I’ve always had an active life from a young child. I was always involved in sports whether I liked them or not (I definitely did not like t-ball, baseball or soccer as a child!!). I was a competitive swimmer; I got into dance and really got into fitness after I finished college. I went to school to study Fitness and Health Promotion and I currently work for Canada’s largest fitness company, GoodLife Fitness. I’ve been with them for almost 5 years and I’m currently working in our Corporate Wellness department trying to help promote wellness/fitness in the workplace!
I’ve always had a love for anything nutrition. I excelled in nutrition in school, I’ve always loved reading on the latest fad diets, some diets that have been around for years, and just different ways of eating in general. During my studies, I decided to become a vegetarian for health and for ethical reasons. I ended up being a vegetarian for about 3 years, in which time I lost the weight I put on during my first year of college, but also lost a lot of muscle mass. I felt lethargic all the time, I was bloated every single day, and I just didn’t FEEL good. It wasn’t until I started eating mostly “paleo” that I’ve started feeling better. I’ve learned that not eating dairy or wheat/gluten has helped me feel SO much better and so that’s how I live my life now, dairy and gluten free.
I wanted to share with you, a recipe that I’ve been cooking for only a few weeks now. I’ve become a lot more experimental with my recipes lately and this recipe is so much fun and so amazing, I had to share it with you. I’ve posted this recipe on my blog before, but seriously, did you know that you could make spaghetti out of SQUASH? Well, I learned and I tried and I succeeded! I’m going to forewarn you, I’m NOT a technical cook, I use descriptive words that are not exact measurements….
What you need:
1 spaghetti squash
1 lbs of ground beef (or turkey or chicken!)
3 cups of homemade tomato sauce, of if you’re not quite there yet like me, a jar of organic spaghetti sauce
2 tbsp of garlic, minced
What you need to do: 1. Bake the spaghetti squash in a roasting pan at 300 degrees for 1 hour. 2. Cut the squash in half length wise when it’s done baking, and leave it to sit and cool off until you can handle it.
3. Scoop out the “guts” of the squash, the stringy bits full of seeds 4. Use a fork and scrape out the remainder of the squash onto a plate, these are your “noodles”.
5. Cook the beef in a sauce pan (this is easiest) with the garlic, once it’s completely cooked put the sauce in the pan and bring to a boil and let simmer for 5 minutes. 6. Once it’s complete, pour over the “noodles” and voila!! Spaghetti, dairy and gluten free!
Not only do I love this recipe because I get to participate in spaghetti night, but it makes a ton of leftovers for breakfast the next morning! For more fun recipes I encourage you to visit my blog . I blog a lot of things I cook on a regular basis and also post photos/recipes on my Facebook page. You can also follow me on Twitter and Pinterest .
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