Since we live in Houston, we are just now creeping into fall-like weather. For many of us fall goes hand-in-hand with pumpkins and winter squashes, which is why I wanted to test a new spaghetti squash recipe with an asian flair. The flavor was outstanding! A, went back for seconds! Definitely try this recipe out when you get a chance. The only changes I made was to add fresh ginger for flavor and bok choy for more substance.
spaghetti squash sesame noodles
adapted from Family Fresh Cooking
Monday, November 26, 2012
1 bunch of kale, washed and chopped
1/2 cucumber, diced
1 beet, roasted and diced
2 tbsp pistachios
1/4 cup walnuts, chopped
1/4 cup feta cheese
s&p, 1/8 tsp garlic powder
1/2 tbsp olive oil
Clean one bunch of kale in a salad spinner and chop roughly. Then begin massaging the kale with a pinch of s&p, extra virgin olive oil and garlic powder. Add the remaining ingredients and serve with a glass of kombucha of your choice.
Saturday, November 24, 2012
A and I generally have a stir fry or noodles on our weekly menu at home so when I saw this post on eat, live, run blog I knew I had to try it for one of those late nights at work. There's something about eating a warm meal in a large bowl doused with lots of sriracha, especially when it's warm outside! I followed this recipe mostly, except didn't have any bok choy or red bell pepper in the fridge but decided to toss in extra carrots and onions. The only "unhealthy" part of this meal was the amount of peanut butter however you could swap out PB with almond butter. Hope you enjoy!
peanut tofu udon noodle bowl
adapted from eat live run
Wednesday, August 22, 2012
Tuesday, August 21, 2012
Another great recipe from skinnytaste. I enjoyed the presentation of this dish but would serve with additional marinara sauce as it turned out a bit dry. Enjoy the sneaky pic of A and Shorty!
recipe below from skinnytaste
10 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
salt and fresh pepper
1 jar marinara sauce
1 cup mozzarella cheese
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 10 rolls.
Serve with garlic bread and red wine.