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!

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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How to Make the Best Damn Balsamic Vinaigrette

What’s cookin’ good lookin’?! I’m so excited because my first recipe post is here! You may not know this, but cooking is one of my passions. When I was younger instead of watching cartoons I was hooked to watching cooking shows, writing down recipes and recreating them. I even was considering going to culinary school but obviously opted for a different path. #noregrets So today, I get such a joy from creating yummy dishes and can’t wait to share some of my favorite recipes with you.

Today I’m going with something super #basic — balsamic vinaigrette. I used to buy salad dressing but I realized making it is so easy and so much more delicious. This one in particular is my go-to and can pretty much go with any type of salad you make but my favorite is on a kale salad!

Here’s what you need for the dressing: 
2 tablespoons dijon mustard
1 large shallot, finely chopped
1 teaspoon fresh lemon juice
1 tablespoon honey
3-4 tablespoons balsamic vinegar
1/2 teaspoon salt, pepper, garlic powder
1/4 cup extra virgin olive oil

Step 1: Add diced shallot, dijon mustard, honey, lemon salt, pepper & garlic powder to a small bowl.

Step 2: Add balsamic vinegar and mix together.

Step 3: Slowly stream in olive oil and whisk at the same time. You will start to see the dressing thicken (aka emulsify) and really come together.

Step 4: Pour on your favorite salad, toss together and enjoy!

Step 5: 😊