Thoughtful Thursday – Spaghetti Squash

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With autumn here, squash and pumpkins are in season! Spaghetti squash is one of my favorites this time of year. It’s a round/oval shaped yellow squash that can be light in color or a little more orange. It’s loaded with vitamins and minerals and is low in calories. It’s also a good source of Vitamin C, maganese and Vitamin B6.

1 Cup Cooked Spaghetti Squash contains about:

  • Calories: 42
  • Carbs: 10 grams
  • Fiber: 2.2 grams
  • Protein: 1 gram
  • Fat: 0.5 grams
  • Vitamin C: 9% of the Reference Daily Intake (RDI)
  • Manganese: 8% of the RDI
  • Vitamin B6: 8% of the RDI
  • Pantothenic acid: 6% of the RDI
  • Niacin: 6% of the RDI
  • Potassium: 5% of the RDI

Instead of eating traditional spaghetti that’s loaded with carbs and can be fattening, try making some spaghetti squash. It’s fairly easy to make and quite delicious. Although I must warn you, that cutting the spaghetti squash can be a little hard so be careful and use a sharp knife.

Recipe:

  • Cut the ends off the spaghetti squash and cut in half lengthwise.
  • Remove the seeds with a spoon.
  • Fill a shallow pan with about 1/4″ inch of water.
  • Place the spaghetti squash in the water, cut side down.
  • Bake in oven at 400 ̊F for 45 minutes or until the squash can be easily pierced with a fork. 
  • Once it’s cool enough to handle, gently scrape the inside flesh with a fork lengthwise to separate the spaghetti like strands but be careful not to break the outer shell.
  • Sprinkle with a little salt and pepper, if desired and serve with marinara sauce.

You can serve spaghetti squash in a variety of ways by adding different veggies, navy beans, chick peas or anything else that you like to eat. There are plenty of recipes online to get you started. So why not try something new and healthy too! You may be pleasantly surprised.

Thanks for stopping by!!

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“Every human being is the author of his own health or disease.” ~Buddha

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Thoughtful Thursday Veggie Soup Recipe

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With the frigid cold months approaching, it’s always nice to sit down with a warm bowl of soup. I always go into soup mode during the fall and winter seasons. It’s pretty warm down here in the south, but thankfully the temps do cool off enough to enjoy delicious soups.

Soups are especially tasty when you’re feeling under the weather. There’s a certain magic to eating a warm bowl of soup. No matter how bad you feel, you always feel better after eating a bowl.

There are many types of soups. Some are served cool or flat out cold while others are served warm or very hot. The consistency also varies depending on what’s in your soup. Personally, I like a soup full of flavor and hearty enough to satisfy my appetite.

You can buy lots of soups in your grocery store. But that’s all processed food loaded with salt and a lot of other ingredients you can’t pronounce. Not to mention ingredients that shouldn’t be in your food in the first place. Making soup is fairly easy and most definitely worth the effort.

The internet is loaded with tons of recipes. I find vegan soups taste just as good or sometimes even better than non-vegan. Forks-Over-Knives has a ton of delicious soup recipes on their website. Whether you’re vegan or not, these recipes serve as good place to start with and then just add a few of your own ingredients.

One of my favorite soups is made in my Vitamix Blender which has a program setting for hot soup. If you don’t have a setting for hot soup on your blender you can still make this soup using your blender and then warm it on the stove for a few minutes.

Creamy Veggie Soup Recipe

  • 1 Carrot, roughly chopped
  • 1 Stalk Celery, roughly chopped
  • 4-5 Large Pieces of Fresh Broccoli, roughly chopped
  • 1 Tomato, roughly chopped
  • 1/2 Zucchini, roughly chopped
  • 1 Clove of Garlic, roughly chopped
  • 1/4 Cup Raw Almonds
  • 2 Tbsp Unsweetened Shredded Coconut
  • 1 Tbsp Organic Red Miso
  • 1/8 tsp Organic Cayenne Pepper (optional)
  • 1 Cup Water

Place all ingredients in the blender and blend until smooth. If your blender doesn’t have the soup feature, then warm the soup in a small pot on the stove for 10 minutes. Then transfer to a bowl.

Extras

  • 1/2 Hass Avocado, sliced
  • Fresh Organic Cilantro, chopped
  • 1 Slice of Ezekiel Bread

Top your soup with sliced avocado and cilantro. Serve with a slice of bread and enjoy!

Try creating your own variations with this soup, like adding some cooked black beans outside of the blender for texture. There’s lots of options, be creative and add what you love to eat.

Thanks for stopping by!!

Share the Happy 💖

“In every moment of our existence, we are in that field of all possibilities where we have access to an infinity of choices.” ~Deepak Chopra

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