Creamy (vegan!) Butternut Squash Linguine with Fried Sage

Ingredients

Produce

  • creamy-vegan-butternut-squash-linguine-with-fried-sage.jpg1 peeled-2 pound butternut or kabocha squash- seeded, and cut into small 2-inch pieces
  • 2 Garlic cloves
  • 1 tbsp Sage, fresh
  • 1 Yellow onion, medium

Canned Goods

  • 2 cups Vegetable broth

Pasta

  • 12 oz Linguine or fettucine, whole grain
  • OR
  • Zuchini noodles

Baking & Spices

  • 1 8 teaspoon red pepper flakes (up to 1/4 teaspoon
  • 1 Black pepper, Freshly ground
  • 1 Sea salt and/or kosher salt

Oils & Vinegars

  • 2 tbsp Olive oil
INSTRUCTIONS
  1. Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
  2. Add squash, onion, garlic and red pepper flakes to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
  3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
  4. Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
  5. Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta
    cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
  6. Serve pasta topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
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Thai Turkey Meatballs with Coconut Curry Sauce

9a64361714daf923843a8f0a1b53b8f10031cb2c.jpegIngredients

(Serves 2 to 4)

  • 1 pound ground lean turkey
  • 4 scallions, sliced thin (both green and white segments)
  • 4 cloves garlic, minced, divided
  • 2 tablespoons grated fresh ginger, divided
  • 3 tablespoons red Thai curry paste, divided
  • 6 tablespoon panko bread crumbs
  • 1 tablespoon finely chopped fresh cilantro, plus more for serving
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon coconut oil
  • 2 limes, zested and juiced
  • 1 (15-ounce) can coconut milk
  • 1 cup chicken stock
  • 4 cups chopped spinach or baby bok choy
  • Salt
  • Fresh ground black pepper

Serve over:

  • Zucchini noodles or rice noodles

 

Method

  1. In a large mixing bowl, combine the turkey, white parts of the scallions, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of curry paste, panko, cilantro, basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands or a wooden spoon to thoroughly mix all the ingredients together until just combined. Try not to overwork the meat.

2. Spoon out a piece of the turkey mixture and gently roll between your hands to form 1 1/2-inch meatballs and place on a large plate or baking sheet. Continue shaping until all the meat is formed into meatballs. You will have about 16 meatballs.

3. Heat the oil in a medium saucepan over medium heat. Add the remaining garlic and ginger, stir to combine with the oil, and cook for about 30 seconds, until fragrant. Add the remaining curry paste, and cook for another 30 seconds, then stir in the lime zest, coconut milk, and chicken stock. Bring the sauce to a simmer.

4. Gently place the meatballs into the sauce. Cover and simmer for 30 to 35 minutes, until the meatballs are cooked through and an instant-read thermometer inserted into the center of the meatballs reads 165°F.

5. Stir in the spinach or baby bok choy and cook for another 2 to 3 minutes, until wilted. Remove the pan from the heat, stir in the lime juice, and add additional seasoning, as needed.

 

Carrot Cake Overnight Protein Oatmeal

Ingredients
  • 3/4 cup Unsweetened almond milk (or milk of choice)
  • 1/2 cup Plain low fat Greek yogurt (or mashed banana, applesauce or pumpkin)
  • 1/2 cup Grated carrots (I used one large carrot)
  • 1/4 tsp Salt (or to taste)
  • 1/2 tsp Cinnamon
  • 1/2 tsp Apple pie spice
  • 1 tbs Mapple Syrup
  • 1 cup Old fashioned oatsopen-uri20150722-16-1swksee.jpg
  • 1/4 cup Protein powder (or additional oats)

 

Method

1.In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with chopped nuts, cinnamon, low sugar syrup, or vanilla Greek yogurt if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm!

COCONUT LATTE OVERNIGHT OATS

Serves: 2coconut-oats3.png
Ingredients
  • 1 cup rolled oats
  • ¼ cup coconut water*
  • ¼ cup + 1T brewed coffee
  • ¼ cup + 1 T almond milk (I used Almond Breeze 60 calorie)
  • 1 tablespoon maple syrup or honey**
  • 1 tablespoon coconut cream*
  • dash of cinnamon
Notes
For the coconut water and coconut cream, I used a refrigerated can of full-fat coconut milk, which separate into solid and liquid when chilled. Scrape the cream out of the can to access the water at the bottom of the can.
Instructions
  1. Place all ingredients in a medium size tupperware and mix.
  2. Then, transfer the tupperware into the fridge for 2 hours or overnight.
  3. The next morning, add a few more tablespoons of almond milk (if need be <— depending on your preferred thickness).

OVERNIGHT OATS WITH FIGS AND HONEY

Ingredients:

  • 1/4 cup quick oatsOvernightOatswithFigsandPecans-550x825.jpg
  • 1/2 cup unsweetened almond milk (or skim, soy)
  • 1/2 tbsp chia seeds
  • 1 fresh fig, sliced
  • 1 tbsp chopped pecans (or any nut)
  • 1/2 tbsp raw honey

 

  1. Place the oats, milk and chia seeds in a jar or a container with a lid; stir, cover and let it sit 1 to 2 hours, or refrigerate overnight.
  2. Place in a bowl, (I prefer it room temp or you can heat it up) top with figs, honey and chopped nuts.

Servings: 1 • Serving Size: 1 jar •
Calories: 245 • Fat: 10.5 g • Protein: 5.5 g • Carb: 36 g • Fiber: 7 g • Sugar: 17 g
Sodium: 91 mg • Cholesterol: 0 mg

Overnight Mocha Banana Chia-Oatmeal

Ingredients (2 servings – halve recipe for just one person)

  • 1 Tbsp cacao powder (Chocolate protien)
  • 1 cup almond milk
  • 1 Tbsp chia seeds
  • 1 cup rolled oats, processed slightly in a blender or fp
    pinch of 2014_02_17_kittens-cuties-dayout-and-soup_9999_53overnight-mocha-parfait.jpgsalt
  • 2-3 tsp maple syrup
  • 1 shot (1oz.) warm espresso (if not using espresso, sub chai tea or more non-dairy milk)
  • 1/2 vanilla bean, seeds scraped or 1/8 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 1 banana, sliced
  • 1 Tbsp walnuts, crushed
  • maple syrup to taste to serve

 

Recipe
1. Add 1/2 cup of the almond milk, cacao powder and warm espresso to a blender, blend on low until smooth. Once the cacao has dissolved, you can blend in the remaining non-dairy milk, spices and sweetener. You could also whisk briskly until the cacao dissolves, but you may need to warm the non-dairy milk to get the cacao to dissolve properly.

2. Combine chia seeds, oats and sweetened and seasoned cacao liquid in a small bowl or jar. Add a pinch of salt. Stir briskly.

3. Slice you banana and crush your walnuts.

4. In one or two serving jars, layers the mixture with the banana slices, top with the crushed walnuts.

5. Place in the fridge overnight, serve chilled or warmed. Sweeten to taste to serve.

SLOW COOKER PUMPKIN, TURKEY, KALE CHILI

 

  • PumpkinTurkeyKaleChili1.jpg
  • INGREDIENTS:
  • 1 pound lean ground turkey
  • 1 cup yellow onion, diced (or an entire onion, if you can’t read good)
  • 3 cloves garlic, minced
  • 3 cups kale, chopped
  • 1 1/2 t. chili powder
  • 1 t. cumin
  • 1/2 t. coriander
  • 1/2 t. oregano
  • 1/4 t. cinnamon
  • 1 bay leaf
  • 3/4 t. kosher salt
  • 1/4 t. black pepper
  • 15 ounce can black beans
  • 15 ounce can cannellini beans
  • 1 cup pumpkin puree
  • 1/3 cup diced green chiles
  • 1/2 cup beer (I didn’t add this and it still turned out amazing, I added another 1/2 cup of broth in its place.)
  • 1 1/2 cups low sodium chicken broth

Instructions

  1. In a large skillet over medium high heat, brown the turkey.
  2. Once the turkey is cooked through, add it to the slow cooker.
  3. In the same skillet add the onions and garlic and cook them for 2-3 minutes until they are softened.
  4. Add the onions and garlic to the slow cooker.
  5. Add the remaining ingredients to the slow cooker and stir everything together.
  6. Cover the slow cooker and set it to low. Stirring occasionally.
  7. Let the chili cook for 4-6 hours depending on the size and how fast your slow cooker cooks. I have a 4oz cooker and let mine cook for 4 hours alternating the heat setting between low and high.

*If you want to add other veggies to your mix I like to cook them separately and add them in at the last 45 minutes or so, otherwise I find they turn to mush in the slow cooker.

COCONUT CURRY SOUP WITH SWEET POTATO NOODLES

 

Ingredients

  • 1 Tbsp Coconut oil
  • 1 Tbsp Garlic, minced
  • 1/2 Tbsp Fresh ginger, minced
  • 5 Cups Cauliflower, cut into florets (about 1 lb of florets)
  • 1 Large onion, roughly chopped
  • 1 Tbsp Yellow curry powder
  • 2 tsp Coconut sugar
  • 2 tsp Sea salt
  • Generous sprinkle of pepper
  • 1 Can (13.5 oz) Light coconut milk *

For the sweet potato noodles:

  • 1 Tbsp Coconut oil
  • 2 Medium sweet potatoes, peeled and spiralized with the 3mm blade (about 450g)

For the cashew cream:

  • 1 Cup Toasted cashews, soaked in water at least 6 hours (140g) + additional, for garnish 
  • 3/4 Cup + 1 Tbsp Water
  • Cilantro, for garnish

Instructions

1. Heat the coconut oil up in a large pan on medium-high heat. Add in the garlic and ginger and cook until fragrant, just 30 seconds or so.

2. Add in the cauliflower, onion, curry powder, sugar, salt and pepper and stir until the veggies are evenly coated in the spice mixture. Cook, stirring occasionally, until the cauliflower is fork-tender, about 5 minutes.

3. Pour the coconut milk into the pot, stir and cover. Reduce the heat to medium and simmer 10 minutes.

4. While the sauce simmers, heat the remaining 1 Tbsp of coconut oil in a separate large pan on medium heat. Add in the sweet potato noodles, toss to evenly coat in the oil and cook, stirring occasionally, until the noodles wilt and become fork tender.

5. Drain the water from the cashews and place the cashews into your Vitamix. Add the 3/4 Cup + 1 Tbsp water and blend until smooth and creamy. I find it’s best to start the Vitamix at the lowest speed and slowly turn to the highest speed. This gets the smoothest blend.

6. Add the entire coconut milk/cauliflower mixture into the Vitamix. Turn the Vitamix to the “soup” setting and blend until smooth.

7. Divide the soup between bowls, followed by the sweet potato noodles. Garnish with chopped cashews and cilantro.