Not only are vegetables packed with nutritional benefits, they’re super high in volume so you can eat ALL the food. 🍴🍴🍴
Here’s an example:
You could choose to eat 1 cup of rice for 170 calories that you’ll probably burn through pretty quickly thanks to the 38 grams of carbs and limited fiber.
You can fill up on many cups of cooked cauliflower rice for way less than 170 calories. You’ll also feel more satisfied because it’s packed with fiber so you’ll digest it nice and slow.
And little secret… it doesn’t taste like vegetables. I am the pickiest eater ever and I love it! It takes on the flavor of whatever you cook it with so you won’t even notice you’re not eating actual rice.
Who’s tried cauliflower rice?! Love it or hate?
A little dinner inspiration for your week! Spaghetti Squash lasagna 🍝
2 small spaghetti squash (about 1 1/2 pounds each)
2 teaspoons olive oil
(8-ounce) package fresh baby spinach
1/2 cup part-skim ricotta cheese
1/8 teaspoon salt
2 ounces shredded part-skim mozzarella cheese,
1/2 lb 93% lean ground turkey
1 1/2 cups lower-sodium marinara sauce
1 ounce Parmesan cheese, grated (about 1/4 cup)
1. Cut each squash in half lengthwise. Scoop out seeds. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.
2. Heat a large skillet over medium-high heat. Add oil to pan. Add spinach; cook until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese together and remove from skillet.
3. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned. Add sauce; cover, reduce heat to medium, and simmer 4 minutes.
4. Mix in spaghetti squash into skillet. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Cook until cheese is melted.
Makes 4 Servings
Trying out something new for Sunday Meal Prep…
So easy… portobello mushrooms cooked for 5 minutes at 400. Top with spinach, crushed tomatoes, cherry tomatoes, and cheese and bake for 20 minutes!! So good!!
Do you struggle with overeating? Emotional eating? Can’t stick to your plan? What do you do when you’ve fallen off track? 🤔
I just went live in my client group because I get this question a lot!!!
I ate ALL the food
This weekend was a disaster
I fell off my plan
Should you cut calories?!
My answer: ABSOLUTELY NOT!
The more you try to overcompensate for it, the more likely it is to continue to happen again 🍭
So what to do?! Eat normally, make good choices, stick your plan, drink lots of water, MOVE, but don’t overdo it, and most importantly, listen to your body!
Clean Eating Pad Thai with ALL the veggies!! 🥕🥒
No noodles required 🍝
So here’s the RECIPE:
In a skillet saute zucchini noodles, mushrooms, and carrots.
While cooking stir in 1 tbs. natural peanut butter, 2 tbs. low sodium soy sauce or coconut aminos.
Top with crushed peanuts and enjoy!