Chef Stellademonstrated how to develop healthy eating habits by finding good carb fresh food swaps for higher carb favorite foods. The shrimp scampi made over spaghetti squash recipe below is great in place of white flour pasta. And no sugar or flour used in Chef Stella's delicious Almond Flour Pound Cake!
You won't feel deprived while eating healthy. In Stella's talks, he offers good carb alternatives at every step along with low carb reasoning about fats and how they are burned instead of storing them!
Recipe courtesy George Stella,, StellaStyle.com Scampi Butter, recipe follows 1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: Fresh From Florida Wild Caught Gulf Pink Shrimp!) 1 tablespoon white wine 2 ounces Asiago cheese, cut into small chunks 1 avocado, large diced Spaghetti Squash, recipe follows Fresh arugula, for garnish
Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula. Yield: 4 servings
Calories: 460/ Total Fat: 36 grams/ Saturated Fat: 18 grams/ Carbohydrates: 6 grams/ Net Carbohydrates: 4 grams/ Fiber: 2 grams
In a bowl with a wire whisk, mix together all ingredients until well blended.
Spaghetti Squash 1 medium spaghetti squash (about 3 pounds)
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
You can reheat the squash strands by dipping with a strainer in boiling water just before serving.
Cook's Note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain with butter or with marinara sauce, scampi, or even Alfredo. Yield: 8 servings
Calories: 24/ Total Fat: 0 grams/ Saturated Fat: 0 grams/ Carbohydrates: 5 grams/ Net Carbohydrates: 4 grams/ Fiber: 1 gram
Pound cake is usually made with a full pound of butter but when you use almonds you don’t need all that butter as the almonds provide good monounsaturated fats that keep the cake moist and delicious! Since the almonds are also taking the place of the white flour in this recipe you get double the benefits! With no added sugar, no flour and added good fats you can indulge in this classic cake without the classic guilt!
Prep Time 15 mins / Cook Time 90 mins / Serves 12 2+1⁄2 cups blanched almond flour 1+ 1⁄2 cups sugar substitute 1+ 1⁄2 teaspoons baking powder 1+ 1⁄2 teaspoons salt 7 large eggs 3⁄4 cup whole butter, softened 6 ounces cream cheese, softened 1+ 1⁄2 teaspoons vanilla extract 1+ 1⁄2 teaspoons fresh lemon juice SPECIAL EQUIPMENT: mixer and 9 x 5 inch loaf pan, bottom lined with parchment paper and sprayed with vegetable oil Directions 1. Place the rack in the center of the oven and preheat oven to 300 degrees F. 2. In a bowl mix together the blanched almond flour, sugar substitute, baking powder and salt. 3. In another bowl beat the eggs and set aside. 4. With an electric mixer on high speed whip the butter and cream cheese. Add the vanilla, lemon juice and beaten eggs and blend until smooth; about 1 minute more. 5. Combine the dry and wet ingredients together and mix well. Pour the batter into the prepared pan and bake until the top starts to become lightly golden brown and a toothpick stuck in the center comes out clean, about 1 1⁄2 hours. Cool before removing from pan and slice into 6 thick pieces and then cut each slice in half to make 12 portions. Serve warm or cold. George’s Tips Top with Fresh From Florida Plant City Strawberries and sugar-free whipped cream!