Posts tagged low carb
Turkey Taco Spaghetti Squash Boats
 

Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

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When I think of spaghetti squash, I think spaghetti = Italian, right? So, that is pretty much all I have done when cooking spaghetti squash. I have made shrimp alfredo, chicken parmesan, and the classic marinara to name a few, but it never occurred to me to use spaghetti squash in a different way. After posting a poll on my IG, it turns out many of you would like to see how spaghetti squash can be used for a Mexican inspired dish!

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Needless to say, after experimenting I was surprised at how spaghetti squash and Mexican flavors paired so well together! My husband was hesitant at first but it was love at first bite for him -- he now asks for these squash boats every week!

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Hey, if I can make this every week then I would be happy as a clam. For a #tacotuesdaynight, it has to be the easiest recipe to bake while preparing the toppings. While your spaghetti squash is cooking, you are preparing the meat mixture that goes inside the boats while prepping all the fun and healthy toppings. As soon as your boats are done baking, add all your favorite toppings and dig in! And the best thing when you’re done eating? You don’t have as many dishes to wash!!

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You can make this recipe kid-friendly by omitting/using less of the spicier seasonings. Other than that, these squash boats would be great to add to your taco night! With that said, you will find that this recipe can be customized to your preference. For example, in my hubby’s boat, I added extra beans and cheese while my boat sticks to the recipe but with 5 maybe 20 dashes of hot sauce (love my spicy food)!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

INGREDIENTS

  • 1 lb lean ground turkey

  • 3 cloves garlic

  • 2 cans low-sodium black beans ((drained/rinsed))

  • 1 large spaghetti squash

  • 1 cup fresh salsa or pico de gallo*

  • 1 tsp each garlic powder, ground cumin, and chili powder

  • 1/2 tsp each smoked paprika, cayenne pepper, and salt

  • 1/4 tsp pepper

  • couple dashes of red pepper flakes

Toppings

Lime wedges, fresh salsa, pico de gallo*, romaine lettuce, cheese, avocado, cilantro, jalapenos, peppers, hot sauce

DIRECTIONS

  1. Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out the seeds.

  2. Drizzle halves with olive oil and season with S&P. Place squash cut side down on baking sheet and roast for 45-50 minutes. When done, use a fork to scrape out the squash flesh.

  3. While your spaghetti squash is cooking, make the meat mixture.

  4. Drizzle oil in a skillet on medium-high heat. Add the minced garlic to the skillet and saute for about 2 minutes or until fragrant. Add the ground turkey and cook until slightly pink, then add all of your seasonings, fresh salsa, and black beans.

  5. Turn the heat off and set meat mixture to the side.

  6. Transfer cooked squash flesh to the meat mixture and combine. At this point, taste mixture to see if you need to add more S&P/seasonings/hot sauce for personal preference.

  7. Transfer squash mixture to your now scraped spaghetti squash bowls and top with optional cheese.

  8. Bump up the oven temperature to 400 degrees and bake for an additional 5-10 minutes until your cheese is nice and bubbly or your naked boat is nice and warm.

  9. Top with your favorite toppings and enjoy!

NOTES

  1. Pro tip: Place the whole squash in the microwave for 5 minutes for an easier slice!

  2. Pico de gallo recipe

  3. If you are using a smaller spaghetti squash, then use just 1 can black beans.  

 
Kale and Pesto Cauliflower Rice
 

Cauliflower rice is cooked with kale and pesto for a low carb, gluten-free, easy and healthy dish! 

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Cauliflower rice has become the new “it” vegetable. Not a day goes by where I don’t see a new cauliflower rice recipe being passed around by all the low-carb, veggie lovers. Even though it may seem like a trend, I am not so sure it will fade away anytime soon. I believe cauliflower rice is here to stay and I am perfectly okay with that! It has become a staple for my dinners as it lowers my carb intake. I also use cauliflower rice when I batch cook since it is so easy to prepare!

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So, what’s with the hype for this smelly vegetable? Here are some quick facts about cauliflower:

Despite knowing how healthy it is to eat cauliflower, the taste sometimes discourages me from eating it. There is just something about the taste of plain cauliflower that my taste buds do not agree with which is why I have created this recipe in such a way that adds zest and boosts the nutritional value. The wonderful thing about cauliflower is that it’s a vegetable that will take on whatever flavor you add. In this cauliflower rice recipe, I have combined it with my quick and easy 5 ingredient pesto sauce. Kale is used to amp up the veggie and fiber intake, and finally, I add lemon to complement the pesto sauce and bring out the savory taste of kale.

You can use cauliflower rice to substitute your typical heavy carb sides. Here, I have made kale and pesto cauliflower rice for dinner along with grilled chicken, roasted cherry tomatoes, and steamed broccoli.

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Cauliflower rice is so easy and quick to make that I often prepare it when I batch cook on Sundays!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


Cauliflower rice is cooked with kale and pesto for a low carb, gluten-free, easy and healthy dish! 

INGREDIENTS

  • 1 cauliflower head ((or 16 oz bag frozen cauliflower rice))

  • 1 large bunch fresh kale ((stem out))

  • 1-3 Tbsp pesto (less or more depending on preference)

  • 1 tsp coconut oil

  • 1/2 lemon

DIRECTIONS

  1. Begin by bringing about ¼ inch of water to a boil in a large frying pan.

  2. Add ½ tsp fine sea salt and cauliflower florets* (or frozen cauliflower rice)

  3. Cover and steam for about 3-8 minutes until desired tenderness

  4. Drain the cauliflower rice and add back to the frying pan with 1 tsp of coconut oil on medium-high heat. Cook for about 5 minutes.

  5. Add kale, pesto sauce, and S&P. Stir and cook for about 5-10 minutes until rice is crispy, kale has wilted and rice is fully coated with pesto sauce.

  6. Take off heat and garnish with freshly squeezed lemon.

NOTES

*If using fresh cauliflower, cut into florets and then briefly pulse in the food processor until they are the size of grains of rice.

  1. This recipe will make four servings. With that in mind, if you would like to use this in meal prep, divide up your protein, roasted cherry tomatoes with avocado oil and basil, and steamed broccoli. 

 
Chicken Zoodle Soup
 

Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

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 How cute is my baby boy in this winter storm we had a few weeks back!?

As this may be Rory's first introductory post, he is a pure breed Pembroke welsh corgi and just turned three years old in January! Rory is a very sweet and active boy and definitely keeps us on our toes! Even though he could barely see past the snow flurries, he absolutely loves the winter. If only his love for winter could rub off on me! This ties into another thing that you will learn about me ...

Hello, my name is Candace... and I am not a soup fan! Phew, there I said it!

If I go out to eat or plan out my meals for the week, I am not thinking about soup. Instead, I am thinking about salads, tacos, grain bowls, sandwiches -- you name it! But during these bitterly cold months, I am searching for anything hot and comforting for the body. This soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season!

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This soup is inspired by the traditional chicken noodle soup with upgrades that are catered to gluten free, dairy free and low carb lovers. The soup may be a healthier take on the traditional, but it certainly does not lack in flavor and heartiness.

Chicken zoodle soup is a crowd pleaser; the aroma is HEAVENLY when you simmer this bad boy. It’s also super versatile! Feel free to add more veggies, or omit chicken if you want to go vegan. You could also change the protein to a plant-based protein with chickpeas or tofu.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


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Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

INGREDIENTS

  • 1 lb boneless skinless chicken breast

  • 3 carrots (sliced)

  • 3 celery stalks (sliced)

  • 3 cloves garlic

  • 1 yellow onion

  • 2 large zucchini (spiralized)

  • 1 cup frozen peas

  • 2 cups each organic low sodium chicken and veggie stock

  • 2 cups canned coconut milk

  • 1/2 lemon

  • 1 handful Italian parsley

  • 1 tbsp coconut oil

Seasonings

  • 1 tsp celery salt

  • 1 tsp crushed rosemary

  • 1 tsp thyme

  • 1/2 tsp smoked paprika

  • 2 bay leaves

  • S & P

DIRECTIONS

  1. Heat coconut oil in a large pot or dutch oven over medium-high heat.

  2. Season chicken breasts with S&P and add chicken to pot. Sear for about 5 minutes per side. Set aside to rest.

  3. Saute minced garlic and chopped onion and cook until translucent.

  4. Add carrots, celery, and peas and cook for about 5 minutes

  5. Shred or dice chicken and add back to the pot.

  6. Add both stocks and coconut milk along with the seasonings.

  7. Turn the heat down to low-medium heat to let simmer for about 20-25 minutes with the lid on. During this time, you can spiralize the zucchini.

  8. Take out the bay leaves and add the spiralized zucchini and parsley. Simmer on low for 5 minutes.

  9. Squeeze in lemon and it's ready!