Low Carb/Paleo/Keto (Yummy) Spaghetti Sauce

This is one of my favorite dishes to create - it's not only delicious to eat, but the aroma while cooking? Magnifique!

You will need one large spaghetti squash for the base of the dish.

To make the sauce, you will need the following ingredients:

2  one-pound packages or ground beef, or other ground meat of your choice
1 diced white medium sized onion
1 cup white mushrooms
1 diced green bell pepper
1 diced red bell pepper
1 diced zucchini
1 8 OZ can original Rotel tomatoes
1 14.5 OZ can diced tomatoes
1-2 tablespoons minced garlic, to taste
1/4 cup fresh basil
1/4 cup fresh thyme
1/4 cup fresh oregano
For some spice, add either 1/2 diced fresh jalapeno or red pepper flakes, to taste (or both)
Salt & pepper to taste

Preheat oven to 400 degrees.

Cut the spaghetti squash in half. If you microwave the squash for 3-4 minutes, it will soften the squash and make it easier to cut into. Be careful while cutting the squash, as it can be tricky!



Using a fork, pull out the squash seeds and set them aside. You do NOT want to throw these little guys away! You can put a little salt and pepper on them and microwave them in 30 second increments until crisp, stirring them around on a microwave safe plate each interval. The seeds are not only an excellent source of Vitamin A and Potassium, but they are so, so yummy!

Place the halved squash face down in a baking dish with approximately a half inch of water in the bottom of the dish.

Bake for approximately 30 minutes while you prepare the sauce.




In a large chili pot, place the beef in the bottom of the pot and sautee' with the onions until the beef is browned and the onions start to look a little clear. Add the bell peppers and zucchini and soften them a bit. Add both cans of tomatoes, mushrooms, garlic, jalapeno (if using), and all of the spices.

Simmer the sauce for another 20-30 minutes, until all of the ingredients are tender.

When the spaghetti squash is done baking, pull out of the oven and let cool for ten minutes. Fork out the spaghetti squash and place a portion on a plate or bowl. Use a towel to hold the squash while forking if it is still hot to touch.

Pour your desired amount of sauce over the squash and season with salt and pepper to taste.

This dish is even better the next day! ENJOY!

A Holistic Approach: Part 1

...They'll try to push drugs that keep us all dumbed down, and hope that we will never see the truth around…they will not force us, they will stop degrading us, they will not control us, we WILL be victorious - Muse

When I think of the possibilities of child rearing, I often reflect on the past few years, specifically. Over this time, there have been quite a few discussions with my friends and loved ones in regards to topics like:

- The quality of the food that we consume (organic vs. non-organic, processed foods, GMOs)

- Natural medicine vs. mainstream medicine

- Vitamins, supplements, and minerals

- The quality of our drinking water

- Vaccinations and the high number of doses administered to children today

- Our health care industry in relation to pharmaceutical companies

My mom, for instance, is especially leery of doctors and hospitals, and in particular, prescription medications, antibiotics, and vaccinations. Anyone who has had a conversation with my mom knows where she stands with all of it.

I wholeheartedly believe that my mom's severe mistrust stems from her traumatizing experiences with doctors and the like as a small child. Apparently, my grandmother would drag her to the doctor for every little sniffle and sneeze, and because of this, she now prefers a more holistic approach to medicine. To be honest, I really don't blame her. Since around May, 2014, I personally have completely changed my thinking in regards the things that I put into my body.

On the opposite end of the spectrum, there is seemingly, everyone one else in the country. Those that view the medical profession as nothing short of fundamentally flawless. As a former employee of the medical field, I can't help but disagree with certain aspects of our healthcare system. I have a huge problem with some of the holier than thou views of certain people in regards to the medical profession. There are some pretty arrogant and naive ways of thinking that continue to float around and to annoy me, such as:

Manufactured and prescription drugs are the only way to cure or treat diseases/ailments

 

It doesn't take a whole lot of effort to read the pamphlet that comes with prescription medications to see that the number harmful and even deadly side effects are countless and alarming. If you take the time read this mini-novel of a pamphlet that's attached to the prescription bag, you'll see that most of these side effects are far worse than the ailment it was prescribed for! So I have to stop and think: is my life really worth the risk of all of these horrific side effects? 

Probably not.

Personal Example: I went to the doctor for a minor skin infection directly above my left eye a few months ago. I was told that I needed to take an antibiotic for the lesion to heal. Skeptical, I opted not to swing by the pharmacy and pick up the antibiotic. Instead, I went to Whole Foods, and purchased a small bottle of pure Tea Tree Oil. After two applications per day, I had the infection completely healed within only three days. It's amazing what a little research will do, huh?

Diet, vitamins, proper nutrition, and other holistic approaches to medicine don't work in curing or preventing diseases

 

When it comes to healthy living, I’m not just talking about the obvious - staying away from cigarettes, exercising regularly, and drinking in moderation (this one can be particularly hard for me :)). I’m talking about the bigger picture: taking vitamins and minerals daily, eating whole, organic foods, and keeping your body even cleaner by staying away from toxins and chemicals - which are in virtually everything - tap water, processed foods, preservatives and additives, artificial colors and flavors, excessive pesticides on GM and other non-organic foods, and even chemicals lurking in certain beauty products, sunscreens, and plastic containers.

Proper nutrition and eating real, whole, unprocessed foods is so important, yet sadly, there are so few professionals are regularly promoting the benefits of maintaining proper nutrition or recommending healthy natural options when something is, or could, be wrong. And while going organic and eating whole foods is seemingly becoming more and more popular, it's very important to continue to stress that what a person consumes has a direct affect on one's physical and mental health.

Personal Example: The Paleo or "Caveman" lifestyle is shown to increase the human lifespan and even reduce the risks of certain cancers. Why? Because this lifestyle, in particular, cuts out all processed food, grains, dairy, soy, legumes and peanuts, most sugars, and promotes the intake of healthy, whole, and organic foods, vitamins, and minerals, and makes us very much aware of what we put into our bodies.

My thinking is, let’s go directly to the source; if I'm being told that I've something wrong with me, then dammit, I want to know how I got like that way in the first place.
 

A list of ailments that I regularly formerly suffered from include (but weren't limited to): fatigue, moodiness, severe allergies, depression, anxiety, brain fog, and even panic attacks. Guess what? My mood and energy levels shifted dramatically the second that I changed my diet, and especially when I added important minerals and vitamins, like Magnesium and Vitamin D. Now, I rarely get sick.

I don't want you to think that I am anti-doctor or anti-medicine. A wise friend once told me that it's never a good idea to be too "one way" in any topic, and I tend to agree. Doctors and medical professionals are so extremely necessary for a multitude of important things. I too worked in the medical field for eight whole years! Should I happen to harm myself by cutting off one of my appendages, I would certainly scurry to the doc as quickly as possible to be sewn back up again. Doctors can and will keep my appendix from bursting; deliver my baby when  and if I do decide to have children; and even give me an organ transplant if, God forbid, one is ever needed.

 

There is a dark side, though. I don’t particularly care for just how many doctors want to instantaneously prescribe medications for every single little thing, thanks to the influence of greedy drug companies and sales reps. If I would have known that my diet played such an imperative role in say, my severe acne in my early twenties, I wouldn't have taken Acutane for 6 months to clear my acne-ridden face up. I would have stopped drinking Diet Mountain Dew, stopped eating Cheetos and Ramen Noodles, and I would have reached for the fish, veggies, and lemon water instead! I should have done my research. But I was young and naïve. Back in early 2013, after eating just a few measly Lays Light Potato Chips, and having a pretty severe reaction to them, I started paying attention to the things that I consumed. I started reading labels.

 

The Standard American Diet (SAD) is one-size fits all

 

Sadly, a poor diet is very much to blame for many of the sick people in the world: people who don't drink enough water...who consume nine cans of Diet Mountain Dew in a day...who eat processed and fast food on the regular...who won't so much as look at a vegetable. And then these people wonder why they feel like absolute garbage, can't sleep at night, have severe anxiety, and can't seem to form a solid stool. This stuff is detrimental to one's health, mental behavior, and skin.

 

I take my vitamins daily, which are important, regardless of what the skeptics think. Vitamin D and Magnesium improves my mood and stress levels, especially when I’m feeling particularly blah in the cold winter months. Magnesium is also great for headaches and minor pain. I take Biotin for my hair, thanks to my hair stylist's recommendation (thanks, Kristen!). Long chain Omega-3 fatty acids, like in wild caught Salmon is fantastic for brain function (I think so clearly now!) And these, of course, are just to name a short few. I can't do multi-vitamins though - there is something in them that makes me throw up like clockwork after about 10 minutes. I haven't quite figured that one out yet.

 

Personal Example: One day at lunch I ate approximately 15-20 chips with a sandwich at lunch, I woke up the next day, went to the bathroom, and my stool was white. I am not kidding. WHITE. Talk about a freak-out moment! This really scared me, so I researched vitamins and started taking more of them to help flush my body. Just look at the ingredients in them - this is NOT real food!

I think that I might suffer from a mild wheat allergy. After I eat wheat and grain products, my eyes, nose, and face water, itch, and drive me crazy for hours after consumption. And for someone that really, really enjoyed her Blue Moon after work and on the weekends, one would think that it would be virtually impossible for me to change my ways. But it wasn't! Once I got in the correct mind frame, after the first two grueling weeks, it really wasn't as hard as I thought it would be to break old, bad, unhealthy habits. Red wine is soooo much yummier anyway! It's all about the follow though.

 
Diets promoting healthy living, such as the Paleo lifestyle are only for work-out crazed Cross-fitters, and are fad diets

I consider myself to be about 85% Paleo. There are non-processed foods out there that aren't technically Paleo, but that I occasionally allow myself to have. Like Rice. And Half & Half. I'm not supposed to have alcohol, but let's face it, that's never going to happen, so I just embrace my number one cheat - my vino. I have my moments of weakness and I'm certainly not perfect, (um, who isn't weak around the holidays?) I feel as though I more than make up for the wine cheat with my eating habits.

Real Food: Homemade Sauce

Personal Example: I feel better! I think better! I look better! The bloat, sluggish demeanor, and irritability is POOF! GONE! I can have as many organic, non-GM vegetables and fruit, beef, poultry, pork, seafood, and eggs as I want. Nuts and seeds. Fats, like coconut oil. This might sound boring, but...guess what? I can have bacon and wings too (as long as they are "healthy" - preservative, chemical, and sugar free). Hot sauces, like Franks, are OK. I've experimented with so many different recipes, and it's fun to learn and try new things.  It's incredible the resources that are out there.

A few resources that really help me get motivated and educated me greatly: Whole30 (http://whole30.com), Diane Filippo (http://balancedbites.com; Author of Practical Paleo and 21 Day Sugar Detox), Michelle Tam (http://nomnompaleo.com; Author of Nom Nom Paleo), and The Food Babe (http://foodbabe.com). There are literally hundreds of resources out there. You just need to do a little research.

 

There are also boatload of recipes out there that have really helped me not miss all of the "filler" foods. The less junk I eat, the fuller I feel, and for a hell of a lot longer. I don't have to eat nearly as much as I used to.

Thank God for Pinterest! Pinterest has been a fantastic resource for Paleo recipes and has helped me with my all of my cooking, eating, drinking, and workout conquests.

Happy (and healthy) eating!

Spicy Poached Salmon

Quite a few friends have indicated that they want me to get the ball rolling on posting recipes. Since my favorite dish is poached salmon, I'm going to start with that dish. It's extremely easy and quick to prepare, and turns out delicious every time I prepare it. This recipe is also works great with Steelhead Trout. The good news: salmon goes well with virtually every side dish imaginable.

I buy my salmon at either Whole Foods or Kroger, but you can buy your salmon wherever you feel comfortable purchasing it, as long as it's fresh, and not frozen. I really like Nordic Salmon; Sockeye Salmon is more red in color, is a lot more expensive, and honestly, I don't think it tastes as good as Nordic Salmon. One LB will usually get you about 2-4 fillets, depending how thick you want them.

As soon as I get home, I cut the salmon into steaks and I keep out what I plan on eating that night. I freeze the rest, after I wrap each one individually - either in cellophane or zip-lock bag - then again in a larger bag that will contain each individually wrapped piece. This will ensure freshness later. I would try to cook the remaining pieces within 2 weeks to ensure freshness.

Place salmon on a plate, skin side down, and sprinkle the tops of the fish with the following seasonings:

• red cayenne pepper
• garlic salt
• garlic pepper
• red pepper flakes
• basil (fresh, chopped is best, but dried seasoning works fine, too)
• thyme
• sea salt
• black pepper
• fresh lemon wedge (squeeze onto fish last)

The more cayenne pepper and red pepper flakes that you add, the spicier the salmon will be, so adjust these spices to your liking. Get creative if you want - if you like basil, add more of that. If you don't like spicy foods, leave the cayenne pepper off (it has its health benefits, though!).

In a frying pan, pour in 1-2 tablespoons olive oil and let the oil heat up, over medium heat.

Place the salmon in the pan, seasoned side up. Immediately add 2 tablespoons water and cover the pan with a lid. Cook face down for 2 minutes.


After 2 minutes (yes, please use a timer) use a spatula to flip the salmon over, and cook skin side down, for an additional 1 minute, 45 seconds to 2 minutes - but no longer than 2 minutes.

 Your salmon is done! Yes, it's really that simple. Add some fresh veggies, and you're done with your meal in under ten minutes!

I like to pair my salmon with fresh, steamed string green beans, sautéed or steamed asparagus, sautéed yellow and zucchini squash medley, or spinach and mushroom blend.

You can pick and choose what you (and your family) like best. Enjoy!
 

#I'mNotAFoodie - An Intro

My dinner spoke to me last night.

Yes, thaaaaat's right. My dinner spoke to me.

It's no real profound or well-kept secret that I love food and that I love to eat. My fairly consistent and "artsy" photos of my newbie food conquests on social networking sites like Instagram & Twitter pretty much give away this blatant and somewhat **severe** food infatuation.

Bacon-Wrapped Fillet w/Sauteed Spinach & Mushroom Jalapeno Blend

My sudden interest in "Paleo" last summer helped me start the process in researching healthier options for meals. Not to be obsessive, but this way of thinking/eating made me appreciate cooking on a **whole new** level.

I've been teased - on multiple occasions - and by many different people (including my very close friends) - for the "overuse" of my #glorious #food #and #cooking #hashtags. And I really don't care! Cooking is very much an art, and I thoroughly enjoy researching and creating my next edible masterpiece.

Poached Nordic Salmon w/Steamed Garlic String Green Beans

My secret? Wine. A crisp glass of vino brings forth my cooking creativity and relaxes me after a particularly stressful day at work. Especially on Mondays. Really, no shocker there. It brings the "sexy back" in cooking.

My mom called out my intense love for food at a very young age. As students, we were all encouraged by an elementary school teacher to keep a daily journal, and to document the enjoyable happenings of our day-to-day lives. I think I was probably about six or seven years old, at the time.

It turns out, that a majority of my journal entries were based on or geared towards **FOOD** in some capacity. My mom quickly noticed that I pretty much regularly logged what I consumed throughout the day. She also noticed that I described these foods in great detail. My mom kept those journals after all of these years; they are actually pretty adorable to read.

Perhaps my calling was a food critic? My family say, "Uh, duh, that's a yes"!

Bun-Less Sirloin w/Avocado & Mixed Berries

My dad is a brilliant cook, and I've received many, MANY cooking tips from him over the past several years. Apparently, when my parents were first married, my mom made a delightful meatloaf dish that my dad crassly and ungratefully criticized, and, well, the rest is pretty much history. My mom gave up the kitchen to him, and at that point, a new chef was born. My dad loves cooking as much as I do, and to be honest, he really should have started up his own restaurant. He's that good.

The fact is, that I'm definitely a foodie, regardless of my somewhat sarcastic blog title might indicate.

Happy cooking! From here on out, I'll be posting some pretty easy recipes for ya'll to try. You won't be sorry :)

#I'mNotAFoodie

Mushroom Wine Sauce with White Rice (Dad's Recipe)