ROASTED ACORN SQUASH
The fall is loaded with new experiences! The leaves are changing, the birds are flying south, and our groceries stores are flooded with all of these weird foods that look like pumpkins’ awkward cousins. That’s right! Our grocery stores are invaded by SQUASH!
Now, squash isn’t a scary food, but if you aren’t really sure what it is, the idea of cooking with it can be pretty intimidating. I took the liberty of purchasing one of these many foods that place a question mark over my head, and turned to the one recipe finder that never fails me: Pinterest! (I cited the author of this recipe below if you are interested in giving her site a look)
I wanted a recipe that was gluten-free and vegan to test out with my family for a possible “Meatless Monday” dinner. I highly recommend switching things up in your household and making things that make your family members say “what is that?”. It is the greatest feeling when you get a picky eater to actually enjoy eating vegetables. Anyways, this was a hit with my family, and I hope it is a hit with yours! Enjoy!
Duration: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
1 Acorn Squash
1 Tbsp Olive oil
1/3 cup uncooked Red Quinoa
2/3 cup Vegetable Broth
1/4 chopped Sweet Onion
1/4 chopped Red Bell Pepper
1 clove minced Garlic
1/4 cup chopped Walnuts
1/4 cup dried Cranberries
2 teas ground Sage
1 teas Thyme
Pinch of Red Pepper Flakes
Sea Salt & Black Pepper
Directions:
- Preheat the oven to 450 degrees F
- Cut off both end of the squash allowing it to stand vertically. Split the acorn squash into two pieces lengthwise. Remove and discard pulp and seeds from each half.
- Coat the inside of halves with 1 Tbsp of Olive Oil along with preferred amounts of sea salt and black pepper for taste.
- Cover a baking sheet with parchment paper and place coated halves facedown on the paper.
- Place in the oven and roast for about 30 minutes until the acorn squash pieces are golden brown.
- Combine quinoa and vegetable broth and bring to a boil in a medium saucepan. Reduce heat and allow ingredients to simmer for approximately 15-20 minutes, until quinoa is properly cooked.
- Combine other ingredients: 2 Tbsp of Olive oil, onion, red bell pepper, and garlic in a pan over medium heat and sauté for 5-8 minutes.
- Once cooked add sage, thyme, red pepper flakes, salt & pepper. Mix well until evenly coated and continue cooking for 5 minutes.
- Remove the pan from the stove and add to a separate bowl.
- In the same bowl add quinoa, walnuts, and cranberries. Mix well for desired consistency.
- Once the cooked acorn squash are removed from the oven, flip the squash right side up, and fill the hallowed out portion with quinoa mixture.
- Place in the oven and bake for 10 additional minutes.
- Remove from oven, allow squash to cool, and enjoy.
Recipe inspired by: http://tastefulventure.com/roasted-acorn-squash-with-cranberry-walnut-quinoa-stuffing/
PUMPKIN BREAKFAST COOKIES
“Breakfast is the most important meal of the day”. How many times have you heard this statement? For me, it’s countless.
Regardless of how redundant this statement may seem; it is highly accurate. The first meal of every day has the power to determine a person’s cravings. The start of any day can influence choices made further on due to potential nutrient imbalances.
In a perfect world we would all be glimmering examples of health, but the reality is… in fact reality. The reality of time is that we never seem to have enough of it. We wish for more of it while wasting the amount we are naturally given. That’s what humans do. We don’t blame ourselves for it; instead we find ways to give ourselves more of it.
Meal planning has become the busy person’s guide to living a healthy lifestyle while not retreating from hectic schedules. Healthy on the go breakfasts-such as muffins and breads-have become all the rage. These items require no additional preparation, and therefore, possess extreme appeal.
Fall is here! Thus, every recipe needs to include an autumn twist… duh! What kind of glitter wearer do you take me for? This recipe was inspired by my mother’s gluten intolerance combined with my lactose intolerance, but just because we have restrictions doesn’t mean our taste buds have to suffer. I hope you enjoy this fall twist on a Gluten-free & Vegan Breakfast Cookie recipe! XOXO
Duration: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
2 ripe Bananas
½ cup Pumpkin Pure
5 Tbsp Plant-based Protein Powder
1 cup Gluten Free Oats
2 Tbsp Pumpkin Pie Spice
Directions:
- Preheat oven to 350 degrees F
- Mix all ingredients into a large bowl
- Place mixture on baking sheet in desired sizes
The thicker the cookie the softer it will be.
The thinner the cookie the crispier it will be.
- Place baking sheet in oven for 15 minutes
This recipe was of my own creation. I drew inspiration from another blog, but found that I preferred a different composition better. That composition of ingredients is presented above.
Recipe inspired by: http://www.craftychristian.com/breakfast-pumpkin-cookies-recipe/