Bryant found this great snapper recipe on this weekend so I thought it would make a great weeknight meal. It was super easy and quick, and of course both delicious and nutritious. 😊

This is how mine turned out:


I paired it with balsamic grilled vegetables (peppers, onions, mushrooms and eggplants) and quinoa.

imageFish is a great source of protein and healthy fat…try to eat twice weekly for health benefits! 🐟🐟

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Sorry I wasn’t able to post last week but I was in Puerto Rico for a friends 30th birthday so I was busy doing beach things and exploring the island. Before I left I did make a really good spaghetti squash dish that I thought I could share today. It was my first experience working with spaghetti squash so I was surprised how easy and quick it was to make. I wish I had tried it sooner!

Spaghetti squash contains many important vitamins and minerals such as potassium, vitamin c, vitamin a, and dietary fiber. It also is lower in calories than traditional spaghetti noodles so it can help with weight loss when substituted.

Makes 2 Servings


1 Spaghetti Squash

1 Tablespoon Olive Oil

2 Cloves of Garlic, minced

1/2 Cup Diced Purple Onion

1 Cup Sliced Mushrooms

1 Cup Chopped Tomatoes

1 1/2 Tablespoons Fresh Basil, chopped

1 Tablespoon Fresh Oregano, chopped

Dash of Salt and Pepper

Rinse off spaghetti squash and poke several holes with a knife to allow steam to escape while cooking. Microwave spaghetti squash on high for 15 minutes. If your microwave doesn’t rotate make sure you turn about half way through cooking to ensure it is cooked evenly. Remove squash from microwave when finished cooking but do not attempt to cut it open yet. It will be very hot and needs to cool down for several minutes. Heat olive oil in a medium sauté pan on medium heat and add garlic and onions. Cook until onions appear translucent. Add mushrooms and tomatoes and cook for several minutes longer until vegetables are warm and mushrooms are soft and decreased in size. Mix in basil and oregano and cook for 1-2 more minutes to blend the flavors. Turn off heat and add a dash of salt and pepper if desired. Cut open spaghetti squash in half lengthwise if cool enough and remove seeds. Use a fork to scrape out strands and put each half on a plate. Top with sauce and serve.

Spaghetti Squash with Fresh Vegetables and Herbs


Normally I buy gala apples to pack with my lunch but braeburns were on sale the other day so I thought I would give them a try. Unfortunately I forgot I am not a huge fan of eating braeburns fresh…. So I thought I would try and bake them with some cinnamon and brown sugar to give them a bit of a different flavor. I really liked the way that they turned out and will definitely make them again. This recipe could be used as a side, a snack or a dessert! 🍎🍏🍎🍏

Makes 4 portions.

2 Apples
2 Tablespoons Lemon Juice
1 Tablespoon Unpacked Brown Sugar
1 Teaspoon Cinnamon

Preheat oven to 350 degrees. Slice apples and remove core and seeds but do not peel off the skins. (Peeling the skins removes a significant amount of fiber and other healthy nutrients) Place sliced apples in a glass 9×13 inch baking pan. Drizzle lemon juice over apples and mix to ensure evenly coated. Sprinkle brown sugar and cinnamon over apples and mix again to distribute evenly. Spread apples out so that they are in a mostly single layer in the baking dish. Bake for about 30 minutes, until apples are cooked to desired softness. Remove from oven and split into 4 portions. Add a dollop of vanilla low fat frozen yogurt if desired to make it more of a dessert.



Nutrition Analysis per serving:
Calories: 60
Fiber: 2.5g

*Not a significant source of protein or fat.
**Adding 1/4 cup of low fat vanilla frozen yogurt adds an additional 50 calories, 1g of fat, 2g of protein and 9g of carbohydrates