Spaghetti Squash Italiano and Kale Slaw with Wild Rice (Vegan Eating)

Today marks the second day post Ultimate Reset. It’s amazing what eating clean (Vegan!) can do for the body. I truly feel amazing and plan to continue this healthy lifestyle. I have gained some amazing things about good foods, some I did not even know existed, thanks to the Beachody’s 21 Day Ultimate Reset! This experience has truly been an eyeopener and the most life changing experience. Be sure to check out my YouTube Videos

Today I prepped and prepared these fabulous meals for Lunch and Dinner. They both taste great!! Who needs dairy or meats?! LOVED the Spaghetti Squash Italiano!!! My favorite so far…

Kale Slaw:
2    cups chopped kale, stems removed
2    cups shredded green (or red) cabbage
¼   cup dried cranberries
1    tablespoon toasted pepitas (Spanish pumpkin seeds)

Pepita Dressing:
2      tablespoons toasted pepitas
2      tablespoons water
2-3   tablespoons lemon juice
1/3   cup extra virgin olive oil
1      tablespoon raw honey or maple syrup
1      tablespoon dijon mustard
pinch of sea salt
ground black pepper

Put all the dressing ingredients into a blender (or magic bullet) and blend until combined into a smooth and creamy consistency. Put chopped kale, cabbage, and cranberries into a large bowl. Pour the dressing over the salad and toss. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Right before serving, sprinkle the salad with the remaining toasted pepitas.

Nutrition Facts:
Serves 4
Kale Slaw-
Calories 60, Total Fat 1.5, Sat Fat 0g, Cholesterol.0g, Sodium 20g, Carbohydrate 12g, FIber 2g, Protein 2g
Creamy Pumpkin Seed Dressing-
Calories 220, Total Fat 21g, Sat Fat 3g, Cholesterol 0mg, SOdium 90mg, Carbohydrate 5g, Fiber 0g, Protein 2g

Spaghetti Squash Italiano:
1 4-pound spaghetti squash
1 Tablespoon Extra Virgin Olive Oil
2 Garlic Cloves,minced
1 cup finely chopped red onion
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped baby Portobello mushrooms
1 cup chopped zucchini
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons red wine vinegar
1 28-oz can of fire roasted diced tomatoes
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
Fresh ground black pepper

Preheat the oven to 375 degrees. Cut the squash length wise and remove the seeds. Place the squash in a large baking dish, cut side down. Add 1/2 inch of water to the dish. Bake for about 40 minutes or until the squash is fork tender. Remove from the oven and let it cook slightly. Using a fork, scrape out the spaghetti -like strands and discard the skins. Set the squash aside.

In the meantime, heat oil in a skillet and saute the garlic and red onion with red pepper flakes until the onions are soft and slightly caramelized.  Add the mushrooms, zucchini, oregano, basil, and vinegar. Stir to combine and cook for 5 minutes until the mushrooms cook down and the zucchini softens. Add the tomatoes,nutritional yeast,. salt, and pepper, and cook for about 7 minutes to let the tomatoes simmer and met with the other flavors. Serve over the top of the warm spaghetti squash.

Nutrition Facts:
Serves 6
Calories 170, Total Fat 4.5g, Saturated Fat 0.5g, sodium 550g, Carbohydrate 32g, Fiber 7g, Protein 5g

Recipe provided from Healthy Chef Agi G via Karma Chow.

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