2 fresh lime
1/2-1 teaspoon of salt to taste

Directions:
1. In a large bowl add 1/2 teaspoon salt and diced red onion and allow to sit for a few minutes while you chop the rest of the ingredients.
2. Add avocado cubes, cilantro and lime juice to bowl and smash until smooth or if you prefer, a bit chunky.  I like to use my potato masher to make quick work of smashing up the avocado but you can also use a fork.
3. Stir to combine and add more salt to taste.


...click here for the recipe!

Easy 5 ingredient Salsa {Paleo, Sugar-Free}

This salsa is super easy and yet very tasty.  It started from our attempt to make fresh salsa when we didn't have any fresh tomatoes on hand.  Cheating a bit by using canned Organic tomatoes ended up tasting great and makes for easy 5 minute salsa any time of the year.  The bright lime juice and fresh cilantro give it great flavor and a fresh taste.  There are many more ways to enjoy this salsa than just with chips, I love this over chicken, eggs and salads, although it's great with chips too.  Enjoy!

Recipe: (Makes about 2 cups)
Ingredients:
1 (14 oz) can Organic No salt added diced tomatoes
1/4 cup fresh cilantro
1/4 cup diced red onion
the juice of 1/2 a lime
1/4 teaspoon salt plus more to taste

Put all ingredients in a small but somewhat deep vessel.  I like to use my glass batter bowl or a small soup pot with tall sides.  Then pulse with an Immersion Blender about 6 times until smooth but still chunky.  If you don't have an Immersion Blender you could also use a food processor or even a blender, just pulse until you get the consistency you like.  Season to taste and enjoy!

...click here for the recipe!

Bison Burgers {Paleo, Gluten-Free, Dairy-Free}

So how many of you have tried Bison meat?  I was in the mood to try something new and when I saw All Natural Bison meat, free of antibotics and hormones, I decided to take the plunge and try it out.  My hubby was thrilled!  The meat is super easy to prepare and doesn't need anything but a bit of salt added.  They were so tasty!  I'm not a huge beef fan and these tasted better to me.  They were a pricey special treat but one I think we'll be enjoying every now and again.  We paired them with a fresh spinach salad topped with avocado, sprouted pumpkin seeds and homemade balsamic dressing.  Enjoy!

Bison Burger Recipe: (makes 4 burgers)
Ingredients:
1 1/4 pounds ground All Natural (preferably grass-fed) Bison (10% fat)
1/2 teaspoon salt

Directions:
1. Mix ground meat and salt in a bowl
2. Divide into 4 equal sized patties
3. Grill on a grill for about 5-7 minutes per side until medium well done

Balsamic Vinaigrette Recipe:
Ingredients:
3 tablespoons good quality Balsamic vinegar
2 tablespoons Extra Virgin Olive Oil
2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon Italian Seasoning

Directions: Mix all ingredients together in a small bowl or cup and serve.  Store covered in the refrigerator.

...click here for the recipe!

Gluten-Free, Grain-Free Brownies {Paleo}

 We had company over for dinner last week and I made brownies for dessert.  I wanted to be sure my hubby had some kind of dessert as well.  These turned out more like a chocolate bread than a super sweet brownie, which is great for those that don't like a lot of sweet.  They have a good texture and a great cocoa flavor.  If you are okay with chocolate chips, I think a few sprinkled on top of the batter before baking would really be a nice sweet touch.  The plate was empty by the next day and the kids enjoyed them too.

Recipe (makes about 9-12 squares)
Ingredients:
1 cup Organic Creamy Almond Butter
1/3 cup Organic Agave Nectar
1 egg
1 teaspoon good quality Vanilla
1/3 cup Cocoa Powder
1/2 teaspoon baking powder

Directions:
1. Preheat oven to 350'F.  In a mixing bowl combine wet ingredients; almond butter, agave, egg and vanilla.
2. Slowly add the dry ingredients to the wet, stir to combine.
3. Bake in a greased 8"x8" glass baking dish at 350'F for 20-22 minutes until set and sides begin to pull away form the glass..
4. Let cool then slice into squares and serve.

*this post contains affiliate links ...click here for the recipe!

Gluten-Free, Grain-Free Biscuits {Paleo}

These biscuits are my attempt to find a tasty warm "bread" for my hubby to enjoy with all the soups and stews I make.  These are gluten-free and grain-free, which is what he prefers, so they are more dense like a biscuit. You can detect a hint of coconut from the coconut flour but we are used to it and like it now.  If you are looking to try a grain-free option or perhaps you are entertaining for someone who avoids grain, gluten and dairy, this is one to try.  You can double the recipe to make about 1 dozen and you can still fit them all on one baking sheet because they do not rise during baking.  Enjoy!

Recipe: (makes 6-8 biscuits)
Ingredients:
3/4 cup Coconut Flour
3/4 cup Tapioca Starch (Flour)
1 teaspoon salt
1 egg
3/4 cup warm water
1/4 cup Avocado Oil

Directions:
1. Preheat oven to 350'F.  In a mixing bowl combine the dry ingredients; coconut flour, tapioca starch and salt
2. In a separate bowl combine wet ingredients. Whisk the egg and add in the water and oil.

3. Pour wet ingredients over dry ingredients and gently stir until combined.  If too dry, add 1 more tablespoon of water.

4. Scoop about an ice cream scoop size amount of dough into your hand and gently roll into a ball.

5. Place biscuits on a Silpat-lined baking sheet and bake at 350'F for 33-35 minutes or until biscuits are a deep golden all over. {cooking times will vary, you are looking for a deep golden color.  When doubling the recipe I typically add 2-4 minutes to the cook time}

6. Enjoy plain or with a drizzle of honey!

*This post contains affiliate links
...click here for the recipe!