Turkey and Mushroom Meatball with Olive Cream Sauce over Sweet Potato Pasta

I'm constantly tip-toeing the line between healthy food and food that others actually want to eat. For the record, my friends do like the food I create, but they also crave those classic fatty comfort dishes...especially during these blasted cold months.

In this comfort dinner redo of classic spaghetti and meatballs, swapping sweet potatoes for pasta may seem completely out in left field, but when quickly sauteed in a touch of butter these faux 'noodles' are delightfully chewy and satisfying.  Yes, I did say butter; once in a while a touch of high quality butter really does the trick (though ghee, olive oil or coconut oil would all work as well.)

To take the sweet potato linguine a step further I tossed in a garlic cream sauce made from cashews. I know it sounds weird but if you haven't tried making cashew sauces, you really need to. Cashews are the new bacon ... not quite. But they create an amazing base for desserts, mayos, dips and so much more.  My olive cream sauce has a bite from the raw garlic, but the salty spicy combo shines against the buttery sweetness of the 'spaghetti'.

Broil Roasted Squash with Chimichurri Dressing

I cannot stop coming up with squash recipes! Gotta get them in while we can right? One of the ways I've been enjoying squash these days is charring the skin, either on a grill or in the oven. It's delightfully crunchy and tasty, especially next to a slightly acidic sauce.

This dish plays like a warm salad but feeds like a hearty, meaty dish. I've used both acorn squash and butternut squash and they are both great in this dish; use both for the best variety. Any grain would work in this salad; try brown rice, farro or or wheat berries.

Grill, roast or broil your squash for a super delicious, healthy and hearty meal.

Grill Roasted Spaghetti Squash with Tomato Basil Sauce

I can't stop trying to eek out a few more days on the grill before Snow Miser rears his pretty blue head.  Once again I found myself with a spaghetti squash so I cut in half, scooped out the seeds and plopped it on the grill to get just a little smoky flavor.

I'm also using up the last of my home grown tomatoes about now, so a quick warming of onions and garlic with them makes a super quick sauce.

When you chop the basil, do chop up the stems and eat them. They add a tiny crunch and additional basil flavor.

The whole dish is a healthy, tasty, rendition of classic pasta and sauce, just a little different.

Cranberry Chocolate BBQ Sauce

Fall weather is fast approaching and I'm trying to enjoy every ounce of my grill before the snow starts. That mean the flames are kicking and the sauce is has to match. Barbecue sauce recipes typically have a ketchup base. Condiments like ketchup are a hidden playground for sugar and sodium, not to mention loaded with coloring and preservatives. All these items can trigger inflammation in our bodies (puffiness and pain aside, this leads to serious disease.)

So what's a gal to do when when the BBQ hankering kicks in?? Get creative!

Luckily I happened to attended a Cranberry Festival over the weekend and came home with a 5 pound box of fresh cranberries. I couldn't resist using the cranberries as the base of my sauce.

Mole flavors started to speak to me so I used raw cacao to give the sauce depth. Horseradish and harissa bring on the lingering heat of the sauce. Once it's all cooked and blended  it becomes rich, silky, dark and tangy with a hint of spice.

You can add more spice for more heat or additional cranberries for more berry notes- make it your own before grilling season is over. This recipe is a Happy and Healthy winner!

Mini Peppers Stuffed with Apple Rice Salad

One of my favorite time saving tips is to make a big batch of rice or quinoa at the beginning of the week; then I use that as a base for a hoard of other dishes.

This week I had a bit of cooked  brown rice on my hands and I needed  a super quick and simple appetizer to welcome a few guests into our home. Using what else I had available, this yummy little dish came together in a snap.

It's the green apple that really sets this apart. Tart, crisp and fresh. The  hummus helps the rice stick together slightly and stay inside the pepper a bit better. For a warmer option, check out the Happy Healthy Tip below to turn this into a cheesy warm grilled version.  Either way, it's delicious!

Grill Roasted Spaghetti Squash with Warm Artichoke and Spinach Pesto

By now, most people know that spaghetti squash is fun option in place of pasta. If you haven't worked with one before, it's quite stunning really how the squash gives up its' flesh in these long, gorgeous yellow strands after roasting. The perfect base for a bevvy of toppings. Classically roasted in the oven, but easily roasted on the grill too for just a nice hint of smoke.

My topping today is a warm artichoke and spinach pesto. I'm using the 'pesto' word real loosely here; it's probably closer to to a sauce than a pesto but don't get caught up on the title. We have artichokes and spinach topping a squash- fairly simple and mostly delicious.

And all round healthy! Fall is squash season so now is the time to get happy with heartier meals.

A Healthier Elote in a Cup

Find this recipe on our Happy Eats Healthy Website:

Healthy Elote in a Cup

Grilled Pepper, Bacon and Brown Rice Salad with Dill Dressing

Interesting summer salads are key to quell summer boredom. I'm a huge fan of greens and urge you to get them into your daily intake.  But for a little variety try moving away from the world of lettuce and toss in something grilled.

A sticky brown rice mingling with grilled peppers, all coated with bright fresh dill dressing - it's hearty, fresh and delicious with a touch of smokey. A great option that matches anything else you're grilling.

Kiss your salads with a taste of the grill- your guests will thank you for it.

Spicy Lime Coconut Grilled Cod

Memorial Day weekend has become our National Biggest Grilling Weekend,
unofficially. For many, this marks the true start of summer. Most kids are done with school for the summer, families start to head to beachy areas for a little rest and relaxation and grills get lit for the first time since the first snowfall at the start of winter.

Ok, truth be told I've fired up my grill a handful of times already this year, but I'm pretty sure this is the first time I was able to grill without a hat, scarf and mittens on!

The request was for something tasty, Dave had been traveling to locales with very limited options and he just wanted something with flavor. My mind immediately honed in on a fresh dish with spicy notes. Fresh grilled fish and asparagus in a pool of spicy, garlic and gingery coconut milk with a huge squeeze of lime to keep it all bright! The ensuing recipe delivered in taste and meets my health nod.

Kick off your Summer with something a little more interesting than a burger - like the songs says: Put the lime in the coconut and throw the shell away!

Pine Nut Romesco Sauce

This recipe is now at Happy Eats Healthy

Pine Nut and Sherry Romesco Sauce

Avocado and Spinach Breakfast Parfait

St. Patrick's Day calls for green. Green shirts, green rivers, green beer and green eggs and ham. Last year I made this luscious homemade creme de minth. But this year I'm sticking to the healthy-side of the green holiday with a super nutritious avocado breakfast parfait.

Sweetened spinach and avocado yogurt layered with fresh fruit and topped with almond and date granola. Delicious and filling! It's a great way to get your leafy greens and healthy fats in at one time. Avocado and almonds, while both calorie heavy,  are super important for energy, keeping our skin healthy and for proper functioning nerves and brain.

Do green the right way, with this Fat and Happy Breakfast Parfait.

Spiced Candied Bacon on a Stick with Chocolate Drizzle

The end of summer is near and that means everyone is going to try to get in a final few barbecue parties before the first snow. Okay, maybe it really is too early to actually reference snow, but what I'm getting at is that you need look at these next few outdoor parties with reckless abandon. Go out with a bang. Throw caution to wind and get ready to WOW with bacon on a stick.

Bacon on a stick isn't exactly the healthiest thing I've ever made, but  everything in moderation is key. A little maple syrup, a thick slice of bacon and a dollop of chocolate - it's an appetizer and a dessert all rolled into one. It's a bacon bouquet. It's food art.

Fire up the oven or grill, warm the chocolate and tape your mouth shut so you don't accidentally eat all the bacon sticks before you get them to the party. These Chocolate Maple Bacon Sticks WILL be the hit of the party. We need more meats on sticks.

Grilled Tuna with Spicy Cucumber Relish and Sun Dried Tomato Hummus

Healthy summer dishes. They don't have to be difficult or time consuming to be flavorful.

In this recipe, the spicy cucumber relish is off-set by the sun dried tomato hummus. Both condiments are simple back drops to let the fresh tuna shine through.

The relish and hummus can be made a day ahead of time allowing you to get dinner on the table even faster. Enjoy the remaining cucumber salad and hummus between two slices of bread or as a dip for veggies.

Have a Fat and Happy summer dish that shines from the plate.

Grilled Corn with Ancho Chile Pepper Cashew Cream and Citron Salt: An Elote Experiment

Elote, the ever popular Mexican street fare that is seen both on a stick and served in a cup with a spoon. Is it the golden charred corn or the the scrumptious toppings that lures peckish patrons in?  Honestly, the corn just becomes a vessel for the creamy mayo, crumbled cheese and lime. But just thinking about the juicy corn nibbles rolling down my forearms makes me want to lick them now.

It's in my DNA to tweak recipes so you know already my version is going to have a twist or two. First enter twist one - their are sad people out there who can't (or don't) eat dairy. It's torture to watch your friends slobber over their dressed up corn while you push around your naked cob. Until now. With the help of raw cashew it's a snap to make a dairy free cream. It sounds daunting, I know. The idea of  'soaking cashews' sounded challenging, difficult and not all that yummy, quite honestly, when I first heard about it. But once I finally worked up some ambition to give this a try, I've learned cashew cream is pretty simple. The hardest part is to remember to soak them before you need them. Add in chili pepper, garlic and some fixings and the results are sorta magical.

Twist number two- a package of Citron Salt landed in my mailbox as a strange ingredient. What if lemon replaced the typical lime in the Elote? The pale yellow nodules created  perfect harmony with the corn and pepper cashew cream, not to mention adding a real nice little crunch too.

A Fat and Happy Elote experiment gone right. Oh, did I mention how much healthier my version is?

Grilled Rhubarb with Cherry Maple Syrup

In the North-Midwestern regions, rhubarb is often the first of the Spring plants to be ready for harvest. Not everyone is a fan of the the tart, flowery delicacy, but those who are long for this time of year. Sure, you could get some frozen rhubarb throughout the year, but it's not the same. Those crisp pink stalks speak of home spun rituals and a simpler, country life.

Since I live in the hectic, fast lane of the city it was time to take the rhubarb out of the strawberry pie and let it shine on its own. A quick trip on the grill, a simple basting of natures sugar and kiss of savory to top it off- done.

This is a lovely, elegant dessert as is. But a scoop of vanilla ice cream or a dollop of tangy Greek yogurt couldn't hurt. If you have a chance to latch onto some fresh rhubarb, do! Then head out to the grill to try this simple Fat and Happy sweet and savory rhubarb dessert. It's a wow dish no matter what region you are currently calling home.

Basil Bison Flank Steak with Grilled Ramps

It's grilling time! When I smell that sweet smoke flavor lofting through the air, I'm like a cartoon character that gets picked up by the nose and floats over to the grill.

It's easy to lean on the same old standbys when grilling so I like to encourage some creativity. It doesn't have to be fancy or hard, it can be as simple as changing the type of meat you typically choose. For instance, have you tried Bison? It offers great flavor with fewer calories and more protein and iron than traditional beef, pork or salmon.

Taking advantage of left over Basil Dressing from the other night, I had a quick marinade on my hands (saving a little for a final post drizzle.) The ever classic, but short lived ramps rounded out the grilled meal. Ramps are a cross between an onion and a garlic and they are only in season for a very short time in the Spring. Hesitation is not a viable option. A few things you should know about ramps thought- they can be quite smelly as left overs and even worse if you put them down the garbage disposal so just plan to eat them all the night you cook them and be sure your significant other eats them too.

Try something new when grilling this month, you might add a new dish to your Fat and Happy repertoire.

Yummy Mexican Mushroom Pizza

I'll admit on on a bit of a roll with vegetarian recipes as of late, focusing most of my food intake on a plant based diet. This is healthier way of life, easier on the digestion system and it makes me feel better.

In these tasty little pizzas, the mushrooms give the illusion of meat while the black beans kick in for a healthy dollop of protein to keep you full and satisfied. The tomatillo salsa seals the whole deal with a taste of freshness. Crispy corn tortillas substitute in for dough making the whole thing a delightful treat.

Because not everyone is vegetarian, it's important that I create recipes that are layer-able - meaning you could easily add a layer of meat on without detracting from the original flavors. Add a little ground beef, chicken or chorizo when sauteing the onions for a meatier pizza.


Try these super yummy Mexican Mushroom Pizza's today; they will leave you Fat and Happy without feeling like you need a nap because you just OD'd on a heavy, greasy, cheese-laden pie.

Cauliflower Steak with Sundried and Kale Polenta and Garlic Mushrooms

Meatless Mondays: those two words can either sound daunting our refreshing. Kinda like the two words that make up Cauliflower Steak.

Interested Vegetarians are going to perk up. Red meat lovers might frown, at first.

So let's just get this out there- I'm not claiming that the cauliflower will taste exactly like a hunk of beef. But it can give the illusion of a steak, especially when the texture is just right. If you really wanted to try to get a bit more 'steak' flavor, definitely use the grill and try adding a little BBQ seasoning along with the mustard.

The creamy polenta and garlic mushrooms are dreamy while the crunchy, salty, fried capers top off the plate.

Enjoy your next Meatless Monday, courtesy of  Fat and Happy.

Mahi Mahi over Orange Glazed Swiss Chard

Dave and I have had a tradition of Friday night fish dinners for some time now. When or how this started is a faded memory, though it may have to do with deep seated roots of Friday night fish fry's in small Midwestern towns.

I love a good fish fry, though I can do without all the breading and oil these days. So the challenge is to enhance the fish with a few less calories as well as with fresh, bright flavors.

Tonight mahi mahi sits on a cloud of Swiss chard with a simple orange sauce. Fish and greens can leave a person wanting a little more, pasta fills that void. It gives the dish body and texture. Fresh ingredients shine through without using overpowering seasonings. Sure there is a little bacon grease being used in this dish, but sparingly. And pancetta sounds healthier and fancier than than bacon anyway.

This dish is not limited to Friday nights, so go crazy and try it on a Tuesday! It's a fat and happy fresh fish un-fry.

Turkey Lettuce Wraps

 We don't eat chicken. Technically Dave doesn't eat chicken; by default that means I don't either...much. This tends to cause a interesting game of hide-and-don't-seek when we are invited to dinner because more often that not, chicken is on the menu.

What this all means is that I've learned to bring along non-chicken options that are filling and interesting and can be disguised as side dishes to avoid overshadowing the main dish. It's never a good idea to dominate a meal your host has planned.

Many people only think of turkey as a big Thanksgiving meal, but it can be so much more versatile. Turkey cutlets allow for simple marinating and quick grilling in these Thai-Asian lettuce wraps; all the usual suspects (ingredients) come into play too: bean sprouts, peanuts and mint.

Using lettuce as the bread makes for a lighter, carb-free option that is perfect for a delicate entree or as a simple accompaniment to a larger meal. As a bonus, if you want to save time or feed a crowd, simply tear up the lettuce and toss all the ingredients to turn this into a big salad.

These turkey lettuce wraps came with us to a barbecue last weekend and paired quite nicely with the barbecued jerk chicken being served. The host wasn't offended by our addition and Dave had food to eat with no one the wiser - everyone was fat and happy!