Wednesday, March 14, 2018

Vegan Butternut Squash Cheese Sauce

Vegan Butternut Squash Cheese Sauce    By: Christina Ramirez

Prep Time: 02 minutes
Cook time: 08 minutes
Total time: 10 minutes
Yield: about 1.5 cups of sauce

  • 2 cups frozen cubed butternut squash
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp paprika
1. In a small pot, boil about 2 cups of water.
2. Add frozen cubed butternut squash and add to the water. Cook for 6-7 minutes or until cubes are tender.
3. Drain butternut squash and save about 1/4 cup of the water used for boiling.
4. Combine squash, tahini, water, nutritional yeast, garlic powder, and paprika in a high-speed blender.
5. Enjoy!

See more at her website:

Let me know if you make any changes, how you used it etc. Thanks!

Saturday, March 10, 2018

Pickled Summer Squash

Getting Spring Fever already!! Can't wait to dig in the dirt to plant those first tiny seeds in the ground. There is something magical about watching things grow and appreciating all that God has supplied us with.

I had lots of summer squash last year. Apart from giving some away, I froze some for the winter. I have to say, they were packed down at the bottom of the freezer and not too many have surfaced until now. While I was rummaging around the other day, mostly to see what was left we need to eat before I can thaw out the freezer this year, I ran across these neglected gems. Even though the snow will still be on the ground for another 15 days or so, I have a plan for these right now. Hope you enjoy this recipe. Let me have one of your favorites, please?

Monday, December 11, 2017

Pumpkin & Maple Custard Cups

Serves 10 - 6 oz remekinsOven 325 degreesBake 30-35 Minutes


1 1/4 Cups Coconut Milk
4 Large Eggs
1/2 Cup Maple Syrup
3/4 Cup Pumpkin Puree
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Vanilla
pinch sea/kosher salt


Place ramekins in 9x13 pans ( you need 2 pans)
Place very hot water in the pan surrounding the ramekins    
Fill the ramekins with the pumpkin mixture 
Pre-heat oven 325 degrees
Done when knife or toothpick comes out clean

Wednesday, November 29, 2017

Paleo Turkey Stuffed Squash

2 acorn squash
2 cups leftover turkey, diced
1 medium onion, diced
1 carrot, diced
3 stalks celery, diced
3 garlic cloves, minced
1 tablespoon rosemary, minced fresh
2 eggs
1 tablespoon Avacado oil, plus more for drizzling
Salt, to taste
Pepper, to taste


Cut both ends off of each squash, lay flat on baking pan

Spoon out all the seeds (organic seeds can be dried and planted in spring)

Drizzle oil over the squash add Salt & Pepper to taste

Bake squash halves at 400 degrees for 20 minutes, remove and cool

In a frying pan, place onion, carrot and celery, some oil and cook until soft

Reduce heat, add minced garlic, cubed turkey and rosemary, stir to combine

Let cool by transferring mixture to a bowl where you add 2 eggs and stir gently

Spoon the stuffing mixture into the squash halves

Bake stuffed squash another 20 minutes at 400 degrees

Serve as a main or side dish! I can smell it now! Yum!

Suggested ingredient variations:
  • Mushrooms
  • Basmati Rice
  • Organic/Non-GMO Corn
  • Cranberries or Raisins
  • Gluten Free Bread Stuffing
  • Brussel Sprouts-sliced
  • Non-GMO Gluten Free Cornbread Stuffing

Monday, July 31, 2017

Dairy Free Scalloped Potatoes

Prep Time: 30-45 min
Bake @ 400 degrees
1/2 cup coconut cream
1/4 teaspoon coarse sea salt
1/8 teaspoon ground nutmeg
1 pound russet potatoes (makes a firmer casserole)
  1. Preheat oven to 400 degrees
  2. Peel and slice the potatoes
  3. Lay the potatoes evenly in a shallow baking dish.
  4. Mix coconut cream, salt & nutmeg together & pour over potatoes
  5. Bake until bubbling, golden brown, and tender when pierced with a fork
  6. Cool slightly and serve

Wednesday, July 26, 2017

The Picnic Basket

Hey BooBoo, what's in the pic-a-nic basket? 
Ummm...uh....??? Out of ideas? That's ok, here is a list of goodies to choose from when you are in a hurry...

(These can all be vegan, gluten free, dairy free)

  • Wine/grape juice and cheeses (these can be vegan) with a cracker or other gluten free toasted tid bit to spread cheese on.
  • Roasted cherry tomatoes, can tuna/salmon and your favorite bread or tiny roll or hollowed out cucumber or avocado
  • Wraps made from lettuce or other veggies filled with chicken salad or slaw
  • Fruit and Nuts with a bubbly flavored water
  • Beans & More Beans with a spritz of olive oil & red wine vinegar or flavored vinegars ( Good way to end a date if it lasts too long...tee hee)
  • Melon or asparagus wrapped with prosciutto

(People you know well? if not bring more choices)
  • salads are a hit- fresh peas, chick peas, peppers & onions
  • cubed tomatoes, onions, cucumber and parsley, sea salt, lemon juice olive oil
  • tabouli salad, quinoa salad
  • 3-5 bean with a dash of lemon and olive oil
  • mushrooms, fresh red peppers cubed, olive oil & vinegar
  • cucumbers sliced with chives and sour cream (organic)
  • water melon, grapes, strawberries
  • applesauce with cinnamon & honey 
  • orange slices
  • chicken/turkey cubes, walnuts and mayo salad on fresh leaf lettuce

  • A whole cold chicken, sliced grass fed beef, hard boiled eggs, turkey breast sliced, veggie/bean burgers already cooked
  • rolls, wraps or lettuce leaves
  • olives, pickles, raw veggies cut up
  • kale chips in a mason jar
  • dried fruits like figs or dates, banana chips
  • several beverage choices- teas, sparkling waters, lemon or lime slices frozen in ice cubes, stored in a zip bag
  • finger sandwiches (Nutbutter & honey) for little kids
  • fresh fruit centered desserts
  • apples diced with raisins, walnuts and a touch of mayo (waldorf)
  • dressing assortment
  • slaws, relishes, condiments

Always remember you will need zip bags to divide up the food to take home and put it back in the cooler right after you eat if it requires refrigeration. (Mayo, dairy, eggs, meats) Happy pic-nic-ing!! No fires in the forest saves the trees:)

Happy is Healthy!

Wednesday, June 14, 2017

Hummingbird Bread- Paleo Recipe

Serves: 4-6
·         ½ cup tapioca flour/powder
·         ½ cup coconut flour
·         ½ cup coconut sugar
·         ½ teaspoon cinnamon
·         ½ teaspoon baking soda
·         pinch of salt
·         2 bananas, mashed
·         ½ cup pineapple, diced
·         ½ cup coconut oil, melted
·         3 eggs, whisked
·         1 teaspoon vanilla extract
·         ½ cup pecans, chopped
1.    Preheat oven to 350 degrees.
2.    Add tapioca flour, coconut flour, coconut sugar, cinnamon, baking soda, and salt to a large bowl and mix.
3.    Then add the rest of the ingredients, folding in pecans at the end.
4.    Pour mixture into a bread pan (I lined mine with parchment paper for easy removal) and smooth at the top
5.    Bake for 40-45 minutes or until bread is completely cooked through (use the toothpick trick to check)

6.    Let cool slightly before serving.
You may not agree that everything in a PALEO Recipe is something that you should be eating. I would agree with you. However, consider what someone was eating BEFORE they switched to PALEO. This is probably reducing their symptoms and has them healthier than they were. Everyone is on their own path to wellness. That includes myself. You will get no harsh judgements here from me. Only unconditional love and understanding. We just need be kind to ourselves and to others. Our survival depends on it. We all do our best every day to stay healthy. Nameste my friend.