Roasted Acorn Squash with Collard Greens and Kale

1 bunch of Kale, chopped 1 bunch of collard greens 3 cloves of garlic, minced 2 Tbs coconut oil 1 lemon, for juice 1 acorn squash 2 Tbs maple syrup 1 tsp cinnamon ¼ tsp nutmeg dash of salt and pepper Pomegranate seeds Preheat oven to 400′ Slice squash in half, spray with coconut sprayContinue reading “Roasted Acorn Squash with Collard Greens and Kale”

Butternut Squash and Fig Pizza

Vegan dough (use this recipe or you cut this step by getting the pre-made vegan whole wheat dough at Trader Joes) 1 cup butternut squash cut into small pieces (1/4 inch thin) 1/2 sweet onion, thinly sliced 1 clove garlic, minced 1-2 cup arugula 10 figs, sliced thinly 1 Tbs olive oil Pre-heat oven toContinue reading “Butternut Squash and Fig Pizza”

Spinach-Basil Pesto

-1 large handful of spinach -Pick as much Basil as you can pull off your basil plant (I can usually fill my blender) -2/3 cup of olive oil -¼  cup almonds 1 tbs nutritional yeast 1 garlic clove (add water as need to thin out sauce)   Throw all ingredients in blender. Blend until smooth. UseContinue reading “Spinach-Basil Pesto”

Easy Vegetable Soup

The great thing about this soup is you don’t have to stick to the exact recipe.  Add more of veggies you love and leave out the ones you hate.  I frequently use this as a way of “cleaning out the fridge”.  When my veggies look like their at the end of their life I chopContinue reading “Easy Vegetable Soup”

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili (This recipe can be made on stove-top or transfer into crock-pot to simmer longer) Drizzle of olive oil 3 onions, chopped garlic 2 red bell peppers 3 cans black beans, drained and rinsed 1 can kidney beans, drained and rinsed 2 cans of fire roasted tomatoes (or diced tomatoesContinue reading “Butternut Squash and Black Bean Chili”

Curried Lentil, Squash, and Apple Stew

Serves 6 (from Chloe’s Kitchen) 2 Tbs olive oil 1 onion, diced 1 carrot, peeled and diced 3 garlic cloves, minced 1 Tbs curry powder 1 ½ tsp sea salt ½ cup dried lentils 2 ½ cups vegetable broth 2 tbsp tomato paste 3 cups peeled butternut squash (1/2 inch cubes) 1 large unpeeled apple, diced 5Continue reading “Curried Lentil, Squash, and Apple Stew”

Butternut squash Soup

2 (pumpkin) Butternut Squash- peeled and cubed 1 sweet potato- peeled and cubed 2 carrots- peeled and cut 32 ounce of vegetable stock 1 Tbs olive oil 1 onion-finely chopped 2 cloves of garlic- minced 8 ounce of soy milk or almond milk (to make extra creamy, replace milk with one can of coconut milk)Continue reading “Butternut squash Soup”