Don't SQUASH this SPAGHETTI

I rarely get in the mood for pasta, but when I do I want it all: the noodles, the sauce, and the meat.  But, I’m working on a healthier diet that cuts a lot of carbohydrates from grains and focuses more on vegetables.  It can be a sad day when you’re craving pasta; however, you can’t have it. L 

Now, that is not a problem.  I decided to venture out and try some new substitutions to work with this diet and make it stick.  I’m on a roll!  I decided to make low-carbspaghetti squash.  It was simple to make just took some time to cook the squash. 

Here are some helpful tips for when you attempt this recipe:

1.     I used a squirt bottle for the olive oil that way I wouldn’t use as much.

2.     Make sure to take out the seeds and the gunk that they are attached to.  Clean the seeds like you would a pumpkin.

3.     Give the squash time to cook thoroughly.  Don’t rush it because giving it time will give you more squash! YUM!

4.     Just for the squash to get your makeshift spaghetti. It’s that simple!

5.     I cooked my turkey but you could use any kind of meat.

6.     I used regular spaghetti sauce rather than doing the sauce recipe provided.  That way you aren’t wasting ingredients and I was more focused on getting the squash done right.

There are enormous amounts of idea that you can get from using spaghetti squash.  Now, you can substitute that heavy pasta for some lighter, healthier squash.  I know that squash sounds iffy because I was on the fence.  On the other hand, I’ve been transformed into a squash lover and won’t be turning back. J

Try & BEET These Treats

DELISH!!!! I’m not a huge beet fan and so I was queasy about trying this recipe.  However, since I’m working on healthier food choices I decided to swap these goodies, beet chips, for regular chips.  

There are some tips to keep 

in mind:

1.     Beets are red….don’t wear white…you’ll get dirty.  HAHAHAH! My hands, cutting board, and everything were covered in 

      beet juice.

2.     Make sure they are all the same size so that they cook long enough.

3.     Make them fresh because you want them crunchy.

4.     I used a spray bottle because I don’t want as much olive oil.  Smart idea that I credit my sis, JP, for coming up with.

5.     I prefer red beets rather than gold.

6.     I would cook them longer than 20 mins because I like the crispy.

7.     It’s not necessary to let them sit if you cook them longer because they will already be crispy.

8.     Leaving them sit without eating them can make them soggy. L

If you’re in the mood for some yummy chips pop these suckers in the oven for a healthier choice.  While you’re cooking something on the stove, you can easily cook these in the oven as a side dish.  That bland beet now becomes a delicious treat! J

Caulifries?!

As spring break comes to a close L, I’m winding up the last of the recipes.  I made another batch of sesame chicken.  The lovely Becca Valdez was coming over for dinner and a catch up chat.  Madre had tried the recipe after a frozen warm-up, but all loved it nice and fresh.  So check out the above link for a reminder to the yummy dish.

Tonight, we decided to have turkey kabalsa (a personal favorite) and baked cauliflower fries.  These are a nice salty crunch that can substitute regular fries or chips of any kind. 

Here are a few tips to keep in mind:

1.     Make sure to cut the cauliflower in similar sizes so all the pieces cook thoroughly.

2.     I placed them on the cooking sheet then lightly brushed them with olive oil so that I used less than the recipe called for—makes it healthier.

3.     Salt them lightly for healthier options.

4.     These tasty treats can be dipped in ketchup (I know it sounds weird).  It’s quite tasty and it makes the flavor like actual fries.

5.     Make them fresh because they won’t be crunchy otherwise.

6.     It is important to turn them each so they have an even crisp (about 20 mins on each side).

7.     Indulge a little bit because these treats are twice as healthy as actual fries. J

I really love these treats more than I thought.  Cooked cauliflower was an iffy because it usually comes out soggy, but these come out crispy and salty—a perfect combination.  Afterwards, we painted some eggs and just enjoyed the night of March Madness!

Poor Man's Steak or Rich Man's Flavor?

While at the grocery store, my dad was complaining about me having to buy flank steaks because they are the poor man’s version of the “good stuff.”  But, that was all quite tonight when not one of us could get enough yummy goodness. 

Tonight was a flank steak with spinach, blue cheese, and roasted red peppers.  With the help of my sidekick, Madre, we kicked it out of the park.  Tonight, I was the one calling dibs on the scraps on the pan! ;)

 

There are some good tips to remember for your attempts:

1.     We couldn’t get flank steak, so we substituted another type of steak.  However, remember that depending on your flavor profile to change the cooking times to accommodate.  We could have just broiled ours for 10 mins.

2.     We used fresh spinach.  Use a lot fresh spinach (about 1 large container).

3.     Chop the spinach to allow more to be used.  It also helps in the stuffing aspect.

4.     Also, we roasted our fresh peppers to get rid of all those preservatives.  Roasting your peppers can be done by broiling, grilling, or stovetop flames.

5.     We used panko breadcrumbs because they are the healthiest option of breadcrumbs.  Don’t use a flavored breadcrumb because you want to highlight the other ingredients and are using it only as a packing tool.

6.     You could use the egg whites for a healthier version instead of the yolks.

It might be a poor man’s steak, but it has a rich man’s flavor.  Plus, I am a college student…hahah!  These flavors are hard to beat and this recipe falls under a top 5 in my book.  The bold flavors make it a hit out of this ballpark!