The last time I wrote was over three months ago, so this is me apologizing. I have missed you! Life has thrown us some curve balls and the past few months have been a rollercoaster of emotions. Through it all, I have been reminded of the Lord’s steadfast love and grace and am hopeful and have peace knowing His plan is perfect. All things happen for a reason and this precious verse has given us joy in one of the most difficult chapters in our lives…
One day I will share with the world our journey, but for now we will continue to heal, grow and press forward.
On a lighter note, let’s talk food! Today I have a delicious and nourishing recipe that is very close to my heart. We’re talking about lasagna my friends. And if you knew my family you would know that when we do lasagna, we mean business.
At a family member’s baby shower a few weekends ago, my Italian grandma made three gigantic pans of lasagna. I’m talking you almost need two people to hold the pans. Yah. They took her an entire day to put together because the sauce cooked- All. Day. Long.
At our wedding, we had incredible lasagna made by the fabulous Chef Cory Gheen filled with puffy layers of ricotta and fresh mozzarella cheese {not gluten-free, but I most definitely made sure I enjoyed a piece}. And you better believe we had an assortment of butters to dip whatever you’d like in! Oh, and that Italian grandma I spoke of earlier, she made meatballs in a vegetarians kitchen and moved serving platters around on the tables to fit her big, old pot full of meatballs. My husband and I giggled to ourselves as our vegetarian friends and family raved about how tasty those meatballs were…oopsies.
Bottom line, love me some lasagna. The problem these days {in my educated state} is that 1) I avoid gluten and most grains, 2) I try to keep my carbs down to keep my blood sugar working for me, not against me and 3) I don’t really love pasta anymore, I have totally lost my taste for it. What’s a girl to do but put her big girl panties on and recreate this family favorite, minus the gut busting, blood sugar boosting, fat packing lasagna noodles and hormone-anti-biotic laden cheese.
Let’s try this with fresh, real, chemical-free ingredients. Let’s make a meal that nourishes. And comforts. And adds to our health.
Oh yes, and it's fall...
In this beautiful fall season, I absolutely adore the multitude of squashes available. Spaghetti squash fits right into the mix and is perfect for all things grain-free pasta! This pasta alternative is perfect for individuals looking to lose weight, those with blood sugar imbalances (7g carbs per cup of spaghetti squash vs. 37g carbs per cup of whole wheat spaghetti), gluten allergy and anyone looking to eat good food. How about that? If you haven't tried it yet, this is your recipe!
Simple. Delicious. Nutritious. I'm in.
This recipe is best enjoyed with people you love. Take it outside, light some candles, put on your favorite relaxing jams and devour. You can thank me later.
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