Oh my, it has been months sice my last post! Paleo Jr keeps tabs on my page, and he has notified me numerous times that I haven’t blogged since October. OCTOBER!?! Wow, I guess I’ve been distracted. (especially if my 8 year old noticed)
So, Starting today, I’m getting back on track!
Let’s get all caught up!
We had a nice Thanksgiving with my family. Lots of teenagers and a few adults. I brought roasted brussel sprouts with bacon and they were delicious! Its a nom nom paleo recipe and we make them all the time. My 12 year old nephew would go back for thirds if they were available. Honestly, I would too! I could eat them for breakfast, lunch, and dinner!
December is always crazy busy in retail. I do displays so we spend months decorating the store. It’s fun and exhausting all at the same time. I did have a very nice Christmas though. My hubby and little one spoiled me. I mostly stayed on my paleo track. I did have a couple of my mom’s famous christmas cookies, but I jumped right back on the wagon. lol!
On to New Years….Not quite what we expected. My Grandma, who I am very close to was diagnosed with Bone Cancer. She moved in with my parents and started visiting a doctor at Stanford. The past few months have been a crazy roller coaster ride. Lots of ups and downs, lots of tests and procedures, and lots of prayers later, her new, final diagnosis is Non Hodgkins Marginal Lymphoma, and she doesn’t even need treatment, unless it becomes bothersome to her. Such great news! I have been praising God daily for this blessing.
So, in between the highs and lows we have been eating a lot of paleo food! I started a new thing and I’m calling it #trysomethingnew I want to try a new recipe each week so that I can add to our dinner rotation. We have our favorites like chicken bacon rice bowls, pizza spaghetti pie, and of course, paleo pizza, but its always nice to try something new 🙂
This week I really went for it with my #trysomethingnew I made a recipe with an ingredient that I REALLY do not like. Artichokes! YUCK! There really was no way to leave them out, so I went for it. Luckily I did because it was DELICIOUS!! The recipe is from Juli Bower’s Paleo Cookbook. If you don’t have the book, I highly recommend it. The recipe is very similar to pizza spaghetti pie so I had a feeling it would be good, but it exceeded my expectations! Hope you enjoy it too!
- 1 med spaghetti squash
- 2 tablespoons olive oil
- 3/4 lb bacon, sliced
- 1/2 medium yellow onion, minced
- 3 garlic cloves, minced
- 1 (14oz can) artichoke hearts, chopped
- 1 lb cooked chicken (I used a plain rotisserie)
- 2 cups fresh spinach, chopped
- 1/2 tsp garlic
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 4 large eggs, whisked
- Preheat oven to 400
- Cut spaghetti squash in half and place cut side down onto baking sheet. bake for 30-35 mins.
- Remove the squash and lower temp to 350
- Grease 8x8 glass dish with olive oil
- Let the squash cool for 5 mins then, using a fork, remove the threads into the baking dish
- In a large saute pan cook the bacon on med heat until crispy then remove to a paper towel
- Remove some of the bacon fat, leaving behind about 1/4 cup in the pan.
- Cook the onion and garlic for 2-3 mins, then add the artichokes, chicken, spinach, garlic powder, nutmeg, salt and pepper. Mix well and cook for 3-4 mins.
- Add the chicken mixture and bacon into the spaghetti squash threads.
- Add in the whisked eggs and stir until you can no longer see the egg.
- Bake for 1 hour or until the top forms a crust.
- Cool for 5 mins before serving.