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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Cajun Vegetable Dip (Paleo)

I finally feel like I’ve reached the “fun” part of summer!

This past week I took my state test to become certified to teach middle school social studies. I’m not going to lie though, it was brutal. With the possibility to be tested on ANY event/person/civilization/land form/etc in the world, it was impossible for me to know everything that would be on the test. I’ve been studying for this exam for months and I still feel that there was so much I didn’t know.

On the bright side though, I love studying history, so it hasn’t been torture to prepare for this test. And I had the chance to brush up on government, geography, and economics- subjects I’ve always been slightly on the fence with. Anyway, results don’t come in until next month, so I’m forced to chill until then.

Which means I can guiltlessly begin to make stuff in the kitchen again! Such as on one of my favorite veggie dips! 

Cajun Vegetable Dip (Paleo)

Ingredients:

1/2 head of cauliflower, chopped into florets

3 tbsp olive oil

2 tbsp tahini

1 tbsp minced garlic

1 tbsp paprika

1 tbsp dried thyme

1 tsp dried oregano

1 tsp salt

1/2 tsp cayenne 

pepper

Juice from 1 lemon

Directions:

Fill a pot with water and add in the cauliflower. Bring water to a boil and cook the  cauliflower. Once tender, drain cauliflower, transfer to a food processor and blend until smooth. Add in the rest of the ingredients and blend until all combined. Cool in the fridge for at least 3 minutes to allow flavors to intensify.

Brussel Sprout Salad with Tahini Dressing (Grain-Free)

Now normally I avoid posting salad recipes, simply because it’s not something I put a lot of effort into while making. Usually, it’s a mixture of “whatever’s lying around.”

But this salad is absolutely amazing, so I’m posting it 🙂 With roasted brussels sprouts and pine nuts as a base, there’s a little more prepping involved. And do not omit the dressing. It really brings together all the flavors. Feel free to add more or less of any ingredient- my measurements aren’t exact (except for the dressing)- I just kinda eyeball it!

Brussel Sprout Salad with Tahini Dressing (Grain-Free)

Ingredients:

Salad

1 lb brussels sprouts

garlic powder

salt and pepper

1 tbsp avocado oil

1 tbsp pinenuts

1/3 cup fresh mango, cubed

1/4 cup raw onion, diced

3-4 tbsp feta cheese, crumbled

Dressing

3 tbsp tahini

3 tbsp water

1/2 tbsp apple cider vinegar

pinch of salt

Directions:

Preheat the oven to 375 degrees. Cut the stems off the brussels sprouts and slice in half. Place on a baking pan and sprinkle with garlic powder, salt, and pepper. Top with oil and toss altogether. Roast in the oven for 20 minutes. Take out, mix in pine nuts and cook for 5 more minutes. Set aside.

To make the dressing, whisk together all the dressing ingredients.

On a nice serving platter, toss together brussels sprouts, mango, onion, and feta. Top with about 3/4 of the dressing (use the rest for another salad recipe). Mix altogether and serve!

Roasted Red Pepper Hummus (Paleo)

In honor of Father’s Day, I have a recipe my dad asks me to make weekly: Roasted Red Pepper Hummus.

When I can, I try to prep my meals and snacks on Sunday. Unfortunately, this hummus does not often make it to Monday as my dad tends to eat the whole thing by Sunday night.

No exaggeration, I now divide the dip into 2 containers and stow one in the back of the fridge so he won’t see it. Shhhhhh! 

Now, you can make it traditional by using white beans, but I prefer making it with an artichoke base instead (the hummus tastes the same either way!)

Roasted Red Pepper Hummus (Paleo)

Ingredients:

1 (14oz) can of artichokes, drained and squeezed of excess water (or white beans)

3/4 cup chopped roasted red peppers (from jar)

1/2 cup water

3 tbsp tahini 

juice from 1/2 of a lemon

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

Directions:

Combine all ingredients into a food processor until smooth.