I got some education when making this recipe, mainly because it is called a “kugel” on the website, and I had no idea what that was. The author described it as a baked “pudding” of sorts that is served by the Jewish for brunches or along with holiday dinners. I guess they can be made with many different ingredients (i.e. noodles, potatoes, vegetables), and the author chose to make her own “style” of kugel using spaghetti squash noodles and making it sweet.
I was looking for something that I could make in advance and then heat up for a quick breakfast throughout the week when I found this, and it worked perfectly. It could also be heated up and used as a quick snack that’s not too heavy. I think I’ve said it in the past, I am usually a more “conventional food” person for breakfast (i.e. eggs, oatmeal, sausage, etc.), so the thought of having spaghetti squash for breakfast worried me a bit; however, to me the squash just adds filler, some sweetness, and texture. The taste reminded me of some kind of cinnamon raisin bread pudding.
We used to love “splurging” every now and again and eating that frozen meat-filled ravioli with spaghetti sauce and loads of cheese on top, baked in the oven. There is not much about that now that fits in to our diet, other than the spaghetti sauce. It seems hardest to re-create your favorite Italian dishes since they almost always involve pasta and lots of cheese, so when I saw a recipe with “Paleo” and “Ravioli” in the same line it immediately had my interest. Like the “lasagna” that I’ve posted in the past, the ravioli is made with zucchini.
This is a very versatile, very tasty dish. I’ve used it mainly as a breakfast idea, but I’ve also eaten it heated up for lunch, and I could easily eat it for a snack or dinner. I also love the author of the recipe’s suggestion of using this for a camping trip with some scrambled eggs (planning a trip can be a little time-consuming and difficult on this diet, more to come on that later!) It is easy to make, requires ingredients that are easy to find at the store, and if you’re desperate and don’t have anything else to make you might already have the ingredients. I am also starting to appreciate how colorful some of the dishes are that you make when you use so many more “real” foods, and this one falls into that category as well :).
You can’t post something on Valentine’s Day without it being related to chocolate, right? 🙂
I was at first a little disappointed when I remembered that I usually get a plate of amazing chocolate covered strawberries with my beautiful flowers from McCabe’s (shameless plug), and that this year I can’t have these strawberries. But, this feeling quickly passed. To me, it really is an “addiction” factor, or a psychological “want,” my body doesn’t need any of that to be healthy. And the longer you go without, the easier it gets to just brush off those junk food wants and needs. Or, you just go online and find a recipe that better suits your diet and make a “healthier” version of that chocolate covered strawberry, and it turns out pretty good itself ;).
Back to the recipe. This bread makes a great snack, part of breakfast, or dessert. It is hard for me to call it bread now that I’ve had it though, as my husband and I both agreed that it reminds us more of cake, and if you put some chocolate frosting on it, it would taste just like chocolate cake. I have to admit with the first piece I ate I wasn’t sure if I was a fan of it, because it just didn’t seem sweet; however, the more I had, the more I liked it. When it’s not as sweet, you can sometimes appreciate the other flavors involved ;).
I am beginning to think that this post wasn’t meant to be today. I have re-written the same first few sentences several times only to have the internet or my computer freeze, then try to re-load, losing my previous work. Gotta love technology…
Here goes again: I have made and tried probably at least 8 grain/dairy/white sugar-free muffin recipes now, and this one wins the award for the favorite in our house so far. We took some with us on a visit with some friends in Indianapolis last weekend. I am usually very nervous about having others try the new, different sweet treats I’ve been making. They tend to have a different texture and certainly aren’t as sweet as traditional desserts to those who are not used to eating them, but it is something that one gets used to once you have it a few times. I was relieved when our friends liked these muffins and were anxious to get the recipe. So here it is, about a week late 🙂
If there was a category for “favorite sweet treats,” these cookies would definitely be included. They were the first dessert that I made after finding out about the dietary changes I would be making. The recipe was given to me by a co-worker, and I remember her saying something to the effect of, “I wouldn’t feel bad about feeding this to one of my kids for breakfast.” A cookie for breakfast? Yes, please!! 🙂
Although it is very tempting to eat all of these before even packing them up into a storage container, I have to still consider them “dessert.” On top of that, although the chocolate chips are dairy-free, they do still contain evaporated cane sugar, which I am supposed to limit in my diet as well. I bet they would still be good without the chocolate chips though.
Pizza without cheese…. At first it was like all of the other things I’ve had to change, it just sounded disgusting and made me sad to think about trying it. After having it several times now, however, it’s just another thing that you don’t miss once you cut it out. In fact, it almost brings out the flavor of the sauce and toppings more when the pizza isn’t smothered in cheese.
I was looking for a something different (that wasn’t regular pizza with regular crust) to have for dinner (as is the case every week when I think about my grocery list) when I came across this recipe. I have made lasagna with eggplant and zucchini, but otherwise I do not have much experience with using it in recipes. It looked very easy to make, and you can pick whatever toppings you want to put on top, just like your favorite pizza. My husband got home as I was assembling these, and he was excited because they reminded him of good ol’ “Bagel Bites.” Those were tasty as a kid, but thinking about them now kinda makes my stomach turn :0 These eggplant pizzas are worth making!