dinner

Egg Roll in A Bowl

Recipe and image adapted from That Clean Life

Recipe and image adapted from That Clean Life

A super easy, quick meal that can be adapted in many different ways by changing out the protein, the type of cabbage or maybe you like Asian style mushrooms and want to add those in.   By changing up parts of the recipe it doesn't feel like you are eating the same thing over and over again.  

I like to add a bit of basmati rice to the bottom of my bowl to go with this meal. 

 

Ingredients:

  • 2 Tablespoon Avocado oil
  •  1 Yellow Onion, diced
  • 5 Stalks Green Onion, diced. 
  • 4 Garlic cloves, minced
  • 1 Tablespoon Ginger (peeled and grated)
  • 1lb Lean Ground Pork ( or protein of choice)
  • 6 Cups Coleslaw Mix (or shredded green cabbage and shredded carrot)
  • 2 cups Bean Sprouts
  • 1/2 cup Coconut Aminos (or soy sauce of choice)

Directions:

1. Heat the avocado oil in a pan over medium-high heat.  Add the yellow onion, green onion, garlic and ginger. Cook for 3-5 minutes, stirring frequently, until soft.

2. Add the pork and break it up as it cooks.  Cook for about 7-10 minutes, or until cooked through.  

3. Stir in the coleslaw mix, bean sprouts, and coconut aminos.  Stir for 5 minutes, or until veggies have softened.  Transfer to bowls and enjoy!

 

Notes: You can find bean sprouts in the bagged salad area of the store, they may also be called mung bean sprouts.  They are hardy and have a crunch, do not sub with alfalfa or other soft sprouts as they will get too mushy and not as desirable of a taste/texture.

 

 

 

Prebiotic Nicoise Salad

This is a perfect salad for people who like to meal prep. Simply prepare the pieces then arrange when it is time to eat. The potatoes add a gorgeous color and prebiotic benefits. 

Recipe and photo adapted from Bon Appetite. 

Recipe and photo adapted from Bon Appetite. 

INGREDIENTS: (makes 2 salads)

  • 2 handfuls small purple potatoes (if you can't find purple any kind is OK).
  • 2 handfuls green beans, trimmed
  • 2 pastured eggs, (soft or hard boiled)
  • 2 tablespoons capers
  • 8 ounces fresh wild salmon filet
  • 4 handfuls of greens (butter lettuce, spinach, baby kale, mache, all work wonderfully)
  • Olives: any kind you like and as many as it takes
  • Oil for dressing (olive or avocado oil, or a flavored olive oil such as lemon would work)
  • Dijon 
  • Fresh herbs optional: dill, basil, tarragon, whatever you think
  • Salt and Pepper

INSTRUCTIONS:

  • Start by boiling then cooling your potatoes, eggs, and green beans. (best if prepared in advance) Prepare them separately because they each require different cooking times. 
  • Cook salmon in a pan over medium heat. Start with a drizzle of oil in the pan, get it hot. Season salmon with salt and pepper. Add to pan skin side up. Cook until you see the opaqueness rise to about halfway up, then flip. Cook another 3-5 minutes until the desired doneness. (You can prep this in advance if you prefer it cold. OR buy some cooked salmon filet from the deli. Even smoked salmon will work here.
  • Make dressing in a small bowl. Start with about 2 tablespoons oil and 1 tablespoon dijon. Add a dash of salt and pepper. Taste and adjust. When it tastes good, you're ready. 
  • To serve, toss greens with dressing and divide among two plates or large bowls.
  • Arrange salmon, potato, egg, green beans, capers and olives on top. Drizzle extra dressing over the top and enjoy!

Why Eat More Prebiotics?

Prebiotics are a type of non-digestible fiber that serves as the fuel for the beneficial bacteria in your gut.

Underconsumption of prebiotic foods can lead to:

  • poor indigestion
  • higher levels of inflammation
  • lower immune function
  • higher likelihood of weight gain
  • raised risk for various chronic diseases.

Most Americans aren't eating enough prebiotic foods but you don't have to be one of them because we have your back. 

Here's a short list of prebiotic foods to improve your microbiome.

  • raw jicama (pairs well with guacamole)
  • yellow/green banana (no brown spots)
  • raw or cooked onions
  • pickled raw asparagus/or lightly blanched
  • raw apples (an apple a day...)
  • cooled potato (like in this recipe!)

Why is feeding the good guys important?

When you eat a variety of prebiotic foods, your good bacteria has the fuel to produce short-chain fatty acids that fuel your colon cells, including butyrate which is important for a healthy intestinal lining. Happy colon, happy you.

Your microbiome is a beautiful garden. Be sure to tend to it by eating a wide variety of vegetables every day. 

Radicchio-Stone Fruit Salad

Photo & Recipe Cred: Bon Appetit

Photo & Recipe Cred: Bon Appetit

One of my favorite resources for real food recipes and healthy meals is Bon Appetit. I subscribe to the magazine and Beth loves their newsletter. I've never been much of a rule follower when it comes to recipes but this one is simple to make and offers complexity with fresh seasonal ingredients. It's THE perfect salad to bring to the BBQ this summer. 

The antioxidants from the purple radicchio help balance the inflammatory properties from charred meats. The bitterness is countered with sweet and juicy peach. Then you get a freshness from the scallion, parsley, and lemon followed by creamy cheese and crunchy nuts. I'm literally drooling. 

INGREDIENTS: (*slightly modified because I just can't follow directions)

  • 1/2 cup walnuts
  • 2 small heads of radicchio, leaves separated
  • 4 ripe peaches or stone fruit of choice, sliced
  • 2 scallions (green onions) thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/3 cup extra virgin olive oil (or try avocado oil)
  • 1/4 cup fresh lemon juice (I say add the zest too!)
  • Sea salt to taste (or flake salt-get fancy!)
  • 1/2 cup crumbled chevre or soft goat or sheep cheese - get the best creamiest stuff you can find

INSTRUCTIONS (Also slightly modified-because who uses their oven in the summer?) 

  • In a frying pan over medium heat, add walnuts and warm gently for a few minutes until they start to release their natural oil. Be sure to stir them around during this process. It will start to smell delightful and they may start to toast slightly. DO NOT BURN. Do not walk away from the nuts. This is just 5 minutes. You can do it. Allow them to cool then chop chop chop.
  • In a big bowl, combine radicchio, peaches, scallions, parsley, and nuts. Drizzle in oil and lemon juice (and zest if you have it), season with salt. 
  • Add cheese and gently toss again to combine. 

*If you plan to travel with this dish or serve at a party, you can combine scallions, parsley, oil, salt and lemon into a dressing. Be sure to taste the dressing before you pack it up. Toss just before serving.

For the OG recipe, and to sign up for their newsletter click here.

Green Bean Casserole

Photo by rudisill/iStock / Getty Images

INGREDIENTS

For the Sauce & the Beans

  • 1 pound fresh green beans or haricot verts, rinsed and cut into halves or thirds.
  • 1.5 cups mushrooms, chopped (white button, baby portobello, or shitake-I prefer a mix!)
  • 2 cloves garlic
  • 2 tablespoons grass-fed butter or avocado oil
  • 2 tablespoons organic all-purpose flour (or try Bob's GF 1:1)
  • 1/4 teaspoon nutmeg
  • 1 cup organic chicken broth or mushroom broth (Try Pacific brand)
  • 1 cup whole milk or almond milk
  • 2 teaspoons pink salt or sea salt, divided
  • black pepper, to taste

For the Crispy Onion Topping (optional-but is it?)

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour or (GF flour)
  • 1 teaspoon pink salt or sea salt
  • 1/2 teaspoon avocado oil

INSTRUCTIONS

  • Preheat the oven to 475 degrees F.
  • Combine the onions, flour, and salt in a large mixing bowl and toss to combine.
  • With a cloth or paper towel, rub the sheet pan with avocado oil and then evenly spread the onions on the pan.
  • Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.
  • Toss the onions 2 to 3 times during cooking.
  • Once done, remove from the oven and set aside until ready to use.
  • Turn the oven down to 400 degrees F.
  • While the onions are cooking, prepare the beans. Bring 6 cups of water and 1 teaspoon of salt to a boil in a 4-6-quart saucepan.
  • Add the beans and blanch for 5 minutes. 
  • Drain and set aside.
  • Melt the butter in a 12-inch skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
  • Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
  • Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  • Whisk in the broth and simmer for 1 minute.
  • Decrease the heat to medium-low and add the milk.
  • Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 
  • Taste for seasoning and adjust as needed. 
  • Remove from the heat and stir in 1/4 of the onions and all of the green beans.
  • Pour into a baking dish and top with the remaining onions.
  • Place into the oven and bake until bubbly, approximately 15 minutes.
  • Remove and serve immediately.

*Modified Recipe from Alton Brown

Chicken Noodle Soup

INGREDIENTS

  • 1 tbsp avocado oil or ghee
  • 1 1/2 cups onion, chopped (about half an onion)
  • 1 1/3 cups carrot, sliced (about 3 carrots)
  • 1 cup celery, sliced (about 2 stalks)
  • 2-3 cloves of garlic 
  • 4 cups chicken broth (we prefer Pacific brand, organic)
  • 1 1/2 cups water
  • 1 Tbsp white miso
  • 2 cups cheese tortellini (or noodle of choice)
  • 2 cups shredded chicken
  • 1/3 cup chopped parsley (or try cilantro if you like it)
  • 2 pinches turmeric
  • 2 pinches dried thyme
  • sea salt and black pepper, to taste (Remember, miso is salty so go slow on the salt. Be sure to taste as you go. Black pepper increases the bioavailability of the turmeric.)

INSTRUCTIONS

1. Heat oil in a 4-quart pot or dutch oven over medium heat.

2. Add onion, carrot, celery, and a pinch of salt. Saute for about 10 minutes, until veggies are tender.

3. Add stock, water, and garlic. Bring to a boil, cover and reduce to a simmer. Cook for 5 minutes.

4. Add pasta and cook until al dente. Stir in chicken, thyme, and turmeric. Cook 5 more minutes. 

5. Turn off heat. In a small bowl add miso and 1/4 cup of the hot broth from the soup pot. Stir to mix blend miso well. Add miso mixture to soup with parsley. Stir well, and taste for seasoning. Add black pepper and sea salt to taste. 

Butternut Squash Pasta

INGREDIENTS

  • 1 fresh, small, butternut squash, peeled and chopped

  • 2 tablespoons avocado oil, divided

  • ¾ cup unsweetened & unflavored almond milk (Try MALK)

  • 1 tablespoon arrowroot powder

  • 6 tablespoons nutritional yeast, or more to taste

  • 2 teaspoons Dijon mustard

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ tablespoon fresh lemon juice

  • 1 teaspoon sea salt & ground black pepper to taste

  • 2 cups brown rice pasta

  • 2 cups vegetables of choice (chopped kale, spinach, broccoli, or peas)

INSTRUCTIONS

1. Preheat oven to 425F. Line a baking sheet with tin foil. Drizzle chopped squash with avocado oil, salt and pepper. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the “cheese” sauce in a pot on the stove top. Add avocado oil over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in nutritional yeast, dijon, garlic powder, onion powder, lemon, sea salt & pepper. Whisk over low heat until thickened, about 5-7 minutes or so.

3. Cook your pasta according to package directions.

4. In a blender, blend the sauce with 1 cup of roasted squash. Be sure to leave ventilation at the top of the blender when blending warm ingredients. Place a kitchen towel over the vent and hold gently with your hand, starting on low speed, working your way up to speed.

5. Add cooked, drained, and rinsed pasta back into the pot, along with “cheese” sauce & veggies. Serve warm.

Serves 4

Recipe modified from Oh She Glows

This recipe is vegan & gluten free and can be modified however you like.

You will have leftover Butternut Squash. It makes a great side or addition to a fresh salad.

 

 

Cold Soba Noodle Salad

INGREDIENTS:

Photo by rjgrant/iStock / Getty Images
  • 1 8-10 oz package soba noodles 
  • 4 cups shredded cooked chicken 
  • 1 English cucumber, sliced thin
  • 1 red bell pepper, sliced into thin strips
  • 1 cup cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • 1 tablespoon toasted sesame oil
  • 1/4 cup avocado oil
  • 1 tablespoon rice vinegar
  • juice of 1 lime 
  • 1/4 cup organic shoyu or tamari
  • 1 teaspoon sambal or garlic chili paste
  • 8 cups washed mixed greens for serving

INSTRUCTIONS

  • Cook the soba noodles per package instructions. 
  • While noodles are cooking, combine oil, vinegar, lime juice, sambal, and shoyu. 
  • Drain and rinse cooked soba noodles in cold water until cooled, drain well. 
  • Add noodles to a large bowl and toss with half the dressing. 
  • Add chicken, cucumber, radishes, and herbs. 
  • Add remaining dressing, toss again. 
  • Season to taste. 
  • Serve the noodle salad over mixed greens.

Makes 4-6 servings

Baked General Tso's Cauliflower

INGREDIENTS

Baked General Tso Cauliflower over Purple Rice

Baked General Tso Cauliflower over Purple Rice

  • 1 head cauliflower, cut into florets 
  • 1 red bell pepper, diced
  • 3-4 green onions, chopped, whites and greens divided.
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons avocado oil
  • 1/3 cup broth
  • 1/3 cup shoyu or tamari
  • 1/2 teaspoon chili paste (add more if you like it hot)
  • 1 teaspoon rice vinegar
  • 1 teaspoon pure cane sugar
  • 1 cup + 1 tablespoon arrowroot starch 
  • 1 tablespoon black and white sesame seeds, for garnish

INSTRUCTIONS

  • Preheat oven to 400
  • In a large bowl toss cauliflower with avocado oil and salt.
  • Add arrowroot start to the bowl and toss cauliflower to coat. 
  • Spread cauliflower in a single layer on a sheet pan and bake for 20-30 minutes until slightly browned. 
  • While cauliflower is baking, make the sauce. 
  • In a large saute pan, over medium heat, add sesame oil, garlic, and ginger. Be careful not to burn ingredients. 
  • Add red bell pepper and the whites of the onion. Cook for about 5 minutes. 
  • In a small bowl whisk together 1 tablespoons arrowroot starch, chili paste, shoyu, vinegar, sugar, and broth.
  • Add liquid to the saute pan and bring to a simmer, stiring often.
  • Add cooked cauliflower to the pan of sauce and toss to coat. 
  • To serve, top with green onion tops, and sesame seeds. Serve over rice is optional. Pictured is purple rice. 

Note: For those feeling weird about the added sugar, keep in mind that store-bought sauces and take-out have a higher quantity and lower quality of sugar in them. If you prefer, leave it out or sub it for something you feel more comfortable with. It is the combination of sweet, sour, salty, and spicy that makes it legit. However, we know watching your sugar is important. So, you do you. It's all good!

Bean + Veggie Patties

INGREDIENTS

  • 1 can beans, drained, rinsed (any bean or lentil will work!)
  • 1 egg 
  • 1/2 cup onion, quartered 
  • 1 clove garlic
  • 3 cups veggies of choice, roughly chopped small enough to fit in the food processor. (we like to make veggie combos) - try broccoli, carrot, and zucchini or spinach, artichoke, and mushroom. 
  • 2 teaspoons avocado oil 
  • 1 teaspoon sea salt 
  • Seasoning: 2 teaspoons fresh herbs and spices (to taste) Try Italian seasoning, Path Spice Mix, smoked sweet paprika, five spice, lemon pepper, etc) OR try 2 tablespoons pesto or harissa. You can flavor them however you like. Get creative!
  • 1 cup dry base ingredient, aka flour (Try Bob's Red-Mill baking 1:1 flour, Bob's All Purpose, or Almond Meal) 
  • 1/2 cup chopped walnuts - for crunch- optional 

INSTRUCTIONS 

• Heat 1 teaspoons oil in a pan over medium heat. Cook the veggies until softened, about 5 minutes.

• Transfer to a food processor and pulse with beans, optional flavor enhancers, salt until combined. If you prefer some veggie chunks for texture go for it, or you can mince fully, especially for kids.

• Move veggie mixture to a bowl. Mix in nuts if using. Add flour 1/4 cup at a time, mixing until firm enough to create patties. It should be firm enough to hold on to but not appear dry or crumble. 

• Form into golf ball size balls and flatten into patties.

• Heat 1 teaspoon oil over medium-high heat.

• Fry patties 2-3 minutes per side until browned and heated through.

• Top with sauce or condiment of choice, fried egg, avocado, and greens. Or, use as veggie burger patties! These are very versatile. You can eat them for any meal or as a snack. Refrigerate or freeze leftovers. Makes 4-6 servings.

Costa Rican Apple Salad

This salad is super refreshing and easy to make. 

INGREDIENTS

  • 2 organic red apples, cored and sliced thin
  • 6 small-medium red radishes, sliced thin
  • 1 cup hearts of palm (fresh, canned, or jarred), sliced about 1 inch thick
  • 2 cups micro greens or sunflower sprouts
  • Juice of 2 limes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt

INSTRUCTIONS

  • Combine lime juice, extra virgin olive oil and sea salt in a bowl. Adjust to taste. 
  • Slice apples last so they don't brown. 
  • Toss all produce with dressing and serve immediately.

Makes 2 large salads or 4 side salads. Goes excellent with any protein of choice.

Coconut Mung Dal

IMG_0782 (1).JPG

INGREDIENTS

  • 1 cup mung beans
  • 3 cups water
  • ½ can coconut milk
  • 1½ tsp ghee (or butter) 
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • ½ tsp coriander
  • ½ tsp fennel seeds
  • ¾ tsp sea salt
  • 1 lime, juiced or cut into wedges 
  • 4-6 cups chopped vegetables (try at least 3 of the following- kale, collards, cauliflower, celery, carrots, peas, green beans, zucchini, etc)

INSTRUCTIONS

  • Wash the mung beans and look for any rocks or other irregular pieces.  
  • Add rinsed mung beans and water to medium sized pot and bring to a boil.  Skim off any foam that rises to the surface.  
  • Reduce heat to a low boil and cook for about 30-45 minutes.
  • Chop and prep your veggies while beans are cooking.
  • When beans are almost cooked, it will look like it is falling apart and becoming soft.  
  • At that point, add the salt, coconut milk, and veggies.  Let it simmer while you heat the ghee in a separate small pan. 
  • Sauté the fennel seeds in ghee until they begin to pop, about 30-45 seconds, careful not to burn.
  • Then add cumin, turmeric, and coriander and sauté about 45 seconds.   
  • Add the ghee spice mixture to the mung beans and simmer for another 5 minutes.  
  • Add the lime juice just before serving, or if preferred, serve lime wedges with individual bowls. 
  • Serve with organic jasmine or basmati rice. 

 

Pulled Pork & Cauliflower Tacos

I wanted to call these leftover tacos but then I realized you may be seeing a few varieties of leftover tacos so I'm being more specific. I like to make a larger piece of protein and a big batch of veggies I can pick on during the week for meals. Having SOME prep is KEY to creating balanced meals during the week. Last night I made a braised pork loin and a big batch of roasted cauliflower. So naturally, I turned the leftovers into tacos for lunch. If you are from Austin, you know you can legally turn anything into a taco. This flavor profile is not traditional but I think you will find it super tasty. 

First Prep Pork and Cauliflower:

It looks like a tostada but it folds, I promise.

It looks like a tostada but it folds, I promise.

SIMPLE PULLED PORK

INGREDIENTS

  • 1 pork loin roast (or a full pork shoulder)
  • 3 cups broth (veggie or bone)
  • sea salt and pepper

INSTRUCTIONS

  • Preheat oven to 275 degrees
  • Season roast with salt and pepper
  • In a heavy pot (dutch oven) brown pork on both sides. (There should be enough fat on the meat, but if it is really lean add 1 teaspoon oil to sear)
  • Add liquid and cover. 
  • Cook for 3 hours or until pork pulls apart. 

(You can also do this in a crock pot, but I feel it dries out a little more in the crock pot)

ROASTED CAULIFLOWER

INGREDIENTS

  • 1 head of cauliflower
  • 1/2 cup Texas Olive Ranch Garden Herb Olive Oil (A special olive oil adds flavor and makes all the difference)
  • 1 egg yolk
  • 1 cup parsley, chopped
  • sea salt to taste

INSTRUCTIONS

  • Whisk egg yolk, sea salt, parsley and oil in a large bowl until well combined. Set aside.
  • To prep the cauliflower cut into quarters, remove the stem. Then cut each quarter into 6-8 pieces. 
  • Toss cauliflower in the oil mix. 
  • Spread on a baking sheet and roast at 350 degrees for 30-45 minutes, until lightly browned. Stir the cauliflower half way through cooking time. 

*Serve pulled pork and cauliflower with a nice big salad and any condiments of your choice for dinner. 

LEFTOVER TACOS (The real reason you are here!)

INGREDIENTS

  • 1 cup pulled pork
  • 1 cup cauliflower (chopped small)
  • Daiya mozzarella cheese (or regular jack cheese)
  • 10 leaves of fresh mint, chopped (don't count...just go with your gut)
  • 2 red radishes, sliced thin
  • 2 almond tortillas (or regular...do what you want)
  • salsa of choice, optional

INSTRUCTIONS

  • Reheat pork and cauliflower in a pan. 
  • Meanwhile, start warming tortillas with cheese, like you are making a quesadilla. 
  • Layer on warm pork and cauliflower. 
  • Top with radishes and mint
  • Serve with your favorite salsa 
  • It looks like a tostada but it folds, I promise. 

Taco recipe makes 2 tacos, but you will have plenty leftovers to use. 

 

 

 

Ancho Chili with White Beans & Kale

This chili uses pureed dried chili peppers instead of chili powder. It makes a huge difference in flavor. 

INGREDIENTS

  • One pound ground grass-fed beef
  • 1 head kale, washed, stem trimmed, finely chopped 
  • 1 can cannelleni (white beans), drained and rinsed
  • 1 cup diced tomatoes (fresh or from the box)
  • 1/2 sweet onion, diced
  • 2 cloves garlic, chopped
  • 2-3 large dried ancho chili peppers (stem and seeds removed)
  • 1 tablespoon smoked/sweet paprika
  • 1 tablespoon cumin
  • 1 teaspoon sea salt + more to taste
  • 2 cups broth (beef or chicken) + more to taste
  • 1 tablespoon grass-fed butter or oil of choice

The Good Stuff: We like to top our chili with avocado. Other options include cilantro, a sprinkling of cheese, and some Beanitos chips. Add what you like! 

INSTRUCTIONS

  • Soak the peppers in water while you prep/chop your veggies.
  • In a 3-4 quart pot over medium heat, add oil, onions and a pinch of salt. Cook for 5-10 minutes until soft.
  • Add garlic, beef and another pinch of salt. Cook for another 10 minutes, using a wooden spoon to break up the meat. 
  • Add kale, beans, tomatoes, cumin, paprika and 1 tsp salt and give it a stir. Turn the heat down to low.
  • Take your soaked peppers and blend them with 2 cups broth in your blender or food processor. Blend until smooth. 
  • Add the liquid to the chili and give it a stir. Turn heat back up to medium and bring to a simmer. Cook for 10-15 minutes. If you think it needs a little more liquid, add more liquid. 
  • Taste for seasoning and adjust as needed.

Makes 4-6 servings.

Winter in Austin Salad

INGREDIENTS

  • 6 handfuls baby kale
  • 1/2 teaspoon smoked salt
  • 4 radishes, sliced
  • 2 mandarins, peeled, wedged or sliced
  • 1 avocado
  • 1/4 cup fresh herbs (I like basil and mint) 
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar

INSTRUCTIONS

  • Toss greens with salt, oil and vinegar.
  • Layer other ingredients over greens for a nice presentation.
  • Toss just before serving.

Serves 4

Winter brings us citrus and dark leafy greens. This salad goes great with any entree or top it with some wild caught fresh salmon or grass fed steak for a full meal. 

 

Butternut Squash & Collard Green Enchiladas

Photo by ALLEKO/iStock / Getty Images
Photo by ALLEKO/iStock / Getty Images

INGREDIENTS
10-12 corn, almond or flour tortillas
bottom half of butternut squash, peeled, seeded and cut into small cubes
1/2 bunch of collard greens, finely chopped
1 cup cheese of choice (vegan or fresh mozzarella) 
1 tsp cumin
1 tsp smoked paprika
salt & pepper to taste
cilantro, optional

Enchilada Sauce
1.5 Tablespoon of olive oil
1 Tablespoon of flour (Bob's Red Mill one to one for GF option)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked paprika
chili powder to taste (1/2 teaspoon for mild - up to 2 teaspoons for some kick) 
4 tablespoons tomato paste
2 cups organic broth (vegetable or chicken) 

INSTRUCTIONS

Cooking instructions Enchilada Sauce:

  • Heat oil in a small saucepan over medium heat, once it is warm add the flour and spices and stir constantly for 20-30 seconds.
  • Add the tomato paste, keep stirring for another 20 seconds.
  • Now slowly add the broth and stir until mixture is smooth.
  • Bring to quick boil, then reduce the heat and let simmer for 5 minutes.
  • Season with salt to taste.

Enchiladas:

  • In a skillet add 2 tablespoons of water and warm over medium-high heat.
  • Add the butternut squash cubes, spices, salt and pepper, stir to distribute spices, cover and let steam cook until fork tender.
  • Add the collard greens and cook another 3 minutes.
  • While the butternut squash is cooking, heat up your tortillas until they are just soft (only 5 seconds each side). If using corn tortillas you can wet them a bit before heating to keep them pliable for rolling. Keep tortillas covered in a towel.
  • Now it’s time to assemble. Pour enough of the sauce into the bottom of the pan to lightly coat. Take a tortilla into your hand and spread the butternut squash mixture and a few sprinkles of cheese down the middle.
  • Gently roll from one of the other and place into the pan, seam side down.
  • Continue to do the same with all the tortillas and filling. Now pour the sauce to cover the enchiladas, making sure to get the edges so they do not dry out.
  • Now sprinkle the top with cheese.
  • Throw it in the oven for about 20-25 minutes. Top with cilantro for garnish, if desired, and serve.
  • If you assemble ahead of time, after topping enchiladas with sauce and cheese, cover and place into fridge.
  • Best if cooked the next day. You can also make a double batch of sauce and freeze half.  

Recipe by Path Nutrition

Butternut Squash Crab Lasagna

INGREDIENTS


1 box of Jovial brand gluten-free lasagna noodles
1 small butternut squash
15 oz of almond ricotta cheese (Kite Hill brand) or tofu ricotta  
1 egg
1 jar of Cucina Antica Tuscany Pumpkin Pasta Sauce
1 cup fresh lump or king crab
1 ball fresh mozzarella, sliced (for topping only)  
sea salt and pepper 

INSTRUCTIONS

•    Heat oven to 350
•    To prepare the squash, peel the skin with a vegetable peeler. Lay squash on it’s side and slice it in half, or right where the neck meets the body. The neck is the thinner top half. Set the bottom body piece aside for later use. Keep the neck on its side, slice into 1/4 inch slices. Thicker slices will take longer to cook so thinner is better.
•    In a small bowl, mix the ricotta and egg together, add a pinch of salt and pepper to taste.
•    In a small baking pan (size:) add a small amount of the pasta sauce to the bottom, enough to just cover the bottom.
•    Now start to layer: noodles on the bottom, ricotta mixture, crab, butternut squash slices, noodles, sauce, ricotta mixture, crab, butternut squash, noodles and remaining sauce -make sure to fully cover with sauce as this is the top layer and needs the liquid from the sauce to cook.
•    Cover the pan with foil and pop into the oven for 50 minutes.
•    Remove foil, add cheese topping and put back into oven for 10 minutes, uncovered.
•    Remove and let stand for 10 minutes.  Serve and enjoy with a side salad.

Recipe by Path Nutrition

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