Acorn Squash

 

     Did your mom make Acorn Squash when you were a kid!?  Mine sure did, and I have a special attachment to those dark green spheres.  Although mother filled mine with Butter, Cinnamon and Brown Sugar, I have had to lean into filling mine with chopped Apples with a little Olive Oil…and I love it just the same.  This is a great Fall dish, perfect on a cool crisp night!  I hope you try this modern twist on an old favorite. 😊

Ingredients~

Acorn Squash

Chopped Apples (my favorites are Fuji, Envy, Cosmic and Honeycrisp)

Olive Oil

     Luckily Acorn Squash have a delicate skin and are very easy to slice in half, after cutting in half, remove seeds and strands.  Chop Apples, toss with a scant amount of Olive Oil and fill in cavity of squash, Make a ring with foil and set the ring on a foil lined sheet pan, and set the filled Squash in ring to stabilize and keep from spilling over, cover all with foil and bake at 425 for an hour.  Enjoy ☺️ 

Spaghetti Squash

     If you love the idea of pasta, but are shying away from processed carbs, I have an idea for you…Spaghetti Squash!  It’s a fun way to create yum in a healthy way, especially if you add my homemade Spaghetti Sauce.  In reality, you can add anything you want as it takes on any flavor.  Mexican, Hawaiian, Italian, or Chinese all combine into a wonderful medley.  The hardest part will be cutting the Squash in half, but I have that covered too…ask the guy in the produce department to go in the back and cut it in half with their big sharp knifes!  If this isn’t an option, fork the Squash several times, and microwave it for 5 minutes, then attempt to cut it in half yourself.  #problemsolved

Ingredients~

Spaghetti Squash

Olive Oil

     Cut your Squash in half, scrape out the excess strands and seeds, rub the inside lightly with Oil, place on aluminum foil lined sheet with skin side up, roast at 425 for 50 minutes.  When done, remove from oven, cool to touch, and flake strands away with fork.  Add your favorite toppings as you would any pasta.  Let your imagination be your guide.  For an unbeatable finish, try your hand at my homemade Spaghetti Sauce!  Enjoy 😉 

Spaghetti Sauce

     You will never buy jarred Pasta Sauce again after experiencing homemade.  It’s not even that much trouble, simple simple simple.  The taste is divine and worth the extra step.  Each cup is only 109 calories, 19g carbs, 4.4g fiber, 14.6g net carbs, 3.3g protein and 3.3g fat, for a total of 5.5 cups.  If you want to add meat, the calories jump to 120, 11.2g carbs, 2.7g fiber, 8.5g net carbs, 11.7g protein and 3.6g fat per cup, for a total of 10 cups for the entire recipe.  If you try this, or should I say when you try this, please let me know what you think!😊

Ingredients for 5.5 cups of Sauce, plus 4.5 cups Meat~

1 Tablespoon Olive Oil

1/2 chopped large Onion

1 Tablespoon chopped Garlic

Dash Cayenne (optional)

4 pounds fresh chopped Tomatoes

Fresh Basil Leaves (desired amount)

1 teaspoon Salt

2 Tablespoons Balsamic Vinegar

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1 pound 96% lean Beef

1/2 chopped large Onion

8oz sliced fresh Mushrooms

     Add Olive Oil to large pot, along with Onion, Garlic and Cayenne, heat slowly til golden brown.  Then add in chopped Tomatoes, Basil, Salt and Vinegar, bring to simmer, simmer uncovered for 2 hours letting the Sauce reduce and thicken.  Meanwhile, add Beef, Onion and Mushrooms to skillet til Beef crumbled and browned, then add to Sauce at the end.  Enjoy ☺️ 

Thyme Carrots

     This is a bold statement, but seriously Thyme Carrots are one of the best creations I have ever come up with.  There, I said it.  And, don’t take my word for it, try it for yourself!  Each of the four servings are only 135 calories, 24.6g carbs, 1g fiber, 23.6g net carbs, 4g protein and 4g fat.  Perfect for a holiday, or any day of the week.  They feel fancy, but simple to create!  Not to be missed!🥕

Ingredients for 4 servings~

1 Tablespoon Olive Oil

1/2 chopped Onion

1 Tablespoon chopped Garlic

Dash Cayenne (optional)

2 pounds trimmed, cleaned, diced fresh Carrots

Fresh Thyme Leaves, desired amount plucked from stem

Salt, to taste

Pepper, to taste

     Add all ingredients to skillet, heat on medium with lid, stirring occasionally til softened, about 20 minutes.  Enjoy 😉 

Blackberry Apple Cake

 

     If you are looking for a healthy way to enjoy life, how bout putting this on your “to do” list.  This works well as breakfast, dessert, or anytime snack!  And the best part is, each of the 12 pieces are only 174 calories, 22.6g carbs, 4g fiber, 18.6g net carbs, 7.9g protein and 4.8g fat.  Low in fat, plus a nice dose of protein for this little mini meal!  You can’t go wrong with this one!😉

Ingredients for 12 servings~

3 extra large ripe mashed Bananas

6 extra large Eggs

5.3oz container 0% Fage Greek Yogurt

3 cups Oats

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1 pound chopped Apples (I like Cosmic, Envy, Fuji or Honeycrisp)

6oz fresh Blackberries

2 Tablespoons chopped Walnuts

     Add Bananas to large mixing bowl, beat til smooth, add in Eggs and continue to beat til well incorporated, continue adding Yogurt, then Oats, Baking Powder, Cinnamon, Vanilla and Apples.  Pour into parchment lined 9X13 and top with Blackberries and Walnuts.  Bake at 375 for 35 minutes.  Enjoy 😊 

Avocado Tuna Salad

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     What this lacks in beauty it well makes up for in taste and nutrition.  My Avocado Tuna Salad is the perfect lunch to keep handy.  And the macros aren’t too shabby either.  Each of the two servings are only 354 calories, 48.5g carbs, 14.7g fiber, 33.8g net carbs, 28g protein and 14.8g fat.  This one tops the charts in every category, great combo of protein, carbs and fat.  I served mine over a mixed Green Salad with a Tablespoon of Balsamic Vinegar (optional), for a tangy sweet finish!😉

Ingredients for two servings~

2 Extra Large Eggs

1 small ripe Avocado (approximately 3.5oz)

5oz can drained Tuna

15oz can drained Garbanzo Beans

Seasoning as desired

     Add Eggs to saucepan, cover with water, bring to boil, add lid, TURN OFF BURNER BUT LEAVE POT ON BURNER for 15 minutes, this is the perfect boiled Egg, rinse with cool water, peel, chop, set aside.  Meanwhile, mash peeled Avocado in mixing bowl, stir in Tuna, Beans and any Seasoning as desired, then stir in Egg til well combined.  Serve over a Salad, or as desired.  I added a Tablespoon Balsamic Vinegar, and a dash of Everything Bagel Seasoning.  Enjoy 😋

Blueberry Apple Snack Cake

     This is literally one of the best creations I have come up with.  I think the secret lies in the abundance of Apples, this actually reminds me of an Apple Pie feel.  The beauty of this one is that it is completely sugar free, as well as gluten free.  Each of the 12 generous servings are only 175 calories, 23g carbs, 3.6g fiber, 19.4g net carbs, 7.7g protein and 4.8g fat.  AND, how bout that punch of protein buried right there in the middle of each yummy bite, not to mention low fat!😉

Ingredients for 12 servings~

3 large ripe mashed Bananas

6 extra large Eggs

5.3oz 0% Greek Fage Yogurt

3 cups Oats

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1 pound diced Apple (I use Fuji, Cosmic, Envy, or Honeycrisp)

1 cup fresh Blueberries

2 Tablespoon chopped Pecans

     Add Bananas to large mixing bowl, beat with Mixer til smooth, blend in Eggs and Yogurt, followed by Oats, Baking Powder, Cinnamon and Vanilla.  Stir in Apples, and half of the Blueberries, pour into parchment lined 9X13, and top with remaining Blueberries and Pecans.  Bake at 375 for 30 minutes.  Enjoy 😊