GRAB YOURS HERE
Month: September 2016
It’s another holiday just made for Shakeology– National Chocolate Shake Day! We know chocolate shakes are delicious, but we also know Shakeology chocolate shakes are even better because they pack the nutrition into the more-than-awesome flavor. To one-up our tasty but not-so-new Shakeology Chocolate shake […]
1 small onion (about 30 grams)
1 piece fresh ginger root (10-30 grams)
4 carrots (about 400 grams)
4 potatoes (each about 75 grams)
2 tablespoons olive oil
400 milliliters vegetable broth
300 grams small white asparagus
3 sprigs basil
I haven’t made salmon in such a long time and like everyone else I always say I should eat more fish, but never do. So let’s get our omega on and eat some salmon. Did you know that salmon are considered very intelligent fish? Salmon […]
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I just love squash!!!!! If you can’t have gluten, you can still enjoy this cheesy pasta dish. It’s not made with gluten-free pasta oh no! It’s made with spaghetti squash and other veggies, which means you can load on the cheese and still enjoy a low-calorie (around 200),cheesy bowl of steamy pasta. You’ll never even realize it’s gluten-free!
Gluten-Free Cheesy Veggie “Pasta” Bake
1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan
Preheat oven to 350 degrees.
Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don’t have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that’s cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.
Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
Allow to cool for five minutes, serve, and enjoy!
I love oatmeal!Like I could probably eat it everyday- actually I DO almost eat it everyday. And as amazing as it is by itself, it’s not a completely nutritionally balanced meal. Plus- ok…I can admit that it can get a little boring. BUT! This recipe […]
Are you new to clean eating and meal planning? Do you know how many calories you should be consuming in a day? I am presenting you a meal plan for the week that is based off of 1500-1800 calories to get you moving in the right […]