butternut squash lo mein

Okay you guys!  

So I seriously feel like I have stepped up my veg cooking game recently.  I have greatly reduced the processed foods that I eat too and it has been absolutely amazing how much happier I am, how much more energy I have, and I even noticed that the cellulite on my ass is slowly but surely disappearing!  I *know* this is related to how I’m fueling my body because I had similar results last spring when I did a no added sugar challenge.  Fueling your body with whole foods is quite underrated and quite amazing.  I’m considering doing a whole foods 30 day kick start challenge, so let me know if this is something you would be interested in joining me in!  I think it would be great to get a small group of people together who are excited to try something new.  But more on that later.

Anyway, I’m very excited about this recipe for spiralized butternut squash lo mein!  It. Is. Delicious.  I think it’s the sweetness of the butternut squash and the salty goodness of the tamari that I am obsessed with it.  Let’s be real…everybody loves a good sweet and salty combo.

 I found this recipe here and tweaked to my tastes.  I also couldn’t figure out for the life of me how to spiralizer the hollow bulb part of the squash, so the ratio is lots of veggies to a smaller amount of noodles, which I’m actually okay with though!

Butternut Squash Lo Mein

1 medium butternut squash, peeled and spiralized

2 tsp peanut oil, divided

1/2 yellow onion (or 1 small yellow onion), sliced

1 red bell pepper, sliced

8 oz. sliced mushrooms (button or portabella)

2 cloves garlic, minced

3 cups kale or spinach

Sauce:

3 tbsp tamari--you can substitute soy sauce or liquid aminos

1 tsp organic maple syrup

1 tsp toasted sesame oil (plain is fine too, just not as flavorful)

1 tsp peanut oil

1/2 tsp ginger (minced, ground or juice)

1/2 tsp turmeric

1/4 tsp black pepper

1/2 tsp garlic powder

Optional topping: sesame seeds

In a skillet, heat 1 tsp peanut or coconut oil over medium heat. Add butternut squash "noodles" and toss for 5-6 minutes with tongs until al-dente. Set aside for later.  In the same skillet, add remaining 1/2 tsp of oil and add your vegetables (sliced onions, peppers, mushrooms).  Sauté for 8 minutes, or until soft. And the minced garlic and stir that baby up!  Then add the kale and stir until it’s wilted.  Add your sauce and reserved squash "noodles", keep stirring with tongs and keep mixing until sauce has coated everything and noodles are as tender as you like them. Finally, top off with toasted sesame seeds and serve!

xoxo,
Anne

quinoa stuffed acorn squash

Omg omg you guys!  It's almost Thanksgiving!!  Living the #basic fall life over here in Minnesota....just check out this awesome sweater:

Literally nothing better than coffee and cozy sweaters!
And yes, that sweater is from Target, with love.

Today, I want to share with you a kind of random, mishmash recipe that I created last night based on a combination of two recipes that I found for stuffed acorn squash.

What a beauty!  Spinachy, mushroomy, quinoay goodness!

I am still learning to cook seasonally, so many of these recipes are just as much of an adventure for me as they are for you!  You can ask my mom though, I did not eat squash when I was young.  Not even the variety that was cooked in butter and brown sugar.  I was not a fan.  I am living proof for moms everywhere that your kids can grow up to enjoy eating plants!

First things, first.  Did you know that you can microwave acorn squash to cook it?!  Mind.  Blown.  It was so cool!  I use this method for cooking sweet potatoes, but I have never tried it with anything else!  How cool is this?!  Just 8 minutes!!!  Check it out:

Now for the exciting part...the recipe!!!

Ingredients:
1 medium acorn squash
1 tablespoon refined coconut oil (olive oil or ghee works too)
1 cup cooked quinoa (I cooked mine in vegetable broth for more flavor)
1 package sliced baby bella mushrooms
1 stalk celery, diced
1/3 yellow onion, diced
2 coves garlic, minced
2 cups spinach
1/4 cup Parmesan cheese
Red pepper flakes
Garlic powder
Salt
Pepper

Recipe:
Follow package directions to prepare quinoa.  I substitute vegetable broth for water for added flavor.  When quinoa is done cooking, fluff with a fork and set aside.  Begin melting your oil in a saute pan on medium heat.  Toss in the onion, celery, and garlic and cook for about 5 minutes before adding mushrooms.  Season it up with salt and pepper (maybe 1/2 teaspoon each), a couple shakes of garlic powder, and a dash of red pepper flakes.  While the veggies cook (about 12 minutes or until the mushrooms are cooked through), cut your acorn squash in half, scrape out the seeds, and place the halves open side up on a microwavable plate.  Microwave on high for about 8 minutes.  When the squash is should be fork tender, you can set that aside as well.   Add the spinach to the saute pan and cook, covered for about 5 minutes, until the spinach is wilted.  Mix together your veggies, quinoa, and the Parmesan cheese.  Stuff those squash halves full and sprinkle a little cheese on the top for good measure! Enjoy!

Changes you can make:
-Substitute olive oil, ghee, or butter for sauteing
-Cook quinoa with water for lower sodium variation
-Nix the cheese for a vegan preparation
-I would imagine you could use kale or another green as a sub for spinach
-Baked squash in the oven instead of nuking it (35 min at 375 Farenheit)

This is such a great fall recipe and I have to be honest, I was amazed at how quickly and easily it came together, considering I was flying by the seat of my pants as I made it!  Stay tuned for vegetarian Sheppard's pie next week!

Enjoy the fall weather before winter comes this weekend and don't forget to #eatseasonally!

xoxo,

anne

hearty veggie & bean chili

Hey y’all!

Fall is one of my all-time favorite seasons…mostly because I love the comfort foods that warm your soul…namely…chili.

When I was little, our chili recipe was rather odd because my dad pretty much dislikes all vegetables.  Now that I am out on my own, I have had the opportunity to actually eat vegetables and like vegetables, which definitely shows in my cooking as of late!  So I’m super excited to share this recipe with you!

Away we go!

I’m a weirdo who likes to sauté the peppers and onions before dumping in the rest of the ingredients, so start off with about 1 tablespoon of refined coconut oil in a big ol’ pot on medium heat.  Sauté the onions, green pepper, red pepper, and jalapeño for about 7 minutes, until they start to soften and it looks all pretty, like dis:

Peel off the skin on two cloves of garlic and grate into the veggies.  This is one of my absolute FAVORITE cooking hacks in the whole world!  Buy a handheld citrus zester and use it to grate garlic cloves instead of mincing them by hand.  It saves time and energy and who really has the patience to mince anything in the kitchen?!  Anyway, you will probably have to give the grater a whack on the side of the pan to get all of the garlic into the pot.  You can mince the garlic too, if that’s more your style!  Either way, into the pot goes the garlic!

My second cooking hack that is specific to this chili recipe:  buy 2 boxes of Simply Balance organic three bean blend.  It’s the perfect combination of kidney, pinto, and black beans for a chili!  Just remember to strain them and rinse them before dumping them into the pot with the peppers.

Dump in 1 can no salt added corn & about 40 ounces diced tomatoes, juice included!  When I have home-canned tomatoes, I use them, but you can use store-bought, as well.  It comes out to one of the large cans and one regular-sized can.  Now your chili looks something like this:

Finally, you can juice your own tomatoes at home (about 3 large tomatoes) or add about 2.5-3 cups store-bought tomato juice.  Of course you can add more or less, based on how thick you like your chili.

NOW, we get to season this baby up!  Even with the fresh onion, garlic, and peppers, I like to add seasoning to give it a nice, strong flavor.  Again, you can alter seasoning amounts to taste.

Bring entire mixture to a boil.  Reduce heat & simmer for 2-3 hours.  Pour that deliciousness into a bowl and add cheese (obviously), sour cream, chives, crackers…whatever you like and enjoy!!

Ingredients:
½ medium white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeño pepper, minced
2 cloves garlic
2 boxes Simply Balanced organic three bean blend, drained & rinsed
1 can no salt added corn, drained & rinsed
40 ounces diced tomatoes
2.5-3 cups tomato juice
1 teaspoon salt
1 teaspoon black pepper
1.5 tablespoons garlic powder
1.5 tablespoons onion powder
2 tablespoons chili powder

Optional for serving:
Shredded cheese
Sour cream
Chives
Crackers

Directions:
In large pan, sauté onions and peppers in coconut oil over medium heat for about 7 minutes, until just soft.  Grate garlic into pepper mixture and sauté for 2 more minutes. 

Add strained and rinsed beans and corn.  Dump in unstrained, diced tomatoes and tomato juice.  Add salt, pepper, garlic powder, onion powder, and chili powder & stir to combine.

Bring to a boil.  Reduce heat and simmer 2-3 hours.  Serve hot with topping options!  Makes 10 servings.

I hope you all enjoy this recipe as much as I do!

Stay fit!

xoxo

Anne