Butternut Squash and Kale Noodle Free Lasagna


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


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!



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


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.


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.


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


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.


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


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


AWESOME!  Enjoy! 🙂

Honey Butternut Squash, Chicken, and Kale Dinner


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!



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!!!


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


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.


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.


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.


4.) Transfer to plates to serve.


SO good!  Enjoy! 🙂


Warm Chicken and Kale Autumn Salad


I could eat this salad for breakfast, lunch, and dinner everyday of the week, and I would be a happy woman!  This thing tastes SO good!  It doesn’t have a ton of ingredients, which makes it an easy meal to make, but it packs a huge punch of flavor and will completely satisfy your hunger!  Perfect!  My inspiration for this salad came from the following pin.


I didn’t have the ingredients needed for this salad, so I improvised, and came up with something AMAZING!  I do think I will get the ingredients for the salad this pin goes to though, because, um, yum – it looks so good!  But, anyway, back to what I came up with – a cooked kale and chicken autumn salad.  I should note that anytime that I eat kale, I always cook it – this makes it easier on the thyroid. I don’t have thyroid issues, but I don’t want to have thyroid issues, so I just do little things here and there to prevent problems.

Okay, let’s get to this recipe!  Get ready to be dazzled!


Ingredients: 2 servings

  • 1 Tbsp. olive oil
  • 1 big bunch of Kale, rough stems removed, and chopped into bite size pieces
  • 2 large boneless and skinless chicken breast
  • 1 medium red onion, chopped into 1-2 inch strips
  • 1/2 cup chopped walnuts
  • 1-2 large handfuls dried cranberries (apple juice sweetened)
  • 2-3 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder
  • 2-3 oz. soft goat cheese crumbled
  • sea salt and pepper to taste


1.) Bring a large pot of water to a boil.  Add your chicken breast and allow to boil for 40-50 minutes until the chicken is cooked through.


2.) While your chicken is cooking, prepare your kale and onions


3.) When the chicken is done, remove the chicken from the water, but keep the water boiling in the pan.  Shred the chicken into bite size pieces with a fork and knife.  Set aside.


4.) Blanch your Kale by putting it in the boiling water that you just took the chicken out of for about 1 minute, then use a sieve to drain the kale (if you do this over a container, you can save the liquid by freezing it, and use if for soups, etc. later).  After you’ve drained the Kale set it aside on a dish towel.



4.) In a large frying pan, heat the olive oil over medium heat.  Add the onion and cook for 5 minutes stirring continuously.  Add the garlic powder and a pinch of sea salt.  Cook for another 2-3 minutes stirring continuously until the onions begin to brown slightly.  Add the walnuts, and vinegar.  Cook for another 2 minutes, stirring continuously.


5.) Add the kale to the pan, and cook till warm (about one more minute), cooking continuously.


6.) Split the contents of the pan onto two separate plates.


7.) Top each salad with goat cheese crumbles and season with sea salt and pepper.


Now get excited for a yumtastic meal, because this will knock your socks off!  Enjoy! 🙂


A Breakfast Pie for Pi Day!


Math geeks rejoice!!! It’s Pi day!!!  Happy Pi day everyone!!!

I always love Pi day, and I always try to do something fun for my students when it comes around.  Since I am teaching strictly online right now, I decided to have my own celebration, and I started it with a delicious Rutabaga and Kale Pi for breakfast…well actually it’s a quiche, but given the day, we will call it a breakfast pi!  Regardless of what you call it, it is delicious, and rest assured, you can enjoy it on any day, not just Pi day! 🙂

To further celebrate, and before getting to the recipe, enjoy the following pin with some great, fun, and interesting facts about the number pi.


Okay, now let’s talk a bit more about this breakfast pi!  To kick of the celebrating, I pulled out my Pi pie pan and went to work creating this delicious breakfast dish.


This breakfast pi is delicious, and did I mention that it is delicious?  With plenty of rutabaga and kale, it is extremely good for you, and makes for a great start to your day.  Let’s take a look at this recipe!



  • 1 medium rutabaga, washed, peeled, and chopped into tiny cubes
  • 2 cups lightly packed kale, finely chopped
  • 1/3 cup finely chopped red onion
  • 1/2 cup shredded mozzarella cheese
  • 7 eggs or you can use 12 egg whites
  • 1 tsp. dried basil
  • 1/4 tsp. garlic powder
  • sea salt and pepper to taste
  • olive oil


1.) Preheat the oven to 325 degrees.  After chopping your rutabaga into tiny cubes, cover them with water in a sauce pan and bring to a boil.  Cook for 10 minutes or until the rutabaga is soft.  Drain and set aside.


2.) While the rutabaga is cooking, heat a bit of olive oil in a frying pan.  Add the kale and onion, and cook until the kale is completely wilted.  Set aside.


3.) Lightly coat your pie pan with olive oil, then place the cooked rutabaga in the bottom of the pie pan.  Top the rutabaga with the kale and onion, and then top it all off with the mozzarella cheese.


4.) In a small bowl, whisk together the eggs, basil, and garlic powder till thoroughly combined.  Pour the mixture over the contents of the pie pan.


5.) Place the breakfast pi in the oven and bake for 35-40 minutes, until the center is not jiggly.


6.) Cut into triangular pieces, and season with sea salt and pepper.


Yummy, YuMmY, YUMMY!


Happy Pi Day! Enjoy! 🙂

Kale Soup

kale soup 1

Ya-hooooo!  It’s getting to that time of year again where soup is ALWAYS on the menu, and I couldn’t be happier about it!  There’s just something about a good ol’ hot bowl of soup to make you feel content and cozy on a chilly day (of course, now that we’ve moved to San Antonio, chilly may be a bit of an overstatement…or a lot of an overstatement).  You can take the girl out of Michigan, but you can’t take the Michigan out of the girl – I LOVE (and miss) my chilly days, but that’s not going to stop me from enjoying soup season!

Anyway, so this soup!  I was on Pinterest (shocking, I know 🙂 ), and I saw the following recipe for Kale and potato soup.


As many of you know, I don’t eat potatoes, but I’ve got great news!  I’ve found that in soups, a great substitute for potatoes is turnips!  When you cook them, they have the same consistency as a potato, and they are FULL of nutrition!  Here are some of the health benefits of turnips!


As you can see, these guys are a wonderful substitute for those of us who don’t eat taters!  So, knowing this, I made quite a few adjustments to the recipe that the pin goes to, and the result is a delicious and filling bowl of soup!  Yay!



  • 1 1/2 Tbsp. olive oil
  • 1 red onion, chopped
  • 1/2 cup buckwheat groats
  • 7 cups water
  • 1 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1 large turnip, peeled and chopped into bite size pieces
  • 1 bunch of kale, thick stems removed and chopped into small pieces
  • sea salt and pepper for seasoning


1.) In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook for 5 minutes.  Add the rosemary, garlic powder, and water.  Increase the heat to high and bring to a boil.  Once boiling, add the buckwheat groats.  Reduce the heat to low and let simmer for 15 minutes while the groats become tender.

2.) Add the turnip and Kale and cook for about 10 more minutes until the turnip is at your desired consistency.  Season with salt and pepper and serve!

kale soup 2

Happy Soup Season!  Enjoy! 🙂

Kale and Brussels Sprout Salad with Almond Ginger Dressing


This salad is fantastic!  Incredibly tasty, and even more incredibly good for you!  I got the idea from the following pin.


The recipe that this pin links to calls for bacon and pecorino cheese, both of which I don’t eat.  So, I decided to just go with four of the given ingredients for the salad, then I added avocado, and lastly, I used my almond ginger dressing on it to make it a little snazzier!  It turned out fantabulous!  This makes for a super healthy and easy lunch that will leave you completely satisfied until dinner.


Ingredients: makes 2 large servings

For the salad:

  • 6 large Kale leaves, rough stems removed and cut into ribbons
  • 1/4 of a medium red onion, chopped
  • 1/2 lb. Brussels Sprouts, washed and shredded
  • 1/2 Avocado, chopped into small pieces
  • 1/4 cup chopped almonds

For the dressing:

  • 2 Tbsp. Almond butter
  • 1/2 Tbsp. olive oil
  • 3 Tbsp. Apple cider vinegar
  • 1 Tbsp. coconut aminos (or you can use soy sauce)
  • small chunk of ginger, minced
  • pinch of stevia


1.) Place all the ingredients for the salad in a bowl (except the toasted almonds).  Toss to combine.


2.) Place all the ingredients for the dressing in a bowl and whisk till smooth.


3.) Pour the dressing over the salad and toss to combine.  Season with sea salt if desired, and top with the chopped almonds.


Easy Peasy!  Enjoy! 🙂