Healthy Twice Baked Spaghetti Squash

Twice baked spaghetti squash with lean turkey, roasted gaaahlic sauce and low fat mozzarella. Hub says it’s better than pasta! I agree!

Ingredients:
1 spaghetti squash (cut in half)

4 oz lean ground turkey meat
preferred seasonings to taste (I used Cavender’s All Purpose Greek seasoning)

1 cup Emeril’s All Natural Roasted Gaaahlic Sauce (you can find it in the store or make it from scratch)
1 cup low fat mozzarella cheese

fresh basil

Directions:

-Cut a spaghetti squash in half. Scoop out seeds and place face down in a deep dish pan with 2 inches of water. Bake in oven for 30 minutes at 350F.

-Remove squash from oven, drain water and use a fork to scrape out the spaghetti strands. Place the strands in a bowl and set aside. Keep the squash shells.

-Cook turkey with preferred seasonings and then mix with spaghetti squash “noodles”
-Repack the spaghetti squash shells with the “noodle” and turkey mixture making sure that each shell is evenly packed

-Top each squash half with 1/2 cup of roasted gaaaahlic tomato sauce, and 1/2 cup low fat mozzarella cheese and fresh basil

-Place back in the cooking pan and bake for 15 minutes or until cheese has melted.

Healthy Twice Baked Spaghetti Squash | A Bit of Bees Knees

Oh My Peachy Pie

I promise you I’m not only eating pie (2 pie posts in a row eeek)! My Grandpa has a peach tree in his front yard and the little tree has exploded with peaches this year. I mean LOTS of peaches, about 200+! There are so many peaches that the branches are breaking! So Dan and I have been assigned the task of picking all the ripe ones during our lunch break each day.

Happy to help!

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.

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Filling
20 small peaches (or 10 big peaches) skinned and sliced
1 cup sugar
1 tbsp lemon juice
1/3 cup flour
2 tbsp butter
1/4 tsp nutmeg

-Throw all ingredients into a medium sized pot, cooking on low heat.
-Stir until the peaches become soft and sauce begins to thicken.
-After the bottom crust is baked, pour the the filling into the crust until level with the pie dish.
-Place dough on top of peaches. Decorate as desired.
-Bake in the oven at 350F for 20 minutes or until the top crust is golden.

^^^Dan Dan my peachy man

Strawberry Rhubarb Apple Pie & A Triple Birthday at the Cabin

Ahhh yes, it’s that time of the year again…Growers Direct had a huge mountain of Rhubarb last week so I “stalked up” get it? 😉 We spent the weekend at the cabin for a triple Birthday party (Dan, Bryce and my Broski), playing can-jam Frisbee, swinging in the hammock, creating cocktails and hiking to the secret rock. It was really nice.
My babe is a sucker for the strawberry rhubarb combo, so I wanted to make him extra happy for his birthday. I ended up not having enough filling to fill the pie, so I added two skinned/sliced apples on top. I mean that’s what I was planning on doing the whole time…

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

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Filling
2 cups rhubarb, chopped
2 cups strawberries, cut in half (no stems)
2 small apples, skinned and sliced
1 cup sugar
2 tbsp minute tapioca
1 tsp lemon zest
1/2 tsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 teaspoon vanilla bean paste (or extract)

-Throw all ingredients into a medium sized pot (except for the apples) and simmer until the rhubarb begins to breakdown and the sauce thickens. Add more tapioca if needed to thicken filling.
-Once the bottom crust has been baked, pour the the filling into the crust until level with the pie dish.
-Arrange apple slices on top of strawberry rhubarb filling.
-Place crust on top of apples. Decorate as desired.
-Bake in the oven at 350F for 20 minutes of until the top crust is golden.

^^^Tahquitz Peak

^^^Trail blazer Ev, leading the way…with beer in hand of course.

^^^Playing games and poker around the table.

^^^A little clip from our weekend away.

German Puffed Pancakes {Aka Dutch Babies}

I love the weekends…we can sleep in as loooong as we want, wake up and make a glorious breakfast instead of the usual OJ chug and protein bar during the workweek. Today I got up before Dan and surprised him with German puffed pancakes. They are incredibly easy to make and so yummy. I like to eat mine with melted butter, squeezed lemon and powdered sugar. You can also top them with berries, whipped cream and or syrup, whatever you want! Long live the weekend!

Puffed Pancakes:
{Recipe yields one puffed pancake}
*They are really big. One pancake will serve one person.

2eggs
½ cup milk
½ cup flour
Dash of salt
Dash of cinnamon
½ teaspoon vanilla extract
1 teaspoon sugar
1 tablespoon butter

Preheat oven to 425 degrees.

Whisk together the eggs, milk, flour, salt, cinnamon, vanilla and sugar in a bowl.

Melt the butter in an 8-inch pie pan while the oven in preheating

Pour the batter into the melted butter pie pan.

Bake 10-12 minutes {or until edges have puffed-up a few inches and turned golden brown}.

Serve hot! Top with butter, lemon juice, powdered sugar, maple syrup, or fruit — whatever your heart desires!

Healthy Almond Butter, Banana & Coconut Muffins

Super easy recipe. You don’t even need to use bowls or spoons! Just mix all ingredients in a blender and pour the batter into your muffin pan. These were our go-to snacks when we needed to satisfy sweet cravings. They are so tasty

2 ripe bananas
2 eggs
1/4 cup almond butter
1 tbsp. coconut oil
2 tbsp. raw honey
1/2 tsp. vanilla extract
1/8 tsp. salt
1 ½ cups finely shredded coconut
1/2 tsp. baking powder
1/2 tsp. baking soda

Preheat oven to 350F
Blend all ingredients in a blender until smooth. Pour batter into muffin pan and bake at 350F for 15-20 minutes or until golden brown.