What’s YOUR Lollipop Moment? {A Tribute to A Special Mentor}

I was inspired to write this post after listening to a 6-minute TEDtalk during a morning walk.

A beautiful tree in my neighborhood.

A beautiful tree in my neighborhood.

I’ve started waking up a bit earlier than usual and spending 15-30 minutes of my morning walking around my neighborhood listening to these inspirational and motivational talks from experts around the world.

I’ve listened to dozens of them over the past few years.

Today’s was different.

It was only 6 minutes and 14 seconds long. But it had an impact on me.

As I’ve written in other reflective posts, eating nourishing food is only part of the equation to being in optimal health and thriving. We have to look at what’s going on in our mind and soul, too, and make sure we’re nourishing that on a regular basis.

Eating all the broccoli in the world won’t make us well if we’re miserable on the inside.

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That’s one of the reasons I try to look outside of myself regularly, whether it’s through conversations with friends or family, quiet time, a perfectly timed message at church, listening to things like TEDTalks or reading books by people I admire and respect. I’m always open to learning from other people’s perspectives and experiences.

I took a lot from today’s TEDTalk. The speaker told one story but said more in his 6 minutes than most people can convey in a 300-page book or an hour-long podcast.

The premise? Each of us has the power to be a leader, to change someone else’s life.

The speaker recounted a story of what happened when he went out of his way to make a new student at his university feel welcomed. The lasting, lifetime impact of his simple, brief action (which he admits forgetting) had on this woman’s life was remarkable.

Here’s the TEDTalk. This will be the most well spent 6 minutes of your day, I promise you.

At the end of the talk, Drew asks the audience, “What’s your lollipop moment?”

Who in your life has influenced or impacted you in a way that literally changed your life, your perspective, your career, your health?

Have you let them know?

I’ve had the privilege of being mentored by some remarkable people through my school years and in my career.

One person in particular stands out to me. I met her in college.

I was a sophomore majoring in psychology and had enrolled in an intro to sociology course. I had heard good things about the professor, Dr. Lauren Dundes.

I looked forward to going to her class every week. She made learning fun and interesting. I loved her quirky and energetic demeanor, animated facial expressions and gestures, and all of the stories she recounted and used as learning tools. I hardly remember her looking at notes or a textbook. She knew her subject matter that well.

One day in class, she was telling us a story about social perceptions, and she held up something that would forever change my path in the field of nutrition and behavior.

It was a copy of Nutrition Action Healthletter.

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Not exactly prime reading material for most 19-year olds, but it was for me.

After class, I approached Dr. Dundes. “I get that newsletter, too,” I told her. That conversation is what sparked our realization that we had a mutual interest in health and nutrition. It was the beginning of my pursuit of health as a career.

Over the next three years, she supported me in setting up two research studies and writing three papers that were published in academic journals.

For one of them, I was measuring Apple Jacks, M&Ms and Hawaiian Punch consumption by my peers at McDaniel College. The College even wrote an article about us in the school’s publication called “The Hill” magazine…including our semi-goofy pic below 🙂

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I had the passion and the tenacity to “go for it” but only because I had the support, enthusiasm, and passion from Dr. Dundes.

I had never really reflected on the impact she had on my life until now, until hearing that 6-minute TED Talk. But doing so makes me realize just how special people are who cheerlead for us and make it clear how much they believe in us and what we can accomplish.

I was thrilled to hear from her over the past few months, as she is now an avid supporter of this blog and has told me how certain information I’ve shared here has impacted her life and her family.

In appreciation for someone who took time to make a difference in my life, my career, and my well-being, I’d like to make a tribute to this special person.

Dr. Dundes,

Thank you for believing in me.

Thank you for making me feel like my interests and passions mattered.

Thank you for the hours you spent talking with me in your office, reviewing and editing yet another draft of a publication, and encouraging me to do big things with my life.

You made me feel like I could do anything, that there was nothing stopping me.

Thank you for seeing something special in me and for nurturing it.

I know that this passion for health and nutrition has been in me since grade school, but without the support and encouragement of someone like you, I don’t know that my path would have gone the direction it did.

Many of us live our whole lives never knowing how profound our impact on other people has been.

I thought you should know.

Thank you.

Who in YOUR life has impacted you in a profound way? Have you let them know?

Take time today to do that. Whether it’s a phone call, a letter, an email or an in person conversation, let people who have shaped and influenced your life know.

5-Minute Chocolate Hazelnut “Nutella” Truffles {Vegan, Paleo}

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I was always a little weirded out by the Ferrero Rocher candy, each piece individually wrapped in gold foil.

As a kid and teenager, I was more interested in things like Sour Patch Kids, Twix, and Peanut Butter M&Ms than some mysterious, fancy, gold-wrapped chocolates.

I’m pretty sure I didn’t know what a hazelnut was either.

I never knew if I was pronouncing it correctly either.

Apparently, I’m not alone. Over 20,000 people have watched the YouTube video for how to pronounce “Ferrero Rocher.”

Including me 🙂

Inspired by the concept of a hazelnut truffle and a recipe I found on the blog Running on Real Food, I decided to make my own chocolate hazelnut truffles.

I made these treats today for a group of a dozen of my co-workers as part of an “Upgrade Your Holiday Party Dishes” cooking demonstration at our office. They were a HIT!

In the demo, I showed the group how to make super simple Kickin’ Buffalo Hummus, an immune-boosting “Taste the Rainbow” Kale Salad (recipe to come!), and these fudgy Chocolate Hazelnut Truffles.

They take about 5 minutes to whip up, too. Try these at home, and bring them to an upcoming holiday party or event. I hope you enjoy them as much as we did!

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Adapted from Running on Real Food

Ingredients

  • 2/3 cup hazelnuts
  • 10 Medjool dates, pitted and soaked in water 10 minutes
  • ¼ cup raw cacao powder
  • ½ teaspoon ground cinnamon
  • ¼ cup unsweetened shredded coconut
  • 2-3 teaspoons 100% pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1/4 teaspoon fine grain sea salt (I’m sure it’ll work with the coarse kind, but I used fine)
  • 18-20 whole hazelnuts, lightly toasted – set aside (do not blend into dough)
  • Optional: 1/3 cup hemp seeds, chopped & toasted hazelnuts and/or toasted coconut for rolling/coating

Directions

  1. Drain water from dates.
  2. Add all ingredients from the hazelnuts through the sea salt to a food processor.
  3. Process until well mixed together but while there are still small pieces of hazelnuts. You may have to stop and scrape down the sides with a spatula or break up the ball that forms, so everything is blended.
  4. Roll dough into small balls, wrapping each ball around a whole, toasted hazelnut.
  5. Roll truffles in hemp seeds, chopped hazelnuts, or coconut or just leave them “as is!”
  6. Place in freezer for about 30 minutes or until firm.

Store in an airtight container in the freezer.

Quinoa Broccoli Salad with Tangy, Creamy Dressing {Vegan, Gluten-Free}

Did you know that broccoli is one of THE most healing, healthful foods we can eat?

Tom Malterre, one of my favorite nutritionists, has been so bold as to call it “The DNA Whisperer” in his fascinating TEDTalk.

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I’ve written about the incredible health benefits of broccoli in another blog post (which also features my favorite “crack” broccoli recipe – aptly named due to how addictive it is).

Click here for that recipe and to learn more about the cancer-fighting, immune boosting, detoxifying benefits of this tree-like vegetable.

Broccoli is coming in season locally, so I wanted to find some new and interesting ways to use it aside from the usual steaming it or tossing it in a salad.

Since removing dairy from my diet a few years ago, I’ve been especially driven to come up with creamy dressing recipes. This one uses tahini (sesame paste) and raw cashews to create creaminess, which paired nicely with the light and fluffy quinoa and roasted broccoli.

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The trick was making a big pot of quinoa at the beginning of the week, which we’ve since used for a southwest black bean salad, pumpkin breakfast cereal, and now this recipe.

It’s a big time saver to cook once and then use the ingredient 3 times. You can do that with any grain at the beginning of the week (brown rice, wild rice, quinoa, millet, buckwheat).

(In case you missed it, here’s how to cook quinoa 🙂 )

One of my colleagues who tried this recipe on her own had this to say about it:

“Whoa, Rachel! This salad was excellent! First, it was easy to make, which, as a non-cook, I totally appreciate. The flavor is what really impressed me. The sweetness of the cashews, the umami of the tamari, and a bit of heat from the crushed red pepper married so well together! I’ll definitely be adding this one to my personal recipe collection!”

Tangy creamy quinoa broccoli salad

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 Salad

  • 4 cups broccoli florets
  • 1 tablespoon coconut oil, melted (coconut oil is my prefered oil for cooking since it’s more stable at high temperatures while olive oil is best for raw or low heat preparations)
  • 1 cup quinoa, cooked (Here’s how to cook perfect quinoa!)
  • Juice of 1 lemon
  • sea salt and black pepper
  • Optional: almond slices, lightly toasted

Dressing

  • 1 cup raw cashews, soaked for 4 hours in water (or overnight) then drained and rinsed
  • 3/4 cup water
  • 2 cloves garlic, peeled and chopped
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tamari (wheat-free soy sauce)
  • 1 tablespoon 100% pure maple syrup
  • 1/2 teaspoon crushed red pepper

Directions

  1. Preheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper. Transfer to a baking sheet and roast until golden brown and softened slightly but still bright green, about 15 – 20 minutes.
  2. While broccoli is roasting, prepare dressing. Transfer the dressing ingredients to a blender and blend on high until creamy. Taste and adjust seasonings as needed.
  3. When broccoli is done, remove from oven and transfer to mixing bowl. Add quinoa, drizzle with lemon juice and toss to combine.
  4. Pour 1/2-2/3 cup dressing over the broccoli-quinoa mixture and stir until evenly coated.
  5. Top with toasted almond slices, if you prefer (for an extra crunch!).
  6. Serve immediately (for a warm salad) or chill in fridge for at least two hours.

Elevate Your Tailgate: Kickin’ Buffalo Dip!

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Buffalo sauce.

For whatever reason, it’s one of those flavors/foods that I’ve never liked. Just like I’ve historically avoided/been grossed out by cole slaw, creamy broccoli cheese soup, and  guacamole, I’ve always stayed away from anything coated with the vibrant orange sauce.

My earliest memories of buffalo sauce are around having cooking lessons with my elderly neighbor, Miss Muriel. When I was in grade school, she would invite me to her house and teach me to make things like pasta, paper thin sugar cookies, and cheesecake…100% from scratch.

While our creations were cooking or baking, she ordered lunch from Dominos, complete with pizza and buffalo wings. I never liked the taste of buffalo wings, but I didn’t want to be rude (I was a quiet kid), so I just ate a few anyway.

Fast forward about 20 years, and here I am trying to figure out ways to “UPgrade” common foods that most of us eat a lot.

I’ve asked some friends and co-workers, “What’s ONE food that you love that you’d like to have a healthier recipe for how to make?”

The most common answer?

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“Buffalo chicken dip.”

It’s been one of my husband’s favorite party dips as well. Loaded with cream cheese and either Ranch dressing or Bleu cheese, shredded chicken, and hot sauce, it’s not something that works with those of us who get sick from eating or drinking dairy.

So, off I went in search of some ideas and inspirations for how to UPgrade this dip recipe. I came across a post from one of my favorite bloggers, Angela Liddon over at oh she glows.

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Buffalo hummus.

I know, I know. It’s not the SAME, BUT this is my first attempt at making a buffalo dip, so we’re starting where I’m most familiar.

I brought this hummus to work, and my co-workers loved it! They are so great to serve as my taste testers for many of these recipes. I know I can trust them and that they will be honest with me if they don’t like something. Input from my co-worker and friend Michela was one of the reasons I made some tweaks to my original Protein-Packed Pumpkin Spice Dip recipe.

By the way, I’m still committed to finding a dairy-free version of buffalo chicken dip that is tailgate worthy, too. And when I do, I will share it with you 🙂

In the meantime, you should try this recipe. The “kick” comes from the optional addition of cayenne pepper. You can whip it up in less than 10 minutes, too!

buffalo hummus

Ingredients

Yield: 2 cups

  • 1 can (15-ounces) or 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine grain sea salt
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 1 tablespoon hot sauce (You can use Frank’s Hot Sauce. I used Gator Ron’s Angel Wing Sauce from MOMs Organic Market. It’s made in nearby Bethesda!)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup jarred roasted red pepper
  • 2 tablespoons extra virgin olive oil, liquid from beans can, OR water
  • Cayenne pepper, to taste, for serving

Click here for the full recipe from oh.she.glows!

Roasted Cabbage Steaks with Tangy Almond Butter Sauce

cabbage steak pic

When you hear the word “steak,” the first thing that comes to mind probably isn’t cabbage. 

We usually associate “steak” with beef or tuna fish or even beefsteak tomatoes (YUM!), but the concept can be applied to other foods as well. This past week, I tried my hand at cauliflower steaks (oh.my.goodness recipe to come!) and cabbage steaks.

First of all, this method of making vegetables is SO EASY. No teeny tiny chopping/dicing/mincing required! You can have the steak slices cut and ready to go in the oven in 5 quick minutes.

I’ve featured cabbage in other recipes including my “I Can’t Believe There’s No Mayo” Cole Slaw, Beauty Detox Salad and Beautifying Purple Cabbage Slaw. All of the anti-cancer benefits of cabbage are preserved best by those raw or minimally cooked preparations, but I decided to change things up a bit today by roasting it. It’s always good to add some variety to your meals!

A beautiful head of green cabbage

A beautiful head of green cabbage!

When cabbage is roasted it takes on a sweet, buttery flavor and melt-in-your mouth texture. I can’t even think of anything I’d compare it, too, but the crispy leaves tasted a bit like the outer crunchy leaves of roasted Brussels sprouts – one of my absolutely favorite fall foods!

I drizzled a few spoonfuls of a homemade almond butter sauce on top.

The creamy, slightly tangy sauce seeped into the folds of the buttery cabbage leaves and made for an amazing bite!

If you’ve never had cabbage prepared this way before (I didn’t even eat cabbage at all until about 2 years ago!), then you have to try this 🙂

cabbage steak pic

Cabbage steak with tangy almond butter sauce. YUM!

Cabbage steak with tangy almond butter sauce. YUM!

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Ingredients

Cabbage Steaks

  • 1 head green cabbage, sliced into 3/4″ steaks
  • 2 tablespoons coconut oil, melted
  • 3 cloves garlic, smashed (makes it easier to rub them on the steaks)
  • Sea salt & pepper, to taste

Tangy Almond Butter Sauce

  • 1/2 cup canned full fat coconut milk (I use this kind by Native Forest)
  • 1/3 cup almond butter (I used raw almond butter from Trader Joe’s)
  • 2 tablespoons tamari (or coconut aminos for a paleo version)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon raw honey
  • 3 tablespoons fresh lime juice
  • 2 small cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes

Directions

Slice cabbage from top to bottom into 3/4" discs.

Preheat oven to 400F. Slice cabbage from top to bottom into 3/4″-thick steaks.

Rub smashed garlic clove on both sides of cabbage "steak"

Rub smashed garlic clove on both sides of cabbage “steak”

Sprinkle both sides of steak with sea salt and black pepper

Sprinkle both sides of steak with sea salt and black pepper. Roast in the oven for 25 minutes per side (total of 50 minutes, flipping steaks halfway through)

Steaks are done when they've browned around the edges and can be pierced in the center with a fork

Steaks are done when they’ve browned around the edges and can be pierced in the center with a fork.

Look how beautifully browned this is! Make sure to eat the outer edges. They are amazing!

Look how beautifully browned this is! Make sure to eat the crispy outer edges. They are amazing!

Eat them “as is” OR top with the Tangy Almond Butter Sauce (so worth it!)

Directions: To make the sauce, whisk dressing ingredients together in a bowl or mason jar and pour several spoonfuls on top of the cabbage steak. I found that the sauce “set” a little bit after I left it in the fridge overnight, but you can use it right away, too. It will just thicken up a bit overnight. Adjust seasonings to your tastes.

You may end up licking this stuff off your plate. It’s that good 🙂

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The almond butter sauce melting off the roasted cabbage steaks. SO good!

The almond butter sauce melting off the roasted cabbage steaks. SO good!

Happy {Healthy} Halloween: 19 Spooktacular, Kid-Friendly Snacks!

Growing up in a neighborhood filled with dozens of kids, I have great memories of dressing up and trick-or-treating when I was younger.

You knew Halloween was approaching when you stepped outside, and breathed in the crisp, cool, smoky-smelling autumn air.

I remember rushing away from the dinner table with my brother, so we had as much time as possible to trick-or-treat…and so we wouldn’t miss the people who gave out FULL SIZED candy bars (EVERY kid – and parent – remembered where those people lived).

Halloween

Once we got to middle school, we outgrew our plastic jack-o-lanterns and their black handles that were known to snap off without warning.

We used pillow cases. We meant business.

My favorite candy was anything with peanut butter (Reeses Pieces, PB M&Ms, PB cups) or caramel (Snickers, Twix, Rolos). I hated anything with coconut. I remember coming home after a long night of candy collecting, dumping out my bag and strategically sorting through, categorizing, and counting up every candy type.

Yes, even as a child I was very particular. 🙂

As an adult, I like to focus on “adding in” or UPgrading what we eat to include food that fuels and nourishes our body in a way that is fun and delicious.

Check out the “spooktacular” ideas below for healthy Halloween recipes and treats to bring to your event or party this year. All of them are kid-friendly, dairy-free and gluten-free, too!

Eat Clean Halloween: 19 Spooktacular Recipes

Spooky Fruit Spiders from Kitchen Fun with My Three Sons

Spooky Spider Snack from Kitchen Fun with My 3 Sons

Pumpkin Patch Dippers & Hummus from Family Fun Magazine

Carrot Patch Hummus

Stuffed Roaches from Nouveau Raw

Stuffed Cockroaches

Orange & Black Fruit Kabobs from Sparkpeople

Black and Orange Fruit Skewers

Raw Witch’s Fingers from Fork & Beans

Witch's Fingers

Melon Brain from Instructables

melon brain

Goblin Grins from Just a Pinch

Goblin Grins

Protein-Packed Pumpkin Spice Dip from Rachel’s Nourishing Kitchen

Protein Packed Pumpkin Spice Dip

Candy Corn Veggie Platter from Parents

Candy Corn Veggie Platter

Apple Sun Butter Teeth Bites from Fork & Beans

Use any nut butter you like, including almond butter, cashew butter, or peanut butter if it doesn’t bother you

Apple Sun Butter Teeth Bites

Candy Corn Fruit Pops from Kitchen Fun with My Three Sons

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Caramel Apple Dip from Nourishing Meals

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Homemade Rolos from oh she glows

homemade rolos

Boo-nana Ghosts & Clementine Pumpkins from One Little Project

Clementine Pumpkins and Boo Nanas

Paleo Pumpkin Spice Muffins from Rachel’s Nourishing Kitchen

Paleo Pumpkin Spice Muffins

Sweet Potato Jack-O-Lanterns from Tablespoon

Sweet Potato Jack O Lanterns

(Use coconut palm sugar or maple syrup instead of white sugar. I would also use coconut oil instead of olive oil)

Orange Jack-O-Lantern Fruit Bowls (source unknown)

Fruit Jack O Lantern

Halloween Graveyard Salad from Fork & Beans

Halloween Graveyard Salad

Veggie Skeleton from Feeding Frenzy

Halloween Veggie Skeleton

Serve this veggie skeleton with a delicious, spicy tahini dip that is dairy-free!

What are YOUR favorite spooky treats? Feel free to share them below!

Beautifying Raw Purple Cabbage Slaw {Breast Cancer Prevention Month Recipe}

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October is breast cancer awareness month.

I know several women who have survived and others who have lost their battle with this terrible disease. Chances are, you or someone you love has been affected. Cancer is a complex disease, so I don’t pretend to have all of the answers or solutions for how to fix or heal it.

Because this blog and my overall food philosophy focus on empowering you to nourish your body and transform your health, today’s post features a recipe that is full of beautifying, anticancer nutrients.

As many of you know, I strive to “upgrade” my diet and “add in” more of what is healing, nourishing and energizing…so we’re going to flip our focus today to breast cancer prevention.

All of us are aware that breast cancer exists and know that we don’t want to have it, but what have we learned about how to prevent it?

What can we do proactively to give our body the best chance to be well and protect ourselves against diseases like cancer in the first place? 

I’ve learned a lot from some incredible doctors, researchers and nutritionists over the years about what we can do help our body’s chances of staying well by eating a nutrient-rich diet.

Dr. Fuhrman, whose focus on anti-cancer nutrition has influenced how I eat, outlined his top tips for breast cancer prevention here.

One of his tips is to eat more foods like the ones outlined in this recipe, especially cabbage.
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Up until about a year ago, I had never bought purple cabbage and certainly hadn’t cooked with it.

I had tasted it sprinkled in to salad mixes before but never thought much about it until reading The Beauty Detox book by Kimberly Snyder and being introduced to this recipe, which Kimberly spins as a way to reduce crow’s feet.

Red cabbage is one of Dr. Fuhrman’s anti-cancer, anti-fat storage foods called GBOMBS. It contains powerful nutrients that help our body reduce inflammation and detoxify (get rid of harmful toxins that build up).

Those two processes are the SECRETS to losing weight, having clear and beautiful skin, and not getting sick. The more inflammation-fighting, detoxifying foods we eat, the better off we will be.

This recipe is also a much healthier option than most mayo-loaded slaws that we’re used to eating 🙂

And it’s really easy to prepare. Just like this paleo cole slaw I featured a few weeks ago that was a hit!

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**If you’ve been reading this blog for some time, you should have all of the main ingredients below (ACV, tamari, tahini and nutritional yeast or “nooch”). If not, check out this point where I covered what they are, why they’re good for us, and where we can buy them. Stocking a healthy pantry is KEY to eating well.**

Ingredients (Organic, when possible)

Optional Ingredients

  • ¼ cup pumpkin seeds or sunflower seeds
  • ½ cup finely chopped fresh parsley
  • A few avocado slices
  • ¼ cup chopped pitted black olives

Click here for the full recipe from Kimberly Snyder’s website and here to read all about nutritional yeast!

Candied Maple-Cinnamon Delicata Squash {Easy, Vegan, Paleo}

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This dish is ridiculously good.

Almost addictive.

And it’s easy to make.

It turned out to have a slightly crunchy, caramelized coating that’s almost candy-like. Let’s put it this way, you won’t have leftovers when you make this, so you might want to make a double batch!

I shared a post on another blog I write for last week about how to cut up and prepare delicata squash (WAY easier than pumpkin or butternut squash).

You can even eat the peel 🙂

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This dish combines the sweetness of maple syrup, subtle spiciness of ginger, hint of salt, and the butteryness (is that word??) of pecans.

The squash has a slight, candied crunch on the outside edges and is soft and comforting on the inside.

Hungry yet?

mapledelicatat

Adapted from this recipe.

Ingredients

  • 1 medium delicata squash, trimmed to 1/2-inch pieces (Here’s how to cut it up – it’s easy!)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon cinnamon
  • 3 teaspoons 100% pure maple syrup, separated (1 tsp before cooking, 2 teaspoons after)
  • 3/4 teaspoons ground ginger
  • 1/2 teaspoon sea salt, or to taste
  • 1/3 cup pecans, lightly toasted and chopped

Directions

  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Cut the squash into half moons and then cut in half again as shown in the picture above.
  3. Combine coconut oil, cinnamon, 1 tsp maple syrup, ginger, and sea salt in a bowl and toss the squash in the bowl to evenly distribute the coating.
  4. Arrange squash in a flat even layer on a baking tray, making sure the sides don’t touch (we don’t want them to steam, we want them to roast!).
  5. Bake for 18 minutes, then remove tray and flip pieces over on the other side. Continue roasting for 10-12 minutes or until squash can be pierced easily with a fork and is browned and caramelized.
  6. Remove squash from oven and toss with 2 more teaspoons of maple syrup and chopped pecans.

Homemade Pumpkin Spice Granola {Gluten-Free}

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Breakfast cereals are an easy go-to for breakfast and were always my first choice as a kid.

Cheerios. Kix. Rice Krispies. And for a treat – Apple Jacks or Cinnamon Toast Crunch.

Granola is a popular choice for cereals for a lot of people because we’ve been led to believe granola = healthy. Most of the time, however, processed cereals are loaded with sugar, processed oils, and harmful preservatives.

Not only that, but they tend to be pretty pricey.

I was inspired by the culinary nutrition program I’m in right now and am always looking for ways to help you make UPGRADES to your diet, so I decided to make my own granola!

It was actually really easy…and cheaper than buying the boxes in the grocery store. If you have kids, I bet they would have fun helping you with this one!

Here are some of the super charged healthy benefits of this granola:

  • Buckwheat (also known as kasha) doesn’t actually contain wheat! (Confusing, right??). It’s technically a seed that is filled with fiber and other nutrients that keep our hearts healthy and our stomachs feeling full.

    This is what buckwheat looks like! Buy it in the bulk section at a health food store near you.

    This is what buckwheat looks like! Buy it in the bulk section at a health food store near you or Nuts.com.

  • Pumpkin seeds and pecans are two of Dr. Fuhrman’s GBOMBS foods (the top anti-cancer, anti-fat storage foods we can eat). Pumpkin seeds are full of antioxidants that help us slow the aging process and minerals that nourish protect our body. Pecans contain nutrients that help our heart, immune system, and even wound healing.
  • Cinnamon is a super spice, as it naturally helps slow the release of our body sugar, so it’s especially helpful to pair with carbohydrates (like oats in this recipe). Regulating the release of our blood sugar is key to feeling energized and being at a healthy weight.

I like this recipe for pumpkin spice granola because it’s versatile. Swap out any nuts/seeds or spices that you like! You can even use other sweeteners like honey instead of maple syrup if you prefer.

pumpkin spice granola

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Ingredients

  • 2.5 cups rolled oats, gluten-free
  • 1/3 cup buckwheat (AKA kasha) (You can find this in the bulk section of a health food store or here)
  • 1/2 cup pumpkin seeds
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup shredded unsweetened coconut
  • 1 tablespoon pumpkin pie spice (Trader Joe’s sells it, or you can make your own by using this recipe!) 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil, melted
  • 1/3 cup 100% pure maple syrup
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 300F.
  2. In a large mixing bowl, combine rolled oats, buckwheat, 
pumpkin seeds, pecans, shredded coconut, 
pumpkin pie spice, cinnamon and sea salt.
  3. In a small bowl, mix together coconut oil, maple syrup, and vanilla extract. Pour 
liquid mixture over dry mixture and mix thoroughly (I used my hands!).
  4. Spread mixture out on parchment paper-lined baking sheet and bake in the oven for 20 minutes.
  5. Remove, mix granola around on the baking sheet and return to the oven for 20-25 more minutes, until slightly browned.
  6. Remove from oven and allow to cool. Store in mason jars in your pantry or refrigerator.

Enjoy it as a snack by itself or serve it as a cereal with your favorite non-dairy milk. I love using a blend of coconut milk and almond milk and letting the granola soak it up. It still stays crunchy! You can also toss in a few dried cranberries, raisins or fresh fruit if you’d like 🙂

Tuscan Spaghetti Squash Boats {Plus 3 Bonus Recipes!}

With all of the cooking and baking I’ve been doing lately, I’ve been getting lots of creative inspirations.

This dish was inspired by a meal I had at a restaurant called Food for Thought in Williamsburg when Bill and I went there to celebrate our 4-year dating anniversary.

IMG_1683Cool presentation of my spaghetti squash boat with tomatoes and pine nuts! yummy -)

After roasting some spaghetti squash the other day, I wanted to find a way to use it in a recipe along with a bunch of the veggies I had in my fridge and on my counter.

Inspired by my first spaghetti squash experience, I threw this dish together.

This meal is even better on the second and third days as the flavors kind of marinate together in the fridge. If you don’t have one of the veggies listed below, just try it with another one that you do have! Make it your own and have some fun with it 🙂

After all, cooking is meant to be fun!

**Also, it’s worth mentioning (as reassurance!) that almost half of the ingredients below are common herbs and spices, so the list may look “longer” but make note of how simple the ingredients are (you might already have all of them on hand!).**

tuscan squash

IMG_7197

Ingredients

  • 1 spaghetti squash, cooked and shredded (here’s how)
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 tablespoons coconut oil (or grass-fed butter or ghee if not vegan)
  • 2 cups grape tomatoes, halved
  • 2 cups broccoli florets
  • 1 can cannellini beans, drained and rinsed (look for a BPA-free can or tetra pack)
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • Optional: 1/4 cup pine nuts, lightly toasted (use chopped walnuts or almonds if you don’t have pine nuts)

Directions

  1. Roast one spaghetti squash in the oven following these simple steps. Save the spaghetti squash shell for serving (optional but it looks cool!).
  2. In a large skillet, saute onions on medium-high heat in 2 tablespoons coconut oil (or butter or ghee if not vegan) until they begin to soften, about 5-7 minutes. Add garlic and continue to saute another minute or two.
  3. Add broccoli and cook 2 minutes.
  4. Add water and tomatoes. Cover, reduce heat to medium, and cook 3-5 minutes.
  5. Add oregano, basil, sea salt, black pepper and crushed red pepper and cook uncovered 4 minutes or until broccoli is crisp-tender but still bright green.
  6. Add cannellini beans and spaghetti squash strands to pan and toss until heated through. Remove pan from heat.
  7. Meanwhile, lightly toast the pine nuts in the toaster oven being careful not to burn them.
  8. Drizzle 1-2 tablespoons olive oil over squash mixture and top with pine nuts.

Looking for other spaghetti squash recipes? Try one of these below!

  1. Spaghetti Squash with Kale & Chickpeas
  2. Spaghetti Squash with Cranberries & Sunflower Seeds
  3. Cheezy Spaghetti Squash Casserole (Vegan)

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