Baked Spaghetti Squash with Crispy Kale!

I have got quite a few cheers and inquiries on the spaghetti squash ‘pasta’ I made last week!!! Roasted spaghetti squash is a great substitute for carby pasta and to get your daily veggie intake. One squash is about 4 servings, which is quite a lot for about $2.29! You can also throw it into chicken soup if you would like! It really is versatile and so good – get them while they are in season!!!

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Roasted Brussels Sprouts Tossed with Cilantro, Mint, and Red Chilis

Recently I have discovered the art of roasting vegetables and how it gives it a subtle smoky, charred flavor to it. It’s SOOOO EASY!!! You just toss the veggies, ANY kind of veggies, with olive oil and some pepper, stick it into a 375-425 deg oven, and let it roast until it’s brown! It is easy for a quick meal and you can store roasted veggies for a few days in the fridge too! Toss the veggies with some garnishes or sauce and you have a fancy side dish! It’s awesome. And I think you should try it out, and maybe make a beautiful roasted veggie side dish for Thanksgiving!

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Soy Ginger Scallion Turkey Meatballs

I’ve never really played with ground turkey because I prefer beef and pork. But I came across this recipe and couldn’t help but try it out! Ground turkey has much less fat than ground beef so a lot of people use it as an alternative to beef in things like bolognese and meatballs. I think this recipe is perfect for an appetizer or a quick snack or dinner. So tasty and addicting!

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Kale, Tofu, and Shitake Salad!

So my roomie is a health nut and she has been trying to eat healthier and become a vegetarian. She goes to the OB People’s Food Store to get entrees and what not because she doesn’t cook. Well one time she came home with this kale, tofu, and shitake mushroom salad and it was DELICIOUS. She didn’t like how bland it was, but I LOVED it. I loved the subtle soy sauce with the mushrooms and tofu. I loved the sesame seeds. It just felt healthy. And so I set out to recreate it. My roomie tried mine and she thought mine had more flavor and liked mine a lot more. Yay! I hope you like it too!

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Chicken with White Wine Mushroom and Thyme Sauce!

So I went to Costco and bought a huge bag of chicken so you will be seeing quite a bit of chicken posts in the future. I normally eat chicken when I am away from Lodi; for some reason its just more versatile than slices of flank steak. Anyhoots, already 2 days into my skinny grind I was already bored with my chicken over salad thing. I was like well, why not treat myself the night before Vegas this weekend with a simple, yet sophisticated meal. Obviously in prep for this not so sophisticated weekend lol. Anyway, the white wine mushroom sauce is very simple to make. It comes out tasting like what you would eat at restaurants. So for those of you with the itch to go out to eat, whip this up and it will taste gourmet!

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Thai Watermelon Salad!!!

How ironic I make this ‘summer’ salad on probably the coldest day in SF this summer. My feet and nose are failing to defrost as I am typing, even though the heater is blasted. I guess SF has finally hit the cold wave…after a very warm beginning of summer! My days in SF aren’t very numbered anymore so I am hoping to make my last adventures here count before I start school again. I keep chanting in my head- 9 more months…9 more months!!!

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Balsamic Brussels Sprouts!

I LOVE BRUSSELS SPROUTS!!! They are the most amazing little veggies- they have the texture of cabbage, anti-cancer components like broccoli, and the perfect side dish or meal any day! They are believed to be of Brussels, Belgium origin, having been found to grow there since the 13th century. I frankly like them a lot better than broccoli. And there is so much more you can do with these little veggies. I love mine cooked in balsamic vinegar, some onions, and garlic for a quick meal. They are also very very filling so if you are on a diet, substitute bread for some of these delicious brussels sprouts!

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