Love me some spaghetti squash in the Fall. Spaghetti squash is low in calories (only 42 calories for one cooked cup!) and contains a small amount of carbohydrates - 10 grams in 1 cup compared to approximately 40 grams of carbohydrates in a cup of cooked pasta. Swipe left to see final version of recipe. Ingredients and directions outlined below! Enjoy. #grainfree #fallrecipes #lotsmoretocome INGREDIENTS 1 3 to 4 lb spaghetti squash 3 to 4 Tbsp olive oil 1 Tbsp minced garlic 1/4 teaspoon chili pepper flakes 1 teaspoon minced fresh rosemary 1/4 cup chopped fresh parsley 1 large bunch of chard, center rib removed, leaves chopped 2 teaspoons apple cider vinegar Salt and pepper to taste 3/4 cup freshly grated Parmesan cheese Directions: 1 Bake the spaghetti squash: Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.” Place the spaghetti in a large bowl and set aside. 2 Heat oil, sauté garlic, chili pepper flakes, rosemary: Heat olive oil in a large sauté pan on medium heat. Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown. 3 Add spaghetti squash, then chard and parsley: Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture. Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash. Cook until the chard leaves have wilted, a few minutes. 4 Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.
This beautiful one? Well this beautiful one is 50 today (yup - can’t believe it - time flies). Happy bday to my most amazing sister -we all love you to the moon and back. #bestsisterever
Pick me up morning green smoothie - perfect way to start the day! #eatclean #lovemyblender 1 cup (250 ml) unsweetened almond milk. 1 ripe banana, frozen. 1/2 cup (125 ml) chopped mango, frozen. 1-2 large handfuls of baby spinach. 1/4 cup (60 ml) pumpkin seeds (pepita seeds) 2 tbsp (30 ml) hemp hearts (hulled hemp seeds) optional: 1/2 scoop (approx. 30ml) vanilla protein powder + 1/4 cup (60ml) water.
Still getting used to being a four eyes at work. :) #foureyes
Love this - so true. Swipe left for a little inspiration. #shulmanweightloss
Have a great week everyone! #mondaymotivation
My clinic director @debbie_rabie shared her recipe for homemade gluten free croutons and they were so good - I had to try them! #sogood #glutenfree Slice 6 slices of gluten free bread into small cubes. Add 2 tablespoons of coconut oil to fry pan - add in cubes and on medium heat, coat bread with oil -stirring often. Add in the following spices to taste - paprika, pepper, salt, garlic, thyme and onion powder. Continue on medium heat until browned. For the final few minutes, stir on low heat until crunchy. Set aside until cooled.
Sunday baking - almond flour, flax chocolate chip muffins. #glutenfree INGREDIENTS 1 3/4 cup almond meal 1/4 cup flaxseed meal 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/8 teaspoon salt 2 medium extra ripe bananas (about 3/4 cup mashed banana) 1 egg, slightly beaten 1 tablespoon melted coconut oil (avocado or olive oil also works) 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons unsweetened almond milk 1/4 cup of dark chocolate chips INSTRUCTIONS Preheat oven to 350 degrees F. In a medium bowl, whisk together almond meal, flaxseed meal, baking soda, cinnamon and salt. Set aside. In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk. Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks, leaving a few for sprinkling on top of the muffin batter. Fill greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 minutes until toothpick comes out clean or with just a few crumbs attached. Makes 10 muffins.