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Spicy Chia Chicken Meatball Pasta

Spicy Chia Chicken Meatball Pasta

That’s a spicy meatball…….Spicy Chia Chicken Meatball Pasta.
If you have been reading our blog you know this, Tim loves spicy food, and I love to use ground chicken….in any way possible. So, how could I go wrong with these spicy meatballs, well I really couldn’t, and on top of that they are healthy!

Now, healthy does not always mean low calorie, the ingredients in this dish are nutrient dense, so please do not freak out when you see the calories at the end.
In our last post, we talked about the benefits of chia seeds and how we used them in Raspberry Chia Smoothie. So, in this recipe the chia seeds, are mixed with water to make a binder for the meatballs……so no eggs needed. I will admit that the chia water mixture does not look appetizing but it worked great in the meatballs.
Adding rolled oats and coconut oil added to the nutritional value. We all know the benefits of rolled oats as a grain but, I am a huge fan of coconut oil…… Studies have shown that intake of coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness. Even more, it also can help to fight off yeast, fungus, and candida.

Coconut oil can also positively affect our hormones for thyroid and blood-sugar control. People who take coconut oil also tend to have improvements in how they handle blood sugar, since coconut can help improve insulin use within the body. Coconut oil can boost thyroid function helping to increase metabolism, energy, and endurance. It increases digestion and helps to absorb fat-soluble vitamins.
Use coconut oil in cooking, as it can stand heat making it a better option. I also use it to remove makeup and as a skin moisturizer. Before anyone curls their lip, thinking I double dip, I have two jars……one for the kitchen and one for the bathroom……….. That was a long lesson.

The meatballs are baked and can be made ahead of time and kept in the refrigerator or freezer until you make the pasta. Keep some in the freezer, so you can whip this up at a moment’s notice. Speaking of the pasta, how easy can boiling pasta, using some of the pasta water and just a small amount of half and half for the sauce be? Even the novice cook can do this to perfection. So, all of you who say “I can’t really cook”, give it a try, the result will amaze you!

A touch of lemon zest, parmesan cheese, and parsley to garnish and you have a beautiful healthy spicy delicious meal. Spicy Chia Chicken Meatball Pasta!

Spicy Chia Chicken Meatball Pasta

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Author: Adapted from the Chia Cookbook by Janie Hoffman
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 1x
Category: Pasta
Method: Bake
Cuisine: American

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Ingredients

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1/4 cup chia seeds
1/2 cup water
1 pound ground chicken
3/4 cup rolled (old-fashioned) oats
1/3 cup green onions minced
1/3 cup plus 1/4 cup grated Parmesan cheese
3 tablespoons coconut oil
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon dried oregano
2 cloves garlic, minced
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
12 ounces whole grain linguine, spaghetti or angel hair pasta
1/3 cup half-and-half
Juice and zest of 1 large lemon
2 tablespoons fresh basil or parsley chopped as garnish.

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Instructions

n a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3/4 cup extra-thick chia gel.)
Preheat the oven to 400°F.
In a large bowl, combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the coconut oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (I use an ice cream scoop so they are all equal). Place on parchment lined cookie sheet. Bake in 400* oven for 20-30 minutes until meatballs are totally cooked through. Keep warm in a 175* oven while making the pasta.
Cook the pasta according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.
Bring the half-and-half, the remaining 1 tablespoon of coconut oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.
Transfer the linguine to four large pasta bowls. Top each five of chicken meatballs, sprinkle with basil/parsley and lemon zest, and serve.

Keywords: chia seeds, ground chicken, pasta, meatballs, spicy

Raspberry Chia Smoothie

Raspberry Chia Smoothie

We all have those mornings when it is next to impossible to eat a good breakfast……..ah yeah ……like every morning.

A grab and go breakfast is on just about everyones list. So, if you are gonna grab and go…….grab tasty and nutritious when you go……Raspberry Chia Smoothie!!!!

Tim and I have these almost every work day morning as we are running out the door. They are easy to prepare and extra healthy with the chia seeds.

So, you know whats next……a lesson……CHIA SEEDS……Chia is an edible seed that comes from a desert plant……..not a fuzzy hair growing Christmas gift that nobody wants………….Nutty-tasting whole-grain chia seeds are loaded with omega-3 fatty acids, and they have among the highest antioxidant activity of any whole food….. even more than fresh blueberries. Another advantage of chia seeds being so rich in antioxidants is the seeds won’t deteriorate and can be stored for long periods without becoming rancid. And they do good stuff for the body, like keeping blood pressure and blood sugar under control.

The chia seeds you get in a Chia Pet have not been approved as food by the FDA, so get yours from a health food store, grocery store or order online.

As always, if you have any health concerns or take medications it’s best to consult your Doctor before adding Chia Seeds to you daily regime. OK lesson over 🙂

Now, for the really good part…….the smoothie tastes like a raspberry shake…….no lie! They are cold and thick, with the sweet taste of raspberries and a hint of banana.

Good part number two…….you can use any fruit you like. Raspberries not your thing, use strawberries,blueberries, mango, pineapple, blackberries………

I either buy frozen oragnic fruit or freeze my own. We have it down to an art….so I have yet to try this, but on Pinterest you can find out how to make smoothie packs so all you have to do is throw them in the blender with the almond milk……even easier.

So, if you are looking for that healthy grab and go breakfast with the added nutritional value of the chia seed, make a Raspberry Chia Smoothie before you rush out the door!

Raspberry Chia Smoothie

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Author: Marty Boyd
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 1x
Category: Drinks
Method: Blend
Cuisine: American

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Ingredients

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1/2cup frozen raspberries
1/2cup almond milk
1/2 cup vanilla Greek yogurt
1 banana
1 tablespoon chia seeds

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Instructions

Place the raspberries, almond milk, yogurt, banana, and chia seeds, in a blender.
Blend until smooth.

Notes

You can substitute any fruit you like for this recipe.

Keywords: raspberry, almond milk, greek yogurt, chia seeds, healthy, banana

Roasted Butternut Squash Angolotti

Roasted Butternut Squash Angolotti

Some of the last things to come out of your garden……should you chose to grow one…….is squash, like butternut, acorn, spaghetti ……….the ones with hard shells.

They just spell fall. They are so good roasted and roasting requires an oven, and let’s get real who wants to turn on your oven in the summer…….not me!!!

But, when sunset starts coming earlier and earlier and the air starts to cool, I get the itch to turn on the oven. Baking cookies, casseroles, bread, and of course roasted squash.
I had to buy my squash 🙁 sad face……..mine did not grow…….it was a garden failure. But, thank goodness that was only me, and other gardeners were happy to sell theirs at Farmers Markets.

After my sugar coma from the Chocolate Drop Cookies, I wanted something not sweet and waaaaayyyyyyyy more healthy! Lots of veggies……..hearty, and super tasty.
My inspiration in venturing into the blog world was Lindsay and Bojork from Pinch of Yum. Check out their blog……it is truly awesome!!! The Creamy Cauliflower Sauce recipe is from Pinch of Yum and boy is it yum!!!! Best part, it’s has no cream and is still creamy……go figure. It was the perfect sauce for this dish.

Tim and I are huge fans of pasta…….all kinds. The fresh kind they sell these days at the grocery stores are great.The folks at Buitoni make a Butternut Squash Stuffed Angolotti that is out of this world and even better topped with the Creamy Cauliflower Sauce, roasted butternut squash, and a touch of sage.

So I will be honest, peeling squash is not the easiest thing to do, but if you peel it before you cut it in half, it is a bit easier. I use a veggie peeler…..that way if it slips I will only cut the skin off a knuckle instead of removing a finger……Ok thats only funny in hind site….ha ha!

I wanted to have a garnish and figured if you could eat pumpkin seeds, you could eat butternut squash seeds. I did look it up to be sure, just my luck they would be toxic. But they are safe.

So, I roasted the squash and the seeds in the same pan. Just watch the seeds so they don’t burn. They do not need as long as the squash to cook. I wish mine had had a few more seeds, they were really tasty.
This is not a super quick recipe, but it makes an elegant presentation and the combination of flavors is……….. rich and indulgent, but still good for you……..how can it be, but it is……the whole dish is under 500 calories and low fat.

I still find it amazing that the sauce is sooo creamy ……..I’m looking for ways to use it again…..and again……and again!!!!

Roasted Butternut Squash Angolotti

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Author: Marty Boyd
Yield: 2 1x

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Ingredients

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1 – 9 ounce package Bertolli Roasted Butternut Squash Angolotti pasta
2 cups Creamy Cauliflower Sauce (see reipce)
1 cup butternut squash,peeled and cubed
2 teaspoons fresh sage, chopped and divided
Seeds from butternut squash
Cooking Spray
Salt and pepper to taste

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Instructions

Preheat oven to 375*
Peel butternut squash, cut in half lengthwise. Remove seeds and set aside. Cube squash to make 1 cup. Keep remaining squash for another use.
Remove flesh from seeds but do not rinse.
Place seeds and cubed squash in a small baking dish. Spray with cooking spray ( I use a coconut oil spray ).
Roast in preheated oven until squash is tender and starting to brown. Keep an eye on the seeds they may need to be removed before the squash is done so they do not burn.
Prepare Creamy Cauliflower Sauce according to recipe, adding 1 teaspoon sage after sauce has been blended. Keep sauce warm.
Cook Angolotti according to package directions.
Drain pasta and divide between two serving bowls.
Spoon 1/2 cup sauce over each serving of pasta. Top each dish with 1/2 cup roasted squash.
Garnish with remaining sage and roasted squash seeds.

Creamy Cauliflower

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Author: Pinch of Yum

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Ingredients

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8 large cloves garlic, minced
2 tablespoons butter
5–6 cups cauliflower florets
6–7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)

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Instructions

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.