The Most Amazing Spaghetti Squash I’ve Ever Had

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This was the side dish I made for my mother’s birthday dinner… the main dish recipe is found here. With the end of summer, comes great local fresh squash, and I am all about the local farms around here. Something about the peaceful, rolling hills, super fresh produce… well anyway, I digress… So I came home from the farm with a beautiful spaghetti squash… I planned to make a pesto to go with it, but I kept forgetting to buy basil. I decided to play around a bit and came up with this. It was so good, that I went back to the farm and bought another spaghetti squash!

Ingredients:

  • 1 spaghetti squash
  • 1/4 cup Olive oil
  • 2 TBSP almond butter
  • 3 cloves of garlic – minced/chopped small
  • 1 large onion- chopped
  • Salt
  • Nutritional Yeast (Optional, but will make it taste a bit cheesy!)

Directions:

Cut the spaghetti squash in half lengthwise and remove the seeds. Bake, face down on foil or parchment at 400*F for about 45 minutes (or an hour to an hour and 15 minutes in a pan double wrapped in foil). The squash is ready, when you push down on the outside skin and it sinks a bit.

Let the squash cool, then with a fork, scrape the shell of the squash and set all the “spaghetti” aside. In a fry pan over medium heat, add the olive oil, almond butter, garlic, onion and a good pinch of salt and cook until the onions are translucent. Mix the “spaghetti” and a pinch of nutritional yeast into the onion mixture in the fry pan and cook for about 5 – 10 minutes.

Enjoy! This one makes great leftovers too! You can keep it in the refrigerator for about a week and re-heat in the frypan 🙂

 

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Salmon with “Honey” Mustard Glaze

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This salmon is easy, can be made whole 30 approved, and can be baked either open or double wrapped. It tastes best fresh, but I’ve been known to make a few days worth in advance…

Ingredients:

  • Fresh salmon (you can use frozen if it’s all you have, but regarding fish, I’m a snob so it’s gotta be fresh!)
  • Your favorite mustard
  • Honey (or date sugar /fresh dates blended into a paste if you are into the whole no processed sugar thing/whole 30)

Directions:

Rinse your salmon and using a knife against the grain, scratch the scales off the skin of the fish and rinse again. Mix equal parts mustard and honey/date sugar/date paste in a ziplock bag and add your salmon. Let the fish marinade for at least an hour, or over night in the fridge. Bake on parchment paper at 400*F for 10-15 minutes (if double wrapping in foil, add an additional 10 minutes and make sure your oven is fully pre-heated)

Enjoy!

Your Rosh Hashana Main Dish…

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This thing is gorgeous. It smells great, tastes better, and BH is SUPER easy to throw together! What’s better? All you need is a crock pot and 8 hours!

It was my mom’s birthday and I wanted to something special. I’ve been doing the whole 30 diet *my sister is a great influence on me!* So I was looking for something that would both meet my new diet and also be a great meal for my mom. After much google searching and debating I finally decided on this one: http://www.halfbakedharvest.com/crockpot-sweet-sour-pomegranate-short-ribs-creamy-polenta/  I only made the beef, and I used cholent meat instead of short ribs… man this thing was SOOOOO good!

Here’s what I did…

Ingredients:

  • A splash of Olive oil to coat the crockpot
  • 2 1/2 lbs of cholent meat (I used grass fed because it’s what I had in my freezer… and officially it’s better for you. It’s also part of the reason I chose this recipe, because grass fed beef needs to be cooked low & slow or it can become tough)
  • 5 cloves of garlic – chopped
  • 4 carrots – chopped
  • 1 large onion – chopped
  • 2 cups pomegranate juice
  • 2-3 TBSP Date Sugar (yay whole 30!)
  • 1/3 cup coconut aminos (yay whole 30!)
  • 7-10 sprigs worth fresh thyme (check here to learn how to de-stem thyme the easy way!)
  • 3-4 springs worth fresh rosemary
  • 1/4 cup fresh parsley
  • Seeds of 1/2 a pomegranite (save the other half for the garnish)
  • 1/2 tsp pepper
  • 1 tsp salt

Directions:

Use olive oil to coat your crock pot (to make clean up way easier). Then add all the ingredients listed above. (The original recipe says to sear the meat, but I wanted easy… plus my meat was frozen and I was not about to wait till I could separate it into smaller pieces to sear. Since I used cholent meat, I figured it would be okay and BH it was!) Set your crock pot to low and come back 8-9 hours later. I made mine overnight and it re-heats great when you want to eat it!

When you are ready to eat, garnish with the remaining pomegranate seeds and any remaining parsley you have.

Enjoy!