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.

DIY Organic Face Exfoliant

I’m a strong believer that it’s important to monitor what you put in and on your body. I like the idea of natural products, cutting out chemicals and keeping it simple. However, I’m not going to run out and start spending all of my money on the over-priced newest trending “organic” products.

There’s been a lot of hype about organic products lately, and all I have to say is that research is important. Do. Your. Research. There are many companies out there that have found a loophole, changed some wording on their labels and the products they are selling now are really no different nor better than the non-organic version. I have found that in most cases, anyway, though some organic or natural products definitely have added benefits. That’s why I make an effort to buy more produce, eat clean (avoid anything packaged like granola bars and such), and find a creative use for what’s in my kitchen.

This is by far the easiest recipe I’ve used, consisting of only 2 ingredients. I do this about once or twice a week. I have oily skin and I find that if I exfoliate too much, my skin actually increases its oil production and I just end up looking greasier. Not good.

So like I said, I do this about once a week, usually at night so that I can leave my skin be and not put anything on it after I’ve exfoliated and moisturized.

This leaves my skin feeling smooth and soft every time!

What you will need:
1 tbsp refined sugar
1/4 lemon (cut a lemon in 4 and grab a quarter!)
1 cotton face pad (I like the big round ones for this)

Substitutions:
You can always switch up the sugar for raw sugar or even brown sugar, if you prefer. I personally use whatever is at my disposal. You can also use lemon juice, but I have tried it, and personally don’t find it to be as effective as the real deal.

How-To:
1. Wash your face with hot water and soap. (Right now I’m loving the emu neem soap from Earth to Body). Don’t dry your face!

2. Squeeze the lemon onto your face pad and then rub the rest of the lemon onto your face, neck and chest areas.

3. Add the sugar to your face pad.

4. Rub the pad in circular motions all around your face, jawline, neck and any other areas you might want to exfoliate. This should take about 2 minutes.

5. Rinse with warm water, pat skin dry with a clean towel.

Voila! So fresh and so cleaaaaan!