ALMOND & APPLE CHICKEN SALAD

Sometimes, life gets crazy. Sometimes, you and your hubs get home from work and have homework to help with, plus both baseball and Girl Scouts on the same night (WHY WHY WHY), plus dogs to feed...oh and yourself and all the people who live in your house who expect to eat every single day. And that's when you need to have a ton of this chicken salad in your fridge so you have something to scarf down before you run out the door. (Again.) It's great on it's own, with crackers, on bread, or on top of greens!

Also, it's, like, the easiest thing ever to make.

These measurements are good for two very large servings, so feel free to double or triple it for mega food prep. (Make during your weekly meal prep and you're golden!) Most weeks, I throw a couple pounds of boneless, skinless chicken breasts in my slow cooker for 4 hours and then shred it all to have on hand during the week, and that works perfectly here. I also make my own mayo, because...I'm crazy (Just in case you would like to try this, I double the Whole 30 recipe) but you can use regular mayonnaise, of course (I suggest Hellmann's for traditional mayo or Primal Kitchen Avocado mayo if you're paleo/Whole 30). I also sometimes top it with Danielle Walker's Against All Grain Thai Almond Dressing and it is DIVINE.

Alright, let's make chicken salad!

Almond & Apple Chicken Salad

2 cups of cooked, shredded chicken 

4-6 Tbsp of mayonnaise of your choice

1 small apple, cored and chopped 

1 stalk of celery, chopped

2 Tbsp of roasted or raw almonds

Salt and pepper to taste

Optional: Against All Grain Almond Dressing

Mix all ingredients together and salt and pepper to taste. Top with almond dressing, if desired. Can be stored in fridge up to three days.

Enjoy!

MINIMALIST MEAL PLAN

Meal planning is essential to my week running smoothly. I've been meal planning for years, but recently I started feeling overwhelmed by it all. Which is the exact opposite reason I meal plan! Feeling even more overwhelmed at 5pm, while two children repeatedly say, "I'm hungry. What's for dinner? Is it time for dinner yet? I forgot, what's for dinner?" is no bueno. That's how you end up ordering pizza two times a week.

All my meal planning in the past has required quite a bit of creativity, time, and energy. Every week, I'd be searching through cookbooks and Pinterest recipes, planning out all the meals and writing down all the ingredients, and then shopping for all of that, list in tow-including the actual meal plan to make sure I didn't forget anything. And while I love cooking and meals at home with my family, and enjoy grocery shopping, and get real satisfaction out of meal planning it was turning into something that was complicated and...hard.

So I decided to reassess. To simplify. (That is basically my life motto right now: More simplicity. In all the things.) Inspired by this blog post, I decided to assign a meal to each week night. I've always thought that I needed to change things up or everyone-including me-would be bored, but turns out everyone likes these meals best anyway, and are happy to eat them. Plus, I do change them up, but only in the most simplest of ways.

Here's my weekly minimalist meal plan:

Monday: pasta, salad, veggie 

Change ups: marinara + ground beef OR meatballs OR Italian sausage, pesto + chicken, Alfredo. We usually have some sort of squash as the veggie to keep it Whole 30ish for me and the hubs (spaghetti or zucchini are favorites) plus the pasta for the kids. 

Tuesday: stir fry, rice

Change ups: chicken, pork, or steak plus any veggies. I do either Asian seasoning or fajita. Same process, totally different flavors.

Wednesday: burgers, fries, salad

Change ups: turkey burgers, grilled chicken sandwiches, BLTs. I sometimes switch out the salad for raw carrots, celery, and radishes. We have both lettuce wrapped and buns. 

Thursday: soup or salad

Fave Soups: split pea, chicken and rice stew, tomato, beef stew, chicken enchilada

Fave Salads: chicken Cesar, taco, salmon BLT

Friday: leftovers or out

Saturday: Slow Cooker

A variety of things, but my default is pot roast or buffalo chicken

Sunday: Sunday Supper

We take turns picking out "fancy" meal each week.

Sunday supper is always a big meal for us, I usually plan it out from cook books and it takes a bit longer to cook, and we all work together. I also take this time to give the kids basic cooking lessons. I love Sunday Suppers and I can truly enjoy the work that goes into them now that the rest of the week has been simplified. 

So, how can you start minimalist meal planning? Think about the foods and meals your family love and actually eat, and things that are simple to prepare. Take into account evenings that you know will be busier and make those the simplest to prepare meals. Go from there, and the rest will all fall into place.

This is hands down one of the best changes I've made this year. Making a minimalist meal plan has made a big difference in my kitchen. Knowing exactly what I'm going to make AND that it will take minimal time, not to mention that I know everyone will eat it without complaining (PRAISE HANDS) takes the stress out of the equation. It also has helped me to enjoy cooking even more, and to try new flavors and more complicated recipes on the weekends and it leaves me less stressed to enjoy our weekday evenings together. And the best part of all? Teaching my children that home cooked meals and eating together doesn't have to be hard or stressful.

SCENES FROM A WEEKEND

Monday. You came a little too soon, but let's make the best of it, shall we? And since I've already done yoga, tried meditating for the first time, and am only on my second cup of coffee this morning, I'd say things aren't looking so bad.

The hubs was out at deer camp so the kids and I had a cozy, snuggling, at home weekend and it was great. Let's review:

 I went to a fall dessert swap. So many apples and I tried them all.

I joined a Dave Ramsey + Kon Mari facebook group (it's one of the few reasons I haven't given up facebook) and from a discussion on there, I was inspired to try out Rachel Cruze's clip idea for carrying cash and I liked it a lot. (For those of you that don't know, we've followed Dave Ramsey's advice with our money since Dylan was born. It works for us!)

 I preorded Food Freedom Forever, but my copy got delay. So I cancelled my amazon order and went to Barnes and Noble and physically picked it up instead. (Plus these two. Plus some books for the kids.)  I should have just done that in the first place. I think I need to cut back on online shopping...

When Daddy's away we have sleepovers and watch "It's the Great Pumpkin Charlie Brown" together in the big bed.

FALL, in a photo.

Kon Mari inspired.

We got booed! It's the first time ever that we got booed before we booed someone, and the kids were thrilled.

Let's crush this week, guys!

NO BEAN CHILI (whole30, paleo, grain free)

Fall is in the air here on the East Coast! And fall means comfort food, like big bowl of chili. When I first started eating Whole 30, I was reluctant to try chili because to me, chili meant beans. But this no bean chili is so good! My family actually loves this chili more than any other one.

I originally posted this recipe on a Whole 30 recap post, but it's so good I wanted to share it again all on it's own. It's the perfect fall dinner and only takes about 30 mintues!

Whole30 No Bean Chili

Ingredients:

2 lbs lean ground beef (grass fed if that's your thing) or ground turkey

1 large bell pepper, any color, chopped

1 white onion, chopped

2 cans mild Rotel 

1 6oz can tomato paste

2 cups water

1-2 cups of beef stock (make sure to read your lables) 

1/2 -1 tablespoon chipotle chili powder, depending on your preference

1/2 tablespoon cumin

Salt and pepper, to taste

 

Toppings:

Avacado, cilantro (if desired)

 

In a large pot, brown the ground beef. Add the chopped green bell pepper and onion, cook until softened, about 10 minutes. Drain off grease. Add Rotel, tomato paste, water, and spices, stir. Bring to a simmer, and cook about 10 minutes, Add 1 cup of beef stock, stir. Continue cooking for 20-30 minutes, adding more stock to reach your desired consistency. Adjust spices as desired. Serve topped with avocados and cilantro if that's your thing. Enjoy!

B+ GOALS: OCTOBER 2016

It's fall, ya'll! That means mums, pumpkins, crisp air, and rainy afternoons around these parts. I love October-it's hard not too.

October also means it's time for a new round of B+ Goals, where we celebrate "done is better than perfect," But first, let's review September:

1. Focus on health.  A. I'm almost done with my Whole 30 and have been working out 5 days a week ALL MONTH.

2. Blog 3+ times a week. B+. I haven't missed a week, but I haven't managed to go three times a week every time. I'll keep trying in October!

3. Have a celebration Back to School Dinner. A. Check! This was an easy one though; it's a solid family tradition.

4. Read together in the evening. B+ We've managed too most nights, but still haven't finished The Penderwicks. Hopefully the library will let us renew it again!

5. Clear out all the fabric and etsy shop things from our closet. C. I started, but am no where near finished.

Onto October! I always feel like October is a solid get-things-done kind of month. We're pretty settled into our school/work routine, the holidays are far enough away not to stress about yet, the weather is mild. Here's what I got:

1. More yoga. I've been doing yoga for 15 years, but the past six months I've cut back a lot because I've been focusing on more cardio and weights. But my flexibility is suffering for it. Instead of doing the Tone it Up Fall Challenge like I was originally planning, I want to focus on doing more yoga, at least twice a week. (I use the Pocket Yoga App, which I LOVE.)

2. Read Food Freedom Forever. I'm running a book group on this new book from Melissa Hartwig on facebook - feel free to join, we'd love to have you: The Happy Healthy Book Club. I'm really looking forward to this one!

3. Figure out a better system for organizing all the school papers that come home with my children. Every. Single. Day. So many papers! I have to find a system.

4. Start planning Dylan's birthday. He's going to be TEN. It's going to be a big one and I want it to be a good one for him.

5. Clear out all the fabric and etsy shop things from our closet. Need to finish this one.

Hooray for fall and October!

Bonus Life Lesson: When in doubt, ask yourself, "What Would Anne Shirley Do?" and you won't go wrong.

Free printable from Kayla Aimee Writes: here

whole 30 compliant MASHED POTATOES

We eat a lot of potatoes. I know that there are the naysayers about potatoes-especially plain old white potatoes- who say they are too starchy and have too many carbs. But to those people I say STOP. Potatoes are a real, whole, nutritious, delicious food. And they happen to be carb AND a starch. I like to have a form of starch/complex carb at a meal-it's filling and if you're working out, you need it. Period. We often eat potatoes twice a day, (sometimes even THREE TIMES A DAY) and you know what? Healthier than ever. Weight lost. Workouts are better. 

Potatoes are not the enemy. Carbs are not the enemy. Eat real food, guys.Three cheers for potatoes!
These mashed potatoes taste creamy and decadent, but are completely dairy free and Whole 30 compliant. They're perfect paired with pot roast or even for a holiday meal.

Let's get started:

I like russet potatoes for traditional mashed potatoes. Give them a decent scrub and then peel them. Dice into cubes and pop them into a big pot of cold, salted water. Bring the water to a boil and cook those little cubes until you can easily poke them with a fork, about 15-20 minutes. Drain the potatoes. Now, here is the key to perfect mashed potatoes: after draining, put the potatoes back in the pot and put them back on heat (about med high). And stir them until they are dry and they leave a little film on the pot. Then, and only then, remove them from the heat and mash away.

Now. We season. Stay with me, things might sound weird, but the results will be good. Promise!
The season crew:

Don't panic. Your potatoes are not going to taste like coconut.

I go in this order, but it doesn't really matter: clarified butter, coconut cream, stock, seasoning, then more coconut cream and stock as needed. (Also, you can cut the paprika in half if you don't like the color it produces.)

Creamy, perfect, mashed potatoes.

 Mashed Potatoes (whole 30 compliant)
8 medium russet potatoes, peeled and diced into cubes
4 Tbsp clarified butter
3/4 cup, divided coconut cream (or coconut milk)
1/4 cup chicken stock (plus more if needed)
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/4 tsp black pepper
1/4 tsp salt (plus more to taste)
1/4-1/2 tsp smoked paprika (or regular paprika if that's what you have!)

Fill a pot with cold, salted water; add the potatoes. Bring the potatoes to a full boil; boil until tender, about 20 minutes. Drain the potatoes well and return to the pot. Heat the potatoes over medium high heat, continually stirring, until potatoes are dry and there is a thin film around the pot, about 7 minutes, Remove from heat and mash well, until there are no lumps.
Add the clarified butter and fold into the potatoes with a wooden spoon. Add 1/2 cup of coconut cream and 1/4 cup of chicken stock, carefully working the liquids into the potatoes until smooth. Add all the seasonings and stir until to combine. If the potatoes are a dry, add another 1/4 cup of coconut cream and a little more stock. Stir well until combined. Salt to taste and serve.

Enjoy!

SCENES FROM A WEEKEND

Happy Monday! This weekend was a much quieter weekend that the past few-and that was 100% intentional. Neal and I talked about it yesterday-we have a few commitments through the end of October, but then we are giving up saying yes to things on Sunday. Sunday is our home day, our family day, and we are going to actively work toward making that the priority. It makes the whole week better for us. Of course things will come up, but over all - Sundays are going to belong to just us.

Here's what our weekend looked like:

We started out Friday night with jammies early, a big bowl of popcorn for the kiddos, and a movie. Ryder was really hoping for a couple dropped pieces.

 It's popcorn season for Scouting.

 An afternoon with their library books.

 New things. Neal bought these all for me, so I guess he's an official  #tiuhubby. (He'll be disappointed to know that he falls under a hashtag or as he call it, a pound sign.) Tone It Up fall challenge starts Saturday! I first started doing Tone It Up workouts last fall during this challenge, so I'm excited to see what happens this year.

DATE NIGHT. Long over do. We hit the road all smiles and ready for adventure! Just kidding. We  went to a movie (Sully; excellent.) and came right home. We also had no popcorn because we are Whole 30ing. We were THOSE PEOPLE who took dried fruit ropes into the theater and bought bottles of water. Also, there are a million and a half finger prints all over that back window, which is where Ava's seat is.

 Sunday Runday. The weather was gorgeous; fall is in the air. And my time was...better than it has been. But still sloooowww.

 My run was followed by a morning of food prep.

Pot Roast for Sunday Supper. It is the BEST meal for a fall evening. (I use The Pioneer Woman's recipe from her original cookbook. It is perfection). We ate it with Whole 30 compliant mashed potatoes, I'll be posting the recipe later this week!

 Set up my bullet journal for the week outside in the sunshine.

 Fall scents are my favorites.

 Our lab gets weirder everyday, bless his heart. Love him.

Chalkboard art. 

Have a fantastic Monday. May your coffee be strong and your eyeliner straight. 

(whole30, paleo, grain free) ZUCCHINI FRIES

People. These zucchini fries are so delicious, that you will eat them off the pan, burning your mouth, and you simply won't care. You'll just shove more in your mouth, and say things to your children as they set the table like, "Do you want zucchini? No? That's fine! You can have carrots sticks instead tonight! No, you don't even have to take one bite!" And then you will eat all the zucchini fries all by yourself.

These are super simple, super quick, and so so so good. Annnnnd: totally grain free, gluten free, dairy free, paleo, and Whole 30 compliant.

Oven Baked Zucchini Fries
4 zucchini, cut into sticks
1/2 cup almond flour/meal
1 Tbsp spoon garlic salt
1 Tbsp onion powder
1/8 tsp smoked paprika (or regular paprika)
pinch of cayenne pepper
2 large eggs

Line a rimmed cookie sheet with foil, parchment or a baking mat (such as a Silpat). Preheat the over to 425 degrees.
Whisk the eggs. Toss the zucchini sticks in the eggs until coated. Set aside.
Mix the almond flour and all the spices together. Coat zucchini sticks on all sides and lay in a single layer on your prepared cookie sheet. Bake for 10 minutes, then increase heat to 450 degrees and bake an additional 10 minutes. Remove from and oven and serve hot.

Enjoy!

ALL ABOUT EGGS

September Whole 30 has begun, guys. And I can tell you: there are lots and lots and lots of eggs in my future. Eggs are an essential part of Whole 30 eating-since doing my first one I have eaten eggs almost every single day for breakfast. And I LOVE IT. Breakfast is the biggest take away I have gained from Whole 30 eating. I used to eat toast or a yogurt every morning-eggs and potatoes and meat were a special occasion breakfast; a luxury. And every day, without fail, I was starving by 10 am, or feeling slightly sick to my stomach. Realizing that limiting both diary and gluten were the best for my body was a light-bulb moment. Eating an egg keeps me full and never makes me feel ill. It's a great start to a morning and it literally only takes about 4 minutes to fry an egg. That's only about 2 minutes longer than getting cereal ready. But there are so many delicious ways to eat eggs. Let explore this, shall we?



Perfect Scrambled Eggs

Whisk two eggs with salt and pepper, set aside. Heat a non-stick pan over medium heat. Add a tablespoon or two of ghee or butter to the pan. Once melted, lower the heat to medium low. Add the whisked eggs. Let the eggs sit for about 30 seconds. Then, with a spatula or wooden spoon, gently scramble the eggs in a zigzag motion across the pan. Let sit for another 30 seconds, and repeat, until eggs are fully cooked and in small crud like pieces. Serve immediately. 

Try this:
Iri Iri Pan Pan


A Simple Poached Egg

Fill a small frying pan with 2 cups of water. Add 1 tsp of white distilled vinegar. Bring to a rolling boil. Crack an egg into a teacup and pour into the boiling water. Cover the pan and turn off the heat. Cook for 3-5 minutes. Remove from the pan with a slotted spoon, gently shaking off excess water.

Try This:
Poached Eggs with Spinach and Prosciutto 

Egg Fritatta 

Whisk together 6 eggs, set aside. Chose one meat (ground beef or turkey, sausage, bacon, proscuitto, left overs from dinner) and 1-2 vegetables (or don't use meat if that's not your thing). Chop up your veggies, set aside. In an oven proof pan (such as cast iron), cook your meat until no longer pink (or if your reheating, until warm). Drain any excess grease. Add the vegetables and cook until soft, about 5-7 minutes. Add 1 tablespoon of cooking fat-olive oil, ghee, butter, your choice. Pour the whisked eggs over the meat and vegetables and using a spatula fold the eggs into your meat and veggies. Let the eggs sit, without any stirring, until they are set but still wet looking about 10 minutes. Place the pan under the broiler in your oven for 3-5 minutes, until top is cooked and golden brown.

Try This:
Rustic Beef and Zucchini Fritatta 

Enjoy all those eggs, guys! If you're doing a #SeptemberWhole30 or jsut want to see tones of photos of things I'm eating, make sure to follow me on Instagram. @junenovember 

B+ GOALS: SEPTEMBER 2016

It's been a good summer, ya'll. Swimming pools and ice cream and camping and friends and movies in the afternoon - it really was just fantastic.  We had no scheduled activities , as usual for us in the summer, and we embraced all our glorious free time. Next week, the kids head back to school and I head back to work. And we're ready for that September schedule. That's why I love a lazy summer- it makes the hustle and bustle that September brings something to welcome instead of dread. 

Let's check in with my August B+ Goals, shall we?

1. Apply for passports. I finally managed to remember to pick up our applications-yesterday. Like, the last day of the August. But if it weren't for making it a B+ goal for the month, it wouldn't have happened at all! C

2. Figure out what clothes/shoes I want for work, and get them. I made a list-but haven't bought anything. This weekend we're back to school/back to work shopping. Better late than never, am I right? C

3. Fix my watch(es) or get a new one. Did it! I ended up buying a new one from Amazon and I really like it. It's smaller than my previous two and it's water proof. Plus, under $20! A

4. Make a weekly blog post plan. Work in progress, see below. C

5. Start getting back on our sleep schedule. We are definitely not up to school standards, but the kids have been getting in bed mostly on time and getting up at a regular, if not exactly school early, time. Next week might be hard times, guys. For mama, too. C

Now, on to September! I have big plans. September to me is like a second new year, and that means I'm motivated. Be sure to check out the B+ Goals of E at Teaching Sam and Scout and Sarah at Sarah R Bagley!

1. Focus on health. I'm doing another round of Whole 30 starting on September 6 AND I also plan on working out 4-5 days a week (I do a mixture of yoga, running, and Tone It Up routines).

2. Blog 3+ times a week. I'm bringing back Scenes from a Weekend and adding a new series: For the Love of Friday. It will be similar to the old Pins and Links posts I used to do, but with out the pins. For the Love of Friday will include links that I like, things that I love-sort of a favorites of the week recap. I also want to produce at least one additional blog post each week-most of which will be food related. Fingers crossed that I can manage it.

3. Have a celebration Back to School Dinner. I always let the kids chose what we eat on the night before they head back to school and we have a little celebration. It usually involves cake as well. (Which is why Whole 30 is not starting until the 6th. Real talk.)

4. Read together in the evening. Since they came home from the hospital, I've always read aloud to the kids before they go sleep. But I've gotten out of the habit with Dylan because he reads to himself before bed, and I end up just reading to Ava most nights. I'd like to sit down before bed with both kids and read aloud in the evening. I picked up The Penderwicks at the library to start us off this month.

5. Clear out all the fabric and etsy shop things from our closet. We have a gigantic storage closet in our home. I stored all of my fabric and shop stuff there, and since I closed the shop , it's time to clear it all out and put that space to another use.

September, we're ready for you.

(Free Printable from Life on Sutton Place here.)

CREAMY TOMATOES & CHICKEN OVER SPAGHETTI SQUASH

One of my absolute favorite foods is pasta with cream sauce. I will 100% go to a fancy Italian restaurant with dozens of authentic, delicious, farm to table dishes and be that person who orders Fettuccine Alfredo. I will order anything that claims to be "three cheese." I will use bread to mop up all the extra creamy sauce on my dish. I love it all-gnocchi, tortellini, parma rosa, the before mentioned Alfredo sauce. 

The problem is, as I get older, I've (sadly) gotten wiser. I do silly things like run for exercise and say no to things I don't want to do and listen to my body about things that I eat that make me feel like crap. Which means I really really really limit both dairy and gluten. The key elements to my pasta with cream sauce love.

Luckily, this growing older has also taught me to embrace things I love, one of which is cooking and coming up with recipes. This past year, I've really worked at taking meals we love and turning them into things that are Whole 30 compliant. This creamy tomato and chicken dish is both dairy free and grain free but creamy and decadent tasting. 

(It's also basically one pot, which means less clean up, thank-you-Jesus-and-the-universe, we could all use less time doing dishes, can I get an Amen?)

Cast of Characters:

 Tomatoes, chicken, olive oil, chicken stock, coconut cream and tapioca flour are the base of this dish. Fresh basil and rosemary, plus garlic and onions give this dish a ton of flavor. Salt and pepper, of course, plus a little crushed red pepper for a tiny kick.

First we're going to roast a spaghetti squash to serve all this creaminess over.

While the squash is roasting, we brown the chicken in olive oil.

Once the chicken is cooked up, set it aside. Add a little more oil and the onions to the pan and brown them. Toss in the garlic and cook until fragrant. Finally, add the tomatoes. Cook it all up. Your kitchen is starting to smell divine.

We add the broth and bring everything to a boil and then simmer it all together. Toss in that basil and the rosemary. And the key to the creaminess: coconut cream and a little tapioca starch diluted in water. We season everything with salt and pepper and add that kick of red pepper flakes. Add the chicken back in and warm everything up. Now your kitchen smells like Italian heaven (and if you're having a dinner party this is when your guests should show up and shower you with praise like "It smells so good in here!" and there is dinner all in one pot with nary a dish to wash and you feeling all chef like! *Praise hands*). 

Run a fork through that spaghetti squash to make "noodles". Top that squash with a piece of chicken and creamy tomatoes. Eat, enjoy, and don't feel a bit guilty. 

Creamy Tomatoes and Chicken Over Spaghetti Squash

2 Tbsp chopped basil

1/2 Tbsp chopped rosemary

2 garlic cloves, minced

1 small onion, chopped

2 lbs of fresh tomatoes, chopped OR 1 28oz can chopped tomatoes

2 lbs chicken breasts

1/2 cup coconut cream

1 cup chicken stock

3 Tbsp olive oil, divided

2 Tbsp of tapioca flour*, dissolved in 2 Tbsp of cold water 

Big Pinch of crushed red pepper flakes

Salt and Pepper, to taste.

1 large spaghetti squash

*Tapioca flour can be found in the "health food " section in most grocery stores. This part is OPTIONAL. It makes the sauce a little thicker/creamier, but if you can't find it don't worry about it!

Preheat oven to 400 degrees. Cut the spaghetti squash in half and place on a rimmed cookie sheet, cut side up. Roast in the oven for 30 minutes or until flesh is soft (if you can stick a fork in it with little resistance, it's ready).

While the squash is roasting, make your sauce. Heat 2 Tbsp of olive oil in a large pan over medium high heat. Season both sides of the chicken breast with salt and pepper, and when the oil is hot but not smoking, add the chicken to the pan. Cook for about 7 minutes, each side, until the chicken is nicely browned and cooked through. Remove from the chicken from the pan and set aside on a plate; leave the brown juices in the pan.

Reduce the heat to medium and return the pan to the burner. Add 1 Tbsp olive oil to the pan. Add the onions to the pan and cooking until soft and slightly brown. Add the garlic and cook until fragrant, about 1-2 minutes and then add the chopped tomatoes, and cook until soft, about 5 minutes. 

Add the broth and bring to a boil. Add the chopped herbs and reduce to a simmer. Simmer the tomatoes for 5-7 minutes. Stir in the coconut cream and 2 Tbsp of the dissolved tapioca starch, if using. Season with salt and pepper to taste, and add in the crushed red pepper flakes. If you'd like the sauce a little thicker, add more of the dissolved tapioca starch, 1 Tbsp at a time until desired thickness is achieved. Return the chicken to the pan and simmer another 5-7 minutes to warm the chicken.

Shredded the spaghetti squash with a fork. Serve the chicken and sauce over the spaghetti squash.  

Enjoy!