Looking to squash some extra belly fat while still having a flavorful meal? Try out my spiced butternut squash recipe! I used spices that remind me of the holidays - and my apartment smelled amazing while this was cooking.
This recipe is great as a snack, side dish, or even throw it into a salad for lunch! I actually had it as a full meal for dinner last night!
Time: 30 - 35 mins
Ingredients:
- Small/medium sized butternut squash
- About 1-2 tablespoons of olive oil depending on the size of your squash
- Salt/pepper to taste
- Smoked paprika to taste
- Ground cinnamon to taste
Recipe:
- Peel and cut the butternut squash into small bite-sized cubes
- Lay the cubes out on a cookie sheet that's covered with foil
- Drizzle olive oil over the top of the squash pieces
- Sprinkle desired spices - I used smoked paprika, ground cinnamon, and salt & pepper
- Bake on 400 degrees for about 20 - 25 mins or until the tops are golden brown and you can easily stick a fork into the pieces.
Enjoy!
FYI - there are several health benefits of butternut squash. These gourds are high in Vitamin A and B-complex. They have no saturated fats or cholesterol and are a rich source of dietary fiber. They are also great for controlling your cholesterol and weight. Read more about their benefits here: http://www.nutrition-and-you.com/butternut-squash.html
TIP: Save the seeds! Butternut squash seeds are also really high in fiber! Wash them thoroughly after scooping them out of the squash and roast them (try my roasted pumpkin seed recipe with these seeds, use whatever spice you like!)
Put this on your holiday dessert list!
Time: about 1.5 hours total
Ingredients:
- 2 Pears
- 2 sticks of unsalted butter or margarine (1 stick = 1/2 cup)
- 2 cups all purpose flour
- 2 teaspoons of salt
- 3 tablespoons ground cinnamon
- 1/2 cup brown sugar
- 1 teaspoon of ground cloves
- 1 teaspoon of ground ginger
Recipe:
- Preheat oven to 425° F
- In a food processor, pulse 1 stick of cold butter (cut into cubes) with 1 cup all purpose flour & 1 teaspoon salt until dough forms (you will likely have to finish forming dough with your hands after you take it out of the food processor).
- Roll dough out with a rolling pin so that it's wide enough to cover the bottom of your round pie pan, and have room to press up the sides of the pan (like a crust).
- Press dough into the bottom of the pan and around the sides, ensure all around the pan is coated with the crust.
- This step is optional: I sprinkled some ground cinnamon into the pie crust so that it's a little more flavorful. I fully believe in cinnamon.... on everything.
- Bake crust alone for about 20 mins or until slightly browned.
- Filling: Slice pears very thin (I used a mandoline slicer, but you can just do this with a utility/paring knife). Remove any seeds.
- In a medium bowl, coat sliced pears with brown sugar, remaining ground cinnamon, gloves, and ginger. Add a little salt if you'd like.
- Remove bottom crust from the oven and fill it with the above mixture.
- Top crust: Repeat steps 2-4. Roll dough out over the pie filling with your hands (to cover the pie) and gently tuck in the corners using the excess dough (you may have to pinch a little to ensure that the top crust stays on!)
- Cut two slits on the top so the filling has room to breathe
TIP: wiggle your knife so the slits are a little wide, since the dough will expand a little as it cooks. - Put pie into the oven first, then lower the degrees to 350° F and bake for about an hour or until the top crust is golden brown!
- Enjoy!
Simple lunch recipe bursting with flavor!
Time: 30 mins + time for water to boil
Ingredients:
- 2 cups boiling water
- 1 cup farfalle (bowtie) pasta (from a box, dried)
- 1/4 cup sliced black olives
- 1/4 cup diced cucumbers (peeled)
- 1/4 cup asiago cheese cubes
- 1/4 cup grape/cherry tomatoes (or as many as you like)
- 3 tablespoons olive oil
- Bunch of fresh or dried basil leaves (if fresh, break them apart to smaller, bite-sized pieces)
- Bunch of fresh cilantro leaves
- Salt/Pepper to taste
Recipe:
- Boil water with about 2 teaspoons of salt
- Add pasta and cook until al dente (not mushy but cooked through)
- While the pasta is cooking, mix all other ingredients together in a bowl (except the salt, pepper, and cilantro) - the olive oil will help incorporate everything.
- Strain pasta and it to the bowl of mixed ingredients
- Sprinkle salt/pepper and fresh cilantro if desired.
- Enjoy!
Disclaimer: the burger is not homemade - it's Gardenburger brand (I'll post a homemade veggie burger recipe soon!) but this twist on your typical burger & fries is decadent and EASY! Thanks to this recipe, I'm obsessed with truffle oil!
Time: ~30 mins to depending on if your toppings are pre-sliced.
Ingredients:
- 2 Gardenburger brand veggie burgers (original or flavored, I used original)
- 2 Sesame buns
- 1 tablespoon truffle oil
- 2 slices of pepper-jack cheese (or cheese of your choice)
- Toppings of your choice, I used:
- Baby argula
- Sliced grape tomatoes
- Sliced pepperoncinis
- Salt/pepper to taste
Recipe:
- Grill burger patties (I used a stovetop grill, you can pan-sear them)
- When the burgers are almost done, add sliced pepper-jack cheese and allow it to melt before removing from the grill.
- Brush truffle oil on all sides of the bread, and lightly toast them.
- Place burgers on buns, layer with your toppings.
- Enjoy!
Homemade Fries
Time: 30 mins
Ingredients:
- 2 potatoes, washed and patted dry
- 1 cup vegetable oil
- Salt/pepper to taste
Recipe:
- Slice potatoes on a mandoline with the skinny blades (TIP: slice them long-ways so they look like fries!) You can use a knife to cut the potatoes, just ensure that they are thin pieces so they cook fast and crispy.
- Heat oil to medium ~350 and fry the potato slices until almost golden, but just cooked through
- Strain potatoes out of the pot, let them sit to cool as you fry more.
- After about 10 mins, put the fries back in the fryer and raise the heat to medium-high. The fries will be golden and crispy on the outside, but amazingly soft and delicious on the inside!
- Toss with salt and black pepper if desired - you can also add some grate Parmesan cheese if you're feeling adventurous!
- Enjoy!
Time: 1.5 hours
Ingredients:
- 1 cup all-purpose flour (or more, as needed)
- 1 cup whole wheat flour
- 3/4 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon of the following:
- salt
- ground cinnamon
- ground nutmeg
- ground cloves
- ground ginger
- 1 cup canned pure (unsweetened) pumpkin
- 1 tablespoon applesauce
- 6 tablespoons cold butter, cut into cubes
White Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk (I used fat-free lactaid)
Spiced Icing:
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk (I used fat-free lactaid) (any kind)
- 1/4 teaspoon of the following:
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
Recipe:
- Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Lightly dust the top with flour.
- In a large bowl, whisk together dry ingredients for the scones.
- In a separate bowl, whisk together pumpkin and apple sauce.
- Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You can also use a food processor for this step).
- Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky, go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/2 cup additional flour to get the right consistency).
- Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick circle. Use a large knife or a pizza cutter to slice the dough three times through, making 6 equal squares. Gently pull them apart.
- Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
- While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.
- When scones are cool, use a brush to paint a coating of the glaze over the top of each scone. Let this glaze cool completely until firm.
- Prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone.
- Enjoy!
Watch out Popeyes! This recipe is amazingly easy and delicious!!
Time: ~ 1 hour total
Ingredients:
- Your choice of chicken pieces (I used thighs)
- 2 cups all purpose flour
- 1 tablespoon of garlic salt
- 1 tablespoon black pepper
- 2 tablespoons paprika
- 1 tablespoon mrs dash seasoning (without salt)
- 2 tablespoons chilli powder
- 2 egg yolks
- 1/4 cup beer or dark lager of your choice
- Vegetable oil for frying
- 2 tablespoons Crisco
- In one medium bowl, mix together 2 cups of flour, a tablespoon of garlic salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 tablespoon mrs dash seasoning (without salt), about 2 tablespoons chilli powder (less if you don't want it as spicy).
- In a separate bowl, stir together 1 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 egg yolks and 1/4 cup of dark lager/beer of choice. You may need to thin with additional beer if the batter is too thick.
- Heat enough oil to cover the chicken, depending on what parts of chicken you're using this will vary (I used chicken thighs, about 2 cups of vegetable oil & 2 tablespoons of crisco) - let heat until oil is at 350 degrees.
- Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix again.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain oil before eating.
- ENJOY!
Time: ~30- 45 mins
Ingredients:
- Pumpkin seeds- washed thoroughly
- salt/pepper
- other desired spices
Recipe:
- If using a real pumpkin like I did, wash seeds & dry for 30 mins on a paper towel
- Toss with desired seasoning (I used chili powder, salt, pepper)
- Roast in a 275 degree oven for 1 hour (or until crispy and golden brown)
Simply DELISH way to use leftover zucchini!
Time: 1.5 hours
Ingredients:
3 tablespoons apple sauce
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Recipe:
- Preheat oven to 325 degrees F.
- Grease your loaf pan with cooking spray and lightly dust with flour.
- In a large bowl, beat eggs until light and frothy.
- Mix in oil and sugar.
- Stir in zucchini and vanilla.
- Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture.
- Pour batter into pan, top with walnuts lining the middle for a design (optional).
- Bake for 60 minutes, or until toothpick comes out clean!
Really quick, delicious, vegetarian dinner!
Ingredients:
- 1 Eggplant
- Olive oil (about 4 tablespoons or more as needed)
- About 1/4 cup feta cheese
- About 6-8 fresh mint leaves
- Salt/Pepper
Recipe:
- Cut the eggplant into cubes (peeled first) then roast until golden brown (low broil)
- Bake the multigrain flatbread for 10 mins on 350 degrees
- Grind half the eggplant chunks in the food processor with 2 tablespoons olive oil
- Spread ground eggplant mixture on multigrain flatbread
- Top with the remaining eggplant pieces, feta cheese & mint leaves
- Sprinkle more olive oil, salt & black pepper & broil for 5 mins
- Enjoy!
Quick, hearty breakfast!
Time: 30 mins
Ingredients:
- 2 eggs
- two slices of pumpernickel bread
- 1 avocado
- 1 teaspoon smoked paprika
- 1 teaspoon lime juice
- salt/pepper as desired
Recipe:
- Soft-boil the eggs (add them to boiling water for 5-7 mins)
- Lightly toast the pumpernickel toast
- Mix avocado in a bowl with lime juice, paprika, salt and pepper
- Spread avocado mixture on toast
- Strain and peal shell off the eggs - cut in half and lay on the avocado mixture open-faced
- Enjoy!
Time: 25 mins
Ingredients:
- ~ 4 chicken tender pieces
- salt/pepper
- chipotle seasoning (optional)
- 1/4 packet of Hidden Valley Ranch seasoning
- 1 tortilla (I used a multi-grain, jalapeño cheddar flavored tortilla)
- shredded lettuce
- diced tomatoes and chillies (optional)
- sour cream (optional)
- Take about 4 chicken tender pieces, strip them into smaller pieces and season with salt, chipotle peppers, and some Hidden Valley Ranch seasoning (about a teaspoon from the packet).
- Brown chicken pieces in a skillet on medium-high heat.
- Warm a tortilla on the skillet for about 5 mins on medium heat, until the ends are curling up and crispy.
- Top tortilla with chicken, diced tomatoes and chilies, lettuce, and sour cream (I seasoned my sour cream with Hidden Valley Ranch seasoning from the packet as well), and shredded cheddar cheese.
- ENJOY!
A really fast, fancy appetizer that will impress your guests!
Time: About 15-20 mins
- 1 log of goat cheese (you can use either seasoned or plain)
- 1/4 cup all purpose flour
- 1 egg
- 1/2 cup Panko bread crumbs
- 1 tablespoon salt (I use Maldon flakes)
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika (optional)
- I tablespoon dried oregano
Recipe:
1. Freeze goat cheese for about 10 minutes (so it's easy to work with), then divide into round balls.
2. Roll the balls in a bowl with 1/4 cup flour, then dip them in a bowl with the beaten egg, and roll in another bowl of a mixture of panko, salt, pepper, oregano and paprika - coat evenly.
3. Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Gently drop the chilled croquettes into the oil and fry until golden brown on all sides. It should take about 2-4 minutes.
4. Transfer to paper towels to drain, serve hot.
5. ENJOY!
