Steak and White Sauce Over Spaghetti Squash (HAPPY 200TH POST!)

CAN YOU BELIEVE IT?!  It’s my 200th post!!  I’m so happy!!  Now because this is a landmark post, I wanted to post something special!  So I decided to share with you the new recipe that I am the very most proud of!

IT. WAS. SO. GOOD.

Like good to the point that as I was finishing mine up, I looked over to see Mr. Rodgers carefully wiping the bottom of the bowl with his finger and then licking it.  Repeatedly.  Even when there was nothing left.  Then he turned to me and bashfully asked for another bowl, haha.  That, my friends, is a good sign that you have created something wonderful!

White sauce…but healthy white sauce.  Creamy.  Garlicky. A couple greens for texture and extra nutrients.  Grilled steak cooked to a lovely medium doneness.  And spaghetti squash to give the illusion and comfort of pasta without the carbs.  Hallelujah, what more could you ask for?!

Let’s get to it so you can experience this yumminess as well!!

 

So, here’s what you need:

  • 1 1/2 lbs(ish) steak, approximately 1 inch thick
  • 2 Spaghetti Squash
  • 1 C Peas (I used frozen)
  • 1 C Asparagus, cut into inch pieces
  • 2 Heads Cauliflower, cut into florets
  • 6+ Cloves Garlic, Minced
  • 4 C Chicken Broth
  • 1 C Unsweetened Original Almond Milk
  • 1 Tbsp Grassfed Butter (We use Kerrygold)
  • Additional Grassfed Butter for pan greasing
  • Salt and Pepper

 

And here’s how you do it:

  1. Choose your method of cooking the spaghetti squash.  I like doing “set it and forget it” methods.  You can use a crock pot with a little water in the bottom, or cook it at 375 degrees for an hour or so (pierce it first).
  2. Preheat a grill or grill pan over medium heat.  Season steak generously with salt and pepper, (and maybe a little Mrs. Dash!  I can’t seem to cook without it!) and grill about 7 minutes per side, depending on how you like your meat cooked.  Set aside during the rest of the prep.
  3. Bring the chicken broth to a boil in a large pot.  Meanwhile, prep your cauliflower.  Add it to the boiling broth and boil until tender, about 15 minutes.
  4. Melt some butter in a pan and sauté the garlic for a minute or two, careful not to burn it…just get that lovely rich flavor and fragrance coming out of it.  Set aside.
  5. Melt more butter into same pan, and add asparagus and peas.  Saute for about 5 minutes, just until they are a vibrant green color and beginning to get tender.
  6. When cauliflower is tender, transfer to a food processor or blender (in batches if necessary!)  Don’t toss out the broth just yet!  Add 1-2 C of the broth to the food processor along with salt, pepper, 1 Tbsp butter, and garlic.  “Blend” for about 5 minutes straight until it is very creamy.
  7. Pour mixture back into a pot and stir in almond milk.  If it is too thick, add more almond milk or chicken broth. Add veggies.
  8. Thinly slice the steak, and mix into sauce and/or save to top the dish with.  I did both, had some mixed into the sauce and saved a few pieces for a “garnish.”

How “yum!!” does that sound?!  I hope you love this as much as we did!

 

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Grill lines!  7 Minutes per side!

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1 C each of peas and asparagus!

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Cauliflower boiling, steak grilling, garlic sautéing!

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Peas and asparagus getting tender!

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Yum!

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Cauliflower in the food processor…

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Plus salt, pepper, garlic, and butter, blended until smooth!

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Steak sliced!

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All other ingredients stirred in…what a beautiful sauce!!

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Healthy.  Comforting.  Delicious.  Perfection!

 

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Maker’s Diet Tomato Basil Soup

Tomatoes and I…are not best friends.  In fact, growing up we were more like enemies.  But I decided to be brave and try this soup.  And it caused me to decide that I should give tomatoes another chance, cause it was real tasty!  It’s pretty simple too, and creamy even though there is no dairy!  You know any soup that causes you to reconsider your entire view on a vegetable (or fruit?  I get so confused when people argue if its a fruit or veggie)…has to be something pretty special. 🙂  If you like tomato soup…you should try this.  Even the smell is worlds better than the stuff from a can!

I made this the first potentially summery day this year.  There was still a chill in the air, so the warmness of the soup was a wonderful touch to the day.  However, the freshness of the soup also made it feel summery and added to the celebration that was happening inside of me because “the winter is over and the time of singing has come!”  Yaaaaay.  When you live in Northern New York, you appreciate the coming of the sun much much more .

Adapted from perfectweightamerica.com…only because, as always, I had double the amount of garlic, haha!

So, here’s what you need:

  • 1 Tbsp Coconut Oil
  • 2 Cloves Garlic, minced
  • 1 Onion, minced
  • 1 C Basil leaves, julienned
  • 2 Large Cans Diced Tomatoes
  • 2 tsp Balsamic Vinegar
  • 6 C Chicken Stock

And here’s how you do it:

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add onions and saute until beginning to soften.  Add garlic and saute another minute or so.
  3. Add tomatoes and cook 5 minutes.
  4. Add chicken stock, bring to a boil, reduce heat and simmer for about 10 minutes.
  5. Add basil and vinegar.  Blend with an immersion blender or in a normal blender, in batches if necessary.

Melt coconut oil.  Saute onions.  Add garlic and saute another couple of minutes.  Add tomatoes and cook 5 minutes, then add stock and simmer 10 minutes.

Add basil and vinegar.

Tomato Basil Soup 1

Bleeeeeeeend to make it nice and creamy!

Tomato Basil Soup 2

Pour yourself a cup, put on a sweatshirt, and go play outside!!

Tomato Basil Soup 3See my pure glee at the sunshine?!

Tomato Basil Soup 5Such a good day, I actually did my hair, got to play outside with the baby (GOSH I MISS HER), made a healthy lunch, and got to soak in some vitamin D from its original source instead of a supplement, yaaaay!!!

Tomato Basil Soup 6Wouldn’t this face make your day a good day too?  SO stinking precious.  All morning she was almost in tears begging me “ouside? ouside? ousiddddeee!!?”  Sweet girl.  Do you like my scary chalk T-Rex?  😉

Tomato Basil Soup 4Beautiful day.  Beautiful baby.  Beautiful soup.  I feel like this is a soup you could play with too…a good base for artistic license 🙂  I topped it with shredded parmesan at one point…that was delicious.  I bet it would be good with croutons too.  But that would take away the whole “Maker’s Diet” super healthy aspect.  🙂  Let me know how you like it!

Creamy Broccoli Soup (Dairy Free!)

I didn’t expect this to be as tasty as it was!!  There was no cheese, no cream cheese, no milk…and yet it was still super creamy and flavorful.  I was amazed at the fantastic taste that came simply from the veggies in this soup!!  Cause it really was…just veggies!  But they were soooo good!!!  Beautiful taste, beautiful texture…warm and comforting for these last few snowy days…yummmm!  And seriously…if I didn’t care about health and gluten…I would scoop this into bread bowls and it would be heavenly!!!!  Observe…

Adapted from perfectweightamerica.com.

 

Here’s what you need:

  • 2 C Broccoli, Roughly Chopped.
  • 1 C Celery, chopped
  • 3-4 Carrots, chopped
  • 1 Onion, diced
  • 2 C Chicken Broth
  • 4 C Water
  • 2 Leaves Basil, chopped
  • 2 Tbsp Parsley, chopped
  • 2 Tbsp butter
  • Salt and Pepper to taste

 

And here’s how you do it:

  1. Prep your veggies!  
  2. Melt your butter over medium heat in a soup pot.
  3. Add the celery, carrots, onion, and garlic.  Saute for 5 minutes.
  4. Add the broccoli and saute a few more minutes.
  5. Sprinkle in your herbs and give it a stir.
  6. Add in the liquids, and salt and pepper to taste.  Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.
  7. Blend with an immersible blender, or scoop the veggies with a little broth into a regular blender and blend until creamy…in batches if necessary. Stir it all up, then spoon into bowls and enjoy.  Sooooo creamy!  And sooo healthy!!!!

 

 

Start by prepping your veggies!! Aren’t they pretty?  Love me some veggies!

Broccoli Soup 2Keep your broccoli separate cause it goes in later 😉

Broccoli Soup 3Saute the onions, garlic, celery, and carrots in butter for about 5 minutes.

Broccoli Soup 4Add the broccoli and saute about 3 more minutes.

Broccoli Soup 5Add your herbs and liquids…bring to a boil, reduce heat, and simmer for 30 minutes.

Broccoli Soup 6Now blend it until creamy with an immersible blender, or in batches with a regular blender.  Look at how creamy it is!

Broccoli Soup 7Then scoop it up, serve it, and enjoy!!!

Broccoli Soup 8