Turkey Bacon Meatballs Over Zoodles

As zucchini season is here I am ready to dive into all the zucchini recipes! I love how tasty and easy zoodles are. Perfect with chicken, steak tips and now meatballs! I came up with this one as I have been craving bacon lately, which I always have on hand. I almost always have ground turkey or beef in my fridge as well, as I make lots of tacos. This time I saw the bacon on top of ground turkey and thought hm what a great combination!

Bacon in meatballs seems weird, but it’s actually quite tasty. I added breadcrumbs and onions and the flavor was just perfect. Since my meatballs weren’t whole 30 compliant, I decided to find a whole 30 compliant sauce. One whole 30 compliant portion is better than none!

These meatballs would taste great over pasta or spaghetti squash as well! I might tackle the spaghetti squash option next.

First I mixed my ground turkey with 1/4 cup finely diced onion, 3 strips diced bacon, 1/4 cup breadcrumbs, 1/4 cup parmesan cheese, 1 tbsp minced garlic, 1 tsp parsley, 1 tsp garlic powder, salt, pepper, and 1 whisked egg.

Meatball Mix

Mix together and roll into 1 inch meatballs. Heat 2 tbsp EVOO over medium heat. Cook your meatballs in batches so they have space to brown. I cooked on each side about 2-3 minutes and did about 3 batches.

Cook meatballs over 2 TBSP EVOO

Once all meatballs are browned add in 24 OZ of your favorite sauce. I used OrganicoBello’s marinara sauce, which is delicious and whole 30 approved! You can use any sauce you’d like or make your own. I covered and let simmer for 20-25 minutes.

Add marinara to your meatballs and simmer

While your meatballs are cooking prepare your zucchinis. I washed and spiralized 3 zucchini’s. First I heated 1 tbsp EVOO over medium high heat on a skillet. Then I cooked the zucchini for 3-5 minutes. Not too long or the zucchini will get soggy. Season with salt and pepper.

Cook your zucchini

Once your zoodles are finished place them on a plate and top with your meatballs and sauce. Enjoy!

Turkey Bacon Meatballs Over Zoodles

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 3

Turkey Bacon Meatballs Over Zoodles


  • 1 pound ground turkey or beef
  • 3 strips of bacon, diced
  • 3 zucchini’s spiralized
  • 1/4 cup finely diced onions
  • 1/4 cup of breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 tbsp mined garlic
  • 1 tsp parsley
  • 1 tsp onion powder
  • salt and pepper
  • 1 whisked egg


  1. First mix your ground turkey, breadcrumbs, onions, parmesan cheese, bacon, and spices. Roll into 1 inch meatballs.
  2. Heat 2 tbsp EVOO over medium heat. Place your meatballs in pan and brown each side 2-3 minutes. Brown your meatballs in batches ensuring to not overcrowd.
  3. Once all your meatballs are browned, add them all back to pan. Add 24 oz of your favorite sauce. Reduce heat to low, cover, and simmer 20-25 minutes.
  4. While your meatballs are cooking, wash and spiralize your zucchini’s.
  5. Heat 1 tbsp EVOO over medium high heat. Once heated add your zucchini’s and cook for 3-5 minutes making sure to not overcook (they will get soggy). Season with salt and pepper.
  6. Serve zucchini on dish and top with your meatballs and sauce.
  7. Enjoy!

Jalapeño Ranch Shredded Chicken Avocado Boats

I know I’m not the only one who looks forward to Taco Tuesday…  of course I love to enjoy a taco any day of the week but Tuesdays just seem so fitting…. 

My past few taco adventures have been ground beef or turkey so I decided to tackle chicken this time around. 

One of my favorite chicken recipes is cool ranch shredded chicken. SO GOOD! So I decided to blend that into my recipe. 

For my boats I went for avocados but I think this blend would pair well with a sweet potato boat, zucchini boats, or a lettuce wrap! 

I would have to say avocado boats are my absolute favorite… probably because I LOVE avocados! 

The flavors here pair so well, between the cool ranch shredded chicken mixed with the jalapeños/onion/pepper mixture and the jalapeños and ranch topping.. so tasty ! 

Here is what you need:


  • 2 jalapeños diced
  • 1 yellow onion diced
  • 3-4 chicken breasts
  • half a green pepper
  • 2 cloves of garlic
  • 1 cup chicken broth
  • 2 tbsp Homemade Dry Ranch Mix
  • salt & pepper
  • compliant ranch
  • scallions


  1. First Cook your chicken. I used the Instant Pot. But you can stove top as well. I added 1 cup of chicken broth, my homemade dry ranch seasoning, & salt and pepper to the Instant Pot. *Homemade Dry Ranch Mix*- parsley, garlic powder, salt, pepper, onion powder, and dill.
  2. Turn Instant Pot to pressure cook for 10 minutes. It will take about 10 minutes to heat up.
  3. While chicken is cooking dice your onion, jalapeños, and green pepper. Saute in a pan over oil at medium heat until they soften. Add 2 cloves minced garlic and cook two more minutes.
  4. Once your chicken is finished let pressure release. Drain most of the liquid, leaving a little. Shred your chicken. Mix in the onion, pepper, jalapeño mix and stir.
  5. Cut open your avocados and scoop out some of the inside leaving a small well for your chicken. Add your chicken into your avocados and top with compliant ranch and scallions.
  6. Enjoy!

Baked Potato Soup on a rainy Saturday

I know we all know that feeling of wanting to curl up on the couch with a book or a movie on a rainy day (My favorite). Especially after feeling these fall vibes these past few days, this rainy day came at a perfect time. All day I couldn’t help but think about how nice it would be to enjoy a homemade soup for dinner. I thought about making vegetable and then I remembered how delicious baked potato was.

I love a good baked potato soup topped with cheese and bacon. The flavors are amazing and it just hits the spot. I decided I would use the same recipe I have used in the past with a few tweaks. I originally found this recipe a few months ago after having some in a restaurant. I enjoyed it so much that I knew I had to try making it whole30. I got the recipe off of perchancetocook and I love it.



First I made our bacon. I decided I wanted to use four strips in the soup and four strips on top so I cooked 8 slices. I used a dutch oven to cook the bacon purely so I could reuse the same pan and fat for my onions and potatoes.

Then I made sure my potatoes were washed, peeled, and cubed (all nine of them). I chopped & minced a vidalia onion and 4 cloves of garlic.




I cooked the minced onion & minced garlic in the bacon fat over medium heat for about four minutes until it was very fragrant 😋 Love the smell of onions cooking.


Then I added the cubed potatoes for another four minutes, mixing them well. Add your bacon, for me it was four slices chopped.


I mixed well making sure the onions, garlic, and bacon were mixed throughout. Then I added 4 1/2 cups of Bone broth. The recipe only called for four cups however I needed just a little bit more to ensure that the potatoes were all covered. Bring the mixture to a boil and then reduce to low and simmer for about 15 minutes. I started to check the potatoes 12 minutes in to make sure they weren’t getting overcooked.

While this was simmering I started on our tapioca, coconut flour mixture.

I heated 2 TBLS of olive oil over medium heat. Then I added 1 TBLS of tapioca flour and 1 TBLS of coconut flour. I was generous with my TBLS measurements.



Clumps started to form almost immediately so I kept stirring. After a minute or two I added my 1/2 a cup of coconut cream and 1 cup of coconut milk. I substituted coconut milk for the almond milk because we didn’t have any.



Once the mixture thickened I added it to our potatoes and stirred. Adding salt and pepper. Since we like our soup clumpy we didn’t puree any of it. We took a hand blender and blended some of it making sure we left chunks.

Then add your cheese if having any (we did not), and your bacon. Enjoy! This soup is a perfect home cooked meal that just hits the spot. I love how much comes from this recipe as well, lots of leftovers! Happy Cooking!!

About Last Night’s Cauliflower Pizza…

This is my third go around with Cauliflower pizza crust and each time I think I’ve gotten better. This time was definitely the best. Two years ago I never ate cauliflower anything! Now when I stop to think… I eat SO much cauliflower now. It’s taken the place of rice for me and I love it.

This time I wanted to make my own pizza sauce. I am all about making my own sauces lately. I have found the magic of dates, coconut aminos, balsamic vinegar, and coconut milk. I used Kitchn’s recipe for homemade pizza sauce, however I substituted dates for the sugar. This sauce tasted phenomenal.


First I cooked my cauli crust for about 20 mins.. flipping 10 minutes in. While my crust was cooking I chopped all my veggies… so much chopping 🔪. Peppers, zucchini, onions, & broccoli. This time around I sautéed & seasoned my veggies just a bit- made all the difference!


Once all veggies were sautéed and ready I scooped three spoonfuls of sauce onto the crust and spread it out. Then I put my veggies on.. I like to be artistic with it so I put my veggies on in sections however there is nothing wrong with mixing them together and sprinkling them on. I also added some pickled onions!! I seasoned my veggies a little bit more and then threw my pizza back into the oven to broil for about 5 minutes.


Once ready, I noticed the crust burnt just a little so I made a note for the next pizza to put the sauce all the way to the edges.


For our buffalo chicken pizza I cut up some leftover chicken we had in the fridge. I combined our sautéed broccoli, onions, and chopped up chicken into a bowl with 1/3 cup of franks hot sauce and mixed together. I spread our pizza sauce across the pizza then added the chicken, broccoli, onion mixture on top.


Broiled the pizza for 5 minutes and once ready added our whole30 compliant ranch dressing on top!😋



And voila! These pizza’s were both delicious, easy, mouthwatering. & healthy! The cooking part was only about 30 minutes or so but chopping all the vegetables was a bit time consuming. Always helps when you have a hand to make it go a little faster 😄.