Guilt-free Recipes For The Whole Family
As an area manager for Arbonne, Sue Ciccolini has seen first-hand how one’s eating habits can have an immensely powerful and positive impact on overall health.
The following recipes are among Ciccolini’s favorites, and can be prepared using ingredients found at local grocery stores.
Spaghetti Squash with Meat Sauce and Roasted Broccoli
1 lb. grass-fed ground beef or turkey
1 large yellow onion, diced
1 zucchini, shredded
1 carrot, shredded
2 cloves fresh garlic (or 1⁄2 tsp garlic salt)
Salt and pepper to taste
2 small spaghetti squash
1- 24oz. jar organic spaghetti sauce (Ciccolini recommends Muir Glen)
Fresh, chopped tomatoes (optional)
1 head of broccoli
Melted coconut oil or olive oil
Preheat oven to 350 degrees.
Cut spaghetti squash in two, at their equators. Scoop out seeds and place squash face down in a greased glass dish—use coconut oil or a drizzle of olive oil. Use a knife to make a couple of “breathe holes” in squash. Bake 30 to 40 minutes.
While spaghetti squash is baking, dice onion and shred veggies. In a large skillet with sides or a 3-quart pot, brown meat. Add veggies and garlic. Cook until veggies start to soften. Add sauce, salt and pepper. Let sauce simmer on low for the flavors to blend.
Remove squash from oven, turn over and allow to cool for a few minutes. Use fork to scrape out “noodles.” Spoon a serving of noodles on each plate, then top with sauce as desired.
For Roasted Broccoli:
Preheat oven to 425 degrees. Remove bulk of stems from head of broccoli. Toss broccoli florets with melted coconut oil or olive oil, sea salt and pepper. Place evenly on a cookie sheet with parchment paper or in a glass baking dish. Roast 10 minutes and serve.
Apple Berry Crisp
3 green apples, peeled and diced
1 cup blackberries or raspberries
3/4 cup blueberries
3 T cornstarch or arrowroot powder
4 T agave nectar
1/4 cup coconut oil
1 cup pecans, finely processed
1 cup gluten-free oats
Juice from 1 lemon
Lemon zest, to taste
1/2 tsp cinnamon
Pinch of salt
Place apples and berries in 9×9 pan. Sprinkle the cornstarch or arrowroot powder, cinnamon and lemon juice over fruit.
In separate bowl combine oats, pecans, honey, coconut oil, salt, agave, and lemon zest and pour over fruit. Bake at 350 degrees for 30 minutes.