Ready for the best salad recipe ever? No joke, this salad is packed with protein. Quinoa and spinach, with the sweetness of the butternut squash. The toasted squash seeds adds the nice crunch factor. I kinda threw this together because I had so much butternut squash and didn’t know what to do with it. But this salad did not disappoint!
- 4 cups fresh spinach
- 1 large butternut squash
- 1 cup quinoa
- 1 large avocado
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
Preheat the oven to 425 degrees. Cut the butternut squash in half, remove the seeds and set aside. Cut the butternut squash into one-inch cubes. Grease a roasting pan, place the squash on the pan and roast in the oven for 40 minutes, or until the squash is tender.
Place the butternut squash seeds in another roasting pan and put in the oven, but remove after 10 minutes.
Then prepare the quinoa according to package directions. Put 1 cup quinoa and two cups water in a pan and bring to a boil, then reduce to a simmer and let sit for 10-15 minutes.
Prepare the dressing by mixing the olive oil, balsamic vinegar, salt and pepper.
When ready to serve, slice the avocado, and toss the spinach with the avocado, butternut squash and seeds.
I served with my favorite tilapia recipe and roasted cauliflower soup.
I might have found the perfect soup. I’m not exaggerating. I have been eyeing this recipe for a while and don’t know why I never made it before. After getting back from a week in Las Vegas, I needed a light meal, full of veggies. It’s thick and creamy without being full of butter and cream. The fresh rosemary and thyme really make the soup something special. And it’s perfect for a cold January day. But even if you’re not big on veggies, you should try this soup!
- 1 ( 1 1/2 pound ) head of cauliflower, cut into florets
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 1/2 cups vegetable broth
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/2 cup shredded white cheddar cheese
- Salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.
Heat the olive oil in a large sauce pan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.
Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the cheddar cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm. We like to serve the bread with crusty bread or homemade croutons.
It’s the New Year, so time for those New Year’s resolutions. In an effort to satisfy my sweet tooth with relatively healthy recipes, I went on a search for raw, wholesome desserts. I came across this “cheesecake” – however there is no cheese in it whatsoever! So of course I had to test it out!
I was pleasantly surprised with how the cheesecake turned out. I really love the crust, and the filling does have the same texture as the real thing. While it will never replace the real cheesecake for me, it is still a great alternative! Let’s be honest, I don’t need to be eating cheesecake every day
- 1/2 cup raw pecans or almonds
- a little more than 1/2 cup soft pitted dates or raisins
- 1/4 cup raw flaked coconut
- tiniest pinch of sea salt
- 3 1/2 cups raw cashews (soaked & drained)
- 2/3 cup agave nectar
- 2/3 cup extra virgin coconut oil
- 2/3 cup fresh lemon juice
- 2 teaspoons vanilla extract or 2 vanilla beans, scraped
Begin by soaking the cashews. You can do this the day before or four hours ahead. Leave in a bowl of water. After they’ve finished soaking, prepare the crust.
In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well until completely smooth.
Press the crust evenly into the bottom of an 8-inch spring form pan. Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.
I like to serve with fresh or frozen berries.
I love roasted vegetables. It is the perfect, easy side to any main dish. I had a couple of pork chops in the freezer and needed something to go along.
You can really use your preferred medley, but this is what I used:
- 3 potatoes (can be your favorite, red or russet, etc.) cubed into inch thick pieces
- 2 squash or zucchini, rinsed and cut into inch thick pieces
- 1 lb carrots, peeled and cut into thin slices
- 1 lb green beans, canned or fresh (cut off the ends, then cut the beans into bite size pieces)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- juice of 1/2 lemon
- 1 tsp each salt and pepper
- 1 tsp dried thyme, or 3 tsp fresh if you have it
Preheat your oven to 400 degrees Fahrenheit and roast for 45- 50 minutes. And that’s IT!!
I love lemon bars just as much as the next person. But if you know me, you know how I can’t leave a meal without eating dessert. That being said, I have put myself to the test to create alternative desserts to satisfy my craving.
If you like Paleo recipes, check my recipe box for a few more ideas or just type Paleo into the search box.
- 6 whole eggs
- 1/2 cup raw organic honey
- 1/2 cup coconut oil
- 1 cup lemon juice (8 lemons)
- unsweetened shredded coconut
- 1 cup of raw almonds
- 1 cup of raw macadamia nuts
- 1/4 cup raw organic honey
- 1/2 cup of melted coconut oil
- 2 eggs
For the filling, whisk your eggs, honey, and lemon juice together in a small sauce pan. Place on your stove over medium/high heat and add coconut oil. Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble. Once thick, remove from the heat and place in a bowl in your refrigerator to cool.
Then prepare the crust. Preheat your oven to 400 Degrees fahrenheit. Place your almonds and macadamia nuts in a food processor and blend until in small chunks. In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well.
Grease an 8×12 inch baking pan and then spread your nut mixture over the entire pan. Bake for 15-18 minutes or until your crust is done. It should pass the toothpick test. Cool your crust completely before applying your topping.
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer and keep it refrigerated or frozen until you serve it.
When it comes to soups, there are endless possibilities. At any given time in the winter I have at least one soup in my fridge, and a couple more loaded up in my freezer. It really comes down to your taste and preference in flavors and ingredients.
Craving more hearty soup recipes to keep you warm through the winter? Head over to my recipe box for more ideas!
- 1 cup mashed sweet potato (from a baked sweet potato)
- 1/2 cup chicken or vegetable broth — add more to thin out to desired consistency
- 1/2 cup milk or heavy cream
- 1/2 tsp chipotle powder
- 1/4 cup diced avocado for serving
Preheat oven to 400 degrees. Bake your sweet potato until tender.
Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
Serve with garnish or avocado and crushed chips over top.
Now that I have introduced you to part one and part two of freezer cooking, I had to share this recipe that is ideal for making ahead. What recipes have you tried making ahead and freezing?
- 1-1/4 pound Ground Chuck (I used ground turkey)
- 1 can 15-ounces Tomato Sauce
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 8 ounces Egg Noodles
- 1/2 cup Sour Cream
- 1-1/4 cup Small Curd Cottage Cheese
- 1/2 cup Sliced Green Onions (less To Taste)
- 1 cup Grated Sharp Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground meat in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Or you can freeze, then bake at 400 degrees for 45 minutes!