Instead of pasta, these gluten free spaghetti squash boats rely on the roasted spaghetti squash, which shreds into thin, noodle-like strands when scraped with a fork after baking. I added cubed and roasted butternut squash, brussels sprouts and butterflied and baked shrimp for color and an extra serving of veggies! I’m in love with spaghetti… Read More
You can’t eat meatballs without a salad. It’s just not right! And in the summertime, how ’bout meatballs on TOP of your romaine lettuce, instead of croutons? Add sauteed asparagus and portobello mushrooms with melted provolone for a unique, delicious, gluten-free Caesar salad! We don’t want to overload simple meals with too many things, but… Read More
Here’s a recipe I made this weekend for my own homemade Italian marinara sauce and zoodles (zucchini noodles)! Ingredients (enough for 2-4 people) 1 – 6 oz can tomato paste1 – 28 oz can of Italian peeled tomatoes in tomato puréeGarlic or garlic paste2 tbsp olive oilChopped parsley and oregano1 bay leaf6 zucchiniFreshly ground pepper… Read More