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! 🙂

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!

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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! 🙂

Honey Butternut Squash, Chicken, and Kale Dinner

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Oh my gosh!  This is pretty much the simplest dinner ever to put together, and yet it tastes SO good and is super filling!  The mixture of sage, garlic, and honey goes perfectly together with the flavors of butternut squash, onion, kale and chicken!  Oh, and by the way, I pretty much just listed practically all the ingredients in this thing…like I said, SIMPLE!

So, obviously this dish is simple and tasty, but it’s also so good for you, with you probably already gathered by looking at that ingredient list!  The two main ingredients in this is butternut squash and kale.  Both of which are crammed with nutrition!

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See?!  So good for you, plus the remaining ingredients are all incredibly healthy as well!  Basically, there’s nothing in this dish that doesn’t have some sort of health benefit!  Okay, so let’s get to the recipe!!!

HONEY BUTTERNUT SQUASH, CHICKEN, AND KALE DINNER

Ingredients – serves 2 people

  • 10 – 12 ounces boneless and skinless chicken breast
  • 3- 4 cups cubed butternut squash
  • 3/4 – 1 cup chopped red onion
  • 3-4 cups kale, rough stems removed and chopped
  • 1/4 – 1/2 tsp. dried sage, divided
  • 1/4 – 1/2 tsp. garlic granules, divided
  • sea salt, to taste
  • 2 tsp. raw honey
  • 1 1/2 Tbsp. Extra Virgin Olive Oil, divided

Directions

1.) Preheat the oven to 380 degrees.  Place the chicken breast and butternut squash in a baking dish.  Drizzle with half of the olive oil, then sprinkle with half of the sage and half of the garlic granules.  Place in the oven and cook for  35 minutes at 380 degrees.

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2.) Heat the remaining olive oil in a large frying pan over medium heat.  Add the onions and cook for 4 minutes.  Chop the chicken into bite size pieces and add to the pan.  Cook for an additional 4 minutes, browning the chicken. Add the kale and cook until completely wilted, about 2-3 minutes.

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3.) Add the butternut squash to the pan.  Sprinkle with the remaining sage and garlic granules.  Drizzle with the honey.  Season with sea salt, and stir to combine.

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4.) Transfer to plates to serve.

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SO good!  Enjoy! 🙂

 

Veggie Packed Autumn Oatmeal

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If you are looking for a breakfast that screams “AUTUMN”, then this is it!  I took some of the “sweeter” autumn veggies (butternut squash, pumpkin, and carrots), and made a oatmeal breakfast that is surprisingly similar to pumpkin pie!  The only difference is that this stuff is SO good for you!  Check out the following pins explaining some of the health benefits that the veggies in this dish provide!

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On top of that, the other ingredients (oatmeal, almond butter, cinnamon, nutmeg, etc.) are all great for you as well!  Trust me, you will love this stuff!  It makes for a perfect breakfast to start off your day!

AUTUMN OATMEAL

Ingredients (1 serving):

  • 1/3 cup oatmeal
  • 2/3 cup almond milk, plus a little extra for topping
  • 1-2 cups butternut squash chopped into small bite size pieces
  • 1/2 tsp. extra virgin olive oil
  • 1/4-1/2 cup pumpkin puree
  • 3/4 cups shredded carrots
  • 1/4 tsp. cinnamon, plus a little extra
  • 1/8 tsp. nutmeg, plus a little exttra
  • 1/2 tsp. alcohol-free vanilla
  • 1-2 Tbsp. almond butter
  • stevia, to taste

Directions:

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  In a small bowl, toss the butternut squash and olive oil with a bit of cinnamon, nutmeg, and stevia.  Place on the prepared baking sheet and bake in the oven at 380 degrees for 25-30 minutes until the squash is tender.

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2.) Heat 2/3 almond milk over medium high heat.  When it begins to bubble, add the oats and carrots.  Reduce heat and simmer for 5-10 minutes until the oatmeal is at its desired consistency.  Add the pumpkin puree and the almond butter.  Stir to combine. Remove from heat, and then add the vanilla, cinnamon and nutmeg.  Add stevia, to taste.

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3.) Add the roasted butternut squash and stir in.

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4.) Transfer to a bowl, and top with a bit of almond milk.

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Now get ready to have an explosion of autumn flavors in your mouth!  Enjoy! 🙂

Butternut Squash Chocolate Muffins

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CHOCOLATE!!!!  Yeah!  believe it or not, these chocolaty morsels of deliciousness are not only good for you , but they actually contain veggies!  Butternut squash to be specific!

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Between the butternut squash and the raw cacao in these guys, they are jam packed with antioxidant goodness!  Plus, did I already mention chocolate?!?  these taste a lot like a brownie, but in the form of a healthy breakfast muffin.  Regardless, they are delicious and healthy, which makes them a winner in my book!

Not only that, but as most muffin recipes are, they are super easy to make…oh, and one more thing – they’re gluten free!!!  Seriously can’t say enough good things about these, but if you give them a try, the taste will speak for itself – SO YUMMY!

BUTTERNUT SQUASH CHOCOLATE MUFFINS

Ingredients (makes 12 muffins):

  • 1 cup butternut squash puree (you could also use sweet potato puree, pumpkin, carrot puree, or mixture of all of these)
  • 1/3 cup plain unsweetened almond milk
  • 1 tsp. alcohol free vanilla
  • 1/3 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/3 cup raw honey
  • 1 1/4 cup gluten free oat flour
  • 2 tsp. aluminum free baking powder
  • 1/3 cup raw cacao powder
  • 1/2 cup dark chocolate chips

Directions:

1.) Preheat the oven to 400 degrees, and oil a muffin tin.  In a medium mixing bowl, combine the butternut squash, almond milk, vanilla, almond butter, coconut oil, and honey.  Stir until completely smooth.

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2.) In a small bowl, sift together the oat flour, baking powder, and cacao powder.  Add the dry ingredients to the wet ingredients and mix well.

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3.) Fold in the chocolate chips.

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4.) Fill each of the tins in the muffin pan about 3/4 of the way full (about 1/4 cup of batter in each tin).  bake in the oven at 400 degrees for 25-30 minutes.

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5.) Allow to cool in the muffin pan for 5-10 minutes, then remove and serve.

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Chocolaty goodness!  Enjoy! 🙂

Butternut Squash and Eggs Breakfast

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Ah, butternut squash – you are one of my favorites, and I’m not afraid to say it…I love you.  Though traditionally thought of as a vegetable, this nutrition packed goody is technically a fruit.  I’ll tell ya what though, veggie or fruit, this thing is packed with healthy nutrients and benefits!

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See?  I told ya so!  Anyway, this fruit veggie really lends itself to this breakfast skillet that I made this morning for breakfast!  Delicious and nutritious, this dish makes for a PERFECT start to your day!  Not only does the butternut squash provide some awesome nutrition, the eggs provide gobs more!

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So. Much. Nutrition.  Oh, and don’t worry, it tastes amazing!

BUTTERNUT SQUASH AND EGG BREAKFAST

Ingredients: Makes 1 serving

  • 2-3 cups butternut squash, peeled, seeded, and cubed
  • 1/4 – 1/2 medium red onion, chopped
  • 1 Tbsp. olive oil, divided
  • 1/4 – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • 1-2 eggs
  • sea salt and pepper for seasoning

Directions

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the baking sheet, drizzle with 1/2 Tbsp. Olive oil and sprinkle with the garlic granules and dried rosemary.  Toss to coat.  Bake in the oven for 35 minutes at 380 degrees.

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2.) Heat the remaining 1/2 Tbsp. of olive oil in a frying pan over medium heat.  Add the onion and cook until softening, about 5 minutes.  Add the butternut squash, season with sea salt and pepper and stir to combine.  Transfer to a plate and set aside.

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3.) In the same pan that you cooked the onions in, crack two eggs into the pan.  Cook on one side for about 2-3 minutes until you can get a spatula underneath to flip it without breaking it.  Flip the eggs and cook for another 2-3 minutes.

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4.) Place the eggs on top of the butternut squash and onion mixture.  Season with sea salt and pepper, to taste.

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Super tasty and super good for you! Enjoy! 🙂

Butternut Squash Porridge

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Okay, this is my new favorite breakfast (until I come across my next new favorite breakfast 😉 )  But for now, this is it!  I LOVE that butternut squash is a vegetable!  It’s SO versatile, and has so many uses.  And now, I’ve got a new one for you – porridge, or hot cereal, you could really call it either or, but once you try it, you will definitely call it delicious!

Yes, I have professed my love for butternut squash many times before on here, but I can’t help it!  Check out this pin with some great health benefits of butternut squash!

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Look at all those nutrients!  No wonder why I love this stuff!  Oh, and as a HUGE added bonus, when you are baking the butternut squash for this recipe, it will fill your house with some amazing smells!  Your house will smell like a bakery or doughnut shop, and your mouth will be watering!

BUTTERNUT SQUASH PORRIDGE

Ingredients – makes one serving

  • 2 cups cubed butternut squash
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • pinch of stevia
  • 1/2 tsp. alcohol free vanilla
  • 2-3 fresh strawberries chopped
  • handful of fresh blueberries
  • 1/2 – 1 cup unsweetened almond milk
  • 1-2 Tbsp. unsweetened shredded coconut
  • 1 tsp. chia seeds

Directions

1.) Preheat the oven to 350 degrees.  In a small bowl, add your butternut squash, cinnamon, nutmeg, and stevia.  Toss to coat.

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2.) Line a baking sheet with parchment paper, and spread out the butternut squash on the sheet.  Bake for 50-60 minutes till the squash is tender at 350 degrees.

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3.) Place in a bowl, add the vanilla, and mash with a fork.

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4.) Add the almond milk, strawberries, blueberries, coconut, and chia seeds.

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Now get ready to have a new favorite, because you will be so addicted once you try this!  YU-UUU-UUUUM!!!  Enjoy! 🙂