Monthly Archives: October 2014

Halloween Week Menu

Hi! I hope everyone is ready for Halloween week 🙂 Can’t believe it is already here… You know Thanksgiving and Christmas are just around the corner.

I have enjoyed picking up a few fall decorations (love Tuesday Morning and Home Goods!) and pulling out some items that I bought at the end of last fall. I’m also (with the husband’s help and a friend!) hanging more things up at the house. Why is it so hard to commit?!? Ha. Anyone struggle with this?

Moving on… We are making a fun item this week, empanadas, from one of my most used cookbooks, Primal Cravings

Check out the menu 😉

Weekly Menu
Breakfast options: Health Starts in the Kitchen’s pumpkin pie chia seed pudding; eggs, frozen fruit, and coconut milk; Blueberry muffins from the The Zenbelly Cookbook
Monday
L- Taco Salads topped with avocado and salsa
D- Chicken Enchilada Empanadas from Primal Cravings
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Tuesday
L-Empanada leftovers with salad
D- Tuna cakes with spinach salad (Using this Multiply Delicious recipe as a base)

Wednesday
L- Tuna cake leftovers
D- Mexican meatloaf from The 21-Day Sugar Detox
Thursday
L- Meatloaf leftovers with roasted broccoli and sweet potatoes
D- Spaghetti squash bolognese from The 21-Day Sugar Detox
Friday
L- Meatloaf leftovers with roasted sweet potato
D- Spaghetti leftovers

Then I will kick off the weekend with a crockpot meal– Paleo orange chicken from Health-Bent blog.

Y’all have a great week!

*A special thanks to everyone that supports my blog. I love interacting with you on Facebook, Twitter, Pinterest, and Instagram. And in person, no link for that 😉 I appreciate each of you and love to hear from you!

Affiliate links were included in this post. The links will allow me to receive a small percentage of sales which helps fund the blog! So use the links to make purchases and know the Cookin’ Up Life team appreciates it… the team being: David the kitchen manager, Leo the editor/approver, and myself the blogger!

October Menu + Butternut Squash Lasagna Bake Recipe

Hi! So I didn’t post a menu last week… Or the one before. Geez,
I am a slacker!! Whoops! The weeks have been busy… But no worries, I still had tasty menus and I took notes so I can hop back on the menu sharing wagon. Forgive me, please 😉
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I roasted a lot of veggies… Does anyone else love ghee? It’s a great option to have in your cabinet. And I love it all blended in my coffee. Anyways. Let’s get to the menu 🙂

Menu
Monday
L- Tuna-avocado salad with carrots and spinach
D- Italian beef with roasted veggie salad (broccoli, turnips, zucchini)

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Tuesday
L- Leftover beef with veggie salad
D- Butternut squash baked “lasagna” served with an egg on top (recipe below!)

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Wednesday
L- Lasagna leftovers with small spinach -carrot salad
D- Pumpkin chili (recipe here) with avocado and no-corn bread muffins (recipe here)

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Thursday
L- Chili leftovers
D- Lasagna leftovers

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Photo by my sweet friend, Chelsi!
Friday
L- Tuna-avocado-spinach salad with lime 😉
D- Salmon (drizzled with Steve’s Paleo Chef Sauce!) with roasted veggies

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Breakfast options:
-Fried eggs with bok choy (somewhat steamed with coconut milk) topped with cranberries

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-Fried eggs, spinach, kraut, and frozen berries

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That’s it! Now for that Butternut squash “lasagna” recipe… It’s a cross between Health-Bent’s lasagna and PaleOMG’s spaghetti bake.

Butternut Squash Lasagna Bake
Makes 4-6 medium/large servings, depending on who you’re feeding.
Ingredients
– 1 pound beef
– 2 tablespoons Italian seasoning
– 1 15oz can of organic tomato sauce
– 1 15oz can of organic diced tomatoes
– 1 small butternut squash (peeled and then made into noodles with a veggie peeler)
Optional: Grated cheese, if you’re okay with it (we used a locally made mozz, delicious!).

How to:
1. Preheat your oven to 350 degrees. And get a pan warm over medium-high heat. Also butter a casserole dish and set aside.
2. Brown your beef in the pan– salt and pepper this towards the end. Set the beef aside while you prep the squash.
3. Peel the entire squash then cut the bulb end off. De-seed that part and cube it up. Use a veggie peeler to “ribbon” the other half of the squash. Do this as long as your arm will allow hahah if you get tired then cube it up small. Put all of the squash in a big bowl.
4. Add the beef and tomato sauce and diced tomatoes to the bowl with the squash. Toss to combine. Sprinkle in around 2 tablespoons of Italian seasoning.
5. Pour mixture into casserole dish and bake for 45 minutes, covered with foil.
6. After 45 minutes, uncover the lasagna bake and add your cheese. Bake until cheese is all melted and butternut squash is soft.
Cooking times can vary depending on many squash cubes you have in there– mine was majority ribbons because I did that the night before!

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I hope y’all try this recipe out– it’s very forgiving so change it up how you need and let me know how it goes!

What do you have planned for the week? Feel free to share some meal ideas below 😉