Moroccan Sweet Potato and Chickpea Tagine

1 Tbsp coconut oil (or whatever you use)
about 2 cups (i used 1/2 large onion) chopped onion
2 tsps ground cumin
1 tsp paprika
1 tsp ground turmeric
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger (ginger substitute: allspice; mace; or nutmeg)
 2 garlic cloves, minced
1 can garbanzo beans, rinsed and drained
2 cups vegetable broth
1 large apple, diced into 1 in. cubes
1 or 2 medium sweet potatoes, diced into 1-inch cubes
1 large carrot, diced

Serve with:
Warmed pitas 
Couscous/Quinoa/Ferro (or your favorite teeny tiny whole grain)

Method
(temperature is important in this dish)
Heat coconut oil in a large pot or skillet over medium high heat. Add onions and cook until golden (about 8 min). Stir occasionally.
Add spices (cumin through minced garlic) and garbanzo beans. Cook one minute, stirring constantly.
Add broth, apple, sweet potatoes, carrot, and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes or until the sweet potato, carrot, and apple are tender.

Enjoy !!! I loved this.  It was as delicious, worth it and simple as it sounds. :) I put it over top some Ferro  (grain) which can be bought at Trader Joes. Or rice works splendidly too. -Kristin

Emeril's Simple Tomato Sauce

2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium)
2 teaspoons minced garlic (2 cloves garlic)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 (3-inch piece) Parmesan rind
1 tablespoon chopped fresh basil leaves

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.

Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Yield: 10 cups, 2 1/2 quarts

Serve with A Man's Favorite Spaghetti and Meatballs

Here is the link to Emeril's recipe on FoodNetwork.com

A Man's Favorite Spaghetti and Meatballs

Ingredients
10 cups Emeril's Simple Tomato Sauce for Pasta or store-bought pasta sauce


For the meatballs:
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 1/2 teaspoons minced garlic
1 tablespoon chopped fresh parsley leaves
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup finely grated Parmigiano-Reggiano


For the Spaghetti
1 pound spaghetti, cooked al dente according to package directions
Salt, for seasoning cooking water
1 tablespoon extra-virgin olive oil


Directions
Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.

Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.

While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
Here's the link to Emeril's recipe on FoodNetwork.com

Spring Pea Soup

2 Tbs. olive oil

2 shallots thinly sliced

1 garlic clove, minced

1 lb. fresh or frozen peas, blanched

2 cups vegetable stock

20 mint leaves, plus leaves for garnish (can be substituted with basil or cilantro)

Kosher salt (or sea salt) and freshly ground pepper to taste

Saute shallots over medium heat with 2 Tbs. olive oil, stirring, 3-5 minutes. Add garlic, stirring, 1 minute. Transfer to Vitamix, add peas, stock, and mint. Slowly bring Vitamix up to full speed, blend until soup is hot, about 6 minutes.  Add salt and ground pepper to taste. Garnish with mint. 

Raw Carrot Cake Bites

1/2 c. dates, soaked in hot water for 10 minutes
1/2 c. raw walnuts
1/2 c. carrot, finely grated
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. dried ginger
1/8 tsp. nutmeg
1/4 tsp. lemon zest
1/2. c. unsweetened coconut shreds, for rolling.

Instructions: Pulse walnuts in food processor until they are broken up into tiny pieces. Add the rest of the ingredients except coconut. Process until combined. Roll dough into balls and then roll in coconut. Place on wax paper-lined cookie sheet and then put into refrigerator so they can firm up a bit. (I did this overnight)

Green Fruit Salad

2 cups green grapes, sliced in half
4 kiwi fruit, sliced
juice of 1 lime
salt to taste (a couple big pinches)
2 big pinches of chopped cilantro

Stir it up and enjoy!

Greg's Grass-Fed Chili

4 cans diced tomatoes 

2 cans pinto

2 cans black

4 cans kidney

2 medium onions

2 lbs. extra lean grass fed ground beef

3 Tbsp molasses

4 Tbsp brown sugar or sucanat, turbinado, coconut sugar, etc. 

3 Tbsp taco seasoning

1-2 Tbsp chili powder blend (to taste)

1-2 Tbsp cumin (to taste)

Salt to taste

4-5 dashes Italian seasoning

Green Enchiladas

2 c. white or brown rice, cooked
1 can black beans, drained
1 can pinto beans, drained
2 28oz. cans green chile enchilada sauce (mild)
1 7oz. can diced green chilies (mild)
10+ tortillas depending on size and if you use corn or flour. (My family prefers flour, I prefer  whole wheat flour)

Preheat oven to 350 degrees

Mix 1 can of enchilada sauce and green chilies together and set aside.*
Mix black and pinto beans together and set aside.

Warm each tortilla and dip each one in enchilada sauce and set aside.  Save remaining sauce to drizzle over top.

Fill each tortilla in this order: Rice, beans, enchilada sauce mixture. Roll up and place seam down in casserole dish. After you have filled each tortilla and drizzle remaining sauce over the top.*

Cover with tin foil and Bake for 25 min.

*I add 1c. sour cream to the sauce sometimes.

**I don't always use all the sauce. Store the rest in a glass jar in your fridge and add it to other Mexican dishes. (breakfast burritos, taco salad, bean and cheese burritos etc.)

We like to add a little cheese to these every once in a while. Just include about 2 Tbsp. of grated cheese in each of your tortillas before you roll it up. You can also sprinkle some on top before you bake it.

You can also add diced veggies to these. (broccoli, cauliflower, carrots, and peas)

Serve with a simple green salad. (shredded romaine lettuce, grated carrots and thinly sliced celery)

Millet Patties with Roasted Garlic Aoli

*from Clean Eating Magazine

Serves: 6
Makes: 12 patties
Hands-on time: 1 hour, 15 minutes
Total time: 1 hour, 45 minutes

INGREDIENTS:

• 1 head garlic, 1/2 inch trimmed from top, plus 2 cloves, minced
• 3 1/2 tsp olive oil, divided
• 1 cup whole millet
• 1/2 yellow onion, finely diced
• 1 small carrot, peeled and shredded
• 1/2 red bell pepper, finely diced
• 1/3 cup raw unsalted sunflower seeds
• 1/4 cup chopped fresh dill
• 1/4 cup finely grated low-fat Parmesan cheese
• 4 tbsp fresh lemon juice, divided
• 1 large egg, beaten
• 1 cup whole-wheat panko 
• 1/2 tsp sea salt, divided
• 1/4 tsp fresh ground black pepper, divided
• Olive oil cooking spray
• 2 tbsp chopped fresh chives, plus additional for garnish
• 1 tbsp Dijon mustard
• 1/4 cup low-fat olive oil mayonnaise
• 1/4 cup nonfat plain Greek yogurt

INSTRUCTIONS:

1. Preheat oven to 350°F. Place garlic head on an 8 x 8-inch piece of foil and drizzle with 1/2; tsp oil. Form foil into a pouch, sealing garlic inside. Roast directly on middle oven rack until cloves are soft and fragrant, about 45 minutes. Remove from oven and set aside until completely cooled.
2. Meanwhile, heat a large nonstick skillet on medium. Add millet and toast, stirring and shaking pan constantly, until fragrant and grains begin to jump, about 4 minutes. (NOTE: If necessary, cover with a lid; do not leave unattended.) Transfer to a small bowl and set aside.
3. In a medium saucepan, heat remaining 1 tbsp oil on medium-high. Add onion and minced garlic and cook, stirring frequently, until onion is translucent. Stir in millet and 2 cups water and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until water is absorbed and millet is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread onto a large baking sheet until cooled to room temperature, about 8 minutes.
4. In a large bowl, combine carrot, bell pepper, sunflower seeds, dill, Parmesan and 2 tbsp lemon juice. Add millet mixture and stir to combine. Stir in egg, panko, 1/4 tsp salt and 1/8 tsp black pepper. Mist a 1/3-cup measure with cooking spray. Scoop 1/3 cup packed millet mixture and drop onto a large parchment-lined baking sheet, press into 1/2-inch-thick patties, rinsing hands as needed and patting dry, to remove sticky mixture. Repeat with remaining mixture. Cover loosely with plastic wrap and refrigerate for a minimum of 20 minutes.
5. Meanwhile, prepare aioli: Squeeze roasted garlic cloves from their skins into a small bowl. With the back of a spoon, mash cloves. Add chives, remaining 2 tbsp lemon juice, Dijon, mayonnaise, yogurt, remaining 1/4 tsp salt and 1/8 tsp black pepper and stir to combine. Cover and refrigerate until needed
6. Preheat oven to 400°F. Heat a large nonstick skillet on medium and mist with cooking spray. Place 4 patties in skillet. Cook until bottoms are golden brown and crisp, 6 to 8 minutes, reducing heat if necessary to prevent patties from over-browning. Mist tops with cooking spray and use spatula to carefully flip each. Cook until golden. Return cooked patties to baking sheet. Repeat with remaining patties. Transfer baking sheet to oven and bake for 5 to 8 minutes, until heated through. To serve, top each patty with 1 tbsp aioli. If desired, garnish with chives.

Nutrients per serving (2 patties and 2 tbsp aioli): Calories: 318, Total Fat: 13 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 5 g, Omega-3s: 90 mg, Omega-6s: 3480 mg, Carbs: 40 g, Fiber: 5.5 g, Sugars: 3 g, Protein: 10 g, Sodium: 385 mg, Cholesterol: 41 mg

Savory Sweet Potato Pancake

serves 6

In a large bowl, whisk 2 cups cooked mashed sweet potatoes, 2 TBSP melted organic unsalted butter, 1 egg and 1 1/2 cups buttermilk. In a medium bowl, combine 1 1/2 cups white whole-wheat flour, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp sea salt, 1 1/2 tsp finely minced fresh rosemary and 1/2 tsp fresh cracked black pepper.

Whisk flour mixture into potato mixture until smooth.

In a large nonstick skillet, heat 2 tsp olive oil on medium.

Working in batches, add mixture to skillet in 1/4 cup increments. Cook until edges bubble, 3 to 4 minutes. Flip and cook 2 to 3 minutes, until golden.

If desired top with caramelized onions.

Black Bean Hummus

*From Gina's sis-in-law, Tricia!

1 clove garlic
15 oz. can black beans, drained (reserve 2 TBSP liquid)
2 TBSP fresh lemon juice
1 1/2 TBSP tahini
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 tsp paprika
10 greek olives

Mince garlic in the bowl of food processor. Add black beans, 2 TBSP reserved liquid, lemon juice, tahini, cumin, salt and cayenne pepper. Process until smooth.

Garnish with paprika and greek olives. Serve with pita chips, veggie or lime corn chips.

Hawaiian Banana Bread

1/3 cup coconut butter
2/3 cup organic cane sugar
2 heaping tbsp. applesauce 
1 cup banana (about 2 large or 3 small)

Cream butter and sugar. Add applesauce and blend in mashed bananas.

1 3/4 cup whole wheat flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt

Combine dry ingredients. Add to wet mixture and mix until just blended.

1/3 cup shredded, unsweetened coconut
1/3 cup chopped cashews

Fold in coconut and cashews.

1 tbsp. coconut oil 

Grease the pan with coconut oil. Pour in the batter. Bake about 55 minutes at 350 degrees. Cool about 10 minutes and remove from pan.

I wanted to try this with a glaze but didn't have time!  I was thinking about 1/3 cup honey heated on the stove with the juice of 1 lime. I'll let you know if I try it!

Travie's Nightcap

Ingredients:

3 Tb lime juice
2 Tb tamarind juice*
1 1/2 tsp ginger
1 1/2 tsp vanilla
2 Tb raw sugar
2 Tb agave
1/2 Tb whole cloves
1/2 Tb dried orange peel
1 whole clementine, juiced
fresh whipped cream**
nutmeg

Directions:

1. Add all ingredients to quart jar.
2. Fill quart jar to the top with water to make one quart of liquid total. 
3. Shake vigorously until arm falls off. 
4. Pour into saucepan and bring to a boil. 
5. Serve hot with whipped cream and nutmeg on top.

*Where to buy tamarind juice: in asian section or at asian market, can use to sweeten your curry too)
**For vegan version use cashew creme

Quick and Easy Vegan Black Bean Burgers

A new family favorite! 

1 cup chopped onion

1/2 cup chopped sweet peppers

4 garlic cloves

2 tsp olive oil

1/2 cup peeled and grated carrots

3 tsp chili powder

2 tsp cumin

3 cups cooked black beans

3 tablespoons dijon mustard

3 tablespoons soy sauce

3 tablespoons ketchup

tabasco sauce (if you want a kick)

Saute the onions, sweet peppers and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes. Set aside. Mash the beans in a large bowl with a potato masher or the back of a spoon. Add the mustard, soy sauce, ketchup, or tomato paste and the sauteed vegetables. Mix in the oats. Add salt, pepper and tabasco to taste. Moisten your hands and form the burger mixture in to 6, 3-4” patties. Lightly spray or oil a nonstick skillet and cook the burgers on medium low heat for 5 to 8 minutes on each side.

Spicy Sweet Potatoes

6-8 cups sweet potatoes, chopped (about 2 large sweet potatoes)

1/4 cup coconut oil, melted (you can use olive oil but the coconut oil gives it really good flavor)

1 tsp cumin

2 tsp garlic powder

1 tsp sea salt

1/2 tsp cayenne

1. Slice the sweet potatoes into discs (or chop into 1 inch squares or slice into fries)(peel if you want, but I leave the peel on).
2. Melt your coconut oil.
3. Add the potatoes, spices and oil to a large ziploc bag and shake them up to coat the discs well.
4. Evenly space discs on a cookie sheet, make sure they don’t touch.
5. Cover the pan with tin foil.
6. Put the discs in a cold oven and turn the heat on to 425. Cook with the tin foil on for 20 minutes. (This method caramelizes the sugar in the potatoes and makes them crispy and sweet!)
7. Take the tin foil off and continue to cook for another 15 minutes or until cooked all the way through and soft, but crispy on the outside.
8. Best eaten right away!

Crock Pot Minestrone

Servings: 6 • Serving Size: 1 1/2 cups • Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g   

• 1 (15 oz) can white beans, drained, rinsed (canellini or navy)
• 3 cups fat free chicken broth (or vegetable broth)
• 1 (28 oz) can diced tomatoes
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 fresh rosemary sprig*
• 2 bay leaves
• 2 tbsp chopped fresh basil*
• 1/4 cup chopped fresh Italian parsley leaves*
• 1 oz chunk of good Parmesan cheese rind
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top 

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine pureed beans, broth, tomatoes, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

*can use dried herbs

Pina Colada ala Mary

1/2 can coconut milk
20 oz. can pineapple
1/4 cup agave
about 3 cups ice

Blend in a high powered blender and then WOW your guests!!

Coconut Macaroons

Blend in high-power blender:

2 2/3 cup coconut

3/4 cup maple syrup

1 1/4 tsp. vanilla extract

1/2 tsp. pure almond extract

1/4 tsp. sea salt

Pour in a bowl and mix in 2 cups coconut.

Bake at 300 degrees for about 25 minutes. Let cool another 25 minutes.
To make them RAW: dehydrate at about 116 degrees for about 24 hours.

Recipe from Detoxinista.com (I pinned it!)

Raw Pasta with Tomato Sauce

Sauce:

Squeezed O j 1 cup
Tomato 2 cups
Dates 2
Avo 1/4
Sundried tomato 3
Fresh sage and basil
( Blend in a blender)

Noodles:

Zucchini cut ( in spiralizer) or cut with
Knife into noodle desired thickness .

Enjoy!!

Green Kiwi Smoothie

This is a variation of a recipe from a friend that I thought I loved... until I made it over and now I DOUBLE LOVE it!!! 

2 cups water
1-2 cups spinach
1 avocado
1 cucumber, peeled
1/4 lime, with peel
1-2 cups frozen grapes
1-2 kiwi, peeled
1 TBSP raw honey

Blend up and get happy!!!

Wild Rice Salad

This recipe is from my personal cooking class with RawMelissa. (My favorite birthday present from my husband!)

The salad is at the bottom of the plate. The other dish is Curried Cauliflower with Apple Chutney. Maybe I'll share that recipe...maybe not! ;)

Raw Melissa making this salad at my house!

Rice
1 cup of dry wild rice
2 1/2 cups water
1 TBSP olive oil
Bring to a boil. Simmer for about 30 minutes.

Salad
4 cups spinach
2-3 oranges (or other citrus)
one pomegranate
*since pomegranates are in season for like 5 minutes I used about 1/2-3/4 cup craisins

Dressing
3/4 cup apple juice
1/3-2/3 cup apple cider vinegar
1/2 cup walnut oil
1/2 tsp. salt
fresh black pepper
1 tsp prepared dijon mustard
1/4 tsp celery seed
1 tsp raw honey
Blend in a blender or whisk together until combined. Store in a shaker bottle because you won't use it all for this salad. I used about half.

Toss everything together! Rice, salad, about half of the dressing. Very good!

Carrot-Pistachio Pesto with Bulgar and Chickpeas

I Made this tonight and it was simple, delicious, filling and vegan--a perfect recipe in my book!

from Whole Living Magazine

Ingredients

• 1/2 cup cracked bulgur
• 3/4 cup boiling water
• Coarse salt and freshly ground pepper
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 scallion, thinly sliced
• 1/4 cup dried fruit, such as currants, golden raisins, or chopped apricots
• 1/2 cup fresh mint leaves, torn if large
• 2 medium carrots, peeled and chopped (1 cup)
• 1/4 teaspoon chopped garlic (about 1 small clove)
• 1/4 cup shelled pistachios, toasted
• 1/4 cup extra-virgin olive oil
• 1 lemon wedge

Directions

1. Place bulgur in a heatproof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork. Stir in chickpeas, scallion, dried fruit, and mint.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle in oil and process until combined. Season with salt and pepper.
3. Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary.

Parsley, Lemon and Walnut Pesto with Roasted Sweet Potatoes

Made this tonight and it was GOOD! 

Roasted Sweet Potatoes

4 sweet potatoes

1 TBSP olive oil

Preheat oven to 425 degrees. Cut sweet potatoes into 1" wedges.  Toss on a cookie sheet with olive oil. Season with salt and pepper. Roast, turning once, until golden and tender, about 25 minutes. Let cool slightly.

Parsley, Lemon and Walnut Pesto
6 TBSP olive oil
2 cups fresh, flat-leaf parsley
1 clove garlic
1/2 cup toasted walnuts
zest of one lemon
1 TBSP lemon juice
salt and pepper
Pulse in a blender or food processor until combined.
Spread on top of roasted sweet potatoes as a delicious side dish, snack or appetizer.

Recipe from WholeLiving Magazine March 2012

Green-Guzzling Superstars!

How to celebrate St. Patrick's day this year...

Eat as much of nature's green goodness as you can!

One of my favorite health heroines is Tera Warner, The Green Smoothie Queen. Her enthusiasm, positivity and silliness always pick me up and get me back on track if I've lost a healthy habit or two.  Every St. Patty's day she hosts a 7-day green smoothie challenge. I love signing up for this right at the cusp of Spring when the weather is warm and I'm ready to come out of hibernation!

You can sign up for her free challenge using the link below and receive daily emails from her for the next 7 days if you want. I'm signed up because I love all of her information and pep! (This is free, did I mention?) This challenge starts the 13th with four days of preparation. St. Patty's Day, Saturday the 17th kicks off three full days of green smoothies until the 19th. 

http://www.terawarner.com/free-3-day-challenge-st-patricks

OR 

You can simply increase your intake of nature's finest GREEN foods until St. Patrick's day! One way to do this would be to drink 1 quart of green smoothie and eat 1 salad every day. Or increase your green smoothie intake until you are drinking nothing but green smoothies on St. Patrick's day. 
Now isn't that a fun way to look forward to this holiday each year?

Here's to a chard-chomping, shamrock-shlurping St. Patty's day!

Southwestern Stuffed Spaghetti Squash

* 1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese

*avacado

Preheat oven to 375.

Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?

Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.

Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.

Switch oven to broil.

Stuff each squash half with the mixture and top with grated cheese.

Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.

Garnish with a leetle bit of cilantro and enjoy your life.

*I used only half of the spaghetti squash as it was A LOT. I saved the rest for lunch the next day.*

I got this recipe from the blog below. Dustin and I both loved this. The only ingredient I added was avocado. Enjoy!

http://bevcooks.com/2011/10/southwestern-stuffed-spaghetti-squash/

Pumpkin Muffins

A very light and not-to-sweet muffin. Perfect for breakfast. Freezes great. Perfect for having on hand in a pinch. They thaw quickly too. 

INGREDIENTS:

• 2/3 C. honey

• 3 C. whole wheat flour

• 1 1/2 tsp. cinnamon

• 1/2 tsp. ginger

• 2 tsp. baking powder

• 1 1/2 tsp. baking soda

• 1/4 tsp. nutmeg

• 1/4 tsp. cloves

• 1 1/4 C. water

• 2/3 C. olive oil

• 2 T. milk of choice

• 2 C. pumpkin

• 1 C. chocolate chips 

DIRECTIONS:

1. Mix all ingredients together except chocolate chips.

2. When all ingredients are mixed well, fold in chocolate chips.

3. Bake at 400 degrees for 18-20 minutes.

Yields 24 muffins.

Coconut Rice

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Yield: SERVES 4

Ingredients:

• 2 cups white basmati rice 
• 2 cups good-quality, full fat coconut milk
• 1 3/4 cups water
• 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
• 1/2 tsp. salt
• 1/2 tsp. coconut oil
• Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)

Preparation:

1. Rub coconut oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
5. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes--and even just by itself! If desired, top your rice with a sprinkling of toasted coconut and ENJOY!