Butternut Squash Spaghetti Sauce & Zucchini Noodles

So this was my first attempt at homemade butternut squash spaghetti sauce and veggie spaghetti noodles. After successfully making an absolutely mouth watering batch of butternut squash soup (perfecto on the FIRST TRY, folks!) I had a lot of leftovers. Since I’m allergic to tomato, onion and garlic (and am now on the low FODMAPS diet, which prevents me from eating onion and garlic anyway) I naturally started wondering what the soup would taste like when thickened up as a spaghetti sauce. Full Disclaimer: The original version of this recipe called for butternut squash spaghetti noodles, too. I currently recommend zucchini noodles instead. For starters, they are MUCH easier to cut into the thin noodle form than a butternut squash. And of course, with a butternut squash sauce, the butternut squash noodles were just overkill. The sauce has a rich enough flavor and the zucchini makes for a less overpowering dish. Butternut Squash Spaghetti Sauce Recipe Just follow the butternut squash soup recipe instructions here, but thicken the soup to your desired thickness so that it works nicely as a sauce. Follow the instructions on this page to make modifications or substitutions for your specific dietary needs. Zucchini Spaghetti Noodles Recipe (Paleo) Again, I recommend using zucchini for your spaghetti noodles — although I’ve used butternut squash for the noodles in the past. I followed this recipe but there are several out there to choose from. Simply cook the sauce, set aside, cut and cook your noodles, and then serve together immediately. Can also be stored for leftovers. This was a slightly harder and more tedious recipe but mmmm,...

Strawberry Spinach Salad with Quinoa

This is a tasty summer recipe that has a light and fresh flavor and is packed with protein. You don’t have to be vegetarian to love this salad! It’s low in calories, has no added gluten, is suitable for vegetarians and vegans (just substitute vegan “cheese” for the dairy), and the number one selling point in my opinion: it’s SUPER EASY to prepare and to make. Can’t cook? I don’t wanna hear it. This is one of the easiest recipes on this website. Update (January 2014): As I’m now on a low FODMAPS diet, I’ve updated this recipe to reflect that particular diet. Please substitute any ingredients to your personal preference or diet. Ingredients Quinoa, cooked Fresh spinach leaves Fresh strawberries, chopped Goat cheese (or vegan cheese, for those who are vegan, on a low FODMAPS diet, or have a dairy allergy / intolerance) 1 Tbsp Olive Oil Water One pinch of kosher salt 2 Tbsp Honey (omit if vegan or if on low FODMAPS diet) Zest and juice of 1/2 lemon Strawberry Spinach Salad with Quinoa and Cheese 1) Cook the quinoa 2) Mix the following ingredients together in a bowl: Lettuce Fresh spinach leaves Fresh strawberries, chopped Goat cheese (or vegan cheese, for those who are vegan or have a dairy allergy / intolerance) 3) Add the quinoa on top and mix in with the cheese and other ingredients 4) To create the dressing, mix the following together: 1 Tbsp Olive Oil Water A pinch of kosher salt 2 Tbsp Honey (omit if vegan) Zest and juice of 1/2 lemon If the dressing is too thick or...

Turtle Cake Recipe

Ingredients 1 box German chocolate cake mix 2/3 cup evaporated milk 1 stick butter or margarine, softened 14 oz package of high-quality caramels 6 oz package of chocolate chips 1 cup pecans, chopped Directions 1. Preheat the oven to 350 degrees 2. Mix cake according to directions on box 3. Add 1/3 cup evaporated milk and 1 stick butter or margarine 4. Put half of mixture into 9×13 inch pan then bake at 350 degrees for 12 minutes, then remove from oven 5. Melt caramels with the remaining 1/3 cup evaporated milk and spread onto cake 6. Spread nuts on top of caramels along with chocolate chips 7. Pour the rest of the cake batter on top and bake for another 20 to 25 minutes 8. Remove from the oven and let cool before serving. Do not add icing. Refrigerate any...

Avocado Mango Salad with Honey Dressing

Avocado Mango Salad with Honey Dressing Prep time: 5 minutes Yield: 1 salad for 2-3 people Serving size: 1 cup This sweet mango and avocado salad topped with honey dressing is light and healthy lunch option just in time for the summer. Did I mention how good it tastes?? Salad Ingredients 1/2 fresh mango, chopped 1/4 to 1/2 fresh avocado, chopped Lettuce and salad greens Cilantro for garnish Dressing Ingredients 2 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons honey 1 1/2 limes, juiced 1 heaping tablespoon of fresh cilantro, chopped Instructions In a small bowl, stir together the chopped mango and avocado until combined. Then, set aside. In another small bowl, whisk together the water, honey, and cilantro. Set aside. In a saucepan over medium heat, add the olive oil and stir with a wooden spoon quickly for a couple seconds. Then add the honey mixture. Allow the dressing to cook for 1 to 2 minutes or until it begins to simmer.  Reduce heat and set aside. Place the greens on a plate, then add the mango avocado. Drizzle the dressing over the salad while still warm. Serve...

Gluten-Free Salad Dressing

This is a tart and flavorful dressing that goes well on salads, vegetables, or even as an optional topping for my quinoa avocado meal. It’s fairly simple to make, although I recommend adding the ingredients slowly and doing taste tests in between. Several of these ingredients have strong flavors, so less is definitely more. Otherwise, you’ll be puckering your lips while trying to enjoy that salad! Dietary Note: This recipe is appropriate for ovo-lacto-vegetarians. Unfortunately, it just doesn’t taste right without the dairy, so I wouldn’t recommend it for vegans, for those on a low FODMAPS diet (myself included) or for those with lactose allergies. That being said, if you figure out some ingredients that work as a tasty alternative, please share them in the comments below! #169264449 / gettyimages.com The following recipe makes a couple servings, which can be refrigerated and stored for later. Ingredients: 1/4 bunch of fresh chives 1/4 cup nonfat Greek yogurt 1 1/2 Tbsp balsamic vinegar 2 Tbsp olive oil 2-3 Tbsp Dijon mustard (to taste) Pinch of salt (to taste) Directions: In a medium bowl, combine the chives, Greek yogurt, balsamic vinegar, Dijon mustard and 2 tablespoons of olive oil. Mix together, taste and add additional salt and/or Dijon mustard to taste. Note: If you accidentally add too much salt or mustard, try diluting with additional balsamic vinegar, Greek yogurt, olive oil and chives. Drizzle dressing over salad, vegetables, and more. Serve immediately. Leftover dressing can be stored in the...

Cauliflower Stir Fry Recipe

If you’re a diet-conscious lover of Chinese food, here’s a great way to enjoy stir fry (and this recipe is adored by vegetarians and meat eaters alike!). This is soooo delish! #468564091 / gettyimages.com Ingredients Cauliflower Coconut Oil OR Sesame Oil One Egg Low-Sodium Soy Sauce Directions: Put cauliflower in the food processor and blend until it is really tiny. Next, throw it in the skillet with some oil. Crack an egg and mix it in. Scramble all up until it’s cooked all the way through. When the cauliflower is softened, add some soy sauce and cook another 1 to 2 minutes, then...