Tip Tuesday – Sautéing Veggies

Ahhh, sauteed veggies – amongst my favorite things in the world! (not kidding, I love love LOVE veggies!)

Recently learned this tip from Sarah Britton, of My New Roots, and I liked it, because it’s healthier, and adds more flavor, and is still simple!

How do you sauté YOUR veggies?


Tasty Tuesday – Low Carb Chicken Parm Meatballs

Mmmm excuse me while I just drool a little… okay, almost done…

But seriously, YUM! I love chicken parm, my husband makes it very well, and does it the healthier way by baking instead of frying, and it’s still so good!

In meatball form… I mean, that’s a whole lot of yeah! Perfect party food, too… might make these for the Super Bowl!

Careful though, don’t eat them all!

Nutritional information:

Serving size = 3 meatballs

  • 276 Calories
  • 14.5 g Fat
  • 3 g Net Carbohydrate
  • 32.5 g Protein


Try It Tuesday – Butternut Squash Mac and Cheese

You guys… I swear… I would never fib to you. So I am serious when I say, if I didn’t know this was made with butternut squash and was healthier, I would have no idea. It works, seriously, and it is SO delicious.

My husband and I made it last week because I have been craving mac n cheese, and then a friend posted this recipe in our Challenge Group so my mind connected the dots and voila, dinner idea!

We didn’t use parsley, but it was optional anyways. I personally prefer cavatappi for my mac and cheese’s, and I have yet to find whole wheat cavatappi, so even still with it being healthier, it was still a splurge (but if you follow my blog you know by now that I firmly believe in splurging and not denying myself – portion control is key here!)

We used our immersion blender and it worked perfectly. Husband was even impressed, which always makes me happy! Delicious and we will make it again, absolutely!

Have you ever tried Butternut Squash? It’s a great way to sneak veggies in for kiddo’s who may not be a fan of them, too. For the record, I’m not advocating lying, I am just saying, sometimes, with some picky eaters, what they don’t know not only WILL NOT hurt them, but will help them! 😉

With a rich array of vitamins, minerals and antioxidants as well as significant amounts of digestive fiber, Butternut squash is up there as one of the most nutritious veggies you can have!


Try It Tuesday – Veggetti/Zoodler

Do you have a veggetti/spiralizer/zoodler – they have many names, but are all basically the same.

We got one about a year ago and just recently started using it – and I LOVE it.  Awesome to use especially on zucchini/summer squash – you can sauté your zoodles in a little olive oil and whatever spices you like, or they are actually good raw too, for a nice cool, crisp dish.

The possibilities are endless, too. I follow a woman on Instagram – Inspiralized – and she is always coming up with cool stuff.

Bonus part is that many young children think zoodles are pasta, so they are all about it, and its a great (albeit slightly sneaky!) way to get more veggies in your little ones!

Got any good veggetti recipes to share?

Food Swap Friday – Balsamic Vinegar for Creamy Salad Dressings

What do you like on your salad? Do you opt for the cleaner vinaigrettes, or balsamic vinegar? Or do you prefer those creamy salad dressings? I know they taste good, but they are loaded with all sorts of stuff you don’t need!

A healthy food swap you can make is to substitute balsamic for creamy dressings, cutting your fat, carbs and calories way down.

I used to go nuts for the creamy stuff but I now find I prefer balsamic, or my all time favorite, raspberry walnut vinaigrette. So tasty.

Balsamic for Creamy Salad Dressing

Food Swap Friday – Olive Oil instead of Butter

Butter. Most people love it, or at least like it. Few people can eat it on a regular basis and not pay the price for it, healthwise.  Right off the bat I will say it is not the worst thing you could consume – but it’s not the best, either.

Food Swap - Olive Oil for Butter

To raise your good cholesterol and lower your bad cholesterol, replace carbohydrates with unsaturated fat. For recipes that call for Butter, you are usually okay, and better off, to swap olive oil (or canola oil) for butter.

A simple nutrition breakdown is here: 1 tablespoon of olive oil has 14 grams fat, 2 of which are saturated; 1 tablespoon of Canola oil has 14 grams fat, 1 gram saturated; while 1 tablespoon butter has 11 grams fat, 7 of which are saturated. It is this difference that really makes all the difference!