Because Who Says Healthy Can't Be Sweet?
Very unique and versatile! I originally found this recipe on cooking light a while back and then changed up the recipe after I made it about ten or fifteen times! Ingredients: Two large eggplant 1/4c parsley 1/4c breadcrumbs 1, 16oz can of chick peas 2 …
It’s just the ONLY way I’ll make it Serves 2 ingredients: 1 acorn squash, cut in half 1 tbsp maple syrup 1 tbsp butter divided in two cinnamon directions: preheat oven to 375 scoop out the squash, poke insides with a fork, coat with cinnamon …
A great side item that can be counted as a vegetable, but feels like a starch!
Ingredients:
1 large spaghetti squash
1 head of broccoli, cut into florets
handful of spinach
1 tbsp oil
salt and pepper to taste
parmesan cheese to taste
Directions:
Preheat oven to 350 degrees F
Stab squash and microwave for 5 minutes.
Cut off the sides and then longways. Scoop out the seedy stuff, spray with cooking spray and sprinkle salt on top. Face it down on a baking sheet lined with tin foil and cook in the oven for 30 minutes.
Once squash is done face it up and let it cool a few minutes. Take a spaghetti spoon (or a fork) and pull out the inside which resembles spaghetti. Put it to the side and throw out the skin.
In a large pan ( i like cast iron or stainless steel so it doesn’t get mushy but it’s still good mushy!) heat oil and let it get hot. You can add garlic here if you like but I left it out for this one. Add squash and broccoli and let broccoli sort of cook in the middle where the flame is. Once broccoli appears soft enough (I like it to have a good bite) toss well to combine, add the spinach, salt, pepper and parmesan cheese. If you would like you can add some butter here for flavor.
Nutrition Facts:
Calories: 136kcal
Protein: 3.7g
Carbs: 15g
Fiber: 3.4g
Fat: 8g
When I make fajitas it’s a whole to do! Lots of condiments, veggies, protein by far one of my favorite meals! Are you making your fajita the right way?? Serves 4 Ingredients: 4, mission flour tortillas (about 140 calories each) 1lb fajita steak strips (or …
Can only thank my friend for this great simple recipe that’s now a weekly staple in my house! She made it once with dinner and I literally overdosed on it! Love it so much ❤️❤️ Ingredients: Green cabbage Red cabbage 1/4c slivered or chopped almonds …
Just a tip! Sometimes we order take out and wonder if it’s healthy. Most of the time it’s basically drowning in salt, sugar and fat! A great way to maximize your food and minimize your calories is to….ADD VEGETABLES! Here’s how to do it with pasta leftovers or throw this into your pasta and make a quick sauce!
Ingredients
3 zucchini
1 container of angelhair pasta pomodoro
Directions
Preheat oven to 350 degrees f.
Spiralize the zucchini
Line a baking sheet with tin foil and coat with cooking soeay
Add zucchini and spray top with cooking spray
Bake for 10 minutes
Toss it in your pre-existing pasta dish
Have one cup! Enjoy the flavor with half the calories
Nutrition tip
Most of the sauces at Italian restaurants are high in calories. Marinara is the only safe bet but it’s also kind of boring! 🙄 I say…get what the mood strikes for when you’re already making a healthy change like this!
SWEETPEA Nutriton Tip:
When you have a child who doesn’t eat vegetables, or enough variety here’s a place to hide them! Now….green zucchini can stick out like a sore thumb here but yellow squash will NOT. Hide this veggie in your kids favorite sauce and toss it well. They won’t know what hit them!
Finally perfected it just the way i like it. I hope you like it this way too! Serves 12 Ingredients: 2 Celery 1 large onion 2 large carrots 2 zucchini 1 yukon gold potato 1, 28oz can of chopped tomatoes 4 tbsp tomato paste 1, …
Serves 6
I never know what to do with leftover lasagna noodles. This is by far my favorite thing now! True comfort food for the winter but light on the calories!
Ingredients:
1-2c of florets cauliflower
1-2 yukon gold potatoes, cut into large chunks
1 large onion, sliced
1 tbsp butter
1/4c skim milk
6 lasagna noodles, cooked
3/4c 2% cheddar cheese
Directions:
Make mashed potatoes! Boil potato for about 5 minutes and then add cauliflower. Cook until fork tender. Mash with a potato masher and add 1/2 of the butter and skim milk. Set aside.
Use the rest of the butter and add it to a small skillet. Add onion and cook until translucentish/brown. Add some salt and set aside.
Take a small pyrex dish and add some onions to the bottom and cooking spray. Place three lasagna noodles on the bottom. Add 1/2 the cauliflower potato mixture, onions and then cheese. Add the other three noodles, potato mixture onion and rest of the cheese.
Bake covered for 350 degrees F for 30 minutes. Uncover cook another 10 and then broil for a few minutes until top gets a little brown.
Serve with low fat sour cream!
Nutrition facts:
Calories: 106kcal
Protein: 5.6g
Carbs: 19.7g
Fiber: 1.4g
Fat: 1.7g
Who said it’s not easy being green??? I think it’s delicious! 🐸 This shake has protein, b vitamins for energy and vitamin C for immunity. What else could you ask for? Ingredients 1, 6oz container of non fat plain green yogurt 1/4c water 1c frozen …
