Fall Meal Delights: Qunioa & Butternut Squash

It is Fall Fam!

Special note. I love honesty and so I am letting you know that there are links in this blog from which I get a small commission. Do not worry, I will not recommend anything unless it will add value to you and yours and I feel the company has good intentions to make eco-wellness just a little bit easier for us all.

Despite the challenges we have all faced this year, the holiday season and Fall bring warmth and joy to my heart. I love to see the changing colors of the leaves and the sight of my Christmas tree. Yes, my tree is already up and ready! I must be honest though, one of my favorite things besides me setting up the Christmas tree early in anticipation is the variety of squash available during the holiday season. Acorn squash, winter squash, butternut squash…the list goes on and on and my smile gets bigger and brighter!

I share a recipe overview with squash previously but this one I had to share as well. It is so simple, anyone can make it. And with the use of clay crockpot, you just made dinner a whole lot easier and healthier!

Need a crockpot? Use the coupon HOLISTICLEEWELL and get 10% off your next purchase.

Image: VITALCLAY Chef

So, here it is! The recipe of simplicity and delight! Enjoy the sweet undertones from the butternut squash!

Simple Eats

Quinoa and Butternut Squash Sauce

Recipe Details

1) Preheat the oven to 380°F. 2) Slice the butternut squash in half. Take out the seeds. lightly glaze with Extra Virgin Olive Oil or Avocado Oil. Sprinkle Himalayan salt. Put in the oven to bake for 30-40 mins or until tender.

3) Add 1 cup of quinoa and 1 cup of water into the Clay crockpot on Rice setting for 30 minutes. Remove and set aside.

4) Add Butternut Squash into a blender with 1/2 cup of water, 1/4 teaspoon of garlic powder, Himalayan salt, paprika, and oregano. Add 1/2 tablespoon of nutritional yeast and blend until smooth.

5) Mix all the ingredients in a bowl well and then serve.

That is it! It takes less than an hour and it is very simple.

For more simple recipes to nourish the body and mind, stay tuned and remember, it’s your meal; tailor it to your liking!

Stay Well!

Special thank you to Photo by Dan Dennis on Unsplash for the image.

A New Spin on Red Lentil Chips

The holidays are over and the new year is in full swing.  Yet, the family traditions of our small unit continue with our Friday night movie matinee.

Chips and dip continues to be our favorite meal but the busiest of the holiday season led to more store bought lentil chips rather than my preferred method of homemade.  That was an act never made to last and with a new year came some cool revisions to old household classics. 

Birth from the deepest of my seaweed loving mind came Nori Lentil chips and yes, they are delicious!
While I love to cook,  I do appreciate simplicity and efficiency in the kitchen.  Time is valuable and can never be reclaimed.  So with that,  I give you a nice tortilla or chip you can enjoy with your family. 

Nori Lentil chips
¾ cup – whole red lentils
¼ cup – tapioca flour
1 tbspn – Himalayan or sea salt.
  ***NOTE, IF YOU WOULD NOT LIKE THE CHIPS TO BE SALTY,  PLEASE USE ONLY 1/2 tablespoon.
½ cup of water

Directions
1) Turn the lentils into flour.  I have a flour mill, but a high speed blender will work. 
2) Mix with tapioca flour and salt.
3) Slowly add water and mix the batter. 
4) Sprinkle in the nori.
5) Make 6 small balls. Press flat with a tortilla press or equivalent and bake. 
6) For tortillas, bake for 10 minutes in 200 C (392/400 F) and for chips, bake for 20 minutes  going after the first 10 minutes.

That's it! Enjoy!