Tag Archives: glutenfree

Spaghetti Squash Casserole

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So many of you Eaters “liked” and commented on the spaghetti squash casserole recipe I posted on Instagram and Facebook, that I had to include it as a blog post, so we can all reference it easily next time we need it. The recipe was written on the BellsBestBerries Blog post because they are the pesticide free CSA, who grew the spaghetti squash.

Here are my tips on this: it was actually better the second day, so don’t be afraid of cooking it early and then reheating it. I cooked it with aluminum foil on top, but I do not think I will next time. Some of the water from the squash probably needed to evaporate during cooking and that process may be easier if the wrap is left off. Also, I like my cheesy casserole dishes to be a bit crunchy on the edges, so removing tin foil might help that to happen. Just keep an eye on it while cooking if you don’t use the foil.  I used 1 small to med squash to fill a 9×13 pan with plenty of squash for all 4 of my family members to eat, as the main course of a meal. It would be fine to cook the squash the night before, so the “noodles” are prepped and ready to go when you want to bake this. Go to this site to get the recipe, but leave comments or questions here on this OE post, and I will try to help.

As always, use as many organic or pesticide free ingredients as possible!

Encouraging Health,

Organic Eater

Blender Pancakes

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Taste is Trump.: GAPS Blender Pancakes.

I made these this morning, like many weekend mornings in the last few months. They are awesome. They’re my favorite grain free pancake recipe because it all goes in the blender, then I pour the batter from the blender. Couldn’t be easier. Seems like I’m all about sharing the “easy” recipes with you guys:) I guess that’s because it’s GOT to be easy for me to like it! And because one of my goals here at OE is to encourage everyone that cooking healthy food is not difficult!

I use her exact recipe, so go to the link and print it. Notice her disclaimer that a regular blender MAY not work on almonds. I used my Blendtec. Here are my other tips:

1. you don’t HAVE to soak your almonds. I have used soaked raw almonds and I have used raw almonds out of the bag. Didn’t seem to make a difference. Her blog should have more info as to why you do want to soak them for better nutrition,  if you plan ahead well enough. That’s not usually me.

2. keep the heat on medium,  the butter can scorch easily. Use grass-fed butter if you can, or organic. At the least, use real butter rather than a processed oil fake butter tub of gross. (hey Dana, why don’t you tell us what you really think of imitation butter!!??!) IF you need convincing on using grass-fed butter see this page. If you are vegan, well, I just remembered this recipe has yogurt in it, so I suppose you won’t be making this one anyway…. Oh! Wait! There is almond milk yogurt now. And you can use the coconut oil to fry them instead of butter. Oh, you’re all set!   Update: I forgot about the eggs since the recipe wasn’t right in front of me:).  Vegetarians would eat these, but vegans won’t. Sorry, I tried.

3. the batter will thicken as it sits. The first batch may be a bit thin but they will still taste great, don’t worry. After the batter gets thicker you may need to do this: after you pour a “blob” of batter onto the pan, take a spoon and spread it out a little. If you leave them too thick, they won’t cook properly.

4. I like to add some almond extract if I have it.

5. To make these an extra special treat, you can add chocolate chips, but don’t blend them. Add at the end. Same for blueberries or other fruit that is in season. We used blueberries today and they were heavenly.

6. Use REAL maple syrup, (grade B is more nutritious) not the fake stuff. I’m sure Aunt Jemima was a wonderful person, but she makes some crappy syrup (Hey Dana, why don’t you tell us what you really think about fake syrup?!!?). It makes no sense to go to the trouble of making these awesome pancakes and then top them with high fructose corn syrup. You simply defile these healthy pancakes by doing so. Do not defile the pancakes.

7. I also added  a few pecan pieces on top of my blueberry pancakes today. Brilliant.

8. this recipe makes enough for my hungry family of 4, with plenty of left overs, which we love.

9. In her recipe she also tells us that if you leave out the sweetener and vanilla, these can be used like pieces of “bread” to make pizzas or sandwiches. I can’t wait to try that!

REMINDER: chocolate chips and maple syrup are not on the Maximized Living “Advanced Plan”. They are a rare treat after weight goals have been attained, or if you’re a healthy kid who gets pancakes on Sundays like mine do! We eat healthy breakfasts all the other days, but Sundays are always a treat breakfast because it’s our favorite day of the week!

Enjoy! We surely did! In fact, hubs had all the leftovers for dinner tonight!:)

Encouraging Health,

Organic Eater