About Us

Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.

Buffalo Chicken "Pasta"


Our love for pasta hit a streaking halt when my parents turned their eating lifestyle upside down and no longer eat grains of any kind or dairy.

Also known as the Paleo diet, they have made a lifestyle change and look and feel great. Jacob and I have found a new area of cooking and baking that have imposed bigger challenges. How do we master some of our favorites tastes into something more 'healthier'. I know Paleo and cross fit are a huge trend right now so I guess you could say we jumped on the bandwagon. Or at least we have been very close to the front of the bandwagon.


Jacob and I ate a fair amount of pasta but once my parents changed their eating habits, we took a second look and figured we should too. At least in some ways. We have a favorite bolognese sauce that we have to share on here very soon and we have been eating it with Spaghetti Squash or even zucchini 'noodles'. This time, I thought we should try something a little bit different on the 'pasta' side. A flavor that Jacob really likes. Buffalo wing sauce. I saw a recipe and was inspired. If you are following a strict Paleo meal plan, you can make your own mayo. I have done this before but decided I didn't want to tonight.


Recipe: Buffalo Chicken "Pasta"


1 spaghetti squash - Cut in half and roasted in the oven at 425 for 40 minutes or until the strands fall off the shell.
1 lb chicken, cut into slices
1/2 cup mayo
2 tablespoons Franks
1 cup diced celery
1 cup diced carrots
1/2 stick butter (I used Earthwise spread)
1/2 cup diced onion
Garlic

Starting with the squash, cook it in the oven for about 40 minutes or until the strands fall off the shell at 425 degrees preheated oven. I typically season it with a dash of olive oil and salt and pepper. I put the squash on the pan, cut side down.

While the squash is cooking, make up the sauce. In a saute pan, heat up oil and add a tablespoon of garlic. Put the sliced chicken in the pan and cook until the outside is slightly browned. Remove the chicken from the pan and set aside in a separate bowl. In the same pan, add the diced onion, celery, carrots and butter. Let cook on medium heat until veggies are soft.

In a separate bowl, combine mayo and Franks Hot sauce. Once the veggies are cooked, add the chicken and the buffalo sauce and simmer on low. Take the squash out of the oven and using a fork, separate the 'spaghetti' into a separate bowl. Serve up the squash and top with the buffalo chicken mixture. Enjoy!