Day two of nutrition introduces more health-conscious recipes: Falafel, roasted spaghetti squash, and a watercress salad.

Falafel, pita, and roasted spaghetti squash

And I opted out of lunch today because of my falafel failure. The falafel I’m used to has a smoother belly, and a crispy exterior. But my falafel was crunchy–like uncooked grits crunchy. But I’m a falafel rookie, and it showed when I was trying to ball them. My mixture keep falling apart and I attribute it to my tiny hands since when Chef came over, he was able to make one as easily as rolling a cookie.

After pulling them from the deep-fryer, I realized I should’ve pureed the base of chickpeas  a little longer to give it a creamier consistency.

But the roasted spaghetti squash coated our palate with every type of flavor thanks to the puttanesca-like sauce of capers, tomatoes, olives, anchovies, shallots, and sundried tomatoes.

TIP OF THE DAY: Dress and season your salad right before serving. If done too early, the leaves will wilt.

Watercress and grapefruit salad