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Monthly Archives: November 2013

roasted-acorn-squash1Yield: 2 servings

1 acorn squash
olive oil
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste

  1. Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
  2. Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
  3. Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
  4. Place squash back into oven for 15-20 minutes until tops are slightly browned.

Optional: Sautee chopped chicken and add to filling.

Adapted from Mrs Healthy Ever After

 

Harvest Breakfast Cookies

Yield: 56-60

 
1 mashed banana
1 1/2 cup pumpkin puree
4 medjool dates, chopped
2/3 cup spelt flour
3/4 cup wheat germ
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1/4 cup honey
1 cup oatmeal
1 cup shredded unsweetened coconut
1 cup raisins

Instructions

  1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree, dates, spelt flour, wheat germ, cinnamon, ginger, nutmeg, baking soda, vinegar and honey in a mixing bowl.
  2. Gently fold in the oatmeal, shredded coconut, and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to shape them as you’d like.
  3. Bake for 12-14 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.
  4. These cookies are pretty soft, so it’s best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.

Adapted from Detoxinista