Chicken Meatball Marinara

Well I almost hit a trifecta yesterday! I was feeding Kaeden when all of a sudden I hear, “Mommy I have to go potty.” I burst out of the chair, hurrying Mason off to the bathroom. We got his pants off enough and instantly his “fountain of youth” sprays all over the bathroom floor. HA! Potty training is HARD! Seriously my least favorite job about parenting. Anyway, so I clean up mess number one and then I was changing the baby’s diaper and I hear, “Mommy, the dog pooped on the bumpy rug and it is BIG one.” HA! Clean up on aisle 9 number two. Luckily I didn’t hit grossness number three with VOMIT, but I have had one of those days before. Now, I know why I don’t bother to buy nice clothes, do my hair or try to look presentable…..it just doesn’t fit in with the mommy cards!

Aside from my janitorial expeditions, we had a great family outing. I have Fridays off from work, so I took the boys to see Santa and met up with Luke for lunch. Mason loved Santa and Kaeden didn’t turn into a scream-a-pillar. Great success! Here is a picture from lunch! I had tons of veggies, chicken and brown rice from Big Bowl. It is by far my favorite Chinese. Oh and notice Mason has already decided he is embarrassed to have pictures taken with mommy. OH BOY!

Big Bowl

I also kicked off a clean eating challenge with my friends Laura and Michelle. It was a great turn out and everyone had enthusiasm throughout the five days. I just love doing this sort of thing to educate folks not familiar with clean eating and to also keep me on track. I tend to fall of the wagon around the holidays with due to baked goodies. LOVE ME SOME COOKIES. Pretty sure I am descendent of Santa Claus.

During the challenge I made these Chicken Meatballs with marinara sauce and served it over the top of spaghetti squash.

Chicken Meatballs1

It was so good I wanted to share with everyone here :)

Chicken Meatball Marinara
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb Ground Chicken
  2. 1/2 tsp Pepper Flakes
  3. 1/2 tsp Garlic Salt
  4. 1/2 tsp Salt
  5. 1 tsp Italian Seasoning
  6. 1/2 tsp Pepper
  7. 1 Jar Marinara Sauce
  8. 1 Spaghetti Squash
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in half, scoop out the seeds and place flesh side down into a 13x9 cake pan. Add a 1/2 inch of water and cover with tinfoil. Place in oven and bake for 40 minutes.
  3. Combine ground chicken and spices. Form into balls about the size of a walnut. Place in an 8x8 cake pan and bake with the spaghetti squash for 25 minutes until lightly golden on top.
  4. Heat up marinara sauce over medium heat until warm and add in the meatballs when they are finished baking.
  5. When spaghetti squash is done, add to a bowl and top with the marinara/meatballs.
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Spaghetti Squash Carbonara

Today was the start of a five day eating challenge for me. I posted the challenge on here for others to join the love. Hoping that through this challenge I can at least impact the eating habits of one person :) I know that I can impact one person then that person may impact another and so on and so forth!

Other than the clean eating challenge we just got back from a fun-filled holiday vacation in Milwaukee. While there Mason was able to spend some quality time with his Amoo (Luke’s mom), Papa (Luke’s dad), Gamma Sherry (Luke’s Stepmom), Auntie Kristin (Luke’s sister), Uncle Dean (Kristin’s husband) and cousins, Hannah and Lily. I think the highlight of the trip was seeing him play endlessly in the Children’s Museum. We even managed to get a two hour nap out of him after we left the museum, which is extremely rare! In all, I am thankful for being able to spend four days with Luke’s family and for having wonderful meals while we were there.

Post holidays always bring everyone back to reality. I say this, because in Milwaukee we had several days of eating everything but gluten-filed items. The downfall of this dietary change was it pushed my husband’s psoriasis (which had been in remission for almost three months) back into full gear and also means that his psoriatic arthritis is probably also flaring. Luke thinks it is a combination of having dairy and soy, but it could also be the reintroduction grains/legumes back into his diet.

Nonetheless, we are waiting for some blood tests from Luke’s integrated medicine specialist for food allergies. The doctor is recommending he go back on the Autoimmune Protocol diet to heal his leaky gut in the meantime. Last time he was on the diet we didn’t completly heal the gut because we didn’t introduce probiotics. We also didn’t have him on the supplements of oregano oil , humic acid or protelytic enzymes (natural steroid), so we are hoping this time around we can alleviate his psoriatic arthritis and psoriasis symptoms quickly. So, with all of this I will be back to creating a lot more AIP friendly foods to help keep my husband well nourished :) All I care about it just healing my husband as much as possible through the only way I can make an impact and that is through food. If I didn’t have this I would feel helpless :(

To kick off the next 30 days of my husband’s diet, I made an AIP version (e.g. no dairy, no grains, no corn, no soy, no eggs) version of one of my favorite dishes, spaghetti carbonara. The first time I had this dish was at my Aunt Sherry’s house and man, oh man was it good! Obviously, I can’t use eggs, pasta or cream, so it had to be modified quite a bit, but folks it tastes darn good this way! 

Spaghetti Squash Carbonara
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 Spaghetti Squash
  2. 2 Cans Coconut Milk
  3. 1/2 Lemon, juice
  4. 1 tbsp Garlic
  5. 1 C Mushrooms
  6. 1/2 lb Nitrate Free Bacon
  7. 1/2 Yellow Onion, Chopped
  8. 1 tsp Onion Powder
  9. 1/2 tsp Garlic Salt
  10. 1 tsp Sea Salt
  11. 1 tsp Pepper
  12. 1/4 C Parsley, finely chopped
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half and scoop out the seeds. Lay the squash skin side up in two cake pans. Cover with 1 inch of water. Place tinfoil tightly over the top and bake for 40 minutes in the oven.
  3. While the squash is baking, fry the bacon in a large saute pan over medium heat until golden brown on each side. Will take about 4-5 minutes on each side depending on the thickness of the bacon. Remove from pan and set aside.
  4. Drain the the grease from the bacon pan (leave just a little on the surface). Add the onions and garlic to the pan and cook for 6-8 minutes over medium heat until onions are translucent. Toss in the mushrooms and saute for another 3-4 minutes.
  5. Once the mushrooms soften a little, stir in the coconut milk, lemon juice and spices. Chop the bacon into bite sized pieces. Add it into the mushroom cream sauce. Bring to a boil and reduce heat to simmer. Simmer over low heat for 20 minutes or until the coconut milk has reduced to half.
  6. Scoop out the spaghetti squash noodles into a colander over a large bowl (save the shells). Doing this step will remove excess water from the squash. Let it set for 15-20 minutes. Drain out the water from the bottom bowl.
  7. Add spaghetti squash to the large bowl and pour the mushroom cream sauce over the top. Mix together the sauce and noodles until combined.
  8. Stuff the noodle cream mixture back into the spaghetti squash and bake over 400 degrees for 20 minutes. Turn oven to broil and continue to cook for another 5 minutes or until the top is slightly golden brown.
  9. Cool for 10 minutes before serving.
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