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

Ingredients

• 2 cups frozen cubed butternut squash
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp paprika

Directions

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: www.peacefuldumpling.com

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

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?

WHAT YOU NEED TO GET STARTED:

10 cups thinly sliced summer squash (or zucchini)

2 cups thinly sliced onion rings

2 cups thinly sliced green pepper

1 large jar diced pimento

2/3 cup salt

INSTRUCTIONS

Soak sliced squash, onions, and green pepper in 2 quarts salted water for 2 hours. (2/3 cup salt to 2 quarts of water) Then after 2 hours, Drain.

CANNING SYRUP INGREDIENTS:

3 cups sugar

2 cups apple cider vinegar

2 tsp celery seed

2 tsp mustard seed

INSTRUCTIONS

Combine syrup ingredients and bring to a boil. Drop drained vegetables and pimento into the syrup but don’t cook. Mix well. Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.

Just a side note, pickled foods are good for us in small amounts. Rule of thumb: Not too much to start out, because the salt/vinegars can raise your blood pressure by retaining water in your body. I would recommend 3-4 slices until you see how you feel tomorrow. If you get swollen hands, feet or legs, don't eat that many next time. That is pretty much my rule for everything food related. See how it affects your body. Especially if you don't grow your own food. Best of Luck, reach out if you have questions.

Pumpkin & Maple Custard Cups

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

Ingredients

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

Instructions

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

Paleo Turkey Stuffed Squash

INGREDIENTS

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

PREPARATION

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

Dairy Free Scalloped Potatoes

Prep Time: 30-45 min

Bake @ 400 degrees

Ingredients:

1/2 cup coconut cream
1/4 teaspoon coarse sea salt
1/8 teaspoon ground nutmeg
1 pound russet potatoes (makes a firmer casserole)

Prep:

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

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...

ROMANTIC PICNIC FOR 2: 

(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

3's COMPANY PICNIC:

(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

4 AND MORE PICNIC:

• 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!

Hummingbird Bread- Paleo Recipe

Serves: 4-6

Ingredients

·         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

Instructions

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. 

Dare to Dessert

Coconut Macaroons 

Ingredients:

6 egg whites
1/4 tsp. celtic sea salt
1/2 cup raw honey
1 tbsp. vanilla extract
3 cups unsweetened coconut

Directions:

In mixing bowl, whisk eggs, sea salt, raw honey, vanilla and coconut. Spoon batter on to parchment paper on cookie sheet Bake and 350 degrees for 10 to 15 mins until lightly browned.

Sweet Potatoe Brownies

One Potatoe
   Two Potatoe
      Sweet Potatoe...More!!

Ingredients:
1 avocado
1 C cooked sweet potato puree
½ C Applesauce
¼ C honey
1 tsp Vanilla Extract
4 eggs
1/4 C Coconut flour
2 tbsp arrowroot powder
½ C cacao powder
½ tsp Sea Salt
1 tsp Baking Soda
¼ C honey
½ C almond butter
¼ C cacao powder
½ C coconut milk
pinch Sea Salt

Directions:
1. Preheat oven to 375 degrees F
2. In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla.
3. When creamy, add in cacao powder
4. Add in eggs one at a time
5. In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
6. Add wet ingredients to dry ingredients and mix until smooth.
7. Grease 8x8 pan with coconut oil and line it with parchment paper
8. Bake for 25-35 minutes
9. Let cool, then enjoy!

Whole30 Chicken Wings for Super Bowl Sunday!

INGREDIENTS

• 1-2 dozen Chicken Wings
• ½ cup of Franks RedHot Wings Sauce (Buffalo)says it's milder than the others
• ¾ cup of heavy coconut cream
• ½ tsp Roasted Granulated Garlic Powder
• ½ tsp Smoked Paprika

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C)
2. Rinse and pat dry chicken wings
3. In a skillet, blend hot sauce, heavy coconut cream, garlic powder and smoked paprika - allow the coconut cream to melt into the hot sauce, making the hot sauce look creamier.
4. Set aside ¼-ish cup of the sauce for later
5. Lay a few wings at a time in the hot sauce, covering them thoroughly with the sauce. When they are covered in the sauce, place them on a rack placed on a cookie sheet with parchment paper underneath for easier clean up later.
6. Bake for 35-45 minutes - flipping the wings half way through. Before you put them back in the oven drizzle the remaining hot sauce on the wings.
7. For crispy wings -stay nearby because this doesn't take long- change the oven setting to broil for 2 minutes.Flip at 1 minute so both sides get crisp
8. Enjoy the wings and the game!!

Serving Just One Is Still Fun!

Blueberry Muffins for One

Ingredients:

• 1 tbsp coconut flour
• 1 tbsp almond flour
• 1 tbsp oat flour (omit for paleo version)*
• 2 tbsp granulated sweetener of choice (we use coconut sugar, adjust to taste)
• 1/2 tsp aluminium free baking powder
• Pinch cinnamon
• 1 large egg (can sub for 1 large egg white or 1 flax egg)
• 1 tbsp mashed banana/pumpkin/mashed starchy vegetable e.g. sweet potato
• 1 tbsp + dairy free milk of choice**
• 2-3 tbsp fresh or frozen blueberries
  

Recipe:

Pour batter into an oven safe mug or cup and bake at 350F (180C) for 12 minutes, or until a toothpick comes out clean. 

Notes
* If you omit the oat flour for almond, you'll need a dash more dairy free milk.
** Depending on the starch you use and the brand of coconut flour, you will most likely need more than 1 tablespoon - adjust accordingly.

Paleo Egg-In-The-Hole

PALEO EGG-IN-THE-HOLE

Yield: Yields 6 Egg-in-the-Holes

NF based on 1 of 6 servings

INGREDIENTS

• 2 acorn squash
• 6 whole eggs
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 5-6 pitted dates
• 8 walnut halves
• Fresh parsley to garnish

INSTRUCTIONS

1. Preheat oven to 375F
2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4" inch thick.
3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
7. Return to the oven for 8-10 minutes or until the eggs are done to your liking
8. Garnish with fresh parsley and serve immediately.
9. Drizzle with maple syrup if desired.

Creamy Delicious Paleo/Vetetarian Mac & Cheese

Cauliflower Mac and Cheese
Yield: 6 servings
Active Time: 20 minutes
Total Time: 35 minutes

Ingredients:

2 large heads cauliflower
2 cups cashews, soaked overnight
1 shallot, roughly chopped
3 tablespoons nutritional yeast
1/4 cup ghee
1 1/2 tablespoons tomato paste
2 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
1 1/2 teaspoons salt
Freshly ground black pepper

Topping (Leave off if vegetarian)
4 ounces bacon, chopped
1/2 cup pine nuts, roughly chopped
1/2 cup hazelnuts, roughly chopped
2 cloves garlic, minced

Directions:

Put a pot of salted water to boil over medium-high heat and preheat oven to 375 degrees.

Break cauliflower florets into bite-sized pieces (these are your "noodles") and cook in boiling water 3 minutes. Drain and set aside.

Drain cashews from soaking water and place in bowl of food processor. 

Process with shallot, nutritional yeast, ghee, tomato paste, mustard, lemon juice, and apple cider vinegar. Process until smooth. Add in turmeric, garlic powder, onion powder, and cayenne, along with salt and pepper and process until completely homogenous and smooth. If need be, dilute with a bit of filtered water or coconut milk to achieve the consistency of a creamy sauce. 

Toss sauce with cauliflower and place in a cast iron skillet.

For the topping, cook the bacon in a skillet over medium-high heat until fairly crispy and toss with pine nuts, hazelnuts, and garlic. Sprinkle over top of cauliflower mixture and roast in oven 5 to 10 minutes to warm through.

Reminder: To keep things vegetarian, skip the bacon “breadcrumb” topping. 

Photo credit: Paul Delmont

Recipe courtesy of  www.thrivemarket.com blog by Merce Muse

 I shop at Thrive Market and can recommend them. The shipping package will arrive in perfect order. From California I give it about 5 days.

S

S

Spicy {Slow Cooker} Sweet Potato and Chicken Stew

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 6 servings

Serving Size: 1/6 of recipe

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite sized pieces

1 large sweet potato or yam, peeled and chunked

1 yellow onion, diced

1 red pepper, seeds removed and diced

1 large zucchini, chopped

2 large carrots, peeled and chopped

5 cloves garlic, smashed and minced

1 tablespoon curry powder

1/2 tablespoon cumin

1/2 teaspoon red pepper flakes (more or less to your liking)

3 cups low sodium chicken broth

2 tablespoons corn starch

1/2 cup fat free half & half or light coconut milk

salt to taste

Directions

1.            Pull out the slow cooker (duh).

2.            Throw all the vegetables (including garlic) and the chicken into the slow cooker.

3.            Sprinkle the spices over everything and toss with a wooden spoon to mix.

4.            Pour the chicken broth over everything.

5.            Set your slow cooker to high heat (for 4 hours) or low (8 hours).

6.            In the last half hour of cooking, mix the cornstarch with a few tablespoons of the broth from the crockpot in a small bowl and pour the mixture back into the stew. Let cook for another 20 minutes to half hour to thicken, on low heat.

7.            Right before serving, stir in the half and half or coconut milk. This will give the broth a velvety texture!

8.            Season with salt to taste and serve with a sprinkling of flat leaf parsley or cilantro.