Spaghetti squash is quickly becoming a staple in our house. You can make a variety of cusines with it AND best of all, it is a hit with eaters of all ages. Below is an Italian favorite, lighted up! You could also make a Vegan/Vegetarian version if you passed on the shrimp and loaded up more veggies! Enjoy! XOXO
1 large spaghetti squash
1T olive oil, divided
1 T garlic, minced
1lb shrimp, peeled, devined
2 small zucchini, cut in half and sliced
1 c mushrooms, sliced
1 c marinara sauce, heated
This green juice is quickly becoming part of my daily routine! It tastes delicious and is packed with 100% goodness! I know there are a lot of variations of this recipe, but wanted to share my fave combo!
To make two ~12oz glasses, combine the following ingredients in your juicer. My recommended juicing system is linked below! I HIGHLY recommend it!
What's in your favorite juice?
These are a great grab-n-go option during the week! I usually take two and microwave at work for about 45 seconds. Enjoy!
1/2 c zucchini, chopped
1/2 c yellow squash, chopped
1/2 c ground beef, cooked & seasoned with taco seasoning
1 c liquid egg whites
Prehat oven to 350F degrees. Spray muffin tins with olive oil spray. Even distribute zucchini, squash, and taco meat between 9 cups. In a spouted measuring cup, whisk together eggs and egg whites. Pour egg mixture evenly into the cups. Bake for 15-20 minutes. Allow to cool for 5 minutes before removing carefully from each cup.
My brother-in-law gets 100% of the credit for creating this recipe. Uncle EGG is quite the chef and I'm so excited to share with you one of his creations that I made the other week! Enjoy! XOXO
1 T olive oil
1 T minced garlic
1 c onions, chopped
15 oz can diced tomatoes, drained
3 c green beans, trimmed
4 strips sugar-free bacon, cooked & crumbled
In a large skillet heat oil over medium heat. Add garlic and onions and saute for 3-5 minutes, until onions are softened. Toss in tomatoes and green beans. Cook for 10-15 minutes, until green beans start to soften. Stir in bacon. Serve hot.
If you have 10 minutes then you have time to make this salad. The richness of the salmon and the juice of the strawberries are all the dressing you will need! Enjoy! XOXO
1 t olive oil
1 6oz salmon filet
1 c baby spinach leaves
1/2 c strawberries, quartered
1/4 c pecans
In a small skillet heat oil over medium heat. Place salmon, skin-side up. Cook for 3-5 minutes, until half of the salmon is showing it is cooked from the side. Flip salmon and cook for another 3-5 minutes. While salmon is cooking, place spinach on a medium-size plate. Top with strawberries and pecans. When salmon is cooked, remove skin and place on top of salad. Eat immediately.