Keto Recipe | Stuffed Spaghetti Squash with Creamy Pesto Chicken

Stuffed Spaghetti Squash with Creamy Pesto Chicken

MY GOODNESS IT HAS BEEN QUITE SOME TIME. We all know life get’s ca-ra-zeee and takes over so I won’t even get into the nitty gritty of this long break right now because let’s be real, there’s no planning what life brings you and you can’t apologize for living life!

But in a nutshell: the last 6 months I’ve been traveling a TON, have a new baby niece, started Orange Theory and the Keto Diet, lost over 15 pounds and am feeling damn good. Yes, still single. HA Way more on all these later, promise! For now, we are reunited and that’s all that matters. 🙂

SO! Some of you are probably like what the heck is the Keto Diet and that’s coming in another post but basically it’s a high fat, low carb way of eating so majority of the meals I’ve been making are Keto friendly and I get a ton of questions about recipes on Instagram so we are bringing them back in full swing here on the blog! Starting with something I would have made aside from it being Keto friendly: Stuffed Spaghetti Squash!

I made this version with a creamy pesto chicken sauce but you can truly tailor this recipe to add different things you enjoy like different veggies, meat or sauce. Let’s get started shall we?!

Here’s what you need:
1 Spaghetti Squash (You want to allot about a half a small squash per person)
3/4 Cup Pesto Sauce
2 Chicken Breasts cut into cubes
1 Cup Cherry Tomatoes, halved
HELLA Cheese aka 1 cup of parmesan and a cup of mozzarella
3/4 Cup Half & Half
Salt, Pepper, Garlic Powder
Olive oil

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Here’s how to make it:
Step 1: Prep your squash Preheat your oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out all seeds. Place on baking sheet and cover liberally with olive oil, salt, pepper and garlic powder. Roast skin side up for 15 minutes, then flip over and roast another 15 minutes. Take out of oven and set aside.

Step 2: Make your sauce Heat up a large saucepan and add a healthy splash of olive oil to your pan, add chicken and season with salt, pepper & garlic and cook through. Add your pesto sauce, half & half, parmesan cheese and tomatoes and cook for 2-3 minutes until thick and creamy.

Step 3: Stuff your squash Now that your squash has cooked, take a fork and scrape the sides of the squash to make the spaghetti – like noodles but make sure you don’t scrape too much as these are going back in the oven and need to keep their shape. Add the pesto cream sauce evenly to each half of squash, toss together to coat as much of the squash as possible. Top with mozzarella cheese (and more parmesan, why not?!) Put back in the oven on broil for just 3-5 minutes until bubbly and hot!

Recipe: How to Make Asian Beef Kebabs & Ginger Garlic Bok Choy

Another day another recipe! HOLLA! To be honest, or TBH as the cool kids say, I wasn’t originally planning on blogging about this recipe so I don’t have FULL step by step photos. Sowwweeee. But I got so many comments and DMs on my InstaStory and Snapchat to post the full recipe…so here we are, I’m the woman of the people. lol Ok, that was dramatic.

This recipe I came up with on a total whim, I knew I wanted to do a carb free asian dish since I’m still working on my health & fitness and I am just SO OVER stir fries. Mmm FRIES. But really, there are only so many times I can eat meat and veggies sautéed together before I hop in the car to the nearest In N Out. This dish took less than 30 minutes and served with edamame on the side it was DELISH.

Here’s what you need and how to make these Asian Beef Kebabs with Garlic Ginger Bok Choy:


Kebab Ingredients: 

  • 1 pound of shaved ribeye
  • 3 cloves of chopped garlic
  • 1 tablespoon finely chopped ginger
  • 3-4 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 1 tablespoons garlic chili sauce
  • Sesame Oil, 1 tablespoon for marinade, 3 tablespoons for cooking
  • 1 Bunch of Green onions, cut into “spears”

Step 1: Marinate your meat for at 1-3 hours using all ingredients except the green onions.
Step 2: Wrap your marinaded meat around 2-3 pieces of green onion and firmly press into a kebab shape.
Step 3: Heat large sautee pan to med-high heat, and add sesame oil
Step 4: Add kebabs to pan and cook 3-4 minutes on each side, rotating them to nice until all sides have a nice crust.


While your kebabs are cooking, get your veggies started!

Garlic ginger boy chop ingredients:

  • 1 package small Trader Joe’s bok choy, sliced down the middle
  • 1 package broccoli florets
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped garlic
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons Canola oil

Step 1: Heat sautee pan to med high heat and add canola oil (Sesame oil burns really quickly so I like to start with the canola oil)
Step 2: Add broccoli to pan for 3 minutes and then add garlic and ginger.
Step 3: Once garlic and ginger start to soften add in your bok choy with the sesame oil.
Step 4: Cook for 2 minutes and then add soy sauce and cover the pan to steam the boy choy and cook through for another few minutes.


Bok Choy Stir Fry
TADA! Here’s my not instaworthy food photo. Sometimes it doesn’t have to look amazing to taste amazing and this did not disappoint!

Asian Beef Kebab with Bok Choy and Brocolli

Easy Meal Prep Recipe: Southwestern Quinoa Chicken Bowls

Hi friends! It’s my first post of 2018 so HAPPY NEW YEAR! While I’m not huge on resolutions, I’m all about setting yourself up for success and making goals you can achieve…which is why I am super excited to share today’s post with you because it hits TWO of my 2018 goals. SCORE.

  1. First, is always be healthy, be active…blah blah blah. This is not groundbreaking and I think we can all agree the new year is the time we all want to get back into shape. Plus, NOW is the time that will get us ready for summer. Ugh, but true. So I’ve been focused on healthy eating, drinking more water and working out.
  2. Second, is sharing more videos with you! I need to take my own damn advice because nothing is ever perfect and we should embrace our realness. AMIRITE?! So even though my video quality, or editing skills aren’t the best who the fuck cares!! You all always ask for more recipes, more beauty, more stories…so I’m going to give them to you!

So, without further adieu here’s a quick, one minute video on a healthy and filling lunch I made over the weekend that I’ve been taking to the office with me. I love making salad bowls like this because you can add anything you like to customize them.


One of the main components of this bowl is a quinoa salad. (Salad on salad, doesn’t get any healthier than that.) You can pick any quinoa you like, and follow the instructions on the package on how to make it. From there I mixed in chopped red onion, cilantro, lemon juice, salt and pepper.


These are the toppings I used. I didn’t add the dressing or avocado but just brought it with me so it doesn’t get soggy and the avocado stays fresh!QuinoaBowlToppings

Pack it up, stack it up! I usually only make 3 servings because I like variety and can’t eat the same thing 5 days in a row. I know, I’m so bougie. MealPrepHealthyLunchI chose to use Trader Joe’s Green Goddess dressing which is vegan! It’s actually yummy and creamy because it has avocado as the base of it! I also think a chipotle vinaigrette would be great with this southwestern style salad bowl.


What other things do you like to meal prep?! Let me know!

Oh yeah, I moved to Los Angeles

WOW. OMG. Hiiiii friends. I know, I know – shit, it has been awhile. Three months to be exact. But it’s taken me that long because it’s been quite impossible to rise above everything going on in life to feel an ounce of extra energy to blog. It seems like a long time but these last few months have honestly felt like a whirl wind of change…well, because it has been!

So, where the heck have I been? Well, to start since I never even announced it officially here on the blog….. I MOVED TO LOS ANGELES! 


That’s right, I’m currently writing this post from my new place in West Hollywood! I’ve been here about three weeks so I’ m just finally recovering from the moving chose & stress, unpacking the last of my boxes and adjusting to my new space…and don’t even get me started on the characters that live in my building and all the hustle & bustle that is #soLA…I’ll save that for future posts.

So, why did I pack up my life and move?  It was definitely a combination of things and was not an easy decision. It’s actually been one of the most challenging, emotional, scary things I’ve had to do in my adult life. To pack my pretty fucking amazing life up and and move back to LA? Yeah, I know…seems wild. But that was just it, over the years, as I grew, I became more in tune with what I wanted and what I saw for my future and the Bay Area wasn’t part of it. I felt like I was in a long term relationship where I felt complacent and bored but was too scared to do anything about it…until now. I LOVE the Bay area SO SO SO MUCH and always will, but I’m not IN love with you anymore. And there is someone else I’ve been thinking about for far too long and his name is LA. Yeah, LA is a he in my book…are you surprised? LOL

What did I see in my future? Family. Personal Growth. Exploring my creativity. Opportunity. Excitement. Love. Challenging Myself. The unknown. And yes, of course, Poshmark for everyone always asking. 😉 The hardest thing is you can never predict what will happen in life, but you have to take chances to find out. You’re in charge of your happiness and no one else can make those decisions for you so I took charge and here I am. Am I missing my friends? FUCK YES. Do I miss the routine I had? OMG YES. Poshmark team, lunches and happy hours? DO I EVER. But I have confidence in myself and this decision. I have something burning inside that is ready to ignite and I am ready for it…and ready to share it all with you.

Thank you for all your support and following along this new adventure with me. Life isn’t perfect, and that’s ok! We’re all just trying to figure it out…and that’s exciting!

One thing you can expect is more videossss from me, so please subscribe to my baby YouTube channel and check out my first video! 🙂




Real Talk Rant: Why Road Trips are the Worst


Ah, road trips.

Expectation: In your mind you think “this is going to be great”, put the top down of the convertible, pop on some tunes and let the breeze instagrammably blow your hair in the wind. WRONNNNGGGG

Reality is: you planned this trip way too last minute and flights are way too expensive, or your destination is just close enough to drive to but not far enough to fly to…. or if we want to be super annoying…you and your S/O are being cute and driving across the country hitting up all the famous Diner’s and Drives restaurants. ::insert eye roll emoji:: aka I’m Jealous. HA, Don’t get me wrong, I do love a road trip when you’re not in a rush, the scenery is pretty and you aren’t alone, then you can at least play car games and talk along the way!

In the last two months I have done two smaller road trips (SF –> LA and Houston –> Dallas) and since you have all the time in the world to ponder about life, I took notice to some of the most annoying parts of road trips that I thought I would share with you:

  1. TRUCKS. They slow us down, swerve and why the HECK do they feel the need to pass each other? Is this some sick game truck drivers play with each other? All you’re doing is cutting the rest of us off and slowing down all the people actual using the fast lane to…well, GO FAST! Stay in your lane, k thanks.
  2. Gas prices are RIDIC. I get it, we’re out in the middle of nofuck no where and we are desperate for fuel…but come on…rude, just rude.
  3. When your radio station changes to another language. And no my car doesn’t have satellite or anything fancy so it’s just me and my radio. Go ahead, judge me.
  4. The amount of bugs smashed on your car. Car wash anyone?
  5. When your butt sticks to the leather seats and falls asleep. Stretching your legs is crucial and I should probably start wearing leggings or sitting on a towel for comfort sake.
  6. The amount of crap you end up eating. What is it about being in a car that makes you want McDonald’s breakfast and sour candy…and have no shame sitting and eating it in your car?
  7. Cell service goes in and out. Don’t you dare fuck with me. Don’t you do it.
  8. The one time you have allllll the time in the world to call your mom, dad, aunt, cousins and friends you barely ever talk to, no one picks up the phone. WHYYYYY.
  9. Other drivers. Just when you put your cruise control on and are in the fast lane at a comfortable 85mph, you look in your rearview mirror and see someone about to run you down. Just chillllll, I’ll move over just give me a second. Sheesh.
  10. Worst part of road trips? Knowing you have to drive back home.

Moral of the story for me is I need to listen to more podcasts, get a new auxiliary cord and pack a cooler with snacks for my next road trip. Also, I’m officially calling these posts Real Talk Rants, so welcome to the first official one!

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What I’m Wearing: Elevated Overalls

I know, I know — since when do you think lace and florals go with overalls? But there are no damn rules in fashion and if I like it, I’m wearing it! #amirite

I actually have been wearing overalls a TON in my regular rotation because they are ridiculously comfortable and believe it or not — super versatile. Also, they are quite flattering so needless to say these won’t be going anywhere anytime soon, I’m even on the hunt for a cool black pair, because #fancy. But lastly, how damn cute are these Asos sandals? They are so granny chic (and only $32!). Also – why does saying “chic” after anything make it sound more FASHUN.


Overalls & Bag: Walmart (Similar) // Lace Top: Forever 21 // Sunglasses: Primark // Floral Embroidered Sandals: Asos // Lipstick: Tarte Lip Paint

Overalls and Lace Up Sandals

Summer Fashion Look
SummerStyle Overalls

And as promised, my OOTD OUTAKE! Cute, Amanda…real cute. You’re Welcome!


How to Make Thai Steak & Noodle Salad

So, fun fact: growing up in high school and college I always worked a server in restaurants — pretty much any chain restaurant you can think of I worked at (Applebees, Cheesecake Factory, Tony Roma’s — yup, can I take your order?!). But while I was in LA going to college I worked at restaurant name Houston’s (where I got to serve celebs like Leonardo DiCaprio, John Legend, Chris Pine — NBD), a casual fine dining American style restaurant that had one specific salad that I LOVED – the Thai Steak & Noodle Salad.  It’s not a traditional salad at all and has so many bold, delicious flavors that it quickly became my favorite (probably because it has pasta in it) which is why I wanted to share my own version of how to make this bomb dot com meal!

Thai Steak and Noodle Salad

It may seem like a lot of ingredients, but you can pretty much add whatever you like to customize it to your taste. You can even use chicken or tofu instead of steak, but I love the classic version!

Let’s do it! First, prep your steak! 

Steak Marinade: 
2 Teaspoons Sesame oil
Half of a Lime juice
3 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Chili Garlic Sauce
3 cloves chopped garlic
**Depending on how large your steak is you could make more or less

Step 1: Marinate your steak with all ingredients for 4-8 hours in the refrigerator — take it out 30 minutes before you are ready to cook it.
Step 2: Heat your grill (or in my case grill pan) until hot, drain off excess marinade and grill for 4-5 minutes each side.
Step 3: Once cooked to desired temperature, take it off the grill, cover with foil and let rest for at least 10 minutes (this locks in all the juices!). Once rested, cube it into bite size pieces.



Grilling Steak

Medium Rare Steak

Next, get your dressing ready!

Salad Dressing:
1/4 cup of Peanut Butter (I used chunky)
2 Tablespoons of soy sauce
3 Tablespoons rice vinegar
2 Teaspoons sriracha
2 Tablespoons vegetable oil
Half juice of a lime

Step 1: Combine all ingredients except the oil and mix together. Once combined slowly drizzle your oil in to thicken – voila!

Now it’s time to assemble and toss everything together…and most importantly EAT!

Marinated, cooked & cubed steak
1/2 pound of whole wheat spaghetti, cooked, drained, rinsed with cold water & tossed with a tablespoon of sesame oil
1 mango, cubed
1 avocado, cubed
1 cup shredded carrots
1 hothouse cucumber, sliced
1/2 cup cherry tomatoes, halved
2 cups butter lettuce
1/2 cup each of roughly chopped mint, basil and cilantro
1 tsp of salt and pepper
Crushed peanuts and lime for garnish

Combine your cooked steak, salad ingredients and toss with your peanut dressing and ENJOY! This is just as good on day two so make extra for leftovers!

Thai Ingredients

Sesame Oil Pasta

Salad Assembly

Salad in Bowl

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