Monthly Archives: September 2013

Daily Dexter

Loves watermelon.

Not impressed with strawberries.



Recipe: Cheesy Vegan Spaghetti Squash Casserole

There are few things I find more satisfying than visiting the farmer’s market on a Saturday morning, and using the treasures I find to make a local, seasonal meal later that day… even if it’s just for myself.  That’s exactly what I did this past weekend.  I woke up (sort of) early to go shopping, seeing that our days of farmer’s markets are just about done for the year.  I saw a spaghetti squash for $3, and I got inspired.  I have always been a fan of spaghetti squash because it’s low in calories and high in nutrients.  Plus, it kind of makes you feel like you’re eating noodles.  I usually eat it just like a big bowl of pasta with marinara, but I wanted to try something different this time around.  Enter TEESE.

Teese Cheese

It’s a gluten-free, dairy-free, soy-free vegan alternative to traditional cheese.  It melts.  It stretches.  Above all, it’s super delicious.  I’ve had other vegan cheeses, and Teese blows all of them out of the water.  They have several varieties.  I used the Creamy Cheddar Sauce in this recipe.  It’s made in Chicago, but you can find a place that sells it near you by visiting THIS link.  You can even order online.  Trust me.  It’s worth searching for!

This recipe takes some time, but there are only 5 ingredients, not counting the salt or the cooking spray.  The result is a decadent, holiday-worthy side dish that tastes like serious comfort food with a fraction of the calories!

Cheesy Vegan Spaghetti Squash Casserole

Serves 4

About 125 Calories Per Serving



  • 1 large spaghetti squash
  • One 10 oz. tube of Teese Creamy Cheddar Sauce (if you are not vegan, dairy cheese can be substituted, but I cannot personally vouch for the results)
  • 10 oz. of baby bella mushrooms, sliced
  • 1 leek, thinly sliced
  • 1 tbsp. minced garlic
  • Salt, to taste
  • Cooking spray


  1. With a large knife, slice spaghetti squash down the middle from the stem to the base.  Scoop out seeds.  Place each half face down on a baking sheet lined with tin foil.  Bake in a 400 degree oven for approximately 40 minutes, until the outsides can be easily pierced with a fork.
  2. While the squash is cooking, unwrap the Teese and place in a large mixing bowl.  Set aside.
  3. Lightly spray a large skillet with cooking oil, and saute the garlic, leek, and mushrooms until browned.
  4. Add the ingredients, while still warm, to the bowl with the Teese.  Mix well to make a smooth, creamy sauce.
  5. When the spaghetti squash is done and cool enough to handle, scrape the strings from the shells using a fork into the bowl with the Teese sauce.
  6. Mix well and transfer to a large casserole dish.  Bake at 400 degrees for about an hour until thick and bubbly and browned on top.

If you’re feeling brave, consider these mix-ins to spice things up:

  • Broccoli
  • Spinach
  • Kale
  • Tomato
  • Seasoned seitan crumbles

Music Monday: Linkin Park Gets Dubsteppy

With last week’s iOS 7 update from Apple came the debut iTunes radio.  I was a Pandora girl.  Then someone invented Spotify and changed my life forever.  It’s all I ever use now, but I figured since I went through all the trouble to update my phone, I might as well give iTunes radio a try, right?  After all, it’s free.  Plus, I love accidentally discovering new music… and lookie what I found!  It’s a new song from Linkin Park and Steve Aoki!  How cute are they?LINKIN PARK

I thought I may have missed it, because I haven’t followed Linkin Park since my days in college… but it looks like it was just released a few days ago.  Look how cool I am.  So on top of it.  Thanks, iTunes radio!


P.S. I’d like some bonus points for unpredictability, because we all know Justin Timberlake released a new single on Friday, and we all know I spent all damn weekend lipsynching to it in the mirror.  HOWEVER… I showed restraint and posted something else.  Aren’t you proud of me?

Music Monday: Britney’s Back!

Do you hear that?  That’s the sound of every fabulous queen ever practicing in the mirror.


Britney’s out with another drag anthem.  It hit the web just yesterday, and I have to admit, I plan to have it on repeat during workouts, at least for the next few days.  WORK BITCH!

Note to self: Consider large feathered shoulder pads for daily use to make waist look tiny.

Daily Dexter

Life imitates art.DEXTER ART

Workout Wednesday: Cash Money Motivation

Need help finding motivation to hit the gym?  Follow these simple steps:

  1. Find a jar.
  2. Set a goal.
  3. Put a predetermined increment of money into the jar each time you reach your goal.

My goal last week was to simply burn 300 calories every single day by doing some type of exercise.  I set the reward amount for weekdays at $1.  On weekends, I doubled it.  And look!  I already have $7 to spend on whatever I want!


Use this little trick for ANY goal, health-related or otherwise.  It’ll give you a reason to spoil yourself every now and then without feeling guilty, because hey… you earned it, right?

Recipe: Pumpkin Spice Oatmeal

People can’t shut up about pumpkin right now.  Pumpkin latte this.  Pumpkin bread that.  I even saw a Facebook post the other day about Pumpkin spice M&M’s.  I mean, really.  There is a line, and I believe it has been crossed.

I’ve been fighting like hell not to care, but I finally gave up over the weekend when I saw a can of pumpkin puree on sale.  Shit.  I guess summer’s about over.  Whatever.  Let’s eat!

I can’t deny that pumpkin pie is delicious, so I came up with a way to eat something that tastes like it for breakfast!  This recipe is healthy, it’s filling, and if it can put a reluctant old grump like me in the mood for fall, anything is possible!


Serves One

Calories: About 330


  • 1/2 c. old-fashioned or quick-cooking oats
  • 3/4 c. milk of choice*
  • 1/4 c. pumpkin puree
  • 1 tbsp. dried cranberries
  • 1 tbsp. chopped & roasted pecans**
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. vanilla
  • 1 tsp. 100% pure maple syrup***


  1. Prepare oats according to directions with the milk called for in the recipe.  Include the cranberries, too.  They plump nicely when cooked.
  2. While the oats are still hot, stir in the pureed pumpkin, the spices, and the pecans.
  3. Drizzle maple syrup on top and enjoy!


* I used unsweetened vanilla almond milk, which reflects in the calorie total calculated.  If you use a different type of milk, your calorie count may vary.

** I find roasting the pecans in the oven for just a few minutes makes a huge difference flavor-wise.  All you need to do is spread them on a cookie sheet and bake at 400 degrees.  This is something you can do ahead of time.  5-10 minutes is probably plenty.  Just keep an eye on them because there is a fine line between roasted and straight-up burned.

*** If you’re aiming to cut sugar/calories and you still want a really sweet bowl of oatmeal, let a natural, calorie-free sweetener like stevia do the heavy lifting.  Add just a touch of maple syrup to the top for flavor.

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