Paleo Garlic Alfredo Zoodles

As much as I love these spiralized vegetables, I am still a big fan of carbs. I can't help myself. I believe that by eating a healthy amount of carbs, I become a happier person. Therefore, I do a 50/50 mix of zoodles and noodles. If that's not your thing, that's ok. Adjust as needed! … Continue reading Paleo Garlic Alfredo Zoodles

Stuffed acorn squash

INGREDIENTS: 1 Acorn squash, halved 1/4 cup Quinoa 1/4 cup Rice 1 cup Water 1/2 tsp Turmeric 1/4 tsp Oregano 1/4 tsp Cumin 1/4 tsp Cinnamon 1 small Apple, chopped  1/3 Onion, chopped 3 TBSP + 2 tsp Olive oil, separated 1 cup Spinach  1/4 cup Dried cranberries Handful roasted nuts 1/2 Lemon, juice 2 … Continue reading Stuffed acorn squash

Kat’s breakfast sandwich

Hubby and I were talking about foods we miss from New York. Instantly I got a craving for this veggie breakfast sandwich I used to get at this little cafĂ© that's walking distance from my dad's house. I tried to mimic it as well as I could this morning, although here what I've always known … Continue reading Kat’s breakfast sandwich

Breakfast skillet for one

INGREDIENTS: 2 Small red potatoes, cubed Yellow onion, diced Red pepper, diced Yellow squash, diced Tomato, cubed 2 Large eggs Olive oil, separated Paprika Salt & pepper to taste Sprinling of cheddar cheese INSTRUCTIONS: Preheat oven to 375 Step 1: Heat a TBSP of olive oil in a skillet and cook potatoes for about 10 … Continue reading Breakfast skillet for one

Vegetable ravioli bake

INGREDIENTS: 16oz Cheese (or other) ravioli 2 tsp Butter/oil 3 tsp Olive oil, separated  2 Garlic cloves, minced 2 1/2 TBSP Whole wheat flour 1 1/2 cup Milk (I used coconut) Asparagus (amount used is really up to you) 2 cups Baby spinach 2 TBSP Vegetable broth 1 Tomato, sliced 1/4 cup Parmesan cheese 1/4 … Continue reading Vegetable ravioli bake