Category : Recipes

Pure Jillian’s Super Easy Spaghetti Squash

Did you know that eating gluten is associated with fatigue, gas, bloating, vomiting, headaches, inability to concentrate, weight loss/gain, infertility, joint and muscle pain, depression and respiratory problems?

I cut gluten out of my diet over three years ago and I never looked back. I grew up with stomach issues, allergies and asthma, all which ceased once I took gluten and dairy out of my diet. I still ate gluten-free breads and pastas, but once I found out that these foods were no better for my health, I looked for alternatives. Enter spaghetti squash. This is my savior. I love pasta and this is a great alternative, plus it’s extremely easy to cook! It still contains sugars and carbohydrates; however, it has nutrients and won’t spike your blood sugar like regular pasta and bread do. It satisfies carb cravings and aids weight loss if chosen over regular pasta.

If you’ve been thinking about cutting out gluten, I highly recommend watching my video: #1 thing you need to know before going gluten-free. Also, get my free gluten-free guide by signing up for my newsletter (upper right hand corner)!

Recipe:

1 medium spaghetti squash

Avocado oil or coconut oil*

Sliced almonds

Tomatoes

Any spices and herbs you would like (I use garlic powder, onion powder, dried basil, dried oregano and red pepper flakes)

Sea salt and pepper

*these oils can withstand high heat. Other oils, such as olive oil, break down at high temperatures and actually produce carcinogenic compounds in the form of free radicals.

Instructions:

Preheat oven to 375 F

Cut the spaghetti squash in half lengthwise (this can be difficult, so choose a good knife)

Scoop out seeds and pulp

Lay the squash with the exposed insides, face up in a pan

Drizzle oil on top, brush oil on all inside parts of the squash (may have to heat the coconut oil slightly if hardened)

Add desired spices and herbs

Cook for 30-40 minutes, check every 15 minutes and reapply oil if drying out

Squash is done when you can easily puncture a fork into inside part

Let cool for a 5-10 minutes

Run a fork from one side to the other, lengthwise, to separate the spaghetti strands

Transfer to plate and with almond slices and tomatoes

Add more sea salt and pepper to taste

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Pumpkin Spice Smoothie

Starbucks Pumpkin Spice Latte (grande): 380 calories, 13 grams of fat, 49 grams of sugar.

Pumpkin Pie (1 slice): 320 calories, 17 grams of fat, 22 grams of sugar.

Pure Jillian’s Pumpkin Spice Smoothie: 160 calories, 3 grams of fat, 0 grams of added sugar.

Benefits of pumpkin: 1 cup of the stuff contains 200% daily value of vitamin A; pumpkin also promotes weight loss, protects against cancer, boosts immune system, is a great source of fiber, and can help lower cholesterol.

For some reason I thought the canned pumpkin would taste just like pumpkin pie! I got so excited when I opened the can that I took a large mouthful of the stuff, only to be not-so-pleasantly surprised at the taste!

Ingredients:

1 cup unsweetened almond milk

¾ cup canned organic pumpkin

1 tsp vanilla

1 tsp pumpkin spice

¼ tsp ground cinnamon

1/8 tsp ground ginger

stevia to taste

Throw all ingredients into a blender!

pure jillian pumpkin spice smoothie

 

xo,

signature - nov 4th blog post

My #1 Health Tip

Start juicing.

This is not about the processed juice one can buy at the store (ahem, orange juice), but the fresh green juice that is made right in front of you. Juicing extracts the juice from fruits and veggies, along with the vitamins and minerals. By drinking one of these bad boys, your body gets the nutrients from pounds of produce without actually eating all of it. Juicing cleanses your body; prevents cardiovascular disease, inflammatory diseases and cancer; promotes weight loss; strengthens the immune system; and literally makes you sexier.

The best way to consume your juice is on an empty stomach. Do not eat two hours prior to drinking your juice; I drink one right after a workout or first thing in the morning. Furthermore, do not eat anything until 15 minutes after drinking juice. This allows for maximum absorption. If you eat right before or after drinking a juice, it doesn’t easily absorb into the body and could sit there while your body digests the food. On another note, the nutrient quality is best right after the juice is made. Once juice meets oxygen, it oxidizes, which kills the nutrients. Drink your juice right after it’s made or at least the same day it is made. Choose a juice that has more greens and veggies, rather than fruit. If fruit is the main component of a juice, it may have a ton of sugar, which does not promote health. Lastly, take fish oil or a shot of olive oil right before your juice. A lot of vitamins are fat soluble. Taking a fish oil supplement will help these vitamins absorb into your system.

What is cold pressed and is it better for you? Masticating juicers (cold pressed juicers) don’t produce as much heat as typical centrifugal juicers. Heat kills nutrients, so a cold pressed juice contains more nutrients.

What about the premade healthy juices at the store? Remember, the nutrient quality of juice diminishes once it hits the air, so the nutrient quality of those juices is largely reduced. This also goes for premade smoothie drinks.

Do you need to buy a $300 juicer? No. Juicers are expensive and it takes 25-40 minutes for prep, juicing and clean up. Depending on where you live, there may be plenty of juice bars in your neighborhood. Check it out on yelp and look for “fresh pressed.” Jamba juice does not count!!

Is juice a meal replacement? Unless you are on a juice cleanse, no a juice is not a meal replacement.

Start drinking fresh pressed juice!! Trust me, your body with thank you.

 

Pure Jillian’s Luminous Green Juice

Serves 2

1 handful spinach

1 head of romaine lettuce

5 stalks of celery

1 cucumber

1 apple

1 lemon

 

juice 1 nov 2 juice 2 nov 2

Mushroom Tostadas with Guacamole – Vegan and Gluten Free!

Vegan Mushroom Tostadas with Guacamole

veg mshrm tacos

Guacamole:

3 haas avocados

1 lime, juiced

2 roma tomatoes, or any tomotoes, chopped and seeded

handful cilantro, chopped

half yellow onion, chopped

1/2 tsp sea salt

1/2 tsp ground cumin

1/2 tsp cayenne

Mash avocado insides in a bowl with a fork. Add in ingredients and mix/mash together

Tostadas: (inspired by veganyumyum.com)

Mushroom Filling:

3/4 pound of mushrooms, or two packages from Trader Joe’s

1/4 tsp sea salt

1/4 tsp ground cumin

1/2 tsp dried oregano

1 tsp olive oil

black pepper

~Put an oven rack in the highest position and one in the middle position. Preheat oven to 400 degrees.

~Chop mushrooms into medium sized pieces, throw onto dry skillet on medium/high heat. Mushrooms will release moisture themselves. After 3-4 minutes, add salt, oregano and cumin. Stir every 10-15 seconds. When the moisture has been cooked out and they start to stick to the bottom of the pan, turn the heat off, add the oil and set mushrooms in another bowl.

Tostada Shells:

corn tortillas

olive oil

~Place 6 tortillas (I could only fit 5) onto baking sheet and brush both sides with olive oil. Place on middle rack and bake for 8 minutes.

~Change oven to broil setting

~Put mushrooms on tortillas, bake for another couple minutes– DO NOT walk away from oven, keep checking and remove when tortillas get brown

~add creme fraiche, guac, cilantro, onion, salsa and serve immediately

Lime Cream Fraiche:

4 tbs Tofutti Cream Cheese

4 tbs Vegenaise

1 tbsp fresh lime juice

~Whip ingredients together until smooth and top on tostadas

I got this recipe from one of my favorite vegan blogs, Vegan Yum Yum. I made a few small changes in the recipe. You can view the post on Vegan Yum Yum here.

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veg mshrm tacos

 

Enjoy!

xo,

Jillian