Recipe: Stuffed Butternut Squash with Curried Cauliflower

This is a super healthy and easy meal that can be adapted to work with whatever you have in your fridge!

Ingredients:
1 Small Butternut Squash
3-4 Florets of Cauliflower-broken into pieces
Garlic-chopped
Olive Oil
1/2 teaspoon Cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
Salt to taste

Directions:

1. Preheat oven to 350
2. Prepare butternut squash by cutting it in half and scooping out the seeds
3. Rub butternut squash with olive oil and sprinkle with salt
4. Toss cauliflower, garlic, spices, olive oil and salt and spoon into the open area of the butternut squash where the seeds were scooped out
5. Place the squash on a baking sheet lined with foil and pop in the oven
6. Bake in the oven for about 45-60 minutes depending on the size of your squash and how soft you like it.  You can test by inserting a fork which should easily go through the flesh of the squash.

If you don't have the spices a mentioned above or cauliflower, you could easily swap for any vegetable or beans with olive oil and garlic.  I served it with a wild baby arugula salad with roasted golden beets- recipe to come!

Let us know if you give this recipe a try. ;)

Enjoy!!

Raw Taco Tuesday!

We are completely obsessed with this recipe!  I made it for my Sis and Skylar a few Saturdays ago as a power lunch while we were taking photos, we all immediately were in complete awe of how a raw/ vegan recipe could be so delicious and fulfilling. Everyone who knows me, knows that I could eat burritos all day every day, live for salsa and put guacamole on everything.  So for me to feel that this could actually compete with my typical Mexican fare, is kinda a big deal.  

What I absolutely love about this recipe is that it uses a whole, all natural ingredient to imitate meat unlike many other vegan recipes that use the typical tofu/ tempeh/ processed fake meat.  I followed the walnut taco recipe exactly but decided to make my own toppings based on what I had on hand and what I traditionally would top a taco or burrito with.   This recipe is so healthy and so easy, with such a small ingredient list, that there is no reason not to give it a try!

Walnut Taco Mix 

(this makes about enough for 1-2 people, if you are making it for more than yourself I would def recommend doubling the recipe)

Ingredients:
1 cup raw walnuts
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce) or Raw Coconut Amino Acids (which is what I used)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil

Romaine, Butter Lettuce or Kale leaves to act as tortilla

Directions:1. Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will make butter!

Pico De Gallo
Ingredients:
2-3 Tomatoes- diced
1/2 Onion- diced
Handful of Cilantro-chopped
Juice of 1/2-1 Lime (to taste)
Salt

Directions- Combine all ingredients and toss to mix

Guacamole Sauce
Ingredients:
1 Ripe avocado- diced
Drizzle of Olive Oil
Salt to taste
Handful of Cilantro- Chopped
Juice of 1/2 a Lime

Directions-Combine all ingredients and mash until you achieve a smooth consistency.

Layer mix, pico de gallo and guac ontop of your favorite leafy green and enjoy!

We hope you try this recipe soon, let us know how you like it. :)

xoxox
Kaitlin

Banana Muffin Goodness (Paleo and Gluten Free)

Happy Saturday Beauties!

Hurray for our first recipe post!  We hope to bring our favorite, go-to recipes from our homes to yours.  Disclaimer: I am HORRIBLE at food pictures!  Who knew they were pretty much the hardest thing ever?  So, please be patient while I work on that random skill set and I apologize in advance for cray pics that maybe don't portray these delish recipes in the best light. :) 

I know what you are thinking-no way on earth am I trying ANOTHER healthy recipe that ends up tasting like cardboard!

Well , I am here to PROMISE you that this is my go-to, fail proof, AH-mazingly delicious naturally sweetened, gluten free, Paleo, all natural, easy recipe that you just gotta try!  Even though I love the banana recipe, the Dude is a chocoholic and insists I make a chocolate version of everything.  Thus, I included the chocolate version that I make him as well.  :)

(If you don't already have these ingredients in your pantry, most of them can be found at your local health food store. I also linked to my favorite brands on my favorite health webstore.)

Ingredient List:

2 Cups Almond Flour

2 Teaspoons Baking Soda

1 Teaspoon Sea Salt

1 Tablespoon Cinnamon

1 Tablespoon All Spice

1/4 Teaspoon Nutmeg

1 Cup Dates (Pitted)

3 Eggs

3 Bananas

1 Teaspoon Apple Cider Vinegar

1/4 Cup Coconut Oil

***For Chocolate Version add:

1/4 Cup Raw Cacao Powder

2 additional Tablespoons of Coconut Oil

Directions:

1. Preheat oven to 350 degrees

2. Mix almond flour, baking soda, salt and spices in a bowl and set aside.

3. In a food processor add dates, eggs, bananas, ACV, coconut oil and mix for about a minute (until dates are pureed and all ingredients are mixed well.

4. Add in dry ingredients into food processor and mix until all ingredients are blended well

5. In a muffin pan (reg size will make about 12, mini size will make about 24) spoon in mix.  I do two spoonfuls per muffin for reg size or one per mini muffin.

6. Bake at 350 for about 25-30 minutes for reg size/ 15 min for mini size.  Check doneness with toothpick until it comes out clean.

***For Chocolate version- add cacao powder to dry ingredients and additional coconut oil to wet ingredients and follow directions above.

Enjoy Muchachas!  Let me know if you give this a recipe a whirl and what you think.  OR email us your fav muffin recipe! 

Xoxo,

Kaitlin