Since I have gone completely vegan, no animal products whatsoever, it’s been hard to follow a completely strict Dukan diet menu. Yes, I have replaced meat with a few things that you probably shouldn’t have unless you’re in the later phases of the diet. But avocado and olives are whole foods, from the earth, that are much better than a lot of other choices. And nuts, in moderation, are great for all kinds of things in your body, as well. So, if you’re not vegetarian, don’t add these things to a dish you’re already spending fat calories on meat with. But if you feel like having a completely vegetarian day, go for it-maybe just have one of the three, a small handful of nuts, or half an avocado or a few olives! It’s actually heart-healthy and your body will be happy with a day free of animal fat. You’re supposed to be eating tofu, which I’ll get to in recipes going forward. You’ll be shocked at how amazing they are! At any rate, if you’re in the later phases of the diet, you should try to eat like this at least one day a week. I’ll explain later in the week, my blood and genetic test results, but your cholesterol level needs to be monitored if you’re eating a lot of protein. With that said, hope you’re having a great summer!
SPAGHETTI SQUASH PASTA AND SALAD
1 medium spaghetti squash, halved and seeded
1 small container of cherry tomatoes, halved and separated in two groups
1 small can olives, halved
1 8 oz package mushrooms, sliced
1 clove garlic, minced
2 T fresh parsley, chopped
4 cups spinach leaves
red wine vinegar
Place both halves of spaghetti squash, cut side down, on a microwaveable plate with a quarter inch of water. Cook on high until soft, about 20 minutes. Set aside until cool enough to handle. In the meantime, saute the mushrooms in a bit of cooking spray for 5 minutes. Add garlic and tomatoes and cook for another few minutes. Remove from heat and toss in the olives and parsley. Season with salt and pepper. Scoop out some of the spaghetti squash on each plate and top with tomato mixture. Toss vinegar leaves in a bit of vinegar and olive oil. Season with salt and pepper and toss in remaining tomatoes.