Moira Kucaba
Author Archives: Moira Kucaba

October Obsessions

October is here and I wanted to give you a glimpse of my current Fall obsessions!! Stay on the lookout each month as I keep you up to date! Enjoy!

What I’m listening to- 

Rachel Hollis Podcast

As I mentioned last month, some form of personal development everyday keeps me sane and let me tell ya, the queen of personal development is Rachel Hollis. This boss babe can shift your mindset in a matter of seconds and the best part, she speaks from the heart and personal experience. She covers everything important from business, motherhood, to marriage. Check out her Rise Together podcast here! I promise you will thank me!! Also, she is coming to Charleston in November and hosting a conference, RISE Business, that gives business owners all the tools and inspo to reach success!! She will be hosting the experience along with some other insanely inspirational mindset gurus like Brendon Burchard & Trent Shelton! This is a crazy awesome opportunity!! You can purchase tickets here!


Shoes I’m Wearing-

Golden Goose.

Y’all I am not the girl that dreams about Louis Vuittons, BUT I do dream about fabulous, vintage sneakers! 

Golden Goose sneakers are my new fave thing! They have tons of unique styles all with the signature star and a super cool vibe. I seriously wear them any chance I can get! You can check out their collection here.


Jewelry I’m Loving- 

Mill Street Earrings

I can’t say enough good things about these gems! Seriously, they are THE BEST! I’ve worn these to all sorts of events, from everyday errands to formal dinners. They look good with errrythang! Trust me! Check out their IG page here!


Slow Cooker Turkey Meatballs


  • 1 lb. raw 93% lean ground turkey
  • ½ tsp. sea salt or Himalayan salt, divided use
  • ½ tsp. ground black pepper
  • 1 large egg, lightly beaten
  • ½ cup whole-grain panko (Japanese-style breadcrumbs)
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. fresh parsley, finely chopped 
  • 2 Tbsp. grated Parmesan cheese
  • 2 tsp. olive oil
  • 1 medium onion, chopped
  • 1 (28-oz.) can crushed whole tomatoes
  • 1 tsp. dried oregano leaves


  1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
  2. Roll mixture into eighteen 1½-inch meatballs. Set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
  5. Repeat with the remaining meatballs. Set aside.
  6. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
  7. Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella, and Spinach


  • 8 thin sliced boneless skinless chicken cutlets, 3 oz each
  • 1/2 cup sun dried tomato bruschetta
  • 1/2 cup part-skim shredded mozzarella
  • 1/2 cup chopped baby spinach
  • 1/4 small red onion, sliced
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated Pecorino Romano cheese (or parmesan)
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • olive oil non-stick spray


  1. Combine breadcrumbs and grated cheese in a shallow bowl.
  2. Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
  3. Lightly spray a 9 x 12 baking dish with non-stick spray.
  4. Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface.
  5. Repeat with the remaining chicken.
  6. When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
  7. Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.

Spaghetti Squash Boats with Sausage


  • 2 ripe spaghetti squash
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 lb. ground hot turkey sausage 
  • 1 cup low-sodium chicken broth
  • 1 (10 oz) can Rotel tomatoes
  • ¼ cup half and half
  • Pinch red pepper flakes
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup part skim Mozzarella cheese, shredded and divided
  • 2 Tbsp basil, thinly sliced


  1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact.
  2. Bake squash in the oven for 45 minutes until tender.
  3. Meanwhile, drizzle oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
  4. Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a ¼ cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce.
  5. Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
  6. Top with basil, serve and enjoy!

Warm Brussel Sprouts Salad


1/2 french loaf cut into large cubes (I used a wheat loaf, you could use any bread you like)

1 lb. brussels sprouts

2/3 cup craisins

1/4 cup mayo

4 garlic cloves

1 lime

1/8 teaspoon cayenne (or more if you like a real kick!)

1/4 cup + 3 tablespoons olive oil

Salt and pepper to taste


In a food processor give the brussels a few pulses, so they are partially shredded and partially rough chopped. Once all the brussels are chopped, heat a tablespoon or two of olive oil in a large skillet over medium heat. Cook the brussels, tossing occasionally, until bright green and cooked through (about 6-8 minutes). During the last few minutes of cooking toss in the craisins so they’ll be nice and warm along with the brussels.While that cooks, in the food processor (again) combine the mayo, garlic and juice from the lime. Pulse the ingredients together until well combined. With the processor still running, drizzle in 1/4 cup olive oil. Taste and add salt + pepper as needed. Cut the bread into large cubes and then toss in a few tablespoons olive oil. Spread the bread out into one layer on a baking sheet and season with a little salt + pepper. Bake at 375°F until brown and crispy (8-10 minutes).Once the brussels are cooked, toss with the dressing. Add in the croutons and give everything a nice toss. Serve warm. If you like your salad even more creamy you could easily double the amount of dressing the above recipe calls for.

Three Bean Turkey Chili


  • 1.3 lb (20 oz) 99% lean ground turkey breast
  • 1 small onion, chopped
  • 1 (28 oz) can diced tomatoes, drained
  • 1 (16 oz) can tomato sauce
  • 1 (4.5 oz) can chopped chilies
  • 1 (15 oz) can chickpeas, drained
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can small red beans, drained
  • 2 tbsp chili powder
  • 1 tsp cumin

For the Topping:

  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro for topping
  • optional toppings, shredded cheddar, avocado, sour cream, etc.


  1. Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
  2. Cook on high 6 to 8 hours or low 10 to 12.
  3. Garnish with onions, cilantro and tour favorite toppings.
  4. Enjoy!

Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing


  • 3 small delicata squash (about 16 ounces each), halved and seeded
  • olive oil spray
  • 1/4 teaspoon kosher salt
  • 14 oz sweet Italian chicken sausage
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 4 oz chopped fresh shiitake mushrooms
  • 1 sprig fresh thyme
  • 6 tbsp shredded parmesan cheese
  • chopped parsley, for garnish


Preheat oven to 425°F. Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes. Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

Turkey Chili Taco Soup


  • cooking spray
  • 1.3 lbs 99% lean ground turkey
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 10 oz can rotel tomatoes with green chilies
  • 15 oz canned or frozen corn, drained
  • 15 oz no salt added kidney beans, drained
  • 8 oz tomato sauce
  • 16 oz fat free refried beans
  • 1 packet low-sodium taco seasoning
  • 2 1/2 cups less-sodium chicken broth


  1. Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
  2. Serve with your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Holiday Sweet Salad

I dont have any measurements, but I eyeball this delicious recipe!


  • Romaine, Spinach, or Argula
  • Pencans-stovetop with salt and maple syrup
  • Feta
  • Ripe Bartlett Pears
  • Cranberries

Dressing Ingredients:

Olive Oil, Raspberry Blush Vinager, Garlic, Dijon, Raw Honey, Salt and Pepper


  1. Toss the salad ingredients together
  2. -Mix the dressing ingredients together in a vitamix  
  3. Pour desired amount of dressing onto the salad


Cauliflower Stuffed Poblano Peppers


  • 4 medium poblano peppers
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • ⅓ cup diced red onion or chopped scallions
  • 1 heaping cup cauliflower florets, broken into small pieces
  • ½ cup diced red bell pepper
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon mexican oregano
  • 1 garlic clove, minced
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup cooked rice (basmati or brown rice)
  • 3 cups fresh spinach
  • 2 tablespoons fresh lime juice
  • ¼ cup tomatillo salsa (store bought or this recipe)
  • Sea salt freshly ground black pepper

Serve with:

  • diced avocado
  • tomatillo salsa
  • green chile cashew, from this recipe
  • extra lime slices


  1. Preheat the oven to 400°F and line a baking sheet with parchment pepper. Slice the peppers in half and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast cut side up for 15 minutes.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic and a pinch of salt and pepper. Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes.
  3. Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa. Taste and adjust seasonings.
  4. Scoop the filling into the peppers and bake for 15 minutes.
  5. Serve with the avocado, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.
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