Recipe: Sweet & Spicy Butternut Sqash with Pineapple

If you haven’t been following my Instagram feed, I posted this video this past weekend about my cooking process. It’s a little scattered and open to interpretation. Ha!

But seriously, I love to mix and match. Sometimes the groceries I buy don’t even end up getting used that week. Sometimes what I think I’ll make gets switched around. Food is an art. You never quite know when you’re “done,” you just get too hungry to wait! And voila, dinner.

Like any other artistic endeavor, though, you win some and you lose some. Some meals ended up FANTASTIC…and others, not so much. I made something “edible” for the first few days. Not my most shining moments.

And then Wednesday happened.

This recipe is purely inspired by the season. I was actually pretty darn proud of myself, too, after being in a culinary slump all summer. After all, though, who needs an excuse to be inspired to cook besides the fact that it’s fall? Pumpkin and squash flavored everything, please (like my last recipe)? 

Of course, I can’t make enough food for just one night. My husband and I are batch cookers. Might be a great recipe for the holidays or any big get together you are planning (unless you like batch cooking, too, then go for it!).

So without further ado, here is the recipe I’ve been teasing on my Facebook and Instagram accounts:

Sweet & Spicy Squash with Pineapple

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SERVES 8-10

INGREDIENTS

2 small yellow onions, chopped
1 butternut squash, peeled and cubed
1 20 oz can of pineapple chunks
2 serrano peppers, minced
2 red bell peppers, chopped
2 cups veggie broth
1 13.5-oz can lite coconut milk
1 bunch fresh cilantro, minced

PREPARATION

Place the chopped onions, butternut squash, and serrano peppers into a large pan with the veggie broth. Let cook on medium heat for about 15-20 minutes, or until squash is soft. Put coconut milk, red bell peppers, pineapple, and half of the cilantro into the pot, and let lightly simmer (uncovered) until bell peppers are tender (but not overcooked). Remove from heat, and spoon over a bed of spinach. Place additional cilantro on top for garnish.

I almost added raisins to the recipe, but forgot at the last minute. If you try it, let me know how it tastes!

Sesame & Lentil Quinoa with Peas

INGREDIENTS

2 cups quinoa
1 cup dried green lentils
6 button mushrooms, sliced
1 10-oz package frozen sweet peas, thawed
8-10 leaves of basil, minced
3 tablespoons peanut oil
1 tablespoon sesame oil
1 tablespoon tamari sauce
1/3 cup pumpkin seeds
1/3 cup sesame seeds

PREPARATION

Boil four cups of water and pour quinoa, lentils, and mushrooms into water. Lower to medium heat and cook for about 20 minutes, or until all water is absorbed. Next, mix in thawed peas, basil, peanut oil, sesame oil, tamari sauce, pumpkin seeds and sesame seeds. Mix well. Spoon onto plate next to your sweet and spicy butternut squash, and you have dinner!

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Vegetarian Chili

Fall is officially here! Cold weather is coming and so are the holidays. In our family, there is nothing more heart (and tummy!) warming than having a pot of chili on the stove that everyone can pick from throughout the day when hanging out for a visit. This was one of my recent creations, and it was an immediate favorite. Enjoy!

Vegetarian Chili

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SERVES 10-12 Continue reading “Vegetarian Chili”

Baked Squash with Spicy Bulgur Pilaf Recipe

I volunteer every month for an event called Produce On Wheels With Out Waste (POWWOW), and come home with bushels of food as a thank you. The event allows foods that may not be pretty enough for the market or are leftovers to still get to people who are in need. The event allows you to purchase 60 lbs of food for $10. I love this program!

So when I got home a couple of weeks ago and I had so many dang acorn squash that I didn’t know what to do.

Continue reading “Baked Squash with Spicy Bulgur Pilaf Recipe”

Recipe: Easy spicy potato stir fry

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Basic stiry fry for the evening! 1 lb baby potatoes, cut up 1 large yellow onion, diced 4 to 5 diced tomatoes 2 stalks celery, chopped 1 large jalapeno pepper, minced 1 heaping tablespoon minced garlic 1 tsp rosemary 1 tsp turmeric 1 bunch rainbow chard, cut up Cook ingredients (all except chard) over medium high heat, in a half cup water, tamari sauce and red wine vinegar for 20 minutes, stiring often. Add cut up bunch of rainbow chard to top of stir fry to let steam and cover for 10 minutes. Take off heat and mix. Then serve and enjoy! #recipe #healthyfood #holisticnutritionist #holisticlifestyle #foodporn #lovetoeat #tophomecooking #wholefoods #lifestyle #lifecoach #livingfood #foodblogger #cook #nutritionist #healthy #healthcoach nourish #nourishyourbody #nourishyourself #instafood #instafoodie #wellness #soulfood #holisticwellness #letfoodbethymedicine

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Spicy Potato Stir Fry

How to prepare:

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Spice up your summer with this Hot Pineapple Relish recipe

Instead of boring old dill relish this summer, try spicing and sweetening things up with this fantastic recipe I whipped up for our Fourth of July festivities! It’s great as a topping for burgers or hot dogs, in salads, or as a dip.

If you try it, I’d love to hear how it went over at your cookout this year. So let me know in the comments below!

Hot Pineapple Relish

How to prepare:

Continue reading “Spice up your summer with this Hot Pineapple Relish recipe”