Sunday, December 28, 2014

Easy Peasy Garlic Butter Spaghetti Squash (with parmesan roasted green beans)

Easy Peasy Garlic Butter Spaghetti Squash 
 (with parmesan roasted green beans)

1 cooked spaghetti squash (clicking will lead to a great cooking link)
1/3 cup fat of your choice (I did half olive oil and half butter)
3 minced (or 1 TBSP) garlic (use fresh!!)
1 Tbsp dried basil (or fresh!)
salt, pepper to taste
1-2 lemons

Shred spaghetti squash. simmer garlic and basil in fat of choice until tender (about 5 mins).
Pour over squash. 
Stir to coat.
Before serving, squeeze lemon on top of the mixture to taste.

(Not pictured but a perfect protein addition was roasted and shredded chicken)

(My only addition to this recipe was a bit of parmesan on top)

  • 2 pounds green beans, trimmed
  • 4 teaspoons extra virgin olive oil
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp chili flakes
  • Salt and Pepper
  1. Preheat oven to 425°.
  2. Place a jellyroll pan in oven for 10 minutes.
  3. In a medium bowl, place green beans and all the ingredients.
  4. Mix well everything together.
  5. Arrange green bean mixture in a single layer on preheated baking sheet.
  6. Bake for about 8 minutes or until crisp-tender.

This recipe got all stars from ALL the kids! Vienna (4) was a little hard to convince, but after she actually tried it she loved it. It wouldn't have been the same without the lemon, though! 

Thursday, April 24, 2014

THM Peanut Butter Bars

Mock Reese's Peanut Butter Cup Bars

1 cup fresh ground peanut butter
sweetener to taste
1/2 cup almond flour
1 tsp vanilla
pink sea salt

Mix all together, spread in a pan, top with melted on plan :85% chocolate, skinny chocolate...) chocolate, sprinkle with course ground sea salt

These are somewhat soft set, so fridge or freezer is the best place to store them! This is an S snack!