Wednesday, June 21, 2017

Spaghetti Squash with Meat Sauce (Whole30)

Pin It
Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

Ingredients
  • 2 large spaghetti squash
  • 1.25 lbs. lean ground beef
  • 3 cloves garlic, pressed
  • 2 tbsp. tomato paste
  • 1 (29 oz.) can low-sodium tomato sauce
  • 1 (15 oz.) can diced tomatoes
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. basil leaves
  • Dash of red pepper flakes
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.


Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Wednesday, June 14, 2017

Gazpacho (Whole30)

Pin It
Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!
Printable Recipe

Ingredients
  • 1 tbsp. garlic, minced (less if you don't like it very garlicy)
  • 1/2 red onion, chopped
  • 1 celery stalk, chopped
  • 1 large cucumber, chopped
  • 1 zucchini, chopped
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 3 fresh basil leaves
  • Dash of salt and pepper, to taste
  • 1 (29 oz.) can low-sodium tomato sauce
Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Wednesday, June 7, 2017

Quick Teriyaki Zoodles

Pin It
This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!


Ingredients
  • 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup light brown sugar
  • Sprinkle of red pepper flakes
  • Salt and pepper, to taste
In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Wednesday, May 31, 2017

Three Bean Salad (Gluten-Free)

Pin It
Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

Ingredients
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 1 (8.75 oz.) can corn, drained
  • 1 tbsp. olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup sugar
  • Salt and pepper, to taste
Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

Wednesday, May 24, 2017

Mixed Berry Pie

Pin It
This recipe is the best because it's super easy, somewhat sweet, somewhat tart, and you can use any type of berries you want. Don't like a certain kind of berry? Double up on something else. You can really use whatever you want as long as you keep the same measurements. It's colorful and festive and would be a beautiful addition to your Memorial Day cookout. Enjoy!
Printable Recipe

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 2 refrigerated pie crusts 
  • 1 tbsp. lemon juice
  • 2 tbsp. butter

Preheat oven to 400 degrees F. 

For filling, in a large saucepan, whisk sugar, cornstarch, salt and water until sugar dissolved and mixture is smooth; add blueberries. Bring to a boil; cook and stir 4-5 minutes or until thickened. Remove from heat and cool slightly.

Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. 

Line a 9-inch pie plate with one of the pie crusts. Trim pastry to 1/2 in. beyond rim of plate. Using a slotted spoon, add filling; dot with butter.

Cut remaining dough into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

Reduce oven setting to 350 degrees F; bake 45-50 minutes or until crust is golden brown and filling is bubbly. (I recommend covering the outer edge crust with aluminum foil or a crust shield 10 minutes into baking or once it starts to brown.) Cool on a wire rack.

Source: Adapted from Taste of Home