From the Kitchen Friday
It’s From the Kitchen Friday! Today I am bringing you five easy, healthy recipes from my kitchen to yours!
Although few people consider lasagna to be healthy, it’s still surprising to discover exactly how many calories are lurking in that tiny slice. That’s why I’m sharing a way that you can enjoy lasagna, without tossing a healthy diet completely out the window. When you think of lasagna, what’s the first thing that comes to mind? We’d bet it has something to do with bubbling hot tomato sauce and cheese.
With this recipe, we’ve focused on the good stuff, which means you’ll still get plenty of sauce and cheese.
But instead of pasta noodles, you’ll load up on spaghetti squash instead. Spaghetti squash is a fiber-rich, lower-carb alternative to pasta.
Ditching the noodles saves on calories and makes room for plenty of cheese. After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness.
A sprinkle of basil makes the flavors really pop, but the dish still tastes delicious without it.
Spaghetti Squash Lasagna
1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)
Preheat oven to 375° F.
Line large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
Reduce oven temperature to 350º F.
Scrape spaghetti squash flesh into stringy noodles.
Lightly coat 4-quart baking dish with spray.
Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
Evenly top with Parmesan cheese.
Bake for 30 to 32 minutes, or until golden brown and bubbly.
Garnish with basil (if desired).
Portion Fix Containers
This low-fat, high-protein dip is the perfect party snack! It’s great spread on crackers or as a dip for raw veggies. It’s so easy to throw together, I often whip up a batch during meal-prep to keep in the fridge as a super-fast, hunger-busting snack!
3 cans (5-oz. each) chicken breast, well-drained
2 Tbsp. reduced-fat (2%) plain Greek yogurt
2 Tbsp. fresh chives
1 Tbsp. fresh dill
2 Tbsp. coarsely chopped onion
2 cloves garlic
2 tsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 dash ground smoked paprika
1. Place chicken, yogurt, chives, dill, onion, garlic, mustard, salt, pepper, and paprika in food processor (or blender); pulse for 1 to 2 minutes, or until smooth and creamy.
RECIPE NOTE: You can substitute 12 oz. baked chicken breast for canned chicken breast. If it comes out a little dry, just drizzle in a tsp. of water at a time, with the blender running, until the desired consistency is achieved.
This fun twist on the classic hotcake is similar to the pancake recipes you know and love, with a key exception: To achieve the perfect rich and creamy texture of traditional pancake batter, cashews are blended into the dry ingredients along with rolled oats, cinnamon, baking powder, and a touch of sea salt. Evie loves these and I can make a batch and keep them in the fridge for easy breakfast.
Cashew + Oat Hotcakes
2 cups old-fashioned rolled oats
½ cup raw cashews
1 dash Himalayan salt or sea salt
1 tsp. ground cinnamon
1 large egg
1 Tbsp. coconut oil melted
1⅓ cups distilled water
1 tsp. vanilla extract
1¾ cup mixed berries
Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
Add egg, oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
Heat medium nonstick skillet over medium heat.
Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
Flip with spatula and cook for 30 seconds.
Repeat with remaining batter.
Serve pancakes topped evenly with berries.
Portion Fix Containers
A huge cup of coffee is a pretty awesome way to start your morning, am I right?! But what if you could have that delicious coffee flavor with the nutritious boost of your superfoods ( or the protein shake)?! Um… yes please!
All you need are 5 ingredients and, in about 5 minutes, you’ll have your fav coffee flavor plus the nutrition of Shakeology (or other protein shake) in a glass!
Sweet Creamy Coffee Shakeology
1 cup unsweetened almond milk
1 cup ice
1 scoop Café Latte (or Café Latte Vegan) Shakeology or other protein powder
½ large ripe banana, cut into chunks
¼ medium ripe avocado, cut into chunks
Place almond milk, ice, Shakeology (protein powder), banana, and avocado in blender; cover. Blend until smooth.
Portion Fix Containers
All these recipes are 21 Day Fix and Portion Fix approved, however, they are just good ole’ clean eating recipes that you can add into your arsenal. Happy Friday ya’ll!