A few months ago I started down the road to getting healthy. I wanted to lose the weight that had piled on with the babies, but I also wanted to rebuild my strength an energy. What I’ve learned over the years is that it’s actually pretty easy to manage losing the weight without actually getting healthy, and that wasn’t what I wanted. After a good amount of research I decided that I really liked what the 21 Day Fix program had to offer. Not only would it help with weight loss, and with toning some of those more ‘jiggly’ spots, it really worked to focus on learning to eat healthier as a whole. That’s my favorite part is that it teaches you to be more intentional with what you are eating.
In the 21 Day Fix program Autumn helps to shift your focus to thinking about the kids and amounts of foods your body needs to be healthy, like vegetables, proteins, healthy fats, etc. I’ll do a full review in a few weeks (when I finish my second round), but I can say that things have gone really well. I am losing weight, losing inches, gaining strength, and gaining energy. Oh, and we’re eating a whole lot healthier. I’m cooking more and getting creative in the kitchen.
Many people who do 21 Day Fix choose to basically do one breakfast, one lunch, and one dinner for the week and prep a week’s worth of that. That doesn’t work for us. As a family we crave variety. That variety tends to bring with it leftovers. Bits of this and that left from lunch and dinner. In our house the problems with this are that a) there is usually not enough left for a whole meal and b) the family tends to get bored with leftovers. That means I need to creatively repurpose what we have sitting in the fridge. And thus ‘Spaghetti Pie’ was born!
For those who are following 21 Day Fix, the container count for each slice of this is 1/2 yellow, 1/8 purple (so really if you have one slice I wouldn’t even count it), 1/4 green, 1/2 teaspoon, 1/2 blue, and 1/2 red. You know what that means? Go ahead and have a second slice!
21 Day Fix Approved Spaghetti Pie
Makes 8 slices
- 4 yellow containers (approximately 2 cups) leftover spaghetti* (I used GF Barilla)
- 1 purple container (approximately 1 cup) of pasta sauce
- a little more than 2 green containers (approximately 2 cups) of mixed vegetables
- 4 teaspoons coconut or olive oil, divided*
- 4 blue containers (approximately 4 ounces) shredded cheese
- 8 large eggs, beaten
- 1 Tablespoon Italian seasoning, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon smoked paprika
- Preheat oven to 375*
- Spray/grease a pie pan.
- Chope vegetables.
- Sautee veggies with 1 tablespoon oil until soft. I used a combination of onions, peppers, and asparagus. If you use onions, I would suggest starting with them alone with 1/2 T of oil and then adding the other veggies with another 1/2 T oil once the onions are somewhat soft. This allows your onions to cook thoroughly without your other veggies getting overcooked.
- When vegetables are almost done cooking, add 1/2 T Italian seasoning, 1/2 t salt, and 1/4 t smoked paprika. Mix until well combined and finish cooking.
- Slightly reheat spaghetti with sauce. Just enough to ensure that the pasta is soft and loose enough to toss around in the pan.
- Combine spaghetti/sauce with 2 green containers of cooked vegetables in pie pan. Mix them around a bit so that they are evenly distributed, then spread across the bottom of the pan.
- In a separate bowl, beat 8 eggs with 1/4 t salt and 1/2 T Italian seasoning. Pour egg mixture over spaghetti and vegetables. You may need to stir things around a bit to make sure your eggs spread evenly.
- Top with 4 blue containers of cheese.
- Bake for 30-35 minutes, until fully set and lightly browned on top.
*To make your life easier, 4 yellow containers is the same as 2 green or purple containers.
*I know what you’re thinking, the directions only include 1 tablespoon oil. The extra teaspoon is to take into account tossing your spaghetti with a bit of oil after cooking. If you don’t do this already, you should start. It makes a big difference!