Healthy Snacks

Farm Fresh Spaghetti Squash with Roasted Oven Fries

oven fries 2The fall harvest keeps on giving!  Last night I paired local farm fresh spaghetti squash with organic roasted oven fries.  Okay, they’re not really fried, they’re baked thinly sliced potatoes and they’re positively delicious!  I’ve found the best cooking comes from hard work the heart; my dad inspired these potatoes.  From the ages of 15 – 24, my family spent summer vacations at Emerald Isle, NC.  We rented a house right on the beach, where the water is a clear emerald green & in August the water temperature is about 81 degrees!  I can close my eyes and be transported back to the deck on the beach, sipping my morning coffee, and watching dolphins swim through the lake-like morning ocean.  In 2010, my dad was on a roll making amazing oven fries.  You cannot beat a morning playing on the beach working up an appetite, running up to the deck and having a full platter of garlic oven fries waiting for you!  Well, my dad always makes the best potatoes (it’s where my love for them comes from.  As a child we would dig up potatoes in the garden & take a bite out of one raw. I still eat them raw to this day).  Not only are these oven fries much more healthy than their fried counterpart, they also bake up very quickly (which I’m sure fellow potato lovers will appreciate).

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Pumpkin Quinoa Muffins to Warm Your Heart (V, GF)

I woke up to a cool, rainy morning here in the North East.  The beautiful fall foliage is mostly on the ground, so it looks more like a dreary November morning.  Normally it’s perfect sleeping weather, but It also happened to be one of the few mornings Joey & I have together.  I wanted to make a quick, easy breakfast that warms you from the inside out on this chilly morning.  Nothing else wakes up a house like the smell of a delicious breakfast! The farms here in the Hudson Valley have a bountiful pumpkin crop this year & if you know me, I love my pumpkin!  I cook with the seasons, so naturally I had to incorporate pumpkin with these protein muffins.  I topped these muffins with my Toasted Pecan Glaze (recipe below).

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Sushi Seduction (V, GF)

I can’t speak for everyone, but I go through times where I absolutely crave sushi.  Unfortunately, due to my intolerances, I am unable to go out to restaurants & grab a quick bite.  I won’t let that little thing stop me from eating my favorite foods!  I never knew how easy sushi was to make!  The most time-consuming part is prepping your ingredients, but that’s easy!  (I prep all my ingredients while my rice is steaming).  I know my way of making sushi is far from conventional, but the end result is beautiful & delicious! I believe you all will agree.

♥This recipe is dedicated to my brother.

I love making sushi because you can create your own combinations!  This recipe contains two all-organic rolls (of course yours depends on your ingredients!) sweet potato tempura rolls and asparagus tempura avocado rolls.  Each complimented by sushi vinegar-marinated raw tofu (Nasoya Sprouted Super Firm) & cucumber (in the summer it’s great with thinly sliced raw lita squash).  I thought it would be easier to write all instructions and ingredients in steps, to keep it nice, simple, and organized!  My recipe made 8 rolls (I eat 4 rolls for dinner). Continue reading

Banana Nut Butter Quinoa Bread (V, GF)

Simplicity is my best friend.  This banana bread is as simple as it gets.  Because it’s made from Quinoa (say it together, keen-wah), this bread is full of high-quality protein.  Not to mention, it’s as delicious as you can get.  Oh, did I mention it’s also vegan, gluten-free, and soy-free?

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