Hi everyone! I think it is safe to say that winter is officially here! And although I’m still trying to figure out how that makes me feel, I know that warm comfort foods will always make me happy on cold winter days and nights. But of course it has to be healthy! No one enjoys blaming the cold weather for the extra pounds they add on during the winter season, myself included! But we all do it, especially since the holidays are right around the corner and delicious foods and treats are literally available everywhere you look. So I decided hey, spice up your healthy meals, make clean treats and eat them in moderation when the cravings kick in, exercise, and make sure you always have a warm blanket with you when you are spending those cold winter nights on the couch with a bowl of yummy soup or warm cookies…hmmm. Okay enough rambling before I go completely off topic

Spaghetti squash and zucchini are two excellent low carb alternatives to regular and even gluten free pasta. If you follow a strict paleo diet, or like me you only eat high protein and very low or no carbs for dinner, then squash is a great and tasty alternative. The “butter” in this recipe is actually coconut oil seasoned with garlic and spices that creates a buttery flavour, but you can also use grass fed butter if you prefer, I just didn’t have any. You can also season it however you prefer to make it taste like the regular pasta you enjoy, or make a cheat day and enjoy some authentic pasta at your favourite Italian restaurant. But always understand what your body needs and follow a lifestyle that works for you, because everyone is different Cheers guys!

Recipe:

1 cup cooked spaghetti squash
1 small zucchini (peeled with potato peeler)
1 cup raw shrimp (peeled)
1 small garlic clove (diced)
A handful of red bell peppers
1.5 tbsp red onion (diced)
2 tbsp organic coconut oil
A dash of sea salt
A dash of black pepper
1 tbsp low sodium coconut aminos
A dash of cumin
Organic fresh parmesan cheese (for topping)
Organic extra virgin olive oil (for sauté)

First, if you haven’t baked your squash, set your oven to 400°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.

When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack.

Place shrimp in a bowl with coconut oil, aminos, garlic, and remaining spices. Let it marinate at room temperature for 5-10 minutes.

When ready, place a skillet over medium-high heat with a dash of olive oil. Place shrimp, bell peppers, and onions in the skillet and cover the top. Let it cook for about a minute.

Add spaghetti squash and zucchini into the shrimp sauté and let it simmer on low heat for 3-5 minutes, with the top covered.

When ready, top with parmesan cheese and enjoy!

The post PALEO GARLIC BUTTERED SHRIMP WITH SPAGHETINI SQUASH PASTA appeared first on My Digital Kitchen.

It’s Friday! And I gotta tell you, this was the best post workout meal ever! Scallops with anything sounds and tastes good to me. Plus when you have spaghetti squash, who needs pasta?

Recipe: serves 2

1 small organic spaghetti squash
2 cups organic wild scallops
2 tbsp coconut aminos
1 tbsp jalapeños (diced)
2 tbsp red onions (diced)
A handful of grape tomatoes (chopped)
2 tbsp fresh chives (chopped)
1/4 tsp herbamere (or sea salt)
1/4 tsp cayenne pepper
1/4 tsp garlic powder
2 tbsp organic parmesan cheese
2 tbsp organic extra virgin olive oil

First, if you haven’t baked your squash, set your oven to 400°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.

When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack.

Next, place scallops in a bowl and season with herbamere, garlic powder, cayenne pepper and 1 tbsp coconut aminos.

Place a skillet on a stove over medium heat and add 2 tbsp of olive oil. Place scallops in the skillet with remaining ingredients (except cheese) and cook until both sides are slightly brown.

Add spaghetti squash and cheese and mix until well incorporated with remaining ingredients. Reduce the heat to low and let it cook for 1.5 minutes.

When ready, serve in a pasta bowl and enjoy! Or a squash bowl, your choice

The post PAN SEARED SCALLOPS AND SPAGHETTI SQUASH PASTA BOWL appeared first on My Digital Kitchen.

Happy Friday everyone! If you love squash as much as I do, then this recipe is for you! A few strong but not overwhelming flavours going on here, and it tasted amazing! This was definitely a sexy dish and is also a must try. Have a good weekend everyone! Make sure you party! I know I will be

Recipe:

I small butternut squash (cut in half and seeded)
8 pieces of raw shrimp (peeled)
1 large organic scallion (chopped)
1 tbsp organic red onion (chopped)
1/4 cup grape tomatoes (chopped)
1/2 tsp diced jalapeño
1/4 tsp curry
1/2 tsp organic coconut aminos
1/2 tsp Mrs Dash salt free spice blend
A dash of sea salt and garlic powder
1 tsp organic hemp seed oil (for frying)

Pre-heat oven to 400°F.

Season sliced and seeded squash with sea salt, garlic powder, and coconut aminos. Place on a lined baking sheet and bake for 30 minutes, or until it passes the toothpick test.

When ready, remove from the oven and set aside.

Place a skillet over medium heat and add hemp seed oil. Add shrimp, tomatoes, onions, scallions, curry, Mrs Dash, jalapeños, and a splash of coconut aminos and sauté for 1 minute until shrimp is golden brown.

Serve shrimp with butternut squash and enjoy!

The post CURRY SPICED SAUTÉED SHRIMP IN A BAKED BUTTERNUT SQUASH BOAT appeared first on My Digital Kitchen.

Perfect lunch starter? Well here it is! I eat seafood everyday, but I was having a particular craving for lobster, so I decided to treat myself, especially since I only enjoy it as an occasional treat because it is quite pricey! Well this definitely hit the spot, and now I can go to work with a happy tummy

The lobster was buttered with coconut oil, but you can use grass fed or clarified butter if you prefer. Have a great Monday everyone!

Recipe: serves 2

2 lobster tails (raw)
2 cups baked spaghetti squash
1 tbsp coconut oil (melted)
A handful of grape tomatoes (sliced)
2 tbsp chopped red onions
A dash of sea salt
1 tbsp organic coconut aminos (or low sodium soy sauce)
1 tbsp Mrs Dash all spice blend (or seasonings of choice).

First, if you haven’t baked your squash, set your oven to 400°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.

When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack

Next, switch your oven settings to broil.

Remove the clear shell covering the meaty part of the lobster tail. I find that kitchen scissors are most efficient with getting it out.

Next mix melted coconut oil, garlic powder and sea salt in a cup and brush the exposed part of the lobster with it.

Place in the oven on a lined baking sheet with the meaty part facing up. Broil for 5-7 minutes or until bubbly and cooked.

Meanwhile, place a skillet over medium heat and grease with a dash of coconut oil. Place squash pasta in the skillet and sauté with onions, tomatoes, and Mrs Dash. Let it sauté for about 1 minute until the flavours are well blended in.

When ready, plate your spaghetti squash and top with the lobster tail. You will never miss lobster night again!

The post GARLIC BUTTERED BROILED LOBSTER WITH STIR FRY SPAGHETTI SQUASH appeared first on My Digital Kitchen.

These were literally the best fries i’ve ever had! Tastes similar to sweet potato, but has less carbs and sugar. Definitely a must try!

Recipe:

1 medium butternut squash
1 tablespoon fresh rosemary leaves (chopped)
1 tablespoon organic extra virgin olive oil
A dash of salt and pepper to taste

Preheat oven to 400°F.

Using a sharp knife, sliced squash into thin long strips (about .5 inches thick).

Toss your squash fries with olive oil, salt, and pepper.

Line a baking sheet with parchment paper and place squash fries on it.

Bake squash fries for 35 to 40 minutes flipping sides halfway through.

When ready, top squash fries with chopped rosemary and let it cool on the counter for 3 to 5 minutes before serving.

The post ROSEMARY BUTTERNUT SQUASH BAKED FRIES appeared first on My Digital Kitchen.

I’m a total squash lover! It’s amazing how one can disguise vegetables by making it look like your favourite carb meal! I do not eat pasta anymore, and I rarely eat brown rice because I am trying to limit my grain intake based on my personal goals (I still bake with brown rice flour occasionally). Substituting carbohydrates like brown rice and whole grain pasta for cauliflower rice or spaghetti squash is an essential dinner option because it is easier for your body to process and breakdown these foods without feeling bloated or heavy, due to their low carbohydrate content. The later it gets during the day, the less active your body becomes, thus making it easier to store fat from foods that have a high carbohydrate content. Then again, everyone has different fitness and health goals, so if eating foods that have a higher carb content for dinner works for you then stick with it! My method works for me, so feel free to try it if you are looking for an alternative

Recipe:

1 small spaghetti squash (make sure there are no bruises or discolouring as this could indicate its rancidity)
1 cup caribbean raw shrimp
1/2 cup green and red peppers (diced)
1/4 cup grape tomatoes (sliced)
1/2 cup of sliced cucumbers
Spices of choice

Preheat oven to 400 degrees F.

Using a sharp knife, poke small holes into the spaghetti squash before placing it in the oven. Bake for 30 minutes (baking the squash makes it easier to cut through and cooks it a little, giving it a smoother texture :))

When ready, cut of the ends before slicing the squash in half horizontally. Let it cool for 5-10 minutes.

When ready, scrape out the insides with a fork to get the spaghetti strands and set aside.

Meanwhile, toss raw shrimp into a medium heated skillet with 1 tsp of coconut oil and sauté with spices of choice until cooked.

Stack cooked shrimp with fresh peppers and tomatoes on a skewer and serve with spaghetti squash and sliced cucumbers. I drizzled a little bit of sriracha sauce on mine.

The post SPAGHETTI SQUASH WITH GRILLED SHRIMP SKEWERS appeared first on My Digital Kitchen.