Yummm spaghetti squash! Super low cal, and a delicious pasta supplement!
Ingredients:
Spaghetti Squash
2 cups of broccoli florets
1/2 cup of diced onion
2 cloves of garlic
Handful of crushed walnuts
2 tablespoons of Pesto
Olive oil
Salt & Pepper
Parmesan
Ingredients:
1 butternut squash
1 cup of spinach
2 cloves of garlic
1 teaspoon of paprika
Olive oil
Salt & Pepper
Optional: Parmesan
Spaghetti squash—looks and tasted like pasta and yet it is super super low cal! 1 cup has only about 42 calories. That’s crazy. And it’s so so easy to cook!
Ingredients:
1 spaghetti squash [1 medium squash easily serves two people]
1 cup of mushroom
2 large tomatoes
1/2 cup of diced onion
3 cloves of garlic
Olive oil
Italian seasoning
Parmesan
Salt & Pepper
Optional: Hot sauce
Eggs florentine is one of my absolute favorite breakfasts, but that hollandaise sauce is kind of a killer when it comes to calories. So here is my healthy version, which is still fantastic, without the guilty feeling afterwards!
Ingredients:
Two eggs
Whole wheat English muffin
2 cups of spinach
1 cup of baby new potatoes
1/2 cup of cherry tomatoes
Olive oil
Salt & Pepper
Optional: Parmesan, Red Chili flakes
Ingredients:
Cous cous [I used one of the Casbah boxes, Lemon & Spinach]
1 cup of chopped eggplant
1/2 cup of diced onion
1/2 cup of diced red pepper
2 cups of spinach
Olive oil
Salt & Pepper
Optional: Chili flakes, Plain Yogurt
Midterm week—the worst! So I decided to attempt one of my favorite types of comfort food—curry! The recipe I based it off of just had chickpeas, but I only had one can so I decided to include red lentils as well. And I think it turned out fantastic!
Ingredients:
1 can of chickpeas [garbanzo beans]; rinsed
1 cup of dry red lentils
1 cup of cherry tomatoes, sliced lengthwise
1 cup of water
1/2 onions, diced
2 cloves of diced garlic
Olive oil
1 tablespoon of ginger powder
1 tablespoon of curry powder
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of paprika
1 teaspoon of chile powder [Leave this out if you don’t like spicy!]
I’ve been wanting to try this for awhile now. I’m always suspicious about those recipes that take something unhealthy and replace it with something healthy…you know the whole black bean brownies [something else I need to try], or greek yogurt chocolate muffins [ditto]…but more often than not I end up convinced! I’ve been making frozen fruit into “ice cream”, blended cauliflower into mashed potatoes, and loving it! Anyway, I’m labeling this one a success—the avocado makes this so creamy, it tastes like real chocolate pudding, and not even a hint of avocado flavor! Crazy & delicious!
Ingredients: [1 serving]
I still haven’t made that jump into going vegan, but this recipe can easily be, so I’ve included the equivalents]
1/2 medium-sized avocado
1/4 cup of milk [I used skim, but almond or coconut would work fine]
1-2 tablespoons of honey [Agave or maple syrup would work too]
1/2 teaspoon of vanilla [Optional]
2 tablespoons of unsweetened cocoa powder
Raspberries, dried coconut flakes—these were my own little additions!
Healthy, delicious, and guaranteed to keep you full for hours!
Ingredients:
2 eggs
1/2 of diced zucchini
1/2 cup of sliced mushrooms
1/4 cup of diced orange pepper
1/2 cup of cherry tomatoes, sliced lengthwise
2-3 small potatoes [I used fingerling, but baby new potatoes would work too]
1/4 cup of diced onions
1 teaspoon of paprika
Olive oil
Salt & Pepper
Optional: Frank’s Red Hot sauce, or Tabasco
Fantastic, all veggie meal that is super easy to prepare!
Ingredients:
1 sweet potato
1 cup of broccoli florets
1/2 cup of corn
Olive oil
Salt & pepper
Who can pass up a vegetarian twist of a classic Mexican favorite? Not me. I’m a huge fan of what I like to call ‘experimental’ burritos, cutting out the high fat ingredients for lower cal and veggie-friendly options. Still have not perfected my burrito-wrapping skills, so while this one turned out delicious, it was definitely a fork-and-knife meal! Some people say less is more when it comes to burritos, but I’m not willing to give up on this fantastic combination of flavors, so I say grab a napkin and get ready to make a yummy mess!
Ingredients:
[These are my measurements for making one burrito]
1/2 cup of cubed butternut squash
1/4 cup of red kidney beans
1/4 cup of quinoa
1/4 cup of diced green pepper
1/4 cup of diced red onion
Handful of shredded cheese [I used part-skim mozzarella]
1 large tortilla
1/2 avocado
Salsa
Plain yogurt
