Pasta with Butternut Squash Sauce

Ingredients  

  • 1 medium butternut squash peeled and diced

  • 3 tablespoons olive oil

  • 8 sage leaves

  • 12 ounces whole wheat linguine or other pasta

  • 1 1/2 cups water or vegetable broth

  • 1 tablespoon olive oil

  • 1/4 cup diced yellow onion

  • 2 cloves garlic minced

  • 1/8 teaspoon ground nutmeg

  • 1/4 cup freshly grated parmesan cheese

  • Salt and freshly ground black pepper to taste

Instructions 

  • 1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.

  • 2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.

  • 3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

  • 4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.

  • In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.

Recipe from twopeasandtheirpod

Creamy Roasted Butternut Squash Soup

Ingredients

  • 3 pounds butternut squash, (cut into 1-inch cubes - about 8 cups)

  • 3 tablespoons olive oil, divided

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 2 teaspoons freshly grated ginger

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • Pinch cayenne pepper

  • 1 (14 ounce or 400 ml) can light coconut milk

  • 1 cup vegetable broth, plus more as needed

  • 1 Granny Smith apple, peeled and diced

  • 1/2 teaspoon salt, plus more to taste

Instructions

  1. Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.

  2. Place the butternut squash into a large bowl and drizzle it with 2 tablespoons of olive oil. Stir or toss the squash with your hands to evenly coat it with the oil.

  3. Arrange the squash on the baking sheets. Place them into the oven and bake the squash for 30 to 35 minutes, until tender.

  4. While the squash bakes, begin the soup. Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.

  5. When the oil is hot, add the onion. Cook the onion, stirring occasionally, for about 5 minutes, until it becomes soft and translucent.

  6. Stir in the garlic, ginger, cumin, cinnamon, nutmeg, cloves, and cayenne pepper. Cook everything for about a minute, until the garlic becomes very fragrant.

  7. Stir in the coconut milk and the apple. Raise the heat and bring the liquid to a simmer.

  8. Lower the heat and allow everything to cook at a low simmer for about 10 minutes, stirring occasionally.

  9. When the squash has finished baking, stir it into the soup, along with 1 cup of broth. Raise the heat to bring the liquid to a boil.

  10. Lower the heat and allow the soup to simmer for about 10 minutes, stirring occasionally.

  11. Remove the pot from the heat. Blend the soup either using an immersion blender, or by transferring it in batches to a food processor or blender.

  12. Return the soup to the pot and thin it with additional broth if desired. Heat it back up if needed.

  13. Season the soup with 1/2 teaspoon of salt, plus more to taste. Adjust any other seasonings to your liking.

  14. Ladle into bowls and serve.

Recipe from connoisseurusveg

Sweet and Sour German Red Cabbage

INGREDIENTS

  • 1/2 large red cabbage, sliced 1/4-inch thick

  • 2 tablespoon butter

  • 2 tablespoon sugar

  • 1/4 cup balsamic vinegar

  • Kosher salt

  • Freshly ground black pepper

INSTRUCTIONS

1 Sauté the cabbage: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.

2 Add seasonings and simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.

Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total. Season to taste with salt and pepper.

Recipe from simplyrecipes

Cabbage Roll Soup

INGREDIENTS

  • 2 teaspoons olive oil

  • salt and pepper to taste

  • 1 pound ground beef I use 90% lean

  • 1 onion finely diced

  • 2 teaspoons minced garlic

  • 4 cups coarsely chopped green cabbage

  • 2 carrots peeled, quartered and sliced

  • 4 cups beef broth

  • 3 8 ounce cans tomato sauce

  • 1/2 cup uncooked long grain rice

  • 1 bay leaf

  • 3 tablespoons brown sugar

  • 2 tablespoons parsley

INSTRUCTIONS

  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.

  • Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

  • Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.

  • Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.

  • Sprinkle with parsley and serve.

Recipe from dinneratthezoo

Rutabaga Fries

Ingredients

  • 1 rutabaga cut into spears

  • 2 tablespoons olive oil

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • Salt & pepper to taste

Instructions

  • Pre-heat oven to 425°F. Line a baking sheet with parchment paper.

  • Combine rutabaga spears with oil and spices, and toss until evenly coated.

  • Lay rutabaga spears onto a baking sheet, leaving space between

  • Bake for 30 minutes, flipping the rutabaga spears halfway through; they should be cooked through and crisped on the outside

Recipe from feelgoodfoodie



Stuffed Acorn Squash with Quinoa, Cranberries and Nuts

Ingredients

For the acorn squash:

  • 2 acorn squash, halved and seeds scooped out

  • 1 tablespoon olive oil

For the stuffing:

  • 1 tablespoon olive oil

  • 1 yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1/2 cup chopped walnuts, pecans, almonds, pistachios, pumpkin seeds, or sunflower seeds

  • 1/2 cup dried cranberries

  • 1 1/2 teaspoon fresh thyme leaves, finely chopped

  • 3/4 teaspoon fresh sage, finely chopped

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon cinnamon

  • salt to taste

Instructions

To cook the acorn squash:

  1. Preheat your oven to 400F (200C).

  2. Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 - 35 minutes until the squash is fork-tender.

To make the quinoa filling:

  1. Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked.

  2. Once the quinoa is cooked, stir in all of the remaining ingredients, the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. I found the vegetable broth I used had enough salt so I did not need extra, but taste your dish and add more if needed. Remove from heat.

To stuff the acorn squash:

  1. Divide the quinoa mixture evenly among the acorn squash halves, packing it into the well of the squash. You may have extra quinoa leftover. Serve hot, and garnish with more fresh thyme or sage as desired. See notes for making this dish ahead of time.

Recipe from itdoesnttastelikechicken

Thai Peanut Sweet Potato Noodles

Ingredients

  • 1/2 cup peanut butter

  • 2 tablespoons lime juice

  • 1 1/2 tablespoons maple syrup

  • 1 tablespoon liquid aminos or tamari

  • 1 clove garlic, minced

  • 2–3 teaspoons sriracha (optional, more or less to taste)

  • 1 onion, halved and cut into thin strips

  • 2 teaspoons avocado oil

  • 2 sweet potatoes, peeled and spiralized

  • 1 small head of broccoli, cut into bite-sized florets (optional)

  • 2–4 tablespoons water, if needed

For Topping:

  • Fresh cilantro

  • Chopped peanuts

  • Drizzle of sriracha

  • Juicy squeeze of lime

Instructions

  1. In a small bowl, whisk together the peanut butter, lime juice, maple syrup, liquid amino, and garlic. Set aside.

  2. Heat the oil in a large pan over medium-high heat. Once the oil is warm, add in the onion and cook until translucent, about 7-10 minutes.

  3. Add in the broccoli and cook for another 5 minutes or until the broccoli is crisp tender.

  4. Add in the sweet potato noodles and cook, tossing frequently, until the noodles are still slightly crisp, about 5 minutes. Turn down the heat to low and add in the peanut sauce and sriracha, if using.  Toss the sauce with the noodles to coat. If needed, add in water, 2 tablespoons at a time, until all the oodles are coated in the sauce. Serve with desired toppings and enjoy!

Recipe from damngoodveggies

Kale Apple Carrot Salad

Ingredients

  • 2 cups finely chopped raw kale 

  • 2 sweet apples, cut into matchsticks or julienned

  • 2 heaping cups carrots, cut into matchsticks or juilienned

  • 3 tablespoons raw apple cider vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon honey

  • ¼ teaspoon sea salt

  • Pinch of pepper or to taste

Instructions

  • In a mixing bowl, toss kale, apples and carrots together. Set aside.

  • In a small jar pour vinegar, oil, honey and salt and pepper. Seal lid on the jar and shake vigorously to combine.

  • Pour dressing on top of salad and either gently toss or massage into mixture with hands.

  • Serve immediately.

Notes

If making salad ahead of time, do not combine with dressing until ready to serve.

Recipe from jennabraddock

Worlds Best Arugula Salad

Ingredients

  • Arugula

  • Fresh Squeezed Lemon Juice

  • Olive Oil

  • Fresh cracked pepper

  • Shredded Parmesan

Directions

Drizzle Lemon Juice and Olive oil over Arugula. Add fresh cracked pepper and shredded Parmesan. Toss.

Note: Make salad directly before eating, does not store.

Spiced Sweet Potato Bread

INGREDIENTS

  • 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)

  • 3 tablespoons water

  • 2 large eggs

  • 1/2 cup canola or vegetable oil

  • 1/4 cup buttermilk (or yogurt, Greek yogurt, sour cream, or buttermilk powder)

  • 1 teaspoon vanilla extract

  • 1 3/4 cups all-purpose flour

  • 1 1/4 cups granulated sugar

  • 1/4 cup light brown sugar, packed

  • 2 teaspoons baking soda

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cloves

  • pinch salt, optional and to taste

INSTRUCTIONS

  1. Preheat oven to 350F. Spray one 9-by-5-inch loaf pan (what I used), or two 8-by-4-inch loaf pans, or a 10-cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan(s); set aside.

  2. Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover with plastic wrap, and cook on high power for 15 to 17 minutes, or until potatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork. Allow them to cool momentarily so you don't scramble the eggs.

  3. To the sweet potatoes, add the eggs, oil, buttermilk, vanilla and whisk until combined; set aside. (I used buttermilk powder and added 1 tablespoon powder to the dry ingredients and 1/4 cup water to this wet mixture)

  4. In a large mixing bowl, combine the dry ingredients - flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, optional salt, and whisk to combine.

  5. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Take your time stirring until no stray bits of dry ingredients are visible, folding and scraping the bottom of the bowl with a spatula as necessary because it's very easy to miss dry ingredients hiding at the bottom of the bowl in this batter. Stir and fold with a gentle hand as to not over-mix and over-develop the gluten, which results in tougher bread.

  6. Turn batter out into prepared pan(s), smoothing the top lightly with a spatula. Bake for 60 to 70 minutes for a 9x5 pan, or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before interior has cooked through.

  7. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

Recipe from averiecooks

Bacon Wrapped Sweet Potato Bites

Ingredients

  • 2 tablespoons butter, melted

  • 1/2 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon ground cinnamon

  • 2 large sweet potatoes (about 1-3/4 pounds), peeled and cut into 1-inch cubes

  • 1 pound bacon strips, halved

  • 1/4 cup packed brown sugar

  • Maple syrup, warmed

Directions

  • Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat.

  • Wrap 1 piece bacon around each sweet potato cube; secure with a toothpick. Sprinkle with brown sugar. Place on a parchment-lined 15x10x1-in. baking pan.

  • Bake until bacon is crisp and sweet potato is tender, 40-45 minutes. Serve with maple syrup.

Recipe from tasteofhome


Sunflower Crunch Kale Cabbage Salad

Ingredients

  • 1 small head green cabbage, chopped into a small dice

  • 1 half head purple cabbage, chopped into a small dice

  • 2 medium carrots, peeled and chopped into a small dice

  • 2 cups kale, ribs removed and chopped into a small dice

  • ½ cup bacon bits

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • ½ cup dried cranberries

  • 1 cup sunflower seeds

  • ½ cup mayonnaise

  • ¼ cup apple cider, or apple juice

  • 2 tablespoons sugar

  • 2 cloves garlic, minced

  • 1½ tablespoon apple cider vinegar

Instructions

  1. In a large bowl, stir together the green and purple cabbage along with the prepared carrots and kale.

  2. Add the salt, pepper, bacon bits, garlic, sunflower seeds, and dried cranberries. Stir well to combine. Set aside.

  3. In a small bowl, whisk together the mayonnaise, apple cider, cider vinegar, and sugar until smooth.

  4. Pour the cider and mayonnaise dressing over the cabbage mixture and stir well to combine. Cover and refrigerate at least 60 minutes for the flavors to marry.

  5. Serve chilled with additional dried cranberries and sunflower seeds to the top, if desired.

Recipe from kudoskitchenbyrenee

Roasted Winter Squash Seeds

Ingredients

  • Seeds from any winter squash (delicata, acorn, spaghetti, butternut)

  • Olive oil or coconut oil

  • Salt & Pepper

  • Any other spices you like. Such as paprika, cumin, curry powder, garlic powder, onion powder, chili powder)

Instructions

  • Preheat oven to 350 degrees F

  • Scoop Seeds from your squash into a large bowl half full of water.

  • Swish around the seeds in the water to separate the squash flesh.

  • Scoop out the seeds and pat dry on a towel or paper towel.

  • Mound the seeds on a baking sheet and add oil and spice. Mix until evenly coated.

  • Spread seeds in one even layer on a baking sheet

  • Bake, stirring the seeds at least once, until golden and fragrant, 10-25 minutes. (depending on seed size)

  • Enjoy!

Sauasage and Apple Stuffed Acorn Squash

Ingredients

  • 3 Acorn Squash, halved

  • Olive Oil

  • Salt & Pepper

  • 1 lb Ground Sausage

  • 1 Small Onion, finely chopped

  • 2 Large Celery Stalks, finely chopped

  • 2 Apples, diced

  • ½ tsp sage

  • 1 cup Panko Bread Crumbs

  • 1 cup Parmasean Cheese, divided

Instructions

  1. Preheat oven to 400 degrees.

  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.

  3. Spoon out seeds.

  4. Brush olive oil inside and on top of Acorn Squash.

  5. Sprinkle Salt and Pepper over Acorn Squash to taste.

  6. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.

  7. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.

  8. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)

  9. Add apples and sauté for another 2 minutes or until softened.

  10. Stir in sage and bread crumbs.

  11. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.

  12. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.

  13. Return to the oven and bake an additional 15-20 minutes depending on size of squash.

  14. Remove from oven and top with remaining parmesan cheese.

  15. Enjoy!

Recipe from cherishedbliss

Roasted Cabbage Steaks

  • 1 small head green cabbage - any dark, loose leaves removed

  • 1/4 cup extra virgin olive oil

  • 2 cloves garlic - minced

  • 1 teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • 1/3 cup raw pecan halves or walnut halves - optional

  • 1 small lemon - halved (optional )

  • For serving: grated Parmesan - chopped fresh herbs, such as thyme or parsley (optional)

Instructions 

  • Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.

  • Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.

  • In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.

  • While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.

  • Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.

Recipe from wellplated

Healthy Broccoli Cauliflower Salad with Creamy Honey Lemon Dressing

Ingredients

  • 1 medium head of broccoli

  • 1 medium head of cauliflower

  • 3/4 cup dried cranberries craisins

  • 1/2 cup pine nuts or almond slices toasted on a dry skillet until golden

  • 2 Tbsp honey

  • 2 Tbsp fresh lemon juice from 1/2 lemon

  • 1/2 cup real mayonnaise

Instructions

  1. How to make Broccoli Cauliflower Salad:

  2. Cut broccoli into small florets. I peel the stems then dice them and add them to the salad also (no waste!). Cut the cauliflower into small pieces also. Transfer to a large mixing bowl along with cranberries and toasted pine nuts.

  3. Stir together 2 Tbsp honey, 2 Tbsp lemon juice and 1/2 cup mayo until smooth.

  4. Add dressing to the salad to taste (I put all of it in) and stir to combine. Cover and refrigerate until ready to serve.

Recipe from natashaskitchen

Cauliflower Salad with Olives and Cherry Tomatoes

Ingredients

  • 1 medium head cauliflower

  • 2 cups cherry tomatoes

  • 1/4 cup sliced black olives

  • 15 ounce can chickpeas , drained

  • 1/2 cup red onion , finely chopped

LEMON DRESSING

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon garlic powder

  • 1 teaspoon lemon zest

  • 1/4 cup lemon juice

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons fresh dill sprigs

  • 1/2 teaspoon dried thyme

Instructions

  • Prepare the cauliflower by pulling away any leaves and remove the core. Cut the cauliflower into small florets. Place these in a large microwave-safe bowl. To use most of the cauliflower, cut long stems into small pieces. Add these to the same microwave-safe bowl.

  • Place the bowl in a microwave and cook for 3 – 4 minutes. This will soften the cauliflower but it will still have a crisp bite.

  • Once cauliflower is cool enough to handle, transfer it to a salad bowl. Add tomatoes, black olives, chickpeas, and chopped onions.

LEMON DRESSING

  • While the cauliflower is cooking in the microwave, prepare the lemon dressing by combining all the dressing ingredients in a small bowl or mason jar. Whisk or shake (if using a jar with a lid) until creamy. Pour the dressing over the cauliflower mixture and stir well to coat, reserving some dressing to add on immediately before serving.

  • Cover the salad and refrigerate and allow it to sit for at least an hour before serving (overnight is even better). Be sure to stir to redistribute the marinade before serving.

  • This salad will keep in an airtight container in the fridge for up to 5 days. Not recommended for freezing.

Recipe from namelymarly

Buffalo Cauliflower Bites

Ingredients

  • 1 large head of cauliflower cut into florets

  • ½ cup flour

  • ½ cup water

  • 2 teaspoons garlic powder

  • 1 teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • cooking spray

  • ½ cup hot sauce

  • 2 tablespoons butter melted

  • ½ tablespoon lemon juice

  • Ranch or blue cheese dressing for serving

  • Carrots and celery sticks for serving

Instructions

  • Preheat oven to 450°F. Grease a baking sheet with cooking spray or line it with parchment paper.

  • In a large bowl, whisk flour, water, garlic powder, paprika, salt and pepper until batter is smooth. Add cauliflower to batter and toss to coat.

  • Spread cauliflower onto the prepared baking sheet in a single layer with space between them. Bake in the preheated oven until lightly browned, about 20 to 25 minutes, flipping over halfway through.

  • In another small bowl, combine the hot sauce, melted butter and lemon juice until well blended. Brush the buffalo sauce mixture on the cauliflower.

  • Return to the oven and bake until they start to brown, about 15 minutes.

  • Serve hot with ranch dressing, celery and carrots, if desired

Recipe from feelgoodfoodie

Sweet Potato Breakfast Bowl

Ingredients

For two servings:

  • 16 oz. sweet potato (1 very large or 2 small)

  • Optional: honey to taste* OR half of a small, slightly ripe mashed banana for sweetness

  • Cinnamon, to taste

  • 2 tablespoons raisins

  • 2 tablespoons chopped nuts

  • 2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe's raw almond butter!)

Instructions

  • Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 70-80 minutes, or smaller sweet potatoes for around 60-65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.

  • Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).

  • Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter.

Recipe from healthy-liv

Roasted Cauliflower Soup

INGREDIENTS

  • 1 large head of cauliflower

  • 1 white or yellow onion

  • 3-4 garlic cloves, unpeeled

  • 2 tablespoons avocado oil, or olive oil

  • 1 teaspoons cumin

  • 1/2 teaspoons coriander

  • salt and pepper, to taste

  • 4 cups vegetable broth, or more for a thinner consistency

Garnish

  • roasted cauliflower florets

  • toasted almond slices

  • thyme

INSTRUCTIONS

  • Preheat your oven to 425F (220C).

  • Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.

  • Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.

  • Use your hands to mix everything together on the baking tray.

  • Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.

  • Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.

  • Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.

  • Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.

  • Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.

  • To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.

Recipe from downshiftology