Fall Recipes

I'm kinda, borderline, sick. My glands are swollen, my body hurts and I'm definitely not at my best. It's been a stressful week....remember last week when I posted about being all fluffy bunny feeling about my Masters degree? Well, that fluffy bunny feeling has ended because I got slapped in the face by my new class. Hello workload. FML. This isn't going to be easy. I haven't even been able to get excited about Aussie land yet because I'm so busy trying to get things with school and work together before we leave. I know, life could we way worse. I'll stop complaining now.

Not gonna lie...I enjoyed some birthday cake with Jared and Ally over the weekend despite my little paleo-ish challenge thing I have going on. I could have said "no thanks"...buuuut I didn't. So there...that's my confession.

Anyway, the whole point of this post is not to bitch about being a fatty or having a hard class. It's to post 2 recipes that I find to be quite amazing, cozy and filling.

Presenting my two favorite fall recipes: Paleo Chili and Speghetti Squash!
**These taste great even without meat...so vegetarians/vegans...have at it!

Paleo Chili
**I forgot to take a picture of it...but you all know what chili looks like. I can guarantee that it tastes better than it looks!

2lbs ground beef- cook first
2 bell peppers
1 purple onion
1 can of organic tomatoes - for the sake of easy
2 cans of organic tomato sauce
Chili Powder- add to taste
Garlic Powder- add to taste
Cumin- add to taste...and then some
Onion Powder- add to taste
   Add to Crock Pot and cook on low for 8 hours. BAM.

Spaghetti Squash by Desiree and Brianna:

one spaghetti squash
1 lb ground beef
Spicy italian sausage (I used 2 links, but it doesnt really matter)
1 jar marinara sauce of choice (I used tomato basil)
1 diced onion
3 cloves garlic
1 tsp basil
1 tsp oregano

Heat oven to 350 degrees. spray cookie sheet with coconut oil. cut
spaghetti squash length-wise and remove seeds. lay squash cut-side
down on the sheet and bake for 30-40 min or until a fork can easy
penetrate the rind. When done, flip the squash over to help it cool
faster.

While its cooling, cook the onion, beef, and sausage and garlic
together in a pan. Drain the excess fat and add the marinara sauce,
basil and oregano. Set aside.

Once the squash has cooled enough, take a fork and shred the inside.
Put the sauce mixture over the shredded squash and enjoy!!