Super Bowl Recipe Alert! Buffalo Chicken Meatballs!

Clean Eating Buffalo Chicken Meatballs

So, you have started a new health and fitness program and made it all the way through January. Then BOOM- the Super Bowl comes, with all of it’s snacks, sodas, and fried finger foods. Not to mention a party full of people who have long since abandoned their resolutions and cannot wait to talk you into doing the same thing.

Before you think about staying home, alone, and eating your pre-prepped clean foods, think again! You CAN and should enjoy going to parties while still working on your goals. Being able to find balance and enjoy life while eating well is CRUCIAL to your success and your ability to stick with a plan for better nutrition!

Here are my best tips to do just that! And a recipe for a super yummy and clean appetizer that even your non-healthy food loving friends will eat!

TOP 5 Tips for enjoying a party while working on your nutrition goals:

  1. Make and take a clean dish to the party. These meatballs are the perfect appetizer to share!
  2.  Eat something before you go so that you do not arrive in a state of hanger and end up overeating. My favorite pre-party snacks include Shakeology, or a greek yogurt smoothie. You fill up on protein and nutrients and don’t go straight for the food when you arrive.
  3. Fill your plate with veggies and the most nutritious options. No one ever eats from the veggie tray at the party so I know there will be plenty of fresh veggies there for you! After the first fill up, enjoy a bite or two of the foods you want to taste, and leave the rest alone.
  4. Get busy doing something away from the food. Play a tailgate game, chat with an old friend, ask the hostess if you can help in any way. When you are busy socializing, you won’t be mindlessly munching.
  5. Drink plenty of water to stay hydrated. This helps you stay full and is great for flushing out toxins too!


Here is a great recipe to bring along! Stay tuned this week as I share more ideas for  clean eating party foods that really taste great!

Buffalo chicken meatballs:


1 lb ground chicken

3 green onions, diced

1 tub of blue cheese crumbles

1 egg

1 tsp garlic and herb seasoning

1 tsp dill seasoning

salt and pepper


1 cup greek yogurt

1/2 Cup Blue Cheese crumbles

Garlic and herb seasoning

Dill seasoning


Buffalo Sauce: ½ cup honey and ½ cup Franks red hot (do not buy the Franks Wing Sauce)


For the meatballs:

Combine the meat, egg, seasonings, ½ cup of blue cheese crumbles, and green onions in a bowl. Use a small scooper to make even meatballs about 1 tablespoon each. Lay a piece of foil on a baking sheet and place meatballs evenly apart. Bake at 350 for 15-20 minutes. Meanwhile, in a saucepan, combine the honey and Franks red hot. Let simmer until well combined. After meatballs are cooked, place them into a dish and cover them with the sauce.

Want clean blue cheese sauce? Combine greek yogurt with blue cheese crumbles and more garlic powder and dill. Use a little bit of milk to thin this and drizzle it over the meatballs or serve it on the side.






Clean Eating Spaghetti Squash Pie


As a mom of two super active boys, we are constantly in the car on the weeknights running here and there to practices. Between getting home from work, getting the homework completed, and getting back out the door, it means that sometimes we have just 30 minutes or less for dinner. I am not a drive thru dinner mom! So I rely on recipes that are fast but still keep us eating clean foods as much as possible.

With this kind of time crunch, I am always looking for easy recipes that can be made in just one dish. This saves time and dishes too! This recipe is a hit because it has all of the italian flavors that my kids and husband love to eat, but it really full of healthy lean proteins and tons of veggies too. The ground turkey can be swapped for grass fed beef, if you choose to use that. You can also throw in a ton of chopped fresh spinach to really boost the nutrients in this meal!

Best part– the leftovers are almost better than eating it the first time around. It reheats in a snap!


  • 1 medium spaghetti squash
  • 1 pound lean ground turkey (organic)
  • 1 jar of Rao’s tomato basil sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzerella cheese
  • 2 eggs
  • Salt, pepper, parm cheese to taste


Preheat the oven to 350. Poke holes with a fork all over the spaghetti squash. Place it on a plate in the microwave for 8 minutes. Allow to stand in the microwave for an additional 5 minutes. Meanwhile, brown the ground turkey in tsp of olive oil in a saute pan with deep sides. Add salt, pepper, and italian seasoning. Cut the spaghetti squash in half and scoop the seeds out of the middle using a spoon (a grapefruit spoon with those little edges on it works really well here). Then scrape the spaghetti squash strands out and into the pan with the meat. Add the jar of sauce, the cup of ricotta cheese and stir, using a fork, until well combined. Pour the contents of the saucepan into a large mixing bowl. Beat the eggs in a small bowl. Temper the eggs by putting a small amount of the warm spaghetti squash mixture into the beaten eggs and whisking to bring the temperature up. This will help keep the eggs from scrambling when you add it to the hot spaghetti squash mixture. Add the tempered eggs to the squash mixture and stir to combine.

Spray two baking dishes with non-stick cooking spray. Pour the mixture into the prepared baking dishes and top with the shredded mozzerella cheese. Bake at 350 for 205-30 minutes until the top is golden brown and the middle is set. Allow the pies to cool slightly before serving. This dish is even good served at room temp.

Top tip: This makes two pies— eat one for dinner and save the other for lunches/ leftovers for a quick reheat meal!

spaghetti squash pie