Here’s a quick rundown of my meals for today. Made some spaghetti squash with a pesto of sorts that was actually pretty tasty. I’ll put the recipe at the end of this post.
Cold leftover salmon with shredded beats and carrots drizzled with extra virgin olive oil and salt.
Leftover chicken burger with sauteed baby bok choy; few bites of leftover butternut squash.
Peeled apple spread with Artisana brand raw coconut butter and sprinkled with cinnamon; two pieces of sliced Naked Roast Beef from Whole Foods; few calamata olives.
Pan-fried cubed steak seasoned with salt and garlic powder; Spaghetti squash with quick pesto; Shredded Brussels sprouts with bacon sauteed in a little bacon grease and coconut oil and seasoned with salt and garlic powder
- 1 small to medium spaghetti squash
- large bunch or 2 handfuls of basil (didn’t measure, sorry!)
- 1 clove garlic
- 4 tablespoons extra virgin olive oil (or more)
- 1/2 teaspoon salt
- Preheat oven to 375F.
- Prick spaghetti squash with a fork a few times.
- Place on oven rack and roast 20-30 minutes or until pierced easily, but not mushy. You want it to be cooked al dente.
- When cool enough to handle but still warm, slice ends off squash and slice in half lengthwise.
- Scoop out seeds in the middle. With a fork, remove strands from squash into a medium bowl.
- In a mini food processor or grinder, add basil, garlic and salt. While running, add oil in a slow stream until well processed. Scrape down and pulse again.
- Pour pesto over squash and toss with a fork to combine. Taste and adjust seasonings.
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