Buffalo Chicken Spaghetti Squash

I don't know about you but I've had my fair share of buffalo chicken dip at parties - it's so addicting! Paired with spaghetti squash, it makes for an easy, low carb pasta substitute with a ton of leftovers! This one is adapted from Gal on a Mission. 

Ingredients: 

• 1 spaghetti squash
• olive oil
• salt and pepper 
• 1 package of cream cheese (8oz)
• 1/2 cup Frank's hot sauce
• 1/2 cup ranch dressing
• 2 medium chicken breasts, cooked and shredded
• cheddar or mozzarella cheese 
• fresh basil

Directions: 

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash lengthwise and brush with olive oil and sprinkle with salt/pepper.
3. Bake flesh side down on a parchment paper lined baking sheet for 40 minutes.
4. In a saucepan over medium heat, melt cream cheese, Frank's, ranch dressing, and add shredded chicken. 
5. Shred spaghetti squash with a fork, spoon buffalo chicken mixture on top and sprinkle with shredded cheese and basil.
6. Bake for 5 minutes until cheese is melted. 
7. Serve with salad and enjoy! 

Easy (Vegan) Chana Masala with Cilantro Cauliflower Rice

Ohhh...this one is on repeat quite a bit in our house! Another 30 minute or less recipe that's quick, easy, and healthy!  Adapted from The Minimalist Baker! 

Ingredients: 

• 3 T Coconut oil 
• 1 finely diced onion 
• 1 T ground cumin
• 3/4 sea salt 
• 6 cloves of garlic 
• 2 T fresh ginger 
• couple handful of cilantro, chopped and divided
• 3 fresh green chilies, sliced
• 1 T ground coriander
• 1 tsp chili powder
• 1 tsp ground turmeric
• 1 28 oz can diced tomatoes 
• 2 cans chickpeas, drained
• 1 tsp garam masala 
• 2-3 tsp coconut sugar
• 2 T lemon juice 
• head of cauliflower, riced (you can use frozen!) 

Directions: 

1. Heat a large pot over medium heat, Add oil, onion, cumin, and 1/4 tsp salt. 
2. Add garlic ginger, one handful cilantro, and green chilies to a small food processor to make a paste. Add to pot with onions.
3. Add coriander, chili powder, and turmeric and stir. Add more oil if it looks too dry. 
4. Add diced tomatoes, chickpeas, and remaining salt. Add 1 cup water if mixture looks to thick. 
5. Increase heat to medium high until simmering, then reduce to medium-low and maintain simmering for 20 minutes uncovered. 
6. While simmering is happening, rice cauliflower and steam or heat up frozen packet. Add cilantro. 
7. Taste test: Add coconut sugar if it's too spicy and more salt and pepper for seasoning if needed. 
8. Remove from heat and add lemon juice and garam masala - stir. 
9. Serve with cilantro cauliflower rice and garnish with extra cilantro! 

Blackened Tilapia with Cucumber Avocado Salsa

This quick and easy dinner is adapted from The Garlic Diaries.  Ready in 30 mins or less! 

Ingredients: 

• tilapia fillets
• olive oil 
• Blackening seasoning: 
• chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper
• Salsa: 
• 1 cup finely diced cucumber
• jalepeno, seeds removed and finely minced
• handful chopped cilantro 
• diced avocado
• lime juice 

Directions: 

1. Add all salsa ingredients in a bowl and stir to combine. Season with salt and pepper and set in the fridge until your fish is ready! 
2. Heat olive oil in a pan on medium-high heat.
3. Lay out tilapia fillets and sprinkle each of the blackening seasoning on both sides.
4. Add fish and blacken both sides (3-4 mins each side). 
5. Serve with salsa on top and sides of your choice!