Happy Monday-3 recipes!

Here is a classic, Chicken Parmasen, but lightened so that you can enjoy it guilt free. You could also use zoodles in place of the pasta.

Ingredients (8 servings):

  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
  • 3/4 cup seasoned breadcrumbs (recipe used whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • 3/4 cup reduced fat mozzarella cheese
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray


  1. Preheat oven to 450°. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt butter in another bowl.
  3. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.
  4. Place on baking sheet and repeat with the remaining chicken.
  5. Serve and enjoy!


Here is a delicious dessert from PaleOMG, Salted Raspberry Caramel Ice Cream (Saturday Sweets)

Ingredients (makes about 1.5 cups):

  • 1 cup heavy cream or full-fat coconut milk
  • 1 cup fine maple sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon coarse sea salt (extra for garnishing)
  • 1 10 ounce bag of frozen raspberries
  • 1 tablespoon honey
  • Your choice of ice cream (Juli used Vanilla Coconut Bliss Ice Cream or you could make your own vanilla ice cream)


  1. In a small saucepan over medium heat, combine cream, maple sugar, vanilla extract and salt. Stir until completely combined.
  2. Bring to a boil, then set a timer for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon.
  3. Remove from the heat, let cool.
  4. Place a small saucepan over medium heat. Add raspberries and honey. Mix for about 10 minutes until raspberries have completely broken down into a sauce. Place in a blender to puree then press puree through a fine mesh strainer using a spoon to get out all of the puree, leaving behind the seeds.
  5. Pour the raspberry puree into the caramel sauce, place over medium heat and mix to combine and soften.
  6. Pour raspberry caramel sauce over ice cream and top with coarse sea salt.
  7. Serve and enjoy!


Spaghetti Squash Noodle Bowl and Lime Peanut Sauce Recipe (Meatless Monday) from The First Mess


For the Noodle Bowl

  • 1 large spaghetti squash, cut in half lengthwise + seeds scooped out
  • 4-5 kale stalks (7-8 if you’re using lacinato), stems removed
  • 1 shallot, peeled
  • 1/2 cup chopped toasted nuts of your preference (I used cashews)
  • 3 Tbsp sesame seeds (toasted, raw, whatevs)
  • chopped leafy herb, optional (cilantro, mint, thai basil etc)
  • 1 bunch of broccoli, cut into florets
  • salt and pepper

lime peanut sauce ingredients:

  • 1/2 inch fresh ginger, peeled + rough chopped
  • 2 cloves of garlic, peeled + rough chopped
  • 1-2 tsp sriracha (or other hot sauce you like)
  • 2 Tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
  • 1 lime, peeled + chopped
  • 1 Tbsp rice vinegar (or apple cider/white wine vinegar)
  • 2 tsp agave (or honey etc)
  • 1.5 Tbsp tamari soy sauce
  • little scoop of extra virgin coconut oil (optional)
  • tiny splash of toasted sesame oil
  • 1/2 cup grapeseed oil


  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.
  3. While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.
  4. Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.
  5. Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.
  6. When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness.
  7. While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
  8. Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.
  9. Serve and enjoy!