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Posts tagged dinner
Turkey Taco Spaghetti Squash Boats
 

Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

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When I think of spaghetti squash, I think spaghetti = Italian, right? So, that is pretty much all I have done when cooking spaghetti squash. I have made shrimp alfredo, chicken parmesan, and the classic marinara to name a few, but it never occurred to me to use spaghetti squash in a different way. After posting a poll on my IG, it turns out many of you would like to see how spaghetti squash can be used for a Mexican inspired dish!

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Needless to say, after experimenting I was surprised at how spaghetti squash and Mexican flavors paired so well together! My husband was hesitant at first but it was love at first bite for him -- he now asks for these squash boats every week!

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Hey, if I can make this every week then I would be happy as a clam. For a #tacotuesdaynight, it has to be the easiest recipe to bake while preparing the toppings. While your spaghetti squash is cooking, you are preparing the meat mixture that goes inside the boats while prepping all the fun and healthy toppings. As soon as your boats are done baking, add all your favorite toppings and dig in! And the best thing when you’re done eating? You don’t have as many dishes to wash!!

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You can make this recipe kid-friendly by omitting/using less of the spicier seasonings. Other than that, these squash boats would be great to add to your taco night! With that said, you will find that this recipe can be customized to your preference. For example, in my hubby’s boat, I added extra beans and cheese while my boat sticks to the recipe but with 5 maybe 20 dashes of hot sauce (love my spicy food)!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

INGREDIENTS

  • 1 lb lean ground turkey

  • 3 cloves garlic

  • 2 cans low-sodium black beans ((drained/rinsed))

  • 1 large spaghetti squash

  • 1 cup fresh salsa or pico de gallo*

  • 1 tsp each garlic powder, ground cumin, and chili powder

  • 1/2 tsp each smoked paprika, cayenne pepper, and salt

  • 1/4 tsp pepper

  • couple dashes of red pepper flakes

Toppings

Lime wedges, fresh salsa, pico de gallo*, romaine lettuce, cheese, avocado, cilantro, jalapenos, peppers, hot sauce

DIRECTIONS

  1. Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out the seeds.

  2. Drizzle halves with olive oil and season with S&P. Place squash cut side down on baking sheet and roast for 45-50 minutes. When done, use a fork to scrape out the squash flesh.

  3. While your spaghetti squash is cooking, make the meat mixture.

  4. Drizzle oil in a skillet on medium-high heat. Add the minced garlic to the skillet and saute for about 2 minutes or until fragrant. Add the ground turkey and cook until slightly pink, then add all of your seasonings, fresh salsa, and black beans.

  5. Turn the heat off and set meat mixture to the side.

  6. Transfer cooked squash flesh to the meat mixture and combine. At this point, taste mixture to see if you need to add more S&P/seasonings/hot sauce for personal preference.

  7. Transfer squash mixture to your now scraped spaghetti squash bowls and top with optional cheese.

  8. Bump up the oven temperature to 400 degrees and bake for an additional 5-10 minutes until your cheese is nice and bubbly or your naked boat is nice and warm.

  9. Top with your favorite toppings and enjoy!

NOTES

  1. Pro tip: Place the whole squash in the microwave for 5 minutes for an easier slice!

  2. Pico de gallo recipe

  3. If you are using a smaller spaghetti squash, then use just 1 can black beans.  

 
Grilled Shrimp Summer Salad
 

Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!

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The grill is my kitchen during the spring and summer seasons. Grilling is a straightforward process -- it’s easy and quick. Plus who wouldn’t want to be outside with sun rays and the amazing aroma of grilled food in the air?

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That’s why this grilled shrimp summer salad has been playing on repeat all summer long! When my husband and I come home after our evening workout, we usually just want to eat something light yet nutrient dense to replenish our bodies, but we don’t want to be slaving away in the kitchen while we are starving! A salad is a perfect solution to this dilemma.

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What’s great about salads is that they are versatile so even if you do not have all the ingredients or the produce is no longer in season, you can add whatever you like.

Aside from the grilled shrimp, this recipe has three components: pineapple salsa, blueberries, and basil vinaigrette. So, for example, if pineapples are not in season, use another fruit like peaches or oranges. Have fun with the ingredients and customize this salad to YOUR preference!

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Another great thing about salads is that if you make everything in bulk then it just takes minutes to prepare a salad each night. Just put everything in containers and add/take away things to your salad depending on what mood you are in!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  


Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!

INGREDIENTS

Grilled Shrimp Marinade

  • 12 oz large raw shrimp (peeled and deveined)

  • 1/2 tsp cayenne

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp chili powder

  • 1/2 tsp salt

  • 1/4 tsp cumin

  • 2 dashes red pepper flakes

  • Juice and zest of 1 lemon

  • 2 Tbsp EVOO

Pineapple Salsa

  • 1 cup fresh pineapple

  • 1 jalapeno

  • 1 small bunch cilantro

  • 1 large red tomato

  • 1/2 red onion

  • Juice of 1/2 lime

  • S&P to taste

Blueberry and Basil Vinaigrette

  • 3/4 cup fresh blueberries

  • 4-8 basil leaves (depending on preference)

  • 1/2 lemon

  • 1 tsp dried minced onion

  • 1-2 tsp honey

  • 1 tsp apple cider vinegar

  • 1/4 cup EVOO

  • S&P to taste

Grilled Shrimp Marinade

  1. Combine shrimp, seasonings, lemon, and oil to a Ziploc bag-making sure the shrimp is fully covered. Refrigerate for at least 30 minutes. Meanwhile, soak 6-10 small skewers in water.

  2. From the shrimp from the fridge and thread 6-8 shrimp on each damp skewer.

  3. Very lightly brush a cast iron griddle or grill grate with oil. Heat the grill to medium. Grill the shrimp for 5-7 minutes, turning over once halfway through.

  4. Place the shrimp skewers on a plate to cool. Sprinkle additional red pepper flakes if you like!

Pineapple Salsa

  1. Finely dice all ingredients and in a bowl, combine all ingredients. Store in fridge until ready to use.

Blueberry and Basil Vinaigrette

  1. Put all ingredients in a blender or food processor and blend until smooth and creamy. Add additional oil or water if the mixture is too thick.

  2. * Due to the natural pectin found in the blueberries, this dressing will quickly begin to gel. Use immediately or blend in additional liquid to make it pourable.

Directions:

  1. Prepare your salad by adding greens, alfalfa sprouts, grilled shrimp skewers, pineapple salsa, vinaigrette and your favorite toppings! Enjoy!

 
Grilled Chicken Burrito Bowls
 

Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home!

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This grilled chicken burrito bowl was inspired by the notable chain restaurants Chipotle and Moe’s. It can be so tempting to go through their lines and simply tell them what you want: Your choice of protein, black or brown beans, white or brown rice, and finish it off with toppings (hello, Pico de Gallo!). Well, this recipe is just like that -- tailor it exactly how you want it, or even add things that Chipotle/Moe’s, etc. may not have! With this recipe, I’m making it with my personal preferences and a special grilled chicken marinade recipe. I’ll even show you how easy it is to make Pico de Gallo.

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My grilled chicken burrito bowl recipe is gluten and dairy-free using clean and simple ingredients that, in my opinion, is much healthier than eating out while saving you a lot of money!

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As you know, a burrito bowl is complex in flavor because there are many components like veggies, protein, and carbs that each play a different role. I would say this recipe can take up to 40 minutes to make, but that’s only if you are making rice. You can cut some time off by using instant rice, or by preparing the ingredients ahead of time. I often tend to have my veggies already cut and ready to use in the fridge, so if you’re like me, then this burrito bowl can be made very quickly.

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  


Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home! 

INGREDIENTS

Grilled Chicken Marinade

  • 1 lb boneless skinless chicken breast

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/4 tsp cinnamon

  • 1/2 tsp pepper

  • juice of one lime

  • 2 Tbsp EVOO

Pico de Gallo

  • 1/2 white onion (diced)

  • 2 roma tomatoes (diced)

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • 1 jalapeno diced ((spicy version))

Cilantro Lime Rice

  • 1 cup sprouted brown rice

  • 2 cups water or low sodium chicken broth

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • S&P to season

Toppings

  • grilled corn

  • sliced avocados

  • lime wedges

  • hot sauce

  • romaine lettuce

  • black beans

  • diced jalapenos

DIRECTIONS

Grilled Chicken

  1. Combine seasonings, EVOO, lime, and chicken into a gallon size Ziploc bag and sit in the fridge to marinate for two hours or overnight (preferred).

  2. Cook chicken on the grill on medium heat for 5-7 minutes and flip for an additional 5-7 minutes or until cooked through.

  3. Let sit until you are ready to assemble the burrito bowl.

Pico de Gallo

  1. Combine all ingredients and sit until ready to assemble.

Cilantro Lime Rice

  1. Add rice and water (or broth) to a rice cooker and cook on the brown rice setting until fluffy and fully cooked. If you do not have a rice cooker then cook in a medium saucepan for about 30-35 minutes or until rice is fully cooked.

  2. Toss in cilantro, lime, and seasonings until fully mixed and set aside.

Grilled Chicken Burrito Bowl

  1. Meal prep - Divide chicken, pico de gallo, rice and toppings into meal prep containers.-Tip: separate cold toppings like avocado, lime wedges and lettuce into Ziploc bags or stasher bags to keep fresh before eating.

 
Slow Cooker Verde Carne Asada Tostadas
 

Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

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In honor of my husband’s favorite, I am sharing the recipe for my slow cooker carne asada tostadas with salsa verde. I have even used his favorite for this recipe -- steak! You can, of course, use whatever protein you desire, but the key ingredients are my homemade salsa verde, onions, garlic, and beef stock. This recipe is super versatile, easy, and delicious.I love this recipe because I get to use my slow cooker, so not only are you getting the juicy and tender meat you are saving time! Sundays are typically designated as my meal prep day so I will start a batch first thing in the morning. By the time dinner comes around, my husband and I will have dinner ready for that night and for the rest of the week!

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Tostadas are a super fun way to enjoy carne asada. Who doesn’t like a good crispy fried or baked tortilla?! For this recipe, I love using Siete foods cassava and coconut flour tortillas. I pan fry them with a couple tablespoons of coconut oil. There is just something about these tortillas that just take the recipe to the next level!

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Have fun with adding your favorite toppings! I like to keep it simple with cilantro, sliced radishes, avocado salsa verde, and a squeeze of lime.

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

INGREDIENTS

  • 2 lbs grass fed beef steak

  • 2 cups salsa verde

  • 1 medium white onion (sliced)

  • 5 cloves garlic (mashed)

  • 1 cup organic grass fed beef broth low-sodium

Toppings

Fresh cilantro, lime wedges, sliced radishes and avocado salsa verde

Optional toppings

Cotija cheese, refried beans, sliced avocado, diced red onions, and sliced jalapenos

DIRECTIONS

  1. Season beef steak with a generous amount of salt and pepper.

  2. Heat a skillet over medium-high heat with 1 tbsp coconut oil. Once the pan is hot, add the steak to the pan. Sear the steak for a few minutes on each side. You just want a nice sear; not actually cooking the steak.

  3. Turn your crockpot on high and add the seared steak, salsa verde, onions, garlic and beef broth until beef is fully submerged.

  4. Cook on high for 5-6 hour or until beef steak is falling apart.

  5. While the mixture is cooking, use this time to prep the toppings you will be using for the tostadas.

  6. Turn the crockpot off and wait for the meat to cool.

  7. As the beef mixture is cooling, in a frying pan, heat 1 tbsp coconut oil on medium-high heat. Once the pan is hot, drop one tortilla in until it starts to brown, flip and brown, cooks in about 1-2 minutes. Continue until all tortillas have been fried. Let rest on a paper towel to absorb excess oil and sprinkle with salt.

  8. Layer the tostadas with the verde carne asada, chopped cilantro, radishes, then drizzle with avocado salsa verde and squeeze of one lime wedge.

  9. Layer with additional ingredients, serve and enjoy!

NOTES

  1. Salsa verde and avocado salsa verde recipe