Saturday, November 9, 2013

Spaghetti Squash Breakfast Frittata

We've all heard that breakfast is the most important meal of the day. That's a fairly true statement. I don't like to say one meal is more important than another but breakfast is a big one. However, what you eat for breakfast is more important. The ideal breakfast should be high in protein versus carbohydrates. Eating highly refined carbohydrates for breakfast will bring your blood sugars right up and promptly back down. This will cause you to have a sugar crash and leave you hungry within an hour or two after you ate. Try to give your breakfast a little protein punch without having to wake up earlier to scramble eggs or blend a smoothie.

*sorry there isn't a picture for this. I hate it all before remembering to snap one. I hate cameras to this taking pictures thing is difficult for me to remember!

Spaghetti Squash Breakfast Frittata

-1 small spaghetti squash
-1/2 bag of frozen broccoli
-4 slices of turkey bacon
-1 carton of eggs (only 5 whole eggs)
-1 tsp dried parsley
-1 tsp garlic
-salt/pepper to taste

-Preheat the oven to 350F. Slice your spaghetti squash in half and remove the seeds. Roast for about 30-45 minutes or until fork tender. Remove from oven and let cool. Once cooled use your fork to make little spaghetti noodles by raking the flesh.

-Microwave the frozen broccoli to thaw and squeeze extra water out with a paper towel. Set aside.

-Cook turkey bacon. I put the entire package on a baking sheet and cook it in the oven. I then use the other strips for different recipes in the week. (batch cooking perk!)

-Whisk together spices and eggs.

-Now that you've got all the components made you'll need a pie dish or brownie pan. Press the spaghetti squash noodles into the base of the pan (I used a le creuset dish and did not grease it). Then add broccoli layer followed by torn up turkey bacon. Pour the egg mixture on top and place back into the oven (already preheated to 350F). Bake for ~45 minute or until browned on top and fork/knife comes out clean.

-Once cooled cut into squares and you've got a high protein, healthy breakfast on the go all week or a great brunch!

Wednesday, November 6, 2013

Butternut Squash Soup

It's definitely feeling like fall in NC. There was actually frost on my windshield this morning when I woke up to head to the gym. Warming up to a bowl of soup was just what I needed.

Soups,stews, and chilis are great one pot meals that can feed a family easily. Not only are they easy to make and "wing" with random ingredients in your fridge/pantry but they freeze well. Try making an extra batch to freeze for a quick meal on a hectic week.

Butternut Squash Soup

-1 1/2 T. garlic
-3/4 of a medium yellow onion diced
-2 1 lb. bags of frozen butternut squash
-1 tsp ground ginger
-salt to taste
-2 c. low sodium chicken broth

-Saute garlic and onion with olive oil. Add spices to the mixture. Once translucent and browning add butternut squash. Saute for 1-2 minutes.
-Add 2 cups chicken broth and bring to a boil.
-Once fork tender use immersion blender to make a creamy soup.
-Top with diced turkey bacon. You can also add diced chicken sausage to the mixture or a sprinkle of cheese. I'd recommend grueyer or parmesan.
Step 2
Step 1