Vegan Pasta with Butternut Squash “Cheese”

So this delicious recipe was actually a mistake. I wanted to make cubed butternut squash, roasted in the oven but it was way too hot in my apartment to turn the oven on. So in skillet, I added the butternut squash with vegan butter. The butternut squash did not hold its shape but instead it started to become mushy. I went with it and added in some frozen broccoli. After tossing it in the pasta, it had a very similar texture to macaroni and cheese. So it felt like I was eating mac n cheese but really was eating butternut squash. This recipe is a must try!

 

What You Need:

Cubed, Butternut Squash

1/2 stick of Vegan Butter

Salt

Pepper

1 Tablespoon Dried, Crushed Garlic (can use less but I really enjoy it)

1 Teaspoon Dried Ginger

1/2 cup of Soy Milk

Lentil Pasta (you can use any kind you like)

What To Do:

In a skillet pan, add 1/2 the amount of vegan butter in to melt. Place in butternut squash and season with salt and pepper. Place a cover on top and stir every so often. Add in other seasonings. When the squash gets soft, it will start to fall apart. Continue to mash it until it is completely cooked. Add in 1/2 bag of frozen broccoli and cook until soft. Toss with pasta and serve warm.

Enjoy xoxo!

Gluten Free Apple Crisp

I love Fall and everything that comes with it. The cooler weather, the colorful leaves, and all the delicious Fall foods. I love making Apple Crisp when company comes over or when I need a quick dessert to bring somewhere.

 

I am sure we have all heard the advice to, “Eat an apple a day to keep the doctor away”. Well, apples do have many different benefits that do help keep the doctor away. Apples have polyphenols, which influences the digestion and absorption of carbohydrates. The phytonutrients found in apples also help reduce the risk of hypertension, diabetes, and heart disease. Apples also act as an asthma preventative. The benefits of eating an apple for asthma sufferers are the many antioxidants and anti-inflammatory nutrients that come into your bloodstream.

What You Need:

5 Apples, Diced

1/2 Cup Brown Sugar

1 Tablespoon Cinnamon

1 Tablespoon Lemon Juice

1 Tablespoon Gluten Free Flour

Coconut Oil Spray

Topping:

1 1/2 Cups Certified Gluten Free Oats (remember, it is important to have certified oats!)

1/2 Stick Vegan Butter, Melted

1/2 Cup Brown Sugar

2 Teaspoons Cinnamon

What To Do:

Mix all the ingredients for the filling together. Put in a baking dish that has been sprayed with coconut oil spray. In a separate bowl, mix the topping ingredients together. Spread evenly on top of the apple mixture. Bake at 350 for about 45 minutes or until the top is golden brown and the apples are soft. I like to top mine with all natural ice cream or frozen yogurt!

Pumpkin Pie Overnight Oats

I love the Fall! The crisp days, colorful leaves, and anything pumpkin flavored. I find something so comforting about having a warm bowl of oatmeal infused with delicious flavors. I wanted to make something with pumpkin since I had some left over when making my delicious pumpkin bread (under breads on my blog). I threw a bunch of things in a bowl and voila, I created a very yummy recipe!

 

What You Need:

1/4 Cup Pumpkin Puree (I used Trader Joes BPA Free Organic Pumpkin Puree)

1/2 Cup Soy Milk (or any milk of your preference)

1/4 Cup of Vanilla Greek Yogurt

2 Teaspoons Honey

1/2 Tablespoon Pumpkin Pie Spice

1 Teaspoon Cinnamon

1/2 Cup Certified Gluten Free Oats

1 Tablespoon of Chia Seeds

1 Teaspoon of Brown Sugar

1 Tablespoon of Pumpkin Seeds

What To Do:

Whisk together the pumpkin puree, soy milk, Greek yogurt, and honey. When combined, whisk in the spices, and then add in the oats and chia seeds. Mix very well and cover.

Refrigerate over night, mixing once before bed.

In the morning, top the oats with brown sugar and a dash of cinnamon. Sprinkle on some pumpkin seed and enjoy! I personally like my oats warmed up but some people enjoy eating them cold.

If you are following 21 Day Fix- 1/2 Red, 1/2 Grey, 2 Yellow, 1/2 Green

Turkey Chili

As the weather starts to transition into Fall, along with the wacky weather in MA, I wanted to make a more comforting meal. I was never a huge chili fan but for some reason, I really wanted to make it.

What You Need:

1 lb. Turkey Meat (I used dark meat but you could use either)

1/2 Red Onion, chopped

Olive Oil

4 Cloves of Garlic

1 Jalapeno, diced (for an extra kick, leave the seeds in)

1 Can Red Kidney Beans, drained

1 Can Black Beans, drained

1 Large Can Diced Tomatoes

8 oz of Gluten Free Beer

Chicken Stock (as needed)

1Tablespoon Cumin Powder

2 Tablespoons of Chili Powder

1 Teaspoon of Red Pepper Powder

Salt and Pepper

Cheddar Cheese, shredded

Plain Greek Yogurt

What To Do:

In a saucepot, add a bit of olive oil to the pan with the onions. Sauté until the onions are soft.

Add in the garlic and cook for 1 minute. Add in the turkey meat, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of chili powder and cook until the turkey meat is no longer pink. Make sure to stir the mixture to avoid burning.

Add in the jalapeno, beans, and tomatoes. Stir and add in the cumin, chili, and red pepper.

Bring the mixture to a boil and add in the gluten free beer. Bring to a boil again and cook for 2 hours, stirring often.

If the chili is too thick, you can add in some chicken stock. Make sure you also taste the chili as it cooks. You can always add in more salt but you can’t take it out.

Top the chili with cheese and Greek yogurt. Super Tasty!