Happy Holiday! I have the rest of the day off today so Happy President’s Day to me! What’s usually my longest day of teaching (five classes) had been shortened and I plan to enjoy every moment of it basking in the sun on this beautiful 70 degree day! I have about 20 pages left to read in The End of Your Life Book Club by Will Schwalbe and I really don’t want it to end, the story is that beautiful. A mother dying of cancer and her son form a two person book club and they read as much as they can and discuss over her chemo treatments. I’m constantly writing down the names of the books that they talk about and my list is steadily growing!
I spent the weekend reading and dog-sitting for Taxi, Limo, Bella and Buddy, on top of Cord and Sug. We didn’t get much sleep…those dogs like to party all night long! I think Sugar will be glad when everyone has gone home and she’ll finally have the couch back to herself! And if you’re wondering, this is what a 3-way-tug-of-war looks like!
Andy’s favorite new accessory!
Oh! And I found out today from two different students that the Wildwood PastaSlim Spaghetti that I mentioned in my blog is now going to be carried at New Frontiers in SLO! Come to find out many of you Yummy Yogini readers went there to find the product only to be turned away but supposedly because of this blog, New Frontiers is ordering it today. Wow! (I made a few phone calls and it should be in their stores next week!)
Anyways, speaking of pasta, I ate a lot of it growing up… but you probably assumed that because A. I talk about it all the time and B. I’m Italian! One of my favorite meals that my Ma made was Broccoli Fettuccine Alfredo and we ate it at least once a week. I can’t really enjoy the “Alfredo” part anymore because I can’t stomach all the heavy cream sauce so I improvised. And since we’re cutting calories, let’s cut some carbs too with this here Spaghetti Squash recipe. I’m nervous as we’re approaching the end of “winter” here on the Central Coast because I’m afraid the winter squash will be gone and I’ll have to wait months to enjoy it, and cheaply, I might add.
At my weekly jaunt to the Farmer’s Market, I found some good looking broccoli rab along with other finds. Why broccoli? Well gee, it’s high in Vitamin C and dietary fiber, and it also contains multiple nutrients with potent anti-cancer properties. So eat up! I made this recipe with Veggie Cheese but feel free to use your choice of cheese or even cream sauce…note my version is lean, clean and very low in calories and fat! Mangia!
Broccoli Fettucine- serves two
Ingredients:
-1 large spaghetti squash
-1 head of broccoli or broccoli rabe
-1 cup Veggie Cheese
-red pepper chili flakes
-olive oil
-salt and pepper
Directions:
1. Preheat the oven to 450. Slice the squash in half and remove the seeds.
2. Drizzle some olive oil and salt and pepper on top and place cut-side down to bake for 20 minutes.
2. In a large pot, place the broccoli and about 2 cups of water and cover. Cook for 5 minutes or until broccoli is soft.
3. When squash is cooked, use a fork to mash some of it up and place the broccoli and cheese inside.
4. Stir it up and add some red pepper chili flakes on top and serve!
All the taste and not on your waist!
