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

the answer is spinach...spinach pizza!

Happy Friday!

If it is the end of your work week, congrats!  You should celebrate with some comfort food....PIZZA.  Yasssssss!  I love pizza.  So much.  I would eat it every day if that were socially acceptable.  But apparently, it's not.  Rude.

Awaiting the remainder of the toppings!

Anyway, I wanted to share with you the recipe for my spinach pizza! It's so easy and the best part is that you can alter it however you want!  I think a common misconception about cooking with recipes is that you have to stick to them super strictly.  I am not about that life in any way, shape, or form.  In my opinion, that idea scares people away from trying new recipes and diversifying their plates!  Unless it's a recipe for a baked good, I usually stray from the original recipe.  So with that being said, feel free to make adjustments to this recipe!

I typically load this thing up with spinach.  I heart spinach.  Especially on this pizza.  It's amazeballs.

Last spring, my family got together and we did homemade pizzas as a meal.  Remember how I said that I grew up in a meat and potatoes household?  That translates to a meat-lover's pizza household.  Good thing my mom likes my crazy veg cooking and shared my pizza with me.  Or not?  Then I could have had the entire thing to myself.....hmmm.

Anyway, this recipe started in college.  One of my roommates made a variation of this and I tried some and was in love!  I can't remember the exact details, but I basically hijacked the basis for it and made it my own.  It started as a pizza with chicken on it, and I will say, it was excellent when I ate chicken.  If you are a meat-eater, I would recommend cubing some chicken, cooking it ahead and throwing it on top.  Otherwise, I imagine the fresh/frozen chicken strips would work just fine, too.

One last note:  Some of the ingredients do not have quantities next to them.  This is because I usually just sprinkle them on and spread them evenly across the pizza as toppings.

Ingredients:
1 packaged pizza crust (I prefer Target's Archer Farms brand wheat crusts, I would imagine you could do a cauliflower crust too, but I have yet to try it this way!)
Basil Pesto (I don't actually measure...enough to spread across the crust as the sauce.  I buy an 8oz jar and use the extra in other recipes)
Alfredo Sauce (optional)
1/2 bag/tub spinach
3/4 cup mozzarella cheese (approximately)
7 ounce jar quartered artichoke hearts (Again, I buy the larger can and use the rest in other recipes)
Sun dried tomatoes in olive oil
Sliced/quartered black olives
Sliced/quartered kalamata olives
Parmesan cheese (maybe 1/4 cup)

Directions:
Preheat oven according to pizza crust directions.  Place crust on baking sheet.  Spread basil pesto across crust as the sauce.  If you choose to use Alfredo sauce, too, spread that over the pesto layer.  Sprinkle with about 1/4 cup mozzarella cheese.  Cover with 1/2 bag/tub spinach.  Try not to freak out by how much spinach there is....it will cook down.  Sprinkle with 1/4 cup mozzarella.  Evenly distribute artichoke hearts, black and kalamata olives, and sun dried tomatoes over pizza.  Top with remaining mozzarella and Parmesan cheese.  Cook according to directions on the pizza crust (about 10-12 min)

Finally, I apologize for the last of photos of the cooked pizza!  Apparently, I have an issue with scarfing it down before I can take a pic of it.  #sorrynotsorry c[:

Have fun with this one though!  Add toppings and make it your own!  Everyone in your family can do it differently and you can have a family-friendly homemade pizza night!

xoxo,

anne