Posted on

Oven Roasted Butternut Squash and Asparagus

Oven Roasted Butternut Squash and Asparagus

  • 1 tsp minced garlic (divided)
  • 1 tbsp olive oil
  • 1-2 cups butternut squash (cubed)
  • 1 tbsp butter (melted)
  • 1/2 bunch asparagus spears (trimmed)
  • salt and pepper
  • shaved parmesan (optional)
  • toasted pine nuts (optional)
  1. Preheat oven to 400F.

  2. Mix butter and olive oil then divide in half.

  3. Toss butternut squash with half the mixture, garlic and sprinkle with some salt and pepper.

  4. Roast in the oven for 15 minutes.

  5. Toss the asparagus with the remaining garlic and oil/butter mixture.

  6. Take the squash out of the oven, add the asparagus and toss all together.

  7. Return to oven for 10-15 more minutes or until it is done as you like it.

  8. Sprinkle with parmesan cheese and pine nuts.

  9. Serve and Enjoy!!

Posted on

Butternut Squash Soup with Carrots and Potatoes

Butternut Squash Soup with Carrots and Potatoes

  • 2 tbsp olive oil
  • 1 butternut squash (peeled, seeded, and cubed)
  • 1 onion (chopped)
  • 2 garlic cloves (chopped)
  • 3 carrots (chopped)
  • 1 potato (cubed)
  • 4 cups vegetable stock
  • 2 tbsp cream
  • salt and pepper (to taste)
  1. Add olive oil to a large pot and cook garlic,onions, carrots, potato and butternut squash for five minutes on medium-high heat.

  2. Pour in vegetable stock and bring to a boil.Cover pot, and then reduce heat to low and simmer for about 40 minutes, until vegetables are tender.

  3. Cool soup down a bit, and then transfer to a blender. Blend to desired consistency until smooth. You may need to do this in batches. Return pureed mixture to pot and set heat on low. Stir in cream, and then season with salt and pepper.

Posted on

Easy Winter Fruit Salad

Easy Winter Fruit Salad

  • 5 Kiwi Fruit (peeled and sliced into rounds)
  • 3 mandarin oranges (peeled and separated into sections)
  • 2 bananas (peeled and sliced into rounds)
  • 2 pears (cored and diced)
  • 2 apples (cored and diced)
  • 2 tbsp fresh mint (finely chopped)
  • 1 tbsp fresh lime juice
  • 1 tbsp honey
  1. Combine kiwi, oranges, bananas, pears, apples and mint in a large bowl.

  2. In a separate small bowl, whisk together honey and lime juice.  Pour the juice mixture over the fruit mixture, then gently toss to combine.

  3. Serve immediately or cover and refrigerate for up to 2 hours.

Posted on

Roasted Parsnips

Roasted Parsnips

  • 3 Lb Parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper (freshly ground)
  1. Preheat the oven to 425F.

  2. Peel the parsnips, then cut into evenly sized matchsticks.

  3. Place in a large bowl and toss with the olive oil, salt, and pepper.

  4. Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.

  5. Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15 minutes, until tender and golden.

  6. Serve warm and enjoy!

Posted on

Sauteed Broccolini with Garlic and Kale

Sauteed Broccolini with Garlic and Kale

  • 1/2 teaspoon extra virgin olive oil
  • 2 large garlic cloves (minced)
  • 1 bunch broccolini (cut into 1-inch pieces with ends removed)
  • 2 tablespoons water
  • 1 bunch curly kale leaves (removed from ribs and roughly chopped)
  • 1 pinch salt
  1. In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.

  2. Add broccolini to the skillet and sauté for aminute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.

  3. Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccoliniand sauté for a few minutes more, until the kale is soft and wilted.

  4. Add a pinch of salt and serve warm.

Posted on

Asparagus, Cabbage, and Chicken Stir-Fry

Asparagus, Cabbage, and Chicken Stir-Fry

  • 1 Lb chicken breasts (cut into strips)
  • 1/2 cabbage (sliced into 1/2-inch pieces)
  • 1 Lb asparagus (washed, and bottom 2-inches removed)
  • 1 bell pepper (diced)
  • 2 tablespoons vegetable oil
  • 2 tablespoons ginger (finely chopped)
  • 1/2 cup soy sauce
  • 1 1/2 tablespoons red pepper flakes
  • 1 tablespoon black cherry (or other) jam
  1. Heat the oil and add the cabbage, soy sauce,jam and red pepper flake.

  2. Cook on high 3-5 minutes until cabbage has started to wilt.

  3. Add the chicken, ginger, asparagus and bell pepper.

  4. Cook on high heat the entire time and stop once the asparagus is slightly tender, about 10 minutes.

  5. Serve with white or brown rice.

Posted on

Carrot Broccoli Salad

Carrot Broccoli Salad

  • 6 medium carrots (shredded)
  • 1 small bunch broccoli ((about 12 ounces) chopped)
  • 1 cup raisins
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 2/3 to 1 cup mayonnaise
  • 1/2 cup sugar
  • 1 teaspoon ground mustard
  • 1/ pound chicken (cooked and shredded)
  1. In a large bowl,combine the first five ingredients. In another bowl, combine the mayonnaise,sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in chicken just before serving.

Posted on

Baked Sweet Potato Chips

Baked Sweet Potato Chips

  • 1.5 Lbs Sweet Potatoes
  • 1/3 cup olive oil
  • 1 tablespoons dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. Preheat oven to 400F. Line 2 large baking sheets with parchment paper and set aside.

  2. Peel the sweet potatoes and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting).

  3. Combine olive oil,salt, black pepper, and dried rosemary in a large mixing bowl. Add sliced sweet potatoes to the bowl and toss to coat.

  4. Spread sweet potato slices into a single layer on the baking sheets, and leave space around them.Bake about 10-12 minutes on each side turning them once, until golden. Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.

Posted on

Green Bean Stir-Fry & Sesame Butternut Squash

Green Bean and Stir-Fry Sesame Butternut Squash

  • 1 medium butternut squash (peeled and chopped)
  • 3 cups green beans (chopped)
  • 1 1/2 tablespoons sesame oil
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 1/2 tablespoons ginger (minced)
  1. Chop butternut squash and green beans into pieces.

  2. Set a skillet on medium high heat and add sesame oil.

  3. Once the skillet is hot, toss in butternut squash and green beans and cook for about 7 minutes, or until the veggies begin to sear.

  4. Then, add minced ginger, apple honey and low sodium soy sauce. Stir quickly, ensuring all the vegetables are coated in the sauce and that the sauce does not burn.  If you notice the sauce is burning, reduce the heat.

  5. Garnish with sesame seeds and enjoy with quinoa or basmati brown rice.

Posted on

Roasted Broccoli with Potatoes

Roasted Broccoli with Poatatoes

  • 2 broccoli crowns
  • 4 small red potatoes
  • 5 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon black pepper (optional)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 teaspoon lemon juice
  • Parmesan cheese
  1. Preheat oven to 350 degrees

  2. Take 2 small broccoli crowns and cut them into bite sized pieces and add to mixing bowl

  3. Take 4 small red potatoes (leave skin on) and cut them into bite size pieces and add to mixing bowl

  4. Finely chop 5 cloves of garlic and put into a mixing bowl

  5. Add 2 Tbsp of extra virgin olive oil to the bowl   
    Add 1 tsp of salt to the bowl

  6. Add 1 tsp of each of these dried herbs – Oregano, basil, thyme

    Add a 1/4 tsp of Rosemary

  7. If you are using cayenne pepper and black pepper, add it to the bowl

  8. Use two wooden spoons to gently mix all the ingredients together

  9. Spread the broccoli and potatoes evenly on a baking tray

  10. Place in the oven for 25 minutes or until the broccoli starts to brown

  11. Remove from the oven and drizzle 1 tsp of lemon juice on the veggies and toss gently

  12. Grate Parmesan directly onto the veggies and serve immediately