Authentic Maryland-style Crab Cake, but Paleo!

Alright y’all, I’ve been newly inspired.

This past weekend, I felt compelled to go buy a pound of jumbo lump crab meat. Why, you ask? Because apparently my greatest indulgences happen at the grocery store. I live a wildly dangerous life.

Anyway, I had been menu-surfing restaurants out of town for an upcoming work trip (does everyone do this?) and I came across a very seafood-centric restaurant that had what looked like the most beautifully made crab cake, ever. I love seafood, but I am particularly…. particular… when it comes to crab cakes. I grew up in the Mid Atlantic – we’re blessed to be a short drive from the beach, whether it be New Jersey, Delaware, Maryland or the Chesapeake Bay.  Having said that, I’ve grown up to be a bit more  discerning with my seafood sources than someone that doesn’t live near water. (Shameless unpaid plug – if you want the best crab cake on the east coast, Woody’s in North East, MD has it, hands down. Not even up for debate).

So this whole “being-around-Maryland” thing. I have a deep appreciation for the price of crab meat, after actually knowing what it takes to pick enough jumbo lump meat to fill a container. I was probably 17, visiting OCMD for the White Marlin Open that year. At the marina, this petite elderly woman sat in a chair at the end of the dock – we had time to kill, so we stood near her as she picked at the crab with the thimbles on her thumbs and tossed the shells aside. She asked us if we had any good crab recipes, and if we didn’t, did we want one? Without hesitation, she summoned me to find a paper to write her recipe down – I grabbed a Walmart receipt out of my pocket and scribbled it down. I’ll tell you – that recipe is THE ONLY crab cake recipe I’ll ever want to know. It’s indulgent but not heavy, and it will please even the snobbiest of crab-cake connoisseurs.

For a friend with gluten-free needs, I adjusted the recipe and I have to say – it turned out fab. A few more paleo-friendly tweaks and it still turned out really well. I thought I’d share. You can cook them a few different ways – I normally bake mine (so they stay nice and tall and round), but they’re pictured pan-fried. You can make smaller portions for an hors d‘oeuvres, or larger for a dinner. Enjoy!

 

Authentic Maryland-style Crab Cake, but Paleo!

 

Prep time: 15 min

Cook time: 15 min

Makes 6-8 crab cakes, or 15-18 small bites

 

Ingredients

  • 16 oz jumbo lump crab meat
  • 1 large egg
  • 1/2 cup paleo-friendly mayonnaise, such as Primal Kitchen
  • 1/2 cup almond flour
  • 1 tsp old bay seasoning
  • Pinch of Fines Herbs seasoning, or dried parsley
  • 1/4 tsp garlic powder
  • 1tsp Grey Poupon (I only use this brand!)
  • 1 tsp paleo Steak or Worcestershire Sauce (I love Primal Kitchen’s Steak Sauce for this)
  • ~1tbsp ghee (or salted butter, if not strict Paleo)
  • Pinch of salt (optional, if making with ghee)

 

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, or if using foil, grease your pan with spray or butter.
  2. In a small bowl, pick through the crabmeat to ensure there are no shells.
  3. In a separate, medium sized bowl, whisk your egg. Add your mayonnaise, continuing to combine.
  4. Next, add your breadcrumbs, old bay, herbs and garlic powder, and stir thoroughly. Add your Dijon and Worcestershire, and stir until combined. Lastly, add your crabmeat and gently stir in, careful not to break apart the lump meat.
  5. Form into 6-8 crab cakes, and space evenly (2-3 in) apart on the baking sheet. If using ghee, melt and add pinch of salt, drizzling a bit over each crab cake. If using butter, add a very thin pat of salted butter to the top to make a nice golden crust.
  6. Bake for 14-16 minutes, or until they start to turn golden brown.

 

Enjoy!

-S

Roasted Dijon Winter Vegetable Medley with Pancetta (Paleo!)

Hello all, and happy 2020. 

I’ve been… for lack of a better word, dormant, so far this winter. I’ve been physically tired, trying to do a lot all at once, have been trying to balance work with fitting in time to cook, and that’s always really hard around the holidays. There was DEFINITELY not a shortage of food, which would be the reason for my favorite jeans being a bit tighter than my preference…. Hoping that with some water, more exercise and more sleep I’ll be back to my old self.

It’s been a whirlwind of a month so far, too. Out in the world there’s some whack shit goin’ down…. Plus we had a full moon that I swear made people turn into wild animals. I was talking with a friend about how this particular moon happened to coincide with a lot of feelings of anxiety, unrest and just general discontentment. I don’t like to feel stagnant – and I think that’s just what I’ve been feeling. I have a few goals, not New Year’s resolutions – I want these to carry on indefinitely, not just for the first six weeks. Although, I am doing Dry January and for those of you that love your red wine the way I do…. It’s been less than stellar but I’m getting by.

Goal #1 – get myself back to my best physical state. I don’t mean crash dieting, “getting thin”, etc. I’ve always been fairly thin, but I want my body to reflect how hard I’ve worked, and I want to feel my best. I dropped the ball at the end of last year…. I plan to continue lifting, and I signed back up for unlimited monthly yoga. My  first hot yoga class of the year was last night, and it was HARD.

Goal #2 – speaking of yoga, I want to take my practice more seriously. I want to be able to handle intense strength movement, and I plan to build upon that. Maybe a few new pairs of tights will be a good incentive.

Goal #3 – indulge in less wine. I’ve cut out all wine for the month of January, which is surprisingly a lot harder than I thought. In noticing this, I realized that my social drinking on weekends crept into a glass with dinner, which turned into one with and one after dinner, which became a lot more frequent that I ultimately want. Learning what is moderation for me and sticking to it will be most important.

Goal #4 – make time for mental clarity. This one is big. My self-proclaimed title as a workaholic is not a humble brag, or any badge of honor. In fact, I often feel shame if I am not working as much as I can – like somehow, I’m Less-Than if I’m not burning the candle at both ends. I don’t like to sit still, be idle, or not have a mental inventory of accomplishments that I can draw from to make sure I’m “still working hard enough”. What’s that even mean, anyway? Working “hard” enough? I’m an accomplished professional, I work long hours… I’ve had at least 2 jobs since I was 10, why am I still trying to check a box? Feeling burnt out already at my age is probably not a sign of good trajectory here, so I plan to take more Me-Time without the shame. I’m giving myself permission to bum it every now and again. 

Goal #5 – lower my expectations. Being realistic, optimistic, pessimistic… those are all still expectations. 2019 was a hard year – I went in feeling like it would be my best year yet, and it was far from it. I’m going into 2020 with the intent to be happy – however that looks, I’ll know in 12 months. Expecting things to go a certain way will set me up for disappointment, which I am not trying to fall into.

I think these are pretty realistic goals…they happen to coincide with the new year, but there’s something icky about calling them New Year’s Resolutions. Maybe it’s the idea that a new year must mean huge changes, and anything less than that means you’re falling short. I’m over that crap, I don’t want to go on thinking I’m failing some sort of test.

I’ve held on to this recipe for a while, and it’s actually really simple… just makes for a really nice combo for your winter meals. Enjoy!

 

Roasted Dijon Winter Vegetable Medley with Pancetta (Paleo)

 

Prep time: 15 min

Cook time: 45 min

 

Ingredients

  • 2 cups fresh brussels sprouts, trimmed and halved
  • 1 large shallot, sliced but left in larger pieces
  • 2 cups fresh butternut squash, cubed
  • 1 cup fresh parsnip, peeled and cubed
  • 2/3 cup pancetta, diced
  • Salt and pepper, to taste
  • For the sauce:
    • 1 clove garlic
    • 2 tbsp olive oil
    • 2 tsp dijon
    • ½ tsp paprika
    • Pinch of coconut sugar (to cut the acidity of the dijon)

     

    Directions

    1. In a large skillet over medium heat, add your shallot and pancetta. Sauté 8-10 minutes, until shallots and pancetta are somewhat brown – then remove with a slotted spoon and set aside, leaving remaining fat behind in the pan.
    1. Still at medium high heat, add your squash, parsnip and brussels, ensuring as many pieces are in contact with the bottom of the pan to crisp. Cover with a lid – this allows steam build up so that the vegetables can cook a bit faster. Stir occasionally – you don’t want the pieces to break apart, but you want them to thoroughly brown on all sides.
    2. Allow to sauté for about 10-12 minutes covered – once things are starting to brown, turn your heat down to medium low and continue to sauté uncovered and allow to crisp for another 20-25 min.. Season with salt and pepper, only stirring occasionally. Adjust heat as needed.
    1. Meanwhile, whisk together your sauce ingredients in a small bowl until emulsified. Set aside.
    1. Checking back with the vegetables, they should have started to caramelize – stir to ensure consistent exposure to the bottom of the pan. Add your pancetta and shallot back, continuing to gently mix. Add your sauce, drizzling over the contents of the pan, gently mixing.
    1. Remove from heat and serve. Delish 🙂

     

    -S

    Apple Cinnamon Muffins (Paleo!)

    It’s September!

     

    ‘Tis the season to no longer be ashamed of my basic love for all things PUMPKIN. And carbs. And SWEATERS. Apples! Crunchy leaves to step on when walking my dog! I have to stop here, I’m getting too overwhelmed.

     

    This weekend is the annual Mushroom Festival here in little ol’ Kennett Square. Here, you can find all things mushroom-related: décor, food, games, everything. I’ve been a lifelong spectator of the festival, but I’m extra excited for this year! I didn’t go into too much detail the last time I mentioned it, but I will be competing in the annual Amateur Mushroom Cook-off. This year’s special ingredient is Scaramuzza’s pasta – I will be making sage, pancetta and mushroom gnocchi in a garlic cream sauce. Definitely not paleo, gluten free, dairy free, or anything remotely *healthy*,  but it’s really tasty and I’m excited to make it! My first step to being on the Food Network…. hahaha. But no, really. Someone reading this, help me make that happen.  

     

    After taking a long weekend and having a lot more time to make some recipe ideas for you all, I’ve turned out a LOT of fall stuff. I’m going to make this quick so we can cut to the chase and get on to talking about food. This is a nice variation of something similar I’ve made before, but it’s SUPER easy to make and freeze to save for later. I wrap them individually in foil or wax paper, defrost it overnight and take one on my way to work. These are nice because they stay nice and moist – they pretty much never go stale… they are what my neighbor’s kids refer to as “wet muffins”. It’s innocent because a four-year-old says it, so I’ll stick with it.

     

    Apple Cinnamon Muffins (Paleo!)

    Prep time: 10 min

    Cook time: 25 min

    Makes 12 muffins

     

    Ingredients

    • 2 ripe bananas, mashed
    • 1 fuji or gala apple, core removed – peeled and diced
    • 2 large eggs
    • 1/8 cup unsweetened vanilla almond milk (unflavored is also fine)
    • 1 tbsp vanilla extract
    • 3 tbsp maple syrup
    • 2 tsp ground cinnamon
    • 1 tsp ground allspice
    • 2 cups almond flour
    • 1 tsp baking powder
    • 1/8 tsp ground sea salt

    Directions:

    1. Preheat the oven to 350 degrees F. Grease your muffin tin lightly with coconut oil.
    2. Combine all ingredients in a large bowl and whisk until smooth.
    3. Divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
    4. Bake for about 25 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!

    Optional: if you’re feeling extra indulgent, spread a little ghee over them.

    Enjoy!

    -S

    Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

    We’re in a heat wave. 

    This is about that time of year where I’ve gotten my summer vacations out of the way, and my next low-key excitement is buying sweaters from WHBM… so I get tired of the heat pretty quickly. My birthday is in the fall and as much as I try to hide my love for all things pumpkin, I really just can’t. Mums, pumpkins, sweaters, apples, pumpkins next to mums, Dogfish Head Punkin Ale, roasting veggies while wearing a sweater and drinking Punkin Ale, arranging mums while stacking pumpkins while drinking a Punkin Ale, more pumpkins, ugh. It’s too good. Now that I think of it, 2 years ago I bought mums way too early and they just chose to leave me and die because of the heat. After replacing them twice, I decided I need more patience.

    We aren’t there yet! It’s still hot, and I still have nice people bringing me fruit, tomatoes, peppers, etc from their gardens. A lady gave me a zucchini the other day the size of a baby. Little hot peppers, cute little radishes, herbs – I should appreciate this time of year more than I do. Having said that, a lot of this stuff translates well into different types of cuisines. Mexican food? Dice those tomatoes and make some guac. Jalapenos? Make a fun sauce. Lots of parsley, basil and cilantro? Make chimichurri! With all good end-of-summer recipes though, you need a good sauce. Fish tacos, roasted veggies, burgers, sandwiches, you need something to bring the heat and complement your food.

    You know that delicious spicy mayo they make at sushi restaurants? That sauce that has just the right amount of flavor, and if you’re feeling sassy you order like 2 sides of it? Well, good news! I made a recipe that is probably nothing close to what they’re actually making, but it tastes pretty darn close and is easy to make. Put it on everything. This also puts that huge jar of Mother In Law’s Gochugaru Chili Flakes you may have bought for my last recipe to good use. I actually smothered those Cajun Artichoke Turkey Burgers with this spicy mayo and my chimichurri sauce in a lettuce wrap and a slice of grilled red onion. Yum 🙂

    Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

    Prep time: 10 min

    Cook time: n/a

    Makes ~1 cup

    Ingredients

    • ¾ Paleo-friendly mayo, or Veganaise
    • ¼ cup Sriracha, adjust for heat preference. Get the chicken-bottle stuff, keep it authentic J
    • 1 tsp coconut aminos (soy sauce, if not strict paleo)
    • 1 tsp paleo-friendly Worcestershire-style sauce – I like Primal Kitchen’s Steak Sauce. Annie’s also makes a vegan Worcestershire sauce (or use regular, if you aren’t strict)
    • 1 tsp gochugaru chili flakes

    Directions

    1. Mix all ingredients together in a small bowl. Easy peasy.

    Can be stored in the fridge for as long as the expiration date on your mayo says – I doubt it’ll last that long because you’ll definite eat it all!

     

    Enjoy!

    -S

    Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

    Happy Tuesday!

    Sort of. Yesterday was my first day back at work after having been off for the last 10 days. A much needed break, I spent time at the beach with good friends, did LOTS of cooking, lots of drinking beer, lots of suntanning. I’m currently doing a “dry” week…. No alcohol, LOTS of veggies, lean meats only. I already limit my dairy and gluten, but I think I may cut that out altogether. I feel as though I came back a dry, crispy potato. I need a detox.

    There’s a lot of conflicting information about detoxing. Though juice cleanses and teas sound really effective, the best way to detox your body after a period of greasy eating or heavy drinking is simply to get back to your routine (assuming you eat somewhat healthy). A few things I’m doing to get back on track:

    • No Alcohol: this one STINKS, but I’ve decided to lay off the libations for a week or two. I love beer, love wine. It’s a nice treat to have on weekends, or occasionally with dinner. However, after this past week…. I need to take a breather. Increased alcohol intake can lead to inflammation of your digestive tract, dehydration and can alter your blood sugar levels. To feel your best, ditch the alcohol for a week, then another, a few months if you’re strong. The decreased carbohydrate intake can also lead to a few less calories, meaning you may even shed excess weight.
    • No Dairy: Depending on what sources you ask, humans should not have dairy. I could live without milk, but I adore cheese. I don’t have it often, but I’ll be darned if I’m passing up a charcuterie board with some good mustard, good goat cheese/manchego and some delicious salami. So…. When we had a ton of cheese down at the beach, I ate it. We ate all the cheese.
    • More dark, leafy greens: I love my kale salads! When done right (with a nice acidic dressing), kale can be filling and tasty. I love a good ginger/lime based dressing, or even my Garlic Tahini Kale Salad.  That and more spinach, arugula, and spring mix in general.  With some berries, a good dressing and some sliced almonds, pecans or walnuts, it’s a filling salad. You can even throw some chicken on there, too
    • Lots of WATER: I ended up getting a gallon YETI container. Is it practical? Yes and no. It’s heavy, people roll their eyes when I use two hands to drink my water, but I have 64 oz here at my desk without needing to get up to refill. It certainly helps. Side note – I had a very nice aesthetician tell me I’ll keep my tan longer if I drink more water. I believe that, and that’s all the motivation I need to drink water! (PSA – if you’re reading this, wear sunscreen)
    • Re-up my probiotics: A healthy, balanced diet should contain enough nutrients to keep your microbiome regular, but finding the right probiotic is good support if you need it, especially with bloating from vacation. I  like Ora Organic probiotics. They’re freeze-dried so you don’t need to refrigerate, and they’re vegan and gluten-free. It comes in a powder and a capsule form.

     

    All the serious stuff aside, I must share with you the most amazing turkey burger recipe I created. I think the best things I make are from happy accidents or random experimenting, and this was no exception. My friend is on a AIP diet intended to lower her histamines, so a few substitutions were made. These burgers are egg free and the whole thing comes together and is SO delicious. I added some chimichurri sauce (recipe here!!) and a slice of grilled red onion, with lettuce as a wrap. Feel free to add your own burger twist, the more the better! This recipe makes a lot of burgers, but you can freeze them and save for later.

    Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

    Prep time: 20 min

    Cook time: 12-15 min

    Makes 12 burgers

    Ingredients

    • 2 lb ground turkey
    • 1 heaping tbsp Cajun seasoning (link)
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp dried parsley
    • 1 heaping tbsp flax seed
    • 1 tbsp avocado oil
    • 1 ½ tsp ground sea salt, plus more if preferred (be generous with your salt!)
    • Optional toppings: slices of grilled red onion, spicy mayo, lettuce, tomato, bacon, or gluten free/sprouted grain buns

    Directions

    1. Preheat your grill or griddle pan to medium high heat, ~375 degrees F.
    2. In a large bowl, mix all of your ingredients and let stand for 5-10 minutes to allow flax to absorb.
    3. Taking about 6-8 oz of burger mixture, shape into patties and pat thin, making a divet in the center (as burgers tend to “puff” up when cooking). Your mix should make about 12 medium sized burgers.
    4. Grill for 4-5 minutes on each side, until browned. Flip, and continue cooking for another 4-5 minutes. Once at temperature, turkey tends to cook fairly quickly, so keep an eye on them so they don’t overcook.
    5. Remove from heat and cover, letting rest for approximately 5 minutes. Serve immediately, and top with your preferred toppings.

    Enjoy!

    -S

    Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

    Mondays. It’s sort of warm out, but it’s also sort of cloudy and a little sad. I’ve been perpetually hungry, too, so I’ve been trying to eat a lot more protein as I try to run more. Finding alternatives to animal sources of protein has been kinda hard since my go-to is usually chicken, but I’ve been wanting to incorporate a more plant-based approach to my diet.

     

    A few weeks ago, I had seen this recipe on one of those facebook videos. I usually scroll past them as they are typically fried, filled with cheese, beef, or weird combinations of meat. Don’t get me wrong, I love bacon…. But I don’t want to wrap a chicken breast loaf stuffed with Babybel cheeses wrapped in ham and ketchup. Exaggeration? Yes. But only a little, which is kind of gross.

     

    When I planned to make the salad, I was making my weekly Sunday Dinner. Since we already had a meat, I didn’t want meat in my salad, too. I actually swapped out the meat (which I think was seafood) for quinoa, and it was a welcome substitute. I don’t go out of my way to make quinoa because unless it’s really dressed up, it sort of tastes like shit. This has a lot of really great flavors, fun textures, and it keeps in the fridge really nicely when you have leftovers. Let’s just jump right into it. This salad isn’t the most beautiful dish on the table, but it sure does taste good!

     

    Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

    Prep time: 20 min

    Cook time: 15 min (plus cooling time)

     

    Ingredients 

    • 1 cup dry quinoa (yields about 2.5-3 cups cooked)
    • 1 pkg (~10oz) of cherry tomatoes, halved or quartered
    • 1/2 of a small red onion, finely chopped
    • 2 avocados, cut into 1/2 in cubes
    • 1 mango, diced into 1/2 in cubes
    • 1 cucumber, seeds and skin removed, diced into 1/2 in cubes
    • 2 heaping cups of arugula, roughly chopped
    • 1 big handful of cilantro, chopped

     

    For the dressing

    • 1/4 cup olive oil
    • 1 large garlic clove, pressed or very finely chopped
    • Zest of 1 lime
    • Juice of two limes
    • 1 tbsp of Apple Cider Vinegar
    • 1 tsp maple syrup

    Optional (not vegan!) – Feta, to taste

     

    Directions

    1. In a saucepan, heat 2 cups of water and 1 tsp sea salt  until boiling – add your quinoa and turn heat down to low. Simmer until quinoa is softened and water is absorbed, about 15-20 minutes. Remove from heat, add to a bowl to cool, and fluff with a fork occasionally to let the heat out. You can also do this step ahead and refrigerate your quinoa.
    1. While your quinoa is cooking, combine your halved tomatoes, chopped onion, diced avocadoes, diced mango, diced cucumber, cilantro and arugula in a bowl. Gently mix to combine, careful not to mash the avocado.
    1. Next, mix your dressing ingredients together in a large bowl, whisking until emulsified. If it separates while you’re preparing your dish, whisk to combine just before using.
    1. Once your quinoa is cooled, fluff with a fork once more and add to your mixing bowl, along with your dressing. Gently stir again to combine, careful so as to not crush the avocado.

    Serve, and enjoy!

    -S

    Chicken Bacon Broccoli Ranch Casserole (Paleo!)

    Good afternoon, y’all! it’s a wonderful day in the neighborhood. The weather might get warmer (not holding my breath), the sun is shining, I am trying to shed some winter fluff and I have picked up running much more regularly. All the good things! I told my younger brother that we’re running the Kennett Run, so there’s a goal to work towards. I’ve been in the gym at least 6 days a week, but let me tell you… these ol’ bones take a beating. I jumped back into it like I was 18 years old again, and that was DEFINITELY! not the right way to do it. I suspected a plantar fasciitis flare up (or a peroneal tendon issue), so I let up for a few days and soaked my foot in Epsom salt. It did the trick, but now I’m nursing some sore quads. Does anyone have any good recommendations on running shoes for folks with extremely high arches? 🙂 🙂

    I’ve made a ton of food over the last few weeks, but I’ve just been so busy with everything that I either hadn’t documented it once I cooked it, or people ate it before I got a chance to.

    One thing I’m super pumped about is this tasty casserole. I came across a recipe for a buffalo chicken casserole I really liked, but I wanted to put a different twist on it with some other flavors. the good thing about this one is that it’s low in carbs, high in protein and just overall filling and delicious. Just to warn you, it’s definitely a weekend project that reheats well during the week… I’d advise to make this when you’ve got some time to play in the kitchen 🙂

     

    Chicken Bacon Broccoli Ranch Casserole (Paleo!)

    prep time: ~ 2 hours for all cooking involved

    cook time: 35 min

    Ingredients

    • 4 boneless skinless chicken breasts, 
    • 1 medium sized spaghetti squash
    • 1 package paleo-friendly bacon (typically 8-10 oz, or a generous half pound)
    • 1 large head of broccoli, stems trimmed and cut into small florets
    • 2 cloves fresh garlic, minced or pressed
    • 2 eggs
    • 2/3 cup paleo-friendly mayonnaise
    • 2 tbsp Grey Poupon dijon
    • 1 1/2 tsp salt, plus more to taste
    • 1/2 tsp black pepper
    • 1/2 tsp dried dill
    • 1 tbsp chives
    • 1 tsp onion powder
    • 2 tbsp dried parsley

     

    Directions

    1. As this takes the longest, preheat your oven to 400 F. Cut your spaghetti squash in half and place face-down on a lined baking sheet. Bake until tender, about 50-60 minutes. Once cooked, carefully scrape the seeds out with a spoon and discard. With remaining flesh, gently scrape out with a fork into a large mixing bowl and discard the leftover skin.
    1. Now onto your chicken. Cook your chicken in an instant pot per instructions —  with enough chicken broth to cover the meat for 30 min. If using a traditional oven, (while simultaneously cooking your squash), place chicken a Pyrex dish and cover with broth. Bake for 35-40 minutes, until fork tender and cooked thoroughly. With both methods, remove from heat  after cooking, shred finely, season with a pinch of salt and pepper, then cover and set aside until ready to use.
    1. While chicken is baking, cook your bacon  by your preferred method (I like to bake on a baking sheet at 375 degrees F until crisp) until the bacon is thoroughly browned, but not burnt.  Remove from heat once cooked, roughly chop (once cooled!!), and set aside.  
    1. Since I like to live dangerously and multi-task, at this point I start cooking my broccoli, until just slightly tender. In a large skillet, add your preferred cooking oil and broccoli over medium heat. Once brought to temperature, add 1/8 cup of water to the pan and cover with a lid. The broccoli should only slightly cook, until bright green — about 2 minutes. Once finished, remove from heat, drain and set aside.
    1. In a small mixing bowl, whisk together your spices, dijon and mayo. adjust flavors as needed — I like a bit of a punch of dill and garlic to really bring out the ranch flavor. Remember, be generous with your salt, as the chicken has a lot of protein to break down, and the squash has a lot of fiber – salt is our friend!
    1. Once taste is up to par, add your two eggs, continuing to whisk until thoroughly mixed.
    1. In your large bowl with spaghetti squash, add your chicken and bacon, and mix together. Add your sauce, continuing to mix thoroughly. Add to a greased Pyrex dish and spread evenly.
    1. Hopefully your oven is still hot! Set temp/pre-heat to 350 degrees F. Bake your casserole until your egg has set and the top starts to brown, about 35 minutes.

    Serve, and enjoy!

     

    -S