Spaghetti Squash Ft. Chicken Meatballs and a Vegetable Tomato Sauce (Gluten-Free)

Spaghetti Squash


Whooooo says spaghetti has to be unhealthy to be delicious? Spaghetti Squash is a great source of Beta Carotene which converts to Vitamin A within our body. Vitamin A maintains healthy vision and skin.

1 spaghetti squash
Directions: Preheat oven to 425. Poke squash multiple times with a fork. Put in the microwave for 3 minutes on high. Cut in half and remove seeds (like carving a pumpkin). Place on a baking sheet and put into the oven for ~30-35minutes until soft. Allow to cool for a minute and then using a fork, scrap the squash into “noodles”.

Chicken Meatballs
2 tbsp olive oil
1 lbs lean ground chicken
1/4 cup almond meal
2 tbsp egg whites
2 cloves garlic, crushed
1/4 cup red onion, chopped
1 tsp oregano
1/2 tsp ground pepper
Directions: In a skillet on medium-high heat, add 2 tbsp olive oil. Combine the rest of the ingredients in a large bowl and mix. Form into balls and place in the skillet. Cook for ~15 minutes until no pink throughout the meat balls. Remove meatballs from heat, place in a bowl. Set aside.

Tomato Sauce:
2 tbsp olive oil
3/4 cup chopped mushrooms
1 red onion, chopped
1 large red pepper, chopped
1 large can (796mL) crushed tomatos
2 tsp italian seasoning
1/2 tsp oregano
2 cloves garlic, crushed
1/2 tsp onion powder
1/4 tsp oregano
1/4 cup fresh basil, chopped
1/4 cup parmesan cheese (optional)
Ground sea salt and pepper to taste.
1. In the same skillet that the meatballs were cooked in, add 2 tbsp olive oil.
2. Saute the chopped onions, mushrooms, and red pepper for ~10 minutes (with continuous mixing).
3. Emulsify the crushed tomatoes until smooth.
4. Add tomatos and the rest of the ingredients to the skillet.
5. Put on low-medium heat, add the meatballs back into the skillet.
5. Continue to mix, allow to simmer for another ~10 minutes.

Serve spaghetti squash topped with the tomato sauce mixture!! anddddd ENJOY!

Chicken Meatballs in a Spicy Tomato Sauce

Spicy Chicken Meatballs

Spicy Tomato Sauce:
1 can (796 mL) diced tomatoes
1/2 tbsp Frank’s Hot Sauce (you can add more to taste if you are daring)
1 tsp cumin
1 tsp garlic powder
1/2 tsp chili pepper flakes
1 tbsp honey
1 tbsp olive oil
1/2 tsp oregano
1/4 cup chopped red onion
1/4 tsp chili powder
A pinch of sea ground salt and pepperChicken Meatballs:
1 lb ground chicken
1 tbsp egg whites
1 tsp oregano
1/2 tsp garlic powder
1 tsp onion powder

Directions: Combine all ingredients in a bowl. Using an immersion blender, blend the mixture together and put into a clay-baker/oven-safe casserole dish. Add in the meatballs.

Chicken Meatballs:
1 lb ground chicken
2 tbsp brown rice flour
1 tsp oregano
1/2 tsp garlic powder
1 tsp onion powder

1. In a large bowl, combine all ingredients.
2. Mix ingredients together. When fully mixed, form into balls.
3. Add balls into a preheated skillet greased with olive oil.
4. Cook on medium heat (rotating regularly) until edges are all golden brown.
5. Add meatballs to the sauce in a clay baker or covered casserole dish. Ensure they are fully covered to soak of the flavouring and sauce. Cook for ~1 hour in the oven at 350F.
6. Serve over a bed of cooked quinoa and top with sautéed red onions and red pepper.

Enjoy 🙂


Looking for a healthy and tasty restaurant in London, Ontario?

Try MYKONOS!… I am absolutely in love with their food. Fresh, homemade, delicious. My go-to meal is their chicken skewers (with the homemade tzatziki of course) and their big Greek salad!
If you haven’t been there…you must check it out.


Lettuce Wrap “Tacos”


lettucewraps2I think we can agree that most of us enjoy a little mexican inspired fiesta once in awhile! Tonight I was craving something along the lines of tacos and came up with this healthier version!

What you will need:
450g lean ground chicken
1 head of lettuce — make sure it has large enough leaves to be used as wraps
2 tsp chili powder
1/2 yellow pepper, sliced
1/2 orange pepper, sliced
1/2 red pepper, sliced
1 tomato, minced
1 large onion (1/2 sliced for sautéing & 1/2 minced for salsa)
1/4 cup frozen corn
1 large avocado
2 tsp lime juice
2 garlic cloves, crushed
Pepper & salt
2 tbsp Olive Oil

1. Put 1 tbsp of olive oil in a skillet on medium-high heat.
2. Add in thawed ground chicken with 2 tsp of chili powder. Cook until done (no sign of pink through the chicken). Add a pinch of ground sea salt and pepper.
3. Remove chicken from the heat.
4. Add 1 tbsp olive to the skillet and sauté vegetables for ~8 minutes on med-high heat (yellow pepper, red pepper, orange pepper, 1/2 onion) and add 1 clove crushed garlic.
5. While these are sautéing prepare your ‘salsa’. Mince the onion, tomato, frozen corn, and avocado and combine in a bowl with 2 tsp lime juice and 1 clove of crushed garlic. Add a pinch of ground sea salt and pepper to taste.
6. Add the cooked ground chicken back into the skillet with the mixed vegetables and cook for another 3 minutes on low-medium heat.
8. Add your sautéed vegetables, salsa, and chicken to your lettuce wrap and enjoy 🙂
Lettuce wrap