We bought some gigantic beers and dug into some German food – knockwurst with sauteed onions, German potato salad and a HUGE pretzel with spicy mustard.

On Sunday, we did some shopping at the outlets and stopped for lunch at Chipotle. I got my usual burrito bowl with chicken, brown rice, and all the veggies they have to offer. Oh yea, and guac!

Monday’s dinner was a surprise thanks to my mama. She found the recipe in Rachel Ray’s Everyday magazine and it was pretty darn amazing. Sausage and kale over linguine with some kind of butter based sauce. YUM!

For breakfast, I tried something new and I am in love. Spaghetti squash egg bowl anyone? I threw in some kale for some extra greens.

I’ve been on a fruit salad kick lately. This was fruit salad 2 out 3 so far this week. I say so far because I know there will be more in my future.

What have you been craving lately?

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First up are two of my favorite fall breakfasts – pumpkin pancakes and pumpkin french toast!

Dinners have been yummy too, and the perfect things to warm you up on a chilly afternoon.

Tortellini Soup with a side of Corn Bread.

Spaghetti Squash with Turkey Meatballs and Mushroom Marinara.

Desserts have been pretty amazing too!

We baked pink Madeleine’s for the Breast Cancer Bake Sale at my mom’s work. We also dipped some in white chocolate and sprinkles with pink heart sprinkles. Unfortunately, I didn’t get a picture of the final product…they were so cute, and a hit at the sale!

A 16 Handles opened up just a few blocks from my subway stop and I had to indulge. Fist Pumpkin, Salted Caramel and Graham Cracker topped with some berries, mini peanut butter cups and sprinkles.

I’ve also been loving Oktoberfest and Pumpkin beers, but those deserve a post of their own so I will leave you with just this teaser!

What’s the best thing you’ve eaten lately?

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Enter, Thai Peanut Sauce Spaghetti Squash. This was super easy to make and so, so good.

Not too sweet, not too spicy, totally hit the spot. And I can’t forget to mention that it was super simple to make.

Thai Peanut Spaghetti Squash

• 1 spaghetti squash
• 2 chicken breasts, thinly sliced into one inch chunks
• 1 tablespoon coconut oil
• 1 cup unsweetened Coconut Milk
• 1 cup natural Peanut Butter
• 2 tablespoon Thai Red Curry Paste
• 2 tablespoon Liquid Aminos or Soy Sauce
• 4 tablespoon Fish Sauce
• 4 teaspoons toasted Sesame Oil
• pinch of ground Ginger
• pinch of ground Cinnamon
• pinch of ground Black Pepper
• 1/2 cup chopped Green Onion
• 1/2 salted Peanuts, chopped

Preheat oven to 375 degrees F. Carefully, cut the Spaghetti Squash in half, remove the seeds and coat with a bit of coconut oil. Bake for 40 minutes to one hour, until fork tender. Remove from oven and allow to cool slightly before removing the spaghetti strands with a fork.

While the squash is baking, combine coconut milk, peanut butter, curry paste, aminos, fish sauce, sesame oil, ginger, cinnamon, pepper, green onion and peanuts in a large bowl and whisk together until smooth and creamy.

Take about a quarter of the sauce and marinate your chicken in it for about 40 minutes, while the spaghetti squash is baking. Once marinated, heat the remaining coconut oil on a large skillet and cook the chicken. Once chicken is fully cooked, top it with the rest of the sauce and toss in the spaghetti squash.

Garnish with some green onion, crushed peanuts

or sesame seeds and dig in!

It is also really easy to make this recipe vegetarian and vegan. Just remove the chicken for veggie and the fish sauce for vegan. This dish is also paleo friendly! Hope you enjoy!

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