Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!
Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.
In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.
Oven Roasted Green Beans and Mushrooms with Cashews
12 oz of green beans, washed and trimmed
2 large portobello mushrooms, cubed
1 tsp dried thyme
1 tsp oregano
1 tsp dried sage
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
pepper, to taste
2 tbsp avocado oil
1 tbsp balsamic vinegar
1 handful of cashews
Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.
Last minute Christmas recipe!
Roasted Butternut Squash with Spinach and Tahini Dressing
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
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.
Pears kinda freak me out. There’s just something about them… I think it’s the texture. Every time I bite into one, I expect the crispiness of an apple and instead get this… grainy texture? I don’t know. Call me weird if need be.
But, when cooked down a bit, the texture issue goes away and sudden it’s like I’m eating apple pie/crisp. It’s amazing how much liquid comes out of pears when cooked down. I almost drained it all, but realized just in time that it makes for an awesome sauce for this dessert/snack -like recipe.
Balsamic Cinnamon Pears (Paleo)
1 tsp ghee
2 pears, peels and chopped into small pieces
1/2 tbsp cinnamon
1/8 tsp salt
2 tsp balsamic vinegar
Melt ghee in a small pot. Add in pears and cook until pear juice is released and the pears are heated (5 minutes). Add in cinnamon and salt and stir until all combined. Take off heat and mix in balsamic vinegar. Serve.