Last week I showed you how to make a basil walnut pesto. This week, let’s make spaghetti squash and serve it up with some of that pesto. This is also good with my Incredible Meatless Spaghetti Sauce and would be a great accompaniment to roasted veggies. If you don’t have a really sharp sturdy knife to cut this in half, then cook the squash whole, but poke some holes into it, piercing all the way to the heart, or you will have an explosion and a huge mess to clean. Let me know if you have questions and if you like this Friday Foodie, please share it with your friends by clicking the buttons below!
With a sharp and sturdy knife, cut the squash in half. Scoop the seeds and threads from the center. Place cut side down on a baking sheet and bake at 400 for 45 mins to an hour. When completely baked, shell should yield to a fork and center should be completely hot.
Once baked, use a fork to scoop out the insides, forming piles of “noodles” ready to be served with pesto, spaghetti sauce or roasted veggies.
This salad takes not much more than a minute to throw together, yet is incredibly delicious. The avocado makes it rich enough to eat for a meal or divide up into side salads for several. Use cherry tomatoes cut in half or slices of a really great meaty tomato. Try it with cilantro and ancho fruit vinegar, or basil and balsamic. Whichever you choose, this is a great salad that is easy and quick to prepare. Hope you will give it a go!
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Hi Friday Foodies! I am coming to you from Belize today! I thought I would share with you how to use a few tropical fruits that you can find in the super market back in the states. These are all super nutrient rich fruits so I hope you will give them a try some time.
Friday Foodie: Raw Corn and Radish Salad with spicy lime dressing
I adapted this delicious recipe from Food and Wine, by Nick Fauchald. The original recipe called for too much oil in my opinion, so I adjusted it back and added some Ancho Fruit Vinegar which I found at Oleaceae here in Santa Fe. But don’t worry, they are online too and believe me, even if you find this pricey, it is so worth it! Next week I will share another recipe using this same vinegar. Hope you will give this recipe a try!
This is a tasty, easy to make sandwich, that comes together in just few minutes on a night when you are just too tired to think about cooking. The ingredients are easy to keep on hand, and though you might not always have fresh arugula on hand, any green lettuce will do! Hope you give this a try and let me know what you think. Enjoy!
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I am coming to you today from Edinburgh, Scotland, one of my favorite places in the world. I am staying at the Gladstone Bed and Breakfast, a simply lovely place with two very gracious hosts. A place I definitely recommend and I will certainly come here again when in the city.
I love traveling in the UK because there is a hotpot in every room and tea, as well as a shortbread or two! I didn’t want to leave you high and dry with no Friday Foodie, so here it is:
This is a great snack to make at home, or take to work and make there. These fill you up and satisfy your hunger until dinner time.
Remove Romaine lettuce leaves from bunch. Slice a banana lengthwise, four times. Spread 1/2-1 tsp. of almond butter or your favorite nut butter, down the center of the leaf. Place one length of banana on the leaf, fold up end, fold in sides and fold over top. Delicious! Makes 4. You can share…or not!
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