Posts Tagged ‘Side dish’

Roasted Butternut Squash with Spinach and Tahini Dressing

Last minute Christmas recipe!

Roasted Butternut Squash with Spinach and Tahini Dressing

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.

Advertisements

Sweet Potato Curry Puffs (Paleo)

This recipe was totally made on a whim with random ingredients. Braced for a total fail, I was pleasantly surprised how awesome these turned out! In addition to the sweet potato and curry taste, these puffs hardened in the outside while staying soft on the inside.

It kinda reminds me of a pierogi. 

And, I “forgot” that my dad doesn’t like the taste of curry. Guess I get them all to myself now 😉

Sweet Potato Curry Puffs (Paleo)

Sweet Potato Curry Puffs (Paleo)

Ingredients:

1 and 1/2 cups cooked and mashed sweet potato

1 cup fresh spinach

1/2 cup tapioca flour

1 egg

1 tsp curry powder

1 tsp cinnamon

1 tsp salt

Directions:

Preheat the oven to 400 degrees and grease a baking pan. Combine all the ingredients in a food processor. Bake on for 25 minutes. Let cool and harden for 15 minutes before eating.

Carrot Soufflé (Paleo)

Easter recipe! I’m not sure if this constitutes as a dinner dish or dessert… I serve it as both! So it’s either an indulging dinner item or healthy dessert. Your pick!

Carrot Soufflé (Paleo)

Carrot Soufflé (Paleo)

Ingredients:

1 lbs carrots, chopped into bite-sized pieces

2 tbsp coconut sugar

2 tbsp ghee or butter, melted

2 eggs

1 and 1/2 tbsp tapioca flour

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp dried ginger

1 tsp baking powder

1/2 tsp salt

Directions:

Preheat the oven to 350 degrees.

Place carrots in a pot, cover entirely with about 2 inches of water, and bring to a boil. Continue to boil for 10 minutes.

Drain carrots and transfer to a food processor. Add the rest of the ingredients and blend until smooth. Transfer mixture to an oiled baking dish (about 9-10 inches in diameter) and spread evenly. Bake for 45 minutes.

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Everyone knows what tomorrow is! Valentines Day? Ummm, sure? But let’s set aside the fake holiday and talk Walking Dead!

This year we’re having a “Bloody Valentines Day” Party to kick off the start of Walking Dead again. My dad wasn’t too enthusiastic about this until I suggested we make ribs for dinner. Now he’s on board. And I’m making a cauliflower brain fit for zombie consumption. In case, anyone else is as crazy as I am, see the recipe below!

For all non-Walking Dead fans, feel free to make this and call it “whole-roasted and spiced cauliflower” 😉 

So yes, tomorrow will look more like a repeat of Halloween than Valentines Day at my house. Sorry, Walking Dead takes higher priority.

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Ingredients:

1 cup plain, whole milk yogurt

2 tbsp avocado oil

1 and 1/2 tbsp paprika

1 tbsp garlic powder

2 tsp curry powder

1 tsp turmeric

1 tsp chili powder

1/2 tsp salt

1/4 tsp cayenne

1 cauliflower, leaves and protruding stem removed

Directions:

Preheat the oven to 425 degrees and cover a baking sheet with aluminum foil. Set aside. Place cauliflower on top.

In a large bowl, combine the yogurt, oil, and spices. Mix together.

With a spoon, “paint” the cauliflower until entirely and thickly covered with the yogurt mixture. Reserve leftover yogurt mixture. Place in the oven to bake for 30 minutes. Afterward, allow to cool for 15 minutes before cutting. Use reserved leftover yogurt as a dipping sauce. 

“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Caramelized Broccoli, Onions, and Walnuts (Paleo)

I first made this recipe back in the summer, when my laptop was being repaired. Because of this, I had to jot everything down on a piece of paper.

Which I then lost thanks to the chaotic wind whirl known as school.

Luckily, I was moving some textbooks around today and found this recipe under one of my seminar books.

Yay! A little piece of summer still lives on!

Caramelized Broccoli and Onions (Paleo)

Caramelized Broccoli, Onions, and Walnuts (Paleo)

Ingredients:

1 tbsp avocado oil

1 small red onion, chopped

5 cups broccoli florets

1/2 cup walnuts

2 tbsp balsamic vinegar

salt and pepper

1 tbsp olive oil

Directions:

Heat avocado oil in a skillet over medium-low heat and add in onions and broccoli. Cook for 10 minutes, or until the broccoli begins to caramelize, stirring occasionally. Add in walnuts and cook for 5 minutes. Add in balsamic vinegar, salt, and pepper and cook for another 10 minutes. Take off heat, transfer to serving dish, and stir in olive oil. Serve.