Saturday, October 30, 2010

Sweet and spicy pumpkin seeds

It's difficult to enjoy Halloween with traditional treats when you have candida issues. I try to find low-carb, healthy alternatives to snack on like these sweet and spicy pumpkin seeds. They are toasted and sprinkled with salt, pumpkin pie spice and stevia powder. I also like to mix half pumpkin seeds with half sunflower seeds as shown in the illustration.

Sweet and Spicy Pumpkin Seeds
  1. 2 cups pumpkins seeds or half and half
  2. sea salt to taste
  3. pumpkin pie spice
  4. pan spray
  5. SweetLeaf Clear liquid or powder


  1. Toast the pumpkin seeds in a heated skilled sprayed with pan spray. Alternative method: spread the seeds on a baking sheet sprayed with pan spray and toast for 5 minutes at 350 degrees. I prefer the skillet method because I always over toast the seeds in the oven.
  2. When lightly toasted, spray and toss the seeds with additional pan spray. Then sprinkle on salt, pumpkin pie spice and stevia. Toss to coat and continue to toast being sure to monitor to avoid over cooking.

Sunday, October 24, 2010

Spaghetti squash "pumpkin" shake

Well, I've finally given up trying to beat this neck, trapezius injury thing on my own. I'm seeing the physical therapist tomorrow. I'm dying to get back to writing children's books which I do for enjoyment.

I did publish my first book today on Amazon about my pet friends who I write about on this site. "Best Friends" features my dog Kona (AKA Sandy in the book), Shadow (a feral cat from awhile back), Pumpkin and Oreo. If you have a Kindle, take a look at
I'm continuing my love affair with spaghetti squash. I thought why not turn spaghetti squash into a pumpkin shake, smoothie. It actually tasted just like a pumpkin smoothie.

Spaghetti squash "pumpkin" shake

  1. One 1/2 small spaghetti squash, baked until tender and chilled.
  2. 1/2 cup liquid, either Sleepytime Vanilla tea (strong brewed) or alternative milk beverage such as Tempt hemp milk (unsweetened) or a combo of both.
  3. Liquid stevia to taste (use the alcohol-free kind). I use SweetLeaf Clear.
  4. Pumpkin pie spice
  5. 1 tsp. guar -gum for thickening
  6. 2 cups crushed ice
  1. Scoop out spaghetti squash.
  2. Place all ingredients in a blender or food processor.
  3. Blend at high speed until smooth and thick.
  4. Add a bit more liquid if needed. Consider adding some Tempt milk or other milk for added creaminess.
  5. Serve sprinkled with more pumpkin pie spice and a bit of SweetLeaf Stevia powder.

Sunday, October 17, 2010

Spaghetti squash with fresh marinara

Here I am sitting at the computer again trying to stretch out my stiff neck muscles. I can't believe how long it takes to recover from a neck injury. But it is getting better but with teeny tiny baby steps.

I am continuing to look for ways to enjoy my crop of spaghetti squash, basil, stevia, tomatoes and bell peppers from my garden. We are still experiencing an extended growing season, thanks to warmer than normal October weather.

I made fresh marinara sauce with my garden veggies. This sauce is so good it can be eaten raw, if desired. I have eaten it both ways. I serve it over spaghetti squash scooped out and fluffed up like noodles. It also can be ladled over zucchini ribbons which offers another chance to use up big zucchinis. You use a sharp vegetable peeler, pare the squash on all sides, to create thin ribbons that similate noodles. I will try this version next.

Spaghetti Squash with Fresh Marinara

  1. 2 pounds roma tomatoes or other type, washed and halved or quartered, depending on size
  2. 1 cup fresh basil leaves
  3. 1/2 cup dry-packed sun-dried tomatoes, softed in warm water
  4. 1/2 cup olive oil
  5. Handful of fresh stevia leaves or 1 tsp. of liquid stevia
  6. sea salt
  7. black pepper
  8. 2 bell peppers, seeded and roughly chopped
  9. Optional: 1-2 cans of tomato sauce


  1. Place all ingredients in a food processor and process until the mixture resembles a fine salsa.
  2. Serve as is or place in a pan with tomato sauce to warm.
  3. Scoop out spaghetti squash from baked squash. Season with salt and pepper and ladle sauce on top.

Monday, October 11, 2010

Spaghetti squash with sofrito

Sorry for the absence of new posts on my blog in awhile. I have a neck and shoulder injury. Until the past few days, time on the computer was a painful experience and had to be limited to 10 minutes or less.

My injury has kept me from experimenting with new recipes in the kitchen but I did try sofrito, a blend of tomatoes, sweet peppers, onions and garlic. It is similar to salsa but less heavy on tomatoes. It's considered a staple of Latin Caribbean food. Sofrito uses up a lot of garden produce and makes a tasty topping for meats and veggies. I used it to top off a spaghetti squash, picked from my garden. Yum!

(Makes one quart)


  1. 2 medium green peppers, seeds removed

  2. 1 red sweet pepper, seeds removed

  3. 2 large tomatoes

  4. 2 medium onions, peeled and chopped

  5. 1 head of garlic, peeled

  6. 1 bunch of cilantro

  7. 1/2 bunch of parsley


Put everything in your food processor and blend until it reaches a puree consistency. Stores well in the fridge for at least a week.

Sofrito on Spaghetti Squash

Bake spaghetti squash in the oven at 350 degrees for approximately 30 minutes. Slice the squash in half lengthwise, seed, sprinkle with salt and pepper, and place in a baking pan with 1/2 inch of water. Remove from the oven when fork tender.

Spread a layer of sofrito on top of the squash and enjoy!