BIG flavors and a pinch of attitude!
Sweet and Smoky Bacon Chili
I looooooove sweet and smoky, or sweet and spicy, or sweet and smoky and spicy all together! This Sweet and Smoky Bacon Chili will leave you coming back for more. It’s got just enough sweet from the sweet potatoes, just enough spicy from the chili powder, seasonings and chipotle peppers, and a nice smoky element from the smoked bacon and also the chipotle peppers….
italian-sausage-spaghetti-squash-boats
Are you ready for some deliciousness?
These Italian sausage spaghetti squash boats will make your forget that you’re missing gluten-laden pasta noodles that normally accompany Italian dishes. These are easy to prepare ahead as a meal prep option and reheat later in the week. In fact, that’s exactly what I did with these!
I used Italian sausage elk meat that my really good friend, Rachel, from 5280 Meat in Colorado sent me. I love getting to try new things that I normally wouldn’t be able to find in the grocery store. Assuming that elk meat isn’t readily available to you, just use regular ground Italian sausage. Spaghetti squash is a great low carb option and is super versatile just like normal pasta would be. My had never tried it before <crazy, I know>, and he was happily full and satisfied without the carbs! I used a jar of organic, sugar free marinara sauce from the pantry and spiced it up with some Italian Zest seasoning from FlavorGod, which is my go to line of seasonings. I love these seasonings because they are gluten free, low sodium (so I can add mineral rich Himalayan sea salt on my own), and use the freshest ingredients available!
If you do opt to make these ahead of time, you will just need to reheat them in a 350F degree oven for approximately 30 minutes, or until heated through. Add a fresh green salad while they are reheating and you’ll have a perfect meal!
Give these a try and let me know what you think! Tag me on Instagram @thefesitykitchen and use hashtag #thefeistykitchen so I can see your creations!
italian-sausage-spaghetti-squash-boats
Equipment You’ll Need:
Italian Sausage Spaghetti Squash Boats
Recipe Type
:
Main
Author:
Natasha
Prep time:
5 mins
Cook time:
55 mins
Total time:
1 hour
Serves:
2 servings
Ingredients
Instructions
3.2.2925
Are you ready for some deliciousness?
These Italian sausage spaghetti squash boats will make your forget that you’re missing gluten-laden pasta noodles that normally accompany Italian dishes. These are easy to prepare ahead as a meal prep option and reheat later in the week. In fact, that’s exactly what I did with these!
I used Italian sausage elk meat that my really good friend, Rachel, from 5280 Meat in Colorado sent me. I love getting to try new things that I normally wouldn’t be able to find in the grocery store. …
quick and easy paleo shrimp tacos
Paleo Shrimp Tacos
I like TACOS. Like, I really like them. I could eat them on the daily, but especially on Taco Tuesdays! Shrimp tacos cook super fast, so this recipe is great when you need a quick dinner! I like to always have a bag of frozen, uncooked shrimp in my freezer because they are super easy to defrost in a pinch.
For the shrimp, my favorite way to cook them is in the oven under the broiler for approximately 6 minutes. It’s fast and hassle free. I melt some ghee and my seasonings and toss the thawed shrimp to coat both sides. Then lay them flat on a foil lined baking sheet for easy clean up. You know the shrimp are cooked when they turn pink.
For the tortillas, I used Stupid Easy Paleo’s recipe for Simple Paleo Tortillas. They are stupid easy! And so good!
For the Cumin-Lime Crema, I used the recipe from the Tacolicious’ cookbook. When I’m in SF every other week, I enjoy going to TLish for some Taco Tuesday!!
For the salsa, I made a Fall inspired Pomegranate Apple Mango Salsa. This may seem to be an unlikely combo, but trust me, it worked!
Paleo Shrimp Tacos
Quick and Easy Paleo Shrimp Tacos
Recipe Type
:
Main
Author:
Natasha
Prep time:
5 mins
Cook time:
6 mins
Total time:
11 mins
Serves:
4
Ingredients
Instructions
3.2.2885
Paleo Shrimp Tacos
I like TACOS. Like, I really like them. I could eat them on the daily, but especially on Taco Tuesdays! Shrimp tacos cook super fast, so this recipe is great when you need a quick dinner! I like to always have a bag of frozen, uncooked shrimp in my freezer because they are super easy to defrost in a pinch. …
Meatballs
Best Meatballs Ever.
I like my meatballs to be full of flavors not just blah balls of meat. And I like big flavors. So, I made sure to add some big flavors to these. I must say they taste pretty darn good. Hubby agreed and ventured to say these were by far the best ones I’ve made yet. That’s all I needed to know to label them Best Meatballs Ever! He’s a very honest food critic and I value his opinion as my number one taste-tester! I originally called these “Greekish 50/50 Meatballs” due to the fact that they have some Greek flavors with the addition of the green olives, and I used 50% grass-fed beef and 50% pastured raised ground pork. I had on hand some Double Stuffed Green Olives (with jalapeños and garlic cloves) made locally in Corning, CA, known as the “Olive City,” at the Olive Pit. You can definitely use any olives you have on hand. In fact, that’s generally how I come up with many of my recipes. I look in the pantry and refrigerator and pull out things I think will pair well together and go from there. I highly recommend the “free style” cooking method in the kitchen!
This recipe also highlights the amazing protein from 5280meat! I know I already mentioned this before, but I buy all my grass fed beef and pasture raised pork products from them. Their customer service is amazing and I know these animals are raised humanely and Rachel and Ty give them a great life while here on the earth. Plus they aren’t pumped full of antibiotics or hormones, so that is huge to me and has definitely made a difference in helping me heal my Hashimoto’s thyroid condition.
I am currently doing a Whole30, and I never eat regular pasta anymore since the gluten doesn’t like me, so I came up with something new. The cabboodle. I have try zoodles many times and they are ok. But you have to have a zoodler, or a fancy peeler, or a some cool kitchen gadget that I probably don’t have. I love shredded brussels sprouts and cabbage is pretty much just humungous brussels, so that works for me. My brother actually made my meatball recipe the other night and told me he added shredded cabbage to the cast iron skillet after cooking the meatballs and he loved it. So, cabboodles it is! Oh, and I did declare on my Instagram the other day that according to me, zoodles are so 2014, and cabboodles are now in! Everyone can thank me later, so go to the store and grab some cabbage! You’ll only need a knife and a cutting board to slice them up and throw them in your skillet with some ghee. I hope you enjoy them as much as I do!
Best Meatballs Ever
Recipe Type
:
Dinner
Author:
Natasha Gildea
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Serves:
14 med meatballs
Ingredients
Instructions
3.2.2885
Best Meatballs Ever.
I like my meatballs to be full of flavors not just blah balls of meat. And I like big flavors. So, I made sure to add some big flavors to these. I must say they taste pretty darn good. Hubby agreed and ventured to say these were by far the best ones I’ve made yet. That’s all I needed to know to label them Best Meatballs Ever! …