Green Beans & Cranberries

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One of my favorite fall pairings: green beans, cranberries, and lemon! I had this combo at a restaurant and since then I’ve been trying to recreate it just like it was. It was so delicious! Adding the black pepper made it the right type of spicy I wanted. Don’t skimp on it! It’s a much healthier and lighter green bean side dish compared to the usual green bean casserole. There is already enough fattening food this time of year, but not everything has to be right?

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Tips for a Shared Kitchen #5 – Converting Recipes: How to Replace Chicken

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For my next “Convert Recipe” tip I wanted to talk about how to replace chicken in recipes that you love. I have to make sure my options are soy-free and I also feel better when it’s minimally processed. Although those soy chicken breasts that are in the fridge/freezer sections are really great! It’s one of my secret indulgences, but it leaves me feeling bloated and run down afterward. So, how do I replace chicken?

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Cranberry Apple Cider

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I love the flavor of apple cider but I wanted something less sweet than just apples, so I decided to make it with cranberries and oranges along with an organic cider. The cranberries and the orange blend together with the cider to make a fantastic taste and smell! The aroma coming from the kitchen was great! I left it on the stove simmering just to keep the smell around and we all slowly drank it.

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Swiss Chard and Pomegranate Seed Salad

swiss-chard-pomegranate-salad-sideI don’t know what it is about Swiss Chard, but it always tastes a little salty to me – which I love! And in this recipe the Swiss chard goes great with the sweet/savory dressing. I have used this recipe and made it all year round and switched up a few things depending on if it was in season and with the dressing it never disappoints! I had to share it with all of you! Not to mention it’s a beautiful salad with popping color and something great to have at the dinner table.

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Stuffed Acorn Squash with Quinoa & Sausage

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Hello again! Here’s a recipe for fall that you can lather my Brown or White Gravy on! I love acorn squash. It’s my favorite! I’ll eat one of these bad boys for lunch with just some butter and salt and pepper.

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This recipe is a hybrid of a few different stuffed squash or stuffed pepper recipes that I’ve tried and decided to pick my favorite ideas from each and make my own. I hope you enjoy it no matter how you make it!

The filling usually makes more than what you can stuff with, but that just means you can eat it by itself the rest of the week. It’s good cold and warm, so if you want to, you can pack it cold for lunches. So good!

Stuffed Acorn Squash with Quinoa and Sausage

  • Servings: Makes 6 Servings Total, 3 Plant-Based, 3 Meat-Based if halved
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Ingredients

    Plant-Based: 1 Field Roast Italian Sausage, or 3/4 cup mushrooms, diced Meat-Based: 1 Italian Sausage, skin removed, or 1/2 lb ground Italian sausage
  • 3 medium acorn squash, halved, and seeds removed
  • olive oil for brushing
  • Quinoa Pilaf
  • 2 tbsp olive oil
  • 1 sweet onion finely chopped
  • 1 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1/2 cup water
  • 2 springs fresh rosemary
  • 1 tsp fresh thyme
  • 2 garlic cloves, minced
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • salt and pepper

Directions

  1. Pre-heat oven to 400 degrees
  2. Brush the insides of the acorn squash with olive oil.
  3. Roast the squash on a large cooking sheet covered in aluminum foil for about 45-50 minutes. Remove and set aside.
  4. Meanwhile, prepare your sausage. Meat-Based – take sausage out of casing and cook in a small skillet until all of it is crumbled, or if using ground Italian sausage, just cook through and make sure it’s broken up. Plant-based – take the sausage or the mushrooms and cook until it’s crumbled and toasted. Set aside both in their own medium size bowls.
  5. Heat 1 tbsp of oil in a sauce pan. Add the chopped onion and cook until translucent, add garlic and cook until fragrant. Add quinoa, broth, water, rosemary, and thyme. Bring to a boil, reduce to low and simmer until liquid is absorbed – about 15-20 minutes. Take any sprigs of herbs out after it’s cooked.
  6. Add pumpkin seeds and dried cranberries to the quinoa once the quinoa is cooked.
  7. Divide quinoa mixture in half and divide into each sausage bowl. Mix together.
  8. Stuff acorn squash with the desired filling.
  9. Top with my Brown or White Gravy or my Nut Parmesan

Brussels Sprout Salad with Coconut Bacon

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Brussels sprouts are one of the vegetables that I’m extremely picky with… but raw Brussels sprouts with a salty crunchy topping does it for me! This is one recipe that I love and that I will eat those little green cabbages! Sweet, but salty. Bitter and savory. This salad has a little bit for everyone.

Whenever I make this, I always make double the recipe of the Coconut Bacon, just because I munch on it before and after eating the salad. ;  )

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