I could eat this meal time and time again. Baked ziti is such a delicious comfort food, but this spin is a healthier version. Made very similar to traditional baked ziti, the spaghetti squash replaces the pasta lowering the calorie and carb count, although it doesn’t replace the flavor!
Spaghetti Squash is filled with lots of vitamins such as Vitamin C, A, B and K. It’s improves your skin, nails, eyes, helps keep hair and bones strong and healthy as well as improve your immune system. A good source of minerals and fiber, it will leave you feeling full longer.
I like to make my own sauce for this dish, but you can buy store bought sauce for a super quick meal. Below is the recipe for my go to sauce as well as The Baked Spaghetti Squash.
Elle’s Homemade Sauce
1 Sm. Chopped Onion
4 Chopped Garlic Cloves
2 Cans San Marzano Diced Tomatoes
1 Can San Marzano Whole Peeled Tomatoes
2 Tbsp. Tomato Paste
1 Tbsp. Brown Sugar
1 Tsp. Crushed Red Pepper
1 Tsp. Crushed & Dried Oregano
1 Tsp. Crushed & Dried Basil
2 Dried Bay Leaves
Heat up a big pot on a low to medium heat setting and add in about 1/2 a cup of olive oil. Once heated, add in chopped onions and let them simmer for about 10 minutes, stirring occasionally. Add in chopped garlic and let simmer for about 5 minutes. Once garlic is golden (but not burnt) add in the 3 cans of tomatoes. Stir all together. Add in your spices and bay leaves. Stir again. Turn heat up to higher cover for 5-10 minutes, letting the sauce come to a boil and meld all of the flavors. Uncover, add the Tomatoe paste to thicken, and the brown sugar to cut the acidity from the tomatoes. Stir again and set the heat to low. Allow the sauce to simmer for 2-3 hours stirring occasionally.
I like to call the Pitya bowl, the sister of the Acai Bowl. Pitya, originally came from South America and was bought over to Asia where it is now commonly called Dragon Fruit. It has many benefits and is a quick and easy bowl to make for breakfast as well as a fast dinner after an evening gym session. Pack it with some extra protein by adding a dollop of peanut butter or almond butter. One of the reasons I love Pitya is for its bright pink hue.. Filled with antioxidents, it goes to work strengthening the immune system and the fiber fills us up, aiding in digestion for a healthy tummy. Vitamin C brightens the skin, improving the elasticity for a youthful glow and Vitamin B also in Pitya increases healthy hair growth. Whichever time of day you decide to enjoy this bowl, know that you are doing something good for your body. My favorite way to enjoy this bowl can be found in the recipe below.
1/4 C. Silk PureAlmond All-Natural Unsweetened Almond Milk
1/4 C. Slivered Almonds
1 Tsp. Unsweetened Coconut Flakes
1 Tsp. Ground Flax Seed
2 Tbs. Almond Butter
In a blender or smoothie maker, combine Pitya, banana and almond milk. Blend up to a thick consistency adding a teeny bit of extra almond milk if needed. Spoon mixture into a bowl and top with almonds, coconut flakes, flax seed and almond butter. Enjoy!
Purify and detoxify your body by starting your morning with a hot lemon water. Its a nice way to start your day as it is energizing and mood enhancing. I like to use organic lemons for this so that it is free of pesticides. It aids your body in digestion which is wonderful to kickstart first thing in the a.m. It awakens the liver to start removing toxins, healing the body and boosting the immune system. Vitamin C goes to work brightening the skin as well as fighting wrinkles with added antioxidants. Heal your body from the inside out with this quick and natural remedy.
As you probably know I live for Brunch. I really wanted to try making baked egg in avocado after seeing it all over the place. So I did just that. My husband was quickly on board, and we went to town on Sunday morning making a delish little brunch. We upped the protein and skipped the carbs being that we just came from the gym. But feel free to pair this with some rye toast. It goes really well with a fresh Orange Carrot Ginger juice too!
o Bacon o 1 Avocado o 1 C. Spinach o 1 C. Broccoli
o Sm. Yellow onion cut into strips
o 5 Eggs
Start by taking a small baking pan and spraying it with a little coconut oil. Preheat the oven to 425. Next cut your avocado in half, removing the pit and scooping out a little bit of the inside of the avocado to make room for the egg. Place one egg in each half and place tightly in dish in a heated oven for 15-20 mins. As this bakes start cooking your bacon. Start on your scrambled egg mixture. Crack remaining eggs into a medium sized bowl and add a dash of garlic powder, red pepper flake, and turmeric. Put aside. Sauté onions on low for about 5 mins with a bit of coconut oil, add in broccoli. Next add in egg mixture and once almost fully cooked, fold in spinach and cook down until wilted. At this point your baked eggs should be just about done. Remove from oven and dust with a little paprika salt and pepper. Plate along side the bacon and eggs.