Turkey with Zucchini "Pasta"

So, have you seen those "make pasta from your veggies" machines? If not, Google them.

Some look really cool, others look like a gadget thought up on Star Trek.

But hey, neat idea.

For this dish however, I used the good ol' fashioned potato peeler. I didn't get uniform "noodles," but I did get thin cuts of zucchini that I sauteed in the pan to make a delicious base for my ground turkey and my husband's homemade awesome tomato sauce.

This dish can be whipped up in minutes and is super healthy, clean eating, paleo, and ready to be in your tummy.

Ingredients
makes ~2 servings
1/2 lb ground turkey
1 large zucchini
1 cup of your favorite pasta sauce
1-2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Directions: 
Cook and brown your ground turkey in a skillet. Season with some garlic powder, salt, and pepper. Set aside.
Take your zucchini and hold upright on a cutting board. Using your peeler, stroke from the top of the zucchini to the bottom in a quick motion to produce "strands". They should be thin.
In another skillet, heat a little olive oil on medium heat. Add in created zucchini noodles and saute them for about 2 min--until they are fragrant and beginning to get some brown spots on them. Season with salt, pepper, and garlic powder as desired.
Heat up you pasta sauce.

Now place your cooked zucchini noodles as the base of your dish, then top with ground turkey and pasta sauce.
Mix it all up, and enjoy!

Feel free to sprinkle some Parmesan cheese, or crumble some croutons on top; No need to worry about calories with this "pasta" dish.

Enjoy!!!!

Spaghetti Squash: Coolest Veggie EVER

I was waaaaay too excited making this dish. 

Honestly, I felt like a 6th grader doing a science experiment. 

Spaghetti squash is the new "food to eat", right next to quinoa. 
I have seen countless recipes pop up over the last few months using this amazing gourd but I was skeptical about the processes and was sure my husband would not "lick" the plate like many bloggers had exclaimed theirs had.

And it was true. He didn't really like it, he ate it, but didn't get more.
 I licked the plate, and then got more. I'm hooked. 
My husband said it's because it has a "bite" to it, a "crunch" that traditional noodles don't have and he couldn't get past it, (personally, I think it was just the fact that it was pure vegetable on his plate--a VERY rare occasion) but it me, it's just another noodle version.

I know it is not supposed to be a replacement for the lovely grain, but I was still so impressed by it's magical ability to turn from gourd to string noodles and the "bite" was extra bonus. I love a good CRUNCH in my food! 

(Now, I did read that if you bake it for over an hour the "noodles" get softer, but I have yet to try it
So know, that this amazingly awesome vegetable may not suit everyone's palate, but if anything, YOU HAVE TO MAKE IT ONCE. 

Cook it and be amazed.

The following recipe is for traditional spaghetti squash noodles with homemade sauce:

Ingredients: 

Noodles
1 large Spaghetti Squash
1/2 tsp olive oil
salt and pepper to taste

Sauce
1 4oz can of tomato paste
4oz of water + more if you you want a thinner sauce
1 tsp olive oil
1/4 of a medium onion, chopped
3 garlic cloves, minced
1/2 tsp sugar
1/4 garlic powder
1 tsp Italian seasoning
pinch of red pepper flakes

Directions: 
Wash the outside of the squash, then take a large knife and puncture it ~10 times around the gourd.
Place the entire squash in the microwave, reduce power level to 70% and cook for 12 min.

When done, the squash should still be firm to touch but give/leave a mark on the outside skin when pushed. 

Carefully remove squash and let cool on the counter for 10ish min. 

Start sauce.
In a sauce pan heat 1 tsp olive oil on medium heat. Add chopped onions and sauté until clear. 
Add garlic and let cook for 1-2 min. Add tomato paste and water and bring to a simmer. Add in spices hen let sit for 10 min. Reduce heat to low and serve when ready. 

Once Squash has cooled to touch, cut in half lengthwise. Scoop out seeds and pulp (the darker colored strings). 
Now take a large fork and start scrapping parallel to the the squash until you can scrape no more. Noodles should be forming! 
--I did the scraping inside of a skillet because that was where i was going to place it next but you can scrape it into a bowl if that is easier-- 
Place created noodles into a skillet on low heat and drizzle 1 tsp of olive oil and season with salt and pepper to personal taste. 

You can either add sauce to noodles now or just top noodles with sauce later. 

Sprinkle with some Parmesan cheese and/or pair it with some turkey meatballs! 

ENJOY!!!!

Nutritional Information:  Spaghetti Squash 

1 cup 

49 cal * 10g carbs * 0g fat * 1g protein * 2g fiber

Sauce: 

1/4 cup-THICK

51 cal * 9g carbs * 0g fat * 3g protein * 2g fiber

Healthy Baked Okra and Green Beans

 Eat your veggies...

 

• 4 oz fresh okra, chopped.
• 4 oz fresh green beans
• 2 eggs or 4 egg whites
• 1 1/4 cup bread crumbs (I used plain panko but there are so many others and seasonings)
• Paprika to taste
• Italian seasoning to taste
• Salt and pepper to taste
• 1 tbs cayenne pepper, or chili powder, or cumin, or red pepper flakes, or all!

Directions:
Preheat oven 425 degrees

In one bowl mix bread crumbs and all seasonings and spices. In another bowl whisk eggs. Set aside.
Fill another bowl with ice water and set aside.
Bring a pot of water to boil.

While waiting for boil, cut okra into 3rds of 4ths depending on size. Cut the ends off of green beans.
When boiled water is ready place green beans in for 2-3 min. When done submerge into ice water and dry on a paper towel.

Dip okra and green beans into egg mixture, shaking of extra and then into bread crumb mixture.

Place on a aluminum covered baking sheet, making sure none are touching each other.
Bake for 15-20 min until browned edges.

ENJOY!!!!