I’m a huge fan of spaghetti squash, so I’m loving that it’s in season right now. I usually cook it with tomato sauces but I also really like to cook it with Asian-inspired dishes. This recipe is made with bok choi, red pepper, green onions to top. The sauce is made with pb, coconut aminos, coconut milk, lime juice, ginger, and garlic. It is gluten free, dairy free, and soy free.
1 medium spaghetti squash
1/2 red bell pepper
Red pepper flakes
Peanut sauce ingredients:
1/4 cup pb
3 tbs coconut aminos
1 clove Garlic
1/2 lime juice
3/4 cup cup canned coconut milk
1. Preheat oven to 400 degrees.
2. Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
3. Place spaghetti squash in on a baking dish for 45-60 mins or until it has softened and you can remove the “spaghetti” with a fork.
4. Once finished, remove the spaghetti squash from the oven and allow to cool.
5. Cut red bell pepper and bok Choi into pieces. Sautéed the red pepper pieces in a pan with avocado oil for a few minutes until the pepper begins to soften. Add the Bok Choi and and cook until softens.
6. Remove the spaghetti squash with a fork and place in pan with Bok Choi and red pepper.
7. In a strong blender or food processor, add garlic, lime juice, ginger, coconut aminos, peanut butter, and coconut milk. Use the liquid part of canned coconut milk. Note: canned coconut milk is used because it is creamier than boxed coconut milk.
8. Blend until evenly mixed. Add sauce to the pan with the spaghetti squash, red pepper, and Bok Choi and mix to distribute evenly.
9. Place a serving of Thai-inspired peanut spaghetti squash on a plate.
10. Cut green onions and add to top the plate. Add crushed red pepper to dish.
I’m definitely more of a summer person, but I’ve been making all of the cozy fall foods lately. I made butternut squash soup for dinner tonight. It is gluten free, dairy free, soy free, and added sugar free. See recipe below!
1 medium butternut squash
1 red bell pepper
1/2 sweet onion
2 medium carrots
2 cloves garlic
Toppings: green onions and pumpkin seeds
- Heat the butternut squash in the microwave for about 5 minutes. Remove from the microwave and allow to cool.
- Once cooled, peel the outside of the butternut squash.
- Once peeled, cut the butternut squash into cubes, removing the seeds in the process.
- Cut onion and the red bell pepper.
- Place a pot on medium heat and add avocado oil.
- Cook the onion in the pot for about 30 seconds.
- Add the red pepper to the pot and cook until it begins to soften. Add salt and pepper.
- Add chopped and peeled cloves of garlic, cook for about 30 seconds, and then immediately add the cubed butternut squash to the pot.
- Add 4-5 cups of water to the pot and place on high heat. Allow the soup to boil for several minutes until the water begins to evaporate.
- Turn the pot off and allow to cool slightly. Using a hand blender, carefully blend the soup until the ingredients are fully blended.
- Place the pot back on high heat and heat until the soup forms a thick consistency.
- Chop green onions and serve the soup topped with green onions and pumpkin seeds.
Starting off Friday morning with this tart beet berry smoothie bowl on my couch in nyc. I’m obsessed with the color of this smoothie and the tart beet berry combo is one of my favs. Super excited to go see a functional medicine doctor for a routine visit (said no one ever, right?!) I think functional medicine is so interesting even tho I have zero medical background (I am an engineer by degree). I’ve been waiting for this visit for months so hopefully it’s worth the excitement. Happy Friday!
1/4 cup frozen berries (blackberries, raspberries, or blueberries)
1/2 cup frozen beets
2 fresh medoolan dates
1/2 cup frozen riced cauliflower
1 frozen banana
1 lime juiced
coconut water to get the right texture
toppings- i used honeybee pollen and coconut flakes
Blend until smooth and top with toppings!
Don’t need takeout on rainy Sundays with this cauliflower fried rice. This babe is gluten free, dairy free, and soy free and full of flavor. It’s also not super heavy like regular fried rice so you won’t feel the need to curl up in a ball and binge watch netflix after consuming. Happy Sunday everyone!
1 package frozen riced cauliflower
2 chopped carrots
1/4 cup frozen peas
1/4 sweet onion
2 cloves of garlic
Gluten free coconut aminos
1. In a pan, add chopped onion and avocado oil. Cook for about a minute or until fragrant.
2. Add the peas and carrots to the pan and continue to cook for a few minutes or until the carrots start to soften.
3. Add garlic cloves and additional avocado oil if necessary. Cook for about 30 seconds.
4. Add the cauliflower rice. Continue to cook and mix the contents of the pan until the cauliflower is cooked.
5. Push ingredients to the side and add two eggs directly to the pan. Allow to cook for about 1 minute and then begin to mix with the rest of the ingredients.
6. Continue to mix contents of the pan for and add ginger, coconut aminos, salt, and pepper. Cook for a few minutes or until the eggs are fully cooked. Make sure that the contents of the pan are fully mixed to disperse the seasoning. Serve in a dish and enjoy!