The first couple of days have been hard for me because suddenly I'm not having toast with my egg in the morning and no jalapeno chips with my tuna sandwich and no diet soda with my lunch. The sudden elimination of a lot of carbs---empty carbs at that that my body was used to receiving did make me feel groggy, get headache, and a little irritable (just because I wasn't eating those chips, man!). But after the first week it got better. :) And I feel great (hear me roar).
Like did you know that spaghetti squash only has 27 calories, 7 grams of carbohydrates, low on fat, and low on salt. Compared to pasta that well, we all know is quite carb-y. Make it your goal to try it sometime this week. In other news there will be a weekly post on one of my favorite topics. I can't tell you yet but stay tuned!
Baked Spaghetti Squash with Turkey
- 1 medium sized spaghetti squash
- 1 pound ground turkey
- 1 medium onion, minced
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons fish sauce
- 3 tablespoons Sriracha sauce (more if you'd like once it's served)
Preheat oven to 375F. Pour olive oil onto a large baking pan. Slice spaghetti squash in half lengthwise, be sure to use a really sharp knife to do this because the shell is kinda hard. Once it's in half scoop everything out and onto the baking pan. Bake for 35-45 minutes, and make sure the squash strands have the consistency of spaghetti. :)
Now in a large pan or skillet heat the olive oil at medium heat and add the onions and garlic gently stir, lower the heat once the smell of garlic becomes strong (usually 2 minutes) add the fish sauce. Gently add the ground turkey and stir until ingredients are well combined. Let it cook for about 5 minutes or until the turkey is cooked. Lastly add the Sriracha sauce and combine with ingredients. Once the turkey is cooked you should add the spaghetti squash.
One of my favorite foods is steamed veggies or sauteed veggies, any combination of sauce to vegetable is guaranteed to be one of my favorites!
- 3 tablespoons olive oil
- 1 head of cauliflower
- 4 tablespoons light soy sauce (the low on sodium one)
Cut each cauliflower 'tree' (lol) from the stem and wash then set aside. In a large pan pour olive oil and let it warm at low heat. Add cauliflower and cover the pan for 2 minutes. Then uncover pan, increase heat (medium is okay) and add the soy sauce. Let the pan warm up and swish the cauliflower until it is covered in soy sauce, keep swishing or stirring for 2-3 minutes then turn off heat and serve warm.
This recipe was adapted from White On Rice Couple
Bake and cook with love :)