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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Sweet Cinnamon Jicama Fries

Have you heard of jicama? It’s a root vegetable with origins in the Mexican peninsula that tastes like a crossbreed between an apple and a potato. It is extremely nutritious, low in calorie and carbohydrates and high in fiber. You can enjoy it raw, in stir fries, baked as faux french fries and more. The skin is extremely tough and fibrous so it must be peeled off, but with its milky sweet flavor and serious crunch, it is extremely versatile.
Instead of a traditional fry recipe, I decided to make a sweet and crunchy snack. Enjoy these cinnamon jicama sticks on their own or dipped in nut butter!

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Ingredients:
1 cup jicama sliced into sticks
2 teaspoons maple syrup
¼- ½ teaspoon cinnamon
1 teaspoon coconut oil
Pinch of salt

Directions:
Preheat oven to 400F
Peel skin off of jicama and slice into ½ to ¼ inch sized sticks. Whisk syrup and cinnamon in a medium sized bowl and add in jicama sticks. Toss to coat.
Line a large baking sheet with parchment paper or a silpat sheet. Place jicama sticks on baking sheet and spread out so they are in one even layer.
Bake for 25-30 minutes, flipping halfway through.

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Cheesecake Popsicles

Even though my OG favorite dessert will always be ice cream, sometimes a more portable and lighter alternative is exactly what I’m craving.
I came up with this recipe after realizing I had perfectly good cottage cheese in the fridge that had an expiration set for the end of the week. Not sure what else I would do with it, I decided to craft a recipe.
Thanks to the cheese-ness of the cottage cheese and creaminess of Greek yogurt, these pops really do have the essence of cheesecake.
These are also the perfect light snack with under 40 calories and 3 grams of carbs, yet almost 7 grams of protein! So have a pop, or 2 or 3!

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Ingredients:
1 cup cottage cheese
½ cup plain Greek yogurt
1 teaspoon vanilla extract
Pinch of salt
1-2 tablespoons milk of choice
Sweetener to taste
Optional ¼ teaspoon cinnamon

Directions:
Place cottage cheese in a blender and blend u too curds are broken up and consistency is smooth.
Place remaining ingredients in blender, optionally adding more milk if mixture is too thick.
Evenly pour mixture into 6 Popsicle molds.
Freeze 5-6 hours or overnight.

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Garlic Balsamic Mushrooms

One of my favorite items at the Whole Foods salad bar is the balsamic mushrooms. The simple flavor combo gave me the inspiration to make my own super quick mushroom side dish. What’s great about this recipe is it only takes minutes to make but has rich flavor without all the added oil.

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Ingredients:
1 cup mushrooms, sliced
2 cloves of garlic, minced
¼ teaspoon onion powder
½ teaspoon black pepper
½ tablespoon Vegetable broth/water
1-2 tablespoons balsamic vinegar

Directions:
Spray a pan with coconut or olive oil and place minced garlic in the pan. Stir around for a minute to lightly sauté the garlic.
Add in the sliced mushrooms.
Stir the mushrooms around frequently and add in your veggie broth/water so mushrooms begin to sizzle. Allow mushrooms to cook for an additional minute and then drizzle on the balsamic vinegar along with the onion powder and black pepper. Mix around mushrooms thoroughly so they are evenly coated by the balsamic vinegar.
Once mushrooms achieve a browned color with golden edges, they are complete.

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5 Minute Tofu Cabbage Roll-Ups

This recipe is another one of my more idea recipes than an actual step by step one. I end up making these a lot actually either for a snack or dinner when I am in a pinch. I generally go for the spicy route but you can use whatever seasonings you desire. Get creative with your marinade or make it easy for yourself and use a store bought sauce such as teriyaki or BBQ. I also like to place my filling in cabbage leaves but feel free to use taco shells or wraps!

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Ingredients:
Tofu
Marinade: I used 1 tablespoon siracha, ¼ teaspoon each of chili powder, paprika, onion powder and garlic powder, ½ tablespoon rice vinegar, 1 ½ tablespoons tomato paste with salt and pepper to taste
Cabbage leaves
Salsa/pico de gallo/vinegar based slaw
Optional: additional vegetables, seeds or herbs for topping

Directions:
Mix together marinade ingredients into a bowl. Once fully whisked, crumble tofu into the bowl with the marinade. Toss to coat and let sit for at least 10 minutes in the fridge. For added crispiness, you can add almond flour or an other flour of choice into the mixture for a more “breaded” texture.
Spray a sauté pan with coconut oil and once heated, place marinated tofu into the pan. Using a wooden spoon, continuously mix around the tofu so it does not stick to the pan. You want the tofu to brown and become crispy.
Once complete, remove tofu from pan and place desired amount in lettuce cups. Top with sauce and veggies of choice.

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Served with salmon wrapped asparagus and garlic toast topped with bruschetta

Mixed Berry Mint Sorbet

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With summer in full swing, there is nothing better than kicking back and enjoying a sweet cold treat. One of my favorite summer desserts is sorbet. Though my true love will always be ice cream, sometimes you need a lighter and fruitier alternative, and that’s where this super lightened up and tasty mint mixed berry sorbet comes in.
This recipe is vegan, just a few wholesome ingredients, and could not be easier to make.

Ingredients:
1 cup mixed frozen berries
1 juice from a wedge of lime
3-5 mint leaves
Sweetener of choice (stevia, agave, honey, coconut sugar, etc.)
Water, as needed

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Directions:
Place all ingredients into a blender and begin blending. You do not need to use sweetener but it definitely adds to the flavor. I used a combo of a bit of stevia and some coconut sugar for a nice depth of flavor.
You will definitely need to shake up the blender as you are going as you want to add as little water as possible to achieve a true sorbet consistency. When the mixture will blend no more, add water by the tablespoon, blend, and if needed, add some more.
Scoop and devour!

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Spiced Cauliflower Tomato Soup

Soup is the best thing in the cold months. Even out here in California, temperatures are dropping and I love warming up a nice cup of soup when I come home.
To really get full though, I like thick or chunky soups and this recipe certainly does not disappoint.
This soup is super tasty, ultra thick and under 60 calories per cup. Oh it’s vegan, gluten free (duh) and 3.5 grams of fiber!

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Makes 5 1 cup Servings

Ingredients:
1 large white onion
3 cloves garlic
4 cups cauliflower
1 small hot chili pepper
3 cups organic vegetable broth (add more for thinner soup)
¾ -1 cup diced no salt added tomatoes
½ teaspoon each oregano, thyme and black pepper
¼ teaspoon cumin
Salt to taste

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Directions:
Cut onion into smaller pieces and mince garlic cloves.
Spray the bottom of a large pot with olive oil over medium heat. Place onions and garlic in the pot. Stir occasionally until onions soften.
Cut chili pepper and place it into pot along with cauliflower. I used frozen cauliflower but fresh works well too.
Stir around until cauliflower softens (around 5 minutes).
Add in vegetable broth and tomatoes, stir, and turn up heat and wait until soup comes to a boil.
Once at a boil, turn flame down to a simmer, cover pot, and let cook for 25-30 minutes.
After the 25-30 minutes are up, add in spices. Taste mixture to see if you would like to adjust your spices.
Using an immersion blender or a regular blender, blend the entire soup and then you’re done!
Note- this freezes well so feel free to keep out what you will eat within a few days and freeze the rest in an airtight container!

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Cheezy Green Bean Crisps

Happy New Year everyone! Wishing you all a happy and healthy 2016 filled with delicious food of course.
Let’s start this year of right with a super simple snack. I find that when I make my own snacks at home, they’re less processed than what I can buy in stores, I save money, and I get to make recipes exactly for what I crave. When I have healthy snacks on hand it makes it a lot easier to eat well and not tear open a bag of chips.
For this recipe I used a dehydrator but you could also try baking them in the oven though they may not achieve the same crispiness that you get from using a dehydrator. Feel free to change up all the spices to make it exactly to your liking!

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Ingredients:
16 oz green beans
2 teaspoons olive oil
2 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/3 teaspoon onion powder
1/4 teaspoon chili powder

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Directions:
Place all ingredients in a bowl and toss to evenly coat the green beans.
Place in your dehydrator for 8-12 hours until crispy and enjoy!

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Tomato Veggie Sauce

Whenever I go on vacation I do my best to use whatever I have left in my fridge as to not waste. Some things I will freeze, bake, or dry to preserve them for longer, or I will get creative and make some recipes!
I decided to use up my extra veggies to make an onion tomato sauce that I tossed with zucchini noodles for dinner the night and then I places what I had left of the sauce in the feezer to use for a later time. This is the recipe I created with what I had on hand but feel free to improvise with whatever you have!

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Ingredients:
2 garlic cloves, minced
⅓ large white onion
1 ½ cups grape tomates
3 large celery stalks
⅓ cup parsley
1 cup vegetable stock
½ teaspoon dried rosemary
¼ teaspoon each chili powder, black pepper and dried oregano
⅛ teaspoon crushed red pepper flakes

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Directions:
Spray a medium to large sized pot with olive oil and saute the garlic with the onion until translucent. Add in the grape tomatoes and celery stalks and cook while occasionally stirring until celery is softened and tomatoes are blistered.
Add in 1 cup of vegetable stock and bring mixture to boil.
Add in parsley and cover pot and reduce flame to a simmer.
Let sauce cook for 25-30 minutes.
Remove lid and either using an immersion or regular blender, blend sauce until it is smooth.
Use as a dip, sauce for pasta or veggies and more!

Pumpkin Cream of NO Wheat

I am allergic to gluten which means no wheat for me, but that doesn’t mean I don’t crave the taste of delicious warm cereal. One night when I was making cauliflower rice I thought, why not use cauliflower to make my own hot cream of (no) wheat?!
This turned out better than I imagined- the key is to make sure every last cauliflower florette is riced because big chunks of cauli aren’t particularly appetizing in this dish. Oh, and the whole large serving is a mere 60 calories.
This is the perfect breakfast or snack that you can totally customize with your own spices, toppings and add ins! For some added protein swirl in some pea protein (vegan) or greek yogurt. For added nutrition and flavor top with seeds, nuts and fruit- seriously endless possibilities. My favorite breakfast combo is vanilla pea protein, chia seeds, hemp seeds, raspberries and a drizzle of raw honey- yumm.

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Serves 1

Ingredients:
1 heaping cup of small cauliflower florets
½ cup milk of choice (I used cashew)
¼ cup water
1 teaspoon ground flaxseed
¼ teaspoon pumpkin pie spice.
Splash of vanilla extract
Sweetener of choice
2-4 tablespoons pure pumpkin puree

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Directions:
Place cauliflower in blender or food processor and blend until consistent rice texture is achieved. Place riced cauliflower in a small saucepan with all other ingredients except pumpkin puree under medium heat.

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Stir mixture in saucepan fairly frequently as cauliflower cooks and mixture thickens.
Continue to stir as it comes to a boil.
Keep occasionally mixing until water is absorbed and desired consistency is achieved (4-8 minutes).
Turn flame off and add in pumpkin puree and stir to combine.
Can be enjoyed hot or cold!

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