Soo, can you tell I’m obsessed with spaghetti squash yet? It’s just, the rich flavors of italian food and the comfort factor of pasta… and yet why not ditch nutrition-less processed grains for nature’s noodles?? And get you beta carotene and good carbs in the process. So without further ado, my healthified version of spaghetti and meatballs!!
Make your squash:
Either puncture and microwave for about 8 minutes, then scooping out seeds after it cools or
Cut in half, scrape out seeds, and roast cut side down at 400 for about 30min
Let cool enough to remove noodle-flesh, set aside.
Mix in a bowl:
1lb ground turkey
1/2 cup egg whites
1/2 cup nutritional yeast
Pepper, about 1/8 tsp
Crushed red pepper, at least 1/8 tsp 😉
Garlic powder 1/2 tsp
Parsley 1/2 tsp
Mix well and form into 1-1.5in meatballs, set aside.
Saute in olive oil in a large saucepan:
4-5 cloves garlic minced
1/2 onion chopped
Fresh basil 1/2 cup chopped
Stewed tomatoes 1 can
Marinara sauce 1 jar
Once boiling, reduce heat and add meatballs. You just plunk them right on top all in one layer, it’s ok if they are not fully submerged in sauce, this way you can keep and eye on them and make sure they are staying together well.
Cover and simmer 20-30 stirring gently occasionally.
Then just serve and enjoy. This is so satisfying and so good for you 🙂
Creamy, so good, made the house smell amazing! The pumpkin gives these the best texture! Ever since high school eating Pancake Pantry’s sweet potato pancakes (Nashville, Hillsborough Village), no pancakes could compete. Pumpkin, however, is even more soft, even more gooey goodness!
I modified this recipe from bodybulding.com, a vast source for health conscious recipes!
To make about 6 pancakes to serve 2 people, I used:
-1 cup pumpkin puree
-1/2 cup egg whites
-1/4 cup almond milk
-2tsp baking powder
-1heaping tablespoon pumpkin pie spice
-2 scoops protein powder (i used the last of a graham flavor)
Mix and pour onto a heated skillet with coconut spray to prevent sticking.
I heated the skillet to medium but then reduced it to low. These are thick and gooey, so you want them to be able to cook for about 3 minutes on each side without burning. You can thin them if you prefer with more milk/water, and then you can cook them at a higher heat and flip faster, but I didn’t try that, so I can’t vouch for the results. The thick ones were great!
Suggested toppings include:
-berries, every kind of berry
-crushed walnuts and/or pecans
-honey or agave or coconut of pure maple syrup (i omit)
-cottage cheese or greek yogurt (extra protein, nice with fruit)
So simple. Mix all of the following. Top on crackers with avocado or in an amazing big salad! (the image with the muscat vinegar is for the next recipe for vinaigrette! It’s for that amazing big salad I mentioned…)
-1 can tuna
-1/2 can garbanzo beans
-1/2 cup 0% greek yogurt
-3 stalks celery chopped
-1/4 red onion chopped
-black pepper to taste
-oregano to taste
-2tbs fresh italian parsley
-2tbs fresh cilantro