Fresh Friday: International Spaghetti Squash
Anyone losing weight, increasing fiber, lowering consumption of high glycemic carbohydrates, or simply eating more vegetables knows a great trick. Replacing traditional pasta with the spaghetti strands of spaghetti squash. In season now and versatile in every cuisine, spaghetti squash is in. Here’s how we are preparing it lately: Omelet/Frittata: Part of our autumn cooking prep involves baking […]
Read More
Fresh Friday: Calling All Volume Eaters
So I’m what is known as a volume eater. This means satiety comes from large quantities of food. How is this achieved on a 1400-1500 calorie budget? Knowing which foods are low in calories and high in protein, fiber, and water so that I can eat a huge bowl instead of a 1/2 cup serving of something calorically […]
Read MoreFresh Friday: Scrumptious Spaghetti Makeover
Who doesn’t love spaghetti? I remember eating plain noodles straight from the colander as a kid. Plain noodles are pasty and tasteless. Why did I nibble them anyway? Ghrelin, also known as the hunger hormone, is produced upon sight or even description of high glycemic goodies like pizza, pasta, cake, cookies, etc. So when you eat plain […]
Read More