Roasted Butternut Squash

Do not be intimidated by its funny looking shape, like I was some time ago.  The Butternut Squash is a user friendly, healthy and delicious winter treat.

After having this arrive in my Farm Fresh Box I decided to make an effort to use this winter squash, which is rich in Vitamins A and C.  My family had no idea what a treat their palates would receive.

There are several ways to peel one of these hard and odd shaped squashes, but I simply used a potato peeler and went to town.

Roasted Butternut Squash makes a great side dish as well as a great snack.  I found this no-fuss recipe from allrecipes.com

WHAT YOU WILL NEED:
1 Butternut Squash, peeled and cut into 1-inch pieces
2 Tablespoons Organic Olive Oil
2 Cloves of garlic, minced or 1 teaspoon garlic powder
Kosher Salt and Pepper to taste

LET'S BEGIN:

1.  Preheat your over to 400 degrees F.  Optional:  line cookie sheet with aluminum foil.  No need to spray sheet.

2.  In a bowl, toss the cubed butternut squash pieces in the olive oil, then sprinkle with kosher salt and pepper and toss some more.  Spread coated butternut squash on (lined or not) baking sheet.  *I line for easier clean up.

3.  Roast squash for 30 minutes in preheated oven at 400'F, until squash is tender and lightly brown.  Enjoy!

I will try a soup version soon...

Greek Lemon Soup

This is a very easy soup to make.  It is hearty and comforting...

and all you need are five ingredients!

WHAT YOU WILL NEED:

2 quarts vegetable or chicken stock
1 pound leeks (approx. 3 cups chopped), white and light green parts only, cleaned and thinly sliced.  If you don't have leeks, use 2 cups chopped onions.
2/3 cup rice (I use wild rice, brown works well too)
4 large eggs
2 lemons, juiced and strained, about 6 to 8 tablespoons
1 teaspoon dill
1 tablespoon fresh chopped dill for garnish

LET'S BEGIN:

1.  Combine the chicken/vegetable stock and leeks/onions and bring to boil in a large pot.  Reduce heat and simmer for 20 minutes on medium-low.

2.  Add the rice and continue to simmer until cooked through, about 30-45 minutes.  Remove from heat.

3.  In a medium bowl, beat the eggs and lemon juice together until combined.  Take a ladle of broth from the pot and SLOWLY pour into the egg/lemon mixture, whisking while pouring.  The eggs will curdle if uou add the eggs directly into the pot.  Add one more ladle of broth to the eggs and whisk to combine.  Pour the remaining egg mixture into the large pot of soup.  Enjoy!

Pumpkin Turkey Chili

If you like flavorful food with a kick of spice, this is the perfect Autumn dish to make when you are home and the weather is cold and grey outside.

WHAT YOU WILL NEED:
2 Tablespoons Coconut Oil
2 lbs. ground turkey
1/2 cup onion, chopped (yellow or white)
3 cloves of garlic, minced
2 teaspoons cumin powder
30 ounces of Great Northern white beans (pre-cooked or canned, drained/rinsed)
15 ounces 100% pumpkin puree (canned)
4 ounces green chili (canned)
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground oregano
3 bay leaves (discard after chili is fully cooked)
sea salt, unrefined
pepper, to taste

LET'S BEGIN:

1.  In a large iron skillet, heat 1 Tbs. coconut oil on medium-high heat.  Add ground turkey and cook thoroughly, about 5 minutes.  Drain.  Place in crock pot.

2.  Add remaining (1Tbs.) coconut oil to skillet and saute onion & garlic until soft, about 1 minute.  Add cumin powder to onion & garlic and saute another minute.  Add to crock pot.

3.  Place the remaining ingredients into the crock pot:  white beans, pumpkin puree, green chili, chicken broth, chili powder, ground oregano, & bay leaves. Add salt & pepper.  Mix well.  Cover and cook on high for 3-4 hours, or on low for 6-8.  Before serving, remove the bay leaves.  Enjoy!

Egg-cellent!

I have never been a fan of bell peppers.  I really struggle with eating raw bell peppers.  But this recipe has changed my appetite for them, in a big way.

The flavor and texture make an excellent morning (or evening) dish!  This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying.  Egg-cellent!

WHAT YOU WILL NEED:

2 eggs (I use fresh organic eggs from our hens, delivered daily!)
1/2 green bell pepper, chopped
1/2 medium tomato, chopped
2 tsp. coconut oil
Kosher salt & pepper to taste.

LET'S BEGIN:

1.  Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.

2.  Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes.  In the meantime, whisk your eggs in a bowl.

3.  Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes.  Enjoy!

Fast Chicken Fajitas

This recipe is SO GOOD, and so easy to put together I will make this for lunch or dinner in a pinch.  Chicken fajitas or Fajita chicken (per my recipe) is zero fats, but it does not zero-out on the mouthwatering taste.

WHAT YOU WILL NEED:

1 LBS. chicken breast, skinless
1 bell pepper (any color - I prefer green)
1 medium onion (any type - I use sweet or yellow)
1 tsp. chili powder
1 tsp. cumin powder
1 tsp. kosher salt
1/4 - 1/2 tsp. black pepper
2 cloves garlic
4 Tbs. lime juice, (freshly squeezed)
1 Tbs. coconut oil

LET'S BEGIN:

1.  Cut the chicken breast into thin strips, slice the bell pepper & onion, chop the garlic and mix well in a bowl with the spices and lime juice.

2.  Heat the coconut oil on medium in a large skillet (iron skillets are best!)  Pour the entire contents of the bowl into the skillet.

3.  Stir fry until the chicken is cooked through and the vegetables are tender.  About 10 minutes.

REMEMBER:  If you can, always use fresh ingredients.

It will serve 4, so double if you want to share with the family!  You can serve the dish just like that, serve over romaine lettuce leaves or on top of organic corn tortillas...the taste remains unbelievably delicious!

Stay healthy!

Pineapple and Banana Cream Fruit Topping

If you love pineapple and bananas & cream...you will love this delicious topping for your next fruit salad.  It will take your simple salad to a whole new level.

WHAT YOU WILL NEED:

1 1/4 cup milk
1/2 cup sour cream
8 ounces crushed pineapple
3.4 ounce package banana cream instant pudding

LET'S BEGIN:

Whisk the milk, sour cream and crushed pineapple together.  Slowly mix in the instant pudding package until well combined.

You can spread over the top of the trifle and top with sliced bananas & strawberries to decorate or leave on the side for your guests to lavish on their individual servings...provide a ladle.

You can make this ahead of time and refrigerate overnight, or whip up minutes before you are ready to serve.  It is a quick and easy solution to fancy-up your fruit!

Berries & Honey Smoothie

With Spring less than a week away, I have been feeling the desire to drink smoothies.  The weather is much warmer, and a cold, fresh smoothie can really make the perfect morning meal.  Especially when strawberries, blueberries & raspberries are in the mix.  These are also perfect after an early morning workout...which I am still trying to incorporated in my routine (consistently).

WHAT YOU WILL NEED:

1 1/2 cup unsweetened almond milk
1/2 cup fat-free Greek yogurt
1 tablespoon raw honey
2 - 4 Low Carb Protein Mix (preferably vanilla)
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries

4-5 ice cubes

LET'S BEGIN:

Fill your blender with the first four ingredients (almond milk, Greek yogurt, honey, protein mix) and blend on high for about 30 seconds.  Begin adding your frozen fruit through the center removable measuring cup (in the middle of the lid, aka funnel).

Add ice cubes one at a time until desired thickness...I like it creamy like a milkshake.

Now pour and enjoy!  This is by far my favorite smoothie.

Makes 2 - 3 servings
Nutrition Facts:  420 Calories, 7 grams fat, 60 grams carbohydrates, 13 grams fiber, 40 grams sugar, 33 grams protein (depending on the type/brand or amount of protein mix you use)