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).

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!

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.

Asian Slaw Peanut Salad

Recently, I have been getting really into cooking a large batch of a salad-type meal on Sundays and eating it all week for lunch. Here is one of those creations. I saute a block of tofu with this salad and add on top in the meal-sized containers.

Asian Slaw Salad (Espinosa Kitchen)

Asian Slaw Peanut Salad

Ingredients:

  • 1 red pepper, diced
  • 1 package edemame (unshelled) optional
  • 1 package coleslaw cabbage mix
  • 1 package shredded carrots
  • ½ cup crushed peanuts (or sesame seeds – optional)
  • 2 scallions, chopped
  • ¼ cup chopped cilantro
  • 8 oz. mushrooms (sauted – optional)
  • 1 block extra-firm tofu, 2 tablespoons cornstarch, 1 tablespoon Tamari

Dressing Ingredients:

  • 2 teaspoons grated ginger
  • 1 garlic clove, minced
  • 1/3 cup creamy peanut butter (or Tahini)
  • 2 Tablespoons lemon juice
  • 1 Tablespoon honey
  • ½  Tablespoon soy sauce
  • ¾ cup unsweetened coconut milk
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon Sriracha sauce

Directions:

  1. Combine top list of ingredients and set aside.
  2. Combine dressing ingredients in a food processor.
  3. Toss dressing with dry ingredients and serve.

Note: If too salty, add 1 teaspoon granulated sugar and 1 teaspoon cider vinegar to offset saltiness.

Cook the tofu.

Note: Can use 1/2 can coconut milk and add and extra tablespoon peanut butter.

Allergen-Free Carrot-Ginger Smoothie

This was my first attempt at recreating a delicious smoothie I had at the Ecopolitan Restaurant in Minneapolis, MN. I like to try the more exotic smoothie recipes and am always looking for something new and interesting to try. This is seriously sooo good. I’m considering making it again tomorrow! Here is my recipe:

Update: I changed some things about this smoothie to make it carb-protein-fat balanced. It is still as delicious, but it also is allergen-free for those of us struggling with allergies or trying to figure out if we are allergic by doing an elimination diet.

Carrot-Ginger Smoothie

Ingredients:

  • 1 banana
  • 1/4 cup carrot juice
  • 1/2 cup canned unsweetened coconut milk
  • 1 teaspoon lemon juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon pure almond extract (or pure vanilla extract for allergen-free)
  • 1 scoop Ultimate Vegan Vanilla Protein Powder
  • Crushed ice as needed

Directions:

  1. Break banana into pieces and place in blender.
  2. Add carrot juice, coconut milk, lemon juice, extract, and ginger.
  3. Top with protein powder, followed by crushed ice.
  4. Blend.