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.
Of Squash and Potatoes
Delicious food is a common joy that puts a smile on even the most grumpiest of faces. It is nourishing, comforting, and delightful. After all, food was meant to be a source of nourishment to the soul and body, not contention, shame, or guilt.
We must strike balance in our approach to nourishment and with that concept of balance comes fearlessness.
Experimenting with different flavors and techniques can be fun, without breaking the wallet or time bank. So, that is what I do; try out different ideas to mix nourishing foods, seeking to find ones that complete each other, and gain another notch in my kitchen toolbelt.
This recipe fits my bill. It was easy, delicious, and fairly quick. It was a combination of butternut squash and potatoes! That is right!
FOOD OF THE MONTH: BUTTERNUT SQUASH
Bake butternut Squash at 370 degrees F for ~40 minutes (depending on its size and your oven) and puree it down in a blender with 1/4 c of water and 1 tsp of Nutritional Yeast.
Pour this on sliced potatoes (pre-boiled for 5-8 minutes and dried), sliced button mushrooms, and sliced white onions lined in a pan.
Sprinkle Himalayan or Sea Salt and repeat the process.
Once the pan is filled with at least 3 layers, place the pan in the oven on 350 for 40 minutes.
Why am I not giving you a full recipe? Because I believe you have creativity within you. I give you the suggested ingredients and your version of joyful eats based on your unique style and pallet.
And please share your creation by emailing photos to lashanda@holisticleewellness.com anytime or #holisticleerecreates on Instagram!
A New Kind of Curry
Curry can be a great meal but there is room for recipe improvements if you want a healthier option.
This curry, I went with white beans to add some creative spice to my recipe! That is right!
Who says you have to use chickpeas? Creativity breeds joy and this certainly put a smile on our faces.
You know me. I am not for giving you exact measurements for spices; it is based upon your creative style and taste buds, but here are the guidelines for your weekly experiment:
2 cups of white beans
1 cup of Almond Milk (I used homemade, but plain milk will work)
1/2 Chopped Red Onion
1/2 a Chopped Medium Carrot
1/4 a Chopped Parsnip
1 1/2 cups of Cooked Brown Rice
Spices: Curry Powder, Himalayan Salt, Black Pepper, and Paprika. (If you are not sure, always start with 1/4 tsp and adjust based upon taste from there. Use at least 1/2 to 1 tsp of Curry powder). Additionally, I added 1/4 tsp of Nutritional Yeast but it is not required.
Steps:
Place the veggies in a pan with a small amount of water to cook briefly (3 minutes on med-low heat). Mix them and let them cook.
Add in the spices and the Almond Milk. Let it begin to cook and stew on medium-low heat until well mixed and infused. Every stove is different, but I let me stay for about 7 minutes.
Add in fully cooked brown rice into the mixture. Add water if you want to change the consistency of the sauce to adjust to your preference. Mix and let cook for about 2 minutes.
Plate and serve!
There you have it! Hope you all enjoy cooking with your own spin!
