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pesto turkey pasta recipe ( and a few meal prepping tips )

October 27, 2016

turkey pesto pastaDon’t mind me eating with a GIANT ASS spoon, by the way. They were out of forks at work.

So you know how I’m trying to take care of myself, mind, body and soul?

Well part of that whole “better me” journey includes eating right. Especially when I have the SUPER fun digestive issues I do. And the easiest way to eat right? Meal plan.

Now, you know I’m not the best at this. I’ve admitted it. Because sometimes I have one idea of what I want to eat one day, and by the time that day comes around? Meh, hard pass.

But, I have gotten pretty good at it recently. Out of necessity. And I thought I’d share a few tips I’ve learned thus far:

+ Create a document that helps you track everything. I use Google Spreadsheets to loosely outline my entire month. I break it down by day and meal (shown below). Sometimes I will even section off days when I know I’ll have a work-related event or be out of town.

Meal Plan

+ Pick one day to prep the majority of your meals. For me (and most people, it seems), that’s Sunday.

+ Take a look at your recipes and write out exactly what you need to make. For example, the recipe in this post consists of three main ingredients: ground turkey, brown rice and pesto. All of which need to be prepped before they can be placed together. By breaking down all the ingredients, you can also coordinate what you prep at the same time. For example, because there’s little to no effort that goes into prepping pastas, quinoa or rice, you can whip those up while working on another, more complicated recipe.


Alright, so let’s get down to the reason you’ve read this far (I assume). My favorite “meal planned” meal: turkey pesto pasta goodness.

turkey pesto pastaIt’s clean. It’s simple. It’s easy to pack and bring to work and mix up without anything intermixing beforehand and getting gross (any person who brings her lunch to work will understand this struggle).

The recipe (legit not even worth a recipe card peeps, it’s that easy):

You’ll need:

  1. Pesto (mine is homemade, but this recipe is similar. Or you could grab it from the grocery store – I love this Trader Joes pesto).
  2. Brown rice pasta (this is my favorite)
  3. Ground turkey (prepped simply, with salt and pepper; feel free to add additional spices when prepping if it’s your preference).

If you’re making this at home, of course you can throw them all together and sprinkle with some crystallized pink salt. But if you’re bringing it to work (as I often do), you can either keep the ingredients entirely separate and prep them while at work, to maintain freshness, or throw them together the night before or morning of. Super duper simple.

Hope you enjoy as much as I do!

turkey pesto pasta


Ridiculously Tasty Grilled Cheese That’s Stupid Simple to Make

May 13, 2016

I’m from Wisconsin, so you can’t kill me when I say I love my cheese.

Is it good to consume a lot of cheese? No. Is cheese good for you? No. Is it tasty as hell? YASS.

not so average grilled cheeseSo every now and then OF COURSE I’m going to indulge. But when one (me) has been granted the magic of grilled cheese for the majority of one’s life, one develops a certain palette and wishes for a little extra oomph to differentiate an adult grilled cheese from its childhood equivalent.

Are you still following me? Isn’t this whole “one” thing fun!?

not so average grilled cheeseOkay, enough of the teasing. Time to get down to busyness.

Sometimes you need a taste of nostalgia! Yet you’re basically grown now so Kraft singles is no longer an acceptable option (and really, was it ever?). Which is why I created this beauty.

You know I’ve made/shared a simple grilled cheese before. But then my body was like, “Surprise! You’re now allergic to avocados!” So I had to personally nix that recipe on the double.

But you want to know what I love about this new recipe? Parts of it are actually kind of still healthy. Kind of.

Sure, we already established that cheese isn’t really the best thing to be consuming in mass quantities. However, the other ingredients aren’t too shabby. Check it:

Grass-fed butter

  • It’s loaded with Vitamin K, which “de-calcifies your arteries.”
  • It’s a great source of butyrate, which helps fight inflammation.
  • Countries where people consume grass-fed butter? Yeah, there’s a dramatic decrease of heart disease.
// source

Sourdough bread

  • Personal note: You know how my stomach is basically a hot mess? Well sourdough is basically the only bread that doesn’t send my stomach spiraling off in some terrible direction. And this is probably why…
  • Sourdough is easier for the body to digest because 1) lactic acids make the vitamins and minerals in the flour more available to the body. And 2) the gluten in sourdough is more digestible.
  • Doesn’t cause spikes in insulin.
// source

Just feast your eyes and then go make one! I swear it’s stupid simple. Seriously. I honestly don’t think it’s worthy of a digital “recipe card,” but why the hell not.

Ridiculously Tasty Grilled Cheese That's Stupid Simple to Make
It's easy. It's good. And it meets the judgeyness of your adult palette.
Recipe type: Dinner
  • Fresh/homemade sourdough bread
  • Smoked gouda (I used Trader Joe's slices of Smoked Gouda)
  • Sharp Cheddar
  • Grass-fed butter
  1. If bread isn't sliced, slice two pieces and apply grass-fed butter to one side of each piece of bread.
  2. Put a bit of of grass-fed butter into the pan. Or more...or less...depending on your mood.
  3. Place one piece of bread--butter side down--into the pan. Layer gouda and cheddar cheese. Place the second piece of toast on top, butter side up. Wait till bread is golden brown and cheese is melting, then flip until other side is golden brown.
  4. Enjoy!

not so average grilled cheese

Dinner Meals

How to Build a Buddha Bowl

February 18, 2016

how to make a buddha bowlHave you ever heard of a buddha bowl? I know it sounds super hippie dippy (what else did you expect from me though, really?). Well, I’ve been craving and downing them like crazy recently because they are so simple, yet so insanely delicious.

They also go wonderfully with my vegan for February shenanigans.

Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor.*

How much more simple and cheap could that be?

I say cheap because I am on a quest to use up all my grains and frozen veggies in both an effort to eat clean and be budget friendly. Woohoo!

how to make a buddha bowlI adore how this bowl turned out. Maybe because it was my first try and I was thinking “FOR SURE going to screw this up,” but I didn’t!

It was actually inspired by a trip to Wilde the past weekend, where I had a buddha bowl with marinated tofu and it was to die.

Basically if you’re short on time + money and still want to eat well, buddha bowls should be your new jam. Seriously, don’t knock it till you’ve tried it!

How to Make a Buddha Bowl
Prep time
Cook time
Total time
Delicious and healthy meal in minutes.
Cuisine: Dinner
Serves: 4 bowls
  • Quinoa
  • Shelled edamame (mine came in a microwavable pack)
  • Spinach (frozen or fresh)
  • 1 red pepper
  • Vegetable broth
  • Garlic
  • Olive oil
  • Sriracha or other sauce
  1. Chop most of the red pepper up, setting a few pieces aside to garnish the bowl.
  2. Pour about a tablespoon of olive oil into a pan.
  3. Add red pepper and a few cloves of minced garlic until fragrant.
  4. Add one cup of quinoa and 2 cups of vegetable broth. Stir.
  5. Cook quinoa per usual.
  6. While quinoa cooks, defrost or chop up spinach. Add to a pan with a bit of olive oil and some more garlic to taste. Sauté.
  7. (If necessary) Prepare or microwave edamame.
  8. Once quinoa is complete, top with sautéed spinach, edamame and remaining red pepper pieces.
  9. Drizzle Sriracha or other sauce on top and enjoy!

how to make a buddha bowl



The Busy Babe’s Chicken Soup Recipe

September 22, 2015

The Busy Babe's Chicken Soup Recipe | MidwestLoveFestI love eating healthy, but I also just love eating. Which means, when I’m hungry…watch out! I will eat nearly anything in sight.

Hummus and pretzels? Sure.

Leftover ice cream cake? Slice me off a piece.

Stale Cheetos? Well, if they’re around..

The Busy Babe's Chicken Soup Recipe | MidwestLoveFestYou can tell this is also why I try hard not to stock my home with anything too terrible because I would FOR SURE find a way (read: excuse) to eat it. This is also why my slow cooker is basically by not-so-secret lover. You just throw a bunch of goodness in it before you rush out the door to work and you come home to a hot, healthy meal.

The Busy Babe's Chicken Soup Recipe | MidwestLoveFestThe Busy Babe's Chicken Soup Recipe | MidwestLoveFestThis chicken soup isn’t so much a recipe as it is a formula. It allows me the flexibility to just dump a ton of veggies in with some chicken and spices and boom! Good to go.

It’s crazy to think there was a time when I was intimidated by the slow cooker.

Never be intimidated! It’s so insanely easy and awesome. Honestly, if you buy one thing for your kitchen, get a slow cooker.

Did I mention it’s also Whole30 approved? So simple. So filling. So perfect for fall.

The Busy Babe's Chicken Soup Recipe
Prep time
Cook time
Total time
The formula for a delicious, slow cooker soup.
Recipe type: Dinner
Serves: 5 servings
  • 1 tbsp olive oil or ghee
  • 1 box of chicken or vegetable broth (I use Trader Joes)
  • Chicken Breasts (I used 3)
  • Assorted veggies - as many as you want (I've used frozen carrots, celery and zucchini, and frozen green beans and carrots...basically the possibilities are endless)
  • Few shakes of parsley
  • Few shakes of turmeric
  • Few shakes of sea salt
  1. Pour the olive oil or ghee in a pan.
  2. Lightly brown either side of the chicken breasts.
  3. Turn dial to low.
  4. Place chicken in slow cooker.
  5. Pour entire box of broth over chicken breasts.
  6. Add frozen veggies of choice.
  7. Add salt, parsley, turmeric and any additional spices you're craving.
  8. Let be for 7-9 hours.
  9. When done, take a spoon, fish around in the soup and break up the chicken (which should be falling apart). Yes, you could pre-cut the chicken breast, but this is the BUSY SOUL'S recipe, so...).
  10. Enjoy!
  11. Note: You may want to add more salt after the soup is done cooking, but I like to leave it till the end so that

The Busy Babe's Chicken Soup Recipe | MidwestLoveFest


healthy enchiladas recipe

March 27, 2015

a healthy enchiladas recipe | midwestlovefestI am so ridiculously happy it’s Friday. It’s been a pretty rough (read: frustrating) week. Just one of those weeks when not much seems to go right–the amazon delivery I was so excited for is somehow stuck at the postal facility (even though it says it was delivered), I’ve continued battling this cold, which halted my strength training workouts, I haven’t been eating the best (mainly because the cold’s throwing off my appetite) and I’ve been waiting to hear from a few people for awhile now, and still haven’t heard from them. SO. FRUSTRATING.

a healthy enchiladas recipe | midwestlovefestOkay, vent sesh basically over.

On the flippity-dippity side, I spent last weekend bedridden, so I’m planning on making this an “inspiring” weekend.

Hopefully Amazon will deliver my books (or I’ll just pick up the The Goldfinch again), and I can just read, take long walks and do this two day juice cleanse. Sunday, I’m hoping to meet up with a friend who I haven’t seen since my wedding (and now she’s getting married!). Then Ryan comes back Monday and we’re picking up the keys to our new place.

Good things, good things.

Just need to get through today.

a healthy enchiladas recipe | midwestlovefestIt’s probably a little odd that I’m sharing this delicious homemade enchiladas recipe while I’m in the midst of a juice cleanse, but how could I not share? These enchiladas are insane.

My mom used to make them for us when we were little. And recently, randomly, I started craving them again. So, I got her to email me the recipe and then I altered a few of the ingredients to make them a tad healthier.

a healthy enchiladas recipe | midwestlovefestFor someone who has little to no experience cooking ground beef, I’d say I did a pretty damn good job. Which means, you can do a pretty damn good job.

A few random notes: I recommend using lean, grass-fed beef to make the healthiest possible enchiladas. But, remember to cook the lean beef in a bit of olive oil (because it’s so lean, it might be lacking in the fats and oils that help it naturally cook).

a healthy enchiladas recipe | midwestlovefestAlso, add more enchilada sauce if you want softer enchiladas (and less sauce if you want them a bit crispier). And finally, I highly recommend Ezekiel tortillas (found mine at Whole Foods). Definitely made me feel guiltless about chowing down.


a healthy enchiladas recipe | midwestlovefest

healthy enchiladas recipe
Prep time
Cook time
Total time
Homemade enchiladas made with lean beef, healthy tortillas and refried beans.
Serves: 6 enchiladas
  • 1 can enchilada sauce (Old ElPaso - medium)
  • 1 can refried beans (I use fat free)
  • 1 pound hamburger (I use 90% lean, grass-fed beef)
  • tortillas (10-small or 6 large)
  • cumin
  • salt and pepper
  • chopped onions
  • 1½ cups cheddar cheese, shredded
  1. Preheat oven to at 350°.
  2. Brown hamburger (if you're using lean beef, brown in a bit of olive oil).
  3. Drain.
  4. Mix salt, pepper, cumin, onion and refried beans to hamburger.
  5. Warm tortillas in oven or microwave.
  6. Divide hamburger mixture into 10 (or 6) sections.
  7. Fill tortillas with hamburger mixture.
  8. Add cheese if preferred.
  9. Lay folded tortillas, folded side down, in dish or cake pan.
  10. Pour enchilada sauce over top of enchiladas (more enchilada sauce means softer tacos).
  11. Sprinkle 1 cup cheddar cheese over tortillas.
  12. Bake for 30 minutes.

Hope you all have a wonderfully inspiring weekend <3


3 ingredient, dijon chicken recipe (uber easy and with less sugar!)

January 21, 2015

easy dijon chicken recipe - three ingredients and less sugarIt may be only a few weeks into 2015, but I have tried to keep my schedule booked. Places to go, books to read, new (or returning) shows to catch up on…you get the picture. But with all this stuff going on, I’ve had less and less time for whipping up new, elaborate meals. So it’s recipes like the one I’m about to share with you–which happened when I was out of ingredients for the actual recipe, wanted less sugar and had no time–that have been a saving grace for me.

All you need is three ingredients: balsamic vinegar, dijon mustard and maple syrup.

Now, I’ve seen other dijon chicken recipes and my favorite is this one from Rachel Schultz. But, I had more than four chicken breasts, didn’t have red wine vinegar or rosemary, and really didn’t want to put 1/4 cup maple syrup on anything. By some miracle, I replaced red wine vinegar with balsamic vinegar, adjusted a few measurements and boom! A simple and delicious recipe was born.

easy dijon chicken recipe - three ingredients and less sugar easy dijon chicken recipe - three ingredients and less sugarSide note: Can we talk about these measuring cups? I think I’ve shown them to you guys before, but I got them on sale at Anthro. THE BEST. And so cute. They make cooking so adorable.

easy dijon chicken recipe - three ingredients and less sugar easy dijon chicken recipe - three ingredients and less sugar easy dijon chicken recipe - three ingredients and less sugarOn the bad side, uncooked chicken is ugly, right? Somehow all these colors made it look a bit prettier, but still…blah. At least you get a good idea of what it should look like.

easy dijon chicken recipe - three ingredients and less sugarThe best part about this recipe? It’s so stupid easy. You basically mix things in a bowl, pour and bake. While baking, I just go around getting ready to relax for the rest of the night. Also, it makes 5 or 6 servings usually. Can you say lunch leftovers? SO easy to pack for work the next day.

Hope you enjoy!

Dijon Chicken
Prep time
Cook time
Total time
A fast + healthy chicken dinner recipe, adapted from Rachel Schultz.
Recipe type: Dinner
Serves: 5-6 servings
  • 5 boneless, skinless chicken breasts
  • ½ cup Dijon mustard
  • 2 tbsp maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt & pepper to taste
  1. Preheat oven to 425 degrees.
  2. In a small bowl, whisk together mustard, syrup, and vinegar.
  3. Pour mixture over chicken breasts and season with a little salt and pepper on top.
  4. Place in oven for 34-40 mins.
  5. Enjoy with brown rice and broccoli!



healthy tuna cauliflower patties

December 5, 2014

tuna cauliflower patty recipeEasy dinners are my fave.

I’ve recently gotten into this pattern where I rush home from work, immediately go into the kitchen and start prepping dinner. Then let it finish baking or boiling or whatever, while I change into sweats and shower or read or catch up on my stories (tv shows). This has become a fairly productive post-work schedule, especially since I have been STARVING for the past week. Like, I seriously can’t get enough food. Which is odd since I’m taking this last part of the week off from working out (my body has felt sleepy and weak). Anyone else ever experience this? I have no clue what’s going on.

Anyway, I love these patties because they are mainly vegetable (cauliflower) so I don’t feel too guilty for having, like, five.

Pardon the bad photography, but it’s been dark and foggy and icky around here today and yesterday. I love Chicago, but this pre-winter(ish) vibe is kind of a bummer.

So this recipe comes tweaked from Which, I already saw linked out on Instagram, but somehow cannot find their instagram handle. However, their blog is bomb. Highly recommend.

Any who, when I first tried this recipe, I did not use tuna. But Ryan was like, “Um…we should add tuna to this!” because, …he’s obsessed with any sort of protein. Additionally, I originally split the batch to make half with goat cheese and half with cheddar cheese for Ryan. But last night, I was a tad lazy (come on! I’m trying to finish season 3 of The Killing!) and just did shredded cheddar. But I just wanted to to throw out I’ve tried goat cheese and is is muy delicioso.

cauliflower patties on arugula | midwestlovefest.comI also topped a few on arugula for a leftover-lunch salad and it was ah-maze. Otherwise, they are also delicious by themselves, with a little side of ketchup.

One quick note: I’m convinced my oven doesn’t heat properly. I don’t know if this is something I convinced myself of or if it’s actually true, but I wanted to throw it out there so you know to monitor your little cakes.

tuna cauliflower patties
Prep time
Cook time
Total time
Healthy tuna cauliflower patties, adapted from the pescetarian kitchen.
Recipe type: Dinner
Serves: 24 patties
  • 5 oz can of tuna (or more, if you prefer)
  • 1 head of cauliflower
  • 2 eggs
  • 1 cup of shredded cheddar cheese
  • 2 tsp pepper (or less, if you want it slightly less spicy)
  • 1 tsp sea salt
  • olive oil spray
  1. Preheat an oven to 400º.
  2. Spray a muffin tin with olive oil spray. Make sure to get into each individual container, to help the patties come out easier later.
  3. Chop up the head of cauliflower and blend in a food processor.
  4. Once the cauliflower is mashed up, place in a bowl and add eggs, tuna, cheese, pepper and salt.
  5. Place a big spoonful of the mix into each container.
  6. Bake for 35 minutes, or until patties are solid enough to come out in one piece (usually when the tops are a nice golden brown).
  7. Enjoy with ketchup or on a bed of arugula!

Enjoy! And don’t forget to enter the TOMS giveaway!

Have a great weekend!


slow-cooker pesto chicken soup

November 25, 2014

slow-cooker pesto chicken recipeI feel 110% blessed this turned out. I had a good feeling about it, but was really nervous because I was planning it for Ryan and his parents. Meaning, if it was terrible, I would be responsibly for three empty stomaches instead of just one (picky) stomach.

Pesto is terrible for my own personal stomach problems, but I love it. I can’t help it. It’s so good! If it’s on any menu, I usually order that item. I also love the vegan version.

slow-cooker pesto chicken recipePlus, anyone in the Midwest will back me up on this, soups are a winter staple. Basically, anything warm is a staple.

slow-cooker pesto chicken recipeSo, obviously you can adapt this to what you have around (not that it requires a lot of ingredients), but I used gluten-free, classic potato Novu gnocchi (from Whole Foods), Trader Joe’s pesto and Trader Joe’s organic veggie broth. Of course, you can make your own pesto (even better!) or your own veggie broth, but I was in a major rush and couldn’t find basil to save my life.

If you’re curious, I also made a basic garlic bread to go along with this dish. Essentially, I just mixed a few teaspoons of garlic powder with some melted butter, spread it over a french baguette (which was cut horizontally and vertically) and sprinkled with parmesan, salt and some more garlic powder and popped it into the oven at 350º for 15 or so minutes.

Then, pure heaven.

slow-cooker pesto chicken recipe

slow-cooker pesto chicken soup
Prep time
Cook time
Total time
delicious, easy six ingredient recipe
Recipe type: Dinner
Serves: 6-10 servings
  • 1.5 pounds bonelesss, skinless chicken breast
  • 1 box of vegetable broth
  • 3 tsp lemon Juice
  • 2 packages of gnocchi
  • 2 tsp sea salt
  • Container of Trader Joe's pesto
  1. Wash chicken breasts, blot dry and place in slow cooker.
  2. Pour entire box of vegetable broth over chicken breast.
  3. Add lemon juice and ¼-1/3 cup pesto.
  4. Turn on low and let sit for 8 hours.
  5. Use a giant spoon to break up chicken breast, if not already broken up.
  6. Pour all gnocchi into slow cooker.
  7. Add sea salt.
  8. Let sit on high for 15-20 minutes.
  9. Add a few big spoonfuls of pesto and stir.
  10. Enjoy!



nummy 5 minute healthified grilled cheese

November 20, 2014

healthified grilled cheeseI am so sorry about these orange-tinted photos guys. This whole “daylight savings time / no sunlight after 4 PM” is really harshing my mellow. There are literally not enough hours in the day.

But moving on from my tale of woe…this grilled cheese.

Now, I’ve been off grilled cheese for awhile. At one point I was like, “NO carbs!! NO cheese!!” and for a good reason with my stomach problems. But by some haphazard genius, I put this healthy(ish) combo together and fell in love. No issues, just goodness.

Obviously it’s grilled cheese, so it’s pretty easy to make. Something you throw together after a hard day, when you need a dinner that warms you up.

healthified grilled cheeseIt’s basically not worth a recipe, since it’s so easy. You’ll need:

+Butter (I use grass-fed, unsalted butter from Kerrygold)
+Healthy bread (I use flaxseed)
+Goat cheese
+Ripe avocado
+A bit of olive oil or cooking spray

Spray a pan with olive oil and heat to medium (or medium-high, if you have no patience like me and can monitor it closely). Use butter to coat one side of the bread and put it butter-side down onto the pan. Spread avocado on top. If your avocado isn’t ripe enough to “spread,” then chop it up prior to laying it on the bread, so it’s easily distributed. Next, take the other piece of bread and spread a good layer of goat cheese on it. Put the bread down, so the goat cheese is on top of the avocado. Then, spread the butter on the top and flip over, until both sides are golden brown!

If you want to make it even healthier (and, in a way, easier)–sub the butter for olive oil spray.

healthified grilled cheese healthified grilled cheeseOh, and if you’re wondering where this delicious-looking tomato soup came from, I can’t take credit. I got the ah-mazing recipe from here. It took about an hour to make, but there are tons of leftovers and it was far better than that junk that comes in a can.

SO good.

Dinner Meals

healthy chicken pumpkin parm bake

October 22, 2014

pumpkin pasta bakePumpkin, guys. It’s not going anywhere yet. At least not for me.

Of course it’s getting colder here in Chicago, so I suppose it’s only natural that I’m craving warmer things–soups, hot pancakes, pasta! Pasta, pasta, pasta. It’s kind of not the best for you, but dammit it’s good. And we all still need carbs! That’s a good argument right? I mean, everything is fine within reason in my opinion. And you have to listen to your body–there’s a reason it’s craving the things it is!

delicious pumpkin sauce pasta bakeConfession: I wasn’t entirely sure I would love this dish because of my aversion to pumpkin in the past. However, it was delicious. Honestly, I think it’s something I’m going to be making A LOT this season because I loved it. Ryan loved it. And so I think you will too!

It has that creamy, saucy texture with an almost nutty, pumpkin flavor. Plus it’s uber filling (as I’ve mentioned in the past).

delicious pumpkin sauce pasta bake delicious pumpkin sauce pasta bakeI also threw some leftover chicken pieces in there (optional of course) for some added protein. And because, maybe a part of me was convinced it would make the meal healthier.

I made it with about 1 pound of rotini, which was perfect for Ryan and I because it kind of spread the pumpkin flavor out (which helped Ryan eat more of it too). But if you want a more thoroughly coated noodle, I recommend making about 1/2 pound (or half a box) of rotini.  This way you will get a sauce-soaked noodle…if that’s your jam.

Any who, I hope you enjoy this warm delicious dish! And cross your fingers for me that tomorrow’s recipe–which is currently in the works–turns out just as well as this one.

healthy chicken pumpkin parm bake
Prep time
Cook time
Total time
  • ½ lb whole wheat rotini (or 1 pound if you prefer less coated pasta pieces)
  • 1 tbsp ghee
  • 1 cup pumpkin puree
  • shake of cinnamon
  • ½ cup of parmesan/romaine shavings
  • ¼ cup almond milk
  • 1 tsp sea salt
  1. Cook pasta according to directions.
  2. Mix pumpkin, cinnamon, cheese, almond milk and salt in pot on the stove. Stir on low, till a smooth sauce forms.
  3. Optional step: throw in pieces of chicken (I only used about ⅓ cup).
  4. Combine pasta and pumpkin sauce mixture.
  5. Spray 8 x 8 inch dish with olive oil.
  6. Pour mixture into dish.
  7. Top with ¼ cup almond meal.
  8. Lightly spray with olive oil and top with more cheese shavings, if desired.
  9. Bake until golden brown, about 20 minutes.
  10. Divide up and season with salt and pepper, if necessary.
  11. Enjoy!