I don’t really ever crave pasta, but there are some days when I WANT carbs even though my body really isn’t asking for them.
On those days I find that carb-like dishes (like cauliflower mash) always more than satisfy me. And since spaghetti squash are in season, they are the perfect food to curb my carb cravings.
If you crave pasta or just want carbs even though your body doesn’t really need them, Spaghetti Squash and Meat Sauce is a great way to satisfy those cravings!
Spaghetti Squash and Meat Sauce
Servings about 4
1 Medium Spaghetti Squash
1lb Grass-fed Ground Beef
1 can tomato sauce
1-2 clove garlic
1 tbsp Basil
1 tsp Oregano
Salt and Pepper to taste
1 tbsp Olive oil
Heat oven to 350.
Slice the Spaghetti Squash in half and scoop out the seeds. Drizzle with olive oil and add salt and pepper to taste.
Place on a baking sheet with cut side up.
The spaghetti squash will take anywhere from 30 minutes to 1 hour depending on the size.
Once the spaghetti squash is cooked, scoop out the inside with a fork to create long strands.
When the spaghetti squash is close to done, place the grass-fed ground beef in a skillet with a bit of oil.
Have the heat on high to start to brown the meat.
Add chopped garlic, spices and tomato sauce when meat has started to brown.
Cook on high another minute and then lower flame to low. Let simmer another 5-10 minutes at least.
When sauce is done, scoop on top of some spaghetti squash and serve with a sprinkle of raw milk or grass-fed cheddar.
And in case you occasionally crave dessert like I do, a great way to end the day is with a scoop of healthy ice cream.
Honestly never thought I would say “healthy” and “ice cream” in one sentence, but when the ice cream is made of bananas, it is actually healthy.
I’ve been loving the Yonanas and tried out a Banana Pistachio Ice Cream last night, using a pistachio nut butter made by Ingr-EAT-ients.
Pistachio Ice Cream
Servings about 2
2 frozen bananas cut into pieces
5 tbsp of pistachio butter (not frozen just refrigerated)
Let the bananas defrost for a minute.
Turn on the Yonanas and place a piece of banana in the machine followed by a tablespoon of nut butter and another piece of banana. Keep alternating till all ingredients are used.
Then give it a quick stir and serve.
(Sorry Jodie…I tried to make it look good, but I’m definitely no food photographer!)
Anyway, a great dinner and dessert that felt like a treat and was exactly what I needed!
What are your favorite recipes when you’re craving a treat?
Fall is pumpkin time – pumpkin seeds, pumpkin pie, pumpkin lattes, pumpkin flavored frozen yogurt….
Fall is also a time when our diets start to go to shambles because of all the delicious “once a year” treats that are around.
HOWEVER, there are ways to enjoy some of those seasonal foods, like pumpkin, without derailing your healthy eating progress.
Because pumpkin is actually good for you, which you probably wouldn’t think considering it is most often consumed in the form of pie or pumpkin spiced lattes. (It is actually especially great for smoothies or treats on carb refeed days!)
So I decided to create a HEALTHY Pumpkin Frozen Yogurt using my awesome Yonanas which I’m mildly obsessed with.
Pumpkin Banana Frozen “Yogurt”
1/4-1/2 cup Frozen Organic Pumpkin (depending on how much you like pumpkin flavor…)
2 frozen medium bananas
Sprinkle of cinnamon
Sprinkle of nutmeg
Remove the frozen ingredients and let them thaw just a bit. Sprinkle bananas with spices.
Turn on the Yonanas and place a quarter of banana in the Yonanas followed by a piece of frozen pumpkin. Mash down. Keep alternating banana and pumpkin until all of the ingredients above have been combined in the Yonanas.
Give it one stir and enjoy! (You can also sprinkle a bit more cinnamon and nutmeg on top if you like!)
What are your favorite healthy fall treats?