At 42 calories per cup, spaghetti squash should be an absolute fall staple! You can dress it up any way you’d like: Italian, Thai, Southwestern…add meat or keep it vegetarian. The options are endless! But no matter what, you’ll be getting a wide array of important nutrients like fiber, beta carotene, potassium, vitamin C, Vitamin A, and folate!
Here is a great video on Spaghetti Squash:
See for yourself the versatility of spaghetti squash by trying this easy and delicious recipe!
Don’t eat just any Mexican, eat The Ville Taqueria! Located behind Tin Roof in St. Matthews, The Ville Taqueria is open for business serving up delicious authentic Mexican cuisine! Owner Fabian Garcia gave me the low-down last night about his unique style – Fabian skips the grease, oil, and lard, instead using marsala wine to grill his main dishes.
My order: The mahi mahi and tilapia tacos on corn tortillas, street style. I got the “salsa tutorial” with my favorite being his blend that includes agave honey! (Did I mention 4oz of fish per taco!!)
Seriously….so delicious. AND, would have been healthy too….if I hadn’t left with an order of the del blanco queso verde. Oops! hehe
Here’s a little more restaurant/background info from The Courier.
Guess what…I DO NOT LIKE BROCCOLI. I am not kidding. I really am not a fan. But guess who does randomly? My “I don’t like vegetables” husband. So, the other night when I asked him what side he wanted and he said broccoli, I had no choice! I had to figure out a way to make it taste good for me if he was willing to eat it, right?! I’m talking some serious vitamin C people!!
You’ll never believe it….but this recipe is SO GOOD….like French fries good….I’m not lying!!
Tastes Fried Broccoli (4 servings)
2 bushels fresh broccoli
4 tbls minced garlic
2 tbls lemon juice
1/3 cup olive oil (1 1/2 tbls set aside)
salt and pepper to taste
1/3 cup shredded parmesan
2 tbls dried basil
Preheat the oven to 425 degrees F.
Cut broccoli florets from stalk (discard stalks) and cut florets in half. Lay flat on baking sheet.
Mix garlic in olive oil and drizzle on broccoli. Salt and pepper to taste.
Bake for 20 minutes or until some of the floret tips are browned.
Toss hot broccoli in 1 1/2 tbls olive oil, lemon juice, parmesan, and basil. Serve warm.
Get ready to laugh! We fed Walker his first solid food this weekend, and needless to say, we thought it was hysterical. WATCH THE FOOTAGE HERE for a good laugh!
This was my first go-round at making Walker’s food. It takes a little (but not much) prep, but the benefits are definitely worth it: decreased cost, improved nutrition, less additives, and more control. Sounds good to me!
We started off with peas, and sweet potatoes are next on the list! Here’s how I made both.
Boiled and simmered frozen peas according to bag instructions
Pureed 1 cup peas with 1 oz breast milk in blender until smooth
continued to blend until all peas were pureed.
Placed 2oz in individual containers
Put into freezer. When ready to eat, microwave and serve!
Peeled and diced 2 sweet potatoes
Add to boiling water, boiled for 20 min.
strained, blended 1 potato with 1 oz breast milk until smooth
placed in containers and put in freezer. When ready, microwave and serve
Placed other potato in blender with 2 tbls whipped butter, 1/2 cup skim milk, and 2 tbls brown sugar for “adult mashed sweet potatoes:)”
North Myrtle Beach was our family vacation destination this year. And with all the new babies around, we had a BLAST! We took turns cooking each night, and my husband and I prepared Spicy Fish Tacos for the group! WARNING: These are healthy, but SPICY! I LOVE spice, but its not for everyone. To decrease the heat, decrease the amount of adobo sauce used – use as little as a couple tablespoons. Remember, when preparing food for others, it’s a great time to prove that healthy can be tasty!!
My Mom and Dad, siblings, in-laws, and nieces and nephews
Here is the fam – had to show them off:)
My brother (Mark) and sisters (Kristin and Sherri)
Alright, taco time!
Spicy Fish Tacos (15 Servings – 3 tacos each)
4 lbs tilapia (diced in 2 inch pieces)
1 cup lemon juice
12 tbls minced garlic
4 tbls olive oil
16oz light sour cream
7oz can adobo sauce with peppers (remove peppers, use sauce only)
Snacking is often where we make the biggest mistakes. We’re hungry, we need something quick, we need something to-go, and it usually ends up being a processed, pre-packaged nightmare. Even when we think we’re doing good (a granola bar for instance) we are usually grabbing something packed full of added sugar & corn syrup, other additives, and who knows what else!
So, I wanted to focus on cleaning up my snack options. I needed whole-food options that were portable, easy and…duh…delicious! I wanted to go back to the basics – take out the additives and add in the YUM!
Here’s what I’ve been snacking on…
Hard boiled egg and fruit
Celery with peanut butter and raisins
Turkey and cheese
Pistachios and strawberries
Tilapia and 1/2 of a banana
Back to the basics. No muss, no fuss.
Meat and cheese roll
No (for up to 4 hours)
Fruit/veggies and a nut butter
Wash & chop fruit. Store in separate containers. Combine
Fruit and nuts
Wash & chop fruit
Cheese and whole wheat crackers
No (for up to 4 hours)
Veggies and yogurt based dip
Store in separate containers. Combine
Pre-cook. Heat or eat cold
No (for up to 4 hours), unopened canned/bagged tuna – no