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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

La to PA… part 2 and Roasted Spaghetti Squash with Brussels Sprouts and Olive Dressing

La to PA… part 2 and Roasted Spaghetti Squash with Brussels Sprouts and Olive Dressing

The drive from there was tough, fatigue had set in but the desire to reach our destination kept us pushing forward. Indiana, Ohio, and most of Pennsylvania went by like a blur and we arrived in Philly around 6am. Wanting to see the city, I only slept about 5 hours, but after getting ready it didn’t leave much time.  My tour was on steroids, as I only had roughly 12 hours (I’d need at least 4 hours of sleep before heading out to the airport).

With my time, I saw a lot: the infamous row houses (some dating back to colonial times), boathouse row, the steps Rocky climbed, and historic South street in Center City. A lover of food, I of course made some stops. First up would be Blackbird Pizzeria for their nightshade-free, vegan, truffled fungi pizza. Did I mention, I died? I have no further words for this place, but amazing.

Next up, Sweet Freedom. A clean, gluten-free, refined sugar free, vegan bakery sent straight from the gods. The pumpkin cupcake with a coconut milk, agave based frosting was divine.

With barely time to change outfits, we headed to Vedge for the last of our culinary cross country journey. Shaved brussels sprouts with smoked mustard, nebrodini mushrooms with basil, crispy curried cauliflower, wood grilled purple carrots with red wine-black olive vinaigrette and white bean sauerkraut puree, all tickled my taste-buds and fulfilled my foodie cravings. All local, all organic, all creative, and all fabulous. Vedge delivered. 

Heading out to the airport, I reflected on my journey. It sure is something to see our nation by car. I’m happy I made the time to do it. The trip was definitely one for the memory books, but I am happy to be home.  Travel keeps me stimulated and my kitchen, the gym, my routine, and training and inspiring clients keeps me alive, empowered, and passionate. 

Roasted Spaghetti Squash with Olives and Brussels Sprouts

1 large spaghetti squash, roasted, seeds discarded

1 stalk organic Brussels sprouts, roasted
1 can organic black olives
1 red onion
4 tbsp Dijon mustard
4 tbsp rice vinegar
8 tbsp nutritional yeast
1 tbsp garlic powder
1 tbsp onion powder
1/2 cup unsweetened almond milk
Himalayan pink salt and ground black peppercorn, to taste

Cut Brussels sprouts into ribbons, slice olives, and shave the red onion into half circle slices. Place all in skillet and pan sear with olive oil cooking spray for about 2 minutes or until onion starts to soften.  Turn heat to a simmer, and add all ingredients for dressing. Stir to combine, and cook about 1-2 mintues or until sauce has heated.

Remove squash from skin with a fork. Distribute squash into bowls, and spoon dressing evenly into each bowl.


This entry was posted in Brussels Sprouts, Philadelphia, Restaurants, Sauce or Dressing, Spaghetti Squash, Uncategorized. Bookmark the permalink.

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