Wonderful Winter Squash

Winter squash is one of the things I love about the fall. There are lots of varieties (pumpkin, butternut, delicata, acorn, spaghetti--great to use instead of pasta!) and adding them in this time of year helps keep sugar cravings from overtaking afternoon thoughts.

This recipe is super easy to throw together with leftover, cooked winter squash (whatever you've got on hand--even sweet potatoes would work) and contains a healthy dose of protein and high quality fat. Serve it with apples, and mark a fruit serving or two off your list for the day. Seems like it's perfect for an after nap/school snack or the favored munchy at Thanksgiving.

Ingredients
1/2 cup cooked winter squash
1 can (15 oz) canellini (white kidney) beans--or 2 cups fresh
1/4 cup flax seeds, ground (I use a coffee grinder)
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/3 cup maple syrup
1.5 Tablespoons coconut oil
1.5 teaspoons grated fresh ginger
1 teaspoon vanilla extract

Directions

1. Put everything in the bowl of a food processor and whirl away. 
2. It it's too thick, add a little water. 
3. Taste and adjust seasonings.
4. Serve at your next fall gathering and impress everyone there OR
5. Serve to some munchkins and let them guess what's included in the ingredient list.

Simple Summer Snack

This is easy to make and keep on hand for a high protein, high calcium snack.

Ingredients
1-2 cloves garlic
Handful (maybe 1/4 cup?) of fresh, flat leaf parsley
juice of one lime (or lemon)
1 15oz can white beans, drained and rinsed
1/3 cup extra virgin olive oil
Salt and pepper to taste

Directions

1. In the bowl of a food processor combine first 3 ingredients and process. Scrape down sides.
2. Add beans, salt, and pepper and process. With the blade running, add olive oil.
3. Taste and adjust seasonings.
4. Enjoy with fresh from the garden veggies (cucumber, squash, carrots, kohlrabi, etc.)

Sausage, Tomato, Bean Delight

It's hard to believe that one month ago it was warmer than it is today. As a result, I've been preparing more hot dinners than I normally would this time of year.

This one ended up really hearty and soothing on a cold, wet day. And it has sausage in it. What's not to love about that?

Ingredients
1/2 pound ground breakfast sausage
1 medium onion, finely chopped
2-3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
2 (15oz) cans diced tomatoes, drained
2 (150z) cans red kidney beans, drained and rinsed thoroughly
1/2 cup veggie or chicken stock
a heaping hand full of fresh cooking greens (kale and collards work well)
sea salt and freshly ground black pepper to taste
Whole grain (optional)--I cooked about a cup of quinoa

Directions

1. In a large skillet brown sausage and drain fat.
2. Return sausage to skillet and add onion and garlic. Cook about 3 minutes, then add thyme. Saute another minute.
3. Add tomatoes and cook on medium heat, stirring occasionally, until they begin to break down and become "saucy". 
4. Add stock, beans, and greens. Turn heat to medium high until beans are warm and greens are bright green (about 5-7 minutes).
5. Serve over grain (optional), add salt and pepper to taste, and enjoy!

Halloween Chili

I made this for a few friends before trick-or-treating and realized it's the perfect Halloween dish, because it's black and orange. It's also filling, makes a pot full, and uses seasonal favorites. Meat could be easily added, if desired. And I would certainly add or serve it over greens.

Ingredients
Grapeseed oil*
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1-2 T chili powder
3-4 cups sweet potatoes, washed and cut into bite size chunks
1 cup quinoa, rinsed thoroughly (optional)
32 oz box low sodium chicken stock (or enough to cover potatoes)
3-4 cups cooked black beans (or 2 cans, drained and rinsed)
28 oz can crushed tomatoes
salt to taste
cilantro (optional)
sour cream (optional)
* email here to order

Directions

1. Place oil in bottom of stock pot and warm over medium heat. Add onion and saute 4-5 minutes until translucent. Turn the heat to medium low.
2. Add the garlic and saute a couple more minutes before adding the chili powder. Stir to coat well.
3. Place sweet potatoes and quinoa in pot and cover with chicken stock. Bring to a boil, then reduce to simmer, cover, and cook 15 minutes. No need to stir--just set a timer.
4. Add the black beans, tomatoes, and salt to taste and warm through.
5. Serve topped with cilantro and/or sour cream.
6. Enjoy!