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Sweet Potato Bisque

February 1, 2013 · by Ari ·

Sweet Potato Bisque #vegan #glutenfree

You guys you guys you guysssss!!!! I have so many exciting things to share with you!!

Sweet Potato Bisque #vegan #glutenfree

First of all, my birthday is on Wednesday, and clearly, I am turning 5. Maturity? Ehhh, not my thing. I have a major case of Peter Pan syndrome, and I have no plans to change in my *gulp* 28th year of life. Twenty eight. That is dangerously close to thirty. And it’s more miles than I have ever ran at once, and I just don’t really feel like I should be an age that is greater than my PDR.

Sweet Potato Bisque #vegan #glutenfree

Also, this week my buffalo deviled eggs were featured on Fox Magazine Online. Ummmm, WHAT?!?!?! When I got the initial email, I just assumed it was, like, the Phoenix chapter or something, and that’s why I was chosen. But then I went to the article, and there was my recipe DIRECTLY UNDERNEATH MY VERY FAVORITE FOOD BLOGGER!!!! And if that wasn’t awesome enough, I was beyond honored to be featured with a couple of my other favorite foodies.

Sweet Potato Bisque #vegan #glutenfree

As if this week wasn’t amazing enough, Steve and I booked our anniversary trip to New Orleans! On our first wedding anniversary, we spent maybe an hour together. Steve was back for a short trip from some work in California, and I was in the middle of rehearsals, and it was just…not a great way to spend our anniversary, so this year we plan to make up for it by going somewhere neither of us have been, and enjoying almost an entire week vacation. So freaking stoked. If you have any recommendation for things to do or, ahem, restaurants, TELL ME EVERYTHING.

Sweet Potato Bisque #vegan #glutenfree

As for this soup…It’s my favorite soup. I made it about a year ago for the first time, but never got pictures of it, and I haven’t stopped thinking about it since. It’s rich and creamy like you would imagine a bisque to be, but it doesn’t leave you with that heavy feeling afterwards. Steve claims to hate sweet potato soup, yet ate his entire bowl and went on to rave about it. The maple syrup and sriracha provide a great combination of sweet and spicy.

Sweet Potato Bisque #vegan #glutenfree

It also works really well in the crock pot–that’s how I made it the first time, but this time I was short on time, and didn’t prepare ahead of time, so I made it on the stove top. It is equally delicious both ways.

 

Sweet Potato Bisque 

yield 6 servings

  • 2 lbs sweet potatoes
  • 3 tbsp cornstarch
  • 3 cups unsweetened almond milk
  • 1 tbsp pure maple syrup
  • 1 tsp sriracha (optional, but recommended)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • dash freshly ground nutmeg

Directions:

  1. Preheat oven to 400. Pierce sweet potatoes several times with a fork, then transfer to a large cooking dish. Roast for about 1 hour until tender.** Let cool for 10 minutes, then remove skin. Blend roasted and peeled sweet potatoes with an immersion blender (or in a regular blender) until smooth. 
  2. In a large sauce pan over medium heat, whisk together  cornstarch and almond milk until combined. Add sweet potatoes, maple syrup, sriracha and spices whisking constantly until well combined. Continue to cook on medium heat until soup is hot throughout. Serve immediately. Leftovers can be refrigerated in an airtight container for 1 week.

**Notes: If you’re short on time, you can bake your potatoes in the microwave in about 8-10 minutes. I’ve done this, and it’s not quite as flavorful as roasting, but it’s still great and works in a pinch.

To make in the crock pot, throw in all your ingredients, whisk together, and cook on low for 4-6 hours.

Filed Under: Gluten-free, Paleo, Side Dish, Soup, Vegan, Vegetarian · Tagged: almond milk, bisque, dinner, fall, gluten free, recipe, soup, sweet potato, vegan, winter

Cheesy Broccoli Soup with Roasted Corn

January 28, 2013 · by Ari ·

The weather has been unusually cold and rainy here in Phoenix. Not that I’m complaining. We only get about 5 days a year of this, and so it’s kind of like a treat. I generally like to keep my schedule jam packed, constantly going from one thing to the next, but when the weather gets like this, it’s like one of life’s little reminders to slow down, cuddle up under a blanket with the puppies, and listen to the rainfall.

brocollicheddarsoup-16

Oh, and eat my body weight in rich. creamy, hot soup. I could probably eat soup year round. I love it sososo much, but when it’s 115* outside, it sort of loses it’s luster, if you know what I mean.

brocollicheddarsoup-12

Therefore, after December 25th, when I stop eating cookies for dinner every single night, I usually declare the month of January soup month, and cook pretty much only soup for the entire month. I’m sure my husband loves it, and never gets bored.

brocollicheddarsoup-11

I’m such a creature of habbit. Have I ever told you I eat the same thing for breakfast every.single.day.? Pumpkin, Greek yogurt, chopped apple, chia seeds, spices, and cereal on top. It’s really….weird. But I love it. Steve makes fun of it. I find him rude. Also, when I find a lunch I’m into, I eat that every day as well. Lately, it’s a grilled sandwich with hummus, cheese, mustard, and lots of veggies. It’s delicious.

brocollicheddarsoup-9

So, I’ve been enjoying my month of soup. I had a serious craving for broccoli cheddar soup, and then I went grocery shopping and saw that the ears of corn actually looked good. In January. I decided that was a sign that corn needed to make it’s way into my soup.

brocollicheddarsoup-1

 

This isn’t your typical broccoli cheese soup. The corn makes it thick, and chunky, and it’s more creamy than cheesey, because I didn’t want to add an entire block of cheese. Right about the time it was ready, I got reallll nervous, and told Jason we might just be eating bread for dinner (I made some really delicious biscuits to go with it that I never doubted for a second), but I decided I would take pictures juuuust in case. Then I took a bite, and I couldn’t believe how much I loved it! It was different than what I was expecting with the initial broccoli cheddar feel, but I absolutely loved the rich creaminess with the texture of the broccoli and corn.

 

Cheesey Broccoli Soup with Roasted Corn

yield 6 servings

  • 1 1/2 tbsp olive oil, divided
  • 3 ears sweet corn
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 cups unsweetened almond milk
  • 3 cups vegetable stock
  • 1 lb fresh broccoli florets, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • dash hot sauce
  • 4 oz freshly grated reduced fat cheddar cheese
  • 1/2 cup nonfat plain Greek yogurt

Directions:

  1. Preheat oven to 400. Place corn in a large baking dish. Drizzle with 1 tbsp olive oil, and add salt and pepper if desired. Roast for 1 hour until lightly browned.
  2. Meanwhile, in a large pot over medium heat, saute onion and garlic in olive oil until fragrant. Add almond milk and veggie stalk whisking together for 3-5 minutes. 
  3. Add broccoli, salt, pepper, and hot sauce. Reduce heat to medium low, and continue to cook until broccoli is tender, about 40-50 minutes.
  4. Remove pot from heat, and pulse with an immersion blender, until desired consistency (I like mine chunky, so I only pulse it through a few times. For a smoother soup, blend for longer, or transfer soup to a blender to blend completely).
  5. Return pot to heat, turn down to low, and add cheddar cheese. Allow to simmer for 10 minutes.
  6. When corn is finished cooking, scrape kernels off with a knife. Stir in corn and Greek yogurt, and serve. Leftovers can be stored in the refrigerator in an airtight container for up to 1 week.

Filed Under: Entree, Gluten-free, Side Dish, Soup, Vegetarian · Tagged: broccoli, cheese, corn, dinner, gluten free, recipe, soup, vegetarian

French Onion Meatloaf

January 9, 2013 · by Ari ·

Warm, comforting, and healthy meatloaf stuffed with 2 sweet, caramelized onions and topped with bubbly gruyere cheese. This is the ultimate in comfort food, yet still low in calories and fat, and packed with protein!

French Onion Meatloaf #glutenfree

Can we just talk about beef for a second? I mean, not too much, because honestly it’s not nearly as interesting as something like FRO YO, but I do want to talk about how it can, in my opinion, be a lot healthier than people think. When I started my weight loss journey, one of the first things I did (after cutting out fast food) was cut out red meat. I don’t want to go into toooo much detail here, but I don’t “cut out” foods anymore; however, it was incredibly beneficial in the beginning when I was literally learning how to eat healthily.

French Onion Meatloaf #glutenfree

For years, I was very strict and I would only consume ground turkey, but one day I read the nutrition label of my lean ground turkey and compared it to lean ground beef. They were practically identical. If you choose 99% lean ground turkey breast, it is the leanest and the healthiest, but 96% lean ground beef is pretty great too. If you buy ground turkey, it usually comes in several varieties with the leanest being 93% and 99%.

  • 93% lean ground turkey has 170 calories, 8 grams of fat, 2.5 grams of saturated fat, and 21 grams of protein per serving.
  • 99% lean ground turkey breast has 120 calories, 1.5 grams of fat, .5 grams of saturated fat and 26 grams of protein per serving.
  • 96% lean ground beef has 140 calories, 4 grams of fat, 2.5 grams of saturated fat and 24 grams of protein per serving.

So, yes, ground turkey breast is clearly the healthiest, (especially if you compare it to the 80% lean ground beef I see most often at the store that contains 290 calories, 23 grams of fat, 9 grams of saturated fat and 19 grams of protein per serving) but they’re all great options, and ground turkey breast can be expensive, and many people consider it dry. I love it, and I think it works great for tacos and meat sauce, but for things like burgers and meatloaf, I think extra lean ground beef is the way to go.

French Onion Meatloaf #glutenfree

So my point is, not all red meat is “bad” and not all turkey is “good”. I won’t bore you with more numbers, but check that nutrition label of the less expensive 85% lean ground turkey. Okay, enough nutrition talk, let’s talk about this meatloaf because it is bordering on life changing. First of all, please tell me you love French onion soup as much as I do??? Sweet caramelized onions in a savory beef broth with tons of bread and cheese overflowing the top of the bowl–what’s not to love?

French Onion Meatloaf #glutenfree

This dish takes all of the best aspects of French onion soup and puts them together in a healthy, hearty meatloaf. It is FILLED with 2 whole onions worth of caramelized onions, bound by oats instead of crusty bread (I promise you can’t even taste them!), and topped off with melty, bubbling gruyere cheese. It’s also incredibly easy (and fun!) to assemble, making it perfect for any time!

Print
French Onion Meatloaf

Prep Time: 20 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Yield: 6 servings

French Onion Meatloaf

Warm, comforting, and healthy meatloaf stuffed with 2 sweet, caramelized onions and topped with bubbly gruyere cheese. This is the ultimate in comfort food, yet still low in calories and fat, and packed with protein!

Ingredients

  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 3 cloves garlic, minced
  • 2 large sweet onions, sliced
  • salt and pepper
  • 2 egg whites, lightly beaten
  • 1/3 cup unsweetened almond milk
  • 1/3 cup low sodium beef broth
  • 1/2 cup raw oats (if you care about that sort of thing, use gluten-free oats)
  • 1 lb 96% lean ground beef (if I haven't sold you on the beef thing, ground turkey works too 😉 )
  • 2-3 oz gruyere cheese, sliced or freshly shredded

Instructions

  1. Preheat oven to 400. Line a 9 x 5 inch loaf pan with tin foil and spray with nonstick spray. Set aside.
  2. In a large pan, cook garlic and onions in olive oil and balsamic vinegar over medium-low heat. Season with salt and pepper. Cook until soft and caramelized, about 40 minutes.
  3. Meanwhile, whisk together egg whites, almond milk and beed broth in a large bowl. When onions have finished cooking, remove from heat and let cool for 5-10 minutes, then add onions, oats and beef to the egg white mixtures. Add salt and pepper if desired (I didn't). Use your hands to incorporate all ingredients until combined. You don't need to overmix. The mixture may appear liquidy at first, but just keep lightly tossing with your hands, and it will come together.
  4. Transfer to prepared loaf pan, and cook for 50-60 minutes until cooked throughout. Remove tinfoil from pan and transfer to a baking sheet. Gently remove tin foil from the sides of your meatloaf, and flatten onto baking sheet (this allows the cheese to ooze down). Top with cheese. Turn your oven to broil and cook for and additional 3-5 minutes until the cheese is melted, browned and bubbly to your liking. Let rest for 5 minutes, then enjoy.
3.1
https://arismenu.com/french-onion-meatloaf/

Filed Under: Entree, Gluten-free, Low Carb, Popular Posts · Tagged: beef, cheese, dinner, french onion, gluten free, meatloaf, onion, recipe

Noodleless Chicken “Pad” Thai

January 7, 2013 · by Ari ·

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

My vacation is over. Wahhhhh. It’s been so incredibly nice having the last two weeks almost completely off. I’ve actually been cooking dinner again! You may have noticed that I actually post recipes of “real food” instead of just cookies lately (although, if you ask me, cookies are totally a suitable dinner). This is because I finally have time to cook dinner, and I haven’t been living off Chipotle and those Trader Joe’s frozen black bean and corn enchiladas. It’s been awesome.

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

I think Steve has been enjoying it too. In fact, I’ve been all kinds of domestic. Last week, I took out the entire contents of my kitchen and pantry, and then reorganized and cleaned ALL OF IT. If you haven’t been to my house, it’s possible you don’t understand what I project that was. Also, if you don’t know me, and know how much I HATE cleaning, this may not seem that odd, but it was completely out of character.

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

Steve came into the kitchen and the first words out of his mouth were “Where are you hiding the crack?” If by crack you mean coffee, then it’s on the counter….

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

So I cracked out on my kitchen, and I cooked things. It was a pretty productive two weeks for me. Also, there’s something else you need to know about me: I almost never make a meal twice. If I do, it’s either super ridiculously easy, or one of my very favorites, or both. I make this one a lot. In fact, the recipe has been up here for a while, but it’s an oldie that needed a serious update.

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

Chicken Pad Thai is one of my very favorite meals in the world. I know I’ve told you guys about how I used to think I hated Thai food, then discovered I loved it and someone told me that it was “healthy” so I believed them, and ate it like 4 x per week, but then I realized how calorie dense it is, and never ate it anymore. It was so sad. Don’t worry though, my story has a happy ending!

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

No, not that kind of happy ending. Or maybe your brain didn’t even go there? Sorry, mine did. Anyway….ever since I first made this dish, I’ve been in love. Everything you love about the bold flavors of chicken pad Thai–spicy with a slight sweetness, peanut sauce with lime and cilantro–perfection. This dish proves the true magical powers of spaghetti squash. Seriously, any meal you love that includes noodles or pasta, just sub in some spaghetti squash, and you will be hooked!

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

Obviously, I am.

 

Noodleless Chicken “Pad” Thai

  • 1 large spaghetti squash, split length wise and seeds removed
  • 2 tsp olive oil, divided
  • 1 large sweet yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 zucchinis, chopped
  • 1 red bell pepper, chopped
  • 1 cup snow peas or sugar snap peas
  • 1 lb boneless skinless chicken breast, cubed
  • 1 1/2 tbsp peanut butter
  • 1 tbs reduced sodium soy sauce (if you don’t eat gluten, use gluten-free)
  • 1 1/2-2 tsp chili paste
  • 1 tbsp lime juice
  • handful fresh cilantro, chopped
  • 1 small bunch green onion, sliced
  • salt and pepper to taste
  • Sriracha for topping (optional)

Directions:

  1. Preheat oven to 400. Drizzle inside of spaghetti squash with 1 tsp olive oil and rub in with fingers. Season with salt and pepper. Transfer face down to a large roasting pan. Roast spaghetti squash for 45-60 minutes until tender.
  2. Meanwhile, in a large wok pan over medium heat, drizzle remaining 1 tsp olive oil and add yellow onion, garlic, zucchini, red pepper and snow peas. Cook 5-10 minutes until tender.  Add chicken and season with salt and pepper. Continue cooking until all pieces of chicken are cooked throughout.
  3. In a small bowl, whisk together peanut butter, soy sauce, chili paste, and lime juice. Set aside.
  4. Use a fork to remove the insides of cooked spaghetti squash and transfer into wok pan. Pour sauce into pan, add lime juice and cilantro and toss all ingredients together for 2-3 minutes. Serve and top with green onions and Sriracha if desired. And if you’re like me, add even more cilantro 😉

Filed Under: Entree, Gluten-free, Low Carb, Paleo · Tagged: chicken, chicken pad thai, dairy free, dinner, gluten free, healthy, low carb, pad thai, recipe, spaghetti squash, thai

Buffalo Chicken Salad

January 1, 2013 · by Ari ·

Buffalo Chicken Salad

HAPPY NEW YEAR!!! I made you a present.

Buffalo Chicken Salad

Whenever I’m coming out of a self imposed sugar coma, I always want flavors that a bold, flavorful and spicy. My palet gets used to too much sugary goodness, and I need equally strong and delicious flavors to combat my cravings. And if I don’t have to put too much effort in, well, that’s just an added bonus. 😉

Buffalo Chicken Salad

Have I shared my undying love of buffalo sauce? It’s on my menu scanning list. Please tell me you have one of those too? You know, you sit down at a new restaurant, open the menu, and scan for your favorites which, if you’re me, include goat cheese, avocado, roasted red peppers, bleu cheese, cilantro, and buffalo sauce. Two menu scanners in one recipe. Also, fresh crumbled blue cheese would be AWESOME on this when served, especially if you make it into a sandwich.

Buffalo Chicken Salad

But let’s be honest. This only actually ever made it to sandwich form for this photo. The rest of the time it was lucky if it made it onto a plate, and wasn’t eaten straight out of the container. What can I say? I’m kind of a gross human. And I’m lazy, but I swear I have lots of redeeming qualities. I do really great impersonations.

Buffalo Chicken Salad

And I make chicken salad. Chicken salad that is bold and spicy without being overpowering. It breaks all the chicken salad rules using no mayo and fresh, fall-off-the-bone rotisserie chicken combined with zesty ranch seasonings, crisp celery, and fresh cilantro. You will love how quickly and easily this meal comes together. It is perfect for make ahead lunches, or serving a large group. It is the ultimate taste-good-feel-good kinda meal. Just the way I like it!

Buffalo Chicken Salad

Print
Buffalo Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8

Buffalo Chicken Salad

Healthy, bold and spicy buffalo chicken salad with no mayo. A super addicting and easy make ahead lunch or dinner.

Ingredients

  • 2/3 cup nonfat plain Greek yogurt
  • 2/3 cup buffalo sauce (I recommend Frank's Red Hot)
  • pinch freshly ground pepper
  • 1-2 tsp ranch seasoning
  • 1-2 tbs chopped fresh cilantro
  • meat from 1 rotisserie chicken, skin removed
  • 1 cup chopped celery

Instructions

  1. In a small bowl, whisk together yogurt, buffalo sauce, pepper, ranch seasoning and cilantro. Set aside. Place remaining ingredients in a large bowl, and lightly toss. Stir in dressing until well combined. Eat immediately, or store in refrigerator for up to 7 days.

Notes

**Note: I would call this a medium on the spice level. If you'd like to make it more/less spicy, just adjust the yogurt/buffalo sauce ratio.

3.1
https://arismenu.com/buffalo-chicken-salad/

Filed Under: Dinner, Gluten-free, Low Carb, Lunch, Salads, Sandwiches, savory · Tagged: buffalo, chicken, chicken salad, dinner, gluten free, grain free, greek yogurt, lunch, recipe, sandwich

Spaghetti Squash Boats

December 27, 2012 · by Ari ·

Spaghetti Squash Boats: All the flavor of hearty, comforting spaghetti and meat sauce, in a healthy, low-carb option.

 

Warm, comforting and cheesy spaghetti squash boats give you all the flavor of spaghetti and meat sauce, in a healthy spaghetti squash topped with melty mozzarella cheese.

Spaghetti Squash Boats #glutenfree

I have a confession. I kind of secretly dislike all of those “Get Back On Track After The Holidays” posts that go up. I know, I know…. And the thing is, I know that the best way to get back to feeling great after a period of eating less than great is to fill up on good healthy food and remind myself that contrary to recent events, I do actually love vegetables.

Spaghetti Squash Boats #glutenfree

It just seems so….cliche. However, I know there’s always this big “problem” of WHAT DO WE EAT BETWEEN CHRISTMAS AND NEW YEARS??? Family is in town, you’re sick of leftovers, and every restaurant in town seems to have a two hour wait.

Spaghetti Squash Boats #glutenfree

*Insert mandatory cliche about how this dish will help you stay healthy during the holidays*

Spaghetti Squash Boats #glutenfree

Okay, but seriously, how can your family not enjoy these super cute spaghetti squash boats??? Everyone gets their own individual “boat”, and it looks so much fancier than it actually is! In fact, the only real time spent on this recipe is the time it takes to roast the squash. Then you just whip up a quick meat sauce, and you’re good to go! That leaves you with less time in the kitchen, and more time to relax and spend time with the people in your life.

Spaghetti Squash Boats #glutenfree

Ever since I discovered spaghetti squash, I almost never go back to real pasta. It’s probably my favorite discovery in healthy cooking. I mean let’s be real here, we eat pasta to get to the sauce. No one orders plain spaghetti with no sauce. The pasta is merely the vehicle, and this squash is, in my opinion, a MORE delicious vehicle. It may not take the place of a gnocchi or ravioli,  but when it comes to noodles, I find it more delicious, and as someone who loves to eat, I love the fact that I can load my plate up and still feel great afterwards! It’s the perfect way to sneak in veggies.

Spaghetti Squash Boats #glutenfree

I used a spicy meat sauce, although you could use regular if you don’t like spicy, and loaded it up into each squash, then topped each boat with a little mozzarella cheese that I broiled until brown and crispy–just how I like my cheese! I served it up to a group of friends, and there was not a single bite left at the end of the evening. If you’re on the fence about the pasta swap, trust me, this is the way to try it!

Spaghetti Squash Boats
Recipe Type: Entree
Author: Ari Ziskin
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 4
Warm, comforting and cheesy spaghetti squash boats give you all the flavor of spaghetti and meat sauce, in a healthy spaghetti squash topped with melty mozzarella cheese.
Ingredients
  • 2 medium spaghetti squash
  • 2 tablespoons olive oil, divided
  • salt and pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh or dried basil
  • 2 teaspoon crushed red pepper (more or less depending on desired spiciness), optional
  • 1 cup freshly grated part skim mozzarella cheese (you can use pre-grated if necessary)
Instructions
  1. Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/4 tablespoon olive oil into squash half and season with salt and pepper. Place spaghetti squash face down in a large baking dish and bake for 40-60 min. When squash is done, middle will be tender and pull apart easily.
  2. In a large pan, sautee onion and garlic in 1 tablespoon olive oil over medium heat until fragrant. Add ground turkey. Season with salt and pepper and cook until browned. Add crushed tomato and remaining spices. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
  3. When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin side down. Evenly divide sauce between each squash half. Top each “boat” with 1/4 cup cheese. Turn oven to broil, and cook for an other 2 minutes, until cheese is browned and bubbling. This happens very quickly–make sure to watch closely, otherwise it can burn easily.
3.4.3177

 

Filed Under: Entree, Gluten-free, Low Carb, Pasta · Tagged: dinner, gluten free, italian, recipe, spaghetti, spaghetti squash

Spicy “Spaghetti” & Meat Sauce

November 13, 2012 · by Ari ·

Have you ever met those people that say they don’t like spicy food? I don’t understand them. Maybe it’s because I live in Arizona, and Mexican restaurants are more prominent than Starbucks.

Or maybe it’s because I’m one of those people who needs food with a LOT of flavor. I have friends that like their food plain as can be. No sauces, no condiments. I just don’t get it! I’m that person in the kitchen grabbing every spice off the rack, and then still adding more once I plate my food. I love bold flavors, and I’m easily bored by foods other people seem to love.

Like mozzarella sticks. I just don’t get it. They just taste like frying oil and cheese, and while I love cheese, I think mozzarella (unless you buy the really good stuff) is pretty boring. Now a fried goat cheese stick would be an other story. Or bleu cheese. mmmmmm. I know most people hate bleu cheese, but it is the most flavorful cheese! Strong, bold and delicious–just the way I like it!

Okay, but back to this “spaghetti”. Let me tell you, I freaking LOVE spaghetti squash. It’s bordering on an obsession. Every time I think “I need to carb load, I’ll make pasta” the next thought that comes to mind is “OOOHH! I’ll use spaghetti squash!” Then I realize that kind of defeats the purpose. The thing is, pasta is really just a vehicle to get to sauce. You don’t really taste the pasta and think “MMMM this spaghetti is delicious and full of flavor! I could eat it by itself!” We just need something to get us to the sauce, like how you eat a carrot to get to the hummus! Spaghetti squash is the perfect vehicle, and cuts down the calories exponentially!

Honestly, if you’re on the fence, I dare you to try it. I promise you will never look back! Here, my favorite pasta vehicle takes you to a perfectly zesty and spicy meat sauce. I would choose this over an Italian restaurant any day of the week. I always leave pasta dinners feeling overly full or just kind of disappointed. This dinner is so filling and satisfying while still leaving you feeling awesome! And, it’s just lean protein and veggies, so it’s a great excuse to eat some garlic bread, or have dessert after 😉

 

Spicy “Spaghetti” & Meat Sauce

yield 4-6 servings

  • 1 large spaghetti squash
  • 1 1/2 tbs olive oil, divided
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
  • 1 28oz can crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp fresh or dried basil
  • 2 tsp crushed red pepper (more or less depending on desired spiciness)
  • salt and pepper
  • freshly grated parmesan cheese for serving (optional)

Directions:

  1. Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/2 tbs olive oil into squash and season with salt and pepper. Place spaghetti squash face down in a large baking dish and bake for approx 1 hour. Check at 40 minutes. When squash is done, middle will be tender and pull apart easily.
  2. In a large pan, sautee onion and garlic in 1 tbs olive oil over medium heat until fragrant. Add ground turkey. Season with salt and pepper and cook until browned. Add crushed tomato and remaining spices. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
  3. When spaghetti squash is fully cooked, scrape out insides with a fork and serve topped with spicy meat sauce and parmesan cheese.

Filed Under: Entree, Gluten-free, Low Carb, Paleo, Pasta · Tagged: dinner, italian, recipe, spaghetti, spaghetti squash, spicy

Pumpkin Mac & Cheese

October 9, 2012 · by Ari ·

Okay, maybe you think I’ve gone off the deep end. Maybe you haven’t been lucky enough to experience how awesome pumpkin can be in a savory dish? Or maybe you’re like my husband, and you hate pumpkin.

But guess what??? Steve loves this dish! I try to get him to sip my pumpkin coffee and he acts like I handed him wheat grass, but pumpkin mac and cheese, even he can get behind.

LOOK AT THE STEAM!!! *happy dance*

The texture of the pumpkin puree works so perfectly to make a creamy sauce with no butter. This mac and cheese is actually good for you, and super filling so, even if you’re like me and want to eat delicious things until you can’t even lift the fork anymore, you won’t need to eat too much. Promise 😉

I made this for the first time last year with Jason.

I take my stirring very seriously.

Jason is good at following directions. I just yell commands at him “JASON STIR!”

This is what the mac and cheese looked like then vs now

 

I’ve actually made this many times since then because I love it sosoSO much. I figured it was time to update the photos 🙂

This is perfect for a Thanksgiving side, a fall dinner, or any time really (like, um, carb-o loading)!

Pumpkin Mac & Cheese

yield 4 servings

  • 8 oz uncooked whole grain penne, macaroni or other pasta (whole wheat, brown rice, etc.)
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 4 oz reduced fat cream cheese
  • 1/2 cup freshly grated goat cheddar cheese (or reduced fat cheddar)
  • 1/2 cup goat brie cheese, rind removed, cut into cubes
  • pinch freshly ground nutmeg
  • pinch ground cloves
  • sea salt and freshly ground black pepper, to taste

Directions:

  1. Cook pasta according to package directions, drain.
  2. Meanwhile, whisk together and heat pumpkin puree, garlic and milk in a medium saucepan over medium heat until just starting to simmer.
  3. Reduce stove heat to low. Whisk in cheeses until fully melted.
  4. Stir in nutmeg and ground cloves. Season with salt and pepper.
  5. Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.

Filed Under: Entree, Gluten-free, Holiday & Seasonal, Pasta, Vegetarian · Tagged: cheese, comfort food, cooking, dinner, fall, mac and cheese, pasta, pumpkin, recipe, whole grain

Gingery Beef & Broccoli

September 25, 2012 · by Ari ·

I know I’ve already said it, but my best friend Bethany got a new job, and at the company she’s been wanting to work with for a very long time. I’m so happy for her! She works her butt off, and she deserves every bit of it! Of course I show my love by shoving food down people’s throats cooking for people, so along with some super delicious non dairy ice cream, I also made her this delicious dinner.

 

Sometimes cooking for other people, especially for a special occasion, makes me so nervous! You never know if people will like it, and even if you love it, that doesn’t mean they will, and if you’re trying a new recipe, what if it just turns out horrible??? Sometimes, it’s hard to be inside my brain. I wouldn’t recommend it if you’re not used to crazy 😉

 

Do you ever wonder what it’s like to be inside someone else’s brain?? I would LOVE it, just for a day. I always try to understand the thought processes that make other people act/say/feel certain ways. Sometimes, I do not understand people at all.

For instance, the people who feel like their facebook wall is the place for them to post all the rude things they think about other people’s political parties. What exactly are they hoping to accomplish? Even if I agree with them, I still find it SO annoying. I’d like to get inside their head and understand what they believe they’re gaining by this. Also, people who don’t like chocolate. I’d like to understand that too.

Anyway, back to being inside my head which probably looks like an episode of horders. Cooking for people is one of my favorite things, and all of my favorite things make me nervous–acting, singing, dancing, teaching (first days–eeeeek!), races, interacting with other people and trying to resemble some form of social grace…

 

Luckily, this dinner was a huge hit! I doubled the recipe, and still had not a single bite of left overs. That’s how you know. People can say they like things, but unless they go back for seconds and lick their plate, sometimes it’s hard to be certain. It’s just a little spicy, and totally packed with flavor with the ginger, coconut, and flavorful meat and veggies. I hardly ever cook beef, but this cut was pretty lean, and I trimmed the excess fat. I was surprised with how much I liked it because I almost always prefer chicken. I also loved how all of the veggies bulked it up to be super filling without being heavy.

I used this recipe from Paleo Plan that I found via Carrots ‘n’ Cake almost exactly. I added a bit more veggies, halved the oil, then added a little sriracha for some spice. It was one of my favorite things I’ve made in a long time, and I would highly recommend it! Click over to Paleo Plan for the full recipe!

Filed Under: Entree, Gluten-free, Low Carb · Tagged: beef, broccoli, dinner, food, gluten free, paleo

Turkey Club with Creamy Rosemary Spread

September 4, 2012 · by Ari ·

Almost every summer of my life, I’ve spent at theatre camp. You never know what type of food you’re going to get at summer camp, and some years have been better than others, but I’ll never forget the summer we ate sandwiches for lunch for about 2 weeks straight. I think we might have even had sandwiches for dinner some nights too? I do remember thinking that I never wanted to eat an other sandwich again.

It’s funny because now I am ALL ABOUT sandwiches. If you ask me where I want to go to lunch, I will always reply with Dilly’s Deli, Great Harvest Bread Co, or Sacks. I could literally eat sandwiches for breakfast, lunch and dinner.

It can’t be just any sandwich. It has to be special. If you throw me deli meat and a slice of cheese with a packet of mayo, I will not be a fan. I like my sandwiches overflowing with super fresh and flavorful ingredients. Lots of veggies are a must, and so are unique and bold flavors!

And of course the right bread. I rarely buy anything that isn’t 1 million grain, but for the right rye bread, I’ll occasionally make the exception. However, this sandwich would also be fantastic with a seedy multi grain.

With the creamy rosemary spread, smooth avocado, crunchy bacon, soft bread and crisp fresh veggies, this sandwich has the perfect combination of textures, and doesn’t give even a little bit of that sandwich mush that comes from too few ingredients. You know, when it’s just bread and cheese and you think it would be a good idea to throw greasy potato chips on your sandwich because for the love of all things holy, it feels like you might possibly be eating baby food? Just me? Not that chips on a sandwich aren’t delicious….

I just prefer bacon. Story of my life.

I ate this monster sandwich for dinner, and I didn’t need a single thing on the side. It completely filled me up, and fulfilled all of my flavor/texture cravings in one perfect, easy dish. It’s the perfect meal for those nights when all you want to do is run through the Chipotle because you’re hungry enough to eat your arm, and you’d rather lick dirt off the floor than stand in the kitchen and cook. Please tell me that sometimes you feel that way too.

 

Turkey Club with Creamy Rosemary Spread

yield 1 sandwich

For the sandwich:

  • 2 slices fresh rye bread, lightly toasted (or gluten-free bread)
  • 1.5 oz sliced turkey
  • 1 slice reduced fat muenster cheese
  • 2 slices cooked center cut bacon
  • 1 roma tomato, sliced
  • 1/4 avocado, sliced
  • small handful fresh greens (or sprouts, or both!)
  • 1-2 tsp stone ground spicy mustard

For the creamy rosemary spread:

  • 2 tbs nonfat plain Greek yogurt
  • 1/2 sprig rosemary, stem removed and very finely chopped

Directions:

  1. In a small bowl, combine Greek yogurt and rosemary.
  2. Top 1 slice of toasted rye with creamy rosemary spread, and the other slice with spicy mustard. Layer remaining ingredients as desired, and enjoy!

Filed Under: Gluten-free, Lunch, Sandwiches, savory · Tagged: bacon, dinner, lunch, recipe, rosemary, sandwich, sandwiches, turkey

Loaded Butternut Mac & Cheese

August 30, 2012 · by Ari ·

You know what I love about macaroni and cheese?

 

I mean aside from the fact that the combination of carbs and cheese  is pretty much the most amazing thing on earth.

I love that there are so many options.

This mac & cheese….ooooooomg. It’s filled with center cut bacon, caramelized onions, and crispy sweet apples for the most amazing and surprising flavor combination. I wish I could tell you it was my idea. It totally wasn’t. I took it from this awesome lady, and changed a few things around.

Steve claims to not like butternut squash, but he definitely helped himself to seconds of this dish! The thing about adding butternut squash/pumpkin/sweet potato to mac + cheese, is that is just adds some creaminess, fullness and a hint of sweetness. You can use less cheese, but still get a thick, creamy, cheesy sauce that feels like you are breaking every diet rule you’ve ever followed.

I love how all of the textures come together in this dish too. Creamy, silky cheese sauce with crunchy bacon, crispy apples and perfectly tender onions. Opposing flavors and textures = my favorite thing ever. This dish has both. Excellent.

Drrrrroooooool.

 

Loaded Butternut Mac & Cheese

yield 6 servings

adapted from Butternut Squash Mac n’ Cheese with Bacon, Caramelized Onions, and Apples

  • 2 cups dry whole grain pasta (brown rice, whole wheat, etc.–I had rotini on hand, but macaroni or penne also hold cheesey sauce really well)
  • 1 cup butternut squash puree (I steamed chopped butternut squash and pureed it with my immersion blender, but you could buy canned, or even better, roast it first!)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup dry white wine
  • 1 oz low fat cream cheese
  • pinch salt
  • 1/2 cup shredded 75% reduced fat cheddar cheese + extra for topping
  • 1 tablespoon light whipped butter
  • 1/2 yellow onion, sliced thinly
  • 1 large crispy apple, chopped
  • 4 slices center cut bacon, crumbled

Directions:

  1. Melt butter in a medium skillet over medium heat. Add onions, cover and cook on low-medium low for 30 min, tossing occasionally. When fully cooked, remove from pan and set aside.
  2. Cook the pasta according to package instructions. In a large skillet over medium heat, whisk together butternut squash, wine, milk, and cream cheese. When combined, add in salt, then stir in cooked pasta.
  3. Add onions and apples to the pasta. Stir to combine and add a dash more milk if needed.
  4. Stir in cheddar cheese, then transfer to a n 8×8 cooking dish. Top with cooked bacon and a small handful of extra cheese. Broil for 2-3 minutes until the top browns slightly. Serve immediately.

 

Filed Under: Entree, Gluten-free, Pasta · Tagged: bacon, butternut squash, dinner, mac and cheese, pasta, recipe, whole grain

Crab Fried Quinoa with Spicy Peanut Sauce

August 17, 2012 · by Ari ·

I used to hate Thai food. Well, I thought I hated Thai food. I used to have this thing where I was sure I hated anything I’d never tried that wasn’t a type of cheese or brownie.

One day when I was just starting to branch out in my eating habits, I got coerced into going to a Thai restaurant. Someone once told me that Thai food was healthy, and at that point in my life, that was all it took to make me believe it. I just just barely begun my weight loss journey, and I just assumed everyone knew more than me. Plus they don’t use cheese, so clearly it’s healthy, right?

I tried Chicken Pad Thai and never looked back. It was love at first bite, and I’ve been totally hooked on Thai food ever since! In fact, one of my best friendships is pretty much based off of a mutual love for Thai food. And Seinfeld. Have I ever talked about my love for Seinfeld???? It’s an intense burning love bordering on obsession. I’ve seen every episode at least 10 times, and I own the entire series on DVD. I can recognize a Seinfeld quote at any time, and if I find out you share my love, I immediately consider you my best friend.

Things I love: Seinfeld, Thai food, puppies, peanut butter, cilantro, glitter, polka dots, running skirts, the color green. Now you know the way to my heart. Now if only they made polka-dotted glitter puppies that like to watch Seinfeld while eating Thai food, peanut butter, and cilantro while wearing green running skirts, my life would be made. Okay, that was weird. Let’s talk about the food.

Ohhhhhh my gosh, THE FOOD. The quinoa works as a perfect rice substitute, but you could also use brown rice. I can’t cook rice. I mess it up every.single.time. It’s so annoying. No matter what I do, it turns out crunchy. It’s like I’m missing the rice gene or something. Luckily, I CAN cook quinoa, and it’s so easy. Rice–who needs it???

Not me. Not this dish. So there.

I got the fancy dish and chopsticks in Hawaii, and I knew I needed to make something awesome to put in/eat with them. My last day at CGST, I ate quinoa with peanut sauce on top, and I was basically in heaven. My mind started racing almost immediately “WHAT CAN I MAKE??? MUST HAVE MORE QUINOA AND PEANUT SAUCE!!!!” Oh peanut sauce. I just want to put this stuff on every meal I ever eat for the rest of my life.

This dish was surprisingly easy, and as soon as I took my first bite, I started wondering where it had been all of my life. I’m not always the best about leftovers. If I’m not 100% IN LOVE with the dish, leftovers often sit around in my fridge while I make salads for lunch and try new recipes for dinner. This lasted about 48 hours. Do you ever get sad when your food is gone? Please tell me that’s not weird….

Crab Fried Quinoa with Spicy Peanut Sauce

yield 6 servings

For the Crab Fried Quinoa:

  • 1 cup quinoa
  • 1 tbs canola oil
  • 3-4 cloves garlic, finely chopped
  • 1 yellow onion, thinly sliced
  • 2 eggs
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 1/2 cups broccoli florets
  • 1 tbs reduced sodium soy sauce
  • pinch ground ginger
  • 1/2 lb crab meat (I used imitation–it’s super inexpensive and still delicious)
  • extra cilantro for topping (optional)

For the Spicy Peanut Sauce:

  • 1/2 cup peanut butter (I used chunky)
  • 3 tbs unsweetened almond or coconut milk
  • 2-3 tbs reduced sodium soy sauce (use gluten-free if applicable)
  • 2 tbs fresh lime juice
  • 1 tbs red chili paste
  • handful fresh cilantro,finely chopped

Directions:

  1. Cook quinoa to package instructions.
  2. While quinoa is cooking, prepare the sauce by warming peanut butter and milk in a medium microwave safe bowl for 10-15 seconds. Whisk in all remaining sauce ingredients and set aside.
  3. In a large wok pan over medium heat, sautee garlic and onion in canola oil until golden and fragrant–about 5 minutes. Add eggs stirring constantly to scramble. When eggs have reached scrambled egg consistency, add remaining vegetables, soy sauce and ginger. Cook for 10 minutes.
  4. Add cooked quinoa and crab meat. Cook for an additional 5 minutes, tossing constantly to combine.
  5. Serve topped with spicy peanut sauce and cilantro.

Filed Under: Entree, Gluten-free · Tagged: dinner, peanut sauce, quinoa, recipe, thai

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