Stuffed Acorn Squash

Acorn Stuffed Squash: 2 Acorn Squash 1 cup quinoa 1 lb pork sausage 1 lb butternut squash ½ cup dried cranberries 3 cloves garlic 3 Tbl fresh sage (1 tsp dried sage)  1. Cut acorn squash in half, spoon out the guts/seeds. Slice off the tip of the other end so it lays flat. Rub with oil and sprinkle with salt and pepper. Roast at 400 degrees flesh side up for 45 mins. 2. Cut butternut squash into squares, toss with oil and roast for 30 mins. 3. Cook quinoa according to directions. While cooking, sauté garlic with cranberries and sage for 5 mins. Remove and brown sausage. Drain sausage. Combine sausage, cranberry mixture, butternut squash, and quinoa in a bowl. 4. Remove acorn squash from oven and stuff with sausage mixture. Bake for 10-15 more mins until heated thoroughly. 

Acorn Stuffed Squash:

2 Acorn Squash
1 cup quinoa
1 lb pork sausage
1 lb butternut squash
½ cup dried cranberries
3 cloves garlic
3 Tbl fresh sage (1 tsp dried sage) 


1. Cut acorn squash in half, spoon out the guts/seeds. Slice off the tip of the other end so it lays flat. Rub with oil and sprinkle with salt and pepper. Roast at 400 degrees flesh side up for 45 mins.

2. Cut butternut squash into squares, toss with oil and roast for 30 mins.

3. Cook quinoa according to directions. While cooking, sauté garlic with cranberries and sage for 5 mins. Remove and brown sausage. Drain sausage. Combine sausage, cranberry mixture, butternut squash, and quinoa in a bowl.

4. Remove acorn squash from oven and stuff with sausage mixture. Bake for 10-15 more mins until heated thoroughly. 

Quinoa Date Bars

Sometimes a little chocolate indulgence is necessary, but it can be healthy too! 1 cup pitted dates 1/2 cup cooked quinoa 1 cup walnuts 1/3 cup dried cranberries 1/2 cup almond butter 1. Place all ingredients in food processor and blend. 2. Take dough and flatten evenly in a baking dish. Place in refrigerator to cool. 3. Microwave 1/2 cup chocolate chips and 1/2 tablespoon coconut oil until melted. Pour on top of quinoa bars and put baking dish back in fridge. 4. Let cool until chocolate is hard then enjoy!

Sometimes a little chocolate indulgence is necessary, but it can be healthy too!

1 cup pitted dates

1/2 cup cooked quinoa

1 cup walnuts
1/3 cup dried cranberries

1/2 cup almond butter

1. Place all ingredients in food processor and blend.

2. Take dough and flatten evenly in a baking dish. Place in refrigerator to cool.

3. Microwave 1/2 cup chocolate chips and 1/2 tablespoon coconut oil until melted. Pour on top of quinoa bars and put baking dish back in fridge.

4. Let cool until chocolate is hard then enjoy!

Falafel

Falafel Prep time: 10 mins Cook time: 10 mins Ingredients:  5 cloves garlic, peeled 1 (15oz can) garbanzo beans, rinsed and drained 1 ½ cups fresh parsley leaves 1 cup fresh cilantro leaves ½ cup onion, chopped 1/3 cup almond flour 1 TBL fresh lemon juice 1 ½ tsp baking powder 1 ½ tsp cumin 1 tsp salt ½ tsp pepper Add all ingredients to food processor. Pulse until smooth. Make small patties. Brown in a skillet 4 mins on each side.

Falafel
Prep time: 10 mins Cook time: 10 mins
Ingredients: 
5 cloves garlic, peeled
1 (15oz can) garbanzo beans, rinsed and drained
1 ½ cups fresh parsley leaves
1 cup fresh cilantro leaves
½ cup onion, chopped
1/3 cup almond flour
1 TBL fresh lemon juice
1 ½ tsp baking powder
1 ½ tsp cumin
1 tsp salt
½ tsp pepper


Add all ingredients to food processor. Pulse until smooth. Make small patties. Brown in a skillet 4 mins on each side.

Butternut Squash Soup

Butternut Squash Soup 4 strips uncured bacon 2 TBL butter 1 cup onion, diced 2 garlic cloves, minced 3 cups butternut squash, cubed 1 cup low-sodium chicken broth 1 tsp dried sage 1 tsp dried thyme 1 cup almond milk, unsweetened Salt to taste 1. In a large skillet, sauté onion and garlic in butter.  2. Meanwhile, cook bacon in separate skillet until crispy. Crumble. 3. Stir in butternut squash, chicken stock, and seasonings and simmer until fork tender (10-12mins). 4. When the squash is tender, add to a food processor or blender. Add almond milk and salt. Purée until smooth.  5. Garnish with bacon. Enjoy!

Butternut Squash Soup
4 strips uncured bacon
2 TBL butter
1 cup onion, diced
2 garlic cloves, minced
3 cups butternut squash, cubed
1 cup low-sodium chicken broth
1 tsp dried sage
1 tsp dried thyme
1 cup almond milk, unsweetened
Salt to taste


1. In a large skillet, sauté onion and garlic in butter. 
2. Meanwhile, cook bacon in separate skillet until crispy. Crumble.
3. Stir in butternut squash, chicken stock, and seasonings and simmer until fork tender (10-12mins).
4. When the squash is tender, add to a food processor or blender. Add almond milk and salt. Purée until smooth. 
5. Garnish with bacon. Enjoy!

Split Pea Soup

I love that this is a family favorite! Split Pea Soup 1 cup dry split peas 32 oz organic chicken broth 1 bay leaf 1/2 tsp thyme 1/4 tsp pepper 1 cup carrots, chopped 1 cup red potato, diced 1/2 cup celery, chopped 1/2 cup onion, chopped 1/2 cup nitrate free ham, diced   1. Rinse peas, drain. In saucepan, stir together peas, chicken broth, bay leaf, thyme, & pepper. 2. Bring to a boil. Reduce heat. Cover and simmer 1 hour. Stir occasionally. 3. Stir in carrots, potato, onion, celery, and ham. Cover and simmer 20 more minutes or until veggies are tender. Discard bay leaf.  Serves 4 (I always double)

I love that this is a family favorite!

Split Pea Soup

1 cup dry split peas
32 oz organic chicken broth
1 bay leaf
1/2 tsp thyme
1/4 tsp pepper
1 cup carrots, chopped
1 cup red potato, diced
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup nitrate free ham, diced
 

1. Rinse peas, drain. In saucepan, stir together peas, chicken broth, bay leaf, thyme, & pepper. 2. Bring to a boil. Reduce heat. Cover and simmer 1 hour. Stir occasionally.
3. Stir in carrots, potato, onion, celery, and ham. Cover and simmer 20 more minutes or until veggies are tender. Discard bay leaf. 


Serves 4 (I always double)

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

I love everything butternut squash, and I love everything curry, so this was a great combination. 

Coconut Curry Butternut Squash Soup
Ingredients:
1 TBL avocado oil
1 medium onion, chopped
1 garlic clove, minced
1 TBL fresh ginger, grated
1 TBL red curry paste
4 cups butternut squash, cut into cubes
1 ½ cups chicken broth
1 (14oz) can coconut milk
2 dashes sriracha
1 tsp sea salt
pepper to taste


Directions:
1.In a large dutch oven, sauté the onion and garlic in the oil for 2 mins. Add the ginger and curry paste. Stir to combine.
2. Add the squash and chicken broth. Bring to a boil and simmer, covered, for 15 minutes or until tender. 
3. Pour ingredients into a blender and puree until smooth.  Add the coconut milk, sriracha, salt, and pepper and blend another minute.

Garnish with green onions and peanuts, if desired.