Harvest Stuffed Butternut Squash! GF, V, SCD & Paleo!

‘Twas the week of Thanksgiving and all ‘round the blogs,

The masses were hunting for pie and eggnog.

The posts were all hung on the pages with care

In hopes that their readers would enjoy them with flair!

The foodies were ready with pencils and pad

To jot down some recipes they were craving “real bad.”

When what to their wondering eyes did they find?

But a turkey-free main, of the Gluten Free kind!

With an ingredient list so wholesome and free,

They knew in a moment, “this dish is for me!”

We’ve arrived, friends! It’s officially Thanksgiving week!

Time for everyone to channel their inner Julia Child and whip up a meal that will be talked about for the next several family gatherings!

Thanksgiving has gotten, well, more complicated in the modern day.

With food allergies and preferences becoming more and more common, meal planning can be strategically challenging.

Well, I’m here to offer a vegan main that will rival even the best deep fried turkey.

In fact, this dish is Vegan, Grain and Gluten Free, Specific Carb Diet friendly, and Paleo!

What is it? I call it my Harvest Stuffed Butternut Squash!

A roasted butternut squash, filled with a bountiful stuffing of fall flavors: pears, beets, carrots, Brussels sprouts, and pistachios; all smothered in a peanut butter drizzle.

Salivating yet? Haha

Here’s what you need: (Serves 2)

1 butternut squash, halved lengthwise

Stuffing:

1 beet, small dice
1 carrot, small dice
1 pear, small dice
leaves of 4 Brussels sprouts

½ red onion, minced
handful of spinach
2 dozen pistachios

Drizzle:

1-2 Tbsp peanut butter (or almond butter)

3 Tbsp water
½ tsp honey (optional) (or a drop of stevia)

Preheat oven to 375. Cut the top and tail off your butternut squash. Carefully cut in half lengthwise. Scoop out the seeds and discard. Brush with olive oil, and place cut-side-down on a tin foil-lined, olive oil - sprayed baking sheet. Bake for about 35 minutes, until tender.

On a separate tin foil-lined, olive oil-sprayed baking sheet, spread out your beets and carrots in an even layer. Bake for about 15-20 minutes, until tender and beginning to caramelize.

Meanwhile, prep your Brussels sprouts by tearing the leaves off. You will be sautéing them.

In a large frying pan, sauté your onions in 1-2 Tbsp EVOO, salt and pepper. Let them cook for about 3 minutes, until soft. Then, add your Brussels sprouts leaves and spinach. Stir them around for about a minute until the Brussels sprouts leaves have become bright green. Immediately remove the contents of the pan from the heat and set aside. (You just flash-sautéed the leavesJ)

Chop your pear and make your dressing by combining the dressing ingredients. Add enough water until it becomes “drizzly.” Add honey to taste. I added one drop of stevia.

When your beets and carrots come out of the oven, sprinkle them with salt and pepper, and toss with the pears and Brussels sprouts leaves, and pistachios.

To assemble: scoop a generous portion of the stuffing into the butternut squash cavity, and drizzle liberally with the peanut butter sauce. Garnish with pistachios.

Happy Tummies, beware: if you serve this, you will be the source of food envy from your turkey-gobbling dinner companions. Be prepared to give half of it away, because EVERYONE will want to try it :D

Why? BECAUSE IT’S FREAKING AWESOME!! Not only is it visually stunning with the purples and oranges and different hues of green, but it tastes SO. GOOD.

There is this subtle sweetness from the beets and the carrots and the butternut squash, which is complimented perfectly by the nutty and rich sauce. The Brussels sprouts provide a wonderfully savory note, while the pistachios give this pop of salty nuttiness. And the pears. OH, THE PEARS! Chiming in with this intensely sweet note that takes this dish to the next level.

And the textures! Oh my, oh my. The squash is creamy and soft, while the roasted veggies are chewy and beautifully caramelized. The pears provide an amazing juiciness, and the pistachios give this amazing crunch! Very satisfying :D

Alright, I could go on and on, but I think I’ll just let you experience it for yourself.

Do you have any vegetarians coming for dinner on Thanksgiving? If so, do you make a special dish or ask them to bring their own dish to share?

Alright, well I hope you all have a fantastic and joyful Thanksgiving. I’m thankful for each and every one of you. Cheesy, I know, but I am so grateful for the lovely friends I’ve met though this wonderful and wacky “blog world.” :)

Happy Cooking! And may the odds be ever in your favor! :D

Pear Pancakes w/ Blueberry Syrup! GF, SCD w/ V & BED Options!

Hey Hey Everyone!

I hope everyone enjoyed a spring-tastic weekend!

I know I did! I treated myself to a leisurely brunch on Sunday!

Do you ever pamper yourself with brunch on the weekends?

Well here's a recipe for you to do just that:

Pear Pancakes with Blueberry Syrup!

These little pancakes pack a protein and flavor punch and are wonderfully healthy!

And they're Gluten Free and Specific Carb Diet friendly with a Vega Option!

Here's what you need: (makes 4 silver dollar pancakes; serves 1)

2 egg whites, beaten to stiff peaks (Vegan option: 2 flax/chia eggs)
1 tsp cinnamon
dash on nutmeg
1 pear, small dice
1/2 cup almond flour
2 "droppers-full" of pure liquid stevia (SCD use 2 tsp honey)

Sauce:
1/2 cup blueberries, pureed
5 drops pure liquid stevia (optional)

Prep your pears and set aside. Also, process your blueberries until they are smooth. You'll need to scrape the sides several times. Next, whip your egg whites and spices to stiff peaks. Once they're at stiff peaks, whisk in your stevia. Finally, gently fold in your almond flour until just incorporated. Scoop 1/4 cup of the batter (without the pears) onto a nonstick skillet that has been sprayed with olive oil. Then, place your pears on top of the pancakes. Cook for 4 minutes, carefully flip, and then cook for 3 minutes more over medium heat. Top the pancakes with the blueberry puree and enjoy!

These. Were. Incredible!! I have such a soft spot for pancakes. They're warm and cozy, sweet and decadently delicious! The pears with the cinnamon and nutmeg were so sweet and spicy. It was warming and just fabulous. And paired with the subtle nutty undertone, and fresh, bright blueberry sauce was outstanding!

And the texture was ethereal! By whipping the egg whites, they become so light and fluffy! You'd think that using almond flour would make them heavy and weighed down, but actually, just the opposite happens! They basically melted in your mouth.

This was such a wonderful way to start out my Sunday. Treat yourself to these Pear Pancakes! You're tummy will be happy all day!

Until next time!

And for my Body Ecology Diet tummies, don't fret! There are pancakes for you too! Try my Carrot Cake Pancakes!! They're also GF, V, SCD & BED!!

This recipe utilized my favorite kitchen appliance. Here's the one I use and love:

Sweet & Spicy Pear Quinoa Pilaf! GF, V!

What a great weekend! I can’t believe it has come and gone so quickly! What was the best part of your weekend?

Mine was definitely going out with my friends on Saturday night. It’s amazing how the city comes alive after midnight!

It’s so much fun to visit with all my friends that I haven’t seen in nearly a year!

So anywho, tonight I thought I’d share another recipe from the archives! My Sweet and Spicy Pear Quinoa Pilaf!

Unfortunately, it’s not Specific Carb Diet or Body Ecology Diet friendly, but it is Gluten Free and Vegan! And 100% Delicious!

Here’s what you need: (serves 3-4)

1 cup quinoa
2 cups veg stock
2 pears, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
2 big handfuls of spinach, chopped
2 stalks of celery, small dice

Dressing:

2 tsp Dijon mustard
juice of 2 lemons
3 green onions, sliced
2 drops agave
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp EVOO
salt
a little water to stretch the sauce

First, in a dry pan, toast your almonds over medium-low heat. This releases their deep nutty flavor.  Toast until fragrant. Next, put your quinoa on the stove and cook it according to the package directions using veg stock.

While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, celery, almonds and raisins and fluff/stir those in as well.  Finally, cover it for just a couple of minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp).

This meal was just outstanding — if I do say so myself :). My parents raved about the pilaf and said I could serve this at a restaurant! It was just bursting with flavor! The nutty quinoa, with the zingy-punch from the lemon and Dijon dressing was complimented perfectly by the underlying sweetness from the pears. This flavor combo paired wonderfully with the intense sweetness from the raisins, and the subtle backdrop of spice from the cinnamon and allspice. It was just fantastic.

And not just the flavors — the textures too!! The pears were ripe and juicy, the almonds gave a beautiful crunch, the raisins were sticky and chewy, while the quinoa *pop* in your mouth! It was so fun to eat! And it looked beautiful — with all the soft lime green colors poking through the dark quinoa. It truly was a delicious explosion in your mouth!

So there’s another tasty quinoa dish for you guys! This was one of my personal favorite recipes – its complex flavor was just divine! :)

Let’s make it a great week!

What are you looking forward to this week?!

Until tomorrow!

Red Carpet Brussels Sprouts and Pear Salad! GF, V, SCD!

BREAKING NEWS — I have discovered an outrageously delicious flavor combination!!

crispy pear sticks!

Brussels Sprouts and Pear!

just look at that caramelized crust!

Before you start running the other way, just hear me out:)

Red Carpet Brussels Sprouts and Pear Salad!

I feel bad for the Brussels Sprout. I mean, it gets such a bad wrap – touted as everyone’s “cringe-worthy” veggie. Well, I set out to make an irresistible preparation for these cute little cabbage heads….and that’s exactly what I did:)

amazing pears!

With a little creativity and “out of the box” thinking, the Brussels Sprout was the belle of the ball! Totally worthy of a red carpet:)

sweet, spicy pears!

This salad is super filling for dinner! And it’s Gluten Free, Vegan, and Specific Carb Diet with a Body Ecology Diet option!

mmm mmm mmm!

Here’s what you need: (serves 1)

1 cup Brussels sprouts – outer leaves removed and cut in half
1/2 red bell pepper, sliced into strips
1/4 onion, chopped
2 cloves of garlic, minced
1 tsp dried basil
1/4-1/2 tsp dried tarragon
salt and pepper
1 cup of spinach
1/2 pear, sliced (eat the other half for dessert:) ) (BED omit- it’s still a delish dish!!)

In your largest skillet, saute your onion in 2 tsp EVOO, salt, pepper, and dried herbs. Let them cook for about 3 minutes. Then, push them to the sides of the pan, creating space in the center. Turn off the heat for a quick second, and spray that cleared area with olive-oil-spray. Turn back on the heat. Then, arrange all your Brussels sprouts cut-side-down in the cleared area. Once they’re set, don’t touch them, and let them cook for 6 minutes! They’re going to be forming a beautiful caramelized crust! After 6 minutes, add your garlic and peppers and stir everything together. Let it cook for about 4 minutes. Then take off the heat.

Meanwhile, slice your pear and put your spinach on a plate. Arrange the pear slices in a circle around the sides. Then, mound your Brussels sprouts and veggies in the center, and garnish with pear matchstick slices.

wow.

Wow. Oh. Wow. This salad was truly magnificent! The flavors and textures were SPOT. ON! First, the flavors. I know it seems a little “out there” – but the combination of the earthy, garlicy, savory Brussels sprouts paired just perfectly with the spicy-sweet pears! I don’t know why, but that combination fit just like 2 peas in a pod:) They complimented each other just marvelously.

love the textures!

The caramelized crust on the Brussels sprouts was sweet and little nutty, highlighted by the pears. There was also a warm note from the sweet basil and delicate tarragon. So delish.

Gluten Free, Vegan, SCD Friendly!

And then the textures. My goodness, the Brussels sprouts were crisp-tender and crunchy, yet warm and just good! That warmth, coupled with the cool, crisp pear was wonderful. That warm, crunchy-crispness was exactly what I was looking for in a salad.

out of this world Brussels Sprouts!

This meal was a 10. Show the humble Brussels Sprout some love — it’s a superstar in my book! :)

What are your feelings on Brussels Sprouts? Love ‘em or leave ‘em?

Until tomorrow!

Need a good knife or an olive oil mister? Here's the ones i use: