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Tracy F.
Krystle V.

Weekly Healthy Living Series (Week 14) - Featuring Bon Affair & Gluten Free Recipe

Tracy F. 5 years ago

About The Series:  Welcome back to our weekly healthy living series. Subscribe to our newsletter to be notified each week when the post is up.

This Week's Guest Feature:  We are excited to feature Bon Affair this week and a wonderful gluten free recipe from their blog.

About Bon Affair:  San Diego-based Bon Affair has launched a line of natural, ready-to-drink wine spritzers. With half the calories of regular wine, added electrolytes, and zero sugar, Bon Affair is where vice…meets virtue.

BON AFFAIR IS…

  • California wine
  • Purified carbonated water
  • Electrolytes
  • Grape Seed Extract
  • 6.5% ABV (more than the average beer, less than wine)

For more information and great tips follow the Bon Affair blog at  http://blog.bonaffair.com/


Guest Post By Bon Affair:

Let’s talk gluten. It sounds like a German curse word. And to some people, it is a dirty word. Whether due to allergies, diet, or just plain choice, lots of people are cutting this nefariously delicious ingredient from their diets. As the light alternative to the gluten bomb of beer, Bon Affair applauds the gluten-free lifestyle. And we admire/bow to your self control, because pizza and pasta are delicious.  To ease your pasta-less pain, here’s a quick and easy recipe using spaghetti squash as a light, gluten-free alternative to traditional spaghetti.   Enjoy!


INGREDIENTS

  • 1 large spaghetti squash (about 5 pounds)
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium garlic cloves, finely chopped
  • 1 medium shallot, finely chopped
  • Finely grated Parmigiano-Reggiano cheese (as much as you want, you deserve it)

DIRECTIONS

  • Heat oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
  • Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands. Set aside.
  • Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes.
  • Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
  • Add the reserved squash, toss thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

Krystle V.
Krystle V. 5 years ago

yum looks good! and easy