xmlns:fb='http://www.facebook.com/2008/fbml' working4wellness: May 2012

Monday, May 7, 2012

Ode to Spaghetti Squash

Spaghetti Squash
where have you BEEN all my life?










All I can say is tonight was so fun, as I had spaghetti right along side the family!
I ate half a spaghetti squash=110 kcals
(p.s. 1 cup of pasta can have 200 kcals)
plus spaghetti sauce with ground beef.


I STILL had my giant spinach salad with a bit of vinegar on it--this plus the Vit C and B vitamins from the squash (not to mention vitamins in tomato sauce)...delicious AND good for you too!  TRY IT!!


How did I cook it?  cut it long way in half, scrape out the seeds, laid it face down in microwave with about a 1/2 inch of water on high for about 8 minutes or so.  You can use a fork to get the "noodles" out! YUM...

Wednesday, May 2, 2012

Eggplant(as the bread) Sandwich!

Traci's Eggplant Sandwiches
 Hello veggie lovers everywhere!  I wanted to share a recipe I adapted tonight.
The baked Eggplant sandwich from allrecipes.com looks GREAT...yet, since I am not eating dairy (except once/week)...I tweaked it to gluten, grain and dairy free!

    http://givenbreath.com/about-kim/
  •  
  • 1 large eggplant sliced longways, THIN
  • egg whites or slightly scrambled real eggs
  • garlic
  • onion
  • broccoli slaw (All About Athlete- Kim turned me on to this product!)
  • chopped red onion- about a 1/3
  • sliced mushrooms (as many as you like!)
  • spaghetti/tomato sauce (as I needed to use it up from zucchini the night before!)
  • optional: added cheese to the boys "sandwich"
  1. First, I dunked the eggplant into the egg whites and laid it on the most awesome of all products, the NON STICK FOIL by Reynolds (on a pan)
  2. Second, I baked it for about 15 minutes in the oven at 450 degrees
  3. While they were baking, I heated some olive oil, the onions and garlic, then added the broccoli slaw and mushroom and sauteed that
  4. Take the eggplant out and flip them, cook for at least another 15--depending on how firm/crispy you want them
  5. Layer the egg plant as the base, optional cheese, slaw/mushrooms, tomato sauce and top with other eggplant slice.
  6. VOILA
I will admit that I WOULD have been still hungry....Yet, I had eaten some green olives, boiled egg whites and sliced turkey while cooking.  They were going to go on the sandwich, but I couldn't wait...;)


I'd love to hear any creative sandwiches using things other than bread that you have tried--spread the word for Traci is actually in the kitchen- and this is RARE...