Creamy Spaghetti Squash with Chicken and Parmesan

This has quickly become one of my favorite quick weekday lunches. I can prep a couple spaghetti squashes on the weekend, and then have the shredded squash and chicken ready to go, and just assemble the meal in minutes. If it’s for a crowd, I would recommend combining everything in a casserole dish and baking it in the overn, which I do have another recipe for. This is more of a quick meal for one person. Enjoy!

Ingredients:

A half of a spaghetti squash, shredded

Half of a cooked chicken breast, chopped up

1/2 Cup Milk of choice, I use skim raw milk separated with this

2 Tablespoons of shredded parmesan

1 teaspoon garlic powder

1 teaspoon dried italian seasoning or fresh basil

Salt to taste

A little melted butter for pre-baking the spaghetti squash

Instructions:

Preheat the oven to 375. Cut the spaghetti squash in half with your biggest sharpest kitchen knife. Be careful. Scoop out the seeds with a spoon, and rub the inside of the squash with a little melted butter. Salt the inside of the squash, and place that side down on a cookie sheet with parchment paper. Bake in the oven for about 45-60 minutes until it softens and the spaghetti squash strands can be scrapaed out with a fork. This can then be stored in the fridge for a week.

Place 2 Cups of shredded spaghetti squash in a small saucepan, add all other ingredients and bring to a simmer, covered. When hot, serve and enjoy! If you’re using fresh herbs, add them at the end.

High-Protein Orange Julius Smoothie

I love this smoothie! I drink it with my breakfast almost everyday. Or for a quick lunch! It’s such a great way to make sure I get my collagen and creatine in every day. It’s also a great source of protein and healthy carbs! If it’s your whole meal, use lowfat or full-fat yogurt to get some fats in, or make it nonfat if you have another source of a little fat in your meal (like eggs or buttery sweet potatoes). You can also switch up the fruit additions, this morning I added a half cup of frozen wild blueberries for extra carbs. I also love this little glass blender I found on Amazon, so I don’t have to get out and wash my big Vitamix every time: https://amzn.to/40M02kw

Ingredients:

1 Cup organic orange juice, pulp-free

1 Cup Nonfat Yogurt

1-2 T honey or maple syrup

4 Tablespoons Collagen Peptides (https://amzn.to/42rFVtb)

5 grams creatine powder (helps to build muscle, https://amzn.to/40ubWOX)

1/4 teaspoon real vanilla extract

small dash sea salt

Optional: other add-ins like frozen fruit, mango juice, etc.

Combine all ingredients in the blender. Pour into a glass and enjoy!

Roasted Sweet Potatoes

Sweet potatoes are probably my favorite food. I eat them almost daily. With eggs in the morning, in a curry, with chicken or beef for lunch or dinner. I often batch-cook these on the weekend to last me through the week, I can easily reheat them for a quick meal on a busy day. I’ve even taken to simply washing and slicing them with the skins still on, and then easily peeling them off just before eating them, to avoid the dreaded task of peeling them raw. I hope you love them as much as I do!

Ingredietts:

2 pounds of sweet potatoes, any size or color, cut into 1-inch rounds

2 Tablespoons of butter, melted

At least 1 teaspoon of sea salt

Optional: Garlic powder

Instructions:

Heat oven to 450 degrees. Put all ingredients into a large mixing bowl and toss well to coat. Place the sweet potatoes on a large baking sheet in a single layer. Pour any remaining butter mixture from the bowl over the sweet potatoes. Roast in the oven for 20 minutes, and then flip them with tongs. Roast for an additional 20-30 minutes, or until they are golden brown and easily pierced with a fork. Take out and enjoy! Leftovers can be kept in the fridge for up to a week.