1/2 butternut squash, peeled, seeded and sliced into "fries"
Olive oil
Salt
1. Preheat oven to 375 and let baking sheet sit in oven while it's heating. This helps the squash to not get mushy.
2. Toss squash with the oil and place on baking sheet and top with salt. Bake for 10 minutes, flip fries and bake another 10 minutes until tender. Let cool for a minute and then serve!
p.s. These are super easy and I think they're more yummy than sweet potato fries!
Tuesday, March 29, 2011
Creamy Butternut Squash Pasta
1/2 butternut squash, peeled, seeded and cubed
2 cloves garlic, finely chopped
2 Tbsp butter
1/2-1 tsp dried sage
Salt & pepper
1 C. Almond milk
2-3 Tbsp flour
1/3-1/2 C. water
1/2 box of fun pasta (shells, rotini, etc)
1. Melt butter in large skillet on medium heat and cook garlic for 1-2 minutes until beginning to brown. Add squash and season with salt & pepper. Cover and cook on med-low heat until tender, about 10 minutes. Add milk, sage and flour/water mixture (shake flour in ziploc bag with water first). Bring to a boil then reduce heat, cover and simmer while pasta cooks, stirring occasionally.
2. Drain cooked pasta and add to skillet with sauce and toss to coat well. Serves about 4.
p.s. You can use regular milk if you would like. I recently made quite a few changes to my diet and no longer use regular milk. You can also top your pasta with grated Parmesan if you would like.
2 cloves garlic, finely chopped
2 Tbsp butter
1/2-1 tsp dried sage
Salt & pepper
1 C. Almond milk
2-3 Tbsp flour
1/3-1/2 C. water
1/2 box of fun pasta (shells, rotini, etc)
1. Melt butter in large skillet on medium heat and cook garlic for 1-2 minutes until beginning to brown. Add squash and season with salt & pepper. Cover and cook on med-low heat until tender, about 10 minutes. Add milk, sage and flour/water mixture (shake flour in ziploc bag with water first). Bring to a boil then reduce heat, cover and simmer while pasta cooks, stirring occasionally.
2. Drain cooked pasta and add to skillet with sauce and toss to coat well. Serves about 4.
p.s. You can use regular milk if you would like. I recently made quite a few changes to my diet and no longer use regular milk. You can also top your pasta with grated Parmesan if you would like.
Sunday, March 20, 2011
Oven-Fried Tomatoes
2 under-ripe tomatoes, cut into 1/2" slices
1/2 C. flour
2 eggs
1/4 C. bread crumbs
1/4 C. cornmeal
Dried parsley
Dried thyme or basil
Salt & pepper
1/4 C. grated Parmesan (optional)
1. Heat oven to 350 and spray a baking sheet with non-stick spray. Place flour, eggs and bread crumbs in 3 separate bowls. Add salt & pepper to flour, beat eggs well, add cornmeal and herbs to bread crumbs (and cheese if you'd like).
2. Dip each slice of tomato in flour, egg and then breadcrumbs and be sure to coat them well and then place them on the baking sheet.
3. Bake for 15-20 minutes until golden brown then flip them and bake for an additional 10-15 minutes until golden. Serve.
p.s. These are delicious and so easy to make! You can serve them with sour cream and/or guacamole if you would like.
1/2 C. flour
2 eggs
1/4 C. bread crumbs
1/4 C. cornmeal
Dried parsley
Dried thyme or basil
Salt & pepper
1/4 C. grated Parmesan (optional)
1. Heat oven to 350 and spray a baking sheet with non-stick spray. Place flour, eggs and bread crumbs in 3 separate bowls. Add salt & pepper to flour, beat eggs well, add cornmeal and herbs to bread crumbs (and cheese if you'd like).
2. Dip each slice of tomato in flour, egg and then breadcrumbs and be sure to coat them well and then place them on the baking sheet.
3. Bake for 15-20 minutes until golden brown then flip them and bake for an additional 10-15 minutes until golden. Serve.
p.s. These are delicious and so easy to make! You can serve them with sour cream and/or guacamole if you would like.
Lemon-Almond Quinoa
1 C. Quinoa
2 C. water
Salt & pepper
1/4-1/2 tsp. chili powder
1 clove garlic, finely chopped OR 1/2 tsp. garlic powder
1 tsp. dried parsley
Handful of slivered almonds
Juice of 1/2 lemon
1. Bring quinoa, water, chili powder and garlic to a boil. Reduce heat, cover and simmer 15 minutes or until water is absorbed.
2. OPTIONAL: While quinoa is cooking toast almonds by placing them in a pan over medium heat. Stir them constantly until they are browning then set them aside in a medium sized bowl.
3. Combine all ingredients in medium mixing bowl and mix well. Serve warm.
p.s. You don't have to toast the almonds if you don't want to; I didn't toast mine because I don't particularly care for that extra crunch.
p.s.s. For more information about quinoa check this out:
http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=D18F2C4462B74726B0C2D1FD8A8A65B8&tier=2
You can buy quinoa at just about any store but I prefer to buy it at stores such as Sunflower Market or Whole Foods Market; you'll find it in the bins and it is usually about $3.49 per pound but is often on sale for $1.99 a pound. It's a great food that is just as easy to cook as rice but is far better nutritionally. I love it!
2 C. water
Salt & pepper
1/4-1/2 tsp. chili powder
1 clove garlic, finely chopped OR 1/2 tsp. garlic powder
1 tsp. dried parsley
Handful of slivered almonds
Juice of 1/2 lemon
1. Bring quinoa, water, chili powder and garlic to a boil. Reduce heat, cover and simmer 15 minutes or until water is absorbed.
2. OPTIONAL: While quinoa is cooking toast almonds by placing them in a pan over medium heat. Stir them constantly until they are browning then set them aside in a medium sized bowl.
3. Combine all ingredients in medium mixing bowl and mix well. Serve warm.
p.s. You don't have to toast the almonds if you don't want to; I didn't toast mine because I don't particularly care for that extra crunch.
p.s.s. For more information about quinoa check this out:
http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=D18F2C4462B74726B0C2D1FD8A8A65B8&tier=2
You can buy quinoa at just about any store but I prefer to buy it at stores such as Sunflower Market or Whole Foods Market; you'll find it in the bins and it is usually about $3.49 per pound but is often on sale for $1.99 a pound. It's a great food that is just as easy to cook as rice but is far better nutritionally. I love it!
Saturday, March 19, 2011
Banana Nut French Toast
1/2 C. Agave nectar (or 3/4 C. sugar)
2 large bananas, peeled and sliced
6 slices of French bread
3 eggs
1 C. milk
1 tsp vanilla extract
1/2-1 tsp ground cinnamon
Handful of sliced almonds
1. Combine butter and agave and pour into large baking dish. Cover bottom of pan with banana slices. Top banana with French bread slices.
2. In small bowl beat eggs then add remaining ingredients and mix well. Slowly pour over bread. Carefully push bread down with fork or spatula to absorb liquids then top with almonds. Cover and refrigerate at least 2 hours before baking.
3. Bake for 45-50 minutes at 350 or until golden brown. Let sit 5-10 minutes before serving.
p.s. I let this sit overnight in the refrigerator before baking and it was amazing!
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