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 spray
Mix maple syrup, cinnamon, nutmeg together and brush on to squash.
Bake 30 minutes
On stove-top, start your greens. Sautee garlic in coconut oil, once browns a little (about a minute) add 1 cup of water and blanche your greens-about 3 minutes, until softened.
Turn off stove, drain any remaining water and then mix in the lemon juice.
Once your squash is done, turn the oven down to 350 degrees.
Slice and Peel your squash.
In cast iron skillet, layer your greens, then sliced squash, sprinkle with salt and pepper and more cinnamon to your taste. Add in your pomegranate seeds and bake about 10 more minutes.


….and because everyone like OutTakes…Here’s a behind the scenes for you

koli and squash


Vegan Blondies

veganblondieVegan Blondies with your choice of add-ins

1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/3 cup vegan butter (earth balance), melted
¾ cup packed brown sugar
1 egg replacement (1 ½ tsp powder with 2 Tbs warm water)
1 tbsp vanilla extract
1 cup your choice of chocolate chips/nibs/nuts


  1. Preheat oven to 350 degrees. Spray 8×8 inch glass pan with olive oil spray
  2. Sift together flour, baking powder, baking soda, and salt; set aside.
  3. Melt butter then mix with brown sugar.
  4. Mix together egg replacement, vanilla, and brown sugar mixture.
  5. Slowly add flour mixture, mix until well combined.
  6. Stir in chocolate chips/nibs then press batter into pan.
  7. Bake for 20-25 minutes.

Take to work or a party and enjoy with friends!