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Spaghetti Squash

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Stir Fry Bowls…

bowls Stir Fry Bowls

Stir Fry Bowls.  Delicious, health, easy ways to get your 5-6 healthy meals in each day and not take up too much time or effort!

I have recently begun a new very restricted meal plan that comes from working with clinical nutritionist and Body Beast trainer Sagi Kalev.  Together through various test, blood, saliva, etc…we have discovered some interesting things my body is dealing with at the moment, and thus some foods I need to be avoiding as well as some specialized supplements I should be taking.  It’s all temporary, just to detox my body and heal it so I can get back to eating my regular clean meal plan and doing my regular workouts again.

As is the purpose of, when faced with a limited food list, I do what I do best…I get creative.  In this case, I came up with the idea of stir fry bowls.  I’m doing a very low carb plan, so I am upping my healthy fats a bit, thus allowing cashews into most of my meals (yay!).  The two meals you see above are variations on the same recipe, which I will give you now.

Stir Fry Bowls
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1
Simple fast healthy tasty meals!
  • 8 ounces Protein (chicken, lamb, beef, pork, etc.)
  • 1 cup veggie (broccoli, brussels sprouts, etc)
  • 3 ounces cashews
  • 1 tsp olive oil
  • dash turmeric
  • dash cayenne
  • dash ginger
  1. Dice protein
  2. Dump protein, veggie and cashews into skillet or wok with olive oil
  3. Cook on medium high, stirring frequently until meat is cooked through, adding spices as you go

Since my nutrition plan is limited, I do this for 3 of my 5 daily meals every single day, switching from lamb to chicken breast to chicken thigh and swapping out the vegetable.  SUPER tasty, super simple, super healthy!  Try it yourself and let me know what you think!

Add Some Spice to Your Life…

IMG 0522 2 Add Some Spice to Your Life

Add some spice to your life. These three spices are super tasty and super healthy, and go well together!

Cumin is an ancient herb that dates back all the way to the second millennium BC.  It’s even mentioned in the Bible.  The ancient Greeks kept cumin at the table like pepper; the Moroccans still do.  It’s used commonly in Brazil, and is added to provide an earthy warmy feeling to food and is often used in chili.  It is used for enhancing appetite, taste perception, digestion, vision, strength and helps with issues such as fever, loss of appetite, diarrhea, vomiting,  abdominal distension, edema and puerperal disorders.

The leaves of the coriander plant are known as cilantro and are used as a garnish and flavoring in many dishes.  The seeds are where the coriander spice comes from, and they provide significant amounts of  calcium, iron, magnesium, and manganese and contains strong antioxidants.  It’s used in flavoring meats and brewing Belgian beers.

Turmeric is part of the ginger family.  It’s commonly used to color mustard and used in curries.  While there are some Indian sweet dishes that use turmeric, it is generally used for its savory properties.  It’s used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc.  In India turmeric has been used to treat stomach and liver ailments as well as skin conditions.  Turmeric is being investigated in relation to Alzheimer’s disease, arthritis, diabetes, and other clinical disorders.

So as you can see, not only do these spices add flavor to your dishes, they add health to your life! Try them on your next meal and let me know how you like them!

Spaghetti Squash…

IMG 0759 2 Spaghetti SquashSpaghetti squash.  It’s the one you always heard about and wondered why it was called that.  Growing up, I didn’t like any squashes.  My mom overcooked them, they were slimy and gross.  Years later when I did the Ultimate Reset, I learned the art of appreciating the greatness of vegetables as they are, and cooking them simply and delicately to retain their natural textures and flavors.

When a friend introduced me to this spaghetti squash recipe, I kicked myself for never trying it before, since spaghetti is my absolute favorite meal.  Plus, I had never really tried pesto, so that was a welcome addition as well.  I hope you enjoy this recipe as much as I do, and share it with your friends who love pasta.

Spaghetti Squash
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Healthy tasty alternative to pasta!
  • spaghetti squash
  • olive oil
  • Himalayan seasalt
  • cilantro bunch
  • lime juice
  • garlic clove
  • jalapeno pepper
  • avocado
  • pine nuts
  • mozzarella cheese
  1. Cut spaghetti squash in half
  2. Place both halves on a cooking tray
  3. Cover each lightly with olive oil and Himalayan sea salt
  4. Cook at 350 degrees for 45 minutes, or until squash is easily scraped with fork
  5. Use food processor to process avocado, jalapeno, garlic, lime juice, cilantro and sea salt and handful of pine nuts into pesto.
  6. Scrape spaghetti squash out of skins with fork
  7. Place spaghetti squash and pesto in saucepan and saute until warm
  8. Serve with more pine nuts on top and sprinkling of fresh grated mozzarella cheese
  9. Other veggies can be added to saute pan such as mushrooms, bell peppers, onions, etc…

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