Whole30 update!

Well, we have done a sort of Whole30 for a month now (if you missed it, the first few weeks were a set back, because we discovered a product we had been told was sugar-free was indeed not¬†sugar free. ? And then my husband was on a big house fire and needed Powerade for electrolytes, and I decided to go ahead and indulge on some treats a sweet friend had sent me before they went bad, so we decided to start over with the 30 days), and both of us have lost 10 pounds or more (ok, he lost more lol). I still need to get some progress pics for him, but as embarrassing as these are, check out the little bit of progress you can already see! It’s definitely encouraging to me, because it’s so much work to eat this way, fresh and from scratch…there’s zero room for “I don’t feel like cooking, let’s have something pre-made.”? Seeing the progress, wearing clothes that were too small before…it keeps me going! ?

The jeans in the middle are a size down, and the ones on the right are my “old” size… you can see they’re loose lol! I need to find where I packed away the jeans I grew out of! ?

So exciting! Now that we are completely for sure 100% sugar free, I anticipate seeing even more changes!

Stay tuned!

Buffalo Chicken Spaghetti Squash Casserole (gluten free, dairy free, Whole30)

We really love this dish! It takes a fair amount of time, unless you use 2 instant pots, or have the SS and/or chicken pre-cooked, but the actual involved time is hardly anything. It also reheats well, so it’s a great thing to make in a big batch and have for lunch the next day as well.


1 spaghetti squash

1 onion, diced

1 cup diced carrots

2 Tbsp olive oil

2-3 chicken breasts, thawed 

1 cup Frank’s buffalo hot sauce

1/2 cup ranch (Recipe for Whole30/gluten free/dairy free ranch here)

1 Tbsp garlic powder

Salt and pepper to taste

5 eggs


1. Place whole spaghetti squash in instant pot with 1 cup water, and cook on manual for 20 minutes.

2. Quick release pressure when finished, remove spaghetti squash and let cool.

3. Place thawed chicken in instant pot with 1 cup water or broth, and cook on manual for 15 minutes, then let naturally release. Shred in mixer (have you ever done this?? It’s amazing! I just dump the cooked breasts in my mixer and turn on low, and I have perfectly shredded chicken in less than 2 minutes!).

4. Preheat oven to 400 degrees.

5. Sauté onions and carrots in olive oil.

6. Use a fork to shred the cooled spaghetti squash into a bowl after removing seeds. 

7. Add chicken, hot sauce, ranch, seasonings, and eggs. Mix well. 

8. Place in baking dish, and bake for 30-35 minutes. 

Serve with extra ranch if desired! 

=D Enjoy!