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.
Nothing like an infographic to clear things up! (This says to scoop the seeds first but I think the other way around is easier).
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
2 small pears
1 chamomile tea bag
2 Tbs Coconut flakes
2Tbs chopped pistachios
2Tbs dried cranberries (make sure these are organic without added sugar!)
1tsp vital greens
The how to…
Add the buckwheat to a pan with 1C of boiling water and heat with the vanilla and cinnamon.
Once the water is absorbed, add a cup of the milk and stir.
Keep cooking and gradually add remaining milk to allow absorption. This takes about 20 minutes, the buckwheat should still have a slight crunch.
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).
Pour over the porridge and garnish with toppings.
Some other toppings to consider…
Cacao powder or nibs
Almonds, macadamias, brazil nuts, pepitas, sunflowers seeds
Other fruits – banana, strawberries, figs, apple, blueberries, raspberries