Have Spaghetti Dinner without committing Carbicide!

If you’re anything like me, you crave carbs 24 hours a day and actually spend at least 2 hours a day eating them. I love, and I mean looooove pasta and it makes it almost impossible for me to be healthy for a full day. There’s something so heavenly about a plate to stringy goodness, a thick delicious meaty tomato garlic sauce, and a mountain of cheese to top it all off. – Ouf. Now I’m hungry, again.

Fear not my carb loving friends, I’ve found a solution to our hip hugging, love handle enhancing problem! Spaghetti SQUASH!

It’s an incredibly delicious alternative to the carby noodles we’ve come to trust. Did I mention it was healthy, carb-less and low calorie???

A healthy plate of goodness. Hold the guilt.

A healthy plate of goodness. Hold the guilt.

Here we go.

Chunky Spaghetti Squash

For the squash:
1 medium spaghetti squash (3-4 pounds) or two small spaghetti squash
1 cup Parmesan or Cheddar Cheese

For the tomato sauce:
Any flavor of Pasta Tomato Sauce (My favorite one is Garlic flavored sauce)
1 lb. Extra lean ground beef
4 cloves garlic
½ Large onion
salt and pepper (to taste)

  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and discard them.
  2. Place the squash, cut side down, on a baking sheet, add water to cover base of baking pan. Bake for 40-45 Minutes.
  3. Finely chop the Garlic and Onion. Add Garlic and Onion to frying pan with a hint of Extra Virgin Olive Oil. Add extra lean ground beef and cook until brown. Once cooked, add tomato sauce and lower heat.
  4. After 35 minutes, start checking the squash to see if it’s done. The squash is done when the insides can be poked with gently with a fork. The threads of the spaghetti squash should be slightly crunchy and watery, sometimes called “cucumber-like.” If the squash flesh becomes creamy, it is over-cooked. While over-cooked spaghetti squash will still taste fine, it will not separate into its signature spaghetti-like stands.
  5. Allow the squash to cool for five minutes. Then, using a fork, pull the strands of the squash out of the shell. Add salt and pepper to taste.
  6. Place the squash in a serving dish and ladle the sauce on top.
  7. Cheese up that plate and dig in, guilt free!!

There you have it ladies and gents, an alternative to spaghetti. Now you may indulge and conquer your pasta craving!

Calories: 245.2 (per serving) • Fat: 11.9 g • Protein: 14.4 g •
Carb: 21.9 g • Fiber: 5.3 g • Sugar: 4.5 g Sodium: 254.8 mg

Goodbye love handles, we had a good run. See you, NEVER again.

Hello my name is Kathleen, and I’m a Blogger that can cook.

Spicy Paleo Drumsticks

This has become one of my favourite weekday dinner recipes because it’s really easy and delicious! All I do is rub the chicken with my ingredients, pop it in the oven and then I usually cook my veggies or make lunches while I wait.

Please note that I am not strong on following recipes, so I make things differently every time. I research recipes to get inspired and then add in extra ingredients or omit others. You can use whichever combination or all of the ingredients mentioned below – it’s all about preference.

Spicy Paleo Drumsticks
Serves 6
(or in our case, it serves the three of us 3 times two days!)

Ingredients
12 chicken or turkey drumsticks
2 tsp olive or coconut oil
2 tsp cayenne pepper
2 tsp paprika
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
salt and pepper to taste

Instructions
– Preheat your oven to 400oF
– Lightly grease a baking dish with oil and place your drumsticks in the dish
– Mix all of the dry ingredients in a bowl and rub on drumsticks
– Put in the oven for 40 minutes, flipping half-way through

And there you have it – delicious drumsticks that are crispy on the outside, moist on the inside and with a nice kick!

Enjoy!

C.

Valentine’s Day!

Valentine's Day Hearts

I hope you all had a wonderful Valentine’s Day!

Last night, my boyfriend and I celebrated our 4th Valentine’s Day together by going to Sobeys and picking up some nice portions of beef tenderloin. We came home and made ourselves a nice, healthy dinner with a bit of red wine and some candles and that was about it!

I’ve always been a fan of Valentine’s Day because of what it represents, but I don’t really care for spending a bunch of money on gifts. We’re young and just starting out in our lives so we don’t have the money to splurge on things that aren’t necessities. Don’t get me wrong – I think it’s totally sweet to give/receive roses and chocolates – I just personally don’t feel that it’s necessary. Maybe when we have more money we’ll indulge, but this year we both decided we’d skip on all that stuff and make a nice romantic dinner at home. It was perfect.

Our Valentine’s Day Dinner

For dinner, we made ourselves some steak with mushrooms, broccoli and sweet potato fries (oh and chipotle mayo to dip them in… YUM).

The star of our dinner was definitely the steak. We just seasoned the steak with some of Club House’s Montreal Steak Spice and then cooked the steak in a pan. We cooked it for a few minutes on each side (I can’t even tell you how long we cooked it because I was really into my glass of Cupcake Red Velvet wine…). We like our steak rare, and it was cooked to perfection – a big thanks to my wonderful boyfriend on that one!

I steamed some broccoli and pan-fried some mushrooms with garlic, salt and pepper. We also made some delicious sweet potato fries. Now, we can these quite often but had never mastered the art of crispiness, until last night of course.

I also “cheated” a little and veered from our paleo diet. Instead of making my own mayo, I just used Hellmann’s light mayonnaise and added chipotle mango seasoning. So worth it.

Here is where I learned how to make my sweet potato fries crispy. Thank you, Tessa!

We had a lovely, inexpensive evening and it was all that I could ask for. I hope you all had great evenings, regardless of how you spent it!

Love always,

C.

Recipe – Healthy Peanut Sauce

I made this recipe last night and oh. my. YUM. I just had to share it with you guys.

As usual, I looked up a few different recipes to get some inspiration for dinner and then I just winged it, so please keep in mind that all of the measurements are estimates. I never follow a recipe exactly and I probably have never made two dishes the exact same… that’s probably part of the reason why I’m so terrible at baking! Haha

This recipe is really simple – all you need is one pot to make this sauce. You can vary the amount of water to get your desired consistency. I made mine a little thicker, just because, but I think I will add a bit more water next time. I also used a real lemon for the juice, but you can use the store-bought kind too. They both work the same, I just prefer the natural way.

Ingredients:
1/4 c natural peanut butter
1/2 cup water
2 tbsp reduced sodium soya sauce
3 tbsp skim milk
1 tbsp lemon juice
chili powder

To make the sauce:
Turn your element on to medium-low.
Add your peanut butter and let it melt, stirring frequently to ensure it doesn’t burn or stick.
Add water, which will instantly make it more liquid.
Stir until the sauce has an even consistency.
While stirring, add your soya sauce, milk and lemon juice. (Here’s where I taste it to determine whether I need more of something. Last night, I found it was very delicious and peanut-y so I left it as it).
Add a dash of chili powder, stir once more and then pour over your dinner!

Makes enough sauce for about 2-3 servings.

I poured the sauce over some chicken, bean sprouts, mushrooms, carrots and celery, mixed all of that up and then served it on a bed of brown rice. I think it would be delicious for Pad Thai or in any kind of stir-fry, with shrimp or tofu. Delicious!

Enjoy,

C
xoxo

Carine’s Quick and Easy Salmon Recipe

I do my best to eat healthy, but sometimes I find it difficult to take the time to cook something healthy, especially when cooking for one.

Nowadays, it seems that everyone is always rushing off somewhere and that’s why fast food is so tempting. And I’m definitely guilty of succumbing to the convenience of fast food, but since the semester started, I’ve been determined not to let my good eating habits fall by the wayside.

This salmon recipe took me about 25 minutes from prep to serving time. It’s unbelievably easy, healthy, AND I had time to get other things organized while it was in the oven.

Carine’s Quick and Easy Salmon Recipe

Preparation Time: 2 mins.
Cook Time: 18-22 mins.
Total Time: approximately 25 mins.

I based the recipe on one portion to make it easier to multiply if you choose to make additional fillets.
I cheated a little bit by using Clubhouse Salmon Spice, but you can always substitute the store-bought spice for any other spices you like.
All of my measurements are approximate and can be modified to suit your preferences.


Ingredients:
1 Salmon Fillet, raw
1/2 tsp Clubhouse Salmon Spice
1/2 tsp butter, softened
1 tbsp lime juice
chili powder
salt
pepper

Preparation:
1. Preheat oven at 350°F.
2. Place your salmon in aluminum foil.
3. Add your lime juice, then add your salmon spice, chili powder, and a bit of salt and pepper, ensuring to cover both sides of the fillet.
Finally, sit the butter on top of the fillet
Put in the oven and cook for approximately 18-22 mins.

I usually steam or boil some carrots and asparagus to serve on the side, but you can use whichever vegetables you like.

Based on 1 serving.