Spicy Sandy Spaghetti Squash

While patiently awaiting for the arrival of tropical storm Sandy in the New York area what else was there for a Jewish mother to do besides cook away all of the nerves? So cook I did!
While Brooklyn was beyond kamopped (is that even a word?) I do have to thank Sandy for one thing, had it not been for her I would probably not be writing this post. Thank you Sandy for giving me the time to sit and do this…
But in all seriousness it is beyond cray cray out there!

Spaghetti Squash is insanely healthy, and if you’ve never cooked it before you should know it makes a fun way to eat a pasta textured dish with way more nutrients! Packed with Omega 3 which is crucial for brain function and Omega 6 which prevents cancer, inflammation and heart disease. Additionally, Spaghetti Squash is loaded with Vitamins A, Viamin C, Pholate, Potassium and Choline (just to name a few).
So go ahead and switch up your boring dinners! Have Fun with this recipe! You can really use any sauce for the “Spaghetti” I was homebound and bored due to #Sandy so I figured I’d make a sauce from scratch but no pressure for that.

Spicy Spaghetti Squash

Take your squash and cut it in half, lengthwise. Scoop out the seeds and place with the inside facing down on baking sheet on parchment paper sprayed with some oil spray. Bake for about 45 minutes to an hour on 375. Keep an eye on it.

While your squash is cooking prepare your sauce.
What you’ll need:
1/2 red onion
3-4 cloves garlic crushed
1 plum tomato chopped
1 28 oz. can of organic crushed tomatoes
2 teaspoons of hot sauce (you can leave this out if you don’t like spicy)
1 1/2 teaspoon of crushed red pepper flakes
Salt and pepper to taste

In a large saucepan sauté your red onion in olive oil, once translucent add in the garlic, make sure not to let it brown. Next add in the chopped fresh tomato. Let this mixture cook together so the flavors enrich. After a few minutes add in the crushed tomatoes, hot sauce, red pepper flakes, salt, pepper. Cover, and cook about 30 minutes, the flavors will really come together.

When the squash is finished you’re ready to make your spaghetti.

Using a fork lightly begin to peel away the squash from the outer skin. Try and do this step as gently as possible so that you can save the outer skin to re-stuff it with the spaghetti when you’re ready to serve (makes for a much prettier presentation).
When you’ve finished scooping out your spaghetti, place in a large mixing bowl.

When the sauce is finished, pour it over your spaghetti squash and gently combine so you don’t end up with mashed squash. You don’t need to use all the sauce, I had about 1 cup of extra sauce.
Take your combined spaghetti and sauce mixture and re-stuff it into the scooped out squash skin. I topped mine with fresh pesto for some extra color but you can top it with fresh basil or extra red pepper flakes. Whatever you like!

Serve and Enjoy your deliciously healthy meal!
P.S My meat and potato eating husband devoured this and said, “This needs to be a weekly dinner”.



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I’m Alive!

While you may have thought this blog already died I decided to show you otherwise. It’s been over a year since I’ve even attempted blogging, but here I am sitting in my kitchen giving it one third and final attempt. Third times a charm… Right?
I’ll be honest, I find blogging a bit tedious. Don’t get me wrong I LOVE reading blogs but I just don’t have the attention span to sit and type out my recipes that I just made up on a whim (ADD much?). Major props to every one of you bloggers out there and if you have any tips for successful blogging PLEASE I beg you, send them my way.
Anyway, I won’t ramble much longer but basically the reason I’m trying one more attempt at blogging is because I have all these awesome, crazy healthy recipes and I just want to spread the chance for everyone to see how easy it can be to create beautiful and healthy foods. Ever since my son began the devil toddler age I find it really hard to cook intricate meals. Basically, most of my dishes come together in under 30 minutes (ehemmm no excuses guys!)
So here we go, I hope you enjoy visiting my ‘kitchen’ and learning so much about health, nutrition, and cooking. I encourage you readers not to become overwhelmed by “recipes” I feel very strongly about not confining yourself to a strict set of rules, so to speak. Have fun with the ingredients and use what you have these recipes are solely guidelines!

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Summer Sangria

Sangria has got to be my all time favorite summer drink. I fell in love with it a few summers ago mostly because I enjoyed making it so much. Call me crazy but something about cutting fresh fruit is therapeutic to me, maybe its the way it smells or maybe it’s because I know its going to be sitting in alcohol (Mmmmm) Anyway, I have to admit my Sangria is pretty famous. I’m going to attempt giving the ‘recipe’ but if you know anything about me you know that recipes and I do not mix well. I don’t believe in following recipes, I use them basically as my guideline for the ingredients that I need to use but I NEVER EVER follow the exact measurements.

Here goes: (keep in mind use whatever fruits you like and whatever is local and in season that way you get the best tasting fruit)

2 Bottles of red wine, the cheaper the better. I use one bottle called ‘Sangria’ by a brand ‘Santonia’  and the other bottle i use is Kedem Light Concord (again, use any cheap wine you have)

1/2 cup Bacardi Gold Rum (shhh…this is the secret of my sangria the absolute most crucial part don’t skip it!)

1 cup Pellegrino

1 container of blueberries halved

1 1/2 Driscoll size container of strawberries dice into small slices

*save 4-5 strawberries leave them whole, take them into your hand and squeeze them into the pitcher you will be using for sangria. This saves you having to use orange juices or other sugar sweetened juices, strawberries are sweet enough!

Put all the fruit into a pitcher and pour the rum over the fruit, let stand 15 minutes so the fruit can macerate in the rum.

Pour in the wine and mix it up! Right before you’re ready to serve pour in the Pellegrino.

The key is to serve chilled, garnish with mint leaves! I’m out of fresh mint so mine is missing that pretty garnish 😦

Have a great weekend and make sure you hydrate with water in between!!  😉

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Feelin’ Hot Hot Hot…

OK so it’s been 100 degrees the past three days in NYC for those of you that live in New York this is torture. It literally feels like your standing in a steam room its freakin awful. The weather people say its a heatwave, heat advisory blabla I say make it stop NOWWW!!! It’s too hot to be outside unless you’re standing submerged in an ice cold pool. Yesterday i decided I’m gonna beat the heat. I dont know about you but when its this hot all my body craves is cold raw veggies, salads and light raw foods. I made a pretty brainless and easy Raw Kale salad which was so delish and totally satisfied my craving for cold and crunchy.

Raw Kale Salad

2 bunches organic kale

2 Lemons

1 small red onion

1 avocado

1/4 cup of very high quality Extra Virgin Olive Oil

freshly ground sea salt

freshly ground black pepper

ENJOY and stay cool, this is a perfect brainlessly easy recipe for when your brain is fried in this heat…

  • Wash and chop the kale, take out the thick stem that runs through the middle (its a little tough to eat it raw) Place the kale after its rinsed and dried in a large bowl
  • finely slice the red onion, and add to the kale.
  • season the kale with freshly ground salt and pepper squeeze the juice of two lemons and drizzle with the olive oil. Toss it to coat, cut the avocado into medium sized cubes and add to the salad after its been tossed so the avocado doesn’t get mushy.
  • If you’re not serving it right away place in the fridge and serve cold.
  • Kale is one of the most healthy vegetables. It is an anti cancer, antioxidant, aids in digestion, anti- inflammatory, and aids in the natural detoxification process that your body goes through. That being said, you cant compare eating kale cooked to the benefits of eating a raw kale salad, so many of the vitamins are lost when you cook it, take advantage and eat it cold and raw!

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Hello Weekend

I’m psyched for the weekend! There are so many reasons why I’m excited for the weekend but the one main reason is because I escape the smelly, humid, sticky mess that I know as Brooklyn. Every Thursday I pack my 6 month old baby, my big baby (aka my husband), and myself up and we RUN outa Brooklyn! woooooohoooo! It’s not that I hate BK, ok that’s a lie I do greatly dislike it- but it’s just that there is zero connection to nature around me there. Look at what I have right outside my door in the suburbs…






How can I not be in heaven here? (rhetorical question obv.)

I hope where ever you are this weekend you are enjoying your surroundings and the amazing summer weather!
Happy Weekend!

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Sunday AM chocolate chip pancakes (a.k.a HEAVEN)


This is one of my all time favorite breakfast recipes. It’s quick and easy and absolutely delicious. When I eat these for breakfast I swear to you I have a better day because of them. They put me in that happy mood where you want to skip around all day because they’re just that freakin good. I call these my ‘indulging’ breakfast though because lets face it, they’re not an everyday type breakfast so save them for a ‘treat’ like Saturday or Sunday AM, they’ll feel special and then you can make them as a family (cooking is such a great kids activity so therapeutic!)


2/3 Cup Arrowhead Mills Buckwheat pancake and waffle mix

French Vanilla Silk Creamer 1/4 cup

2 teaspoons Agave Nectar

1 teaspoon Vanilla extract

2 teaspoons coconut oil (or whatever your favorite cooking oil is, mine is coconut oil because it cooks well at high temps without releasing free radicals)

Chocolate Chips ( I didn’t write a measurement for this ingredient on purpose) the amount of chips you use depend on how chocolatey you like your pancakes. I tend to like them a bit less chocolatey since it is Breakfast and not dessert! I use 1/3 or 1/2 cup of vegan chocolate chips.


Combine all ingredients except the chocolate chips into a medium size mixing bowl. Mix until all lumps are gone (approx 10-12 stirs)

Add in chips, Mix until combined

Heat a small frying pan with a teaspoon of coconut oil or whatever light oil spray you like to cook with.

I like my pancakes BIG, I usually eat one big one so I make one large pancake at a time, but again its your own preference.

Take a large serving spoon and drop the batter into the pan, when you start to see little air bubbles coming to the surface of the pancake that means its time to flip. let it cook on the other side until it’s just golden.

Continue the above steps until all the batter is done. Serve with strawberries and enjoy!

(sidenote: if you’re not in a chocolatey mood this batter is delish without the chip even! the vanilla ‘creamer’ adds the greatest flavor, sometimes I ditch the chips and  add a dash of cinnamon and diced apples and voila you have a whole different pancake.)



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Magic Potion for the perfect vegan cup O’ Joe

This right here is my new discovery…

SO Delicious… that aint no lie.

I swear to you I found this the other day while shopping in Fairway (my all time favorite place) and it has changed my coffee forever! I dont like to use soy because it’s too much hormones for me so this is the perfect alternative to my Almond Breeze! Psyched about this one!

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