If you haven’t tried this vegetable yet…

If you haven’t tried this vegetable yet…

….chop chop!!

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Image from harrisfarm.com.au

Spaghetti squash is the most ridiculous thing. It blows my mind every time I bake it.

Once cooked, add any kind of (sugar-free!) pasta sauce. Homemade if you’re feeling enthused! It would work well as a delicious side or could be whipped up into a main if served with a source of protein like meatballs, tempeh or even whizzed up pesto.

Here’s how to prepare it:

  • Cut in half lengthways
  • Brush with a little oil
  • Add a little salt and pepper
  • Roast for about 4o minutes, cut side down until it is tender.
  • Remove the seeds with a spoon and then scrape the vegetable tendrils out with a fork.

Confused?

Nothing like an infographic to clear things up! (This says to scoop the seeds first but I think the other way around is easier).

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Image from Greatist.com

Other ideas for eating spaghetti squash:

Allyson from Domestic Superhero makes these stuffed spaghetti squash….

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Izzy from She likes food makes these little gems… Spaghetti-Squash-Tater-Tots-with-Maple-Mustard-Dip-Main.jpg

OR

You could add it to an abundance bowl with other veg like I shared here or pop it into some fritters with cashews and kale.

Have you tried spaghetti squash? Tell me about it!

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Post-Easter treats!

Post-Easter treats!

 

I had a bit of a post-Easter chocolate craving today so had a go at Lee Holmes’ Lamingtons! They’re gluten and refined sugar-free and the perfect thing for morning tea!

YUM.

Head here for the recipe…

Erin xx

 

Buckwheat for breakfast

Buckwheat for breakfast

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My Sunday morning breakfast was delish! I made The Fit Foodie’s buckwheat porridge.

I’ve tried it before but in a busy week it’s tricky to find the time to cook in the mornings. Going back into term four, I think I might try and make a batch of this so that I’m able to heat it up for weekday breakfasts.

1C buckwheat groats

2C macadamia or almond milk

1C water

1tsp Cinnamon

2 small pears

1 chamomile tea bag

Toppings

2 Tbs Coconut flakes

2Tbs chopped pistachios

2Tbs dried cranberries (make sure these are organic without added sugar!)

1tsp vital greens

The how to…

  1. Add the buckwheat to a pan with 1C of boiling water and heat with the vanilla and cinnamon.
  2. Once the water is absorbed, add a cup of the milk and stir.
  3. Keep cooking and gradually add remaining milk to allow absorption. This takes about 20 minutes, the buckwheat should still have a slight crunch.
  4. In a pan add 3C of boiling water and the tea bag. Pop the peeled pears in and ensure they are covered or that you regularly turn them. Simmer until tender (Approx 10-15 min).
  5. Pour over the porridge and garnish with toppings.

Some other toppings to consider…

Cacao powder or nibs

Chia seeds

Bee pollen

Almonds, macadamias, brazil nuts, pepitas, sunflowers seeds

Other fruits – banana, strawberries, figs, apple, blueberries, raspberries

Take a look at The Fit Foodie Blog for more delicious recipes!

You could also swap the buckwheat out using the infographic that I wrote about here.

For more breakfast bowl inspiration take a look at my previous post, ‘What’s in your breakfast bowl?’

Do you think you might give this one a go?