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 A Fall Dish of Nutritious Deliciousness: Roasted Spaghetti Squash Topped With Homemade Turkey and Veggie Packed Marinara Looking for a fall seasonal dish that’s equally tasty and nutritious? This may just be the recipe for you! It’s a rainbow of hearty, palate appealing ingredients, packed full of protein, fiber and vitamins. You can sub a few ingredients and make this an easy vegan option too! It’s low fat, full of flavor and filling. Roasted spaghetti squash is such an easy option when it comes to pasta. The winter vegetable is a healthier option to traditional flour based pasta. It’s lower carb full of fiber and stocked with vitamins and antioxidants. It goes in the oven to roast while the sauce simmers. No pots boiling over pasta water. It couldn’t be easier. This dish can be changed in so many ways. It can be topped with a creamy yogurt sauce for a French flair, tahini based sauce for a Mediterranean flavor or like I prepare it here for an Italian twist. Use vegan ingredients, turkey, beef, tofu, or shrimp. The possibilities are endless. Each natural ingredient lends its own nutritional, vitamin, mineral and antioxidant component, making this dish a warm, nourishing comfort food perfect for the season. So let’s get on to the details. What you need: Roasting pan or cookie sheet Spaghetti Squash cleaned and halved (1/2 per serving) Olive oil brushed on the open squash halves topped with Dash of salt and pepper Place sliced, oiled side down on pan to roast For the sauce 1 lb ground turkey or (tofu for vegan) 2 garlic cloves crushed 1 onion (I used red - it’s all I had on hand, yellow would be ideal) 1 can of tomato sauce 1 can optional Pumpkin purée for thicker sauce 1 TBSP Fennel seeds (adds a nutty sausage flavor) 1 TBSP Italian seasoning 1 TBSP Garlic powder Crushed red pepper flakes to taste 1/2 tsp celery salt Pinch of salt and pinch of pepper 16 oz Spinach 8 oz Mushrooms Mozzarella and Parmesan to taste as a topping  Leave me a comment if you try this dish. I would love to your thoughts. Follow me here and on social for my healthy habits to stay fit, fueled and healthy over the age of 50.
I’m Sheryl of SheDo50Too, a lifestyle blog about being over 50 and staying fit, healthy and fashionable. Please SUBSCRIBE, LIKE & FOLLOW me if you’re interested in all of my inspiration & tips, trials & tribulations, for life over 50. I am an Amazon Associate. The fitness equipment, apparel, supplements and more, that I use - are available in my Amazon Storefront. As an Amazon Associate I do earn commissions off of purchases through my links. This has no affect on the cost to you. Purchases through my links support my efforts to share on this blog. I only share information and items that I use regularly and truly believe in and love. My results may not be the same for everyone. I always recommend that you speak with your own healthcare provider prior to incorporating my routines into your own. I am not a fitness or healthcare expert I simply share what works for me. You can view all of my favorite things on my Amazon Store Front: https://www.amazon.com/shop/sheryldhealthinallthings Here’s shortcut to all my social media, links and sites where I post about my daily family life over the age of 50 https://linktr.ee/shedo50too Find me @SheDo50Too on all your social media to see more content, reels, and videos on: workouts, recipes, meal prep and healthy eating; as well as style and beauty inspiration for the active over 50 family life. I wish you health in all things and success in your own fitness endeavors. © Copyright, 2023, All content is created, displayed and owned solely by SheDo50Too and rights retained herein
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 Throwing out leftovers can be very frustrating. I attempt to maximize food, limit waste and save on the budget by using up all of our family’s food leftovers. This can be a tough task if there’s not enough for a full meal. Often, meat and vegetable leftovers make a perfect base for a soup or stew. A cup of hot soup coupled with a salad or sandwich makes a nice nighttime meal for the family. I also, love to use leftovers atop salads, which works perfectly for packed lunches. My family loves hearty salads with a combination of raw and cooked vegetables and meat, tofu or eggs. We also make a lot of bowls, consisting of rice or quinoa and salad alongside the leftover vegetables and proteins from the week. All of this works great, but I recently tried something delicious and fun for the whole family. Summer rolls. This is such an easy prep-ahead meal or snack and the whole family will love it. It works great for lunches too. What is needed? Any leftovers Any sauce Vegetables Rice Paper wrappers (you can find these at most grocery stores with the Asian & ethnic foods) I will link them on my Amazon Storefront  Preparation:
Dip the wrapper, quickly into water and then lay it on a plate or non-stick work-surface. I do not recommend a wooden cutting board as the rice wrapper will stick. Note the wrapper will still feel a little stiff at this point. It will soften as you work. Over soaking the wrapper in water will cause it to be mushy and too flimsy. Once the rice paper wrapper is wet, and on the work surface, place the filling in the middle. My photos show that I used a combination of noodles, meat, tofu and kimchi along with lettuce and vegetables. This filling can be anything. Rice dishes, vegetables, hummus, noodles - anything. Even traditional sandwich filling is delicious (meat and cheese and lettuce & tomato). Top with any fresh herbs or vegetables before rolling. These do not require a lot of filling, so they really stretch the leftovers. Be cautious not to overfill the rolls, so they roll and seal well. Fold the top over and then fold in the sides and roll it closed. That’s it. So easy! I have linked a short video, with the technique, here. To serve the summer rolls, any dipping sauce works great. A traditional Asian version is soy sauce mixed with nut butter and lime juice. This compliments the flavors of the Asian leftovers that I used in my example video. Wrap the finished roll in plastic wrap to prevent drying out. These may be packed into a container for a lunch to-go. The rolls are gluten-free. The sauce is gluten-free too, because I use GF soy sauce. They are delicious warm and fresh or chilled from the refrigerator. Let me know with a comment if you try this, and if you like it. What do you do with leftovers? I’m Sheryl of SheDo50Too, a lifestyle blog about being over 50 and staying fit, healthy and fashionable. My motto is a healthy, beautiful and vibrant life at any age. Please Subscribe, like and follow me if you want all of my inspiration for life over 50. As an Amazon Associate I do earn commissions off of purchases through my links. This has no effect on the cost to you. You can view my favorite things on my Amazon Store Front: https://www.amazon.com/shop/sheryldhealthinallthings Here’s shortcut all my sites https://linktr.ee/shedo50too Find me @SheDo50Too on social media to see more content, reels and videos on: workouts, recipes, meal prep and healthy eating; as well as style and beauty inspiration for the active over 50 life. I wish you health in all things and success in your own fitness endeavors. © Copyright, 2023, All content is created, displayed and owned solely by SheDo50Too and rights retained herein  It happens to all of us. On occasion, we end up with a few over-ripe bananas that no one wants to eat. I spotted these 2 today and decided to whip up something delicious.
Click here for my Youtube channel, to see the very simple process. This cookie recipe includes very simple pantry staples. You can use any instant oats, even flavored versions. Cinnamon Apple or Maple would be delicious! Any nut or seed butter will work perfectly. I tend to rotate my nut and seed butters for different vitamin and mineral makeup. Protein powder is optional. Any flavor or type will work, even a simple collagen powder will add a little protein to these cookies. One of my favorites, shown in the photo contains protein plus amino acids, vitamins and greens. You can find this protein powder and my other ingredients in my Amazon Storefront by clicking here. As an Amazon Associate I do earn off of purchases made through my links at no additional cost to the buyer. On a side note, I mentioned that I rotate different nut and seed butters because each offer a little different vitamin and nutrient makeup. I do the same with milks. I rotate between: cashew, almond, soy and coconut milk for the different nutritional makeup of each. I have read a number of nutritionists and health experts believe that a wide variety of foods and rotating through this variation is best for overall health. Rotating foods may also be a method in preventing food sensitivities. Over eating 1 item in our diet may lead to more sensitivity to that item. Recipe for Best 5 Ingredient Vegan, Gluten Free Protein Cookies Mash all ingredients together in a large bowl. 2 over-ripe bananas 1 serving oats 1 serving nut or seed butter 1 scoop of protein powder cinnamon sugar to taste Eat as raw cookie dough or separate onto a parchment lined baking sheet, sprinkle with cinnamon sugar. Makes 12 cookies. Bake at 375°F for 15 minutes. The whole batch as cookie dough is 702 calories, 35g protein, 100g carbs, 17g fiber, 38 g sugar, 23g fat, 0 cholesterol, 152g sodium, 1432g potassium, 4% vitamin A, 40% vitamin C, 18% calcium, 41% iron. As cookies, 12 cookies at 58 cal, 3g protein, 8g carbs, 1.4g fiber, 2 g fat each. Delicious and nutritious no matter how you like it. I’m Sheryl of SheDo50Too. I author a lifestyle blog about being over 50 and staying fit, healthy and fashionable. My motto is a healthy, beautiful and vibrant life at any age. Please like and follow me on social media if you want all of my inspo for life over 50. As an Amazon Associate I do earn commissions off of purchases through my links. This has no effect on the cost to you. https://www.amazon.com/shop/sheryldhealthinallthings shortcut to all my sites and products https://linktr.ee/shedo50too Subscribe and follow me here and on social media to see more content on workouts, recipes, meal prep and healthy eating; as well as style and beauty inspiration for the active over 50 life. I wish you health in all things and success in your own fitness endeavors. © Copyright, 2023, All content is created, displayed and owned solely by SheDo50Too and rights retained herein 12/18/2022 Homemade Soup is Just the Recipe for Your Health, Weight-loss and Nutrition goals - at 50 or any age!Read NowWith thyroid problems, auto-immune issues and food allergies eating at home and eating healthy is crucial for our family. This is only more relevant over the age of 50. When metabolism slows and weight gain comes easy with fluctuating hormones - maximizing the health benefits of your food while watching the calories is necessary.  |
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