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! 🙂

Garden Vegetable Egg Breakfast

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Guess what?!  I have a new favorite, and it’s this breakfast!  I’ve fallen in love again, and I may have to marry this stuff to make an honest woman out of me!  I don’t know if I could find a more nutritious breakfast that tastes this good!

If you have followed my blog at all, you know that I am always trying to make sure that I get plenty of veggies in at breakfast time.  Well, there is a reason for that!  As a matter of fact, the following pin links to a site that explains 5 benefits of of eating veggies for breakfast!

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Not only are those 5 reasons for eating vegetables for breakfast fantastic, but there is also the advantage of making sure that you get your daily dose of veggies out of the way right at the start of your day!

In general, the recommended daily amount of veggies is 2 1/2 cups.  Personally, I always aim for 5-8 cups of veggies per day.  Not always easy, but I find that there are little things you can do to get more in, such as cooking your veggies, adding them to smoothies, etc.

At any rate, if 2 1/2 cups is the bare minimum, this breakfast takes care of that in one meal!  Pretty awesome, right?  Plus, there is an egg and some greek plain yogurt involved providing a nice punch of protein to keep you satisfied and strong right up to lunchtime!

If you’re still not convinced that this is probably one of the best breakfasts ever, then I challenge you to try it once!  The taste alone will have you hooked!

GARDEN VEGETABLE EGG BREAKFAST

Ingredients: Makes 2 servings

  • 2 eggs
  • 4-5 cups mixed greens (spinach, kale, swiss chard)
  • 1 Tbsp. Coconut oil
  • 1/3 cup green onions, sliced
  • 1 cup sliced carrots (julienned)
  • 1 cup yellow squash, finely chopped
  • 1 cup zucchini, finely chopped
  • 1 cup quartered cherry tomatoes
  • 1/4 tsp. garlic granules
  • 3 Tbsp. lemon juice
  • Plain Greek Yogurt
  • sea salt and pepper to taste

Directions

1.) Place the mixed greens into a steamer, and steam until slightly wilted, but not all the way wilted.  Set aside.

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2.) While the greens are steaming, prepare your other veggies.

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3.) Heat the coconut oil in a large skillet.  Add the green onion and cook for 1 minute.  Add the zucchini and yellow squash, cook for 2 minutes.  Add the carrots, garlic powder, and lemon juice.  Sprinkle with sea salt and cover.  Cook for 3-4 minutes.

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4.) Remove from heat, add the wilted greens and the tomatoes, then put on a plate.  Set aside.

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5.) In the same pan that you cooked the veggies, fry your eggs.  Break into the pan over medium heat.  Cook on one side for 1 minute or 2, then use a spatula to flip the egg over and cook on the other side for 1 minute or 2.  Place the eggs on top of the veggies.

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6.) Do this with both eggs, then top with a dollop of plain greek yogurt, and season with sea salt and pepper.

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Just look at that!  You can practically taste it just from the picture!  SO YUMMY!  Enjoy! 🙂