Butternut Squash and Kale Noodle Free Lasagna

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Okay, get ready to have your mind blown!  Oh my gosh, this lasagna!!!  I got the idea for this from the following pin.

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It links to a recipe for spinach and butternut squash lasagna.  I changed it up completely, except that I used the butternut squash puree idea, because well, it’s genius.  I made mine noodle free by replacing the noodles with zucchini and yellow squash.  I also used kale instead of spinach, and I used goat cheeses.

Oh boy, I could eat this everyday for breakfast, lunch, and dinner.  No lie!  It’s so good, and the great part is you’re getting a lot of veggies in this thing!  Awesome!

BUTTERNUT SQUASH AND KALE NOODLE FREE LASAGNA

Ingredients

For the butternut squash “sauce”

  • 2 cups butternut squash puree – I used organic canned (BPA free lining, of course)
  • 4 oz. soft goat cheese
  • 1/4 cup almond milk
  • 1/4 tsp. nutmeg
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

For the Kale filling

  • 1 bunch of kale, rough stems removed, cut into bite-size pieces
  • 1 cup hard goats milk cheddar cheese, shredded
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

Other ingredients

  • 3 small zucchini, cut into thin slices lengthwise
  • 3 yellow squash, cut into thin slices lengthwise
  • olive oil spray
  • 1 1/2 cups goats milk mozzarella cheese, shredded
  • Italian seasoning
  • Paprika
  • dried basil
  • sea salt
  • pepper

Directions

1.) Preheat the oven to 375 degrees.  First, prepare your butternut squash sauce by placing all the ingredients for the sauce into a food processor and processing on high until completely smooth.  Set aside.

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2.) Next, prepare your kale filling.  Place your Kale in a large frying pan, and heat over medium heat until wilted.  Remove from heat and add the cheese, garlic powder, and sea salt.

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3.) Prepare your “noodles” by thinly slicing the zucchini and yellow squash lengthwise.

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4.) Now you get to put your layers together!  Start by spraying an 8 x 11 baking dish with olive oil.  Put 1/3 of the butternut squash sauce in the bottom of the dish.  Sprinkle with a bit of mozzarella cheese.  Top with 1 layer of zucchini and yellow squash.  Top that with 1/2 of the kale mixture.  Top with 1/3 of the butternut squash sauce, and sprinkle with a bit of mozzarella cheese.  Top with another layer of zucchini and yellow squash.  Top with the other half of the kale mixture.  Add the rest of the butternut squash sauce and sprinkle with mozzarella.  Top with the last layer of zucchini and yellow squash.  Generously top with the rest of the mozzarella cheese.  Sprinkle with italian seasoning, basil, paprika, sea salt, and pepper.

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5.) Cover with aluminum foil and bake in the oven for 30 minutes.  Remove the foil, and bake for an additional 10 minutes.

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6.) Remove from the oven, and allow to sit for 5-10 minutes before serving.

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AWESOME!  Enjoy! 🙂

Slow Cooker Almond Butter Chicken

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I’m SUPER excited to share this almond butter chicken recipe with you guys! I’ve made this a few different times when we’ve had guests over for dinner, and it’s always been a hit! Best part is that it is packed with nutrition!

Not only is this meal loaded with a plethora of veggies, but the sauce contains almond butter, which means it contains almond, which means it contains all the health benefits of almonds!

almonds

Another bonus is that it is a slow cooker recipe, so it’s REALLY easy to make! I always pair it with some wild rice cooked in coconut aminos and olive oil. It goes perfectly with this dish, and provides a healthy kick of carbs without any gluten!

SLOW COOKER ALMOND BUTTER CHICKEN WITH WILD RICE

Ingredients: (makes 4 – 6 servings)

  • 1.5 lbs. boneless and skinless chicken breasts, cut into bite size pieces
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snap peas, ends trimmed
  • 1 1/2 cups sugar peas, ends trimmed
  • 1 1/2 cups green beans
  • 1 cup chopped carrots
  • 1 red pepper, seeded and chopped
  • 1 medium yellow onion, chopped

For the Sauce:

  • 3 garlic cloves, minced
  • 1 inch chunk of ginger, grated
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • 3/4 cup almond butter (you can use chunky or smooth)
  • 1 1/4 cups full fat coconut milk
  • 1/2 cup coconut aminos
  • 1/3 cup raw honey
  • 1/4 tsp. garlic granules
  • 1/4 – 1/2 tsp. cumin (to taste)
  • 1/4 – 1/2 tsp. sea salt
  • 1/2 Tbsp. arrowroot powder

For the Wild Rice:

  • 1 cup uncooked wild rice
  • 1 Tbsp. olive oil
  • 2 cups water
  • 1/3 cup coconut aminos

Directions:

1.) In a bowl, combine all of the ingredients for the sauce, except the arrowroot powder. Stir until smooth and completely combined. Set aside 1/4 cup of the sauce.

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2.) Brush the bottom of the slow cooker with olive oil. Add the chicken, followed by the veggies, and then pour the sauce (minus the 1/4 cup that you set aside) over the top. Cook on low for 4 – 6 hours.

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3.) When there is 30 to 60 minutes left of cooking time, mix the arrowroot powder with the 1/4 cup sauce that you set aside, make sure that it is combined completely, and there are no chunks of arrowroot. Add to the slow cooker, and stir up the chicken and veggies. Cook for the remaining time.

4.) While the chicken and veggies are cooking for the remaining time, prepare your rice. Place all of the ingredients for the rice in a sauce pan. Bring to a boil, and then reduce the heat to a simmer. Cover, and let cook for 30 – 40 minutes, depending on how tender or firm you like your rice. Once it is done, and all of the liquid is absorbed in the rice, prepare your plates with the almond butter chicken sided with the wild rice. Season with sea salt and pepper, if desired.

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Yes! It tastes as good as it looks! Delicious! Enjoy! 🙂

 

Savory Red Lentil and Veggie Pancakes

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Oh boy, oh boy, oh boy!  I am super excited to share this recipe with you guys! These savory pancakes have all sorts of good stuff in them, and what’s really great about them is that the base is red lentils, so they are gluten free, dairy free, and egg free for anyone out there with sensitivities!  Woo-hoo!

Okay, so not only do these guys have plenty of veggies in them, like I said, the base is red lentils, so that in itself means that they have some great health benefits!

lentils

Looking at that, you know these are gonna be great for you…especially considering that’s on top of the health benefits of the veggies in these!  Oh, and guys, they taste AMAZING!  I dip mine in plain greek yogurt, but if you want to keep them truly dairy free, they are fantastic on their own too!  Plus, they’re EASY!

SAVORY RED LENTIL AND VEGGIE PANCAKES

Ingredients (makes about 18 mini pancakes):

  • 1 cup red lentils
  • 1 cup chopped leeks
  • 2 cups mixed spinach and arugula
  • 1/4 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/8 tsp. turmeric
  • 1/4 tsp. sea salt
  • 2 cloves garlic
  • 1/3 cup water
  • coconut oil or olive oil for cooking

Directions:

1.) Place the lentils in a bowl, cover with water, and soak overnight.

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2.) Drain the lentils and add them to a food processor.  Add the garlic cloves, water, turmeric, paprika, cumin, and sea salt to the food processor and process on high until smooth.

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3.) Add the spinach, arugula, and leeks, and process again on high until completely smooth (about 1-2 minutes).

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4.) Add a small bit of coconut oil to a frying pan, and use a tablespoon of batter per pancake.  Drop each tablespoon into the frying pan (you will have to do this in batches…I did three at a time).  Cook on each side for 1.5 – 2 minutes each.

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5.) Transfer each batch to a plate, and do the next batch until all the batter is gone.

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You’re good to go!  Top with a dollop of plain greek yogurt if desired!

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YUM! Enjoy! 🙂

Dairy-Free Vanilla Cinnamon Ice Cream

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Guys!!! I finally bit the bullet and got an ice cream maker, and seriously, it is the best thing ever! I have a few recipes for ice cream that don’t require an ice cream maker, such as my easy and healthy homemade ice cream recipe, and they’re great! But I am so excited to be able to get even more creative with my ice cream recipes now!

This vanilla cinnamon ice cream is absolutely delicious! Best part is that it’s good for you due to the ingredients all having some great health benefits! It’s made with only 4 ingredients; coconut milk, vanilla, cinnamon, and raw honey, and check out the health benefits of these guys!

cinnamon

coconut milk

honey

What?!? So eating this ice cream provides all of these awesome health benefits?!? Yup!

Not only is it good for you, but it is DELISH! Super creamy and sweet! It also makes for a great base ice cream that you can turn into other types of ice cream by adding things like pumpkin, nuts or seeds, chcocolate chips, etc. Full disclosure, I made a “normal” batch with the recipe below, and then I also made another batch of boozy ice cream, in which I added some Black Walnut Creme Liquor…holy crap, it was ridiculous how yummy it was. My husband and I scarfed it down pretty quickly, and I plan to make some more for this weekend when we are having some friends over for dinner!

Like I said, I used an ice cream maker for this recipe, which makes things super simple. You could also mix all the ingredients together, and then put it in the freezer to freeze it, but you won’t get the nice ice cream texture you would get from an ice cream maker.

DAIRY-FREE VANILLA CINNAMON ICE CREAM

Ingredients:

  • 2 14-oz. cans of full fat coconut milk
  • 1/3 cup raw honey
  • 1/2 – 1 tsp. ground cinnamon
  • 2 Tablespoons vanilla – you will want to use the kind with the alcohol in it to keep it from freezing to hard in the freezer.

Directions:

1.) In a large mixing bowl, combine all of the ingredients, and stir until completely smooth, and there are no lumps of honey or coconut milk (coconut milk hardens when it is cold, so you don’t want there to be clumps in there).

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2.) Use an ice cream maker according to its instructions to work its magic and turn the mixture into delicious ice cream!

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3.) Transfer to bowls to serve, or transfer to a freezer safe container, and place in the freezer until you are ready to indulge (it will keep for a week or two in the freezer).

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Gah!!! SO good! Healthy ice cream!!! 🙂

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Butternut Squash and Zucchini Spaghetti Plate

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Guys! I FINALLY got around to getting myself a spiralizer, and oh my gosh – it is the best thing EVER!  I decided to get myself a lil Christmas present, because well…I deserve it ;), and this spiralizer was it! It was delivered today, and I immediately got it out, washed it up, and made this delicious “spaghetti” dinner with it! I actually didn’t expect it to be as easy to use as it was, and clean up was a cinch, so I am super satisfied with its purchase, and our tummies are happy with our dinner!

This dish is absolutely delicious! I spiralized butternut squash and zucchini, but you can totally stick to just one type of veggie. I was just overly ambitious since this was my first go with the spiralizer! Both types of noodles turned out amazing, and both butternut squash and zucchini have some pretty awesome health benefits!

butternut

zucchini

I added cooked chicken and baked brussels sprouts to my “spaghetti”, and I topped it with a sauce made of plain greek yogurt and apple cider vinegar – delicious!

BUTTERNUT SQUASH AND ZUCCHINI NOODLE DINNER

Ingredients (makes 2 – 4 servings, depending on size):

  • 1-2 Tbsp. olive oil, divided
  • 1/2 lb. brussels sprouts, quartered
  • 1/2 butternut squash, seeded and peeled
  • 1 medium zucchini, ends cut off
  • 1/4 large yellow onion, chopped
  • 2 garlic cloves, chopped
  • 3/4 tsp. garlic granules, divided
  • 1 cup of cooked chopped chicken
  • 1/2 cup plain greek yogurt
  • 1-2 Tbsp. apple cider vinegar
  • 1/4 tsp. dried basil
  • sea salt, to taste

Directions:

1. Preheat the oven to 380 degrees, and line two baking sheets with parchment paper. Use a spiralizer to make noodles out of your butternut squash and your zucchini. If you don’t have a spiralizer, then you can hand cut thin strips, or you  can use a carrot peeler to peel long thin noodles.

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2. Toss your brussels sprouts in about 1 Tbsp. of olive oil and 1/4 tsp. garlic granules. Spread evenly on one of the prepared baking sheets. Then, toss your noodles, onion, and garlic in about 1 Tbsp. olive oil and 1/4 tsp. garlic granules. Spread evenly on another one of the baking sheets. Bake the brussels for about 25 minutes at 380 degrees, and bake the noodles for about 18-20 minutes at 380 degrees.

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3. While the veggies are cooking, use a small bowl to mix together the yogurt, apple cider vinegar, 1/4 tsp. garlic granules, and the dried basil together in a small bowl. Stir to combine completely.

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4. When the veggies are done baking, combine the vegetables together in a large bowl. Add the cooked chicken, and stir in the yogurt mixture to coat. Transfer to plates, and season with sea salt to taste.

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YUM!!!  Enjoy! 🙂

Butternut Squash Banana Oatmeal Bake

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Oh my gosh, guys!  I had some leftover butternut squash from a casserole I had made the other day, so I decided to make an oatmeal bake with it, and WOW!  This was a breakfast win! I am 100% in love with this oatmeal bake!!!  It’s so far beyond delicious that I can’t even believe that it’s good for me, but guys!!!  It is!!!  Three of the main ingredients are butternut squash, banana, and oats.  All of which are great for you as the following pins explain!

butternut squash

banana

oatmeal

Plus, all the other ingredients in here (almond butter, raw honey, etc.) are also great for you!  Seriously, I’m obsessed, and I for sure am making this the next time we have people over for breakfast or brunch!

BUTTERNUT SQUASH BANANA OATMEAL BAKE

Ingredients:

  • 3 cups butternut squash, cut into small cubes
  • 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. vanilla, 1/2 tsp. olive oil
  • 2 cups gluten-free oats (the gluten-free part is optional)
  • 1 tsp. aluminum free baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1 cup almond milk, plus a little more
  • 1 egg
  • 2 medium bananas
  • 4 Tbsp. almond butter, divided
  • 4 Tbsp. raw honey, divided
  • 1 tsp. alcohol free vanilla

Directions:

1.) Preheat the oven to 375 degrees, line a baking sheet with parchment paper, and grease a 2 qt. casserole dish.  In a small bowl, toss together the butternut squash, 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. vanilla, and 1/2 tsp. olive oil.  Spread evenly on the prepared baking sheet and bake in the oven at 375 degrees for 20 minutes.

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2.) When the butternut squash is done, add 1/3 of the squash to a bowl with 1 banana.  Mash completely.  Add 1 egg, and 3 Tbsp. almond butter, and mix well.  In a medium mixing bowl, add the oatmeal, baking powder, sea salt, and cinnamon.  Mix well, then add the squash and banana mixture.  Add 3 Tbsp. of raw honey, 1 cup almond milk, and 1 tsp. vanilla.  Stir to combine completely.

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3.) Slice the remaining banana into small pieces.  Pour the oatmeal mixture into the prepared casserole dish, then top with the remaining butternut squash and the chopped banana (the bananas will brown when you bake them, so you can wait to add them until after, but baking them gives a delicious flavor to them!). Bake in the oven at 375 degrees for 23 – 30 minutes (shorter time = creamier texture, longer time = more solid texture).

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4.) While the oatmeal is baking, add 1 Tbsp. almond butter and 1 Tbsp. raw honey to a small sauce pan.  Heat over low heat to make into a drizzleable (is that a word) sauce.  If it is not runny enough to drizzle, add small amounts of almond milk until it is runny enough.

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5.) When the oatmeal is done baking, take out of the oven and drizzle the almond butter and honey mixture over top.

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6.) Allow to sit for about 5 minutes before using a spatula to cut into pieces and serve.

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I still can’t believe how yummy this stuff is!  Seriously, one of my top three breakfasts now!  Enjoy! 🙂

Colorful Cabbage and Lentil Cooked Salad

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When dinner time came yesterday, I was hangry and lazy.  I wanted to throw something together that was filling, but was also really easy and didn’t take a lot of work on my part.  This cabbage and lentil salad was just the thing!  Super filling due to the fiber and the protein from the lentils…Super delicious due to the different flavors in there…and as always SUPER DUPER healthy due all the fantastic ingredients.  I mean, duh, the two main ingredients are cabbage and lentils, both of which are crammed full of health benefits!

cabbage

lentils

Look at all that awesome nutrition in this meal.  Not only will you be fully sated after this meal, you will also feel amazing because of how healthy this meal is!

COLORFUL CABBAGE AND LENTIL COOKED SALAD

Ingredients (serves 2-3):

  • 1 cup lentils
  • 2 Tbsp. olive oil
  • 1/2 red onion, chopped
  • 2 large garlic cloves, minced
  • 2 large carrots, peeled and shredded
  • 1/4 head of green cabbage, chopped into thin slices
  • 1/4 head of red cabbage, chopped into thin slices
  • 1/2 tsp. paprika
  • 1 tsp. dried oregano
  • 1/2 cup broth (any kind will do) or 1/2 cup water
  • sea salt and pepper for seasoning
  • shredded cheese for topping (I used a hard goat cheese), optional

Directions:

1.) Prepare the lentils as described on the package.  Set aside.

2.) Heat the olive oil in a large frying pan over medium heat.  Add the onion and garlic and cook until it starts to sweat (about 3-5 minutes).

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3.) Add the carrots, red cabbage, green cabbage, paprika, oregano, and broth (or water).  Cook until the cabbage is soft (about 10-15 minutes).

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4.) Add the lentils to the pan and cook for another 1-2 minutes.

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5.) Transfer to plates, season with salt and pepper, and top with shredded cheese, if desired.

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See?  Super easy, super healthy, super filling, and SUPER DELICIOUS!  Enjoy! 🙂