Roasted Butternut Squash with Spinach and Tahini Dressing

Last minute Christmas recipe!

Roasted Butternut Squash with Spinach and Tahini Dressing

Ingredients:

6 cups raw cubed butternut squash

1 tbsp avocado oil

1 tbsp balsamic vinegar

salt and pepper

2 tbsp tahini

1 tbsp olive oil

1 tbsp water

2 cups fresh spinach

Feta cheese

Directions:

Preheat the oven to 415°F. In a bowl, toss together the butternut squash, avocado oil, vinegar, salt, and pepper. Spread squash in a roasting pan and place in the oven for 15 minutes.

Meanwhile, whisk together the tahini, olive oil, and water in a small bowl. Mix in a dash of salt and set aside.

In a serving bowl, combine the spinach, squash and dressing. Serve into individual bowls and top with feta cheese.

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Double Chocolate Chip Cookies (Paleo)

Time for a holiday cookie recipe! Double chocolate chip, to be specific 🙂 I LOVE how the texture of this cookie turned out- normally when I work with coconut flour, I get a super soft, crumply cookie. This cookie, however, has a crispy-er outside with a soft inside. Enjoy!

Double Chocolate Chip Cookies

Ingredients:

1 cup coconut flour

3/4 cup coconut sugar

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

Pinch of stevia

1/2 cup applesauce

6 tbsp nut butter

1/2 tbsp vanilla extract

1 egg

1/3 cup chocolate chips

Directions:

Preheat the oven to 350°F and grease 2 baking sheets with coconut oil.

In a food processor, combine the coconut flour, coconut sugar, cocoa powder, baking soda, salt, and stevia. Pulse together. Add in the applesauce, peanut butter, vanilla extract, and egg and blend together. The batter should be dry- that’s okay! Stir in the chocolate chips.

Take a lump (about 2 tbsp) of dough, roll into a ball, place on the baking sheet, and press down gently. Repeat until all the dough is used up. Place in the oven for 15 minutes. Allow to cool before eating.