Creamy Avocado Pasta and Spicy Blackened Chicken with cool and creamy Avocado Sauce

This is such a yummy and surprising dish!! I didn't even like Avocados before making this switch to being Top 8 and corn free. But this, I love!

For the pasta you will need:
3-4 servings of pasta (I'm gluten-free so I did rice spaghetti. You could use any kind of pasta really!)
1 avocado
1/2 lemon (juiced and zest)
1 Tbl minced garlic (we just buy the huge already minced containers at Walmart)
Salt and Pepper to taste

Boil and strain pasta according to box directions. While the pasta is cooking let's make the sauce!! Place avocado, lemon juice, garlic, and salt and pepper into a blender/food processor/bowl and mix until delicious and oh-so creamy! Put the sauce and cooked pasta into a large bowl and mix well. Top with lemon zest and eat immediately :)

For the chicken and you will need:
2-4 thawed chicken breasts
1 tsp of paprika 
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp onion powder or onion salt
1/2 tsp ground cumin
2 tsp olive oil

Add the olive oil to a pan and heat on medium for a min or so while you are spicing the chicken.

Combine all dry seasonings in a bowl and mix well. I used a larger flat-bottomed bowl. Dip and cover both sides of the chicken breasts in the seasoning mix. Then place in the oiled and heated pan. Cook until tender and blackened on both sides. Once it is finished, place on plates ready to serve and allow it to cool while you make up the sauce.

For the sauce you will need:
1 tsp Lime juice (totally just used the kind in the little green lime bottle :) )
2 Tbl Mayo (we use the yellow top canola oil mayo, but check your ingredients!!)
1/2 an Avocado

Blend together above ingredients. You can use a food processor or a hand mixer or just a fork. I just used a fork until it was kinda creamy kinda chunky. Spread cool sauce on top of the spicy chicken and eat your heart out!

Turkey Kielbasa and mixed veggies, Brussels sprouts, and quinoa.

Ok. Here goes! My first attempt at somewhat of a food blog. I'm off the top 8 and obvious corn (but not all hidden). I'm having THE toughest time finding good things to put inside my body. Things that taste good and will fill me up. Things that will nourish me as I'm running and training and nursing and chasing a 2 year old! So....you will find good healthy recipes made from real food and free of the top 8 here!

You will need:
Assorted bell peppers (I used one red and one yellow)
1/4 of an onion
2-3 Tbl Olive oil (will depend on how many veggies you use)
Celery (or some other veggie)
Turkey Kiebasa (I used Jennie-O, but check the ingredients for yourself!!)
Salt and Pepper
Paprika

Chop all the veggies. Put olive oil in a large skillet pan and turn on high, once the oil is warmed turn down to medium/low. Once it's warmed add the veggies and sautee until they are soft and the onion is becoming more transparent. While that is cooking cut up the Kielbasa into small circles. Add that to the skillet once the veggies are soft and ready. Salt and Pepper to tase and add in a few dashes of Paprika. Mix all together and allow to cook for another 5 minutes or so. (If it's dry or sticking at all add some more olive oil). Then eat and enjoy!! We mixed ours with Quinoa. Quinoa is delicious and packed with protein! You can find it at a natural health food store or in the organic section at your local Kroger/Frys.

Brussels Sprouts -

Preheat oven to 350. Cut the bottom stemy parts off. Slice in half length-ways (some of the leafs may fall of and that's ok!). Lightly grease a small pan with olive oil. Place the Brussels Sprouts flat side down onto the greased pan. Lightly drizzle with olive oil and sprinkle fresh ground pepper and sea salt on top. Make sure there's enough olive oil to absorb in a bit and also to help the salt and pepper stick. Cook for 10 minutes and check. They should look roasted, but not brown/burnt. They will be tender and oh-so flavorful!