Posts Tagged : The Skinny Life

Twice Baked Spaghetti Squash

Love squash? We found this delicious recipe for Twice Baked Spaghetti Squash that you will love!
This Twice Baked Spaghetti Squash will have you feeling satisfied and guilt free! If you love red meat sauce and cheese, this will definitely please your palate.

Yield: Serves 4

This Twice Baked Spaghetti Squash has a rich, homemade turkey sauce all smothered with melted mozzarella cheese! Healthy, hearty and easy!

Ingredients

  • 2 medium spaghetti squash
  • ¾ pound mild turkey sausage
  • 2 cups pasta sauce (I prefer this homemade thicker recipe)
  • 8 oz fresh mozzarella cheese, grated [this makes a HUGE difference in overall flavor, but you can also use the pre-grated type in a pinch]
  • Freshly cracked pepper
  • Kosher salt
  • Freshly ground nutmeg

Instructions

  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper (this will save your baking sheets and also you a lot of cleanup!)
  2. Halve your spaghetti squash, scoop out the insides, and place them face up on your baking sheet; drizzle with olive oil and coarse kosher salt. Flip them over and drizzle with more olive oil and salt. Be sure to set aside the insides of the squash to roast the seeds!
  3. Bake in your preheated oven until the skin easily gives when you poke it with a fork. It will feel soft and will indent. This baking time will vary drastically by the size of your squash; 30-60 minutes.
  4. While the squash bakes prepare your filling. Brown some mild, turkey sausage and combine with pasta sauce. Heat gently in a medium saucepan.
  5. Grip the squash with tongs and scrape out the insides with fork into a medium bowl.
  6. Repeat with all remaining squash halves.
  7. Season generously with olive oil, kosher salt, fresh ground pepper and fresh ground nutmeg (leave this out if you only have the pre-ground type…it’s just not the same). I like to season the squash in batches; fluffing with a fork to toss and coat.
  8. Fill the empty squash skins or ovenproof dish with the spaghetti squash; top with ¼ of the turkey sausage pasta sauce; and then sprinkle grated mozzarella over the top.
  9. Broil until cheese melts and browns. Serve immediately.

Notes:

The squash boat imparts no additional flavor, so feel free to make them in individual ramekins or one larger baking dish. Just make sure which ever you choose is broiler safe!

squash recipe

Photo & Recipe Credit: Lindsey Farr

Stop Hating Your Body

We often believe hatred and self-loathing will motivate us to change in positive ways. If we say and believe enough negative things about ourselves, we can’t help but feel the urge to change, right?

That strategy just won’t work. It’s time to update your software system and with it, your approach. Love the body you live in. Be its friend, its partner, its teammate. Co-pilot the same ship — your life! Work together to create a life and body you love. When you practice self-love instead of body shaming,  you can work harmoniously with yourself to achieve anything you want.

Here are 9 reasons hating your body will keep you stuck in, and how to break the negative cycle:

1. People often say they want to be healthy or thin, but deep down — below the surface of awareness — what most people really want is to be right. You always get to be right about yourself because your beliefs will influence your actions in a way that ensures the outcome you expect. When you hate your body, you’ll keep creating a body you can’t love because you believe the self-hate to be true.

2. When you hate your body, you are likely to believe that it deserves to be punished which leaves you more likely to go on crash diets that eventually crash your metabolism and lead to rebound weight gain.

3. When you hate your body, you are more likely to exercise in ways you don’t enjoy rather than move for pleasure. Getting on the treadmill because you hate your thighs is rarely effective for transforming your figure because the misery of being there will elevate your stress hormones, which blocks fat burning.

4. When you hate your body, you are more likely to binge, justifying that it doesn’t matter anyway.

5. When you hate your body, you are more likely to check out of it, going numb through unconscious eating, drinking, sex or spending money beyond your means.

6. When you hate your body, you are more likely to gossip about others, distancing you from authentic connection and leaving you feeling lonely, if not alone. This leaves you looking for ways to fill the void … ice cream, anyone?

7. When you hate your body, you are more likely to judge others harshly. This creates further separation between you and others, and energetically pushes you away from the success you desire.

8. When you hate your body, you see it as an object to be manipulated instead of a part of you to be loved and accepted. This opens the door to seeing yourself as an object to be manipulated instead of loved and accepted.

9. When you hate your body, you tend to hide it under frumpy clothes that don’t flatter your natural beauty. The frumpiness reinforces itself, locking you into that self-perception.

*With Skinny Life, we will teach you the mental tools you need to change your self-sabotaging thinking. We will help you every step of the way as you become mentally, physically, and spiritually fit. Contact us to learn more.

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Original Article: Found Here by By Dawn M. Dalili

Autumn The Skinny Life Way!

Autumn is here and that means healthy, delicious, quick meals, that warm us from the inside out.

If you have a recipe you would love to share with The Skinny Life, please share it with us!

The Skinny Life is dedicated to your health and well being. We want you to eat in a way that doesn’t feel like you are dieting – because you aren’t – you are making a lifetime commitment to love and take care of yourself. Permanent weight loss requires a permanent shift in our thinking and eating habits

Besides their clear health benefits, vegetable soups are the perfect canvas for what’s in season. This time of year, there’s nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.

Check out this delicious recipe that The Skinny Life found and give it a try!

Autumn Vegetable Soup

  • 2 Tbs. olive oil
  • 3 medium carrots, cut into medium dice
  • 1 large yellow onion, cut into medium dice
  • 2 medium cloves garlic, minced
  • 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  • 1/4 tsp. ground allspice
  • Pinch cayenne pepper; more to taste
  • Kosher salt
  • 1 quart lower-salt chicken broth
  • 1 14.5-oz. can no-salt-added diced tomatoes
  • 4 sprigs fresh thyme
  • 2 cups lightly packed, coarsely chopped kale
  • 1 cup lower-salt canned chickpeas

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

You can refrigerate this soup for 3 days or freeze for 2 months.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): fat g 4.5; Fat Calories (kcal): 40; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 5; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 16; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 250; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

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Photo: Scott Phillips
Recipe: by Ellie Krieger from Fine Cooking