Spaghetti Squash with Thai Peanut Sauce

December 10, 2014 by Mackenzie

Happy Wednesday everyone! I can’t believe it is already December 10th – I head home for Christmas in a week! Those of you who follow me on Instagram may know that I brought my doggie out to college with me after Thanksgiving. I talked my family into letting me take her for the three weeks between Thanksgiving and Christmas – and boy has it been fun!

She slept on my lap on the whole (4 hour!) plane ride and while it took a few days to get used to my apartment with all its new sounds and people – we have settled in quite nicely! I take her with me almost everywhere – to (some) classes, for walks all over campus, to visit my professors, to meetings on campus, downstairs to dinner with the Coop… she loves it. Go check out my photos on instagram – and follow me to see the rest of our adventure!

I finished my classes last week and am pretty excited to have NO FINALS or any papers due this week! I’m DONE! I had a crazy last week of class with 6 papers and a final but got through it and am pretty happy to have lots of free time! Of course, that means plenty of cooking and baking! One of the first things I made was this Spaghetti Squash with Thai Peanut Sauce from Leelalicious. I wanted an easy, healthy meal that I could take on the go with me last week and this was perfect!

This recipe makes double the sauce that you need for one spaghetti squash – but it is easier to make double, and save it than only use half a can of coconut milk and figure out what to do with that. I ended up saving the second half of the sauce and buying another spaghetti squash yesterday to finish off the sauce with!

And if you’ve never made spaghetti squash, you are in for a real treat 😀 After you roast it, run your fork through the flesh to make noodle-like strings. It’s a great, healthy alternative to pasta!

Spaghetti Squash with Thai Peanut Sauce

Recipe Type: Main Course, Lunch, Dinner

Cuisine: Vegetarian, Vegan, Weight Watchers

Author: Mackenzie

Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

Serves: 4

For those of you on Weight Watchers, one serving (so 1/4 of the squash and 1/4 cup of sauce) is only 4 WW points

Ingredients

1 medium spaghetti squash
Olive Oil
Salt
1 14 oz can light coconut milk
2/3 cups peanut butter
1/8 cup brown sugar
1/4 cup water
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 teaspoons sesame oil
2 teaspoons red curry paste
2 cloves garlic, minced
1/4 cup chopped parsley
2 tablespoons crushed peanuts

Instructions

Prepare Spaghetti Squash: Preheat oven to 350 degrees. Carefully halve the squash (top to bottom) and scoop out the seeds and guts. Drizzle inside with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 30+ minutes, until flesh can be easily pierced with a fork.
Remove squash from oven and let cool. Run a fork through the flesh, scrapping the inside into “noodles.” Place noodles in a bowl until ready to add to sauce.
Combine the coconut milk, peanut butter, brown sugar, water, soy sauce, apple cider vinegar, sesame oil and red curry paste in a medium saucepan and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for five minutes. Remove from heat.
In a large skillet, add the minced garlic, chopped parsley and 1/4 cup of the peanut sauce and cook for 2-3 minutes. Add the squash, peanuts and 3/4 cup more sauce, stirring to coat all of the squash. Continue cooking until heated through. Garnish with parsley and more peanuts.
Store leftover sauce in a closed container in the refrigerator.

5 Easy, Healthy Recipes for Busy College Students

October 16, 2014 by Mackenzie

As usual, life is busy, my days are packed and I’m spending less and less time at home. I’ve been all about the PBJs and Trader Joe’s frozen dinners this week. But I have been spending time looking at all my older blog posts and have been quite impressed with how much I was cooking two years ago without a full kitchen to work with!

I thought I would pull together a roundup of some of my favorite easy and healthy recipes! I’m going to do two segments – this one is my top 5 EASY, healthy recipes for busy college students. Next week I’ll share my top 5 easy college treats! These meals are easy for students to throw together when all you want is a yummy home cooked meal. Some of these require an oven or a stovetop – but hopefully you at least have a kitchen in your dorm somewhere! The ingredient lists are short and you don’t need any special kitchen equipment – a pot, pan and knife can get you far! Whether you are on campus or you’ve just moved into your own apartment for the first time, try these 5 EASY, healthy recipes for busy college students! If you need ideas for substitutions or cooking improvisations, drop me a comment below!

If you want to look at some of the crazy things my roommate and I cooked up in our dorm, take a look at some of these really old posts! Cranberry Pecan Muffins, Snickerdoodle Cake and Roasted Acorn Squash with Wild Rice Stuffing!

1. Avocado Chicken Salad

2. Sweet Potato, Kale & Black Bean Hash

3. Sauteed Sweet Potatoes with Lemon Parsley Gremolata

4. Fresh Lemon Mint Pasta with Chicken and Peas

5. Blueberry Basil Grilled Cheese Sandwich

Falafel Hummus

September 6, 2014 by Mackenzie

Okay, why have I never attempted to make my own hummus before?! I am a big veggies/hummus/pita eater… its a healthy, easy go-to meal or snack but I ALWAYS go through my hummus so fast! And have you realized how expensive it is to buy? It’s crazy!

It’s really crazy because of how EASY it is to make your own! I know a lot of people who make their own hummus, I had just never tried it. Well, I saw this recipe for Falafel hummus on pinterest and decided to give it a whirl! I had a can of chickpeas in my pantry and I had all the spices on hand – so it was incredibly easy and inexpensive to make!

Plus, it is so satisfying! It is easy to tweak the flavors and adjust to your liking too! I can’t wait to try more soon!

Falafel Hummus

Recipe Type: side, dip

Cuisine: vegetarian, gluten-free, vegan

Author: Mackenzie

Prep time: 5 mins

Total time: 5 mins

Recipe adapted from VeggieandtheBeastFeast.com

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
2 cloves garlic, minced
1/2 tablespoon dried oregano
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 teaspoon chili powder
1/8 teaspoon crushed red pepper
1/2 teaspoon sea salt
2 tablespoons tahini
6 tablespoons water
3 tablespoons olive oil, plus more to drizzle on top

Instructions

Place chickpeas, garlic, oregano, cumin, coriander, chili powder, crushed red pepper, sea salt, tahini and water in a food processor and blend until smooth. Scrap down sides as needed. Pour olive oil in while blending and process until smooth. Add more water if you want a smoother texture.
To serve, transfer to a serving dish, drizzle with olive oil and sprinkle with paprika. Serve with vegetables like cucumbers or carrots or pita and falafel.

Sweet Potato, Kale & Black Bean Hash

August 30, 2014 by Mackenzie

Well week one of my senior year is over! It’s crazy to think how quickly this semester will fly by and then I’ll be on the downhill slide to graduation! This was a wonderful week of seeing all of my old friends, sharing stories from my wild summer, and celebrating my birthday! Libby and I will be baking an elaborate cake this weekend as a belated celebration – it should be fun! I’ll share pictures soon!

But today, I’m sharing this super easy, healthy and delicious sweet potato, kale & black bean hash. I made it several times last year and only just realized that I never posted it to the blog! So here you go – finally! This can be for any meal – it is hearty and filling for breakfast and quite satisfying for lunch or dinner too! You can eat it either warm or cold but I prefer it warm 🙂

I also love this meal because it is CHEAP. I think you can probably get all the ingredients for less than $5 – and it serves three!

Sweet Potato, Kale & Black Bean Hash

Recipe Type: Breakfast, Lunch or Dinner

Author: Mackenzie

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 3

Ingredients

3 medium sweet potatoes, washed and cut into 1/2 inch cubes
Olive oil
1 bunch green onions, sliced
1 can black beans, drained and rinsed
2 cups kale, chopped
3/4 teaspoon sea salt
Black Pepper
Avocado

Instructions

Preheat oven to 350 degrees. Spread diced sweet potatoes on a baking sheet and drizzle well with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes until cooked through.
When sweet potatoes are done, coat a large skillet with olive oil and saute the sliced green onions for 3-4 minutes, until soft. Add sweet potato and sea salt and cook for another 3 minutes until potatoes have softened. Add the black beans and kale, folding it in gently. Cook it all together for a few more minutes until the kale has wilted.
Serve with avocado slices and enjoy!

French Lentil Salad

July 16, 2014 by Mackenzie

How can it be the middle of July already? I feel like I’m just settling into life in DC and all of a sudden I only have a few weeks left! I’m not ready to go – I’m having way too much fun!

I spent today running all over DC – attending the #MakeProgress National Summit (and hearing Senators Elizabeth Warren, Kristen Gillibrand and Chris Murphy speak!), running back to the Hill to attend a coffee with our Senator and some of our constituents, and then racing back to the conference to hear Vice President Joe Biden and Former Speaker of the House Nancy Pelosi speak.

It is days like these when I truly understand why people dedicate their lives to public service. There is much to change about the political system – yes, it can be frustratingly inefficient and unnecessairly political – but there are serious issues that must be addressed and it takes dedicated, inspired individuals to make that change happen. I’m intrigued to return to this world after graduation – I have no idea where/how but as Senator Warren said today, there is a fight that needs to be fought – she jumped in and I may too!

This week, in honor of Bastille Day on Monday (sorry the post is a few days late!), I made this French Lentil Salad! I needed a recipe with simple ingredients, that was easy to prepare and pack for lunch each day, and that filled me up and was packed with nutrition. This meal definitely fits that criteria. Lentils are an inexpensive source of protein, low in calories, and packed with fiber, iron and folate. Throw in the tomatoes and herb dressing for some flavor and you’ve got yourself a nutritious and delicious meal!

I found the recipe from a blog I’m follow called Eat, Drink and Be Skinny – yes, yes, and yes please! She has tons of healthy recipes, workout ideas (I’m doing this 30 day challenge), and lifestyle advice. Check out her site – I think you’ll enjoy it!

Comment below if you try this salad! I would love to hear what you think!

(P.S. – have you liked my new Never Skip Dessert by Mackenzie facebook page yet??!)

French Lentil Salad
Recipe slightly adapted from Sharon Palmer and EatDrinkandBeSkinny
Serves 6

Ingredients:
1 pound dried lentils
4 cups water
1 (extra large) cube vegetable broth base
4 celery stalks, diced
1 1/2 cups cherry tomatoes, halved
2 medium shallots, finely diced
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon herbes de Provence (or some mix of dried herbs)
Freshly ground black pepper, to taste
1 medium garlic clove, minced
1 cup croutons
Pinch of sea salt
1 bag of fresh arugula, to serve with

Directions:

1. In a medium pot, add the lentils, water and broth base. Cover and bring to a boil over medium-high heat. Reduce heat to medium and let simmer for 15-20 minutes, until the lentils are tender but firm.

2. When the lentils are done, drain the liquid and transfer to a large bowl. Let cool for 10 minutes then cover and refridgerate for at least 30 minutes.

3. Meanwhile, prepare the celery, tomatoes, shallots, and parsley and set aside. In a small dish, whisk together the olive oil, mustard, vinegar, herbes de Provence, black pepper and garlic. When the lentils have chilled for 30 minutes or so, mix in the vegetable mixture. Next, pour the dressing over the salad and toss. Add the croutons and season with sea salt if desired. Chill until ready to serve – it’s best when it is nice and cold and even better the second day when the flavors have melded!

4. Serve over arugula, if desired.

Blueberry Basil Grilled Cheese Sandwich

July 5, 2014 by Mackenzie

I met somebody. Someone inspiring, someone encouraging…

Okay, I’m being dramatic. But I did meet a few people who inspired me to return to my blogging despite the challenges of few ingredients and little time or desire to cook.

See, Washington DC is just an awesome place. Especially for a foodie. There are hole-in-the-wall restaurants everywhere, new chains, and so many different neighborhoods to explore, each with its own plethora of unique restaurants! And that has unfortunately had a negative effect on both my blog and my wallet.

It’s been a lot easier to go out or just just come home to a bowl of cereal after a long day of work and a sticky walk home. But – last week I read about a food bloggers happy hour meet-up and though I would give it a shot! Despite my nervousness about talking to “real” bloggers, I had a blast! And they inspired me to get back in the kitchen and create some tasty, simple recipes.

Well this might just be the best grilled cheese sandwich I have ever had. And let me tell you, I have eaten a lot of grilled cheese sandwiches.

I could live off of grilled cheese. Actually, in the last three years I pretty much have. Freshman year and sophomore year, when I was living in the dorms, I ate the pepper jack sandwich with sweet jalapeño jelly for at least half my meals. No kidding. Then this past year, I always had bread and cheese on hand and made grilled cheese for lunch far too often.

Well, this version takes the cake. Crushed blueberries in a balsamic reduction spread over sandwich bread and topped with a sprinkling of basil and thick slices of fontina cheese. I needn’t say anything more… You better run to your kitchen and try this.

Blueberry Basil Grilled Cheese Sandwich
Recipe adapted from Amandakbythebay
Makes 1 grilled cheese sandwich

Ingredients:

1/2 cup blueberries
1 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 basil leaf
2 slices of your favorite bread
Cheese, whichever kind you prefer on your grilled cheese and enough slices to melt nice and thick (need to offset the sweetness of the blueberries)

Directions:

1. In a small saucepan over medium heat, combine the blueberries, sugar and vinegar. Crush the blueberries with a spatula and stir. Bring the mixture to a boil and reduce heat to low, keeping a slow boil. Let boil down for 5 minutes, stirring often.

2. Butter one side of each bread slice. Pour the blueberry mixture into a strainer set over a bowl to catch the juice. Strain out all the juice and spread the blueberry mixture on one (unbuttered-side) slice of bread. (The remaining syrup can be kept for something else!) Sprinkle the basil over the blueberry spread and top with cheese and the remaining slice of bread (keep buttered sides on outside!).

3. Heat a small skillet over medium heat and spray with cooking spray. Cook the sandwich for a few minutes on each side, checking to make sure it doesn’t burn, and then enjoy the sweet goodness!