80--- Spicy Minestrone with Spaghetti Squash

Did you stuff yourself silly over the past few days?  Are you ready for a nice, warm healthy meal?

Make extras of the veggie-filled winter soup and freeze it for a quick, easy, and nutrient-packed meal for a busy night this holiday season.  The spaghetti squash replaces the traditional pasta found in a minestrone and provides great texture- and filling fiber!

Spicy Minestrone with Spaghetti Squash

Serves 8-10

1 spaghetti squash, cooked and shredded (*see my microwave directions)

1 Tbsp olive oil

1 red onion, chopped

1 tsp minced garlic

8 cups beef broth (sub vegetarian broth if you desire)

3 cans diced roasted tomatoes, with juice

1 zucchini, diced

1 yellow squash, diced

1 red bell pepper, seeded and diced

10 fresh basil leaves, chopped

2 stalks celery, chopped

2 carrots, diced

1 parsnip, chopped

2 cups fresh kale leaves, chopped

2 cans kidney beans

1/4-1/2 tsp crushed red pepper flakes, to taste

1/2 tsp ground black pepper

1/2 tsp liquid smoke

2 Tbsp balsamic vinegar

In a large soup pot, heat olive oil over medium-high heat.  Add garlic and onion and saute until fragrant, 3-4 minutes.  Add remaining vegetables (including spaghetti squash) and saute for an additional 2-3 minutes.  Stir in broth, tomatoes, beans, red pepper flakes, black pepper, liquid smoke, and balsamic vinegar.  Bring to a low boil, then reduce heat to medium-low and cook for 10-15 minutes, or until vegetables are softened to your desire.  Serve immediately!

Nutrition Info per 1 1/2 cups: 154 calories, 2 g fat, 7 g protein, 21 g carbohyrates, 7.5 g fiber

80--- Creamy Ranch Hummus

Bringing an appetizer to a holiday meal can be a tough thing to do.

I mean, you don't want to trump the meal.

Or DO you?

It should be light enough so you're not weighed down before your meal, but it should be satisfying enough at the same time.

Many of my patients and clients say that they will bring a veggie tray to the holiday meal, since that is something that many big spreads are missing (but not YOURS of course).

But many people won't just grab a handful of raw veggies and go to town (but not you of course).  So how about something to serve them with?  Something that pleases everyone?  Something LIKE ranch dressing with less fat, more protein and fiber, and all the flavor.

I bring you...........

Creamy Ranch Hummus
Serves 6-8

1 can chickpeas (garbanzo beans), drained and rinsed
1 Tbsp tahini (sesame seed paste)
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp celery salt
1/8 tsp celery seed
1/4 tsp garlic powder
1 large shallot, sliced
2 tsp white wine vinegar
1/2 cup sour cream (use Greek yogurt as an alternative)
1 1/2 Tbsp fresh chives, chopped
2 tsp fresh dill, chopped
2 tsp fresh parsley, chopped
2 tsp fresh thyme, chopped

In a large food processor, combine chickpeas, tahini, salt, pepper, celery salt, celery seed, and garlic powder.  Mix until chopped and combined.  Add shallot, vinegar, and sour cream, and continue to mix until a smooth puree is formed.  Add in chopped herbs and mix until just combined.

Place in a covered container in the refrigerator for at least 2 hours.  Serve chilled.

Nutrition Info per 1/4 cup: 78 calories, 3 g fat, 3 g protein, 8 g carbohydrates, 2 g fiber

Desserts of Thanksgivings Past

Some of my past Thanksgiving dessert creations...... all delicious and worth repeating.  

Check out my Mini Maple Cheesecakes with Gingerbread Crust and Caramelized Pecans and Baked Caramelized Apples that I'm bringing this year!

Cranberry Pistachio Eaton Mess

Rustic Pumpkin Tiramisu

Pumpkin Oatmeal Whoopie Pies with Chai Cream Cheese Filling

Punkin' Puddin'

Apple Pie Panna Cotta

Cran Apple Bread Pudding

Things That I Know

1.  I'm deep into my half-marathon training and I need some new Hammer Gel flavor suggestions.  I can do vanilla and am really afraid of anything else.  Pretty sure I can't stomach peanut butter.  Or apple cinnamon.  Or banana.  Or coffee or chocolate.  Soooooooo.  I guess I'm stuck with vanilla?

2.  This applesauce is totally on my list of to-do's.

3.  Brussels sprouts with an Asian twist?  Yep. OK. Mmmhmm.

4.  This map on grocery shopping is fantastic.  And funny.  And well worth 5 minutes of your time.

5.  If you're in the market for some fantastic, fun, super soft leggings this winter (or if someone on your Christmas list is), check out this site.  You will NOT be disappointed.

20(ish)--- Pumpkin Chocolate Chip Cake

I swear this is my last pumpkin recipe of the season.

Wee babe approved- minus the chocolate chips.  What???  She spits them out.  I have given birth to a phenom. I know there are a few of you out there.  You being females who do not like chocolate.  But I've never met one in person, let alone shared blood with one.

Pumpkin Chocolate Chip Cake
Serves 12

1/2 cup butter, softened
1 cup pure pumpkin puree
3/4 cup light brown sugar
1/4 cup white sugar
2 cups whole wheat flour
1 cup + 3 Tbsp cake flour
1 1/2 tsp baking soda
10 oz dark chocolate chips
1 tsp vanilla extract
3 eggs
1/4 tsp salt
1 tsp pumpkin pie spice (optional)

Preheat oven to 350 degrees.  In a large mixing bowl, mix together butter, sugars, and pumpkin until smooth.  Add in vanilla and eggs, adding one at a time, and beating until smooth.

In a separate bowl, mix together flours, baking soda, pumpkin pie spice and salt.

Add dry ingredients to wet until well combined.  Fold in chocolate chips.

Pour batter into a 9 x 13" greased baking dish and spread evenly.  Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cook before slicing into 12 even slices.

Serve warm.

80--- Spaghetti Squash with Light Sun Dried Tomato Alfredo

Spaghetti squash is relatively low in carbohydrates, especially when compared to the same amount of pasta (about 1/3).  AND it's naturally gluten-free and high in fiber.  Pair those nutritional bonuses with a light yet flavorful alfredo sauce, and we have a WINNER.

Spaghetti Squash with Light Sun Dried Tomato Alfredo
Serves 4

1 tsp olive oil
1 tsp minced garlic
3/4 cup vegetable broth
1 1/4 cups milk
3 Tbsp flour
2/3 cup sliced sun dried tomatoes
Dash ground black pepper
1/2 cup shredded Parmesan cheese
1 large spaghetti squash, cooked and shredded *see microwave directions
2 Tbsp fresh chopped Italian parsley

*To cook spaghetti squash in the microwave, slice off ends, then slice squash in half lengthwise.  Remove seeds and pulp.  Use a sharp knife to piece the outside skin of the squash in several places. Place half of the squash in a microwave-safe baking dish and place 1/2 cup water in the "hole" in the squash.  Place the remaining half of the squash on top, so that the insides are together.  Transfer dish to the microwave and cook for 12-15 minutes, or until flesh is softened.  Allow to cool for 5-10 minutes, then use a fork to remove strings of squash.

While squash is cooking, heat olive oil in a large skillet over medium-high heat.  Add garlic and saute until fragrant, 2-3 minutes.  Add sun dried tomatoes and pepper.  Add milk and broth and use a whisk to combine.  Continually whisking, add flour, 1 Tbsp at a time.  Allow flour to be absorbed into the liquid before adding more.  Continue to cook and stir until mixture is thickened, 10-12 minutes (or more).  When sauce will coats the back of a spoon, add Parmesan cheese.  Cook and stir for an additional 3-5 minutes. 

When sauce is desired consistency, add spaghetti squash "noodles" and use tongs to toss and coat.  Sprinkle with parsley and serve immediately.

Nutrition per ~1 cup: 150 calories, 6 g fat, 10 g protein, 14 g carbohydrates, 3 g fiber

80(ish)--- Brussels Sprouts Quesadilla

There should be nothing shameful about making vegetables really really delicious.  If it involves adding a bit of bacon and cheese?  So be it.  

Fats have a great affect on our satiety, and when used in distributed amounts throughout the day, may actually lead you to consume fewer calories, and fewer processed carbohydrates.

My hubbster said that this was an Irish quesadilla.  I guess all that it was missing was potatoes.  And beer.

Brussels Sprouts Quesadilla
Serves 4

4-10" flour tortillas (bonus points for whole grain- I just happened to have raw tortillas on hand)
1 cup shredded strong white cheese (I used Dubliner)
12-15 Brussels sprouts, trimmed and sliced into 1/8"slices
1 large shallot, sliced thin
1/2 cup uncooked chopped bacon
1/4 cup chicken broth
1/4 cup white wine
2 tsp Dijon mustard
1/4 tsp ground black pepper

In a large nonstick skillet over medium-high heat, cook bacon until crisp.  Drain fat and return bacon to the skillet.  Add shallots and Brussels sprouts and saute over medium heat until softened, 2-3 minutes.  Add chicken broth and white wine, and whisk in Dijon mustard and pepper.  Cook mixture for 6-8 minutes, or until Brussels sprouts are soft.  Remove from heat and set aside.

Place a tortilla in another nonstick skillet over medium heat.  On half of the tortilla sprinkle 2 Tbsp shredded cheese, then add 1/4 of the Brussels sprouts mixture.  Top with additional 2 Tbsp cheese and fold the other half of the tortilla over the filling.  Cook for 1-2 minutes on each side, until cheese is melted and tortilla is lightly browned.  Remove from heat.  Repeat with remaining tortillas and filling.  Slice just prior to serving.

Nutrition Info per 1 quesadilla: 289 calories, 15 g fat, 14 g protein, 21 g carbohydrates, 1.5 g fiber