A few simple recipes

I’ve been eating salads for lunch a lot lately and have come up with a combination that I just love.

You will need greens of your choice. In these photos I used baby spinach, but I also like the baby spinach/spring green mix as well. I put a few handfuls into my bowl.

Add guacamole. You can make your own but I prefer Wholly Guacamole. They have 100 calorie snack packs available which provides the perfect portion. I use this in lieu of salad dressing which can add hidden calories and fat that people are often unaware of.

I also use about a tablespoon of sun-dried tomato pesto.

Add veggies of your choosing. I often use baby carrots and a pepper, lately I’ve enjoyed purple peppers. If you haven’t had them before, check them out!

I always add this firm tofu which comes in many flavors and has already been pressed. Sliced in cubes, it makes a perfect addition to any salad. My preferred flavor is the Smoked, but they were out last time so I bought the Italian.  I top off my salad with Sunflower seeds. Other options include pumpkin seeds or almonds. These seeds provide vitamin E, anti-inflammatory and cardiovascular benefits.

I also like to add some raisins to add a little sweetness. Not too many though, raisins are high in sugar!

Lastly, I add a Salad Booster by Living Intentions. The flavor I use is called Vegan Cheesy. It is raw, sprouted, gluten-free, and considered a super food. It contains spirulina, chlorella, & sea veggies, among other healthy ingredients. If you haven’t heard of spirulina or chlorella, check out their health benefits here.

You can also use many of these ingredients to make a yummy sandwich!

Next up is something new I’ve been working with, spaghetti squash. With the fall season upon us, now is a great time to experiment with the season vegetables. I am working on incorporating more raw foods into my diet (although this recipe isn’t raw).

I want to go healthier than I have been. I started substituting spaghetti squash for pasta and have two very simple recipes here for you to try.

The squash can be cooked two ways. The first is as a whole. Poke some holes into the squash with a fork and put it in the oven on a baking pan. It will take much longer to cook this way but is a bit easier than the other option. That is to cut the squash in half and scoop the seeds out. If you haven’t done this before, then you will soon learn that it takes a bit of  muscle to cut through that bad boy. Make sure to scoop the seeds out, otherwise it could take longer to cook.

Brush a little olive oil on the insides of both halves an place upside down on the baking sheet. Cook at 375 for 30 minutes. It if finished when the skin is soft enough to push a fork through.

Let it cool and then start scraping the insides with a fork. This will create a spaghetti effect.

For an easy recipe, add it to a bowl with tomato sauce. This takes just a bit longer to make than the average spaghetti dish, but is much healthier.

My son loves it! A great way to incorporate veggies for the little ones!

You can add some vegan sausage or vegan “chicken” as well.

                                        Here I have added the vegan chicken

         In this dish I added some soy butter, crushed red peppers, and old bay.

Try out these simple recipes and get creative. Add a few ingredients of your own. Feel free to leave ideas in the comment section below!

Happy Eating!



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