Here are some of the recipes that I have created. Try them out, share them, and send me pictures of your family enjoying them!
Butternut Squash with Spinach over Couscous
Butternut Squash with Spinach over Couscous
*this is enough to serve two adults and a 1 year old with a bit leftover. If you want more, make more.
*40 minutes, 5 active
1 medium butternut squash, cubed (you already know this but, remove the rind first)
1/2 of a small onion, diced
2 tablespoons extra virgin olive oil
1 tablespoon of fresh parsley, chopped
1 bunch of fresh spinach, cleaned and chopped
1 bunch of fresh spinach, cleaned and chopped
2 cups of couscous, prepared
1/4 teaspoon garlic powder
salt and pepper to taste (I prefer sea salt and freshly cracked pepper)
Preheat your oven to 350 degrees F. Place the cubed butternut squash into a casserole dish and drizzle the olive oil over top. Sprinkle in the garlic powder, salt, and pepper and then toss the squash a bit to make everything is evenly distributed. Spread the squash out so it has some breathing room, nobody likes to be squished. Cover the casserole dish with aluminum foil and pop it in the oven for 35 minutes (or until the squash is a lovely, glistening orange and can be easily cut with a fork). You now have 35 minutes to kill, probably a good time to get the couscous ready and cook up the spinach. Throw the spinach in a frying pan or skillet with a little bit of extra virgin oil and cook it over medium heat until it is wilted.
Once you remove the squash from the oven, toss in the parsley and the onion. You may need to add some additional salt and pepper. Don't be afraid of the salt, it is really a perfectly lovely ingredient.
Everything's done! Put some couscous on your plate and top it some spinach and then add a healthy amount of the squash. Mangia!
2 Minute Salsa
*true to the name, should take you about 2 minutes
2 medium tomatoes, diced
2 tomatillos, diced
1/2 of a small onion, diced
1/2 tablespoon cilantro, chopped up real nice
1 tablespoon olive oil
juice of 1/2 of a lemon
sea salt and black pepper to taste
Put everything in a bowl and mix it up. Great job, Sugarbear! Now grab some fresh pita chips and mangia!
Prepare 2 Minute Salsa
1-1/2 cups of couscous, prepared
2 good handfuls of feta cheese
Mix everything up and put it in the fridge for about 4 hours. Eat.
Pyramid Stir-Fry
*Great for those days when you haven't been able to get all of your food groups satisfied. This is enough to feed a couple of adults and give you lunch for tomorrow.
*Prep time depends upon how quickly you can wield a knife without losing a finger.
1 bunch of fresh broccoli, cut into small trees
3 yellow potatoes, sliced thinly
1 cup of bok choy, chopped
1 cup of napa cabbage, chopped
2 handfuls of white button mushrooms, sliced
1 small onion, chopped
2 cups of chicken breast, cubed (try some soy "chicken", as a variation)
2 cups of fresh snow peas
1/4 cup fresh basil, chopped
4 tablespoons Bragg's Amino Acids (available in most grocery stores)2 tablespoons of extra virgin olive oil
1 tablespoon of nutritional yeast (tastes like cheese and can be found in the bulk bin at Whole Foods)
4 pinches of Chinese All Spice
Garlic powder, sea salt, and black pepper to taste3 cups of prepared brown rice
Get out a great big skillet. Throw in the extra virgin olive oil, potatoes, and broccoli and cook over medium high heat about 5 minutes. Stir occasionally to avoid burning the food and making a mess of your skillet. Add in the bok choy, napa cabbage, onion, mushrooms and amino acids. Lower heat to medium and cook about 5 minutes, or until it all loses that raw look and the mushrooms look browned. Add in the chicken, snow peas, basil, nutritional yeast, Chinese All Spice, garlic powder, sea salt, and pepper. Stir it all up and cook another 3 minutes (you want the snow peas to be heated but still crunchy). Give it a taste and make sure you are happy with the seasonings. Remove from heat. Put a handful of brown rice on your plate and top with a healthy serving of delicious stir-fry. Enjoy with a cup of milk and earn a gold star from the USDA.
Cracked Wheat Pizza Dough
1/2 cup lukewarm water
1 teaspoon active dry yeast
1/2 cup cracked wheat (you can find it in the bulk bin at a healthy grocer)
2 pinches of sugar
2 tablespoons extra virgin olive oil
1 cup whole wheat flour
2 pinches of garlic powder
Put the water in a medium size mixing bowl and add the active dry yeast, sugar, cracked wheat, and 1/2 of the olive oil. Stir it up. Add in the garlic powder and whole wheat flour. Stir it up until it becomes a ball of soft dough that can be kneaded. Put the dough onto a floured surface and knead it a few times to make it nice and smooth. Roll the dough out on a floured surface and brush the remaining olive oil evenly over top. I like to top my dough with fresh tomatoes, mushrooms, onions, basil, nutritional yeast and feta cheese (don't forget the salt and pepper!). Top with whatever you like and bake on a pizza stone for about 20-25 minutes (or until the cheese looks yummy).
Banana Chocolate Chip Muffins
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/2 cups mashed overripe bananas
1/2 teaspoon vanilla (use the real stuff, leave the imitation to Milli Vanilli)
1 tablespoon cocoa powder
2 pinches of cinnamon
lots and lots of chocolate chips (about 1/2 a bag or so)
Start by preheating your oven to 350 degrees F. Get out a nice big bowl and a small bowl. Line 2 muffin pans with cupcake wrappers (or just use a loaf pan and make it banana bread).
