Spaghetti Squash Pad Thai

I go through “food phases” where I want to eat the same ingredients over and over and everyone around me gets sick of them but I don’t.  Right now, it’s spaghetti squash.  Making spaghetti and meatballs with it is a classic choice for a reason, but spaghetti squash is so versatile that the possibilities are really endless.  Since my other current food obsession is almond butter, I had a very sad jar of neglected natural peanut butter in my fridge that was begging to be used up.  Enter spaghetti squash pad thai.
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Spiralized Asian Salad with Peanut-Ginger Dressing

The spiralizer craze hit just before I went to away to Ireland for med school 6 years ago.  I didn’t want to accumulate too much stuff overseas and I was so busy working when I was home in the summers that I didn’t think I’d use it enough.  I held off buying one and made due with a julienne peeler to make my “courgetti,” but my spiralizer-envy was sparked again when the Hemsley sisters repopularized spiralizing with “The Art of Eating Well” in 2014.  My mom gave me one for my birthday a few weeks ago (she knows me) and when I finally turned that handle earlier this week, I was hooked!

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