Delicious Recipes + Ugly Food Photos

Happy Hump Day everyone! Is it Friday yet? 
Well I am on Day 14 of the 21-Day Sugar Detox…and I am still going strong! I have not cheated at all, I’ve literally had no sweets/grains/dairy/alcohol/fruit (with the exception of a few green apples, which are allowed on the detox) in the past two weeks and I feel great. I’ll be doing a full recap of the detox next week though, so stay tuned for that! 
Today, I thought I’d talk a little bit more about some of the recipes I’ve been enjoying over the past couple of weeks. Most of my normal Paleo recipes are allowed on the detox, but I’ve tried a few new ones recently that I wanted to share. {For more info on the Paleo diet, you can check out my page} Now I am no food stylist, but I do enjoy taking pictures of food with my real camera (vs. my phone) and trying to make it look somewhat pretty. However, it’s much easier to take a picture of a cupcake and make it look good than it is with a bowl of beef stew. Some food, although delicious, is just plain ugly and there is really no way to make it cute. So rather than wait and try to take better pictures of each of these delicious dishes, I thought I’d go ahead and share the crappy Instagram snaps I’ve taken recently since the food itself isn’t that pretty anyway. Plus, all these recipes involve spaghetti squash, they’re all delicious AND healthy, and I just couldn’t wait any longer to share them with you. Bon appetit!
Roasted Spaghetti Squash
This is a great foundation for all sorts of Paleo meals. It’s a perfect substitute for pasta as it has far fewer calories and many more nutrients. Plus, preparation is simple…
 1. Preheat oven to 400 degrees. 
2. Cut spaghetti squash in half, lengthwise, and
remove the excess seeds and strings.
3. Place open side down on a baking sheet and cook
for 30-50 minutes (depending on the size of your squash!) or until spaghetti squash is soft when you push the
skin or the threads easily come out when you take a fork to it. And whatever you do, just don’t overcook it because then it tastes gross.
 {For more detailed instructions, check out this post}
 Tomato Sauce & Grass-Fed Ground Beef
There’s really no recipe for this one, I just wanted to say how delicious it is. I’ll take leftover roasted spaghetti squash, top it with some pasta sauce (making your own is best, but if you don’t have time look for a variety that is organic and free of added sugars is possible!) along with some browned grass-fed beef, warm it all up in the oven…so satisfying!
Avocado Cream Sauce Pasta
I’m pretty sure I pinned this recipe a long time ago, but I just made it for the first time last week and I’m obsessed. I love love love avocados, and this ultra-creamy sauce is the perfect way to enjoy them. On top of some roasted spaghetti squash, it’s basically the best lunch ever. I want to try making this recipe again, but add some roasted chicken for a sort of avocado alfredo…yum!
 15 Minute Creamy Avocado Pasta Sauce
Recipe Source: Oh She Glows 
 
Yield: Serves 2
Ingredients:

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional) (I used a few sprinkles of dried basil)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti) (I used spaghetti squash, obviously)
Freshly ground black pepper, to taste
Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add
in your pasta, reduce heat to medium, and cook until Al Dente, about
8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon
juice, and olive oil into a food processor. Process until smooth. Now
add in the pitted avocado, basil, and salt. Process until smooth and
creamy.
3. When pasta is done cooking, drain and rinse in a strainer and
place pasta into a large bowl. Pour on sauce and toss until fully
combined. Garnish with lemon zest and black pepper. Serve immediately.
Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
 Paleo Pad Thai
Last but not least, my FAVORITE recipe I’ve made lately is hands down this Paleo Pad Thai. The recipe is in the new Paleo cookbook I got for Christmas, Well-Fed, and it is insanely good. Cam and I both love Pad Thai and this dish tastes just like you got it from a Thai restaurant. My mouth is watering just thinking about it. Whether you eat Paleo or not, you need to make this recipe!  My suggestion would definitely be make a double batch of the Sunshine sauce, as you’re going to want leftovers of this recipe!
Paleo Pad Thai
Ingredients, serves 2
1 batch Sunshine Sauce
2 large eggs
2 teaspoons coconut aminos
2 teaspoons plus 1 teaspoon coconut oil
1/2 medium onion, thinly sliced (about 1/2 cup)
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
6-8 ounces grilled chicken thighs, diced

Ingredients for the Sunshine Sauce
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)
1/4 cup coconut milk

Directions for the Sunshine Sauce:
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add
the coconut milk. Process until it’s blended and smooth. Store covered
in the fridge.
3. Eat with abandon and joyousness.


Directions for the Pad Thai:
1. Crack the eggs into a small bowl, and use a fork to scramble them
with the coconut aminos. Heat a large skillet over medium-high heat,
about 3 minutes. Add 2 teaspoons coconut oil  to the skillet, and when
it’s melted, pour in the eggs and let them spread like a pancake. Reduce
the heat to medium and cover with a lid, letting the eggs cook until
they’re set and beginning to brown on the bottom, about 3-4 minutes.
Flip and lightly brown the other side. Remove the eggs from the pan and
cut into strips with a sharp knife.
2. Using the same pan, increase heat to medium-high and add 1
teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring
with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add
the spaghetti squash, chicken, and cooked egg to the pan and, stirring
with a wooden spoon, cook until heated through, about 3 minutes.
3. Add the Sunshine Sauce to the pan and stir-fry until everything is
well-blended and hot. Divide among two plates, sprinkle with garnishes,
and dig in.
 Top your Paleo Pad Thai with any or all of these:
chopped cashews, almonds, or sunflower seeds
chopped scallions
chopped cilantro
a squeeze of lime juice
So get yourself a spaghetti squash and try out one (or all) of these dishes ASAP! You’ll be glad you did! Have a great Wednesday friends! Xoxo
{For more riveting photos like these (ha), you can follow on Instagram here}
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