Food shenanigans

I have tried differ ways to increase my daily fiber intake. Oats, metamucil, wheat in the form of bread, pasta, cereal and snacks, vegetables and supplements. This was aimed at improving both my digestive system and metabolism while reducing my intake of processed carbohydrates. Still, I did not find that perfect tasting fiber meal. I complained about this to a friend of mine (shout out to Bomzybee) who suggested bulgur. Yes, she had to spell it out because I had never heard of it. Thanks to google and the nutritional experts, I found this to be high in both fiber and protein. JACKPOT!!!!! I love the taste and it is gradually replacing the processed carbohydrates in my pantry. Bulgur is wicked easy to make and goes with anything. Infact, you can substitute rice in any recipe for bulgur. So far, I have made bulgur in two different ways and I have not been disappointed. Ingredients Bulgur Carrots, green beans, peas and sweet corn (or mixed vegetables) Chicken or beef broth Scallions seas...

It is 80 degrees outside and the flowers are looking beautiful. What a perfect day to make some spaghetti squash. Its vibrant color, taste and low calorie content makes it a great summer dish alongside a chocolate sundae (YUM!). Ingredients Spaghetti squash Olive oil Salt  Black pepper (seasonings of choice) Any side of choice (Green beans and plantain) Any sauce of choice (Minced meat sauce) Method Cut the squash into two along the longitudinal side. Scrape out the seeds. Season as you wish and place in an oven pre-heated to 400 degrees for about 30 minutes. The size of the squash will determine how long it stays in the oven. After 30mins, occasionally taste and check for the desired texture. Use a fork to pull apart and scrape the spaghetti out of the skin. Serve hot with any side or sauce of choice. I served mine with minced meat sauce, some oven baked green beans and fried plantains.     Final outcome Spaghetti squash served with minced meat sauce, green beans and fri...