Creamy Butternut Squash & Sage Pasta (mostly allergen-free)

I think I surprised myself a bit with this one – because it is SO. DELICIOUS! You’re welcome!

Creamy Butternut Squash & Sage PastaCreamy Butternut Squash & Sage Pasta

Ingredients:

  • 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

Directions:

  1. Preheat oven to 425 degrees F.
  2. Coat squash and onions with EVOO, sprinkle with salt & pepper, spread evenly on cookie sheet.
  3. Roast squash and onions for 30 minutes, stirring at 15 minutes.
  4. Start boiling water for pasta – cook according to package directions.
  5. 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.
  6. Remove roasted vegetables and let cool 5 minutes.
  7. Reserving a ½ cup vegetables for garnish, puree remaining roasted vegetables and sauce using a food processor.
  8. Mix sauce and pasta in the sauce pan.
  9. Add garnish to individual plates and top with Parmesan cheese (if desired).
Advertisements

Allergen-Free Tropical Carrot Smoothie

Yum. Yum. Yum.

Trust me on this one. It may sound like an interesting combination, but it’s delicious. It’s my second morning making it for breakfast.

Tropical Carrot Smoothie {Espinosa Kitchen}

Tropical Carrot Smoothie

Ingredients:

Directions:

  1. If using frozen fruit, heat in microwave for about 45 seconds to soften fruit. Add to blender.
  2. Top with lime juice and protein powder.
  3. Finally, add carrot juice and coconut milk.
  4. Blend.

*I usually make my breakfast smoothies in the evening and store in the fridge so I can grab and go in the morning. Works really well!

Gluten-Free SunButter Protein Cookies

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.

gluten-free sunbutter and protein cookies (Espinosa Kitchen)

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare flax-egg if using.
  3. Grease baking sheets with coconut oil.
  4. Mix ingredients together.
  5. Spoon onto cookie sheet.
  6. Bake 10 minutes.

Optional: add Enjoy Life chocolate pieces if desired.

Strawberries and Coconut Cream

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 (Espinosa Kitchen)

Strawberries and Coconut Cream

Ingredients:

  • 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)

Directions:

  1. Mix coconut cream with vanilla extract.
  2. 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!

Allergen/Gluten-Free Bread in a Mug

Yep! I said it. Allergen-Free and Gluten-Free bread…. and in a mug! I am on an elimination diet, so there is a very limited amount of food I can eat right now. I searched and searched for a recipe that I could use to make myself a little side of bread to dip in my french onion soup (since I can’t use the typical bread pieces or cheese). Well, when you can’t find one, you make one. At least that’s the attitude I have had to adopt over the last year or so.

Allergen-Free Bread in Mug (Espinosa Kitchen)

Allergen-Free Bread (Espinosa Kitchen)

Allergen-Free Bread (Espinosa Kitchen)

Allergen/Gluten-Free Bread in a Mug!

Ingredients:

Directions:

  1. Grease a large mug with EVOO or Coconut oil.
  2. Make the “flax egg” in a small separate dish.
  3. Mix together all the ingredients with a fork.
  4. Add the “flax egg.”
  5. Using a spatula, place mixture in mug.
  6. Microwave for 90 seconds on high. (You may need to remove, flip the bread over in the  mug and microwave an additional 20 seconds.)
  7. Let cool for a few minutes.
  8. Pop out of mug gently and slice.

 

I’d love to hear your thoughts on this recipe and if you have any tasty suggestions for additional flavors.

Allergen-Free Butternut Squash and Apple Soup

Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.

Butternut Squash and Apple Soup (Espinosa Kitchen)

Butternut Squash & Apple Soup

Ingredients:

  • Medium butternut squash
  • 2 baking apples
  • 6 garlic cloves
  • 2 springs fresh thyme
  • Extra Virgin Olive Oil or Coconut Oil
  • Salt & Pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup full fat coconut milk
  • 1/2 apple – diced – as garnish (if desired)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Cut garlic cloves in half.
  3. Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
  4. Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
  5. When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
  6. Remove from oven and let cool enough to peel the skin off the squash.
  7. Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
  8. Add desired amount of chicken broth and bring to a simmer.
  9. Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
  10. Add coconut milk and blend until smooth (or chunky if you prefer).
  11. Top with apples pieces if desired.

Allergen-Free Apple Pie Smoothie

It’s no secret that I haven’t written much on my blog in several months. To be honest, I have been struggling with some health issues and have been working closely with a dietitian (Dietitian Cassie) (as well as doctors) to try and find the cause. Needless to say, I have had other priorities than posting here. However, that does not mean I don’t miss writing, posting, and interacting with every single one of you who reads my blog. There are so many new things I want to share with you that I have learned in the last few months – but that will be a post in it’s own.

Today, I want to share with you a recipe I made this morning for my breakfast smoothie. As some of you know, I started an elimination diet last week (this means no nuts, no soy, no dairy, no eggs, no gluten). At first, this diet had me antsy and squirming – nervous that I wouldn’t be able to eat anything good: forcing me to gag down every meal for nutrients rather than enjoyment.

Good news: this is not true!

This smoothie recipe is so, so good! I’m totally making it again tomorrow.

Allergen-Free Apple Pie Smoothie (Espinosa Kitchen)

Allergen-Free Apple Pie Smoothie

Ingredients:

Directions:

  1. Add enough water to cover the steel-cut oats and place in the fridge overnight.
  2. Add oats, applesauce, coconut milk, cinnamon, vanilla extract and protein powder to the blender.
  3. Blend.
  4. Top with nutmeg if desired.