healthy

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.

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Slow Cooker Chicken Cacciatore Over Spaghetti Squash

Back from hiatus and spring has officially sprung in Houston!  After a long month fighting pneumonia, the bf getting a joint infection, some travel, and lots of unhealthy habits creeping back in the sun is out and we’re back on track. I started volunteering at Friends for Life a no-kill shelter. It’s only five miles away, so it’s a nice bike ride away on good weather days. We also started back with the Insanity workout -very tough after a month off- and we’re enjoying walking and biking more now that it’s warmer and light out longer.

BAC Mint Julep

Mint Julep from Brooklyn Athletic Club. Love the cup, a little too much ice.

Woodrows Crawfish

Crawfish by Chef Porkchop at Little Woodrow’s. If you like to suck the heads – these were prime heads. Idk how the chef did it, but not a dry head in the batch. 

The other night things were too crazy to “cook-cook” and have a sit down meal because the boy was jamming with his band and I went to a Brie tasting (yum!) at Whole Foods. BRIE. So delicious, probably one of my favorite cheeses. Sooo that meant making a quick crockpot meal that will be good for leftovers through the week that we can each throw together on our own time.

This healthier rendition of chicken cacciatore is almost as good as the original without the butter and white flour. It is great on it’s own, but it’s so low in calories (254), fat (3g), carbs (19g), and sodium (307g) why not serve it over spaghetti squash or a whole wheat pasta.  I’ve made it a few times before and usually just add in whatever works that I have on hand and serve with a quick side salad. Click below for the recipe.
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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.)

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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.

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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

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Quinoa “Fried Rice”

Quinoa-Fried-Rice

PROCRASTINATORS UNITE … tomorrow.

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.)
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