Christmas Tree 2016

I know I don’t typically share stuff like this, but over the past couple years I’ve been addicted to decorating my Christmas tree! I’ve slowly been adding to my Christmas stash each year, and my husband will find Hobby Lobby and Michaels bags hidden through out the house starting in October. He loves it.

That being said, I thought I would share our Christmas tree(s) each year, just as a little fun thing. And yes, I said trees plural. Currently we have two, the one pictured and another white tree with pink, blue, and silver. It’s the girls’ tree, and I let them decorate it because they aren’t allowed to touch mine haha!!

So here it is, my Christmas Tree for 2016 :)!

Christmas Tree 2016 via The Diva Dish

Christmas Tree 2016 via The Diva Dish

Christmas Tree 2016 via The Diva Dish

Christmas Tree 2016 via The Diva Dish

Christmas Tree 2016 via The Diva Dish

Christmas Tree 2016 via The Diva Dish

My Christmas tree was THIS one from Walmart, and I love it!

As for my ornaments, I’ve collected over the years from different local stores and craft stores. And if my husband asks, that ornaments not new, I’ve totally had it forever ;).

Merry Christmas!

Healthier Sweet Potato and Pumpkin Casserole

There are a handful of reasons why there is no need to make anything healthy when it comes to Holiday dinners. For starters, its a Holiday. Splurge, go all out, pull a Joey and wear maternity pants!

We all have that one dish we look forward to every Holiday dinner. Mine are the rolls and mashed potatoes. Two of the healthiest things on the menu. Wheat and vegetables as I like to call it.

 

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

But you see, sometimes it’s a good idea to balance out the indulgent recipes and healthier recipes…for me at least. For my husband, hecks no.

So let me tell you what happened the other day…

I was at the library with all three of my kids at 4:30 in the afternoon. I know. Anyways, I was doing my best to lasso them up so we could leave when a lady came up to me and said, “Excuse me…”

In my mind I had figured she was going to say one of two things,  “Your kids are just so cute, I don’t know how to do it raising three good little obedient girls!” Or…

“Girl, what the hell were you thinking! Get these kids in check!”

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

Instead she said…

“So, I’m not a lesbian or anything but girl you have a nice ass! You’ve got a big booty, I’m so jealous!”

I was so flattered and kind of embarrassed thinking those tight Lululemon leggings were a mistake, but I quickly replied, ” Oh if I could, I would give my big booty to you!”

In a non sexual way. Like a plastic surgical kind of way. I need to leave. Immediately.

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

I’m not quite sure what it necessarily has to do with this Healthier Sweet Potato Casserole, but let’s just assume for a second that sometimes when you’ve been blessed with extra junk in the trunk…I’m all for a healthier side dish at Thanksgiving!

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

Healthier Sweet Potato and Pumpkin Casserole
 
Ingredients
  • 2-3 large sweet potatoes
  • 1 c. pumpkin puree
  • 1 TB. molasses
  • 1 tsp. vanilla
  • 1 c. milk of choice
  • 1 tsp.pumpkin pie spice
  • sprinkle of salt and pepper
  • ½ c. coconut sugar
  • (For the topping)
  • 2 TB. softened/room temp coconut oil
  • 3 TB. coconut sugar
  • 1 heaping TB. flour
  • ¼ tsp. cinnamon
  • ¼ c. pecans, measured, then finely chopped
  • ½ c. mini marshmallows
Instructions
  1. Preheat the oven to 375.
  2. Wash your sweet potatoes, stab them with a fork multiple times, and bake them in the oven for 20-30 minutes, or until soft. You can also skin, dice, and boil your sweet potatoes until soft as well!
  3. Once they are cooked and cooled, remove the skin (if you roasted them), and place in a medium bowl. Mash them together. You want about 2 cups of puree.
  4. Add in the rest of your ingredients, minus the toppings.
  5. Mash together until smooth.
  6. Preheat oven to 350 degrees
  7. Grease a 8x8 baking dish, and add your sweet potato mixture to it. Gently smooth it on top.
  8. In a separate bowl, add your toppings (minus marshmallows) and mash together with a fork.
  9. Sprinkle toppings evenly on top of casserole.
  10. Bake for 20, remove from the oven, then sprinkle marshmallows on top, and place back in the oven for 10 more minutes.
  11. Once done, remove and let cool slightly! Then serve and enjoy!

I hope everyone has a great Thanksgiving Holiday!!

Pumpkin Butternut Chicken Noodle Soup

We all know that when it comes to accomplishing certain tasks, if you throw a few children in the mix things can tend to get…tricky.

For example, walking out the door. What should be a simple thing which requires little to no brain activity can turn into one of the biggest trials of November. One lost shoe, 15 minutes late, someone has a dirty diaper, you just noticed you aren’t wearing a bra…and then FUDGE! Where are your keys?

Every parent says FUDGE when they want to swear but can’t. Unless your me, then you say shit. Then your baby says shit. That your 6 your old says, “Mom! The baby said shit!”

FUDGE.

Pumpkin Butternut Chicken Noodle Soup via The Diva Dish

Let me talk about this morning for example. We’ve all been so lucky to get that extra hour of sleep this weekend, unless you have children. Because now they wake up at 5:45 instead of 6:45, and you went to bed at 10:45…(technically 11:45, but you figured you would get that extra hour in the morning.) Think.Again.

We just happened to have an extra hour this morning before we had to leave for school! An extra hour never happens, and then your mind starts to wonder about all of the marvelous things you could accomplish if you had time like this EVERY DAY!

You could shower, curl your hair, wear matching clothes, find your kids shoes in time…

cute baby messy kitchennaughty baby

I decided to do a yoga video. I’m trying to embrace Yoga as of lately because of stress. I’m hoping it will calm me, as well as get me toned in all the areas that seem to have just given up.

So I popped in a TWENTY minute yoga video. To some, this seems so insignificant, but to a busy mom, twenty minutes is basically like asking for Milo Ventimiglia from ‘This Is Us’ to show up at your door unannounced with chocolate. (P.S. why do I want to say his last name all the time?)

5 minutes in, things got dark. The baby was SCREAMING. I have no idea, but I’m pretty sure it was for no reason at all. She climbed all over me yelling in my ear as I tried my best to twist side to side and feel that deep stretch. In between screams I could hear, “Ahhhh. Just breath…”

And then, just like that, with FOUR minutes to spare I hear a cry up stairs, “MMOOOOM! COME WIPE ME!” For real.

“Honey, I can’t! I’m “exercising!” Give me 4 minutes!”

“But it’s DIARRHEA!!”

Baby screaming. Lady breathing. Kid yelling.

FUDGE.

Pumpkin Butternut Chicken Noodle Soup

This is why I make soup. Why, you ask? Because soup is something I love, something that comes together SO quickly. I can make a big pot with whatever vegetables I want and can store it in the fridge for a few days of lunch. Then I can store the other half in the freezer for my lunches next week.

Because sometimes as a mom, you don’t have time to think about yourself. Sometimes, it’s nice to have a meal ready for you in the fridge when you need it. So, hence this soup. It’s warm, comforting, and has vegetables in it! Just make sure everyone is wiped and the baby is napping before you sit down to eat…because we all know what happens when moms try to sit down…

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Pumpkin Butternut Chicken Noodle Soup
 
Ingredients
  • 2 TB. olive oil
  • ½ large sweet onion, diced
  • 3 cloves garlic, chopped
  • 1½ c. chopped carrots
  • 3 c. diced butternut squash
  • ½ c. milk of choice
  • 1 c. pumpkin puree
  • 12 cups water
  • 6 boullion cubes
  • 1 rotisserie chicken, shredded
  • 7-14 oz pasta
  • salt and pepper to taste
  • dash of pumpkin pie spice
Instructions
  1. In a large pot, heat olive oil.
  2. Add onions and garlic. Cook until translucent.
  3. Add carrots and butternut. Continue to toss and cook for 5 minutes.
  4. Add in milk, pumpkin puree, water, and boullion cubes.
  5. Stir and come to a boil, then reduce to a simmer. Cover and let cook for about 15-20 minutes, or until vegetables are soft. Next add in pasta and chicken, along with spices. Cook until pasta is slightly undercooked/al dente. (The pasta will continue to retain water as it sits.)
  6. Serve hot and enjoy!
  7. (The pasta I used was rather large and took about a lot of the soup, that's why I say 7 oz-14 oz, depending on pasta size and shape.)

pasta

The pasta I used was this CUTE pasta I purchased from Trader Joes! Those little pumpkins were the perfect match for this soup. But If you do use this pasta, be careful because it get’s rather large. I think next time I might only use 3/4 of the bag. To find the pasta, you can purchase it here: (affiliate link)

 

So tell me busy moms/dads/persons, what do you do to find time for YOU? I specifically struggling when it comes to exercise, so let me know when and how you fit it in! Have a great week!!

Pumpkin Cream Sauce + Pumpkin Pizza

I don’t remember ever eating anything pumpkin flavored as a child. I remember pop tarts and lucky charms…

But I don’t think I ever even dared to try pumpkin pie at Thanksgiving, nor did I ever smell pumpkin bread baking in the oven. And I definitely don’t remember pumpkin bagels with pumpkin cream cheese, pumpkin flavored hot chocolate and spiced pumpkin whipped cream.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Oddly enough, I can’t stop shoving pumpkin flavored shenanigans down my family’s faces and throats. Pumpkin cookies? Pumpkin pasta? How about a pumpkin smoothie?

You know what would taste good with that? Let me just sprinkle a bit of pumpkin pie spice right on top of your dinner there!

It doesn’t go over well and I don’t understand…

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva DishPumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Shockingly when I announced we would be having pumpkin pizza, I was expecting a full blown expression of love but instead I got SO.MUCH.HATE.

I promised they would love it, if they just trusted me. They didn’t and my husband started to cry for Papa Johns…But I stood my ground because dang it! It’s 2016!! EMBRACE THE PUMPKIN!

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

The star of the show is this Pumpkin Cream sauce which could be consumed alone! It’s so easy and comes together in under 10 minutes, and you could put it on top of any pasta dish! Or on your face! Or on your husbands face! Get pumpkin freaky.

Too far.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Cream Sauce
 
Ingredients
  • 2 TB. olive oil
  • 1 TB. chopped garlic
  • 2 TB. shallots
  • 1 TB. chopped fresh sage
  • ½ cream (can sub coconut milk for dairy free, or a non dairy milk for a lighter version)
  • 1 c. pumpkin puree
  • ¼ c. parmesan cheese, opt. if you want to keep this dairy free
  • ½ tsp. pepper
  • ½-3/4 tsp. salt (or to taste)
  • ¼ tsp. nutmeg
  • 1 tsp. coconut sugar, or brown sugar
  • ¼-1/2 veggie broth(Depending on how thick you want your sauce. The sauce will thicken once in the fridge, so you can add the broth later on if needed, or all at once.)
Instructions
  1. In a sauce pan, heat your olive oil on med heat. Add garlic and shallots, toss and cook for 2-3 minutes.
  2. Next add in fresh sage and stir. Cook for about 1 minute.
  3. Slowly add in cream, while stirring. Then add in pumpkin puree, spices, sugar, and broth if needed.
  4. Remove from heat.
  5. Use for pastas, pizza, etc. The sauce will thicken in the fridge, so if you like the consistency, keep that in mind. To thin add, drizzle a little more broth or cream till desired consistency is reached. May need to adjust spices.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

And then we have this…

This pizza. You see that savory pumpkin cream sauce just oozing off the pizza with cheese?! I promise you, this will be a pizza to remember!

Also, we tried are darnedest to make this a ‘Jack-O-Lantern’ face…I blame my 5 year old.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Pizza w/ Butternut Squash, Tomatoes, and Herbs
 
Ingredients
  • 1 recipe pizza crust, I use THIS recipe all the time!
  • 1 recipe Pumpkin Cream Sauce
  • 1 c. roasted butternut squash
  • ½ c. baby tomatoes, cut in half
  • 1 TB. fresh sage, chopped
  • 1 TB. fresh basil, chopped
  • ½ c. parmesan cheese
  • 1-1½ c. shredded mozzarella cheese
Instructions
  1. Prepare pizza crust according to directions.
  2. Preheat oven to 500 degrees.
  3. Roll out your dough onto your baking sheet or pizza stone.
  4. Add your pumpkin sauce and spread evenly throughout pizza.
  5. Spinkle on cheese, then the rest of the toppings. (Herbs, tomatoes, and butternut squash)
  6. (Toppings aren't necessary but do add a delicious touch!)
  7. Cook for 10-20 minutes, or until crust is golden and cheese is nice and bubbly!
  8. Serve and enjoy!

 

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Savory pumpkin recipes may be my new favorite thing! What are your favorite pumpkin recipes, and do you have links to share?

I have about 17 cans of pumpkin puree needing to be used so….

 

{Healthy} Blueberry White Chocolate Popcorn

(To see the ‘Happy’ version of this recipe, click HERE)

This was no easy task my friends. I had many attempts at trying to make a popcorn coated in vibrant purple chocolate healthier, and many failed.

There were many popcorn ideas that could have worked, and that I could have very well eaten…But when I put it to the test against my family, a lot of times they just said…No. Actually more like no way, gross, disgusting, is that coconut oil??

(Healthier) Blueberry White Chocolate Popcorn via The Diva Dish

I still wanted it to be coated in white chocolate, because after all, that’s what the Happy version of the recipe was. (Actually, I don’t think that candy coating is real chocolate…)But I knew that I had to makeover that purple color, use REAL ingredients, and still leave it tasting delicious…if not better!

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

I could have easily added purple food coloring to the white chocolate, but I wanted to take it one step further and NATURALLY color the popcorn. The secret to the popcorn color was freeze dried blueberries. I blended them up into a fine powder and mixed it with the chocolate, which naturally tinted it!

Healthy Blueberry White Chocolate Popcorn via The Diva Dish

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

The best part was that my kids and husband ate it without any complaints!

Don’t worry, they had a few things to say about the dinner I made later that night…Glad they are back to their normal selves…

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

Healthier Blueberry White Chocolate Popcorn
 
Serves: 9 cups
Ingredients
  • 9 cups popped popcorn
  • 1 c. good quality white chocolate
  • ¼ c. freeze dried blueberries
  • 1 tsp. coconut oil
  • eye sprinkles
  • bug sprinkles
Instructions
  1. Add your popcorn in a large bowl.
  2. Melt the white chocolate in the microwave, 30 second increments.
  3. While the white chocolate is melting, add the blueberries to a blender.
  4. Blend until fine crumbs,
  5. Add the blueberry dust to the white chocolate and mix together. Add the coconut oil to the chocolate and melt in the microwave for an additional 10 seconds.
  6. Pour the chocolate over the popcorn, and fold until its completely coated.
  7. Pour popcorn on prepared baking sheet. Add sprinkles, pressing them into the top of the popcorn so they stick to the chocolate.
  8. Put in the fridge for about 10 minutes to set.
  9. Store in sealed bags.

 

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

(Someone is totally ready for pumpkin and Halloween season, don’t you think?)

Healthier Blueberry White Chocolate Popcorn via The Diva Dish

SO! What do you guys think, how did I do?!

Are there any recipes you would like to see a Happy version and Healthy version of! Let me know in the comments!

If you are looking for freeze dried blueberries, there is a link below: (affiliate link)

{Happy} Purple Monster Popcorn

It’s no secret that I LOVE to indulge when it comes to eating, especially dessert. I’ve always been a dessert maker by heart, but I do my best to strive and eat healthy majority of the time.

Over the years as I’ve been a ‘Healthy Lifestyle’ blogger, I’ve been finding that I don’t always want to focus solely on healthy food. My goal has always been to help others build a happy and healthy life, in all aspects. A part of that is not always eating the healthiest food. I know, I know…But let me explain.

Purple Monster Popcorn via The Diva Dish

Food is definitely a love language, and it brings people together. We get together to go out, vacation, spend holidays, and spend time with the ones we love eating delicious food that we will talk about forever. We all know that one place that made the best “such and such”, and we dream of going back there again.

To me, that’s ‘Happy’.

That doesn’t mean that healthy food doesn’t make me happy, because it does. But when you allow yourself to indulge every once in a while, I truly believe that It brings forth a different kind of Happiness!

Which is why this next series that all about Happy Food vs. Healthy Food!!

Purple Monster Popcorn via The Diva Dish

Since I love to make ‘Happy Food’ every so often, I knew I wanted to share this with my readers. I decided to introduce a series where I will make a recipe ‘Happy’ and then a few days later a ‘Healthy’ version of the ‘Happy’ recipe will be posted!

Make sense?

So today is a ‘Happy’ chocolate covered popcorn, and in a few days, I’ll have a healthier/cleaner version of this same recipe, which will be the ‘Healthy’ recipe!

I’m really so excited and already have a lists of recipes that are going to get Happy and Healthy makeovers!

So here is our first Happy recipe:

Purple Monster Popcorn, Happy Edition via The Diva Dish

{Happy} Purple Monster Popcorn
 
Cook time
Total time
 
Serves: 9 cups
Ingredients
  • 9 cups popped popcorn*
  • 1 c. purple candy chocolates, I used Wilton
  • 2-3 TB. mini candy eyes, sprinkles
  • 2-3 TB. halloween sprinkles
  • *Use a popcorn that is lightly salted and little to no butter. If it has too much butter, the candy coating won't stick.
Instructions
  1. In a large bowl, add your popcorn.
  2. Prepare a large baking sheet with parchment or wax paper.
  3. Melt you chocolate in the microwave, 30 seconds at a time, until melted.
  4. Pour chocolate over the popcorn and gently fold using a spatula until chocolate has evenly coated the popcorn.
  5. Pour the popcorn on the baking sheet, and then sprinkle the sprinkles on top. You can press them in a little so they stick to the chocolate.
  6. Allow the chocolate to harden, about 30 minutes.
  7. Break it apart and store or place in decorated bags or cups!
  8. Enjoy!

Links to the products I used:

Purple Monster Popcorn via The Diva Dish

I’m so excited to share the Healthy Version of this recipe for you! See you in a few days!

 

 

Links to the products I used:


(Affiliate Links)

 

Chocolate Pumpkin Milkshake

I know that healthy and milkshake don’t normally go in the same sentence…

But for the sake that legging season is upon us, I have to be a lot more careful what goes into my belly. Leggings don’t necessarily hide EVERYTHING. (In a perfect world right?) That’s what oversized sweaters and jackets are for though!!

Healthy Chocolate Pumpkin Milkshake

So, in a sense, this isn’t really a milkshake. But it’s creamy and somewhat thick, sweet and full of flavor! So in my mind, it’s a milkshake. (Minus the fat and calories!) Also, there is real pumpkin puree in it, so when you serve it to your kids they are drinking vegetables…

I mean, could you be a better mom?!

Healthy Chocolate Pumpkin Milkshakes via The Diva Dish

Chocolate Pumpkin Milk
 
Ingredients
  • (For the Whipped Cream)
  • 1 can full fat coconut, refrigerated for at least 24 hours
  • 1 TB. pure maple syrup
  • ¼ tsp. pumpkin pie spice
  • ½ tsp. vanilla extract
  • (For the Milkshake)
  • 1 cup non dairy milk
  • 1½ frozen banana
  • 6 frozen cubes of pumpkin puree(Just add puree to ice cubes and freeze)
  • 1 tsp. molasses
  • 2 TB. cocoa powder
  • 1 tsp. pure maple syrup
  • ½ tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • handful of ice
Instructions
  1. Prepare your whipped cream first by scooping out JUST the solid white flesh from the can and placing it in a bowl. Using hand beaters, whip the cream until creamy.
  2. Next add the maple syrup, spice, and vanilla extract.
  3. Whip until fluffy and place covered in the fridge until you're ready to use.
  4. For the milkshake, add all of your ingredients into the blender until blended. Top with whipped cream and drink immediately!

 

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Just look at those smiles! They would never know I didn’t make that drink with a gallon of ice cream ;)!

Lemon Chickpea Noodle Soup (Vegetarian/Vegan)

*This Lemon Chickpea Noodle Soup is my vegetarian version of Chicken Noodle soup with a citrus touch. The lemon is SO perfect and pairs so well with all of the flavors, and gives it such a comforting and light taste! It’s perfect to warm your soul on a cold day, with a kick of vitamin C to knock any cold!* 

______________________________________________________________________

My husband LOVES soup! So much that he just gets so tickled when I tell him to hurry home from work because there is a nice warm bowl awaiting his hungry belly!  Not before he makes a pit stop at Taco Bell (true story) because he actually hates soup and every other meal that I declare healthy and delish.

Lemon Chickpea Noodle Soup via The Diva Dish

I think he doesn’t love soup because it doesn’t satisfy his fast food taste bud. It doesn’t come in a cardboard box, greasy paper bag, with a scent of regret.

It may clean your intestines some what the way a meal from any fast food joint may do, but it won’t make you re think every life decision you’ve ever made at 3 in the morning from fast food hallucinations…

I kid….in a way.

Lemon Chickpea Noodle Soup

Come fall, or the spirit of fall shall we say, I tend to throw all that’s in my fridge in a pot with a cups of broth, grab a sweater and count down for Christmas! It’s healthy.  Despite it being 99 degrees all this week, I keep embracing the fact that I am over with summer and I’m ready for leggings!

I guess my delusions of Fall go hand in hand with my husbands acceptance and delusions of Fast Food…

And if that doesn’t make us a strong, #GOALS type of couple, then I don’t know what will!

Lemon Chickpea Noodle Soup

Lemon Chickpea Noodle Soup
 
Ingredients
  • 2 TB. olive oil
  • ½ yellow onion, diced
  • 4 large cloves, diced
  • 3 large carrots, sliced semi thin
  • 3 sticks celery, diced
  • 8 cups vegetable broth, or chicken for a non vegan/veg soup
  • 1 can drained and rinsed chickpeas OR one can of white beans for a softer bean
  • 2 cups cooked pasta noodles of choice
  • juice of 2 lemons (Mine weren't super juicy, so start with one and add more lemon juice if desired)
  • 1 TB. dried Italian seasonings
  • ¼ tsp. tumeric, optional for color
  • salt and pepper to taste
Instructions
  1. Heat a large pot over the stove on medium heat. Add the olive oil, and heat. Add the onions and garlic. Cook for 3-5 minutes, or until the onions are translucent.
  2. Add in the carrots and celery and toss.
  3. Cook for an additional 3-5 minutes.
  4. Next add in the broth and chickpeas, followed by the lemon juice and seasonings.
  5. Once the vegetables have softened, add the cooked pasta. You can add un cooked pasta, but add 2 cups more broth for the pasta to soak.
  6. Serve with lemon slices, fresh parsley, and parmesan cheese on top if desired! Enjoy!

This soup is SO good! If you love chicken noodle soup, you will love this variation. The lemon is the perfect twist and adds an extra level of comfort! Let’s not forget the vitamin C punch that would be perfect for any cold!

Lemon Chickpea Noodle Soup via The Diva Dish

I’m determined to find a soup that my husband will love, even though the task might be impossible. I’m thinking a beefy baja chalupa soup might be right up his alley….

Pressure Cooker Spaghetti Squash+ Spaghetti Squash Pesto Dish

I know everyone is getting so excited for Fall! I’m there with you friends, I promise. I walked into Hobby Lobby and almost maxed out a credit card just so I could decorate my house like Halloween at Disneyland. I want my house so badly to look like a Pinterest inspired Fall Board, but frankly it’s more of a ‘did someone ransack and rob this house?’ vibe…

Pressure Cooker Spaghetti Squash via The Diva Dish

With Fall, comes squash. Mainly pumpkin if we are being honest. I’m definitely not the type of person who refuses to go there, but for today’s recipe it’s all about the Spaghetti Squash. I think this is a year round kind of veggie thank goodness because I just figured out THE BEST WAY to cook spaghetti squash!

Pressure Cooker Spaghetti Squash via The Diva Dish

If you have ever tried to roast spaghetti squash, it takes like an hour. I know this because I’ve been there done that multiple times. And honestly, every time I’ve made the squash, the spaghetti comes out a tad crunchy. So I’ve avoided making it for a while because my mom energy levels at this time in my life requires no longer than 20-30 minute recipes.

Thank goodness for my pressure cooker. I’ve fallen so hard in love with this thing! Just yesterday I made a bag of dry beans cooked and ready to go in 25 minutes. (No soaking!) I’ve also cooked sweet potatoes, frozen chicken, bean soups…etc. It’s amazing!

Pressure Cooker Spaghetti Squash via The Diva Dish

So when my lunch time rolled around, and the kids leftover sandwiches weren’t looking the best, I decided to treat myself to a yummy quick lunch! I cooked the squash while I got the kids lunch ready, and when they were done I was able to fix mine up and enjoy lunch all by myself…

That’s right.

Alone.

No Kids.

Just me and Instagram/Facebook/Youtube and back again.

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash + Pesto Spaghetti Squash Dish
 
It can take an hour to roast a spaghetti squash, but using a pressure cooker it can take 10-15 minutes in one pot!
Ingredients
  • 1 spaghetti squash
  • 2 cups water
  • (For the Pesto Dish)
  • 6 oz jar of pesto-Use as much as preferred
  • 1 c. chopped sun dried tomatoes
  • 2-4 oz. crumbled goat cheese
  • 2-4 TB. roasted pumpkin seeds
Instructions
  1. Add your water to your pressure cooker.
  2. Cut the ends off the squash, and then cut it in half. Remove the seeds.
  3. Add the squash by placing it on the metal stand, or just place it on the bottom of the pot.
  4. Set the manual timer to 10 minutes.
  5. Allow it to cook.
  6. Once it is done, let out the steam and remove the squash. (Careful, it's hot!)
  7. Using two forks, scrape the squash so the strings come about and add them to a bowl.
  8. You can add salt, pepper, and a little butter and eat as is. OR....
  9. You can make this pesto dish:
  10. Strain the spaghetti in a strainer to drain some of the liquid.
  11. Add your pesto, sun dried tomatoes, goat cheese, and seeds. Mix and eat immediately.
  12. If you want to make this later, add toppings in right before serving.

This is the exact pressure cooker I use, and I love it! Click the picture below to find it on Amazon! (Affiliate link)

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash via The Diva Dish

What is your favorite fall recipe?!

And what other recipes would you like to see cooked in a pressure cooker?

Almond Flour Coconut Chocolate Chip Cookies

I can’t tell you how much these cookies saved my sanity. I’m talking a serious Hallelujah moment. I was this close to throwing it all away and digging right into my jar of ‘regular chocolate chip cookies’ after the first day my oldest went back to school.

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

I never realized how much my oldest played a major part in the entertaining of my two youngest. They followed her everywhere, played what she played, and did what she did. The minute we got home from dropping her off, the two youngest both looked at me like, “Now what?”

The whole day was spent playing, reading, peek-a-boo-ing, songs, games, and then I told myself…”I’m out of ideas!” It was only lunch time and I still had 3 hours to go…

So we started round 2 of play dough and “Let it Go” on replay and I busted these cookies out in desperation. Usually when I do things like that, the recipe NEVER turns out. But I think the sanity Gods were on my side, because 5 cookies later I decided these were something that definitely needed to be shared…

 

Almond Flour Coconut Chocolate Chip Cookies via The Diva DishAlmond Flour Coconut Chocolate Chip Cookies via The Diva Dish

Almond Flour Coconut Chocolate Chip Cookies
 
Ingredients
  • 2½ cups almond meal/flour
  • 2 TB. coconut flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ¼ c. almond butter**
  • 1 TB. vanilla
  • ½ c. pure maple syrup
  • ¼ c. melted coconut oil
  • ¾ c. chocolate chips
  • ½ c. unsweetened shredded coconut
  • **I used stir natural almond butter, which contains more oil than a no stir almond butter. If your almond butter isn't a natural kind, or has a less oily base, just add 1-2 tsp. additional oil.**
Instructions
  1. In a small bowl, whisk together flours, salt, and baking soda. Set aside.
  2. In a larger bowl, whisk together almond butter and vanilla. Next whisk in maple syrup. Slowly whisk in coconut oil until incorporated. Add the dry to the wet, and using beaters, beat together on slow the ingredients.
  3. Fold in the chocolate chips and coconut.
  4. Preheat the oven to 350 degrees.
  5. Using a small ice cream scoop, scoop batter onto cookie sheet. Using your fingers, flatten the tops of the cookies slightly.
  6. Bake 8-9 minutes, let cook and eat!
  7. Cookies will soften a little once stored in a container.

 

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

And by shared I mean alone in your room sharing with you, yourself, and…you.

These cookies are soft and chewy on the inside, with a slight crunch on the outside! I couldn’t believe how perfect they turned out, especially being made without regular flour and liquid sweetener!

Almond Flour Coconut Chocolate Chip Cookies via The Diva Dish

Save the ‘regular’ chocolate cookies for when things start looking really bad…

Like when your daughter asks to play “Let It Go’ for the 645 time. That’s when you know it’s bad.