Make it without compromising the taste

Man oh man have we made it. If you’re on the East Coast you know exactly what I’m talking about. It’s that time where we need lots of energy and ways to really stay focused. I was thinking the other day how easy it is to put things together and how we take for granted the foods that we know are easy to whip up and don’t. So I took some beets from the supermarket, portabella mushroom, spaghetti squash and I said you know what, these are the easiest foods to make and as always there is two ways to make it without compromising the taste.  The microwave and the good ole stove.

I baked portabella mushroom and spaghetti squash in the oven. The beets were boiled for about an hour, drained and peeled. The squash was in the oven for about 45 minutes at 400 degrees and the portabella mushrooms were just there for 20 minutes.

Split the spaghetti squash in half, pit it, add olive oil, salt, pepper and maybe some paprika for color and an added boom for taste. Place face down in the oven and cook for aforementioned minutes.

The portabella mushrooms could be lately season this well put some salt and pepper and a little olive oil.

Once the beets boiled for about 45 minutes to an hour depending on the size, you can then run them under cold water and peel them easily. Careful with the color as it might stain your clothing.

Take your spaghetti squash and run your fork scraping the inside and watch the magic in the transformation from solid to spaghetti only healthier.

The mushrooms are done and ready to go. Later all together and BAM boom and voila.

I still wonder why I’ve never made beets sooner. You look at beets and you’re like wow, these simple vegetables taste way better than your canned ones ever will.

For an additional added bonus, I drizzled some Asian peanut sauce from trader joes over the top of the dish.

Enjoy to the fullest. Happy shoveling

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