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