This week has been particularly chilly, I’ve begun shopping for a new winter coat, pulled out the wool socks, and have started to crave carbs like crazy! It’s a natural thing for the body to crave heartier foods as the temperature drops, and for the body to store those foods, bulking up for the winter months. This is no excuse, however, to pack on the pounds over the months to come. Try this healthy “Spaghetti and Bolognese” recipe the next time you find yourself hungry for that carb filled pasta dish!
1 can of San Marzano Tomatoes (Italian tomatoes such as San Marzano are low in acid and make better tasting sauce)
2 table spoons of olive oil
3 cloves garlic, chopped fine
half an onion, whole (not chopped)
half a carrot, whole (not chopped)
1 bay leaf (optional)
salt and pepper to taste
2 cups spinach, chopped
1. Heat pot on medium high and add the olive oil warming for 30 seconds. Add the garlic and cook for 2 minutes. You don’t want the garlic to start turning brown, just too cook a little.
2. Add the canned tomatoes and crush them with a potato masher so the sauce has very small chunks. Add bay leaf if desired, half an onion and half a carrot. Leave whole.
3. Bring the sauce to a boil, reduce heat and simmer with the lid on, leaving a small gap to let the steam out. Let simmer for at least one hour, stirring every 20 or so minutes to make sure its not sticking to the pot.
4. Remove the onion and carrot and throw away. Having the onion and carrot whole simply adds flavor to the sauce, but won’t overpower it.
5. Boil water in a kettle, and in a separate bowl pour 1 cup boiling water over TVP and let stand for 5 mins to make sure there are no hard bits left. Add chopped spinach to tomato sauce and allow it to shrink down. Add TVP to sauce mixture and stir, setting aside on low heat to keep it warm.
|Dehydrated TVP looks like Rice Crispies but takes on the flavor of whatever you add it to.
|I try to add at least one green thing to every meal I eat!
1. Cook your squash in the oven at 375 degrees. You can cook the squash whole, or cut it in half using a large sharp knife (this takes a lot of muscle and is a little bit of a hassle, but does help the squash to cook faster).
2. At this temperature the squash will take anywhere between 45 mins to and hour to fully cook. Check it periodically by attempting to cut into it, if it’s soft and easy to make a cut it’s likely done.
3. When you’ve decided it’s finished cooking remove the squash from the over, and let cool for 5-10 mins. When the squash is cool enough to touch start to use a fork to scrape it away from the skin.
4. Place “spaghetti” in a bowl and top with bolognese sauce and you’ve got yourself a delicious low carb, gluten free, vegan meal!
|The finished product! So Yummy!