I’ve got news! In a week from today I start my journey West. I recently accepted a position in San Francisco… Time for a whole new adventure. I am super excited and nervous but I will channel that energy for something positive. About five months ago I set out to change my career and well, it finally happened, anything is possible.
Fall weather has me reaching for everything pumpkin when I have a sweet tooth but when I want something savory then I reach for butternut squash or sweet potatoes. I am over pumpkin at the moment; my savory taste buds have kicked in, hence this recipe was born.
Butternut squash is an excellent way to increase your dietary fiber as well as nourish your body with vitamins A & C. With the winter months upon us your skin needs these vitamins more than ever (#makeyourskinglow).
- 1# Brussels sprouts; quartered with roots removed
- 1# butternut squash; diced
- 1 tsp ground black pepper
- 3 tbsp olive oil
- 3 shredded pieces of proscuitto
- 3 tbsp crumbled goat cheese
- Drizzle of balsamic vinegar
- To taste: 1 tsp sea salt
- Pre-heat the oven to 400 degrees Fahrenheit.
- In a bowl toss the following ingredients well: Brussels, butternut squash, olive oil, black pepper, goat cheese, proscuitto, and sea salt.
- On a parchment lined baking sheet spread out the Brussels and butternut squash.
- Drizzle balsamic vinegar over the vegetables.
- Bake for 30 minutes.
- Set aside and serve with your favorite entree (or in my case, eat from the baking tray and pass out in a food coma).
xxx – Sarah
Have you been getting enough greens? According to the new 2015-2020 Dietary Guidelines it is recommended to consume 2.5 cups vegetables/day and within the week the intake of dark-green vegetables is 1.5 cups/week for the typical 2000-calorie American diet. However if you’re anything like me and you’re active then I highly recommend more!
This recipe is a sure way to reach your quota of dark-green vegetables. In fact, it’s almost impossible to stop with one serving of these vegetables.
If you don’t already know asparagus have been deemed as a natural diuretic and aid in excretion of fluids. This antioxidant and anti-inflammatory nutrient rich vegetable can be found in various colors such as green, purple, and white… Some of benefits possibly include blood sugar reduction/decreased risk of type two diabetes, prevention of cognitive decline, assistance with food motility during digestion due to its fiber, and lowering the risk of heart disease.
- 1 pound asparagus; ends trimmed off
- 1/2 pound Brussels sprouts; root trimmed off then halved
- 1/4 cup pumpkin seeds; raw with shell removed
- 1.5 tbsp garlic; minced
- 1 tsp black pepper; crushed
- EVOO – enough to douse vegetables
- Preheat the oven to 415 degrees Fahrenheit.
- In a bowl mix together all the ingredients listed above: Brussels sprouts, asparagus, pepper, pumpkin seeds, garlic, and EVOO.
- On a cooking sheet lay out the veggies.
- Roast in the oven for 20-25 minutes depending how crispy you want your vegetables. Halfway through cooking use a spatula to move the veggies around so that they roast evenly.
- Serve with your protein and starch of choice. As you can see I opted for a double portion of vegetables and paired with scallops (YUM x 100%).
- Happy bites y’all!
xxx – Sarah
I’m all about the tortillas… Especially if they are fresh but when watching caloric intake, and trying to get ready for the holidays, the key is to swap appropriately. I was in the mood for beef and tortillas but I decided to turn that craving into lettuce wraps and boy am I glad – these are packed with quite a powerful punch! Sidebar – the dish is both gluten and dairy-free!
Beef is a great source of protein, zinc, and iron which play a role in our energy levels and maintenance of our body. Its nutrients are readily absorbed since it is a ‘high biological value’ source aka from an animal rather than through a pill or powder. Quick solutions are not always the best, in other words, put down the pills for a change.
- 1 pound, ground beef (I prefer to use 90% lean/10% fat)
- 1 red bell pepper, diced
- 1/4 cup cilantro, minced
- 1/2 cup cashews, chopped
- 1/2 cup sweet onion, chopped
- 2 tbsp roasted or regular garlic, minced
- 1/2 apple, diced
- 2-3 tbsp Sriracha sauce or salsa (I am a huge fan of the La Costena brand)
- To taste/recommended spices: curry powder, paprika, sea salt, ground black pepper, and red pepper flakes (I used all of them – one or two shakes of each spice)
- In a large saucepan combine the red pepper, cilantro, onions, cashews, garlic, and apple, and toss under medium-high heat for about 3-5 minutes.
- Add the ground beef and mix into the ingredients. Allow to cook for 10 minutes then reduce to medium or low heat for 5 minutes.
- Set up a plate or several plates with 2-3 lettuce wraps open-faced for the beef to be topped on.
- Optional: Add sliced avocado on top for an additional oomph.
- Serve with your favorite Vino or iced beverage.
- Happy munchin’ y’all!
xxx – Sarah