Winter Butternut Squash Brussels Sprouts Caesar Salad




Ingredients

For the butternut squash:

  • 3 cups ½ inch cubed butternut squash
  • 1 tablespoon olive oil
  • ½ tablespoon honey or pure maple syrup
  • Freshly ground salt and pepper

For the sweet and salty toasted pecans:

  • 1/2 cup pecan halves
  • 1-2 teaspoons pure maple syrup
  • sea salt

For the salad:

  • 1 pound (16 ounces) brussels sprouts, ends trimmed and yellow outer leaves removed
  • ¾ cup seeds from 1 small pomegranate
  • 1 large apple, thinly sliced (honeycrisp or pink lady apples are great)
  • ½ cup chopped Medjool dates
  • 1/3 cup shaved manchego (or shaved parmesan)

For the caesar dressing:

  • ¼ cup tahini
  • 2 tablespoons olive oil
  • Juice from ½ large lemon
  • 1 clove garlic, finely minced
  • 1 teaspoon finely diced capers
  • 1 teaspoon caper brine (from the jar of capers)
  • 1 teaspoon dijon mustard
  • 1-2 tablespoons warm water, to thin dressing
  • Freshly ground salt and black pepper

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and add butternut squash cubes. Drizzle with olive oil, honey or maple syrup, salt and pepper. Toss to coat the butternut squash with the oil. Roast for 30 minutes, flipping halfway through. Butternut squash is done when fork tender.

  2. While butternut squash is cooking, you can toast pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and allow to cool.
  3. Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Add shredded brussels sprouts to a large bowl.
  4. Next, mix the dressing ingredients together in a small bowl until smooth: tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water and freshly ground black pepper. Taste and add a pinch of salt if necessary.
  5. Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels. Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking. If not, season with a bit of freshly ground salt and pepper. Next, you can choose to serve this on a platter or in a bowl. Platters are pretty for entertaining or serving guests and bowls are great for date nights, family dinner and meal prep.

  6. If making on a platter: add all of the brussels sprouts coated with dressing to a large platter. Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.

  7. If making in a bowl: stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans. Gently toss again so that everything is combined. Serves 6.

 

Source: https://www.ambitiouskitchen.com/butternut-squash-brussels-sprouts-caesar-salad/

Best Healthy Coleslaw Ever (no mayo!)

Ingredients

  • For the slaw:
  • 1/2 medium head of purple cabbage, shredded (about 3 cups shredded cabbage)
  • 1/2 medium head of green cabbage, shredded (about 3 cups shredded cabbage)
  • 2 heaping cups shredded carrots
  • 1 cup finely chopped cilantro
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup green onion (green part only)
  • 1/2 cup pepitas
  • 1/4 cup toasted sliced almonds

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1-2 tablespoons pure maple syrup, depending how sweet you like your slaw
  • 1 clove garlic, finely minced
  • ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon salt
  • Freshly cracked black pepper

Instructions

  • Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.
  • In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.

 

Source: https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/

Spinach and Garlic Potato Patties

Ingredients

  • 1 pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion , diced
  • 1 bag 8 to 10 ounces baby spinach
  • 3 garlic cloves , minced
  • salt and fresh ground pepper , to taste
  • 1 cup shredded parmesan cheese
  • 2 tablespoons lemon juice
  • 1 egg , lightly beaten
  • 2 cups panko crumbs
  • 1/4 cup olive oil , for frying (add more as needed)

Optional

  • Yogurt
  • Sour Cream
  • Soy Sauce

Instructions

  1. Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
  2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
  3. Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.
  4. Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.
  5. Remove from heat and add spinach mixture to the potatoes.
  6. Stir in cheese and lemon juice.
  7. Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
  8. Shape the mixture into patties.
  9. Heat olive oil in a large skillet.
  10. Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side.
  11. Transfer potato patties to a paper towel–lined plate.
  12. Serve with yogurt, sour cream, soy sauce, etc…

 

Source: https://diethood.com/spinach-and-garlic-potato-patties/

Cashew Crunch Shredded Brussels Sprouts Salad

Ingredients

  • For the salad:
  • 1 pound brussels sprouts, end trimmed and any yellow outer leaves removed
  • 4 cups shredded red cabbage (also known as purple cabbage)
  • 1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
  • 1 red bell pepper, diced
  • 1 bunch cilantro, chopped
  • 1/2 cup diced green onion
  • 3/4 cup salted roasted cashews
  • 1/2 cup toasted sliced almonds

For the dressing:

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
  • 2-3 tablespoons rice vinegar
  • 1 ½ tablespoons pure maple syrup
  • 2 cloves garlic, finely minced
  • 1 tablespoon freshly minced ginger
  • Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter

To garnish:

  • Extra cashews and almonds
  • Green onion
  • Cilantro

Instructions

  1. Shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
  2. Add shaved brussels sprouts to a bowl, along with shredded red cabbage, shredded carrots, red bell pepper, cilantro and green onion. Top with cashews and toasted almonds.
  3. Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.
  4. Drizzle over the salad and use tongs to toss the salad together so that the dressing coats all of the brussels sprouts and cabbage. Garnish salad and enjoy! Serves 4-6.

 

Source: https://www.ambitiouskitchen.com/cashew-crunch-shredded-brussels-sprouts-salad/

Southwestern Quinoa Salad

Ingredients

  • 1 cup uncooked quinoa, rinsed and drained
  • 1 large sweet potato, chopped into bite size chunks
  • 1 red or orange bell pepper, cored, seeded, and diced
  • 1 cup black beans, rinsed and drained
  • 1 cup thawed frozen corn
  • 1/4 cup minced red onion
  • 1/4 cup minced fresh cilantro
  • 1 avocado, chopped
  • 1/4 cup + 1/2 Tablespoon olive oil
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1/41/2 teaspoon cayenne
  • pinch of cumin
  • ground black pepper, to taste
  • 1/2 sea salt + more to taste

Instructions

  1. Preheat oven to 400°F.
  2. Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
  3. Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
  4. In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.

 

Source: https://www.eatingbirdfood.com/southwestern-quinoa-salad/

Super-Easy Shrimp Stir-Fry for Clean Eating Meal Prep!

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp avocado oil, or olive oil
  • sea salt and fresh ground black pepper, to taste
  • 2 med-large, crisp zucchini, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • Homemade Stir-Fry Sauce:
  • 1/4 cup Bragg’s liquid aminos, low sodium soy sauce, OR coconut aminos(my favorite is the coconut aminos)
  • 1 Tbsp raw honey
  • 2 cloves fresh garlic, grated
  • 1″ fresh nob ginger, peeled and grated
  • 1 tsp chili flakes (optional)
  • 1 Tbsp sesame seeds

Instructions

  1. In a small bowl, whisk together all sauce ingredients.
  2. Heat oil in a large skillet or wok over medium-high heat. Add in the shrimp then cook, stirring occasionally until cooked through, about 3-4 minutes.
  3. Stir in the veggies and cook for 2-3 minutes more.
  4. Pour your sauce over top and stir to coat the shrimp and veggies.
  5. Serve immediately over brown rice, cauliflower rice, or quinoa. OR
  6. Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.

 

Source: https://cleanfoodcrush.com/super-easy-shrimp-stir-fry-clean-eating/?uaid=pinterest

One-pot vegetarian spaghetti

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 (8 oz.) package button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups low-sodium vegetable broth
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 10 oz. thin spaghetti noodles (I use whole wheat)
  • 3 cups fresh spinach or baby spinach
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • For serving: 1/4 cup fresh chopped basil or parsley (optional)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, until tender and the liquid from the mushrooms has been mostly cooked off.
  2. Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
  3. Increase heat to high then add canned tomatoes and vegetable broth. Bring to a boil.
  4. Add spaghetti noodles and stir until they wilt and fit in the pot. Cover the pot, reduce heat to medium-low and cook for 5 minutes. (Your liquid should be at a low boil this whole time.)
  5. Remove lid and add fresh spinach, a couple of handfuls at a time, stirring to get the spinach mixed in and wilted.
  6. Remove from heat and let spaghetti sit, covered, for a few minutes
  7. Stir in Parmesan cheese, taste and adjust seasonings.
  8. Serve with fresh basil or parsley and extra Parmesan cheese, if desired.

 

 

Source: https://www.familyfoodonthetable.com/one-pot-vegetarian-spaghetti/

Spaghetti Squash Taco Bake

Ingredients

  • 1 spaghetti squash, roasted
  • 1 Tablespoon olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 2 Tablespoons taco seasoning
  • 1 cup black beans, drained and rinsed
  • ¼ cup salsa
  • ¼ cup fresh chopped cilantro + more for garnish
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chopped jalapeño + more for garnish
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon sea salt
  • 1 cup shredded Mexican cheese
  • Toppings: green onions, avocado, plain Greek yogurt/sour cream, cilantro, jalapeño

Instructions

  1. Roast spaghetti squash. (Instructions for how to cook spaghetti squash can be found here.)
  2. While squash is roasting, heat oil in a large sauté pan over medium heat. Add onion and garlic and cook until fragrant, about 4-5 minutes.  Add ground turkey and taco seasoning to the pan and cook, breaking meat apart with your spatula. Once turkey is cooked through and no longer pink, add black beans, salsa, cilantro, tomato paste, jalapeño, chili powder, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside.
  3. One squash is roasted and cool enough to touch, remove spaghetti strands from the peel and add the squash to the pan with ground turkey mixture. Toss to combine then transfer to a 8×8 or 9×9 square baking dish. Sprinkle cheese on top.
  4. Bake in the oven for 15-20 minutes at 375°F, or until spaghetti squash bake is warm throughout and cheese is melted.
  5. Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.

 

Source: https://www.eatingbirdfood.com/spaghetti-squash-taco-bake/

 

Turkey Taco Meal Prep Bowls

Servings: 4

Ingredients

Rice

  • 3/4 cup brown rice (uncooked; may be swapped for quinoa or long grain white rice)
  • 1/8 tsp salt
  • 1 lime (zested)

Turkey

  • 3/4 lb lean ground turkey (beef or chicken may be swapped)
  • 2 tablespoons homemade taco seasoning
  • 2/3 cup water

Salsa

  • 1 pint cherry tomatoes (halved)
  • 1 jalapeno (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/2 lime (juiced)
  • 1/8 teaspoon salt

Other:

  • 12 oz can corn kernels (341 mL; drained)
  • 1/2 cup mozzarella (shredded)

Instructions

  • Cook brown rice according to package directions, adding the lime zest and salt to the cooking water. Allow to cool slightly before portioning out.
  • Add turkey to a medium pan and cook over medium heat, breaking it up with a spatula until no longer pink (approximately 10 minutes).
  • Sprinkle the taco seasoning over the cooked meat, then add the water. Stir and simmer for a couple of minutes, until sauce has thickened.
  • Remove from heat and allow to cool slightly before portioning out.
  • Combine all salsa ingredients and toss together.
  • To assemble lunch bowls, divide ingredients evenly between four 2-cup capacity meal prep containers.

 

 

Source: https://sweetpeasandsaffron.com/turkey-taco-lunch-bowls-meal-prep/

Cheesy Cauliflower Nachos

Ingredients

  • 1 Tablespoon olive or avocado oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 5 cups cauliflower florets, cut into ½-inch slices
  • 1/3 cup refried beans
  • 3/4 cup shredded Mexican cheddar cheese
  • 1 jalapeno, sliced
  • 1/2 cup chopped grape/cherry tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced or chopped (optional)

Instructions

  1. Preheat oven to 425°F. Spray a large baking sheet (affiliate link) with olive oil or avocado oil cooking spray.
  2. Slice cauliflower into 1/2-inch slices.
  3. In a large bowl, combine oil with garlic powder, onion powder, cumin, paprika, chili powder and sea salt. Add sliced cauliflower and gently toss to coat. Place seasoned cauliflower on baking sheet, spacing out the pieces so that they roast instead of steam. Bake 20 minutes, until cauliflower is tender and starting to brown.
  4. Remove the pan from the oven; push cauliflower together in the center of the pan. Top cauliflower with refried beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
  5. Top cauliflower with chopped tomato, red onion and cilantro. Add avocado (if using) and serve directly from the sheet pan. You can also transfer to a platter for serving or portion into bowls.

 

Source: https://www.eatingbirdfood.com/cheesy-cauliflower-nachos/