Sarah Stout, Doctor of Naturopathy, MS, Certified Clinical Nutritionist,HHC, CNHP, and Certified Raw Food Gourmet Chef creates an easy Spaghetti Squash recipe and a delicious Rice and Chicken Veggie dish.
For more great meals, visit her website at www.reinventingwellness.com
Sarah also used a set of our 4 Ruby Red porcelain 9" plates provided by Slim & Sage. With Euro-inspired scrollwork that sections off the plate in perfect portion control quarters, these plates are a Gr8 Health way to keep you on track with any diet. Microwave and dishwasher safe, each set comes packed in a beautiful orange round box. For more information go to www.slimandsage.com .
No Guilt Pasta Primavera
1 spaghetti squash
2 cups broccoli, chopped and lightly steamed
½ red onion, diced
3 cloves garlic, minced
2 cups peas, thawed
½ jar roasted red peppers, chopped
1 cup cannellini beans, drained
6 oz. plain coconut or almond milk yogurt
2 Tbsp extra virgin olive oil
2 Tbsp fresh parsley, chopped
1 tsp dried pasta seasoning blend
½ tsp crushed red pepper
Sea salt and pepper to taste
Heat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with olive oil and season with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Remove from oven and cool for 5 minutes.
Add the olive oil to a large skillet over medium high heat. Saute broccoli, onions and garlic for 3-4 minutes, until soft. Stir in peas, red peppers and cannellini beans cook for 2-3 minutes more. Add yogurt, parsley, and seasonings and warm through. Pour into large bowl.
Scrape the spaghetti squash flesh with a fork to form long strands and add to bowl with veggies. Toss to coat.
Grilled Chicken with Cherry Rice
2 tsp coconut oil
¼ cup onion, chopped ¼ cup celery, chopped ¼ cup dried tart cherries ¼ cup walnuts, chopped 1 tsp dried thyme 1 tsp dried oregano
¼ tsp ground black pepper 1 cup cooked brown rice
1 lb. chicken breast, grilled (recipe below)
Heat coconut oil in a medium saucepan over medium heat. Add onion, celery, cherries, walnuts, and spices and cook over medium heat for about 10 minutes or until vegetables are tender, stirring occasionally. Add rice and beans and cook until heated through. Serve with grilled chicken and steamed vegetables
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