Veggie Lovers Spaghetti Squash Bake!

If you liked my Spaghetti Squash Bake, then you will definitely love this one. This recipe is almost the same as the spaghetti squash bake except it is low fat and stuffed with delicious green peppers and onion.

Follow the same recipe but with THESE CHANGES;

this time I used a SMALLER SQUASH (I was only cooking for me plus some leftovers for lunch =-)

Substitute MARGARINE for the butter

Only use a small scoop of sour cream and 1 EGG

Add tobasco for some more flavour

Extra red pepper flakes and thyme!

Use a whole small onion (because i love onion, plus its good for the heart)

dice up some GREEN PEPPERS AND MUSHROOM and toss em in the mix :)

I also used a little less cheese this time, but only a little less... because cheese is my life.

ENJOY and let me know what you think ;)

Spaghetti Squash Bake

Its Monday, time for another healthy Monday night dinner recipe :) Today I'm making a low carb recipe. Spaghetti Squash bake. I like this recipe because I already had all the ingredients (except for the squash) so I didn't have to go searching for some weird health food item. 

You'll need:

1 spaghetti squash
2 TBPS margarine
1 TSP Fresh thyme (I used dried, but everythings better fresh)
1 Small yellow onion
1/4 TSP Red pepper flakes (I like HOT AND SPICY so I put more)
1/2 Cup light sour cream
3/4 Cup Cheddar Cheese

1. Cut the squash in half, remove the seeds and place it face down on a dish filled with 1/4 Inch of water. Put it in the microwave for 10 - 12 minutes. You can also bake it for 45 mins if you have the time but microwaving works just fine.

2. In a skillet on medium heat add the onion, margarine, thyme, red pepper flakes. Stir occasionally until onion is browned slightly in color.

3. Scrape the insides of the squash into a large bowl. Add the sour cream, cheese and onion mixture. Mix until well combined.

4. Transfer the mixture into a baking dish and flatten out so its evenly spread. Springle some more cheddar cheese on top.

5. Bake for 15-20 minutes.

Enjoy :)

Morning Superfood Smoothie

So I wanted to share this smoothie recipe with you because I drink it almost every morning if I can and it makes me feel so good for the whole day when I get to enjoy this smoothie in the morning. It leaves me feeling energized, nourished, alert and happy :) The reason for this is probably that it contains LOADS of super foods. This is a cup full of all the healthy stuff I put in to my smoothie every day



Flax: Everyone knows how great flax is for you. It has omega 3 essential fatty acids to help remove bad fats from the body, lignans with plant estrogen (good for the ladies) and antioxidant qualities, and FIBRE to get those bowels working.

Chia seeds: stabilizes the blood sugar to fight off that fat belly, and did I mention one serving has 11 GRAMS OF FIBRE? We love fibre.

Lecithin: Emulsifies fat. Do I need to tell you more? I know you don't care about anything else but it protects the liver, promotes smooth glowing skin, and helps brain funciton.

Brewers Yeast: rich in protein, fibre and B vitamins (which us girls need a lot of)

Molasses: ORGANIC Molasses is a thick natural sweetener, it makes your smoothie taste SO YUMMY. Very rich in many vitamins and minerals including calcium, magnesium and potassium. Helps prevent nast looking acne skin, regulates your period, and prevents excema to name a few benefits. 

Maca: Boost your libido ;)

You can find all of these ingredient at your local health food store. Flax and Chia seeds are usually available in the bulk section on Save on.

Here is the recipe:
1 Cup Frozen Berries
1/2 Banana
1/2 Scoop Chocolate/Vanilla Protein Powder
1/2 Cup water
1/2 Cup almond milk
1 TBSP Lecithin Granules
1 TBSP Ground Flaxseed
1 TBSP Chia Seeds
1 TBSP Maca Root Powder
1 TBSP Brewers Yeast
1 TBSP Organic Molasses

Your welcome ;) 

NY times best chocolate chip cookie recipe

I had the day off today and it wasn't all that sunny.. what am I to do? Oh, I Know. Bake. ALana and I are on Pinterest trying to figure out what to make. Oreo stuffed brownies? Ferrero Rocher stuffed cupcakes? How about we try the New York TImes voted best chocolate chip cookie recipe.

Its been a while since i have had a real good chocolate chip cookie and I'm pretty sure this one was a winner.

One of the reasons it's so damn good? The dough to chocolate chip ratio is 50/50

Yes that is 2 lbs of Chocolate.

THe secret?
-- don't use pre made chocolate chips, buy the chocolate chunks and chop em up yourself!

Warning: this recipe makes a LOT. It couldn't all fit into my mixing bowl we had to separate the dough into two bowls and mix it all up that way. 

--don't use ALL PURPOSE FLOUR, use pastry flour and bread flour

--cool the dough for 24 hours until you actually bake. We took some of the dough and baked it and then took the rest and baked it the next day to see if this trick really does make a difference. Turns out, it does.... for a better texture and look I'd suggest waiting.

Here's the recipe;

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Tomorrow Ill be baking the dough that set for 24 hours , check back tomorrow to see if it makes a difference :)

UPDATE: After cooling the dough for 24 hours the cookies actually have a better texture, a bit chewier. They also had a better look to them. More visually appealing. But that doesn't really matter to me :p

Cauliflower crust pizza!

EASY HEALTHY RECIPE for a Carb free dinner!!

Using Cauliflower for the dough... AMAZING, tastes just like pizza except you don't feel nasty, gross and bloated after having a few slices. I made about a 10' pizza and it fed 3 of us girls. Put whatever toppings you want, and I used vegan cheese, however, using regular cheese would be fine since you aren't eating any carbs!!

Just use a cheese grater to grate the cauliflower until you get about two full cups.

Cauliflower Crusted Pizza

Serves 2-3 people.. about 9-12 inch pizza

Ingredients:

CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup vegan cheese (OR REGULAR :)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic
1/2 teaspoon onion salt

TOPPINGS:
1/2 cup pizza sauce
1/2 cup vegan cheese
1/2 cup olives (i love olives)
1/4 cup green peppers
1/4 cup diced onion
1/2 cup sliced mushroom

1. Shred the cauliflower. YOu can use a food processor if you would like. One head of cauliflower will give you about 2 cups.  Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes.. Set aside to cool down


2. Crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the veggies!! Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted. Cut and Serve!

Piñata Cake

So my bff's bday was on may 17 so we had to make her the perfect cake... Except we didnt have much time so if u need an awesome birthday cake with not much time here's what you do. All u need is:
- a pre made cake or loaf
- your favourite candy ( ex. Mini m&m's)
-icing, add some food Color if you want.

1. Buy a pre made cake! We bought one in kind of a loaf shape

2. Make some icing. We just bought the store made kind and added food Color. We felt extra Girly so we chose pink and purple.

3. Cut the top off of the cake and dig a hole in the middle big enough to fit all the candy you want!

4. Fill the hole with all your candy!
5.ice the edges of the cake so that the top sticks on

6. Put the top of the cake back on and ice away!!! We did purple with pink polka dots :)

7. The best part? Not letting your friend know what's inside so when they go for the first slice there's a lovely surprise inside!!

Enjoy =)

First blog post-Dinner Time- Stir Fry

Well one of my favourite things to do when I get home from a long day at work is make dinner. This is what I made for dinner tonight and I'm pretty impressed with myself.

I called this Yummy Tofu Stir Fry:

All you need is
Olive oil/coconut oil
Balsamic vinegar
Brussel sprouts
Carrots
Trader joes southern greens blend
Extra firm tofu
Minced garlic
Worcester sauce
Siracha

Put some olive oil in a pan. Cut the brussel sprouts in half and put them in the pan. Put the carrots all chopped up in the pan too. Poor balsamic vinegar over top. Cover and mix occasionally for 5 mins. Take carrots and brussel sprouts out of pan and put them aside in a plate.;

Use the same pan while its hot and add coconut oil and chopped up tofu for one min. Add Worcester, garlic some more balsamic vinegar, cover for one min. Add a big handful of greens to the mix. It starts out as a lot but shrinks somehow to a quarter the size so don't be scared to fill up the pan to the top full of greens- it will shrink.

Cover and stir occasionally for 2 mins.

Add the brussel sprouts to the pan for another minute and mix everything up.

Put it on a plate, drizzle with siracha and enjoy my friends thank u for being a part of my very first blog.