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Recipes for 1/8/21




MEAL #1



ENTRÉE (Main Course)

Butternut Squash and White Bean Soup

This hearty and flavorful soup, filled with squash, beans, and chickpeas, was made for warming up chilly fall evenings.

CAL/SERV:433

YIELDS:4

PREP TIME:0 hours 20 mins

TOTAL TIME:3 hours 20 mins

INGREDIENTS

1 tsp. ground coriander

1 piece fresh ginger

kosher salt

Pepper

1 small onion

1 small Butternut Squash

2 clove garlic

6 sprig fresh thyme

1/2 c. couscous

1/4 c. dried apricots

1/4 c. roasted pistachios

1 scallion

1/4 c. fresh flat-leaf parsley

1 can cannellini beans

1 can chickpeas


DIRECTIONS

In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.

Twenty minutes before serving, place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.

In a medium bowl, mash half the cannellini beans with a fork until fairly smooth. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes. Ladle the soup into bowls and top with the couscous mixture.

Tips & Techniques

Make Ahead: Freeze the soup (without the couscous) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat and prepare the couscous as directed.


https://www.womansday.com/food-recipes/food-drinks/recipes/a12874/butternut-squash-white-bean-soup-recipe-wdy1014/


Side #1

Garlic Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing


PREP TIME10 MINUTES

COOK TIME25 MINUTES

TOTAL TIME35 MINUTES

SERVES2

Roasted sweet potato arugula salad is a perfect lunch or appetizer. Topped with a light honey mustard yogurt dressing with a hint of gorgeous turmeric color.

Ingredients

1 1/2 tablespoons olive oil

2 medium sweet potatoes, cut into 1/2 inch thick wedges

2 garlic cloves, minced

1/2 teaspoon salt

Freshly ground black pepper

For the dressing:

1/4 cup nonfat greek yogurt

1 teaspoon dijon mustard

1 teaspoon honey

1/4 teaspoon ground turmeric

For the topping:

2-3 cups fresh arugula

1/4 cup dried cherries

1/4 cup toasted sliced almonds


Instructions

1. Preheat 400 degrees F. Line a large baking sheet with parchment paper. Add sweet potato wedges to the pan and drizzle with olive oil. Add minced garlic, salt and pepper and toss well to combine. Bake wedges for 20-30 minutes, flipping halfway through, until tender and golden.

2. While the potatoes are roasting, you can make the dressing: In a small bowl whisk together yogurt, dijon, honey and turmeric. Thin the dressing out with a few teaspoons of water so that you are able to drizzle it over the salad. Place in fridge until ready to use.

3. Once the sweet potato wedges are done baking, remove from oven and allow to cool for 5 minutes.

4. Add fresh arugula on top, along with cherries and almonds, then drizzle with dressing and serve immediately. Serves 2 and makes a wonderful lunch or appetizer. Also great when served cold!


https://www.ambitiouskitchen.com/roasted-sweet-potato-arugula-salad/


Side #2

Broiled Summer Squash With Radish

Ingredients

yields 4 servings

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

1 teaspoon chopped fresh dill

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

½ cup chopped red onion

1 large zucchini, cut in half lengthwise then into 1/4-inch slices

1 large yellow squash, cut into 1/2-inch cubes

4 radishes, cut into 1/4-inch-thick slices

Directions

Step 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 2 Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.

Step 3 Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.

Nutrition Facts

Per Serving:

169 calories; protein 1.9g; carbohydrates 9.6g; fat 14.3g; sodium 162.9mg.


https://www.allrecipes.com/recipe/214678/broiled-summer-squash-with-radish/



Dessert


Healthy Chocolate Banana Bread

Healthy chocolate banana bread made with almond flour and sweetened only with bananas and a touch of pure maple syrup. This paleo, dairy free and gluten free chocolate banana bread tastes like a delicious brownie and will be your new favorite to bake when you have extra bananas.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 12 servings

Calories 258 kcal

Ingredients

3 very ripe medium bananas (ones with LOTS of brown spots), mashed (1 ¼ cups mashed banana)

3 eggs

¼ cup pure maple syrup

1 teaspoon vanilla extract

2 ½ cups packed fine blanched almond flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top

Fancy sea salt, for sprinkling on top

Instructions

Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.

In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, cocoa powder, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.

Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 50 minutes-65 minutes or until the tester comes out almost clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) Top with your favorite nut butter or butter and sprinkle with a little sea salt. Enjoy!

Recipe Notes

Feel free to add in ⅓ cup chopped walnuts or pecans for additional healthy fats.

Bread should be kept well-covered at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.

This bread freezes well, simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.

Nutrition Facts

Healthy Chocolate Banana Bread

Amount Per Serving (1 slice)

Calories 258Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3.9g24%

Carbohydrates 25.7g9%

Fiber 5.3g22%

Sugar 14.9g17%

Protein 7.5g15%


https://www.ambitiouskitchen.com/healthy-chocolate-banana-bread/






MEAL #2





ENTRÉE (Main Course)

Apple, Sweet Potato, and Rosemary Flatbread


INGREDIENTS

1 lb. pizza dough, thawed if frozen

Cornmeal and flour for dusting

4 oz. Gruyère or extra sharp Cheddar cheese, coarsely grated (about 1½ cups)

1 large Honeycrisp or other crisp reddish apple

1 small sweet potato (about 7 oz), peeled and thinly sliced

1/2 small red onion, thinly sliced