Miso Acorn Squash

Happy last day of 2016!

Before we end the year I thought I would leave you all with a super quick and healthy recipe. I had never cooked acorn squash and I was very happily surprised with how it turned out! This marinade could be used for any type of squash or pumpkin or really any vegetable for that matter.

If you do not have miso readily stocked in your fridge, I highly suggest you buy some! It has a slew of benefits including:

  • Probiotics. …
  • Improved digestion. …
  • Lowers blood pressure. …
  • Many Nutrients including copper, manganese and vitamin k

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Ingredients:
1 Acorn squash
2 tablespoons miso
1/2 tablespoon soy sauce/liquid aminos
2 tablespoons rice vinegar
1 tablespoon coconut sugar
1/2 tablespoon melted coconut oil
1/2 tablespoon sesame oil

Directions:
Preheat oven to 400 F. Cut squash in 1/4- 1/2 inch slices.

Whisk all ingredients but squash in a large bowl. Place squash slices in the bowl and using hands or tongs toss to coat.

On a parchment or silpat lined backing tray, place squash slices evenly so they do not overlap. Allow slices to bake for 45-60 minutes, flipping half way through until tender to a fork and crispy on the outside.

Optionally sprinkle with sesame seeds.

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Vegan Oatmeal Cookies

Merry Christmas Eve and happy first night of Chanukkah!

The holidays are a great time to enjoy special treats, but not everything that tastes good has to be terrible for you. I baked up these oatmeal cookies a week ago for some skeptical friends and they were shocked at how delicious they were. Both gluten free and vegan, these cookies get their chewy texture from coconut oil and a nice molassesy flavor from coconut sugar. They are also really quick to make and easy to bring along to your next holiday party.

Makes 20 cookies

Ingredients:

2 tablespoons ground flaxseed
1/4 cup milk of choice
1/3 cup melted coconut oil
2 tablespoons apple sauce
1 1/2 cups rolled oats
1 cup gluten free flour (I used Bob’s Red Mill)
1/2 cup coconut or turbinado sugar
2 packets monk fruit/stevia
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt

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Directions:
In a small bowl mix up flaxseed, milk, coconut oil and apple sauce into a bowl and let sit for 5-10 minutes to gel and create your flax egg. Meanwhile, in a large bowl combine all remaining ingredients.

Once the flax mixture has thickened, pour this into the larger bowl of try ingredients and thoroughly combine. Using your hands, form the dough into a large ball in your bowl and place into your freezer for 15 minutes (allowing the coconut oil to re-harden).

When ready to cook, preheat your oven to 350 and remove the dough. On a greased or silpat lined cookie sheet, drop heaping tablespoons of dough. Lightly flatten the tops of each of the cookie dough balls and place into the oven for 12-16 minutes.

Remove from oven and let cool.

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Buffed Up Cinnamon Vanilla Almond Butter

Sometimes I think I’m an evil little genius. Then I realize I’m actually making something that’s good for me, so I’m actually not so evil at all!
I’ll let myself keep the “little genius” title though because that makes me reminisce to Baby Geniuses, and I thoroughly enjoy that comparison.

Okay so back to the good stuff.
Nut butters are great and can be a good source of protein but what if you could have one that has Doubledouble the protein for even fewer calories plus extra fiber!
You said whaaat???
Yes, you heard me right. And it is amazingly smooth and incredibly delicious without the addition of sugar or salt.
I apologize in advance for your desire to eat the entire darn thing.

Dipping pretzel in nut butterMakes 1 cup of Nut Butter

Ingredients:
1 cup raw almonds
1 tablespoon coconut oil
1 tablespoon chia seeds
1 tablespoon hemp seeds
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 serving vanilla protein powder of choice (My top picks are organic Tera’s Whey or Vega One for a vegan option)
~20 drops of stevia or sweetener to taste
Optional: ½ teaspoon butter extract (which is actually vegan)

Blended up nut butter

Directions:
Preheat oven to 350F.
Place 1 cup almonds evenly on a baking sheet and place into the heated oven. Roast for ~15 minutes, stirring them around halfway through.
Once almonds have cooled, place all ingredients except for the whey protein into a blender or food processor. You’ll probably have to stop and scrape the sides a few times to get the entire mixture fully smooth.
Finally, add the protein powder and blend again until fully incorporated.

Enjoy with anything you would use normal nut butter for!

Pretzel on nut butter