I think I surprised myself a bit with this one – because it is SO. DELICIOUS! You’re welcome!
Creamy Butternut Squash & Sage Pasta
1 whole butternut squash, peeled and cut into small cubes
1 medium onion, cut into large chunks
1 tablespoon EVOO (Extra-Virgin Olive Oil)
1 teaspoon salt
½ teaspoon pepper
20 leaves fresh sage, cleaned and sliced
2 cloves garlic, crushed
8-12 oz. gluten-free pasta
¼ cup butter or dairy-free option
½ cup chicken/vegetable stock
1 cup full-fat canned coconut milk
Optional: add chicken or top with Parmesan cheese
Preheat oven to 425 degrees F.
Coat squash and onions with EVOO, sprinkle with salt & pepper, spread evenly on cookie sheet.
Roast squash and onions for 30 minutes, stirring at 15 minutes.
Start boiling water for pasta – cook according to package directions.
Make sauce: Melt butter in medium skillet over medium-low heat. While simmering, add sage and garlic. Sauté 2 minutes. Whisk in coconut milk, broth, and ½ teaspoon salt. Simmer 5 minutes. Let cool 5 minutes.
Remove roasted vegetables and let cool 5 minutes.
Reserving a ½ cup vegetables for garnish, puree remaining roasted vegetables and sauce using a food processor.
Mix sauce and pasta in the sauce pan.
Add garnish to individual plates and top with Parmesan cheese (if desired).
I really hate cooking in the morning. Like I really really dislike it. But I know that breakfast is such an important meal. What I have been doing recently is making an egg bake on Sunday and then eating it each morning for breakfast during the week. Below is a picture of what I initially tried to do: make individual serving sizes. This was a disaster. Not only was it difficult to clean up these muffin tins, but it was so much more time consuming. That is definitely not easy. So I have modified it since then to simply use a 9×13″ glass baking pan and cut into 6 or 8 pieces.
Super Easy Egg Bake
3 tomatoes – diced
3/4 cup full fat cottage cheese
1 bag frozen broccoli – steamed (or microwaved in safe bag)
1 package (8 oz.) mushrooms – sliced
1/2 package (2 tablespoons) chives – chopped
About 10 oz. shredded cooked potatoes (hashbrowns – be sure nothing is added)
Who doesn’t love cookies? I definitely love my fair share of cookies, but I don’t love my fair share of sugar. I heard of this 3-ingredient peanut butter cookies and figured I’d give them a try, but I needed to make my own modifications to healthify. (Can we just pretend “healthify” is a word?) I looked at my available ingredients and considered the strict elimination diet I’m currently following. Here is what I ended up making… and they are pretty delicious if I don’t say so myself! I hope you also like them.
After working with a dietitian, I am starting to see the benefit of the bed-time snack. As Dietitian Cassie points out, eating a bedtime snack can balance your blood sugar levels while you sleep, helping you sleep better as well as supporting your metabolism. She advocates for only eating a fat with a carbohydrate and staying away from protein before bed.
Being on this elimination diet has me pretty particular about what I can eat, but I am thrilled to say that this is so delicious! When I discovered coconut cream, I swear the clouds parted and the sun shined through.
Strawberries and Coconut Cream
1/4 – 1/2 cup Coconut Cream
1 teaspoon vanilla extract (try other extracts too, such as lemon!)
Handful of fresh strawberries, sliced (or other berries)
Mix coconut cream with vanilla extract.
Top with strawberries.
NOTE: Coconut cream and coconut milk are not the same thing. I like Trader Joe’s for the minimal cost of about $1.50/$1.70 or so a can. If you don’t have a Trader Joe’s near you, you can buy Native Forest brand on Amazon; however, the cans are smaller. If neither of these are a good fit for you, you can make your own using coconut milk; this again will be less than what you get at Trader Joe’s.
Once you start eating coconut cream, you’ll begin to wonder how you lived without it!