It’s now just over the mid-way point of the October Unprocessed Challenge from Eating Rules. For the first ten days of the challenge I was 95% compliant and that was along with no sugar and no dairy. During my 5 day work trip, I managed to stay 75% compliant and with today’s prep…next week will be solid!!!
Spaghetti Squash Casserole (inspired by Real Simple)
- 3lb spaghetti squash
- 15 oz goat cheese
- 15 red cherry tomoatoes
- 1 bag spinach (approx 4 cups)
- 1 egg
- salt and pepper
I decided to see what would happen if I used Goat Cheese instead of the original ricotta because many lactose intolerant people are ok with goat’s milk. It is not thought to effect the body in the same way as cow’s milk. Plus, let’s be honest goat cheese rocks my face off, so it turned out fantastic.
- Cook spaghetti squash
- Combine spinach, egg, tomato, salt, pepper, goat cheese in a bowl
- Scrape out spaghetti squash with a fork in to a glass baking dish (spray in advance)
- Pour in mixture
- Bake until browned – 400 degrees, approx 20-25 minutes
CLEAN EATING DESSERT
Dessert was my own masterful creation…after reading a few recipes for Chickpea Blondies, I created my very own version. They were good…until I added cranberries and then they were great!! It reminded me of a pumpkin cranberry dump cake I used to make that was not so healthy.
2 flax eggs
1 cup garbanzo beans (not from a can :) )
1 TSBP Almond butter
2 TBSP Coconut oil
1/4 cup Hemp Unsweetened vanilla
2 TSP Maca (cause it’s good for you)
Optional: Rolled oats
When it came time to cook…well I have an issue with dough, so I decided that I would keep the dough and instead only make coffee cup cooked amounts! This allowed me two things: A. Enjoy my love affair with all things dough B. Enjoy portion controlled cooked versions! Next time I make these, I will go a little Jessica Seinfield and add in pureed pumpkin or sweet potato.
I actually think this was so tasty I am submitting it to Swanson’s Recipe contest! If you think it’s something you would try, please go vote for it! Or of course enter your own recipe because I know you guys are way creative!
Get the Ingredients for My Recipe from Swanson Health Products:
I still love them! Eggs were my go to breakfast while traveling and nothing has changed. I sautéed some swiss chard and mushrooms, then scrambled a mix of whole eggs and egg whites. Swiss chard has a very distinct flavor so play with this before jumping in to the recipe. I’m ok with it, but most folks probably not so much.
FRUITS AND VEGGIES
Also per my previous weeks, I loaded up on grapefruit, apples, bananas, avocado, sliced red pepper, sliced green pepper, celery, shredded carrots, shredded broccoli and lots of spinach for smoothies. Most raw veggies I will eat with locally made hummus or as you’ve seen I add the shredded veggies to my oatmeal. Speaking of which… I cooked up a whole batch of steel cut oats for the week!
Do you plan ahead for your week? I still suck at actual meal planning, but getting a bunch of ingredients and then cooking a bunch of random things in advance appears to be working for me!
I am grateful for frozen berries
I am grateful for maca
I am grateful for online shopping
I am grateful for my mini food processor
I am grateful for retweets