Butternut Squash Noodles with Sausage & Peppers

Get ready to twirl those forks because these butternut squash noodles are killer! Sometimes you just have a hankering for some classic Italian flavors of garlic, sausage, mushrooms and peppers and this dish hits all the spots. If you’ve never tried spiralizing butternut squash you’re going to love the touch of sweetness it brings and the texture that is firmer and more substantial than spaghetti squash. If you don’t have a spiralizer spaghetti squash would make a good substitution.

Butternut Squash Noodles with Sausage & Pepper

  • 1 large butternut squash (spiralized)
  • 1/2 pound italian bulk sausage
  • 2 large cloves of garlic (sliced)
  • 10 cremini mushrooms (sliced)
  • 6 large kale leaves (chopped)
  • 1 red bell pepper (sliced)
  • 1/2 – 1 tsp red pepper flakes
  • salt and pepper (to taste)
  • 3 tbsp olive oil
  1. Preheat oven 400°

  2. In a large pan cook sausage until browned and remove from the pan.

  3. Add in 1-2 tablespoons of olive oil and sauté garlic for 30 seconds. 

  4. Add mushrooms and sauté for 3 – 5 minutes. Season with salt, pepper, and red pepper flakes.

  5. Add sliced bell peppers and cook for 2-3 minutes

  6. Add kale and cook until kale begins to wilt down. Season again to taste.

  7. Add olive oil as needed to keep from drying.

  8. Remove from heat.

  9. On a parchment lined baking sheet place your spiralized squash noodles. And drizzle a tablespoon of olive oil with a little salt.

  10. Bake noodles for 10-15 minutes. Check for doneness. You are looking for a little bite “al dente style”.

  11. When the noodles are cooked add them to the frying pan with the sausage and veggies. Cooking over medium heat toss everything together and taste for seasoning. 

Shiitake Mushroom + Brussel Sprouts Frittata

I love breakfast and eggs and brussels sprouts and…mushrooms too so why not enjoy them all together in a frittata! Frittatas are so simple and a great way to add more vegetables to start your day. Perfect for brunch with friends or make once and you’ve got breakfast ready to grab and go for a couple of days. You could easily keep this vegetarian if you don’t have prosciutto but that salty savory kick really does add something special. Serve alone or with crispy potatoes and simply dressed greens for a complete meal.

Shiitake Mushroom + Brussel Sprouts Frittata

  • 1/2 pound brussel sprouts (trimmed and quartered)
  • 3 tbsp ghee
  • 1 1/2 tsps salt
  • 1/4 tsp pepper
  • 8-10 eggs
  • 1 cup yellow onions (sliced)
  • 2 cups shiitaki mushrooms (sliced, stems removed)
  • 2 tbsp coconut milk
  • 2-3 slices of prosciutto
  1. Pre-heat broiler.

  2. Place quartered brussel sprouts on baking sheet with 1 tbsp of ghee and a half tsp of salt. Broil for 4 minutes until slightly browned. 

  3. After brussel sprouts are removed, turn oven temperature to 325°.

  4. Whisk together 8 eggs with coconut milk, 1 tsp salt, and pepper. 

  5. In a 12″ cast iron skillet, heat up 2 tbsp of ghee over medium low heat. 

  6. Cook onions for about 5 minutes. Once golden, add shiitake mushrooms and cook another 3-4 minutes. Then stir in brussel sprouts. 

  7. Pour egg mixture into skillet, add the slices of prosciutto on top, and let it cook for another 4 minutes on the stove top.

  8. Place in the oven and bake for 30 minutes or until set.

If shiitake mushrooms aren’t your thing I would sub cremini mushrooms. If you prefer an eggier (my word!) frittata then add up to ten eggs. 

Lamb Meatballs with Tahini Sauce

Ok – I’m going to be honest. If you don’t like lamb, these meatballs will change your mind. They are so tender & tasty, and an amazing comfort food for this January’s Whole 30. Good news is, I mix the meat with 50% beef, so it’s a bit milder in taste as well. Serve alone or with a side of cauliflower rice or potatoes. If you’ve never tried lamb before, this is a great place to start. Let me know what you think about them if you give them a try!

Lamb Meatballs with Tahini Sauce

  • 1/2 lb ground lamb
  • 1/2 lb ground beef
  • 1 garlic clove (minced)
  • 1/3 cup onion (finely diced)
  • 2 tbsp almond flour
  • 2 tbsp fresh parsley (chopped fine)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp crushed red pepper
  • 2 tbsp olive oil


  • 2 tbsp pomegranate seeds
  • 1 tbsp fresh parsley (chopped )
  • 1-2 tbsp lemon juice

Tahini Sauce

  • 1/2 cup tahini
  • 1/4+ cup water
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  1. Preheat oven to 375°

  2. In a mixing bowl combine all the ingredients except the olive oil. 

  3. Form into balls 1.5 inches and set aside 

  4. Heat a large pan over medium high heat. 

  5. Add olive oil and let heat up 1-2 minutes

  6. Place meatballs in pan and cook until brown on all sides about 5 minutes. 

  7. Turn off heat and place the pan in the oven to finish cooking another 10-15 minutes until cooked through. The time will vary on the size of your meatballs and your oven. 

  8. Meanwhile mix the tahini sauce ingredients and set aside. 

  9. Remove the meatballs from the oven and pour the tahini sauce around the meatballs. Garnish and serve! 

Add water as needed to thin out the tahini sauce to your desired consistency. The sauce recipe will make more than you need but is great on roasted veggies, thinned out as a salad dressing or veggie dip and used in place of mayo in tuna or chicken salad. 

Thai Basil Beef

I have made this recipe more times than I can count because it’s that good! Warm crispy beef topped with a super fresh salad of basil, carrots and chiles all over cauliflower rice…its my kind of dish.  I have adapted it from Bon Apetit to make it grain and refined sugar free. This recipe is easily made whole30 compliant by leaving out the honey.

Thai Basil Beef

  • 2 tbsp coconut oil or ghee
  • 2 lbs ground beef
  • 6-8 cloves of garlic (sliced)
  • salt and pepper (to taste)
  • 3 cups basil
  • 2-3 carrots (julienned )
  • 3 scallions (chopped)
  • 2 red chiles (sliced (optional))
  • 4 tbsp lime juice
  • 2 tbsp coconut aminos or gluten free tamari
  • 1 tbsp fish sauce
  • 1 tsp honey
  • 1 lb cauliflower rice (cooked)
  1. In a large skilled over medium heat add the oil, add the garlic and cook until fragrant.

  2. Add the ground beef and bring up the heat to medium high.

  3. Season with salt and pepper.

  4. Cook beef until caramelized and slightly crispy. You don’t want any liquid left in the pan. This might take 10-15 minutes. 

  5. Turn off heat and stir in ½ cup of the basil leaves until wilted.

  6. In a separate bowl mix the lime juice, aminos, fish sauce and honey.

  7. Dress the additional basil leaves, carrots, scallions and chilies with the sauce.

  8. On the plate place the cauliflower,top with beef and then the dressed carrots and basil.



Tomato Garlic Shrimp

You guys this dish is so good and super quick, like 20 minutes from chopping to plate. Minimal ingredients and mediterranean flavors that make a great appetizer or main meal. Make sure you don’t skip the fresh herbs because they really add to the overall flavor. I love shrimp but it can be hard to find a wild, sustainable source at an affordable price. This raw pink shrimp is from Trader Joe’s in the frozen section and it’s my go to.  I made the cauliflower rice in under 10 minutes while the main dish was cooking. You could also serve this with crusty bread, warm pita, white rice, zucchini noodles, or penne you decide.

Tomato Garlic Shrimp

  • 3 tbsp olive oil
  • 2 tbsp garlic (sliced)
  • 1/2 cup shallot (thinly sliced)
  • 28 oz fire roasted tomatoes
  • 1/4 cup dry white wine (sauvignon blanc) (optional)
  • 1 lb raw wild caught shrimp (20-25 count )
  • 1 tsp Aleppo pepper or crushed red pepper
  • salt and pepper (to taste)
  • 2 tbsp fresh parsley (chopped )
  • 2 tsp fresh dill (chopped )
  • 1/4 cup sheeps milk feta cheese (crumbled )
  • 1 lb cauliflower rice (cooked)
  1. In a large skillet over medium high heat add olive oil. 

  2. Once the oil is warm add the garlic and shallots and cook until softened about 3 minutes

  3. Add the tomatoes and the wine and simmer over medium heat for another 2-3 minutes. 

  4. Add the shrimp in a single layer if possible and season with Aleppo, S&P. 

  5. Cook until shrimp is cooked about 3-4 minutes turning after two minutes.

  6. Turn off the heat and garnish with herbs and feta. Serve over cauliflower rice and enjoy!