SNACKTIME perfection when you want something sweet 🍫
Peanut butter or almond butter
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