Kale Pesto Spaghetti Squash with Goat Cheese

Spaghetti Squash meet Kale. . . . Kale meet Spaghetti Squash! This recipe is not only simple to make but its also super delicious! So the whole time I was at the dentist and the whole time I was thinking of just two things . . . Kale and Spaghetti Squash and knew that if I could make pesto with Kale that spaghetti squash would taste O' so delicious
After a quick visit to the store for kale, I came home and started my creation! I had one thing on my mind . . . Kale and

INGREDIENTS:

• (1) - SPAGHETTI SQUASH
• KALE
• SHREDDED CHEESE
• PINE NUTS (or) ALMONDS 
• GARLIC
• SEA SALT (or if you are Body Solutions try it with : Bouillon)
• PEPPER
• GOAT (or) FETA CHEESE
• EXTRA ADD-IN :: CHICKEN 

DIRECTIONS: 

• 3/4 - Olive Oil
• 3/4 - Shredded Cheese
• 3/4 - Almonds (or choice of nut)
• Hefty Cup of Washed Kale

Toss all those things into blender add Salt, Pepper, and Garlic and BLEND on Low Puree. Once your Squash is cooked and ready to go, slice the squash and scrape out the seeds and toss into bowl. Now you can add the Kale Sauce, mix together, I like to add goat or feta cheese to finish product. 

Taste delicious cold or warm! Either way, this is simple, healthy, and super delicious! Enjoy!

BAKED KALE

Kale Chips, are maybe one of the best things Evee-er! They are healthy, tasty, crunchy and delicious! And so simple to make! The texture is like flash fried spinach but baked Kale is better and healthier and def. more addicting! 

INGREDIENTS: 

• Kale
• Olive Oil
• Salt (or if you are on Body Solutions, sprinkle your Bouillon on it)
• Shredded Parmesen
• Powdered Garlic 

DIRECTIONS: 

• Heat oven to 375 degrees
• After you wash the kale, cover the baking sheet with Kale
• Sprinkle Olive Oil, Garlic, Salt or (bouillon), and your shredded Parmesan over Kale
• Put in oven for 10 minutes - you know its ready when Kale is crispy. The crispier the better! 

Butternut Squash Chips in 4 mins!

 

I love chips! Especially when they are healthy veggie chips that taste A-mazing!! 

And this chip tray and medallion thing is amazing is just that . . . it comes with a medallion slicer so it always makes your  butternut squash chips super thin like a chip and it cooks everything in like 3 mins. I prefer 4 mins since you are cooking with veggies vs something like a potato. 

Check out link for Ingredients and instructions : http://tastefullandcreative.blogspot.com/2012/03/butternut-parmesan-chips-amazing.html

NOTE:: If you are using this super cool tool I would suggest after everything is sliced and diced throw it all into a bag add your : olive oil, salt, garlic, and whatever else you seem fit into the bag and shake! Place it on the tray and pop it on the tray and cook! 

I would also suggest that you order extra trays, you can always stack one on top of the other and cook it all at the same time!! Either way, everyone should own one of these! Amazing!! And only $20 bucks at: Sur La Table  , if you are from st.louis , there is one at Plaza Frontenac

 All in all! Amazing product, def. worth it! :)

Butternut Parmesan Chips = AMAZING!

INGREDIENTS: 
Butternut Squash
Olive Oil
Salt + Pepper
Garlic
Shredded Parmesan Cheese

DIRECTIONS: 

• Pre - Heat oven to 445 degrees
• Take the skin off the Butternut Squash
• With a sharp knife, cut the two ends off leaving just the neck of the Butternut Squash
• With a sharp knife, slice thin slices off (the thinner the better) 
• Cover the pan with Parchment paper and place the circles on the pan, making sure that they don't touch each other. 
• Sprinkle Olive Oil + add Salt, Pepper, Powdered Garlic and Parmesan Cheese
• Place in oven for 15 mins or until lightly Crispy

These are super delicious and super easy!! They can be stored in air tight container for up to a week and can even be re-heated!

Grilled Zucchini Rolls with Goat Cheese (+ Bacon)

When I first made this, I made the rookie mistake of doing it on the stove. Which in my opinion takes longer. I should've done it on the Grill, but either way it came out tasting Delicious! These are great for quick appetizers as well as tasty light snack!! Enjoy! 

    

INGREDIENTS: 
Zucchini
Olive Oil
Lemon
Sea Salt
Pepper
Powered Garlic
Cilantro
Bacon (optional)
Goat Cheese

DIRECTIONS: 

- Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. 
- Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
- In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
- Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. 
- Top with some cilantro
- Roll up and place seam side down on a platter. 
- Repeat with the rest of the zucchini slices.

Eggplant Parmesan = Delicious

INGREDIENTS:

• 1 Medium eggpant 
• 3 egg whites
• Parmesan Cheese
• Garlic  Powder
• Basil Flakes
• Organo
• Tomato Sauce
• Bread crumbs

DIRECTIONS:

• Slice eggplant horizontally into 1/4" thin rounds
• In a small bowl, whisk the egg whites until the slightest bit bubbly. 
• In a separate bowl or Ziploc bag, combine panko crumbs, Parmesan cheese, garlic powder, basil and oregano and stir or shake to thoroughly mix. 
• Transfer mixture to a shallow dish. 
• Dip each eggplant round with egg whites, allowing excess to drip off, and then place flat onto crumb mixture (i hardly put any bread crumbs on them, but a little will be okay)
• Flip eggplant and do the same on the other side to coat, then transfer to baking sheet. Repeat with remaining pieces. 
• When all eggplant pieces are on the sheets, lightly mist the tops with olive oil cooking spray.
• Bake for 12-15 minutes (until bottoms start to turn golden brown), remove from oven and flip pieces and then continue baking for another 12-15 minutes. 
• Remove eggplant from oven and spoon some of the pasta sauce onto the center of each round, then top each with mozzarella cheese. 
• Return to oven and bake another 5 minute until cheese is melted.
• Yields 6 servings:  per serving, 153 calories per serving

(ORIGINAL Recipe taken from emily bites dot com - revised by tasteful + creative)

the DOUGH-LESS PIZZA

It may sound so wrong, but it’s just so right: Cauliflower Crust Pizza. As some of you might know, I started this "special diet" in July and one the top things you can't have is "bad carbs" such as pizza! I did some research and discovered some interesting alternatives . . . 

After many attempts to get it just perfect regarding; taste, texture, and all of the above. The recipe below is just that . . . PERFECT! And ooh does it taste just so darn good!  If done correctly, you will be able to pick up the pizza as if it were "actual pizza"! 

Cauliflower Crust Pizza
This recipe is for 1- Pizza 

What You Need:

• Round aluminum pizza pan 
• Food processor
• Parchment paper
• Oven

Ingredients : 

• 1 head of cauliflower
• 1 cup shredded mozzarella cheese
• 2 Eggs
• Garlic powder
• Turkey Sausage (optional)
• Turkey Pepperoni (optional)
• Tomato Paste (1 small can) is enough for one pizza
• Olive Oil (optional)
• Choice of Veggie for topping
• Choice Shredded cheese
• Goat / Feta (optional)

Instructions

•  Take a knife and poke a few (40 holes or so) in the pizza pan. 
• Cut the parchment paper in the shape of the aluminum pan (doesn't have to be exact). And place on pan.
• preheat oven to 450 degrees

To Make the Pizza Crust: 

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain / rice.

Take the cauliflower riced in strainer with a plate underneath and zap it in the microwave for about 1 min or so (that will help drain the water from the cauliflower)

With the plate still under the strainer, add in 2-eggs and cup of shredded cheese in the mix and stir. 

Here comes the messy part . . .

After a good mix of egg, cheese and cauliflower. . . Spread "dough" as if it was pizza onto pan. Place in 450 degree oven for 10-15 minutes or until "lightly" brown

Once lightly brown, spread tomato paste on pizza. Add cheese, pepperoni, sausage, and any other extra "goods" you desire on top and place back in oven for another 10-15 mins! 

I like to drizzle a little bit of olive oil over my slice before I dig in! Give this recipe a try and tell me what you think. If done correctly, you will be able to pick up the pizza as if it were "actual pizza"!

I have made this recipe so much that I can now make everything in 30 minutes including clean-up! Be sure to come back and tell me how it went! Good Luck! :)

NOTE: 

- Additional cauliflower dough can be stored in the refrigerator for up to one week.

- Taste even better a few days after . . . just like pizza! :)