Butternut Squash and Apple Cinnamon Mash (Paleo)

Eating has been a rather difficult task lately. 

I have a wisdom tooth coming in 😦 

And I never know whether to have it looked at, or just ride it out. Last time, my mouth was aching for 3 weeks and then it stopped… Hopefully it’ll be the same case for this? 

The second I told my friend, she sent me the business card of the surgeon who removed hers. But I’m a college student who has neither the time or money for that so… soft foods it is! 

And so, I’ve been slowly ummmm slurping(?) on my Butternut Squash Chocolate Pudding and this recipe recently. 

And luckily, this recipe only has a few ingredients (I’m not feeling up to complex recipes at the moment). I do want to stress that this recipe tastes extra yummy if you use saigon  cinnamon. If you don’t have any on hand, just add in a bit more cinnamon than called for 🙂 

Butternut Squash and Apple Cinnamon Mash 

Ingredients: 

1/2 cup pureed butternut squash, completely cooled 

1/2 cup shredded apple (takes about 1 medium-sized apple) 

1/2 tsp SAIGON cinnamon (if using regular cinnamon, add more cinnamon to taste) 

1/4 tsp salt 

Directions: 

Combine all ingredients in a bowl and eat up! 

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Chili Lime Mango Intermeggo

Recently, I attended a wedding. A very fancy wedding. 

Located smack dab in the middle of Philly. Which put me in survival mode right away (I get lost and stressed while driving in cities very easily). My poor boyfriend probably thought I was psycho as I screamed for the millionth time at the GPS for telling me to go the wrong way on a one-way

Poor him. And my poor blood pressure. 

Anyway. 

Once we (finally) arrived, the rest of the evening was nice:

No longer psycho!

And of course, like everybody at a wedding, I was mainly interested in the food 🙂 

As we looked at our mini menu, we saw the word “intermeggo,” under which it simply said “Chili Lime Mango.” After pondering with our fellow dining mates, someone finally took out their cell phone and looked it up. 

So, new vocabulary word! Intermeggo is a break between courses at a fancy dinner party in which a small palette cleanser is dished out. And the “Chili Lime Mango” ended up being a bright sunny liquid in a small shot glass. 

And I gulped it down and wanted more. 

It had a very tropical and unique taste to it. Not to mention a little spicy kick in the end. 

Worthy enough for a copycat recipe- served in bigger glasses this time! 

Granted, it’s not exactly the same taste (I only had “chili” “lime” and “mango” to go off of), but it’s still tasty and cleansing enough to serve at home dinner parties 🙂  

Chili Lime Mango Intermeggo 

Ingredients: 

2 ripe mangos

1 and 1/2 tbsp lime juice 

1/2 tsp chili powder 

1/8 tsp cayenne 

1/8 tsp salt 

Directions: 

Combine all ingredients in a food processor or blender and blend until smooth. Transfer to the fridge and let chill for at least 2 hours before serving. 

Salmon and Goat Cheese Apple Slices

Oh dear. I’ve joined the apple craze. Apples, apples, apples! I went apple picking last week and kinda got carried away with the amount I picked…

So, expect a LOT of apple recipes for a bit 🙂 

Salmon and Goat Cheese Apple Slices 

Ingredients: 

1 large apple 

4 oz plain organic goat cheese 

1/3 cup salmon, cooked and cut into small bits 

1 tsp rosemary 

1 tsp parsley 

1 tsp lemon juice 

salt and pepper 

1 tbsp sunflower seeds, shells removed

Directions: 

Preheat the oven to 325 degrees and grease a baking sheet. Cut apple into thin slices. Place slices on sheet and bake for 10 minutes. Afterwards, take out and let cool.

Combine goat cheese, salmon, rosemary, parsley, lemon juice, salt and pepper. Spoon and spread on the just-baked apple slices. Top with sunflower seeds and place back in the oven for 5 more minutes.