Roasted Delicata Squash With Maple Tahini Sauce

This dish is just screaming FALL! And who doesn’t love Fall? Boots, scarfs, leaves and squash. Out of all the squash in season at the moment Delicata is one of my favorites (along side spaghetti squash) due to it’s amazing flavor and easy preparation. The skin on this squash is edible so no need for peeling or scraping.  Just rinse, roast and enjoy. This recipe makes the perfect side dish or can be served over quinoa or raw spinach to make a bowl or salad.

Roasted Delicata Squash With Maple Tahini Sauce

Ingredients

  • 3 delicata squash (I cook for 3 people so I prepared 1 per person)
  • 3 tablespoons of coconut or avocado oil
  • 1/8 teaspoon of garlic powder
  • 1/4 teaspoon of cumin
  • Pinch of pink salt

Maple tahini sauce

  • 1/4 cup of tahini
  • 1 fresh garlic clove diced or 1/4 teaspoon of minced garlic
  • 1 tablespoon of rice vinegar
  • 2 teaspoons of aminos or soy sauce
  • 1 tablespoon of pure maple syrup
  • 3 table spoons of warm water
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375
  2. Rinse squash, cut lengthwise, remove seeds cut into 1/2 inch pieces
  3. Toss with oil and spices and lay out on parchment lined baking sheet
  4. Roast in your oven for 30-35 minutes (until fork tender)
  5. While your squash is roasting, combine all ingredients together for your sauce and whisk until pourable
  6. Remove squash and drizzle with tahini sauc
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Easy Tahini

1 ingredient 2 steps, TAHINI! Simple, cost efficient, fresh, and delicious! I have been obsessed with tahini lately. It can be added to hummus, used it as a base to make sauces and dressings or you can dip your veggies in it for a power snack. This recipe calls for just one ingredient, sesame seeds. These little seeds pack a punch! They are flavorful and full of health benefits. Tahini requires 2 simple steps, Roast and blend. That’s it! I purchase my organic sesame seeds in the bulk section of grocery store at $2.79/Lb. (A pound is a little over 3 cups). After I blended the 3 cups it made just about 14oz of organic tahini. Store in an airtight container in the refrigerator for up to 4 weeks.

Ingredients

  • 3 cups of sesame seeds

Instructions

  1. Preheat the oven to 350.
  2. Spread sesame seeds out on baking sheet.
  3. Roast seeds for 10 minutes.
  4. Let seeds cool for 5 minutes.
  5. Blend until you reach your desired creamy consistency.

Coconutty Chocolate Almond Bites

chocolate, coconutty, almond bites
chocolate, coconutty, almond bites

Today is the last day of summer and I am going out with a bang! I was sitting on my balcony enjoying the warmth from the sun on a cool day and thought, the only way this could get better is if I had a snack. So I made one, I was craving something healthy, yet chocolaty and gluten free so it can second as a school snack for my son. I am so thankful I had all the ingredients on hand to make date bites. Between the coconut, almonds and cocoa powder they taste just like an almond joy and the best part is how simple this recipe is. Just three steps, blend, roll, and enjoy. no baking necessary. They are friendly to any diet imaginable being vegan, gluten free, and paleo. If you don’t like chocolate (but who doesn’t like chocolate?) or almonds, maybe you will like these coconut cashew bites.

 

Ingredients **makes about 10**

  • 1 cup of dates
  • 1/2 cup of almonds
  • 3/4 cup of unsweetened, shredded coconut
  • 2 tablespoons cocoa powder
  • 1 tablespoon coconut oil
  • 2 tablespoons of water
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of  sea salt

Instructions

  1. Pulse the almonds to into smaller pieces in a food processor or blender
  2. Add all other ingredients and run on low speed until everything is broken down and your mixture looks more rollable. almost like a thick, sticky paste.
  3. Roll into balls, about  1 to 1 1/2 inches in size or your desired size, this size make 10 bites.
  4. I left half of the batch naked and rolled the other half in shredded coconut. They are good both ways so either mix it up, leave them all naked or if you are a coconut lover roll them all in coconut.

Gluten Free Pita Chips

On the never-ending search for healthy, meat-free, dairy-free, gluten-free, and zero waste school lunches that my 8 year old will eat (this alone is a full time job) I came across a method of making pita chips with minimal ingredients and that are really tasty.  Although my son does not have celiac disease or any allergies to wheat, I try to limit his gluten intake due to it causing inflammation.  He has had a couple of surgeries involving his intestines and tends to still be sensitive to certain foods.  So limiting is what works best for us.  On this journey I have found most gluten free alternatives in our grocery store shelves are not any healthier for you. A lot of these products are not organic and have too many ingredients including corn, soy, & rice. Unfortunately, there’s a good chance if your corn and soy is not organic then it is genetically engineered. Most of these products are also high in sugar and processed vegetable oils. Now, I am not saying I don’t purchase a bag of Gluten free pasta every now and again, but read your labels.  Less ingredients, is better.  And always opt for organic!

Tomorrow’s lunch is nothing fancy.  Just a classic cucumber, red onion, and tomato salad with a red wine vinaigrette and pita chips would be a perfect accompaniment to this dish. For these pita chips you need oat flour, non dairy milk (I prefer almond), salt, and garlic powder. We are making our own flour in this recipe so if you have a high powered blender or even a coffee grinder/mill bust it out because this method is super easier and so much cheaper.

Ingredients

  • 1 cup of oats
  • 1 1/3 cup of non dairy milk (my preference is almond)
  • 1/8 teaspoon of garlic powder
  • 1/8 teaspoon of salt
  • Feel free to add any other herbs or spices of your liking as well.

Instructions

  1. Add 1 cup of oats to your mill, grinder or blender and blend until your owns turn into a find flour consistency and add to a mixing bowl
  2. Toss in your salt and spices to the flour
  3. Add your non dairy milk and mix well
  4. Once mixed well, add a heaping spoonful of your mixture to a hot pan and spread the mixture until it gets as flat as you can get it. When the pita starts to look like it is drying up on the top it is time to flip for about 2-3 minutes.
  5. Preheat your oven to 425
  6. When all pitas are done (this recipe will make about 4)
  7. Cut them into triangles or squares, whatever shape makes you happy and place them onto a baking sheet
  8. Bake for 15 minutes

Spinach & Chickpea Tikki Masala With Cauliflower Rice

I had the most satisfying dinner last week and I just have to share it with all of you! Spinach & Chickpea tikki masala with cauliflower rice is all the rage. This dish is thick, creamy, flavorful, and aromatic. I might be a little biased though, I really love anything with coconut milk in it! This recipe is Vegan and gluten free but unfortunately not paleo due to the chickpeas but I am confident that if you wanted to leave the chickpeas out and add some extra veggies this recipe would still be amazing.

First, I would get the masala going that way you give it time to simmer while making your cauliflower rice. Start by sautéing your onions, garlic, and fresh ginger in coconut oil.  Then, toss in your spices and mix around for about a minute.  Mix in diced tomatoes, coconut milk, and chickpeas.  Let simmer for about 15-20 minutes.  You want to wait until the very last minute to throw in your spinach since greens wilt quickly. Cover and let simmer for 20 minutes. While that is working, grab your cauliflower and cut into florets.  Pulse in your food processor until it looks like chunks of snow.  Sauté and serve.

Ingredients

  • 2 tablespoons of coconut oil
  • 1 onion
  • 4 garlic cloves
  • 1 inch knob of fresh garlic
  • 1 tablespoon of garam masala
  • 2 teaspoons of cumin
  • 2 teaspoons of coriander
  • 2 teaspoons of paprika
  • 1 teaspoon of turmeric
  • 1/4 teaspoon of cayenne pepper (1/2 teaspoon if you like a little kick)
  • 2 1/2 cups of chickpeas (1 cup of dried chickpeas expands to 2/12 cups when cooked)
  • 28 oz can of diced tomatoes
  • 15 oz can of full fat coconut milk
  • lime wedge
  • Salt and pepper to taste
  • 2 big handfuls of spinach
  • Fresh cilantro and green onions for topping

Directions

**Tikki Masala**

  1. Add 2 tablespoons of coconut oil to your pan
  2. When coconut oil melts add diced onion and sauté for about 4 minutes or until translucent
  3. Toss in your chopped garlic sauté for an additional 2 minutes
  4. Add your grated fresh ginger and all your spices while stirring well
  5. Throw in your chickpeas and mix around until they are all coated with your spices
  6. Mix in can of diced tomatoes, coconut milk and squeeze of lime. Stir, cover and simmer for about 15-20 minutes. This is when you start prepping your cauli rice.
  7. Add spinach and salt & pepper to taste, stir and top on your rice

**Cauliflower RIce**

Hopefully when your Masala was simmering you were getting your cauliflower rice ready.

  1. Cut Cauliflower into florets and place into your food processor and pulse until your cauliflower is broken up into smaller pieces (looks like cauliflower snow)
  2. Add your cauli rice to a warm, oiled pan and sauté for about 7 minutes while continuing to stir. Add a dash of garlic powder and salt and pepper to taste.
  3. When Cauliflower rice is at your desired texture, plate with Tikki Masala and top with fresh cilantro and green onions.

Gluten Free Banana Bread

Gluten Free Banana Bread

I just got back from an amazing vacation with my family, one of the first things I did when I got home was make a fresh batch of almond milk and dehydrated our leftover pulp to make almond meal.  Today I have some over ripe bananas that will be great mixed in with the almond meal to make a delicious banana bread! I love this recipe.  It only takes about 10 minutes to prep and 45 mins to bake. I toss it all in my blender which makes for quick and easy mixing and clean up. This recipe is so flexible and caters to multiple diets. It is Gluten free and If you want this recipe to be vegan, use 2 flax eggs. If you are unfamiliar with flax eggs, making them is effortless, I promise. You simply mix together 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water per egg. You will want this to be one of your first steps so you can set them aside to thicken for about 5 minutes. While your “eggs” are thickening, preheat the oven to 350 degrees and toss all other ingredients in your blender. When your eggs are thick and sticky, add them to the blender with all other ingredients and run on low for about 50 seconds or until it’s well mixed. Add the mixture to a lightly oiled pan and sprinkle some chocolate chips, walnuts, or coconut to the top (optional). Bake for 45 minutes, then let cool before slicing.

Ingredients

  • 3 ripe bananas
  • 2 eggs (Paleo) or 2 flax eggs (Vegan)
  • 1/8 teaspoon of nutmeg
  • 2 teaspoons of ground cinnamon
  • 1/4 teaspoon of sea salt
  • 1 tablespoon of baking powder
  • 2 cups of almond meal
  • 3 tablespoons of maple syrup
  • 1 teaspoons of vanilla extract

Flax egg ingredients

  • 1 tablespoon of ground flax seed
  • 2 1/2 tablespoons of water
Flax Egg
Flax Egg

 

 

 

 

 

 

Vegan Instructions

  1. Preheat oven to 350 degrees
  2. Make your flax eggs by mixing ground flaxseed and water and set aside to thicken for 5 minutes
  3. Add all other ingredients to blender
  4. Toss in flax eggs when they are thick and sticky
  5. Run blender on low for 50 seconds or until well mixed
  6. Add mixture to lightly oiled pan
  7. Add fun toppings such as coconut flakes, chocolate, or walnuts (optional)
  8. Bake for about 45-50 minutes
  9. Let cool

**Skip step 2 if using eggs**