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! 🙂

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! 🙂

Root Vegetable Fries

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Sometimes you just want to pig out on a huge plate of fries…the only problem is that then you end up with eater’s remorse from eating a bunch of junk…unless…wait for it…HEALTHY FRIES!!!  Yup, healthy fries!  These root veggie fries are SUPER good for you.  You can really use any root veggies that you want in these…the more variety, the better, because that means more flavors and more nutrition from various veggies!

I used rutabaga, turnip, and sweet potato for my plate of fries, and it was DE-LISH!!!  On top of that, the following pins explain some of the health benefits of each of these types of veggies!

rutabaga

turnip

sweet potato

Seriously, all those health benefits in a plate of fries?!?  Did I just die and go to heaven?  Probably not, but these sure taste like I did!  These make for a great snack or side dish to any meal, and they’re super easy to make.  Let’s take a look at the recipe!

ROOT VEGGIE FRIES

Ingredients:

  • 1 sweet potato, peeled and sliced into fries
  • 1 turnip, skin removed, and sliced into fries
  • 1 rutabaga, skin removed, and sliced into fries
  • 1 Tbsp. olive oil
  • 1/4-1/2 tsp. garlic granules
  • sea salt, for seasoning
  • Possible dipping sauces: homemade ketchup or plain greek yogurt (my favorite)

Directions:

1.) Line a baking sheet with parchment paper and preheat the oven to 400 degrees.  Place the prepared sweet potato, turnip, and rutabaga in a medium bowl.  Add the olive oil and garlic granules and toss to coat completely.  Spread the fries out evenly on the prepared baking sheet (single layer).  Bake in the oven at 400 degrees for 30-35 minutes until they reach your desired fry consistency (longer = crispier, shorter = softer).

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2.) Transfer to a plate, season with sea salt, and serve.

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HEALTHY FRIES!!!  Nom Nom Nom!  Enjoy! 🙂

 

 

Healthy Buffalo Chicken Casserole

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This recipe has me all excited! I was craving buffalo chicken recently, but I wanted it to be healthy! I decided to see what I had on hand to try to get that flavor while still filling my body with lots of nutrition. I found some spaghetti squash, chicken, pumpkin, carrots, onion, coconut milk, and eggs. Huh…well I figured throw in some spices, and lets see what we can do. Guys, I even surprised myself with how good this turned out! And it totally hit the spot in terms of my craving!

I love spaghetti squash, because it can lend itself to so many different dishes, and it’s great for you! Why? Well, take a look at this lil’ pin and find out!

spaghetti squash

Awesome, right?! With this as one of the main ingredients of this dish, you know it’s gonna be good! Plus, all the other ingredients are great for you too! I used chicken, spaghetti squash, carrots, and onion for the base of the casserole, and then I made a sauce out of pumpkin, eggs, coconut milk, and spices. It actually ended up tasting like there was cheese in there, but there’s not any! You could add some, I suppose, but you really don’t need to…I think the coconut milk gives it a creamy texture, and with the spices, it tastes a lot like there’s cheese in there already. At any rate, it’s DELISH, and you will absolutely love it!

BUFFALO CHICKEN CASSEROLE

Ingredients:

  • 1 very large spaghetti squash, or 1 1/2 smaller spaghetti squash
  • 1 large red onion, chopped
  • 2 large carrots, peeled and shredded
  • 1.5 – 2 lbs chicken, cooked and shredded into bite size pieces…you can use chicken breast or thigh. I used thigh, because it was what I had on hand, but I think breast would go even better with this dish.
  • 1 1/2 cups pumpkin puree
  • 4 eggs
  • 1/3 cup coconut milk
  • 1 tsp. garlic granules
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch – 1/4 tsp. of ground red pepper (optional – amount is up to you too – more = hotter/spicier)
  • sea salt for seasoning
  • Olive oil for cooking

Directions:

1.) Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Cut your spaghetti squash in half lengthwise. Remove the seeds, and brush with olive oil. Place face down on the baking sheet, and bake in the oven for 45-50 minutes at 400 degrees. When done, take out of the oven, and reduce the heat to 380 degrees. Let the squash cool till you can handle them comfortably. Use a fork to shred the insides onto a clean dishtowel. Use the dish towel to wrap around the squash, and squeeze as much moisture out of the squash as you can. Set aside.

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2.) While the squash is baking, heat 1/2 – 1 Tbsp. olive oil over medium heat. Add the onion, and let cook till it starts to sweat – about 3-5 minutes. Add the carrots, and allow to cook until the carrots begin to become tender, about another 7-10 minutes. Set aside.

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3.) In a small bowl, stir together, the pumpkin, coconut milk, and spices. In another small bowl, whisk the eggs. Pour the eggs into the pumpkin mixture, and stir to combine completely.

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4.) Use olive oil to oil a 9×11 baking dish. Line the bottom of the dish with parchment paper. Place the spaghetti squash, carrots and onions, and chicken in the baking dish. Stir to combine. Top with the pumpkin and egg sauce. Stir in to combine completely. Spread out evenly in the dish.

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5.) Bake in the oven at 380 degrees for 30 – 35 minutes. Remove from the oven, and let sit for about 5 minutes.

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6.) Use a spatula to cut into square servings and transfer to a plate. Season with sea salt. Eat as is, or stir it all up to have more of a “messy” dish.

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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! 🙂