My Kids 3 Favorite Meals Plus Dessert

Spaghetti Squash Pie

• 1 spaghetti squash cut length wise and seeds removed
• 1 TBSP olive oil
• Your favorite seasoning. (We LOVE McCormick’s Himalayan Pink Sea Salt with Black Pepper and Garlic)
• Spaghetti sauce
• Italian Sausage
• Diced onion.
• Mozzarella cheese, grated
• Pepperoni (optional)

1. Preheat the oven to 400 degrees.
2. Drizzle the olive oil on the squash. Then sprinkle the seasoning on.  Use liberally!
3. Roast for 45 minutes or until the squash is nice and caramelized. At this point it is really good to eat too.    Remove from the oven and allow to cool.
4. While the squash is cooking, dice the onions and sauté in a pan. Add the ground sausage and cook until browned.  Add the spaghetti sauce to the pan and incorporate into the meat.
5. Once the squash is completely cooled, take and fork and scrap it into the meat mixture. Stir everything together so that it is incorporated well.
6. Spray a loaf pan with cooking spray
7. Put some of the squash mixture in the bottom of the pan to cover it then sprinkle cheese. Add more squash/meat mixture, then cheese.  Continue layering until mixture is gone.
8. Top with cheese and pepperoni, if using.
9. Put in the oven for about 20 minutes or until the cheese is nice and golden and bubbly.
10. Remove and allow to cool for about 10 minutes.

Gluten Free Pizza

• 1 cup almond flour (not almond meal)
• 3/4 cup arrowroot flour
• 1 tsp yeast
• 1 TBSP honey
• 1/2 tsp salt
• 3 TBSP olive oil
• 1 egg
• 1/3 cup warm water

1. Put water, yeast, honey into a bowl and dissolve.
2. Add salt, egg,  and olive oil.  Stir
3. Add almond flour and stir.
4. Add the arrowroot flour, SLOWLY until well mixed but not crumbly (if it starts to feel dry, stop adding flour).  Form into a ball,
5. Allow to raise for 45 minutes and a warm place.
6.  Roll out onto pizza pan.  If it sticks to the roller or fingers just spread a bit of arrowroot flour on the dough.
7. Add your favorite sauce and toppings.  Bake at 425 until golden brown.
8. The recipe can be doubled or tripled and froze for later.

 

Easy Chili

 

• 1 lb ground grass-fed beef
• 1 large jar of salsa (hot, medium or mild depending on how y’all like it)
• 2 cups homemade bone broth (you can use regular broth, but bone broth is a nutritional powerhouse)
• 1 can diced tomatoes
• 1 TBSP each chili powder, cumin, paprika, garlic powder
• 1 can kidney beans (optional-my kids don’t like beans)

1. Brown your ground beef.
2. Dump everything into a stock pot or crock pot.  Cook for at least 20 minutes but the longer the better.
3. Freezes well OR you can put over baked potatoes topped with cheese the next day for another meal,

Sweet Potato Brownies

• 1 cup sweet potatoes cooked, mashed, and cooled (make sure there are no chunks.  Especially, if you are trying to hide some veggies from kids 😉 )
• 3 eggs whisked
• ¼ cup coconut oil melted
• 1/3 cup honey, coconut palm or maple syrup (each will give a slightly different taste.  I like coconut palm sugar)
• 1 teaspoon vanilla
• 4 tablespoons unsweetened cocoa
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup semisweet or dark chocolate chips (honestly, I don’t measure this, I just pour it in and take a few bites as I go because the batter is the best part.  Am I right, or am I right?) then I put some on top as well.

1. Take the peel off the sweet potato (I like to put some salt on it and eat it. No use throwing it out).
2. Add to the mashed sweet potato, eggs, coconut oil, honey and vanilla. Mix together.
3. Then add dry ingredients: baking soda, cocoa, salt, and chocolate chips.
4. Mix well and eat some of the dough…because…well….ya know , it’s good.
5. Bake for 30-35 minutes at 350 degrees. You don’t want the center done, at least I don’t
6. Allow to fully cool before eating. Trust me, it will be hard, but sooooo worth it.