Studio-7-West

• 

We tend to bite off more than we can chew, go too fast too soon, and then get overwhelmed too quickly.

• 

• We’re conditioned these days to expect and receive instant gratification.

• 

• We expect to get in shape very quickly,not remembering that it took us decades of unhealthy living to get where we are.

Ingredients:

• 2 large spaghetti squash
• 1 lb thin sliced chicken breast, cut into strips
• 3 eggs, beaten
• 1 cup flour
• 1 cup panko breadcrumbs
• 1/4 cup cornmeal

For the spice mixture:

• 1 tablespoon salt (it won’t taste salty)
• 1 teaspoon pepper
• 1 teaspoon smoked paprika (may sub. regular)
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon onion powder

For the squash:

• 4 cups marinara sauce
• 8 oz fresh mozzarella
• Grated Parmesan Cheese
• Italian seasoning
• Vegetable Oil for frying

Directions:

1. Preheat oven to 375 degrees.
2. With a sharp knife, slice the squash in half. If the squash is too tough – puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half – following the dotted line.
3. Scoop out the seeds – brush with oil, salt, and pepper, – and roast face down in a preheated oven for 35-40 minutes, until a fork can easily pierce the skin.
4. Meanwhile, slice the chicken breasts into strips.
5. Mix Spices together in a small sealable bag. Add 1 tablespoon of the spices, flour, cornmeal, and bread crumbs to a medium sized bowl. Set aside. Store remaining spices.
6. Transfer beaten eggs to a medium bowl. Set aside.
7. Coat each chicken strip with the flour mixture, then egg, and then back in the flour mixture.
8. Pour enough vegetable oil in to a medium-large skillet so that it is 1/4-inch deep and heat over medium high heat. Fry the chicken strips (in batches if necessary) until golden brown on both sides and cooked through. Set aside on paper towels to drain oil.
9. Once the squash is out of the oven, let cool for about 10 mins. Flip over and shred the inside of each squash so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin of the squash.
10. In each spaghetti squash half: pour 1/2 cup marinara sauce over shredded squash. Top with chicken strips, then 1/2 cup more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!

So what is the difference between almond butter and almond paste? The main difference is that almond butter is made almost purely from the nuts alone, whereas almond paste includes other ingredients, primarily sugar.

This simple difference leads to quite a lot of variety between the two products and, in this article, we’ll take a deeper look into what this means and how to use them each properly.

Almond Butter

Almond butter is a simple paste made primarily from almonds, usually roasted. Depending on the maker, there may be sugar or oil added, and some manufacturers or home butter makers will also use raw almonds. 

Almond butter is essentially the same as peanut butter, only made with a different nut. We love Justin’s Almond Butter.