Spaghetti Squash Bolognese

I really don't have much to say about this, except for that rarely I give myself a 10/10 on a recipe, and this meal 100% gets a gold star.  Please make it. You deserve this dinner. It's so freaking delicious.  You may think you don't need to eat the full serving, but I'm telling you in advance, you will eat all of it. 

Be sure you pick a marinara sauce with less than 4gs of sugar per serving. I used Trader Joe's Organic Marinara. It has 3gs of sugar per 1/2 cup. This marinara also has parmesan in it (missed that at the grocery- which would make it month 1 #shedapproved. I would recommend a marinara sans cheese so you can make it throughout the duration of the program. Also skip the Romano at the end as well, if you are a month 2 shedder!) 

---

Spaghetti Squash Bolognese

Serves 2

Ingredients

• 1 spaghetti squash

• 2 tbsp(ish) olive oil

• salt and pepper

• 2 large garlic cloves, minced

• 1 lb ground turkey

• 1/2 25 oz jar of marinara sauce

• 1/4 cup grated Romano cheese

Instructions

Preheat oven to 400 degrees F. 

Cut spaghetti squash in half lengthwise. Deseed with a spoon. Coat basin and sides with 1 tbsp olive oil. Place on a shallow baking tray greased with olive oil. Salt and pepper. Place in oven. Cook for 50 minutes. 

Heat 1 tbsp olive oil over medium heat. Add garlic to pan. Stir occasionally until garlic has a bit of color. If it is browning too quickly turn heat down. Add ground turkey to the pan. Use your spatula to break it up into smaller bits. Keep cooking on low, stirring occasionally, so it is nice and brown. 

Remove spaghetti squash from oven (at 50 mins) and let sit. (I was impatient and waited 5 minutes and used a mitt to hold it.) Take a fork - scratch to create “noodles”. Add noodles to ground turkey mixture. Add 1/2 jar of TJ’s organic marinara. Add in almost all the Romano in (saving a bit for garnish) stir to coat. 

Serve back in the squash (I prefer this way because you maximize the amount of squash you can eat!)  or in a bowl. Top with remaining Romano as garnish. 

Banana Pancakes

Did someone just hear Jack Johnson? Oh that was just in my head. But I seriously am pretending that it's the weekend. Rainy mornings, sleeping in, and banana pancakes. (Jk I didn't sleep in. Boo. And I ran in the rain. Double boo.) BUT this is my favorite weekend treat that I am thinking about integrating to the work week, just to make it more fun.

Seriously guys, these are so easy. First you take bananas, then you mash them. Then you add eggs. You grease a griddle or pan with a little bit of olive oil spray or just oil up a paper towel and wipe it down. Key: make sure the griddle is hot enough- you can test a little bit in the pan to see how quickly a little blob cooks. Then take 1/4 cup of "batter" and place on the griddle/pan (whichever you use). You can add cacao nibs or blueberries for an extra fun batch. The trickiest part is flipping them- 2 spatulas are necessary because they are very delicate. Make sure the one side is cooked thoroughly before attempting the flop. The good news is, even if they aren't pretty, they still taste ah-mazing. You have the option for a slight drizzle of 100% maple syrup- but in my opinion you really don't need it! And I am a sugar person, TBH. 

 Instagram story breakdown below:

mashed banana

mashed banana and with eggs

banana pancakes with blueberries

Eat up!

While these are relatively high in sugar content compared to most other items on the plan- it is all natural fruit based sugars, and paired with protein from the eggs, they prevent the blood sugar spike and drop that causes hunger and weight gain. These will keep you full until lunch! 

See below for the full recipe. Ready to give them a try? Let me know your thoughts in the comments below! 

---

Banana Pancakes

serves 2 (6 pancakes)

Ingredients

• 2 ripe bananas

• 2 eggs

• olive oil spray (alternative, put oil on a paper towel and spread on pan/griddle)

• ½ cup of blueberries or sprinkle of cacao nibs (optional)

• lil bit of 100% maple syrup

Instructions

Mash bananas in a big bowl (some small lumps are OK). Add eggs. Mix together completely.  

Heat pan or griddle over medium-high heat. Spray with olive oil spray. Test a small spoonful- if it solidifies quickly, it is ready. Fill a ¼ measuring cup with batter. Pour onto heated pan/griddle. Add blueberries and/or cacao nibs. Cook on each side until slightly brown. You may need two spatulas to flip, they are delicate. 

For an extra treat serve with a dab of 100% maple syrup. 

Bol Provincial

Last night, doing my favorite "make up a recipe that fits my CSA box ingredients" I started to make what I thought was going to be a great vegetarian soup. What I ended up with was ANOTHER buddha bowl! (If you follow my instagram, you will find that I have a problem.) I can't break the addiction even when I try! But I'm so glad because it is so much more interesting than the other BBowls I have been making as of late- AND IT'S VEGAN! So many wins. 

(I got a little antsy, the quinoa mayyyy not be totally cooked...not the best for digestion. Whoops :) 

Came through in the clutch! 

I don't typically do several grains- but I have been out of my bulk grains since we were in Colorado last week and had this Near East brand quinoa blend that my boo had accidentally bought. It's really easy and the rice is pre-cooked, so you don't have to wait forever for the rice to be ready. {Side note, if you buy the blend, don't use the spice blend. It has soy and gluten in the spices (why?) - and it will mess up this recipe's flavor. If you don't use the blend, I would go straight quinoa or minute rice in the same quantity.}

Long story short, I ended up making these amazing caramelized onions, and I knew that broth would ruin their perfected sweet and savory flavor. Solution: I skipped broth and made a bowl instead. Ah comme ci comme ça. The beans make this dish hearty and filling - and hello protein! I was able to use the herbs from my garden which gave the bowl freshness and gave me so much joy! It has this simple, rustic flavor that made me feel like I was not in the city of Chicago, but in the French countryside sipping red wine and overlooking fields of lavender, thus the name. 

Without further ado, recipe below. Bon appetit!  

---

Bol Provincial

serves 2

Ingredients

• 3 tablespoons olive oil 
• 3 onions (I used 1 sweet and 2 red), chopped
• 5 small carrots, sliced
• 1/3 cups dry quinoa and brown rice
• 1 3/4 cups water
• Sprinkle of Herbs de Provence 
• 3 sprigs of fresh rosemary 
• 1 tablespoon balsamic vinegar
• 1 can cannelloni beans, drained and rinsed 
• 8 large basil leaves, chopped

Instructions

In a large pot, warm olive oil over medium heat, add onions and carrots. Stir occasionally until onions are browned. Add herbs de Provence (use enough to cover the carrots and onions, rosemary and balsamic. Let simmer until qrains are finished cooking. 

While onions and carrots are cooking, bring quinoa rice mixture to a boil. Boil gently for 19-22 minutes until water is absorbed. 

Add cooked grains to the the large pot, mix together. Add beans and basil leaves and mix again. Serve warm! 

Zucca Fresca: Italian Style Butternut Squash

First, let me proclaim my love of butternut squash. I think it is so much different and more interesting than normal yellow squash, or zucchini, pumpkin, or almost any other vegetable (technically fruit) in the gourd family. There is something about the flavor and texture that just gets me.  I also think that it is a great starter squash for the health novice. It has enough flavor that, if you are open to new textures, is a perfect veggie to start with. Can we also talk about how versatile it is? It could be used in ravioli, soup, pie, or as a main like this recipe! It is also very filling, full of fiber, and countless phyto-nutrients! If you want to know more about the awesomeness that is butternut squash, check THIS out.

This particular butternut squash I had bought without having any big plans for it, but I surprised myself with this gem of a concoction.

I may have mentioned that I am descended from generations of Italian-Americans. I also spent 5 months living in Florence (one of the best life decisions ever- email/tweet me, if you ever want to talk about it. Full disclosure: good luck getting me to STOP talking about it). And pretty much my upbringing consisted of awesome Italian meals daily. My mom is an amazing cook, as was my grandmother, and if I inherit any of their skills in the kitchen all will be good in the world. All of that is my precursor to say that Italian food is my weakness and where my improvisational style lends towards the most. So naturally, this butternut squash is mixed with a variation on a cooked caprese salad.

You really can’t go wrong with fresh mozzarella balls, tomatoes, and basil. This dish was absolutely delicious and I couldn’t stop eating it. Make this. Seriously, it will make your day better. I promise.

Disclaimer: if you are at the back end of your shedding journey, I advise you to cut back on the mozzarella included. I would not eliminate it because it really adds a lot to the dish, but it does not need to be as cheesy as the recipe below.

Serves 2 generous portions

Ingredients

• 1 2lb butternut squash halved lengthwise and seeded

• 3 tbsp olive oil

• salt and ground black pepper

• 2 pints grape (or cherry) tomatoes

• 2 cloves minced garlic

• ¼ cup of vegetable broth

• ½ 1 onion chopped

• ¼ cup fresh basil

• 4 oz bite size fresh mozzarella balls

Instructions

Brush cut sides of squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick all over with a fork. Bake, uncovered in a 375F degree oven for 30-40 minutes until tender.

Meanwhile place tomatoes in a large bowl. Add remaining 2 tbsp olive oil, minced garlic, and salt to taste. Stir to coat. Place tomato mixture in a baking dish. Bake in oven with the squash for the last 20 minutes

In a large skillet bring vegetable broth to a boil, add onion. Cook for about 3 minutes until tender. Remove skillet from heat. Add roasted tomatoes to skillet with onion. Gently press down on tomatoes to pop them (spatula works well!). Add mozzarella and basil to tomato mixture, toss well.

Using a fork, scrape the squash from shell. Mix into skillet mixture. Serve hot!

Sweet Potato Turkey Stew

Sweet Potato Turkey Stew. YUM!

To set the scene: Conor and I had just gotten back from a gorgeous autumn weekend in Indiana visiting friends and family. It was just the perfect time to be there. All of the leaves were changing and we spent time in Brown County, which is known for their dazzling fall. This was our third week of marriage, so everything may have seemed even more romantic and wonderful for that reason too. :) 

I was feeling super #basic, and wanted to keep the autumn feeling going. Since I’m not all about #PSLs- I decided to make this perfect fall dish.  I already had all of the ingredients for sweet potato turkey stew, which I originally found on Oh Sweet Basil.

Here we are supporting a local brewery. Everything in moderation!

I don’t typically advocate for eating in front of the TV, but we had DVRed Hocus Pocus, so it was necessary. We lit our new pumpkin candle, and it was just magical. The stew was so warming and nutrient-loaded. It really took my happiness to the next level.

{Side note: you should know that I am a ridiculous nerd. I watch and reread Harry Potter more often than any full grown adult should ever admit to. I love all things magic. Practical Magic with Nicole Kidman and Sandra Bullock was my favorite movie when I was 13. Hocus Pocus is a classic, and a great deviation for me around Halloween. Conor can only watch HP so many times! But really though-he is a trooper.}

I used olive oil (instead of butter) and coconut milk instead of conventional. These swaps make the dish #paleo approved. Recipe below!

Ingredients

• 1 large sweet potato, baked then peeled (about 400 for 45 minutes or in the microwave on a paper towel for 6 minutes)
• 3 cups chicken or vegetable broth (I used vegetable and chicken to use up what I already had opened)
• 1 tablespoon olive oil or butter
• 1 large carrot, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped (original called for half red/half yellow pepper, but I was being frugal, so only used 1 red pepper)
• 1/2 pound lean ground turkey (freeze any excess!)
• 1 large apple, peeled and chopped
• 1 cup coconut milk (unsweetened)
• 1/4 teaspoon-ish pumpkin pie spice (I used liberally)
• salt to taste
• cayenne pepper (optional- but really adds some nice heat!)

Instructions

Blend broth and sweet potato, puree until smooth. Set aside.

Heat a large pot with olive oil over medium heat . Add the carrots, peppers, and zucchini and sauté until tender, about 5 minutes. Add the ground turkey and apple and cook through, about 5-8 more minutes (Note: if you are working with frozen turkey, this will take longer).

Once everything is cooked through and tender, add the puree and coconut milk to the pot, stir gently. Add the spices and turn down to simmer. You can simmer very low all day or just for 30 minutes prior to serving. Salt and pepper to taste. 

Superfood Soup

This is my first recipe post. I can’t help think that there is not a better day to start than today. I woke up feeling, empowered, motivated, and dedicated. It’s been a great day. I fit in an hour workout, brainstormed group class ideas and now am making up a soup from what was in my kitchen. Fantastic.

Cooking is not something that used to come naturally to me. I pretty much never know what I am doing, but every day I’m in the kitchen is one more day that I am getting experience under my belt. Typically, I find my recipes on Pinterest or other bloggers. Occasionally, I use a good cookbook.  Today, I just made this up!

I haven’t been to the grocery store in over a week; we are desperately overdue. I have been cooking a lot, and had quite a few odds and ends in the fridge. So instead of going to the store, I decided to be resourceful and work with what I had. The cupboard had:

• White quinoa
• 1 frozen chicken breast
• 1 qt vegetable broth (unopened)
• ¼ bag leftover carrot cabbage slaw (shredded, not prepared)
• Kale (for my morning smoothies)
• Spinach (also for morning smoothie)
• Garlic (ALWAYS in the house)
• Celery (3 stalks)
• Green onions (3 stalks)
• 1/2 red onion
• Olive oil (ALWAYS in the house)
• Some spices

My fiancé and I moved into our new apartment a month ago, and we are seriously lacking in kitchen essentials. We have 1 pot, 2 small pans, a few brand new sharp knives, and a grill tool I use as everything (spatula, wooden spoon, knife, etc- it is actually pretty embarrassing- we desperately need to go shopping), and very few spices.

So in my lacking kitchen environment, I began my quest to make something healthy, hearty, and delicious. What I came up with was a fabulous superfood soup. I decided it should be called "Superfood Soup" because it is loaded with delicious greens, lots of veggies, and packed with lean protein. It is a perfectly balanced, nutrient packed meal! 

The soup was so warming, nourishing, and flavorful. It was just perfect on a cold winter night. Conor loved it. I loved it. Overall, it was a love fest. My take-away is to not be intimidated by a mishmash of ingredients, and have fun getting creative! I encourage you to see what healthy foods you have in your kitchen and have some fun!

Ingredients

• 1 cup white quinoa
• 1 frozen chicken breast
• 1 qt vegetable broth (unopened)
• ¼ bag carrot cabbage slaw (shredded, not prepared)
• 1 large handful of kale, chopped 
• 1 large handful of spinach 
• 2 cloves garlic, minced
• 3 celery stalks, chopped
• 3 green onions stalks, chopped 
• 1/2 red onion, chopped
• 2 tablespoons olive oil (ALWAYS in the house)
• 1/4 tablespoon garlic salt 
• 1 teaspoon(ish) thyme
• Sea salt (to taste)
• Pepper (to taste)
• Cayenne pepper (to taste) 
• parmesan, shredded (to taste) (used as garnish- w/o is dairy-free)

Instructions

Cook 1 cup of quinoa in pot with 2 cups of water. Boil, then simmer uncovered for 20 minutes (or until water is absorbed).  When water is absorbed add enough vegetable broth to cover quinoa. Add thyme.

Heat 1 tbsp olive oil in a pan, add garlic, once simmering add in green and red onion. Cook until onions soften and look a little translucent. Add carrot/cabbage slaw mixture . Stir often. Cook until carrots are soft. Add salt, garlic salt, and pepper.

Add sautéed veggies to quinoa. Fill the pot with the rest of the vegetable broth. Add 2 handfuls of kale and spinach. Return to boil, and then simmer for 30 minutes.

In the veggie pan, add 1 tbsp(ish) of olive oil. Add chicken breast. (Because I hate wasting dishes and have a small space, I always spice in the pan.)  Add cayenne pepper, salt, garlic salt. Flip the breast, do the other side. Fry in pan until cooked through about 7 minutes. Chop up the breast into smaller pieces and place in soup. Heat through.

Serve warm, topped with a bit of Parmesan. Enjoy!