(A Much Needed) Day for a Recipe #2

Let's admit it. It's been a long week. Why not end it with some delicious and healthy recipes? Not to mention, both meals can easily be made to be gluten free and dairy free.

(another one of my meals)

 

 

Ivy’s Garlicky Spaghetti Squash, Kale & Sundried Tomato Entrée

(one of my very favorite recipes)

 

Serves about 4 (I had plenty of leftovers after serving two people including myself)

 

1 tablespoon cold-pressed extra virgin olive oil (grape seed oil is another option, actually much healthier)

2 shallots (I believe I've used scallions before), finely chopped

5 cloves garlic, crushed/chopped

2 cups finely chopped kale

½ cup julienned sundried tomatoes packed in oil (rinse the oil off with water and pat the tomatoes dry with paper towels)

salt (for taste)

Red Chile flakes (for taste - optional -> I used chili powder instead)

4 cups cooked spaghetti squash (I used the whole cooked spaghetti squash)

2 cups cooked sprouted spaghetti of choice (I used quinoa spaghetti one of the times and it tasted just as good) - the spaghetti is optionally, can add if you want the recipe to be more filling but I find that it is delicious either way

Directions:

1. Heat the oil in a large heavy saucepan over medium heat. Add the shallots and garlic and sauté for about 2 minutes, or until shallots soften. Add the kale and sundried tomatoes. Sauté for several minutes, until kale wilts. Season with salt and red chile flakes to taste.
2. Stir in the cooked spaghetti squash and toss to coat. Add the cooked spaghetti and toss to mix everything. Adjust seasoning if needed. Serve warm.

 

 

Cheesy Cauliflower Breadsticks
 

(Serves 8)
 

4 cups of riced cauliflower (about 1 large head of cauliflower)

4 eggs

2 cups of mozzarella cheese

3 tsp oregano

4 cloves garlic, minced

salt and pepper to taste

an additional 1 to 2 cups mozzarella cheese (for topping)

 

I know that next time I make these I'll be trying it out with my dairy free mozzarella style almond cheese.

 

Directions:

1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper. (I used one large pizza pan)
2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. **make sure the container is microwave safe
4. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella,oregano, garlic, salt and pepper. Mix everything together.
5. Place onto the prepared baking sheet(s) and shape into either a pizza crust, or a rectangular shape for the breadsticks.
6. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
7. Slice and serve.

These recipes deliciously compliment each other and are both very easy to cook.

 

-The Crunchy Granola Nut