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Drop those bags at the door honey. You don’t need them where you are going.

You might look at this photo and think oh what a nice family day. I see this photo and I see growth. I laugh still at myself. And I see lessons learned.

On this day the Jacinto family all took part in a charitable run to bring awareness to Aphasia, which is a condition my mother has. We were so excited to jog this 5k together along the gorgeous beach shore. If you know my hubby, you know how athletic he is and how much we both enjoy being outdoors. This was a no-brainer, family filled, fun day!

While the hubby and I were jogging and taking In the breathtaking view, I was thinking to myself, what a perfect day. Well, I was enjoying the view a bit too much and didn’t notice a huge crack in the pavement and went tumbling. I crashed into that pavement so hard it ripped my work out pants to shreds in the knee section, cut open my knee and both palms. Forgot the fact that I mortified lol! We’re in the middle of a 5k filled with hundreds if not thousands of participants. My husband had his head phones on and didn’t even notice I fell. In my mind, his marital telepathic skills should have sensed my trauma and alerted him to turn around and scoop me up like Prince Charming. I know, I’m laughing as I’m writing along with you. So as I’m hobbling over to a nearby park bench, im searching for him in the sea of runners. Surely he’ll pivot right back to me. The longer I’m waiting and rubbing my injuries, the angrier I’m becoming. My experience in relationships were unhealthy and at times selfish. I expected him to come save me. To come comfort and baby me. So when he finally noticed I wasn’t at his side, and circled his way back to me, the poor guy came back to a anger filled wife. He did his best to comfort me and encourage me to walk it off and keep going. He encouraged me to push through and allow us to finish this together. As a sweet and sensible adult should. We both grew up as athletes, so he fully anticipated me shaking off the fall and trucking on. But I was still sitting in bad habits. Selfish thoughts. I sincerely expected him to walk me back to our chairs and family waiting at the finish line and sit it out along with me. I was being selfish. And unreasonable. But I didn’t recognize this at the time.

I blew up at him. I accused him of ignoring my fall so he could keep going. I yelled at him for not coming to my aid sooner. I demanded he end the race along with me and nurse my wounds. Which he didn’t and he shouldn’t have been asked to. I was sensationalizing our partnership. I was expecting a fairly tale response to a real life situation.

Sometimes your past can get in the way of your future. Had I not gotten in my own way, I would have been given the opportunity for an amazingly rewarding day. Participating in a charitable cause for my mom. Spending a beautiful day outdoors with family. Realized how strong physically and mentally I was. Even bigger than that, I would have realized and appreciated what an encouraging and strong partner I had beside me. He saw the athlete in me. He knew how tough I was. He knew how much this day would have meant to the both of us. How we could have looked back on that day and said, “hey remember that 5k we ran in California with all of your family? Wow that was awesome”

Looking back at this photo In the present day, I am reminded just how much of a impact having the right partner by your side makes in your life’s journey. I am reminded To take inventory of how truly far we have come and grown together as a partnership. How far I have come as an individual. Now, years later, we have started businesses together, overcome childhood trauma together, become each other’s biggest hype men. Become great parents to our children and best friends to each other. All because we have learned to really trust each other. To honor each other. To finally put down the baggage of our past. Deciding to walk forward Into our future with empty luggage to fill with our own memories, our own experiences, our own life. Not someone else’s. Not our past. Not who we used to be. But giving room to become who we are meant to be when nurtured by the right people in our lives.

I’m not too proud to recant an experience that doesn’t put me in the best light if it can help someone else. If it can serve as a reminder for another couple. We all grow and learn from each other. Thats what life is all about. The best part is that we haven’t even scratched the surface of where we are going. We have a million more lessons to learn. A million more experiences to share. Thank you my husband for accepting all the flaws and shortcomings that come along with me. Thanks you for polishing me up like a cloudy diamond and helping my light shine through. Thank you for helping me grow every single day. Thank you for seeing the best in me even when I cannot.

Featured

Adobo Chicken * Low Carb Version

My step-father Bob is Filipino, and one of the best cooks I know.  One of my favorites dishes from his kitchen is Adobo Chicken. The sauce is so flavorful, the recipe is so easy, and the leftovers are better than the first day. This recipe can easily be modified to exchange beef or pork in place of the chicken, it is very versatile. I have made slight adjustments to the authentic recipe to adapt to a keto or low carb lifestyle. With less than 1g net carb per serving you can guiltlessly double the recipe or double your servings.

Recipe Yields 5 small servings.  Macros Per Serving: 26g Protein, 11g Fat, 234 Calories, 1.5 g net Carb

Ingredients for Adobo Chicken:

  • 5 skin-on bone-in chicken thighs
  • 1/4 cup soy sauce ** use coconut aminos if strick keto
  • 1/2 distilled white vinegar **white vinegar for strick keto
  • 6-8 cloves garlic, smashed with the side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Ingredients for Cauliflower Rice:

  • 2-3 Bags of Frozen Cauliflower (16-24oz)
  • 4 Tbsp Grass-fed Butter
  • Salt And Pepper to Taste

1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.

2. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes.

3. Turn the chicken over, and then cover and simmer for another 15 minutes.

4. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes.

5. Place frozen cauliflower bags in the microwave for 5 minutes. Remove and place into a saucepan with butter. You want to cook out excess water. Add salt and pepper.

6. *Option* While the sauce is reducing, you may transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns.

7. Plate the Cauliflower, top with Chicken Thighs, add juice to your hearts content!!

Side note: when storing leftovers, if there is any…place in tupperware all together allowing the cauliflower to really soak up all the juice. 10xs as good the next day.

Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.

Here is the section some of you are looking for! The part where we list all of the ingredients and instructions at the bottom without reading the hard work of the blogger LOL I used to do the same thing. Judgement free zone! But you’re still a little shit and Boogie still loves you. xoxo

Ingredients for Adobo Chicken:

  • 5 skin-on bone-in chicken thighs
  • 1/4 cup soy sauce ** use coconut aminos if strick keto
  • 1/2 distilled white vinegar **white vinegar for strick keto
  • 6-8 cloves garlic, smashed with the side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Ingredients for Cauliflower Rice:

  • 2-3 Bags of Frozen Cauliflower (16-24oz)
  • 4 Tbsp Grass-fed Butter
  • Salt And Pepper to Taste

Instructions:


1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
2. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes.
3. Turn the chicken over, and then cover and simmer for another 15 minutes.
4. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes.

5. Place frozen cauliflower bags in the microwave for 5 minutes. Remove and place into a saucepan with butter. You want to cook out excess water. Add salt and pepper.

6. *Option* While the sauce is reducing, you may transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns.

7. Plate the Cauliflower, top with Chicken Thighs, add juice to your hearts content!!

Side note: when storing leftovers, if there is any…place in tupperware all together allowing the cauliflower to really soak up all the juice. 10xs as good the next day.

Featured

Mother’s Day for One Please

One day my husband asked me, “Honey what would you like for Mother’s Day?” I sat thoughtfully for a minute and then replied, “To have a nice quiet day alone in a hotel.” Needless to say he was shocked! What do you mean? Away from your family? A Mother’s Day without your kid’s and hubby? And I happily replied “Yes!” And giggled. 

Mother’s are everything to everyone. Every single day. And happily and selflessly do so. The highest honor, the greatest gift, the largest sacrifice. We carried our children inside us, we shared our bodies, we beat the same hearts, we pushed through the greatest pain imaginable to give life. We wipes noses, we kissed booboos, we rocked to sleep, we cooked, we cleaned, we nurses the sick. We open our arms to “mommy you are home!” We look into the eyes of our greatest creations. We are the glue that holds the family together. We are the silent Hero’s. We are the monster slayers. We are the advice givers. We are the negotiators of groundings. We are the organizers, the love suppliers, the safe places. 

Myself specifically am a stay at home mom/ work from home mom. So my girls are with me 24/7. I don’t leave them during the workweek for 9 hour shifts, tacked on with 30min to hours long commutes. And God Bless all of the mother who do. I know you miss them so much when you are gone. Power to the working women in high heels!! They are under my desk while I type away on the computer. They are playing with their toys on the office rug while I create invoices and spreadsheets. They are bathing In the bathtub while I’m 2 feet away in the adjoining shower. They are singing songs on the kitchen island while I’m cooking the family meals. They are sneaking into bed with me or I’m climbing Into their beds and stroking their foreheads after a nightmare. They are squeezing in between the hubby and I while we try and catch our Netflix or Hulu series. And i love it all. 

My husband and my girls are the greatest gift I have ever received. My highest honor. My greatest sacrifice. I adore being a mother above any job or award I have ever held. I look forward to every single day with them. But one thing I have also learned while trying to the very best mom I could be is how vital self care is. A mother is only as strong and powerful for her family as she is for herself. We pour our hearts and souls Into the lives of others. Into the happiness and peace of others. But honeys we need our cup refilled too. 

Do not be afraid or shamed into thinking you do not deserve it all as well. You deserve self care. You deserve time off from the job that doesn’t clock out or vacation hours accumulating. Moms don’t have sick days. So we so importantly need to carve out time for ourselves. Whatever that looks like for you in your life. Whether it is your time away at the gym working on your physical fitness. Maybe your time in the garden. Maybe out for drinks with your girlfriends. If you have wonderful parents who live in town, maybe it is a weekend off to dance the night away or take a trip out of town. None of it is wrong. In moderation, it is all important and earned! 

So our household tradition for Mother’s Day is either a relaxing day alone in a beautiful hotel or locked up in the master bedroom. A day of walking around in a robe. Sipping wine. Lighting up…a candle. Watching your favorite show, movie, or series. Cuddling up to a juicy book. Anything that recharges your mind and soul. 

May today’s blog remind you that it is not only important but earned to give yourself some self care when you can. Happy Mother’s Day to all!!! Sending you light and love. And maybe a little buzz. 

Featured

Cajun Shrimp and Cheesy Cauliflower Grits

Rating: 5 out of 5.

Spicy Shrimp smothered over creamy cheese grits is a true Southern Classic. Yet a typical bowl of cajun shrimp and grits will run you up to 60g of carbs per serving. This Keto edit will cut those carbs down to 4g net Carbs a serving. In keto, Cauliflower is your best friend! What a versatile veggie, I’ve made Mexican rice, stir fry, grits, mac and cheese… you name it! All delicious.  I hope you enjoy this spicy recipe! Lets get to it!

If you do not prefer spicy food, simply bypass the cajun seasoning on the shrimp and you are golden!

Recipe Yields 8 servings. Macros Per serving: 570 calories, 39g Protein, 44g Fat, 4g net Carbs

Cajun Shrimp Ingredients:  

  • 2lbs shrimp, raw, peeled, deveined
  • 1 Tbsp Minced Garlic
  • 2 Tbsp Grass-fed Butter, unsalted
  • 2 Tbsp Avocado Oil
  • 6 slices of uncured, center cut, no sugar added Bacon, cooked and crumbled
  • 1 Tbsp Cajun seasoning of your choice, I used Chupacabra Cajun Blend
  • ½ Tbsp Onion Powder
  • ½ Tbsp Paprika
  • ½ Tbsp Garlic powder
  • ½ Tbsp Lemon Pepper
  • ½ Tbsp concentrated Shrimp and Crab Boil
  • 1 Tsp Himalayan Pink Salt

Cauliflower Grits Ingredients:

  • 1 whole Cauliflower, riced (if using packaged riced cauliflower, 8 cups)
  • 4 tbsp Grass-fed Butter, unsalted
  • 2 Tbsp minced Garlic
  • 3 Tbsp Avocado Oil
  • ¼ cup Chicken Stock
  • 3 Tbsp Sour Cream
  • 1 ½ cup Heavy Whipping Cream
  • 1 ¾ cup Shredded Cheese, mix of cheddar and parmesan
  • 1 Tsp Pepper
  • ½ Tbsp Truffle Salt
  1. Cook your Bacon: Choose your method, air fryer, oven, or stove. I used an air fryer at 400 degrees for 14 minutes. You can also pop them in the oven on an aluminum foil lined baking sheet at 400 degrees for 15 minutes, or cooking in a pan at a medium heat until cooked through. Boogie Hack: Save the bacon drippings and you can sub in for the avocado oil in either the grits, shrimp, or both for added flavor!

2. The rest of this recipe will prep and cook quite fast, so I have found it best to lay all ingredients and utensils on your counter top for quick grabbing. What tools will you need? Cutting board, kitchen shears, strainer, plastic bag, two bowls, food processor, spatula, spoon, and knife.

3. Prep Your Shrimp:  If you are frugal like myself “Discount Dowell” you may purchase these little stinkers whole and chose to peel and devein yourself. If you hit the easy button and purchased your shrimp already prepped and ready to go, power up, you may advance to step 7.

4. I like to set up my shrimp right at the sink. This avoids any liquid spills, or bits and pieces left around your kitchen to stink up the house later. We love seafood, but we don’t want our house smelling like a fish market. Or maybe you do, this is a judgement free zone, so live how you live.. I am all about pleasant smells in my home so my set up will include the parchment paper the fresh shrimp came in, to be used to hold the raw shrimp, a strainer inside the sink to pop the finished shrimp in , a plastic bag to throw the shells and heads in, and kitchen shears. . If you do not have kitchen shears, I highly recommend purchasing a pair, they are extremely helpful. One Stop Shop. Lets get down and dirty!

5. After popping off the head of the shrimp, use your kitchen shears to snip though the top part of the shell from head to tail. Now pull back and peel off the shell. Legs will follow. After some practice this will also take care of the deveining process.

6. To Devein or not to devein, that is the question. You certainly do not have to devein your shrimp, but guess what. That black line isn’t a vein at all. It’s the digestive tract! Shimp pooooo! You decide how to rock this step. If the devein wasn’t taken care of with the shears, simple pull the “vein” out with your hands.

7. Give the shrimp a once over with running water, patting excess water with a paper towel,  and place in a bowl to season and marinade while we prep our cauliflower.

8. Season and Marinate your Shrimp: Now that your shrimp is clean and ready to go, add your seasonings as listed above. Add one tbsp avocado oil (or saved bacon drippings) and blend together, coating every part of your shrimp. Cover your bowl with syran wrap and allow to sit and marinate while you prepare your cauliflower. Your used parchment paper will go right into you plastic bag and off to the outside trash cans! No stinky kitchen. Wash out your strainer and kitchen shears, wash your hands, and lets move on. Clean Kitchen-great cook.

9. Prep your Cauliflower: If you are using a whole medium size head of cauliflower, start by removing the stem and leaves from the bottom. Cut your cauliflower into small chucks. Place your small chunks into the food processor and pulse until you have tiny pieces remaining. A bit smaller if possible than “rice” as we are preparing grits! If you do not have a food processor, I will provide a link below. You can also grate the cauliflower with a box grater, or finely chop with a knife.  

10. Bacon Check: Don’t forget to check on your bacon! If you are using an air fryer, shake it around if you have hit your midway cooking time.

11. Work your cauliflower in sections for easier chopping in the food processor and place into a bowl as you finish pulsing.  If you plan on making riced cauliflower throughout the week and have extra cauliflower on hand, this is your time to prep away! Refer to the image above for texture. Again, you want your pieces smaller than “riced” cauliflower. We are going for grainy pieces similar to actual grits. How cute is my sous chef by the way??? I adore her!

12. Heat a large skillet or deep sauce pan at a medium heat and add 3 tbsp of butter, 3 tbsp of avocado oil (or saved bacon drippings) and 2 Tbsp minced garlic. Cook for 3 minutes in the pan. I use this time to clean up my cooking space and get my used dishware into the dishwasher.

13. Add your cauliflower to the pan at medium to medium high heat for 5 minutes. Stirring occasionally. If you feel it needs more butter and or oil as you are cooking, add it! Flavor that shit!

14. Now add in the remaining ingredients for your cauliflower, blending and stirring as you go until the cheese is completely melted. Taste as you! If you feel it is missing more salt, butter, cream, add it! Learn to trust your taste buds and sense of smell. You will improve over time with practice. Make it your own, there is no wrong way in the kitchen, cook with your heart. You got this!! Take off the heat and set aside to cook your shrimp.

15. Cook your shrimp: In a large saucepan, set to a medium heat add 2 Tbsp of butter and 1 Tbsp of avocado oil (or bacon drippings). Once melted together, drop in your shrimp. Cook for two minutes on each side until pink and firm. Careful not to overcook. Do not worry if your sauce looks too liquidy, it will thicken up as it cools.

16. Once your bacon is done, coarsely chop to use as garnish and flavor. We will sprinkle this over the plated meal.

17. Plate your meal:You can serve in a large bowl or in smaller single serving dishes. Either way, start with your cauliflower grits, top with shrimp and sauce, and garnish with green onion or chives, and crumbled bacon. Enjoy!! Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.

Here is the section some of you are looking for! The part where we list all of the ingredients and instructions at the bottom without reading the hard work of the blogger LOL I used to do the same thing. Judgement free zone! But you’re still a little shit and Boogie still loves you. xoxo

Cajun Shrimp Ingredients:  

  • 2lbs shrimp, raw, peeled, deveined
  • 1 Tbsp Minced Garlic
  • 2 Tbsp Grass-fed Butter, unsalted
  • 2 Tbsp Avocado Oil
  • 6 slices of uncured, center cut, no sugar added Bacon, cooked and crumbled
  • 1 Tbsp Cajun seasoning of your choice, I used Chupacabra Cajun Blend
  • ½ Tbsp Onion Powder
  • ½ Tbsp Paprika
  • ½ Tbsp Garlic powder
  • ½ Tbsp Lemon Pepper
  • ½ Tbsp concentrated Shrimp and Crab Boil
  • 1 Tsp Himalayan Pink Salt

Cauliflower Grits Ingredients:

  • 1 whole Cauliflower, riced (if using packaged riced cauliflower, 8 cups)
  • 4 tbsp Grass-fed Butter, unsalted
  • 2 Tbsp minced Garlic
  • 3 Tbsp Avocado Oil
  • ¼ cup Chicken Stock
  • 3 Tbsp Sour Cream
  • 1 ½ cup Heavy Whipping Cream
  • 1 ¾ cup Shredded Cheese, mix of cheddar and parmesan
  • 1 Tsp Pepper
  • ½ Tbsp Truffle Salt

Instructions:

  1. Cook your Bacon: Choose your method, air fryer, oven, or stove. I used an air fryer at 400 degrees for 14 minutes. You can also pop them in the oven on an aluminum foil lined baking sheet at 400 degrees for 15 minutes, or cooking in a pan at a medium heat until cooked through. Boogie Hack: Save the bacon drippings and you can sub in for the avocado oil in either the grits, shrimp, or both for added flavor!
  2. The rest of this recipe will prep and cook quite fast, so I have found it best to lay all ingredients and utensils on your countertop for quick grabbing.
  3. Prep Your Shrimp:  If you are frugal like myself “Discount Dowell” you may purchase these little stinkers whole and chose to peel and devein yourself. If you hit easy button and purchased your shrimp already prepped and ready to go, power to you, you may advance to step 7.
  4. I like to set up my shrimp right at the sink. This avoids any liquid spills, or bits and pieces left around your kitchen to stink up the house later. We love seafood, but we don’t want our house smelling like a fish market. Or maybe you do, this is a judgement free zone, so live how you live. I am all about pleasant smells in my home so my set up will include the parchment paper the fresh shrimp came in using to hold the raw shrimp, a strainer inside the sink to pop the finished shrimp in , a plastic bag to throw the shells and heads in, and kitchen shears. If you do not have kitchen shears, I highly recommend purchasing a pair, they are extremely helpful. One Stop Shop. Lets get down and dirty!
  5. After popping off the head of the shrimp, use your kitchen shears to snip though the top part of the shell from head to tail. Now pull back and peel off the shell. Legs will follow. After some practice this will also take care of the deveining process.
  6. To Devein or not to devein, that is the question. You certainly do not have to devein your shrimp, but guess what. That black line isn’t a vein at all. It’s the digestive tract! Shimp pooooo! You decide how to rock this step. If the deveined wasn’t taken care of with the shears, simple pull the “vein” out with your hands.
  7. Give the shrimp a once over with running water, patting excess water with a paper towel,  and place in a bowl to season and marinade while we prep our cauliflower.
  8. Season and Marinate your Shrimp: Now that your shrimp is clean and ready to go, add your seasonings as listed above. Add one tbsp avocado oil (or saved bacon drippings) and blend together, coating every part of your shrimp. Cover your bowl with syran wrap and Allow to sit and marinate while you prepare your cauliflower. Your used parchment paper will go right into you plastic bag and off to the outside trash cans! No stinky kitchen. Wash out your strainer and kitchen shears, wash your hands, and lets move on. Clean Kitchen-great cook.
  9. Prep your Cauliflower: If you are using a whole medium size head of cauliflower, start by removing the stem and leaves from the bottom. Cut your cauliflower into small chucks. Place your small chunks into the food processor and pulse until you have tiny pieces remaining. A bit smaller if possible than “rice” as we are preparing grits! If you do not have a food processor, I will provide a link below. You can also grate the cauliflower with a box grater, or finely chop with a knife.  
  10.  Bacon Check: Don’t forget to check on your bacon! If you are using an air fryer shake around if you have hit your midway cooking time.
  11. Work your cauliflower in sections for easier chopping in the food processor and place into a bowl as you finish pulsing.  If you plan on making riced cauliflower throughout the week and have extra cauliflower on hand, this is your time to prep away! Refer to the image above for texture. Again, you want your pieces smaller than “riced” cauliflower. We are going for grainy pieces similar to actual grits.
  12.  Heat a large skillet or deep sauce pan at a medium heat and add 3 tbsp of butter, 3 tbsp of avocado oil (or saved bacon drippings) and 2 Tbsp minced garlic. Cook for 3 minutes in the pan. I use this time to clean up my cooking space and get my used dishware into the dishwasher.
  13. Add your cauliflower to the pan at medium to medium high heat for 5 minutes. Stirring occasionally. If you feel it needs more butter and or oil as you are cooking, add it! Flavor that shit!
  14. Now add in the remaining ingredients for your cauliflower, blending and stirring as you go until the cheese is completely melted. Taste as you! If you feel it is missing more salt, butter, cream, add it! Learn to trust your taste buds and sense of smell. You will improve over time with practice. Remember my recipes provide you with a base to start off at. Make it your own, there is no wrong way in the kitchen, cook with your heart. You got this!! Take off the heat and set aside to cook your shrimp.
  15. Cook your shrimp: In a large saucepan, set to a medium heat add 2 Tbsp of butter and 1 Tbsp of avocado oil (or bacon drippings). Once melted together, drop in your shrimp. Cook for two minutes on each side until pink and firm. Careful not to overcook. Do not worry if your sauce looks too liquidy, it will thicken up as it cools. Take off heat and set aside.
  16. Once your bacon is done, coarsely chop to use as garnish and flavor. We will sprinkle this over the plated meal.
  17. Plate your meal: You can serve in a large bowl or in smaller single serving dishes. Either way, start with your cauliflower grits, top with shrimp and sauce, and garnish with green onion or chives, and crumbled bacon. Enjoy!! Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.

Food Processor: https://amzn.to/3eXNGMk

Pairing Knife and Kitchen Shears:  https://amzn.to/2YhEUmm

Dueling Greens: Zuppa Toscana Soup and Collard Greens with Bacon

In our house, I love to cook ahead for my family. Making large portion meals not only In our house, I love to cook ahead for my family. Making large portion meals not only lowers my time spent in the kitchen on a daily basis, but reminds me of Grammys house. You could open her fridge at any time of day and pull out a plethora of Tupperware to create full meals ready to go. Who does not love that? So today we are whipping up two flavorful green recipes.

Ingredients for Zuppa Toscana Soup:

  • 2 Tbsp butter
  • 2Tbsp Avocado Oil
  • ½ Onion, diced
  • ½ Shallot, diced
  • 19 fl oz of Chicken Bone Broth
  • 32 oz of Beef Bone Broth
  • 2 lbs Frozen Cauliflower Florets (2 16oz bags)
  • ½ pack of Bacon
  • 16oz Jimmy dean maple Sausage roll
  • 16oz Heavy whipping cream
  • 16oz  Kale Greens, washed

Seasoning for Zuppa Toscana Soup:

  • Julios Seasoning (season all), Garlic Powder, Parsley, Salt and Pepper. I didn’t measure seasoning this go around, here is your time to flex those “taste as you” muscles. If you need further guidance, watch the video as well. You can do this!

Ingredients for the Greens and Bacon:

  • 3 bundles of Collard Greens, washed and diced as small as you can
  • ½ pack of Bacon
  • 2 Tbsp Butter
  • ½ Onion, diced
  • ½ Shallot, diced
  • 1 cup cherry tomatoes, sliced or quartered
  • Hatch green chili seasoning to taste
  • 2 Tbsp Butter
  • 2 cups of chicken broth

Instructions for both recipes at the same time. Don’t get scared, you can do it! We can multi-task at work, with your kids, and certainly in the kitchen! If you need more guidance, watch the video as well. Lets go:

  1. Separate your package of bacon in half. One for the soup and the other for the greens. Chop up into little pieces and take your first half of the bacon to the stove. Start cooking up at a medium heat in a large pan or wok. When crisped up and cooked to your preference scoop out and into a large soup pot. Leave as much grease as you can in the pan to cook up your sausage, onions and shallots. This will really add flavor.
  2. While the bacon is cooking, Chop up your shallots and onions. Separate into two bowls. One for the soup and the other for the greens.
  3. Start browning your sausage at medium heat in the same large pan or wok you just used for the bacon. Once done, scoop out and into the same large soup pot you scooped the cooked bacon into. Boogie Hack: We are saving dishes here folks. Easier clean up.
  4. Add two tbsp of butter and toss in your shallots and onion to the large pan. Cook at a medium heat until translucent. Season with Julio’s, garlic powder, salt, pepper, and parsley. Add Avocado oil if the onions and shallots start sticking to the pan. Once done, dump into the soup pot along with the bacon and sausage.
  5. Pour in your chicken and beef bone broth. Add water to reach the ¾ mark of our soup pot. Boogie Tip: I like to mix chicken and beef bone broth because it gives the soup more texture. Bring the soup pot up to a medium high temp.
  6. Add in all of your cauliflower and cook for 15-20 minutes. Seasoning again. Grab that soup ladle, channel your inner chef and taste as you go. If you want to feel fancy AF, whiff the air to you while holding the spoon, give a taste, and say out loud, “oh yea it needs a bit more garlic powder.” And nod agreeingly.
  7. Chop up your cherry tomatoes in halves or quarters and set aside.
  8. Start frying up the remaining half of your bacon for the greens in the same pan as you used earlier at a medium heat. Season with hatch green chili seasoning. Drop in your remaining chopped onions and shallots. Add 2 tbsp butter.
  9. While your bacon is cooking start washing, rinsing, and chopping up your greens, all three bundles, and place into a large mixing bowl. Boogie Hack: Leave a grocery store or plastic bag on the counter while you cook. You can fill with trash and inedible items as you cook. Keeps you from making multiple trips to the trash can and keeps a cleaner workspace while you cook.
  10. Season with garlic powder and onion powder.
  11. Drop in your greens, depending on the size of your pan, you can either do this all at once or in two batches. Either way is good. If doing two batches, I prefer to drop the tomatoes in on the second batch right before the greens. Cover with a lid and cook at medium low heat for 20 minutes. After the first 5 minutes add 1 cup of chicken broth per batch to assist with flavor and steam.
  12. While your greens are steaming and cooking, pour in your heavy whipping cream into the soup pot. If you like a heavier and creamier soup, stay heavy handed with your pour.
  13. Add your Kale to the soup and season again. Boogie Tip: Any time you add items to your meal, season, taste, see how the flavor was adjusted. Cook on high for 10 more minutes.
  14. There you have it!! A huge pot of delicious soup and tons of flavorful greens. Enjoy my Boogies! Xoxo

Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.  

Ricotta Ranch Zucchini Bake

A great keto side dish that is high in fat, low in carbs, and exploding with flavor. Recipe will yield 5 servings. Macros per serving: 342 calories, 19g protein, 27g fat, 4 1/2g net carbs.

Ingredients:

  • 4 Zucchinis, sliced into rounds
  • 1 Cup Cherry Tomatoes, halved
  • ½ pack Bacon (6oz), sliced and cooked
  • ½ cup Ricotta Cheese
  • ¼ cup Bacon Dripping
  • 3 Tbsp Parmesan Cheese, grated
  • 1 tbsp Parmesan with basil and oregano blend
  • ½ tbsp Onion Powder
  • ½ Tbsp Garlic Powder
  • ½ Tbsp Julio’s Seasoning (season-all)
  • Parsley flakes, salt, and pepper to garnish

Pre Heat your oven to 350. Slice up half a pack of bacon into 4-inch pieces and cook at a medium heat on your stove. Set aside and save your drippings in a small bowl for later.

Chop your zucchini into rounds and toss into a large mixing bowl.

Add your seasoning and fat: Parmesan blend, garlic and onion powder, Julio’s seasoning, bacon dripping and melted butter.

Mix all together to coat your zucchini

Add your halved cherry tomatoes.

Pour into an oven safe casserole or pie dish. Scoop out ½ cup of your ricotta cheese by the spoonful, spreading around your dish. Sprinkle 3 tbsp Parmesan over the top.

Cook for 35 minutes at 350. Once the timer goes off, switch to a high broil for 4 minutes. Garnish with parsley flakes, salt, and pepper, and you are ready to serve!

Boogie Tip: Carefully transfer your dish in sections onto a beautiful serving dish. Use plastic grippers or a kitchen towel to pick up the original dish and drizzle the bacon drippings over the plated dish. This will give your zucchini and ricotta a nice shiny glaze and added flavor.

Ingredients:

  • 4 Zucchinis, sliced into rounds
  • 1 Cup Cherry Tomatoes, halved
  • ½ pack Bacon (6oz), sliced and cooked
  • ½ cup Ricotta Cheese
  • ¼ cup Bacon Dripping
  • 3 Tbsp Parmesan Cheese, grated
  • 1 tbsp Parmesan with basil and oregano blend
  • ½ tbsp Onion Powder
  • ½ Tbsp Garlic Powder
  • ½ Tbsp Julio’s Seasoning (season-all)
  • Parsley flakes, salt, and pepper to garnish

Instructions:

  1. Pre-heat your oven to 350 degrees
  2. Slice up half a pack of bacon into 4-inch pieces and cook at a medium heat on your stove. Set aside and save your drippings in a small bowl for later.
  3. Chop your zucchini into rounds and toss into a large mixing bowl.
  4. Add your seasoning and fat: parmesan blend, garlic and onion powder, Julio’s seasoning, bacon dripping and melted butter. Mix all together to coat your zucchini and add your halved cherry tomatoes.
  5. Pour into an oven safe casserole or pie dish. Scoop out ½ cup of your ricotta cheese by the spoonful, spreading around your dish. Sprinkle 3 tbsp parmesan over the top.
  6. Cook for 35 minutes at 350. Once the timer goes off, switch to a high broil for 4 minutes. Garnish with parsley flakes, salt, and pepper, and you are ready to serve!

Dedicated to the Grandparents and God Parents of Khaleesi and Khassidy. We love you

There aren’t enough words to describe just how important you are to our lives. The true unconditional love you bestow upon the girls is immeasurable. The looks of pure joy and excitement when they see you or hear your voice expands my heart every single time. Hearing them ask to face-time you, Skype you, visit you, or drive to you are daily affirmations of the vital importance you carry in their lives and hearts. Every action you take on their behalf has not gone unappreciated. And today we want to thank you for all of it.

I adore hearing my daughters walking around the house talking with their grandparents and godparents. Discussing their day, showing their toys and outfits, and tattle telling on everyone else in the house brings me such joy and amusement. When you become a parent, nothing supersedes the happiness of your children. Nothing. Witnessing the patience of your parents listen to a 15 minute imaginary story with attentive gazes and occasional “you don’t say? What else happened?” not only builds their self-esteem, but creates communication that will serve them greatly as they journey through life. Children don’t tell every detail to their parents, they won’t always come to you for advice or guidance. Knowing they have each and every one of you in place when they feel they cannot come to mommy and daddy is unbounded.  Your presence in their everyday life influence their values, behaviors, and ethics. It is an honor we do not take lightly.

Thank you for stepping in and giving us a “break” when we come into town. Thank you for taking our girls out to the park, splash pads, pizza restaurants, and anywhere they convince you to go. Thank you for driving hours, flying across states, sometimes countries, and giving up a lazy weekend to come see us. It means the world to us all.  Thank you for calling, face-time, Skyping, etc just to talk to my girls. They look forward to hearing your voice and seeing your faces every single day. Thank you for being a sounding board when mommy and daddy have tough days. Thank you for sharing your experiences and life lessons. Thank you for gently teaching us how to parent better and with love. We don’t know where we would be without you all.

The girls miss you terribly and ask to visit you on a daily basis. Thank you for sacrificing and sticking to social distancing during this pandemic. The least we could do is send you “long distance huggies” They are true to scale as we measured the girls hands and arm span to give you the most accurate snuggly wuggly hug until we see each other again face to face. We love you and we thank you for everything that you are!!

For Instructions on how to make these adorable “Huggie” scroll to the bottom of the page.

To Create these adorable “Huggies” you will need:

  • Construction Paper
  • Ribbon
  • Scissors
  • Tape
  • Pen
  • Greeting Cards and Stamps
  1. Trace your childs hands with a pen on the construction paper.
  2. Cut out the hand shapes and label them with your childs name. (stack the paper if making multiple sets)
  3. Unravel your ribbon and measure the length from palm to palm with their hands outstretched.
  4. Cut the ribbon. (repeat if making multiple sets)
  5. Tape your ribbon to the tip of each cut out hand
  6. Write a sweet note for the recipient and mail off with love!

In Depth Tips For a Keto and Low Carb Lifestyle

– Meats: ZERO CARBS 😍😍😍😍
• Beef- Ground beef, Steak, Ribs, and Roasts
• Pork- Chops, Ribs, BACON, Loins, sausage
• Chicken/ Turkey- Thighs w/ skin or wings are the best because breasts are high in protein. However, you CAN eat breasts, just have to eat more fat to compensate.
• Fish- Tuna, Salmon, Cod, Haddock, etc.
• Shrimp/ Lobster- Go crazy, use lots of butter!
• Pepperoni

-Cheese: MOST are no carb, almost all are low carb
• Mozzarella & Cheddar- Buy in bulk, they freeze well and are insanely versatile!
• Colby jack, pepper jack, Monterey jack
• Taco style, Mexican style
• Parmesan, Asiago
• Ricotta- Freezes well, very versatile
• Cottage cheese- Good to throw in your lunch with berries, usually around 4-8g of Carbs per serving
• Cream Cheese- Freezes very well, this is one of the things that I always glance at whenever I go to the store, and always buy a bunch of if it’s under 75 cents per 8oz.

– Vegetables: No potatoes! Get your carbs from above ground veggies!!!
• Leafy greens- Spinach, Spring mix, Kale, Romaine
• Zucchini- Great for a noodle substitute!
• Avocado- Awesome source of natural fat!
• Eggplant
• Brussels sprouts
• Tomato, in moderation
• Spaghetti Squash- Versatile, makes a great spaghetti substitute and is even great for making hash browns!!
• Cucumber
• Peppers- Jalapeno, banana, green/ red/ yellow/ orange bell
• Broccoli- Great with cheese, steamed or just raw!
• Asparagus- Awesome roasted or sautéed with bacon and garlic!
• Cauliflower, radishes, jicama- AWESOME potato and rice substitute!!
• Celery- Great with cream cheese or all natural peanut butter!
• Cabbage
• Pickles (Read nutrition labels, watch for sugar and carbs, refrigerated jars are best )
• Olives
• Green beans- Awesome sautéed in bacon grease with garlic, (watch portion size, though).
• Onions- Red, yellow: use somewhat sparingly, to taste

– Fruits: Most are a no-no, especially bananas, oranges and grapes.
• Strawberries
• Blueberries
• Raspberries
• Blackberries
• Lemon/ Limes- Adds great flavor!

– Nuts (grams of Carbs per 100 grams, or 3.5 oz)
• Pecans/ Brazil (4g)
• Macadamia (5g)
• Hazelnut/ Walnut/ Peanut (7g)
• Pine (9g)
• Almond (10g)
• Pistachio (18g)
• Cashew (27g)

– Oils/ Fats
• Coconut Oil
• Butter: Kerry Gold is best but just make sure it’s REAL butter and not a spread or margarine
• Olive Oil
• Vinaigrette
• Hollandaise
• Bacon/ sausage grease
• MCT oil- easily ordered online/ in specialty stores

-Dressings/ Condiments/ Fats
• Ranch, Blue cheese, Cesar, Thousand Island, Balsamic- Watch carbs/ sugar, but there’s tons of brands, so you can find one you love!
• Mayo- Natural/ organic is best, but I use Hellmann’s all the time.
• Aioli
• Heinz “NO SUGAR ADDED” Ketchup or sugar free ketchup
• G. Hughes brand sugar free BBQ sauce
• Yellow/ Spicy Brown Mustard
• Soy sauce
• Hot sauce

Liquids: Use as base for sauces/ soups
• Heavy Whipping Cream (HWC)
• Broths/ Stocks: Stay away from reduced fat. Bone broth is awesome!

Bread:

  • Sola Brands for sliced bread, hamburger buns, and hot dog buns (4g net carbs)
  • Zeronet carb bread at Aldi’s (0 carbs)
  • Mission Carb Balance Tortillas (6g net carbs)

– Snacks
• Pepperoni
• Slim Jims/ jerky (watch carbs)
• Homemade cheese its/ tortilla chips
• Cheese
• Pork rinds (0 carbs, very versatile. Can be used as breading, nacho substitute or even sprinkled with cinnamon & stevia and eaten like cereal with Almond milk and tastes like cinnamon toast crunch!)

– Drinks
• WATER- Lots of it!
• Crystal Light- Tons of options and very convenient!
• Tea with stevia
• Coffee- Add a Tablespoon of coconut oil or MCT oil, Stevia, heavy whipping cream and imitation vanilla/ Hazelnut or Cocoa powder & peppermint *BOOM* Homemade creamer!

Alcoholic Beverages
• Beers (grams of carbs per 12 oz serving)
▪ Bud Select 55 (1.9)
▪ MGD 64 (2.4)
▪ Rolling Rock Green Light (2.4)
▪ Michelob Ultra (2.6)
▪ Bud Select (3.1)
▪ Beck’s Premier Light (3.2)
▪ Natural Light (3.2)
▪ Michelob Ultra Amber (3.7)
▪ Coors Light (5)
▪ Corona Hard Seltzer (0)
▪ Bud Light (6.6)
• Vodka: Whipped Vodka & flavored water or pineapple Pinnacle with crystal light are a couple of my favorites!
• Whiskey shot (0g carbs)
• Brandy shot (0g carbs)
• Dry Martini (0g carbs)
• Tequila shot (0g carbs)
• Champagne (~1g per serving)
• Dry wine (~2g per serving)

– Sweeteners
• Stevia drops (0g)
• Erythritol (0g)
• Truvía (0g)
• Monkfruit (0g) My Personal Favorite!!!

– Other common Ingredients I use
• Almond flour, Coconut flour, Xanthan gum, Phsyllium husk, Lily’s Chocolate
• Spices: Garlic powder, onion powder, Julio’s Seasoning, any popcorn seasoning has zero carbs

– Dont forget your electrolytes, they are needed daily.
• A good form of electrolytes is:
• Powerade zero
• Pickle juice
• Pink Himalayan salt added to your food

Strict keto – counts all macros, does not eat processed foods.

Lazy keto – doesn’t track all macros, still eats processed foods, as long as they are on plan

Macros are a break down of the calories you intake for the day. Which should be :
• 5% carbs
• 20% protein
• 75% fat

Carbs are a limit – try not to go over your carb limit. 20 NET CARBS!

Fat is a lever – you don’t have to meet your fat macro, it’s simply there to help you get full.

Protein is a goal- try your best to reach your protein goal, but try not to go over. Excessive amounts of protein can cause you to stall in weight loss.

Please ask any questions if you have any! Hope this helps 😊

IT IS NEVER TOO LATE TO BECOME WHO YOU WERE ALWAYS MEANT TO BE.

A common thread I have picked up on during this 2020 pandemic, is how much of a negative impact isolation can really be on a person. We are not meant to be alone, we are connective beings. Long periods of isolation can lead to depression, anxiety, and overall unhappiness. Hearing what everyone has been going through reminds me, honesty, of the past couple years of my life. With my husbands job also came relocation. Moving to a new country, away from all my family and friends, sleep deprived from a cluster feeding newborn, a confused and uprooted toddler, sharing one vehicle for almost a year kept the children and I cooped up inside, 9 months of snowfall, gaining almost double my original body weight from comfort eating and having two babies back to back, and full transparency, a rocky time in my marriage, I was drowning. I was isolated. It was a recipe for depression and anxiety. Looking back at that time, I feel beyond grateful to be so far mentally from that state. But I also wondered how could I help someone else who may be struggling with a life situation.

During that darker time in my life, I had to do some serious soul searching. Not only for myself, but for my two young daughters and the man I fell in love with. I started to really look into what brings joy into my life. Where could I channel my focus that would nurture my heart and excite my soul. When I thought back to happier times, stress free times, brighter days, what was I surrounded by? Plants were in the top section of that list. I fell in love with how they reminded me of human personalities. A tangible reminder of what love, nurturing, and care can do to a living thing. And here, I happily became a self proclaimed “crazy plant lady” with currently over 20 living beautiful plants in our home. By humanizing my beauties, I was able to not only see a distinct personality in each plant, but learn how truly resilient they can be regardless of their environment.

Take Snake Plants for example . Pretty low maintenance, they really don’t need much. Forget to water your plant? No problem, they are drought resistant. These plants are strong, powerful, and highly adaptable. Bright light is preferable, but can also survive in dim light. An introvert at heart, the less attention people give it, the better. But anyone who knows snake plants well, knows how creative and strong they really are.

The Monstera, native to the rainforest, grows like its name, a beautiful monster! Easygoing houseplants with grand iconic leaves. These plants can grow up to 60 feet along trees and nearby plants, if given the right support. Belonging to the “climbing vines” family, meaning they will always work their way upwards under the right conditions. Their leaves are said to have developed large holes to adapt to the environment they come from, allowing the heavy and constant rainfall to filter through the leaves without breaking and damaging them in the process. True over-comers and adaptable survivors.

Now we have the chillest houseplant you will meet, the ZZ plant. Very low maintenance, strong willed, uplifting, this drought resistance plant is a silent hero. With eye catching glossy green oval leaves, it can brighten any room. Slow and steady in growth, a quiet and sturdy one that requires little light, little water, and zero fuss. This forgiving plant can take a good amount of neglect without much adverse effects. Comes home initially upright and tight, but with age, spreads out and relaxes its branches. ZZ plants will propagate quicker when grown together. ZZ seems shy and quiet, but once at home, opens up and becomes your chillest, vibe loving friend who is loyal, steady, and true.

On to the Fiddle Leaf Fig (FLF), the Diva Queen of plants and main character to this story. Any plant lover will tell you how amazingly gorgeous they are, but honey, if you breath on you FLF wrong a leaf will drop. These plants are finicky AF! They don’t like their soil too wet, soil too dry, too much sun, not enough sun, and they hate country music! Ok, kidding about the last part but you get the picture, they require a lot of love and attention. Don’t get me started on the high maintenance of constant misting and wiping down of the large violin shaped leaves. Yet, FLF are one of the most sought after indoor plants/trees for their architectural statement , lush green foliage, and amazing ability to outgrow your house in height. Your high maintenance friend who requires a bit of work but will have your back for life and brightens up any room they walk into.

Back to how resilient plants can be regardless of their environment, I had a beautiful bushel of three FLF’s in one giant planter. Pruning will determine if you have a “tree-like” or “Bushel” FLF. My bushel was quickly outgrowing its pot and the roots were climbing up out of its planter. As roots take over the space of the container, little room is left for the soil and may lead to root death. Allowing your plant to grow “root bound” and not re-potting to a larger container will stunt the plants growth and can lead to the plants overall demise. (Starting to understand the correlation between plants and humans?) This shit can get deep.

So as a new “plant mom” I had the best intentions for my beautiful FLF. I thought, well I will just re-pot them into 3 separate containers and boom now I have three new “tree” plants instead of one. I gently and carefully re-potted all three. A week later, despite my efforts and care, all three of my FLF’s had turned brown, became dry AF, and died. I was devastated. So I cut down the stems and discard the dead plants. To this day im not quite sure if it was due to roots being overexposed to the elements while re-potting, or simply because they were meant to grow together in a bushel and couldn’t bear to be separated. I took the original pot and left it outside in our backyard until I knew what to do with it, and which new plant I would fill it with.

One month later, my husband and I noticed new leaves poking out of the container in the backyard. I initially thought it was a weed. I had not watered this plant in months. Paid zero attention to it. Left it out in the cold days and nights, thinking it was nothing but a pot of soil. Now full transparency, I did say I was a self proclaimed plant lady, so I do belong to a wonderfully delightful plant group from Canada. I snapped a photo of this “weed” and from my husbands encouragement, did a double check to verify it was truly a weed before discarding the soil and starting fresh with a new plant. Guess what the overall response was given back to me. A BABY FIDDLE LEAF FIG!! Have you heard about the rose that grew out of concrete? Well this was the Fiddle Leaf Fig mistaken for a weed. I was shook!

Going even deeper, how fitting the way this story again reminds me of the relationship between nature and humans. How truly resilient we are. It does not matter where you came from, how you were raised, or what your past looked like. Maybe your family just didn’t have a green thumb, maybe they didn’t have a “plant group” or “what to expect when expecting” book to guide them. Some of us were thrown away. Some of us were mistaken for weeds. When I was living in Canada, I felt like a Bright Red Rose plucked from her giant rose garden and left alone in a dark and empty basement. I had lost my roots and rich soil, wilting away petal by petal, unaware when I would see sunlight again. Are you a Rose who grew out of the concrete? Are you a Fiddle Leaf Fig who was mistaken for a weed? Have you ever been tossed aside for something fresh and new? Did your toxic relationship forget to water you for weeks on end? Did some life choices lead you to a dark dim room with no light in sight? None of that can define you. You can always push up and out of your dry dark soil into the new morning sunshine. Transforming into the person you know you are inside. Some of the most important, successful individuals come from the darkest of beginnings. Every single day when God wakes you up, you are given a fresh start, a new beginning to your new life. How will you plant your feet into the ground and take root? How will your branches reach across the sky and grab hold of what is truly meant for you? Water yourself, get out of the shade of your past into the bright warm sun, stretch your roots and branches and starting growing your own garden. Nourish your seedlings and begin to reap what you want to sow.

Spinach Artichoke Dip Stuffed Chicken with Spaghetti Squash

Rating: 5 out of 5.

I’m just a girl who was staring at two over-sized chicken breasts and though, I should stuff these MF’ers. So I did. With my favorite spinach artichoke dip. Keto Compliant, low carb, and delicious AF. Lets get started shall we? Here are the ingredients you will need.

Recipe creates four servings. Macros per serving: 567 calories, 39g Protein, 38g Fat, 13g net Carbs

Ingredients:

  • 2 large chicken breast or 4 medium sized chicken breast
  • 2 cups mozzarella cheese, shredded
  • 16oz whole leaf spinach, fresh or frozen
  • 14oz artichoke hearts, quartered
  • Avocado Oil
  • Whole spaghetti squash, medium size (1 cup per serving)
  • toothpicks, three per chicken breast

Seasoning:

  • Parmesan with Basil and Oregano topping
  • Garlic Powder
  • Lemon Pepper
  • Bread Dipper
  • Julio’s Seasoning
  • Truffle Salt
  1. Prepping your Spaghetti Squash: Preheat your oven to 400 degrees. Cut in half lengthwise then scoop out all the seeds and fibers using a spoon. Drizzle some avocado oil and sprinkle with salt and pepper. I sometimes add lemon pepper and Julios Seasoning as well.
  2. Line a baking sheet with parchment paper and place cut side down on the sheet. Poke some holes in the skin using a fork. Here is where you can take out any aggression you have had during the week! Judgement free zone remember xoxo LOL This will cook for 40 minutes in the oven, giving you enough time to completely prepare and cook your chicken!

3. Prepping Your Chicken: Start by rinsing your chicken out in the sink, I always wash my protein before seasoning and cooking. Butterflying your chicken breast to create pockets for our delicious stuffing. Place one hand on the chicken, curving your fingers up slightly for safety. Slice meat horizontally, cutting almost to the other side. Open it like a book

4. Season both sides of the chicken with the above seasoning. I didn’t measure, I just shake away until I hear my ancestors whisper to stop. LOL Just kidding, I use tons, I would say 1 tbsp of each seasoning for each side of the chicken, but sprinkle at your own discretion.

5. Pour a bit of oil and Cook for 6 minutes on the stove at medium heat, butterfly side down. Then return to the washed cutting board.

6. Start Stuffing: If you are using fresh spinach, place on top of the cooked side of the chicken breast. If using frozen thaw out first, squeeze out all excess water before placing on chicken. You can either leave the quartered artichokes as is, or chopped into cubes. Place on top of the spinach and top off with mozzarella cheese.

7. Close your chicken breast together and to keep the insides from spilling out while cooking and moving, place three toothpicks along the open edge to seal in the stuffing. Boogie Hack: Now Season both sides of your chicken again with your seasoning. You want every bite to be flavorful and delicious.

8. Cooking your Chicken: You will add more oil to the pan and cook for 6 minutes on each side or until the chicken has cooked through. Boogie Hack: If you see parts of the chicken that are bare, sprinkle in some seasoning again. Its all about flavor in every bite! I find it easier to flip the chicken over with a spatula in one hand and a fork in another. That chicken is holding precious cargo!

9. Let your chicken rest: Once all the chicken breast has completely cooked, set aside on your washed cutting board, tray, or plate and allow the chicken to rest. This will allow all the juices to settle in and not spill out with the first cut.

10. While your chicken is resting, I like to take all of the leftover artichoke, cheese, and spinach and gather it onto a clean chopping board. Chop up into an evenly cubed mix and dump back into the pan. Scraping up all the chicken drippings, crunchy spilled over cheese, and blend together until warm and melty deliciousness.  

This step is optional, but I do think for presentation, spreading the stuffing around your chicken adds magic to your plate.

Post Roast: your oven timer should be going off by now. Remove your spaghetti squash from the oven and once cool enough to touch, use a fork to scrape the strands. I start from the outer ends and work my way to the middle. You can either fluff up and use the squash itself as a bowl or transfer your strands to a separate container. I prefer to transfer as I go, then pour back into the “squash bowl” for presentation.

Once you have plated your meal, sprinkle your Truffle salt everywhere like fairy dust magic. Because that is what it is! Magical! Enjoy!  

Here is the section you are looking for! The part where we list all of the ingredients and instructions at the bottom without reading the hard work of the blogger LOL I used to do the same thing. Judgement free zone! But you’re still a little shit and Boogie still loves you. xoxo

Ingredients:

  • 2 large chicken breast or 4 medium sized chicken breast
  • 2 cups mozzarella cheese, shredded
  • 16oz whole leaf spinach, fresh or frozen
  • 1 cup artichoke hearts, quartered
  • Whole spaghetti squash, medium size (1 cup per serving)
  • Toothpicks, three per chicken breast
  • Avocado Oil

Seasoning:

  • Parmesan with Basil and Oregano topping
  • Garlic Powder
  • Lemon Pepper
  • Bread Dipper
  • Julio’s Seasoning
  • Truffle Salt

Instructions:

  1. Prepping your Spaghetti Squash: Preheat your oven to 400 degrees. Cut in half lengthwise then scoop out all the seeds and fibers using a spoon. Drizzle some avocado oil and sprinkle with salt and pepper. I sometimes add lemon pepper and Julios Seasoning as well.
  2. Line a baking sheet with parchment paper and place cut side down on the sheet. Poke some holes in the skin using a fork. This will cook for 40 minutes in the oven, giving you enough time to completely prepare and cook your chicken!
  3. Prepping Your Chicken: Start by rinsing your chicken out in the sink, I always wash my protein before seasoning and cooking. Butterflying your chicken breast to create pockets for our delicious stuffing. Place one hand on the chicken, curving your fingers up slightly for safety. Slice meat horizontally, cutting almost to the other side. Open it like a book
  4. Season both sides of the chicken with the above seasoning. I didn’t measure, I just shake away until I hear my ancestors whisper to stop. LOL Just kidding, I use tons, I would say 1 tbsp of each seasoning for each side of the chicken, but sprinkle at your own discretion.
  5. Pour a bit of oil onto the pan and Cook or 6 minutes on the stove at medium heat, butterfly side down. Then return to the washed cutting board.
  6. Start Stuffing: If you are using fresh spinach, place on top of the cooked side of the chicken breast. If using frozen thaw out first, squeeze out all excess water before placing on chicken. You can either leave the quartered artichokes as is, or chopped into cubes. Place on top of the spinach and top off with mozzarella cheese.  
  7. Close your chicken breast together and to keep the insides from spilling out while cooking and moving, place three toothpicks along the open edge to seal in the stuffing. Boogie Hack: Now Season both sides of your chicken again with your seasoning. You want every bite to be flavorful and delicious.
  8. Cooking your Chicken: You will add more oil to the pan and cook for 6 minutes on each side or until the chicken has cooked through. Boogie Hack: If you see parts of the chicken that are bare, sprinkle in some seasoning again. Its all about flavor in every bite! I find it easier to flip the chicken over with a spatula in one hand and a fork in another. That chicken is holding precious cargo!
  9. Let your chicken rest: Once all the chicken breast has completely cooked, set aside on your washed cutting board, tray, or plate and allow the chicken to rest. This will allow all the juices to settle in and not spill out with the first cut.
  10. While your chicken is resting, I like to take all of the leftover artichoke, cheese, and spinach and gather it onto a clean chopping board. Chop up into an evenly cubed mix and dump back into the pan. Scraping up all the chicken drippings, crunchy spilled over cheese, and blend together until warm and melty deliciousness.  This step is optional, but I do think for presentation, spreading the stuffing around your chicken adds magic to your plate.
  11. Post Roast: your oven timer should be going off by now. Remove your spaghetti squash from the oven and once cool enough to touch, use a fork to scrape the strands. I start from the outer ends and work my way to the middle. You can either fluff up and use the squash itself as a bowl or transfer your strands to a separate container. I prefer to transfer as I go, then pour back into the “squash bowl” for presentation.
  12. Once you have plated your meal, sprinkle your Truffle salt everywhere like fairy dust magic. Because that is what it is! Magical! Enjoy!  
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