Eat The Food, Tina.

Aaaaaand we're back.

Don't mind me...I'm just over here going 53 different directions on any given day and hitting the hay and crashing HARD by the time I get home every night. Hence, the lack of blog posts this week.

Anywho-I wish I had something really fun to use an excuse for my lack of blogging this week but I don't and hey, life happens. Forgive me wouldya?!

You know what also happens when I take a weeklong blogging hiatus? New freaking yeast-free recipes! That's right...recipeS with an S! And by the plural form of that word, I mean I somehow managed to recreate 3 new recipes this week. Who am I? I don't even know anymore.

First things first...Paleo Cinnamon Rolls via Real Sustenance.

Goodness gracious these things were to. die. for. Super moist and sweet and since they're mostly made of almond flour they're super dense and filling. You couldn't pay me to eat two without looking like I have a cinnamon roll baby.

Ready for the sucky part?? I hate to be the bearer of bad news but with the amount of almond flour, flax meal and erythritol I used to recreate this recipe...these babies easily cost me $20 to make one pan (9 rolls). Would I make them again? If I were absolutely feening (sp?) for a healthy cinnamon roll but to shell out 20 bones for cinnamon rolls...not so much. I'll stick with my Quest Bars for that matter!

Moving right along...

Southwest Turkey & Spinach Meatballs - hello new household staple!

Served with sauteed zucchini and organic black beans. Delish.

I originally found this recipe from Kristin at Mama & Mou and recreated it for a work event this week. Perhaps I'm bias but I'd like to think they were a hit! So flavorful. So filling. And so lean. Holla!

And the best for last...obviously.

Spaghetti Squash Taco Casserole. Y'all. Y'ALL. Words cannot describe how happy my little tastebuds were when I took my first bite.

The first time I made this, I didn't realize the bake times were so long so take this as a little warning: if you plan on making this, plan to start cooking it about 2 hours before you intend to eat. Are you steady cooking for the full 2 hours? No. It's minimal prep and cooking...just long bake times. I promise-it is SO worth it.

Ingredients:

• 1 large spaghetti squash
• 1 lb lean turkey meat, browned
• 1 packet taco seasoning (I make my own. Recipe here.)
• 1 - 1 1/2 C sugar-free salsa 
• 1/2 red onion, chopped
• 1 can black beans
• 3 Roma tomatoes, diced
• 3 eggs, whisked
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400 degrees. 
2. Cut spaghetti squash in half lengthwise, face cut sides down onto a baking dish and bake for 35 minutes.
3. While squash is cooking, brown your turkey meat, add taco seasoning, allow to simmer for 10 minutes and then set aside.
4. Once squash is finished cooking, using a fork, scrape out the insides of your squash to make your "noodles". Place noodles in a 9x13 baking dish. 
5. Reduce oven to 350 degrees. 
6. In baking dish, add taco meat, salsa, onion, black beans, tomatoes, salt & pepper. Mix well. 
7. Next, add in whisked eggs and mix everything together.
8. Bake in the oven for 45 minutes to 1 hour, until you begin to see a thin crust forming on the top. 
9. Allow to cool off for 5 minutes. 
10. Top with fresh guacamole or diced avocado and enjoy!

If you do one thing for yourself this weekend, be sure you treat yourself to a new recipe! Specifically the Spaghetti Squash Taco Casserole.

Do it.