Peppermint chocolate cupcake
Roast Brussel sprouts with turkey bacon and balsamic
Cooking the Spaghetti Squash
- One Spaghetti Squash
- Olive oil
Preheat oven to 375 degrees. Cut the Squash in half the long way and with a spoon, scrape out the seeds and the pulp. It kind of looks like the inside of a pumpkin, as they are the same breed. Next, assemble the squash side by side on a cookie tray face up. Some people cook it face down which is fine, but mine has always been great face up…whichever way floats your boat is fine! Next, drizzle on the olive oil and sprinkle on the salt and pepper onto the open face of the squash. Pop in the oven and cook for about 30 minutes, or until the flesh of the squash is soft. Take out of the oven and let the squash cool. Next, take a fork to the squash and gently start scraping the fork into the flesh lengthwise. This should cause the flesh to break apart into spaghetti like strands. its pretty cool! Store in the fridge for up to a week!
Simple Spaghetti Squash with Tomato and Basil
So I promised a spaghetti squash recipe and here it is…Biz can vouch for me that this is good and healthy! I will post how to make the spaghetti squash as well.
- About 1.5 Cups Spaghetti Squash
- 1 Clove Garlic
- 4 leaves Basil
- 1/3 can of diced tomatoes
- olive oil
- salt and pepper
On VERY low heat, cook the garlic in the olive oil to flavor the oil. Do not over cook the garlic or it will be bitter…The garlic should still be white, but fluorescent and smell very strong in the oil. Add the tomatoes and let them simmer down. Add salt and pepper. Add the Spaghetti squash and mix with sauce until warm. Health kick woooooot!
Sweet Potato Fries With Garlic Aioli
I have tried so many times to make the perfect sweet potato fry. And I have failed so many times. Until I tried so many times that the food god’s finally blessed me with the solution to crispy fries. Cook them at a very high temperature. So many times before I ended up with tasty, yet soggy fries. I played around and finally here is my recipe for crispy sweet potato fries with Garlic Aiolo (which has always been pretty perfect and easy from the beginning I don’t want to brag or anything).
For the Sweet Potato Fries:
- 1 sweet potato (or as many as you like I am just cooking for one.
- Olive oil
For the Garlic Aioli
- 2 Cloves of Garlic
- 1/4 cup of mayonnaise
- Olive Oil
Preheat the oven to 425 degrees. Peel the sweet potato. Cut the sweet potato in half, then from there into 4ths the long way. From there, cut french fry shaped pieces about 1/4 inch thick and a 1/2 inch wide. Once you have a bunch of fries, place them in a bowl and evenly toss to coat all of them with the olive oil, salt and pepper. Lay the sweet potatoes on a parchment paper covered cookie sheet (you can use aluminum or just straight onto the cookie sheet as well, but I have found that they often stick…parchment paper leads to no stick fries). Make sure the fries are evenly distributed and have a little bit of breathing room. It will probably take two batches for one sweet potato. Pop them in the oven. I am not going to give an exact cooking time because you kind of have to eye ball it, but after about 10-15 minutes, once the fries have soften, flip them over. Then after about 25-30 minutes the fries should be slightly browned and crispy. Meanwhile…
Mince the garlic and put in a bowl coated with about 1 tablespoon of olive oil. Make sure the garlic is evenly coated or it will burn. Pop in the microwave for about 35 to 45 seconds until the garlic is cooked. DONT assume that the mug you are using is heat proof and burn your finger like I did (see gross picture under beautiful sweet potatoes above). Mix in the Mayo until emulsified together for a creamy, delicious garlic dip. ENJOY.