Foodalicious Friday

Posted: November 9, 2012 in Recipes


You are your body’s boss — how it looks and feels is based on how you treat it!

There is less than two weeks until Thanksgiving. What’s sad is that right now, the majority of people are thinking about all of the preparation work they have to do as well as all of the weight they will probably gain thanks to all of the treats. The majority of people are resigned to the fact that they’re going to gain weight over the holidays and that they’ll start fresh in 2013.

That sound like you? Well, there’s a problem with that thinking.

It’s not logical and it’s not healthy.

You should be eating healthy and exercising all of the time, not just during the new year when you feel the need to set big, broad resolutions. And coming off the recent election, I gotta say this—healthcare reform starts in your household, your kitchen, and in your mind, not in our nation’s capital. YOU have the power to control what you eat, when you eat it, and how your body expends calories. I haven’t gone to the doctor for sickness once this year (knock on wood) because for the most part, I treat my body well. That means choosing healthier foods 85-95% of the time, exercising every day, sleeping at least 6-7 hours a night, choosing water over pop, limiting alcohol, and finding ways to manage my stress levels (kickboxing!!!).

So today we’re focusing on food. Here are a few things that Doug and I have been making lately that taste amazing and are pretty darn amazing for your body, too. Oh, and they’re easy. That’s a triple threat right there!

Black Bean Burgers

  • 1 can of black beans, rinsed and drained
  • ½ onion
  • ½ green bell pepper
  • 3 gloves of garlic (we used a few hefty shakes of garlic powder)
  • 1 egg
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin (we didn’t have this)
  • 1 Tbsp. Thai chili sauce or hot sauce (we didn’t have this)
  • ½ bread crumbs (we used Italian ones and wow! so good)
  • Whole wheat buns
  • Salsa (optional)
  • BBQ sauce (optional)
  • Lettuce, tomato, avocado (optional)

Preheat the oven to 375 degrees. Mix the first 9 ingredients in a food processor—I used my mini Cuisinart—until everything is pretty pureed; a few whole black beans are okay. Scoop the mixture into a bowl and then make four patties with your hands, about 1/4” thick. Bake on a baking sheet lined with wax paper for 10 minutes per side.

Top with anything you’d like! Doug and I ate these open-faced (with only the bottom bun) and topped one with salsa and avocado and the other with chipotle BBQ sauce and avocado. Pair with veggies (we did raw carrots) and voila! An amazing, healthy, homemade dinner in about 25 minutes total.


Spaghetti Squash

  • 1 large spaghetti squash
  • 1 bag of frozen broccoli or 1 head of fresh broccoli
  • 5-10 cherry tomatoes
  • 1 small onion
  • Onion, garlic, and red pepper seasoning (optional)
  • Veggie pasta sauce (I like Meijer’s Chunky Garden Combo Pasta Sauce)

Preheat the oven to 375 degrees. Cut the spaghetti squash in half—be careful—and scoop out the seeds. Find a big baking dish and place the two halves face-down in it and fill the bottom with ½-1 inch of water. Bake the squash for an hour.

During the last 30 minutes of the squash’s baking, put the broccoli, tomatoes, and onion in a large skillet on medium-low heat. Sprinkle the seasonings on the veggies and sauté until they are tender. Heat up pasta sauce in a small pan or in the microwave.

When the squash is done, careful flip over the halves and take a fork and scrap from top to bottom, pulling the squash out of its shell in long strands (looks like pasta!). Combine with veggies and sauce! Doug and I swear that with the sauce, this tastes amazingly similar to true pasta. Enjoy 🙂


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