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Entrees Sides Uncategorized

Harvest Salad

The best things about salads is that you can make them your own. I went through the leftovers, and made this beautiful creation in about 5 minutes flat! img_2339

Ingredients:

  • Spinach (or green of choice)
  • Acorn squash, cubed (could sub sweet potato or butternut squash)
  • Handful of almonds
  • Handful of pomegranate seeds
  • Feta cheese crumbles
  • Sprinkle of ground flax seed

Dressing:

  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp local maple syrup

Toss and enjoy! 

Categories
Entrees Sides Uncategorized

Spaghetti Squash Burrito Bowls

‘Tis the season for spaghetti squash! There are many different ways to use spaghetti squash, and the best part is that you don’t need any fancy tools (spirilizers, etc.)- the strands come out just like noodles once the squash is baked.

Try this low carb alternative in place of pasta topped with spaghetti sauce or pesto, eat cold like a pasta salad, or enjoy this Mexican-twist on burrito bowls!

Makes 4 “bowls” (enjoy it right out of the squash shell!)

Ingredients: 

  • 2 spaghetti squash
  • 2 small onions (or 1 large)
  • 1 Tbsp olive oil
  • 1 can black beans
  • Chopped tomatoes (or 1 jar salsa)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt & pepper, to taste

Optional:  Corn, Jalapeños, Fresh Cilantro, Green Onions, Shredded Cheese or Queso Fresco/Blanco, to top!

Instructions:

  1. Preheat oven to 375°F
  2. Fill a 9×13-inch pan with about ~1 inch water or use a baking sheet covered in foil.
  3. Rinse spaghetti squash and slice in half (*Note: the squash can be very tough to cut raw. If it’s too difficult, you can poke a few holes in the squash and place in microwave to help soften)
  4. Scoop out seeds with a spoon (save them for later!) and place face down on the baking sheet.
  5. Place in the preheated oven for approximately 30-45 minutes.
  6. Meanwhile, while the squash is baking, sauté onions in 1 Tbsp. olive oil.
  7. Once squash is done, cool slightly and pull apart “spaghetti-like” strands with a fork and add in other ingredients. Top with shredded cheese if desired.
  8. Enjoy!

*For a dish higher in protein, try adding a lean meat such as ground turkey, beef, or shredded chicken. 

 

Categories
Sides Uncategorized

Sweet Potato, Parsnip, & Cauliflower Mash

INGREDIENTS:

  • 3 lb. sweet potatoes
  • 1 large cauliflower
  • 2 parsnips
  • ⅓ cup olive oil, or oil of choice
  • 2 cloves garlic
  • salt & pepper, to taste
  • ¼ cup unsweetened almond milk, or milk of choice
  • Paprika, for garnishing

INSTRUCTIONS:

  1. In a large pot, combine sweet potatoes, parsnips and several dashes of salt. Add enough cold water to cover vegetables and bring to a boil.
  2. Once boiling, reduce heat, and add cauliflower. Simmer for about 15 minutes or until potatoes, parsnips, and cauliflower are very tender.
  3. Once vegetables are tender, drain vegetables well and return to empty pot.
  4. In batches, in a food processor or with a potato masher, purée vegetables until smooth and transfer to large bowl.
  5. Add salt, pepper, garlic, oil, and milk and stir well.
  6. Top with paprika and enjoy!
Categories
Sides Uncategorized

Sweet Potato & Pepper Skillet

INGREDIENTS: 

  • 1/4 cup olive oil
  • 6 sweet potatoes, cubed
  • 2 large peppers (any color, diced)
  • 1 large sweet onion
  • salt and pepper, to taste

DIRECTIONS:

  1. Heat oil in a large skillet over medium-high heat, and fry sweet potatoes for about 5 minutes.
  2. Add peppers and onions. Season with salt and pepper.
  3. Cook for at least 15 minutes or until tender, turning sweet potatoes frequently.
Categories
Apps/Snacks/Treats Entrees Uncategorized

Simple Eggplant Pizzas

INGREDIENTS:

  • 1 eggplant
  • 1 Tbsp salt
  • 2 Tbsp olive oil
  • 2 tsp Italian seasoning
  • 1/3 cup parmesan cheese
  • 1/3 cup low-fat mozzarella cheese

SAUCE:

  • 2-3 tsp olive oil
  • 3 garlic cloves
  • 1 can petite diced tomatoes
  • 1/2 tsp Italian seasoning
  • 1/4 tsp dried oregano

DIRECTIONS:

  1. Cut off ends of eggplant and cut into 3/4-inch slices. If desired, place on a double layer of paper towels and sprinkle both sides with salt to draw out the water.
  2. Preheat oven to 375F.
  3. While oven preheats, begin the sauce. Heat 2-3 tsp olive oil and sauté garlic. When the garlic becomes fragrant, add diced tomatoes, Italian seasoning, and dried oregano and simmer until thickened.
  4. Wipe salt from eggplant and lay eggplant on a greased baking sheet. Brush with olive oil and seasonings.
  5. Roast for about 25 minutes.
  6. Top with sauce, cheese, and seasonings and place back into the oven for a few minutes, allowing the cheese to melt.
Categories
Entrees Uncategorized

Sweet Corn, Zucchini, & Yellow Squash Sauté

INGREDIENTS:

  • 1 Tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic
  • 2 ears sweet corn (or 1 can)
  • 2 large zucchini, sliced thin
  • handful of fresh basil (ribbon cut) or 1 Tbsp dried basil
  • 1 tsp dried oregano (optional)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • fresh shredded mozzarella or parmesan cheese

DIRECTIONS:

  1. Heat olive oil in a skillet over medium high heat.
  2. Sauté onions and garlic until onions are translucent.
  3. Add corn and zucchini and cook until soft and tender.
  4. Top with basil, oregano, salt, pepper, and fresh shredded cheese and enjoy!