I will preface this post by saying I am not a creative cook. I find cooking to be quite a fun hobby; one that I skip out on all too often. I love food. I love eating food. I love looking at food and recipes. Rarely, though, do I take that passion to the kitchen. This is a habit that I am currently trying to break for the following reasons.
- A human CANNOT survive on yogurt, granola, nuts, fruit, and cereal. It’s like, not balanced. Being in nursing school and working at fucking Whole Foods, for Christ sake, I know what I am supposed to be eating. Veggies. Veggies. More veggies. Some meat. Although my yogurt and nuts carry some protein value, I know I’m not meeting THAT recommended daily allowance.
2. Cooking is a way to express and nurture a creativity. I am left handed. Left handed people are supposed to be freakin’ artists and musicians and writers (I guess I do that now!) and I generally just sit on my butt and play with my cat as an expressive outlet.
3. I WANT to be a good cook. My mama can look in her pantry, pull out a bunch of nonsense ingredients that mean absolutely nothing to me like it’s straight outta Chopped, and 30 minutes later she will have a product of Mozzarella Tomato and Zucchini pie with a bacon crust and a Black Bean, Corn, and Avocado salad as a side. Shit’s insane. When I look in my cabinet, I see a box of 365 Peanut Butter Ball cereal… and that’s dinner. Party.
4. I am DETERMINED to prove that although one survives by living paycheck to paycheck, this does NOT mean that one should have to starve or be depleted of essential nutrients. We gon’ get back on track.
SO, all that being said, I MADE DINNER TONIGHT. *Standing ovations, sirens, cheers, “whoop it up’s” and all other forms of ridiculous applause and celebration.
Here are the ingredients.
Because I am a chick that likes to stay semi-fit and slender, I generally avoid pasta dishes altogether. Or splurge with them on a special occasion. Whole Foods, though, now carries these Veggie Noodles. What a great idea!! Cut the carbs and add tons of nutrient value that semolina noodles lack.
*Uber healthy and making me feel like Gwyneth Paltrow or something
So I know some people own spiralizers (I actually do too, but I’ve literally never even touched it. It’s in one of those cabinets that you only go in once or twice a year to see if you can find your missing coffee cup lid), but this is a great way to have veggie noodles and NOT HAVE TO WORK FOR IT! I’m in. Maybe in the future I’ll start spiralizing the hell out of some veggies and slaving for hours over the perfect red sauce. For today, this is what we get.
VEGETARIAN BUTTERNUT SQUASH SPAGHETTI AND MEATBALLS
Over medium low heat, heat sauce until lightly simmering. Add frozen Gardein meatless meatballs to sauce and simmer for 15-20 minutes.
Heat another pan to medium low heat with a tablespoon of olive oil. Add bag of spinach and sauté until nearly wilted. Add package of butternut squash veggie noodles and sauté together for 4 minutes. Remove from heat.
Serve and ENJOY.
This entire meal cost me only $15 and I have probably at least three more meals out of the leftovers.
CHERRY ON TOP: The meal above is less than 400 calories! CHEERS