About Spaghetti Squash and Five Delicious Recipes

Spaghetti Squash1

I’m sure you’ve heard of spaghetti squash. It’s all over healthy food blogs, paleo blogs, and Pinterest. Some people tout it to be very pasta-like which isn’t true. It’s harder and a little crunchy in texture and has an almost nutty flavor. But, it saves you lots of carbs and calories -since it’s only 35 calories a cup- and is far more nutritious. I personally prefer whole wheat noodles if I’m going to skimp, but the boyfriend likes spaghetti squash a lot. So I would suggest trying it to see what you think.

How To Cook Spaghetti Squash: Two Ways

  1. Cut in half and remove seeds (I usually save and toast them)
  2. Spread olive oil on fleshy, internal side
  3. Poke a few holes in the outer skin
  4. Place outer, skin side down on a plate (for microwave) -or- baking sheet (for oven)
  5. Microwave on high for 15 mins -or- bake in oven at 375F for 30-45 minutes until softened
  6. Let sit for 5 minutes to cool
  7. Scrape out flesh in strands with a fork
  8. Serve in squash half for a neat presentation or in a bowl or plate

I usually use half for its intended meal and half to just drizzle with olive oil, herbs, and whatever I have on hand later for lunches. The portion I save I just drizzle with olive oil to keep from drying out and put in a tupperware container. You can also chose to cook only one half at a time and cover the uncooked half with plastic wrap and put in the fridge.



5 Healthy, No Bake Desserts for Two

Health Vday

Just in time for Valentine’s Day! (aww. aww.)

I am by no means a baker or big on making desserts. It’s too much of a science for me. I’ll forget things in the oven. I’ll add too much or too little when measuring out ingredients. I’ll forget something crucial at the store. The list goes on and on and usually disaster ensues.

I personally think I prefer cooking meals over most desserts because it’s so much easier to fix mistakes and taste as you go. (Not that I haven’t indulged in a finger or spoonful of batter in the past… or present.) I would also rather drink my desserts rather than eat them, but in celebration of Valentine’s day -and the fact the boy is a fan of chocolate- I figured I would do some research into healthier dessert options.

These are ten dessert recipes that require no baking and I hope to try and attempt… eventually. (Aside from the truffle recipes. Those I just included because they’d make a good homemade VDay gift.)


Testing Those Two Ingredient Pancakes: Three Ways

Healthy Two Ingredient Pancakes

This morning I did not want eggs. I wanted something sweet and bready so I decided to re-make one of those popular Pinterest recipes that are popping up everywhere. The infamous two-ingredient pancake. I’ve made them once before and you have to go in expecting more of a thin crepe texture and less of a fluffy pancake texture. I also found that the 2 egg:1 banana ingredient list was a little off for my taste- it was a bit more banana flavored than I wanted and a little too chewy.

This time I reduced the banana amount to half and it worked out much better. I also made a batch with ground oats (home made oat flour, I guess) and those were a little heartier. And, I made a batch with some PB2 because… peanut butter and banana – come on! I used the leftover banana half as a topping and drizzled with honey. Click below for the updated recipe and options.


Powdered Peanut Butter – Yuck or Yay?

PB2 (1)

A friend of mine who is a personal trainer got me interested in PB2. Let me start by saying that, for me, PB2 is not a substitute for your PB&J sandwich. It lacks the nutritional value of regular nut butters and just doesn’t taste as good on it’s own. But, it has been a great way to get peanut butter flavor in recipes without as many fats and calories. I’ve been playing around with it for about a month now and I think I’ve figured out how to best incorporate it in my cooking. I have used it in Thai Peanut Sauce, Chicken and Shrimp Satay, smoothies, cookies, and now fruit dip. PB2 is not very cheap at stores, so I would definitely recommend buying in bulk on Amazon if you decide you like it.

Nut Butter Comparison


Egg White Cups for Today and Tomorrow

Egg Cups || EdibleHTX

I love eggs. From my head down to my legs, I love eggs.

That’s actually not true, but it popped in my head when I started this post. Then I started looking for where that came from and found this. Not quite what I was looking for, but who can resist a dancing egg cartoon song?

Truth is, I only like eggs and rarely crave eggs, but the boy loves eggs. A few weekends ago we drove around for an hour looking for a place that was open for brunch, didn’t have a wait, served alcohol, and had a good old American breakfast plate. Turns out that doesn’t exist before 11am on the weekends. This means I am now cooking and eating more and more of them. He could eat a fried egg with whole wheat toast for breakfast daily, but I cannot. So I have to find new, faster ways to get them done in the mornings. Ala: egg white cups two ways–

Quinoa “Fried Rice”



I am a master at finding other things to do when it comes to household chores. I usually go for the typical procrastination toolbox involving browsing the web and pinning. I also watch YouTube like it’s a sport. read novels at lightning speed, and can plow through a series on Netflix like nobody’s business. (Three seasons of Walking Dead in like 5 days!) But this week in particular I have been so lazy. Going on four days without going to get dishwasher detergent with a very full and dirty dishwasher -and sink for that matter- lazy. I guess my mantra lately is “it will get done” when it really needs to be “just do it”. I think a new goal should be define specific days to get chores done.

There are a few routine goals that I try and accomplish. Replace the cat litter, wash the sheets, fluff and fold the laundry that has inevitably been wrinkling in the dryer for days. One of the tasks that I actually enjoy is further messing up the kitchen making a big batch of Quinoa “Fried Rice”. I’m a pasta and rice loving girl and quinoa is my healthful go-to “grain” swap. (Grain Nutrition Comparison Here) It’s so perfect to have as a light lunch, snack, or side through out the week. Fried rice is one of the foods that I’ve always enjoyed and seen as a sort of takeout comfort food. But, by making it at home with quinoa, the update much healthier. Kind of a takeout done light … at home, I guess? It also gives me the ability to use up nearly any and all leftover meats and veggies before they go bad. (Cleaning out the fridge is another one to add to the list of chores I don’t make enough of a priority.)

Ode to Cilantro

Sweet Cilantro Vin


I went to Hugo’s with the boy last night. It’s pretty pricey, but it’s also right down the street so we splurge there more than we should. It’s a more upscale Mexican restaurant in this beautifully restored building from the twenties. They basically serve gourmet takes on Mexican inspired, regional cuisine. So, not your typical grease-filled TexMex cuisine. To start I had their Oaxacan margarita because – what’s Mexican food without a margarita. The Oaxacan margarita so smokey and light, definitely my favorite on the menu. In my opinion it’s even better than their $28 “Greatest” marg. For dinner I had a really good seafood stew full of veggies with fish and shrimp and octopus. Not sure how healthy it was, but it seemed light-ish. One thing I was surprised it didn’t come with was avocado or cilantro. Once those additions were made, it was perfect. I never get how people can eat Mexican without cilantro. It gives such a crisp flavor and adds complexity and coolness to spicy dishes (like the stew). It pretty much enhances everything.

People either love or hate cilantro. I read somewhere that it actually tastes different to different people. (Maybe this NYT article?) Personally, it’s one of my favorite herbs and I pretty much incorporate it into everything. I don’t think I could ever date or really even be good friends with someone who was a cilantro hater because we could never share food. (I also LOVE sharing food, or asking for “a bite”) Since we’re on the subject of things I love, I also love a good, quick salad. Just pick a type of greens, use up those leftover bits of veggies, throw on some shredded rotisserie chicken for good measure and you have an easy lunch or a light dinner. So, of course … BOOM– Salad+Sweet Cilantro Vinaigrette and I am in heaven. This doesn’t keep quite as well as some other vinaigrettes I’ve made and I’m not sure why. Maybe the cilantro eventually gets that bitter flavor, but once it starts to get a sour smell – throw it out.