~ 4 Yummy Healthy Recipes ~

Spaghetti Squash Au Gratin
Tastes like Hash Brown Casserole without all the calories and carbs

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.

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Mini Zucchini Pizza
For when you are craving Pizza but want to avoid all those carbs!

Ingredients
1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Sea Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

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Velvety Macaroni  ~  serves 2

1 butternut squash                                                      2 medium broccoli heads                                             2½ cups dry brown rice pasta

4 garlic cloves                                                    ½ cup almond, coconut or flax seed milk                         3 tablespoons nutritional yeast

Sea Salt   & Pepper                                                      1 tablespoon garlic powder                                       parsley flakes

Instructions:

Bake the butternut squash whole, unpeeled in the oven on 350ºF for exactly 30 minutes.  Do not over bake.  Separate broccoli into small florets and cut the broccoli stems into small pieces.  Boil the pasta as instructed on the package while being careful not to overcook it.  The squash should be ready by now and will peel easily after baking. Cut the squash in half and remove the seeds. Cut the squash into smaller pieces and steam it covered with the 4 garlic cloves for 10 minutes. In a separate pot add the broccoli stem pieces with a bit of water and steam it covered for five minutes. After five minutes, add the broccoli florets and continue steaming covered for 3-4 minutes. Drain the water from the broccoli. Drain the water from the butternut squash and remove it from the flame. Add the plant-based milk of choice, nutritional yeast, sea salt and garlic powder* to the pot and blend it well with an immersion blender (or in a regular blender) until it is smooth and creamy. Once smooth, add the parsley flakes and pepper to the creamy butternut and mix it with a spoon. Bring the creamy sauce to a very gentle low boil and add the pasta and broccoli while mixing very gently with a wooden spoon.

Mac and Cheese570x299 Velvety Macaroni

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Skinny Chunky Monkey Cookies!!! 
Makes 30
3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla
Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 min. Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12 min

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