Don’t be fooled by the title, you will be able to make this delicious dinner fit into your diet! The pasta is actually spaghetti squash, so it is a much lower carbohydrate and calorie-friendly option to satiate any pasta-cravers palate.
I am a sucker for spinach and artichoke anything! Pizzas (obviously..), dips, pinwheels, you name it! So I wanted to incorporate it into a high-protein chicken dish. I originally was just going to make a spinach and artichoke covered chicken, but I thought a pasta element would be perfect! Thus, the idea for spaghetti squash was born. Continue reading
Two shrimp recipes back to back. Can you tell what I found in sale at the grocery store this week?! This time it is my spin on an Italian favorite, shrimp scampi. This recipe is made low carb using spaghetti squash instead of the normal angel hair pasta.
If you have never worked with sphagetti squash because you are intimidated by its size and have no clue what to do with it, now is the time to overcome that fear. Spaghetti squash is extremely versatile and can replace pasta in any of your favorite dishes. When cooked, it strands into fibers and looks like — you guessed it, spaghetti!
The easiest ways I’ve found to use sphagetti squash Continue reading
If you are anything like me, after a while of dieting with pretty clean foods you begin to miss creamy. Like Mac n cheese, creamy. Or chicken alfredo, creamy. Cream is just something that is hard to incorporate into a healthy lifestyle being so darn high in fats. I thought long and hard about what I could make a cream sauce with that wasn’t so high in fats and came up with nothing. That is why I decided to replace those fats with “good fats” and make a creamy sauce with avocado.
The ingredients you will need are:
Avocado cream sauce: (made total of six 1/2c servings –3 cups total)
- 3 avocados (I used 2 1/2 for my sauce –the other half of my avocado was too ripe)
- 1 lemon- juiced
- 1 cup Fat free Greek yogurt
- 1 package of fresh basil (about 1 cup)
- 5 cloves of garlic (2 1/2 tsp minced)
- 2 tbs olive oil